This quick and easy grilled side dish will have your mouth watering, not your eyes, so no protective eyewear or nose plug necessary! Sweet, fresh-cut, wood-fired onions are the perfect vegetable to accompany any barbecued meat. Combining the onion's tangy, sweet flavor with the infusion of hardwood smoke gives you a delicious addition to any tantalizing Traeger recipe.
GRILLED ONION WITH HONEY LIME MINT
PREP TIME: 10 minutes
COOK TIME: 12 - 16 minutes
RECOMMENDED PELLETS: Alder, Maple, Pecan
4 large sweet Onions (Walla Walla, or Vidalia)
1/4 cup Olive oil
2 Tbsp. melted butter
3 Tbsp. Dijon Mustard
1/4 cup Honey
1 Tbsp. Mint, chopped
2 Limes, juiced
Salt & Pepper to taste
- Peel onions, leave root intact. Cut into wedges leaving ends attached
- In a bowl, combine remaining ingredients then brush on onions.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F), close the lid, and pre-heat for 10-15 minutes.
- Place onion wedges on grill for 6-8 minutes per side.
- Sprinkle with chopped mint. Serve & enjoy!
Grilled_Onion_with_Honey_Lime_Mint_Traeger.pdf (41.31 kb)
It’s your right to eat meat, anytime—anywhere. Smoke this hearty Peppered Beef Jerky recipe low and slow then, sink your teeth into a pre-historic chunk of protein. What once was an ancient necessity can now be wood-fired on your Traeger for a gourmet snack. This tender beef is immersed in a sweet and spicy bourbon marinade, all night long, creating a savory and moist jerky that you will enjoy for days. Take a slice or 2 in your back pocket, just in case you get a hankering for meat. Never has jerky breath won you so many new friends.
PEPPERED BEEF JERKY
PREP TIME: 10 minutes
INACTIVE TIME: 8-24 hours
TIME: 2-3 hours
RECOMMENDED PELLETS: Mesquite, Hickory
2 lbs. Top Round Beef (sliced 1/8" thick)
4 cup Pineapple Juice
1/4 cup Soy Sauce
1 cup Bourbon
2 Tbsp. Rice Vinegar
1 tsp. Sesame Oil
1 tsp. Black Pepper
1 tsp. Tender Quick
2 Tbsp. Traeger Cajun Rub
- In a large mixing bowl combine all the liquid ingredients, pepper, and tender quick.
- Add the sliced top round to the marinade, making sure to completely submerge and marinade each piece.
- 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 180°F and preheat, lid closed, (10 to 15 minutes)
- Place the slices of beef on the grill grate making sure not to overlap, pat dry with a paper towel. Shake Traeger Cajun Rub on each piece and smoke for 1- 1 1/2hours, turn and repeat. Smoke until jerky is cooked through, but still moist.
- Store in resealable plastic bag. Enjoy!
Peppered_Beef_Jerky_Traeger.pdf (41.13 kb)
Chuck caution to the wind and grab a hunk of beef. We love turf n’ turf just as much as you do, so whatever meaty marvel you crave, we’ve got your back. From brisket to delicious rump, t-bone to juicy porterhouse, any cut you yearn for, we’ve rounded up mouth-watering ways to smoke it low and slow, or grill it hot and fast.
Traeger Grilled Vietnamese Meatball Lettuce Wraps are flawlessly refreshing on a hot summer evening. The light and tangy flavors collide with our wood-fired smoke to craft a fresh, vibrant, taste that you’ve never created in your kitchen before. Wrap these zesty meatballs in crisp, chilled lettuce and enjoy a burst of flavor that’s just what the doctor ordered. These satisfying orbs of grilled excellence are perfect for appetizers or a light meal, they slide down easy and satiate your summer appetite.
