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My Treager Grill has Changed my Life.

There's plenty of companies that use Traegers for their businesses.

Half the price, and simple to use....

http://www.traegergrills.com/shop/detail/BBQ150

BBQ150.gif
 
Ha ha ha ha. You Guys are awesome!!!

Thanks for the support and advice (sans Ant). I have NEVER, EVER wanted to try getting into the restaurant/fude biz. My g/f and her family are constantly telling me; "You should buy a food truck and you will make a fortune selling your burgers, etc....". I (heard)know that restaurants have a failure rate of 90%.

To me, this is just a fun 'hobby'. I am sure that the orders will diminish, once the novelty of being able to order ribs (from me) has worn off.

When I look at the pics of what other BARFers make- I know that I cannot get close to the culinary masterminds that frequent this site.

For now, I'll just enjoy this and keep a (semi)open mind.

As I'm typing this- another coworker came to my office to place an order for 2 more slabs!!
 
Don't let the thought of failure deter you from anything, Lefty. If you want to do it, do it.
 
maybe try it on the weekends first? my buddy got an agreement with a local bar to allow him to bbq outside on football sundays...he sells out every week and the bar makes a bit more money with people staying at the bar instead of leaving to get food.
 
Bowling4Bikes said:
maybe try it on the weekends first? my buddy got an agreement with a local bar to allow him to bbq outside on football sundays...he sells out every week and the bar makes a bit more money with people staying at the bar instead of leaving to get food.
Click to expand...

Still red tape
 
I might have to get myself a smoker this spring with all the good stuff I see cooking.

My basic Webber can make some good stuff when using indirect heat and a smoker box though. My wife also bought me some grill humidifier boxes as well that I need to try out.
 
When I lived (and suffered) in Texas, I loved BBQ. My father who still lives there is pretty up on BBQ skills.
He found out long ago a secret to the best places. Adkins BBQ spice.
I was traveling through DFW with a few bags once and the TSA lady asked what it was. I told her "Adkins" and she said that was the only stuff she ever uses.
Not meant as a TSA endorsement but a Texan one.

I rub the stuff all over the ribs and then vacuum bag over night. Excessive but my "trick". I used a rib rack to cook 6 baby backs at a time. I make a huge foil "tent" (closed) and put the ribs in the Traeger for 2 hours on medium, about 300 degrees I think. I use mesquite almost exclusively. Just my preference.
I am happy with non sauced ribs but the last few times I slathered with Stubbs original and opened the foil and put the Traeger on "smoke" for another hour.
I always do that last hour that way regardless of slathering or not.

Ask fawndog, GoGo or AFMotorsports how they come out.

For a party try taking a 10 pound+ brisket and dump a whole bag or more of the seasoning on top where the fat cap is. Smoke for 24 hours at about 200 or 250 degrees. The fat soaks through the meat and pulls the spices through. It turns out simply incredible!

Here is a link:

http://www.adkinsbbq.com/Western-Style-BBQ-Seasoning-12-16-oz-Bags-ADS-WSB-CS.htm
 
The occasional problem I've been having with my digital temp on my traeger junior is keeping steady temp during smoke mode. Either I'm doing sub 160 on cold days to barely keeping able to keep it at 180 on hot days. It'll be 150 at night then 180 the next morning after a long smoke. I haven't had it for 3 or 4 years now and haven't found a sure fire way to maintain smoke temp. I think it's just the nature of the beast. That's even with messing with the p setting. It's not a big deal though.

I had a tougher time figuring out how to get the temp to settle at start during smoke. So I just said screw it, follow the directions but leave the lid open for a bit longer. Then close it and leave it another 15 minutes when the temp does drop. Then put in the meat.
 
KooLaid said:
The occasional problem I've been having with my digital temp on my traeger junior is keeping steady temp during smoke mode. Either I'm doing sub 160 on cold days to barely keeping able to keep it at 180 on hot days. It'll be 150 at night then 180 the next morning after a long smoke. I haven't had it for 3 or 4 years now and haven't found a sure fire way to maintain smoke temp. I think it's just the nature of the beast. That's even with messing with the p setting. It's not a big deal though.

I had a tougher time figuring out how to get the temp to settle at start during smoke. So I just said screw it, follow the directions but leave the lid open for a bit longer. Then close it and leave it another 15 minutes when the temp does drop. Then put in the meat.
Click to expand...
your solution should you want it.
 
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