BALSAMIC & BROWN SUGAR GRILLED PLUMS

Prep Time: 5-10 minutes
Cook Time: 15 minutes
Serves: 4
Recommended Pellets: Cherry

INGREDIENTS:
8-10 black plums
1/2 cup balsamic vinegar
1/2 cup brown sugar

Rinse the plums and halve and pit them.

When ready to cook start the Traeger on Smoke for 4 to 5 minutes or until the fire is established. Preheat the Traeger, lid closed, on High (400 degrees, F) for 10 to 15 minutes.

Cook the plums, cut-side down on the grill grate for 10 minutes.

Meanwhile start reducing the balsamic vinegar by cooking it in a pot over medium heat with the brown sugar until it's thick and reduced by about half, 5-10 minutes.

Turn the plums over and brush with the balsamic and brown sugar reduction and cook for about 2 to 5 minutes more. (You want them to be soft but still slightly firm)

Drizzle the plums with any excess balsamic reduction and DIG IN!!

They are ridiculously good to eat when they're still warm. Slightly tart and bursting with sweet, ambrosial juices.

This is the perfect spin on the typical potato salad and we're pulling it out just in time for all of those summer parties. Like the recipe name suggests, we took our phenomenal Loaded Smoke-Roasted Potato Salad and added in - you guessed it - smoked salmon. It is an unbelievably delicious combination that will have your taste buds singing the Hallelujah Chorus. This recipe really shows all of the ways your Traeger can shine and proves how much she's worth. From the eggs to the potatoes to the salmon, Traeger does it all.

Loaded Smoke-Roasted Potato Salad with Smoked Salmon

Prep Time: 5 minutes
Cook Time: 40 to 50 minutes
Serves: 8 to 10 Recommended Pellets: Hickory or Oak Wood Pellet

INGREDIENTS:
2-1/2 to 3 pounds medium-size unpeeled Yukon Gold or Red Bliss potatoes
5 slices bacon
4 large eggs
1 cup sour cream
1/2 cup mayonnaise
1/4 cup pickle relish or finely minced dill pickle (optional)
2 teaspoons prepared mustard, or more to taste
2 teaspoons Traeger Prime Rib Rub, or 1 teaspoon each salt and black pepper, or to taste
2 teaspoons distilled white vinegar or dill pickle brine, or more to taste
6 ounces (1-1/2 cups) shredded white or yellow Cheddar cheese
4 scallions, trimmed, white and green parts thinly sliced
1/2 fillet leftover Smoked Salmon
Paprika for serving
Fresh parsley for serving

If you prefer your potato salad with skin, scrub the potatoes under cold running water with a vegetable brush.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Lay the bacon slices on the grill grate perpendicular to the bars. Arrange the eggs and potatoes on the grill grate as well. Also, prepare a bowl of ice water.

In the meantime, make the dressing: In a mixing bowl, combine the sour cream, mayonnaise, pickle relish, if using, mustard, Traeger Prime Rib Rub, and vinegar. Taste the dressing, adding more mustard, vinegar, or salt and pepper as needed. The dressing should be very flavorful with a balance of cream, acid and texture. Stir in the cheese and scallions. Set aside.

Cook the bacon until it is golden brown, 20 to 25 minutes; it will crisp as it cools. With tongs, transfer it to paper towels to drain, then crumble. Check the eggs when the bacon is done. Remove one egg from the grill and plunge it into the ice water. Peel and slice in half to check for doneness: The yolk should not have any rawness in the center. If the egg is cooked through, transfer the others to the ice water and let cool slightly before peeling and finely dicing.

Increase the temperature of the grill to 400 degrees and continue to bake the potatoes for another 20 to 30 minutes, or until they are tender but not mushy. This timing will largely be determined by the size of your potatoes. Smaller potatoes will cook faster so check them every five minutes or so.

Transfer them to a wire rack and let cool slightly. Peel the still-warm potatoes, if desired, or leave the skins on. Cube the potatoes and transfer to a large mixing bowl. Add the crumbled bacon and the diced eggs. Gently add in the flaked smoked salmon.

Pour the dressing over the potato mixture and stir gently with a rubber spatula to combine. Taste again and add more salt or pepper if needed. Transfer to a serving bowl and dust with paprika and top with chopped parsley. You can serve as is or make ahead and cover and chill for later.

