TALEG8R BBQ
Knows what a fatty is.
Smoked my 1st fatty Saturday; Jimmy Dean Hot (really good)
,
filled it w/ scrambled eggs, mushrooms, green pepper, onion, frozen hash browns & sharp cheddar. I had a little trouble transferring it from the cutting board to the smoker - sausage layer was to thin. I'll know better next time. Anyway. After that was done, the smoker was holding 240 & I hated to just let it burn out. So, I grabbed 4 frozen chicken breasts, put a little olive oil & a generic rub & left them. Checked the internal temp remotely for the next 3 hours until they read 160. Pulled them & they we moist, juicy & very smokey - used Royal Oak Lump & some apply scraps. Finally, the smoker was cooling - - 200 degrees. So, I took the 2nd half of the sharp cheddar hunk & left the lid on 1/2 way - smoked for 45 minutes as the cheese was just settleing into the grate. WOW! Very good. First time for all three - 1) fatty 2) frozen chicken breast 3) cheese.
Q: Anyone cooked frozen meat?
filled it w/ scrambled eggs, mushrooms, green pepper, onion, frozen hash browns & sharp cheddar. I had a little trouble transferring it from the cutting board to the smoker - sausage layer was to thin. I'll know better next time. Anyway. After that was done, the smoker was holding 240 & I hated to just let it burn out. So, I grabbed 4 frozen chicken breasts, put a little olive oil & a generic rub & left them. Checked the internal temp remotely for the next 3 hours until they read 160. Pulled them & they we moist, juicy & very smokey - used Royal Oak Lump & some apply scraps. Finally, the smoker was cooling - - 200 degrees. So, I took the 2nd half of the sharp cheddar hunk & left the lid on 1/2 way - smoked for 45 minutes as the cheese was just settleing into the grate. WOW! Very good. First time for all three - 1) fatty 2) frozen chicken breast 3) cheese.
Q: Anyone cooked frozen meat?
