Their technology is ahead of treager. They’re built about the same. The rec Tec holds a more accurate temp also
Mine holds temp within 2*. If I'm using it and it starts raining, the temp will drop <5* and within a couple of minutes it's right back to the setting.
I also appreciate the extra stainless on mine because of all the salt air around here.
The bull horns are just a nice touch...
I did buy two bags of their blended pellets but the Traeger pellets give a bit more smoke. They also cost a shit ton more.
The unit that is the next size up from mine has a smoke stack on the right side instead of rear vents. I'm not sure if that makes any difference though.
I also appreciate the extra stainless on mine because of all the salt air around here.
The bull horns are just a nice touch...
I did buy two bags of their blended pellets but the Traeger pellets give a bit more smoke. They also cost a shit ton more.
The unit that is the next size up from mine has a smoke stack on the right side instead of rear vents. I'm not sure if that makes any difference though.
Made a batch of beef, cheese and black bean enchiritos.
Topped with enchilada sauce, green chilies and cheese. Baked at 375 for 20 minutes.
Gonna wash them down with these.
Topped with enchilada sauce, green chilies and cheese. Baked at 375 for 20 minutes.
Gonna wash them down with these.
Pulled this out of the Victory Garden today. Hybrid zucchini and yellow squash.
Porterhouse getting smoked prior to grilling. Scallops cooked as usual.
One of those is a tbone...the other two are bone in New York strips due to the absence of tenderloinGonna be a late one, but it's my Friday so it's ok.Cheap T-Bones but they'll be fine.
Bench
If you guys find the need for added smoke in pellet grills I have used one of these for years. Kind of a PITA but they work. After looking at several pics it looks like a "who has the shittiest looking drip tray" thread is needed.
Ha !! No Shit, Right? I was gonna change out the foil but I was doing a Teriyaki marinade that was gonna be one helluva mess.
A pork fest.
A bone in, a couple racks and the kids favorite... Bologna chubs done with a mix of apple and oak woods.
A bone in, a couple racks and the kids favorite... Bologna chubs done with a mix of apple and oak woods.
I use their pellet maze. Works great. Never tried the tube. Currently smoking a burger for the doc.
It's pretty darn good. Cut about a half inch thick slice and slice a nice ripe garden tomato and plate it. Or a nice thick slice on fresh sourdough bread with lettuce and tomato. Like a Red Robbin commercial...YUMMMM!!!
Sorry, the ribs were eaten before any pictures were taken.
The woman has been in a battle with the local wildlife. She thinks that they are eating all the good blackberries. I think she's around 10 quarts now.
Ok so we did the Kabobs again, and they were de-lish, again.
Then some simple Brauts.
And for you OCD sufferers, I went ahead and fixed the issue. It was bugging the hell outta me.
?
I swear I'm gonna change out the foil tonight!
Then some simple Brauts.
And for you OCD sufferers, I went ahead and fixed the issue. It was bugging the hell outta me.
?
I swear I'm gonna change out the foil tonight!
You are rockin' that purple finger nail polish! ?
?Wait.... do you grill an onion to top the brawts with???!! We usually just top with kraut
No Kraut on brawts! Don’t know if I have ever done that. Reminds me I need to make some here soon. Cant beat the homemade stuff.
You Guys Are Dead To Me..........
Says a dead man.....
A brat with kraut, grilled onions, and good stone ground mustard on a grilled roll with tater salad (with bacon) washed down with cold beer is just about perfect.
Had brats tonight. Hungry for em again. Also now jonesing for kabobs.
May make kabobs on Sunday with my good friend @Drj who is a new Hider.
Dont mind he is a homo. Behind home plate kind..... ????
A brat with kraut, grilled onions, and good stone ground mustard on a grilled roll with tater salad (with bacon) washed down with cold beer is just about perfect.
Had brats tonight. Hungry for em again. Also now jonesing for kabobs.
May make kabobs on Sunday with my good friend @Drj who is a new Hider.
Dont mind he is a homo. Behind home plate kind..... ????
Sorry. Just came off the smoker. Crisping them up on the grill in a minute.
It's Sunday, I had time, so we decided ribs should be on the menu today.
RecTec set at 2-fitty.
Coated and placed on the smoker.
Two hours later...
I missed the three hour pic because my hands were messy from wrapping them into foil with cider, butter, honey and brown sugar.
2hr wait time.
Pulling them out of the foil in 20 minutes for an uncovered finish for another hour.
I'll take a couple more pics.
RecTec set at 2-fitty.
Coated and placed on the smoker.
Two hours later...
I missed the three hour pic because my hands were messy from wrapping them into foil with cider, butter, honey and brown sugar.
2hr wait time.
Pulling them out of the foil in 20 minutes for an uncovered finish for another hour.
I'll take a couple more pics.
I had to clean my drip tray this morning. Cooking burgers leaves a weird smell.
End of hour five. Pulled them out of the foil a few minutes ago. This is the last one.
It broke placing it back on the smoker.
The broken one is all the way in the back.
Added some jalapeno snausages from Texas an hour ago.
In 30 minutes the ribs will get a light coating of BBQ sauce.
Pics to follow.
It broke placing it back on the smoker.
The broken one is all the way in the back.
Added some jalapeno snausages from Texas an hour ago.
In 30 minutes the ribs will get a light coating of BBQ sauce.
Pics to follow.
Not sure if I'll end up taking a pic of the ribs after I serve them.
Right now they are just waiting on the taters and green beans.
Right now they are just waiting on the taters and green beans.
I did that around 0200 this morning. Got guests coming for Rib Eyes! Nice job Mike! Looks great!
Working on dinner tonight, fried okra, corn on the Cobb (thinking about bacon wrapping and smoking some of that), and a couple racks of ribs... YUM!!
Here we go again. ? Couple Shoulders getting some love. ? Few folks coming over for shenanigans. Should be fun ?
I suppose I’ve been putting grillin pictures in the wrong thread... starting some beef back ribs now. Baby treager is holding pretty good temps now. This will be he first smoked piece I’ve done in it.
Brats browned in a pan then slow cooked in a light brown gravy, red cabbage, spätzle, plenty of good german mustard...….silence as all in attendance shovel it in.
Brats browned in the pan, fried onions topped with a little bit of that gravy, a good sandwich roll toasted of course, more of that good german mustard and a large bib.
Let us not forget large mugs of very cold lagers..... enjoy the noise of folks chowing down.
Left over beans.
So cooked pinto beans with ham hocks and smoked pork neck bones, a wax pepper a jalapeno, garlic and onions.
Nice!
Day 3 of leftovers devided to make refried beans. Drain broth add more fajitas spice and butter instead of lard.
Heat , mash and fry a little.
Made into nachos.
So cooked pinto beans with ham hocks and smoked pork neck bones, a wax pepper a jalapeno, garlic and onions.
Nice!
Day 3 of leftovers devided to make refried beans. Drain broth add more fajitas spice and butter instead of lard.
Heat , mash and fry a little.
Made into nachos.
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