Most importantly, dive in before someone else sees the scrumptious dish!

Share with us some of the creative ways you've found to incorporate more smoked salmon into your diet!

MAHI-MAHI SHISH KABOBS

Prep Time: 15 minutes
Cook Time: 8 minutes or 45 minutes if smoking
Serves: 4
Recommended Pellets: Alder, Mesquite, Oak

INGREDIENTS:
4 Mahi-Mahi fillets
1 green zucchini, cut into large chunks
1 yellow squash, cut into large chunks
1/2 red onion, cut into large chunks
1 cup baby carrots, parcooked (boiled for 3 to 4 minutes)
1 red bell pepper, cut into large chunks
1 cup bella mushrooms
1/2 cup olive oil
1 teaspoon Traeger Veggie Shake
1 teaspoon Traeger Cajun Shake
1 teaspoon Traeger Blackened Saskatchewan
1 teaspoon Traeger Souvlaki Seasoning
1 handful fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon Traeger Salmon Shake

Put all of the Traeger spices, olive oil and basil in a blender and blend until smooth.

Cut mahi-mahi into equal-sized cubes, about 1 1/2 inches by 1 1/2 inches. Pour part of the marinade over the fish and let sit for about 10 minutes. Pour the rest of the marinade over the vegetables just before you assemble the kabobs.

Start your Traeger on Smoke with lid open for 5 minutes to get started. Thread the mahi-mahi and vegetables onto stainless steel skewers.

You can either smoke the kabobs for 45 minutes or preheat the grill to High and cook for 8 minutes.

Remove from grill and enjoy!

 

Smoked Maple Cream with Candied Bacon

 

Prep Time: 5-10 minutes
Cook Time: 30-45 minutes
Freeze Time: 20-30 minutes
Recommended Pellets: Maple or Hickory
Serves: 4-6

Ingredients:

For the Candied Bacon:
8 slices of bacon
1 tablespoon pure maple syrup
1/4 cup dark brown sugar

For the Ice Cream:
2 cups half and half
1 cup heavy whipping cream
1/3 cup dark brown sugar
1/3 cup sugar
1/3 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/4 teaspoon maple flavoring (optional, but recommended)

For making the Ice Cream:
8-12 quart sized zip-top bags
5 pounds ice
2 cups ice cream salt or kosher salt

Preparation:

Start your Traeger on smoke with the lid open for 4-5 minutes to establish fire. Close the lid and preheat for 10-15 minutes. In a small bowl, combine the 1/4 cup brown sugar and 1 tablespoon maple syrup to form a thick paste.

Spray a sheet pan with non-stick spray and then line with aluminum foil. Lay the strips of bacon on the foil.

Spread about 1/2 tablespoon of the paste on each piece of bacon using the back of a spoon.

Place the sheet pan in the Traeger and cook for 5-7 minutes.

Flip the bacon using tongs. Be sure to drag the bacon through the carmelized sugar as you turn it over. Top each piece with the remaining brown sugar paste and cook for 5-7 more minutes until the bacon is firm and glossy from the sugar. The edges of your brown sugar will be extra crispy or burned. This is just fine.

Transfer the bacon to a cooling rack or plate and allow it to cool completely. When cooled, crumble your bacon (if desired) into a bowl and set aside. Turn the heat on your Traeger down to smoke.

In a 9x13 pan, combine all of the ingredients for the ice cream. Whisk until all of the sugar dissolves. Place the pan in your Traeger and allow to smoke for 25-30 minutes, stirring occasionally.

Raise the temperature on your Traeger to 250 degrees and, using a thermometer, cook until the temperature of your cream mixture reaches 170 degrees fahrenheit, stirring occasionally. Do Not Exceed 170 Degrees, and do not allow your cream mixture to boil.

Take your cream mixture off the heat and allow to cool completely.

Divide the cream mixture into 4-6 of the quart sized zip-top bags. Seal tightly and then insert those into a second bag and seal. Fill a gallon zip-top bag with 1 pound of ice and 1/3 cup ice cream salt.

Shake vigorously and be patient. This step will seem like it is taking forever, but have fun with it. Toss it back and forth, bounce it on a trampoline or have a dance contest. The time will pass, I promise!

Keep adding ice and salt to the outer gallon bag as needed and drain the excess water.

When the ice cream mixture is frozen to your desired consistency, add in your bacon. You can mix it directly into the ice cream or sprinkle on top. Either way, enjoy!!

