What's for dinner tonight? Dinner ideas?

dsmero

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Busy weekend for me. Baby back ribs, burgers and beef ribs. Meal prep for the week complete!
 

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RustyJake

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Busy weekend for me. Baby back ribs, burgers and beef ribs. Meal prep for the week complete!
Wow, everything looks great.
What method did you use on the pork ribs?
I used my grillgrate for the first time this weekend on chicken.
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dsmero

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Wow, everything looks great.
What method did you use on the pork ribs?
I used my grillgrate for the first time this weekend on chicken.
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I did the tried and true 3-2-1 method. Thin layer of mustard for binder. I used Meat Church honey hog hot on the bone side and regular honey hog on the meat side and let it sit in for 15 minutes. When i wrapped I made a rib length line with brown sugar, few slices of unsalted butter, more Meat Church seasoning and funneled in 4oz of Martinelli's apple juice. Finishing sauce was Traeger sugar lips siracha (my new favorite).

Those thighs look awesome. Can definitely tell those grates make a huge difference with the marks and crisp. Did you put any smoke on them first or just hit them with high heat?
 

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Made this tri tip last night and the leftovers are going to be some mean Sandwiches. Reverse Sear Method and used Super Smoke.
 

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RustyJake

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I did the tried and true 3-2-1 method. Thin layer of mustard for binder. I used Meat Church honey hog hot on the bone side and regular honey hog on the meat side and let it sit in for 15 minutes. When i wrapped I made a rib length line with brown sugar, few slices of unsalted butter, more Meat Church seasoning and funneled in 4oz of Martinelli's apple juice. Finishing sauce was Traeger sugar lips siracha (my new favorite).

Those thighs look awesome. Can definitely tell those grates make a huge difference with the marks and crisp. Did you put any smoke on them first or just hit them with high heat?
Thanks. I have some back ribs to do up. Haven't done any ribs on the Traeger yet. But have done them a few times on the Komado with various levels of success.....just nothing stellar. Looking forward to the results on the Traeger
The chicken was put on smoke for about an hour as the pork bellies/bacon was finishing. I only took the grill up to 325 for the grillgrates to finish the chicken. I think next time I will go higher on the finishing temp in the grill. On the leg portion of them the skin was a little rubbery
Just learning as I go on this new grill
 
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primeone

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Just put a brisket and pork shoulder on. This will be dinner for the weekend.

 
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Rexico21

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I recently did an orange glazed Spatchcocked Cornish game hen, and smoked a batch of ice to become big ice cubes for use in Bloody Mary’s. Because...why not?
I'm very curious how your ice cubes turned out? I LOVE the idea!
 

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I'm very curious how your ice cubes turned out? I LOVE the idea!
My original idea was to try the smoked ice with a peaty Single Malt. But, competing smokes. But, in a Bloody Mary, nice new flavor level. I used first 1” cube size, but smaller cubes have more surface area and more smoke.
 

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RustyJake

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That is just one my mom had laying around. I lost mine in a divorce 🙃
I was impressed on the cook with the Traeger. All the other reviews were bang on.
 

dsmero

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That is just one my mom had laying around. I lost mine in a divorce 🙃
I was impressed on the cook with the Traeger. All the other reviews were bang on.
Yeah I'd say it turned out great. Any wood fire flavors with the pizza? What temp did you roll with? My Snake River order came today. Doing the Tri Tip tomorrow.
 

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RustyJake

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Yeah I'd say it turned out great. Any wood fire flavors with the pizza? What temp did you roll with? My Snake River order came today. Doing the Tri Tip tomorrow.
I went with 450° , pellets were Weber Grillmaster Blend (maple, hickory, cherry). Mainly because I was too lazy to change them. They didn't provide much smoke flavor at that temperature. I seem to have acquired 3 bags of different brands of blended pellets. I need to get some single flavor pellets.
Look forward to seeing your cooks this weekend. I am gaining ideas from everyone here
 

dsmero

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Did the Tri-tip on Saturday. Came out great and exceeded my expectations. Had a little bit of hanging fat I removed and saved but I left some of the silverskin on (read it would render quickly). I salted it for an hour and placed it back in the fridge, washed and dried it. Hit it with a quick spray of duck fat and seasoned with MeatChurch Holy Cow, Let it set for about 20 minutes. Smoked on the top wrack at 225 with super smoke until 110 and pulled. Tented in foil and brought to 500 with the Grill Grates. I did 4 minute increments of a twists and a flip and finished it exactly at 130. Let her rest for 15 minutes on the cutting board. Saved every ounce of juice (will probably use for my brisket) and sliced against the grain. One of my favorite cooks yet and I did notice there was no liquid in my grease tray or bucket which is a good thing since it remained in the meat. I did brush once with a stick of melted KerryGold garlic butter and fresh rosemary during the sear.
 

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A good use for the left overs.. Made some Brisket nachos yesterday!

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RustyJake

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3-2-1 back ribs. Total success. Meat Church rubs used
Honey Hog BBQ and Honey Hog Hot on one rack and Gospel rub and Honey Bacon BBQ on the other. Weber competition mix pellets. Probably the best I have ever done
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dsmero

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3-2-1 back ribs. Total success. Meat Church rubs used
Honey Hog BBQ and Honey Hog Hot on one rack and Gospel rub and Honey Bacon BBQ on the other. Weber competition mix pellets. Probably the best I have ever done
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Man those look awesome! What combo did you like better? What sauce you go with? Is that a bologna I see?
 

RustyJake

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I liked both combinations. I found it hard to tell them apart really. Same with my girlfriend. The sauce was Sweet Baby Ray's. It is my go to for ribs because it isn't heavy and the flavor doesn't mask the ribs and rubs.
Yes on the bologna. Figured I had a spare rack just sitting there and would have the fire on long enough. 15890719635153208617870123439763.jpg
Not much of a smoke ring. It was on for about 5 hours. 3 hours super smoke and 2 hours at 225 smoke. Used Wild Willy's Rub on it
 

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