Your Traeger has treated you well over the years, smokin’ rack after rack of mouthwatering ribs and many a pork butt for your pulled pork sandwiches. Use Spring Cleaning as an excuse to show your grill some love. Introduce your trusty Traeger grill to enhancements, upgrades, and add-ons that will put the spring back in her step and keep her cookin’ barbecue for years to come.
Marinating your poultry before grilling it over high heat serves two purposes: it helps the fiesta flavors penetrate deep into the meat and keeps each bite juicy in the process. This marinade contains Traeger Carne Asada, lots of cilantro, and lime, which gives the tender chicken cubes a bright freshness. The bold flavors of the marinade paired with fresh peppers and onions, and a hint of hickory smoke from your Traeger make for the perfect fajita bite—and the skewers make them portable.
GRILLED CHICKEN FAJITA SKEWERS
INACTIVE TIME: 1-5 hours
PREP TIME: 40 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Hickory
1/2 cup packed Cilantro, roughly chopped
1/3 cup fresh Lime Juice
1/3 cup Extra-Virgin Olive Oil
4 cloves Garlic, peeled
1 Tbsp. Dark Brown Sugar
1 tsp. Kosher Salt
1 ½ tsp. ground Cumin
3/4 tsp. Ancho Chile Powder
1 Tbsp. Traeger Carne Asada Marinade
2 lbs. Chicken Breasts, cut into 1 ½” cubes
1 large Red Bell Pepper, stemmed, seeded, and cut into 1 ½” pieces
1 large Green Bell Pepper, stemmed, seeded, and cut into 1 ½” pieces
1 large Red Onion, cut into 1 ½” cubes and separated into 3-layer segments
- Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and ancho chile powder in a blender, blend until smooth. Place chicken cubes in a large, zippered plastic bag. Pour the mixture over chicken cubes, seal bag, and marinate in the refrigerator from 1-5 hours.
- Remove the chicken from the marinade, discarding leftover liquid. Thread the chicken onto skewers, alternating with pepper and onion squares
- 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 skewers toward the front of the grill grate until you see grill marks, them move to the center until the internal meat temperature reaches 160°F (about 10-12 mins). Remove skewers from the grill. Serve and enjoy!
Traeger Fajita Skewers.pdf (61.17 kb)
A Traeger grill makes the best Mother’s Day gift, because it keeps giving all year long. Traegers grill, smoke, braise, roast, and bake, in addition to traditional BBQ—that’s six gifts in one. Give the gift of simple, flavorful outdoor cooking this year and get a custom fit All-Weather Grill Cover for Free. It’s our way of saying thank you to the women who light up our lives every day of the year. Give your gal the Original and get a free cover at traegergrills.com/shop/grills.
Cheesecake has a rich history (pun intended), dating back before the first century A.D., and was even served to the athletes that took part in the first Olympic games. Arnold Reuben is credited with perfecting the decadent dessert we enjoy today, in all its creamy deliciousness, way back in 1929. To achieve the next step in its velvety evolution, our Traeger chef smokes the cream beforehand to enhance the range and depth of the cheesecake’s sweetness with a distinct, robust accent. If you’ve never tried a smoked dessert, dive in with Smoked Banana Cream Cheesecake—the water’s fine.
SMOKED BANANA CREAM CHEESECAKE
PREP TIME: 30 minutes
COOK TIME:7 hours 30 minutes (6 hours cooling time)
RECOMMENDED PELLETS: Alder, Oak
20 Vanilla Cream-Filled Sandwich Cookies
1/4 cup Margarine, melted
24 oz. Cream Cheese, softened
2/3 cup Granulated Sugar
2 Tbsp. Cornstarch
¾ cup Mashed Banana
½ cup Whipping Cream (Smoked)
2 Tbsp. Vanilla
- When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
- Pour the cream into a shallow, 9x13 cake pan, place on the grill and smoke for 30 minutes. Remove from heat and cool. Use a blender to finely chop the cookie, add the melted margarine and blend until they are combined, press the mixture into the bottom of a 10” spring form pan and smooth it out. Refrigerate the crust while making the filling.
