What's for dinner tonight? Dinner ideas?

[GrillMeister]

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

Thanks. Me too. I've been doing all my cooking in the driveway on the other side of the garage for over a year since the back deck was redone. Now I just stand there with an adult beverage in my hand and enjoy the view.

 

[GrillMeister]

Dinnah time!

 

[Timmy]

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

X2

 

[RemE]

Jury is in, GrillGrates are killer! I couldn't take any more veggies with the vegan daughter at home, so I slipped out and made myself an 8oz Snake River Farms wagu fillet.

Super Smoked it at 170F until it hit internal 115F, pulled it, ran the grill up to 450F, then onto the GrillGrates for the sear.

I am a FAN, and this was a tasty bite indeed.

 

[RemE]

Thanks. Me too. I've been doing all my cooking in the driveway on the other side of the garage for over a year since the back deck was redone. Now I just stand there with an adult beverage in my hand and enjoy the view.

That, my friend, sounds like heaven on earth.

 

[Slimpicker]

Turkey legs

 

[GrillMeister]

Smoke bath for some ribeyes tonight and some Kiolbassa Jalapeno Sausage for wraps later this weekend.

 

[Kate]

Oh yeah! Talk about fall apart tender!

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OMG, my mouth is watering. I have yet to try my first brisket. New to smoking and I'm kind of afraid of ruining it.

 

[RemE]

OMG, my mouth is watering. I have yet to try my first brisket. New to smoking and I'm kind of afraid of ruining it.

Daunting, I know, but low and slow and it will be great. My biggest lesson, internal temp is critical over time, they are done when they are done which can be longer than you plan. Always plan to be done 3-4 hours ahead, leaving time for a slow cook. It can rest in a cooler for 3 hours so it's far better to be early than holding up dinner for hungry mouths!

I learned this the hard way on my first two briskets. Now I use Matt Pittman's "Weekday Brisket" method, seems easier to manage finish time for me.

The only way to ruin it would be to under cook it in my opinion.

 

[RustyJake]

Put on a bacon wrapped pork loin roast
Meat Church Honey Hog on the roast and Meat Chuch Holy Gospel on the outside of the bacon weave.
On at 180 super smoke for a couple hours and the up to 350 to finish the roast at 140 internal temp

 

[RustyJake]

I used Furtado Farms Cherry pellets
And finished

 

[GrillMeister]

Doing some Salsa Verde today. Trying something new by smoking the main ingredients first, then a quick sear/char before boiling for 45 minutes. They then drain and go into a blender with salt, lime juice, cilantr, & garlic. The boiling will allow the salsa to keep in the fridge for at least 2 weeks (though it never lasts that long) Gonna smoke at 165 for 30 minutes.

 

[RemE]

Will be interesting to see if smoke makes it thru the boil. I wonder if low smoke right after boiling, then blend?

 

[GrillMeister]

Will be interesting to see if smoke makes it thru the boil. I wonder if low smoke right after boiling, then blend?

We'll see. One thing is I boil these outside on an induction cook plate. The fumes from the chili peppers are awesome, yet will water your eyes and drive anyone else outdoors. LOL. Outdoors is the way to go.

 

[GrillMeister]

Well, so far, it's still piping hot, but it tastes awesome. Slight toasty smokiness, but awesome flavor. It will change as it cools and then goes in the fridge. Here's what's in it.

Smoked & Roasted
4 Anaheim Peppers
2 Poblono Peppers
2 Onions (not roasted)
8 Tomatillos

Put in a pot with 6 cloves garlic and cover with water and boil for 45 minutes.

Drain and put in a blender with kosher salt to taste, juice of 1 lime, and 1/2 bunch cilantro. Blend till smooth.

Let cool and refrigerate. It's better the next day!