- Dec 10, 2015
- 3
- 10
I go by gamblin man but also answer to Larry. For the last three years I've lived the retirement dream in the beautiful state of Idaho with my sweet better half. I've been grilling and smoking for a lot of years now just for us and our friends (we seem to have more friends when grilled/smoked meat is on the menu) I've been running a Traeger Li'l Tex since around 2009. I'm on my second Bradley 4-rack electric with the electronic control. The first one is still working for a relative in Washington. I've got a 20 pound low temp smoker from Sausage Maker (discontinued) with a .Smoke Daddy hanging off the side for a cold smoke.For grilling I mostly use my Weber 22 inch and occasionally a small propane grill. I grew up in Kansas City with that great smoky BBQ, then later traveled a lot and tried regional BBQ from NC, Memphis, Atlanta, Texas, Kentucky (Burgoo is wonderful), and other countries in Asia and Europe. Mostly I smoke the usual suspects and grill the usual stuff. I use a KC rub that seems identical to SFs. I make NC (Eastern and Western) style sauce and a low sodium version of a KC Masterpiece style sauce. Occasionally I make a SC style mustard based sauce or some of the Asian sauces.
I've been lurking here for a while and decided to go live when the Traeger appeared. Anyone ever do a Papa Murphy's pizza on the Traeger? If not I recommend it.
I've been lurking here for a while and decided to go live when the Traeger appeared. Anyone ever do a Papa Murphy's pizza on the Traeger? If not I recommend it.
