Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.
The sandwich thread!
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I’ll start this one off with lunch that I made for the crew today. Pure Country Farms pulled pork foot long sub with homemade coffee bbq sauce and jalapeño slaw.
Better Living Through BBQ!
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Joe Hell
Wow. Can you see the mouth drool from here.
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Joe Hell My least favorite thing about living in Wichita is that there just aren’t a lot of quality sub shops! In New York, every sandwich shop would beat the best one down here. That looks like a Joe Hell" of a sub…i’m so whitty
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon If you are ever in Hutch go to Carl’s Bar downtown they have a killer Reuben.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Im more than willing to spend a few hours in the car to check that out! Plus, there is supposedly a bunch of cool things to do in hutch!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon You definitenly need to do the Cosmosphere and Strataca!
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Tex_77 I am a Reuben junkie…sadly, I’ve only had one since October of 2017. lol. I often judge a restaurant on their Reuben. If they screw that up I likely wont be back. I was fasting yesterday so I didn’t even get a bite of the sandwich I made. Based on how quickly the crew made it disappear I’d say it was a success.
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Joe Hell Staying strong, good job brother!
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Thin sliced venison slow roasted in AuJus butter seared Italian loaf with homemade Horsey sauce
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twilliams yum !
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craigrice i got a Chipotle Aioli to try on the one for lunch tomorrow. The Bacon Aioli that Jonathon speaks of is gonna be on my next order
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twilliams when I was younger I use to love hot spice and I can still eat it with no problem just don’t have the taste for it anymore at my age.
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craigrice im not much of a spice guy either. Its gotta have flavor. I just made habanero BBQ snack sticks. They are decent but wouldnt eat three in a row. In my garden a few years ago i grew jalapeno, habanero, ghost pepper, trinidad scorpions, and carolina reapers just to have fun and watch them grow. Its neat to think i grew the hottest pepper in the world. I gave most all peppers away to friends and coworkers.
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twilliams Oh man that looks good!
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twilliams I bet that was delicious! It’s been far too long since I’ve had venison
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Has anyone ever done a pheasant sandwich? I am going to give this a shot this week and was just wondering if anyone had any ideas?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon Treat it like a chicken or turkey sandwich?
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Jonathon have you and Austin had your pizza cook off yet if not some one had posted that they smoked their mozzarella then used it for pizza I just bought a chunk to make some
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craigrice We haven’t we have a really good idea for it, or at least I think it is a really good idea where we will prepare ours in the morning and shoot all of that, then have patrick edit it really quick and then put them in the ovens. We will have a livestream where the first 5 minutes or so will be the footage of us making out pizzas and then we will pull them out of the oven on the livestream. Patrick and our application specialist will judge taste and we will let the viewers judge the appearance!
Probably going to be more difficult to set up than it sounds!
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Jonathon are you using your own peperoni that each of you made also ?
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