SMOKED ONION RINGS

PREP TIME: 10 Min., plus 3-4 hours to smoke the bread crumbs
COOK TIME: 15 Min.
SERVES: 4-6

INGREDIENTS:

4 slices of day-old whole wheat bread (or about 2 cups plain bread crumbs)
3 tablespoons fresh basil – roughly chopped
2 tablespoons olive oil
1 large yellow onion – trimmed and peeled
2 large eggs
1-2 teaspoons Traeger Veggie Shake
Ketchup or Special Sauce - for serving

Special Sauce
1/2 cup mayonnaise
1/4 cup sour cream
3-4 tablespoons ketchup
1-2 tablespoons horseradish
1 teaspoon Worcestershire sauce
Salt and pepper to taste

When ready to cook start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.

Spread the bread crumbs out (or pulse the dry bread to make crumbs) in a large oven-safe dish. Smoke the bread crumbs for 3 to 4 hours, stirring the crumbs every hour or so. If you want a more predominant smoky flavor, smoke it for longer.

Allow bread crumbs to cool. Put the bread crumbs in a food processor along with the basil, and olive oil and pulse for 20 seconds.

Slice onion into ¼ inch slices. Separate layers to create rings.

Beat eggs in a bowl large enough to submerge onion rings. Spread bread mixture into a dish. Add in a teaspoon or so of the Traeger Veggie Shake, to taste to both the bread crumbs and add a few shakes to the eggs as well. The Veggie Shake is such a perfect partner for these onion rings and for pretty much any vegetable, poultry or fish dish. It is savory with a slight sweet undertone and a whole lot of herbaceousness going on.

Time to lay out a "breading station" for the onion rings. Arrange the pans in this order: onions - eggs - breading - foil-covered cooking sheet sprayed with nonstick spray.

I suggest making one hand the "wet egg hand" and the other hand the "dry breading hand" to keep from getting everything too messy. Arrange the onion rings on the foil in one layer.

When ready to grill, preheat Traeger to High for 10 to 15 minutes. Bake the rings on the baking sheet for 15 minutes.

Meanwhile make that Special Sauce! This sweet 'n hot recipe is in our From Pulled Pork to Peach Pie cookbook in our Barbecued Bloomin' Good Onion recipe. Combine the mayonnaise, sour cream, ketchup, horseradish and Worcestershire sauce in a small bowl. Taste it and add in more ketchup if it needs sweetness or more horseradish if you want a bigger kick to it. Add salt and pepper to taste.

To really bring this snack-tastic, crunchy goodness home, you've got to serve these warm with that special sauce or ketchup on the side. If you do this, they'll disappear before your eyes.

 

 

Tri-Tip Roast

 

Prep Time: 5 minutes, plus marinating overnight
Cook Time: 5-6 hours
Serves: 6-8
Pellet Recommendations: Alder, Cherry, Hickory, Maple, Mesquite, Oak, Pecan

INGREDIENTS:  
1 tri-tip roast
Traeger Regular BBQ Sauce
Traeger Prime Rib Rub or Beef Rub

PREPARATION:

Marinate the tri-tip in Traeger Regular BBQ sauce overnight in refrigerator.

Remove tri-tip from marinade, and lightly season with Traeger Prime Rib Rub or Beef Rub.

Start your Traeger on smoke with lid open for 5 minutes to get started, then place tri-tip on grill for 4 to 5 hours on smoke.

Remove tri-tip from grill and place in aluminum foil with 1/2 cup water. Please don't include measuring cup in your foil packet. That would taste bad.

Close aluminum foil and adjust digital controller to 350 degrees.

Place back on the grill for 45 minutes. Remove from grill and let rest for 15 minutes. Eat and enjoy!

You can find the recipe for this Italian delight in our Traeger On a Budget cookbook.

 

ITALIAN CHICKEN SALTIMBOCCA ROLL-UP

Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
Serves: 4 to 6
Recommended Pellets: Oak

INGREDIENTS:

6 boneless skinless chicken breasts, each about 6 ounces
1 8-ounce package sliced provolone cheese (8 slices)
6 thin slices of ham or prosciutto
8 to 10 fresh sage leaves, finely minced
1 cup grated Parmesan cheese
Extra-virgin olive oil
Traeger Pork and Poultry Rub, or salt and pepper

Using a sharp knife, carefully butterfly each chicken breast and open it like a book. (Alternatively, you can buy chicken cutlets—sometimes called scaloppini—at your supermarket or butcher shop.)

