ida homer
Well-known member
Mines an older gen so “hot” on mine is about 430-450.
Traeger Virgin
- Thread starter mtmuley
- Start date
Carnage2011
Well-known member
Alright I’ll bite.
Ribs: season ribs with whatever you like. Typically I do a pork rub and an applewood rub. Turn Traeger on “smoke” and place ribs on grate for 90 minutes.
Pull ribs off and turn Traeger up to 180.
Place ribs in large piece of tinfoil.
Add two capfuls of apple cider vinegar. One tablespoon of soy sauce.
Cover the ribs in a light glaze of siracha. Then add a heavy layer of brown sugar over the siracha. Place half a stick of butter inside the tinfoil and close the top of the tinfoil LOOSELY.
Cook for 5 hours on 180. Pull the ribs out and turn grill up to “high” and coat ribs in favorite bbq sauce and finish them for 5 minutes.
Ribs: season ribs with whatever you like. Typically I do a pork rub and an applewood rub. Turn Traeger on “smoke” and place ribs on grate for 90 minutes.
Pull ribs off and turn Traeger up to 180.
Place ribs in large piece of tinfoil.
Add two capfuls of apple cider vinegar. One tablespoon of soy sauce.
Cover the ribs in a light glaze of siracha. Then add a heavy layer of brown sugar over the siracha. Place half a stick of butter inside the tinfoil and close the top of the tinfoil LOOSELY.
Cook for 5 hours on 180. Pull the ribs out and turn grill up to “high” and coat ribs in favorite bbq sauce and finish them for 5 minutes.
ida homer
Well-known member
Another vote for beer butt chicken. Unreal.
SFC B
Well-known member
The recipes on the Traeger website I have tried have been from good to REALLY good. Doing burgers is awesome because you can get smoke and never have to worry about flare up. You can cook a good pizza on there to. I have done a antelope loin that turned our great as well....just salt, pepper, and garlic powder and let the meat talk. I use mine the most for pork butts and brisket and having the electronic thermostat is awesome. Did a whole rib roast last Christmas that got rave reviews. Oak for beef and antelope, hickory for pork. BTW, had mine just over ten years and the one problem I had (control panel) they were great with service.
PS I would suggest getting some self adhesive grill gasket for a better seal around the lid and the welding blanket if you are going in cold temps
PS I would suggest getting some self adhesive grill gasket for a better seal around the lid and the welding blanket if you are going in cold temps
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Jmnhunter
Active member
you guys are not making my decision easy; I've been eyeing up sales on pit boss; camp chef; and green mountain pellets, just cant figure out which one yet...
ida homer
Well-known member
I like my brothers pit boss better than my traeger. That’s the route I’d go, had I not gotten mine for Christmas. It sears better, gets hotter and is cheaper.
Tri tip also gets a vote, probably the easiest thing to do on a traeger yet incredible.
bmt99
Active member
don't know why you quoted me on this one.
Also, the neighbors use seasonings from hardcore carnivore which I got to try yesterday after making a pineapple chicken on their traegar.
SFC B
Well-known member
I think that with any of the pellet setups you will be happy. Look at features and $$ that are right for you
LuketheDog
Well-known member
Make sure you get a thermometer with a digital readout that you can use without opening and closing the lid all the time, makes it much easier to hit target temps and do so without letting out the heat...
Robertsj22
Member
also traeger has great app that has all kinds of recipes on it. i enjoy taking a whole piece of back strap and season the outside. let it smoke on the smoke setting for an hour or so. take it off and turn the heat up as high as it will go and then finish it. slice it up family loves it.
ida homer
Well-known member
My life.
My Traeger has two probes that give readouts without opening the lid.
Addicting
Well-known member
Well thanks to Gander Outdoors closing sale and great corporate customer service, I joined the Traeger family today. I picked up a Pro22 for a absolute steal. 30% off and a bonus of $65 dollar gift card because of a retail price discrepancy. As a bonus buy, I also got the front shelf for 50% off.
Now I just need to get some pellets. Where is the best place on line to get them from?
Now I just need to get some pellets. Where is the best place on line to get them from?
My local Ace Hardware has a great price on them.
ida homer
Well-known member
This thread made me fire up the traeger the other day. Tri tip's are great because the ends are medium for those people while you can still do your middle medium rare.
Season it pretty heavily however you want. Let it rest on the counter for 1-2 hours (very important).
Set the traeger to 425 ish (which is the hot setting on mine). About 30-40 minutes, I flipped it once halfway through.
I pulled it out the second the internal temp hit 119. Usually I pull it at 115. Make a tin foil tent over it and let it rest for 10 minutes. Finishes
around a perfect 130 +/-. Easy to adjust your preferred done-ness. I haven't experimented with the fancy searing or reverse searing. I'm
curious about that.
Season it pretty heavily however you want. Let it rest on the counter for 1-2 hours (very important).
Set the traeger to 425 ish (which is the hot setting on mine). About 30-40 minutes, I flipped it once halfway through.
I pulled it out the second the internal temp hit 119. Usually I pull it at 115. Make a tin foil tent over it and let it rest for 10 minutes. Finishes
around a perfect 130 +/-. Easy to adjust your preferred done-ness. I haven't experimented with the fancy searing or reverse searing. I'm
curious about that.
junior88
Well-known member
Great idea! Thank you
