What's for dinner tonight? Dinner ideas?

I bought a pork belly for bacon and cut off an end (about 3 pounds) to make pork belly burnt ends.

Rub was Bearded Butcher Hollywood and used Pit Boss Fruit blend. After a few hours at 275 I tossed in Traeger Apricot bbq sauce and a drizzle of honey and back in the grill for another hour.

I failed to get a picture but it was good!

I’m doing a dry brine for the soon to be bacon and added a little pepper and paprika to the cure. If you haven’t made bacon on the Traeger you’re missing out on some good stuff!!
 
another batch of Fiesta Pinto beans today... was gonna cold smoke the ham first with 2 tubes, "OUTTA GAS!!!"
too hot outside anyway, so stovetop and it's just plain awesome... wife's happy
 
Bought a bottle of raging river rub, if if gets here in time, I will try it on Saturday…
Well dizzy pig came through and it was a big success.
made a combo recipe…some from Traeger and some from dizzy pig.

3.5 lb Salmon filet
Brine
1C vodka
3.4 C brown sugar
1/4 C corse Salt
1 Tbsp Black Pepper
1 squeezed lemon

Make up brine the pour over fish and refrigerate for 5 hrs
Then rinse thoroughly and pat dry.
Slice into 4-6 inch steaks and rub with Rageing RiverRub. Let rub adsorb for 45 min
45BE633A-446D-4F31-A941-E42312F582D5.jpeg
Put on grill on pink paper ( preheat the grill to 205 then just before loading fish drop to 180 SS (cherry pellets) , 40 min I T 110
Raise grill to 225 and glaze

Glaze
1/3 C maple syrup
3 rbsp un salted butter

At 120 IT glaze side 1 wait 10 then flip, (when you flip you can take the skin off and load some rub then the glaze) and glaze side 2
When IT hits 140 flip again and re-glase side1 @ IT 145 Take off grill…. And serve
cooking it on the peach paper made cleanup a breeze…
 
Bacon wrap chuck tender filet with veggies
 

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Ribeye, grilled corn and mashed potatoes. This was my first go at reverse searing. The steak was ok, but I overlooked it and didn’t get a good sear. Basically I second guessed everything I read and didn’t start the sear process on time. Kept it on the Traeger at like 225 for to long before I put it on the Weber.
 

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Bacon wrapped Venison tenderloins and back straps plus corn on thecob, brussel sprouts, and peppers mushrooms and onions.
 

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Well dizzy pig came through and it was a big success.
made a combo recipe…some from Traeger and some from dizzy pig.

3.5 lb Salmon filet
Brine
1C vodka
3.4 C brown sugar
1/4 C corse Salt
1 Tbsp Black Pepper
1 squeezed lemon

Make up brine the pour over fish and refrigerate for 5 hrs
Then rinse thoroughly and pat dry.
Slice into 4-6 inch steaks and rub with Rageing RiverRub. Let rub adsorb for 45 min
View attachment 5933
Put on grill on pink paper ( preheat the grill to 205 then just before loading fish drop to 180 SS (cherry pellets) , 40 min I T 110
Raise grill to 225 and glaze

Glaze
1/3 C maple syrup
3 rbsp un salted butter

At 120 IT glaze side 1 wait 10 then flip, (when you flip you can take the skin off and load some rub then the glaze) and glaze side 2
When IT hits 140 flip again and re-glase side1 @ IT 145 Take off grill…. And serve
cooking it on the peach paper made cleanup a breeze…
I ordered some of the Raging River. Salmon is one of our favorites.
 
So, my local ACE has added Meat Church! I snapped up some Voodoo to try out.

It's no HEB, but it's all I got 😔i
My Ace has it as well. I bought some Holy Cow. It was so good that I went black and bought some Gospel and Honey Hog BBQ. Can’t wait to try them.
 
My Ace has it as well. I bought some Holy Cow. It was so good that I went black and bought some Gospel and Honey Hog BBQ. Can’t wait to try them.
It's also at my local ACE. That's where I picked up the Holy Gospel I've been using. It was on sale a few weeks ago and I wish I'd have gotten a few more seasonings then.
 

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