Lay a sheet of plastic wrap on top of the cutlets. Gently pound each to an even 1/4-inch thickness with the flat side of a meat mallet.

Remove the plastic wrap from the chicken. The best way to roll up these bad boys is to use Thefoodloop, by Fusionbrands. It seriously decreases the headache of rolling up the chicken and allows you to secure and tighten the loops around each chicken breast with ease. The best way is to lay down two of the silicone loops, opened flat, underneath each chicken breast before you load them up. Center one or two slices of provolone on each chicken breast and top with a slice of prosciutto or ham. Sprinkle with the minced fresh sage and Parmesan cheese.

Starting at the short end, roll each chicken breast up jellyroll fashion. Secure by clipping the loops onto itself.

Oil the outside of each chicken roll-up and season lightly with Traeger Pork and Poultry Rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the chicken roll-ups on a baking sheet or directly on the grill grate at an angle to the bars. Roast until the chicken is cooked through, about 25 to 30 minutes.

Transfer to a platter. Let rest for 2 minutes before serving.

Slice it up and top with more fresh sage and parmesan. This chicken will melt in your mouth and have you saying, 'Thank you, Italy!'.

Fusionbrands is giving us a sweet deal, Traeger Nation. For the next two weeks you can receive 15% off TheFoodLoop, TheFoodLoop Mini or TheFoodLoop Flame when you enter code TGLOOP at checkout. So go "Like" Fusionbrands Facebook page and decide which foodloop product you can't resist. (or just get them all)

 

Here are all of the details from plates to eats to gift ideas for a lovely Garden Brunch for our dear, hard-working mothers.

INVITATIONS

Make your own flower invitations. Find the template on Mesetarhaz' blog.

DECORATIONS

For a garden party, flowers are essential and the most perfect decorations. (You can go real or fake.)

Find some seasonal flowers and put them in simple containers - like canning jars or even in an elegant pitcher.

(Source: Catch My Party)

Frame sweet quotes about mothers like this favorite from Abraham Lincoln, used by Catch My Party.

Amanda's Parties To Go has every other printable that you might want to give the party that perfect touch - everything from menus to napkin rings.

Colorful paper lanterns used by Amanda's Parties To Go. (You can find these at most party stores.)

Mother's Day banner from Catch My Party.

Floral plates tie the theme together. (Martha Stewart)

MENU

Most of these tasty delicacies come from our “From Pulled Pork to Peach Pie” cookbook. (This cookbook is packed-full of flavorful recipes that will remind you of home!)

 

BAKED BRIE WITH MIXED MUSHROOMS ON TOASTS OR CRACKERS

An easy Mother's Day classic - CHOCOLATE-COVERED STRAWBERRIES

(Source: Catch My Party)

CRABBY JALAPENO POPPERS

SMOKED SALMON

FRUIT AND SALAD BOWLS

(If you want to go the extra mile, make cute bowls for the fruit out of the orange rind, like Amanda's Parties To Go.)

BAKED HAM

BISCUITS

MOM’S CORN BREAD CASSEROLE

GRILLED SWEET PEPPER SALAD WITH MOZZARELLA AND BASIL

CARROT CUPCAKES WITH CREAM CHEESE ICING

OR

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE

(If you're crafty, take it one step further and turn the cupcakes/cookies into a centerpiece, like this one from My Cool Recipes.)

"Mom-osa" Bar

(Source: Catch My Party)

GAMES/ACTIVITIES

"What's in the Garden" game from funsational.com.

Mother's Day word search from Holiday Party Decorations.

This M&M, Mom and Me Moment game, from Over the Big Moon, involving M&M's and endearing questions is more targeted for the little kids and mom.

GIFT IDEAS

Make her some attractive kitchen containers using decals. Find the instructions on By Wilma's site.

Make these sweet candy bar wrappers for one of the sweetest gals in your life - from Catch My Party.

Have kids make Handprint Flowers. Easy, sweet and a snapshot in time that she can keep forever. (from Amanda's Parties to Go)

Penne Pasta Necklace - this takes macaroni necklaces to a whole new level!

(Instructions on By Wilma)

For many more creative and charming homemade Mother's Day gift ideas, check out By Wilma.com.

