So you boned her?Quote:
Originally Posted by adrenalated
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So you boned her?Quote:
Originally Posted by adrenalated
No but can’t be that difficult, right? There are a plethora of igniter replacement kits on Amazon.Quote:
Originally Posted by neufox47
How long do you go at each those temps? Crutch or no?
Quote:
Originally Posted by alias_rice
I usually assume about 90 minutes per pound at 245, but that includes an hour rest. At 275 it went a lot faster than I expected. It hit 205 in 8 hours for a 12 lb brisket. I didn’t notice any difference in smoke flavor, but the flat was definitely a little drier than usual.
I didn’t wrap this one because of how fast it went anyway. But normally I’ll wrap it in butcher paper at around 170.
Just tried some Traeger bison jerky following a Traeger recipe (dark beer, soy sauce, worcestershire, salt, pepper, garlic). Four hours at 180*. It was just marginally okay. I think I cut the strips a little too thick. Any pro tips for good jerky? I've got beef, bison, and elk to throw at the project.
Bought one of those grocery store marinated packs of boneless chicken thighs, put on the Traeger at 275 for 1.5 hours and came out fucking delicious.
Attachment 428868
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Need to do this more, so easy.
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Drooling. The Mrs. isn't a fan of dark meat (heh) so I don't make thighs too often, but they are so good, and so easy.
I feel people are sleeping on chicken thighs.
Man, family packs of legs and thighs are a fantastic value and smoke up like theres no tomarah.
Git u one of them wing/leg racks and fire that side burner up
Cheaper and taste better.Quote:
Originally Posted by Bobby Stainless
Even in 2022 Costco has packs of drumsticks for $1/lb. Unbeatable value.Quote:
Originally Posted by evasive_MT
Bone-in, with skin: amazingQuote:
Originally Posted by Bobby Stainless
Boneless, on a skewer: amazing
You can cook 'em fast, you can cook 'em slow, you can even get drunk and forget about them for a while and they'll still turn out great.
I am 100% a thigh guy.
Absolutely.Quote:
Originally Posted by paulster2626
Decades wasted breeding big breasted chickens when they really should have been working on thicccc ones.
By people, you mean home cooks in North America… because everywhere else in the world, dark meat is king…. Everyone else has figured out that fat is flavor…Quote:
Originally Posted by Bobby Stainless
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It’s what they always say…..Quote:
Originally Posted by paulster2626
Attachment 428932
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Until it all fades to darkness.
Not if you have a snorkel.Quote:
Originally Posted by riser4
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Save me!
Had to pull some PMs on the ole Chargriller. Last 5 days of rain had it rusting pretty bad. Wire brush and sum rattle can, ready for the next round.
PSA - Weber has a new genesis out and Ace has the old ones for $600.
https://www.acehardware.com/departme...grills/8016684
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Would bang
Best done before cooking, and it adds flavor and moisture.Quote:
Originally Posted by JimmyCarter
Who’s got a good smoked duck recipe? Take out Peking duck on Saturday night was a disappointment, and we want to do it ourselves.
Over Christmas I tried using an air fryer instead of deep frying my smoked chicken wings. I soaked the wings in buttermilk and hot sauce overnight then wiped off most of the buttermilk, seasoned with store bought chicken grilling spices, and put the wings on a wire rack uncovered in the fridge for 12 hours before smoking at 220 for 2 hours. I used oak, maple, and cherry wood with lump charcoal. After smoking I put them in an air fryer for 2 minutes at 400. They came out with crispy skin and were delicious. I let them cook down and put in the fridge overnight to try the double fry method before serving. Double fry in an air fryer is not something I would do again. I will just air fry once afterr smoking going forward.