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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is online now
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Fire Me Boy! What's For Dinner? Thread

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

Last edited by Buehler445; 03-02-2020 at 09:14 AM..
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Old 06-14-2021, 05:52 PM   #16366
GloryDayz GloryDayz is offline
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Originally Posted by Pablo View Post
Smoked chicken with Alabama white sauce. Homemade potato salad as well.




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Old 06-14-2021, 06:11 PM   #16367
Pablo Pablo is offline
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Love your food Pablo! lol I'm trying different methods of steak, mind giving a quick rundown how you do your ribeyes stovetop?
I really don't do them on the stovetop too often. Last time was probably over a year ago. As a rule I use cast iron. Let it sit in a 500 degree oven for probably 20 mins, then transfer to a high heat burner for a couple minutes to get even hotter. I salt the steak a day before and let sit out for about an hour before I cook. Then knock as much salt off as I can. Coat in canola oil. Drop it into the hot pan and let it sit for a minute. Smokes like hell so have your windows open. Then flip and let it crust for another minute. Turn the heat down to medium, there's plenty still in the skillet. Drop in a half stick of butter and 3 or 4 crushed garlic cloves. I never buy fresh thyme or rosemary but it's worth doing if you're going stovetop to drop in with the butter. Tilt the pan and baste for another minute and flip. Repeat. Then I give it a little salt and pepper at this point. Flip again to coat both sides. You can let it cook away in the skillet until it reads 125 on your thermometer. Shouldn't take more than a couple minutes after that last flip and baste. Once the middle is good I'll flip it on the fat side and let it caramelize for another 30 seconds. Pull it out, tent it with aluminum foil and rest for 10 minutes. Then slice and enjoy.
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Old 06-14-2021, 07:38 PM   #16368
Dayze Dayze is online now
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I need to give smoking a chicken a go on the WSM.

never had much luck with even grilling chicken. any tips for smoking? assuming smoking at like 325-350? / quick and fast?
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Old 06-14-2021, 07:41 PM   #16369
Buehler445 Buehler445 is online now
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I smoke chicken at 225. In my cheater rig it's super amazing.
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Old 06-14-2021, 07:56 PM   #16370
Pablo Pablo is offline
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Originally Posted by Dayze View Post
I need to give smoking a chicken a go on the WSM.

never had much luck with even grilling chicken. any tips for smoking? assuming smoking at like 325-350? / quick and fast?
I try to keep it at 275-300. And let it sit uncovered in the fridge with rub for 24 hours to dry the skin out and help it not get so rubbery.
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Old 06-14-2021, 08:20 PM   #16371
Bearcat Bearcat is offline
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Should have taken a pic, because it looked as good as it tasted.... but, grilled a Costco tri-tip the other night with some cheesy garlic mashed potatoes and corn-off-the-cob and it was quite delicious.

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Old 06-15-2021, 04:23 AM   #16372
HayWire HayWire is offline
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Should have taken a pic, because it looked as good as it tasted.... but, grilled a Costco tri-tip the other night with some cheesy garlic mashed potatoes and corn-off-the-cob and it was quite delicious.

[IMG]


Done my first tri tip a couple of weeks ago. I was pleasantly surprised
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Old 06-15-2021, 04:28 AM   #16373
HayWire HayWire is offline
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[IMG][/IMG]
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Old 06-15-2021, 04:30 AM   #16374
HayWire HayWire is offline
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Old 06-15-2021, 09:09 AM   #16375
theoldcoach theoldcoach is offline
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Quote:
Originally Posted by Dayze View Post
I need to give smoking a chicken a go on the WSM.

never had much luck with even grilling chicken. any tips for smoking? assuming smoking at like 325-350? / quick and fast?
I smoke-roast mine on a Traeger at 350.

A little poultry rub and sea salt and cracked pepper. I slip a few pats of butter under the skin.

I agree with pablo...........let it sit uncovered in the fridge for 18-24 hours. It makes the skin less rubbery and I think helps it cook more evenly.

I cook it until I think it is done. And then I cook it about 30 minutes more. Meat just never tends to dry out in a Traeger. That is part of the charm of the machine.

Anyway.............that's my take.
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Old 06-15-2021, 10:03 AM   #16376
scho63 scho63 is offline
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Originally Posted by βearcat View Post
[IMG]


Done my first tri tip a couple of weeks ago. I was pleasantly surprised
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Old 06-15-2021, 10:13 AM   #16377
Dayze Dayze is online now
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Originally Posted by Pablo View Post
I try to keep it at 275-300. And let it sit uncovered in the fridge with rub for 24 hours to dry the skin out and help it not get so rubbery.


good tips. I'll give it a whirl next time.
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Old 06-26-2021, 05:34 PM   #16378
Easy 6 Easy 6 is offline
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Tonight is chicken tacos

Cut 3 large breasts in half horizontally for easier cooking, then marinated them overnight in OJ, Adobo, minced garlic and black pepper... and grilled them over coals earlier

White corn tortillas, steamed
Minced green onion
Thin sliced radishes
Fresh made sour cream, chipotle, fresh lime juice and cilantro crema

Haven't dug in yet because its early, and cocktails... but I could charge cover just for the smells
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Old 06-26-2021, 05:52 PM   #16379
Buehler445 Buehler445 is online now
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FWIW, if you're down with Chicken Tacos, I very much enjoy this:



I make up a shitton of it and eat it all week.
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Old 06-26-2021, 06:06 PM   #16380
Easy 6 Easy 6 is offline
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Loves me some boneless, skinless thighs

Thats actually what these tacos were supposed to be, but the chain store didn't have them dammit... they're fatty, moist and hard to screw up
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