I’ve used them many times.
Posts made by unclebill
Pork Baby Back Ribs
I had guests this weekend and we decided to smoke some ribs on the Treager. They were a huge hit thanks to Excalibur’s seasonings, Signature Pork Rub and Smoke House Chicken! They where just amazingly delicious.
I first generously dusted them with the rub mixture ratio of 1-tablespoon Signature Pork Rub with 1-teaspoon of Smoke House Chicken. Then let them set at room temperature for 1-hour before putting them on the Treager to smoke for 1-hour. After smoking for an hour I wrapped them in tin foil with apple juice and water solution (approximately 2-tablespoons) and increased the cooking temperature to 300°F for two hours. They where very juicy, tender (bones pulled out of meat cleanly) and oh so delicious.
I got some photos early but they where consumed so fast I didn’t get a photo.
RE: This is interesting...
Hey fellas, I have a Traeger wood pellet grill, and make snack sticks and jerky beautifully. I’ve used all kinds of meat blocks and mixed versions. The only complaint is on it’s lowest setting it gets to hot I keep an air fan blowing on it and crack the lid to adjust.
Most times when I first started out with a premix kit it said to cook at 180°/200° For two hours. I have changed this to the lowest setting for 1-hour then increase 10° each hour until I reach an internal temp of 165°
I hope this helps.
First chicken brats grilled (what not to do)
Okay everyone I learned a valuable lesson over again!
When you are grilling don’t let yourself get distracted!
Really, how simple is this? I guess not too simple this is the second time I let myself get distracted! The second time!
Needlessly to say I killed the brats not in a good way either. I was doing really good up to the moment of distraction. I started the Treager with alder pellets set temp to 350°F and waited for 30 minutes for the first turn. So far so good. I opened the Treager took a peek and a photo and rolled the brats for their final cook to temp. (See photo)
That’s when I got distracted and over cooked the brats! They split wide open exposing I hadn’t pricked them before placing them on the grill, and turned the casing into what can only be described as vinyl that one would use to upholster a fine piece of furniture.
However, the inside of the brats were very tasty and delicious given the fact they survived the near pending inferno. Believe me somehow they were still a little juicy and I managed to eat two before my jaws gave out chewing the vinyl casing.
Yes, I’m embarrassed but I may have finally learned once again to grill is to be attentive to the art if you expect a great outcome. So everyone, I post this in trust that I’m not the only one that has done this, but pray you all don’t follow or repeat my misfortune.
RE: Packaging fresh sausage.
I would what our custom butcher does with our Vinson, he places the bulk grind in a thin plastic bag the wraps it in butcher paper.
If you partial freeze your links then vacuum pack that always works here, we will pierce the package when we thaw them. This will help with the slight flattening when completely thawed.
Hope this helps.