What's your favorite Treager tip?

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Here's a pick of one. I pulled the other and forgot to take a photo. I have 12 vacuum sealed bags for future meals. Made great bark.
 
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Ollie, how long and at what temp did you cook those?

Roughly 17.5 hours for these at 225. 8pm Saturday until 1:30pm on Sunday. I then let it rest until 6pm, in a cooler, wrapped in foil, covered in towels. It was still hot when served.
 
Bear claws - yes, dang it. I got into a little scrap with the Admiral because she moved my set and forgot where she moved them too. 17lbs of pork isn’t as much fun to pull with two dinner forks.
 
Bear claws - yes, dang it. I got into a little scrap with the Admiral because she moved my set and forgot where she moved them too. 17lbs of pork isn’t as much fun to pull with two dinner forks.
Its funny you say that about the bear claws. People that have never had to pull a couple large pork shoulders with a couple forks will think they are not necessary. I find dinner forks are slow and shred the pork too fine and then you end up with messy mush that falls out of the bun. I use carving forks (2 tines only) or my bare hands (if its cooled enough) to get exactly the texture you have. Dang that looks good. I swear my monitor smells like smoke right now.
 
Looks like someone is having pulled pork.
This isn't on my grill today, but last week I did my first ever brisket. I was asked to make brisket for a bday party in June. I'm going to smoke a few of them between now and then. This turned out pretty good, nice and tender. I also made some really good burnt ends with a second one I smoked right after this one.
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Greg, just let me know the address, date and time. Those look yummy.

We had the kids and two grandsons over last weekend for a young one's birthday party. I did 3 racks of baby backs using the 3-2-1 method only I did one thing different--for the 2 hour portion I cooked them with the meat side down. It REALLY made the tender, cooking in all that juice for the 2 hours.
 
My wife makes a wonderful salmon on the Traeger. We are doing some winter projects this weekend on the boat and we fired up the Ranger tonight. Sorry no pics of the salmon.
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I guess I'm just boring. I smoke everything on a Weber. I find it more challenging. I have a buddy who has about $5,000 worth of smoking and grilling equipment in his back yard. One of the devices is a hybrid gas grill/pellet smoker that he paid over $2K for. He still hasn't come close to my ribs, pork shoulder or brisket. I just got a new Weber after 25 years of service from my last one. For grilling I have settled on a Char Broil infrared gas grill. Hard to beat for high heat cooking and never any flare ups.
 
Nothing wrong with that. I smoke using a classic charcoal kettle Weber with a smoke tube at the cabin. Works great.
 
Warning Danger!!! Cardiac Arrest in a Smoker :eek:

I followed this recipe with the same rub and glaze. (If you have a Scheels in your area they carry the rubs and glaze) Only thing I changed was I transferred them to my gas grill during the glaze process as not to get smoked out on our patio. Amazingly good and bad for you at the same time. Had the neighbors over and we all polished them off.

Meat Church Pork Belly Burnt Ends.

About 5 lbs of sliced pork belly from Costco
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Cubed about 1.5" and seasoned with Meat Church's The Gospel - let sit for about 15 minutes in the rub. I did let the cubes get close to room temp before putting on the grill.
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Put the meat fat side up and spaced apart. I placed them on the top rack to help avoid hot spots. If you don't have a top rack, I would recommend placing the pieces on their own separate rack or screen so you can rotate them and transfer them all at once. I just pulled the rack out halfway through the cook and spun it around. Smoke at 275º.
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Takes about 2 to 2.5 hours. After the 1st hour I checked them and then spritzed with apple juice. Repeat about every 30 minutes until done. Mine took about 2 hours. When I put the instant thermometer in, it was the constancy of warm butter. Internal temp was 200. (This pic below isn't the pic before I pulled them - it was taken sometime during the cook. So don't use this color as a reference. I think it was just after I rotated it because you can see some are more done than others)
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After they were ready, I transferred them to a disposable pan and added the glaze and honey. I do like the Apple Cherry Habanero Texas Rib Candy Jelly, good stuff. I turned on the Webber gas grill and got it to around 250 and placed them in there so I could shut down the smoker. The neighbors were coming over and I was already into a 6 pack and didn't want to deal with much more than the task at hand, which now was drinking more beer and yucking it up. Here's the end result tho...
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It doesn't seem like a lot in the picture, but there was plenty for 3 couples and 4 teenage kids to snack on. The ladies didn't dig into it as much as the gents.

Here's the video from Meat Church if interested. Enjoy....

 
Gonna hijack for a second to throw an ad for my brother's restaurant if you are anywhere near Tampa Bay.
Chef Randy has recently gotten smitten with bacon, and they are doing their own, smoked and otherwise. Going through a thousand pounds of bellies a week now. 2 of the dishes we got to try when they were first built are (of course) a BLT, and a bacon infused burger, with a bacon jelly on top, and a few strips to make it whole. Yes, that's 2 patties. Can't finish in a single sitting.
I'm telling them they will have to change the name to the Cortez Bacon Factory......
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Warning Danger!!! Cardiac Arrest in a Smoker :eek:

I followed this recipe with the same rub and glaze. (If you have a Scheels in your area they carry the rubs and glaze) Only thing I changed was I transferred them to my gas grill during the glaze process as not to get smoked out on our patio. Amazingly good and bad for you at the same time. Had the neighbors over and we all polished them off.

Meat Church Pork Belly Burnt Ends.

About 5 lbs of sliced pork belly from Costco
View attachment 104345

Cubed about 1.5" and seasoned with Meat Church's The Gospel - let sit for about 15 minutes in the rub. I did let the cubes get close to room temp before putting on the grill.
View attachment 104346

Put the meat fat side up and spaced apart. I placed them on the top rack to help avoid hot spots. If you don't have a top rack, I would recommend placing the pieces on their own separate rack or screen so you can rotate them and transfer them all at once. I just pulled the rack out halfway through the cook and spun it around. Smoke at 275º.
View attachment 104347

Takes about 2 to 2.5 hours. After the 1st hour I checked them and then spritzed with apple juice. Repeat about every 30 minutes until done. Mine took about 2 hours. When I put the instant thermometer in, it was the constancy of warm butter. Internal temp was 200. (This pic below isn't the pic before I pulled them - it was taken sometime during the cook. So don't use this color as a reference. I think it was just after I rotated it because you can see some are more done than others)
View attachment 104348

After they were ready, I transferred them to a disposable pan and added the glaze and honey. I do like the Apple Cherry Habanero Texas Rib Candy Jelly, good stuff. I turned on the Webber gas grill and got it to around 250 and placed them in there so I could shut down the smoker. The neighbors were coming over and I was already into a 6 pack and didn't want to deal with much more than the task at hand, which now was drinking more beer and yucking it up. Here's the end result tho...
View attachment 104349

It doesn't seem like a lot in the picture, but there was plenty for 3 couples and 4 teenage kids to snack on. The ladies didn't dig into it as much as the gents.

Here's the video from Meat Church if interested. Enjoy....

Do you ship to Baltimore?
 

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