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Grilled BBQ Chicken Baked Potatoes

Posted by Mary M. on March 4, 2014

Grilled BBQ Chicken Baked Potatoes

Potatoes are incredible, transformative vehicles. They can take on any flavor and almost any cuisine. In the south they love 'em buttered or fried up. In the west you'll find them often mixed with some meat and a little spice. What we did here, was a little mix of both. Imagine a buttery baked potato, but instead of bacon we swapped in tender, smoky grilled chicken smothered with barbecue sauce as hot or as sweet as you like it.

BONUS - with the addition of a vegetable or two, your dinner is made in about an hour.

GRILLED BBQ CHICKEN BAKED POTATOES

PREP TIME: 5 minutes
COOK TIME: 1 hour to 1 hour 15 minutes
RECOMMENDED PELLETS: Mesquite or Hickory
SERVES: 4

INGREDIENTS

4 large potatoes (such as Russets)
2 chicken breasts
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons Worchestershire sauce
Traeger Pork & Poultry Rub
Butter, sour cream, cheese, chives or whatever your favorite baked potato toppings are
Salt and pepper to taste
Traeger Honey Bourbon Barbecue Sauce, or your favorite barbecue sauce

PREPARATION

Start with the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High for 10 to 15 minutes, lid closed.

Wash the potatoes and poke several holes in each with a fork or skewer. Place on the grill and cook for 1 hour to 1 hour 15 minutes, or until they are squeezably soft.

Meanwhile, prepare the chicken by rubbing it with the minced garlic, drizzling with the olive oil and Worchestershire sauce and seasoning with the Traeger Pork & Poultry Rub.

After the potatoes have been cooking for about 30 minutes, throw the chicken onto the grill. (If you would like to makes this a complete meal, you could also throw on some asparagus or brussel sprouts when you put on the chicken and they'll be done about the same time.)

Let the chicken cook 20 to 30 minutes, or until the internal temperature registers 165 degrees on an instant-read thermometer.

Pull the chicken off when it's done and set aside to allow the juices to redistribute before cutting. Check on the potatoes and pull them off when they are done.

Cut the chicken breasts into bite-sized pieces. (You could also pull the chicken, if you like.) Mix in a generous amount of the Traeger Honey Bourbon Barbecue Sauce, or your favorite bbq sauce.

Grilled BBQ Chicken Baked Potatoes

Time to assemble. Slice open the baked potatoes and fill them with your favorite toppings and season liberally with salt and pepper. We love a good amount of butter and a drizzle of ranch dressing.

Top each potato with a heap of the chopped barbecue chicken and finish with a sprinkle of chives for garnish.

Grilled BBQ Chicken Baked Potatoes

GRILLED BBQ CHICKEN BAKED POTATOES.docx (12.83 kb)

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Potato-Crusted Salmon with Lemon Butter Sauce

Posted by Mary M. on March 3, 2014

Potato-Crusted Salmon with Lemon Butter Sauce

A layer of crispy, browned potatoes seemed like the perfect shell for a silky piece of fresh salmon. And boy, were we ever right! We wanted to keep the recipe quick and simple but also stay far away from potato flakes. Hash browns fit the bill perfectly, after adding in a few fresh herbal and full-flavored tweaks.

POTATO-CRUSTED with LEMON BUTTER SAUCE

PREP TIME: 10 minutes
COOK TIME: 9 minutes
RECOMMENDED PELLETS: Alder
SERVES: 4

INGREDIENTS

4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Four 8-ounce salmon fillets
Traeger Salmon Shake
1/4 cup dijon mustard
1/2 cup vegetable oil

Lemon Butter Sauce:
1 tablespoon fresh lemon juice
3 tablespoons white wine
1/4 teaspoon chopped fresh garlic
2 tablespoons whipping cream
2 tablespoons diced butter
Pinch salt
Pinch pepper

PREPARATION

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with Traeger Salmon Shake.

Spread a thin layer of mustard on each of the fillets.

Evenly pat the shredded potatoes onto the top of each fillet.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a 10 to 12-inch cast iron pan on the grill grate and preheat to 450 degrees F, High, with lid closed for 10 to 15 minutes.

