Mr. Luddite wrote:
On 6/4/2018 7:23 AM, John H. wrote:
On Mon, 04 Jun 2018 02:39:02 -0400, wrote:

On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill
wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

We spun up a chicken on the rotisserie while we were out in the boat
and it came out great. Better than that dried out bird you get at the
costco or at the grocery store.

Costco chickens are not dried out. In fact, they are mostly undercooked.
The directions say to put
in oven for an hour. I've seen reddish meat in Costco chickens, but
never had one be 'dry', and I've
gone through a bunch of them. Maybe you should have a discussion with
your local Costco boss.

Safeway and Giant - yes. Very dry. And often they won't put the
'prepared time' on the bird. ****es
me off. Damn unions.


The antibiotic-free "ready to eat" chickens at the local Market Basket
around here are really dry. I don't bother with them anymore.

On weekends and occasionally during the week they have cooked Purdue
over roasters "ready to eat". Much, much better.

Never saw any directions that indicate a requirement to put in oven for
an hour.






Never seen that either. Have to put in oven an hour, can roast in that
time.

John H. wrote:
On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I donÂ’t have a Traeger, but the recipe does look worthy. IÂ’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

I've started buying beef loin steaks, boneless, or I cut out the bone.
Then I use one of these:

https://smile.amazon.com/Jaccard-200...70_&dpSrc=srch

or: http://tinyurl.com/ycjb5uoe

Do each side three times. You wouldn't believe how tender the steak
becomes, even if it's cheap to
begin with.


Just have the store butcher run it through their tenderizer.

Its Me wrote:
On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote:
On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote:


6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

It was super, even if the Traeger died after about 4 hours of smoking.
The Traeger folks said it
sounded like an 'air pocket' formed when one of the pellets blocked the
flow. This has happened more
than once. I'm not nearly as keen on Traegers as I once was.

That sounds strange. Maybe the Traeger is made really differently than
my pellet grill, but the auger on mine that feeds the pellets is about 3
inches in diameter. The opening at the top of the ramp where they come
out of the auger to fall down the ramp into the burn cup is half that
size (half a circle). There's no way a single pellet can block anything.
There's no opening anywhere near that small in the entire feed system.

If I were to let the pellet supply nearly run out in the hopper I could
see getting some gaps in the pellet auger, but I just keep an eye on the
hopper and add as needed.


Only time I had that happen, the pellets were turning in to sawdust. I
have had s couple bags of the Treager pellets do that. Contact Treager
and they will replace.

On Mon, 04 Jun 2018 07:23:05 -0400, John H.
wrote:

On Mon, 04 Jun 2018 02:39:02 -0400, wrote:

On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill
wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

We spun up a chicken on the rotisserie while we were out in the boat
and it came out great. Better than that dried out bird you get at the
costco or at the grocery store.

Costco chickens are not dried out. In fact, they are mostly undercooked. The directions say to put
in oven for an hour. I've seen reddish meat in Costco chickens, but never had one be 'dry', and I've
gone through a bunch of them. Maybe you should have a discussion with your local Costco boss.

Safeway and Giant - yes. Very dry. And often they won't put the 'prepared time' on the bird. ****es
me off. Damn unions.

To be honest I never tried one at costco, simply because every
prepared chicken I have ever bought was dried out. I prefer eating it
right off the spit.

On Mon, 04 Jun 2018 07:28:36 -0400, John H.
wrote:

On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

I've started buying beef loin steaks, boneless, or I cut out the bone. Then I use one of these:

https://smile.amazon.com/Jaccard-200...70_&dpSrc=srch

or: http://tinyurl.com/ycjb5uoe

Do each side three times. You wouldn't believe how tender the steak becomes, even if it's cheap to
begin with.

Yup that is what I use instead of buying cubed steaks. Get a sirloin
tip roast or whatever is on sale, slice it and hit it with the
tenderizer. Just be sure the meat is not a cut with gristle in it.

On Mon, 4 Jun 2018 16:21:27 -0000 (UTC), Bill wrote:

John H. wrote:
On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don?t have a Traeger, but the recipe does look worthy. I?ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

I've started buying beef loin steaks, boneless, or I cut out the bone.
Then I use one of these:

https://smile.amazon.com/Jaccard-200...70_&dpSrc=srch

or: http://tinyurl.com/ycjb5uoe

Do each side three times. You wouldn't believe how tender the steak
becomes, even if it's cheap to
begin with.


Just have the store butcher run it through their tenderizer.

Not with bone in.

On Mon, 4 Jun 2018 16:21:28 -0000 (UTC), Bill wrote:

Its Me wrote:
On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote:
On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote:


6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

It was super, even if the Traeger died after about 4 hours of smoking.
The Traeger folks said it
sounded like an 'air pocket' formed when one of the pellets blocked the
flow. This has happened more
than once. I'm not nearly as keen on Traegers as I once was.

That sounds strange. Maybe the Traeger is made really differently than
my pellet grill, but the auger on mine that feeds the pellets is about 3
inches in diameter. The opening at the top of the ramp where they come
out of the auger to fall down the ramp into the burn cup is half that
size (half a circle). There's no way a single pellet can block anything.
There's no opening anywhere near that small in the entire feed system.

