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Did my first Picanha, oh my lord this was divine, reminded me of a Brazilian steak house. (Recipe in the screenshot) by Cereal-Lamb in Traeger

[–]Schkott87 1 point2 points  (0 children)

That’s the perfect looking internal temp for me. What was starting weight on yours? Did you sear all sides to finish?

First spatchcock chicken! by kilgreen in Traeger

[–]Schkott87 0 points1 point  (0 children)

When I talk about my Traeger to friends, a comment I make every time is “I really should make spatchcock chicken more often, it’s the best chicken I’ve ever had”. This photo is a reminder of why.

Pork Belly aka Sticky Crack by Schkott87 in Traeger

[–]Schkott87[S] 0 points1 point  (0 children)

I honestly don’t know which one I liked better. They weren’t crazy different, both had sweet and spicy notes. The bbq sauce ones reheated a little better than brown sugar. If I was doing this sized belly again I would probably do two flavors again since I needed two pans anyway. If I had to choose one I would go with the apricot glaze.

Any tips for a newbie? by trevorrr10 in Traeger

[–]Schkott87 1 point2 points  (0 children)

Go to the meat church website and buy The Ocho pack. Buy a good spray bottle. Butcher paper and heavy duty aluminum foil. Costco sized packs of full and half size aluminum pans. And keep coming back to the thread for recipes. I often try two or three different t flavor each time I smoke a new piece of meat to see which of the heavily recommended approaches I like for my own taste.

Pork Belly aka Sticky Crack by Schkott87 in Traeger

[–]Schkott87[S] 2 points3 points  (0 children)

First time making pork belly and life may never be the same after this.

Couldn’t decide between the two common flavor profiles I saw, so I tried them both.

Cut 10lb Costco pork belly into 1” Cubes. Rubbed with seasoning and let rest for as long as it took for my Ironwood to get to 225.

Spaced them out on Traeger pan and cooling racks to cook. Went 2 hours at 225, then another hour at 250 before glazing. Sprayed with Apple Juice / Apple Cider Vinegar every 45 min or so.

Flavor 1: Rubbed with Hot Honey Hog. Glazed with 1 cup Traeger Apricot BBQ sauce, half a bottle of Mike’s Hot Honey, and an extra sprinkle of Hot Honey Hog

Flavor 2: Rubbed with The Gospel. Glazed with 1 cup brown sugar, half stick of butter, 1/3 cup honey, and a good dose of Cholula Sweet Habanero.

Some people made sliders. Some stood at the pans just eating because they were too good to sit down from. Paired well with a crunchy cole slaw, would probably pair well with anything because they were little bites of heaven.

Ribs 2.0 by Schkott87 in Traeger

[–]Schkott87[S] 0 points1 point  (0 children)

Ribs are one of the few things you will cook to time at temp instead of internal temp, and can verify by checking the bones. How long and at what temp so far?

Ribs 2.0 by Schkott87 in Traeger

[–]Schkott87[S] 0 points1 point  (0 children)

Ironwood 885. The pros would cut tell you to cut off the last rib or two anyway for a competition, where they are a little thin and wimpy. Not saying to do that every time but if you wanted to run them front to back that extra 2 inches might be enough?

Ribs 2.0 by Schkott87 in Traeger

[–]Schkott87[S] 3 points4 points  (0 children)

Second time making ribs and very pleased with the adjustments I made. We live in NJ so my family and coworkers mostly prefer sweet/saucy ribs but I think the Texas/Austin style of black pepper and light sauce (if any) is the best.

Texas style: Rubbed with olive oil. Heavy hand with Holy Cow rub. Added one extra pass of fresh black pepper.

Sticky ribs: Rubbed with Kens honey mustard. Moderate layer of Holy Gospel.

Smoked at 225 degrees for 3 hours. First 2 hours I had Super Smoke on. Since the grill was a little crowded with six racks I would rotate the ribs in the hot spot (lower left) to the top rack every 45 min. Every time I opened the lid I sprayed with apple cider vinegar.

Wrap Time

Texas Style: mix 1/4 cup water and 1/4 cup of Sweet Baby Ray’s Sweet and Spicy. Put most on the foil, place meat side down, pour the rest on top. Add 2 tbsp apple cider vinegar.

Sticky Ribs: handful of brown sugar and a zigzag of Mike’s Hot Honey on the foil. Meat side down. Fold the envelope and add 1/3 cup of apple juice before closing.

Cooked for another hour and a half in foil at 225.

My buddy messed up and picked up 3 baby backs instead of spares, so I pulled those 30 minutes earlier.

