Marty
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redneck yachter
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Thought I would see what folks favorite recipe for a slow barbecue on my new traeger should be.
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Marty
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bighoof
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Thick Tail
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Been wanting to get one, which one did you get? So what do you think of it so far, what have done it?
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AuntyM
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Marty, KISS!
I don't have a Traeger, but we use our BBQ's rotisseree for slow cooking. Sometimes the easiest, simplest recipe is the BEST!
Go buy a large container of Schilling Lemon Pepper (at Safeway, of course!  ) and use that as a rub for a nice pork loin. I rub it on pretty thick and put it in the fridge for a few hours before cooking.
It will be extremely tender and mouth watering.
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GrimmReaper
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Take & Bake Pizzas on the Trager are to die for! 
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3RivrFishr
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Jonsin' for Steel
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Get yourself a copy of Paul Kirks' book "Championship Barbeque". It has enough info and recipes in it to keep anyone busy for a lifetime. I use 2 of the dry rubs in that book consistently for a lot of different things. They are proven contest winners--figure you cant go wrong with them for starters and then you can tweak them for your own tastes. It also has a bunch of good basting and dipping sauce recipes.
With the Traeger you'll enjoy the process more. Its a big chore with my charcoal/wood fired pit. Making sure the fire is always right takes a constant watch so I end up not queing as much as I would like.
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Real joy comes not from ease or riches or from the praise of men, but from doing something worthwile. -Wilfred T. Grenfell
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Marty
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got the lil tex elite with the 180 degree digital bundle. Just got it put together and seasoned. Should be fun trying it out... seems extremely straight forward to using it. Only problem so far was I kept blowing the gfi in the garage so I had to find different local. Also picked up a remote thermoter so I can read the meat temp from inside sitting in the recliner during the game 
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Marty
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AuntyM
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Quote:
Also picked up a remote thermoter so I can read the meat temp from inside sitting in the recliner during the game
Oh lordy... please don't anyone tell Caveman there is such a thing. It's bad enough that I spend an hour in the kitchen prepping for a BBQ'd dinner that he will later claim he fixed because he threw it all on the grill.
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Deficit neutral, the new "big lie"
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3RivrFishr
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I've got 2 remotes. I run one probe through a potato and set it in the pit to monitor the temp and the other one in whatever meat I'm cooking. I can set an alarm to go off whenever the temp monitor one gets out of whatever range I set it at. Makes it a little less troublesome.
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Real joy comes not from ease or riches or from the praise of men, but from doing something worthwile. -Wilfred T. Grenfell
Keep fishin and keep smilin -Tooter
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Marty
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I ordered a couple books from amazon but don't remember which ones. Hopefully I got the one you recommended.
why in a potato? is the pit your actual charcoal/wood box? Just wondering since mine is a digital temp control. My probes haven't arrived but they suppose to have alarms for temps.
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Marty
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3RivrFishr
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yeah, its an offset firebox style and its a cheapo brinkmann. It gets the the job done and I've had some great cooks with it but as I said, requires constant fiddling to maintain steady temps.
I put the probe through the tater to keep it stable and to keep it off the metal rack so I get ambient air temp instead of hot metal rack temp. The cheap brinkmann doesnt have a good thermometer. It just says cold, ideal and hot or something to that effect. I bought a replacement for it awhile back but I have to drill a 1" hole and nobody has shown up with a unibit to drill it for me.
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Real joy comes not from ease or riches or from the praise of men, but from doing something worthwile. -Wilfred T. Grenfell
Keep fishin and keep smilin -Tooter
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Pinch_of_Snuff
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You're going to love your new toy. I have mine running about 5 nights a week, enough that my uncle and I went in on a ton of pellets.
Pizzas are great on it - we do some homemade varieties, but if you're not into that they'll make frozen ones twice as good.
We've done anything from corn bread to jerky. I haven't fried bacon in at least a year, it's fantastic on the traeger. Any sort of buttered bread is great as a side.
Beer butt chicken, pork loins, ribs, fish...
If it came with the Traeger cookbook check that out, there are some good ideas in there. I rarely follow any of them to the letter b/c some of them just plain don't make sense, they weren't edited well, but you'll get the idea.
My favorite one so far is for Dr. Pepper ribs - tried them for both country and baby back - prefered them on baby back. Excellent, and the recipe for the homemade sauce is good by itself, but I like to add a little bit of spice.
You can damn near cook anything you want on there and it gives it great flavor. The only trouble I run into is when I want to cook something hot and fast - typically use old school grill or pan sear in this case.
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Marty
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Had the chance to run it a couple times now.
Easy to use but must remember to start early since it takes serious time to cook. Not hard just need the time budgeted properly.
My first cook was country spare ribs I did in a southwestern rub.. came out great.
Second try I did a rub with the original traeger and let ribs marinate for a day.......... MISTAKE #1 ... put 6 hours on the cooker smoking them with a finishing brown sugar glaze. Things of beauty to look at ... but the rub was HORRIBLE and salty. couldn't eat the food and one valuepak went into the trash. It was art work quality for looks, tasted like pure salt. ugh. Now I will be tasting the rub before it goes on everytime. (rub looked like brown sugar, but was nasty salt)
3rd attempt was with a pork country shoulder roast for pulled pork... budgeted 1 hr per lb.....mistake. Should have done 1.5-2 hrs per lb.
my 8 lb roast started at 11 am and served at 10 pm(cooked to 170) should have stayed in the cooker longer so it could be pulled pork instead of a roast(190?). Tossed leftovers into crock pot overnight to finish. Came out excellent flavor in the morning.
Rookie errors on my end ... barbecue is super nice and the remote temp guage sporadic at times but is super handy when working properly. Would buy again, just paying my dues
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Marty
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Pinch_of_Snuff
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Ran into the salt issue as well - used a poultry rub on a beer chicken, almost unbearable.
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bighoof
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Thick Tail
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What remote temp gauge did you get? I've had alot of them I really like this one, a lttle spendy and don't really need it to talk, but it WORKS. Talking Meat temp gauge
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Jeff
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Marty
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the maverick et-7 with two probes and remote off amazon.
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Marty
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3RivrFishr
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Yikes...65 bucks plus shipping but it can tell you in five languages what my 29 dollar ones can tell ya. Would be kind of cool to find out dinner is ready in Danish though...I guess.
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Real joy comes not from ease or riches or from the praise of men, but from doing something worthwile. -Wilfred T. Grenfell
Keep fishin and keep smilin -Tooter
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bighoof
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Thick Tail
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Had the maverick, still do, found that it had trouble getting the signal to the remote, and the probe was off by as much as 10 degrees. Plus I got the OS for free. 
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Jeff
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3RivrFishr
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Jonsin' for Steel
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10 degrees is alot when it comes to slow smoking. Marty, for peace of mind stick a trusted oven thermometer in your smoker for awhile so you can make sure the remote is working properly. You wont need to generate smoke while you do it because you dont want a good oven thermometer to get smoked.
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Real joy comes not from ease or riches or from the praise of men, but from doing something worthwile. -Wilfred T. Grenfell
Keep fishin and keep smilin -Tooter
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Marty
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Posts: 19459
Loc: Olympic Peninsula
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I have had issues with the signal, now it sits in the window and the transmitter is pointed towards the window. Seems to work properly after doing the adjustments.
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Marty
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