What's for dinner tonight? Dinner ideas?

davwhite

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BOOM!!!! good for you, I want PICS when it's done!!
In the Traeger today for 8 hours
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Timmy

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Everything finished around 5:30 or so. Brisket was amazing,
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I did 2 kinds of pork steak, 3 bbq, and 2 Raspberry Chipotle, I couldn't get them back on the grill so I left them in the tins,
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The beans were amazing also,
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Ribs were a little disappointing, they were loin backs and got a little dry.
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The Mac n cheese was really good, but got done wayyyy early so I put it in the cooler and it turned "grainy".
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All in all it was a successful cook, everyone is chowing down, im stuffed. And I learned a couple things. 👍
 

Slimpicker

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So how long should the MAC take at what temp???
Everything looks real good, and once again you are the MASS COOK MASTER.... the ribs do look a little dry, I wonder why?? Did you foil for 2 hours??
 

Timmy

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So how long should the MAC take at what temp???
Everything looks real good, and once again you are the MASS COOK MASTER.... the ribs do look a little dry, I wonder why?? Did you foil for 2 hours??
Between 200 and 215f about 3 hours or a little more. When it was done it looked and tasted really good.
The ribs were loin backs so they were leaner cut. Ya for 2 hours the gave 30 mins sauced to tighted up.
 

RustyJake

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I would be over 300 lbs if I was eating the meals you are cooking
Hats off to you on another great cook. You are the master of cooking multiple things at once
 

Slimpicker

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I would be over 300 lbs if I was eating the meals you are cooking

My Doctor would say, "you're on your own if you go there"
One weekend at Timmy's and I'd be hooked up to wires and flirtin with the nurses.
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Timmy

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The Raspberry Chipotle pork steak was a big hit!
Thanks @GrillMeister for recommending the sauce.
Now I just gotta figure out where I can buy it locally.
 

Timmy

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I would be over 300 lbs if I was eating the meals you are cooking
Hats off to you on another great cook. You are the master of cooking multiple things at once
😁 Next weekend, chicken, turkey and country style pork ribs and a ham.
 

JamesB

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We finally got our boil water notice rescinded this afternoon, so I’m gonna be cooking something tomorrow.
 

RustyJake

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😁 Next weekend, chicken, turkey and country style pork ribs and a ham.
Okay maybe I need to move south once we get the borders opened again 😁
You are cooking some fine meals.
 

Timmy

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We finally got our boil water notice rescinded this afternoon, so I’m gonna be cooking something tomorrow.
Yaaayyy! Lookin forward to it!
 

davwhite

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In the Traeger today for 8 hours
View attachment 4406
This was a 6.5lb brisket which I had brined for 5 days. I used the Katz's Pastrami rub to cook for 5 hours (internal 158f) wrapped in foil and cooked for 3 hours until IT was 200F. Came out fantastic, the picture does not give it justice. It tasted great. We had rye bread, Sauerkraut, Russian dressing, swiss cheese and the meat piled up with a chilli gherkin on the side. Will do this one again & again.
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magoo40

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This was a 6.5lb brisket which I had brined for 5 days. I used the Katz's Pastrami rub to cook for 5 hours (internal 158f) wrapped in foil and cooked for 3 hours until IT was 200F. Came out fantastic, the picture does not give it justice. It tasted great. We had rye bread, Sauerkraut, Russian dressing, swiss cheese and the meat piled up with a chilli gherkin on the side. Will do this one again & again.View attachment 4435
Hey Dave was this the Meathead recipe?
 

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Looks great Dav
 

davwhite

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Sorry that should have been Smoked and cured which is currently offline
 

Slimpicker

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I don't see the recipe on the site

HOMEMADE PASTRAMI RECIPE​

Ingredients:

Homemade Pastrami:


Russian Dressing

  • 1 brown onion, chopped
  • 1 cup mayonnaise
  • 1/4 cup BBQ Hot Sauce
  • 1/2 tsp paprika
Reuben sandwich:

  • 2 slices of rye bread
  • 1 tbsp sauerkraut
  • Homemade Pastrami
  • Russian dressing
  • Swiss cheese
  • Gherkins


Method:

  1. Add 4 litres of room temperature water to a big tub.
  2. Add kosher salt, ground bay leaves, chilli flakes, cracked pepper, dried rosemary and 6.25% curing salt. Stir well.
  3. Optional: Place over a gentle heat and continue stirring until all salt and sugar has dissolved. Remove from heat, allow to cool completely.
  4. Add brisket to tub. Submerge completely. Place a weight (eg a dinner plate) on top to ensure the meat stays completely under the brine. Refrigerate for 4-5 days.
  5. Remove and rinse thoroughly, ensuring all excess salt, cure and spices have been removed (by this time, they’ve already done their magic and we no longer need them). Coat completely with Misty Gully Pastrami seasoning.
  6. Place in smoker or oven at 110°c for 3-4 hours, until the meat reaches an internal temperature of 70°c.
  7. Remove from smoker/oven and wrap tightly with foil. (Optional step – add a small amount of beef stock at this stage 30-50ml)
  8. Return to the oven/smoker and cook until the meat reaches an internal temperature of 94°c. This will probably take another 3-4 hours.
  9. If eating hot – leave brisket wrapped in foil, wrap in a beach towel and place in a cool place for at least 60 minutes before slicing and serving. If eating cold – allow to cool, then store in the fridge. It will last for up to 10 days.
  10. Enjoy!
Russian Dressing:

  1. Combine onion, mayo, BBQ hot sauce and paprika in a bowl.
  2. Mix well.
 

SmokinAL

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I smoked a couple pork butts today. Both slathered with yellow mustard. One rubbed with Buc-ee's Rib and BBQ seasoning. The other rubbed with Pork candy sweet Hickory rub.

Both turned out amazing. Put them on the grill at 0630 at 250 dregrees, at 1500 bumped temp to 300 pulled them off at 1715pm when internal temp hit 203 degrees. Let rest for an hour and a half wrapped in foil pan and the meat just fell off the bone.. Probably the best butt's I've done to date. Cooked both fat side down... I did not wrap and probably never will wrap a butt again unless pressed for time.
 

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