My kids left the freezer open all night, defrosting all my meat. Luckily it wasn't my deep freezer. Ended up cooking 2 racks of beef finger ribs, 6 lbs of inside and outside skirt, 6 lbs of chicken leg quarters, 3 lbs of sausage and 3 lbs of wagyu ground beef into burgers. Didn't get a chance to take pics of everything but was pleased with the way the ribs came out. Smoked until it hit 170, about 3-1/2 hours, then wrapped for an hour. Then back in the grill for 30 minutes uncovered to finish at 201. Used a raspberry chipotle sauce on the chicken. Thoughts? Advice for future cooks?
by eddies2425
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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Shoot me your address, and I’ll leave the freezer open next.