How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?

After seeing the Labor Day Dino ribs thread on SMF. They are on my list to try, you aren’t helping.

This probably won’t help
*beef short ribs*
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We took a trip up the NorCal coast last week and I must have eaten a couple hundred oysters.
I thought I'd try them out at home.

Bought a dozen, and shucked 'em.
Put them on the smoker with a small dollup of Chipotle Bourbon Butter at 350 degrees for 5 minutes or so.

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Pulled 'em and ate 'em up. Great appetizer while you're cooking up your real dinner.
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We took a trip up the NorCal coast last week and I must have eaten a couple hundred oysters.
I thought I'd try them out at home.

Bought a dozen, and shucked 'em.
Put them on the smoker with a small dollup of Chipotle Bourbon Butter at 350 degrees for 5 minutes or so.

View attachment 362083

View attachment 362086

Pulled 'em and ate 'em up. Great appetizer while you're cooking up your real dinner.
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View attachment 362089

Chargrilled oysters are my favorite. Drago’s are the best.

https://www.thespruceeats.com/official-dragos-charbroiled-oysters-recipe-1135643
 
We took a trip up the NorCal coast last week and I must have eaten a couple hundred oysters.
I thought I'd try them out at home.

Bought a dozen, and shucked 'em.
Put them on the smoker with a small dollup of Chipotle Bourbon Butter at 350 degrees for 5 minutes or so.

View attachment 362083

View attachment 362086

Pulled 'em and ate 'em up. Great appetizer while you're cooking up your real dinner.
View attachment 362084

View attachment 362089

I always enjoy your contributions to this thread, I just wish you were my neighbor. 😀 Nice Chop!
 
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I alway enjoy your contributions to this thread, I just wish you were my neighbor. 😀 Nice Chop!

Thanks man. Your compliments are always greatly appreciated.
Neighbors would be cool. We could sample each other's grilling and our Bulldog's could get to know each other.
Hopefully we'll meet up someday. 🍻

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Just put a rack of ribs on the Kamado Joe. I had them perfectly seasoned then remembered I did not remove the membrane! Almost ran out of rub.

Who does pork ribs with no foil? How to you keep the edges from drying out?

I baste with melted butter periodically. ,, mustard as the binder.
 
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Did BB ribs on the MB800 gravity with cherry chunks, I did wrap and I sauced at the end with sweet baby Rays on one side and a sweet/spicy Thai chili sauceon the other. Cream cheesed stuffed poblanos with a bacon wrap.

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Tonight smoking and reverse searing a Tri-tip with hickory and mesquite chunks




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When I cook salmon on the grill I use a spatula when finished to separate the meat from the skin. Then leave the skin on to get crispy, good stuff…better if a little meat left on too. Be careful the grease can make a ugly grill fire so keep it on foil to contain grease and on top shelf. I dab up the excess grease with a paper towel at times too.

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