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2014 Traeger Thanksgiving Recipes

Posted by mmillet on November 8, 2014


2014 Traeger Thanksgiving Recipes

If you own a Traeger then Thanksgiving is a breeze. The Traeger makes you look an iron chef and everyone leaves with a full belly and a smile on their face. For your 2014 Traeger Thanksgiving we have put together three awesome recipes that are sure to tickle the tastebuds of your Thanksgiving guests. Enjoy, and happy Thanksgiving from everyone here at Traeger. 



8 tablespoons (2 sticks) butter, at room temperature
2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram
1/4 teaspoon freshly ground black pepper
1 turkey, 12 to 14 pounds, thawed if previously frozen
3 tablespoons butter, melted
Traeger Pork and Poultry Rub, or salt and pepper
2 cups chicken or turkey broth


In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making, if desired.

Wash the turkey, inside and out, under cold running water. Dry with paper towels.

Place the turkey on a roasting rack in a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher’s string. Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter.

Rub the outside of the turkey with the melted butter and sprinkle with the Traeger Pork and Poultry Rub. Pour the chicken broth in the bottom of the roasting pan.

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 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Put the roasting pan with the turkey directly on the grill grate. Roast the turkey for 3 hours. Insert the probe from the meat thermometer in the thickest part of the thigh, but not touching bone: You’re looking for a temperature of 165 degrees F. The turkey should also be beautifully browned with crisp skin. If the temperature is less than that, or if your turkey is not browned to your liking, let it roast for another 30 minutes, then check the temperature again. Repeat until the turkey is fully cooked.

When the turkey is done, carefully transfer it to a cutting board and let it rest for 20 to 30 minutes. Do not tent it with aluminum foil or the skin will lose its crispness. Use the drippings that have accumulated in the bottom of the roasting pan to make gravy, if desired. Carve the turkey and serve.



7 cooking apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
1/2 to 3/4 cup sugar, depending on the sweetness of the apples
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, homemade or purchased (only need 1 crust), chilled
1/4 cup apple jelly, melted

Crumble Topping:

2 to 3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup all-purpose
5 tablespoons cold unsalted butter
3/4 cup granola


Combine the apples, lemon juice, sugar, flour, cinnamon, and nutmeg in a large bowl.

Roll the pie crust dough into two 11-inch circles. Fit one circle into a 9-inch pie plate (try not to stretch the dough), preferably glass. Brush with the apple jelly.

Add the apple mixture. in a bowl, mix together the crumble topping ingredients using forks or a pastry cutter to cut in the butter.

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 (High) and preheat, lid closed, for 15 to 20 minutes.

Bake the pie for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Cool on a wire rack. Serve warm or at room temperature.

Traeger Thanksgiving Apple Pie Crumble



12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows


Start the Traeger on Smoke, lid open, for about 5 minutes or until the fire is established. Preheat the Traeger to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

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Roasted Pumpkin 'n Chicken Spiced Chowder

Posted by mmillet on November 6, 2014

Yep. Because it's fall, that gives us the license to pumpkin the heck outta more food. Trust us. We don't just bring the pumpkin. We bring the flavor!

The "gotta-have-another-spoonful"-ness of this chowder is really created by the Traeger-roasted peppers and pumpkin. That's what takes this soup and turns it into a rich, hearty chowder that you will proudly place on your holiday table or any day ending in -y table, for that matter.


PREP TIME: 20 minutes
COOK TIME: about 1 hour


1 red bell pepper
1 to 2 jalapeño peppers
1 green bell pepper
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, diced
1 leek, white and light-green parts only finely chopped
1 (about 2 pounds) sugar pumpkin, seeds removed and cut in half
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 sprig fresh sage
1/2 teaspoon chili powder
1/2 teaspoon ancho chile powder
1 teaspoon salt (or more, to taste)
1/2 teaspoon fresh ground pepper
1 ear corn, kernels removed
3 cans (14 1/2 ounces each) low-sodium chicken broth
1/2 cup sour cream (optional)
1 bay leaf
Roasted pepitas or pumpkin seeds, for garnish (optional)


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Close the lid and preheat to High heat for about 15 minutes.

Place all of the peppers directly on the grill grate and roast for about 10 minutes or until they have charred, turning occasionally.


Lightly drizzle the pumpkin halves with olive oil and cook the pumpkin at the same time as the peppers are roasting for about 15 to 20 minutes or just until the pumpkin starts to soften but don't let it turn to mush!

While they're still warm, seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.

