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Aha!!!! Busted!!!!

From the Traeger website:

Warning: Using any brand of pellets other than Traeger pellets will void the warranty of your grill.


Fess up - what pellets were you using??? Hmmm???? JK<img src="http://www.powerstroke.org/forum/images/smilies/smiley_crazy.gif" border="0" alt="" title="Smiley Crazy" class="inlineimg" />
Traeger Hickory & Pecan mixed. No warranty issues here..

-jokester
 

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Good stuff!!!! Sounds mighty tasty!!!!

The Traeger guy sez hot rods generally last about a year - anything over that is a miracle.
 

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Yeah, my bet is on the hot rod as well. Funny thing is...it's only 4 months old LOL.

Well, here she is - haven't done a fully belly yet, but it turned out pretty good. Wish I could have put a couple more hours of smoke on it, but 'm sure it'll eat :grin: Chopped it up and I have two 9x9 pans about 1/2 full.



-jokester
 

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I have 3 Porterhouse steaks in the fridge soaking up the marinade. Going on the grill for dinner :)
 

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Byrons butt rub with a little cinnamon sugar and some cherry chunks, delicious!
 

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3 racks of ribs on the smoker as we speak. Dinner time should be ~1730.

-jokester
 

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I'm on my way!!! Where am I headed to?
:hehe:
Oregon - Come on out and bring a side dish. I just foiled them with brown sugar, honey, & butter!! :grin:

-jokester
 

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You never showed, so I had to eat all 3 racks by myself...





-jokester
 

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It was sunny in the mid 40's here yesterday before the big freeze, so I fired up some charcoal and grilled some amazing rib eyes. Don't plan on doing anything outside the next couple days :)
 

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Jokester do you mind sharing your rub recipe. Those look killer
I just use Traeger's 3-2-1 method, but I use extra virgin olive oil to coat the ribs first and then the rub is John Henry's Texas Pig Rub. I'm sure there are other great rubs out there, but I like this one, and it's hard to deviate when you find something you like :grin: And I use Sweet Baby Ray's Sweet & Spicy BBQ to finish.

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Last good weather day for a while so I fired up the Oklahoma Joe and did a butt. Bad Byron rub and big chunks of cherry for the first 5 hours. Lights in my kitchen suck so it doesn't look awesome, but the bone is falling out
 

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Also started a project that's been back burnered for a while

Eventually it will look like this
 

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Just got a pack of porterhouse steaks out to grill for my boy's birthday dinner.
 
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