Justin Posted August 7, 2022 Share Posted August 7, 2022 Burgers on the Traeger Ranger with signature pellets. 6 oz 1 inch thick burgers. 1 tsp brown sugar and again of ancho chilli flakes 1/4 tsp chipotle flakes. 1/4 tsp pepper 1/2tsp of salt 1 tsp onion granules and 1 clove garlic crushed. 110c on the Ranger. 1 1/4 hour to 71c. I flashed 30 secs or so each side in hot cast iron skillet on hob. Nice and smoky and chilli on the taste. Rock solid keeping temp on Ranger. Easy to clean. Very impressed with the Ranger. Super Easy. Reliable. Good 2 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 7, 2022 Share Posted August 7, 2022 They look delicious justin, amazing colour aswell👍 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 11, 2022 Author Share Posted August 11, 2022 (edited) Just put silverside on for 4 hours at 85c aiming for 65c , Signature pellets. Simple rub of thyme, onion granules, oregano and paprika with some slat and pepper. Hoping to see it nice an tender but we shall see, Putting the Ranger through its paces, so far it is a great performer. Edited August 11, 2022 by Justin Quote Link to comment Share on other sites More sharing options...
Justin Posted August 11, 2022 Author Share Posted August 11, 2022 (edited) 1 hour in the beef is up to 44c. Looks great already. Edited August 11, 2022 by Justin 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 11, 2022 Share Posted August 11, 2022 Looking good Justin🍻 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 11, 2022 Author Share Posted August 11, 2022 (edited) Took 3 hours to 60c. 1 kg silverside. Used very few pellets at 85c and blazing sunshine beating down Smoky beef, slice thin. It is perfect colour, juicy delicious and tender. Yum yum Edited August 12, 2022 by Justin 2 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 11, 2022 Share Posted August 11, 2022 Looks delicious😁👍 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 12, 2022 Author Share Posted August 12, 2022 Made for nice dinner and today finished off on oatcakes with tomato and mayonnaise. Did not last long. What is next? Quote Link to comment Share on other sites More sharing options...
Justin Posted August 12, 2022 Author Share Posted August 12, 2022 Recipe for Deli Roast Beef. 1.8 to 2.5kg silverside ( I used 1 kilo as there is 2 of us but next time I will go bigger as it is delicious) 1tsp rapeseed oil 1/4 tsp garlic power (I did not use this as swimbo does not like it) 1/4 tsp onion granules 1/4 tsp dried thyme 1/4 tsp dried oregano 1/2 tsp smoked paprika (sweet not hot version) 1/8 tsp salt (more if you like salt up to 1/2 tsp) 1/4 tsp black pepper ( up to1/2 tsp if you like more pepper) Dry beef with kitchen paper, rub with oil, wash and dry hands, sprinkle with and roll in rub Pellet grill (I used Traeger Ranger of course) heat to 85c (185F) or what ever set up you have that can get that low in temp Smoke with you favourite pellet (I used Traeger Signature pellets) until meat probe in centre of meat hits 57, wrap in foil and leave to rest and it will rise to 60c plus. Eat warm or cold , thinly slice. Will last up to week in fridge, though mine lasted 2 days and was gone! Sandwiches salad, oatcake topping, whatever you like. Deli beef, beautiful and lean too. Have a go. 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 12, 2022 Share Posted August 12, 2022 I may have a go at this sometime soon👍 Only just noticed the super low and slow cooking temperature Quote Link to comment Share on other sites More sharing options...
Justin Posted August 15, 2022 Author Share Posted August 15, 2022 Yes, pellet smokers can go real slow and low, hope it works for you too Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 15, 2022 Share Posted August 15, 2022 next time I do a cook I will pre-heat it to 85C and see if it will hold it, I have a kamado so will have to see if it can stay that low before attempting. On Saturday when I was cleaning the garden, I just happened to notice it was reading 59C in the sun....and it was not even lit lol Quote Link to comment Share on other sites More sharing options...
Justin Posted August 16, 2022 Author Share Posted August 16, 2022 Yes, I used very few pellets on the Traeger Ranger because of the sun blazing down, another way of getting low temps is a water baffle in a kettle or such, inly fire done a lot cheaper that eh slow and sear model which has a water curtain. On my WSM I have a smokefire feeding air to it and I can get down to low but not tried it as low as 85c, should be possible as the water bowl will hold the temp. Love super slo smoking. Got plan do to do meatballs at 82c for 30 mins to smoke them followed by 107c for hour to a internal temp of 73c and a smoked tomato sauce. Will post details here when I once I do 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 16, 2022 Share Posted August 16, 2022 meatballs in a smoked tomato sauce sounds great😁 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 16, 2022 Author Share Posted August 16, 2022 Yes will buy the Nordic meatball tray first as it makes lovely round meatballs and you can use it to smoke some big tomatoes too. https://www.amazon.co.uk/Nordic-Indoor-Outdoor-Meatball-Griller/dp/B007P425E8 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 16, 2022 Share Posted August 16, 2022 What grills do you have Justin? Quote Link to comment Share on other sites More sharing options...
Justin Posted August 17, 2022 Author Share Posted August 17, 2022 (edited) An old weber 57cm kettle that i have modded over the years new ash collector wheels, etc with rotessries, kebab rotisseries (only fire), rib rack rotating onlyfire trays, to keep it going, a small wsm with smokefire (app controlled fan) and a Traeger Ranger, cast iron skillets and pot. Everything I need, no where near @Smokin Monkeycollection! Mind you you should see myhomebrew stuff lol Edited August 17, 2022 by Justin 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 18, 2022 Share Posted August 18, 2022 Sounds like a great collection👍🍻 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 18, 2022 Author Share Posted August 18, 2022 Many years of perfecting mate. Simplifying. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 22, 2022 Author Share Posted August 22, 2022 Spare Rib Chops. Apple pellet. 2 1/2 hours at 80 c rising to 107 for last half hour Sauce shop original BBQ rub and Sauce. Sauce for last 20 mins So easy to do. Served with a simple salad and mayonnaise, Home grown cherry tomatoes, Smoked the tomatoes (also home grown) alongside the pork for the full 2 1/2 hours. They were delicious. 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 23, 2022 Share Posted August 23, 2022 Looks great😁🍻 Did you have some of your homebrew aswell? Quote Link to comment Share on other sites More sharing options...
Justin Posted August 24, 2022 Author Share Posted August 24, 2022 Of course, lol, a nice imperial stout 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 10, 2022 Author Share Posted October 10, 2022 Just put on two thick pork chops. No rub. Got set up no mains. Car battery inverter and have solar panel to trickle charge battery. Quote Link to comment Share on other sites More sharing options...
Justin Posted October 10, 2022 Author Share Posted October 10, 2022 Was another winner 64 65c on probe after 10 min rest. I seared lightly on cast iron skillet hot with butter Quote Link to comment Share on other sites More sharing options...
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