n_maher Posted January 1, 2021 Report Posted January 1, 2021 On 12/24/2020 at 7:28 PM, luvdunhill said: Nate, what do you use in the tray? I haven’t had much luck with pellets staying lit in mine (nuking them in the microwave helps, but not much overall smoke volume) and wanted to see what you happened to be using. I'm back at it and figured I'd try to show you what I do. The "snake" is about 2/3's full of standard pellets (no prep) and then topped with mesquite chips. I took out the trusty torch and lit the chip/pellet mix for about 30-45 seconds until an open flame persisted. Then I simply blew out the flame which left a nice slow-burning smolder. I find that one leg of the snake burning like this will last for ~3 hours which is plenty. About an hour and a half in and things are coming along nicely projecting for a late dinner after kids finish basketball practice. 5 1
Hopstretch Posted January 12, 2021 Report Posted January 12, 2021 Franklin BBQ method. Two hours rubbed and naked at 275 then about the same spritzed, sauced and wrapped. Turned out well -- the family killed two racks and asked if there was any more. 9
n_maher Posted January 12, 2021 Report Posted January 12, 2021 But the question is - what did you serve them on? 1 1
Voltron Posted February 12, 2021 Report Posted February 12, 2021 Greg gifted us a beautiful, original, one of a kind knife for BBQ and other meat related duties. These pics don't do it justice but I'll try again in the daylight. Thank you for your thoughtless and kudos on your artistry! The Meat Machete Rulez! 9
blessingx Posted February 23, 2021 Report Posted February 23, 2021 For those who can take advantage... Apple Watch can now control your grill thanks to new Traeger feature https://9to5mac.com/2021/02/22/apple-watch-can-now-control-your-grill-thanks-to-new-traeger-feature/ 1
Grahame Posted July 7, 2021 Report Posted July 7, 2021 Meanwhile ... https://www.engadget.com/traeger-grills-wireless-meat-thermometer-meater-acquisition-183944452.html
Hopstretch Posted July 7, 2021 Report Posted July 7, 2021 And they are going public. https://www.marketwatch.com/story/grill-maker-traeger-files-for-ipo-11625607293
n_maher Posted July 7, 2021 Report Posted July 7, 2021 7 hours ago, Hopstretch said: And they are going public. https://www.marketwatch.com/story/grill-maker-traeger-files-for-ipo-11625607293 Quote revenue of $545.8 million and net income of $3.2 million in 2020 I mean, I'm not good at math some days but that seems like a shitty profit ratio (less than 1%) in a year where there grills were one of the main things people bought when they couldn't go out to eat. It was hard to find them in stock in the spring, that much I know for sure. I hope it doesn't kill them. I'd really like them to be around for a few years to support my grill.
Hopstretch Posted July 7, 2021 Report Posted July 7, 2021 Their big mistake is actually making money in the first place. 1 2
naamanf Posted August 14, 2021 Report Posted August 14, 2021 (edited) Tossed on the 18lb wagyu brisket. I think it may be the last brisket the old Treager sees. Time to upgrade. Darn. Edited August 14, 2021 by naamanf 10
naamanf Posted August 17, 2021 Report Posted August 17, 2021 It turned out really good. And will make tacos for a week. 8
swt61 Posted August 17, 2021 Report Posted August 17, 2021 Damn that looks good! Do you now import your Pink brisket fairy paper? 2
naamanf Posted August 17, 2021 Report Posted August 17, 2021 20 minutes ago, swt61 said: Damn that looks good! Do you now import your Pink brisket fairy paper? The Bezos has my back. 1
swt61 Posted August 17, 2021 Report Posted August 17, 2021 That same comment has been said about me too many times to count.
n_maher Posted November 26, 2021 Report Posted November 26, 2021 Smoked 7lb bone in turkey breast. Was delicious. 5
cetoole Posted February 20, 2022 Report Posted February 20, 2022 First burn of my Recteq RT590, let it run for an hour or so and then made some chicken legs. On deck is a pork shoulder and two racks of ribs. Anyone have any favorite rubs or tools? 4 1
Voltron Posted February 20, 2022 Report Posted February 20, 2022 I like Butt Rub for pork especially. 3
swt61 Posted February 20, 2022 Report Posted February 20, 2022 34 minutes ago, cetoole said: First burn of my Recteq RT590, let it run for an hour or so and then made some chicken legs. On deck is a pork shoulder and two racks of ribs. Anyone have any favorite rubs or tools? I have a favorite rub, but it doesn't have anything to do with food. 3
n_maher Posted February 20, 2022 Report Posted February 20, 2022 6 hours ago, cetoole said: First burn of my Recteq RT590, let it run for an hour or so and then made some chicken legs. On deck is a pork shoulder and two racks of ribs. Anyone have any favorite rubs or tools? At this point I mostly mix my own rubs, probably 90% of the time anyway. For pork: 1/2 cup of brown sugar, 2T of salt, 1T each: black pepper, cumin, garlic powder, onion powder (I usually go light on the onion powder). Naaman will tell you, and I will agree, for beef (brisket and ribs anyway) equal parts salt and pepper is a good place start. Throughout the years I've lessened the amount of rub I use on briskets, a lot of commercial BBQ joints and YouTubers go way too heavy in my opinion. When I do use someone else's rub I like Meat Church's stuff. 3
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