Wife’s cousin has a traeger the circuit board has crapped out said his was a piece of shit.
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My red old school is very reliable and cost me $70 and some change back in the day…the stainless steel was given to me…
New ones that I haven’t even used yet…red akorn was a gift from my ex and the expert grill I got at Walmart for $35, I couldn’t pass it up folks.
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Good day to cook outdoors…taking advantage of the weather, cold season is right around the corner folks…
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Spatchcock/butterfly chicken is the best way to cook/grill/smoke a whole chicken folks…I don’t even take the back bone out when I do it…
Yesterday at a friends house in the big city…
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I couldn’t imagine taking the backbone out. That is my favorite part, all the meat attached to it, just cleaning them off, so delicious.
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Most chef’s say to take off the back bone and save it for chicken stock…it’s better to take off the back bone after roasting/grilling then use it for chicken stock…roast chicken stock is way better than regular chicken stock…
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Especially with the smoked flavor.
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I’ve been taking advantage of the nice weather we’ve been having in my area…marinated pork on a stick…delish folks.
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