How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
Well .. eggs don’t take long to smoke... I left them on for maybe 2 hrs+.. little hard.. still good but don’t smoke them for too long..
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Oh to be retired! Have not done more than a week off ever....Good for you!
i've been lucky ! even when i was working (just retired in AUG) i was able to save most of my vacation for turkey season. great to be in the woods in spring time.....and the blackstone get used daily !!!
250....16hrs.. just took them out and feel apart.. got them in their compartments and now going to bed
This is old reliable! Had it custom built 20 something years ago! I can smoke about 60lbs of meat at a time
We also have a Traeger, it's real nice and easy to use, I just like the real smoke better than the pellets!!
Got these off the grill. Bit into them and they're freezer burned. The wife didn't really notice and some of the meat was fine, but it was gross. I threw it out for the varmints. In any case the temps were good and everything, but it didn't look freezer burned. I guess it happens when you're trying to clean out the freezer though.
That is why I am a big fan of vacuum packing my meat, stays fresher way longer so I can go much longer before I have to clean out the freezer
Me too, but I just picked up a Turkey for $5 after season and I didn't plan to leave it that long and it's too big for my vacuum sealer. I don't like to waste meat and it's not dangerous, so I'll just make dog treats from it. My dog has been picky with some off the shelf stuff with preservatives, so I just heat/dry these out and freeze them until I get ready to use them.That is why I am a big fan of vacuum packing my meat, stays fresher way longer so I can go much longer before I have to clean out the freezer
I buy the 3 packs of ribs at Sams. Thaw enough to get them apart, season with my rub and vacuum seal them. Toss in freezer until I want to cook them, thaw them and toss on the smoker.That is why I am a big fan of vacuum packing my meat, stays fresher way longer so I can go much longer before I have to clean out the freezer
Seems like a bad way to go but everyone loves them that way and they are simple to make when needed.
I do it even easier, Vac pack with rub, freeze then into the sous vide @155 for 24 hours. Open and remove from the bag, sauce them up and either grill really hot or broil in the oven to caramelize...mmmmmm
Sauce doesn’t touch my ribs unless dipped prior to ingestion
I like my vacuum sealer and use it for raw and cooked meats but I have never used it for ribs because I thought the bone would puncture the plastic. My grocery store often has butcher style vacuum sealed St Louis style ribs so I buy them that way and keep in freezer.
I always have to do some ribs with and some without sauce. My kids like the sauce.
I like sauce just not smoked or grilled in. Love my ribs dry rubbed and always juicy because of the ceramic smoker.
Speaking of smoking, I put this boneless pork butt in at 5:30 this morning. We'll see how it turns out tonight around 7:00.
There you go.
There you go.
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