Handling hot or cold food? This is my solution – black nitrile gloves over cotton knit gloves. I use them when applying rubs, trimming fat, wrapping or handling hot meats, or shredding things like pork shoulder.
We consider the BBQ Trinity: Ribs, Brisket, and Pulled Pork. Once you’ve mastered all three, you’ve got a lifetime of great BBQ ahead of you 🙂
Over the next few weeks, we’ll be posting videos of each one, sharing tips and tricks from our cooks.
First up is pulled pork. Here are the basics on a 6 pound pork butt we picked up at Costco:
I took the opportunity of the first three day weekend of the year to try my hand at a full packer brisket. A “packer” contains both the point and flat.
Weighing in at 16 pounds, and $2.99/lb at Costco, this was by far the most ambitious (and expensive) cook yet! Video below shows all of the basic steps in the recipe. At bottom are a number of links where you can find the tools of the trade that made this LONG cook a success (remote thermometer, utility knife, Traeger Century 22, etc). Let’s get started …
Recipe below the fold…
Seeing a lot of great bacon wrapped creations out there lately. Probably the most common is a bacon weave on trimmed, injected, and/or brined pork loin.
Here’s a quick and good video tutorial from RustedTruckRanchBBQ:
Looking for a great YouTube grilling, smoking, or BBQ channel to follow? Be sure to check out T-Roy Cooks. In this video, T-Roy shares his method of smoking two styles of ribs on his Kamado Joe using Code 3 Spice‘s Backdraft Rub:
Love T-Roy’s simple method: Worcestershire Sauce on both sides, and then generously sprinkle on the rub. He lets them go for 5 hours at 250F. No saucing, but he does spritz with apple juice every hour or so. Mmmm. Mmmm. Those look goood!
Everyone in our house loves steak. We also love tacos. As regular readers know, we make both. A lot. But besides sweet potatoes, asparagus, and potatoes — we’ve never really tried smoking many vegetables.
Last night, we expanded the playbook, and think we finally nailed it. So we put together this quick little how to video for you…in under 60 seconds …
If you’re entrusted with cooking the bird on Thanksgiving, you’re probably looking for a risk-free, no-fuss tried and true recipe. Have a reoccurring nightmare about dry turkey, or sweet dreams about crispy, herb-crusted turkey legs?
If you’re on a wood pellet grill, this Traeger Turkey Pellets Blend might be for you:
We did a 20-pound test bird this weekend, and were cooking for 16 people. It was your typical friends-giving feast (with no less than 4 other Traeger-owners coming, NO PRESSURE!).
Again, we were looking for an easy, but proven, method and recipe. After skimming a dozen articles on spatchcocking, brining, injecting, rubbing, etc — we said: “Meh, nothing exotic.”
That’s when we turned to the wisdom of the Traeger Grills family. We had two bags delivered from a Traeger Instagram contest (“BBQ Hero of the Week”) over the summer.
The results were nothing short of amazing. “Best turkey I’ve ever had,” raved one friend. “OMG, moist, zesty, and great smoke flavor,” commented another. “Got to try that for our family Thanksgiving now, ” said one of our Traeger brethren.
Now, most everything that comes off the Traeger at our house is good. But that’s “most” not all. Not ashamed to admit we have a few hiccups every now and again. So these were pretty strong endorsements. What’s the secret? We followed Traeger’s included Smoked Bourbon & Orange Brined Turkey recipe to a T. Here are the basics (minus the booze):
Brine overnight (bag comes inside the pellets bag, fish it out!)
Pat dry, apply rub (again, included in the bag)
Put turkey directly on the grate (we put in a disposable roasting pan)
Set Traeger to smoke for 2 hours (for us, 180F)
Turn up to 350F for 2-3 hours (or until internal temp reaches 165F)
WHERE TO BUY?
You can pick up the Traeger Turkey Pellets Blend at your local dealer, or order from Amazon. If you HURRY, you select one-day or two-day shipping for Prime members, to still get in time for Thanksgiving.
Watch our mid-cook Facebook LIVE video from TraegerFanatics.com for some laughs:
Editor’s Note: This post contains affiliate links.