What's for dinner tonight? Dinner ideas?

[dflaher]

I GOT OFF MY @$$ View attachment 3980

Got my Chuckie for Superbowl, and my corned beef for sous vide

View attachment 3981

Tonight is Throned Chicken ... pics to come

Is the Chuckie for Poor Man's Burnt Ends?

 

[Timmy]

Is the Chuckie for Poor Man's Burnt Ends?

I believe it is, @Slimpicker talked about it in another thread.

Post in thread '2021 Super Bowl Cooks' https://www.traegerforum.com/threads/2021-super-bowl-cooks.2216/post-17986

 

[Slimpicker]

 

[mikeytee]

Chuck Roast or Chicken Thighs. Just put this on. 205 until they hit 160 then wrap and throw in the oven till 200.

 

[Slimpicker]

 

[GrillMeister]

My local grocer, HEB, had prime sirloin steak on sale for $5.99. That spells Beef kababs for me. The pork belly burnt ends will have to wait. Remember, the rule of thumb is meat-veg-meat-veg-meat when you are making kababs until you run out of meat.

 

[SmokinAL]

Ya, if you are going to burn a hopper of pellets, might as well be efficient!

That's how I feel too. I usually cook everything in doubles... lol

 

[GrillMeister]

Pork Belly Burnt Ends tonight.
Just getting them ready.

 

[Slimpicker]

That spells Beef kababs for me.

GM, what were your stats on the kababs?? temp/time

 

[GrillMeister]

GM, what were your stats on the kababs?? temp/time

Cooked em at 375 till internal was 135 on the beef (about 15 min). Beef was marinated about 6 hours in garlic, EVOO, & spices.

 

[GrillMeister]

Pork Bell Burnt Ends time! The family likes just the dry rub version spritzed with apple juice every 30 minutes. Yum!

 

[Timmy]

Pork Bell Burnt Ends time! The family likes just the dry rub version spritzed with apple juice every 30 minutes. Yum!

View attachment 4002

View attachment 4003

Those look sooo good!
Do you cube them and put them on the grill?

 

[GrillMeister]

Those look sooo good!
Do you cube them and put them on the grill?

Yep. I use the Meatchurch recipe below, but I don't sauce them. Just dry rub and apple juice spritz.

Prepare your Smoker
Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan.

Butcher the Pork Belly
Cube the pork belly into 1” x 1” cubes.

Season the Pork Belly
Thoroughly coat all sides of the pork belly cubes with your choice of Honey Hog, or The Gospel. You can even use Holy Gospel or Honey Hog Hot. I prefer a spicier rub because I finish these with a sweet sauce. Allow the rub to adhere on all sides for at least 15 minutes.

Smoke the Pork Belly
Place the pork belly in the smoker fat-side up. I prefer to do this on a wire rack. This cook will take 3 hours. Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. Using your Thermapen MK4, pull the belly when the meat reaches an internal temperature of 190°F - 195°F. Some people pull there belly a lot earlier, but I want it really tender!

 

[Timmy]

Yep. I use the Meatchurch recipe below, but I don't sauce them. Just dry rub and apple juice spritz.

Prepare your Smoker
Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan.

Butcher the Pork Belly
Cube the pork belly into 1” x 1” cubes.

Season the Pork Belly
Thoroughly coat all sides of the pork belly cubes with your choice of Honey Hog, or The Gospel. You can even use Holy Gospel or Honey Hog Hot. I prefer a spicier rub because I finish these with a sweet sauce. Allow the rub to adhere on all sides for at least 15 minutes.

Smoke the Pork Belly
Place the pork belly in the smoker fat-side up. I prefer to do this on a wire rack. This cook will take 3 hours. Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. Using your Thermapen MK4, pull the belly when the meat reaches an internal temperature of 190°F - 195°F. Some people pull there belly a lot earlier, but I want it really tender!

Ok. Question, with a few tweeks do you think this would work with say a chuck roast or the flat of a brisket. My wife isn't a big pork eater.

 

[Slimpicker]

Ok. Question, with a few tweeks do you think this would work with say a chuck roast or the flat of a brisket. My wife isn't a big pork eater.

I just saw a You tube where the guy cut his chuckie in cubes BEFORE cooking them... i wasn't impressed, to make them moist he had to boil them in fat after the cook, which didn't make them moist tender meat, it made them chew-able FAT cubes!!!