What are you Grilling now?

[tyrion]

Nice grills. The local dealer to me does not carry them any longer. I'm hoping to top out at about $1800. Any higher than that would be tough.

[luvdunhill]

I really like my Napolean. The option of a infrared side burner is nice as it makes perfect tuna.

[crappyjones123]

My first ever attempt at ribs. The lowest temp I could get the grill to be was 325 so don't know how well they will turn out but they look pretty decent to me. Jacket potatoes in the back.

[crappyjones123]

[VPI]

Did burgers on the Traeger. Traeger burgers are way better than Sous Vide Burgers.

[Voltron]

I like Traeger burgers a lot.

[tyrion]

Ribs look good CJ.

I haven't tried to grill anything on the Traeger. Thursday, a 19 lb turkey and a 4 pound turkey breast (for Jp) will be smoking on the Traeger.

[Voltron]

Ha! He said he was going to Whole Foods for his thanksgiving feast, but I see he got you to smoke his meat, so to speak!

[tyrion]

Jp has people to smoke his meat. I am smoking his poultry.

[cetoole]

Did burgers on the Traeger. Traeger burgers are way better than Sous Vide Burgers.

Prove it. Please.

[shellylh]

I've decided to smoke ribs for Thanksgiving instead of turkey. Ribs are better (and I decided that I should probably not experiment on Thanksgiving). I may stick a turkey breast in the rotisserie oven.

[VPI]

Built the Dukane tonight. Very nice grill for the money.

[Voltron]

Not grilling yet, but brining a fresh ham to smoke it tomorrow. Curious how it will turn out.

[VPI]

That should be pretty great. I am doing an Apple Pie on the Traeger tomorrow as well as a couple of chickens as we are having Thanksgiving Friday when everyone is in town.

[Voltron]

Funny, I just saw a Traeger pie recipe when I was looking into the ham. Report back on how it turns out.

[tyrion]

Did someone say poe?

Nice looking ham Al.

[shellylh]

Sigh... the ribs we bought have a bit of a not so great smell to them. It was from the butcher but I know that this place takes them out of the cryo-vac and puts them in the butcher case. I would have taken them back and got my money back but hubby wants to cook them. I am terrified of food poisioning. Now, we have 4 rack of ribs on the smoker that I am afraid to eat. Any thoughts rib masters?

[Voltron]

Sorry Shelly, but I have no great advice. If you trust the butcher normally, then I think it should be ok.

Here is the progress on the ham. First, after 1+ hours of smoke:

Now after 2+ hours of smoke:

Edited November 22, 2012 by Voltron

[Voltron]

Now, after an hour at 300 degrees:

[ironbut]

Wow, that looks awesome Al.

What time's dinner?

[Voltron]

It's for tomorrow, so if you happen to be going by Mayberry then stop in.

[shellylh]

Al, that looks awesome. I think I will try something like that next on the smoker!!!

Unfortunately, I got the ribs from a good grocery/specialty store (and not a butcher shop). I ended just getting my money back. I didn't want to risk making everyone sick on Thanksgiving (although it might have been ok). We had too much food without the ribs (including a small rotisserie turkey I made) but it would have been nice to have some ribs.

[tyrion]

Al, looks great. I forgot to take a pic of the turkey from last night.

[VPI]

We are doing Thanksgiving today so the only grilling pictures I have are of my first Traeger pie. I hope it tastes better than it looks.

Edited November 23, 2012 by VPI

[tyrion]

That looks awesome!