What's for dinner tonight? Dinner ideas?

[GrillMeister]

Did Crispy Porkbelly & Veggies yesterday.

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[canyonblue737]

I did some Costco Ribs, which were excellent.
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these are the ones that are preseasoned with the membrane pulled and ready to throw on the grill right? the rub was good i take it?

 

[canyonblue737]

Jealous of everyone’s meals, I returned my pro 575 because I was done with dealing with the headaches of it not achieving temperatures. My ironwood 650 should be delivered early next week and I cannot wait!

i set my ironwood 650 to 500 sometimes and it practically explodes up to 530+ before stabilizing. it holds temps + or - 10 degrees for me across the entire temp range, and usually + or - 5 degrees. you'll love it.

 

[Beaser]

I love pork loin and I try and change my approach each time. This time I mixed up some diced apple, dried cranberries and walnut stuffing. I used thyme, cinnamon and nutmeg thinly sliced onion, lemon juice, butter (salt n coarse ground pepper). I butterflied, stuffed and rolled the roast, tying 3 slices of lean bacon. I mean't to use apple but had some trouble dumping the costco blend so I wound up using them. 3 hours @220 on supersmoke, bumped up to 275 for 40 minutes and pulled the roast @ 145 internal temp.

 

[daddyscooltv]

1st try and a smoked turkey. I brined it overnight in MeatChurch Bird Bath Poultry brine , spatchcocked it, and seasoned it with MeatChurch Honey Hog BBQ rub. Cooked at 275 till breast where at 165. Drizzled butter on turkey every 45 min, and glazed with just honey right before pulling it off. Took almost 3 hours to cook.

 

[ExUnifliter]

I recently did an orange glazed Spatchcocked Cornish game hen, and smoked a batch of ice to become big ice cubes for use in Bloody Mary’s. Because...why not?

 

[RustyJake]

Bacon is on as well as some garlic. Looking forward to how this turns out.
I tested the pork yesterday after rinsing and found it was too salty. Took three ice baths to get the level down
Bacon was just brown sugar and kosher salt a little maple syrup and curing salt. Took a chance and used a little maple syrup on one before smoking and cracked pepper on another
Garlic is just olive oil and smoked salt
Using a smoke tube with apple in it to get some more smoke into the cook.

 

[RustyJake]

Process pic

Just about done

 

[primeone]

@RustyJake - Nice!! I might have to give that a shot soon.

 

[RustyJake]

@RustyJake - Nice!! I might have to give that a shot soon.

Thanks
Next time I would still try and reduce the salt in the brine. Ends still taste a bit salty. Have to see once it is full sliced
Garlic turned out great
For a first attempt I am mostly pleased with the results

 

[dsmero]

Busy weekend for me. Baby back ribs, burgers and beef ribs. Meal prep for the week complete!

 

[RustyJake]

Busy weekend for me. Baby back ribs, burgers and beef ribs. Meal prep for the week complete!

Wow, everything looks great.
What method did you use on the pork ribs?
I used my grillgrate for the first time this weekend on chicken.

 

[dsmero]

Wow, everything looks great.
What method did you use on the pork ribs?
I used my grillgrate for the first time this weekend on chicken.
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I did the tried and true 3-2-1 method. Thin layer of mustard for binder. I used Meat Church honey hog hot on the bone side and regular honey hog on the meat side and let it sit in for 15 minutes. When i wrapped I made a rib length line with brown sugar, few slices of unsalted butter, more Meat Church seasoning and funneled in 4oz of Martinelli's apple juice. Finishing sauce was Traeger sugar lips siracha (my new favorite).

Those thighs look awesome. Can definitely tell those grates make a huge difference with the marks and crisp. Did you put any smoke on them first or just hit them with high heat?

 

[DannyBBQ]

Made this tri tip last night and the leftovers are going to be some mean Sandwiches. Reverse Sear Method and used Super Smoke.

 

[RustyJake]

I did the tried and true 3-2-1 method. Thin layer of mustard for binder. I used Meat Church honey hog hot on the bone side and regular honey hog on the meat side and let it sit in for 15 minutes. When i wrapped I made a rib length line with brown sugar, few slices of unsalted butter, more Meat Church seasoning and funneled in 4oz of Martinelli's apple juice. Finishing sauce was Traeger sugar lips siracha (my new favorite).

Those thighs look awesome. Can definitely tell those grates make a huge difference with the marks and crisp. Did you put any smoke on them first or just hit them with high heat?

Thanks. I have some back ribs to do up. Haven't done any ribs on the Traeger yet. But have done them a few times on the Komado with various levels of success.....just nothing stellar. Looking forward to the results on the Traeger
The chicken was put on smoke for about an hour as the pork bellies/bacon was finishing. I only took the grill up to 325 for the grillgrates to finish the chicken. I think next time I will go higher on the finishing temp in the grill. On the leg portion of them the skin was a little rubbery
Just learning as I go on this new grill