What's for dinner tonight? Dinner ideas?

overnightbbqryan · Sep 7, 2021

Had a full Ironwood 650 yesterday. Jumped on the smoked cream cheese bandwagon, made a brisket with burnt ends, homemade mashed potatoes, and smoked some beans. Brisket came out excellent.

Smoked the brisket at 180° super smoke from 6pm to 6am. Then wrapped with Wagyu beef tallow at 165°. Turned smoker to 225°. When the flat was 195° I removed the point and cubed that up. Continued with the flat until probe tender at 204°. Rested one hour and sliced.

RustyJake · Sep 9, 2021

Pastrami was in the sous vide for 24 hour at 150°F (I changed from 165 to see if it would be as tender as the last time but slice better -success, didn't crumble when sliced at all)
From brisket to finished product all home made

Pastrami met Dexter today
Before

After

A long process and we'll worth the effort.

Slimpicker · Sep 9, 2021

RustyJake said:
From brisket to finished product all home made

The Canadian Cure King
Awesome job Jake. a lot of work
So now it's Smoke to 165, frig, SousVide @ 150... hmmm interesting.

RustyJake · Sep 9, 2021

Slimpicker said:
The Canadian Cure King
Awesome job Jake. a lot of work
So now it's Smoke to 165, frig, SousVide @ 150... hmmm interesting.

Yeah, last time I did the sous vide at 165 for 24 hours and although it was good, I found it a little brittle while slicing (could have been a dull blade on Dexter though, sharpened it today so today's cut was easier).
The texture and moisture were more on point this time. It is tender as well. So 150 for 24 hours is good.
I would have went longer on the smoke, but the bark was dark and set nicely.
I will do this again, the workload is broken into 3, so it isn't that much to do really. Hardest part is room in a fridge for the brine pail.
I still want to sous vide a brisket at 135 for 36 hours.

magoo40 · Sep 9, 2021

overnightbbqryan said:
Had a full Ironwood 650 yesterday. Jumped on the smoked cream cheese bandwagon, made a brisket with burnt ends, homemade mashed potatoes, and smoked some beans. Brisket came out excellent.

Smoked the brisket at 180° super smoke from 6pm to 6am. Then wrapped with Wagyu beef tallow at 165°. Turned smoker to 225°. When the flat was 195° I removed the point and cubed that up. Continued with the flat until probe tender at 204°. Rested one hour and sliced.

Was the Brisket fat side down during the cook, and how did you apply the tallow direct to the brisket of on the paper?

caddz · Sep 9, 2021

RustyJake said:
Pastrami was in the sous vide for 24 hour at 150°F (I changed from 165 to see if it would be as tender as the last time but slice better -success, didn't crumble when sliced at all)
From brisket to finished product all home made
View attachment 7126 View attachment 7127 View attachment 7128 View attachment 7129 View attachment 7130 View attachment 7131

Pastrami met Dexter today
Before
View attachment 7132 View attachment 7133

After
View attachment 7134
View attachment 7136

A long process and we'll worth the effort.

What brand/model is that meat slicer? do you recommend?

RustyJake · Sep 9, 2021

caddz said:
What brand/model is that meat slicer? do you recommend?

It is a Cabela's 10" slicer. It is about 3-4 years old, prior to their new model.
The one I have, no, I would not recommend it unless you like cleaning up afterwards. I called mine Dexter because I have to tarp off the area prior to using it, like Dexter and his kill rooms. It throws meat everywhere off the blade rotation.
Their new slicer has the slide table and blade on more of an angle, and that may work better for slicing. It may be better now, but without talking to someone who owns one, I wouldn't buy it.
Cabela's slicers have a zero return policy up here. Walk out the door with a new one and you cannot return it for any reason.

caddz · Sep 9, 2021

RustyJake said:
It is a Cabela's 10" slicer. It is about 3-4 years old, prior to their new model.
The one I have, no, I would not recommend it unless you like cleaning up afterwards. I called mine Dexter because I have to tarp off the area prior to using it, like Dexter and his kill rooms. It throws meat everywhere off the blade rotation.
Their new slicer has the slide table and blade on more of an angle, and that may work better for slicing. It may be better now, but without talking to someone who owns one, I wouldn't buy it.
Cabela's slicers have a zero return policy up here. Walk out the door with a new one and you cannot return it for any reason.

LOL, thats too funny, I actually googled Dexter meat slicer

Thanks for the reply!

FireTechMike · Sep 11, 2021

Breakfast fatty for tomorrow!
6 maple bacon, 6 hickory bacon interweave.
Stubbs pork rub, Hy’s seasoning salt.
And Budweiser to help it all come together.

FireTechMike · Sep 11, 2021

Yum! It took about 2 hours at 275’, but it was worth the wait. Even the sceptical wife and kids had seconds.

RustyJake · Sep 11, 2021

Smoking a couple of brined turkey breasts
Sat Sep 11 Smoked Turkey Breast https://share.fireboard.io/28DAAC

It is so nice to be under a cover now, it is raining and my Traeger and I are dry.
Looking forward to using it more this winter.
I have beef bacon on my mind now. I need to try that

RustyJake · Sep 11, 2021

Smoking along fine

RustyJake · Sep 11, 2021

Did up some real cheese crackers
Used 100% marble cheese slices. On the grill for about 30 minutes at 300°F (would try 275 next time) the ones with smoked salt came out nicely, the two I used rubs on seemed to overcook the rubs