Official - What's for Dinner? - Thread!!

[golfingtime]

I found a place outside of stratford that sells hardwood pellets (Mix of cherry, oak, maple and other hardwoods). I paid $7-ish a bag for 40lb bags. Some would argue that the different woods impart different flavours. Outside of mesquite, I don't personally find that, so I'm fine with a blend. Can't beat that price.

Its amazing what people can charge for compressed sawdust with the right marketing isn't it.

Now I feel like I paid too much. Traeger and others make huge profits on pellets and I go through them fast.

May need to start scouring for someplace closer than Stratford.

[Fredk]

Now I feel like I paid too much. Traeger and others make huge profits on pellets and I go through them fast.

May need to start scouring for someplace closer than Stratford.

18 is way better than what you pay elswhere.

Here is where I go:

http://www.gildalefarms.ca/

Edit: Hmm, looks like they are separating out the pellets and charging quite a bit more now. Well, it was good while it lasted.

[duffer_mcmulligan]

I have a GMG Davy Crockett. It has worked well for me. My impression is that Traeger grills are no better quality wise. There are some much more expensive models out there that you can actually grill steak on (does not work well for my GMG because it does not get quite hot enough.

The Green Mtn ones look good. I have a 6 burner Weber built in grill and an Ooni Pizza oven, so smoking a steak, I have a couple of alternatives for a reverse sear….on the grill at 700*C or cast iron pan in the pizza over at 900*C.

[Marty Canuck]

A lot of interest in BBQ here. I have a Big Green Egg which I cooked the above pork shoulder in on the weekend. I also have a Broil King offset smoker that I run on a mix of charcoal and hardwood.

If you gents haven’t discovered it yet and have a smartphone go get yourself a “Meater” temp probe set. I have probably said so already but absolutely a good investment. I was hesitant so wife got me a set for Christmas. Every cook with them has been absolutely perfect. Fabulous use of technology. Estimates cooking time, you can set notifications for all kinds of temp conditions either as a warning or a trigger for action. I’m so pleased with mine. She got me the “Block” with 4 separate probes.

But wait for a sale event. They were up to $70 off this past weekend but it seems to come up pretty regular if you sign up for their newsletter.

[Chambokl]

Have a Traeger & Costco now selling their own pellets at 30-40% less (40lbs for $18.00)!!! Costco Traeger Roadshows coming soon. Love doing briskets on them, but then need the guys over or to give away (did it for Superbowl). Briskets at Costco $9.99/kg.

They were at the Orillia Costco last week-end.

As for pellets . . . make sure none of you use the fuel pellets, those are $7/bag.

[Fredk]

...
If you gents haven’t discovered it yet and have a smartphone go get yourself a “Meater” temp probe set. I have probably said so already but absolutely a good investment. I was hesitant so wife got me a set for Christmas. Every cook with them has been absolutely perfect. Fabulous use of technology. Estimates cooking time, you can set notifications for all kinds of temp conditions either as a warning or a trigger for action. I’m so pleased with mine. She got me the “Block” with 4 separate probes.

But wait for a sale event. They were up to $70 off this past weekend but it seems to come up pretty regular if you sign up for their newsletter.

To me, a temp probe is a temp probe. I use a thermoworks DOT. I'm usually around to keep an eye on the smoke, but I can see it would be useful for alerts as you approach final temp.

[Marty Canuck]

To me, a temp probe is a temp probe. I use a thermoworks DOT. I'm usually around to keep an eye on the smoke, but I can see it would be useful for alerts as you approach final temp.

I don’t know Thermoworks. The Meater probes are wireless and each probe gives both internal and oven temp. Very convenient from that standpoint and that the iOS app also connects to my Apple Watch so I can monitor the temps anywhere walking around the house/yard.

Looked up the Thermoworks. Probes are wired? I previously had (well still have but may never use) the Weber temp probe system. I had probes fail and at least once one of the wires burnt through.

I do like the convenience of the totally wireless Meater. Much easier for me to put things on the smoker without all the wires and easier to tend to the fire too.

[Fredk]

I don’t know Thermoworks. The Meater probes are wireless and each probe gives both internal and oven temp. Very convenient from that standpoint and that the iOS app also connects to my Apple Watch so I can monitor the temps anywhere walking around the house/yard.

Looked up the Thermoworks. Probes are wired? I previously had (well still have but may never use) the Weber temp probe system. I had probes fail and at least once one of the wires burnt through.

I do like the convenience of the totally wireless Meater. Much easier for me to put things on the smoker without all the wires and easier to tend to the fire too.

Yup, wired. Its a basic thermometer that had a good rep for reliability and was used by chefs, so I figured it would work for me. I've had it for 8 or 9 years now and the wire is still in great shape.

I run a pellet smoker, so there is no real need for me to monitor temps. It's set and forget. I've even done a couple of over night smokes. Set it up, go to sleep and check in the morning. As long as it has enough pellets the pid controller manages temperatures and burner feeds.

[ace in the hazard]

I'm cooking dinner for a milestone birthday for my brother next week (11 people, 6 courses) so wanted to do a trial run of a couple of the dishes tonight.

Starter is a roasted beet millefeuille with orange beurre blanc (going to add a thyme oil next time for a bit of freshness and colour).

Main is individual beef wellingtons. Going to serve it with charred rapini.

[Ignatius Reilly]

I'm cooking dinner for a milestone birthday for my brother next week (11 people, 6 courses) so wanted to do a trial run of a couple of the dishes tonight.

Starter is a roasted beet millefeuille with orange beurre blanc (going to add a thyme oil next time for a bit of freshness and colour).

Main is individual beef wellingtons. Going to serve it with charred rapini.

Looks awesome.

11 is an odd number.

Checked my calendar and it turns out I'm available whatever night you're doing it.

[Marty Canuck]

I'm cooking dinner for a milestone birthday for my brother next week (11 people, 6 courses) so wanted to do a trial run of a couple of the dishes tonight.

Starter is a roasted beet millefeuille with orange beurre blanc (going to add a thyme oil next time for a bit of freshness and colour).

Main is individual beef wellingtons. Going to serve it with charred rapini.

You’re killing me man! That looks so good!