Delivering  La Dolce Vita to the Western Slope of Colorado

 

Fool Proof Grilling, Smoking and Roasting for the highly skilled or those that need a helping hand!  If you have ever wished you owned a  grill that was easier to use and resulted in moist succulent meals, Traeger Pellet Grills are a surefire path to outdoor cooking success!

Traeger pellet grills combine the convenience of gas with the flavor you can only get cooking with wood. Start up is easy, keep sure your hopper is full of pellets, flip the switch to high & in 10-15 minutes the grill is 450°.    Traeger uses an economic pellet burner as the heat source (95% more efficient than charcoal), which is covered by a steel box, which acts as a heat diffuser.  The pellets are stoked by a fan, which also circulates heat, and smoke to the cooking chamber, which gives the Traeger the added effect of cooking a little like a convection oven.  You clean it out periodically by removing the grill grids, drip pan and the heat diffuser then using your shop vac on pellet dust that builds up from use.  The Traeger Grills, Roasts and Smokes with equal aplomb. A drip pan under the grill surface directs grease to a trap preventing flare ups so you could easily say it’s idiot proof.

Cooking on the Traeger is lots different than on a gas grill even a really expensive one. I increase my cooking times about 20-25 %. This is a really good thing especially for those that fly by the seat of their pants when they grill. This feature makes it really difficult to mess up!  A few examples: marinated grilled chicken breasts that I usually cook for about 16 minutes and turn every 4 brushing with marinade.  On the Traeger I am cooking them 20 minutes on high and only turning them once.  The grease pan prevents flare-ups so I take them right out of the marinade and put them straight on the grill.  It’s the same thing with 1” - 1 ¼”steaks where I’d usually cook them 4 minutes a side I am giving them 5-6 minutes for rare to medium rare. With salmon I do not bother to turn it and just leave a 1 lb. skin off / filet in for 16-18 minutes on a piece of foil or a cedar plank! With chicken, steak and salmon one of the great results of the Traeger system is that the degree of doneness is the same top to bottom.  Perfectly cooked, moist and exceptionally tender. 

Link To Grill Details

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$699.00	$899.00	$1099.00

Smoking has always seemed like a lot of work.  The Traeger makes it easy.  I used my favorite Texas style rub and started the ribs skin side down on 300-325° for 2 hours, then turned the temp down to the smoke setting 175° for 2 hours and then finished it off with 2 more hours at 300-325°.  I even ran off to the Airport and picked up Eleni after checking the pellet hopper to keep sure I had fuel.  I'm kind of a BBQ aficionado and I'm a personal friend of Bill Collins who is famous for his Texas Style BBQ,  so you could say I am critical.  On the first try it was better than what I have had in any BBQ joint in Colorado with the exception of Serious Texas BBQ in Durango.  Didn't’t need sauce or a glaze and the meat just fell right off the bone meeting the Texan's definition of good BBQ.

$2195.00	$1129.00	$2095.00

I did something similar with bone in chicken parts (thighs and drumsticks).  I used the same rub and started them off at 375° for 20 minutes then turned the Traeger down to smoke for 20 minutes then back to high 450° for 20 more.  When I took them off the grill all I could do was laugh at how easy cooking on the Traeger is.  The skin was crispy and the meat moist and tender all the woy to the bone.  The only thing I did was turn the chicken when I changed the heat.  No tending the grill or worrying about flare ups!

As the say in the French West Indies “I tellin you me son, dis da righteous way to cook”.  If the versatile Traeger Pellet Grills looks like your kind of adventure or long awaited savior give me a call I'll be happy to answer all your questions and arrange a demo!  Just ask for Uncle Jerry at (970) 216 0902!