After the grill has heated, pour the oil into the pan and allow it to heat for about 5 minutes. Carefully add the salmon fillets to the oil, potato side down.

Cook, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer.

Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.

Make the lemon butter sauce by adding white wine, lemon juice, cream, garlic, salt and pepper into a small pan. Heat on high heat and reduce by half its original volume. Remove from heat and swirl in butter.

Potato-Crusted Salmon with Lemon Butter Sauce

Serve salmon warm with the lemon butter sauce and perhaps some grilled asparagus.

Potato-Crusted Salmon with Lemon Butter Sauce

PRINTABLE RECIPE:

Potato-Crusted Salmon Recipe.docx (12.34 kb)

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Mozzarella-Stuffed Balsamic Grilled Chicken

Posted by Mary M. on March 2, 2014

Mozzarella-Stuffed Balsamic Grilled Chicken

Italians created the classic combination of mozzarella, tomatoes and basil with a little splash of tangy balsamic vinegar and smooth olive oil to complete the happy union. It's also known as a caprese salad. True, the salad by itself is marvelously scrumptious, but it's even better when stuffed inside a grilled, glazed hunk of chicken.

Sounds delicious, right? It's quick and easy and if you throw it on some soft focaccia bread or even toasted bruschetta, this mouthful of flavor becomes a complete meal.

Check out the recipe in our Guilt Free - Love, Laugh, Grill Cookbook. (That's right, folks. Don't tell anyone, but it's also pretty good for you.)

MOZZARELLA-STUFFED BALSAMIC CHICKEN

PREP TIME: 10 Min.
COOK TIME: 25 Min.
SERVES: 4
RECOMMENDED PELLETS: Any

INGREDIENTS
4 boneless and skinless chicken breasts (you could also make smaller portions and use chicken thighs)
2 cups cherry tomatoes, (1 cup quartered, 1 cup left whole)
½ cup fresh basil – chopped
½ cup fresh part- skim mozzarella – cubed
3 cloves garlic – chopped
1/4 teaspoon salt, or more to taste
1/4 teaspoon cracked black pepper
1 tbsp olive oil, plus more for drizzling
1 tbsp fresh lemon juice
3 tbsp bottled balsamic glaze
Salt and pepper
Fresh basil leaves – to garnish

PREPARATION

Start Traeger on Smoke with the lid open until fire is established (4 to 5 minutes). Preheat grill to 350 degrees F with the lid closed for 10 to 15 minutes.

Rinse and pat dry chicken. Create a deep pocket in each chicken breast with sharp knife.

Combine quartered tomatoes, mozzarella, garlic, 1 tbsp olive oil, basil, salt, pepper and lemon juice and gently toss together

Here's a great basil-cutting tip: instead of struggling to figure out how to cut it into even-sized pieces, roll the leaves up and cut the leaves into ribbons, or chiffonade the basil (if you want to sound fancy).

Stuff each chicken breast equally with the tomato mixture.

Transfer chicken to a foil-lined baking sheet (sprayed with nonstick cooking spray). Drizzle chicken lightly with olive oil and balsamic glaze and season generously with salt and pepper.

Distribute 1 cup of whole cherry tomatoes around chicken.

Place the baking sheet on the grill grate and cook for 25 minutes, or until chicken is completely cooked (internal temperature should read 165 degrees on an instant-read thermometer).

Mozzarella-Stuffed Balsamic Grilled Chicken

Garnish chicken with more fresh basil and serve.

Mozzarella-Stuffed Balsamic Grilled Chicken

PRINTABLE RECIPE:

Mozzarella Balsamic Chicken Recipe.docx (12.34 kb)

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Mardi Gras Eats: Smoked Creole Jambalaya

Posted by Mary M. on March 1, 2014

Mardi Gras Eats: Smoked Creole Jambalaya

Aside from drinking and any never-again-to-be-mentioned bead earning, Mardi Gras is about the FOOD. Delicious Creole or Cajun Louisiana food. A little bit of seafood, a little bit of sausage, a little bit of chicken and a lotta spice, at least when we make it. On Mardi Gras, jambalaya is calling your name. It fits the bill perfectly and completes any Fat Tuesday feast.

