EEH Posted August 29, 2013 Share Posted August 29, 2013 +1 for Gas for grilling (cause I want it now) and smoker for smoking. That makes me want to sit back watch the smoke rise and have another tequila !! I'm hungry.. Link to comment Share on other sites More sharing options...
Dan Sierpina Posted August 30, 2013 Share Posted August 30, 2013 My gas grill is up to grilling temperature (450 - 500 degrees) in 8 - 10 minutes, max. How long does it take the Traeger to get to 450 degrees? Brian, My Traeger takes about 30 minutes to get up to 450 or thereabouts. The firebox is about 4" in diameter, and there's a lot of volume to heat. Link to comment Share on other sites More sharing options...
hops Posted August 30, 2013 Share Posted August 30, 2013 One thing i forgot to mention, charcoal cooked food tastes a whole lot better than food cooked with gas. Link to comment Share on other sites More sharing options...
outerlimits Posted August 30, 2013 Share Posted August 30, 2013 Just go to a BBQ cook off, or even watch one on TV. You never see anyone doing gas. Kinda like chili...beans are a no no. Link to comment Share on other sites More sharing options...
Dan Sierpina Posted August 30, 2013 Share Posted August 30, 2013 Just go to a BBQ cook off, or even watch one on TV. You never see anyone doing gas. Kinda like chili...beans are a no no. They didn't sit in traffic for an hour and a half, have other things to get done, then get up for work the next morning. Link to comment Share on other sites More sharing options...
benos Posted September 4, 2013 Share Posted September 4, 2013 Thanks for all the addtiional feedback everyone. Maybe the move is 2 grills, one gas and one charcoal... I'm opening up to it. Link to comment Share on other sites More sharing options...
outerlimits Posted September 5, 2013 Share Posted September 5, 2013 Just go to a BBQ cook off, or even watch one on TV. You never see anyone doing gas. Kinda like chili...beans are a no no.They didn't sit in traffic for an hour and a half, have other things to get done, then get up for work the next morning. Dan-work is way overrated...i gave that crap up 4 years ago. Suggest you do the same. It's never enuf, i know. Link to comment Share on other sites More sharing options...
Shadowrider Posted September 5, 2013 Share Posted September 5, 2013 Up to this point, all my grilling is just cooking a couple pieces of meat for me and Candis for dinner. Steaks, burgers, fish, chops, bison steaks and burgers... 2 at a time. I'm not a fan of the needing a plug for the Traeger, but if I really liked the thing - for my current cooking style - which I'm starting to doubt, it would be real easy to put a 110 box behind where it would be. (The wall panel is 15 feet to the right of the grill's spot.) My drawback with the BGE - I don't think I want to dealing with lighting charcoal every night just to cook 2 pieces of meat. That's the beauty of the gas grill - fire it up when Candis starts making the salads, and slap the meat on when the salads are done. Maybe I should just stick with a gas grill. (I'll never have more than one grill). Thanks for all the feedback. I just saw this. I take it you already know how to cook bison, but just in case you don't the Trager isn't going to work very well. Sear those steaks over really high heat coals (like 500-600 degrees) for about 1.5 minutes each side then drop them to low heat and slow roast them till medium rare. There is no better meat on the planet. Sounds like that's right up the BGE's alley and with a bit of experimentation it would be fabulous. Link to comment Share on other sites More sharing options...
Dan Sierpina Posted September 5, 2013 Share Posted September 5, 2013 Thanks for all the addtiional feedback everyone. Maybe the move is 2 grills, one gas and one charcoal... I'm opening up to it. If you get a Weber charcoal, look into the rotissarie for it. It works really well with whole chickens and roasts. Link to comment Share on other sites More sharing options...
RangerTrace Posted September 5, 2013 Share Posted September 5, 2013 I work 40+ hours a week and still find plenty of time to cook on the BGE 2-3 times a week. I've had several gas grills, a Traeger and now a large BGE. It is by far the most versatile grill I've ever owned. FWIW, I've never owned a true wood smoker. They do look interesting. Maybe one day..... Link to comment Share on other sites More sharing options...
