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BBQ food prOn battle

lefty said:
I told you the Traeger has changed my life. I compete all the time, ever since you forced me to buy this thing. I have Catering gigs when I am not competing.
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Kornholio said:
I never forced you. :laughing
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carries an axe said:
so rapey
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:laughing I went through this whole thread and this made me laugh.

Lefty, those wolfturds are very simple to make.

Found great info in this BBQ thread. Can't wait to use said info. Just threw on the pork tenderloin on the Traeger. If you're lookin' - it aint cookin' ™

BBQ 3.jpg
 
Ribs have been on for 3.5 hours. No idea what I'm doing or how they'll taste, but holy best bike I've ever owned... They smell fantastic. :thumbup
 
}Dragon{ said:
How was it? Recipe? I'm not a big mutton fan- but I do cook a mean lamb.
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Bad lol
we ran out of time and had to eat
but Marv cooked one tonight that he said is good

,it's Lamb just in the same style. Hard to get mutton here
 
So many tasty meats. The pictures are making me hungry. We need to get the smoker fired up again soon.
 
carries an axe said:
Bad lol
we ran out of time and had to eat
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Speaking of that, I ran out of time on a brisket last night. It was tasty but not real tender. In some ways it's counterintuitive that cooking it longer would make it more tender, even though I know why it should. In general, is that the solution?
 
tzrider said:
Speaking of that, I ran out of time on a brisket last night. It was tasty but not real tender. In some ways it's counterintuitive that cooking it longer would make it more tender, even though I know why it should. In general, is that the solution?
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Yes. Low and slow.

Alpine-

That looks amazing. How did it come out?

Malibu Adam-

You have got some great skills. That looks fantastic.

I spent the entire weekend cooking. Here are the ribs I made for my Brother. I also did chicken and Ed-burgers.
 

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tzrider said:
Speaking of that, I ran out of time on a brisket last night. It was tasty but not real tender. In some ways it's counterintuitive that cooking it longer would make it more tender, even though I know why it should. In general, is that the solution?
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Breaking down the tissue at a low consistent temp with brisket gives you that tenderness.
 
tzrider said:
Speaking of that, I ran out of time on a brisket last night. It was tasty but not real tender. In some ways it's counterintuitive that cooking it longer would make it more tender, even though I know why it should. In general, is that the solution?
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In general yes. Brisket is somewhat tough cut of meat. Cook it low and slow. Get it up to the IT. After that push it just a tad farther and you'll get the most tender brisket you've laid your eyes upon.

TIFWIW since I've only read up on it and yet to tackle my 18lb brisket
 
Ribs were so so. Four hours and still a bit under cooked. It most likely stems from a burner or regulator problem; which I'll address later this week. I did a Tri-Tip on Monday. That was much better. :thumbup
 
DReg350 said:
Ribs were so so. Four hours and still a bit under cooked. It most likely stems from a burner or regulator problem; which I'll address later this week. I did a Tri-Tip on Monday. That was much better. :thumbup
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Try this next time: 3 hrs on the grill with wet smoking chips at 225F. Wrap ribs in foil for two hours. Replace the smoking chips with a fresh ones, unwrap the foil and cook for 1hr. Try to keep the temp at 225.
 
Soaking wood doesn't do anything benificial fyi
also more smoke doesn't do anything after hundred and fifty degrees internal temp or after wraped.
 
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}Dragon{ said:
Try this next time: 3 hrs on the grill with wet smoking chips at 225F. Wrap ribs in foil for two hours. Replace the smoking chips with a fresh ones, unwrap the foil and cook for 1hr. Try to keep the temp at 225.
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I'll try that. I'm not certain that my temp gauge is accurate, or that I don't have a burner/regulator issue. I'll sort that this week and give it another shot. Also should have cooked two racks instead of one. It was fun to try though. :)
 

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DReg350 said:
I'll try that. I'm not certain that my temp gauge is accurate, or that I don't have a burner/regulator issue. I'll sort that this week and give it another shot. Also should have cooked two racks instead of one. It was fun to try though. :)
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Look, you CAN cook awesome food on a propane grill. Temperature control is the important thing... you also tend to loose moisture with most grills.

Try one of these and don't rely on the thermometer on the grill- http://www.amazon.com/Maverick-Rang...2663802&sr=8-3&keywords=redicheck+thermometer

If you get one of those- you can also perfect reverse seared tri-tip on the propane. Look it up on youtube.
 
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