last night we wrapped mango in bacon, with a top glaze of terryoki (sp is an issue for me).
tonight is stuffed chicken breasts. left one has spinach/cheese and the right one has traditional stuffing. i get these at our local deli Thuringers. usually they are 1 hour at 375f, we'll see tonight.
they come with a rub on them, i added trader joe's "Chili Lime" mix over it as well.
they're in there doing their thing. smells nice out there.
My18lb brisket was a big hit, but the best part was having friends over, all vaxed, it was great to just be normal, hang out and hug people!
This left me a huge hunk of brisket left over, he he.
So, I had foil wrapped the beast, poured the liquid into a fat separator, then, into a gallon ziploc. Layed that flat in the freezer. Chilled the meat.
I portioned the meat out into vac bags, left open till I had them all done. Then I counted them up. I opened the frozen sheet of drippings and cut it into equal pieces for each bag. Then vac sealed them all up.
I re-heated one tonight in the bag in hot water, it was great to have the juice with it!
Trying “not your mother’s meatloaf.”..
in an Al Pan middle right shelf
set at 215 for a 225 FB ambient probe but tonight my left is reading FB left ambient 275. Do not know why....
‘Traeger signature pellets...
i'm going to try to do something similar. need to measure things and see what i can come up with. i like the idea of a graduated opening from left to right, forcing more, but not all, air to the cold side before escaping. it's a great idea.