What's for dinner tonight? Dinner ideas?

[dflaher]

Just a new thread for cooking pics.

No ideas needed, just pics of what y'all are cooking for breakfast, lunch, dinner, or snacks today. Post away, but if it's new and cook, post it in the What's cooking ideas thread. This one is for old repeats.

I'm doing bacon wrapped shrimp with Monterey jack and jalapeno on the old Century 22. SWMBO caught the sun shining through the startup of the Century 22.

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@GrillMeister -those look outstanding! Do you mind sharing your recipe and process?

 

[GrillMeister]

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

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

Nice. I was at Hunt Camp over the weekend and served up pulled pork, beans & coleslaw. It was a hit too.

 

[Slimpicker]

Nice. I was at Hunt Camp over the weekend and served up pulled pork, beans & coleslaw. It was a hit too.

Awesome!! I got "pulled HAM" on the menu for this weekend hunt camp!!! Stay tuned!!!

 

[Roundy]

Pulled Pork Chili - Used last bit of last week's pulled pork for a "dump a thon" chili concoction. Perfect lunchable served over tortilla chips and a dollop of sour cream to smooth the heat.

 

[Slimpicker]

Pulled Ham today, Rub and glaze shown
On at 6:45am...

https://share.fireboard.io/C5EFFD

 

[RustyJake]

Pulled Ham today, Rub and glaze shown
On at 6:45am...

https://share.fireboard.io/C5EFFD

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I like your choice in brand of sauce. That brand is pretty darn good, and keto friendly. I haven't seen that flavor up here yet, but will be watching for it.
I don't think I have ever put my smoke tube that close to the protein. Do you find it helps being that close? No ill-effects with excess heat on that side of the meat?

 

[Slimpicker]

I don't think I have ever put my smoke tube that close to the protein. Do you find it helps being that close? No ill-effects with excess heat on that side of the meat?

I run outta room easy in that 575... I don't have heat issues that I've noticed before.


That front tube burned up fast anyway since it's over the rising HEAT from below... it may have darkened a little of the ham bottom... no biggie

 

[Slimpicker]

Using https://heygrillhey.com/smoked-pulled-ham/ for my guide... obviously my own choice of rub and glaze.

Foiled and waiting for 200°

 

[Slimpicker]

Pulled just like a pork BUTT, used my gloves and shredded... EZ

9# ham for only $13...

Taste:

!!!! I have actually been waiting 20 years to get this right, thanks to a Traeger that cooks for HOURS, I did it!!!

 

[Grecocelt]

So this weekend I finally got together with a good buddy that I haven’t seen for over two years because of covid and diaries etc. we’ve had our own grill fest and I did some St. Louis style ribs with some AO Pigasus rub as well as a large rack of beef short ribs with a Jack & Cola rub again from AO. It was a full on day but the results on the Ironwood 650 were outstanding and here’s some pics. First time using butchers paper in which I wrapped the beef after 6 hours at 275 and cooked for another 2.

 

[Ethelyn3390]

I just put on a variation of the orange brined turkey. Tweaked the brine solution. Spatchcocked it, rubbed it with Chairman of the Bird and put it on to smoke.

Brining is an ancient technique used to reduce the soft, taste of food and cooking time. Roast a turkey breast instead of the whole bird to relieve stress on thanksgiving. Cook evenly across a turkey breast without right, thighs and legs and brush the breast skin with an apricot glaze while roasting it to highlight citrus.

 

[GrillMeister]

Got a 24 pounder in an 8 gallon bucket O'brine for Thursday. SWMBO will be stuffing this and cooking it in the kitchen oven and then I'll be stuffing myself later in the day followed by a couple of shots of Fernet Branca.

Got his bird for $23.49 after discount at my local HEB. Just needed another $20 purchase.

In brine and in the fridge till Thursday morning.

 

[Olds442]

We do veggies as often as we do meats. My doge has a favorite place for smells on the patio.

 

[Olds442]

$5 of chicken thighs tonight trying out Williams's Chicken Tickler. Pretty tasty and for those on Keto, Chicken Tickler is sugar free.

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3 hours later on the Ironwood 885. Yum!

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why three hours? i'm usually done with my thighs in 40-45 minutes, blasting them with heat since dark meat is so forgiving. usually get a nice crust but your crust looks absolutely insane.

what temp? how to? i'm gahstounded.

 

[GrillMeister]

why three hours? i'm usually done with my thighs in 40-45 minutes, blasting them with heat since dark meat is so forgiving. usually get a nice crust but your crust looks absolutely insane.

what temp? how to? i'm gahstounded.

At 250 degrees, much of the fat is rendered out and they turn out tender and the bone falls out. Boost the temp to 350 for the last 30 min.