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What's for dinner tonight? Dinner ideas?
- Thread starter primeone
- Start date
Mike D.
New member
- Joined
- Mar 18, 2021
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- 5
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- 6
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- 10
- Location
- Gainesville, VA.
- Grill
- Silver ton 810
First cooks with my new Silverton 810. I can’t tell you how much I appreciate the info on this site, and how it lead me to purchasing a Fireboard 2. It was so easy to see what the Traeger was actually at for temperatures and adjust. I did a Poor Man’s Burnt Ends using a chuck roast, and also did the Traeger Salmon with Avocado Salsa from their recipes on the website. Both were absolutely delish!!!! Here is the link to the burnt ends: https://heygrillhey.com/poor-mans-burnt-ends/
Thanks to all, and I can’t wait to smoke something else. I previously had a Pro 34 from Costco and gifted to my Son to start him on the path.
Thanks to all, and I can’t wait to smoke something else. I previously had a Pro 34 from Costco and gifted to my Son to start him on the path.
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Good Job Mike!!
Olds442
Active member
maiden cook on the 575. tiny bacon wrapped pineapple appetizer.
they were going fast so i had to snap a quick shot.
tonight is bigger jumbo ones of those, and some bacon wrapped shrimp.
they were going fast so i had to snap a quick shot.
tonight is bigger jumbo ones of those, and some bacon wrapped shrimp.
Olds442
Active member
but why wait for dinner?
did a shop and picked up the lemon and stuffs i didn't have for the shrimp recipe, and they had boneless chicken thighs on sale.
so i made my sig za-atar/smoked paprika/panko and bread crumb seasoning and coated a bunch of them up. left two for just the weber "kickin' chicken" rub i had laying around. i want to see how that is on it's own, not sure i ever tried that solo so here it goes.
those usually go 350-400 for 30 minutes on the kettle, so i'll check them with both the traeger and weber igrill probes to see what's up. i'm used to temp flucktuations so that's good huh?
i plan on rotating from left to right once at the 15 minute mark.
pretty solid results.
now for taters.
did a shop and picked up the lemon and stuffs i didn't have for the shrimp recipe, and they had boneless chicken thighs on sale.
so i made my sig za-atar/smoked paprika/panko and bread crumb seasoning and coated a bunch of them up. left two for just the weber "kickin' chicken" rub i had laying around. i want to see how that is on it's own, not sure i ever tried that solo so here it goes.
those usually go 350-400 for 30 minutes on the kettle, so i'll check them with both the traeger and weber igrill probes to see what's up. i'm used to temp flucktuations so that's good huh?
i plan on rotating from left to right once at the 15 minute mark.
pretty solid results.
now for taters.
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Olds442
Active member
massive win on the p'taters... hindsight what it is, i should have rotated and flipped them more during the cook to get a more even browning on all sides. yeah, hindsight is a tool, lesson learned but still not at all unhappy with the taters.
so these worked out. light glaze on a few of them. really big chunks and bacon cut at half strip this time so it reaches all the way around the chunk.
before
during
after
didn't go big on the spices, (something you'll learn about me, evident from my gumbo recipe) a little famous daves for color and evoo. since i was cooking all day, i opted for a simpler version of shrimp on the barbie than originally intended. results were glorious so no harm or foul. all's shell that ends shell. ;-)
so these worked out. light glaze on a few of them. really big chunks and bacon cut at half strip this time so it reaches all the way around the chunk.
before
during
after
didn't go big on the spices, (something you'll learn about me, evident from my gumbo recipe) a little famous daves for color and evoo. since i was cooking all day, i opted for a simpler version of shrimp on the barbie than originally intended. results were glorious so no harm or foul. all's shell that ends shell. ;-)
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- Joined
- Jun 17, 2019
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- Austin, TX
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Dang, I'm hungry now! Nice work Olds!
Not IMO... I like them just like that, they look fine
Cabbage Head
Active member
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- Feb 7, 2021
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- Hanover, PA
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- Timberline 1300
Spatchcock chicken seasoned with Meat Church honey bbq. Also trying out lumberjack cherry pellets for first time smoke smells good. Chicken turned out very good. Today was first time using Lumberjack and I was impressed with how well they did. $8.88 a bag at Rural King.
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Olds442
Active member
looks perfect to me. do you deliver?
Cabbage Head
Active member
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- Feb 7, 2021
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- 131
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- 116
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- Location
- Hanover, PA
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- Timberline 1300
Doing 2 Malcom Reed 6 hr pulled chuck roast today. smoking with lumberjack oak and cherry in smoke tube. Used holy cow on one and holy gospel on the other. Shredded up and removed some fat it was delicious
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Le Stove
Member
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- Feb 7, 2021
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- Plaisance du Touch/France
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- Pro 780
very happy with how it turned
DUDE!!!! DOZE BURGERS... HOLY SHEEP ***T Dat yer Blackstone???
Your get POINTS for that one!!!
Your get POINTS for that one!!!
- Joined
- Apr 14, 2020
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- Vancouver Island
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- Ironwood 650
Another pork rib roast on the go
Honey Hog and The Gospel rub on a mayonnaise base. 190°F super smoke (Fireboard is showing 198 and Traeger is showing 182) for an hour or so and then 375°F to finish
Pork Loin Rib Roast 1.444Kg https://share.fireboard.io/68CB84
Honey Hog and The Gospel rub on a mayonnaise base. 190°F super smoke (Fireboard is showing 198 and Traeger is showing 182) for an hour or so and then 375°F to finish
Pork Loin Rib Roast 1.444Kg https://share.fireboard.io/68CB84
WOW Rusty, my Traeger is NEVER under my fireboard temp!! That's interesting
Traeger Photos
Traeger Photos