After the pumpkin is cool enough to handle, remove the skin and cut the flesh into 1-inch chunks.

Heat the olive oil in a large Dutch oven either on the Traeger or over medium-high heat on the stovetop. Add the chicken pieces and cook until browned. Remove the chicken and keep warm.

Add the leeks and sauté for about 5 minutes, or until they have softened. (You may need to add in a little bit more olive oil.)

Add in the flour, cumin, chili powder, ancho chile powder, salt, and pepper and cook for 1 to 2 minutes.

Add the corn, diced roasted peppers, pumpkin, browned chicken, broth, sage, and bay leaf and bring the soup to a boil.

Reduce heat to low and simmer, about 30 minutes.

Remove the sage and bay leaf and garnish with sour cream and a sprinkle of pepitas, if desired, and serve hot.


Pumpkin n Chicken Chowder 10.17.docx (766.52 kb)

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Traeger's Smoked Pumpkin Thanksgiving Cheesecake

Posted by mcastaneda on November 6, 2014

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

It's that time of the year again. I could talk about the crisp air, the falling leaves, the wonderful smells, but we all know fall by the annual pumpkin spice wave. There is really nothing they haven't tried to add pumpkin spice to, granted I'm not a big fan, this stuff is huge! So I got to thinking, Traeger is amazing, cheesecake is great, why not join the pumpkin spice crowd and make some waves myself? We'll let you be the judge! 

Traeger's Smoked Pumpkin Cheesecake

PREP TIME: 15 minutes
COOK TIME: 50 minutes
SERVES: 6-8 people


2 packs cream cheese
1 pint sour cream
2 eggs
1 cup sugar
dash of vanilla
1 tub cool whip and 1 large can of pumpkin pie filling

1 tbsp butter
1-2 cups of your favorite crushed cookie or graham cracker


Start off by getting your ingredients together and starting up your Traeger with the lid open and set to the "Smoke" setting for 3-5 minutes to warm up. While it's getting ready, we can prepare our mixture.


Let's get our cream cheese nice and smooth by mixing it up until it's nice and smooth, once it's mixed well, add your sugar and continue to mix. Once your sugar is incorporated, add your sour cream. Finally, add 1/2 can of your pumpkin filling, vanilla and your eggs. Once your mixture is all together and smooth, set to the side.


Go ahead and set your grill to 325 and close your lid. While your grill is getting to temperature, we can get our crust good and ready. Melt your butter in a large bowl for 15-30 seconds depending on your microwave, until it's all melted. Take your smashed cookies and mix into the butter until all of the crumb mixture is coated and there is no liquid sitting in the bottom of the bowl. Press this into a spring form pan, then pour your cheesecake mix over the pressed cookie crust. Now that it's ready, we can start cooking! 


Cook this cheesecake at 325 for 45-50 minutes depending on your grill. Once your cheesecake is finished, place in the fridge for at least 8 hours, difficult, I know. You'll be happy you did though. Once it's nice and chilled, top with your favorite cool whip or whipped cream (I did a chantilly cream) and you're ready to dig in!


Traeger's Smoked Pumpkin Thanksgiving Cheesecake

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Smoked Wasabi Mashed Potatoes

Posted by mcastaneda on November 5, 2014

Smoked Wasabi Mashed Potatoes

If you're a big meat and potato person like myself, this is a god send. When I first tasted wasabi mashed potatoes it absolutely blew my mind. I have loved wasabi for years but never thought it would belong in potatoes. I had no idea what I was missing and if you haven't tried it yet, neither do you.


Smoked Wasabi Mashed Potatoes

PREP TIME: 5 minutes
COOK TIME: 40-50 minutes


2-4 russet potatoes
2 tsp wasabi
1/4 c heavy cream
Salt and pepper to taste


Start off by turning your Traeger on and set to "Smoke". Let your grill warm up for 3-5 minutes. While it gets ready, we can slice our potatoes. 


Cut your potatoes in half, length wise then cut in half again to make quarters. Once your potatoes are cut, season them well with salt and pepper and set your Traeger to "High". Once your grill is around 450F, set your potatoes on the grill to get them nice and soft with a beautiful char.


About every 15 minutes flip your potatoes to ensure all sides get a nice amount of color. Do this until your potatoes are fork tender, once they are, let's get to mashing.


Smoked Wasabi Mashed Potatoes

Start to smash your potatoes with your wasabi, cream and a touch of salt and pepper. I personally love to mix in quite a bit of wasabi, however, at the risk of surprising a lot of readers, I dialed it back a notch, so feel free to add more wasabi as you'd like! This is a personal favorite of mine and I know you'll love it as well! 


