What's for dinner tonight? Dinner ideas?

[Ethelyn3390]

$5 of chicken thighs tonight trying out Williams's Chicken Tickler. Pretty tasty and for those on Keto, Chicken Tickler is sugar free.

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3 hours later on the Ironwood 885. Yum!

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To do this you need to remember the two words low and slow. It needs to be cooked slowly, 3.5 to 4 hours.

 

[Olds442]

At 250 degrees, much of the fat is rendered out and they turn out tender and the bone falls out. Boost the temp to 350 for the last 30 min.

gotcha, thank you. i'll give that a run next time. cheers.

 

[GrillMeister]

Kind of a tradition after Thanksgiving is Turkey Frame soup. De-bone the bird, break the carcass in half and toss in a big chili pot to simmer all day. Tonight, I'll strain the broth of the bones, cartilage, skin, & meat and begin making soup after tossing back in all the meat that falls off the bones plus veggies, rice, heavy cream & buttah. Ohh so good on a cold evening. It will simmer all day in the outdoor kitchen.

 

[Mimi]

Just put on some beer can chicken rubbed with Gospel.
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Recipe please? And what is beer can chicken and Gospel rub? Looks great!

 

[Murphy's Law]

Recipe please? And what is beer can chicken and Gospel rub? Looks great!

Beer can chicken is a cooking method where you stand the chicken on a beer can, or a “throne”. Traeger sells a really nice ceramic one for “beer can chicken”. There are lots of recipes on line.

Gospel (or Holy Gospel) is a rub from a company called Meat Church. They sell lots of very good, popular rubs. The founder is a well l own guy named Matt Pittman. He has tons of great cooking videos on YouTube (including beer can chicken!).

 

[John S.]

Beer can chicken is a Traeger recipe on their web site, Gospel rub comes from meat church…

 

[HotSpringsBBQ]

Smoked wings !! 225 F for 2.5 h, on the top rack of my IW 650. Perfectly cooked, a little crispy and plenty juicy...

 

[Murf]

Smoked Pot Roast: intermixed the Traeger Recipe with another I found.

2 large pieces of boneless chuck roast (weight unknown), Kinders SPG, 200 deg, SS for 1 1/2 hrs.

Temp turned to 300 deg, placed chuck roast in a deep aluminum pan, braised with 3 cups of Beef Broth, 3 tbs of red wine vinegar, 2 tbs of Worcestershire Sauce, packet of Lipton French Onion Soup Mix. Add 1 1/2 lbs of baby potatoes, 1 lb of Baby Carrots, 2 pkgs of fresh Pearl Onions, 1 pkg of Baby Bella Mushrooms, a couple of sprigs of thyme to the pan pushing the veggies to the sides leaving the meat exposed. Tightly wrap the pan with tin foil. Cook for ~ 3 hrs until meat is probe tender. Final Probe temp was 205 deg. Rested about 15 min while gravy was made.



Meat had a nice flavor, vegetables were spot on. The chuck roast could have had some additional moisture, so need to work on that.

 

[Djrobsd]

This was outstanding!!!!!!!!!!!!!!!!


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That looks amazing, do you have a recipe you can share? Also, is that a Cutco knife I see in the photo?

 

[Slimpicker]

That looks amazing, do you have a recipe you can share? Also, is that a Cutco knife I see in the photo?

50/50 venison/beef, chopped onion and green pepper, season with whatever, egg, steaksauce, breadcrumbs... the usual

 

[Big Man Dan]

Smoked a chuck roast over the weekend that turned out amazing. Would recommend that to anyone looking for ideas.

 

[Big Man Dan]

Keto Wings tonight. Mixed 3 parts Bad Byron's Butt Rub with 1 part Golden Monk Fruit and it makes an awesome wing rub. I've done the before with Turbinado sugar, but using the golden monk fruit made a great sugar free rub for wings.

I lay the wings out, then spritz with peanut oil before dusting with my custom rub. Wait ten minutes, flip and repeat. Smoke for an hour at 180, then bump to 375 till the skin browns and gets crispy.
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Do you flip your wings over to get both sides when crisping the skins or is that not necessary?

 

[GrillMeister]

22 lbs. of Boston Butt for tomorrow. $19.14 worth of pork. First time mixing hickory pellets and chips in the smoker tube.

 

[GrillMeister]

Do you flip your wings over to get both sides when crisping the skins or is that not necessary?

Yep, I do flip them and move them around for even crisping.

 

[RemE]

Hey guys, quick question. The fam wants brisket for Christmas. How early can I get one and store in the fridge?