My Camp Chef has a (gas) reverse-sear unit on the side. I've never used it once. Probably had the smoker 6 years now.
Tis the season! Using the Traeger for the first time (this year) today. Fred Meyer running a digital deal on ribeye steaks. $4.97 a lb. Up to 2 packages. Bought two totaling 4 lbs, 4 steaks for like $18! Going to be having steak fajitas They are currently resting, smell delicious, and look amazing.
Forgot to mention. Reverse sear, cooked low and slow for about two hours to get almost up to temp and then took them off and fired it to max to seer them. Came off a perfect medium. Rested for about 15 minutes. They were amazing, so tender and flavorful. I’m stuffed… One of the better meals I’ve cooked in a while though.
I put a Meat Church rub on a tri tip this morning and had my wife put it on the smoker when she got home from work. Oh it was so DELIGHTFUL!
I haven't experimented much with steaks on the Traeger. I'll have to try what you did @PDXFonz. I feel like the Tritip is so hard to beat on a Traeger. Especially the preseasoned ones from Costco.
Time to break out the flat top - I like it because besides my main protein I can cook up fried rice, hash browns, bacon & egg etc.
Have the same setup. Cooked New York steaks on the side unit last weekend. Season to taste, cook for 3 minutes per side on hottest setting. Perfect med-rare! Also the side unit is the best way to cook hamburgers. Caveman cooking. Nothin better.
Hot is the best way to cook steaks. I’ve mastered the traeger steak. Between 7-9 minutes depending on thickness. Let’s the steak sit out for an hour soaking up salt. Get your traeger as hot as it can possibly get (mine usually gets up to 460 with quality pellets that aren’t dusty). If you’re feeling fancy throw a small chunk of butter after you flip it. better steak than any high end restaurant and you’ll still get a slight smokiness. I’ve prepared it this way for many o’ guests and they’re always in awe. Ribeye is the go to because of the fat ratio. Find one with good marbling of fat
Yeah it really is. At first I thought it was just Costco tri tip that was so good with their rub. Then I started doing my own rubs and they’re just as good
Yeah, I think costco just does the original Traeger rub on it. I've used that on unseasoned ones and it is pretty similar. Sometimes it is just easiest to buy them seasoned.
My local butcher shop has different seasonings and the dude working there sold me on this Meat church rub. I’ve put it on a few things and it’s been really good. I’ve also used a Kinders buttery steak rub that was fantastic. Sometimes it’s fun to try different rubs. I haven’t really been disappointed yet
Lost count of how many different rubs we have tried. They were all good, the Traeger rub was very good. On beef, our go to rub is McCormicks Montreal Steak seasoning. Still looking for our go to rub for chicken and pork. Lots of good ones, but, still looking.
I'm in the market for a new one. Our back patio has a natural gas outlet, so that's something. Should I get a built in smoker box, or buy that separate since I want a unit that uses natural gas as it's main fuel source? I think that will be more convenient and I have family down the street that have a traeger if I need to smoke a big slab of meat.
I had a natural Weber a number of years as I had a quick disconnect any patio. I believe you need a different regulator for NG versus LPG?
Doing some chicken on the Traeger. I’ve cooked chicken on it before, but I used a wet marinade rather than a dry rub, and I just used a dry rub this time for the first time. Kind of concerned about it being too dry but I’ll monitor the internal temp. Chicken Pita’s with lettuce, tomato, bell pepper, sprouts and cucumber
Montreal steak seasoning is pretty good for all beef. Not bad for ground beef either, and obviously goes well on steak.
