What's for dinner tonight? Dinner ideas?

[danbrew]

My first ever brisket tonight. Turned out reasonably well, after about 10 hours. Probably should have planned better to manage my time as I felt kind of rushed towards the end. All in all, though, I’m pleased with the results for a first-timer.

070432 - First Brisket

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[Timmy]

My first ever brisket tonight. Turned out reasonable we’ll, after about 10 hours. Probably should have planned better to manage my time as I felt kind of rushed towards the end. All in all, though, I’m pleased with the results for a first-timer.

070432 - First Brisket

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Looks good!

Just remember don’t go by temp when you are approaching the end. The probe should go in and feel like butter. Between 195 and 205. I start probing at 195.

 

[RustyJake]

Tri-tip finished on the gasser for a sear

 

[JamesB]

Tri-tip finished on the gasser for a sear
View attachment 6327View attachment 6328View attachment 6329

That looks awesome.

 

[JamesB]

Tri-tip finished on the gasser for a sear
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What was the final IT? Looks like 130-135

 

[RustyJake]

What was the final IT? Looks like 130-135

I didn't probe it. But was shooting for 135 after the rest. It looked pretty close. It should have been 130 after the sear.

 

[RustyJake]

One thing I noticed is the Traeger really struggled to maintain 165. It was up and down with constant swings

 

[JamesB]

One thing I noticed is the Traeger really struggled to maintain 165. It was up and down with constant swings
View attachment 6330

What was the outside temp?

 

[Slimpicker]

One thing I noticed is the Traeger really struggled to maintain 165. It was up and down with constant swings
View attachment 6330

And recently Timmy almost had a flat line on his cook... go figure.
That's pretty jumpy, I haven't seen that since I had my MOD on.

 

[mpanelli]

Second cook wanted to try chicken again since the first didn’t turn out as good as it should. Followed the mad scientist method for chicken thighs.
smoked them at 225 until they hit 150 then turned up the temp to 300 until they hit 185. I sauced 2 and left on “naked”.
Now I would have never taken them to 185 thinking it would dry the meat out. Thighs were still very juicy but I couldn’t bite through the skin. It was better that yesterday but not good. Not sure where to go from here.

 

[RustyJake]

What was the outside temp?

It was 80°F here this afternoon.
Just the fluctuation swings were pretty high. I haven't ever smoked at 165°F before. I set it knowing my Traeger would run at 175°-180° at that setting

 

[Timmy]

And recently Timmy almost had a flat line on his cook... go figure.

You saw that!? Freakin weird, my grill has NEVER done that!!

 

[RustyJake]

And recently Timmy almost had a flat line on his cook... go figure.
That's pretty jumpy, I haven't seen that since I had my MOD on.

That's exactly what I thought of when I saw it. I haven't seen swings like that before.

 

[RustyJake]

The only flat line I can get is on my Kamado using the Fireboard2 Drive. That one is rock solid

 

[Big Man Dan]

Tried something new tonight.
Frozen chicken wings (because the pieces are much larger and less expensive than the small fresh packages and...somebody before me (https://stillwaterliving.com/pickle-brined-chicken-wings/) had already done it!) brined in 50/50 pickle juice/buttermilk for 6 hours plus.
Drained well in a colander and patted dry. Seasoned with Pork Barrel BBQ All American rub plus some Cornstarch (to help crisp the skin).
30 minutes at TR—> 225*, 45+ minutes at TR—>350*, toss all in warmed Frank’s Wing Sauce, back on the Traeger for about 15 minutes to final Internal temp of 170-175*.
I’m gonna play with this one again...View attachment 2356

Tried something new tonight.
Frozen chicken wings (because the pieces are much larger and less expensive than the small fresh packages and...somebody before me (https://stillwaterliving.com/pickle-brined-chicken-wings/) had already done it!) brined in 50/50 pickle juice/buttermilk for 6 hours plus.
Drained well in a colander and patted dry. Seasoned with Pork Barrel BBQ All American rub plus some Cornstarch (to help crisp the skin).
30 minutes at TR—> 225*, 45+ minutes at TR—>350*, toss all in warmed Frank’s Wing Sauce, back on the Traeger for about 15 minutes to final Internal temp of 170-175*.
I’m gonna play with this one again...View attachment 2356

Hey ExUnifliter, if you are still hanging around these forums, I would love to know how your chicken wings turned out. What have you done to improve the recipe? I am new to Traeger grilling and I'm anxious to try some chicken wings and all I can find is Frozen.