I cook my chicken to 150. It makes a difference. More moisture.
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I cook my chicken to 150. It makes a difference. More moisture.
Take my birds off at 145-150 and loosely cover with foil. Let sit for 15-20 while preparing the other food. Comes out perfect.
I do the same (maybe only rest for 10) with a spatchcocked chicken. The breasts are at 150 and the thighs around 165. Perfectly yummy.Quote:
Originally Posted by 2FUNKY
Trying out a Treager pellet grill/smoker tomorrow for a bunch of ribs. Got my dry rubs and sauces figured out. Anyone use one of these got some tips for me?
Sacrilege, but I did ribs with the sous vide over the weekend. Really good the first time around, maybe 75% as good as the ones I'll do on the BGE. Even less to worry about. Hopeful I can get them better the next few times around.
And after doing chicken in the sous vide, I don't think I'd have it any other way now. So good.
It's my father in law's neighbors unit he wants me to try. Best option I've got for 6-8 racks of pork ribs 3000 miles from home.
I want a sous vide.
Set it at the temp you want and keep the hopper full. I've had some great smoked meat out of a Traeger. For a wood fired cooking method you have a hard time beating a pellet grill for consistent temps.Quote:
Originally Posted by ~mikey b
Probably had your ISIS friends over.Quote:
Originally Posted by CantDog
I guess the local Traeger rep is coming over for dinner tomorrow with the folks who are loaning it to me.
Pork ribs, so they would have been lousy Muslims.Quote:
Originally Posted by irul&ublo
I was checking out my boss' traeger tonight (not smoking). He loves it. Sounds pretty easy to use w minimal tending. Report back and let me know what you think.Quote:
Originally Posted by ~mikey b
I almost went with a traeger but ran into quite a few reports of people saying no or not enough smoke flavor. As far as price and easy of use, it's gotta be hard to beat a Pit Barrel Cooker. I sure do like mine.
Look out below cuz here we go!
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Two racks dry rubbed overnight with brown sugar and Traeger Cajun rub, two racks with brown sugar, garlic, mustard and ginger.
Another two racks thrown on at the last minute with Traeger salmon shake. Those will get a BBQ sauce added at the end and the others will not. Figured I'd try the Traeger products since I'm cooking for the rep and they were free.
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Chugging right along. 4-5 hours to go.
Yeah so 8 hours and six racks later I'm certainly not sold on the Traeger.
I've been playing with the Traeger I picked on Craigslist. Some grand successes, some not so much. But I don't think it's the fault of the Traeger. Timing and temps make all the difference. I was pretty stoked on the ribs we did. Salt and pepper, very low temp and long cook.
Low and slow gives you smoke (as you know). Look up how to reduce the temp at which the smoke setting runs. Dropping that setting to 150 improved depth of smoke flavor for me.
It behaves and flavors more like a wood fired oven once you get above 200-250. Just another kitchen tool that requires some time to figure out how to maximize.
Now this is more my style. Smoked maple ribs. Onions are going into a maple BBQ sauce later.
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Anyone with any tricks for getting the membrane off the bony side of a rack of ribs? I've tried both sharp and blunt dissection but both are tedious and incomplete in my hands.
Don’t try
It's certainly not mandatory but it is easier to gnaw on the ribs with the membrane gone. Plus, it's something I think I should be able to do.Quote:
Originally Posted by ~mikey b
Spoon or dull butter knife to get under the membrane, and paper towel in the other hand for grip to pull it off
https://www.seriouseats.com/2014/05/...uis-style.html
Use a dry paper towel to get a hold of the membrane (get it started with one finger near the wide end) then gently pull it off in one long piece.
Quote:
Originally Posted by old goat
Catfish skinning tool?
But yeah, i'm in the leave it on camp.
Got one of these on the way. http://us.beefer.com
Have wanted a salamander grill ever since getting into Sous Vide, and just needing to blast a crust on steaks.
It's actually pretty easy. use a sharp knife point to loosen one end, grab the loose flap with a paper towel and pull. comes right off, usually in one piece. does make the smoke absorption and eating better.Quote:
Originally Posted by old goat
Edit: oops. I should read the rest of the thread before answering....