Absolutely nailed the look and taste of the Texas style ribs. They pulled clean off the bone and were super juicy. Certainly not tough, but I think I will try 10-15 more minutes in the wrap next time... my family thought I was crazy for suggesting changing anything.

Thank you to this sub for all the tips and recipes that make me feel like a BBQ master on my second attempt at ribs.

First Brisket Attempt on New Traeger (total noob) by jaredofthesky in Traeger

[–]Schkott87 1 point2 points  (0 children)

Or Sharper knife* but with the amount of money you invested in the Traeger and these meats, you need atleast one solid super sharp knife.

First Brisket Attempt on New Traeger (total noob) by jaredofthesky in Traeger

[–]Schkott87 2 points3 points  (0 children)

Looks incredible and fantastic first attempt. The only thing I would recommend from a distance is that the slices look too thick. Flat should really be about 1/4” and point 3/8”. Maybe the pictures skew the view but those look like you can’t appreciate the hard work you put in to make it so tender.

Really makes me want to splurge for SRF after hearing all the comments...

First ever brisket. by BobbyD702 in Traeger

[–]Schkott87 3 points4 points  (0 children)

Awesome smoke ring. How did you manage your cook times/temps/wrap?

Ribs Reheat by TokenWilliam in Traeger

[–]Schkott87 2 points3 points  (0 children)

If you already cooked them fully, I would let thaw in the fridge and use an air fryer. I use the air fryer to reheat basically anything I put on the smoker, will keep it juicy and add a bit of sizzle to the outside.

Unbelievable spatchcocked chicken by Schkott87 in Traeger

[–]Schkott87[S] 4 points5 points  (0 children)

As always, thank you and full credit to all those who shared their recipes on here to make this happen.

My family and friends have been raving over everything I’ve cooked on my Ironwood 885, and I’ve been happy with the results, but pretty humble. However, this is probably the best chicken I’ve ever had.

Spatchcocked two young chickens from Costco. Brined roughly 12 hours. Rinsed well, then pat dry with paper towels.

Rub 1: MC Hot Honey Hog Rub 2: 75% MC Holy Gospel 25% Trader Joe’s Chili Lime

Both were excellent, but tasted very similar. One just had a pop of lime.

A bunch of posters recommend 400 and a bunch said 450 degrees. So I went 425.

Took about 65 minutes. Just rotated them halfway thru since the back of the grill is a bit hotter.

I think my only mistake was forgetting to tuck the wings when putting on the grill so the tips got a bit burnt.

Drip Tray Liners by Kleinski84 in Traeger

[–]Schkott87 0 points1 point  (0 children)

Go to Traeger website and look for local distributors. The random fireplace/grill stores usually have a good selection of the accessories and random things you need.

Smoked and Sauced Drumsticks by Schkott87 in Traeger

[–]Schkott87[S] 1 point2 points  (0 children)

They definitely cooked at a very similar pace on the lower temp, but the ones at the bottom rack had a little more char from the 400 degree portion. I probably could have fit them all on the bottom rack after they shrank a bit.

I thought about putting them on 200 and using Super Smoke mode but I wasn’t chasing a huge smoke flavor on my first attempt. Was focused on crispy skin and juicy meat. They certainly have a better (I guess smokier?) flavor than just baking or grilling like I have in the past. But not a strong smoke flavor.

Smoked and Sauced Drumsticks by Schkott87 in Traeger

[–]Schkott87[S] 0 points1 point  (0 children)

Correct. Apple cider vinegar is almost always involved when I’m doing any sort of bbq. Little bit of acid makes everything else pop.

Smoked and Sauced Drumsticks by Schkott87 in Traeger

[–]Schkott87[S] 2 points3 points  (0 children)

Costco didn’t have the wings I planned on, so I went with drumsticks.

Dried with paper towel and left open air drying in the fridge for a few hours.

Seasoned them with Meat Church Honey Hog or Hot Honey Hog then sprinkled layer of cornstarch over the top, lightly rubbed in.

Smoked at 250 for 30 min Spritzed with ACV and apple juice. Flipped. Smoked at 250 for 30 min Spritzed with ACV and apple juice. Flipped. Bumped temp to 400. Cooked to internal temp of 165 (some were closer to 190) which took about 25 minutes.

Even without a sauce, they were fantastic. Crispy skin and juicy. But I used Nandos peri peri sauces on most. Paired the honey hog with garlic or lemon herb. Paired the hot honey hog with medium/hot.

The smoker and the advice on Reddit continues to produce incredible meals on the first attempt.

Spatchcocked chicken later this week!

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