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

Got a pork belly going
Marinated it in soy sauce, ginger garlic and Chinese five spice for couple hours
Plan is to smoke it let it rest, separate the skin from the meat and chop everything up and cook with jalapeños and green peppers from our garden.
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The okra won’t last long enough to get a picture

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My son, and his family came down to visit. He told me while they were going to Orlando a truck was hauling a trailer with a smoker.

They get a red light the guy jumped out of the truck hopped on the trailer opened the smoker messed with the meat. He got back into the truck before it turned green.

They happen to be going the same way my son said he did it again a few miles down the road.
 
Anyone on here boil ribs before grilling? A buddy of mine did some for a tailgate party last year. I couldn't go but everyone said they were awesome. I like ribs but 5-6 hours is a lot for one or two meals.
 
Anyone on here boil ribs before grilling? A buddy of mine did some for a tailgate party last year. I couldn't go but everyone said they were awesome. I like ribs but 5-6 hours is a lot for one or two meals.

Never boiled them but I did buy several of sams 3 packs of ribs and opened them up, prepped each rack of ribs with rub, then vacuum sealed and froze them for later use.

Pull out of freezer, refrigerate and smoked once fully thawed.

Mrs App still claims they were the best ribs she's ever had.

Boiling sounds gross.
 
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Never boiled them but I did buy several of sams 3 packs of ribs and opened them up, prepped each rack of ribs with rub, then vacuum sealed and froze them for later use.

Pull out of freezer, refrigerate and smoked once fully thawed.

Mrs App still claims they were the best ribs she's ever had.

Boiling sounds gross.

I know it does not sound good and I would never have considered it but several people said they were great. And I want ribs tonight and it's too late to start smoking. :D
 
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I know it does not sound good and I would never have considered it but several people said they were great. And I want ribs tonight and it's too late to start smoking. :D

You can grill them also. Just don't do too much direct heat, mostly indirect. Takes about 40 min. or so. Stack them and rotate helps on not getting dried out.
Usually don't need any sauce.
Charcoal grill maybe some wood chunks.
 
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Fired up the Big Green Egg for the first time in forever, wanted to do a cast iron deep dish pepperoni pizza with hot honey, finally jumped on that band wagon, great stuff on this type of pie, & the egg is the perfect vessel for cast iron pies.

Laid down a bit of the hot honey directly on the sauce layer to cook it in, then drizzled more on afterwards

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about 25 minutes @425 degrees

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did a sausage & onion too, sauceless, just a drizzle of olive oil

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girlfriend signed me up for a beer club, we received our first shipment a couple weeks ago & I finally had the opportunity to sample a few

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what a phenomenal day outdoors burning wood
 
Fired up the Big Green Egg for the first time in forever, wanted to do a cast iron deep dish pepperoni pizza with hot honey, finally jumped on that band wagon, great stuff on this type of pie, & the egg is the perfect vessel for cast iron pies.

Laid down a bit of the hot honey directly on the sauce layer to cook it in, then drizzled more on afterwards

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about 25 minutes @425 degrees

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did a sausage & onion too, sauceless, just a drizzle of olive oil

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girlfriend signed me up for a beer club, we received our first shipment a couple weeks ago & I finally had the opportunity to sample a few

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what a phenomenal day outdoors burning wood

I got a cast iron for Christmas. That pizza looks 🔥🔥🔥🔥🔥🔥
 
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Fired up the Big Green Egg for the first time in forever, wanted to do a cast iron deep dish pepperoni pizza with hot honey, finally jumped on that band wagon, great stuff on this type of pie, & the egg is the perfect vessel for cast iron pies.

Laid down a bit of the hot honey directly on the sauce layer to cook it in, then drizzled more on afterwards

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Mind sharing the recipe for the crust?
 
Mind sharing the recipe for the crust?

not at all, that one was a pretty basic quick-rise dough as follows:

2 cups bread flour
3/4 cup water
1 Teaspoon of instant yeast
1 or 2 teaspoons of salt

Dissolve the yeast in the water, add the flour and salt & knead for a few minutes until you have a nice consistency, roll into a ball and cover in the bowl (I use those plastic shower cap type things), let rise until it's about doubled in size, depending on the temp in your kitchen that should take anywhere from 1-3 hours.

Remove the dough to your working surface and roughly finger flatten in until it's the size of the cast iron pan, generously coat the pan with good olive oil, then lay the dough in, cover, and rest until it rises to your liking, I typically wait until it's at least half way up the height of the pan itself.

At that point you're ready to add whatever you want, I will usually press lightly all around the interior to create a slight depression to hold the sauce, and leave a decent outer perimeter untouched. Add the sauce then add the mozzarella covering the entire pizza all the way to the edges, that's what gives you that awesome caramelized ring around the perimeter, then top with whatever you want.

Bake at 425, I generally start checking on it at around the 20 minute mark, just run a butter knife around the perimeter and lift it up to check the color, once you have that nice crispy golden color she's done.

IMPORTANT: Once you yank it out of the oven remove the pie immediately to a cooling rack or elevated pizza screen to allow the bottom to cool and remain crispy, like all pizza if you leave it in contact with a solid surface it'll steam and turn to a soft bread-like consistency and pretty much suck.