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  • Grilling

    Just bought a new Traeger smoke grill. Anyone use these BBQ's? I had no idea they existed. I am easily the worse gas grill cook i know. I light everything on fire. And just stopped using one altogether a couple years ago.

    Cant wait to use an outdoor grill this summer.

  • #2
    Originally posted by Fleet View Post
    Just bought a new Traeger smoke grill. Anyone use these BBQ's? I had no idea they existed. I am easily the worse gas grill cook i know. I light everything on fire. And just stopped using one altogether a couple years ago.

    Cant wait to use an outdoor grill this summer.
    Your life is about to change...
    Hashtag thepowderblues

    Comment


    • #3
      Originally posted by Fleet View Post
      Just bought a new Traeger smoke grill. Anyone use these BBQ's? I had no idea they existed. I am easily the worse gas grill cook i know. I light everything on fire. And just stopped using one altogether a couple years ago.

      Cant wait to use an outdoor grill this summer.
      Congrats.

      Comment


      • #4
        Originally posted by oneinchpunch View Post
        Your life is about to change...
        Sweet. Im just gonna use it like an oven. Pizzas. Just about anything i bake can go in this thing. But im really looking forward to slow cooking roasts and whole chickens.

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        • #5
          Originally posted by Fleet View Post
          Sweet. Im just gonna use it like an oven. Pizzas. Just about anything i bake can go in this thing. But im really looking forward to slow cooking roasts and whole chickens.
          I look forward to all the updates.

          I worked on BBG/Smoking competition shows for the last 4 years. It never got old.

          Good luck. Even the failures will be amazing
          Hashtag thepowderblues

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          • #6
            I had chicken legs last night. I think i should marinate those next time. They were still great. I also think i need to get the grill hotter than 160 for the legs. It was such a long slow cook.

            Put steaks on the grill tonight. Set at 450. Smoked them for 10 minutes and then put them on the high heat. They were amazing. I felt better about the steaks because when i grill i like to cook off some of the fat. I felt like all the fat stayed in the chicken and im not a chicken fat guy. lol

            I just need to learn how to do it. It may make more sense for me to go way up in temperature when i cook chicken for the last 10 minutes or so.

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            • #7
              Originally posted by Fleet View Post
              I had chicken legs last night. I think i should marinate those next time. They were still great. I also think i need to get the grill hotter than 160 for the legs. It was such a long slow cook.

              Put steaks on the grill tonight. Set at 450. Smoked them for 10 minutes and then put them on the high heat. They were amazing. I felt better about the steaks because when i grill i like to cook off some of the fat. I felt like all the fat stayed in the chicken and im not a chicken fat guy. lol

              I just need to learn how to do it. It may make more sense for me to go way up in temperature when i cook chicken for the last 10 minutes or so.
              My best bud Miguel is the Bolt Pride grillmaster. He won the Bob Golic award on Discovery channel a few years ago.
              We see a few shows at the Belly Up here and there, and I know you are close by. Maybe we can set up something in the next few weeks? Let me know.
              Dean Spanos Should Get Ass Cancer Of The Ass!
              sigpic

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              • #8
                In my second year with the Traeger, Fleet. It is awesome. I don't have much free time, so the 'set it and forget it' aspect is great for me. And my grilling prowess sound very muck like yours. I stink! Burgers come out perfect every time, no flipping or messing. 375 for 45 min and they are well done, smoke ringed, juicy. In fact, I am such a poor griller that my kids thought there was something wrong with the Traeger burgers (Dad, these have juice that runs out when you eat them and the meat is soft) vs the charred hockey pucks I usually provide

                Have done chicken, pizza, pork tenderloin, pork chops, London broil, pork shoulders, all come out great. The wood pellets seem to make no difference to me (have tried cherry, apple, mesquite, maple, mix) in terms of flavor so buy whatever is cheapest. But I did notice that non-trager pellets don't heat as well. Good luck and have fun!

                On chicken you do need to increase the temp to 450 for the last 10-15 min to crisp it up

                TG
                Like, how am I a traitor? Your team are traitors.

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                • #9
                  Haha thats funny Heat. I did a rack of lamb last night.

                  Ive been doing pork tenderloin at least once a week now for sandwiches. Even bought a meat slicer. Epic

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                  • #10
                    Perfection.
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                    This gallery has 1 photos.

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                    • #11
                      Very nice! Pork tenderloin is the filet mignon of the pig, if you ask me. Nothing better.

                      TG
                      Like, how am I a traitor? Your team are traitors.

                      Comment


                      • oneinchpunch
                        oneinchpunch commented
                        Editing a comment
                        Ribeye. You need the fat.

                    • #12
                      Originally posted by Heatmiser View Post
                      Very nice! Pork tenderloin is the filet mignon of the pig, if you ask me. Nothing better.

                      TG
                      I agree. Thats actually a roast though. Just had the juiciest roast beef sandwiches. Mayo, onion, lettuce, tomato and red onion in a gluten free kale wrap. Mind blown.

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