- Turn the grill up to 350°F and preheat, lid closed (10-15 minutes).
- Beat the cream cheese with an electric mixer until it is creamy, followed by the sugar, cornstarch and eggs (one at a time). Next, add the bananas, smoked whipping cream, and vanilla. When all the ingredients have been combined, pour the mixture into the crust, and put in onto a cookie sheet. Bake at 350°F for 15 minutes on the Traeger. After 15 minutes, reduce the heat to 200°F and bake for 1 hour and 15 minutes more, or until the cheesecake has fully cooked in the center.
- Allow to cool completely before removing from the pan. Tip: Before removing the pan run warm water over a knife and slide it around the edge of the cake pan to separate the cake pan cleanly. Refrigerate the cheesecake for at least 6 hours before cutting. Enjoy!
Traeger Banana Cream Cheesecake.pdf (48.02 kb)
There’s nothing like a juicy burger, wood-fired until delicious on a Traeger, to usher in Grill Season. We chose to top our mesquite-smoked burger with crispy bacon and sharp Gorgonzola to offset the savory flavor of the beef and the sweetness of the barbecue sauce. Another standout in this dish are the delicate Tobacco Onions, thin slices of onions dredged in flour and spices and fried until golden brown. But the pièce de résistance is thick slices of Brisket, layered in with the lot to make this burger one massively meaty burger of monumental proportions. We’re taking Grill Season by storm, because anything worth doin’ is worth doin’ right.
BACON BLEU CHEESE BRISKET BURGER
PREP TIME: 20 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite
20 oz. Ground Beef 80/20
4 slices Thick Cut Bacon, cooked
4 oz. Beef Brisket, cooked
8 oz. Gorgonzola Cheese
2 oz. Traeger BBQ Sauce
2 Hamburger Buns
2 oz. Tobacco Onions
Traeger Beef Rub
- 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 High (450°F) and preheat, lid closed (10 to 15 minutes).
- Form ground beef into 2, 10 oz. patties. Place them on the grill, shake Traeger Beef Rub on the patty. To get a good sear, place them towards the front of the grill grate. Once they have grill marks, move them to the center and continue to cook for 6-8 more minutes, or until the internal meat temperature is 155°F for medium well. Top the burgers with gorgonzola for the last 2 minutes to melt it
- Build the burger as follows: bottom bun, beef patty, brisket, bacon, tobacco onions, BBQ sauce (we used Traeger Honey Bourbon BBQ sauce), then top bun. Enjoy!
Traeger_Bacon_Bleu_Cheese_Brisket_Burger.pdf (43.55 kb)
As the weather warms up, the outdoor beckons for cook outs, camping, and outings to the beach. It’s time to make the kind of summer memories that will warm you through the next winter. The Traeger Outdoor Fire Pit is portable, so you can grab it and head into the unknown, in search of your next warm weather adventure. Summer fun starts here: po.st/traegerfirepit.
We combined all the things you love about a “loaded” baked potato and put them into an attention-getting, smoke-roasted potato salad. It’s perfect for a weekend barbecue, picnic, or a rich and flavorful side dish for dinner. You can cook all the ingredients on your Traeger—the potatoes, bacon, and the eggs, giving them a delectable smokiness. Pair this recipe with a meaty main course, or an assortment of grilled veggies.
LOADED SMOKE-ROASTED POTATO SALAD
2 ½ - 3 lbs. medium-sized Yukon Gold or Red Bliss Potatoes, unpeeled
8 slices Bacon
4 large Eggs
1 cup Sour Cream
1/2 cup Mayonnaise
1/4 cup Pickle Relish or Dill Pickle, finely minced (optional)
2 tsp. prepared Mustard, or more to taste
2 tsp. Traeger Prime Rib Rub
2 tsp. distilled White Vinegar or Dill Pickle Brine, or more to taste
1 ½ cups Cheddar Cheese, shredded
4 Scallions, thinly sliced
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 your Traeger grill 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).
