What's for dinner tonight? Dinner ideas?

MSM 10 days to prepare, minutes to devour. It was perfect!
 

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FireTechMike said:
MSM 10 days to prepare, minutes to devour. It was perfect!
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You have a really nice bark on that. Nice and dark. Odd that you had that one strip that didn't get the cure into it. We're you flipping it twice a day? I haven't seen that on any of mine yet, but have seen it a couple of times on the forum.
Would you make it again? It takes a bit of time, but to me it is well worth the effort. Especially of you chill it now and slice it for lunches. It also reheats really well with a sous vide. I package my sliced stuff up into meal size bags. Great cold or reheated.
 
FireTechMike said:
It looks great. Ever do a full turkey? I was thinking of a smoked bird for Christmas.
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I haven't yet. I have used my oil-less propane fryer and cooked a couple that way in the past. I didn't have any cover for cooking during the rainy season until this year.
I am debating doing a whole bird for Thanksgiving and then whether I want to do it on the Traeger or the Kamado. I may opt for the Kamado because I can cook at 350°F the whole time and wind up with more smoke flavor than cooking low and slow for a couple hours on the Traeger and then cranking it up to crisp the skin
 
RustyJake said:
You have a really nice bark on that. Nice and dark. Odd that you had that one strip that didn't get the cure into it. We're you flipping it twice a day? I haven't seen that on any of mine yet, but have seen it a couple of times on the forum.
Would you make it again? It takes a bit of time, but to me it is well worth the effort. Especially of you chill it now and slice it for lunches. It also reheats really well with a sous vide. I package my sliced stuff up into meal size bags. Great cold or reheated.
Click to expand...
Ok you got me…. I had to go out of town for work on day 6-7 (unexpectedly). It only got flipped before I left and after I got back. I will definitely make it again, it’s delicious.
 
FireTechMike said:
Ok you got me…. I had to go out of town for work on day 6-7 (unexpectedly). It only got flipped before I left and after I got back. I will definitely make it again, it’s delicious.
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Hard to believe that would make a difference, but seems to be the cause for that in most cases. When I do bacon, I flip twice a day as well.
Yours does have a nice cure color to it as well as that nice bark. Nice to hear it was good enough to make again at some point
 
FireTechMike said:
That seems like that would be the fastest, and easiest to get an even cook.
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Yes,it works great. I did use the Traeger turkey brine but any brine would work, if you go with a brine.
 
FireTechMike said:
I’m also planning a smoked Christmas Turkey. I think I’m going to do a practice one in October or November. The Meat Church and Traeger websites have some recipes. I don’t know which one to try yet.
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I’m trying to locate a fresh or frozen Turkey first. The local grocery stores in my area are not carrying any at the moment. It’s hard to find.
 
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