What's cooking today? 🔥 Pics are necessary!

CMTiger

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Smashburgers. Really fortunate our 13 year old daughter is a big burger fan so weather permitting wife allows me to have them often.
 

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Slimpicker

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Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
PERFECT CHICKEN QUARTERS

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They turned out extremely good and even tho they went about 2 hours at an average temp of about 280, they were melt in mouth perfect.
Best chicken I've done in a long time.
 

CMTiger

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whole chicken
 

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MulliganS2

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Anyone try cornish hens on the Traeger? Those little buggers turn out nice on there.
As a matter of fact. 1 tossed a couple on my Century on Sunday.
I used 2 smoke tubes, about half full of Cherry pellets. About an hour cook to get to 165 deg F.
They turned out pretty dang good.
Hadn't had 1 In a while, these were a bit tough. Might have to figure out a way to tenderize next time.
 

Slimpicker

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Anyone try cornish hens on the Traeger? Those little buggers turn out nice on there.

I got a DUCK coming up soon I'll probably try to Spatchcock
 

Clint62

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As a matter of fact. 1 tossed a couple on my Century on Sunday.
I used 2 smoke tubes, about half full of Cherry pellets. About an hour cook to get to 165 deg F.
They turned out pretty dang good.
Hadn't had 1 In a while, these were a bit tough. Might have to figure out a way to tenderize next time.
I brined em first..not sure if that helped because mine pulled apart pretty easily
 

Slimpicker

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Ribeye steak, all to myself, on Traeger then edges seared with my torch.
This was perfection tasting and texture

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Slimpicker

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My Pillow Thighs
Skinless boneless chick thighs, and breast strips for the wife
Williams Rib Tickler and Holy Cow

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RayClem

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My Pillow Thighs
Skinless boneless chick thighs, and breast strips for the wife
Williams Rib Tickler and Holy Cow

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It sounds like you wife has similar preferences to mine. She won't eat dark meat from chicken or turkey, even though it is the most moist and flavorful part.

Every time I try to cook bonless, skinless chicken breasts on the Traeger, they turn out to be rather dry. I have much better success with split chicken breasts that still have the bone and skin.

What is your secret to preventing chicken breasts from drying out?
 

Slimpicker

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What is your secret to preventing chicken breasts from drying out?
Well, I have the same problem as you. It's hit and miss for me with breast meat.
Those strips are usually "done" enough around the high 150s IT so that's the only way I can tolerate them. Just don't tell my wife!!!

those thigh pillows were so juicy.
 
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