georgierodgers
New member
Looking for some suggestions for some of your favorite go to meals that are quick and easy. I pretty much like everything.
Easy, Quick, and Delicious Meal Ideas
- Thread starter georgierodgers
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- Jun 17, 2019
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- Location
- Austin, TX
- Grill
- Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Pork Tenderloin (not the giant pork loin) is one of the easiest and quickest things to cook on the Traeger.
Fire up the Traeger to 375 and then take your pork tenderloins, cover them in EVOO and dust them with your favorite rub. Williams Rib Tickler is my favorite.
Put on the Taeger for 20 minutes then flip and cook for another 10 minutes. They should be right close to 145 internal then.
Serve with Fiescher & Wiesser Raspberry Chipotle dipping sauce.
Fire up the Traeger to 375 and then take your pork tenderloins, cover them in EVOO and dust them with your favorite rub. Williams Rib Tickler is my favorite.
Put on the Taeger for 20 minutes then flip and cook for another 10 minutes. They should be right close to 145 internal then.
Serve with Fiescher & Wiesser Raspberry Chipotle dipping sauce.
SO when you say Quick, then you mean no low smoking for an hour before really cooking...
SO, any chicken, wings, legs, that you would cook at 350° in an oven anyway is easy... anything you would cook in an oven in the 300s is easy and quick... if you had a smoking tube that's even a plus!!!
SO, any chicken, wings, legs, that you would cook at 350° in an oven anyway is easy... anything you would cook in an oven in the 300s is easy and quick... if you had a smoking tube that's even a plus!!!
SmokinAL
Active member
When you do beer can chicken at what internal temp do you pull them off at measuring in the breast. I usually pull them at 170 when temped in the breast and the meat is almost too juicy. It's almost mushy I feel like, no bite to the breast. I think I'm going to try 180 next time to get the skin more crisp and the meat a little more bite to it.
PriceMP5
Active member
I usually pull the bird once the breast is over 170 IT and then I let the bird rest for 10 min. I’ve never had any problems with mushiness and the skin 9/10 times is perfect on the breast and thighs.
The Throne Chicken I did last night went OVER 170°, when I sliced into the first breast meat and broke the skin, 1/2 cup of juice poured out of it... I've never seen anything this juicy, yet not ONE piece was mushy, Wife said it was the best ever, the 2 breast pieces I handed her were just soaking wet, but tasted awesome!!!!
You can even see how swollen it is:
Traeger Photos
Traeger Photos
