What's for dinner tonight? Dinner ideas?

[Slimpicker]

 

[John S.]

Based on the traffic here I tried a fatty, but the bacon was not crisp enough for SWMBO so I just took a bit of map gas and it crisped up nicely….. it was a big hit….

 

[JamesB]

That’s a long slim one..what’s in it

 

[John S.]

Thin cut bacon Costco 1.5
jimmy dean regular 2 lbs
7 eggs 1/2 C milk pepper
the veg was sweet onion, jalapeño sautéed in butter then white button mushrooms re sautéed with Chardonnay
shot of honey and Lee and Pierrens , Costco Mexican blend
then onto the sausage and a sprinkle of cilantro

topped with Traeger pork rub
grill at 275 T Then pulled at 165 FB

https://share.fireboard.io/46B03C

 

[Slimpicker]

such good chicken thighs...

 

[Slimpicker]

SKINLESS BTW

 

[Cabbage Head]

Smoking chuck roast for tomorrow’s Meat Church Texas Chili. Using oak Bear Mountain today.

 

[GrillMeister]

Pork Bell Burnt Ends today. These puppies are dusted with Meat Church Honey Hog and just marinating for now.

 

[JamesB]

Smoking chuck roast for tomorrow’s Meat Church Texas Chili. Using oak Bear Mountain today.

I tried that chili..I pretty much like everything that Meat Church puts out, but TBH, that chili doesn’t taste like any “Texas” chili I ever had. We weren’t impressed..

 

[Cabbage Head]

I tried that chili..I pretty much like everything that Meat Church puts out, but TBH, that chili doesn’t taste like any “Texas” chili I ever had. We weren’t impressed..

Yea I was wondering about it it. We will give it a try since I already bought the chili seasoning.

 

[GrillMeister]

Oh yeah! Almost ready.

 

[GrillMeister]

Oh yeah. So much better without a bunch of butter and sauce. Just the dry rub and apple juice spritz every 30 minutes.

 

[CMTiger]

Baby backs, turkey thighs and another of those butterball turkey breasts my 11 year old keeps requesting. Ribs are on.

 

[ExUnifliter]

A rack of St Louis Cut ribs to pay off a lost wager and a couple of smoked and braised Oxtails for my dinner sandwich.

 

[GrillMeister]

Picked up a massive 2.5 lb. Wagyu London Broil and reverse seared it after a smoke bath at 180 till it was 120 internal.

Then it's off to the gasser with GrillGrates for the sear. I pulled it to rest at 130 internal.

This was actually surf & turf night. Texas gulf shrimp, marinated in olive oil, lime juice, and Kinder's Buttery Steak.

I flipped a couple of the GrillGrates over for the griddle side and these puppies cooked up in about 5 minutes while the Wagyu rested.

SWMBO whipped up a corn salad with fresh garden tomatoes & parsley. Man was that good.