Yeah, I knew better than to step on the scale already.
And I guess I came off a little more discouraged than I actually was.
F4T6UY’s Big Fat Thread of Accountability
Discussion in 'Driver Health' started by F4T6UY, Jul 10, 2022.
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Another Canadian driver, Coover and God prefers Diesels Thank this.
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I had family visiting the last couple days. I stayed strict to my diet, which was tough, cuz they are eaters!
I’m trudging on, but everybody around here is getting covid, so I’m gonna try and step up my nutritional game. Eat more organ meat and try to add some variety to my veggie intake.Another Canadian driver and Coover Thank this. -
Welp, the whole house got the Covid last Friday. Seems to be subsiding now. Never lost my appetite.
I ate fast food burgers and fries Monday and Tuesday, and big bowl of Cocoa Pebbles Wednesday night. I blame it all on Covid blahs. Other than that, still trudging on.Last edited: Jul 29, 2022
Another Canadian driver and Professor No-Name Thank this. -
F4T6UY Thanks this.
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It can be tough on the road for sure. That’s why for me, having plenty of “easy to open, easy to heat” pre-cooked stuff is best.
Hell, I’ll heat up some brisket for a midnight snack if I’m feeling snacky.Professor No-Name and Coover Thank this. -
I’ve been home so long (and it turns out everybody can’t keep their paws off my my pre packaged cookings) that I need to replenish my ready-to-go stock.
But, I’m a one trick pony. Soooo, another brisket, and 2 pork butts back in the smoker this morning.
Professor No-Name and Dirk Diggler Thank this. -
But to your idea on upping your smoked chicken game. Get some Lawry's seasoned salt and also some lemon pepper. That's all you need. Sprinkle both liberally on the thighs just before lighting the grill and let them sit in the fridge for the half hour or so it takes for the coals to get ready. Then cook them hot and fast flipping often to avoid burning them.
If your Pitt Boss can be cranked up as high as 450 it will do the same and you may or may not have to flip the thighs regularly. You need to be able to cook them fast and hot though. The lawry's salt along with the lemon pepper is awesome on bbq chicken. Everyone that tries mine loves it.
And get the boneless skinless thighs. Normally I wouldn't go for boneless skinless but they just work much better on the charcoal. Maybe not the case with Pitt Boss? I didn't have mine long enough to do any chicken on it. But the boneless, skinless get to temp faster, they're easier to cook and they're just as juicy/flavorful imo. -
I buy whatever is on sale, boneless skinless thighs got expensive. The Teeter had leg quarters on sale $.79/lb. Stack charcoal in kettle on one side then offset chicken on side without coals. Put lid on with vent over cool side above chicken.
Usually takes me 1.5 hours chicken cooked to internal temp 175 and skin is crispyF4T6UY and rollin coal Thank this. -
Yeah I should've mentioned over direct heat is how I do mine but thought it might have been obvious doing them hot and fast. I cook 4 lbs of thighs at a time for the 3 of us in our family which leaves plenty of leftovers. I catch them on sale and keep a freezer full of all kinds of meats.
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Lawry’s and lemon pepper were a staple growing up. Funny, but I really have used them in a while.
Chicken’s never really been my favorite. Sometimes I nail it, sometimes I don’t. But I always prefer other meats. I will give some of the ideas in here a try.Coover and rollin coal Thank this.
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