oneshot Posted November 20, 2008 Report Share Posted November 20, 2008 Thanks for the welcome Snipe. I've been banned from 2 other forums but should be ok here where the people are real. I believe they call us hunters. Quote Link to comment Share on other sites More sharing options...
kidd Posted November 21, 2008 Report Share Posted November 21, 2008 i love my treager...hey one have you ever used the Big Green Egg? Quote Link to comment Share on other sites More sharing options...
oneshot Posted November 24, 2008 Report Share Posted November 24, 2008 i love my treager...hey one have you ever used the Big Green Egg? No I haven't. What is the Big Green Egg? Quote Link to comment Share on other sites More sharing options...
kidd Posted November 24, 2008 Report Share Posted November 24, 2008 take a look at their website www.biggreenegg.com it is like cooking in a kiln Quote Link to comment Share on other sites More sharing options...
oneshot Posted November 24, 2008 Report Share Posted November 24, 2008 take a look at their website www.biggreenegg.com it is like cooking in a kiln They seem to cook somewhat like a Traeger with indirect heat. Ya really get some juicy meats cooking this way. Now I'm hungry again!!! Quote Link to comment Share on other sites More sharing options...
kidd Posted November 25, 2008 Report Share Posted November 25, 2008 the best thing about the egg is that it gets 750-850 degrees it is perfect for sering (sp) this temp. cannot be reached with the treager:) Quote Link to comment Share on other sites More sharing options...
oneshot Posted November 27, 2008 Report Share Posted November 27, 2008 (edited) the best thing about the egg is that it gets 750-850 degrees it is perfect for sering (sp) this temp. cannot be reached with the treager:) Hi kidd, you are right, the Traeger grill gets 450 degrees or a little better but you only need for the meat temp. to be at 300 degrees or better to sear and the outside of the meat must be dry or it will not sear it will steam. I don't remember anything I've cooked that needed heat over 450 degrees. Contrary to popular belief, when you sear meats you don't seal in juices, you actually lose more juices. But that Egg looks like a fun way to cook too. By the way, thanks for responding, I was starting to think noone could see my posts. LOL Edited November 27, 2008 by oneshot Quote Link to comment Share on other sites More sharing options...
kidd Posted November 28, 2008 Report Share Posted November 28, 2008 i will sear steak for a pepper steak:) I am interested in what you say:) Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted November 29, 2008 Author Report Share Posted November 29, 2008 Thanks for all the pics and info so far guys...Im loving it!!! Quote Link to comment Share on other sites More sharing options...
oneshot Posted December 2, 2008 Report Share Posted December 2, 2008 Thanks for all the pics and info so far guys...Im loving it!!! Here's a prime rib from start to finish that I cooked in my Traeger smoker. The taste was out of this world! MMMMMMMMM, this thread keeps makin me hungry! Quote Link to comment Share on other sites More sharing options...
oneshot Posted December 2, 2008 Report Share Posted December 2, 2008 (edited) Not a smoker but deserves an honorable mention in cooking great food. Ya just can't forget this one. The set it and forget it Showtime Rotisserie as seen on TV. I've cooked about everything in this over the years and it's fantastic. Worth every penny and then some. Pictured is a rib roast. Everything comes out so moist and juicy. And it is true, just set it and forget it! No house should be without this little gem. Edited December 2, 2008 by oneshot Quote Link to comment Share on other sites More sharing options...