SMOKED CREOLE JAMBALAYA

PREP TIME: 5 minutes
COOK TIME: 1 hour 5 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 4

INGREDIENTS

20 medium shrimp, peeled, deveined and chopped
4 ounces chicken boneless, skinless chicken thighs, diced
5 ounces Andouille sausage
1 tablespoon Creole seasoning, or more to taste
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
1/4 cup chopped celery
3 cloves garlic, minced
1 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, or more to taste
3/4 cup short grain rice
3 cups chicken stock
Salt and pepper, to taste

PREPARATION

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

Spread the chopped shrimp and the diced chicken out on a large baking sheet. On a separate baking sheet spread out the chopped tomatoes. Place both baking sheets along with the andouille sausage on the Traeger and smoke for 30 minutes.

Remove the meats and the tomatoes from the Traeger and turn the heat up to High. Put a dutch oven or large pan on the grill grate and let preheat for 10 to 15 minutes with the lid closed.

After the meat has smoked slice the Andouille sausage and toss it along with the chicken and shrimp with the Creole seasoning.

Add a couple of tablespoons of olive oil into the pan on the Traeger and add in the chopped onion, pepper and celery, and let them sautee for about 5 minutes.

Add in the minced garlic, smoked tomatoes, bay leaves, Worcestershire and hot sauces.

Stir in rice and slowly add broth. Cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender (dip in the spoon and have a taste) add in shrimp, chicken and sausage.

Cook until meat is done, about 10 to 20 minutes more.

Mardi Gras Eats: Smoked Creole Jambalaya

Season to taste with salt, pepper and Creole seasoning.

Mardi Gras Eats: Smoked Creole Jambalaya

PRINTABLE RECIPE:

Smoked Jambalaya Recipe.docx (12.08 kb)

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Garlic BBQ Grilled Salmon

Posted by Susie B. on March 1, 2014

Garlic BBQ Grilled Salmon

We love using our Traeger grills to make easy and quick weeknight meals that taste ten times better than any take-out. This recipe for Garlic BBQ Salmon is ridiculously easy, has only a few ingredients you are likely to have in your pantry, and tastes like it took you a really long time when it only takes a few minutes. With all of that going for it, this Garlic BBQ Salmon will likely become a regular in your weekly meal rotations.

 

Garlic BBQ Grilled Salmon

 

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 6-8 depending on the size of your filet
Recommended Pellets: Hickory, Mesquite, or Maple

INGREDIENTS:
1 salmon filet, skin on, pinbones removed
1 bottle of Traeger's Regular BBQ Sauce
2 tbs of fresh garlic, minced
4 sprigs of green onion, chopped on a diagonal. (2 sprigs for the sauce, and 2 for garnish)
Traeger's Salmon Shake

PREPARATION:
Season the top of your filet with Traeger's salmon shake. In a small bowl, combine the garlic, 2 sprigs of chopped green onion and BBQ sauce. Set aside.

Garlic BBQ Grilled Salmon

When ready to cook, start the Traeger grill on Smoke for 4-5 minutes to establish the fire. Close the lid, turn the temperature setting to High and allow the grill to preheat for 10-15 minutes.

Before grilling, brush the salmon with the BBQ sauce mixture. Place directly on the grill, skin side down and grill for approximately 5 minutes on each side until fish is firm, flaky, and opaque.

Sprinkle with additional sliced green onions and serve.

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Baked Brie with Honey

Posted by Mary M. on February 20, 2014

Baked Brie with Honey

Cheese. Can you really go wrong with cheese? Everyone will think that this is one of those fancy, complicated appetizers, or amuse bouche - if you will, but the truth is that it can't get much easier than this. We love a good appetizer that appears deceivingly complicated. Nobody needs to know how much of your time was spent feet-up in a chair with a glass of something bubbly while you waited for this to cook.

BAKED BRIE WITH TUPELO HONEY

Difficulty: 1/5
Prep time: 5 minutes
Cook time: 8 to 10 minutes
Serves: 6 to 8
Pellet recommendation: Hickory or Pecan

INGREDIENTS

One 16-ounce wheel of brie
1/3 cup Tupelo honey, or other honey, slightly warmed
1/4 cup pecans, coarsely chopped, plus more for garnish (optional)
Crackers and sliced apple or pear wedges, for serving

PREPARATION

Start the Traeger 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.

