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Traeger Days- Smoke’em if ya got em

Discussion in 'Food Talk' started by Patriot, Aug 23, 2017.

  1. Aug 23, 2017 at 2:59 PM
    #1
    Patriot

    Patriot [OP] Member

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    Mrs Patriot and I like steak and enjoy taking a prime cut of local grass fed beef tenderloin to the next level by reverse searing the cuts on the smoker.

    Here is the recipe we use with our Traeger smoker/grill. It takes a little time, but guaranteed to be well worth the effort.
    I am not a Chef, but this is the way to knock the horns off a prime cut and reeeeeally enjoy it.

    Instructions- the big ole boy in the video cracks me up :rofl:bet he can hammer a steak.
    http://www.traegergrills.com/smokenomics/reverse-searing


    We will be mesquite smoking these for an hour and then searing on high heat @450d for a little over a min-75 seconds.

    image.jpg

    image.jpg

    Time for a frosted glass of Sierra Nevada Pale Ale..something about wood smoke and ice cold craft beer.

    image.jpg
     
    Last edited: Aug 23, 2017
  2. Aug 23, 2017 at 3:02 PM
    #2
    ColoradoTJ

    ColoradoTJ So there I was.... Staff Member

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    Surprise, surprise. Hungry again is ColoradoTJ...
     
  3. Aug 23, 2017 at 3:05 PM
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    Patriot

    Patriot [OP] Member

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    Chris you must have caught a wiff of my mesquite smoke! Dam quick on the draw brother! :rofl:
     
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  4. Aug 23, 2017 at 3:10 PM
    #4
    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar.

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    I'm gonna have to buy a :censored: Traeger just because of @Patriot and @RLHOK :drool::drool:
     
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  5. Aug 23, 2017 at 3:14 PM
    #5
    csuviper

    csuviper Moderator Staff Member

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    Some Mods :) See build thread for details
    Do it!!
     
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  6. Aug 23, 2017 at 3:36 PM
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    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar.

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    Don't think I'm not tempted each time I go to Costco. I figured I would sell my gas grille to help pay for this, but there are like 1,000,000 grills for sales on craigslist . . . so there goes that.
     
  7. Aug 23, 2017 at 3:39 PM
    #7
    Patriot

    Patriot [OP] Member

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    I think you should just take the plunge! Spend some of that rusty money :thumbsup: :rofl:
     
  8. Aug 23, 2017 at 3:40 PM
    #8
    RLHOK

    RLHOK Keeper of the smoke.

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    Hey don't blame me, I don't own a Traeger...LOL
     
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  9. Aug 23, 2017 at 3:40 PM
    #9
    Patriot

    Patriot [OP] Member

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    :rofl: Not yet......
     
    Last edited: Aug 23, 2017
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  10. Aug 23, 2017 at 3:48 PM
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    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar.

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    I should have my wife follow these threads. Then I might get the OK . . .
     
  11. Aug 23, 2017 at 4:01 PM
    #11
    Patriot

    Patriot [OP] Member

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    We don't eat out very often and it's cheaper to prepare food at home. Really great resturaunt choices here are scarce, so I prepare most of if not all of our meals. Necessity is the mother of invention for sure. My wife is still chasing and finishing out the last 24 months of her career of 30 yrs.
     
    Last edited: Aug 23, 2017
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  12. Aug 23, 2017 at 4:16 PM
    #12
    Patriot

    Patriot [OP] Member

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    ok so the tenderloins smoked for an hour. Now I am running my Traeger temp up to 450d to sear both steaks. Once I reach 450d I put both steaks back on for 75 seconds for super hot searing. Then they will be done.
    They smoked up nice with great color.
    IMG_1727.jpg
     
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  13. Aug 23, 2017 at 5:59 PM
    #13
    Patriot

    Patriot [OP] Member

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    Done!

    image.jpg

    Plated...smoked steak and red potatoes...
    image.jpg
     
  14. Oct 8, 2017 at 4:25 AM
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    Patriot

    Patriot [OP] Member

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    Had some friends over for dinner last night...bacon wrapped venison tenderloin..and dry rubbed chicken.
    Traeger Smoker for the win!
    image.jpg
     
  15. Oct 8, 2017 at 6:07 AM
    #15
    Patriot

    Patriot [OP] Member

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    Haha...no not a Chef Steve, just enjoy smokeconomics!
     
  16. Oct 8, 2017 at 8:06 AM
    #16
    RLHOK

    RLHOK Keeper of the smoke.

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    @Patriot how often do you vacuum out your Traeger?
     
  17. Oct 8, 2017 at 11:37 AM
    #17
    Patriot

    Patriot [OP] Member

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    @RLHOK - I vacuum out before each use, I have my presmoke routine down now. It only takes me about 5 min. I have an old small shop vac just for cleaning the Traeger. I also replace the aluminium foil over my drip pan every other smoke depending how dirty it gets from previous smoke.
     
