What's for dinner tonight? Dinner ideas?

[DannyBBQ]

Some Ny Steaks Ready to go on the Ironwood

 

[primeone]

Just put a brisket and pork shoulder on. This will be dinner for the weekend.

 

[Rexico21]

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?

I'm very curious how your ice cubes turned out? I LOVE the idea!

 

[ExUnifliter]

I'm very curious how your ice cubes turned out? I LOVE the idea!

My original idea was to try the smoked ice with a peaty Single Malt. But, competing smokes. But, in a Bloody Mary, nice new flavor level. I used first 1” cube size, but smaller cubes have more surface area and more smoke.

 

[Oilpony]

Smoking a pork butt tonight

 

[RustyJake]

Pizza

 

[dsmero]

Pizza
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man that looks great. pizza on my list for sure. what stone do you have?

 

[RustyJake]

That is just one my mom had laying around. I lost mine in a divorce ?
I was impressed on the cook with the Traeger. All the other reviews were bang on.

 

[dsmero]

That is just one my mom had laying around. I lost mine in a divorce ?
I was impressed on the cook with the Traeger. All the other reviews were bang on.

Yeah I'd say it turned out great. Any wood fire flavors with the pizza? What temp did you roll with? My Snake River order came today. Doing the Tri Tip tomorrow.

 

[RustyJake]

Yeah I'd say it turned out great. Any wood fire flavors with the pizza? What temp did you roll with? My Snake River order came today. Doing the Tri Tip tomorrow.

I went with 450° , pellets were Weber Grillmaster Blend (maple, hickory, cherry). Mainly because I was too lazy to change them. They didn't provide much smoke flavor at that temperature. I seem to have acquired 3 bags of different brands of blended pellets. I need to get some single flavor pellets.
Look forward to seeing your cooks this weekend. I am gaining ideas from everyone here

 

[dsmero]

Did the Tri-tip on Saturday. Came out great and exceeded my expectations. Had a little bit of hanging fat I removed and saved but I left some of the silverskin on (read it would render quickly). I salted it for an hour and placed it back in the fridge, washed and dried it. Hit it with a quick spray of duck fat and seasoned with MeatChurch Holy Cow, Let it set for about 20 minutes. Smoked on the top wrack at 225 with super smoke until 110 and pulled. Tented in foil and brought to 500 with the Grill Grates. I did 4 minute increments of a twists and a flip and finished it exactly at 130. Let her rest for 15 minutes on the cutting board. Saved every ounce of juice (will probably use for my brisket) and sliced against the grain. One of my favorite cooks yet and I did notice there was no liquid in my grease tray or bucket which is a good thing since it remained in the meat. I did brush once with a stick of melted KerryGold garlic butter and fresh rosemary during the sear.

 

[primeone]

A good use for the left overs.. Made some Brisket nachos yesterday!

 

[RustyJake]

3-2-1 back ribs. Total success. Meat Church rubs used
Honey Hog BBQ and Honey Hog Hot on one rack and Gospel rub and Honey Bacon BBQ on the other. Weber competition mix pellets. Probably the best I have ever done

 

[dsmero]

3-2-1 back ribs. Total success. Meat Church rubs used
Honey Hog BBQ and Honey Hog Hot on one rack and Gospel rub and Honey Bacon BBQ on the other. Weber competition mix pellets. Probably the best I have ever done
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Man those look awesome! What combo did you like better? What sauce you go with? Is that a bologna I see?

 

[RustyJake]

I liked both combinations. I found it hard to tell them apart really. Same with my girlfriend. The sauce was Sweet Baby Ray's. It is my go to for ribs because it isn't heavy and the flavor doesn't mask the ribs and rubs.
Yes on the bologna. Figured I had a spare rack just sitting there and would have the fire on long enough.
Not much of a smoke ring. It was on for about 5 hours. 3 hours super smoke and 2 hours at 225 smoke. Used Wild Willy's Rub on it