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I may live in Ontario, I am a U.S. citizen married to a Canadian. Born in St George UT and schooled in Phoenix. I am fully aware of the first amendment so please don't preach to me. And yes the first amendment DOUSE apply to me, as it douse to you. I don't care about immunity from critisim, I...

Hmm.....seems like the first amendment isn't guaranteed.

Something I forgot in my post above. I keep a squirt bottle filled with apple juice. I give the ribs a good spritz every 45 minutes.

Since we picked up the Traeger we have done a brisket, a pork butt and just this past Sunday 4 beautiful racks of St Louis style spareribs. Andy - I have one of these. Maverick Industries It's a "must have" when trying to maintain smoker temps, especially in the winter. It sure saves having...

Give it a try. It has little effect on the actual final taste but is a good binder for your rub. And, it does seem to give you a thicker Bark. Certainly a Bark with a somewhat different texture than you would get without it. It's amazing on a pork butt. :pig:

My best are St Louis style spareribs, membrane removed. I apply a thin layer of yellow mustard and then the rub. Wrap in plastic wrap and refrigerate over night. Next day remove the ribs from the fridge and let them come up to room temp. I prepare the smoker with fruit wood chips (apple...

I found a recipe for leftover ham casserole. Going to give it a shot.

I've never heard of a Montreal bagel. Is that what they serve Montreal smoked meat on?

On low ours will reach a slow simmer at around the 6 hour point. On high it reaches the slow simmer point at about the 3 hour point. It's also a Hamilton Beach. Hope this helps.

Agreed Andy. The steak it self was fine. Excellent maybe. But worth the price over a NY Strip or a Rib Eye....no way. Sorry Pacanis, I had hoped to answer your question.

Well, true enough. But having had one, and with the help of this article, it is one overpriced and marketed piece of beef. The 3 Things Wrong With the Vegas Strip Craze - Esquire

Holy smokes. Yup, he got my vote.

Yes. It's unbelievably overpriced NY Strip. It was not bad for the newest designer meat to hit the market.

We flew out to Vancouver last week to spend Easter with our son, DIL and the Gr/kids. Weather wasn't the greatest but it was just nice to visit. DIL and Granddaughter did a great job of whipping up a baked ham, green bean casserole and scalloped potatoes. DIL's parents brought over the lemon...

BBQ'd Polish Sausage with an equally BBQ'd potato green pepper and onion medley. Sent from my Arc using Discuss Cooking mobile app

Thanks Whiskadoodle....I've been lurking for a while. It was the BBQ forum that got me to pull the trigger and pick up the Traeger.

Thanks for the welcome all. Well I just picked up a Traeger smoker on the weekend as I love smoked meat. European is my interest.

Hello all. I'm semi retired and have picked up cooking as a hobby, which my wife thinks is great. :lol: Hopefully I can pick up some tips and shortcuts here.