What's for dinner tonight? Dinner ideas?

[Timmy]

I can see you making another mod to that Traeger of yours, tweaking that tray.
We are going to have to come up with a name for your altered model. One of a kind!
Weather up here has changed, so my smoking was just with a smoke tube, took advantage of the cold temperatures. A selection of different cheeses and some paprika to make some rubs this winter
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Cheese looks good, its on my list of things i want to try. I wouldn't have a clue on how to make a rub.lol

 

[RemE]

Well, to quote Matt Pittman, "I'm not mad about it!"

I've come to the conclusion that I prefer foil wrap and the softer bark, could not stop nibbling. Now I'm over stuffed ?

Weather finally beginning to cool a bit. Almost time to cold smoke a salmon!

 

[RemE]

I can see you making another mod to that Traeger of yours, tweaking that tray.
We are going to have to come up with a name for your altered model. One of a kind!

Ha ha, my grill's name is "The Dragon"

 

[GrillMeister]

Bacon Wrapped Scallops. Seared on griddle side of Grill Grates.

 

[RemE]

Bacon Wrapped Scallops. Seared on griddle side of Grill Grates.

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OMG, just OMG!

 

[GrillMeister]

Election Night Wings. Trying two new rubs in addition to Dizzy Pig's Tsunami Spin. I have 3 wings with 2 Gringos ChupaCabra Special Blend and 3 wings with Meat Church Holy Voodoo. Should be interesting.

Get out and VOTE!

 

[John S.]

combination of "not your mother's meatloaf" w/ extra Peppers and onions

 

[GrillMeister]

The results are in for Election Night Wings and the winner in a landslide is.......

Dizzy Pig Tsunami Spin!

Meat Church Holy Voodo came in second. Sweet with Heat!

2 Gringos Chupacabra was No Bueno as it was too salty.

 

[GrillMeister]

Bacon Wrapped Stuffed Jalapenos! These are also know at ABT's or Atomic Buffalo Turds that I picked up from early Big Green Egg years (circa 2003). These are a labor of love as they take time to make. The Jalapenos are in water and that keeps the fumes down when you slice them in half and clean them. Once in half, you fill with cream cheese and then I add a smoky link. You can also sprinkle some favorite rub on them before you close them back up with a couple toothpicks and then wrap with bacon.

CAUTION! Whenever handling hot chili peppers, I recommend using gloves. Don't touch any part of your body either while working with these. There are loads of stories about working with peppers and then going to the bathroom. LOL.

I'll smoke em at 165 for about 45 minutes before cranking to 375 to crisp the bacon.

 

[RemE]

Bacon Wrapped Stuffed Jalapenos! These are also know at ABT's or Atomic Buffalo Turds that I picked up from early Big Green Egg years (circa 2003). These are a labor of love as they take time to make. The Jalapenos are in water and that keeps the fumes down when you slice them in half and clean them. Once in half, you fill with cream cheese and then I add a smoky link. You can also sprinkle some favorite rub on them before you close them back up with a couple toothpicks and then wrap with bacon.

CAUTION! Whenever handling hot chili peppers, I recommend using gloves. Don't touch any part of your body either while working with these. There are loads of stories about working with peppers and then going to the bathroom. LOL.

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I'll smoke em at 165 for about 45 minutes before cranking to 375 to crisp the bacon.
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So, after cooking, the chili's tone down? or remain gut grenades??

 

[GrillMeister]

Cooking and cleaning definitely cools them down. You will occasionally find a hottie.

 

[RemE]

Cooking and cleaning definitely cools them down. You will occasionally find a hottie.

Such as life!

 

[GrillMeister]

Mmmmm good.

 

[Timmy]

Well its not for tonight, but for tomorrow night. Got a 12lb brisket goin low n slow all night. Got the Fireboard setup, Traegers runnin at 175f. Its my 1st overnighter, hope it comes out good!

 

[ExUnifliter]

I’ve been messing around with what i‘ve affectionately dubbed “Pickle Wings”.
I brine them overnight in 50/50 pickle juice (my current favorite is from Famous Dave’s Signature Spicy Spears)/buttermilk, with healthy shots of Boerne‘s Texas Style Hot Sauce and Ancho Chili Pepper.
While I’m preheating Kitsy (everyone names their Traeger (and their boats!), right?) I strain off the brine and season this series with Killer Hogs The BBQ Rub.
The other constant is the first 45 minutes at TR-> 180*.
So, next I have been playing with finish TR temps aiming for Internal temp pulls of 165-175*F.
So far I’ve tried 275*, 300*, 325*, and 350*.
My favorite to date is the 325*.
Like ‘America’s Test Kitchen’...I‘ll keep running that play til I get it right!
Each batch is tossed with warmed Sweet Baby Rays Buffalo Wing Sauce.
Too much fun!