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Egg and Brisket Hash

Posted by Traeger Service on April 2, 2015

Breakfast Hash is a compelling combination of veggies, potatoes, and the protein of your choice—married in a cast iron skillet until crispy in some places and tasty everywhere. Alone, each ingredient is incomplete; together they become a magnificent way to start your morning. If you think hash turns out well on your stovetop, wait till you taste it fresh from the Traeger.

EGG AND BRISKET HASH

DIFFICULTY: 3/5
PREP TIME: 25 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Mesquite, Oak
SERVES: 4-5

INGREDIENTS

16 ounces Beef Brisket, cooked and shredded
2 cups Hash Brown Potatoes, cooked
3 fresh Eggs
½ cup Green Bell Pepper, diced
½ cup Red Bell Pepper, diced
½ cup Yellow Onion, diced
3 Tbsp. Canola Oil
1 clove Garlic, minced
1 tsp. Salt
1 tsp. Pepper

METHOD

  • When ready to cook, start your Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the grill on High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Once the Traeger reaches 400-450°F place a cast iron skillet in the grill and preheat it for 10 minutes.
  • Place the oil, Peppers and onion in the skillet and sauté until they are translucent. Add the garlic and cook 3 more minutes. Add the cooked potatoes and brisket and cook until the brisket is heated through. Sprinkle in the salt and pepper and stir.
  • When all of the ingredients are hot, crack the eggs into the skillet, being careful not break the yolks. Cook an additional 5 minutes, or until the eggs are done to your liking. Serve and enjoy!

PRINTABLE RECIPE:

Traeger Egg and Brisket Hash.pdf (47.23 kb)

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Baked Bacon and Egg Squares

Posted by Traeger Service on April 2, 2015

You’ll need to crack a few eggs to make these Breakfast Squares. Puffy pastry brushed with garlic and olive oil makes the perfect portable plate for bacon and eggs, and fresh thyme ties the whole package together. These little bundles of joy will brighten up any brunch plate, but feel free to serve them anytime you need something quick and tasty.

BAKED BACON AND EGG SQUARES

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Oak, Alder, Pecan
SERVES: 6

INGREDIENTS

1 can Crescent Dough
6 fresh Eggs
12 strips Bacon, cooked
2 Tbsp. Olive Oil
2 cloves fresh Garlic, crushed
1 Tbsp. fresh Thyme, chopped
Salt and Pepper to taste

METHOD

  • When ready to cook, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the grill temperature to 375°F and preheat, lid closed (10 to 15 minutes).
  • In a small bowl, combine garlic and olive oil.
  • Roll out the dough onto a floured surface and cut them into six, 6-inch long rectangles. Fold the edges over ¼ of an inch then brush them with the olive oil mixture. Place the squares on a piece of parchment paper and bake for 7 to 8 minutes.
  • Remove them from the Traeger and sprinkle them with the fresh thyme. Top with the cooked bacon, then crack an egg onto each rectangle, and place them back into the grill for an additional 5 minutes, or until eggs are done, but still runny. Add salt and pepper to taste. Enjoy!

PRINTABLE RECIPE:

Traeger Bacon and Egg Squares.pdf (47.79 kb)

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The On the Go Griller!

Posted by Traeger Service on March 31, 2015

On-the-Go Grillers are movers and shakers. They’re outdoor jetsetters with an appetite for adventure—whether it’s rock climbing after grilling some mean protein at basecamp, chilling on the beach with a plate of wood-fired fajitas, or enjoying Traeger Dutch-Oven Cherry Cobbler at their campsite after a long hike. They don’t sacrifice flavor for mobility. Grab your grill and go appreciate everything that nature has to offer with our portable Traegers.

Beach Day Checklist:

Wood-Fired Excursion Checklist:

 

 

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Traeger Potato Torte

Posted by Traeger Service on March 31, 2015

The word torte comes from the Italian word torta, meaning cake. When you think of a torte, visions of decadent, layered cake may dance through your head. A torte usually does have more layers than a traditional cake, and is usually denser, but is not always sweet. This savory Potato Torte incorporates thin layers of potatoes, garlic butter, fragrant rosemary, and parmesan. Baking it in your Traeger fuses all the individual flavors together with rich, wood smoke, creating a unified, scrumptious dish.

