n_maher Posted January 1, 2021 Report Share 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 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted January 12, 2021 Report Share 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 Quote Link to comment Share on other sites More sharing options...
n_maher Posted January 12, 2021 Report Share Posted January 12, 2021 But the question is - what did you serve them on? 1 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted February 12, 2021 Report Share 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 Quote Link to comment Share on other sites More sharing options...
jose Posted February 21, 2021 Report Share Posted February 21, 2021 Fermented meat. 4 Quote Link to comment Share on other sites More sharing options...
blessingx Posted February 23, 2021 Report Share 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 Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 24, 2021 Report Share Posted April 24, 2021 Reverse sear dry-aged top sirloin. 4 Quote Link to comment Share on other sites More sharing options...
n_maher Posted May 3, 2021 Report Share Posted May 3, 2021 Brisket was much more tender than it looks. 8 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted May 4, 2021 Report Share Posted May 4, 2021 Small brisket, pre-wrap. 6 Quote Link to comment Share on other sites More sharing options...
n_maher Posted May 4, 2021 Report Share Posted May 4, 2021 Brisket Bros, unite! Quote Link to comment Share on other sites More sharing options...
Grahame Posted July 7, 2021 Report Share Posted July 7, 2021 Meanwhile ... https://www.engadget.com/traeger-grills-wireless-meat-thermometer-meater-acquisition-183944452.html Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted July 7, 2021 Report Share Posted July 7, 2021 And they are going public. https://www.marketwatch.com/story/grill-maker-traeger-files-for-ipo-11625607293 Quote Link to comment Share on other sites More sharing options...
n_maher Posted July 7, 2021 Report Share 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. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted July 7, 2021 Report Share Posted July 7, 2021 Their big mistake is actually making money in the first place. 1 2 Quote Link to comment Share on other sites More sharing options...
naamanf Posted August 14, 2021 Report Share 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 Quote Link to comment Share on other sites More sharing options...
naamanf Posted August 17, 2021 Report Share Posted August 17, 2021 It turned out really good. And will make tacos for a week. 8 Quote Link to comment Share on other sites More sharing options...
swt61 Posted August 17, 2021 Report Share Posted August 17, 2021 Damn that looks good! Do you now import your Pink brisket fairy paper? 2 Quote Link to comment Share on other sites More sharing options...
naamanf Posted August 17, 2021 Report Share 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 Quote Link to comment Share on other sites More sharing options...
swt61 Posted August 17, 2021 Report Share Posted August 17, 2021 That same comment has been said about me too many times to count. Quote Link to comment Share on other sites More sharing options...
n_maher Posted November 26, 2021 Report Share Posted November 26, 2021 Smoked 7lb bone in turkey breast. Was delicious. 5 Quote Link to comment Share on other sites More sharing options...
cetoole Posted February 20, 2022 Report Share 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 Quote Link to comment Share on other sites More sharing options...
Voltron Posted February 20, 2022 Report Share Posted February 20, 2022 I like Butt Rub for pork especially. 3 Quote Link to comment Share on other sites More sharing options...
Voltron Posted February 20, 2022 Report Share Posted February 20, 2022 And these 2 Quote Link to comment Share on other sites More sharing options...
swt61 Posted February 20, 2022 Report Share 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 Quote Link to comment Share on other sites More sharing options...
n_maher Posted February 20, 2022 Report Share 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 Quote Link to comment Share on other sites More sharing options...
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