My Easter Prime Rib with smoked mushrooms. Six hours on the Treager then a quick sear on the Char-Broil at 500 + degrees to give it some char.

Dropped it in the wrong part of Washington, should have been in Roy. Nice addition

Pork ribs, pinto beans, corn bread and asparagus were on the menu tonight. Got pics of the ribs and beans. The corn bread got eaten before it got it picture taken.

Jonathon thought I might give you the updated pictures of the Bronco now that I’ve cleaned it up and got it out into the sun. Have lots of time with the stay at home order, of course I’m home most of the time anyway.

Made chicken Parmesan, got carried away and ate the after pictures before I could take them. I got a before they went in the oven though.

Put a brisket to bed in the Traeger this morning for dinner tomorrow night, long low temp smoke. Took the flat and going to cure it for either Corned Beef or Pastrami.

The finished product of 18 hours in the Treager plus some homemade cornbread for dinner tonight. Pictures from middle and end of the smoke.

Jonathon Do Traeger not count as a smoker or do you call it a grill? All my smoking is done on the Traeger, never use it to grill.

Breakfast this morning. Creamed Chipped Beef on Rye Toast!

Joe Hell Try using more honey in your recipes for mead and adding fruit. I used to make mead, made a Marion-berry mead that placed 2nd in the National Homebrew competition in the 90’s. 18 lbs. (12 lbs per gallon) of honey in five gallons plus the fruit

Been acting up for two days doing the same thing. You have to hit the refresh button everytime for things to reappear. Thought it was my ad blocker or script safe at first, but turned everything off and the problem is still there.

wellerandrew67 I use a Traeger pellet grill with a cold chamber on the end, my controller has smoke setting, but is not temperature accurate on the hot side. The cold side always stays below 120 degrees due to being able to open or close the chimney damper more or less. Just keep the bacon up off the grill. I use my rib rack if I’m on the hot side, puts the meat about 3-4 inches off the grill.

calldoctoday will do

calldoctoday Took the flat off, usually split them differently if I’m going to use them for two different item. I was going to corn the flat for either corned beef or pastrami until I found I had two in the freezer already. So I am curing it with Maple Bacon cure, with some extra maple sugar in it. Thinking it may be like a lean beef bacon with a short cold smoke 4-5 hours then finish to 140 degrees. It was a small brisket as well, 10 lbs before splitting

calldoctoday Kind of looks like pork but is even finer, it’s a beef brisket

Kmucker Mine starts in the cold side first for four to six hours to get the intense smoke I want, then the hot side to finish.

Joe Hell Did you soak your seeds first. When I smoke barley for beer, I always soak my grain before I smoke it and let it dry in the smoker. You done want it completely sopping wet though.

The finished product of 18 hours in the Treager plus some homemade cornbread for dinner tonight. Pictures from middle and end of the smoke.

spanky just watch the temps. I use my rib rack to do all my sausages, it keeps them off the grill and away from the heat. I usually just use the smoke setting on the thermostat since they aren’t that accurate for temp control, this the rack usage. The cold smoke chamber on mine doesn’t get hot enough to process the meat properly.

Put a brisket to bed in the Traeger this morning for dinner tomorrow night, long low temp smoke. Took the flat and going to cure it for either Corned Beef or Pastrami.