What's for dinner tonight? Dinner ideas?

I can see that... but GM does them all the time on his Traeger... I'm not good enough to attempt them either
Lol..Yeah, I saw that post of his a few days back, and he had them on his Traeger. That’s the only reason I tried it. I can’t figure out how he managed to get the meat and veggies done at the same time. Maybe he uses bigger chunks of meat than I did. Heck, my sweet onion chunks weren’t even close to being caramelized.
 
I did kabobs on the Traeger this afternoon.
Was an epic FAIL. Meat was over cooked and veggies were undercooked.
Last time I’ll try that on the Traeger. Never had any problems with kabobs on my gasser.
What kind of time and temp profile did you use?
 
What kind of time and temp profile did you use?
Was 350 pit temp for around 30 minutes. The meat was cubed ribeye steak. I never did measure the IT of the meat, but it looked and tasted like about 160…🤭
I think I should have used larger cubes of meat
 
Wife liked the ribs! The grilled pineapple was really good with them, too. I would highly recommend grilling pineapple next time you do ribs. . No pic of the pineapple but the ribs before cutting…

(This is also a picture of “what’s for lunch tomorrow “).

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Was 350 pit temp for around 30 minutes. The meat was cubed ribeye steak. I never did measure the IT of the meat, but it looked and tasted like about 160…🤭
I think I should have used larger cubes of meat

that’s strange, I would have thought the veggies would have been done @ 350 for that long. I’ve never done them on the Traeger but I don’t think I’ve ever gone that long on the Weber gas.

Gives you a reason to try it again soon!
 
that’s strange, I would have thought the veggies would have been done @ 350 for that long. I’ve never done them on the Traeger but I don’t think I’ve ever gone that long on the Weber gas.

Gives you a reason to try it again soon!
Yeah, and I wasn’t going to use the FireBoard, because I pretty well know what my pit run at various settings, but I put the ambient probe in anyway. So I know I was at 350.

I had the veggies that wouldn’t all go on the skewers in an aluminum pan on the bottom shelf, with some halved Yukon golds, and believe it or not the potatoes were perfect…The rest of the veggies were still raw. I had sweet onion, bell peppers, baby Bella mushrooms, and zucchini.
 
Yeah, and I wasn’t going to use the FireBoard, because I pretty well know what my pit run at various settings, but I put the ambient probe in anyway. So I know I was at 350.

I had the veggies that wouldn’t all go on the skewers in an aluminum pan on the bottom shelf, with some halved Yukon golds, and believe it or not the potatoes were perfect…The rest of the veggies were still raw. I had sweet onion, bell peppers, baby Bella mushrooms, and zucchini.
I’ll admit I’m not a very knowledgeable cook but if someone asked I would tell them the veggies would be done before the potatoes.

at least you had good taters! :)
 
My back bacon was a success! I loosely followed a recipe that was forwarded to me from RustyJake. (Thanks). I can’t wait to fry it up on an egg sandwich tomorrow.
 

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Picked up some Chile Lime chicken breasts from Costco. Threw 'em on the Traeger at 350 degrees for 8-10 minutes a side. AWESOME!

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I am going to have to make this. That looks really good.
Here’s the recipe I used:
1 lb pork tenderloin
6 cups water
2 Tbsp salt
2 Tbsp sugar
2 Tbsp maple syrup
1/4 Tsp garlic powder
1/5 Tsp (200mg) curing salt.
I brined the loin for 3 days then smoked on the smoke setting for about 2.5 hours to an IT of 145 degrees.
I think I could have used more salt or let it brine longer.
 
Smoked brussel sprouts and pork chops.
 

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Did a pulled pork. I tried unwrapped and gotta say I’m not a big fan. I cooked it the same way I always do and the bark was better but the pork was dry.

No wrap was my only change.
 
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