What's for dinner tonight? Dinner ideas?

Still raining in Austin. Thought I'd give the egg a try with some pork tenderloins rubbed in EVOO and dusted with Meat Church all purpose.

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It sure ain't set it and forget though. Turned out tasty.

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GrillMeister said:
Still raining in Austin. Thought I'd give the egg a try with some pork tenderloins rubbed in EVOO and dusted with Meat Church all purpose.

View attachment 5582

It sure ain't set it and forget though. Turned out tasty.

View attachment 5583
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I still love food off the Kamado. That looks great. Definitely a different smoke complexity compared to the Traeger.
Using it with the Fireboard2 Drive makes it a breeze to operate, at least that's been my experience since changing the gaskets and sealing up the smoke chamber. I can set whatever temp I want and it works perfectly at heating and maintaining the temperature

Now I just need my FB back. I know they tested it on the 14th for 2 hours, and it was cycled on today for about a minute. Haven't heard anything from them since it arrived at the factory
 
I had a disappointing dinner, 2nd attempt at jumbo shrimp. Simple EVO coat, light dusting of seasoned salt. Grill at 500F with GrillGrates, 3min per side. They were cooked perfect BUT, no tangible grill marks or caramelizing 😢

Maybe should have used the flat side of the GrillGrates?

Maybe this is just a job for the gasser.
 
RustyJake said:
Now I just need my FB back. I know they tested it on the 14th for 2 hours, and it was cycled on today for about a minute. Haven't heard anything from them since it arrived at the factory
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I'm really surprised that they are repairing your unit and not just exchanging it out.
 
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RemE said:
I'm on the quest for a prime packer this week. Oldest daughter is home after 10 months away, Mom is in heaven. And I'm in heaven, they asked me to make brisket!!

I think I'm going with paper wrap & tallow.
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I’ve never never tried the tallow. Does that get basted on the meat, the paper, or both before the wrap?
 
RemE said:
I'm on the quest for a prime packer this week. Oldest daughter is home after 10 months away, Mom is in heaven. And I'm in heaven, they asked me to make brisket!!

I think I'm going with paper wrap & tallow.
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Sounds like a special occasion... Maybe it’s time for one of those Snake River Farms Gold grade briskets. I was looking at them last night, and I sure want to try one.
 
RemE said:
I'm on the quest for a prime packer this week. Oldest daughter is home after 10 months away, Mom is in heaven. And I'm in heaven, they asked me to make brisket!!

I think I'm going with paper wrap & tallow.
Click to expand...
Awesome news for you, so nice that visits can start happening for families again. We will never get back the time COVID has stolen from all of us.
Did you see Mad scientist BBQ and his last brisket video? He is only putting tallow on the paper where it contacts the bottom (non-fat side) of the brisket when he wraps. And does the same when he re-wraps before putting it in the cooler after it drops to 180. He is also using Wagyu tallow, says he notices a difference in how it tastes with the brisket.
This video is a tad long
 
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