What's for dinner tonight? Dinner ideas?

[GrillMeister]

Picked a few up to try while out and about today
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They were sampling the sugar free sauce, it was amazing. Keto friendly as well

Score!!!!

 

[Slimpicker]

Picked a few up to try while out and about today
View attachment 9753View attachment 9754View attachment 9755

They were sampling the sugar free sauce, it was amazing. Keto friendly as well

Nice job, you gonna love the BLEND, simple but makes everything pop.
Lemme know how you like the sugar free and the organic, I've never seen them so you made out pretty good

 

[RustyJake]

Nice job, you gonna love the BLEND, simple but makes everything pop.
Lemme know how you like the sugar free and the organic, I've never seen them so you made out pretty good

Tried the sugar free today, it was really good. They were sampling it on beef meatballs. Smell and flavor are really good

 

[RayClem]

Salmon tonight from Dizzy Pig. This recipe will make you look like Chef Ramsey to your family. It's a family favorite. Picked up a nice Norwegian farm raised filet at Costco.

Raging River Maple Butter Crusted Grilled Salmon - Dizzy Pig Craft Seasonings

This perfect grilled salmon recipe combines our Raging River seasoning, fresh salmon, and a maple butter glaze to delight even those that don't like salmon!

dizzypigbbq.com

Looks wonderful. I hope it tasted as good as it looks.

 

[GrillMeister]

Wings!

 

[Slimpicker]

So, I did something we don't usually do here on this forum, but guys do this sometimes exclusively.

FAST n' HOT Brisket

I used a SPECIAL RUB!!

Pros and Cons

Pros	Cons
Done in 7 hours and it was a monster	Flat was a little too much like just roast beef, but it was lean as hell
The juiciest and wettest Brisket I've ever done	no smoke ring, (I didn't use any smoke tube tho)
Fat cap UP was a huge help to the cook	overall flavor not a real smoky event, but still so dam good
Obviously less pellets
Bark was still great and the cook smelled awesome bcuz of the higher heat

So this is doable without ruining a $55 piece of meat, bcuz I ate it like no tomorrow!!!
It will have a great bark (Thanks to my "SPECIAL RUB") and every bite is a good one, it just won't have a penetrated smoke flavor since it only took 4 hours till I wrapped.

I'll do it again in a minute, but I'll use my double smoke tubes next time

 

[JPSBBQ]

So, I did something we don't usually do here on this forum, but guys do this sometimes exclusively.

FAST n' HOT Brisket

View attachment 9827


View attachment 9828

I used a SPECIAL RUB!!

View attachment 9829

View attachment 9830

View attachment 9832

View attachment 9833

View attachment 9834


Pros and Cons

Pros	Cons
Done in 7 hours and it was a monster	Flat was a little too much like just roast beef, but it was lean as hell
The juiciest and wettest Brisket I've ever done	no smoke ring, (I didn't use any smoke tube tho)
Fat cap UP was a huge help to the cook	overall flavor not a real smoky event, but still so dam good
Obviously less pellets
Bark was still great and the cook smelled awesome bcuz of the higher heat

So this is doable without ruining a $55 piece of meat, bcuz I ate it like no tomorrow!!!
It will have a great bark (Thanks to my "SPECIAL RUB") and every bite is a good one, it just won't have a penetrated smoke flavor since it only took 4 hours till I wrapped.

I'll do it again in a minute, but I'll use my double smoke tubes next time

Awesome! Why was fat cap up a “huge“ help?

hot and fast won’t over render all the fat and juices out of your final product.

Nice work.

 

[MidwestSmoker]

So, I did something we don't usually do here on this forum, but guys do this sometimes exclusively.

So this is doable without ruining a $55 piece of meat, bcuz I ate it like no tomorrow!!!
It will have a great bark (Thanks to my "SPECIAL RUB") and every bite is a good one, it just won't have a penetrated smoke flavor since it only took 4 hours till I wrapped.

I'll do it again in a minute, but I'll use my double smoke tubes next time

Thanks for doing this! I have been meaning to try this but was worried about ruining it. An overnight cook is not always possible, so it is good to know that we can do this in a pinch. Also, thanks for posting the FireBoard session.

 

[Slimpicker]

Thanks for doing this! I have been meaning to try this but was worried about ruining it. An overnight cook is not always possible, so it is good to know that we can do this in a pinch. Also, thanks for posting the FireBoard session.

Exactly, but again, I got lazy with the smoke tubes. If I'd have used them for the first 4 hours till wrap, it might have been a damn good brisket with all those juices.

hot and fast won’t over render all the fat and juices out of your final product.

Exactly, it worked perfectly

 

[HelenKessler]

Thinking to gather some of my old school friends at my house for a BBQ party tonight. Hoping for the plan to get accomplished.

 

[Bookers Bourbon]

I'm loving my new brisket resting cooler. It's too cool!

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Keeping it hot till dinner time.

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[BobbyQ]

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What? No Pappy?

 

[Torstenlaw]

Lots of Taylor though...nice!

 

[BobbyQ]

I just spied a Weller. All good Excellent collection

 

[Bookers Bourbon]

What? No Pappy?

Nope. This is an older picture. I have about 30 more bottles.