What's for dinner tonight? Dinner ideas?

[Cabbage Head]

Meat Church Gospel Meatloaf Today

Ok the meat church gospel paired very good with meatloaf darn tasty. And halfway thru the cook top was nice and red from the smoke Then it darkened up toward the end. Good weekend on the Traeger except for the pork belly burnt ends I burnt them up not paying attention yesterday they was so black I tossed in trash. I’m learning on the Traeger the smoke tube helps a lot I ordered 1 more there might be times I will use both.

 

[magoo40]

Meat Church Gospel Meatloaf Today

Smoked Meatloaf

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I wonder how well the smoke will penetrate in the loaf pan, can you report back how it turns out, I really want to try a meatloaf.

 

[Cabbage Head]

I wonder how well the smoke will penetrate in the loaf pan, can you report back how it turns out, I really want to try a meatloaf.

Not sure it’s our first one. Hope the top gets some I will report back on it.

 

[GrillMeister]

Doing the Traeger version of Dizzy Pig's maple glazed salmon tonight.

Raging River Maple Butter Crusted Grilled Salmon - Dizzy Pig Craft Seasonings

This perfect grilled salmon recipe combines our Raging River seasoning, fresh salmon, and a maple butter glaze to delight even those that don't like salmon!

dizzypigbbq.com

I use a grill topper to get these salmon pieces on the Traeger in one fell swoop. Easy Peasy. They will melt in while the Traeger comes up to temp. Costco farm raised, skinless filet. These will get grilled then drizzled with a 50/50 ratio of melted butter and maple syrup.

 

[Thorasta]

doing my second ever pulled pork. 275 with a smoker tube. Expected it to take 10 hours (which is what it took last time, possibly at lower temperature), but I'm 8 hours in and the fat hasn't quite rendered enough to wrap in an aluminum tin. Internal temps currently about 165.

always always always start earlier than I think I need. I wonder if I'll ever learn this lesson. *le-sigh*

 

[Thorasta]

Here is a photo: left one shrank a lot more than right one, but is only about 3 degrees warmer.

 

[Timmy]

doing my second ever pulled pork. 275 with a smoker tube. Expected it to take 10 hours (which is what it took last time, possibly at lower temperature), but I'm 8 hours in and the fat hasn't quite rendered enough to wrap in an aluminum tin. Internal temps currently about 165.

always always always start earlier than I think I need. I wonder if I'll ever learn this lesson. *le-sigh*

Hahaha.....No, the time you DO remember the meat will be done WAY early!!!!!

 

[Timmy]

Here is a photo: left one shrank a lot more than right one, but is only about 3 degrees warmer.View attachment 4557

Meat and fat do weird things....
Looking good though, NICE bark!

 

[daddyscooltv]

Double Bone American Kurobuta pork chops. 225 degrees with super smoke till 135 internal put Traeger Apricot bbq sauce on and bumped up to 325 degrees till 145 internal. Spritz every 30 min with apple juice.

 

[Thorasta]

Hahaha.....No, the time you DO remember the meat will be done WAY early!!!!!

Hah! Right? Shit.

 

[Cabbage Head]

Double Bone American Kurobuta pork chops. 225 degrees with super smoke till 135 internal put Traeger Apricot bbq sauce on and bumped up to 325 degrees till 145 internal. Spritz every 30 min with apple juice.
View attachment 4561View attachment 4562View attachment 4563

Did they come from Snake River Farms looks nice

 

[daddyscooltv]

Did they come from Snake River Farms looks nice

Yep, Snake River Farms. They had a buy 3 get 1 free a few weeks ago so I just had to try them.

 

[Cabbage Head]

Yep, Snake River Farms. They had a buy 3 get 1 free a few weeks ago so I just had to try them.

Yea I order some ribeyes once and awhile from them. I bet them was tasty

 

[Murphy's Law]

Just put on some beer can chicken rubbed with Gospel.

 

[daddyscooltv]

Yea I order some ribeyes once and awhile from them. I bet them was tasty

I ordered some of the rolled American Wagyu gold ribeye caps from Snake River farms and made them this weekend also... Those were the best tasting steaks I've ever had. The bigger ribeye in the middle came from Publix.