@nefar73 I pay $25 for 45 pounds, it all depends on what temp traeger set for, outside temps, wind, you know, it's cheap, you can't beat the taste. thanks for watching & commenting
OK, So you mix things up a bit. I am a budding young grill master who is coming out of conventional oven cooking and finding grilling to be awesome! I sit around and do my own thing on a simple grill, most of it to me is in the prep and what you put with it, but now I am focusing on the various styles and kinds of meats and what not and how to use various techniques. I am figuring that I should diversify so each grill does a specific thing almost is what it I am reading and learning from you.
Lets chat about this Treager because I have been grilling on basic grills with no timers and now I am going to purchase the lil'Treager and I am working on some sauces and what not etc... I would like some ideas and your thoughts about using the treager for steaks aand everything else
@tuerlings The thought is to try to keep as much juices on the meat for as long as possible, self basting & add to sauce if possible. I do flip them 1/2 way through cooking.
my bad....meant when do you put he sauce on the ribs? Before wrapping in foil, or do you unwrap and add it to them about 30 min prior to pulling off of the grill?
Awesome vid...just got my Traeg about a month ago..have done chicken, tenderloins, potatoes, and jerky. Going for ribs today...When do you put the sauce on? Or do you save it for after you unwrap them from the foil?
@TraegerFan The sauce will thicken so add water & what ever you like. Its just like anything else cook to what you like (at least 3 hrs) & you can't go wrong.
I am doing to whole beef brisket tomorrow. Thinking about a shooting video about how much pellets will be used & cost.
What's the pellets cost and how much do you go through on a say 7 hour burn?
nefar73 1 month ago
@nefar73 I pay $25 for 45 pounds, it all depends on what temp traeger set for, outside temps, wind, you know, it's cheap, you can't beat the taste. thanks for watching & commenting
BrianEibner 3 weeks ago
the bend test lol
MegaMat84 5 months ago
wooooooow that looks so yum
tangypasta 6 months ago
Nice job! I love those new bbq brushes they make now days. You can actually clean them!
virtualguitarist 9 months ago
What did you put in your sauce besides the visible onions? what temp did you put it at for the last couple hours?
AmazingCorbin 9 months ago
OK, So you mix things up a bit. I am a budding young grill master who is coming out of conventional oven cooking and finding grilling to be awesome! I sit around and do my own thing on a simple grill, most of it to me is in the prep and what you put with it, but now I am focusing on the various styles and kinds of meats and what not and how to use various techniques. I am figuring that I should diversify so each grill does a specific thing almost is what it I am reading and learning from you.
onehac 1 year ago
Lets chat about this Treager because I have been grilling on basic grills with no timers and now I am going to purchase the lil'Treager and I am working on some sauces and what not etc... I would like some ideas and your thoughts about using the treager for steaks aand everything else
onehac 1 year ago
@onehac I have a 3 burner Weber gas grill (use with wood chips) & a Ultra Sear grill also, I use these for steaks, chops etc. Thats just me
BrianEibner 1 year ago
awsome! just got mine today.
ak7wyf 1 year ago
why do you cook them bone up?
tuerlings 1 year ago
@tuerlings The thought is to try to keep as much juices on the meat for as long as possible, self basting & add to sauce if possible. I do flip them 1/2 way through cooking.
BrianEibner 1 year ago
Hi Brian.The ribs look delicious :)I need to ask you why did you mix Apple 50% and Hickory 50%?Is the flavor any different...thanks.
EUZajecarac 1 year ago
my bad....meant when do you put he sauce on the ribs? Before wrapping in foil, or do you unwrap and add it to them about 30 min prior to pulling off of the grill?
bruceleereincarnated 1 year ago
Awesome vid...just got my Traeg about a month ago..have done chicken, tenderloins, potatoes, and jerky. Going for ribs today...When do you put the sauce on? Or do you save it for after you unwrap them from the foil?
TraegerFan 1 year ago
@TraegerFan The sauce will thicken so add water & what ever you like. Its just like anything else cook to what you like (at least 3 hrs) & you can't go wrong.
I am doing to whole beef brisket tomorrow. Thinking about a shooting video about how much pellets will be used & cost.
Thanks for watching.
BrianEibner 1 year ago
Those ribs are awesome looking.
moneynfast 2 years ago
Those ribs look amazing antoher excellent vid.
keep em comin
MartinGuitarLover1 2 years ago