dshawfan Posted December 23, 2017 Share Posted December 23, 2017 Had a Traeger for about 6 months now, have done ribs, steaks, fish and turkey on it so far; finally going to try Prime Rib for Xmas Eve. Any words of wisdom? Link to comment Share on other sites More sharing options...
SpartanGrad Posted December 23, 2017 Share Posted December 23, 2017 On my Traeger, I don't move the temp from 225. Takes longer, but cooks and tastes better. Have fun! Link to comment Share on other sites More sharing options...
NorCalCoug Posted December 23, 2017 Share Posted December 23, 2017 4 hours ago, dshawfan said: Had a Traeger for about 6 months now, have done ribs, steaks, fish and turkey on it so far; finally going to try Prime Rib for Xmas Eve. Any words of wisdom? Sous Vide is the only way to cook proteins and get it spot on perfect every time. You can cook the meat sous vide and finish it in the smoker for an hour or so. Link to comment Share on other sites More sharing options...
Jack Bauer Posted December 23, 2017 Share Posted December 23, 2017 Just now, NorCalCoug said: Sous Vide is the only way to cook proteins and get it spot on perfect every time. You can cook the meat sous vide and finish it in the smoker for an hour or so. Or reverse sear. We have been doing a lot of tri tip on the Traeger wiht reverse sear. I love using the Traeger. I need to try Sous Vide. Link to comment Share on other sites More sharing options...
NorCalCoug Posted December 23, 2017 Share Posted December 23, 2017 Just now, Jack Bauer said: Or reverse sear. We have been doing a lot of tri tip on the Traeger wiht reverse sear. I love using the Traeger. I need to try Sous Vide. I've used a couple of sous vide circulators... if you do choose to buy one the Joule is by far the best choice. Smaller, more compact, and heats the water 3x's faster. It's about a $50 premium but worth it. Link to comment Share on other sites More sharing options...
NorCalCoug Posted December 23, 2017 Share Posted December 23, 2017 4 minutes ago, Jack Bauer said: Or reverse sear. We have been doing a lot of tri tip on the Traeger wiht reverse sear. I love using the Traeger. I need to try Sous Vide. I haven't gotten a smoker yet (had one years back though) - have had my eye on a Masterbuilt for some time but I haven't pulled the trigger. Smoker and Sous Vide seems like a match in heaven... Link to comment Share on other sites More sharing options...
retrofade Posted December 23, 2017 Share Posted December 23, 2017 27 minutes ago, Jack Bauer said: Or reverse sear. We have been doing a lot of tri tip on the Traeger wiht reverse sear. I love using the Traeger. I need to try Sous Vide. That's how I always cook my tri-tip, when I can get one out here. My dad does it on his Traeger and it comes out absolutely amazing. Link to comment Share on other sites More sharing options...
BestintheWest Posted December 23, 2017 Share Posted December 23, 2017 My dads been using his Traeger for everything. Did some smoked chicken wings that came out amazing. He's actually doing some more tonight for our little get together. Anyone try the no flip burgers on it? Looks legit. I need to get one soon for my own place. All is well, For Rice is gone. Link to comment Share on other sites More sharing options...
retrofade Posted December 23, 2017 Share Posted December 23, 2017 6 minutes ago, BestintheWest said: My dads been using his Traeger for everything. Did some smoked chicken wings that came out amazing. He's actually doing some more tonight for our little get together. Anyone try the no flip burgers on it? Looks legit. I need to get one soon for my own place. Hell, my dad gets Papa Murphy's take and bake pizza and cooks it on the Traegar with a pizza stone. Link to comment Share on other sites More sharing options...
dshawfan Posted December 23, 2017 Author Share Posted December 23, 2017 Do a roasted butternut squash soup in the winter month; I live in the desert, it's a short winter. Anyway, last time I did it, I put the cut up squash on the traeger for about 20 mins of smoke before roasting. Really was surprised at the smoky flavor the squash picked up that quickly. Link to comment Share on other sites More sharing options...
toonkee Posted December 23, 2017 Share Posted December 23, 2017 I microwave my steaks. Am I missing out? Link to comment Share on other sites More sharing options...
NVGiant Posted December 24, 2017 Share Posted December 24, 2017 6 hours ago, BestintheWest said: My dads been using his Traeger for everything. Did some smoked chicken wings that came out amazing. He's actually doing some more tonight for our little get together. Anyone try the no flip burgers on it? Looks legit. I need to get one soon for my own place. Got one over the summer. It’s incredible. The no fuss whole chicken is fantastic. Ribs, steaks, pretty much everything comes out perfect Link to comment Share on other sites More sharing options...
NorCalCoug Posted December 24, 2017 Share Posted December 24, 2017 6 hours ago, toonkee said: I microwave my steaks. Am I missing out? Link to comment Share on other sites More sharing options...
SDSUfan Posted December 24, 2017 Share Posted December 24, 2017 7 hours ago, toonkee said: I microwave my steaks. Am I missing out? No. They're supposed to be gray. “Science is the belief in the ignorance of experts.” -Richard Feynman "When buying and selling are controlled by legislation, the first things to be bought and sold are legislators." -P.J. O’Rourke Link to comment Share on other sites More sharing options...
toonkee Posted December 24, 2017 Share Posted December 24, 2017 1 minute ago, SDSUfan said: No. They're supposed to be gray. That's what I thought but I put so much ketchup on them so the color isn't something I even notice. Link to comment Share on other sites More sharing options...
NWRebel Posted December 24, 2017 Share Posted December 24, 2017 7 hours ago, toonkee said: I microwave my steaks. Am I missing out? If it tastes good eat it. Don't listen to these idiots. Sous Vide is like putting your meat into a colostomy bag. That is just wrong. Link to comment Share on other sites More sharing options...
dshawfan Posted December 24, 2017 Author Share Posted December 24, 2017 On 12/23/2017 at 10:42 AM, Jack Bauer said: Or reverse sear. We have been doing a lot of tri tip on the Traeger wiht reverse sear. I love using the Traeger. I need to try Sous Vide. Jack, if I'm shooting for 135 on the roast, any guess as to what temp I should begin reverse sear at? Link to comment Share on other sites More sharing options...
modestobulldog Posted December 24, 2017 Share Posted December 24, 2017 Quick question on Traeger's, once you buy one, do you cook everything on it? Or do you keep a charcoal grill, say for steaks? I always do charcoal, but I have thought about a Traeger for a while. Link to comment Share on other sites More sharing options...
dshawfan Posted December 24, 2017 Author Share Posted December 24, 2017 11 minutes ago, modestobulldog said: Quick question on Traeger's, once you buy one, do you cook everything on it? Or do you keep a charcoal grill, say for steaks? I always do charcoal, but I have thought about a Traeger for a while. I have both. Love the Traeger, but I prefer my Tri-tip done over mesquite coals Link to comment Share on other sites More sharing options...
NorCalCoug Posted December 24, 2017 Share Posted December 24, 2017 14 hours ago, NWRebel said: If it tastes good eat it. Don't listen to these idiots. Sous Vide is like putting your meat into a colostomy bag. That is just wrong. I would welcome a head to head comparison with you anytime! Link to comment Share on other sites More sharing options...