We’re celebrating the re-launch of the Traeger Timberline this October with month long coverage on all things Traeger.
If you have any questions about Traeger products, especially the Timberline 850 and 1300, call us at 1-800-966-2878…we are Timberline experts!
Nothing like it when a member of the Brotherhood of Smoke sends in some photos from a Traeger cook…thanks to Anthony from Harrison in Westchester County, we have some Traeger smoked beef short ribs.
Anthony’s key is to keep it simple.
Start with the beef.
Add tabasco or hot sauce for a wet base.
Add the rub (in this case he used Meat Church’s Holy Cow rub.)
On to the Traeger for 5-6 hour smoke at 250 degrees
Periodically spray apple juice on to the ribs for added moisture
Pull them off the Traeger and rest for one hour…then dig in!
Beef RIbs Traeger Timberline – Curtos.com
Holy Cow rub from Meat Church
AFTER SMOKING FOR 5 HOURS…..
Beef Ribs – Traeger Timberline – Curtos.com
Look at that Smoke Ring!
5/4/17 – Update – Watch me “Double-Fist” with a Traeger Timberline 850 and Alfresco ALXE42 grill as I smoke n’ sear a steak to perfection!
After writing my initial review of the Traeger Timberline a few weeks ago, I have more tests to report on and the story hasn’t changed. This grill kicks shit and eats snakes.
My Traeger Timberline 850 has quickly eclipsed my other 6 grills, becoming my go-to piece for both grilling and smoking.
Yes, you read that correctly, I AM grilling on this new Traeger. The days of using the Traeger solely for smoke cooks is over, as the Timberline has manned
up with more muscle under the hood to provide consistent, hot temps that will provide a nice char.
For one of my first tests for the Timberline 850, I bought a tri tip steak from Vincent’s on Arthur Ave in the Bronx
I decided to use the reverse sear method to cook the tri tip. This technique usually guarantees me edge to edge pink which is what I am aiming for. I prepped the steak with extra virgin olive oil and a dusting of Jake’s Grillin beef rub.
With the hopper full of cherry pellets, I set the Timberline at 250F and kicked back with a Heady Topper. Within minutes, the Timberline was hovering around my temp and releasing a light smoke perfume from the back of the grill…intoxicating!
I waited about 12 mins all told ( I wanted the grate to warm up as much as possible) and then I laid the tri tip on the lower grate. I smoked it for about about 45 mins and when the temp reached around 110F, I pulled it. I already had a bed made for it where it rested for about 10 mins while I cranked up the heat on the Timberline. As it started to climb, I happily noted that the Timberline did not make a tremendous amount of noise while it fed the hopper (some of these pellet gills sound they are playing Flight of the Valkyrie when attempting to climb in temp.
After we had pulled north of 450 on the digital temp gauge and the Thermoworks pen (crucial piece of equipment!) I placed the tri tip back inside the Timberline, stuck in the meat probe, and loaded it back on for 10 mins. I was very sensitive to over-cooking and that made it all the better when the tri tip was sliced by my Victorinox knife. The sanguine, lush interior was juxtaposed by a charred, almost-crunchy exterior. The sear was legit, and made all the better by a nice dash of cherry smoke which took the flavor to another level.
Here are pics of the cook. Much more to come with the Timberline 850!
Getting Ready to Sear
Buy your Traeger Timberline at Curto’s!
Traeger TImberline 850 – Reverse-sear Tri-Tip