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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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Roasted Prosciutto-Wrapped Asparagus

Posted by Mary M. on February 13, 2014

Roasted Prosciutto-Wrapped Asparagus

Sometimes pork can be a bit confusing - not that we're going to complain because as long as it comes from a pig and is cooked on the Traeger, we'll eat it with a big smile. When it comes to bacon, pancetta and prosciutto, sometimes you scratch your head and think, "What's the difference between these again??" They certainly all taste delicious!

Here is your "Cliff Notes" explanation: Bacon and pancetta have quite a bit in common. They are both made from pork belly and endure a curing process but still need to be cooked before they are considered safe to eat. Bacon, however, is additionally smoked after it has been cured. So if you like a smokier flavor, use bacon instead of pancetta. Now, prosciutto is actually made from the hind leg of the porker. The curing process for prosciutto is longer and can take anywhere between months and years. After the long cure it's sliced thinly and good to eat! And there you have it!

We noticed several of you commented that you like to wrap your roasted asparagus in prosciutto. We couldn't agree more! You can snack on it while your asparagus is cooking and it's sliced paper-thin so it doesn't need to cook for very long to get crisp.

ROASTED PROSCIUTTO-WRAPPED ASPARAGUS

PREP TIME: 10 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Hickory, Oak or Mesquite
SERVES: 9

INGREDIENTS

36 medium asparagus spears (about 1 1/2 pounds)
1 tablespoon olive oil
Traeger Veggie Shake
9 thin slices prosciutto

PREPARATION

Trim the fibrous ends off the asparagus and cut each piece of prosciutto in half lengthwise.

Lay the asparagus out on a pan and drizzle with olive oil and season generously with the Traeger Veggie Shake.

Make bundles of about 4 spears out of the asparagus and wrap 2 halves of prosciutto around each bundle. The prosciutto should stick to itself but if not, secure it with a toothpick. Give the prosciutto on each bundle a little drizzle of olive oil to keep it from over-crisping.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Close the lid and preheat to 375 degrees F for 10 to 15 minutes.

Lay the bundles of asparagus directly on the grill grate and cook for 15 to 20 minutes (depending on the thickness of your asparagus spears) or until the asparagus is done to your liking.

Roasted Prosciutto-Wrapped Asparagus

Pull the asparagus off and enjoy your pork-wrapped veggies!

Roasted Prosciutto-Wrapped Asparagus

PRINTABLE RECIPE:

Roasted Prosciutto Asparagus Recipe.docx (11.18 kb)

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Bloody Mary Flank Steak

Posted by Mary M. on February 13, 2014

Bloody Mary Flank Steak

There are some "love children" that were simply meant to be. Others, not so much. (Pickles and peanut butter, anyone?) We think you'll unanimously agree that one of the former is the union of flank steak and bloody marys. With the combination of a spicy, acidic tomato base, some savory seasonings and vodka, it makes for a tenderizing and delectable marinade and sauce.

Although this recipe calls for flank steak, you could easily substitute skirt steak, hanger steak, flat iron steak, top round, sirloin, etc. (Keep in mind thinner cuts willl take less time to cook.) Just don't forget to slice the meat diagonally across the grain. As most of you seasoned carnivores know, this slicing technique shortens the meat fibers, making the difference between rubber and melt-in-your-mouth tenderness.

This meaty delight is in our From Pulled Pork to Peach Pie cookbook.

BLOODY MARY FLANK STEAK

PREP TIME: 10 minutes, plus marinate overnight
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Oak
SERVES: 4 to 6

INGREDIENTS

2 cups of your favorite bloody Mary mix or V-8 juice (we recommend the spicy version)
1/2 cup cheap vodka (optional)
Juice of 1 lemon or lime
3 cloves garlic, finely minced
1 tbsp. Worcestershire sauce
1 tsp. coarse black pepper
1 tsp. celery salt
Tabasco® Sauce or your favorite hot sauce, to taste
1/2 cup vegetable oil
1-1/2 pounds flank steak

PREPARATION

Make the marinade (divided use): In a mixing bowl, combine the bloody Mary mix, vodka, if using, lemon juice, garlic, Worcestershire, pepper, celery salt, and Tabasco®. Whisk in the oil.

