What's for dinner tonight? Dinner ideas?

[RemE]

I have always had fillets, time to try a ribeye!

 

[GrillMeister]

Ginger Lime Chicken Skewers tonight. Got the recipe from Chris Capell, founder of Dizzy Pig BBQ Rubs 17 years ago. Awesome recipe. I used to make these on the Big Green Egg, but lately the Traeger has been killing it for kebabs. I have them marinating right now. Recipe link at the bottom of the post.

Ginger Lime Chicken Skewers - Dizzy Pig Craft Seasonings

Chicken skewers is one of my favorite ways to use boneless skinless chicken breasts. This ginger/sesame/lime treatment has a complex and wonderful flavor.

dizzypigbbq.com

 

[Slimpicker]

https://www.traegergrills.com/recipes/venison-tenderloin-backstrap

36 hours marinade... a very HOT weberQ, took it to 135 in the biggest area and it was unbelievable!!
Like eating a very soft steak

First one I've ever done and my freezer is still FULL!!!!!

"Freaking phone cam.... I gotta tweak those settings"

 

[Sodaking27]

Smoked salsa.

 

[GrillMeister]

Man were they good! Took about 25 minutes to reach 160 degrees internal.

 

[RADDY1973]

Pork belly burnt ends and BBQ beans

 

[Slimpicker]

Deer jerky

https://www.traegergrills.com/recipes/spicy-venison-jerky

The 575 is doing an awesome job even on a hot day it's holding temps great... I bought this for this reason and I'm now happy.

Sliced maybe too thick but I'm gonna pull off soon

That was a whole deer roast, with maybe 1/5th of it trimmed and pitched...
just wanted to try this before I did a whole 3 racks worth of meat!!!!

 

[RemE]

Venison Jerky, something I would love to taste some day.

 

[Fisty]

This is my first go at a beef rib plate. Cooked much quicker then I was expecting. Dropped it on the beast around 8:30 - 8:45 ish this morning expecting for at least a 7 hour smoke.... nope. Just now pulled it off the smoker. Got it wrapped in butcher paper sitting in a cooler. Internal temps were 201 when I yanked it off about 15 minutes ago...around 1:10.

Bones were pretty big, so it might have something to do with the quicker cook. I started off around 270 temps. And let it ride for 3 hours before I even checked it. Apple juice money shot it... let it ride for a couple more hours..... and DONE.

Not sure about the taste or tenderness... or dryness yet. I'll let ya know.

Before......

After....


....... more news @ 11.

 

[Fisty]

First shot at beef ribs.... I used WAAAAAAAY too much salt. Kosher salt... bigger coarser flakes. Other then that, they came out pretty good. I had to rinse off the outside to reduce some of that saltiness.

Lesson learned.

 

[GrillMeister]

Reverse seared some Prime Tri-Tip from Costco today. After a nice hour + long smoke bath, rather than pull them off and wait for the Traeger to crank to 450-500 (and catch fire as ususal), I put my Grill Grates on my Brinkmann gasser around the corner and had it ready to go. Worked like a charm. I laid down some multi-folded foil to protect my MEATER probes as the grill grates were about 700 degrees (the MEATER is rated to 500 & change) and it worked well and saved me 10-15 minutes in the process. I found a new use for the gasser besides roasting chili peppers.

 

[REDOC]

Started two 10 LB pork butts. Running the Traeger at 170°F that equates to 180°F pit temp on the Fireboard2. I will bump the temp up in the morning to about 210 so thw pit runs at 225
Furtafo Farms Hickory pellets in the hopper (super smoke on) and Furtado Farms Maple in the tube extended for 6 hours smoke time on the tube.
Marinated the butts in apple cider and rub mix. Used Bad Byron's Butt Rub in the marinade and on the butts. The marinade is in the water pans as well.
Put them to bed for the night and will check in the morning
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Yep sad $$$ grill and the have to buy $$$ Temp sensor for it. Nice having two leads thou. Stillwaiting for my NEW temp sensor must be on national back-order.

 

[REDOC]

Reverse seared some Prime Tri-Tip from Costco today. After a nice hour + long smoke bath, rather than pull them off and wait for the Traeger to crank to 450-500 (and catch fire as ususal), I put my Grill Grates on my Brinkmann gasser around the corner and had it ready to go. Worked like a charm. I laid down some multi-folded foil to protect my MEATER probes as the grill grates were about 700 degrees (the MEATER is rated to 500 & change) and it worked well and saved me 10-15 minutes in the process. I found a new use for the gasser besides roasting chili peppers.

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Yep don't need a button to get a high temp alarm on this one. I see your using the grates with your cook and you still get the flame up when cranking temp.? Have em on my built in gas grill might av to bring em over for next cook. See how they fit.

 

[GrillMeister]

Chicken wings. Coated in peanut oil, then dusted with Dizzy Pig BBQ's Tsunami Spin. SWMBO's favorite.

 

[RustyJake]

Chicken wings. Coated in peanut oil, then dusted with Dizzy Pig BBQ's Tsunami Spin. SWMBO's favorite.

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I still find my eyes drawn to the building surrounding those wings and smoker ?