Line a rimmed baking sheet with a piece of parchment or aluminum foil. Using a sharp serrated knife, slice the top—the white rind—off the brie. (Leave the rind on the sides and bottom intact.)

Put the brie , cut side up, on the prepared baking sheet and drizzle with the honey. Sprinkle the nuts on top.

Bake the brie until it is soft and oozing, but not melting, 8 to 10 minutes.

Let it cool for a couple of minutes (or else it will completely ooze apart) and then transfer to a serving plate or platter and serve with crackers and sliced apple wedges. Drizzle with more honey, if you like.

Baked Brie with Honey

PRINTABLE RECIPE:

Brie & Honey Recipe.docx (11.55 kb)

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Sweet & Spicy Mandarin-Glazed Salmon

Posted by Mary M. on February 19, 2014

Sweet & Spicy Mandarin-Glazed Salmon

It's interesting how a well-crafted marinade and a few spices and herbs can truly change the taste and in most cases even your favor for a certain kind of meat. And so with a few additions of some fresh cilantro, lime juice, soy sauce and sesame oil our Mandarin Glaze is transformed and in turn transforms a piece of salmon into a lightly charred slightly sticky-sweet and spicy party that dissolves marvelously in your mouth. Another good thing about this dish is it's super fast and easy. Throw some fresh cut green beans on 10 minutes before the salmon, and you have yourself a great meal in 30 minutes. 

Need we say, "like butta"?

SWEET & SPICY MANDARIN-GLAZED SALMON

PREP TIME: 5 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Any
SERVES: about 4

INGREDIENTS

1 side of salmon cut into fillets (about 4)
1 bottle of Traeger's Mandarin Glaze
1 lime, juiced
1 teaspoon of sesame oil
1 1/2 tablespoon soy sauce
2 tablespoon fresh cilantro, chopped
Fresh cracked black pepper, to taste

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High for 10 to 15 minutes, lid closed.

Meanwhile make the glaze for the salmon by combining the Mandarin Glaze, lime juice, sesame oil, soy sauce, cilantro and fresh cracked black pepper.

Sweet & Spicy Mandarin-Glazed Salmon

Cut the salmon into fillets and cook directly on the grill grate, brushing salmon with the glaze. After 5 minutes turn, and brush other side with the glaze.

Remove the salmon from the grill. For added flavor brush the top of the salmon with the glaze or reserve some glaze for dipping. This glaze would be awesome on chicken as well. Enjoy Traeger Nation!

Sweet & Spicy Mandarin-Glazed Salmon

Printable Recipe:

Sweet & Spicy Mandarin-Glazed Salmon Recipe.docx (11.54 kb)

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Asparagus Fries with Balsamic-Mayo Dipping Sauce

Posted by Mary M. on February 18, 2014

Asparagus Fries with Balsamic-Mayo Dipping Sauce

Crunchy - Salty - Little Bit Cheesy - Completely Dippable - Gone Before You Can Blink. Now that sounds like the kind of snack we can dig into! The hidden prize at the bottom of the cereal bag is that these asparagus fries are all that plus pretty darn good for you. They're perfect for parties or just when you're craving that wholly satisfying snack. Let the kids grab them by the fistful (if you're willing to share) and dip, dip away! They won't even realize that they're eating something remotely good for them, and let's be honest, sometimes that's for the best.

ASPARAGUS FRIES WITH BALSAMIC-MAYO DIPPING SAUCE

PREP TIME: 15 minutes
COOK TIME: 20 to 30 minutes total
RECOMMENDED PELLETS: Any
SERVES: 4 to 6

INGREDIENTS

1 bunch of asparagus, rinsed and stalk-ends trimmed
2 eggs
2 tablespoons water
1/2 cup all-purpose flour

Breading:
1 cup panko
1/2 cup shredded parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper

 

Balsamic-Mayo:
1/2 cup good-quality balsamic vinegar
1 cup mayonnaise
1/4 teaspoon to 1/2 teaspoon freshly cracked black pepper
a pinch of salt

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High heat, lid closed, for 10 to 15 minutes.

