What's for dinner tonight? Dinner ideas?

RustyJake

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@Timmy maybe sous vide it. You can set the temp to 165 and cook it for a few hours and it should tenderize it. I did my whole packer MSM at 165 for 24 hours and even though the bag broke it was perfectly tender.

Yours looks really good, nice color and great spice coverage.
 

Timmy

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@Timmy maybe sous vide it. You can set the temp to 165 and cook it for a few hours and it should tenderize it. I did my whole packer MSM at 165 for 24 hours and even though the bag broke it was perfectly tender.

Yours looks really good, nice color and great spice coverage.
To late! All sliced up, and made sammiches for lunch!😁
 

John S.

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Pastrami turned out PERFECT!!!! and I mean PERFECT!!!

10 hours total (didn't start my Fireboard from the beginning)at 250° in the center... left and right probe almost perfectly 20° different so I adjusted the grill for the meat to be in the middle. NOTE: how the probes exactly follow each other even tho 20° different

View attachment 2920
Big dip is where I PAPER WRAPPED (just like a regular brisket) @ 190°
No steaming necessary!!!
Shut the grill down @ 200° internal and left it sit for 45 minutes right there in the grill

The "jello" affect was amazing and the taste was off the charts!!! I WILL BE DOING THIS AGAIN THIS EXACT WAY.

View attachment 2921

View attachment 2922

I sliced them thinner from here on to the end

View attachment 2923

Grilled Pumpernickel rye, provolone, kraut, mustard and a stack of meat!!!
Wife is a genius with the "grill cheese/kraut" idea then just peel back one slice of bread and add meat.
I like the look of your Pastrami, would you supply the recipe... Thanks
 

Timmy

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RustyJake

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CMTiger

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First time doing pizza
 

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miguelb

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Did the traeger chicken challenge but when off RB temp as opposed to traeger. I injected and rub with traeger chicken rub. I cook too 170 IT and I think that was a mistake. Side of corn on cob, stuff mushrooms, potatoes, celery, and carrot.
 

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JamesB

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Did the traeger chicken challenge but when off RB temp as opposed to traeger. I injected and rub with traeger chicken rub. I cook too 170 IT and I think that was a mistake. Side of corn on cob, stuff mushrooms, potatoes, celery, and carrot.
Looking good, but I’m thinking you needed a few more probes in that chicken…😬
I usually pull whole chicken at 160 IT (measured in the breast), loosely tent it with foil for 30-45 minutes, and it will be around 165 after the rest.
3406E7F0-AB6A-4AAF-8728-225BB3917FC7.jpeg
 

FireTechMike

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I haven't done Canadian Bacon yet.
"Traditional Canadian Bacon And Irish Bacon Made At Home" https://amazingribs.com/tested-recipes/pork-recipes/smoked-canadian-bacon-recipe/#recipe
Meathead's recipes are usually a good starting point.
I have done regular bacon a couple of times. Back bacon is on my list of things to do
Thanks. I’m loosely following the back bacon recipe. I’ve got a tenderloin in the brine right now. 3 days to wait. I’ll keep you posted on how it turns out.
 

Timmy

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