What's your favorite Treager tip?

Gofirstclass said:
Ollie, I like your shelf system. Can you post a few more pics of how those brackets attach to the grill? Also, where did you get the shelves from?
Click to expand...
The Rack System and the Folding Front Shelf I purchased from this little outfit in Weatherford TX . The rack system is heavy duty. The shelf brackets themselves are custom made for the GMG that I have, and actually follow the arch of the barrel on both sides. You’ll also notice the top rack is smaller. It is a free floating system so you don’t have to drill any holes. The website has better pics.

As I mentioned earlier, I removed the original grates below and use the bottom grate for cooks to position the meat more center in the barrel. Helps with hot spots and not being too close to the heat shield/drip pan. Although it didn’t help much last Sunday.:D
https://ogscustoms.com/
 
Blueone said:
What’s up with the Petco buckets near the smoker ? :)
Click to expand...
It’s called “overthinking” things. We have a Petco in the neighborhood and they were $6.

I had the idea of putting smoker pellets in there and using a cat poop scoop to sift through pellets and limit dust in the hopper. Now I just poor it in and have extra buckets for cleaning the boat. Seeing that it’s cold out, when I do overnight pork shoulder or brisket cooks, I’ll probably do this again to keep moisture out when I get up in the morning to fill the hopper.
 
OK another dumb question from a dumb guy. What does this thing do?
Texas Shaped Custom Stuffed Jalapeno Holder 3/16 Carbon Steel
 
Yup - stuff’em and place ‘em in the holder. I wanted to do some of those this Summer but never got around to it.

Not sure if you all watch Malcom Reed’s videos but he has some good stuff. He also has an app “How to BBQ right” that has some fantastic recipes.

I did the “inexpensive burnt ends” from pork belly last Summer and it was like meat candy. Had to have the neighbors over to help us eat it (covid friendly of course). It’s a heart attack at the end of a toothpick but really REALLY good.
 
We love the Jalapeno poppers, a lot of grocery stores around here sell them already made up.

My favorite is Pig Shots. Google it - lot of variations. In essence, sausage, bacon and cream cheese on the smoker. I like to put jalapeno slivers in the cream cheese. Top with Jalapeno jelly before putting on the smoker.

A tip if you head down the pig shot road. Put your softened cream cheese in a sandwich bag, then cut the corner off the bag. You can squeeze the cream cheese out the corner. Really helps if you are making up 50-60 of the things.
 
FootballFan said:
Put your softened cream cheese in a sandwich bag, then cut the corner off the bag. You can squeeze the cream cheese out the corner. Really helps if you are making up 50-60 of the things.
Click to expand...
That is a GREAT tip. My feeble ol' brain never would have thought of that. Thanks!

Greg, that's kind of what I figured but wasn't sure. Sounds a lot like a recipe you gave me years ago for ABT's.
 
The recipe I gave you is a real good one Mike, but I slice them in half long ways. I have about 100 pre-made, vacuum bagged, and frozen.
I do that at the end of each growing season with my jalapenos.
I made pig shots about a month ago for the first time, definitely something I will do again. The baggie trick works great.
I also use the cream cheese recipe from the ABT's for the pig shots, just adds a lot more flavor than the ones I found online.
Here's the complete Atomic Buffalo Turd recipe if anyone wants it.

8 Jalapeno large peppers, halved and seeded

I pack of cream cheese

1 cup grated cheddar cheese

2 cloves garlic, pureed

3 green onions, minced

1/2 tsp your favorite rub

1 tbsp mustard

1 tbsp mayo

1 tbsp BBQ sauce

1 smoked Italian sausage diagonally slice to 1/4 inch

8 slices or rashers of bacon, room temperature


- Mix cheese, garlic, onion, rub, mustard, mayo and BBQ sauce together and incorporate well.

- fill each pepper half with mixture and top with a slice of sausage.

- wrap the bacon around the turd trying to cover as much of the turd as you can.

- Use a tooth pick to hold bacon in place.

- cook in the smoker on a sheet of foil for about 45 minutes to 1 hour at about 250 degrees till bacon is crisp.

I like to give em a brush with some BBQ sauce 15 minutes before the come out
 
Pork Shoulder this weekend. :thumbs up:
 
OllieC said:
Pork Shoulder this weekend. :thumbs up:
Click to expand...
How does the Traeger handle the cold weather? I guess you just have to crank it up higher and burn more pellets. Any idea how much more in the cold of winter vs summer?
 
I have a Traeger...love it. Eggs are good too. I don't really compare them head-to-head. They produce equally good but different results. Depending on what I am cooking, I may prefer a charcoal egg over a pellet grill.

My best tip would be to get one of these: https://www.thermoworks.com/Signals

I have the older version and it works great. You can track food and pit temperatures even when you are away from the house.
 
Creekwood said:
How does the Traeger handle the cold weather? I guess you just have to crank it up higher and burn more pellets. Any idea how much more in the cold of winter vs summer?
Click to expand...
I actually have a Green Mountain, but same thing. I use their insulated blanket which helps but it still goes through the pellets, just not at the rate as without.

17lbs of shoulder has been brining since 8pm last night. I may let it brine until noon then let it dry a little before putting the rub on it. It'll go on the smoker at about 8 pm. Should take about 17-20 hours total.
 
Creekwood said:
How does the Traeger handle the cold weather? I guess you just have to crank it up higher and burn more pellets. Any idea how much more in the cold of winter vs summer?
Click to expand...
I went to Harbor Freight and picked up a fiberglass welding blanket for $30. It's 6'x8' so I just fold it over so it fits the Treager and lay it over the top of the grill like the one Shaps showed.
https://www.harborfreight.com/6-ft-...lanket-95015.html?_br_psugg_q=welding+blanket

Big diff, mine cost $30, theirs was $150. I've used mine for 5 or 6 years and it still looks good except where the fabric got heated and turned brown. Maybe this year I'll turn it over.
 
Just put it on.

17lbs of goodness!!

IMG_6086.jpeg
 
You must log in or register to reply here.

Forum statistics

Threads
113,112
Messages
1,426,279
Members
61,025
Latest member
jralcorn
Back
Top