We would like to thank Traeger owner and Bullfrog customer Rebeca Christensen for sharing this great rib recipe with us.
10 out of 10
Whole beer chicken on a Big Green Egg with a few bratwursts for afternoon snack, really good, like Chris Farley SNL Da Bears Skit good.
Large Big Green Egg
Plate Setter
Miller Beer
Big Green Egg Garlic & Green Pepper Seasoning
Roastin Post
Preparation: I took a whole chicken and removed giblets and such, rinsed in cold water and patted dry. Next I seasoned it, in and out with BGE Garlic & Green Pepper Seasoning. Started BGE Charcoal and let burn for 15 minutes before adding Plate Setter. On the top of plate setter I placed a tin foil tray and filled with a half a can of beer. Poured a couple of ounces of beer in Roastin Post and creatively disposed of the rest. Placed chicken on the middle of the grill and surrounded it with Brat’s. Maintained temperature around 375 – 400 degrees and waited for internal temp to hit 165, this took all of 55 minutes, a lot quicker than expected, but turned out juicy and flavorful.
8 out of 10
My first turkey on the Traeger, overall it was a success, better than any oven turkey that I have ever had, but not as good as some of the whole chickens I have done.
Traeger Lil’ Texas
Hickory Wood Pellets
Traeger Pork and Poultry Seasoning
Olive Oil
Preparation: I took a 15lbs turkey and removed a giblets and such, rinsed in cold water and patted dry. Next I applied a generous coat of olive oil (I have no idea why I did, maybe because that’s how I do my chickens?), and seasoned in and out with Traeger Pork and Poultry. Preheated Traeger for 15 minutes on medium, switched to smoke, and placed turkey breast down. Overall cook time was about 6 hours 30 minutes, kept it on smoke the whole time. Pulled the turkey when internal temp was 165 and let it sit for 40 minutes before digging in, very juicy, great flavor.
Next time a do a turkey, I will smoke it for 2 hours, and then kick it to medium to finish it off. I felt the breast was a little dry, and I believe this might remedy that. That being said, the next day when I snacked on leftovers, it was spectacular. Everyone who tried it said it was the best turkey they had…
turkey prep
turkey two hours in
turkey done
good smoke ring, juicy turkey breast
Bad Byron’s Butt Rub®, is used by championship barbequers, professional chefs, and backyard cooks everywhere. Its an all-purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno). Available at Bullfrog Spas and BBQ in 4.5 oz, 24 oz, and for the serious barbequer 7 lbs.�
–”A Little Butt Rub Makes Everything Better”®
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