What's for dinner tonight? Dinner ideas?

[Slimpicker]

 

[JamesB]

What temp are you running for yours? I’m cooking mine at 225

I used to do them on my stick burner 225-250, never wrapped, just went by look and feel. Always turned it great.

Did them on the Traeger like that until today. I may skip the wrap and probes next time...The probes are a hassle when using multiple grates, and not taking them all off at the same time. Waited until they were 160 ish to wrap, and of course none of them hit that at the same time.

 

[JamesB]

Awesome!

 

[Timmy]

Dinner is served.
chicken

Brisket

Ribs

Cheese potatoes

Burnt ends

Total grill time this weekend was 29 1/4 hrs.

 

[JamesB]

Ribs are done

 

[Timmy]

What temp are you running for yours? I’m cooking mine at 225

Oh you mean the grill, lol

235 to 245.

 

[John S.]

Root beer pork chops

210 SS to IT 140 then rest…

 

[Timmy]

Here is a run down on supper,
The chicken wasn’t done although I took it to 175 one the Breast temped ok. I put foil over the tin and stuck it in the Bronson for 1/2 hr at 275 to finish. It was still really juicy and had a great taste.
The Brisket, although it had a wonderful bark and was very very juicy, it tasted like roast beef. Not what I was expecting. Maybe next time hot n fast.
The ribs were good as usual, although I fixed them a different way. I put sauce, brown sugar and pads of butter on the foil. Laid the rib meat side down on the pads, wrapped cooked meat side down. I usually wrap with a little apple juice meat side up.
The burnt ends, they were freakin awesome! Real smoke from a real stick burner, they were great!!! Everyone else thought they had to much smoke. Lol
The cheesy potatoes, they were excellent, the wife REALLY liked them. But I screwed up and put to much butter on them, buy one whole stick. Lol
BUT I WILL MAKE THESE AGAIN!

The pulled pork was AWESOME. Split and no wrap till the cooler, my new pork butt cook!

All in all a good weekends cook. And I have plenty for the freezer.

 

[Slimpicker]

The chicken wasn’t done although I took it to 175 one the Breast temped ok.

I today had 173 in one breast and only 159 in the other... My chickens I always double probe but you were probably 'probed out'

The Brisket, although it had a wonderful bark and was very very juicy, it tasted like roast beef. Not what I was expecting. Maybe next time hot n fast.

Maybe hotter and faster yes... agreed. Maybe cuz they were split too??????

The pulled pork was AWESOME. Split and no wrap till the cooler, my new pork butt cook!

It sure looked awesome, Bark was everywhere!!!

The cheesy potatoes, they were excellent, the wife REALLY liked them. But I screwed up and put to much butter on them, buy one whole stick.

I gotta try them soon.

All in all a good weekends cook. And I have plenty for the freezer.

GOOD JOB FEAST MASTER

 

[Timmy]

I today had 173 in one breast and only 159 in the other... My chickens I always double probe but you were probably 'probed out'


Maybe hotter and faster yes... agreed. Maybe cuz they were split too??????


It sure looked awesome, Bark was everywhere!!!


I gotta try them soon.


GOOD JOB FEAST MASTER

Thanks picker! Ya you GOTTA try those taters!
( Just read directions and measure twice) lol

 

[JamesB]

The cheesy potatoes, they were excellent, the wife REALLY liked them. But I screwed up and put to much butter on them, buy one whole stick. Lol
BUT I WILL MAKE THESE AGAIN!

.

When I saw that pic, I was gonna tell you that you needed more butter. That was definitely at lot of butter. Lol

 

[Slimpicker]

When I saw that pic, I was gonna tell you that you needed more butter. That was definitely at lot of butter. Lol

More than my Dr. could handle that's for sure!!!

 

[RemE]

When I saw that pic, I was gonna tell you that you needed more butter. That was definitely at lot of butter. Lol

Ya, BUTTER! But I wouldn't complain.

 

[RustyJake]

24 hours may be too long. This is VERY tender. It would pull very easily. I am going to put it in the fridge for the fats to congeal a bit, hopefully it will allow me to slice it up on Dexter.
Had a leak develop in the Ziploc bag while doing the sous vide. So the meat ended up with water on it for part of the cook. Wasn't impressed with that. I will split the point and flat next time and use a vacuum sealer bag.
Will post a picture when I try to slice.
Flavor is amazing from the test piece that broke off

Here's the inside of my sample piece. Some really nice color

 

[primeone]

Memorial Day - Pulled pork. Another win for the Traeger.