What's for dinner tonight? Dinner ideas?

[magoo40]

I used Furtado Farms Cherry pellets
And finished
View attachment 2737View attachment 2738View attachment 2739

Looks great what was the finished IT?

 

[RustyJake]

Looks great what was the finished IT?

Took it off at 140°F internal temp. Let it rest, and it was perfect.

 

[RemE]

Once again the Fam voted for Salmon tonight. I was eager to try the GrillGrates for the initial sear of the flesh side. It was not very good, I think they were too hot!

In the past I used 500F and this would give fair grill marks. Figuring GrillGrates run hotter I used 450F. The salmon had olive oil based marinade plus I spray oiled the GrillGrates. At 2 min the flesh was stuck to the grates, so I got grooves in the salmon instead of grill marks.

Do any of you have fish experience? I'm thinking 350F next time? Maybe 1 min?

Tasted great but I am after presentation!

 

[Slimpicker]

I've never been able to introduce salmon to anything HOT without damage either... oil or not...
reverse sear is the only hope and then I think some places might cheat and STAMP grill marks on. I dunno, you know salmon better than I do, and I do a lot of salmon too... but I'm thinking you have to do it for LESS time like you suspect.... maybe even only in the seconds...

 

[ExUnifliter]

My wife loved grilled cedar-planked salmon steaks. After soaking the plank in water for a few hours, I would paint the salmon with Dijon Mustard, and crumble some light brown sugar over top. Onto the gas grill (this was pre-Traeger) to an IT of 135*F. Happy wife, happy life. And no sticking!

 

[RemE]

My wife loved grilled cedar-planked salmon steaks. After soaking the plank in water for a few hours, I would paint the salmon with Dijon Mustard, and crumble some light brown sugar over top. Onto the gas grill (this was pre-Traeger) to an IT of 135*F. Happy wife, happy life. And no sticking!

I have the cook down, just going for style points. Once the flesh side gets its grill marks I flip skin side down straight on the grill to IT of 135F. Then slide wide spatula under meat, leaving skin behind on the grate. I will figure out how to get those grill stripes!

 

[Blip]

I have the cook down, just going for style points. Once the flesh side gets its grill marks I flip skin side down straight on the grill to IT of 135F. Then slide wide spatula under meat, leaving skin behind on the grate. I will figure out how to get those grill stripes!

I cook salmon at 400 degrees on the grillgrate, about 6 minutes. No flip. I cook to about 115 internal temperature, for medium rare. I flip the salmon when plating to display some grill marks. With good fish I think it’s more important to have moist flesh than beautiful grill marks.

 

[GrillMeister]

Sirloin Beef Kebabs. My rule of thumb on meat kebabs, you should always place a cube of meat after EVERY veggie, at least till you run out of meat. Here's the recipe for the Savory Garlic Marinade

 

[Slimpicker]

what was you temp?

 

[GrillMeister]

what was you temp?

375 Cooked em 9 minutes then flipped and 9 minutes again. Came out a nice tender medium-rare/medium.

 

[ExUnifliter]

[QUOTE="RemE, post: 13530, member: 317"
I have the cook down, just going for style points. Once the flesh side gets its grill marks I flip skin side down straight on the grill to IT of 135F. Then slide wide spatula under meat, leaving skin behind on the grate. I will figure out how to get those grill stripes!
[/QUOTE]
Sorry. Misinterpreted your question.

 

[ExUnifliter]

Tonight I jumped into the Traeger’d-boneless-St. Louis-cut-rib-sandwich, à la McDonald’s legendary McRib arena (full disclosure...I’ve never actually had a McRib, but the concept (and their marketing photos) intrigued me).
Traeger’d up a rack of WinCo St. Louis cut ribs as I usually do, but scoring the skin over each bone on the underside and foil-wrapping for 2 hours instead of my normal 1 hour 15 minutes to get more tender.
@6 hours, pulled to rest, grilled Crostini bun, treated with Famous Dave’s Rich n Sassy, dill pickle slices, and chopped red onion.
Delicious adventure.
Neat new way to eat ribs, but...Next time (and there will be a next time...)
1) Start with a higher quality rack
2) Trim away all cartilage areas
3) Bump temps one notch at each level to get a bit more tender at finish
4) Maybe large chop Walla Walla Sweet onion instead of small chop red
5) Add photo of Top o’ the Ribs

 

[RustyJake]

Tonight I jumped into the Traeger’d-boneless-St. Louis-cut-rib-sandwich, à la McDonald’s legendary McRib arena (full disclosure...I’ve never actually had a McRib, but the concept (and their marketing photos) intrigued me).
Traeger’d up a rack of WinCo St. Louis cut ribs as I usually do, but scoring the skin over each bone on the underside and foil-wrapping for 2 hours instead of my normal 1 hour 15 minutes to get more tender.
@6 hours, pulled to rest, grilled Crostini bun, treated with Famous Dave’s Rich n Sassy, dill pickle slices, and chopped red onion.
Delicious adventure.
Neat new way to eat ribs, but...Next time (and there will be a next time...)
1) Start with a higher quality rack
2) Trim away all cartilage areas
3) Bump temps one notch at each level to get a bit more tender at finish
4) Maybe large chop Walla Walla Sweet onion instead of small chop red
5) Add photo of Top o’ the Ribs

Can't say I have never had a McRib. They are my guilty pleasure. You either love them or hate them. I like the idea of a boneless rib sandwich on the Traeger.
I came across this recipe last week

The McRib Sandwich

Enjoy chef Tom's version of the McRib Sandwich that you can make in your own backyard! Achieve smoky, juicy perfection every time for the ultimate outdoor dining experience.

www.atbbq.com

 

[Slimpicker]

One of our local BBQ joints sells "PULLED RIB" meat/sandwich... same idea, has to be tender enough to FALL OFF the bone and then pulled like pork butt...

 

[Timmy]

I love Mcribs! No pickle extra onions!!!


Ill have to try these ideas!