What's for dinner tonight? Dinner ideas?

[JamesB]

James B what went wrong ?

Meat overcooked, veggies undercooked.
I’ve done kabobs many times on my gasser and over charcoal with great results, but not on the Traeger

 

[John S.]

I used center /center for the meat and the top for straight veggies.
SHMBO is due in 5 min , I wrapped for 15 min

 

[John S.]

Update on kabab’s…

Meat - Med-rare
peppers - were crunchy
red onion - crunchy
mushrooms - a bit dry / over cooked
grape tomatoes - still firm and hot.
SWMBO liked it, so in the end that is what maters…..

 

[Slimpicker]

Update on kabab’s…

Meat - Med-rare
peppers - were crunchy
red onion - crunchy
mushrooms - a bit dry / over cooked
grape tomatoes - still firm and hot.
SWMBO liked it, so in the end that is what maters…..

This post is worthless without PIX!!!!!!!!!!!!!!!!!!!!

 

[cjcinkc]

Followed RoadRunner18’s Texas style brisket recipe for my birthday brisket flat. The big mistake I made was that I forgot to start it before going to bed the night before so my flat finished at 1:00 a.m. Oops! However, I have learned brisket and eggs is a delicious breakfast the day after your birthday

 

[JamesB]

Chuck Roast/Burnt Ends
On at 190 super smoke for a couple of hours then bump to 225. Gonna leave it at 225 as long as I can to build a good bark (I’m thinking 6 hours for a good bark), but will probably have to bump it up, to get it done in time for a 6pm dinner.

https://share.fireboard.io/758CFE

 

[JamesB]

Four hours in.

 

[John S.]

This post is worthless without PIX!!!!!!!!!!!!!!!!!!!! View attachment 6241

Photo is on #2053 as the before shot...

 

[JamesB]

6 hours in. Not really satisfied with the bark, but gotta wrap and bump pit temp to 275

 

[Slimpicker]

Not really satisfied with the bark

I am

 

[Slimpicker]

Double smoke tube chicken Gospel rub

That breast you are looking at is SKINLESS

results, Pulled Chicken

 

[JamesB]

I am

It was plenty crusty, but I wanted it a little darker. Had to wrap it though! Wife asking for the 100 th time “when is it going to be ready”
I’m thinking that the best way to do chuck burnt ends is put that puppy on the pit before I go to bed at 165. Can’t possibly overcook, and will be ready to wrap with an awesome bark in the morning.
Could easily have burnt ends for lunch..

 

[JamesB]

Getting there

 

[Timmy]

Corned beef soaked for a day, now restin in the fridge for a day. Gettin ready for some smoke time in the morning.

 

[Slimpicker]

I'm going to get 2 tomorrow, smoke on Sunday