What's for dinner tonight? Dinner ideas?

[RustyJake]

Finally got to slicing my 8 lbs of back bacon. Brine was the perfect level of salt and spices. The only complaint, if it can be a complaint.....words rarely spoken on this forum if at all....it has too much smoke flavor.
This is a first for me, not once have I ever been able to say that about anything I have cooked on my Traeger. I am guessing the cut of meat, and brine and allowed it to absorb a fair amount of smoke. It isn't unbearable, but way more than expected. Should be nice when cooked for breakfast. With this type of bacon, you don't have to cook it again to eat it. It is fully cooked to 145°F internal
I used Furtado Farms Hickory Pellets with a couple hours of apple in the smoke tube. I am impressed with the volume of smoke these pellets generate. All the flavors have generated good volumes of smoke
Now, I have 20 LBS of side bacon brining for this weekend smoking. Do I use Hickory again, or select another hardwood.

 

[Slimpicker]

Do I use Hickory again, or select another hardwood.

Who cares ya son of a B***h... that looks so damn good pick any wood you want!!!! yer killin me smalls

 

[FireTechMike]

Prepping some pork belly burnt ends

 

[CMTiger]

Turkey breast. Also posting IB/Traeger variances. Eventually will check vs Traeger meat probe but put it in garage awhile back and just haven’t gotten it back out

 

[FireTechMike]

Pork belly pictures of just started and about 1.5 hours in

 

[FireTechMike]

Pork belly pictures of just started and about 1.5 hours in

I tried a taste before the sauce….they were a little lacking in flavour. Hopefully the second smoking with the sauce will bring them to life.

 

[FireTechMike]

Hey guys,
I’m planning my first brisket for next Saturday. I had a 14lb and I split it lengthwise. I now have two 7lb briskets both with flat and point. I plan on smoking one, and I’m guessing about 8 hours. Any tips? Also any side recommendations, maybe something that could cook along with the brisket?

 

[Slimpicker]

Got a little $10 2.5lb mini brisket going... thought it was cute so I picked it up and thru it on with some beef stock and sweet onions and celery... gonna make a good afternoon dinner.

 

[RustyJake]

My bacon is getting close. Just in the fridge for a few hours and then smoking.
Will be going the Hickory Furtado Farms pellets and their apple pallets in the tube.
My back bacon turned out amazing. I can't believe the amount of smoke flavor I got in the loin with those. I am hoping the bacon will be the same.

 

[Dcgunman]

Cheeky‘s spinning his wheels trying to figure what to cook on this grill tonight. I hate to tell him it’s going to be chicken breast. Low & slow? Or high & fast?
city bank atm

 

[RemE]

Cheeky‘s spinning his wheels trying to figure what to cook on this grill tonight. I hate to tell him it’s going to be chicken breast. Low & slow? Or high & fast?
city bank atm

High and fast, with a good rub.

 

[Dcgunman]

High and fast, with a good rub.

Got the rub. Temp & how long? 450 for 6-8 minutes each side? This is my 3rd attempt with chicken. First time with breast. Last 2 times were a fail. Low & slow. Thighs/legs.

 

[Slimpicker]

My little 2.5lb Brisket was awesome!!! I didn't have high expectations but I'm driving back down to Aldis right now and getting a couple more!! Actually looked like it had a point and flat!!
Took 7 hours to cook correctly but it made for a great supper, and only $10 to boot!!! Who needs a chuckie when I can have this.
Wiggled like jello and squirted juice out!!!

 

[RustyJake]

My little 2.5lb Brisket was awesome!!! I didn't have high expectations but I'm driving back down to Aldis right now and getting a couple more!! Actually looked like it had a point and flat!!
Took 7 hours to cook correctly but it made for a great supper, and only $10 to boot!!! Who needs a chuckie when I can have this.
Wiggled like jello and squirted juice out!!!

Nice.
I was buying portions to use as pastrami and Montreal Smoked Meat, but I wound up cooking 3 of them as briskets. I was fortunate in being able to select point ends for all I purchased. It was worth the extra $1/LB they charged at the time. Now they caught on and are charging a premium for the portion cut briskets

 

[RustyJake]

Started a nice little Sirloin Tip for dinner.
Using my new warranty replaced Fireboard2 Drive. So nice not to have temperature readings from ports not in use
Sun Aug 1 Session Sirloin Tip Roast https://share.fireboard.io/099412