What's for dinner tonight? Dinner ideas?

[JamesB]

Success!!

 

[Timmy]

Success!!
View attachment 6299

Yum!!

 

[JamesB]

Yum!!

Definitely have to have beer with these.
I was really careful to get all the veins out, so they are spicy but not burn you up hot.
Really good!

 

[miguelb]

Second time doing pork butt 7.5lb, 25 hour later...

(Kosmo pork injection, dirty bird, and Texas beef)


Best one yet!

 

[Slimpicker]

To many ways for me to screw it up on the hard way.

Dude, I'm still trying to get a straight answer from a guy on another forum about 'dried beef' using pink#1 instead of tender Quick which is too salty... well anyway, you gotta have a big set of 'jewels' to mess with this stuff

 

[Cabbage Head]

Tri Tips today seasoned with Holy Cow & Holy Gospel. God Bless the USA.

 

[mpanelli]

alone for the weekend so I thought what a good time To experiment and do my first cook ever on a smoker.. just for me.
did chicken thighs, potato and corn.
potato and corn turned out great. ( not too much going on) but the chicken not so much.
flavor was good,( used voodoo from meat church as a rub. ) but the skin was chewy not crisp.
I smoked at 225 for 30 min then turned up heat to 325 and finished for about 45-1 hour. I did overcook a little, ended up pulling about 175 instead of 165.
any suggestions on making the skin edible?
After all it is the best part…lol

I am going to try again today and see if I can get it right

 

[JamesB]

alone for the weekend so I thought what a good time To experiment and do my first cook ever on a smoker.. just for me.
did chicken thighs, potato and corn.
potato and corn turned out great. ( not too much going on) but the chicken not so much.
flavor was good,( used voodoo from meat church as a rub. ) but the skin was chewy not crisp.
I smoked at 225 for 30 min then turned up heat to 325 and finished for about 45-1 hour. I did overcook a little, ended up pulling about 175 instead of 165.
any suggestions on making the skin edible?
After all it is the best part…lol

I am going to try again today and see if I can get it right

I like to smoke first at 170 for an hour or so then bump the temp to 350 to crisp up the skin and finish. I also pull chicken at 160, and tent with foil for the rest.

 

[RustyJake]

Working on another Tri-tip.
Jul 4 Session Tri-tip Roast https://share.fireboard.io/488A72

 

[JamesB]

Working on another Tri-tip.
Jul 4 Session Tri-tip Roast https://share.fireboard.io/488A72

I haven’t cooked one of those in years. Next time I’m at H-E-B I’m gonna pick up a couple. Pretty sure they have Wagyu

 

[mpanelli]

By the sound of it , we need a H.E.B in So Cal… Wagyu at the market?… wtf. We have to go to a meat market and pay crazy prices for wagyu.
Yes, I am a little jealous..

 

[Timmy]

By the sound of it , we need a H.E.B in So Cal… Wagyu at the market?… wtf. We have to go to a meat market and pay crazy prices for wagyu.
Yes, I am a little jealous..

Just a little??? I’m way tf jealous!!!

 

[JamesB]

Just a little??? I’m way tf jealous!!!

They are out of Wagyu Tri-Tip ( prolly because of the holiday) but did have several other cuts, steak, roasts, London broil…

 

[RustyJake]

Traeger 165°F setting and the grill is running around 175°F
Super Smoke is on, it it producing tons of smoke. No smoke tube being used
Furtado Farms Oak Pellets

 

[Timmy]

Traeger 165°F setting and the grill is running around 175°F
Super Smoke is on, it it producing tons of smoke. No smoke tube being used
Furtado Farms Oak Pellets
View attachment 6323View attachment 6324

Wow! That’s a lot of smoke! Awesome!