Spread the panko breading out on a parchment lined sheet and toast on the Traeger until golden brown, about 5 minutes. (Keep an eye on it because it toasts up pretty quickly.)

Let the panko cool and then mix with the rest of the breading ingredients in a shallow bowl or dish.

Whisk together the eggs and the water in a shallow bowl. Put the 1/2 cup all-purpose flour in a separate shallow bowl and arrange the flour, egg, and panko breading dishes on the counter to prep the asparagus breading.

Roll each spear of asparagus in the flour first, then the egg mix and lastly the panko bread crumb mixture. (Make sure each time you cover the entire spear on all sides.)

Lay the breaded spears onto a large baking sheet covered with parchment paper.

Place the baking pan on the Traeger and cook the asparagus on High for 15 to 20 minutes or until the asparagus is golden brown and cooked to a tender-crispness. Turn the asparagus spears over halfway through the cooking time to brown the other side.

While the asparagus is cooking make the balsamic mayo. Reduce the balsamic vinegar in a saucepan on the stovetop over medium heat until the vinegar gets thick and syrupy, about 10 to 15 minutes. The reduced vinegar will coat the back of the spoon after you dip it in.

In a small bowl stir together the reduced vinegar, mayo, black pepper and pinch of salt (to taste).

Lastly, serve them up while the asparagus fries are warm and dip, dip away!

Asparagus Fries with Balsamic-Mayo Dipping Sauce

Asparagus Fries with Balsamic-Mayo Dipping Sauce

PRINTABLE RECIPE:

Asparagus Fries Recipe.docx (12.42 kb)

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Crispy Chicken Thigh Biscuit Sliders

Posted by Mary M. on February 17, 2014

Crispy Chicken Thigh Biscuit Sliders

In the book of heavenly culinary masterpieces one of the top most incredible bites is when you sandwich a crackling piece of fried chicken between southern bread perfection, a buttery biscuit, and dunk that goodness in honey. We wanted to find an easier to way to get that transitive bite with the crunchy, juicy, saltiness of fried chicken without so much effort AND perhaps save a few calories while we're at it.

Perfection achieved. We made a "Grillocratic Oath" (it's kinda similar to the Hippocratic Oath), so we can't lie. You need to taste this.

CRISPY CHICKEN THIGH BISCUIT SLIDERS

PREP TIME: 5 minutes
COOK TIME: 45 minutes to 1 hour
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

6 boneless skinless Chicken Thighs
2 tablespoons Extra Virgin Olive Oil
Traeger Cajun Shake
Ancho Chile Powder
6 refrigerated Biscuits
6 slices Cheddar Cheese
2 chipotle peppers in adobo sauce
1/2 cup mayonnaise
Bread and Butter pickles, for serving
Honey, for serving
Hot sauce, for serving (optional)

PREPARATION

Start Traeger on Smoke with the lid open until fire is established (4 to 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Cook the biscuits on a baking sheet on the Traeger according to the package directions. (Should be 14 to 16 minutes.)

Turn heat up to High and let preheat. Meanwhile, drizzle the chicken thighs with olive oil and season generously with the Cajun Rub and ancho chile powder on both sides. (Use as much ancho chile powder to suit your heat preference)

Place chicken thighs directly on the grill grate and cook for 30 to 45 minutes or until they're crispy. (Chicken thighs are very forgiving so you can cook them until you reach the perfect crunchiness.)

During the last couple of minutes of cooking top each thigh with a slice of cheddar cheese.

Meanwhile, make the spicy chipotle mayo by chopping up the chipotle chile peppers and whisking them along with any adobo sauce with the peppers into the mayo until incorporated.

Cut biscuits in half and drizzle the bottom of the biscuit with honey.

Top with a piece of chicken. Stack on some bread and butter pickles on top of the chicken and spread the top of the biscuit with spicy mayonnaise.

Crispy Chicken Thigh Biscuit Sliders

Top that biscuit and compile the whole perfect bite together. If you want more heat, add a few dashes or hot sauce. Enjoy!

