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Boneless skinless thighs - loss?
Glad to hear it goes father than expected - I'll be glad for the leftovers too! If I leave the sauce on the side, what liquid do I need to use to keep the chicken moist when holding? -
Boneless skinless thighs - loss?
That's what I figured. Still interested in opinions about different methods of making pulled chicken. -
40 Day Fast
Did you make it the entire 40 days last year?- ynot2k
- Post #72
- Forum: Blowing Smoke Around the Smoker.
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Boneless skinless thighs - loss?
Will I get any weight loss smoking boneless skinless thighs for pulled chicken? I'll be adding my BBQ sauce to keep it moist when holding for serving. Yes, I used the search tool but didn't really get an answer to this question. And while I'm here, what are your thoughts about boneless... -
Prime Rib for two with Q-View
- ynot2k
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Prime Rib for two with Q-View
Just 1/4 of the the 14# monster purchased. Fired up the Klose mobile smoker for this smoke - I'm still getting used to burning wood, so I'm doing smaller cooks until I feel confident. The smoker worked well, maintained a good 200-235 degrees and the results speaks for themselves. Also made... -
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- ynot2k
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- Album: Prime Rib for two with Q-View
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- ynot2k
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- Album: Prime Rib for two with Q-View
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The Continuous Reverse Sear Thread!
I agree with Dave - awesome looking steaks. That's what a reverse sear is "supposed" to look like - BLACK on the outside, PINK on the inside. Perfect. Great cook! -
Rosh- Pacific Northwest
You can also just buy the thermal blankets made for the GMG. Not as inexpensive as a welders blanket, but custom fitted and easy to install. I use a GMG thermal blanket on my Traeger (when I bought it Traeger did not have one available yet) and it works pretty well. GMGs and Traegers are... -
Rosh- Pacific Northwest
Welcome to SMF! I live in Granite Falls, WA - you can tell that because I filled out my profile...<hint hint> When you decide on a smoker I might be able to help with info on how to keep the heat and smoke in - I have a Traeger, an MES 40, and a mobile stick burner. Hope to see some Q-View... -
YNOT2K - St. Louis ribs - first time with AMNPS
I know...but I thought the "glowing ember" pic was pretty cool.... -
Will there be smoke?
Cooked on my stick burner with apple wood only - 325-350 degrees for about 5 hours. These were 24# birds. They both had excellent smoke flavor and crisp skin. If there is smoke in the cooking chamber it will get into the meat. Smoke on! -
Will there be smoke?
- ynot2k
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- ynot2k
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- Album: Will there be smoke?
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- ynot2k
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- Album: Will there be smoke?
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YNOT2K - St. Louis ribs - first time with AMNPS
Glazed one rack and left the other one dry..well, not really dry - both racks were very moist. Very happy with the glaze, but the "secret ingredient" my wife chose to add to the rub was, well, a bit on the salty side. Always experimenting, always learning. Smoke on! -
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- ynot2k
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- Album: YNOT2K - St. Louis ribs - first time with AMNPS
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- ynot2k
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- Album: YNOT2K - St. Louis ribs - first time with AMNPS
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- ynot2k
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- Album: YNOT2K - St. Louis ribs - first time with AMNPS