Smoked Wasabi Mashed Potatoes

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Smoky Cherry Bomb Chicken

Posted by mmillet on November 3, 2014

Smoky Cherry Bomb Chicken

When we say "bomb" we mean that this piece of poultry is an explosion in your mouth; it's gonna light your taste buds on fire. It's definitely the bomb.com. (Overused, but completely appropriate!) Love at first bite.

This chicken has been fired up with a few habanero peppers and mellowed by the acid of some ripe cherry tomatoes. By using the skin-on leg and thigh quarters you have a practically fail-proof feast, right there!


PREP TIME: 4 to 6 hours to brine
COOK TIME: about 2 hours, including smoke time
RECOMMENDED PELLETS: Hickory or Mesquite


1 quart cold water
1/3 cup kosher salt
1/2 cup white sugar
4 chicken leg and thigh quarters
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
1/2 teaspoon ground allspice
1 1/2 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 tablespoon vegetable oil
1/2 cup prepared Thai sweet chili sauce


Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.

Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.

Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.

Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.

Brush each chicken piece with thyme and oil mixture. (Don't put on too much oil or else you'll end up with some serious flare-ups!)

Smoke the chicken on the Traeger grill grate for 30 minutes to 1 hour.

Increase the temperature to 350 degrees F (or Medium if you have a manual controller) and continue to roast the chicken until the internal temperature in the thickest part of a thigh registers 165 degrees F on an instant-read meat thermometer, about 50 to 60 minutes. Keep an eye out for flare-ups!

Smoky Cherry Bomb Chicken

Remove the chicken quarters to a plate and brush each piece with Thai sweet chile sauce. (That sauce is MONEY!) Transfer to a plate and allow chicken to rest for 10 minutes before serving.

Smoky Cherry Bomb Chicken


Cherry Bomb Chicken Recipe.docx (12.43 kb)

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Traegerized Pepperoni Pizza Pockets

Posted by sbulloch on November 2, 2014

Traegerized Pepperoni Pizza Pockets

Looking for a simple weeknight meal/afternoon snack/party food/crowd pleaser type of recipe? Then look no further, these Traegerized (yeah, it's a word) Pizza Pockets fit the bill! Super simple to prepare and quick to bake, these fresh pizza pockets put those microwaved wanna-be's to shame. Packed full of warm, melty cheese and kissed with that signature Traeger smoky goodness, these little handheld bites will disappear faster than you can whip them up.

The secret to making the perfect pocket is the type of dough you use. Look for "seamless crescent dough sheets" for the best result. If you can't find them, regular crescent dough will work great, just pinch the seams closed so your filling doesn't leak out.


Traegerized Pizza Pockets


Prep Time: 5 minutes
Cook time: 10-12 minutes
Serves: 8 people
Recommended Pellets: Any

2 cans refrigerated crescent dough sheets
1 cup marinara sauce
1 cup shredded mozzarella cheese
Your favorite pizza toppings
Garlic salt (to taste)
Italian seasoning (to taste)
4 tablespoons Parmesan cheese


Start the Traeger grill on Smoke with the lid open for 4-5 minutes. Place a pizza stone or an insulated baking sheet on the grill grate and close the lid. Turn the temperature setting up to 375 degrees and allow the grill to preheat. While the grill is preheating, assemble your pizza pockets.

On a large work surface, unroll the first can of dough.

Using a pizza cutter, lightly press on the dough to divide the sheet into 8 equal pieces. Don't cut all the way through the dough.

Spoon 2 tablespoons of the sauce onto each portion of dough. Top with 2 tablespoons of mozzarella cheese and your desired toppings.

Gently unroll the second sheet of dough and lay directly on top of the bottom sheet and fillings.

Using the side of your hand, press the top dough down around the filling to create 8 equal pockets. Top each pocket with the Italian seasoning, Parmesan cheese, garlic salt.

Cut the pizza pockets out with a pizza cutter.

Place the pizza pockets on the preheated pizza stone and bake for 10-12 minutes or until golden brown.

Serve immediately.

