What's for dinner tonight? Dinner ideas?

[Slimpicker]

Beans and pork steaks done and waiting

 

[MidwestSmoker]

https://share.fireboard.io/7CB326

My overnight 5.5lb brisket

I need this done about 3pm today, check the link above (eating at 6... 2 hour travel time)
pit at 200ish, 165° for the brisket now... I'll wrap at 170 if it gets there soon.

Don't know if it's gonna just climb now without a stall or not.

View attachment 7632

11:01AM​

Going low and slow... if I get to 203 I'll foil over my paper, foil pan covered, smoker on WARM cycle,, till ready to leave then cooler

When I did these it went really quickly. I did wrap it at 165, but that may not be necessary. If you don't have the time for an overnight brisket cook, one of these is the best alternative. If you don't wrap, just make sure you spritz often or it may dry out.

 

[Timmy]

https://share.fireboard.io/7CB326

My overnight 5.5lb brisket

I need this done about 3pm today, check the link above (eating at 6... 2 hour travel time)
pit at 200ish, 165° for the brisket now... I'll wrap at 170 if it gets there soon.

Don't know if it's gonna just climb now without a stall or not.

View attachment 7632

11:01AM​

Going low and slow... if I get to 203 I'll foil over my paper, foil pan covered, smoker on WARM cycle,, till ready to leave then cooler

Perfect! Looks like you nailed timing perfectly!
BRAVO!!

 

[CMTiger]

Friendsgiving honey smoked turkey….no finished product picture

 

[Timmy]

View attachment 7637

What on the top rack?

 

[JPSBBQ]

What on the top rack?

Stuffed mushrooms. Pre made from the grocery store. They’re delicious and I buy them frequently.

 

[RustyJake]

Sun Nov 14 Venison Hind Leg https://share.fireboard.io/08D4C7

Venison part 2
Hind Leg, bone removed. Brined for 10 days in salt/sugar dry brine.
Will smoke this until 130 internal temp and serve medium rare
Cover is working well for the rain and draft flow

 

[Slimpicker]

Perfect! Looks like you nailed timing perfectly!
BRAVO!!

Hunt camp dinner was a big HIT!!! A meat lovers pigout

LOVE THAT H-E-B RUB!!!!!

 

[RustyJake]

Hunt camp dinner was a big HIT!!! A meat lovers pigout

View attachment 7644

View attachment 7645


LOVE THAT H-E-B RUB!!!!!

Looks delicious

 

[Timmy]

Almost home. Did some smoked cream cheese on another cooker. First time and won’t be the last. Buddy brought me some jalapeño pepper jelly he made. Fantastic!
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Smoked cream cheese doesn’t last long at my house either, stuff is awesome!

 

[RustyJake]

Roast is done. Texture and flavor similar to corned beef. It was very moist for such a lean protein


Looking at the small brown spot, it looks like I could have used another couple days of brining. I would rinse the brine off better next time.

 

[RustyJake]

Baby backs for supper tonight. Perfect bite on these, not fall off the bone this time.View attachment 7653

Mmm, I need to do ribs again.
Those look great

 

[Ethelyn3390]

View attachment 7637

Made a great recipe. But the name of the recipe and an example of how it was made would be much better.

 

[FlyersFan76]

After owning 2 different Traeger's for 18 months I finally cooked a whole Chicken. ( I sold my Ironwood 650 and upgraded to an Timberline 1300 because of the size and features)

I used Holy Gospel seasoning.

Homemade Potato chips. 1 batch of Hidden Valley Ranch powdered ranch seasoning and 1 batch of Meat Church Holy Gospel.

 

[dflaher]

Cooked my first tri-tip last night. Choice grade from local grocery store. Covered in kosher salt for 15 minutes, then rinsed and patted dry. Made a rub of brown sugar, S&P, granulated garlic, and Montreal. On the 885 for about an hour at 200. Pulled at IT of 110 then on the gas grill until IT of 130. Tented in foil for 5-10 minutes prior to slicing. Came out perfect! The wife said she likes it better than brisket. One tip: make sure you slice the tri-tip against the grain; this really improves tenderness.