Put the flank steak in a resealable plastic bag and pour half the marinade over it. Marinate overnight (up to 24 hours). Put the remaining marinade in a covered container and refrigerate.

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 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

Pour the marinade from the container into a small saucepan and simmer over medium heat until reduced by half. Keep warm.

Drain the flank steak and discard the marinade that covered the meat. Pat the meat dry with paper towels. Lay the meat directly on the grill grate and grill, turning once, for 7 to 10 minutes per side.

(Flank steak is best when cooked to medium-rare, about 135 degrees F.)

Transfer the steak to a cutting board and let rest for 3 minutes before carving on a sharp diagonal against the grain.

TRAEGER TIP: For the juiciest result, always let meat, poultry, and seafood rest before serving: 1 to 2 minutes for chicken breasts, burgers, and fish fillets, 3 minutes for steaks, pork tenderloin, and chops, 10 minutes for pork loin roasts, prime rib, and whole chickens, and up to 30 minutes for a whole turkey, pork shoulder, or foil-wrapped brisket.

Bloody Mary Flank Steak

Drizzle some of the reduced marinade over the top.

Bloody Mary Flank Steak

PRINTABLE RECIPE:

Bloody Mary Flank Steak Recipe.docx (11.88 kb)

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Buffalo Chicken Deep Dish Pizza Bites

Posted by Mary M. on February 12, 2014

Buffalo Chicken Deep Dish Pizza Bites

Pizza is one of the favorite football-watching snacks. Now, it may not have won a Vince Lombardi trophy...at least not yet. But we'll come back to that. Right up there, also at the top of the list are buffalo wings. You get where we're going with this. Mash-up time! Bite-sized pizza with spicy buffalo chicken, cooling blue cheese and crispy bacon. And yes, we daresay that these are trophy-worthy.

BUFFALO CHICKEN DEEP DISH PIZZA BITES

PREP TIME: 20 minutes
COOK TIME: 12 to 15 minutes
RECOMMENDED PELLETS:
SERVES: makes about 18 pizza bites

INGREDIENTS

1 pizza dough, store-bought or your favorite recipe
2 cups diced cooked chicken (Chicken Challenge chicken is perfect, as is any leftover cooked chicken)
2 teaspoons olive oil, plus more to prepare the dough
2-4 tablespoons hot sauce, to taste
1 clove garlic, finely minced
1 cup crumbled blue cheese, such as Gorgonzola
8 cups raw baby spinach
1/2 cup cooked crumbled cooked bacon
Kosher salt and freshly ground pepper, to taste

PREPARATION

Roll out the pizza dough and use a round cutter (or even a glass) slightly larger than the holes in the muffin tin to cut out 18 rounds or as many as you can fit.

Use your fingers to stretch the dough but without tearing it press them into a muffin tin.

Meanwhile, in a medium-sized skillet, heat the olive oil over medium heat. Add the garlic, and sauté for 1 minute. Add the spinach in handfuls and sauté for about 3 minutes until slightly wilted.

(Don't worry, the amount will reduce drastically.) Season to taste with salt and pepper.

Remove from the heat. In a medium-sized bowl toss the chicken with the hot sauce.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat, lid closed, to 375 degrees F for 10 to 15 minutes.

Drizzle each round of dough with olive oil and layer some of the chicken, sautéed spinach and blue cheese in each of the muffin cups.

Put the muffin tin on the grill grate and cook them for 12 to 15 minutes or until the crust is lightly browned.

Buffalo Chicken Deep Dish Pizza Bites

Take the pizza bites off the grill and finish with the crumbled bacon. Game time!

