Whats on the Grill or Smoker?

[srb08]

Carolina from “Rub some butt” on the left. Hot and spicy from “Howling Dog” on the right.
They didn’t suck.

 

[CrystalRiver1]

I believe this method & grub is gonna be a HARD PASS for me!

 

[Ryan Browne]

I believe this method & grub is gonna be a HARD PASS for me!
View attachment 389054

I'd for sure pass until the paint burns off, but after that, I'd probably hit it.

 

[srb08]

I'd for sure pass until the paint burns off, but after that, I'd probably hit it.

Me too.
when my boys worked for neighbors throwing bales, that was a common cooking method.

 

[Mycamaro_68]

Reverse seared pork steaks cut at 1.25" thick. Flavor is amazing but next time I will probably do the same with thick cut pork chops as the texture is all over the place on the steaks. Some spots tender others pretty chewy.

 

[srb08]

Habanero dusted wings on the Treager for the football game.

 

[srb08]

I’m tired of chicken. Fajitas made with Cajun sausage.
I’ll be doing this again.

 

[srb08]

 

[stihl livin]

With mom being in the hospital and rehab for almost 2 months I did 4 racks of back ribs today so mom could enjoy some of my smoked food. Just pulled the first 2 racks off and giving the last 2 a little bit more time. Bend test and crack test around a certain time is my tested method for doneness. Has yet to let me down so fingers crossed it works again and mom and dad will have some mouth watering smoked ribs to enjoy. 2 racks for them and 2 for us here. Next weekend I’m on call but I’m still going to smoke something. Over Labor Day I did 2 pans of macaroni and cheese with shot gun shells over the top so all my bacon and sausage drippings added to the macaroni and cheese. Then I did another braided pork loin and tried the Traeger sweet apple for my glaze. Man that was a good sauce.

 

[Wilhelm]

Sausages & bacon today

 

[stihl livin]

First spatchcock chicken. Will post final results whether it’s a win or fail.

 

[Ryan Browne]

View attachment 391690First spatchcock chicken. Will post final results whether it’s a win or fail.

Pretty much the only way I'll cook a bird anymore. Spatchcock, high heat, indirect. Only takes about 45-60 minutes depending on the size of the bird.

 

[stihl livin]

Pretty much the only way I'll cook a bird anymore. Spatchcock, high heat, indirect. Only takes about 45-60 minutes depending on the size of the bird.

Mine is at the 2 hour mark and still not to temp

 

[srb08]

View attachment 391690First spatchcock chicken. Will post final results whether it’s a win or fail.

What rub are you using?
It looks good.
Spatchcock is the way to go. You won’t be disappointed.

 

[stihl livin]

Well after much frustration and cutting into the tail at the bottom of the breast as that wouldn’t probe to temp while the rest of the bird was well above safe I pulled it and will check it out

 

[stihl livin]

What rub are you using?
It looks good.
Spatchcock is the way to go. You won’t be disappointed.

 

[srb08]

View attachment 391708

Thanks.

 

[stihl livin]

Well it was done and then I realized where I went wrong with my cook today. Was to pull it when the breast was 160. Instead I kept checking all over so the breast was more then 160 cause I didn’t listen to my instructions. It wasn’t the most juicy it was very good.

 

[stihl livin]

Might try this on a brisket in a couple weeks since the wife got this for me too.

 

[Ryan Browne]

View attachment 391707Well after much frustration and cutting into the tail at the bottom of the breast as that wouldn’t probe to temp while the rest of the bird was well above safe I pulled it and will check it out

Well it was done and then I realized where I went wrong with my cook today. Was to pull it when the breast was 160. Instead I kept checking all over so the breast was more then 160 cause I didn’t listen to my instructions. It wasn’t the most juicy it was very good.

I like to do them at about 400-450. If they're over 6# gotta keep it on the lower end of that or the skin can get kinda black.

Also, based on my reading of J. Kenji Lopez-Alt from serious eats, I started pulling my birds when the breast is at 145-150. Basically as long as you let them rest more than 5-10 minutes before slicing, 145 kills whatever pathogen might be in the meat, and breast is much juicier at that temp. Spatchcocking does a pretty good job of getting the dark meat cooked to 175 and keeping the breast to 150ish in my experience.