Looks great!

I just started an overnight smoke.

Well nabbed some Wagyu Beef Back Ribs from HEB.
Normally, I go for short ribs but thought I'd give these a try:


Two Hours In:

Finale:

quote:

Originally posted by smschulz:
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Those look really good!

Awesome beef posts guys!!!

We hosted a life group meeting so I did a 10lb pork butt. That bark was amazing.

I bet wagyu with that level of crust and smoke ring was delicious.

^^^ For the record it was American Wagyu not the Jap A5 but still delicious nonetheless.

I just rediscovered this thread and went through all 44 pages since I got a Traeger early this year.

I’m not a cook but I had beginner’s luck. My first three cooks were briskets and they came out very nice. Then I tried chicken thighs and steaks. Then did pork butts in August. I’ll be cooking ribeyes for company in October. But since I didn’t like the amount of reverse sear I got plus the long time it took to get from 225 to 450. I ordered a Su-V gun to do the reverse sear. I plan to sear it at 110 then bring the steaks to the desired temperatures.

I found the Meater probes to be very accurate in their estimates of when the target temperature will be reached. So on the briskets and pulled pork, I monitor the estimated time to temperature and adjust the smoker temperature accordingly.

I plan for when eating time is then back off the expected times on Excel to get the timing for every step including when to start the smoker to warm up.

What a nice day it was yesterday, had to cook something. I decided to try a meat church bean recipe I ran across. I had a rack of St. Louis ribs on hand too.












I only used a half bottle of Stubbs Sticky Sweet, and they were a little too sweet for me. If I made them again I wouldn't use a sweet sauce in addition to the already sweet bush beans. I added some cubed smoked pork belly ends that were left from the last time I made bacon. Beans were really good though. Ribs were really tender and juicy.

Meat Church Pit Beans
https://www.youtube.com/watch?v=YpdbrZu4_K0

xantom, that looks great!

Saturday was Bacon Day at our place.
Bacon-wrapped pork loin, bacon-wrapped corn on the cob, and bacon-wrapped jalapeno poppers, all smoked.

I'm loving this week's leftovers!

Apple smoked ribs with Texas Roadhouse sirloin seasoning and paprika.

quote:

Originally posted by Rey HRH:
I just rediscovered this thread

I ordered a Su-V gun to do the reverse sear.

I found the Meater probes to be very accurate in their estimates of when the target temperature will be reached.

^^^ Both great devices, have them both.
Using the Su-V Beretta Flame Thrower to start the coals is a blast.
I like using it to sear as well, with it you can cook/smoke it longer and get the sear without overcooking the meat.