VIETNAMESE LETTUCE WRAPS
PREP TIME: 20 minutes
INACTIVE TIME: 3-8 hours
TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Oak
6 lbs. Ground Chicken
1/3 cup Cilantro, chopped
1/4 cup Green Onion, minced
1/4 tsp. Garlic
3 Tbsp. Oyster Saucec
2 tsp. Chili Paste (Sambal
Juice of 1 Lime
Lettuce of your choice i.e. Butter, Green Leaf, Iceberg
- In a large mixing bowl combine all the ingredients except lettuce and refrigerate for at least 3 hours, preferably overnight.
- Shape the ground chicken mixture into golf ball sized portions and place on a parchment paper covered baking sheet.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10-15 minutes).
- Place the meatballs on the grill and cook them for 8-10 minutes or until meatballs reach an internal temp of 165° and are browned evenly on all sides.
- Serve the meatballs with lettuce on the side to make individual wraps. Serve with white rice, brown rice, or quinoa. Add extra Sambal on the side. Enjoy!
Vietnamese_Lettuce_Wraps_Traeger.pdf (55.37 kb)
A little bit sweet and big on flavor, these bite-sized sidekicks are a must to accompany your morning beverage. Hot off the Traeger, reach for a fluffy, buttery, baked scone. One nibble of this vanilla glazed treat and you will think you’ve been transported to a British tearoom. Nah, it’s grilled right in your backyard on your very own Traeger. Let this barbecued Scones recipe be your Saturday morning guilty pleasure, they’re scrumptious.
SCONES WITH A VANILLA BEAN GLAZE
PREP TIME: 30 minutes
COOK TIME: 8 minutes
RECOMMENDED PELLETS: Msple, Oak, Apple
2/2 cups Flour
1/2 cup Sugar
1 tsp. baking powder
1 tsp. Salt
1 small box Vanilla Instant Pudding Mix
1/2 cup Butter, cold and cubed
1/2 cup Half & Half
2 Tablespoons Vanilla
2 Tablespoons Butter, softened
1 cup Powdered Sugar
1 Tablespoon Vanilla extract
1 Tablespoon Heavy Cream, smoked
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 375°F, and preheat, lid closed (10-15 minutes). Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut in until it resembles coarse meal. Stir in the dry pudding mix.
- Make a well in the center of the dry ingredients and add the vanilla extract, egg, and all but 1 Tbsp. of the half & half. Bring dough together with your hands, mixing until the dry ingredients are incorporated. Place the dough onto a floured surface and form into small rounds, then cut into 8 triangles. Place the triangles on the parchment covered baking sheet, and brush them with the remaining 1 Tbsp. of half & half. Bake in the Traeger for 6-8 minutes, or until golden brown. Remove and let cool.
- To make the glaze, beat the butter and sugar until crumbly. Add the vanilla and smoked cream, mix thoroughly. Frost the scones with the glaze and serve. Enjoy!
Traeger_Scones_with_a_Vanilla_Bean_Glaze.pdf (43.56 kb)
Honey, it is hot! Dinner on the fly, it’s in the bag—marinating. 95% of Bourbon is made down the old Kentucky Bourbon trail, although KY has 37 dry counties. Our Honey Bourbon BBQ Sauce is so good, you’ll sneak this hooch ‘cross county lines just to make this recipe. There isn’t a juicer bird than Traeger grilled chicken for miles. Quick ‘n’ dirty, wood-fired chicken is first rate. Whip that meaty bag of marinade up tonight and savor sweet and spicy kabobs tomorrow within just 20 minutes of firing up your Traeger. If you have too many irons in the fire, let your Traeger work its time-saving magic.
BOURBON BBQ CHICKEN KABOBS
PREP TIME: 15 minutes
INACTIVE TIME: 8+ hours
TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite, Apple, Maple
3 lbs. Chicken Breasts, diced in 1" cubes
1/2 cup Traeger Texas Spicy BBQ Sauce
1/2 cup Traeger Honey Bourbon BBQ Sauce
1/4 cup Bourbon
1 tsp. Garlic
1 tsp. Onion Powder
- Combine all of the ingredients in a 2-quart zipper top bag, and marinate in the refrigerator overnight.
