What's for dinner tonight? Dinner ideas?

RustyJake

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What's your norm thickness on Dexter?
I never physically measured, but for sliced lunch meats it's been on 5 to 5.5
If I had to guess, I would say just around 1/16", not much over. Depends how much pressure I put on the meat as it goes through the blade. It can vary a bit above and below that
On bacon I went thick sliced at 7, which is identical to store bought thick slice[/QUOTE]
 
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FireTechMike

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Pulled pork and beans.
The small pork shoulder is seasoned with MC honey hog and Stubbs pork and BBQ.
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FlyersFan76

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I used Meat Church Holy Gospel on Drumsticks and corn on the cob. Drumsticks were cooked/smoked for 2 hours till 190 degrees.
 

Murphy's Law

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Forgot to get the “after” picture but corn, taters, and a Tri tip going on the grill. Used Pit Boss mesquite and started at 180 for about 45 mins.

Got hungry so bumped to 225 until IT of 120, then on the gas for a few mins on ea side at high temp.

Used Bearded Butcher original.

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KraZ440

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How did the cobbler turn out????
I had picked up a small, pre-made marionberry cobbler. It turned out fine, but my wife wasn't fond of the flavor (she felt it was the smoke flavor throwing it off). I was using apple pellets, The pit was at 275F when I put the cobbler in and it got bumped up to 350F to finish, once I removed the mac.
 

Slimpicker

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Cumin Turkey Burgers

  • ground turkey
  • 1 egg
  • Worcestershire sauce
  • Rib Tickler, Cumin, Chili powder
  • Roasted Garlic
  • Pico
  • bread crumbs

Started on Peach paper till they firm up, then on the grate 290° whole cook
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Pepper Jack added


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Slimpicker

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Spinach, Wisc Munster, Holy Cow stuffed chicken breasts


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Big HIT!!! Wife was raving!!! I think it's JAKE that makes me go outside the norm!!!
 

Rex

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After becoming aware that smoked meatloaf was a thing, I HAD to take a stab at it!

Pretty much the "Not Your Mama's Meatloaf," with a few changes (1:1:1 ratio of ground chuck, ground lean beef, and ground sausage.) Went light on the liquid-y ingredients, which resulted in it being just a tad on the dry side...but topping it w/a sweet sauce/apple juice combo made up for it.

All I know is I will never make unsmoked meatloaf again!
 

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