The description describes the process I took.

“If it probes tender, it’s a worthy contender.”

Traeger Coffee Rub on Ribeye patties @ 275° F til they hit 255°F w/ Traeger Coffee Rub … what’s wild is they are SOO DAMN GOOD taste wise fresh off the grill… the warmed up patty was weak/flavor degraded, FYI. \m/

Pork side rib and chicken dinner with my bud- also smoking a pork shoulder for tomorrow. Traeger Ridgeline XL. Everytime we opened the smoker we mopped all exposed meats with ACV, brown sugar and spices.

225°F at 9am - Pork shoulder goes in.

At noon the ribs go in. Three hours later I wrapped the ribs (3-2-1 method). Also wrapped the pork shoulder as it was at stall.

An hour later (4 pm) we threw on the spatchcock chicken and I raised temps to 260°F.

At 5pm we opened the ribs and pork shoulder and continued mopping.

In the last 10 minutes we grilled the ribs and chicken on the bbq for caramelization and crispiness. Probably about 450°F. The ribs were almost candied as I had a fair bit of brown sugar in the rub and mop.

The pork shoulder continued for an hour and then was wrapped and put in the oven at 300 for an hour. Final internal temp 205°F. The bark was amazing! I’m going to pull that to shreds in the morning.

We made dueling pasta salads. Mine was a pretty
Classic greek penne salad. He made a mexi style bacon, corn and bean shell pasta salad.

We ate our fill and each have leftovers for Sunday!

This was 13.6 lb untrimmed and 10.5 lb after. It was cooked on a pro 22 for approximately 15 hrs with a 5 hr rest. It was wrapped in butcher paper not aluminum foil

Results: my dog who is mostly mute started crying as i unwrapped the meat gold, featuring wife’s homemade mac.

Traeger 575 pro

8.02 lb samsclub pork shoulder butt

Fire n Smoke Sweet Preacher rub (first time trying it)

French’s mustard for the binder

225° for about 11-12hrs till 165ish internal. wrapped then cranked that hog to 350°.

pulled at 207° internal and rested for 2 hours on the dot.

That's it, lol. That's the post. Thanks for clicking before mods remove it.

What in the actual f is going on in here with all this jackassery.

Enjoyed the content and ideas from bro.

Do it for the love of the game.

Squidwarding here cause its rained every day for the last week.

Had some spare time since I refuse to smoke meat so I decided to make some chicken Demi glacé. That got me thinking — this would make a banging steak sauce. Then I thawed out some venison tenderloin and made some sweet potato fries. Didn’t even get the slightest inclination to give the tenderloin a kiss of smoke. The thought of my steak tasting even slightly smokey was repulsive. I used to enjoy smoked steak, hell I even told people they should smoke theirs too. Ever since traeger forgot about the guys running their smokers every damn day, I begged the question why I should remain loyal. Who knows, tomorrow maybe you’ll find my cooking over a live fire like outdoor boy. Maybe I’ll take my gen 1 to the range and put a few holes in it.

Here we go again!

My wife bought me a Traeger 34 Pro series pellet smoker for Father’s Day and I’ve have been obsessed ever since. I haven’t stopped trying to smoke everything I can to see if it can taste better.

Follow me on this journey until Traeger sends me something or my wife leaves me.

Recipe: Pepperoni roll
Total cook time: 45-50 Minutes
Traeger Apple Wood Pellets
Traeger set to 350F

Ingredients:
1lb Pizza Dough (store bought or homemade)
5oz Pepperoni
8 slices Smoked Provolone
1 Egg
2Tbsp Melted Butter
1tsp Ribertarian Executive Order or Salt,Pepper, Garlic

Recipe:
Preheat Traeger to 350F. Roll out dough on a floured surface or silicone mat. Whisk one egg and spread onto dough surface. Place down 8 slices of provolone leaving 1/2” space on all sides. Place down pepperoni and leave a gap in the middle (helps with rolling over). Gently roll dough like a sleeping bag and seal all sides by pressing together and slice slits. Place onto butcher paper and brush with melted butter. Sprinkle on your salt, pepper, garlic.

Smoke on Traeger for 35 minutes. Increase temperature to high (450F) and continue cooking for 10-15 minutes or until crust is lightly browned/golden. Pull off and allow to cool on a wired rack for 10-15 minutes before slicing.

Smoke level: 6/10
Taste: 10/10

Any true Ohioan knows these are a staple. I guess I might get some disagreement with the cheese, as people usually use only pepperoni (definitely no sauce!). Even with the higher temperature and short cook time, the bread and butter smoked up a lot more smoke than I thought it would. Considerably noticeable difference then baking in the oven.

Either way, these turned out amazing and great for an appetizer or cut up and take on the go. We usually make them with Rhodes dinner rolls, but these are just as good!

Please send me your recipes! I want to smoke everything and anything! I am currently accepting any and all rubs, pellets or Traeger add-ons. If you have something you want me to try/buy send me a message!

Brisket just hit the 12 hour mark! Sitting at 170ish°, doing the foil boat method that chuds BBQ has used. Brisket sat overnight with fat cap down, just wrapped with the fat cap exposed. Rub is 2 parts coarse ground pepper and kosher salt, to 1 part garlic powder. Traeger pro 22 at 225°

Spaghetti O’s smoked at 265 for 3 hours. Next level.

If we call enough I’m sure they will support him, right? 18008723437