Buffalo Chicken Deep Dish Pizza Bites

PRINTABLE RECIPE:

Buffalo Chicken Pizza Bites Recipe.docx (12.26 kb)

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Bacon-Wrapped Elk Steaks

Posted by Mary M. on February 11, 2014

Bacon-Wrapped Elk Steaks

Game meat is a tasty commodity that, unfortunately, rarely comes across our plates. Rarely, except for those avid hunters out there. Luckily for us, Traeger owner, John Butterfield, wrangled us up some tasty elk steaks which we couldn't wait to turn into tender game perfection.

Elk is a lean meat that could most definitely benefit from a bacon blanket. (...well, what couldn't?!) We also marinated it to help tenderize it and load the elk up with flavor.

BACON-WRAPPED ELK STEAKS

PREP TIME: 5 minutes, plus marinate overnight
COOK TIME: 10 to 15 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

2 lbs fresh elk steaks
1/4 cup red wine
2 tablespoons soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon freshly cracked black pepper
A pinch or two of red pepper flakes
1/4 cup olive oil
2 tablespoons fresh rosemary, chopped
1/2 lb thin-cut bacon

PREPARATION

Make the marinade by whisking together the wine, soy sauce, honey, minced garlic cloves, black pepper, chopped rosemary and red pepper flakes.

Slowly drizzle in the olive oil while whisking.

Add the elk steaks into the marinade and marinate overnight, up to a day or two.

When you're ready to cook, start the Traeger grill 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.

Take the steaks out of the marinade and wrap each steak with several pieces of bacon (however many will fit comfortably) and secure them with toothpicks.

Place the elk directly on the grill grate and cook for 10 to 15 minutes or until the elk is medium rare about 135 degrees F, rotating halfway through to get some good caramelization.

Bacon-Wrapped Elk Steaks

Slice it up and enjoy that perfectly pink center.

Bacon-Wrapped Elk Steaks

PRINTABLE RECIPE:

Elk Steaks Recipe.docx (11.56 kb)

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Traeger's Awesome Peppered Beef Jerky

Posted by Susie B. on February 10, 2014

Traeger's Awesome Peppered Beef Jerky

This recipe for Peppered Beef Jerky from Traeger's Jerky Cookbook (which is absolutely amazing, by the way) is one of our all time favorites and definitely makes the list of "Most Requested Recipes." This recipe calls for Morton Tender Quick® Salt. As its name implies, it is a “quick” cure containing salt, sugar, sodium nitrite, and sodium nitrate that is ideal for small pieces of meat. The company recommends 1 tablespoon of cure per pound of meat, but in jerky-making, half that (1 tablespoon per 2 pounds of meat) positively affects the meat’s texture without making it unbearably salty. It is, however, optional. We have had luck finding it at our local grocers, but also at outdoor sporting goods stores. We used thinly sliced strips of beef top round, but the flavors of this recipe are great with wild game.

 

Peppered Beef Jerky

 

Prep Time: 5 minutes plus several hours in the marinade
Cook Time: 4-5 hours depending on thickness
Pellet Recommendation: Hickory, Oak

INGREDIENTS
 • 1 12-ounce can or bottle of dark beer
 • 1 cup soy sauce
 • 1/4 cup Worcestershire sauce
 • 3 tablespoons brown sugar
 • 1 tablespoon Morton Tender Quick® curing salt (optional)
 • 1/2 teaspoon garlic salt
 • 3 to 4 tablespoons coarsely ground black pepper, divided use
 • 2 pounds trimmed beef top or bottom round, sirloin tip, flank steak, or wild game

PREPARATION
In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, Curing salt, garlic salt, and 2 tablespoons of black pepper. With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue. Put the beef slices in a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Remove the beef from the marinade and discard the marinade.

Dry the beef slices between paper towels.

Sprinkle the beef slices generously on both sides with the pepper. Arrange the meat in a single layer directly on the grill grate.

Traeger's Awesome Peppered Beef Jerky

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

Traeger's Awesome Peppered Beef Jerky

Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.

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