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What's For Dinner?

finelyshedded

You know what!!!
Supporting Member
32,123
260
SW Ohio
Got Karissa moved back to Cincy today. Had the 6’x12’ U-Haul enclosed trailer back with 25 minutes to spare before added charges.
Her birthday is a few days away but we celebrated it today along with her finishing school this past Friday with 1.5” ribbies, baked taters and salad with a black raspberry ice cream cake for dessert.

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Creamer

Active Member
1,602
81
Athens
I'm not sure who it was on here that suggested getting a pork butt to a little over 200 degrees in the smoker but they were dead on accurate. I wrapped this one in foil for the last 90 minutes yesterday to push it to over 200 degrees.





I love it when the bone just slides out. It shredded with almost no effort at all.

 

Creamer

Active Member
1,602
81
Athens
I may never eat steak without this stuff again. A grill guy I follow on social media (GrillNation) is always doing this garlic/herb compound butter on steaks and seafood. I finally made some, super easy to do. Once all of the seasonings were mixed, I added them and some lemon juice and garlic to softened butter, mixed it, rolled it into a log in clear plastic wrap, and refrigerated it to firm it up.



When my ribeye was about done, I put two slices on the steak.



It was mind blowingly good.
 

"J"

Git Off My Lawn
Supporting Member
57,864
274
North Carolina
I may never eat steak without this stuff again. A grill guy I follow on social media (GrillNation) is always doing this garlic/herb compound butter on steaks and seafood. I finally made some, super easy to do. Once all of the seasonings were mixed, I added them and some lemon juice and garlic to softened butter, mixed it, rolled it into a log in clear plastic wrap, and refrigerated it to firm it up.



When my ribeye was about done, I put two slices on the steak.



It was mind blowingly good.
We’ve been doing this since we got our traeger. It was in one of their recipes! Really brings out the flavor on the reverse seared steaks!
 

finelyshedded

You know what!!!
Supporting Member
32,123
260
SW Ohio
By far the longest stall and rest periods EVER! Lol
Partially on me but being an 18lb whole packer didn’t help. Lol
Slathered and rubbed down at 10:30 and let sweat for 2 hours. Lost track of time working outside. Lol
Put in oven at 250 from 12:30-5:30. Transferred to smoker till 8:30. Wrapped in butcher paper and moved back to oven at 250 till 1 am. Finally reached 202 in flat. 😳🙄😂
Stayed in 170’s for like 7 hours. Lol
Let it rest from 1am-8:15am.(a retiree has got to get Hims sleep)🤗😎 Still nice and hot! Double wrapped in towels and zipped up in my camo soft cooler.
One of my best briskets yet👍🏻🤗
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Jamie

Senior Member
5,836
177
Ohio
Picked up a couple of skinny ribeyes and some brisket burgers from the local butcher shop today. Very nice day for grilling, so I grilled up some sweet potatoes, Vidalia onion, Poblano peppers, and a couple red bell peppers. Nice medley with some cumin, smoked paprika, olive oil, and fresh lime juice.
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And for later…

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