Traeger Virgin
- Thread starter mtmuley
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MinnesotaHunter
Well-known member
You are in for some good eating. My favorite recipe is super simple, but awesome. I take an elk/deer roast coat it in olive oil, salt, and pepper. I preheat the traeger with a cast iron skillet on the grate to max heat (mine will hit around 450). Once it is hot I sear all sides of the roast on the cast iron, and pull the roast once it is done searing. Then I reduce the heat to 350, once it stabilizes there I put the roast directly on the rack, with the temp probe in. I pull it when it hits about 130, and then wrap it in tinfoil to rest for about 15min in a small cooler. It gets to about 137-140 which is about where my crew likes it. Once it rests you can slice it as thick/thin as you like without loosing the juices. If you want you can make a sauce or gravy out of the scrapings left in the cast iron.
I throw the leftovers, and sometimes I will make a second, and put them right in the fridge for sandwiches the rest of the week.
Smoked hotwings are also a huge hit....man there is a bunch of great stuff to make in it....
I throw the leftovers, and sometimes I will make a second, and put them right in the fridge for sandwiches the rest of the week.
Smoked hotwings are also a huge hit....man there is a bunch of great stuff to make in it....
D
Deleted member 20812
Guest
Ive done deer shoulders. Leave them whole, rinse and dry, and either brine or dry brine them for 12-24 hours.
I use this Rub Recipe.
Smoke for 6-7 hours at 180-200. Wrap in foil, add 1/4 cup apple juice and finish at 225 for 6-7 hours.
I did an antelope shoulder. I had a thread on here but photobucket killed the photos-
www.hunttalk.com
Dont leave it on the smoke too long, as it's easy to dry out. I'd give it a good run of smoke then wrap it or throw it in a roast pan and slow cook it.
You're going to love that Traeger. They're a game changer.
Sunday afternoon experiment
Step 1- Kill pronghorn- Step 2- Take pronghorn apart- Step 3- Put rub on pronghorn- Step 4- Apply bacon to pronghorn and place in smoker- Step 5- Use hard cider to keep meat (and chef) properly hydrated-
www.hunttalk.com
Dont leave it on the smoke too long, as it's easy to dry out. I'd give it a good run of smoke then wrap it or throw it in a roast pan and slow cook it.
You're going to love that Traeger. They're a game changer.
LuketheDog
Well-known member
Spatchcock or debone a whole chicken and smoke it, it's awesome!
...and any of these: https://honest-food.net/cured-meat/smoked-meat-fish-recipes/
...and any of these: https://honest-food.net/cured-meat/smoked-meat-fish-recipes/
LuketheDog
Well-known member
...and this is really good: https://honest-food.net/smoked-venison-leg-recipe/
I spatchcocked mine and loved it
You should have saved your money and bought a camp chef or a blazzin grillworks. Traeger is a flimsy overpriced piece of sh!t.
D
Deleted member 20812
Guest
My flimsy piece of shit is over five years old and probably gets used at least 100 days a year. YMMV.
Mine is 8 years old, is kept under a roof, used 200 days per year, the lid is being held on by 1 screw in 1 hinge, the other is completely broken, and when they weren’t broken I had to tighten the hinge screws every single time I used it.. the construction is absolute crap. Electronically it works fine. But the temperatures fluctuate 25 degrees which for an 800$ grill is a little pathetic. It won’t hold a temperature over 410 degrees which I really need 450 for wild game steak. I’ve made lots of great food with it. But 800$ for a grill should last me longer than 8 years, and should function better. The camp chef version is half the price, works the same, and has a way better hinge design. But I’m going blazzin grillworks. -holds the temperature to within +or- 2º.
noharleyyet
Well-known member
Get one of these Dale....and one of those little bottle burners to light it. You'll enjoy the Traeger.
Amazon.com : A-MAZE-N AMNTS12 Oval Pellet Tube Smoker, Hot or Cold Smoking, 12 Inch : Pellet Smoker : Garden & Outdoor
Amazon.com : A-MAZE-N AMNTS12 Oval Pellet Tube Smoker, Hot or Cold Smoking, 12 Inch : Pellet Smoker : Garden & Outdoor
www.amazon.com
bmt99
Active member
traeger has their own jerky recipe that is great!
https://www.traegergrills.com/recipes/wild-game/teriyaki-deer-jerky
https://www.traegergrills.com/recipes/wild-game/teriyaki-deer-jerky
wyoboypt, asked for recipes, go somewhere else. Thanks to the rest of you guys. mtmuley
idnative1948
Well-known member
Beer butt chicken and a couple of venison meatloaf on my PB which is similar to your *T* brand. I am a newbie also.
fishing4sanity
Well-known member
I have used mine for many many hamburgers. It's a little slower than a traditional BBQ, but it does add a little smoke flavor that IMO is a big plus.
ida homer
Well-known member
My absolute favorite thing on mine are burgers. Elk or beef.
Turn it all the way to hot. Make nice good size patties, be sure to shape them perfectly. Makes a difference. Season however. Let them rest on the counter for 30 minutes or so.
Exactly 5 or 5.5 minutes per side.