With these tips and tidbits, you have the tools to wow your moms/wives and show her that she raised you right!

1. Make it hot. After the fire has been established, preheat your Traeger for a good 10-15 minutes to make sure it's nice and hot. Starting with a hot grill will help keep the meats moist and help prevent food from sticking.

2. Marinate or rub your meat to ensure a flavorful feast. And as if you needed more convincing, the American Institute for Cancer Research have said that marinating or rubbing your meat can inhibit the formation of potentially carcinogenic HCA's (heterocyclic amines). These form when grilling meats like poultry, red meat and fish. Rubbing your meat or throwing it in a marinade can reduce the HCA formation by as much as 70%. Who knew? There's your science lesson for the day.

3. Safety first. When you're grilling outside, don't forget about food safety inside. Avoid cross-contamination by using separate cutting boards, utensils, knives and platters for raw and cooked food. Also, never use your marinade liquid to baste your meat as it cooks. You need to either make extra marinade and only use it to baste or you need to bring the marinade up to a boil to kill bacteria before using it to baste.

4. Use the right equipment. By using a Traeger, 95% of the work is done for you. That's just how we roll. But don't forget to use the right accessories. Check out our post on the best Traeger tools and outdoor accessories. For instance, using a grilling basket for your vegetables and small proteins like shrimp can save you some serious headaches and grill casualties.

5. Make sure it's done. Fully cooking your protein is so important to protect you from those bad bacteria that can come with under-cooked meat. Check that temperature using an instant-read thermometer like our Remote Probe Thermometer to make sure it's safe to eat and won't send you on a trip to the bathroom or even worse, the hospital.

6. Keep your pellets handy. Make sure you always have enough pellets on hand and keep your hopper full. There's nothing worse than running out of pellets in the middle of smoking some ribs or another delicious feast.

7. Keep it closed. Avoid repeatedly opening the Traeger. Each time you open it you lose heat, using more pellets and potentially changing the cooking time. That's where a meat thermometer like our Meat Temperature Probe really comes in handy. You can stick the probe into the meat and then close the lid and set the temperature register on the hopper.

8. Give it a rest. Allow your meat to rest after its finished cooking for a good 10-30 minutes (depending on the size) so the juices can evenly redistribute and not run all over the cutting board as soon as you make the first slice.

9. Clean the grill while it's hot. We mentioned this in our cleaning post but it's worth the repeat. After you're done grilling and while your Traeger is still hot, scrub the grill grate with a wet brass-bristled brush. This will keep it clean and ready to grill the next time.

10. Like anything worth having (or eating), it's worth doing right. Give your meat the time it needs. Let it smoke and roast until it is blackened to perfection. Don't rush it.

Let us know some of your best grilling tips!

 

Sources:

http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/kitchen_tips_techniques/13_best_grilling_tips

http://naturalmedicinejournal.com/article_content.asp?article=88

 

Bacon Wrapped Jumbo Shrimp

 

Prep Time: 5 minutes
Marinating Time: 30 minutes-1 hour
Cook Time: 18-20 minutes
Serves: 4
Pellet Recommendations: Alder or Oak

INGREDIENTS:
1-1/2 pounds cleaned jumbo shrimp (18 to 20 shrimp), headless, tail on
1/4 cup olive oil or vegetable oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (the yellow outer rind)
1 clove garlic, finely minced 
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh rosemary or parsley
10 strips of bacon

PREPARATION:

Rinse the shrimp under cold running water and dry thoroughly on paper towels. Transfer to a resealable plastic bag or a bowl.

Make the marinade: Combine the olive oil, lemon juice, lemon zest, garlic, salt, pepper, and rosemary in a small jar with a tight-fitting lid and shake vigorously until combined.

Pour over the shrimp and refrigerate for 30 minutes to 1 hour

About 30 minutes before you are ready to cook the shrimp, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.  Lay the bacon strips diagonally on the grill grate and grill for 10 to 12 minutes, or until the bacon is partially cooked but still very pliable. Cut each strip in half width-wise. Leave the grill on.

Drain the shrimp, discarding the marinade. Wrap a strip of bacon around the body of each shrimp, securing with a toothpick.

Arrange the shrimp on the grill grate and grill for 4 minutes per side, turning once. Serve at once. (Diners can remove their own toothpicks.)