Traeger grill/smoker - smokem -low and slow-post up!

And I gots me a slab that looks like it came off a T-Rex, rubbed down with brown sugar and fairy dust, chillin’ in da fridge. I’ll post up pix of the empty bones after dinner. :p

Changing screen name to @Fred Flinstone? Lol


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Just put some ribs on with the butt I started last night on the pitboss. More pics to follow.


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I'm thinking of finding the little tiny trager. I'm the only meat eater at my house so it would be about perfect.
 
I'm thinking of finding the little tiny trager. I'm the only meat eater at my house so it would be about perfect.

Traeger Tailgater , with the legs folded .. I know for a fact it will fit in the trunk of a 2011 Ford Fusion.

Don’t ask how hungry you get driving to work Monday morning...
 
Traeger Tailgater , with the legs folded .. I know for a fact it will fit in the trunk of a 2011 Ford Fusion.

Don’t ask how hungry you get driving to work Monday morning...

Do these ever go on sale? I'm just a poor boy from a poor family.
 
I'm thinking of finding the little tiny trager. I'm the only meat eater at my house so it would be about perfect.
I have the tiny ranger and the big timberline and a good bit of experience with both. If you have any questions, feel free to reach out but I love my ranger more everytime I use it. Some of my best cooks have come off that small portable grill.
 
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A little pork for Memorial Day. I love this grill.
 
The transformation begins ....

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Taste test contestants have been dressed for success ...

Right: BBQ 3000
Middle: HomeGrown
Left: Galina st. “Southern BBQ”

I received a gift back of rubs from our kids at Christmas, today is the day to put them to work.
The Traeger is started, waiting for that first puff of sweet sweet smoke to rise... God I love that smell !!


in they go.


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Been craving a slab of pork belly.
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Finished up, got some good smoke, now to let it rest
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You Krazy....

Anyone who describes their ribs as fall-off-the-bone doesn't know how to cook ribs. Period. That's just a pot roast made with rib meat.

Proper ribs should be able to be cut and stay together, be able to be picked up and eaten on the bone with enough tooth/chew to it that the meat you aren't biting stays on the bone.
 
Anyone who describes their ribs as fall-off-the-bone doesn't know how to cook ribs. Period. That's just a pot roast made with rib meat.

Proper ribs should be able to be cut and stay together, be able to be picked up and eaten on the bone with enough tooth/chew to it that the meat you aren't biting stays on the bone.

My daughter's boyfriend's barrel smoker is too small to do ribs on the rack, so he had to use hooks.

Guess what happens when they cook too long on hooks? Yep, you lose a rack to the coal gods. Luckily, the other rack stayed intact.

Lesson learned, but he's also now got a smoker/grill large enough to handle them.
 
I got rave reviews from the crew, several of them have smokers and wanted to know what the rub was. After the 24hr vinaigrette/brine bath it got a dry rub of salt, pepper, cayenne, some Old Bay, & garlic powder and sat on a drying rack overnight. The next morn applied more rub, then inspired by @kcult mustard fried chicken post, mixed French mustard and Trader Joe’s jalapeño sauce (really good!) and coated the pork. Finished with a 12hr 225 degree smoke.
No more calls please, we have a winner!

https://www.carolinafirearmsforum.c...holy-shiznit-mustard-fried.47776/#post-866016
 
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I see why y’all are laying down the foil, how much does it help? It’s been through @ 3 bags of pellets and stays in the garage.
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Well, all this talk about rib roast's lately......
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I have one in he fridge and a couple in the freeze from people here talking about them. Planning to try one next weekend. Are you smoking only or doing a reverse sear?
 
Well, all this talk about rib roast's lately......
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Looks good. When can I expect my part to be dropped off?
 
I have one in he fridge and a couple in the freeze from people here talking about them. Planning to try one next weekend. Are you smoking only or doing a reverse sear?
Smoke only at 180°, then 230°-250° for an hour 30-45 minutes. Temp took off to 132° internal so off it came is resting now

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