Search results for query: *

Is this what you did? I’m starting my own fridge build and trying to figure out what kind of heat source I want to use.

I like all sorts. I have a jerky gun for ground jerky. But I was thinking more of the whole muscle kind.

I got a deer the other day. I need some recipes for some jerky. I have a dehydrater and a traeger.

I'm going to cook a 12 lbs too sirloin. I'm just going to put salt, pepper and garlic powder on it. My question is do I need to tie it up with butchers twine or just let it be??

Just pulled it off the grill, at 166 degrees. Looks and smells fabulous!! Now let the waiting game start.

I was in the local grocery store last week, seeing if there was anything that struck my fancy. They had frozen turkey breast on sale for $1 a pound. So I had to get one, should of gotten more. Plan is to cook it on my traeger, let it cool and slice it thin for sandwiches. Better than paying $6...

It got done a lot faster than I thought it would. It turned out really good, but my wife thought it was too rare. In hindsight I should of left it on longer. I pulled it at 137 degrees.

This is my first post, so bear with me. I've always wanted to cook a tri-tip on my traeger. So today is going to be the day. I first took the roast and trimmed all of the fat off. Then I rubbed it with an A-1 spice rub. I usually make my own rubs, but I get rubs and sauces for birthday and...

I'm from Langford, which is about 20 miles south west of Roy lake.

Hello my name is Dan, I am from the north east part of South Dakota. I'm 32 years old and have a traeger grill. I've had it for 5 years or so.