BBQ food prOn battle
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PhoS
[ˈfäs]
Shit... there goes 60 bucks :laughing
Tharkûn
Freeway Moderator
http://www.amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html
I'm not familiar with the Traeger but I'd trust the one you bought
I'm not familiar with the Traeger but I'd trust the one you bought
Tharkûn
Freeway Moderator
http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html
Kind of late but a good read anyway, consider wrapping to get past the stall and prevent over smoking. I've had good results with 195 but he recommends 203, I've yet to try that
Kind of late but a good read anyway, consider wrapping to get past the stall and prevent over smoking. I've had good results with 195 but he recommends 203, I've yet to try that
Kornholio
:wave
I'm assuming that the sweating of the meat is going to cool it back down sooner or later (around 150 degrees...I'm at 124 right now). But yeah I'm going for 203 in the end. The instructions we're using are here...
http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html
They suggest not wrapping it unless you absolutely have to.
http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html
They suggest not wrapping it unless you absolutely have to.
Kornholio
:wave
I'll crank it up to 285 if I have to. That's the next temperature position on the dial. From what I've read from other Traeger users, I'm really not too concerned with it at this point. I'm already expecting 8-10 hours anyway.
PhoS
[ˈfäs]
Kornholio
:wave
It was cheaper to buy it though Traeger and the only difference is that they slapped their logo on it. :laughing
Alas, we couldn't wait and needed it last night so we had to buy it through BBQ's Galore.
Dr. Evil
Mother of God.
I have found that, especially for beef, rubs and sauces are completely unnecessary if you cook the meat properly. I've lately been using the technique you posted up earlier of heating up a steak over low then finishing it really high, as opposed to the reverse, and it's been giving some really killer results. Basting with butter is nice, too, though you run the risk of fires, which give you nasty flavors. With or without butter, though, the technique helps you get a really nice crust, which is probably the most wonderful thing you can do to a steak.
radvas
Well-known member
For grilling, I totally agree. I use the electric smoker for mainly for barbecue (ie smoked pulled pork) and other smoked meats. Which brings up a whole different conversation... some folks give you the stink eye and "that's not barbecue" when you use the word to describe grilled meats (or even anything other than smoked pulled pork). :laughing
I like the electric because it holds the temp spot on all the time. I can spend less time having a beer and tending the fire, and more time just having a beer.
Nitewaif
Nocturnal Street Urchin
Barbecue is a noun, not a verb, and it mostly applies to pork. :x <--southern girl here. It surprised me when I moved from Memphis to Kansas City and they called smoked ham BBQ. Then I moved to Texas and they called throwing a pot roast on the grill BBQ.
I do love me some bbq'd bologna, though.
:laughing
I do love me some bbq'd bologna, though.
:laughing
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Kornholio
:wave
So does our Traeger...albeit it's more expensive I'm sure. :laughing
radvas
Well-known member
Yeah... just a little. :laughing I think mine was $150 or so.
I hear you. No kidding, I've heard conversations like:
What you got there?
Barbecue.
Barbecue what?
What you mean barbecue what? It's just barbecue.
No, I mean what kind of meat.
Barbecue you dumb ass. I already told you.
:laughing
