I just moved back home after living in an apartment for a few years (late 20's) and my step dad gave me his traeger. it is my first time doing anything on a grill.
made some chicken thighs last night with a chipotle rub and they turned out great (I think).
what's next? I am really excited to geek out on this.
by Fit-Examination-939
7 Comments
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Go for a chuck to make it like it like a brisket
I’d would just go ahead and eat it.
My smoker primarily turns out pulled pork and baby back ribs. Those are super easy and delicious meats that are pretty forgiving.
The prime rib I did first came out good enough that my 10 year old decided she didn’t want to be vegetarian anymore, and I learned that I actually AM a steak guy.
If you can get ahold of venison and aren’t afraid to cook it, venison tenderloin is amazing, and I did a pulled venison cook as well. Best venison I’ve ever had.
I suck at chicken, yours looks amazing.
Edit: I saw you said this was your first time grilling at all so I wanted to add a bit more. You don’t have to follow the ingredients list exactly right, mostly the temperature intervals. A lot of people on here say that 3-2-1 is overcooked, but that’s good my family likes them.
For almost anything with 4 legs, mustard binder and a liberal coating of seasoning is all you need beforehand. Don’t be afraid to get that seasoning on there. If you’re not sure if you have enough on there, you probably don’t.
https://www.traeger.com/recipes/3-2-1-baby-back-ribs
REMOVE THE SILVER SKIN. I use a butter knife.
For my pulled pork it’s another mustard binder and seasoning, then it’s on the grill at the lowest setting for 1-2 hours, bump to 225 until 160, then a TIGHT tin foil wrap, bump to 300 and cook until 195-205 internal. Spritz with 50/50 Apple cider vinegar every 30 minutes before the wrap. You won’t get as good of bark if you wrap, but it’ll be juicy and delicious. If you don’t wrap, don’t go to 300. 225 will get you there.
Recipes don’t have to be as involved as the ones that I use are, I just really enjoy engaging with the process.
I’m no expert by any means, but I’ve had a lot of success with my ribs and pork.
Beer butt chicken!
Before you fall into the common myths trap, go get this book. It will change how you cook and how you think about it:
[Meathead the Science of Great Barbecue and Grilling](https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/ref=sr_1_1?crid=KJ6E16JBT3ZQ&dib=eyJ2IjoiMSJ9.kawXDYW2jSDiBrUkbFypvcmCmByABDV3WyVJRWP_E4qTiJ5kkZTGFzMYtnyQ74PpzVKNtSPykRoaHn9VrM6N_tF5Gu6csKbGoGj2h8BBBdTqaMLi4G1reph9EDyy-PLGUByChGCLs1JEBxZ3ok4x2GDCBncBpMTCgK2NCqCJ6nawDo0dWjAjeJ6lGDy9_7sWtsHWS72wsg32s1UChqnzikkcCwCw7XLBHXe49LFoEdE.XochY_VNfGOXxIMxv1dEVIMj_4eeIe2gkHoD_W9XnBM&dib_tag=se&keywords=meathead+cookbook&qid=1751043694&sprefix=meathead%2Caps%2C108&sr=8-1)
Go back to chicken. There is a lot you can learn and practice makes perfect