What's cooking today? 🔥 Pics are necessary!

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.

I wonder if you could cook chicken breasts to 145F on the Traeger to get some smoke flavor on them and then finish them off sous vide at 165F. I have not tried that, but it is certainly something I can try. I purchased a large family pack of boneless, skinless chicken breasts at Costco. I cooked half the package on the Traeger and they were a little dry for my liking. Time to try something different.
 
Another option in the article above

That article says that chicken is perfectly safe if cooked to 155F if held at that temperature for more than 1 minute. If that is the case, then you could cook it sous vide at 155F as long as the cook time is long enough for the interior of the breast to reach that temperature for several minutes. I will have to try that.

That is similar to the change in guidance on pork. It used to be stated that pork needed to be cooked well done. Now, they say you can cook pork to 145F as long as it is allowed to rest before carving.
 
That article says that chicken is perfectly safe if cooked to 155F if held at that temperature for more than 1 minute. If that is the case, then you could cook it sous vide at 155F as long as the cook time is long enough for the interior of the breast to reach that temperature for several minutes. I will have to try that.

That is similar to the change in guidance on pork. It used to be stated that pork needed to be cooked well done. Now, they say you can cook pork to 145F as long as it is allowed to rest before carving.

RustyJake showed me this a while back, it has been making my chick breast meat more successful and juicier.
 
Baby backs yesterday..1st pic is rubbed up..2nd pic is at the 3 hr mark, and the last pic is completion
 

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Version of the CFA sammich. Cooked outdoors so I’m sharing.
 

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WOW, that is some impressive breading job... perfect looking sammie fo sho
 
Version of the CFA sammich. Cooked outdoors so I’m sharing.
Thanks. They were very good. I was pleased. Thighs instead of breasts. Perfect crunch and super juicy.
 
Thanks. They were very good. I was pleased. Thighs instead of breasts. Perfect crunch and super juicy.
exactly!!! perfect idea
 
That’s most definitely an older Weber side burner.
You know I never thought of it as old before but this will be its 11th year of life I think. Time flies.
 
Making St Louis ribs today in back is Meat Church Texas Sugar and front is Kosmos Killer Honey Bee. Also making baked beans with cast iron cornbread later. Smoking at 250 for around 5.5 hrs.
 

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Making St Louis ribs today in back is Meat Church Texas Sugar and front is Kosmos Killer Honey Bee. Also making baked beans with cast iron cornbread later. Smoking at 250 for around 5.5 hrs.
🤤🤤🤤🤤
 
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