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

It looked like a huge chunk of meat in the packaging but upon opening it flopped out as 2 long flat strings of meat.

I have no idea beyond that.

The thinner parts will be done before the thicker.

Here’s the last shoulder I did. It wasn’t near that big.

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Yours looks way more solid than mine.

Maybe I'll restack the pile of meat every few hours...

You have a good thermometer? I’d probe it every so often and if those thinner parts reach 200-205 I’d slice them off and hold them in foil in a cooler while the rest cooks. Maybe others have ideas.
 
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Working on a chuck roast today. It's been cooking at 250 since 8am, just pulled it and placed it in a tray of water and OJ. Going to pull it again once it hits 190, and let it rest for a couple hours. My goal is shredded beef sandwiches, nothing sliced.
 
made some jerk chicken yesterday with rice & peas and plantains, then used the leftovers today to top a pizza crust I made out of deep fried festival dough for lunch.

Chicken was marinated for about a day & a half in Walkerswood jerk marinade prior to hitting the kettle at 250 for a couple hours, pecan wood was the smoke. Dizzy Pig Jamaican Firewalk added at the grill.

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the sauce is homemade, the real deal, soy sauce, vinegar, fresh ginger, thyme & scotch bonnet, ground nutmeg, fresh scallions & onions, dried pimento berries, brown sugar, & enough ketchup & water to thin it out, I could drink a cup of this stuff.

The rice & peas were also pretty accurate including coconut milk, fresh thyme & ginger, scallions & onions, more pimento berries & overnight soaked kidney beans which give the finished dish that red hue.
 
made some jerk chicken yesterday with rice & peas and plantains, then used the leftovers today to top a pizza crust I made out of deep fried festival dough for lunch.

Chicken was marinated for about a day & a half in Walkerswood jerk marinade prior to hitting the kettle at 250 for a couple hours, pecan wood was the smoke. Dizzy Pig Jamaican Firewalk added at the grill.

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the sauce is homemade, the real deal, soy sauce, vinegar, fresh ginger, thyme & scotch bonnet, ground nutmeg, fresh scallions & onions, dried pimento berries, brown sugar, & enough ketchup & water to thin it out, I could drink a cup of this stuff.

The rice & peas were also pretty accurate including coconut milk, fresh thyme & ginger, scallions & onions, more pimento berries & overnight soaked kidney beans which give the finished dish that red hue.
Looks great, nicely done
 
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made some jerk chicken yesterday with rice & peas and plantains, then used the leftovers today to top a pizza crust I made out of deep fried festival dough for lunch.

Chicken was marinated for about a day & a half in Walkerswood jerk marinade prior to hitting the kettle at 250 for a couple hours, pecan wood was the smoke. Dizzy Pig Jamaican Firewalk added at the grill.

View attachment 347334

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View attachment 347342

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View attachment 347347

the sauce is homemade, the real deal, soy sauce, vinegar, fresh ginger, thyme & scotch bonnet, ground nutmeg, fresh scallions & onions, dried pimento berries, brown sugar, & enough ketchup & water to thin it out, I could drink a cup of this stuff.

The rice & peas were also pretty accurate including coconut milk, fresh thyme & ginger, scallions & onions, more pimento berries & overnight soaked kidney beans which give the finished dish that red hue.

and kept it authentic with some red stripe............man thats some bitter beer.

she made the mistake of buying a few budweisers at the resort store in jamaica......red stripe tasted great compared to that bud that tasted like it spent a yr in the bottom of some old boat.
 
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