I am in my 70's and have slapped a not of food on a BBQ grill
that was run with Kingsford charcoal and another monster that used propane.
Today I tried a Traeger that my wife had bought for me since here
brother in Utah, told her that she just needs to try out this great unit.
I have been looking up the foods and cooking times that a green horn
might be able to do, in order for it to pass an eating test and not
die from being under cooked.
Finally went with a rack of ribs and four chicken breast with a
foil wrapped baker as my first try with the new unit to see how
they turned out with the cook manual and things on the net.....
since I am at 4,500 foot, elevation and not sea level.
With a high temp. of 225* for three (3) hrs at the end and a
one (1) hr. sauce/BBQ "Fix it" time at the end, to get it right.....
The ribs were done before the chicken breast (-2hrs smoking) as
well as the foiled potato but the chicken came in under the wire
at 5 hrs and 30 minutes with a probe temp of 164*, plus a 5 min. rest period.
Everything was done, and moist with good flavor, however I will
kick it up a notch, flavor wise on the next outing.
This was the 3,2,1 Rib data........... that I will do at 2,2,1 on the next try
with a heavy hickory vs the mild Comp. pellets.
Still not bad for the first pull of the trigger...............
I mean Traeger.
that was run with Kingsford charcoal and another monster that used propane.
Today I tried a Traeger that my wife had bought for me since here
brother in Utah, told her that she just needs to try out this great unit.
I have been looking up the foods and cooking times that a green horn
might be able to do, in order for it to pass an eating test and not
die from being under cooked.
Finally went with a rack of ribs and four chicken breast with a
foil wrapped baker as my first try with the new unit to see how
they turned out with the cook manual and things on the net.....
since I am at 4,500 foot, elevation and not sea level.
With a high temp. of 225* for three (3) hrs at the end and a
one (1) hr. sauce/BBQ "Fix it" time at the end, to get it right.....
The ribs were done before the chicken breast (-2hrs smoking) as
well as the foiled potato but the chicken came in under the wire
at 5 hrs and 30 minutes with a probe temp of 164*, plus a 5 min. rest period.
Everything was done, and moist with good flavor, however I will
kick it up a notch, flavor wise on the next outing.
This was the 3,2,1 Rib data........... that I will do at 2,2,1 on the next try
with a heavy hickory vs the mild Comp. pellets.
Still not bad for the first pull of the trigger...............
I mean Traeger.
)