Crispy Chicken Thigh Biscuit Sliders

PRINTABLE RECIPE:

Crispy Chicken Biscuits Recipe.docx (12.46 kb)

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Charred Hoisin-Soy Grilled Tofu and Roasted Asparagus

Posted by Mary M. on February 16, 2014

Charred Hoisin-Soy Grilled Tofu and Roasted Asparagus

Skeptics be warned! We are talking about grilling tofu. Seriously. We don't joke about grilling...unless it's a really good joke.

You might think that tofu is a tasteless cube of who-knows-what. But really it's a silky block of the true chameleon product - soy beans, or really soy milk curds - just waiting for you to give it your own flare and favorite flavors and of course give it an even meatier texture by throwing it on the grill so it earns some smoke and a few char marks. We're not going to pretend like it's pulled pork but it is pretty darn tasty - especially with a sticky-sweet hoisin and soy sauce marinade - and it's perfect to please any vegetarians or vegans that you might have coming to your barbecue.

We know, it's a little "out-of-the-box" (ironically considering it's rectangular shape) but open your barbecue menu a little and give tofu a chance.

CHARRED HOISIN-SOY GRILLED TOFU with ROASTED ASPARAGUS

PREP TIME: 10 minutes, plus marinating overnight
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Hickory, Mesquite, Apple or Cherry
SERVES: 2 to 4

INGREDIENTS

1/2 cup hoisin sauce
2 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon lime juice
1 teaspoon sesame oil
1 clove garlic, minced
1 green onion, thinly sliced
1 block of extra firm tofu (make sure that it's extra firm tofu so that it holds up well)
Toasted sesame seeds, for garnish
Additional sliced green onions, for garnish
1 bunch of asparagus, rinsed and stalk-ends trimmed
Olive oil
Kosher salt and pepper, to taste

PREPARATION

Start by pressing your tofu to remove as much liquid as possible. Do this by placing the tofu between two cutting boards and weighing the top one down with a couple of heavy cans.

You'll see the liquid pooling around the tofu. Let it sit for an hour or two, periodically tipping the liquid into the sink. This will make the tofu denser and even meatier and more absorbent to any flavors you want to infuse in it.

Now you're ready to marinate it. Mix together the hoisin, soy sauce, rice wine vinegar, lime juice, sesame oil, minced garlic clove and green onion.

 

Carefully slice tofu into 1-inch thick cubes or strips. If you're using skewers, cubes are best, but if you'll be placing your tofu directly on your grill, larger strips are better.

Place the marinade and the tofu in a shallow dish, tossing to cover all of the tofu evenly, and allow to marinate for at least one hour, preferably overnight. Occasionally gently mix up the tofu or spoon the marinade over the top to allow the marinade to evenly flavor all of the cubes of tofu. You can also use a zip-lock bag instead of a dish.

On the day of cooking, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Thread the tofu onto the skewers and prep the asparagus.

Spread the asparagus onto a baking sheet and drizzle with olive oil and season generously with kosher salt and pepper.

Smoke the skewers of tofu on the Traeger for about 10 to 15 minutes. They won't need much time to absorb a good smoke taste. After they've smoked, remove the skewers from the Traeger and turn the heat up to High and preheat, lid closed, for 10 to 15 minutes.

Place the skewers and the asparagus on the grill and cook for about 20 minutes, rotating the skewers every 5 minutes and brushing with the marinade. Give the asparagus a good turn about halfway through. (Because the stalk-ends of asparagus are more fibrous and take longer to cook, we suggest placing the asparagus so that the tips face in and the ends face out, where it tends to be hotter. This will help them cook more evenly.)

You'll know the tofu is done when you can see those lovely grill marks. See! Even tofu can have grill marks!

Charred Hoisin-Soy Grilled Tofu and Roasted Asparagus

Remove from the grill and top the tofu with some toasted sesame seeds and more green onions. Just taste it! It cleans up pretty good and is quite yummy.

Charred Hoisin-Soy Grilled Tofu and Roasted Asparagus

PRINTABLE RECIPE:

Hoisin Soy Grilled Tofu Recipe.docx (12.63 kb)

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