I could tell that same story but replace girlfriend with wife, and I always order the hottest wings on the menu...pepper head here. Need to wash hands better in the future for sure.
How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
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Well I guess that depends on which roll I'm playing between those 2.
I use a Green mountain pellet grill.
My first Brisket, it was amazing.
My first Brisket, it was amazing.
I've only done a few venison shoulders with my Camp Chef, but because venison is so difficult with drying out, I only cook it a few hours with the pellet grill and then I finish it covered for hours in the oven.
Not sure of your process, but I have a thing where I can slide out a plate and get some direct flame, so I sear a bit on both sides and then dump the temp and put it on excessive smoke and about 250F for a couple hrs or so and then cover with seasoned bullion and oil and cook until easy to pull apart.
Not sure of your process, but I have a thing where I can slide out a plate and get some direct flame, so I sear a bit on both sides and then dump the temp and put it on excessive smoke and about 250F for a couple hrs or so and then cover with seasoned bullion and oil and cook until easy to pull apart.
Can’t go wrong with that. I used to make these wrapped with bacon but it’s easier to cook it, crumble and mix in, that way It gets crispy. When I used to wrap it the bacon could get a bit chewy since I’m smoking with indirect heat
I love this thread when it pops up!!!
Threw these two pork butts on the smoker at 9am this morning.
Enjoying it with my Valentine's Day present.
Wrapped at 165 and slow cooked till it hit 205. It's resting now...
BTW. I'm relocating my BBQ/Smoking pavilion. Building a BBQ/Smoke Shack/Tiki Bar by the pool. Should be done by the end of the month. I'll update.
Threw these two pork butts on the smoker at 9am this morning.
Enjoying it with my Valentine's Day present.
Wrapped at 165 and slow cooked till it hit 205. It's resting now...
BTW. I'm relocating my BBQ/Smoking pavilion. Building a BBQ/Smoke Shack/Tiki Bar by the pool. Should be done by the end of the month. I'll update.
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I have a Big Green Egg. It does a great job. Wife got me an Evo for Christmas. It’s awesome! Last night, I baked some filets on the egg until 100 degrees. Then, reversed seared on the Evo with butter and garlic!
I like it so much I’m getting rid of the traditional bbq grill. Keeping this and the egg.
I like it so much I’m getting rid of the traditional bbq grill. Keeping this and the egg.
I have a Thanksgiving sized turkey I picked up and would like to use the pellet grill to fix. Anybody have suggestions?
I'm not completely sure it'll fit, but we're debating to cut off the thighs and do the thighs and breast at different times, so there's less leftovers.
Thoughts?
I'm not completely sure it'll fit, but we're debating to cut off the thighs and do the thighs and breast at different times, so there's less leftovers.
Thoughts?
That’s a great idea to separate the dark and white meats to cook separately, they require different cook times & it’s a tough proposition to cook a whole turkey & getting all parts perfect at the same time, there always seems to be some compromise which often includes overshooting the runway on the breasts.
After cutting off the legs & thighs I’d consider brining the breast for 24 hours then cook it indirect hot & fast, regular oven temp, in the pellet grill, I’ve found no benefit to ‘low & slow’ poultry. You could even cut it so it lays flat & grill it direct, give it a good rub down with some bbq rub. Lots of options with a whole bird if you’re willing to spend an extra few minutes in prep with a knife rather than just chucking the whole thing on there...
Yeah low and slow poultry has always ended up with at a minimum rubbery skin for me. I have cold smoked poultry with very nice effects and then just used the oven or something to cook it properly.
if you haven't tried it yet dry out the skin (on any poultry) by unwrapping it & letting it sit exposed to the air in the fridge for 24 hours, even better if you can rig a small fan in there to blow across it. It's amazing how much mass the skin will lose, all moisture, that quickly. Then no matter how you cook it the skin will not be rubbery, rather it'll be crispy & perfect whether smoked, grilled or fried
I used to do this with wings (don't eat them much anymore), lay them out on a cooling rack so all sides are exposed then into the fridge on a cookie sheet to catch anything that might drip. It'll improve your end product 100%. Cooking isn't all that much different than painting, it's all in the prep
That's awesome. We've just started learning about keeping moisture out when cooking different things. Made the mistake for years on different items and didn't realize I was searing steamed meat at times, because there was too much moisture. That makes so much sense with the skin. I guess the high heat just tends to dry it out for me.if you haven't tried it yet dry out the skin (on any poultry) by unwrapping it & letting it sit exposed to the air in the fridge for 24 hours, even better if you can rig a small fan in there to blow across it. It's amazing how much mass the skin will lose, all moisture, that quickly. Then no matter how you cook it the skin will not be rubbery, rather it'll be crispy & perfect whether smoked, grilled or fried
I used to do this with wings (don't eat them much anymore), lay them out on a cooling rack so all sides are exposed then into the fridge on a cookie sheet to catch anything that might drip. It'll improve your end product 100%. Cooking isn't all that much different than painting, it's all in the prep
This guy reminds me of "Mr. Rabbit" from the Utopia series. Anybody else seen that?
I need to make another order from Larue but I'm not sure I got any dust with my last one....
OP