What's on the smoker today?

[CRJR45]

Moose Sirloin steaks making poor mans burnt ends .....

 

[CRJR45]

Moose Sirloin steaks making poor mans burnt ends .....
View attachment 374982

It turned out really good , definitely a keeper !

 

[INMT]

Red Chile Ham

 

[Sheltowee]

Red Chile Ham

View attachment 374998

 

[Ben Lamb]

Lake Trout & Cisco. One fillet went home with my FIL along with about 25 pounds of local beef as his Father's Day Present. One fillet slid down our throats last night as the appetizer for dinner and the Cisco will be made into dip for a family gathering this coming weekend.

 

[Dave N]

Pork belly pieces. Turned out pretty good!

 

[INMT]

I follow this recipe for the chile sauce and use dried Gualillo chiles. I also cut out the salt and use more garlic cloves. Also a 8-10 lb pre cooked ham.

Fresh Ham With Red Chile Marinade

A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.

www.saveur.com

Preheat the smoker to 250. Cook ham directly on grates for 2 hours. Make sauce. Pull ham and put in a pan. Turn heat up to 275. Cover ham with sauce and smoke another hour or so until internal temp reaches 140. Pull, cover with foil and let rest for 15 minutes.

Reserve sauce to use.

 

[shannerdrake]

Birthday brisket ready for the overnight smoke.

 

[Djfan]

Wood baked pork steak, homemade apple compote, BBQ made baked potatoes with homemade butter.

 

[Joe Hulburt]

Trying a batch of smoked Spring Chinook in the Traeger today.

 

[shannerdrake]

View attachment IMG_2666.jpeg

 

[Joe Hulburt]

Well, 5 hours later. I’m really liking the Traeger. Zero fuss smoked salmon.

 

[Sheltowee]

Well, 5 hours later. I’m really liking the Traeger. Zero fuss smoked salmon.

View attachment 375584

What was your process? Those look fantastic.

 

[Joe Hulburt]

What was your process? Those look fantastic.

Dry brine for 9 lbs of fish consisted of 3 cups brown sugar, 1/2 cup salt, tablespoon pepper, teaspoon of cayenne and teaspoon of red pepper. Sprinkled over fish in layers then Brined overnight. Set pieces out on paper towels to air dry a couple hours. Didn’t rinse or wipe off fish. Then set Traeger to smoke setting and let it run 5 hours to finish thickest pieces. I’ve smoked a lot of fish but I would say that was the best result I’ve had.

 

[Archelk]

Spareribs for my mom’s late birthday dinner yesterday!

 

[SaskHunter]

Yesterday's maple smoked Chinook salmon!



Today's elk pastrami!

 

[Archelk]

 

[Archelk]

 

[Wild Bill]

Used this recipe from over in the recipe thread. Subbed oyster crackers and freelanced on some seasonings.
10/10 beer drinking snack.

 

[longbow51]

Pork belly burnt ends and 5 bone prime rib. Just a choice, but looked really well marbled, so we'll see.