TRAEGER POTATO TORTE

DIFFICULTY: 3/5
PREP TIME: 20 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Oak, Mesquite, Hickory, Alder
SERVES: 8-10

INGREDIENTS

6 Yukon Gold Potatoes, sliced thin, widthwise
2 sticks Butter, melted
3 cloves Garlic, crushed
2 Tbsp. Rosemary, chopped
1 cup Parmesan Cheese
Salt and Pepper to taste

METHOD

  • 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 375°F and preheat, lid closed (10 - 15 minutes).
  • While the Traeger is heating up, peel and slice the potatoes (make sure to put them in water so they won’t oxidize). Melt the butter and combine it with the crushed garlic.
  • Grease a 12-inch cast iron pan with butter and start to layer the torte. The layers should go as follows, potatoes, butter garlic mixture, rosemary, parmesan, continue layering to the top of the pan, about 4 to 5 layers. Place it in the Traeger and bake 20 to 25 minutes or until the potatoes are fully cooked. If the top of the torte starts to get dark before it is finished cooking, reduce the heat to 325°F. Serve hot and Enjoy!

PRINTABLE RECIPE:

Traeger_Potato_Torte.pdf (35.30 kb)

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Traeger's Meat Madness: Welcome the Elite Eight!

Posted by Traeger Service on March 27, 2015

We’re getting closer to the Championship Round of Meat Madness. The Elite Eight results are now posted. Make sure your preferred protein makes it to the Wood-Fired Final Four by showing your support—they need it now more than ever. Like their social posts, cheer them on, and vote for their recipes! It’s a long and winding road to grillin’ glory, but BBQ is not for the faint of heart. Vote, support your chef and help them get the word out! Meet the Elite Eight here. #MeatMadness

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Traeger Reverse Sear Ribeye Steak with Lobster

Posted by Traeger Service on March 24, 2015

Surf ‘n turf, pier ‘n steer, or beef ‘n reef—whatever you call it, it combines the best of land and sea into one epic plateful. This culinary classic is rumored to date back to the Atlantic Coast of the United States in the late 1960s. It’s a popular, sometimes pricey, item on restaurant menus consisting of steak or prime rib and lobster tails. This dish is so sumptuous and simple to prepare on a Traeger, you might start dining in on special occasions. Smoking the rib eye before grilling makes sure the luscious, smoke flavor deeply penetrates the meat. Get ready to indulge with surf ‘n turf, Traeger style.

TRAEGER REVERSE SEAR RIBEYE STEAK WITH LOBSTER

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite, Oak
SERVES: 1 Very Hungry Person

INGREDIENTS

1- 12 oz. Rib Eye Steak, 1” thick
1- 8 oz. Lobster Tail
1 tsp. Garlic Powder
1 tsp Onion Powder
2 Tbsp. Butter
1 tsp. Traeger Prime Rib Rub
1 tsp. fresh Chives
1 tsp. fresh Parsley
Salt and Pepper to taste

METHOD

  • Rub the Traeger Prime Rib Rub on both the sides of the steak, and allow it to come almost to room temperature, this will allow for maximum smoke penetration.
  • 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 180°F and preheat, lid closed (10-15 minutes).
  • Place the steak on the grill and smoke for 30 minutes. After 30 minutes, remove the steak and turn the Traeger up to High (450°F). While it is preheating, prepare the lobster by scoring down the middle of the tail, cutting all the way through the top shell and the flesh but not through the bottom shell. Melt 1 tsp. butter and combine that with the garlic and onion powder. Brush the butter mixture on the lobster tail. When the grill has come up to temp, place the steak on the grill, towards the front, until it has good grill marks, then place it in the center of the grill for 8-10 minutes for a medium rare steak.
  • Place the lobster in the center of the grill at the same time as the steak; grill for about 8- 10 minutes, until fully cooked. Top the steak with remaining butter, chives, and parsley. Enjoy!

PRINTABLE RECIPE:

Traeger Surf 'N Turf .pdf (38.59 kb)

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Traeger's Meat Madness: The Sweet 16 is Here!

Posted by Traeger Service on March 22, 2015

We’ve reached the halfway point of Meat Madness. The Sweet Sixteen results are posted. See if your preferred pit master made the cut at traegergrills.com/meat-madness. We’ve given away over $6,400 in prizes, but the best is yet to come. Vote your BBQ Hero to the top of the Bracket and help them win some killer prizes and bragging rights. It’s a colossal ‘cue competition for carnivores. #MeatMadness.

