What did everyone cook today?
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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 love pork tenderloin like that. I did 2 last week but just did them on grill. One was a capicola style rub, and the other I did garlic salt , lemon pepper, herbs.
What is that rub, looks like maybe some cumin? -
Made some oven fried chicken tonight using Chicken on the Run Marinade and Chicken on the Run Breading. It came out pretty good thought!
Tex_77 just made up a spicy chipotle marinade, got the chicken in a vac bag soaking it all up then doing the chicken on a run breading. I’m nervous it’s gonna be too spicy for us but we will see. Pics coming later
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zbigjeff love pork tenderloin like that. I did 2 last week but just did them on grill. One was a capicola style rub, and the other I did garlic salt , lemon pepper, herbs.
What is that rub, looks like maybe some cumin?Dave in AZ Use the same tool to add ingredients (my own that I buzz it in a coffee grinder)
Paprika 2.5
Salt 2
Garlic powder 2
Black pepper 1
Cayenne pepper 1
Dried leaf oregano 1
Onion powder 1
Dried thyme 1
Plus I sprinkled on some Walton’s Butter Garlic.
Yep, the tongue was satisfied.
I just looked back at the first pic. The topping was a light color because of the Butter Garlic seasoning. The finished product was dark because of the smoking. -
Tex_77 just made up a spicy chipotle marinade, got the chicken in a vac bag soaking it all up then doing the chicken on a run breading. I’m nervous it’s gonna be too spicy for us but we will see. Pics coming later
twilliams said in What did everyone cook today?:
Tex_77 just made up a spicy chipotle marinade, got the chicken in a vac bag soaking it all up then doing the chicken on a run breading. I’m nervous it’s gonna be too spicy for us but we will see. Pics coming later
If you are nervous about it being too spicy, just rinse the bulk of the seasoning off of the surface after done marinading. There is less of that marinade flavor that penetrates the meat than you may think.
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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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