What's for dinner tonight? Dinner ideas?

[Slimpicker]

Ginger Lime Chicken Tender Skewers. Yum. Too bad they went too fast to take pics of the finished product.

View attachment 6982

With sesame seeds??? OH MY, that's bad @$$

 

[FireTechMike]

Ok here is the verdict, I had my Bronson going 13 hrs today. NO issues there was very little ash at 11 hrs, as I did a shut down to check then a restart. I will add pics to this post when I get home and clean it out.

I’d like to see how much ash is in the fire pot. I had never sifted the pellets before, but I do now. Maybe that was a factor?

 

[FireTechMike]

Vodka brined salmon…again. It’s become a regular around here.

 

[Timmy]

I’d like to see how much ash is in the fire pot. I had never sifted the pellets before, but I do now. Maybe that was a factor?

I havent had time to clean it out from the camping trip yet when i do ill get pictures up and the pellet brand i used. hopefully do ill get it done this weekend,

 

[Slimpicker]

Cleaned out mine a little today, I forgot my alunimum on the drip pan last time, boy was that thing a beeeech to get clean!!!

But my skinless Rib Tickler chicken came out perfect once again

 

[MidwestSmoker]

Hosting a dinner for some friends. One couple are from West Virginia, so it has an Appalachian theme. They requested brisket, so a 13 lb Costco Prime packer is the main event. Went into the Traeger at 9 pm last night at 180 degrees. Just salt and pepper rub, but using smoke tubes to up the flavor.

Fri Aug 27, 2021

Packer brisket, with salt and pepper rub. Overnight cook at 180 degrees. Smoke tubes being used.

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Last time I used 180 and 225 degrees and the cook took nearly 20 hours. This time I am trying 180 and 250 and hoping to be done by mid-afternoon so I can rest it adequately.

Just received my order of rubs from Meat Church, but I wanted to do one brisket with just salt and pepper to get a baseline before I try anything exotic.

Also prepping a bunch of sides, some of which will go in the smoker. An "adult" mac & cheese with veggies is prepped and waiting.

Still to come: stuffed mushrooms, "mountain style" green beans and apple pie. I will post those images later.

We have been promised authentic West Virginia moonshine!

 

[Timmy]

Hosting a dinner for some friends. One couple are from West Virginia, so it has an Appalachian theme. They requested brisket, so a 13 lb Costco Prime packer is the main event. Went into the Traeger at 9 pm last night at 180 degrees. Just salt and pepper rub, but using smoke tubes to up the flavor.

Fri Aug 27, 2021

Packer brisket, with salt and pepper rub. Overnight cook at 180 degrees. Smoke tubes being used.

share.fireboard.io

Last time I used 180 and 225 degrees and the cook took nearly 20 hours. This time I am trying 180 and 250 and hoping to be done by mid-afternoon so I can rest it adequately.
View attachment 6991

Just received my order of rubs from Meat Church, but I wanted to do one brisket with just salt and pepper to get a baseline before I try anything exotic.

Also prepping a bunch of sides, some of which will go in the smoker. An "adult" mac & cheese with veggies is prepped and waiting.
View attachment 6992

Still to come: stuffed mushrooms, "mountain style" green beans and apple pie. I will post those images later.

We have been promised authentic West Virginia moonshine!

Lookin good! You’ll have to fill us in on the adult Mac n cheese! Yum!!

 

[FireTechMike]

Smoking some brined pork chops and beans. I plan on searing the chops on the gasser just before serving.
Trying a smoke tube. Picked it up this morning.

 

[Slimpicker]

Lookin good! You’ll have to fill us in on the adult Mac n cheese! Yum!!

So is this over 18 or over 21 adult

 

[FireTechMike]

Yum yum.
the chops were brined in brown sugar, salt, marmalade, garlic, pepper, and thyme sprigs.
the beans were canned, with added diced onions and “Smoke Show” sauce.

 

[FireTechMike]

Wow! That smoke tube is still going strong. I only filled it about 2/3rd’s full. Those pictures are with the smoker already off for about 30 minutes.

 

[FireTechMike]

Wow! That smoke tube is still going strong. I only filled it about 2/3rd’s full. Those pictures are with the smoker already off for about 30 minutes.

It ended up burning for about 3 hours. The chops that were near the smoke tube were definitely more smokey.

 

[MidwestSmoker]

Okay, it was "adult" because I slipped some veggies into the mac & cheese. A can of artichoke hearts and some spinach. Cooked on the Traeger at 350 degrees.

Stuffed mushrooms appetizer. On the Traeger at 350.

Homemade apple pie, on the Traeger at 350. Served with homemade ice cream.

Finally, snap peas mountain style made on the stovetop.

Almost all the brisket was finished. Guests brought corn bread and West Virginia moonshine. The moonshine was terrific! Not at all rough, almost as smooth as bourbon.

 

[Slimpicker]

Okay, it was "adult" because I slipped some veggies into the mac & cheese. A can of artichoke hearts and some spinach. Cooked on the Traeger at 350 degrees.

Works for me!!!!

Good job MWS

 

[GrillMeister]

I've been traveling all week and finally got to fire up the grill today. SWMBO wanted pork chops, so that's what I did. Picked up these puppies at HEB. They are about a pound each.
'

Rubbed them with EVOO and dusted with Meat Church All Purpose Seasoning.

Then it's off to the Traeger for a smoke bath till 135 internal.

Finished them off on the gasser with GrillGrates.

Turned out yummy! At $4.99/lb each one came to about $5.00