Pork belly burnt ends
It’s 105 out so just doing them at 225
It’s 105 out so just doing them at 225
How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
We are permanently camper living now, sold our house to our oldest daughter and son in law. He is our first cookout!!!!!
Pork belly burnt ends, smoked charro beans, cream cheese & sausage stuffed poblano peppers and stuffed bacon wrapped chicken breasts.
Beef roast, I still need to figure out what temp is best to pull the meat off at…
OP
St Louis Style back ribs With my dad’s sauce recipe.
need to take it about 205 but needs to be probe tender and that can be a little less or more, every piece has it's own mind.
Pork steaks, 150 core temp, then grill for crispy
Grilled up some chicken mole soft tacos tonight. It was 104 outside while I was cooking it up. Had to dive in the pool real quick to cool down before eating.
Jamaican jerk chicken on the kettle, coconut rice with a Jamaican cucumber salad.
If you are cooking it to be a roast then for myself I pull at 120f which should coast to 123-125 during the rest. That is a bit pink for some so you could pull at 123-125 and it will coast to 127-130. If you are looking to make pulled out of it you have to get it above 195 but you really want a fatty cut for that and most roasts are too lean and will dry out.
Almost better to sous vide it for the lower temps.
I go for about 200 on the smoker for pulling.
Sous vide is a whole other thing I have not even thought about dabbling with yet.
Still learning but it makes a ton of sense for some things.
One of my favorites, always have mine with some white onion. Those tacos look great.
Last edited: