Just before Father’s Day we suggested you try your luck and ask for a magnificent Traeger Grill as a gift. Fingers crossed you got one! As Summer approaches and you start your low and slow journey, we thought we’d ask an expert for some tips on what to do, what to cook, and how to really peak you interest in BBQ. Danielle Bennett aka Diva Q, is a certified barbeque & grilling expert, Traeger Ambassador, Pitmaster, BBQ educator and best-selling author. Here’s our chat with Diva Q and some excellent advice for all you wannabe pit bosses out there!
What do you enjoy most about low and slow BBQ cooking?
For me one of the most captivating parts of Low and Slow BBQ is transforming a really tough cut of meat into something that is succulent, moist, and deliciously full of woodfired flavor.
BBQ is not just about the food. BBQ just doesn’t feed you nutritiously, it feeds your soul.
When you BBQ it’s usually something you do with other people or for other people. It truly brings people together. Great tasting good mood food does that. When you’re sitting around the grill for hours talking with friends and family sharing beverages and cocktails, it’s a wonderful event that in essence provides a feeling of community and togetherness.
What are the key pieces of advice you would give to someone starting their BBQ journey?
One of the best things that I’ve learnt in my barbecue journey is to stop cooking by time and start cooking by temperature and feel. I highly recommend everyone who barbecues has not only an incredible Traeger wood-fired Grill but also has a digital MEATER®, Wireless Smart Meat Thermometer.
For me it’s the best of all worlds. You have a grill that provides woodfired consistency, ease of use & incredible versatility and then you also have the digital thermometer tools in order to have consistent repeatable results every single time.
What is a good piece of meat to start a low and slow cooking journey with?
The number one recommended piece of meat I believe everyone should start with is a bone in pork butt. It’s a cut of the pork shoulder that is incredibly forgiving, versatile and provides a wonderful experience in the benefits of low and slow applications of woodfired food.
Do I need to buy expensive cuts of meat to make my meals better?
I think in all cases of cooking meat you need to learn a few things:
- What grade it is and how it is marbled
- How the meat should be cut (against the grain, thin, thick or shredded)
- What type of heat it should be cooked with (whether it’s moist or dry)
- What type of marinade it needs – acid based, flavoured or enzymatic
Once you learn this type of information about the meat, you’re purchasing then you can actually take the less expensive cuts of meat with those lower grades and make them spectacular every single time.
What should I do for people that don’t like a strong smokey flavour?
It is a problem with other types of grills that the smoke provided is not a clean smoke – that the smoking being done is actually over smoking the meats and the other ingredients. Typically, people need to remember that smoke is an ingredient, it should not be the predominant flavour, it should complement whatever it is you’re cooking. That clean Woodfired taste achieved with a Traeger Grill provides a complement to the foods that we grill and smoke. The Smart Combustion™ technology combined with Traeger Downdraft Exhaust® + Super Smoke® Mode allows the cook the opportunity to use as little or as much smoke as they personally would like. I’ve often heard from people that we’ve cooked for that they actually enjoyed our food so much more because it wasn’t over smoked because it was cooked beautifully and utilizing the smoke as an ingredient and not the primary flavour.
What’s your favourite BBQ recipe
I have too many favourites to list. However, I will say that my herb crusted prime rib roast is one of those recipes that I go back to time and time again. It combines a beautiful herb paste, a lovely piece of beef and woodfired goodness. For me simplicity is key. If you start with a great piece of meat, you add some beautiful flavours including some woodfired smoke and you end up with a great meal.
INGREDIENTS
HERB CRUST
- 1/4 Cup fresh rosemary leaves
- 1/4 Cup fresh flat-leaf parsley leaves
- 1/4 Cup minced garlic
- 1/4 Cup Canola oil
- 3 Tablespoon Dijon mustard
- 2 Tablespoon finely ground black pepper
- 2 Tablespoon Kosher salt
- 1 (5-7 lb) bone-in prime rib roast
STEPS
- In a food processor, combine the rosemary, parsley, garlic, canola oil, mustard, salt, and pepper. Pulse until the herbs are finely chopped and the ingredients are combined.
- Coat the entire prime rib with the herb mixture. Refrigerate uncovered for 4 hours.
- When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
- Place the prime rib, bone-side down, on the grill grates. Insert the probe into the thickest part of the roast, avoiding the bones and any large pockets of fat. Close the lid and cook until the internal temperature reaches 120℉-130℉ for rare to medium-rare, about 5 hours (begin checking the internal temperature every 45 minutes after the 2 hour mark).
- Remove the prime rib from the grill, tent loosely with foil, and let rest for 15 minutes before carving. Enjoy!
About Traeger Grills Australia: Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au