I have a Primo grill. That's the way my chicken always comes out.
Incredible. :drool: |
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Attachment 21103 :seasix::cert::seasix:
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I do chicken on my Kamado style grill from time to time, but I roast it more than smoke it. Smoking it too long makes it have an odd texture. Bring the grill up to about 300 and roast for a few hours until the internal temp is around 170, it's pretty dang good. :yesnod:
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I do it at 425° until internal is 170° in the thigh.
It's unbelievably good. |
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I love smoked meat.:cert:
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30 hours for a chuck roast? That's not a typo? I'll have to try that. Do you sear in a hot skillet or do you use one of those propane or electric torch searing devices? |
Paging Blademaker.
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Yeah, come on Cybercowboy!
I have cooked several steaks sous vide and actually I prefer it either in the oven, after searing, or on the grill. I did pork chops which were very good. I do want to do a roast though. I just need to know how and when to sear it. I suppose I will sear it before I sous vide it. I need to try chicken and fish for sure. |
When I sous vide I always sear after, not before.
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Was the flank steak done sous vide or by some other method?
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It was done sous vide. Turned out real good. Flank steak is hard to get done consistently due to the varying thickness but sous vide takes care of that.
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all the pics in post #1 are supposed to be turkey; but now I'm not sure.
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Not smoked but Q'd indirect, last night :yum:
https://i130.photobucket.com/albums/...pslozgaat8.jpg https://i130.photobucket.com/albums/...psf9xy3dji.jpg https://i130.photobucket.com/albums/...psuagnn9rw.jpg https://i130.photobucket.com/albums/...psozs3n9hv.jpg :seasix: |
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