What's for dinner tonight? Dinner ideas?

[RemE]

Poor mans burnt ends started. Got the chuck roast on at 180ish for a couple hours. Then bump it up til 165f, then wrap til 203f.

Yikes, probe city! they can do double duty as a tenderizer

Looks like a tasty meal ahead!

 

[Timmy]

Poor mans burnt ends came out very good. Sauce was a little thin so carmelization wasnt wha i had hope. All in all everyone loved them, its there new favorite. Pork loin came out very good also, very juicy. And brats, well there was 8. Didnt get alot of smoke but dissapeared quickly.

 

[Daves87gn]

I tried out reverse searing a ribeye I split with the wife. We spent $17 on the ribeye and it had to be in the top 5 steaks we’ve ever had. I saw a video were they used duck fat spray and killer hog seasoning and tried it out...amazing! I know it looks rare, but was medium rare. I smoked on the Traeger at 225 until internal temp was 125 then on a screaming hot cast iron skillet.

 

[RemE]

I had to try a ribeye, as a kid I never liked them because they were overcooked, so I've avoided them all these years.

I dusted a small Snake River Farms boneless ribeye with Holy Cow and a bit of herb garlic. Smoked at 195F super smoke (hickory) with a probe to an internal temp of 115F. Then rested the meat, grill up to 430F, then onto the GrillGrate Sear Station.

I'm learning the best temps for reverse searing. This was a little light so 450F would be better for beef. I'll use 430F for fish next time as 450F was too much.

Conclusion, Holy Cow, that was a spectacular bite, I'm loving ribeyes!

 

[RustyJake]

Prime Rib tonight
But this will be done on the Visions Kamado tonight. Main reason is to get a smoked flavor at a higher cook temperature (325°F).

 

[John S.]

I am going to try Pizza (since I have a Wood Fired Oven....) What kind of Pellets for Pizza ???

 

[Slimpicker]

Prime Rib tonight
But this will be done on the Visions Kamado tonight. Main reason is to get a smoked flavor at a higher cook temperature (325°F).
View attachment 2838

I probably do Prime Ribs 3-1 over Briskets, I'd LOVE to do a PR on the Traeger but like you hinted at, I'd also like the SMOKE flavor. I was thinking about 275°F but that's still out of Traeger's smoke range... I love a good bark too...
Talk to me ... Jake, from Statecouver

 

[RemE]

I am going to try Pizza (since I have a Wood Fired Oven....) What kind of Pellets for Pizza ???

I've see Alder, Apple, Cherry, Mesquite, and Hickory listed.

 

[RustyJake]

I probably do Prime Ribs 3-1 over Briskets, I'd LOVE to do a PR on the Traeger but like you hinted at, I'd also like the SMOKE flavor. I was thinking about 275°F but that's still out of Traeger's smoke range... I love a good bark too...
Talk to me ... Jake, from Statecouver

Just took it off the grill and let it rest.

I love using the fireboard drive for the Kamado controlling temps are a breeze. It is more consistent than my oven or Traeger. Best investment for its versatility and accuracy. Saved some cooks on the Traeger this past summer too

 

[GrillMeister]

Sometimes it's just chicken nuggets...Texas sized of course.

 

[Fisty]

Got my cedar planks in yesterday, so had to try them out today. First time doing cod loin... came out amazing!!!

Soaked the planks for about 3 hours, olive oiled them, tossed them on the planks, olive oiled the fish, salt & pepper grind. Old bay seasoning, fresh lemon slices & a bit of fresh dill on top. Made homemade dill & garlic tarter sauce. Mesquite pellets.

Topped it off with slabs of butter towards the end.

 

[Timmy]

Sometimes it's just chicken nuggets...Texas sized of course.

View attachment 2844

Who cares what you are fixin, from nuggets to brisket??? You get to cook in an AWESOME outdoor kitchen!!!

 

[Daves87gn]

Porterhouses was on the menu tonight. I did the reverse sear again tonight and I’m liking it, could almost cut steak with a fork.

 

[RemE]

My wife wanted salmon so I got another shot at using the GrillGrates. Finally broke the code for good grill marks on fish. I abandoned my previous technique used on the gas grill for years, and went reverse sear.

Set grill to 440F, Placed salmon skin side down on stock grate, probe to 130F. Then with wide spatula, slip just between meat and skin and slide off leaving the skin behind. Now, flip the fish, flesh side down onto the GrillGrate for 1-2min and gently remove with GrillGrate Tongs.

Result? A good looking fish!

 

[magoo40]

Beef Ribs tonight, over night cook on Super low 80C (175f), bump temp the next morning 17hr cook duration. They were fall off the bone, great bark and succulent.