shellylh Posted November 23, 2012 Report Share Posted November 23, 2012 ^this! Quote Link to comment Share on other sites More sharing options...
guzziguy Posted November 23, 2012 Report Share Posted November 23, 2012 I agree. Looks yummy! Quote Link to comment Share on other sites More sharing options...
Voltron Posted November 23, 2012 Report Share Posted November 23, 2012 I also agree, Jeff, but I still want a flavor report. Mike, did you Traeger your pies? If so, same goes for you. Final product ready for slicing: Quote Link to comment Share on other sites More sharing options...
tyrion Posted November 23, 2012 Report Share Posted November 23, 2012 No, baked in the oven. Here is all I have left to photograph: Quote Link to comment Share on other sites More sharing options...
shellylh Posted November 23, 2012 Report Share Posted November 23, 2012 Please slice and fax Al! Quote Link to comment Share on other sites More sharing options...
Voltron Posted November 24, 2012 Report Share Posted November 24, 2012 The ham was really tasty! Faxing leftovers soon. I used the holiday ham with mustard sauce recipe on the Traeger website, but I skipped the mustard sauce and my ham was only about 4lbs so I halved it. I injected the brine and the mop into the ham to make sure the flavor penetrated and it worked well. Turned out juicy and with great flavor. Will definitely do this again with a larger ham. Quote Link to comment Share on other sites More sharing options...
VPI Posted January 5, 2013 Report Share Posted January 5, 2013 (edited) Doing some ribs this morning. Two hours in. Edited January 5, 2013 by VPI Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 5, 2013 Report Share Posted January 5, 2013 Looking good! Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 5, 2013 Report Share Posted January 5, 2013 Very nice Jeff! Quote Link to comment Share on other sites More sharing options...
VPI Posted March 11, 2013 Report Share Posted March 11, 2013 Decided to try to improve upon the French Laundry Sous Vide Brisket by finishing it up with a bit of smoke on the Traeger. Â Turned out pretty good but I think I am going to go for a full Traeger smoked brisket next time. Â Â Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 8, 2013 Author Report Share Posted May 8, 2013 My first attempt at Tri-Tip, Santa Maria style.   Perfect medium rare. 135F at the center. Did a reverse sear method. Started at 225F with Lots of apple wood smoke. Might try heavier smoke wood like Hickory later. Tri-Tip is so lean, I'm not sure how well it will hold up to full well done smoking, to get more smoke. This cook was very short, too short for any kind of smoke ring. Maybe it's only possible with Brisket. Either way, it will make for some awesome "roast beef" sandwich leftovers.  Overall, I like Tri-Tip this way better than just straight up NY Strip Steak. Cheaper and lots more quantity for the same amount of grill time. This cook, the tri-tip was super juicy.  Had I to do it over again, I'd get a Traeger and a cheap ass Weber Kettle Grill. It takes forever to get a steady stream of thin blue smoke with my Keg set up. There's just something about just pressing a button and walking away. Sigh. Heheh, if I find a decent deal on a small Traeger, I might have to get one anyways. A Keg + Traeger takes up the same amount of space as a Weber + Traeger.   Sure my wife would bitch about it at first, due to more of my shit eating up precious real estate, but she'd quickly stop complaining when the food keeps on coming. Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 10, 2013 Author Report Share Posted May 10, 2013 I mean Cheap as in relatively speaking. Dem Green Eggs and Traegers are spendy. Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 11, 2013 Author Report Share Posted May 11, 2013 I'm just envious of the one touch, push button operation of the Traegers. Plus, one doesn't need a fancy grill to get an insane inferno going for high temp searing.  Granted, it's far quieter to use my Big Steel Keg set up on my balcony than a Traeger. Also, the auto temp controller uses very little power, and the Keg is very efficient and uses very little charcoal. I've actually used a small computer UPS battery to keep the temp controller running during a power blackout that happened in the middle of a long pork shoulder cook. Quote Link to comment Share on other sites More sharing options...
Edwood Posted June 13, 2013 Author Report Share Posted June 13, 2013 (edited) Smoked Tri-Tip, Brisket Style. Â Going to let it hit 190 and then check. *(decided against foil Texas Crutch this time, never had a problem of drying anything out in my Keg.) Â Â Â I have hickory chunks in the keg, and apple wood pellets in the Smoke Daddy. Edited June 14, 2013 by Edwood Quote Link to comment Share on other sites More sharing options...
Edwood Posted June 13, 2013 Author Report Share Posted June 13, 2013 Pork-alooza! Quote Link to comment Share on other sites More sharing options...
shellylh Posted June 14, 2013 Report Share Posted June 14, 2013 getting excited: this weekend i'm going to do smoke two racks of baby back ribs and a 5 lb Boston Butt. Â should be good! Nice! Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 14, 2013 Report Share Posted June 14, 2013 Looking good, Ed, and sounding good, Reks! Quote Link to comment Share on other sites More sharing options...
Edwood Posted June 14, 2013 Author Report Share Posted June 14, 2013 (edited) Just pulled one Tri-Tip at 180, just in case I ruin the other one by going all the way to 195.   Definitely not as juicy, but still very soft. And man, way more flavor.   Apple wood Pellets worked great, and much more consistent smoke output. I also used the same rub I used for Pork, worked really well. I love that stuff. Maybe I'll add more chipotle chili powder and black pepper next time.  I'm ready for Brisket now.  Although, I really like how versatile Tri-Tip is. It can be cooked like steak with roast beef like leftovers, or cooked brisket style, for smokey awesome flavor. Edited June 14, 2013 by Edwood Quote Link to comment Share on other sites More sharing options...
Edwood Posted June 14, 2013 Author Report Share Posted June 14, 2013 Yep, 195 is too far for Tri-Tip. Not ruined, but the one I pulled at just under 180 is much better. Probably best to pull it at 175 at most for this style. Probably 170.  Got some fantastic sandwich leftovers now.  By the time MOA4 comes around, I should be pretty proficient with Brisket, so is it possible to fit a brisket or two, with two butts at the same time in Al's Traeger? The smoked meat should last a little longer next time.  Or maybe just all brisket. It's more expensive, but it's easier since there's no pulling with the Bear Claws.  Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 14, 2013 Report Share Posted June 14, 2013 Bear claws are awesome. Anyway, brisket is Mike B's specialty do you will have to consult. Easily can smoke two briskets and two butts or four of either. Let's try! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted June 14, 2013 Report Share Posted June 14, 2013 I think we need to call it MOAW4 now. Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 14, 2013 Report Share Posted June 14, 2013 Que? Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted June 14, 2013 Report Share Posted June 14, 2013 Well because of MOA East. Â And because MOA Proper sounds funny. Â And ackshully, now that I think about it, "MOAE" sounds a little too much like "meowy"... Quote Link to comment Share on other sites More sharing options...
Grahame Posted June 14, 2013 Report Share Posted June 14, 2013 MOA Classic?, The Original and Best, Accept no substitute? The Ultimate MOA?, You'll know when you've been MOA'd?. Please Sir, Can I Have some MOA? I Can Haz MOA? Quote Link to comment Share on other sites More sharing options...
tyrion Posted June 14, 2013 Report Share Posted June 14, 2013 I wish brisket was my specialty. Â It's a tough cut to master and I'm not there yet. Â I think I will do a brisket and butt for dinner Sunday. Â Nice tri-tip Ed. Quote Link to comment Share on other sites More sharing options...
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