Tyler Lilya: I watched this video and saw a lot of things that were inaccurate. The
smoke isn't from the wood pellets. At 400 degrees the smoke from wood will
be minimal (this decreases as the heat increases). The smoke is coming from
the junk that is getting hot from previous cooks, which means the grill
needs to be cleaned. The "char" probably looks nice, but it's most likely
the sugar in the BBQ sauce burning, which is unhealthy. I have actually
read that eating charred foods can be a contributor to cancer. There is no
smoke ring on those steaks but you are cooking them too long, unless you're
not going for medium rare. You should always let them rest for at least 3-5
minutes before cutting into them so the juices can re-distribute. On a
positive note, flipping them with tongs instead of a fork is a good
practice. I would highly recommend Green Mountain Grills over Traeger. The
features are much better with a better temperature range (150-500). Check
George Zabelle: Never put BBQ sauce on prior to grilling, the sugar in it just burns and
becomes bitter. Perhaps that's what Grant refers to as a nice char.
AP: What thermometer are you using? I'd like to get one for my new Traeger,
sometimes that digital gauge is unreliable.
boredinPA: If you like your meat extra well done, then good. Otherwise, what a waste
of good steaks.
Jim Brigham: Mmmmmm........bbq sauce on ribeye steaks along with the added flavor of
creosote build up from the grill? Interesting......
Tkdude1: Yup, I also take a shopvac and suck all of the leftover ash in the bottom.
Coolride17: That's grilling at 400 degrees. I cook my ribeyes in my $40 barrel smoker
about a foot over the coals, and they smoke in their own dripping grease,
they take about 45minutes that far from the flames, but in that smoke they
taste just like you ate at a steakhouse, and you don't need all the sauce
for them to taste great.
jh31ms: Your grill is smoking like that because its dirty! You need to clean your
grease tray and keep it covered with HD foil
Brad K: Is that really "char," or is that just burnt bbq sauce?
Grant McNary: Your right at 400 degrees your grilling. That's why my title says how to
GRILL a rib eye steak on a traeger smoker grill. As for the sauce it a
matter of taste and for me that's the way I like them. The nice thing about
the traeger is you don't have to cook the steak for 45 minutes to get a
smoke flavor that's because you are smoking with wood pellets.
Tkdude1: Traegers are made over seas now. If you want a quality, USA made pellet
smoker/grill, Buy a Smoking Brothers. Those steaks look damn good though!
Grant McNary: Your right I cleaned it up and helped a lot. Thanks
John Saunders: you will love the cherry! happy grilling!
Xoaxie: Rib-eye on a smoker, your a man I can respect.
Grant McNary: The thing about smoking is there are so many ways to do it. The fact that I
chose to do it with something that makes it easier for me doesn't make it
bad it just makes it different. It also gives me the opportunity to grill
when I want to. I could use a rub or seasoned but in this case I wanted to
use bbq sauce. This video was meant to help those of use that wanted to use
something other than smoking with logs. Thanks for you comment and enjoy
Grant McNary: Yes it was chard and not burnt. I guess you will have to take my word for
iRaceBeetles: my mouth opened when u cut that steak!
Dondig: But I agree he needs to clean it
stevesprinceofsteaks: Little of both. If you want to get good grille marks on Traeger the best
way is to but cast iron grille in ahead of time. Let it get hot as Hell and
put steaks on there. Still hard to get really good grille marks. They cook
some awesome food but steak is a weakness. Get a Fast Eddy Pellet grille
and get best of both. I have PG 500 and it rocks. Still break out Traeger
for large groups or old time sake.
jh31ms: You need to change the foil on your drip tray. That's not smoke from the
wood. Word doesn't smoke at 400 degrees.
Dondig: Btw there is no grease pan it runs off into a pail on the right side
jmar6972: Dude, that smoke is burnt sugars and fat. Clean your drip pan, and get some
Greg Krabbe: Hello just bought my Texas Traeger and was wondering what pellets you used
to cook the Ribeye's? Thanks
Grant McNary: Well shortly after this video I did clean the pan as you suggested in your
post. Though the fact was the rib eyes still had a great smoke flavor, but
I do appreciate your suggestion.
Another Amateur: Well, that might be fun for you, but for me the fun is eating a great
steak, pulled pork, smoked salmon, or baby back ribs. Check out my electric
smoker oven recipes.
Grant McNary: It boils down to preference. My favorite is Mesquite but Hickory or Maple
would be a possible choice. Play with it and have fun you never know what
you might like better.
Clifford Kindred: and yes his bbq, made up of sugar, is burnt...just not bad lol, i have two
traegers. love them both..but...rib eye steak is to be done fast and
hot....cold smoke it first if you want that oak smoke
Grant McNary: I've never used cherry, but sounds good. I will give it a try.
John Saunders: we use cherry for everything, you can not go wrong, it will turn your meat
red so you might think it is not cooked long enouph, but cherry does turn
your meat red. happy cooking John Saunders
jbond4ever: i agree , new foil after every cook, and put the grates in a gas bbq and
burn off old food or put in oven and burn off on high temp. No off flavors
when cleaned after each cook.
Clifford Kindred: rib eye with bbq sauce...why!? Rib eye is prime rib cut up. one of the most
flavorful cuts in beef.just needs, pepper, little seasonal, (garlic,onion,
paprika,sugar, little cayenne, is basic seasonal) I cold smoke it for 25
min with oak, in the traeger, then use cast iron hot and fast.