Camp chef is just as good but longer lasting construction. Use the money you saved to buy an insulated grill blanket
Traeger Virgin
- Thread starter mtmuley
- Start date
Bowhuntrben
Well-known member
Let me know the next time you're firing it up. I'm thinking about getting a Traeger and should really sample the food before diving in
Dang that looks good!Jmnhunter
Active member
i got a GMG and getting a light dust in the grilling area, not a great start with GMG, although customer service has been dece, we'll see what they have for a solution. from what i gather, this isn't normal for other pellet grills..
Addicting
Well-known member
Stuffed Chicken Challenge 
ida homer
Well-known member
Need recipe.
ida homer
Well-known member
This damn thread has me on another traeger kick. Tonight's fare:
Muley backstrap from the buck I shot Wednesday. Dash of olive oil, garlic salt, garlic powder, black pepper and crushed red pepper.
Let it rest on the counter for 60-90 minutes.
About 30 minutes on the traeger at 225F. Don't quote me on the time, I didn't set a timer. More importantly pay attention to the internal temp.
I pulled it at 112F internal temp.
Then I seared all sides in butter on the stove. I got the pan/butter as hot as it would go. Then tin foil tent again, and rest for 10 minutes. Not sure if the sear made
a difference or not, but the flavor was excellent regardless.
Muley backstrap from the buck I shot Wednesday. Dash of olive oil, garlic salt, garlic powder, black pepper and crushed red pepper.
Let it rest on the counter for 60-90 minutes.
About 30 minutes on the traeger at 225F. Don't quote me on the time, I didn't set a timer. More importantly pay attention to the internal temp.
I pulled it at 112F internal temp.
Then I seared all sides in butter on the stove. I got the pan/butter as hot as it would go. Then tin foil tent again, and rest for 10 minutes. Not sure if the sear made
a difference or not, but the flavor was excellent regardless.
Addicting
Well-known member
Go to store, buy prestuffed chicken, rub with favorite seasoning, 375 degrees until 160 internal temp.
Grab beer and napkins, dig in.
Jmnhunter
Active member
trying this one tonight
ida homer
Well-known member
trying this one tonight
Pull it at 115, that seems to be the sweet spot to land it at 130 +/-, in my opinion.
Jmnhunter
Active member
sounds good, goign to start seasoning now...
thanks
thanks
Jmnhunter
Active member
tw- wow, spot on, VERY good, Ihave to be honest, this may have been the best backstrap I've had; kids and wife loved it too; going to try something similar with a rolled up deer brisket piece tonight
ida homer
Well-known member
Pics or it didn't happen!
That's awesome. From my understanding, the 3 most important things are seasoning the meat quickly (something about the salt), then getting the raw meat up to room temp and then not overcooking.
I don't know the science behind any of it, but it works. Glad you liked it.
WapitiBob
Well-known member
I've had my Traeger for over a decade and finally replaced the electronics with the T100 from Ortech (Amazon). They were still good just wanted to upgrade. For checking temps, the Thermapen is the way to go.
For BBQ tips and ideas I found this guy to be pretty good https://www.youtube.com/channel/UC--MxpGXJ3LVD8KvlNzRlcA
For BBQ tips and ideas I found this guy to be pretty good https://www.youtube.com/channel/UC--MxpGXJ3LVD8KvlNzRlcA
I also find HowToBBQRight to be an awesome channel to follow!
I would suggest getting the traeger app and looking over recipes in there. It makes it easy to look at what meat you have and get a lot of recipe options. My traeger changed the way my wife looks at whole turkey as well as chicken legs. I have made some of the best jerky I have ever had on there as well
HSi-ESi
Well-known member
I've been going through the thread, probably shouldn't have since I don't have a traeger. I don't have time to fire up the smoker tonight, but I'll post a picture since you all have been making me hungry.
Moose backstrap is thawed....
Moose backstrap is thawed....
Addicting
Well-known member
Carolina Sweet pulled antelope.
I've alway ground this “calf” cut as it is full of connective tissue, but after trying shanks, I now save it.
Seasoned with a Tub’s meat rub.
Smoked for 1 hour then added BBQ sauce and 2 cups of water. Tinfoil lid and 4 hours at 325.
Pulled with a fork and Carolina Sweet sauce added.
Got 4 out of 4 from the family. Only thing to change for next time is to drain the liquid before pulling it and add it back as needed. Leaving it in made the buns get soggy to quick.
I've alway ground this “calf” cut as it is full of connective tissue, but after trying shanks, I now save it.
Seasoned with a Tub’s meat rub.
Smoked for 1 hour then added BBQ sauce and 2 cups of water. Tinfoil lid and 4 hours at 325.
Pulled with a fork and Carolina Sweet sauce added.
Got 4 out of 4 from the family. Only thing to change for next time is to drain the liquid before pulling it and add it back as needed. Leaving it in made the buns get soggy to quick.
Zach
Well-known member
A couple things for your Traeger.
- Use the wide foil on the drip tray and change every few cooks
- Clean the fire box regularly-a little dedicated shopvac works best for me
- Remote monitor thermometer for the meats
- Check the pellets to see if they are real wood, or an oil infused composite
- The Winter blanket works, but it won't be like cooking in summer. It won't get as hot as it would in temps above 50°
