What's for dinner tonight? Dinner ideas?

[JamesB]

Hey ExUnifliter, if you are still hanging around these forums, I would love to know how your chicken wings turned out. What have you done to improve the recipe? I am new to Traeger grilling and I'm anxious to try some chicken wings and all I can find is Frozen.

Sam’s Club usually has big packs of fresh drumbsticks, wings, thighs, and breasts. Walmart also has them, but in smaller packages.

 

[John S.]

Well I am about to smoke my first pastrami, here it is all probed up…
200T SS with Costco blend maple / hickory / cherry…
so after brining for 8 days, then drying over night, loading the rub and letting it sit overnight..; here it go’s…


Follow the bouncing ball.. Jul 5 pastrami
https://share.fireboard.io/9F3129
after 9 hrs 50 min wrapped at 164…
pit up to 295 T

‘total time 11 hrs…

 

[JamesB]

Well I am about to smoke my first pastrami, here it is all probed up…
200T SS with Costco blend maple / hickory / cherry…
so after brining for 8 days, then drying over night, loading the rub and letting it sit overnight..; here it go’s…

View attachment 6335
Follow the bouncing ball.. Jul 5 pastrami
https://share.fireboard.io/9F3129
more later

Hope it turns out great!

 

[Slimpicker]

so after brining for 8 days, then drying over night,

What did you brine it with???

 

[YYCRed]

Second cook wanted to try chicken again since the first didn’t turn out as good as it should. Followed the mad scientist method for chicken thighs.
smoked them at 225 until they hit 150 then turned up the temp to 300 until they hit 185. I sauced 2 and left on “naked”.
Now I would have never taken them to 185 thinking it would dry the meat out. Thighs were still very juicy but I couldn’t bite through the skin. It was better that yesterday but not good. Not sure where to go from here.

I've never had any real luck getting crispy skin that you can bite through easily unless I cook at 275 or higher. Of course, at that temp you don't get the smoke, so I use a smoke tube. I'll be doing some wings this weekend and I'll probably do them at 325.

 

[JamesB]

I've never had any real luck getting crispy skin that you can bite through easily unless I cook at 275 or higher. Of course, at that temp you don't get the smoke, so I use a smoke tube. I'll be doing some wings this weekend and I'll probably do them at 325.

I smoke them for an hour or so at 170, then bump temp to 350-375, for crispy skin

 

[YYCRed]

I smoke them for an hour or so at 170, then bump temp to 350-375, for crispy skin

Yeah, I've tried that but it hasn't been as good as cooking straight through at the higher temp for me.

 

[RustyJake]

Breakfast fatty for supper tonight.
Going to slice it and serve on a toasted bun.

 

[JamesB]

Nice tight weave! What’s in it?

 

[RustyJake]

Nice tight weave! What’s in it?

Pork sausage and scrambled eggs and cheese

 

[CMTiger]

Pork sausage and scrambled eggs and cheese

Just egg and cheese?

 

[RustyJake]

Just egg and cheese?

I didn't have any jalapeño in the house, so I used some onions in it ad well.
Next time I will remember to have some at the ready
Figured if I was slicing it and serving on a toasted bun we could add whatever we like to the condiments on the sandwich

 

[RustyJake]

Getting close. I am going to try searing the bacon on the gasser to see how that finishes it.

 

[John S.]

What did you brine it with???

6 qt water
1.5 C kosher salt course
.075 C white sugar
0.66 C brown sugar
1.5 tsp curing powder # 1
1. Tsp cracked mustard seeds
8 cloves crushed garlic
1 Tbsp Pickering spice
in a vac bag w/o the vac just sealed
rotated when I woke up and when I went to bed…

note rub ingredients are in the FB link on the original post….

 

[RustyJake]

Rolling it on the grill for searing will take some finesse. I backed out when I flipped to the top side. The weave started to open and I was worried it would fall apart. Got a bit of a sear on the bacon though.