What's for dinner tonight? Dinner ideas?

Murphy's Law

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I bought a pork belly for bacon and cut off an end (about 3 pounds) to make pork belly burnt ends.

Rub was Bearded Butcher Hollywood and used Pit Boss Fruit blend. After a few hours at 275 I tossed in Traeger Apricot bbq sauce and a drizzle of honey and back in the grill for another hour.

I failed to get a picture but it was good!

I’m doing a dry brine for the soon to be bacon and added a little pepper and paprika to the cure. If you haven’t made bacon on the Traeger you’re missing out on some good stuff!!
 

Slimpicker

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Slimpicker

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another batch of Fiesta Pinto beans today... was gonna cold smoke the ham first with 2 tubes, "OUTTA GAS!!!"
too hot outside anyway, so stovetop and it's just plain awesome... wife's happy
 

John S.

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Bought a bottle of raging river rub, if if gets here in time, I will try it on Saturday…
Well dizzy pig came through and it was a big success.
made a combo recipe…some from Traeger and some from dizzy pig.

3.5 lb Salmon filet
Brine
1C vodka
3.4 C brown sugar
1/4 C corse Salt
1 Tbsp Black Pepper
1 squeezed lemon

Make up brine the pour over fish and refrigerate for 5 hrs
Then rinse thoroughly and pat dry.
Slice into 4-6 inch steaks and rub with Rageing RiverRub. Let rub adsorb for 45 min
45BE633A-446D-4F31-A941-E42312F582D5.jpeg
Put on grill on pink paper ( preheat the grill to 205 then just before loading fish drop to 180 SS (cherry pellets) , 40 min I T 110
Raise grill to 225 and glaze

Glaze
1/3 C maple syrup
3 rbsp un salted butter

At 120 IT glaze side 1 wait 10 then flip, (when you flip you can take the skin off and load some rub then the glaze) and glaze side 2
When IT hits 140 flip again and re-glase side1 @ IT 145 Take off grill…. And serve
cooking it on the peach paper made cleanup a breeze…
 

CMTiger

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Ribeye, grilled corn and mashed potatoes. This was my first go at reverse searing. The steak was ok, but I overlooked it and didn’t get a good sear. Basically I second guessed everything I read and didn’t start the sear process on time. Kept it on the Traeger at like 225 for to long before I put it on the Weber.
 

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tommyb50

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Well dizzy pig came through and it was a big success.
made a combo recipe…some from Traeger and some from dizzy pig.

3.5 lb Salmon filet
Brine
1C vodka
3.4 C brown sugar
1/4 C corse Salt
1 Tbsp Black Pepper
1 squeezed lemon

Make up brine the pour over fish and refrigerate for 5 hrs
Then rinse thoroughly and pat dry.
Slice into 4-6 inch steaks and rub with Rageing RiverRub. Let rub adsorb for 45 min
View attachment 5933
Put on grill on pink paper ( preheat the grill to 205 then just before loading fish drop to 180 SS (cherry pellets) , 40 min I T 110
Raise grill to 225 and glaze

Glaze
1/3 C maple syrup
3 rbsp un salted butter

At 120 IT glaze side 1 wait 10 then flip, (when you flip you can take the skin off and load some rub then the glaze) and glaze side 2
When IT hits 140 flip again and re-glase side1 @ IT 145 Take off grill…. And serve
cooking it on the peach paper made cleanup a breeze…
I ordered some of the Raging River. Salmon is one of our favorites.
 

Full Throttle

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So, my local ACE has added Meat Church! I snapped up some Voodoo to try out.

It's no HEB, but it's all I got 😔i
My Ace has it as well. I bought some Holy Cow. It was so good that I went black and bought some Gospel and Honey Hog BBQ. Can’t wait to try them.
 

CMTiger

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My Ace has it as well. I bought some Holy Cow. It was so good that I went black and bought some Gospel and Honey Hog BBQ. Can’t wait to try them.
It's also at my local ACE. That's where I picked up the Holy Gospel I've been using. It was on sale a few weeks ago and I wish I'd have gotten a few more seasonings then.
 

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