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Yup, I want to get Scallops down well.
What's for dinner tonight? Dinner ideas?
- Thread starter primeone
- Start date
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- Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Oh yeah! Talk about fall apart tender!
What were your details for today's cook???
- Joined
- Jun 17, 2019
- Messages
- 1,818
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- 688
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- 3,117
- Location
- Austin, TX
- Grill
- Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Put the briskets on around 8:30 PM last night at 165 for 3 hours, then bumped it 220 with super smoke before I went to bed. Wrapped them both at 8 this morning and bumped the temp 250.
Pulled the flat around 1 PM when it hit 200 according the MEATER and the Prime packer around 4 when it hit 200. This is the longest cook ever in the Traeger. Strange though, I don't get a decent smoke ring like others I see here.
My kids said it was the most tender and awesome bark ever for my briskets, so I'm a happy camper.
Best part was this all during rain last night and all day today.
Kinda fun standing there by the Traeger, listening to the rain, drinking a bourbon while staying dry. I could get used to this, but rainy seasons in Austin are cyclical. We need it though.
Fisty
Member
I'm new to the world of smoking, so this is only my second time using my grill. Last night I busted out my first Boston butt. Was pretty damn good eating.
I injected it with 50/50 mix of apple cider vinegar & apple juice. Yellow mustard for the binder, coarse peppercorn grind & pink sea salt grind. Topped it off with some pork rub mix I grabbed at wally world. Was still waiting for my order of spices to come in, so I had to grab something quickly.
Set the temps @ 220 super smoke mode with Hickory, Apple & Cherry wood. I wanted to get a nice smoke ring. Checked up on it after about 2 and a 1/2 hours into it. Gave it a nice "Money shot" of apple juice, shut the door, let it roll for another couple hours.... apple juiced it again just to build up that nice deep color and let it continue to build that bark.
Here it is about the 4 - 5 hour mark. Turned up the temps to about 270 to crisp it up just a little more. Once the internal temps hit about 160, I pulled it off, dropped it into a tin pan, slathered it up with some Traeger 'que sauce, covered it it foil, dropped it back on the "Beast" and let it finish off until it hit 200 internal. Yanked it off, let it rest for about 20 minutes, and went to town!
Bone pulled right out, super tender, but still had a perfect chew to it. Nice pink smoke ring all the way around it.
Super moist. Took about 8-ish hours until it was finished. Not bad for having my cherry popped on my first pork butt. If I had to do anything different, I think I would have used a little less injection. for my taste, it had just a little bit too much apple vinegar, but it did do the job of keeping it moist.
I injected it with 50/50 mix of apple cider vinegar & apple juice. Yellow mustard for the binder, coarse peppercorn grind & pink sea salt grind. Topped it off with some pork rub mix I grabbed at wally world. Was still waiting for my order of spices to come in, so I had to grab something quickly.
Set the temps @ 220 super smoke mode with Hickory, Apple & Cherry wood. I wanted to get a nice smoke ring. Checked up on it after about 2 and a 1/2 hours into it. Gave it a nice "Money shot" of apple juice, shut the door, let it roll for another couple hours.... apple juiced it again just to build up that nice deep color and let it continue to build that bark.
Here it is about the 4 - 5 hour mark. Turned up the temps to about 270 to crisp it up just a little more. Once the internal temps hit about 160, I pulled it off, dropped it into a tin pan, slathered it up with some Traeger 'que sauce, covered it it foil, dropped it back on the "Beast" and let it finish off until it hit 200 internal. Yanked it off, let it rest for about 20 minutes, and went to town!
Bone pulled right out, super tender, but still had a perfect chew to it. Nice pink smoke ring all the way around it.
Super moist. Took about 8-ish hours until it was finished. Not bad for having my cherry popped on my first pork butt. If I had to do anything different, I think I would have used a little less injection. for my taste, it had just a little bit too much apple vinegar, but it did do the job of keeping it moist.
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Chickie breasts and some veggies... mashed potatoes also
Rubbed with Traeger coffee, chicken, and blackened
190* to start... bump up soon to 350
Rubbed with Traeger coffee, chicken, and blackened
190* to start... bump up soon to 350
Fisty
Member
I love actually having days off..... they're far & few between lately.
Tonight was "Honey Jack Chicken" .
Wanted to try something a little different from the Dr. Pepper chicken I did the first time.
