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Supporter
Join Date: Apr 2007
Location: Scott City KS
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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.. |
Posts: 57,486
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#1606 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
I probably barbecued chicken twice a week (which is probably why I rarely do it anymore). I tended to pull mine around 170. |
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Posts: 61,777
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#1607 | |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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Quote:
The traeger does make some great food. It lacks in the smoke department though. It's the one thing I wish it would do. As far as the super high temps, I don't mind not being able to leave nice grill marks on it. |
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Posts: 10,495
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#1608 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
Spoiler!
Inject it with some creole butter. Don't go too crazy on something like a thigh, but if you give it a poke horizontally across the meaty part, push all the way though and then slowly plunge as you're drawing back out, you'll get a nice flavor all through the meat. Or if you prefer, you can probably find some jerk injection as well (or an easy recipe for it, then use the syringe from the creole package; they clean up and re-use well). Last edited by DJ's left nut; 02-19-2016 at 11:11 AM.. |
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Posts: 61,777
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#1609 |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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What's everyone's take on getting bite through chicken skin?
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Posts: 10,495
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#1610 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
https://www.outlandusa.com/p/a-maze-...FYGFaQodpc0PgQ People absolutely swear by them. I've thought about grabbing one just to do small smokes on my Weber instead of getting out my smoker and using a whole bag of charcoal. The grill marks aren't the issue, the maillard reaction is. Sure, you can get a little of it as low as 300, but to get a legitimate char on things like steaks, you need to be in the 600+ range, IMO. Just a quick kiss at those temperatures (again, using a 2-stage fire for things like pork or chicken breasts) does wonders for the flavor. |
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Posts: 61,777
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#1611 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#1612 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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I just gave it.
You'll never get bite before the fat renders out because I believe some of that fat acts as a bit of a mini 'stall' - that thing that makes a pork butt take 12 hours. When the fat is still there and still rendering, it's still putting moisture into the skin and countering the fire's ability to really put a good bark on there. The only way to deal with that is to either overcook the bird at lower temperatures (fully rendering out the fat on the skin) or simply throw more heat at it than the fat can counteract. The latter also keeps some fat in there for flavor. It's just a heat thing - the only way to get a good bite on that chicken skin is that 5-10 minute 'finish' step over higher heat. That's in part what the maillard reaction gives you. |
Posts: 61,777
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#1613 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#1614 | |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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Quote:
One meal we really enjoyed on the Traeger was a boneless turkey breast. It was super moist and flavorful. Not exactly healthy after adding the ingredients. https://m.youtube.com/watch?v=NEy9lHrGD0E Last edited by Dunit35; 02-19-2016 at 11:38 AM.. |
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#1615 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#1616 | |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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Quote:
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Posts: 10,495
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#1617 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
An hour uncovered in the fridge is enough to dry out the surface of the meat. |
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Posts: 35,253
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#1618 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
I never actually put the gun on my cast iron, to be honest. When it's smokin', it's hot enough. I suspect the heat needed for a sear when you have direct contact is substantially lower so I have no reason to disagree with you there. But a 400 degree open fire isn't gonna do shit for a sear; not enough surface area and too much energy lost. |
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Posts: 61,777
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#1619 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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Posts: 35,253
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#1620 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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I don't always marinate my chicken thighs but when I do it's to make Teriyaki chicken thighs.
Oil, soy sauce/Teriyaki, garlic salt, onion powder, pepper, lime juice. I just slap those bad boys straight on the grill. Chicken thighs are my favorite and they really don't dry out. Really hard to mess up. |
Posts: 46,001
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