How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
Thank you!
- 2 Tablespoon garlic powder
- 2 Tablespoon onion powder
- 2 Tablespoon paprika
- 2 Teaspoon chile powder
- 1/3 Cup coarse salt
- 1/3 Cup coarse ground black pepper
- 1 Tablespoon red pepper flakes
Red pepper flakes. I thought I seen them. Nice touch to brisket.
My rub is close to yours. But, the red pepper will be included this weekend.
Thanks
Got invited to be a judge for the first annual "Smoke on the Square" in Trenton, GA. It was to benefit Hand Up ministry, they help recovering drug and alcohol addiction folks.
They also had a raffle for several door prizes!!!! It was a blast and I won a Green Mountain Grills Trek, it is the tailgater version of their pellet grill. The organizer told me they raised in the neighborhood of $10,000.00 and this was their first year putting it on.
Here are some pictures
They also had a raffle for several door prizes!!!! It was a blast and I won a Green Mountain Grills Trek, it is the tailgater version of their pellet grill. The organizer told me they raised in the neighborhood of $10,000.00 and this was their first year putting it on.
Here are some pictures
Here is some of the vendors that were there, and the crowd.
And this is my new GMG Trek
Those are some really cool pictures. How fun!. Glad to see the fund raising worked out well.
Smoked a 5lb chicken on the old Char-Broil smoker.
Did some Korean style short ribs and Bulgogi on the Weber tonight.
Fused with an American beer based on a German style for a festival that will not take place this year.....
Who cares... It's red meat and beer!
Fused with an American beer based on a German style for a festival that will not take place this year.....
Who cares... It's red meat and beer!
I celebrated my 55th b-day today. I'm officially a "Junior" Senior Citizen.
I went with my classic smokes.
A tomahawk w/ cowboy butter and a rack of lamb. Paired with a Caesar salad and sauteed mushrooms.
Meanwhile, the Jeep sits in silence, constantly approving/disapproving my every move. I have to be careful.
I went with my classic smokes.
A tomahawk w/ cowboy butter and a rack of lamb. Paired with a Caesar salad and sauteed mushrooms.
Meanwhile, the Jeep sits in silence, constantly approving/disapproving my every move. I have to be careful.
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Happy birthday, love your set up.I celebrated my 55th b-day today. I'm officially a "Junior" Senior Citizen.
I went with my classic smokes.
A tomahawk w/ cowboy butter and a rack of lamb. Paired with a Caesar salad and sauteed mushrooms.
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Meanwhile, the Jeep sits in silence, constantly approving/disapproving my every move. I have to be careful.
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OP
Welcome to the Old Folks Club!I celebrated my 55th b-day today. I'm officially a "Junior" Senior Citizen.
I went with my classic smokes.
A tomahawk w/ cowboy butter and a rack of lamb. Paired with a Caesar salad and sauteed mushrooms.
View attachment 279636
View attachment 279637
View attachment 279638
View attachment 279639
View attachment 279640
View attachment 279642
Meanwhile, the Jeep sits in silence, constantly approving/disapproving my every move. I have to be careful.
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Just a question, not looking for advice.
Pork butt
Do y’all wrap or just let it go till it hits temp ?
I’ve been spritzing it and it’s coming right along. I might forgo the wrap
Pork butt
Do y’all wrap or just let it go till it hits temp ?
I’ve been spritzing it and it’s coming right along. I might forgo the wrap
OP