- Lay the bacon slices on the grill grate, perpendicular to the bars. Arrange the eggs and potatoes on the grill grate as well.
- 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 Prime Rib Rub, as needed. 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 cool, then crumble.
- Check the eggs when the bacon is done: Remove one egg from the grill and plunge it into a bowl of 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°F and continue to bake the potatoes for another 20 to 30 minutes, or until they are tender, but not mushy. Transfer 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. Pour the dressing over the potato mixture and stir gently with a rubber spatula to combine. Taste again for seasoning. Transfer to a serving bowl, dust with paprika, and top with parsley. Serve and enjoy!
Traeger Potato Salad.pdf (44.05 kb)
Refresh your Traeger to ensure it operates in tip-top shape with replaceable grill parts. You can Traeger all year round, so a grill maintenance routine is key. Once you’ve got your grill cleaned and prepped using our Spring Cleaning Tips, make sure anything worn gets replaced. Periodically refreshing your grill will keep you in mouthwatering barbecue year after year and make this BBQ season truly epic.
Many salmon recipes claim to be the best, but we’ll just lay down our recipe and let your mouth decide if it’s the best grilled salmon you’ve ever tasted. (Spoiler Alert: It will be.) Traeger’ing Amazing Salmon requires only three ingredients. You don’t want to overwhelm the delicate fish with too many contrasting flavors. Salmon is highly susceptible to over-seasoning, so take it easy. Your Traeger grill makes the real magic happen. Once you close the lid to the BBQ, rich, hardwood smoke gently caresses the salmon, lightly crisping the skin and making the inside flaky and irresistible.
1 fillet Salmon
Zesty Italian Dressing
Traeger Blackened Saskatchewan
- 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 325°F and preheat, lid closed (10 to 15 minutes).
- Brush salmon with Italian dressing and season with Blackened Saskatchewan.
- Place salmon on the grill and cook for 20-30 minutes, until fish flaky (be careful not to overcook). Remove salmon from grill. Serve and enjoy!
Traeger_Amazing_Salmon.pdf (37.04 kb)
It’s been an epic and meaty fight to the finish, and winners of the Meat Madness Championship Matchup are officially posted. These meat magicians cooked their hearts out and earned the support of the grillin’ public. Who has been crowned Traeger Pit Master? Check it out at traegergrills.com/meat-madness.
In the words of Althea Gibson, professional golfer and tennis player, “Being a champion is all well and good, but you can’t eat a crown.” Luckily, the Champions of Meat Madness are walking away with 2-year supplies of pellets and Texas Pro Grills so they can continue nurturing their passion for outstanding barbecue. Those smokin’ trophies and the title come with a lifetime supply of bragging rights. See who has risen through the ranks to achieve the title of Traeger Pit Master at traegergrills.com/meat-madness.
As Meat Madness comes to a close, Team Traeger would like to thank everyone who participated in the competition by submitting their recipes and voting. Your support for the chefs has made this competition truly colossal, and it will go down in the Traeger history books. Although the Bracket competition has ended, Meat Madness lives on through each of us. Every time you slow smoke a brisket, sear a steak, or wood-fire fajitas—the flame of Meat Madness burns bright. You’re all BBQ Heroes in our eyes. Start tweaking your best ‘cue recipes now, there just might be a Meat Madness 2016 in our future!
Meat Madness Prizes:
- The 64 each won Recipe eBooks.
- The 32 each won $100 Gift Certificates.
- The Sweet Sixteen won $200 Gift Certificates.
- The Elite Eight won Traeger Outdoor Fire Pits
- The Final Four won PTGs (Portable Traeger Grills)
- Championship Grillers won a 2-year supply of Traeger 100% Hardwood Pellets.
- Two Traeger Pit Master won Texas Pro Grills—that’s a helluva trophy.
Visit our Traeger Store to check them out: traegergrills.com/shop