What did everyone cook today?
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All in all a pretty disappointing meal, still edible but flavors are way off. I was really hoping the chicken would have been more crispy. It was more of a flaky on top like a pasty would be then mushy underneath that. In the two attempts of chicken on the run I have failed both times. The chicken from the marinade was not too hot, just a subtle heat. However I will most likely not make it again.
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Reverse seared a small tri-tip on my PK360, also made some grilled potato waged snd asparagus to go with it.
Tex_77 everything looks great
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All in all a pretty disappointing meal, still edible but flavors are way off. I was really hoping the chicken would have been more crispy. It was more of a flaky on top like a pasty would be then mushy underneath that. In the two attempts of chicken on the run I have failed both times. The chicken from the marinade was not too hot, just a subtle heat. However I will most likely not make it again.
twilliams well it looks pretty tasty
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All in all a pretty disappointing meal, still edible but flavors are way off. I was really hoping the chicken would have been more crispy. It was more of a flaky on top like a pasty would be then mushy underneath that. In the two attempts of chicken on the run I have failed both times. The chicken from the marinade was not too hot, just a subtle heat. However I will most likely not make it again.
twilliams what temp did you fry at?
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What to do when a dreary day that included snow flakes to fly. Cold smoked a pork tenderloin for 4 hrs. Then, sous vide it at 130 for 2.5 hours. Came out tasty.
zbigjeff Very nice, just right!
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Tex_77 baked at 400*, I was supposed to fry it?
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All in all a pretty disappointing meal, still edible but flavors are way off. I was really hoping the chicken would have been more crispy. It was more of a flaky on top like a pasty would be then mushy underneath that. In the two attempts of chicken on the run I have failed both times. The chicken from the marinade was not too hot, just a subtle heat. However I will most likely not make it again.
twilliams What are you talking about, that looks fantastic & if it only tastes half as good as it looks, it is very good!
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twilliams I had no luck baking with chik on the run. The way I have the best luck is make chicken strips and pan fry in oil
kyle I will try that next
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twilliams well you can do either, but frying is always tastier.
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Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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All in all a pretty disappointing meal, still edible but flavors are way off. I was really hoping the chicken would have been more crispy. It was more of a flaky on top like a pasty would be then mushy underneath that. In the two attempts of chicken on the run I have failed both times. The chicken from the marinade was not too hot, just a subtle heat. However I will most likely not make it again.
twilliams Too bad you were disappointed by the dish it still looks good.
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Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
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Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
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twilliams Somethings just aren’t meant to try and be “healthy”!
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Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
Tex_77 Right there with you on cooking up a bird yesterday. We had a 16.50lb turkey in the freezer and wanted to make room for when/if ever pork butts go on sale around here. Split the bird in halves and rubbed with a little yellow mustard and olive oil and rubbed down with Austin’s favorite, Excalibur’s Firecracker Rub mixed with a touch of poultry seasonings. Cooked on the Traeger for 4 hours @275* with Pecan/Maple mixed. Had it with collard greens, small salad & tortillas. Sorry, forgot the plate pics. We were busy eating!
Improvise, Adapt and Overcome! Semper Fi
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All in all a pretty disappointing meal, still edible but flavors are way off. I was really hoping the chicken would have been more crispy. It was more of a flaky on top like a pasty would be then mushy underneath that. In the two attempts of chicken on the run I have failed both times. The chicken from the marinade was not too hot, just a subtle heat. However I will most likely not make it again.
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Tex_77 Right there with you on cooking up a bird yesterday. We had a 16.50lb turkey in the freezer and wanted to make room for when/if ever pork butts go on sale around here. Split the bird in halves and rubbed with a little yellow mustard and olive oil and rubbed down with Austin’s favorite, Excalibur’s Firecracker Rub mixed with a touch of poultry seasonings. Cooked on the Traeger for 4 hours @275* with Pecan/Maple mixed. Had it with collard greens, small salad & tortillas. Sorry, forgot the plate pics. We were busy eating!
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Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
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Tex_77 Right there with you on cooking up a bird yesterday. We had a 16.50lb turkey in the freezer and wanted to make room for when/if ever pork butts go on sale around here. Split the bird in halves and rubbed with a little yellow mustard and olive oil and rubbed down with Austin’s favorite, Excalibur’s Firecracker Rub mixed with a touch of poultry seasonings. Cooked on the Traeger for 4 hours @275* with Pecan/Maple mixed. Had it with collard greens, small salad & tortillas. Sorry, forgot the plate pics. We were busy eating!
Bob Stehlik very nice looking bird. I usually forget to take pictures of the whole process.
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