What's for dinner tonight? Dinner ideas?

[Murphy's Law]

Rather than use a beer can, this works great and you can put whatever you want in it.

View attachment 7891

I have a few of these things and they work great.

Amazon.com

I have the same thing except mine has the Traeger logo and I paid 2X for it! It has to cook better, right?

In all seriousness, they work great! I will add citrus juice, rosemary, etc to the liquid for some extra aromatics.

 

[JPSBBQ]

 

[FireTechMike]

Spatchcock turkey. Brined in MC Bird Bath, seasoned with Holy Voodoo. Cooked in -20C. Everything was perfect. 13 lb turkey at 275’f for just under 3 hours.

 

[RustyJake]

Spatchcock turkey. Brined in MC Bird Bath, seasoned with Holy Voodoo. Cooked in -20C. Everything was perfect. 13 lb turkey at 275’f for just under 3 hours.

Nice color to that turkey @FireTechMike ! Looks delicious, nice job.
With it being so cold there, might be a good time to make some smoked cheese, if you have a smoke tube.

 

[Spanky]

Spatchcock turkey. Brined in MC Bird Bath, seasoned with Holy Voodoo. Cooked in -20C. Everything was perfect. 13 lb turkey at 275’f for just under 3 hours.

Very nice pictures from a great cold weather smoke. Your pictures have me looking forward for our Christmas Turkey smoke in the offset stick burner.

Thanks for the pictures.

 

[Slimpicker]

I've got my second fresh turkey breast brining tonight for a cook tomorrow...

So far I've done a 14# turkey and 2 fresh breasts with this one box... outstanding flavor.

I use dizzy pig MadMax turkey rub for everything... again, love the results!!!

Pics to come tomorrow, using my new FireBoard Spark

 

[JPSBBQ]

 

[JPSBBQ]

I've got my second fresh turkey breast brining tonight for a cook tomorrow...

View attachment 7910

So far I've done a 14# turkey and 2 fresh breasts with this one box... outstanding flavor.

I use dizzy pig MadMax turkey rub for everything... again, love the results!!!

View attachment 7911

Pics to come tomorrow, using my new FireBoard Spark

Great rub. Like turkey and stuffing in a bottle

 

[Slimpicker]

Using my new Spark to keep track of another turkey breast

Very easy to use for single temp use, which is about half of what I do when I cook, I just need IT temp. Absolute pit temp is not necessary for me for most generic meats, chicken, turkey, burgers, anything cooked in the high 200s or 300s

 

[JPSBBQ]

Using my new Spark to keep track of another turkey breast

View attachment 7917View attachment 7918


Very easy to use for single temp use, which is about half of what I do when I cook, I just need IT temp. Absolute pit temp is not necessary for me for most generic meats, chicken, turkey, burgers, anything cooked in the high 200s or 300s

You have the most tricked out Traeger I’ve ever seen. Nice!

 

[Slimpicker]

 

[JayHog]

I’ve done pizza using a pizza stone twice now on my C885 at 450 for 12-15 minutes. Pre heating the stone for 45-60 minutes. I want to do pizza again but not on my C885. To me it seems like a waste of pellets and time on the grill. So is it the same using the oven? Do I need to pre heat the pizza stone for 60 minutes before placing my pizza on it?

Are you making your own pizza from scratch or getting one ready-to-cook (Papa Murphy's)?

If you get one that's ready-to-cook, then you can fire up the Traeger to around 410, put the pizza on for about 8 minutes on the grill (no pizza stone), then take the pizza off the paper tray and directly onto the grill for 8 to 10 min. It turns out great. At that high temp, the crust is pretty crispy.

 

[HotSpringsBBQ]

Decided to put the meat aside for a day and change up the menu a bit. Smoked fresh Walleye with prawns and served with

a lemon cream sauce. Turned out delicious with a nice smoke flavor.

 

[RustyJake]

Decided to put the meat aside for a day and change up the menu a bit. Smoked fresh Walleye with prawns and served withView attachment 7923View attachment 7924 a lemon cream sauce. Turned out delicious with a nice smoke flavor.

That looks great!
Walleye is one fish I miss living out here on the west coast. Used to love getting the cheeks out of the larger fish. Spent a lot of my summers and winters in the prairies fishing for them.

 

[JPSBBQ]