What's for dinner tonight? Dinner ideas?

[Le Stove]

Epic cook there. That looks great! We'll done.

Thank you @RustyJake,

So happy that I made it "fall off the bone"

 

[Slimpicker]

I made GM beans and that's ALL the wife wants!!! Somebody ruined my night of smoking chicken and sirloin!!

DAM THESE WERE GOOD!!!!

 

[GrillMeister]

I made GM beans and that's ALL the wife wants!!! Somebody ruined my night of smoking chicken and sirloin!!

View attachment 5506

DAM THESE WERE GOOD!!!!

If Mama ain't happy, nobody's happy! Glad she likes em! It' almost a meal.

 

[GrillMeister]

Doing the Wagyu Tri-tip tonight, rubbed in EVOO, granulated garlic, and HCC Black.. ooooooh, so good reverse seared.

Had some stuffed shroooms on the Century 22.

Man did it turn out good.

Served up with Stuffed Schrooms and some rice with Trader Joe's Chili Onion Crunch and a salad from SWMBO's AeroGarden.

 

[RustyJake]

Doing the Wagyu Tri-tip tonight, rubbed in EVOO, granulated garlic, and HCC Black.. ooooooh, so good reverse seared.

View attachment 5507

Had some stuffed shroooms on the Century 22.
View attachment 5508

Man did it turn out good.

View attachment 5509

Served up with Stuffed Schrooms and some rice with Trader Joe's Chili Onion Crunch and a salad from SWMBO's AeroGarden.

View attachment 5510

View attachment 5511

What's you process on the Tri-tip cook with reverse sear. What temp are you smoking at and what temp are you taking it to before the sear.
Would love to have a plate of what you were having there!

 

[GrillMeister]

What's you process on the Tri-tip cook with reverse sear. What temp are you smoking at and what temp are you taking it to before the sear.
Would love to have a plate of what you were having there!

Smoke at 200 till 118 internal, then sear about 1 minute on top, then rotate it 90 degrees for another minute, then flip for another minute. I use a Thermapen to pull it off at 130 and let it rest while other things are set on the table, then slice & serve. No leftovers tonight.

We loved the Wagyu London Broil on Friday. What a hit. We had leftovers, to SWMBO make a Caesar Steak Salad out of it by heating up the pieces in wok, so they were still tender as can be. For $7.99/lb. I went back for more this morning. What an unbelievable cut of beef, so tender, well marbled, and tasty. Reverse sear this puppy too.

 

[Timmy]

Not on the Traeger tonight, I’m bummed I didn’t get to do Traeger day. Maybe next year. Broke the blackstone out for breakfast for supper, easy peezy.

 

[RustyJake]

Smoke at 200 till 118 internal, then sear about 1 minute on top, then rotate it 90 degrees for another minute, then flip for another minute. I use a Thermapen to pull it off at 130 and let it rest while other things are set on the table, then slice & serve. No leftovers tonight.

We loved the Wagyu London Broil on Friday. What a hit. We had leftovers, to SWMBO make a Caesar Steak Salad out of it by heating up the pieces in wok, so they were still tender as can be. For $7.99/lb. I went back for more this morning. What an unbelievable cut of beef, so tender, well marbled, and tasty. Reverse sear this puppy too.

View attachment 5512

Thanks. Pretty much what I did on mine

 

[RustyJake]

Not on the Traeger tonight, I’m bummed I didn’t get to do Traeger day. Maybe next year. Broke the blackstone out for breakfast for supper, easy peezy.
View attachment 5513View attachment 5514View attachment 5515

When I retire I am doing a BBQ tour through the US, not to restaurants, to have a meal at places like @Timmy and @GrillMeister, @Slimpicker and @RemE to start the list off.
I will keep writing down names for the tour list from everyone here. Man there have been some epic cooks on here

 

[RemE]

Smoke at 200 till 118 internal, then sear about 1 minute on top, then rotate it 90 degrees for another minute, then flip for another minute. I use a Thermapen to pull it off at 130 and let it rest while other things are set on the table, then slice & serve. No leftovers tonight.

We loved the Wagyu London Broil on Friday. What a hit. We had leftovers, to SWMBO make a Caesar Steak Salad out of it by heating up the pieces in wok, so they were still tender as can be. For $7.99/lb. I went back for more this morning. What an unbelievable cut of beef, so tender, well marbled, and tasty. Reverse sear this puppy too.

View attachment 5512

Have you ever seen a cat looking at a nearby bird thru a window? That's me, looking at that score.

 

[Timmy]

When I retire I am doing a BBQ tour through the US, not to restaurants, to have a meal at places like @Timmy and @GrillMeister, @Slimpicker and @RemE to start the list off.
I will keep writing down names for the tour list from everyone here. Man there have been some epic cooks on here

Dude! You are welcome at my house anytime.

 

[FireTechMike]

Pulled pork turned out great. I also smoked some beans on the side.

 

[Le Stove]

Smoked chili with the beef ribs leftlovers

 

[Timmy]

Not on the Traeger tonight, I’m bummed I didn’t get to do Traeger day. Maybe next year. Broke the blackstone out for breakfast for supper, easy peezy.
View attachment 5513View attachment 5514View attachment 5515

Lol, next time MORE bacon. I had to go tend to something, when I got done, ALL the bacon was GONE!

 

[RemE]

Not on the Traeger but a notable dinner, we had relatives in from Carolina, went to our local wood fired steak house. It has been closed for dining for almost a year. We all sat inside, place packed, no masks, like normal life! I had beef short ribs, wood fired artichoke, slaw, mashed potatoes.
It was pure heaven!