What's for dinner tonight? Dinner ideas?

I’ve had my T grill for 3 weekends now. The 885 the last 2 weeks. Lots of experimenting going on. Yesterday’s chicken turned out 👌. I’m going to throw on 3 “Poorman’s“ rib eyes for todays smoke session. First time doing any steak on the T. All tips are welcomed. Seasonings? On the Weber we just use salt/pepper. But willing to try something new. Grill temp? Low or high? Thx.
FYI…my grilling weekends are usually any day of the week, but I work16hr shifts on Wed/Thur and have 4 to 5 day weekend. So I’m using my T grill Fri-Mon or Tue. Cleaning it on Tuesday’s.
 
Side Bacon is on the smoker. 20 LBS is the limit for the IW650. I could barely shoehorn the slabs in
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Mon Aug 2 Session Side Bacon https://share.fireboard.io/338171
 
Bacon is done.
Tomorrow Dexter gets brought out for some cutting
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And with keeping with my pork theme. Pork Loin. Chops. 1 hour @ 225°F then gasser to sear and finish
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GM, your place looks awesome even in a thunderstorm!!!
 
Finally got to slicing my 8 lbs of back bacon. Brine was the perfect level of salt and spices. The only complaint, if it can be a complaint.....words rarely spoken on this forum if at all....it has too much smoke flavor.
This is a first for me, not once have I ever been able to say that about anything I have cooked on my Traeger. I am guessing the cut of meat, and brine and allowed it to absorb a fair amount of smoke. It isn't unbearable, but way more than expected. Should be nice when cooked for breakfast. With this type of bacon, you don't have to cook it again to eat it. It is fully cooked to 145°F internal
I used Furtado Farms Hickory Pellets with a couple hours of apple in the smoke tube. I am impressed with the volume of smoke these pellets generate. All the flavors have generated good volumes of smoke
Now, I have 20 LBS of side bacon brining for this weekend smoking. Do I use Hickory again, or select another hardwood.
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Looks great. What recipe did you use?
 
Just put on a Tri tip using Bearded Butcher original and Pit Boss hickory.

looks like the damn grill is acting up again with wild temp swings. 😀

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it’s 76 degrees, no wind and overcast…the weather is “grill perfect” and the beer is cold! ideal cooking conditions!
 
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