squirtthecat
New member
3 STL spares, membranes zipped off, and rubbed up with Chicken Rub #5. (a Jan's Rub derivative)
In the Traeger at 245-ish°. They are pretty fatty, so I'll flip them part way through the cook to render some of that out.
I'll trim off the flaps for tasters, and the racks are for the guy taking care of MIL's property.
--
3 hour mark. Time to spritz.
--
Time to mix up some glaze.
This guy got done early.
Foiled and resting in my Samsbro.
My Sentry is more interested in the neighbor's squirrels than the subject at hand.
The stragglers are coming along nicely.
We'll call them done.
Everyone is now wrapped and resting. I'll chill them overnight and then vacuum seal tomorrow.
The end trimmings I sampled were mighty tasty. I think this 'chicken' rub will work nicely.
In the Traeger at 245-ish°. They are pretty fatty, so I'll flip them part way through the cook to render some of that out.
I'll trim off the flaps for tasters, and the racks are for the guy taking care of MIL's property.
--
3 hour mark. Time to spritz.
--
Time to mix up some glaze.
This guy got done early.
Foiled and resting in my Samsbro.
My Sentry is more interested in the neighbor's squirrels than the subject at hand.
The stragglers are coming along nicely.
We'll call them done.
Everyone is now wrapped and resting. I'll chill them overnight and then vacuum seal tomorrow.
The end trimmings I sampled were mighty tasty. I think this 'chicken' rub will work nicely.