What's cooking today? 🔥 Pics are necessary!
- Thread starter GrillMeister
- Start date
OP
OP
- Joined
- Jun 17, 2019
- Messages
- 1,818
- Reaction score
- 3,108
- Points
- 113
- Location
- Austin, TX
- Grill
- Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Butts are doing well this morning.
- Joined
- Jul 5, 2020
- Messages
- 2,356
- Reaction score
- 2,635
- Points
- 113
- Location
- Iowa
- Grill
- Pro 780, Bronson 20 , Char grill gasser, Char griller modified offset, Blackstone 3 burner griddle
I agree!
revbilly
Member
OK, follow up on the spatchcocked chicken. The photos are: The rub, on the grill, sauced and ready to serve and the aftermath.
I modified the recipe from the Traeger site. My rub is 1/2 cup of Adkins Pork & Chicken Rub, 1/2 cup of Rendezvous Rib Rb, a tsp each of garlic powder, chili powder and cumin.
My sweet heat sauce is made with half a bottle each of HEB Memphis Style and Carolina style bbq sauces. To this I add a Tbsp each of Tiger Sauce and Cholula.
I marinade in 1/2 apple juice and water with 1/2 cup brwn sugar, 1/4 cup smoked sea salt and tsp each of garlic powder and smoked black pepper. (I smoke my own sea salt and pepper.)
I started it at 190 for an hour to get extra smoke. Ran it up to 225 for another hour and then finished it at 325 until it was finished. Let it rest about 10 minutes before slicing and serving.
I modified the recipe from the Traeger site. My rub is 1/2 cup of Adkins Pork & Chicken Rub, 1/2 cup of Rendezvous Rib Rb, a tsp each of garlic powder, chili powder and cumin.
My sweet heat sauce is made with half a bottle each of HEB Memphis Style and Carolina style bbq sauces. To this I add a Tbsp each of Tiger Sauce and Cholula.
I marinade in 1/2 apple juice and water with 1/2 cup brwn sugar, 1/4 cup smoked sea salt and tsp each of garlic powder and smoked black pepper. (I smoke my own sea salt and pepper.)
I started it at 190 for an hour to get extra smoke. Ran it up to 225 for another hour and then finished it at 325 until it was finished. Let it rest about 10 minutes before slicing and serving.
Attachments
Last edited:
- Joined
- Jul 5, 2020
- Messages
- 2,356
- Reaction score
- 2,635
- Points
- 113
- Location
- Iowa
- Grill
- Pro 780, Bronson 20 , Char grill gasser, Char griller modified offset, Blackstone 3 burner griddle
Now that I’m learning to smoke meat I’ve come to understand how, when you do that for someone, it’s a way of expressing love. As you nurture that meat, you’re really nurturing that person. I know this sounds super corny, but I believe it is true! I hope your daughter understands this.
This is 100 % true, makes a person feel great!!!!
- Joined
- Jul 5, 2020
- Messages
- 2,356
- Reaction score
- 2,635
- Points
- 113
- Location
- Iowa
- Grill
- Pro 780, Bronson 20 , Char grill gasser, Char griller modified offset, Blackstone 3 burner griddle
Chicken thighs and chantilly potato’s on, butts lookin good!
OP
OP
- Joined
- Jun 17, 2019
- Messages
- 1,818
- Reaction score
- 3,108
- Points
- 113
- Location
- Austin, TX
- Grill
- Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Chili weather finally arrived. Gonna smoke some of this on the Traeger later.
MidwestSmoker
Well-known member
- Joined
- Jun 6, 2021
- Messages
- 666
- Reaction score
- 782
- Points
- 93
- Location
- Toledo, Ohio
- Grill
- Traeger Pro 575
Trying something different. Cooking a leg of lamb like a brisket or pork butt, inspired by this video:
Loaded the lamb to the grill at about 9:30 pm and will let it run overnight at 185 degrees. Will check tomorrow morning and make adjustments.
Loaded the lamb to the grill at about 9:30 pm and will let it run overnight at 185 degrees. Will check tomorrow morning and make adjustments.
revbilly
Member
Update on my pork butts. It was Bad Bryon’s Butt Rub that I used. Man is that some tasty stuff. Just pulled both butts off the Traeger. They rested for an hour and 15 min. I started pulling the meat and packaging. I always pull it in a giant colendar to let more of the fat drain. This is the finished product.
revbilly
Member
Update on my pork butts. It was Bad Bryon’s Butt Rub that I used. Man is that some tasty stuff. Just pulled both butts off the Traeger. They rested for an hour and 15 min. I started pulling the meat and packaging. I always pull it in a giant colendar to let more of the fat drain. This is the finished product.View attachment 7575
Attachments
Traeger Forum Favs đź‘Ť
Traeger Photos
Traeger Photos
