[Rex Grigg]

Chicken on the Traeger grill.

And it's not burnt. That's from the rub and the smoke.

 

[epicfish]

Yum.

10chars.

 

[conduct]

My mouth is watering right now.. I might even turn that picture into my back ground it looks SO GOOD. I can't eat anything right now in fact I am on tube feeding for the next 1 1/2 weeks. That what happens when someone eats to much Red Meat they tell me.

 

[Rex Grigg]

They lie

 

[retoid]

Hey Rex, that looks tasty!
You should try the same rub and smoke on some cornish hens with a beer can up their a** half full and they will probably turn out super tasty and moist!

 

[danepatrick]

magic rays of sunshine that come down when you're feelin' blue.

had to say it...

 

[yoink]

a warm gun.

 

[tazcrash69]

Rex, those look fantastic,

care to share the rub recipe?

I did the 2 hour beer can chicken this weekend with what Steven Raichlen calls his Memphis rub, and lots of smoke.
Funny I gave up tobacco, but picked up this smokin. :biggrin:

 

[CampCreekTexas]

Mmmmmmmmm... Looks good, Rex. I LOVE cooking chicken on the pit. Yes, tell us your recipe if you would. Mine ~ rub with olive oil all over, then sprinkle with seasoned salt ~ works great on thin sliced zuchini, too.

 

[Rex Grigg]

Pretty simple.

I used the Traeger Chicken and Pork shake. Mixed with a bit of the Costco Sweet Mesquite rub.

The secret of course is the cooking with wood. Hickory in this case.

 

[g8wayg8r]

I had some grill chicken tonight that was finished with the wet stuff. All cheap cuts less than a dollar a pound. It was good eats but that dry rub sounds a whole lot better. I've got some hardwood charcoal I've been saving and a few chunks of hickory. Off to the store tomorrow.

 

[CampCreekTexas]

No grilling for me. It's been RAINING ALL WEEKEND! This thread had me ready to start fires in the pits (one made of oil rig casing and another the typical 55 gallon drum type ~ yeah, Rex, I'm slummin' ) and invite the neighbors for steaks. Bummer.

 

[Nano-Nater]

Yummy, thats gotta be finger licking good

 

[tazcrash69]

So sorry to hear Linda,
I rotiserized a pork loin on indirect heat with wood chunks smokin, made spare ribs, and country style ribs also smoked.

Grillin is good for some things, but pork needs low, slow,and smokey!!!
\

 

[Ryzilla]

rex. Why is the foil under the grill? Is this to avoid the direct flame?

 

[tazcrash69]

rex. Why is the foil under the grill? Is this to avoid the direct flame?

I'll guess to avoid flare ups if the wood is below,

 

[CampCreekTexas]

And I'll guess it's to keep his new baby clean.

Oooohh, pork loin! You're killin' me, Walter! Bet it was good. *sniff ~ sniffle ~ whine*

 

[tazcrash69]

Sorry Linda, but after an 18 hour brine, and a long slow smoke,

It was....


Happy Memorial day to all.


And thanks to all to be remembered.

 

[Rex Grigg]

The foil is there to make clean up easier. There are two large pieces of steel between that foil and the flame.

See http://www.traegergrills.com/support/manuals.cfm

I have the BBQ07E

 

[CampCreekTexas]

Oh, god. Didn't your mama ever teach you not to mess with a fat girl about food? Just you wait 'til this winter, Walter, when I'm down here ringing in the New Year in my shirtsleeves with nary a snowflake in sight.

Seriously, that brine soak sounds good on pork. What do you put in it? I do my fried chicken that way ~ just sea salt in the water though, then a seasoned battering and pressure cook it. The Colonel ain't got nothin' on me.


(Yahaha! I knew it was to keep his new baby clean! :icon_lol