Відео

What flavor pellets did you use? Can you use just any? I just bought two prime ribeyes. Can't wait to try this out! Thanks!

As a newer smoker, I lived using this one. Because of health issues in the family, are they any good sugar free rubs that I can use? I love the Traeger Pork & Poultry, but need something that has no sugar.

Recipe?

Omg that looks GOOD!

Oh heck yeah, I'm down for some candied pickled jalapeños!

wüüürg.. American food without sweet thing not exists. A land without culture... only the tradition to bomb the best of the planet

I have some questions for anyone on here. What is the best non-spicy tasting rub to use on a pork butt? Also if I want to make sure to have it done and ready to serve by 5pm. What time should I start it at?

Picking up my first one used. Will be giving it a deep clean too!

Your recipes are always top notch. Put it on the khal, please! ==================

Great video! In Texas it's called the heel and the toe.

what type of mustard powder. English, French, German, Polish or American?

The correct answer to the yeti cup is. A full one! Matt is the man!

Thank you for the video. Looks like great food and destination.

Tri tip is too tough. It takes long time to cook, not worth it. I’d rather cook ribeye or Ny strip. Save a lot of time.

Raw

that is a LOT of sugar. One of the great things about smoking meat is that it's a way to get a lot of flavor and not have to use a lot of sauces or mixes. Salt, pepper, maybe some garlic or herbed butter, and a chicken comes out amazing. If you are trying to avoid using HFCS BBQ Sauces and all that, brining in a ton of sugar isn't going to provide the same benefit. Salt, some cracked peppercorn,, a dash of apple cider vinegar, and you are good. Obviously if you are going to douse your meat in Sweet Baby Ray's Corn Syrup and food coloring sauce, this isn't going to matter to you. But if you are using the smoke to get great flavor without using a lot of added sauces and rubs, like drinking sparkling water instead of soda, a straight salt brine will very easily get you there. and personally, I think it tastes better. I have smoked a LOT of chickens.

Dang girl, those are some great looking tacos

Excellent Job, so good to see how far you've come !! Congratulations Honcho

I love the thought of using a Pellet Stove/Grill to make Pizza...

"Fluffy... Not Stuffy" Pretty Fluffy Pizza...

fan spinning wires connected still not spinning screen not working not working turn on to smoke goes two to 3 hundred

This is a bubble gum tri tip

Couple of shrimp haters in the house. Any white fish substitutes that you would recommend?

Diva Q never misses!! Great recipe!

Great video I really enjoyed this!!!

Good luck cleaning that rack!!

I didn’t learn anything about actually cooking the pizza. And I keep waiting for my dough to manically appear on my countertop to put my sauce on, but it hasn’t happened yet. Maybe it’s the countertop. What kind of countertop is that? I might look into that magical one like you have. Thanks!

Crumble that up in a peanut butter milkshake with some sliced banana!

So you have to let the brisket rest in a cooler? Is it okay to let it rest on a counter at room temperature for the hour?

It was wrong

Yeah that piece of meat is gonna be like $200 around here. Jesus Christ!

Why is it important to cut against the grain on meat?

Bro didn't even rotate the top piece. You literally cut both pieces the same direction

You messed it up

Be sure not to ruin your train wreck. Dude, tri-tip is a trash cut in my state you have to actually ask the butcher for it and it's significantly cheaper than any other cuts.

and boys and girls that is how it is done. Anyone hungry now?

Beautiful work.

Do one for ny strip and ribeye

While this looks delicious, this is a very non-traditional smash burger. This looks much closer to a normal burger similar to what I'd gook on a grill instead of a griddle. The burgers are much too thick for a normal smash burger, and I wouldn't normally oil a smashburger surface. The biggest goal of the smashburger is to get thin, lacey edges. That's going to come from smashing it much thinner, and not having an oil so the meat doesn't separate from the cook surface before a strong crust is formed. So, again, this looks like a delicious burger - just not the typical smashburger style. All that said, I'll 100% be looking for porcini mushroom powder! That sounds like a great move.

Did this the other day..FANTASTIC...did not have any honey so substituted Maple Syrup....WOW

We used to make this at Red Robin for years

Here goes my ass using cinnamon -sugar

Now show the 20 minutes it takes just to wash that wire rack

Newby question. Im about to do my first brisket. Can I use the meat trimmings in a stew or chili? I don't see why not but just curious. I like to experiment with different meats in each trying to get them better.

My wife and I put it together. We have one small issue, what is piece #2 used for?

Just got a Traeger 🎉

You FAILED to be VERY specific that the Hot Rod CAN NOT protrude more then 1/4 inch into the hot box. VERY SPECIFIC REQUIREMENT!!!!!

Second

Red dirt bbq festival

Honey hog and cherry