Traegerized Pepperoni Pizza Pockets

Traegerized Pepperoni Pizza Pockets

Printable recipe:

Traegerized Pizza Pockets.docx (14.11 kb)

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Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Posted by sbulloch on November 2, 2014

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Our local butcher constantly taunts us with a long shiny glass case of beautifully prepared meat dishes just begging to be taken home and Traeger'ed. One of our favorites from said case is a mushroom and wild rice stuffed chicken thigh wrapped in bacon appropriately dubbed a "Cowboy Griller." Now, our butcher plays it pretty close to the chest when it comes to recipes so we had to do our best to recreate this dish for all you fantastic members of Traeger Nation. Lucky for you, we're pretty dedicated when it comes to kicking out killer recipes and we wouldn't rest until this one was mastered. Mission accomplished! For your eating pleasure, we present Traeger's take on the Cowboy Griller.

Rich and hearty portobello mushrooms and wild rice pair with melty parmesan cheese for a filling that is out of this world (try not to shovel forkfuls into your mouth before putting it on the chicken.) The filling is wrapped up in a tender, juicy package by boneless, skinless chicken thighs and then secured by long strips of man's best friend: bacon (and maybe a couple of toothpicks.)


Cowboy Grillers


Prep Time: 25 minutes
Cook Time: 45 minutes to an hour
Serves: 4
Recommended Pellets: Hickory, Cherry, Pecan, Oak

8 boneless, skinless chicken thighs
8 strips bacon
For the stuffing:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced white onion
1 clove garlic, minced
1 8 oz package baby portobello mushrooms, diced
1 cup prepared wild rice
1/2 dry white wine
1/3 cup grated Parmesan cheese
Salt and black peppers to taste


In a large skillet, melt the butter and olive oil over medium heat. Add the diced onions and cook until they are soft and starting to brown, about 5-6 minutes.

Stir in the garlic and mushrooms and cook for an additional 3-5 minutes, until the mushrooms start to release their juices and soften. Stir in the wild rice and turn the heat up to high.

Pour the wine into the hot pan and using a spatula, scrape the bottom of the pan while stirring the stuffing mixture. This gets all of the yummy browned bits from the bottom of the pan and concentrates the flavors of the filling. Remove the pan from the heat and stir in the cheese and salt and pepper.

To assemble the grillers, start by laying two pieces of bacon across one another.



Season the chicken thighs liberally with salt and pepper.

Place a chicken thigh on the intersection of the bacon. Mound approximately 1/3 cup of the filling mixture onto the center of the chicken thigh.

Place another chicken thigh on top of the mixture in the opposite direction of the first chicken thigh so when the bacon is brought together over the top, the thighs don't overlap but interlock forming a seal around the filling.

Bring each end of bacon around the chicken thighs and secure with toothpicks. Repeat the assembly procedure with the remaining chicken thighs and filling.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Close the lid and turn the temperature setting up to 325 degrees. Allow the grill to preheat for 10-15 minutes.

Place the assembled cowboy grillers directly on the grill grate and close the lid.

Grill for 25 minutes, flip and grill for an additional 25-35 minutes or until an internal thermometer reads 165 degrees F.

Remove from the grill and let rest for 5-10 minutes before serving. Big eaters can typically eat one whole cowboy griller, but we were plenty full by sharing one between two people. Enjoy!!

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

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Traeger'ed "McRib" Sandwich

Posted by mmillet on November 1, 2014


The brilliant thing about McDonald's McRib Sandwich is that it's all of what we love most - the meat! - and none of what takes up valuable space and time - the bones. One of the downsides is that the McRib comes and goes as it sees fit. (That selfish little snot!) For any fast food aficionados it can make you a bit heartsick. Well, cry no more, my dear!

We can definitely Traeger that!

The other stomach-lurching downside is that technically we don't really know how much meat IS actually in that patty. According to McDonald's website the ingredients are "pork, water, salt, dextrose, BHA, BHT, propyl gallate and citric acid."


Any time you have to "google" words listed as ingredients there is a problem. And by their description it's most likely composed of plain ole' ground pork instead of the more flavorful, expensive and mouth-watering cousin: rib meat. Their meat is doctored and enhanced with who-knows-what's-in-there chemicals, frozen, and then reheated just for you.

We believe in using the best additive around - SMOKE. Simple yet euphorically effective.


