What's for dinner tonight? Dinner ideas?

[Sodaking27]

Friday night pizza of course.

 

[RustyJake]

Friday night pizza of course.
View attachment 5219

Crust looks amazing

 

[RustyJake]

Update on my pastrami.
The sous vide to finish made it perfect. Nice and moist and so tender.
This is something I would do again.
Smoked at 225°F until 165°F and then 24 hours at 165°F in the sous vide
Makes me want to try a brisket in the sous vide

 

[Slimpicker]

Dammit Jake, that's

 

[GrillMeister]

Update on my pastrami.
The sous vide to finish made it perfect. Nice and moist and so tender.
This is something I would do again.
Smoked at 225°F until 165°F and then 24 hours at 165°F in the sous vide
Makes me want to try a brisket in the sous vide
View attachment 5220
View attachment 5221
View attachment 5222
View attachment 5223
View attachment 5224
View attachment 5225

Where's my Reuben? Yum! Nice!

 

[Timmy]

Homemade Cookies and brioche

Do you have a recipe for the brioche?
And what flavor pellets did you use?

 

[Timmy]

Update on my pastrami.
The sous vide to finish made it perfect. Nice and moist and so tender.
This is something I would do again.
Smoked at 225°F until 165°F and then 24 hours at 165°F in the sous vide
Makes me want to try a brisket in the sous vide
View attachment 5220
View attachment 5221
View attachment 5222
View attachment 5223
View attachment 5224
View attachment 5225

Is that your Cabelas meat slicer ?

 

[RustyJake]

Is that your Cabelas meat slicer ?

No...lol, Dexter didn't come out for this cut. That is a Cuisinart model of my mom's. The Pastrami experiment was for her. The slicer worked alright. Didn't fling meat shavings everywhere.
"Cuisinart Meat Slicer Canadian Tire" https://www.canadiantire.ca/en/pdp/cuisinart-meat-slicer-0432330p.html?_br_psugg_q=meat+slicer

 

[Slimpicker]

I think Jake designed my ornament... after all it did come from Canada

 

[Voodoodave]

Hello all, I’m new here!

just got a 575 and going easy on a Boston Butt.

 

[Cabbage Head]

St Louis ribs today. Salt & Pepper on one and Meat Church Voodoo on the other. Doing 321 will finish with Blues Hog. Had to have some turnip greens today.

 

[GrillMeister]

Just quick burgers on the ol' Century 22 tonight.

 

[Slimpicker]

I like your style Cabbage head... 3 of my FAVs

 

[Timmy]

Hello all, I’m new here!

just got a 575 and going easy on a Boston Butt.

Pics?

 

[GrillMeister]

Baby Back Ribs tonight! Gonna 3-2-1 them today. Right now, they marinating with some Dizzy Dust.