What's for dinner tonight? Dinner ideas?

[dsmero]

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. View attachment 1427
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

Everything looks great. I think they're pretty similar rubs and when you cook them down for that long they probably taste identical. Big fan of all the Meat Church rubs though. I'm doing 2 racks of beef back ribs tomorrow.

 

[RustyJake]

Everything looks great. I think they're pretty similar rubs and when you cook them down for that long they probably taste identical. Big fan of all the Meat Church rubs though. I'm doing 2 racks of beef back ribs tomorrow.

I have some short ribs I wouldn't mind trying. Usually do them in the ninja foods pressure cooker
Will be looking for a post of them from you tomorrow

 

[dsmero]

Beef back ribs hit the spot. Pulled the membrane from both racks, patted dry with paper towels, applied a quick spray of duck fat and hit them with a liberal coat of meatchurch holy cow. Let them sit for 15 minutes and started them off at 200 super smoke for 30 minutes. Kicked it up to 275 and spritzed 2 times (on the hour) with just water to keep them from drying out. 3.5 hours in they were tender and 207f in the center. Pulled them off and wrapped in butcher paper for 30 minutes. Not a bad snack for $8 a rack choice grade.

 

[RustyJake]

Beef back ribs hit the spot. Pulled the membrane from both racks, patted dry with paper towels, applied a quick spray of duck fat and hit them with a liberal coat of meatchurch holy cow. Let them sit for 15 minutes and started them off at 200 super smoke for 30 minutes. Kicked it up to 275 and spritzed 2 times (on the hour) with just water to keep them from drying out. 3.5 hours in they were tender and 207f in the center. Pulled them off and wrapped in butcher paper for 30 minutes. Not a bad snack for $8 a rack choice grade.

Those look amazing. We definitely don't get those prices on this side of the border.

 

[RustyJake]

Prime Rib and some grilled romaine lettuce.
Holy cow and buttery steakhouse on the prime rib. Reverse seared. Smoked at 190 until 120, then jacked the temp to 450. Laid the grillgrates down and sears each side for 5 minutes each. Came out a little more medium than we prefer. Will adjust the time next go around.
Lettuce is just drizzle with olive oil. Sprinkled on some honey bacon BBQ from meat church and some pepper. On the grillgrates after the roast came off. Turned out great

 

[ernie01jt]

plain ole burgers, mesquite pellets, smoked 30 minutes at 180, finished at 425, pub cheddar melted on top and toasted buns

 

[ExUnifliter]

Reverse seared thick-cut NY strip steak.
Heavily salted on a rack in the refer for 2 days.
Pulled to sit on the counter to warm up a bit for an hour before Traegerin’.
Seasoned with Traeger Prime Rib + Traeger Coffee Rub.
Traeger’d at 180* to an IT of 115*F (about 1 hr 25 min for this one).
Tented with foil for about 10 minutes before searing off 2 minutes, flip, 2 minutes 10 seconds on a cast iron pan I had been super-heating for 60 minutes in a 475* oven then onto my largest stove top burner set on HIGH with a good slurp of canola oil, 3 TBL unsalted butter and three large smashed garlic cloves.
Perfect medium rare .
9.95 on my 10.00-point grading scale.
Havin’ too much fun cookin’ to be photoin’.
Sorry.
Will try to do better next time...

 

[DannyBBQ]

Pulled Pork and ribs from the other night. Seasoned the pulled pork with honey hog hot meat church.

Ribs seasoned with meat church honey hog & Honey hog hot.

 

[RustyJake]

Not dinner, but making use of the smoke tube and some free time.
A bit of cheese and some paprika on some Traeger Applewood pellets

 

[RustyJake]

Couple of chops with meat church honey hog on them
Applewood smoked and then grillgrate seared

 

[dsmero]

Snake River Farms Kurobuta Spare Ribs cooked 3-2-1 @ 250 with MeatChurch HoneyHog rub and Traeger Sugar Lips Siracha lightly brushed.

Dry Aged bone in strip sprayed with duck fat and Kosmo Q Texas beef rub. Seared for 12 minutes at 500 on grill grates - 4x3 minute twists and a flip halfway. Paired with a halved Florida lobster tail - sprayed with duckfat and Traeger fin and feather rub.

 

[dsmero]

Couple of chops with meat church honey hog on them
Applewood smoked and then grillgrate seared
View attachment 1491

Nice marks on those!

 

[dsmero]

Snake River Farms Beef "Dino" Ribs (6.5lbs). Removed membrane and some silver skin on top. Rubbed with MeatChurch Holy Cow. Cooked at 280 for 6 hours boneside down and rotated once. I wrapped in butcher paper half way after i was satisfied with the texture. Finished at 208, let sit and wrapped in a towel for 1 hour. Absolutely perfect.

 

[RustyJake]

@dsmero that looks great. Now I am hungry again

 

[dsmero]

Did first spatchcock chicken yesterday. Came out awesome. Took about hour and half at 375 with the smoke tube. A nice coating of Holy Voodoo and Garlic & Herb. In-between the skin I poured some melted KerryGold with fresh parsley.