BBQ and smoking recipes.

Caper11 · Mar 23, 2019

Seeing all of the recent pics of briskets and such in another thread, I thought I try this and see if there is interest in a thread like this, im not sure if there is one already or not.

I have not done much in my Bradley or my Traeger, other than cold smoked ribs, and Jerky.

Ive done pizza, french fries, and a couple if turkeys but want to try more.

Anyone willing to share recipes and pics? I am.

LUCKY 7 · Mar 23, 2019

I'm wondering about pizza ovens for the barbeque. Anyone have any luck using them?

rmk600700 · Mar 23, 2019

LUCKY 7 said:
I'm wondering about pizza ovens for the barbeque. Anyone have any luck using them?

Pizza stone and pellet grill or lump charcoal!!

arff · Mar 23, 2019

Cooked on. Pampered Chef thing using Traeger

ducati · Mar 24, 2019

Traeger chicken wings

Brine wings for at least 24hr in kosher salt, garlic, pepper and thyme with 2 cans of beer (Bud prohibition works great) and water to top it up.

Traeger on to 350. Toss the wings in olive oil and put on the grill for 45 minutes. Wings will come out like they were fried on the skin, Smokey taste and juicy baked on the inside.

Season with whatever you want. A family favourite is salt and vinegar popcorn seasoning.

Have had many compliments on these that they are the best wings some folks have ever had. Did them for my daughters birthday party last year and they went fast!

ducati · Mar 24, 2019

Pork Belly Burnt Ends

Remove skin from pork belly. Cut into about 2” cubes. Toss in dry rub and olive oil and let sit for at least 6hrs and up to 24hrs.

Grill on to 225 and put the cubes directly on the grill for 2hrs.

Remove and put in a foil pan with brown sugar, honey and butter over the top of the cubes. Foil tight and put on the grill for another 2hrs at 225 or 250. This will bring the moisture back into the cubes.

Remove foil lid and pour bbq sauce and apple juice combo over the cubes. Leave on the grill for about 20 minutes to set the sauce and get some crisp corners.

Enjoy!

Caper11 · Mar 24, 2019

Cold smoked ribs.

I cold smoke my pork back ribs with cherry wood for 2.5h rotating them in my Bradley.

Once smoked I boil them in pepsi or ginger ale in a pan on my BBQ covered.
Once the meat seems loose on the bone, I season, spice them and throw them right on the grill to finish them off, once finished I glaze them with my favorite BBQ sause.

Caper11 · Mar 24, 2019

Traeger smoked french Fries.

I use my jerky racks from my Bradley, let the fries thaw a bit so the spices will stick to them. I use crinkle cut fries and smoke them for about a half hour, than cook them at 400f.

Great appy or served with a meal.

Caper11 · Mar 24, 2019

I wanna brine a turkey and try it on my traeger, has anyone done this?

ducati · Mar 24, 2019

Caper11 said:
I wanna brine a turkey and try it on my traeger, has anyone done this?

Still haven’t done a full turkey but I have done many Turkey Breast Roasts on it and they turn out great. Like any poultry they seem to do better at slightly higher heats like 300 ish.

arff · Mar 24, 2019

Caper11 said:
I wanna brine a turkey and try it on my traeger, has anyone done this?

Yes works great. I did it 2 different t times.
Once as complete turkey and 24 hr brine
Second time Spatchcock Turkey. Google how to do this. Makes turkey lay flat.
Brine and smoke.
Did it for xmas dinner a few times

rmk600700 · Mar 24, 2019

Just a FYI to anyone in the market for a pellet grill to check out green mountain grills... I have 2 traegers and they don’t compare with GMG!

Caper11 · Mar 24, 2019

rmk600700 said:
Just a FYI to anyone in the market for a pellet grill to check out green mountain grills... I have 2 traegers and they don’t compare with GMG!

What do you like about it over the traeger?

pfi572 · Mar 24, 2019

Caper11 said:
What do you like about it over the traeger?

https://www.google.com/url?sa=t&sou...=MgVR7x31HFY&usg=AOvVaw2XhghxrelNYBTyoOL2jsbY

Kind of gives you a overview. I have one of the first Traegers and it’s been awesome.
Would look at the other though as T isn’t the same anymore.

arff · Mar 24, 2019

Guy at work has the Green Mountain. Unfortunately he has had a lot of temperature control issues. Replaced controller twice.
Overall a good grill.
My treager is 5 years old. Zero issues. Would buy one again just with Wi-Fi

Caper11 · Mar 24, 2019

The new traegers are pretty sweet, I like the new grills they added.

rmk600700 · Mar 24, 2019

Caper11 said:
What do you like about it over the traeger?

Have 2 traegers that have both had basically every part replaced...controllers, blower fan and auger on both, granted they have been used a lot. The GMG gets hotter if desired and has a more constant temperature control. One of my traegers is 12 years old and it was probably the best one lol. The GMG seems to have better paint (powder coat). I just feel like since traegers went into big box stores the quality is not as good. Other thing I like the start up and shut down sequence of the GMG seems require less maintenance/cleaning then my traegers. No matter what brand it’s hard to beat the food from a pellet grill!

crazy_wheeler · Mar 25, 2019

For today's brisket the rub is: 1/4 cup paprika, 3 tbsp maple sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp onion powder, 1 tsp cumin, 1 tsp cayenne pepper
The meat was injected with a brine consisting of: beef broth, worcestershire, viniger, hot sauce, lemon juice, sea salt, onion powder, garlic salt, cayenne pepper. The mixer was brought to a boil on the stove and once cooled injected into the meat and left to sit in the fridge for 12 hrs before applying the dry rub.

crazy_wheeler · Mar 25, 2019

TylerG · Mar 25, 2019

crazy_wheeler said:
For today's brisket the rub is: 1/4 cup paprika, 3 tbsp maple sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp onion powder, 1 tsp cumin, 1 tsp cayenne pepper
The meat was injected with a brine consisting of: beef broth, worcestershire, viniger, hot sauce, lemon juice, sea salt, onion powder, garlic salt, cayenne pepper. The mixer was brought to a boil on the stove and once cooled injected into the meat and left to sit in the fridge for 12 hrs before applying the dry rub.

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BBQ and smoking recipes.

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