    Last edited: Oct 8, 2017
    aperezsh, NewImprovedRon and RLHOK like this.
  18. Oct 8, 2017 at 12:16 PM
    #18
    Bprose

    Bprose Old member

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    I'm going to try that reverse sear technique. Sounds good.
     
  19. Oct 8, 2017 at 12:41 PM
    #19
    ToyotaTundraMike

    ToyotaTundraMike Not A New Member

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    Ok i gotta get me one of these grills. Which model is it that you guys have? Sorry if this has already been discussed!
     
  20. Oct 8, 2017 at 1:17 PM
    #20
    Patriot

    Patriot [OP] Member

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    I have the Traeger LiL Texas...perfect size for home use. Check out their website. :thumbsup:
     
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  21. Oct 9, 2017 at 5:51 AM
    #21
    Patriot

    Patriot [OP] Member

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    A little bacon wrapped venison tenderloin and local farm greens, extra aged Gouda and our home grown Roma tomatoes...dam hard to beat.

    image.jpg
     
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  22. Oct 9, 2017 at 6:49 AM
    #22
    Patriot

    Patriot [OP] Member

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    Just placed a 6# dry rubbed chicken wrapped in bacon in the Traeger...gonna let it roll in hickory smoke for a few hrs...

    image.jpg

    Progress, but not done yet....

    image.jpg
     

    Attached Files:

    Last edited: Oct 9, 2017
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  23. Oct 9, 2017 at 11:42 AM
    #23
    Patriot

    Patriot [OP] Member

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    Done!
    image.jpg
     
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  24. Oct 16, 2017 at 2:46 PM
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    Patriot

    Patriot [OP] Member

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    Rockin the Traeger this evening...another 6# bird dry rubbed and center cut smoked bacon wrapped...beautiful night to enjoy a little hickory smoke. This Carolina yardbird has bathing in hickory smoke for 90 min, now bump up the temp to 350d until internal temp hits 170d on my Igrill iPhone app. Hopefully no need for a Texas crutch. But ya gotta have da BARK!!
    Edit - Texas crutch added!

    image.jpg
     
    Last edited: Oct 16, 2017
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  25. Nov 5, 2017 at 12:15 AM
    #25
    Patriot

    Patriot [OP] Member

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    Traeger days...smoking country style boneless ribs.

    image.jpg

    done!
    image.jpg
     
  26. Nov 5, 2017 at 12:21 AM
    #26
    4x4_Angel

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  27. Dec 29, 2017 at 12:41 PM
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    Patriot

    Patriot [OP] Member

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    Ok, 25 days out from knee surgery, knee is feeling really great and it’s time to start smoking again...:)

    Here’s what’s smokin....my wife loves oysters, so I added a few and will smoke these and flash fry them for her salad. Will post up finished pics.

    This is an easy recipe! I cut the salt back to 1/3 of a cup and left everything else the same.
    https://www.traegergrills.com/recipes/seafood/smoked-salmon

    774519BF-7C11-4416-989E-4DC845E2FD1E.jpg

    Done!

    2D8627A8-7BC0-464F-B15C-CEE954B5EBDD.jpg

    85DF9B0A-44F1-40C7-A95D-A67A3B0FE42A.jpg
     
    Last edited: Dec 29, 2017
  28. Dec 29, 2017 at 12:43 PM
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    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar.

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    Left side = :drool:
    Right side = :puke:

    :rofl:not a fan of oysters.
     
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  29. Jan 27, 2018 at 1:45 PM
    #29
    Patriot

    Patriot [OP] Member

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    56 degrees, yep, time for a Smoke. And coming up on a 3 yr anniversary with our Traeger...dam I like this smoker.
    It has some well earned smokers “patina” from lots of beast and yard bird in the low rolling smoke and roasted.

    Today my local butcher fresh cut these two country style rib slabs for us while I waited. It took him about 8min lol. So I dry rubbed these slabs with our favorite seasonings. So onto the rolling smoke for a 1.5 hrs heavy smoke then a slow roast at 350d to carmelize the dry rub and seal in the tenderness. Smoke’m If ya gotta em. :thumbsup:

    F7E731BA-4EE4-4EA3-82FE-ED11C9A59A2C.jpg

    The seasoned rub hickory smoke is just off the chain..
    A897F075-BA25-4E1D-B43D-2101B7556C48.jpg

    I like my smoking temp between 150-160d, seems to produce just enough hickory flavor or whatever type wood pellet I am using. I like using like Apple, mesquite, cherry, and a new wild game pellet that contains rosemary for my venison cuts.


    02DB97DD-EDA5-4086-90D0-1BD7D381D89C.jpg
     
    Last edited: Jan 27, 2018
  30. Jan 27, 2018 at 2:29 PM
    #30
    RLHOK

    RLHOK Keeper of the smoke.

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