COOK TIME: 6 hours if preparing the ribs the day of
SERVES: 6 to 8


1 1/2 pounds of small pickle cucumbers, about 3 to 5" long
2 tablespoons pickling spices
1 1/2 teaspoons table salt
1 1/2 cups distilled white vinegar, 5% acidity
1 1/2 cups sugar

1/2 to 1 rack leftover barbecue ribs (or use our 321 Rib recipe to make some)

1 cup ketchup
¼ cup water
¼ cup apple cider vinegar
⅛ cup brown sugar
1½ tbsp. yellow mustard
1½ tbsp. onion powder
1½ tbsp. garlic powder
1 tbsp. mesquite liquid smoke
1½ tsp. cayenne pepper

1/2 red onion, thinly sliced
6 to 8 buns


If you don't happen to have leftover ribs on hand, follow our easy and easily addictable 321 Ribs recipe adding 1/4 cup of brown sugar and a sprinkle of chile powder into the rub on both sides of the ribs.

If you already have the ribs prepared, get started on the pickles. (Or feel free to use your favorite store-bought pickles.) These pickles can be made several days or weeks in advance.

Peel the cucumbers and slice them into 1/8" disks. Place the cucumber slices in a bowl. Sprinkle with the salt, and mix it all together. Put the bowl in the fridge for 30 minutes up to 3 hours. (The salt will pull water out of the cucumbers and help them absorb more of the pickling flavors.)

Put the vinegar and sugar in a saucepan, and add the pickling spices. (This smells pretty strong so may may want to turn on the exhaust fan while it boils.) Bring to a boil and back it down to a simmer and let the spices steep for about 30 minutes.

Drain the cucumbers in a colander, rinse off excess salt and shake off excess water. Pour the spiced vinegar mixture through a fine strainer or cheesecloth to strain out the spices. (Discard the spices but reserve the syrup.)

Pour the spiced syrup over the cucumbers while it is still hot until they are submerged.

After you've devoured your Traeger'ed rib sandwich and your fill of pickles, put any remaining pickles in a clean jar, seal tight and chill. They can be used immediately but it takes a few days to reach peak flavor. Keep the pickles in the refrigerator.

We love a good homemade barbecue sauce but of course we have some pretty darn incredible barbecue sauces that you could use as well. Combine all of the barbecue sauce ingredients in a saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Remove from heat and cool to room temperature.

If you are making the ribs the day of, allow the ribs to cool before cutting them into individual rib bones and cutting the meat off of the bones. Carefully run a sharp knife along the bones to remove the meat but try not to hack off any cartilage. Chop the meat into 1/2" chunks.

You can either reheat the meat on the Traeger/microwave with a little barbecue sauce or go sauceless and just squirt some barbecue sauce on top when you assemble the sandwich.

Give the buns a good toast for about 5 minutes on the Traeger set to High heat.


It's time to put together your Traeger'ed McRib sandwich and enjoy those tasty fruits of your labor. Spoon a heaping pile of the chopped rib meat onto the bun. (No, we didn't form the meat into an additive-loaded patty but we think you're better off for it and it'll certainly taste better!)

Top the meat with a few squirts of the barbecue sauce, the sliced onions, homemade pickles and the top bun. And there she is, folks! Open wide and enjoy!



Traegered McRib Sandwich Recipe.docx (12.91 kb)

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Brady Is No Chicken Cordon Bleu Fatty

Posted by mcastaneda on November 1, 2014

Brady Is No Chicken Cordon Bleu Fatty

Let's go ahead and be real right now. No one is going to read this. This is generally where I would explain the dish, maybe give a little back story on it, but after seeing this picture you're going to just scroll right on by and get started on this recipe. I can say whatever I want. Tony Romo is the best QB the NFL has ever seen. Cowboys will be undefeated this year and win the Super Bowl. People don't even really like bacon. Ok, that one was just ridiculous. Anyway, when I told the boss man I wanted to do another take on a "fatty" he just said, "Let's do it!". This man shows no fear. This is "Brady is no chicken cordon bleu fatty". 


Brady Is No Chicken Cordon Bleu


Prep Time: 15 minutes
Cook Time: 40-50 minutes
Serves: 4-6
Recommended Pellets: Pecan, Cherry or Hickory

1 lb ground chicken
1 pack bacon
1/2 lb thin sliced deli ham
2 c shredded Italian cheese mix
Dash of Salt, Pepper and Oregano


Let's start by getting our ingredients assembled and turning our Traeger to the "Smoke" setting and opening the lid for 3-5 minutes. In the meantime we have a weave to create.


Start off by taking your bacon apart strip by strip and laying it side by side until you're around 5-6 slices deep on a cutting board or a sheet of plastic. Once you have them laid out start by pulling the odd or even strips from left to right about 1 inch it start your weave. Only do odds or evens though, this will start your weave. Once you have the bacon slices pulled back just a touch, lay a piece of bacon across the exposed slices and the gaps, then fold the bacon you originally peeled back on top of the strip you had just laid. Then its just a matter of doing the same thing, just the alternate. If you started with the odds do the evens but now that the first strip is established, instead of pulling from the left to the right, do the right to the left until you can lay another strip. It should look like this.


