Epic food porn

mbryson

.......a few dollars more
Premium Member
#82
So I over estimated how long it took to smoke. Started at 220 at 8:30 am about 1:00 I was at 110 so turn it down to 175 took it off at 130 rested for 20 minutes then put it in the oven at 500 for 10 minutes. I’ll report back on taste does every time I smoke something for hours I’m not that interested in eating by the time I’m done I don’t know why it’s weird. Seasoned it with rosemary, thyme, garlic and salt&pepper.

Glad to help. When should I show up?
 

ChestonScout

opinions are like Jeeps..
Location
Clinton, Ut
#88
Wife got a tri tip for dinner tonight. Unfortunately she had a mishap.

She bought a cheap thermometer. It was on there forever and she couldn’t figure out why it wasn’t coming up to temperature. She finally had me go check on it. Looked at her thermometer and it was set on Celsius. Doh!!!!

So first meal was jerky. Really good jerky. Haha. 785439A2-3B15-4A02-BC86-79CDC2B35A43.jpeg

She decided to throw a peach crisp on for dessert. It was absolutely amazing. So all was not lost

CEF4F801-E0E4-422B-8B07-B7FA9AF88DFD.jpeg

Will be a learning curve but I’m crazy excited for it
 

Greg

Wanderlusting
Admin
#89
I have a coworker that has one, I had to buy him a meat thermometer to help him learn how to cook by temperature! The learning curve isn't bad, IMO... I think almost every meal we've made on the Traeger has been amazing. First thing we did was ribeye steaks and they were honestly the best steaks I've ever had... absolute perfection!
 

Jesser04

Well-Known Member
Location
Kaysville Utah
#91
Wife got a tri tip for dinner tonight. Unfortunately she had a mishap.

She bought a cheap thermometer. It was on there forever and she couldn’t figure out why it wasn’t coming up to temperature. She finally had me go check on it. Looked at her thermometer and it was set on Celsius. Doh!
Typical white male blames his wife for all the mistakes. You should have never given her this much responsibility raising kids is one thing smoking the first piece of meat on a new traeger is a man’s job.
 

Tonkaman

Well-Known Member
Location
Taylorsville
#93
This unit came with 2 built in temp probes. Neither of which have a C option. Haha. Have to try them next time
I’ve noticed the built in probes aren’t completely reliable. I use them to keep a close eye on the meat without lifting the lid, but always finish off with a better thermometer.

A couple tips from me:
-Don’t peek at the food. Every time you lift the lid you set yourself back big time!
-Don’t try to make your food taste smoky, it will happen naturally.
-Always checkbin your meat after the first 20 minutes or so. My traeger has shut itself off a few times before. Major bummer when you find out 2 hours later...
-Buy some grill mats and toss the veggies in there!
-Don’t underestimate the need for meat to rest after cooking it. I bought a small hard sided Cooler made for a casserole dish. It’s perfect to place meat in and seal up to let it rest for 30 minutes before cutting. This alone will raise your skills to a new level.
 

frieed

Jeepless in Draper
Premium Member
Location
Draper, UT
#94
Wife got a tri tip for dinner tonight. Unfortunately she had a mishap.

She bought a cheap thermometer. It was on there forever and she couldn’t figure out why it wasn’t coming up to temperature. She finally had me go check on it. Looked at her thermometer and it was set on Celsius. Doh!!!!

So first meal was jerky. Really good jerky. Haha. View attachment 117147
I cook tri-tips a LOT on the Big Green Egg, marinated in Montreal seasoning with balsamic vinegar and olive oil, and they look just like that when I take them off. Inside, they are quite rare with lots of moo left. Once they are on the grill I never leave. The very second the meat starts to feel firm when I push on it with the tongs I pull it off and cover with foil for about 15 mins.
 

ChestonScout

opinions are like Jeeps..
Location
Clinton, Ut
#97
One thing I stopped doing is putting tinfoil on the drip tray. Traeger pushes this method and Yoder is very opposed to it they say it effects the air flow they recommend a drywall spackle blade and it works great just scrape it off after every smoke.
Good to know. I didn’t put tin foil down. Figured I’d see how bad it was to clean first



My plan is to just cook a lot and keep a journal of times, temps and cut size. I’d imagine before long I’ll have a pretty good baseline for my regular meals
 

ChestonScout

opinions are like Jeeps..
Location
Clinton, Ut
#98
Typical white male blames his wife for all the mistakes. You should have never given her this much responsibility raising kids is one thing smoking the first piece of meat on a new traeger is a man’s job.
I 100% agree with this and totally planned to do it.

But as luck would have it, her car battery bit the dust at the store right when it was time to start cooking. So I had to get the car home and fixed. Don’t worry, still doing man stuff. Hahaha
 

Jesser04

Well-Known Member
Location
Kaysville Utah
#99
some people clean it every time some never clean it. I think the grease from the previous smoke effects the taste of the meat I could be crazy but I don’t think I am. Put some bacon on there it’s the best bacon you’ll ever have smoke it for 30 minutes on smoke then turn it up. Got get the bacon from dons meats it’s super thick and worth it.
 
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