- Load the marinated chicken chunks onto skewers.
- When ready to cook, start the 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).
- Put the skewers on the front of the grill for a nice char. Then move them to the center of the grill and finish grilling, 8-10 minutes, or until chicken reaches an internal temp of 165°F. Enjoy!
Traeger_Bourbon_BBQ_Chicken_Kabobs.pdf (50.80 kb)
“That’s too much bacon,” said no one ever. Achin’ for more bacon—that’s the only bad thing about it. Once you snarf up hot n’ crispy, fried pork belly, you just want more. (Keep calm, there’s more bacon). Come to the swine side. With Traeger, every day can be a bacon day. Get bacon-wrapped recipes at: http://www.traegergrills.com/recipes
Get ready, Tigard! Kenny the Pit Master is heading your way on the #TraegerRoadTrip. Stop by to say hi, sample phenomenal food and snap a pic of the Traeger Trailer. If you post it, hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram, it will put you in the running for a free bag of 100% hardwood. We’ll announce the winner on 7/16/15 on this post.
July 10th-12th, The Tigard Home Depot: 14800 SW Sequoia Parkway, Tigard, OR
Sampling food from 11am-3pm
Get a pic of the truck and trailer from 9am-6pm
Full Terms and Conditions: po.st/traegerroadtrip
Where should Kenny head next?
Share with your pals near Tigard.
For a healthy alternative to traditional croutons, try our effortless roasted garbanzo beans. These flavor chameleons sop up any unique flavor they touch. You won’t feel that you’re sacrificing taste by switching from your regularly programmed croutons to these crunchy, golden nuggets. Pop a handful in your mouth. As Chef Steve says—they’re yummy. See the video here!
To Traeger up some Roasted Chickpeas:
- Start your Traeger on Smoke with lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Distribute the garbanzo beans evenly on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Place the baking sheet on the Traeger and toast the garbanzo beans for 25-30 minutes, or until they are golden brown and crunchy. Remove from the grill and allow them to cool. Sprinkle them on salads as a healthier crouton, or eat them by the handful!
Jump in with both hands on the skewer and sink your teeth into a sizzling, 5-alarm hunk of plump crustacean. Normally, we think of burgers and brats on the grill for a holiday barbecue. No sir, we’re over normal; let’s throw some shrimp on the Traeger. Today we are going to revolutionize traditional shrimp with steamy, fiery cilantro, jalapeño, and lime marinated shrimp. Make sure you’re wearing your sunglasses; this vivid, sizzlin’ hot flavor could quite possibly cause a temporary eclipse of the sun. Every finger-lickin,’ seared spear will be a fiesta on your tongue. Share this green gift from the sea at your next neighborhood shindig to give it some Traeger BBQ, grilled zest.
GREEN GRILLED SHRIMP
PREP TIME: 10 minutes
COOK TIME: 6 minutes
RECOMMENDED PELLETS: Oak
2 lbs. Shrimp
1 bunch Cilantro
4 Jalapeños, seeded and roughly chopped
1 bunch Green Onions
3 cloves Garlic
1 tsp. Salt
1 tsp. Pepper
1 tsp. Cumin
½ cup Olive Oil
Juice from 2 Limes
Cilantro, for garnish
- Slice the jalapeños and remove the seeds; coarsely chop the jalapeños, green onions and 3 garlic cloves.
- Place the chopped ingredients into the blender; add cilantro, salt, pepper, cumin, and the juice of 2 limes. Slowly add olive oil, blending until smooth.
- Toss shrimp in marinade, cover and chill in the refrigerator for 3 hours.
- Arrange the shrimp onto Traeger Skewers.
- When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F) and preheat, lid closed (10-15 minutes)
- Place the shrimp skewers on hot, cleaned, and oiled grill grate. Cook 3 minutes per side with door closed.
- Garnish with chopped cilantro, serve, and enjoy!
Traeger_Grilled_Shrimp.pdf (40.22 kb)