They were hiding. Thawed and then marinated in Kraft Italian dressing for 3ish hours, dabbed dry and rubbed with Chicken Fried BBQ Texas Sweet Grind (no idea where the hell I found it but it’s pretty decent), smoked for 75 minutes with Bear Mountain Gourmet pellets at 215°F for heavy smoke, then amped to 325°F for an hour and flipped a few times. It all worked. Traeger Pro 780.
by AngryTrunkMonkey
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I did a double take; I thought they were women dancing at first glance!