Food / Drink TCG Grillers, smokers and red meat enthusiasts

SirMarco

of Pingree Grove
May 11, 2009
12,770
3,269
Pingree Grove
I did homemade burgers on the Traeger yesterday. Fuck man, where these good. Apple pellets gave it a crazy good outside and a nice smoke ring. Hands down the best burgers I've ever made. Cooked perfectly.

While shopping over the weekend, i picked up a bone in pork butt from Walmart. 8.8lbs and super nice looking. Not overly fatty that I'll need to trim a lot, if any. I think that is going on the T this weekend.
 

Flyn

Go ahead. I'll catch up.
Moderator
TCG Premium
Mar 1, 2004
68,052
27,984
Selling homes on the Gulf Coast of Florida
I smoked the two pork butts for the weekend. My family preferred the rubbed and injected butt on the right. I ate the salt and pepper, onion powder, garlic powder, paprika butt on the left. I thought it was really good, too. Would have been better with BBQ sauce but the the Keto friendly sauce I bought sort of sucked. Both of the butts are almost gone now. Won't need to freeze any.

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MEATeorite

Addict
Apr 10, 2016
878
4,834
Plano IL
Dry brined with SPG + freshly ground El Bustelo Miami based coffee and smoked with applewood. I've tried this in the past with mesquite and hickory. Too smokey IMO. Applewood lends a nice delicate smoke flavor that isnt too acrid and bitter. This turned into a nice flavor compilation, coffee flavor, and applewood smoke in background, medium rare cooked steak as foremost flavors.

Ill always rock ribeyes, sirloins, and NY strips of steak with just SPG, coals and medium rare. Never a disappointment. but this was a nice refresher on a normal cut of steak.
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strtcar

Regular
Oct 28, 2007
489
2,381
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Yaj Yak

Gladys
TCG Premium
May 24, 2007
122,206
87,806
Niche score of 2,363
i use a simple kitchen aid mixer attachment, works fine for small batches



oh shit wife has one of these that doesn't get used ever. i had no idea this was a thing this could be my cheap angle.
 
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b00sted

TCG Elite Member
TCG Premium
Oct 6, 2010
7,839
23,531
Did some Texas-style ribs yesterday, they came out great. House ribs from the local butcher, which are just baby-backs with extra meat left on top. Seasoned with kosher salt and coarse-ground pepper, smoked at 250* with Oak wood. I ended up doing 3 hours on the smoke and 2 hours wrapped, which is usually too much for baby backs, but got these right to 200* and gave them a perfect bite(pulled apart with ease, but not falling apart).

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Flyn

Go ahead. I'll catch up.
Moderator
TCG Premium
Mar 1, 2004
68,052
27,984
Selling homes on the Gulf Coast of Florida

Flyn

Go ahead. I'll catch up.
Moderator
TCG Premium
Mar 1, 2004
68,052
27,984
Selling homes on the Gulf Coast of Florida
Today was sous vide day. I started a top round roast yesterday and cooked it at 133* for 26 hours.

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I used the fond from browning the roast before sous videing it yesterday to make a red wine, beef broth reduction and added it to the juices and some caramelized onions today along with some more beef broth then reduced and strained it before serving. Made some green peppers to go with it.

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Perfect medium rare. Super tender. I'd say it was good filet mignon tender. 26 hours for a 4 lb. roast was perfect. FYI, the roast was on sale for $3.49 lb.

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The bun was 28 grams of carbs. I'm allowed 20 grams per day so I cheated just a little bit to have it. Man, it's hard to describe how good eating a bun was after 6 weeks of Keto diet.

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