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Smoked Lamb Sausage

Posted by Traeger Service on May 22, 2015

Ready for your next adventure in wood-fired cooking? Look no further than crafting your own sausage from scratch. Creating your own filling gives you ultimate control over the taste and texture of the end product. The trick is to keep your tools and ingredients chilled—the grinder, the meat, and the bowls—cold is king when it comes to stuffing sausages. This Smoked Lamb Sausage is a simple and delicious introduction to sausage making, and Traegers up real nice.


PREP TIME: 1 hour
COOK TIME: 1 hour 10 minutes
RECOMMENDED PELLETS: Mesquite, Oak, Cherry


2 lbs. Lamb Shoulder
1 Hog Casing (60 in.)
1 Tbsp. Garlic
1 tsp. Cumin
1 tsp. Paprika
½ tsp. Cayenne
2 Tbsp ground Fennel
1 Tbsp fresh Cilantro, finely chopped
1 Tbsp fresh Parsley, finely chopped
1 tsp. Black Pepper
2 Tbsp. Salt

Yogurt Sauce:

3 cups Greek Yogurt
Juice from 1 Lemon
1 clove Garlic, finely minced
1 Cucumber, peeled, shredded, and drained
1 Tbsp. Dill
Salt & Black Pepper, to taste


  • Cut the lamb shoulder into 2-inch pieces, and using a meat grinder, grind the meat. Lightly combine the lamb with all the spices in a bowl and refrigerate. It is important to refrigerate the ground lamb so the fat does not melt in order to give the sausage a good texture. Next, using a sausage horn, attach the hog casing and start to feed the sausage back through the grinder to fill the casing and twist into links. With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate.
  • Combine all ingredients for the yogurt sauce in a medium sized bowl. Cover and refrigerate.
  • When ready to cook, start your Traeger on Smoke, with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225°F, place the prepared sausage on the grill grate and smoke it for 1 hour.
  • Once the hour is up, remove the links from the grill and turn the grill up to High (450°F) and preheat (10-15 minutes). Once the grill has reached 450°F, place the links back on the grill and cook for 5 minutes on each side. Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!


Traeger_Lamb_Sausage.pdf (47.00 kb)

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Bison Burger with Shrimp and Longaniza

Posted by Traeger Service on May 21, 2015

Featuring bison, shrimp, and longaniza, this burger is an all-in-one surf ‘n’ turf on a bun, and it tastes 100% phenomenal. Longaniza refers to Mexican pork sausage, flavored with chiles and spices, somewhat similar to a mild chorizo. It goes well with shrimp and the leaner bison burger, adding a savory, mildly spicy flavor. We Traeger’ed everything over luscious wood smoke to pull all the flavors together into something that goes beyond “burger.”


PREP TIME: 10 minutes
COOK TIME: 5 minutes


2 Whole Wheat Kaiser Buns (or favorite bun of choice)
2, 8 oz. Ground Bison Patties
8 oz. Longaniza
6 Jumbo Shrimp, peeled and deveined
Salt & Pepper, to taste
½ tsp. Onion Powder
½ tsp. Garlic Powder
Pepper jack cheese
Traeger Prime Rib Rub, to taste


  • When ready to cook, start your Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Sprinkle the jumbo shrimp with salt, pepper, onion powder, and garlic powder. Set aside for later.
  • Season the bison patties on both sides with Prime Rib Rub, then place them on the Traeger and grill for 3-4 minutes on each side, or until medium well. Make sure you don’t overcook them, as bison is very lean and will dry out easily. While the bison is cooking, cut the Longaniza in half, lengthwise and cook alongside the bison burgers. They should finish around the same time. After flipping the burgers, place the seasoned shrimp on the grill and cook for 3-4 minutes. Once all the components of the burger are finished cooking, remove them from the grill and assemble the burger, as follows: bottom bun, mayo, lettuce, bison, 3 shrimp. Longaniza, Pepper jack cheese, top bun.


Traeger_Bison_Burger.pdf (47.77 kb)

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Traeger's SELECT ELITE: Wood-Fired Grillin’ in Smokin’ Style

Posted by Traeger Service on May 20, 2015

Don’t judge a grill by its cover. At its heart, the Select Elite is all Traeger, The Original Wood Pellet Grill with 6-in-1 versatility. It grills, smokes, bakes, roasts, braises, and BBQs, running wood-fired circles around conventional grills—cooking up competition ‘cue in style. Through May 31st, buy the Select and get 2 bags of hardwood free. Simply add the Select, or your grill of choice to the cart with your 2 favorite pellet flavors and the discount will be taken automatically at checkout.

