What did everyone cook today?
-
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
-
twilliams well you can do either, but frying is always tastier.
-
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
-
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.
-
Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
-
Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
-
twilliams Somethings just aren’t meant to try and be “healthy”!
-
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
-
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.
-
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!
-
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!
Bob Stehlik very nice looking bird. I usually forget to take pictures of the whole process.
-
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 good looking bird
-
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 & really tasty looking. That gives me an idea for another buzzard in our freezer too along with some last of the season collard Greens & Kale. We finally finished all the turnips & greens last week. Thanks for the idea & great looking buzzard.
-
Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
Tex_77 That is some good looking Cold Slaw. We need to make some with one of those cabbages we pulled the other day.
-
Pulled pork B.L.T -
Pulled pork B.L.T -
Pulled pork B.L.TDeepwoodsbutcher looks great! That looks like Canadian bacon too maybe? Yum.
-
Pulled pork B.L.TDeepwoodsbutcher That looks really tasty!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
