What's for dinner tonight? Dinner ideas?

[CMTiger]

Nope, that was in the next post in the thread. Lol

Edit:I guess I should’ve read farther in the post!

Thanks, Timmy, but some others have already pointed this out

 

[Slimpicker]

Simple chick quarters, skin off thigh, rubbed overnight 320° till done

 

[Jim G]

My sister, who I have not seen in almost 2 years, is battling cancer. Her favorite food is brisket and tomorrow she’ll have all she can eat when I see her tomorrow.

 

[Timmy]

My dads 81st birthday was yesterday, I asked him what he wanted…. He said CHICKEN! So here it is…..goin 3 ways. Thighs,drums, breasts.

Sat Jul 24 Chicken drums n thighs.
https://share.fireboard.io/AC883F

 

[Slimpicker]

Happy B day dad!!!
Mine was my best friend

 

[Timmy]

Chicky breasts n beans on the Bronson 20, low for some smoke, then CRANK IT UP!!!! Boogity Boogity Boogity!!

 

[MidwestSmoker]

My dads 81st birthday was yesterday, I asked him what he wanted…. He said CHICKEN! So here it is…..goin 3 ways. Thighs,drums, breasts.

Sat Jul 24 Chicken drums n thighs.
https://share.fireboard.io/AC883F

Timmy, thanks for always sharing your FireBoard charts. They are so very helpful!

 

[RustyJake]

Brisket going on the Kamado tonight


For tomorrow on the Traeger,
Pork Loin has finished brining for back bacon


Next weekend's bacon is brining now




Fireboard session
Sat Jul 24 Session https://share.fireboard.io/CE2FD8

Still having issues with probe readings where there aren't probes connected

 

[Slimpicker]

Pork Loin has finished brining for back bacon

share...

 

[RustyJake]

share...

Basically Meathead's brine
"Traditional Canadian Bacon And Irish Bacon Made At Home" https://amazingribs.com/tested-recipes/pork-recipes/smoked-canadian-bacon-recipe/
I added 2 TBSP of granulated maple and a TBSP of peppercorns. Brined for almost 7 days in the fridge.
I will smoke it tomorrow at 200°F with Hickory pellets in the hopper and apple pallets in the smoke tube. It'll cook till it hits 145°F internal.

 

[Don C]

Silverton 620 purchased Thurs 7-8-21
Assembled & Seasoned Sat

1st cook on Sun - Reverse seared ribeye, chicken burgers, & corn on the cob
Went well - but no pictures

Rained cats & dogs every day since

Weather finally improved today (Sat 7-24-21)
Temp Hi was 95 with heat index of 104 - but what the heck.
I did my 2nd cook

I already had all of what I cooked today since before bought 620.
So, it was not bought for this cook.

Cooked Choice Angus boneless sirloin tip roast, hamburgers of 90% lean ground sirloin, chicken sausage, & corn on the cob.

We are only 2 - so there will be leftovers

Constructive criticism requested.
Don't hold back. I can take it

 

[Timmy]

Everything finished around 6:30pm. Chantilly potato’s didn’t get quite done as I didn’t get them on in a timely matter, so I put them on the Bronson 20 for about a half hr or so on high. They were close to done but we were starving so we ate’m. Cobbler was delish, I used 1 can each cherry, blueberry and strawberry pie filling 21 oz cans. Then topped with homemade vanilla ice cream. Then just for kicks as I’ve never had it and just started hearing about it. I made Alabama white sauce…..OMG that s**t is AWESOME. I put it on just about everything, just really really good. And the chicken was really good also, pretty much the same as last weekend.

My dad was really happy and loved the thighs n cobbler. And that my friends is what it’s all about.

 

[RustyJake]

The Kamado keeps a pretty solid temperature with the Fireboard2 Drive.

Still not dark enough on the bark for me. It has been in the stall for quite a while. I have bumped the temperature to 225°. It comes up quick and doesn't overshoot. I can only imagine that this is the kind of control you see with the Yoder grills

 

[ConanLloyd]

Today’s dinner is in the Traeger. St. Louis style ribs seasoned, allowed to “sweat” and then on at 275 with Hickory.

seasoned with Meat Church rubs exactly like he does in this video:

First time smoking ribs, let’s see how they go.

Sun Jul 25 - St. Louis style pork ribs
https://share.fireboard.io/074E2D

 

[Slimpicker]

Still not dark enough on the bark for me.

me either