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[Francis Ramey]

People new to Traeger often think that it can do everything (smoke, bake, grill), but in reality, it only does the first two well. Even will GrillGrates, it does not get hot enough to sear.

I still have my 1st pellet grill, A Pitboss.
What i like about that, you can control the flame manually with the dampener. I can get that char flavor that way.
So I'll continue to use that to do steaks and burgers.

 

[BobbyQ]

Pork belly. Pre cooked from Trader Joe. Sliced and spiced with Honey Hog. Browned in a skillet and drenched in hoisin and teriyaki sauce. I didn't fire up the Ironwood. Hopes this counts.

 

[Slimpicker]

Traeger does s great job for those who doesn't to taste grill marks or charing.
I still prefer steaks done on a charcoal grill. My family doesn't mind a little charing or grill marks .

I do ribeyes on Traeger all the time, perfect steaks.
And I always SEAR at the end with my propane torch... the taste and temp is perfect... (for me)

 

[RayClem]

I do ribeyes on Traeger all the time, perfect steaks.
And I always SEAR at the end with my propane torch... the taste and temp is perfect... (for me)

Yep! The Traeger just does not get hot enough to sear. There are many methods for searing, the Traeger is just not one of them.

You use a propane torch/flame thrower. It gets plenty hot.

I like to sear steaks in a carbon steel (or cast iron) pan, either on the kitchen stove or outside on my gas griddle. I like using butter with some rosemary to baste the steaks. I could sear them directly on the griddle, but that makes basting more difficult.

If you like grate marks, a gas grill works well.

 

[Hogan]

Just ordered two racks of Prime grade Beef Back Ribs (aka Dinosaur Bones). Looking for any suggestions/experiences you might have before I smoke `em next week.

 

[RustyJake]

Just ordered two racks of Prime grade Beef Back Ribs (aka Dinosaur Bones). Looking for any suggestions/experiences you might have before I smoke `em next week.

I have cooked the ones I have done like a brisket. Following the same sort of time-line. But I find wrapping these in foil work a bit better for getting a more tender bite in the end. I tend to wrap around the 170° mark, but thats just because i am looking for a darker bark. I don't cook them below 225° at all. Depending on how much smoke flavor you want, you may want to go as high as 250°. Once wrapped, you can bump the temp up or finish them in the oven. For me the finished temp is more whenever 'probe tender' is achieved. It can be anywhere around 190°+
I don't remove the membrane on these ribs, but I do make knife score lines through it. For me, the membrane can hold the rib meat to the bone a bit better. But you also have to deal with it when eating, so personal preference there for sure.
I have a boneless short rib roast I am cutting up to do birria tacos this weekend. But won't be smoking it

 

[Slimpicker]

I have cooked the ones I have done like a brisket. Following the same sort of time-line. But I find wrapping these in foil work a bit better for getting a more tender bite in the end. I tend to wrap around the 170° mark, but thats just because i am looking for a darker bark. I don't cook them below 225° at all. Depending on how much smoke flavor you want, you may want to go as high as 250°. Once wrapped, you can bump the temp up or finish them in the oven. For me the finished temp is more whenever 'probe tender' is achieved. It can be anywhere around 190°+
I don't remove the membrane on these ribs, but I do make knife score lines through it. For me, the membrane can hold the rib meat to the bone a bit better. But you also have to deal with it when eating, so personal preference there for sure.
I have a boneless short rib roast I am cutting up to do birria tacos this weekend. But won't be smoking it

So how LONG(ish) do they usually take... certainly not Brisket length right?

 

[RustyJake]

So how LONG(ish) do they usually take... certainly not Brisket length right?

Thank goodness for the FireBoard session logs being saved. Just over 5 hours for most of the ones I did. There was one that went to 7 hours. I had another at just over 2 hours, but that one was precooked in the SousVide and chilled overnight. So it was just a reheat

 

[RustyJake]

Upcoming projects

PS Seasoning: Sauces & Rubs for Home Cooks, Sausage & Jerky Making

Our Seasoning Rubs and BBQ Sauces make home cooking easy. Shop award winning flavor profiles, browse recipes, and learn how to make sausage like a pro.

www.psseasoning.com

Each bag will do 25 lbs. Comes with the cure required for each as well.
I will break them down into 5lb batches, which is easier for me to deal with. Plus it spreads it out a bit

 

[RustyJake]

https://share.fireboard.io/50358D

Did up some chicken wings. Used the 0-400 cooking method.
These had very crispy skins, and an actual noticeable smoke flavor

 

[Timmy]

Upcoming projects
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PS Seasoning: Sauces & Rubs for Home Cooks, Sausage & Jerky Making

Our Seasoning Rubs and BBQ Sauces make home cooking easy. Shop award winning flavor profiles, browse recipes, and learn how to make sausage like a pro.

www.psseasoning.com

Each bag will do 25 lbs. Comes with the cure required for each as well.
I will break them down into 5lb batches, which is easier for me to deal with. Plus it spreads it out a bit

Is there season pretty good, have you used them before?

 

[RustyJake]

Is there season pretty good, have you used them before?

I haven't tried them before. I have always mixed my own spices for sausages. But I am hooked on birria tacos and them saw a YouTube video with birria snack sticks and had to have them. PS Seasoning gets great reviews, so seeing I had to pay the freight to Canada,.I figured I would bulk up my order with some of the other stuff I like to make. I can either make them in my press inside or put them in casings.
I will post when I make them and give my opinion of them

 

[Slimpicker]

Simple smoked pork steaks, simple beans, fresh garden lettuce from neighbor

 

[RustyJake]

My new addiction, or obsession
Birria tacos

And some Mexican rice

 

[RustyJake]

And for the leftovers
Burritos