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Good Grill Things Happen in Threes

Posted by Traeger Service on May 19, 2015

Good things happen in threes: To help you prepare for the 3-day weekend, buy any 1 grill model, get 2 bags of pellets FREE—that should be enough pellets to keep you grillin’ all weekend long. Shop grills and pellets: http://www.traegergrills.com/shop

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Bacon and Brie Mac & Cheese

Posted by Traeger Service on May 18, 2015

We’ve taken a childhood favorite and turned it into an adult guilty pleasure—Bacon and Brie Mac & Cheese wood-fired until bubbly and delicious. Rather than the typical elbow noodles, we went for penne, which has a heartier texture capable of balancing the rich, creamy mixture of brie, mozzarella, and cheddar. We even added some jalapeno to give it a bit of a kick. Go ahead and indulge in this classy, adult version of a trusty grade school staple with a Traeger twist.


PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes


16 oz. Penne Pasta, cooked
24 oz. Brie Cheese
1 lb. Bacon, cooked
2 cups Mozzarella, shredded
1 cup Cheddar, shredded
2 Jalapenos, finely diced
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
1 Tbsp. Salt
1 tsp. White Pepper
32 oz. Whole Milk
2 Tbsp. Corn Starch
¼ cup Cold Water


  • In a double boiler, heat the milk until hot, then whisk in the onion and garlic powder, brie, cheddar, and 1 cup mozzarella cheese. Once cheese is fully incorporated, add the jalapenos, salt and pepper. Make a slurry with the corn starch and water, then add it the sauce to thicken. Lastly, add the cooked bacon and penne. Place the mac and cheese in a greased, cast iron pan and top with the remaining mozzarella cheese.
  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 °F and preheat, lid closed (10 to 15 minutes). Place the pan of mac on the Traeger and cook for 15 to 20 minutes, or until golden and bubbly.


Traeger Bacon and Brie Mac and Cheese.pdf (45.33 kb)

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#TraegerRoadTrip Contest

Posted by Traeger Service on May 16, 2015

The Traeger Truck and Trailer is making the rounds. Each week we will announce the locations so that you can visit and sample some killer grub. While you’re there, if you snap a picture of the Traeger Trailer, post it and hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram, it will put you in the running for a free bag of pellets. One winner will be announced on May 25th on the original post. See what Pit Master Kenny’s got cooking at these 4 locations in Arizona this week:

  • May 17th: The Home Depot, Surprise Towne Center 13760 W Bell Rd. Surprise, AZ 85374
  • May 20th: BBQ Island – 15815 N Frank Lloyd Wright Blvd. Scottsdale, AZ 85260
  • May 21st: BBQ Island – 8425 S Emerald Dr. #103 Tempe, AZ 85284
  • May 22-24th: The Home Depot, 7677 E Broadway Blvd Tucson, AZ 85710

Full Terms and Conditions: http://bit.ly/1FlcLN1

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Buy a Legendary Grill, Get Free Fuel for the Fire

Posted by Traeger Service on May 15, 2015

Meet Traeger’s BBQ Legends: Our Texas Elite—the Original Wood Pellet Grill—has enough wood-fired power to turn your backyard into a bbq hot spot, and our Lil’ Tex Elite is the #1 selling wood pellet grill of all time—a trailblazer in the grillin’ world. Through May 31st, when you buy a grill, we’ll throw in two free bags of pellets to get you started.

See our full line of Elite grills here: http://bit.ly/1EFw6Sq

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Smoked, Salted Caramel Apple Pie

Posted by Traeger Service on May 12, 2015

This version of the all-American favorite tastes so delectable that we may need to change the saying to, “as American as Smoked, Salted Caramel Apple Pie.” We smoked the cream to make the salted caramel, giving it an added level of richness that compliments the touch of savory from the coarse salt. Layering the apple pie filling with gooey caramel makes it thick and bubbly when roasted over fragrant hardwood. If you’ve never tried baking an apple pie over apple wood on your Traeger, you’re in for a treat.


