What's for dinner tonight? Dinner ideas?

[Slimpicker]

What irks me is the scalloped corn didn’t get done, go figure.

So it HAS to be baked??? not just stove top heated?
What's in your meatloaf this time??


and Jake, I wouldn't have made it passed your 2nd pic

 

[Timmy]

So it HAS to be baked??? not just stove top heated?
What's in your meatloaf this time??


and Jake, I wouldn't have made it passed your 2nd pic

It’s supposed to be baked, it’s a casserole, but for some reason it didn’t “set” and was very wet in the center. I baked it at 350f in the kitchen oven for another 50 minutes and it was still real wet in the middle.

Meatloaf: 3 lbs ground chuck, 1 sweet onion, 1/2 diced tomato 2 tubes Ritz crackers a big squirt of ketchup, 3 eggs and HEB brisket rub.

 

[John S.]

Yup, the size is the bomb for brisket!

I bought one also, perfect for this job I store it under the Traeger...

 

[John S.]

Bacon wrapped chicken thighs,meatloaf and scalloped corn for supper.View attachment 5332
Sun May 2 Session
https://share.fireboard.io/F891EC

You need Bacon Wrapped Meatloaf.. ( there is no such thing as too much Bacon...)

 

[Timmy]

You need Bacon Wrapped Meatloaf.. ( there is no such thing as too much Bacon...)

I TOTALLY FORGOT! The bacon was INSIDE the meatloaf!!

Thanks John S.!

 

[Slimpicker]

Pulled Rib Meat

Full rack on @ 250° with mustard & my rub

Foil when I think it's time, stay in foil till they fall apart, debone and pull/chop

Sorry guys, don't need probes for this one.

 

[Slimpicker]

Pulled Rib Meat

Full rack on @ 250° with mustard & my rub

Foil when I think it's time, stay in foil till they fall apart, debone and pull/chop

View attachment 5345

Sorry guys, don't need probes for this one.

OH, and I got Beans going too... I guess I'll use my probe for the beans

 

[RustyJake]

Yo

OH, and I got Beans going too... I guess I'll use my probe for the beans

View attachment 5346

View attachment 5347

You need to use their short competition probes
I'd probably put the beans under the pork to catch some of that flavor dripping from them.

 

[Slimpicker]

I'd probably put the beans under the pork to catch some of that flavor dripping from them.

I wish my grill was bigger... I would do that

My next MOD is a good 'middle/2nd shelf'

 

[Slimpicker]

Here's the Pulled Rib pile (with the wife snatching some real fast)

Here's the "kill" (half this already in the trash)

And here's my girl doing what she does best...

Still got tons left for great Sammies tomorrow!!!

3 hours @ 250, then double wrap in foil (added apple juice and a little BBQ sauce), 90 minutes @ 300°. done

 

[Tommy]

I use the KISS method on Pastrami. I go to Sam's or Aldi and get my Corned Beef. I go from the opened bag to the sink to rinse all the goo off, to the smoker. I smoke it for 9 +/- hours. I work my way to about 180 degrees (which means you start at 170 or less.). Even after 9 hours, it is succulent and tender, but does not fall apart.

 

[Le Stove]

Hi all,

Not cooked on the traeger but I'm posting it anyway, sesame crusted tuna steaks tonight

 

[RustyJake]

Hi all,

Not cooked on the traeger but I'm posting it anyway, sesame crusted tuna steaks tonight

I am not a huge fan of Tuna, but I would definitely try that, it looks amazing! Nice job

 

[Le Stove]

I am not a huge fan of Tuna, but I would definitely try that, it looks amazing! Nice job

Thx @RustyJake

 

[Slimpicker]

Modded my 2nd shelf, added a 16x8 extension on it with one old square grate from an old smoker, (in great shape for laying around for 10 years) used Hog rings and aluminum wire.

Got my first use with Chick Thighs Tickler