ksbowhntr77 Posted December 4, 2008 Report Share Posted December 4, 2008 Here's a pic of one of our Thanksgiving Day Evening Turkey's....... 13 pound bird, put it on at 7:00 in the morning at 225, used apple wood..... took it out at 2:30 and put it in the oven at 325 for an hour or so with foil covering it with some water in the bottom of the pan. It was goooooood for my first one...... it didn't make it past the second day of leftovers.....lol Enjoy..... KS Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted December 4, 2008 Report Share Posted December 4, 2008 Here's a pic of one of our Thanksgiving Day Evening Turkey's....... 13 pound bird, put it on at 7:00 in the morning at 225, used apple wood..... took it out at 2:30 and put it in the oven at 325 for an hour or so with foil covering it with some water in the bottom of the pan. It was goooooood for my first one...... it didn't make it past the second day of leftovers.....lol Enjoy..... KS Usually cook my birds the day before we intend to eat them and heat them up just to serving temp in the oven just how you finished off your bird. Wrapping in foil immediately after they come off the smoker traps in the moisture and flavor. Bird I did for Thanksgiving was not quite that big, but it sure did not last long. Think I am going to do a couple 8-10 lb birds for Christmas. Quote Link to comment Share on other sites More sharing options...
ksbowhntr77 Posted December 4, 2008 Report Share Posted December 4, 2008 I was wondering if when we cook our deer summer sausage later on this month if it would be worth trying to smoke it???? Will the smoke penetrate the casings..... does it give it any better flavor..... and what type of wood would you guys use...... Quote Link to comment Share on other sites More sharing options...
Snipe Posted December 4, 2008 Report Share Posted December 4, 2008 I was wondering if when we cook our deer summer sausage later on this month if it would be worth trying to smoke it???? Will the smoke penetrate the casings..... does it give it any better flavor..... and what type of wood would you guys use...... Make sure you use Fibrous casings, also if you use your own ingredients be sure you add cure to the meat.. Rest in the frig over night and place in smoker around 100-110* for a hour No smoke for a hour..This will dry your casings.. Then add wood, smoke for a few hours then raise the smoker temp to 140* smoke for a hour and raise to 160*.. smoke till internal temp of the sausage is 152* minimum.. Once that temp has been achieved, pull and dunk in ice water to get the internal temp down to 100-110*... This will keep the casings from wrinkling up.. Let hang dry for 3-4 hours to bloom. Once everything above has been done vacuum seal them and freeze.. If you are going to use a store bought premix.. do not add cure.. they have it in the pack.. Follow the directions.. Good luck hope you take some pics.. Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted December 5, 2008 Author Report Share Posted December 5, 2008 OMG! That prime rib looks fantastic.....the bird doesnt look too bad either....wow Quote Link to comment Share on other sites More sharing options...
oneshot Posted December 5, 2008 Report Share Posted December 5, 2008 OMG! That prime rib looks fantastic.....the bird doesnt look too bad either....wow Thanks crazy, it tasted even better than it looked.:) Quote Link to comment Share on other sites More sharing options...
kidd Posted December 6, 2008 Report Share Posted December 6, 2008 nice job oneshot what was your temp on the prime rib?? thinking about doing one for christmas Quote Link to comment Share on other sites More sharing options...
oneshot Posted December 7, 2008 Report Share Posted December 7, 2008 nice job oneshot what was your temp on the prime rib?? thinking about doing one for christmas Are you using a Traeger smoker/grill? Internal temperature was 135 degrees when I removed it from the smoker. Then let the meat rest for 15 minutes before cutting. Good luck and have a Merry Christmas. Quote Link to comment Share on other sites More sharing options...
kidd Posted December 8, 2008 Report Share Posted December 8, 2008 yes i am going to use a traeger what temp. did you use and how long?? Quote Link to comment Share on other sites More sharing options...
oneshot Posted December 10, 2008 Report Share Posted December 10, 2008 yes i am going to use a traeger what temp. did you use and how long?? Sorry I didn't respond sooner kidd. I used hickory pellets and smoked it for 2 hours, then turned it up to 375 degrees til the internal temp. of the meat reached 135 degrees. (I use an electronic thermometer) Take it out and let it rest for 10 or 15 minutes then chow down. Here's a great trick for you to use. In cold weather I throw a moving pad over the smoker to help contain the heat better. Or you could use a doubled up blanket. Just drape it over the cooking part of the Traeger. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.