Anybody been doing any grilling or bbq'ing?

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slimcake

Well-known member
Hoping to do some ribs this weekend but I thought I would share a few cooks that I have done recently. Lets see what you got? IMG_20200517_190657375.jpg pork loin roast that I shoulda got in the bath sooner. Was cooking on a rainy sunday (why is it always raining on sundays lately??) and I fell asleep in my chair during the smoke process. Still turned out well. Good smoke ring!! IMG_20200517_190403785.jpg Then there is the beer can chicken. This is my wifes fave. So juicy and flavorful. IMG_20200402_180843015.jpg Yummy. Then of course there is the Ribeye. I feel I have mastered the reverse sear method with my Traeger grill. No knife needed when I am cooking steaks!!
Nam Nam Nam Nam... LOL just trying to avoid the trolls here and thought this would mix it up.
 
Admin

Admin

Administrator
Staff member
Grill all year long, but only use the smoker when it is warmer for fear of cracking the ceramic.

Nice ring on that pork loin!

How can you end up with a cooked steak so tender? Is it the beef, or cooking method, or both? Have not had one like that since I lived in Chicago and visited Gibson's or Gean & Georgetti's.

Just ordered a temperature controller for our Kamado Joe. Once installed, I am going to BBQ like a madman!

Oh, and didn't your mother ever to tell you to chew with your mouth closed? :)
 
goofy600

goofy600

Well-known member
Smoked a frozen pizza on the Traeger last night. If you have the time smoking is the way to go. Slim if you have an arm roast in that freezer full of meat smoke it, it’s very similar to a brisket but smaller and a good way to make it. And on Mother’s Day did the reverse sear on a beef tenderloin.
 
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Deleted member 10829

Guest
Smoked ribs last weekend and they turned out great! There is something about smoking that is just plain fun. :) Like John, we grill all year long. Steaks every Friday night.
 
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slimcake

Well-known member
Time is what it is all about. IMG_20191225_181148513.jpg Prime rib roast that I smoked for almost 8 hours. Then seared it a couple minutes per side on my Weber gas grill that was roaring at 550 degrees. Longest a brisket took me was 17 hours. Hey John. I grill year round as well. Blanket on the Traeger keeps the heat in. Oh and I shouldn't hold the phone so close to my food processor while filming... So freaking tasty. I do get very quality meat but its the process as well. Thaw in the fridge for a couple days. Then lightly salt and pepper them and back in the fridge for atleast 2 days. Then set the Traeger to 200 degrees. Let it slow cook for atleast a half hour. Then pull it off and bring it in the house while the Traeger gets hot. 500 is what mine will go to. Takes about 20-25 minutes to get hot. Couple minute sear on each side, back on the plate for a couple minute rest and you end up with
 
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xcr440

Well-known member
I've been using the old gas grill for dinner a lot lately, but this has inspired me to look for something to throw on the Big Green Egg this weekend.....
 
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slimcake

Well-known member
Very nice Gary! Wife says that ribs are to much work for what you end up with. I disagree. How much rotating do you need to do in a cooker like that? Would imagine the bottom would be alot hotter?
 
gary_in_neenah

gary_in_neenah

Super Moderator
Staff member
I didn't rotate at all, just checked on them a few times of course. I do place the heavier pieces on the lower level though. These were Dry Rub only, sometimes I use sauce but usually leave that up to whoever is eating. Almost all the work is in the prepping, once in the smoker, just sit back and relax.
 
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slimcake

Well-known member
IMG_20190702_204803545.jpg Thats it I am cooking ribs this weekend!! This was my creation on the 4th of July. I soak them in apple juice for a day before cooking them. I think that helps alot!
 
6

600_RMK_144

Active member
goofy600 said:
Smoked a frozen pizza on the Traeger last night. If you have the time smoking is the way to go. Slim if you have an arm roast in that freezer full of meat smoke it, it’s very similar to a brisket but smaller and a good way to make it. And on Mother’s Day did the reverse sear on a beef tenderloin.
Click to expand...

Could not agree more. Frozen pizza never tasted so good as it does on the smoker! Whole new levels of flavors!!!
 
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chunk06

Active member
Anyone else think brisket is overrated? I have smoked a few good one's, but would much rather have a steak. I guess if you have some from someone like Aaron Franklin it changes your mind, but that will probably never happen.
 
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slimcake

Well-known member
You musta cooked it to fast then. Season the crap out of it with salt and pepper and wrap it in paper not foil at 160 degrees. 225 degree pit temp. Toss the point back on for some burnt ends. Yum.
 
goofy600

goofy600

Well-known member
Forgot to add made chocolate chip cookies on the smoker cookies with a hint of smoke they were good.
 
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snobuilder

Well-known member
I am into my new Traeger 2 weeks now....

so far my Traeger salmon got the best revues.
My brisket was a fail....too dry.
Ribs were good as well as my chicken thighs.
 
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packerlandrider

Active member
Nothing fancy Thursday night - just a tripod over an open flame with a veggie pack and home grown hamburgers afterwards. However, the location, weather, and company couldn't be beat!
IMG_20200521_203819037_HDR.jpg
 
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