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| Ruple Harley , Jr.,
Greenville
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SC
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Occupation:
Funeral Director
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Owner Since:
1994
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Description:
I found Traeger searching the Internet to locate the best grill made and found the Treager web site. Since then I have purchased three Traeger grills and gave my first to my son.
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Favorite Pellet:
Apple
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Favorite Foods:
Spareribs , pork butts , steak , deer ,fish and chicken.
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Favorite Recipe:
I soak my chicken in a vinegar based sauce for 12 hours before smoking. I also recently discovered that the hot and spicy Alegro sauce is a great marinate for steaks. Ten to twelve hours ahead of cooking.
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| Nick Schmit,
Lyons
,
OR
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Occupation:
Computer Store Owner
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Owner Since:
2002
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Description:
I found Traeger while providing dial-up support, the more I talked with Mr BBQ the more I wanted to try one of their grills. I had my reservations, but once I switched there's no going back. I cannot imaging cooking on any other grill than a Traeger grill. I love my Lil' Tex!
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Favorite Pellet:
Garlic, Hickory
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Favorite Foods:
Everything from chicken to pizza!
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Favorite Recipe:
Using the Traeger cookbook, my favorite has to be smoking a whole Turkey! This last Thanksgiving I smoked a 14 Lb. Turkey. Needless to say from that day forward Thanksgiving will be at our house.
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| Karl Campobasso,
Milwaukie
,
OR
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Occupation:
Health Plan Sales Executive
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Owner Since:
2003
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Description:
I found Traeger while on a sales trip to Mt. Angel
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Favorite Pellet:
Maple
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Favorite Foods:
Chicken or Ribs
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Favorite Recipe:
Before the Traeger, I thought the only way to get moist chicken was to plant a beer can in the appropriate cavity. Now I use a stainless up-right whole chicken stand and use the poultry dry rub. Moist flavorful chicken everytime.
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| Bruce Bjorkman,
Salem
,
OR
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Occupation:
Traeger Marketing Director and radio talk show host
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Owner Since:
1991
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Description:
I found Traeger while writing a twice monthly barbecue column in a local newspaper. As a tried and true, "It's got to be real wood smoke to be barbecue" kinda guy, this grill blows me away!
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Favorite Pellet:
Pecan and Apple
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Favorite Foods:
Ribs, Salmon,Rib-eye steaks, potatoes, bacon and eggs, pizza,everything!
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Favorite Recipe:
Let your meat warm up before you switch to smoke mode. The smoke will be more deeply absorbed by the meat after it's had a chance to warm up. And....tune into my weekly radio show, "Cooking Outdoors With Mr. Barbecue" on NewsRadio 750, KXL. (listen over the Internet at kxl.com).
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| Peter Bigley,
Portland
,
OR
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Occupation:
Residential Mortgage Broker
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Owner Since:
1996
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Description:
I was at a friend's home in Vancouver , WA for dinner one night. He was doing pork ribs on his new-fangled pellet BBQ. They were the best I ever tasted. I was an owner of a Traeger 125 Executive in a week after that. Since then, I have purchased three more, a 101 and took it to work for lunches, an 020 Go-Q to take when I cook at other people's homes, and upgraded my first generation 125 to a newer stainless 125 Executive
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Favorite Pellet:
Alder
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Favorite Foods:
Pork Ribs, salmon, flank steak, pork loin
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Favorite Recipe:
Heavy duty aluminum foil. It does not pay to skimp. Makes clean up so much easier. Also an instant read thermometer. So much easier to get it done right.
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| Ivan Kuhn,
Colwich
,
KS
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Occupation:
Telecommunications Sales
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Owner Since:
2001
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Description:
I became aquanted with the Traeger Grill when my father-in-law opened up a meat market in Hays, KS. Everyone who comes into his meat market mentions they use a Traeger to grill their steaks and meats. My wife and I were due for a new grill after being on our third one in 12 years. Needless to say, we were so tired of burnt chicken, burnt hamburgers and steaks, especially the price of meat now days. Well, my wife and I decided we were going to get a grill that was going to last us for at least ten years. My wife stated, honey, I'm not interested in any grill unless it is a Traeger. I stopped by the local Treager dealer in Hays and after about 30 minutes, we were sold. Still being unsure of our purchase, I decided I would follow the directions since I've already made the investment. Well, needless to say, I have never been so impressed with a grill like I've been with the Traeger. I actually look forward to grilling on my Traeger. Thanks Dad-in-law, thanks Honey, for being so closed minded about not being interested in any other grill.
