What did everyone cook today?
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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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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
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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 & 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.
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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.
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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.
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Pulled pork B.L.TDeepwoodsbutcher That looks really tasty!
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Pulled pork B.L.TDeepwoodsbutcher Oh HAIL YES!!! The old mouth is watering. Looks like a very nice combo of flavors.
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Pulled pork B.L.TDeepwoodsbutcher I’ve never put pulled pork on a BLT before, but I will be doing it now.
“You never really die until you end up on the wall at a Cracker Barrel”
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Deepwoodsbutcher I’ve never put pulled pork on a BLT before, but I will be doing it now.
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Pulled pork B.L.TDeepwoodsbutcher total awesomeness. nice job
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I’ve got a pastrami I started from prime brisket on the smoker right now! All those pastrami posts got me motivated. Did toasted coriander and black pepper coating.Also some Canadian bacon, whole loin, that has been curing 14 days, on the smoker. Cure had my family’s maple syrup in it!
I can’t post a finished pic yet, will do later, but this is to help keep me occupied during the many hours left. -
I’ve got a pastrami I started from prime brisket on the smoker right now! All those pastrami posts got me motivated. Did toasted coriander and black pepper coating.Also some Canadian bacon, whole loin, that has been curing 14 days, on the smoker. Cure had my family’s maple syrup in it!
I can’t post a finished pic yet, will do later, but this is to help keep me occupied during the many hours left. -
Dave in AZ Looks good already.
mrobisr thx! The loins / Canadian bacon finished at 157 f internal after 5.5 hrs smoke, mostly at 190 to 210 on Traeger.
I pulled it, let it cool briefly, then vac sealed and into an ice bath.
Surprisingly, the thinner pastrami is still at 155, and I’m taking it to 165 per Marianski’s recipe. I guess that just shows the importance of tubular chunks allowing heat transfer from “4” directions vs just 2 in a flat piece. Same holds true for diffusion of salt and nitrate though, flat pieces of similar thickness take longer.
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