Had some grilled wings a friend made, marinated in lemon juice - surprising tasty.

Thick cut pork chop last night BBQ 3000 from penzeys and an hour on the traeger along with some bok choy.

Yes, fat to fat side, lean to lean and rotate daily… then rinse, rinse, and rinse some more… fry up a piece, and rinse more if necessary… smoke away…

So long as I can still hear about the nitrated pig products…

I’m so sorry. It really hurts to lose a pet, as they aren’t just another animal, they become part of the family.

Sorry no pictures, but a couple of slabs of St. Louis style ribs with Kona Coffee rub, six hours in the Traeger (but that wasn’t enough so another 4 hours in the oven) - falling off the bone. Collard greens with smoked trotter, blue cheese slaw, and cake like corn bread.

I agree with Samspade, too hot.

So sorry for your loss. Our furry family members are dear to our hearts.

Can’t see why not.

After my first batch was too salty, I’ve said never again… I take a sampling and cook it on the stove, post rinse, prior to smoking. If it’s still too salty, rinse, rinse repeat.

Welcome aboard. I’ve had my Traeger for just over a year now, hoping it lasts for 20. I love the community,Walton seasonings and education.

Thanks for starting this thread. My Wifey loves sourdough multigrain bread, it will be great to add to menu.

Sorry no pictures, but fired up the Traeger and 3-2-1 smoked 4 racks of ribs. I’m not a techno guy, but hooked the Traeger into the house wifi it pulled down the cooking schedule. Several hours later, my phone alarm goes off for me to rate how the ribs came out. Nice to not have to look when it was in the mid 20s outside.

At the NOLA kitchen I learned to use lard not oil in the roux, and stir, stir, stir (don’t answer the phone, door, etc.) just stir. Once it was as dark as Mississippi mud, then add the trinity, then the pope (garlic)…

Bourbon Peppercorn w/cheddar is tasty.

My first batch of bacon was too salty, I just rinsed and smoked, on my latest batch I soaked for a while AND before smoking I fried up a bit to see taste…Sample before smoking is my new rule of thumb.

When I buy belly from an Asian market, typically it is skin on. At a local butcher or from the farm you have a choice on or off.

I’ve had goat, easy to get at a Halal (Islamic) market. Tasted to me like lamb.

Sorry no pictures, but 10 lb Andouille and 10 lb of Bourbon Peppercorn snack sticks with cheddar.

The caponing of birds was one of my mom’s jobs on the farm. Not sure how she did it, and she has passed so I can’t ask now…