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Favorite Pellet:
Mesquite
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Favorite Foods:
Steaks, hamburgers, chicken, brats, sausage
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Favorite Recipe:
Drunken Chicken-two chickens on a two seater chicken rack. Drink out about one third beer out of each can of beer. Take your spices and liquid smoke and pour them into the beer cans to create your sauce. Put the chickens on the rack above the beer cans and set them on the grill and wait until they are ready. Oh, by the way, make sure you get the auto temp. monitor, so you can enjoy a beer or two while you are waiting for the chickens to become drunken golden brown.
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| John & Vivienne, Saunders ,
Fall City
,
WA
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Occupation:
Insurance Sales
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Owner Since:
1991
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Description:
My wife blew up a gas grill, I found a Traeger at a fireplace shop. What a find! we use our grill all year, we could not live without it. (the fireplace shop hooked me on a Hot dog!)
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Favorite Pellet:
cherry, we have tried them all but keep coming back to cherry
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Favorite Foods:
Everything is better on a Traeger. Chicken, beef, seafood....pork, turkeys you name it..You can cook chicken and it doesnt dry out! Do that on your gas grill
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Favorite Recipe:
Every year I cook a 20-25 lb turkey, I look foreward to this all year, Try a grill, you will never go back to anything else!
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| Clay Holmes,
Okeechobee
,
FL
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Occupation:
Fire/Rescue
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Owner Since:
2002
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Description:
Friend showed me his grill while hunting on a lease in Al.
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Favorite Pellet:
Any, depends on what I'm cooking
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Favorite Foods:
Anything from beef to alligator!!!!
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Favorite Recipe:
try cooking meat at lower temp. and longer times.
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| Kelly Thorton,
Portland
,
OR
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Occupation:
Jeweler
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Owner Since:
2003
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Description:
Friend
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Favorite Pellet:
Maple, Apple
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Favorite Foods:
Brisket, ribs ,turkey and chicken
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Favorite Recipe:
Brisket wet-rub
This is a recipe that gets rave reviews from everyone who's tasted it.
1/2 cup ground coffee
1/3 cup sea or kosher salt
1/2 cup dark brown sugar
1/4 cup hot paprika
2 tbls ground cardamon
2 tbls ground ginger
1/2 cup chopped garlic
1/2 cup vegetable oil
3 tbls Knorr beef boulion concentrate or 2 beef boulion cubes disolved in small amount of water.
Mix all ingredient in a small bowl untill smooth. Consistancy should be a wet paste but not runny. If too dry add mor oil. A food processor helps. Spread generously all over brisket and marinade overnight. ( I have done this same day without any marinade time with good results) Start Traeger on High ten minutes. Put brisket in and reduce heat setting to low and cook 8-10 hours .
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| Sue Cenfetelli,
Erie
,
PA
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Occupation:
Billing Clerk
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Owner Since:
2004
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Description:
We attend several county fairs and have always seen the grill for the last two years. We now own one and it is the best purchase we have made.
At first I wasn't sure, it does take some getting used to. I must say that I have used it every day since we got it two weeks ago. I have never tasted food the way it tastes on the Traeger grill. Lamb Chops, chicken, shrimp, hamburger, country ribs, sausage, etc. You can work all day and let the grill make your dinner, without having to hope it isn't burning like it would on a regular grill.
We love it, I may start writing down recipes to share.
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Favorite Pellet:
Oak and Hickory
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Favorite Foods:
Lamb Chops, tender juicy and delicious
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Favorite Recipe:
Our first experience was not using enough oak to create a good heat, we mixed too many flavor pellets. You learn as you go. Keep trying new ways.
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| Murray Johnson ,
Ontario
,
CA
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Occupation:
Retired
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Owner Since:
2003
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Description:
Internet
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Favorite Pellet:
Hickory
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Favorite Foods:
Beef Ribs & Brisket
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Favorite Recipe:
Beef Ribs: Purchase beef ribs that have not been channel cut. (the meat cut from between the ribs)
Cut the rib racks to produce individual ribs. Remove membrane from back of rib.
Rub: 1/2 cup Trager BBQ Rub
1/8 cup Sweet Hungarian Paprika
1/8 cup brown sugar
Mix rub in shallow bowl and apply to individual ribs by wetting hands and placing rub in palm then on to the ribs.
Cooking: Heat Traeger grill on high for 20 minutes. Add ribs bone side down. Lower to med for 1/2 hour and then lower to smoke for 4 to 5 hours.
During the last 1/2 hour baste with you favorite sauce.
Remove from heat and serve. This method really gets the smoke ring into the whole rib.
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Merchandise purchased from this website will be shipped from Sikeston, MO. |
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