What's going on the smoker/grill today?

[dcline9163]

Which one did you upgrade to? I’ve had my 590 for 3 1/2yrs and thinking about upgrading to the new 1070.

I went with the 590, 200 lbs. of pellets, sear kit and cover.
It's just me and my wife, but occasionally we do more when all the kids and grand kids come over.

 

[ADAduckhuntr]

Of course the smoked turkey was AMAZING!!! Injection is key.
#MasterQue

 

[John5757]

I know it's not ribs, brisket or pork butts, but these muscles turned our amazing with Hickory on the Yoder. Smoked in cajun butter and white wine, then topped with Spanish chorizo.


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That Yoder is sweet!

 

[81433AD]

That Yoder is sweet!

I upgraded from a Traeger and don't regret it for a minute. This thing is built like a tank.

 

[NewLeaf]

Have a corned beef on the smoker, making pastrami

Probably my favorite. I didn’t know I was making pastrami for years lol. I was just smoking corned beef.

 

[Allsmiles]

Warming my RecTec up to put on 4 spatchcock chickens for later. Might be nice and share with neighbors since I haven't done that in a while. Amazing what a $5 chicken does for good will.

 

[Allsmiles]

Just finished up and dropped one off to the widow next door.

 

[James Jordan]

Onion bomb meatloaf smoked with candied bacon

 

[Allsmiles]

Need recipes for the above. Looks great and I bet tastes the same.

 

[James Jordan]

Need recipes for the above. Looks great and I bet tastes the same

Need recipes for the above. Looks great and I bet tastes the same.

• 2 large sweet onions, each 9 to 10 ounces
• 1 pound ground beef
• 1/2 pound bulk pork sausage, or more ground beef
• 2 cloves garlic, minced
• 1 large egg, beaten with a fork
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup dry bread crumbs
• 2 tablespoons chopped fresh basil, flat-leaf parsley, and/or other fresh herbs
• 1 teaspoon dried oregano
• 1 1/2 teaspoons coarse salt (kosher or sea)
• 1 teaspoon freshly ground black pepper
• 18 slices thin bacon
• Your favorite barbecue sauce (optional)

RECIPE STEPS​

Step 1: Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers. Separate the onions into layers, keeping the matched pairs together. Reserve the three largest pairs from each onion. Save the remaining onion for another use.
Step 2: In a large mixing bowl, gently combine the ground beef, sausage, garlic, egg, bread crumbs, cheese, fresh herbs, oregano, salt, and pepper.
Step 3: Assemble the onion bombs: Place two matching onion layers on your work surface, rounded side down. Mound a portion of the meat mixture (3 to 4 ounces, depending on the size of the onion) in one half. Top with the matching half. (The meat should fill the rejoined onion halves.) Wrap each onion bomb in three slices of bacon, securing with toothpicks. Repeat until you have six onion bombs.
Step 4: Set up your charcoal or gas grill for indirect grilling and heat to 350 degrees. Brush and oil the grill grate. Arrange the onion bombs over the unlit portion of the grill away from direct heat. (Use grill rings or rings of crumpled aluminum foil to hold the onion bombs upright.) If using a charcoal grill, add a handful of wood chips or a chunk of hardwood to each pile of coals. If using a gas grill, put the wood chips in a smoker box or make a foil smoker pouchand place under the grill grate. Close the grill lid.
Step 5: Smoke-roast the onion bombs until the bacon is crisp and the center of the meat is 160 degrees when read on an instant-read meat thermometer, 45 to 60 minutes. If desired, brush the onion bombs with barbecue sauce during the last 10 minutes. Transfer to plates or a platter. Let rest for 5 minutes before serving.