Boneless, skinless, chicken thighs, Traeger Pork and Poultry Rub, and Course Black Pepper
Did not like the looks of them, but I decided to give it a go.
First was trimming, seasoning
Next was smoking in the Traeger for 30 minutes with Super smoke
Then turned Traeger up to 400"F
Followed by done at 175*F internal
Finelly plated with veggies and guacamole
I am starting to like cooking at higher than smoking temperatures.
It is about time I started to season lightly and layer flavors---Taste the meat !!
Last edited by bbqLuv; February 12, 2026, 09:09 PM.
In the spirit of the chili crisp conversations, I took some momofuku noodles, some frozen stir fry veggies, a piece of leftover ribeye and chili crisp with melindas sweet Thai chili sauce. I could have seasoned everything better, but it came out pretty good. I went pretty heavy on the chili crisp.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Tri Tip roast is extremely hard to come by in Kentucky. When I do a roadtrip out west the portable freezer get loaded up with several of this delectable cut. This roast was prepared with prime rib rub, slow smoked for 1.5 hours then finished with reverse sear… I Love Tri Tip.
Looks great. Never even heard of a Tri Tip for many years and never even saw one in TN until 5 or 6 years ago. Now living in Texas, I love Tri Tip and have it monthly.
Me too. Cooked my 1st one last week. Ate the roast, then had beef fried rice, then steak and eggs. Was delicious each time. When it was sliced and re-seared for leftovers, it was even more tender and moist than the original.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
2 weeks ago we were at a restaurant in Sioux Falls SD and I ordered a Sirloin Steak served with Brussels and Smoked Mushrooms. The mushrooms added a nice flavor to the dish. I had to give them a try so I smoked some yesterday on the MAK Pellet Grill. We had some leftover Beef Stew last night that I added a few to and was happy with the results, Today I'll add a few to an Omelet and continue the research.
Give steak or chicken a generous showering of flavorful hardwood smoked mushrooms. They're rich, healthy, and filling. These smoke-roasted mushrooms are a delicious side dish or topping for salad or your main meat event
A 2.5 lb chuckie with sauteed onions, mushrooms, baby carrots and mixed petit fingerling potatoes with both beef broth and cabernet wine in the Crock Pot. As you can see, I do love mushrooms.
Oh my that looks like the perfect ratio to me. I sautéd some mushrooms last night to go on a hamburger steak. Mine were simpler but I’m sure not as good as yours. That wine takes them over the top for me. For a quick sauté I like to use Wishbone Italian dressing until just before they’re ready then hit them with a heavy dose of Worcestershire sauce. They are wonderful for quick and easy.
Lamb chops from Costco grilled over mesquite lump charcoal. Served it with mashed potatoes and a Caprese made with tomatoes and basil from the garden. Costco’s lamb chops and rack of lamb are the best for price and quality.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Ahh, the weather here is finally cooperating. Low 50's in the mold and mildew valley of Ohio.
Thawed some chicken thighs out for a quick cook today. Oiled then rubbed with Best Bird Rub from Grandpa's Cheese Barn, a pat of butter added under the skin, and grilled with the rotisserie on the Weber 22 Inch. I'm really diggin' this attachment on the Weber. Does a really good job.
I let the chicken float longer than the normal 165+. When the grill was dying down, I took the rotisserie apart and just let the basket sit above the hot coals for a few minutes on either side. Was looking for that "crisp, dark, but not burnt" factor. I think it came out pretty well.
Served with some Siracha sauce for yummy goodness. The leftovers will become fajitas for my daughters who come home from college every Sunday to do their laundry, steal my food, pet the dog, and beg for money.
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