Triple C
Senior Member
Left the house in Acworth bout 7:00 a.m. Saturday morn and headed toward the farm in Oglethorpe County. Stopped by Bells in Lexington and picked up a small butt and full slab of ribs.
Fired up the Traeger bout 10:00. Set the temp at 225 and put the butt n ribs on after rubbing em down with salt, pepper n Stripling's pork rub.
Let em smoke for 3.5 hrs and then wrapped the ribs in foil. Bout 5 hrs in I put the butt in foil pan and wrapped in foil.
Little man was busy doing work on his lil Gator while the cook was going on. Had his side kick ridin' in the back.
Pulled the butt when internal temp reached 190 degrees. Pulled a bit of the fat cap off and had a little sample. Don't see a lot of pellet smoker users on here. If you ever want to add another grill to your arsenal consider a wood pellet grill. Going on 3 years and love this thing. Set the temp and it will fluctuate bout 10 degrees either side of where you set it and throw a lot of smoke on your meat. Truly a set temp and forget it until you're ready to pull the meat.
Bout 6:45 we were ready to roll at the table. Pulled pork, ribs, taters, baked beans, corn on the cob, slaw n sliced maters. Went to bed happy, happy, happy.
Woke up this morning and didn't have any breakfast sausage so I improvised. Pulled a bag of quail from the freezer and boiled em until tender. Shredded the quail n set aside to add to the gravy.
Made gravy and added the quail.
Worked up a batch of skillet biscuits.
Opened one of those biscuits and covered it all with quail gravy. Shoulda took a pic of little man devouring his gravy n biscuit. He made a mess of himself, table and floor and seemed quite satisfied.
Fired up the Traeger bout 10:00. Set the temp at 225 and put the butt n ribs on after rubbing em down with salt, pepper n Stripling's pork rub.
Let em smoke for 3.5 hrs and then wrapped the ribs in foil. Bout 5 hrs in I put the butt in foil pan and wrapped in foil.
Little man was busy doing work on his lil Gator while the cook was going on. Had his side kick ridin' in the back.
Pulled the butt when internal temp reached 190 degrees. Pulled a bit of the fat cap off and had a little sample. Don't see a lot of pellet smoker users on here. If you ever want to add another grill to your arsenal consider a wood pellet grill. Going on 3 years and love this thing. Set the temp and it will fluctuate bout 10 degrees either side of where you set it and throw a lot of smoke on your meat. Truly a set temp and forget it until you're ready to pull the meat.
Bout 6:45 we were ready to roll at the table. Pulled pork, ribs, taters, baked beans, corn on the cob, slaw n sliced maters. Went to bed happy, happy, happy.
Woke up this morning and didn't have any breakfast sausage so I improvised. Pulled a bag of quail from the freezer and boiled em until tender. Shredded the quail n set aside to add to the gravy.
Made gravy and added the quail.
Worked up a batch of skillet biscuits.
Opened one of those biscuits and covered it all with quail gravy. Shoulda took a pic of little man devouring his gravy n biscuit. He made a mess of himself, table and floor and seemed quite satisfied.
