by Chris__M » 30 Sep 2010, 15:19
Today has been a really nice day, with clear skies, so I have been experimenting with the Traeger with some cheap supermarket -bought items. I know that this is not ideal, but while I am learning, I would rather incinerate inexpensive meat. Today I have cooked the following, all on smoke:
Some shop-bought beef burgers, turned out really nice, with smokey flavour, but could have been moister.
Shop-bought venison burgers, amazing flavour, but very dry, as it is a low fat meat. I need to find a way of doing these better, as I love venison burgers.
Some salmon fillets. Cooked nicely, but not noticeably smokey.
I have a *small* rolled brisket joint[1], that I marinaded and rubbed, that is currently resting. I had a look at it when it came out, and it is dry and not at all tender, but I did get a decent smoke ring on it. As I say, it was a really cheap cut of meat, "for practice", and I am not crying about it.
The important thing is, I now know how my Traeger works, have figured out a convenient way to run the wire to my meat probe (through the chimney), and next time will have the confidence to just let it cook, and not want to peek too much.
[1] For some reason that escapes me, when I was rubbing it, I cut the string and unrolled it, and then didn't roll it up again. Thinking about it, I think this was a mistake!