what do you all use for butchering knives? I just destroyed my first pork belly with my useless cheap as knife set, literally threw 50% away.
How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
I use a boning knife for most everything, working in a slaughterhouse we go through these knifes real quick, wear them down to nubs in 3 months. The longer one was bought for me and is really nice for slicing
Keeping the boning knife sharp is the key, get a good steal and get at it
I would never use a knife from a set to cut my raw meat.
Keeping the boning knife sharp is the key, get a good steal and get at it
I would never use a knife from a set to cut my raw meat.
I got an LBGE in 2004 & gave it a workout for about 10 years, can't even guess how many dead cows pigs & chickens smoked their way through that thing plus about 1000 pizzas. Then I stopped eating meat almost entirely probably going on 5 years ago so since then it's been a large paper weight, but since i built a custom home for it I keep it around
it just occurred to me that my Egg & my TJ were both built in 2004, like brothers from another mother, so there's that
it just occurred to me that my Egg & my TJ were both built in 2004, like brothers from another mother, so there's that
you can still make pizza's!I got an LBGE in 2004 & gave it a workout for about 10 years, can't even guess how many dead cows pigs & chickens smoked their way through that thing plus about 1000 pizzas. Then I stopped eating meat almost entirely probably going on 5 years ago so since then it's been a large paper weight, but since i built a custom home for it I keep it around
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it just occurred to me that my Egg & my TJ were both built in 2004, like brothers from another mother, so there's that
Edward Turner
TJ Enthusiast
The Traeger cooks the best spatchcock chicken and it’s only lightly smoked due to the high temp. Makes for a nice variety with the heavily smoked briskets, bacon and pastrami.
Some summer garden bounty is about to get smoked.
Wow, you're smoking those little decorative pumpkins that show up in my house every fall.. Never really knew what their point was
They are squash. Apparently I got the pumpkin squash and yellow zucchini seeds on accident.
Time to lock your car doors at church during zucchini season.
OP
OP
Has anybody found an electronic thermometer that is worth a damn? I have one from Amazon. Two probes, one for the smoker, one for the meat. It also has a remote so I can monitor the temps from inside the house. Problem is that it is very inaccurate. I can connect both probes, have them sitting on the kitchen counter with one reading 88 and the other 46. I've tried switching probes also, I have a few different ones.
Which one do you have now? My brother in law has been speaking highly of the "Weber iGrill" series, which he got pretty close to perfect steaks for us with. There's a chance he's just good, though.
I think this set: https://www.amazon.com/dp/B01N9AM3GP/?tag=wranglerorg-20
Bought this one last year for $30. I dont need a thermometer to tell me how to cook but this was cheaper than the simple model when I bough it.
I use the thermometer mostly to monitor the smoker.
https://www.amazon.com/gp/product/B016AF50ZI/?tag=wranglerorg-20
That’s the main reason I’m looking into them as well, finally got my smoker back from storage after a recent move.
A thermometer has been really useful for me in getting the "doneness" perfect. I cant remember exactly what I have but I picked it up at King Soopers. I want to say it was under $10. I have noticed it is about 10° off, though its consistent. 160 for beef is 170 on my thermometer.
We swam all afternoon and I put some spare ribs on at 2. Cut into St Louis style plus all that great cartilage. Forgot to take pic as my boys devoured them
Wowens79
Member
I use a Big Green Egg, and really like it. They are very versital, you can smoke at 250, or sear a steak at 800. I've smoked for 16 hours and still had fuel left, their efficiency is amazing. I haves started cheating and using a Flameboss temperature controller. The flame boss is cloud based so I can monitor cooks anywhere feom my iPhone.
Pizzas ony beef are really great also Mac n Cheese in a cast iron skillet
Pizzas ony beef are really great also Mac n Cheese in a cast iron skillet
That stuff looks amazing!. I have never heard of Flameboss but have considered other brands. I have had so much bad luck with remote thermometers that I hesitate to spend a bunch of $ on a system like that.