New Smoker/Grill

Can I get info on your dough and sauce?

Traeger grill are expensive. But worth every penny. We bought each of my four daughters and their families one for Christmas. They love them. If you do not have one you should check them out.
The best part is no more propane tanks to fill. Costco sells the pellets.

We have a Green Mountain Grill. Very similar to the Traeger but with some newer updated bells and whistles for about the same price. There are a lot of new grills on the market. Do some research. They are becoming more and more popular and even being used in some major BBQ competitions.

Pellet cookers are great. You can do anything on them you would do in your oven and then some. Have done everything from whole smoked turkey, to blueberry cobbler, to muffin pan chicken (I'd have to explain it), to assorted veggies.

Highly recommend the pellet cooker style.

Super_Dave wrote:
Can I get info on your dough and sauce?

I actually grind my own wheat for the flour, but I am sure you could substitute bread flour for the hard white wheat and all purpose, wheat, or pastry flour for the soft white.

Beer Pizza Dough

Biga

Mix 1 cup hard white wheat flour
1 12 oz can of your favorite beer (room temp)
1 T dry active yeast

Let sit for 2 - 4 hours

Add to above after 2 - 4 hours:

3 t salt
4-5 cups flour (I mix hard and soft white wheat flour)
1/3 cup vital wheat gluten (I would omit this if using store bought flour)
2 T sugar
1/4 cup water

I use a Kitchen Aid mixer to mix dough. Lightly coat with olive oil and allow to rise for 1 hour. After rise, punch down and divide into two balls and let rest 10 minutes. After 10 minutes shape to desired thickness. I bake my crust for about 3 minutes prior to putting on toppings just to set the dough, then I pile on the toppings of my choice and cook the rest of the way. My smoker was set to high and got to 400 degrees. In the oven I usually bake at 425 degrees.

BBQ Sauce: ( I use this pretty much for everything, it has a little kick to it)

1/8 C light brown sugar
1/2 cup ketchup
1 T molasses
3/8 C white vinegar
1/2 med onion, diced
4 large cloves garlic
1/2 T chili powder
1/2 T paprika
1/2 t salt
1 t pepper
1 T worcestershire sauce
8 ounces diced tomatoes (I use fresh but canned will work as well)
1/8 C pineapple or orange juice

Heat 2 T oil and saute diced onion and garlic. Cook until tender. Whisk all other ingredients together except tomatoes and pineapple/orange juice. Add to onions and garlic. Simmer for a few minutes and then add tomatoes and pineapple/orange juice. Bring to boil and then reduce heat to simmer for about 15 minutes. Let cool slightly and then put in blender and blend to desired consistency. My blender takes just a few seconds to break it down to where I like it. Return to heat and simmer for an additional hour.


Enjoy - a little work but it was worth it.

Interesting. I make a dough that is roughly equal parts bread flour and semolina. I'll have to try beer in place of water.

I have used Traeger smokers for 5-6 years and love them! Smoking an 8 lb brisket as I type this. You cannot go wrong smoking (or grilling) anything. Just take your time and remember "low and slow". I take 6 hours or so to do ribs, rather than 4 hr as many suggest. Because I live at 7600' elevation, it takes longer to cook anyway. When I do poultry, I put a small pan with some moisture (water, broth, juice) to keep it from drying out. Contrary to what some say, you CAN grill on it by setting the heat to 450 or so. BTW, Sportsmens Warehouse usually has the cheapest pellets, or sometimes Ace Hardware is on sale.

I have looked at Traeger at Costco and drooled a bit. Friend has a smoker that feeds pucks and temp control, expensive and I drool over that also. But, being unable to buy one of those I still use a UDS or a kettle. The UDS will hold 250/275 for a good 14 hours without too much fussing over it.

IDman wrote:
I have used Traeger smokers for 5-6 years and love them! Smoking an 8 lb brisket as I type this. You cannot go wrong smoking (or grilling) anything. Just take your time and remember "low and slow". I take 6 hours or so to do ribs, rather than 4 hr as many suggest. Because I live at 7600' elevation, it takes longer to cook anyway. When I do poultry, I put a small pan with some moisture (water, broth, juice) to keep it from drying out. Contrary to what some say, you CAN grill on it by setting the heat to 450 or so. BTW, Sportsmens Warehouse usually has the cheapest pellets, or sometimes Ace Hardware is on sale.

Thanks for the info, I want to do a brisket and Traeger has a recipe on their website for pastrami that looks really good, so that is definitely on the list. I did my ribs for 6 hrs as well, they were delicious. There is a Sportsmens Warehouse not to too far from us, I will check them out for the pellets.

Not - too - shabby. Well done!

True no propane tank to fill. But there are pellets that are needed. I think it is a great way of cooking, but source of fuel is definitely not the reason. You can buy propane 24/7, charcoal 24/7 anywhere. Pellets are a limited source item.