Last year my wife bought me a Traeger. It’s been pretty fun and I’ve made some solid meals, (the chicken and the wings were amazing) but I’ve also not quite got it down. (The pork chop in the picture was pretty dry oops) I’m looking to get a little bit better at using the Traeger overall.
For example, I’m a little nervous to do large meats, like a brisket or a turkey or a ham etc. Additionally, I haven’t quite got steaks to turn out the best.
What tips/rules of thumb do y’all live by? Is there a recipe y’all make that is an absolute staple? Also if anyone has a great way to do a steak please let me know or how not to ruin dinner with another dry pork chop lol.
by apeetza
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
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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Hot and fast bone in chicken thighs is probably my favorite thing I make on my traeger. I use the traeger chicken rub or lemon pepper seasoning and cook them at 350 until they hit about 200 internal. I’ll start them skin side down and then flip them after about 20 minutes. Always crispy skin, and always juicy & tender.
Pork tacos is another favorite. Pork tenderloin seasoned with the Fiesta brand taco seasoning (white label w/blue letters found in the Latin aisle of the grocery store). Cooked at 325 until 140 internal then I throw it on the 500 degree gas grill to get some char. Let it rest then chop it up for tacos.