If you continue to alternate and lay strips you'll have a full out bacon weave and this is the easiest method I've found to use. Once you do it a time or two you'll become a pro.


That looks pretty amazing. We can go ahead and set this off to the side and we can get this fatty assembled. This would be a great time to get your Traeger set to 375 degrees. Now you can take your ground chicken (or turkey) and smash it out in a rectangle on plastic or foil.


Go ahead and season your chicken with a little salt, pepper and oregano. You feel free to do whatever you want, this is what I did and it was fantastic. I practically had people beating down my door to get a sample. Next we add the ham.


Just layer your ham around until it's pretty equally distributed around the chicken. Now we can add the cheese!


I used a store bought package that had mozzarella, asiago and parmesan. It was pretty much the best thing I could have imagined for this project. Now using your foil or plastic, go ahead and roll the chicken meat pile into a log. Once you have it all set together set it on your bacon weave.



This is looking too good already. Let's go ahead and roll this chicken up in the bacon and get ready to throw this on the grill.


You're going to want to cook your fatty for 40-50 minutes depending on the heat level on your grill. You'll notice a good amount of juice and cheese coming out when it's ready as well as it will look golden brown and delicious. Let it cook around 30 minutes then flip it over.


Now that we've flipped the fatty, let it cook another 10-20 minutes.


Brady Is No Chicken Cordon Bleu Fatty

That looks amazing. Hurry and call everyone that you know to come over so they can see you cut this sucker open. You're not going to want to miss this view.


Brady Is No Chicken Cordon Bleu Fatty

There you have it folks. Try not to eat this one all on your own, but hey, I'm not going to judge you. This is so good. You're not going to want to share. As always take a picture of your dishes and tag us on our social media. We love to see you cook! Find us on Facebook, Instagram and Twitter @traegergrills

Printable recipe: Brady Is No Chicken Cordon Bleu.docx (15.77 kb)

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How to Roast a Pumpkin on Your Traeger

Posted by mmillet on October 20, 2014

How to Roast a Pumpkin on Your Traeger

'Tis the season to pumpkinate everything. But first you've got to get your mitts on some pumpkin puree.

Sure. You could go buy a can of pumpkin puree but we both know that it has that hint of metal tin taste and you'll pay so much more for that tiny can than you will for roasting several pounds of sweet pumpkin. 

Our Traeger'ed pumpkin turns out deliciously smooth and smoky. And you can even freeze some of that autumn pumpkin meat to use on a later date.


PREP TIME: 5 minutes
COOK TIME: 1 hour 20 minutes to 2 hours
MAKES: as much roasted pumpkin as your Traeger can hold


1 sugar pumpkin (you could roast several at a time)
Olive oil


Get your Traeger started on Smoke, lid open, until the fire is established (about 5 minutes).

Start with a good looking pumpkin that doesn't have any bruises or soft spots. Give it a good rinse to prepare it for the slaughter.

Slice the stem off before slicing in half to give you a level bottom to stabilize the pumpkin. Cut it in half.

With a sharp-edged spoon scoop out the seeds & guts. (a metal ice cream scoop or cookie dough scoop works great!)

Brush inside with oil (you don't have to but it keeps it moist) and place face-up on a parchment lined baking sheet. Put the pumpkin on the Traeger and smoke for 30 minutes to 1 hour.

Turn the pumpkin halves over on the baking sheet so that they are face-down. Turn the heat on the Traeger up to 350F.

Roast them for about 40 to 50 minutes. (Depending on the size of the pumpkin(s) it could take more or less time). When it's ready the skin will be slightly darker and you'll be able to easily poke through the fresh of the pumpkin with a fork.

After you take the pumpkin off the Traeger let it cool for about 10 minutes before handling.

Peel the skin off the pumpkin or use a large spoon to scrap out the flesh.

You can cut it up and use this form of the cooked pumpkin in soups, casseroles, sides, etc.

How to Roast a Pumpkin on Your Traeger

You could also throw the flesh of the pumpkin into a blender and process until smooth. Add it into your favorite pasta or sauce or dessert. YUM!

How to Roast a Pumpkin on Your Traeger


Roasted Pumpkin Recipe.docx (11.85 kb)

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