Search results

That looks awesome. I’m sure it taste awesome.

Yummy. Looks wonderful

Got to love that cameo. I’ve use that with a little elbow grease and anything comes off of stainless steel. Works great.

The pictures and photographs I’ve seen with the Yoder YS640 is Rust. I’ve seen a few of them with only a couple years of use on them with a lot of rust. I don’t own one, but I’m just saying that’s what I’ve seen.

The front shelf is nice. You can’t go wrong with either one. I’ve had a RT 700 for a year now. I absolutely love it. Keeps temps within 2 or 3°.

Sorry comes out wonderful.

Thanks. i have been cooking organic and also cooking to 175 to 180 degrees. coke out wonderful.

Looks wonderful.

Looks so good. Great job.

Definitely go with a Recteq RT 700. I have owned three traeger’s. We’re so dissatisfied with them. But a Recteq and it’s been wonderful. Built like a tank. And it keeps temperatures within 1 to 2°. Love it.

I’m jealous. I remember when I got mine. How excited I was. You’re gonna love it. Had mine for over a year now. It’s awesome.

Yup.

Looks wonderful. Looks like you nailed it right on the money. I can taste it from here. Nice work.

I think I answered my own question. I started cooking range, free chicken breasts. I cook them the same way as I did the rubber chicken breasts. I cooked them three times already and they come out wonderful. Goes to show you don’t buy cheap chicken.

👍😃

Yes I love teriyaki sauce. I will often dip most any kind of beef in it. I also love a chili sauce. I’m a sauce person.

The grill temperature was at 325 But the internal chicken temperature was 165 to 170°.

Cooking chicken breast. Butterflied. Not sure of the time but they were all between 165 to 170° internal temperature.

I cook some chicken on my RT 700 until it reached the temperature of 165 to 170. Some of the thicker pieces were rubbery. Does anyone out there have an answer to why chicken comes out rubbery. Is it undercooked? Again I cook till 165 to 170. Help