What's for dinner tonight? Dinner ideas?

Slimpicker

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Pork Steaks... soon to be placed in a foil pan, covered for about 90 minutes or more @ about 250° till they fall apart.

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Slimpicker

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Man, those look really good! What is your recipe and cook times?
For years and years I made my own pork rub, only for pork. It got rave reviews and I was going to sell it with he help of an Italian buddy of mine who was going to make it in his restaurant... Long story short just for grins I picked up a rub from Aldis...

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Someone already makes my rub... my wife licked her finger, tasted it and said, "THAT IS YOUR RUB!!!"
The only thing different is Turbinado sugar and i used brown. I bought 15 bottles and I don't have to make pork rub anymore.... Don't judge a rub buy it's maker.... that's a good freaking rub!! (for pork, I won't use it on anything else)

SO, back to Timmy's query:
>use a ton of rub on all sides and edges of each steak, let it sit for as long as you can stand it...
>low at first for an hour (like we do with most meats now to get the smoke)
>then HIGH till they start to have burnt edges and become stiff(300°)
>After last flip, BBQ sauce the top only, cook the sauce till thick then remove and "PAN" them
>put BBQ sauce and a little water in a large foil pan, coat the whole bottom
>place each steak in the sauce with that top still facing up
>cover tight with foil, 2 small slits for minimal steam escape
>cook as long as you can at 250°.... the longer the more they melt in your mouth...
I've been known to keep them going for 3 hours covered... Today I was impatient and they weren't the best I've ever done. BEFORE Traeger, they would go into a Turkey Roaster on 250° and I wouldn't stop till they were burning on the bottom.
optional: >put back on the grill just to thick the sauce up and EAT

If you close your eyes you should be smelling and tasting "pulled pork" cuz that's really what they turned into. (same cut of meat)
 

Timmy

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Dang! I love a good pork steak! And those look REALLY GOOD! Me thinks me knows what is gonna be cookin Saturday!:p
 

davwhite

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Today, a first. Rib Eye around 18oz is going into the Sous Vide. Going to salt and pepper the steak, into a bag with Rosemary, Thyme, butter and garlic. Vacuum seal the bag and into the water at 143F for 40 minutes. Rest for 10-15 mins and then a very hot sear in oil and butter, Hmmm I am getting hungry thinking about it.
 

RemE

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A friend made Wagu sliders so I cranked out some smoked 4 cheese Mac'n'Cheese. Used a modified version of the Traeger recipe, added more cheese, cheddar, mozzarella with truffle, smoked guda, bacon, onion. The friends said it was one of the best ever.
Good thing I kept a second pan back at home!
Smoked the sauce and dry macaroni for an hour 175F super smoke before mixing and then back into the grill to bake at 350F till bubbly and browned.
 

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Slimpicker

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Gonna give it a try:

Soaked and now rubbed

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Used:

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It's got EVERYTHING in it that's in the rub recipe... have you ever sat and ground an entire bottle of anything like this??? I need Aleve!!!

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Tomorrow... I'm gonna try a smoke and PAPER WRAP till done, like a real brisket.
250° or 225°??? I don't have a problem with higher temps for this
 

RustyJake

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I'd like to try corned beef or pastrami in the future. I do enjoy the Montreal Smoked Meat I did. It is going to have to wait until we get through the winter months.
I really need to loom into getting a covered patio
 

John S.

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Last night went with beer can chicken on a throne to 160, let it rest for 10 then sliced... the moistest chicken ever.... in the throne Guinness, Rosemary, garlic and thyme..
 

Slimpicker

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Hope you like em
 

Slimpicker

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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

Screenshot_20201018-182159_FireBoard.jpg

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.

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I sliced them thinner from here on to the end

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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.
 

Slimpicker

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Well, pork steak came out pretty dang good!
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Slimpicker, i couldnt get it back on the grill for the sauce to thicken as it just would fall apart.

(9 outta 10 times I cannot get them back on either... LOL)

Timmy, the PIC is perfect!!! That really is exactly how they should turn out... I say GREAT JOB!!!
I hope you found them to be tasty, cuz that's the only goal. If you let them get a little burnt like that then NO NEED to get them back on the grill... those looked dry enough.
bravo.gif
 

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