Started off with an injection of melted buttah, lemon juice, roasted garlic powder, salt & pepper. Tossed on some traeger pork & poultry rub. Filled the chicken throne with some honey jack, crammed it right in the chickens ass and dropped it on the grill. 300 degrees to start, got the internals up to about 150, turned it up to 350 for the remainder until 165 in the breast. Next time I'll crank up the heat sooner. Didn't get the crispy that I was looking for. Oh well, live & learn. Still came out moist & delicious. Cracked open a good brew, grub-a-dub-dub... full belly.
Tonight was "Honey Jack Chicken" .
Wanted to try something a little different from the Dr. Pepper chicken I did the first time.
Started off with an injection of melted buttah, lemon juice, roasted garlic powder, salt & pepper. Tossed on some traeger pork & poultry rub. Filled the chicken throne with some honey jack, crammed it right in the chickens ass and dropped it on the grill. 300 degrees to start, got the internals up to about 150, turned it up to 350 for the remainder until 165 in the breast. Next time I'll crank up the heat sooner. Didn't get the crispy that I was looking for. Oh well, live & learn. Still came out moist & delicious. Cracked open a good brew, grub-a-dub-dub... full belly.
How about those grill marks!!!! Aluminum grill from a downdraft stove-top I acquired from a remodel I did (see post above)
Very impressed with Meater and Thermapen....
Meater was in large piece and used Thermapen on smaller piece once larger one was in about 5 minute range... WORKED PERFECTLY!!!! Wife still talking about how good it was!!! THNX to Traeger's rubs
Don't like veggies on Traeger but I always have my gas right next to it... Or I can figure out how to get them done the way I like.... a little too dried out cuz of the fan
1st smoke went great on new 575, finally glad I upgraded from the Pro22
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This is how I do my Ribeye steaks... cut the fat, cube them, Prime Rib Rub and Blackened... toss them...
450, maybe 3 min a side and they melt in you mouth... I cover with a foil pan to trap the heat
450, maybe 3 min a side and they melt in you mouth... I cover with a foil pan to trap the heat
Fisty
Member
Not exactly dinner..... more like the breakfast of the meat gods.... RIBEYE!!
Used the Traeger Prim Rib rub & some pink himalayan salt grind. Cracked peppercorn right before eating it.
First time using the Grill Grates. Worth every penny. Killer sear marks.
Let it rest, slathered it with buttah & pepper.
Breakfast is served!
Used the Traeger Prim Rib rub & some pink himalayan salt grind. Cracked peppercorn right before eating it.
First time using the Grill Grates. Worth every penny. Killer sear marks.
Let it rest, slathered it with buttah & pepper.
Breakfast is served!
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Well done! I just seasoned my grates and am ready to go. What temp did you use for those awesome marks? In fact, what exactly did you do for this cook?
And Breakfast Steak? Man, I like the cut of your jib sir.
And Breakfast Steak? Man, I like the cut of your jib sir.
Fisty
Member
lol, I work nights so I normally have my steaks first thing in the morning. I save my days off for the longer cooks.
I used mostly hickory pellets, minus the small bits of apple & cherry still left in the auger. Cranked it up to 500 got it good and hot. Dropped the steak on the grate, pushed it down to make sure it would get a good sear. Cooked it for about a minute & a 1/2, spun it to get the cross sear on the empty hot side of the grate, let it cook for the same amount of time. Flipped it did the exact same thing on the other side. Didn't check internal temps....still haven't got my Mk4 yet.
LATE DINNER, wife worked late and I didn't wanna leave her out....
VENISON MEATLOAF BY NIKKI BOXLER
I even got Smoke ring on a meat loaf.... (I have a meat processor in central ILL that does a great 50/50 beef/deer ground meat...)
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VENISON MEATLOAF BY NIKKI BOXLER
I even got Smoke ring on a meat loaf.... (I have a meat processor in central ILL that does a great 50/50 beef/deer ground meat...)
I love my:
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Fisty
Member
I swear, I can hear myself getting fatter..... steak again for breakfast. My life is so hard lol.
Ribeye with some infused buttah that I whipped up last week. Fresh dill, chopped garlic, chopped onion, lemon juice. No rub today, just cracked pepper & salt grind.
Mmmm, melty goodness.
Ribeye with some infused buttah that I whipped up last week. Fresh dill, chopped garlic, chopped onion, lemon juice. No rub today, just cracked pepper & salt grind.
Mmmm, melty goodness.
Traeger Photos
Traeger Photos
