What's For Dinner?

[5Cent]

Sirloin's are tonight's main dish

 

[Jamie]

“Game Day Smoked Chili Dogs” on game day this time. Thank you, Malcom.

 

[giles]

 

[Hedgelj]

Burnt ends and sliced brisket

 

[Stressless]

Shrimp piccata.

 

[finelyshedded]

Cooler weather plus tons of stuff done outside today I awarded myself with a plateful of comfort food. Hamburger patties on toasted buns smothered with the drippings gravy and doctored up baked beans on the side. One of our family’s faves.

 

[Stressless]

Stick smoked a venison Bottom Round this afternoon.. Nice bark, lean and juicy.

 

[GoetzTalon]

Cincos for a late birthday dinner! Margs!!!!!

 

[md1]

Stick smoked a venison Bottom Round this afternoon.. Nice bark, lean and juicy.View attachment 212032

What kind of cook time and temp on this lovely chunk of meat?

 

[Stressless]

What kind of cook time and temp on this lovely chunk of meat?

Salted it good when came off the trimming block about 1000. Added my brisket seasoning about noon.

Had the stick smoke rolling about 1230. smoker stayed about 175°-200° wild cherry clean snoke. Put the roast on with an IT of ~65° @1230.

Just kept plugging little staves and good airflow, got worried my instint probe was off as after 4 hours it was holding in the ~120° IT. After 5 hours it hit 133° and came off to rest for 10m. Sliced and thats what you see.

 

[TrailsideTastes]

Toas-Tite pie iron sandwich with pieces of rotisserie chicken, sautéed mushrooms, fresh spinach & Gouda cheese. Cooked over a burner on a propane stove. So good!

 

[giles]

Toas-Tite pie iron sandwich with pieces of rotisserie chicken, sautéed mushrooms, fresh spinach & Gouda cheese. Cooked over a burner on a propane stove. So good!

Miamiville? I drive past your place multiple times a day.

 

[md1]

Salted it good when came off the trimming block about 1000. Added my brisket seasoning about noon.

Had the stick smoke rolling about 1230. smoker stayed about 175°-200° wild cherry clean snoke. Put the roast on with an IT of ~65° @1230.

Just kept plugging little staves and good airflow, got worried my instint probe was off as after 4 hours it was holding in the ~120° IT. After 5 hours it hit 133° and came off to rest for 10m. Sliced and thats what you see.

I like every part about this I have just that cut that needs the exact same happy ending....

 

[md1]

honey glazed ribs and mashed potatoes