What's for dinner tonight? Dinner ideas?

[Timmy]

1st
Post in thread 'Mac and cheese'
https://www.traegerforum.com/threads/mac-and-cheese.2231/post-18206

Dessert
Thread 'Cherry/Blueberry Cobbler'
https://www.traegerforum.com/threads/cherry-blueberry-cobbler.2906/

 

[Timmy]

Dessert
Thread 'Cherry/Blueberry Cobbler'
https://www.traegerforum.com/threads/cherry-blueberry-cobbler.2906/

2nd
Post in thread 'Cheesy potatos'
https://www.traegerforum.com/threads/cheesy-potatos.2589/post-23013

 

[Timmy]

What? Crickets?
ok brisket cooking tips is an endless topic. Any one ever split a brisket before? And what about sides, what’s your favourite with brisket?

3rd, any recipe
Post in thread 'Beans'
https://www.traegerforum.com/threads/beans.2230/post-18196

 

[RustyJake]

Baby back rubs

Those look great!
Thanks, now I want ribs

 

[Dcgunman]

I’ve had my T grill for 3 weekends now. The 885 the last 2 weeks. Lots of experimenting going on. Yesterday’s chicken turned out . I’m going to throw on 3 “Poorman’s“ rib eyes for todays smoke session. First time doing any steak on the T. All tips are welcomed. Seasonings? On the Weber we just use salt/pepper. But willing to try something new. Grill temp? Low or high? Thx.
FYI…my grilling weekends are usually any day of the week, but I work16hr shifts on Wed/Thur and have 4 to 5 day weekend. So I’m using my T grill Fri-Mon or Tue. Cleaning it on Tuesday’s.

 

[RustyJake]

Side Bacon is on the smoker. 20 LBS is the limit for the IW650. I could barely shoehorn the slabs in



Mon Aug 2 Session Side Bacon https://share.fireboard.io/338171

 

[RustyJake]

Getting some nice color

 

[Slimpicker]

Getting some nice color
View attachment 6709

Bottle that smell!!! I'll bet that's a tease for sure

 

[RustyJake]

Bacon is done.
Tomorrow Dexter gets brought out for some cutting


And with keeping with my pork theme. Pork Loin. Chops. 1 hour @ 225°F then gasser to sear and finish

 

[GrillMeister]

Cedar planked Texas Red Fish tonight during a thunder storm.

Good think the Ironwood was plugged into a UPS as they power glitched for a second or two, but the cook went on undisturbed.

 

[Slimpicker]

GM, your place looks awesome even in a thunderstorm!!!

 

[RustyJake]

GM, your place looks awesome even in a thunderstorm!!!

Always envious of his set up.

 

[FireTechMike]

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.
View attachment 6636View attachment 6637View attachment 6638

Looks great. What recipe did you use?

 

[RustyJake]

Looks great. What recipe did you use?

I used Meathead's recipe and added some maple powder and some peppercorns to the brine.

 

[Murphy's Law]

Just put on a Tri tip using Bearded Butcher original and Pit Boss hickory.

looks like the damn grill is acting up again with wild temp swings.




it’s 76 degrees, no wind and overcast…the weather is “grill perfect” and the beer is cold! ideal cooking conditions!