What's for dinner tonight? Dinner ideas?

[Murphy's Law]

Here is why it’s good to have a “companion” grill or two. I have a house full of family tonight with various appetites.

Weber kettle on the left was getting ready for grilled salmon, doing Traeger Mac and cheese in the middle, and Weber gas on the right was fired up for bacon in a cast iron skillet (cooked extra crispy to crumble over the Mac).

It’s not a good picture but was a perfect cook. Mac on first, started the bacon while heating the coals.

Had three beers while cooking and everything came together at the same time. Wonderful family dinner!

 

[overnightbbqryan]

Was the Brisket fat side down during the cook, and how did you apply the tallow direct to the brisket of on the paper?

Fat side down until wrapped. Then fat side up wrapped. My thought process is that the fat renders better down as the grates get warm and the weight of the meat pushing the fat against the grates…. Always works perfectly for me

Wagyu tallow was just smeared across the paper this time.

I made a brisket months ago and put a couple tablespoons of tallow directly on the brisket and it killed all of my bark. Wouldn’t recommend.

 

[Slimpicker]

I made a brisket months ago and put a couple tablespoons of tallow directly on the brisket and it killed all of my bark. Wouldn’t recommend.

Others here do it but this would be reason #1 not to for me, I mean good grief, a Brisket has enough fat on and in it as it is.
IMO

 

[Slimpicker]

Others here do it but this would be reason #1 not to for me, I mean good grief, a Brisket has enough fat on and in it as it is.
IMO

In other words, I'm a huge BARK lover!!!

 

[Dcgunman]

These should ready by the afternoon/evening games.

 

[Dcgunman]

All done.

 

[Dcgunman]

All done.

 

[FireTechMike]

I started curing a 3.5lb flat brisket for Montreal Smoked Meat. I’m trying the recipe that Rusty Jake used. https://glebekitchen.com/montreal-smoked-meat/
By next Sunday I should be steaming it to perfection!

 

[Slimpicker]

I started curing a 3.5lb flat brisket for Montreal Smoked Meat. I’m trying the recipe that Rusty Jake used. https://glebekitchen.com/montreal-smoked-meat/
By next Sunday I should be steaming it to perfection!

I hope you adjusted for your very small brisket using the 'calculator' instead of the amounts for a 13lb brisket

 

[FireTechMike]

I hope you adjusted for your very small brisket using the 'calculator' instead of the amounts for a 13lb brisket

I sure did! Who knew all of the math involved in making a great sandwich

 

[RustyJake]

I started curing a 3.5lb flat brisket for Montreal Smoked Meat. I’m trying the recipe that Rusty Jake used. https://glebekitchen.com/montreal-smoked-meat/
By next Sunday I should be steaming it to perfection!

Looking forward to the results.

 

[Slimpicker]

I sure did! Who knew all of the math involved in making a great sandwich

Good, didn't want everyone to think you can just 'freeball' pink salt and live.

 

[FireTechMike]

Good, didn't want everyone to think you can just 'freeball' pink salt and live.

Yeah, the pink salt is a little scary. I often err on a little less.
I’m going to need a smaller scale, (for pink salt) with these small amounts of meat.

 

[Slimpicker]

They are so cheap on Amazon... just make sure it does grams. They are easy to double check too.
Mine zeros in anytime with a paper plate and then add the seasoning

Amazon.com : gram scale

 

[TF_Member6575]

Spatchcock chicken seasoned with Meat Church honey bbq. Also trying out lumberjack cherry pellets for first time smoke smells good. Chicken turned out very good. Today was first time using Lumberjack and I was impressed with how well they did. $8.88 a bag at Rural King.

Nice looking bird !