What's for dinner tonight? Dinner ideas?

[FireTechMike]

Pork Loin!
Here we go

 

[Timmy]

2nd batch of jerky turned out pretty good. I had some presliced eye of round that was froze on its expiration date. I thawed it out quickly, drudge it through the rest of the marinade and dusted it in HEB brisket rub. No overnight marinade. It came out pretty fricken good!!

 

[Timmy]

Pork Loin!
Here we goView attachment 5699

Yum, just yum!

 

[RustyJake]

Pork Loin!
Here we goView attachment 5699

Looks tasty already. Nice presentation

 

[RemE]

Transferred pastrami to the Bronson 20, I got the 1st batch of jerky a little overly done.
The PCs cut across the grain dried out to much, the PCs cut with the grain aren’t to bad.View attachment 5698

It looks great, fridge in ziploc overnight, and I bet it's just fine.

 

[Timmy]

It looks great, fridge in ziploc overnight, and I bet it's just fine.

Cool, I’ll try it. Thanks!

 

[RemE]

I went out and found a 17lb packer, will smoke it Tuesday night.

Prepping for jerky gun, got the meat grinder attachment for our kitchen aid. Did some YouTube study on the mixer, tore it down and re-greased the gears to be ready for the project.

 

[RemE]

Cool, I’ll try it. Thanks!

Ya I read somewhere that you pull from the smoker and right into ziplocs until cold, fridge, then portion and vac seal. This seems to balance moisture content.

 

[Timmy]

I went out and found a 17lb packer, will smoke it Tuesday night.

Prepping for jerky gun, got the meat grinder attachment for our kitchen aid. Did some YouTube study on the mixer, tore it down and re-greased the gears to be ready for the project.

I’ve got a 16lb packer goin on tonight, gonna split it and make burnt ends outa the point.

Ya, I need to do the same, I’ve got 8lbs of ground venison I wanna do.

 

[RustyJake]

Tri-tip another success.

Used the flat side of the Grillgrates for the char. Wasn't looking for grill marks, just more flavor from a complete char

I am 9 hours in. Just over 150°F internal temperature

 

[Slimpicker]

Ya I read somewhere that you pull from the smoker and right into ziplocs until cold, fridge, then portion and vac seal. This seems to balance moisture content.

Actually made mine too moist... YES do this if you think it's too dried out but when I did this to perfectly done jerky it made it wet and sticky.

 

[FireTechMike]

All done. Turned out pretty good. I may have carved it too early. Served with hasselback potatoes and mixed veggies.

 

[Timmy]

Pastrami STALLED forever…. so shrimp on the black stone with a little butter garlic rub from Lynchs, fast n easy!

 

[Timmy]

Pastrami I thought came out pretty tasty, the wife and son said it was to salty. And of course I forgot the sauerkraut.

 

[RustyJake]

Pastrami I thought came out pretty tasty, the wife and son said it was to salty. And of course I forgot the sauerkraut. View attachment 5722View attachment 5723View attachment 5724

Looks good. Did you find it salty as well?
Did you soak and/or rinse the pastrami before spicing it up?