EEH Posted September 5, 2013 Share Posted September 5, 2013 Bought three racks of ribs today,cooking this weekend yahoo. Link to comment Share on other sites More sharing options...
benos Posted September 6, 2013 Share Posted September 6, 2013 Up to this point, all my grilling is just cooking a couple pieces of meat for me and Candis for dinner. Steaks, burgers, fish, chops, bison steaks and burgers... 2 at a time. I'm not a fan of the needing a plug for the Traeger, but if I really liked the thing - for my current cooking style - which I'm starting to doubt, it would be real easy to put a 110 box behind where it would be. (The wall panel is 15 feet to the right of the grill's spot.) My drawback with the BGE - I don't think I want to dealing with lighting charcoal every night just to cook 2 pieces of meat. That's the beauty of the gas grill - fire it up when Candis starts making the salads, and slap the meat on when the salads are done. Maybe I should just stick with a gas grill. (I'll never have more than one grill). Thanks for all the feedback. I just saw this. I take it you already know how to cook bison, but just in case you don't the Trager isn't going to work very well. Sear those steaks over really high heat coals (like 500-600 degrees) for about 1.5 minutes each side then drop them to low heat and slow roast them till medium rare. There is no better meat on the planet. Sounds like that's right up the BGE's alley and with a bit of experimentation it would be fabulous. I grill a mean bison ribeye - they are awesome! Link to comment Share on other sites More sharing options...
EEH Posted September 6, 2013 Share Posted September 6, 2013 (edited) What is the difference between Bison and Beef ? Before any of you start I know buffalo and cows Edited September 6, 2013 by EEH Link to comment Share on other sites More sharing options...
EEH Posted September 9, 2013 Share Posted September 9, 2013 My BGE at work Link to comment Share on other sites More sharing options...
CZinSC Posted September 9, 2013 Share Posted September 9, 2013 That is a sweet setup Eddie! Link to comment Share on other sites More sharing options...
EEH Posted September 9, 2013 Share Posted September 9, 2013 (edited) Thank you. Now It's a SWEET Edited September 9, 2013 by EEH Link to comment Share on other sites More sharing options...
jrb06 Posted September 9, 2013 Share Posted September 9, 2013 Because of this thread I am now deprived of some bullets and supplies for a month or two new BGE large owner. Good thing I have a plentiful reserve. Link to comment Share on other sites More sharing options...
EEH Posted September 9, 2013 Share Posted September 9, 2013 (edited) Results. The winner. Me Jrb06 ,,, You will never regret it.. Edited September 9, 2013 by EEH Link to comment Share on other sites More sharing options...
outerlimits Posted September 9, 2013 Share Posted September 9, 2013 Ribs via wireless temp control... Link to comment Share on other sites More sharing options...
EEH Posted September 9, 2013 Share Posted September 9, 2013 Ribs via wireless temp control... I like that Link to comment Share on other sites More sharing options...
Candis Posted September 25, 2013 Share Posted September 25, 2013 What is the difference between Bison and Beef ? Before any of you start I know buffalo and cows Bison is a lot leaner and generally has a lower caloric content but higher protein and iron. The ribeyes are fantastic because the higher fat content, which you don't get in other bison products, contributes to an unbelievable, almost buttery flavor. Ground bison burgers have a similar creaminess to the taste. I'm pretty much a filet mignon person when it comes to beef because I don't care for the chewiness that fat provides, despite the fact the the 'flavor comes from fat.' Bison ribeyes are as good, if not better when BE grills them, than filet mignon. Also, bison almost never come from feedlots like cows often do so they are messed with a lot less than cows, in terms of antibiotics, hormones, etc. Link to comment Share on other sites More sharing options...
EEH Posted September 26, 2013 Share Posted September 26, 2013 Thank you I am on the net now to check where to buy in my area. Link to comment Share on other sites More sharing options...
D.Hayden Posted September 26, 2013 Share Posted September 26, 2013 Bison is pretty common here.. because of Ted Turner and his ranches - he has about 55K head Sometimes.. Costco has it... but Costco varies so widely - always different one week to the next I haven't seen it for a while Link to comment Share on other sites More sharing options...
benos Posted September 26, 2013 Share Posted September 26, 2013 Whole Foods has Bison. Link to comment Share on other sites More sharing options...
birdzman Posted September 27, 2013 Share Posted September 27, 2013 Hard to beat the Weber charcoal or gas models, well made and work like they should. Link to comment Share on other sites More sharing options...
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