If I were to let the pellet supply nearly run out in the hopper I could
see getting some gaps in the pellet auger, but I just keep an eye on the
hopper and add as needed.


Only time I had that happen, the pellets were turning in to sawdust. I
have had s couple bags of the Treager pellets do that. Contact Treager
and they will replace.

I strain the dust out before putting in the hopper.

John H. wrote:
On Mon, 4 Jun 2018 16:21:28 -0000 (UTC), Bill wrote:

Its Me wrote:
On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote:
On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote:


6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I donÂ’t have a Traeger, but the recipe does look worthy. IÂ’ve stored it.

John this looks like it could be a big hit at the next campsite.

It was super, even if the Traeger died after about 4 hours of smoking.
The Traeger folks said it
sounded like an 'air pocket' formed when one of the pellets blocked the
flow. This has happened more
than once. I'm not nearly as keen on Traegers as I once was.

That sounds strange. Maybe the Traeger is made really differently than
my pellet grill, but the auger on mine that feeds the pellets is about 3
inches in diameter. The opening at the top of the ramp where they come
out of the auger to fall down the ramp into the burn cup is half that
size (half a circle). There's no way a single pellet can block anything.
There's no opening anywhere near that small in the entire feed system.

If I were to let the pellet supply nearly run out in the hopper I could
see getting some gaps in the pellet auger, but I just keep an eye on the
hopper and add as needed.


Only time I had that happen, the pellets were turning in to sawdust. I
have had s couple bags of the Treager pellets do that. Contact Treager
and they will replace.

I strain the dust out before putting in the hopper.


If you have a lot of dust, the pellets are bad. Odd, to me, that the
pellets in the hopper never seem to break down, but a bag of pellets next
to the BBQ will fall apart.

On Monday, June 4, 2018 at 1:32:31 PM UTC-4, Bill wrote:
John H. wrote:
On Mon, 4 Jun 2018 16:21:28 -0000 (UTC), Bill wrote:

Its Me wrote:
On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote:
On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote:


6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

It was super, even if the Traeger died after about 4 hours of smoking.
The Traeger folks said it
sounded like an 'air pocket' formed when one of the pellets blocked the
flow. This has happened more
than once. I'm not nearly as keen on Traegers as I once was.

That sounds strange. Maybe the Traeger is made really differently than
my pellet grill, but the auger on mine that feeds the pellets is about 3
inches in diameter. The opening at the top of the ramp where they come
out of the auger to fall down the ramp into the burn cup is half that
size (half a circle). There's no way a single pellet can block anything.
There's no opening anywhere near that small in the entire feed system..

If I were to let the pellet supply nearly run out in the hopper I could
see getting some gaps in the pellet auger, but I just keep an eye on the
hopper and add as needed.


Only time I had that happen, the pellets were turning in to sawdust. I
have had s couple bags of the Treager pellets do that. Contact Treager
and they will replace.

I strain the dust out before putting in the hopper.


If you have a lot of dust, the pellets are bad. Odd, to me, that the
pellets in the hopper never seem to break down, but a bag of pellets next
to the BBQ will fall apart.

Living in the south with the humidity we have, I keep my pellets in one of those plastic tubs with the sealing top and wheels, and it stays indoors except when in use. And I've settled on these pellets:
https://www.amazon.com/dp/B00819OICI/ref=asc_df_B00819OICI5498987/?tag=hyprod-20&creative=394997&creativeASIN=B00819OICI&linkCod e=df0&hvadid=167141575819&hvpos=1o1&hvnetw=g&hvran d=3517999423968242364&hvpone=&hvptwo=&hvqmt=&hvdev =c&hvdvcmdl=&hvlocint=&hvlocphy=9010378&hvtargid=p la-306461997271

On Mon, 4 Jun 2018 17:32:30 -0000 (UTC), Bill wrote:

John H. wrote:
On Mon, 4 Jun 2018 16:21:28 -0000 (UTC), Bill wrote:

Its Me wrote:
On Monday, June 4, 2018 at 7:14:20 AM UTC-4, John H wrote:
On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote:


6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don?t have a Traeger, but the recipe does look worthy. I?ve stored it.

John this looks like it could be a big hit at the next campsite.

It was super, even if the Traeger died after about 4 hours of smoking.
The Traeger folks said it
sounded like an 'air pocket' formed when one of the pellets blocked the
flow. This has happened more
than once. I'm not nearly as keen on Traegers as I once was.

That sounds strange. Maybe the Traeger is made really differently than
my pellet grill, but the auger on mine that feeds the pellets is about 3
inches in diameter. The opening at the top of the ramp where they come
out of the auger to fall down the ramp into the burn cup is half that
size (half a circle). There's no way a single pellet can block anything.
There's no opening anywhere near that small in the entire feed system.

If I were to let the pellet supply nearly run out in the hopper I could
see getting some gaps in the pellet auger, but I just keep an eye on the
hopper and add as needed.


Only time I had that happen, the pellets were turning in to sawdust. I
have had s couple bags of the Treager pellets do that. Contact Treager
and they will replace.

I strain the dust out before putting in the hopper.


If you have a lot of dust, the pellets are bad. Odd, to me, that the
pellets in the hopper never seem to break down, but a bag of pellets next
to the BBQ will fall apart.

The pellets I'm using have very little dust, but I'm in search of perfection. Just haven't found it
yet.