What's for dinner tonight? Dinner ideas?

[Slimpicker]

reverse sear job, 575 at 200f for a while, then into the cast iron pan.

no fancy grill grates needed.

Dam good job Olds

 

[Le Stove]

Popper recipe???

Instead of the jalapeños I use small peppers, then I make a mixture of Philadelphia cheese, grated cheddar, salt, pepper and paprika. Bacon is beef bacon this time.

 

[Slimpicker]

Instead of the jalapeños I use small peppers, then I make a mixture of Philadelphia cheese, grated cheddar, salt, pepper and paprika. Bacon is beef bacon this time.

Well, most places don't sell real hot jalapenos so last time I tried I got some from my Aldis... I started cutting them and had to stop, throw them out, I was breaking out and couldn't breath... dude WTF. My wife was freaking out...
I know where to get mild ones but I'll never get these again... I'd even be up for your idea actually!!!!

 

[GrillMeister]

Prime Tri-tip on the Century 22 tonight. Reverse seared on the gasser. The IW885 is prepped for 2 pork butts tonight.

 

[RustyJake]

Pastrami still cooking along, about 20 degrees to go
Got the Kamado running with the Fireboard2 Drive set to 325°F.
I love how the Drive unit is so rock solid at maintaining temperatures

Pastrami https://share.fireboard.io/291D17

You can toggle the fan view off and on by clicking the Drive icon. The Drive just shows % fan is running at

 

[RustyJake]

Prime Tri-tip on the Century 22 tonight. Reverse seared on the gasser. The IW885 is prepped for 2 pork butts tonight.

View attachment 5151

View attachment 5152

I have some HCC on the way.
I really need to try ordering a tritip
My IW650 will be a quick turn around to get the brisket on after my pastrami is done

 

[GrillMeister]

Got a couple HEB Pork Butts going on later. The IW885 is ready. A little Butt Rub makes everything better!

 

[Timmy]

Well all done, put chicken on the Bronson to finish at 350f, skin was crispy and was very juicy.

The HEB brisket rub is AWESOME brisket was delicious and oh so juicy.

Hassleback potatoes were tasty but not quite done after 3+ hrs at 215f.

@Slimpicker Mac n cheese was perfect, not grainy this time and really cheesy!

Cornbread was good but I put to much in the pan and it took forever to cook in the center.

Ribs were good as usual.

Fiesta pinto beans were very good but I don't think they were tender enough, im not sure. Next time I will try canned beans and see if there is much of a difference. But I will try dry beans again!!!

All in all everything was really good. There are couple of things I need to work on.
I'm stuffed......

 

[Slimpicker]

Timmy, incredible job ... seriously.
I have no idea about the potatoes 3+ hrs at 215f.??? the only thing I can think is I do mine in a cast iron square and cover half way thru

The beans look amazing, again, can't understand why tough at all.
Is that H-E-B brisket rub the or what!!!!! I mean I have almost never tasted anything better for long cooked beef that that. (I almost put a fork thru my puter screen that brisket looks unreal)

 

[Slimpicker]

Today starts with a 4 LB corned beef with pastrami rub on it. Will take it to 165°F and then rest overnight and into the sous vide at 165°F for 24 hours.

What does that last sous vide 24 hr do???

 

[RustyJake]

What does that last sous vide 24 hr do???

Using it to finish the cook and that will tenderize the brisket. I could wrap it and put it back on or steam it. But sous vide will allow me to keep the internal temperature down and still getting it ad tender as cooking to 205°. Looks like 150 for 24 hours should work.
It's an experiment for me now.

 

[Slimpicker]

YES, like a long REST... that's what i thought you were going for... it will be interesting to see if the low temp for 24 hr will accomplish this or if you indeed needed to go to something higher for a while... like you said, experiment. I'm glued

 

[Timmy]

Timmy, incredible job ... seriously.
I have no idea about the potatoes 3+ hrs at 215f.??? the only thing I can think is I do mine in a cast iron square and cover half way thru

The beans look amazing, again, can't understand why tough at all.
Is that H-E-B brisket rub the or what!!!!! I mean I have almost never tasted anything better for long cooked beef that that. (I almost put a fork thru my puter screen that brisket looks unreal)

Idk,I did cover the tin pan with the taters for an hour or 2 and added about half cup of water. Cast iron might be the difference. They tasted real good though.
Beans: I'm not sure either. I'll try canned next time, but I'm not giving up on dry to start.

HEB brisket rub, OMG it was AWESOME! EVERYONE LOVED IT!!! I'm gonna HAVE to get MORE!!

And I didn't get pics of the finished cinnamon rolls! But dang they were good!

 

[Slimpicker]

Beans: I'm not sure either. I'll try canned next time, but I'm not giving up on dry to start.

My first try at them is probably gonna be canned anyway...
I recently did some dry and it worked as directed but I'm gettin old and lazy

HEB brisket rub, OMG it was AWESOME! EVERYONE LOVED IT!!! I'm gonna HAVE to get MORE!!

me too, good thing the GrillMeister Store has shipping!!!!

 

[Timmy]

me too, good thing the GrillMeister Store has shipping!!!!

It's nice to have friends in BIG places!!