Just got a new Traeger BBQ, any good recipes

[JCasper]

Hi There,



I just got a new Traeger BBQ a while back. I am having some people over on Sunday and I am trying to come up with a good recipe for something. I am not very particular as to what it is, just something fairly easy. I thought about a brisket, any Suggestions?



Joe

 

[Jumbo Jet]

Brisket - liberally coat with Lawry's seasoned salt and a good pungent black pepper.



I smoke my briskets for 12-14 hours. Start with fat side up and after 6-7 hours flip over.



Keep temperature 190F-210F.

 

[TORQUE THIS]

When I make ribs for the BBQ, I make tater salad, here's the reason...

After you boil the taters, leave the water in the pot, add 2 cans of beer and a little hot sauce. Lightly hard boil the ribs. Take them out and let them cool off a bit. Then add them to a large container, I use a 2 gal zip lock bag, and use the BBQ sauce of your choice, I make my own but have used ones from the store. Let them sit for at least 24 hrs in the sauce (in the fridge). When ready to cook, throw them on the BBQ and darken them up and ENJOY!!! They are a big hit when I make them...

BTW, they fall right off the bone, so be careful removing them from the grill...

 

[Casey Ray]

When I make ribs for the BBQ, I make tater salad, here's the reason...



After you boil the taters, leave the water in the pot, add 2 cans of beer and a little hot sauce. Lightly hard boil the ribs. Take them out and let them cool off a bit. Then add them to a large container, I use a 2 gal zip lock bag, and use the BBQ sauce of your choice, I make my own but have used ones from the store. Let them sit for at least 24 hrs in the sauce (in the fridge). When ready to cook, throw them on the BBQ and darken them up and ENJOY!!! They are a big hit when I make them...



BTW, they fall right off the bone, so be careful removing them from the grill...

Could you elaborate on "Lightly hard boil the ribs. " What does this mean? I want to try this, but don't want to hard boil the ribs too much, lol. Could you translate into minutes? e. g. , boil for say 20 minutes

Thanks, gonna try this once I get your answer.



Casey

 

[TORQUE THIS]

Put them in the water as soon as you take out the potatoes. Turn the burner back on to boil the water. They will start to turn white almost instantly. Depending on the thickness, it will vary on time. A rack of ribs cut up, I will wait for a full rolling boil, turn them off, wait a minute or so and them place them on a paper towel lined cookie sheet till you can handle them. Then place them in the bag with the sauce.

 

[Casey Ray]

Torque This,



Thanks, I'm going to make some up for this weekend.



Casey

 

[JCasper]

Thanks for the replies.



I was over at Costco tonight and saw they have a big selection of pork tenderloins, does anyone have any experience with smoking something like this.



Thanks, Joe

 

[Carlsummers]

No offense meant to our esteemed posters, but 2 points...

1: Never, ever, ever boil ribs. If you don't have 4 - 5 hrs to slow cook them then fry chicken in stead.

2: Never fix brisket. Tri-tip tastes better, is less expensive, and is just a better piece of meat. Brisket should only be corned and served with cabbage. :-laf



Now, having said that, I cook on a 120 gal propane tank that a local company makes into smokers. I don't cook ribs that often. I prefer to buy a good looking, fresh Boston Butt and have it cut into "2 knuckle" slabs (that's about 2 - 2 1/2 inches thick). Heat should come from a mixture of charcoal (natural) and Pecan or Oak. Cook at 210 - 220 deg for approx 4 - 5 hrs. If you sauce yours, do not sauce until the last 30 - 45 min of cooking. I prefer to pre-season the butt with Cavender's Greek Seasoning (wonderful stuff). For sides: a few ears of corn, roasted in the husk with plenty of butter, and maybe your favorite cole slaw. Guess I'll have to cook this weekend.....

 

[Carlsummers]

Thanks for the replies.



I was over at Costco tonight and saw they have a big selection of pork tenderloins, does anyone have any experience with smoking something like this.



Thanks, Joe

I do tenderloins just like I do butts and ribs. Season to your liking and low and slow (210 - 220 deg, until done).

 

[Jumbo Jet]

No offense taken, but I do 400 lbs. of brisket at a time and never had any complaints.



As for the pork loin. Takes less time and can dry out easy. Again, this may be a no-no with some people, but after a few hours of smoking the pork loin, I place in a pan covered with foil after adding a couple ounces of a 50-50 mixture of Worchestershire Sauce and H2O and put back in the smoker for another few hours. Don't slice the pork until you are ready to serve it!



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[JCasper]

Jumbo Jet:



When you are talking 12-14 hours is that for a full brisket. I am looking at getting something in the 6-8 lb range. I think they consider that a trimmed brisket.



Carlsummers:



If I decided to do a tri-tip, how big of one would I try to get and about how long should it take to smoke it.





Thanks, Joe

 

[Jumbo Jet]

When you are talking 12-14 hours is that for a full brisket. I am looking at getting something in the 6-8 lb range. I think they consider that a trimmed brisket.

You would have to watch it close. Trimmed, smaller briskets will finish sooner. It will still take 10 hours at 190-210 to get the brisket tender. The fat around a brisket does two things while smoking - flavors the brisket and tenderizes. Large untrimmed briskets typically have more fat than I like, so I trim them down to no more than 1/4" fat. Occasionally, I will used the trimmed fat on a real lean piece of meat. The key to smoking is keeping the temperature low and steady and never put the meat over direct heat.



For lean pork tenderloin, coating occasionally with bacon grease adds moisture and flavor.

 

[Carlsummers]

Joe, I say about 9 - 10 hrs @ 210 deg... BUT you will have to baste often, because the tri-tip does not have the fat like the bisket. Baste about ever 30 min. Should be real tender.

 

[Carlsummers]

No offense taken, but I do 400 lbs. of brisket at a time and never had any complaints.



As for the pork loin. Takes less time and can dry out easy. Again, this may be a no-no with some people, but after a few hours of smoking the pork loin, I place in a pan covered with foil after adding a couple ounces of a 50-50 mixture of Worchestershire Sauce and H2O and put back in the smoker for another few hours. Don't slice the pork until you are ready to serve it!



QUOTE]



400 lbs is impressive. I would love to cook on that scale... .



Your way with the loin sounds pretty good. My favorite meat to smoke/grill/bbq is by far the boston butt. Forks and other sharp objects to be outlawed around cooking meat.....

 

[JCasper]

Well I never did get a chance to do the brisket. My mother in law got stepped on by a horse so we had to go out of town and help take care of some things. Hopefully I will get a chance here sometime soon. It has been kind of a hectic summer. Thank you for all your responses.



Joe