PREP TIME:2 hours
COOK TIME: 45 minutes


Apple Filling:

6 Granny Smith apples, peeled seeded, sliced
1 tsp. Lemon Juice
¼ cup Brown Sugar
1 tsp. Cinnamon
2 Tbsp. Corn Starch

Crisp Topping:

3 cups Flour
½ cup Granulated Sugar
½ cup Dark Brown Sugar
1 cup Butter (divided)
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 Egg
1 tsp. Vanilla
½ tsp. Salt


  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • Fill a large pan with ice and water. Pour the cream into a smaller, shallow pan. Place the pan with the cream in the ice bath and place them both on the Traeger to smoke for one hour.
  • To make the caramel, combine the sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly until it coats the back of your spoon, then stir in ½ cup of the smoked cream. Keep stirring until it is starts to turn a copper color, and then add the remaining cream, vanilla, and salt.
  • To prepare the filling, in a large bowl, stir together the apple slices and the juice of 2 lemons. Next, add the sugar, cornstarch, cinnamon, allspice, and nutmeg. To assemble the pie, gather the pie crust, salted caramel and apple filling. Place one of the pie crusts into the pie plate. Spoon 1/3 of the filling into the bottom of the crust, pour 1/3 of the caramel over the apples, repeating this 3 times (reserve some of the caramel to drizzle over the finished pie). Lay the top crust over the filling, then crimp the top and bottom crusts together. Whisk together the egg and the milk. Make slits in the top crust to release the steam and finish by brushing with the egg and milk mixture. Sprinkle with the raw sugar and sea salt.
  • When ready to cook, start the Traeger on smoke until the fire is established (4 to 5 minutes). Set the temperature to 375°F and pre heat, lid closed (10 to 15 minutes).
  • Place the pie on the grill and cook it for 20 minutes @ 375 degrees, after 20 minutes reduce the heat to 325 and cook for 25 more minutes. When ready, the crust should be golden brown and the filling, bubbly. Remove the pie from the grill and let cool. Drizzle the remaining caramel over the cooled pie. Serve with vanilla ice cream and enjoy!


Traeger Apple Pie.pdf (59.08 kb)

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Roast Leg of Lamb Studded with Rosemary and Garlic

Posted by Traeger Service on May 12, 2015

Don’t be intimidated by meat that falls outside the 3 major meat groups consumed in the US—Beef, Poultry, and Pork—lamb is as delicious as it is simple to prepare. It is naturally tender, so you don’t even need to marinate it, just simple herbs, garlic, and spices make it unbelievably succulent. Roasting this delicious cut over hardwood imparts a lick of robust smoke flavor, for a juicy, mouthwatering main dish. So break out the lamb for your next special occasion and savor each meaty morsel.


PREP TIME: 30 minutes
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Cherry
SERVES: 10-12


1, 10-12 lb. bone-in Leg of Lamb
1 Tbsp. Garlic, crushed
4 cloves Garlic, sliced lengthwise
4 sprigs Rosemary, cut into 1 inch pieces
2 tsp. Olive Oil
2 Lemons
Salt and Pepper to taste


  • To prepare the lamb, start by mixing the olive oil and crushed garlic, then rub it on the lamb. With a paring knife, make small ¾ inch deep perforations in the lamb (about 2 dozen). Alternately stuff the slivered garlic and cut rosemary sprigs, into the perforations. Zest and juice the lemons, spread evenly over the lamb, then season with salt and pepper.
  • When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400°F and preheat, lid closed (10 to 15 minutes).
  • Place the leg of lamb on the grill and cook for 30 minutes, then reduce the temperature to 350°F for an additional hour, or until the internal meat temperature reaches 145 degrees for medium rare. Let the lamb rest for 15 minutes before carving. Slice, serve and enjoy!


Traeger Lamb.pdf (46.79 kb)

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Happy Mother's Day from Traeger Grills!

Posted by Traeger Service on May 10, 2015

Team Traeger would like to wish all the ladies a Happy Mother’s Day! This Mother’s Day Infographic goes out to all the amazing women who support us and flavor our lives each and every day. We hope your day is filled with Blueberry Citrus Bread, Balsamic & Blue Steak, and bacon-wrapped everything. Make this Mother’s Day remarkable by treating the ladies in your life to something special, big or small. Not sure who deserves a Mother’s Day shout out? This infographic should clear it up for you.

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