What's for dinner tonight? Dinner ideas?

[RustyJake]

Flank steak, Arrachera style. Marinated over night. Some Meat Church Fajita rub. Hickory pellets from Furtado Farms. Reverse seared. Smoked at 165 until 115 inside. Let it rest while the grillgrates heated to 425. Back on for some hash marks.
This is the FIRST time I can actually taste the smoke in the meat. This was my first use on the Furtado Farms Pellets. Look forward to more trials with them. I don't know if my eyes were seeing things, but I was seeing smoke rolling out of the drain tube the whole time at 425

 

[RustyJake]

Beef short ribs.
Nice dark smoke ring.

Figured I would throw them on while my bacon was smoking

Furtado Farms apple wood pellets
Smoke tube was used to get a bit more in the bacon

 

[primeone]

Just another awesome A++ pork butt out of the Traeger tonight. I hit it with special shit seasoning, fat side up, 225 unwrapped, sprayed with apple juice every hour until 165, wrapped in foil and continued the cook until 204. Total time was about 9 hours.

I used Kingsford Cherry Pellets tonight. Melt in your mouth good! I forgot to take a photo before cutting it in half. This was all that was left after dinner and it will make for some killer tacos tomorrow!

 

[RustyJake]

Braided pork tenderloin. Different Meat Church rubs on the braids. Added a couple pieces of my homemade ? to them. 2 hours super smoke, cherry Furtado Farms pellets. Will take them to 140 and then sear them on the grillgrates to finish them

 

[Blip]

Whole Branzino. 500 degrees about 6 minutes per side.

 

[RustyJake]

Saturday was brisket day. Used Lumberjack mesquite pellets. Nice amount of smoke, but by far the most ash I have had after any cook.
Found out my probe thermometer near the end of my cook, or what I thought was the end wasn't reading right. It was 14 degrees off. So dinner was a little late. Glad if it had to be off it was reading higher than what the actual was. I had calibrated it. Correct at 32F but 14 degrees out
Brisket turned out quite good


Sunday's cook. Going to name this twisted pork.
Took three country style ribs and bacon. Used a different rub on each piece. Twisted them together and on the Traeger for some smoke at 180 for a couple of hours. Upped the smoker to 225 and finishes them off.
Tender and moist and lots of flavor. Used some Pitboss Charcoal blend pellets. Nice smoke and flavor from these pellets.

 

[RemE]

We ate a little light, a pair of Snake River Farms American Waygu petite filets and veggies. A little Prime Rib rub, then low and slow, and reverse seared.

 

[ExUnifliter]

A lot more humble than the previous Pitmasters...separated a whole 5# chicken into two halves, brined for maybe 4 hours in: water, salt, brown sugar, chopped red onion, smashed garlic, bay leaves, juniper berries and some crushed red pepper.
Rinsed then racked in the refer for a couple of hours.
Seasoned with Killer Hog‘s the BBQ Rub, then 180* Traeger’d to breast IT of about 145*F.
Raised Traeger temp to 275*F, and squirted on a 50/50 BBQ Sauce/app juice mix.
I pulled, to rest, at breast IT 165*F.
Great summer Sunday project/cook!

 

[REDOC]

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!

My controller has been out a week + on my 850. Supposed to be here tommorrow now its Monday. Haven not even cooked a hot dog on it. Thinking of telling em to come get it and buying another 850 in town. Controller problems all over the site.

 

[traeger860]

My controller has been out a week + on my 850. Supposed to be here tommorrow now its Monday. Haven not even cooked a hot dog on it. Thinking of telling em to come get it and buying another 850 in town. Controller problems all over the site.

If you find another one in town, see if they’ll let you power it on before you take it home. If it’s running 2.00.00, don’t buy it. Anything older or newer and you should be fine.

 

[REDOC]

Well the place I bought it at say this morning they have one with the antenna on the board. I said doesn't sound like its the right one but you know what I bought tell me if it's riught and they said it is. They are an hour away and won't deliver. They are going to Modesto CA. and I told them I'd drive 30 minutes to meet them at Hwy 99 & 104. No go. Have been told 3 times I'd have one in 2 day air. Nothing here in a over a week. Next call is Traeger for a RA ticket. Going back.

 

[RoadRunner18]

Cowboy Cut Pork Chops!

HARDWOOD: Apple

1. Brined the thick cut pork chops in apple juice and Kosher salt in the refrigerator overnight.

2. Rinsed them off, placed the chops on a meat rack and seasoned them with my favorite pork rub.

3. Set the grill on high, set the meat probe for 140.

4. Placed the meat rack and ears of corn in the cooker!

5. Done in 35-40 minutes.

 

[RoadRunner18]

Huli Huli Chicken with Tropical Salsa on the ironwood. Seems to be running fine for the most part.View attachment 107

that Huli Huli Chicken looks great! Would you mind sharing your recipe? I just ordered two bottles of the Huli Huli Sauce so I am thinking about using the sauce on Chicken Kabobs with sweet onion and fresh pineapple chunks over white rice.

 

[Slimpicker]

Full of Chickie thighs... Traeger Chicken Rub with extra pepper... 180 for 45 to smoke, 350 for only 40 and they were past 160 heading to 180 but the juice just flowed out like waterfall....

Carolina BBQ sauce for dipping.... Wife don't like the skin, so next time I'll season UNDER the skin and try a couple removed also... not sure they will be as juicy but she wants that season!!!!

 

[davwhite]

I cut a brisket in half (I am the only red eater in the house) and that is in the Traeger as I type. The other half I am going to turn into Pastrami next week