What's for dinner tonight? Dinner ideas?

[RemE]

Tried a Traeger Salmon recipe, Grilled Sriracha Salmon with Avocado Pineapple Salsa.

I'm not going to lie, it was spectacular. Nice lite and unique flavors from Dennis the Prescott.

Used 500F and my Fireboard2 to monitor the fish, alert at 140F, came out perfect.

 

[ExUnifliter]

Ok, I admit I wanted to push the Traeger’d stuffed-mushroom envelope, and I surely did that.
Each stuffed with a mix of WinCo Onion and Cheddar Cream Cheese+Shredded Sharp Cheddar+dried chives, dusted with Sriracha Seasoning and topped with a ”tamed” jalapeño coin. Finished with a dot of Sriracha Sauce on each. 225* for 70 minutes.
The good news...could taste and appreciate every envelope-pushing flavor layer. ?
The bad news...probably not suitable for the non-adventurous. ?

The really REALLY good news is Traegerin’ cut lemons is THE BOMB!
Anything you squeeze a bit of lemon into or add lemon zest to....Life can be very very good!

 

[ExUnifliter]

Made MeatChurch's Jalapeño Popper recipe last night. Chorizo & cream cheese on a sliced jalapeño, wrapped in bacon. Topped with Honey Hog Hot and cracked black pepper. Recipe called for a 60-90 minute cook at 275. I had to turn it up to 350 when I was 75 mins in to get them crispy. Next time I might turn to 350 a little sooner and add some more Honey Hog Hot into the filling. But they were really good.
View attachment 2139

My twists on ABT poppers is filling with Smoked Salmon Cream Cheese, and, 20-30 minutes before fully Traeger’d, a gently squeezed line of Traeger Apricot BBQ Sauce the length of each.

 

[RealMenDIY]

Pizza

Grease tray removed, preheat with stone at 450° for 10 mins, cook pizza for 15 min at 450°.

 

[RustyJake]

Not on the Ironwood, but still being smoked
Beef short ribs on the Vision Grill. I am loving the Fireboard2 Drive controller on it.

I want to test it to see how it does for about 5 hours for consistency.
Then I am going to do a brisket on it and the Traeger at the same time. Meat sweats will be happening that day.

 

[Slimpicker]

Whole chicken with rub inside the breast for the wife...

ALMOST DONE

.

 

[magoo40]

Made the brine solution and now the brisket is sitting for the next five days. Will update later.

Hi Dave very interested to see how this turns out are you following the recipe and cooking in the oven?

 

[magoo40]

Smoking up a flat for pastrami myself today:

A Smoked Pastrami Recipe That's Close To Katz's

If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's...

amazingribs.com

How was it?

I'm going to give Meatheads recipe ago later in the week.

 

[davwhite]

Hi Dave very interested to see how this turns out are you following the recipe and cooking in the oven?

I am the crossroads, I have the oven option all the way or...2 hrs in smoker @275F and then into 300F oven until internal is 200F then back in smoker for 15 mins to toughen up the bark. I'll be doing this on Tuesday and am leaning towards smoker and oven, will update later

EDIT: I was looking at Meatheads recipe and have decided to smoke to internal 150F then into steam rack in oven until internal 200F then back to smoker for 15 minutes.

 

[magoo40]

I am the crossroads, I have the oven option all the way or...2 hrs in smoker @275F and then into 300F oven until internal is 200F then back in smoker for 15 mins to toughen up the bark. I'll be doing this on Tuesday and am leaning towards smoker and oven, will update later

EDIT: I was looking at Meatheads recipe and have decided to smoke to internal 150F then into steam rack in oven until internal 200F then back to smoker for 15 minutes.

Ok will be interested in how it turns out, I was thinking of trying Meatheads version without steaming.

 

[davwhite]

I turned back to the steaming when I read that the meat would not be as tender without the steam

 

[ExUnifliter]

This afternoon was time for another batch of my (maybe...probably not) Neighborhood-Famous Traeger’d Brisket Beans ?.
Van Camps and Bush’s as base, bacon, cubed brisket, onions, peppers, brown sugar, BBQ sauce, some unexpected sources of sweet, my infamous “Super-Secret-Spice-Blend”...low-and-slow, stirring as needed to fully cook to temp.
Some seasoned rib tips on a rack over, to add a layer of “didn’t see that coming” flavor.
This is... How To Win Friends & Influence People.
Sold my Baby Traeger, won two job bids and my wife with this one ?!

 

[Carl Martin]

There are steaks and drumsticks, which are great!

 

[RemE]

I turned back to the steaming when I read that the meat would not be as tender without the steam

Well? The suspense is killing me, how did it come out???

 

[Slimpicker]

Well? The suspense is killing me, how did it come out???

I'm with RemE, you brined on the 12th, 5 days in brine then cook.... so???