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Asian Style Pork Tenderloin

Posted by Traeger Service on March 21, 2015

Our Traeger’ed Asian-Style Pork Tenderloin has sweet, spicy, garlic, and ginger notes, but the star of the dish is Sambal, a Malaysian condiment made from ground chile peppers and various spices. Sambal adds a dark, savory character to the meaty tenderloin. You can find Sambal at an Asian food market, or in the international aisle at most grocery stores, along with the fish sauce, soy sauce, and sesame oil. For best results, marinate your meat for at least 30 minutes to let it soak up every bit of flavor, then grill it hot and fast over fragrant hardwood smoke until perfectly pink.

Looking for an Asian inspired side dish? Steamed rice and Bok Choy are fast, simple and super convenient. You can even stir a spoonful of Sambal into the rice to give it a slight kick.

ASIAN STYLE PORK TENDERLOIN

DIFFICULTY: 3/5
PREP TIME: 45 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Maple, Pecan, Apple
SERVES: 6-8

INGREDIENTS

2 8-10 oz. Pork Tenderloins
2 Tbsp. Canola Oil
2 Tbsp. Sambal Oelek
1 tsp. Sesame Oil
1 tsp. fresh Garlic, minced
1 tsp. fresh Ginger
1 tsp. Fish Sauce
1 tsp. Soy Sauce
¼ cup Brown Sugar

METHOD

  • To prepare the tenderloin, use a sharp paring knife to remove the silver skin that is around the loin. This will allow the loin to absorb the marinade. If not removed, it will be very tough when eaten.
  • Once the loins have been cleaned, combine all the ingredients together. Cover the tenderloins in the mixture and allow them to marinate in the refrigerator for 30 minutes.
  • 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 degrees) and preheat, lid closed (10-15 minutes).
  • Place the loins towards the very front of the grill; this part of the grill gets the most direct heat. Turn periodically until there are dark grill marks all around. Transfer them to the middle of the grill to finish cooking. Cook for an addition 7-10 minutes for a medium rare tenderloin. When they are done cooking, remove them from the grill and let them rest for 10 minutes before slicing.

PRINTABLE RECIPE:

Traeger Asian-Style Pork Tenderloin.pdf (43.82 kb)

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Traeger's Meat Madness: The 32 Have Been Selected!

Posted by acassell on March 20, 2015

This ‘cue competition is heating up! From hundreds of entries, 64 moved on to the head-to-head #MeatMadness Bracket competition. Thousands of votes have been tabulated, and 32 BBQ Heroes will advance to Round 2 on the road to the Sweet Sixteen, the Elite Eight, and the Wood-Fired Final Four. Support the Chefs by voting. Surviving the Bracket is not going to be easy, but barbecue is not for the faint of heart. There can only be one Traeger Pit Master. Get your votes in at traegergrills.com/meat-madness.

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Smoked Shrimp Tacos

Posted by Traeger Service on March 18, 2015

A fun twist on fish tacos, our Smoked Shrimp Tacos have everything you crave in a fresh seafood preparation, including bold smokiness and cilantro-lime sour cream, wrapped up in a warm tortilla for the perfect bite. Smoking the shrimp infuses them with rich flavor without any of the added oils or fats used in other cooking methods, making this a guilty pleasure without the guilt. Shrimp tacos are a light and inviting way to bring in the Spring or celebrate the Summer.

SMOKED SHRIMP TACOS

INGREDIENTS

20 medium Prawns
1 clove Garlic, minced
½ tsp. ground Cumin
½ tsp. Chili Powder
¼ tsp. Kosher Salt
¼ tsp. Cayenne Pepper
1 Tbsp. Olive Oil
4 Corn Tortillas
Vegetable Oil for Frying
Shredded Lettuce
Diced Tomatoes
Sliced Avocado
Cilantro Lime Sour Cream

Cilantro Lime Sour Cream:

1/4 cup Sour Cream
2 Tbsp. fresh Cilantro, chopped
¼ tsp. Cumin
Juice and Zest from one Lime
Salt to Taste

METHOD

  • In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
  • When ready to cook, start the Traeger grill on Smoke, with the lid open until the fire is established (4-5 minutes). Set grill to 225° F and preheat (10-12 minutes). Place prawns directly on the grate. Smoke until firm and opaque, 6-8 minutes on each side.
  • Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook the tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the leftover oil.
  • Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
  • Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.

PRINTABLE RECIPE:

Traeger_Shrimp_Tacos.pdf (52.80 kb)

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