Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Smoked Caliente Chili Rubbed Ribeye Steaks

Posted by Mary M. on August 11, 2014

Smoked Caliente Chili Rubbed Ribeye Steaks

"Live life on the edge." "You only live once." So many of these popular "mottos" are over-used to the point of near extinction. (And we're not all-together very sad about it.)

BUT, hold off the execution squad. For once, we think a generous application of these statements is quite appropriate. If you were ever to act like there was no tomorrow, you'd better have one of these ribeyes in your hand or at least add it to your "Last Meal" menu.

The drool factor is created after a good hour of smoking a delicious fat-ribboned ribeye that's coated with spicy chili powder and smoky cumin. Grill this slab medium-rare and we could eat one of these lovelies every hour of that last day!

CALIENTE CHILI RUBBED RIBEYE STEAKS

PREP TIME: 4 hours up to 2 days to marinate
COOK TIME: about 1 hour 10 minutes
RECOMMENDED PELLETS: Mesquite, Oak or Cherry
SERVES: 4

INGREDIENTS

4 beef ribeye or strip steaks
2 large garlic cloves, minced
1 teaspoon salt
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon packed brown sugar
1 teaspoon ground cumin

PREPARATION

Mash the garlic and salt into a paste in a small bowl; stir in the chili powder, Worcestershire sauce, olive oil, brown sugar and cumin.

Rub all surfaces of the steaks with the mixture.

Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.

When you're ready to cook start the Traeger grill on Smoke with the lid open until the fire is established (about 5 minutes). Close the lid and allow it to preheat for 10 minutes.

Place the steaks on the grill grate and smoke for 1 hour.

Remove the steaks to a platter and turn the heat up to High heat. Close the lid and let it preheat for about 10 to 15 minutes.

Return the steaks to the grill and cook until your desired doneness. We love a good medium-rare, which is about 135 to 140 degrees on an instant-read thermometer, so we cooked it for about 3 to 5 minutes on the first side and only a minute or two on the second side.

Smoked Caliente Chili Rubbed Ribeye Steaks

Let the steaks rest for 5 to 10 minutes before cutting into these beauties.

Smoked Caliente Chili Rubbed Ribeye Steaks

PRINTABLE RECIPE:

Chili rubbed Ribeyes Recipe.docx (11.95 kb)

...Read More

Grilled Sunny Bacon-Avo California Chicken

Posted by Mary M. on August 11, 2014

There are those dishes that reading the description alone makes it feel like summer. Fresh avocado on grilled chicken with a warm, oozing covering of swiss cheese sounds like the perfect thing to devour while lounging in the shade with a cold lemonade in hand.

And then we throw some bacon in it and make it the best darn summer you've ever tasted! You bet your bottom dollar we did!

SUNNY BACON-AVO CALIFORNIA CHICKEN

PREP TIME: 1 hour to marinate
COOK TIME: about 35 minutes
RECOMMENDED PELLETS: Hickory or Maple
SERVES: 4

INGREDIENTS

4 skinless boneless chicken breast halves
8 slices bacon
4 tablespoons lime juice
4 tablespoons olive oil
4 teaspoons ground cumin
Salt and pepper
2 ripe avocados, pitted, peeled and sliced
8 slices swiss cheese
4 tablespoons picante sauce

PREPARATION

Pound the chicken to 1/2-inch thickness. We found it helpful for easy clean-up to put the chicken breasts in a large resealable bag and then to pound them out.

Coat the chicken on both sides with the olive oil, cumin, salt and pepper to taste. Let the flavors sink into the meat for an hour or so.

Meanwhile, cook up that bacon.

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

Cook the bacon on a baking sheet on the Traeger for about 20 minutes or until the fat is rendered but the bacon is still pliable.

Turn the heat on the Traeger up to High heat and let it preheat for 10 minutes with the lid closed. Just before cooking, drizzle both sides of the chicken with the lime juice.

Place the chicken breasts on the grill and cook for 8 minutes.

Flip the chicken and cook for an additional 2 minutes or until the meat registers 165 degree F on an instant-read thermometer.

Take the chicken off the Traeger and top each breast with 2 slices of bacon.

Pile on avocado slices and finish with swiss cheese.

Carefully put the chicken back on the Traeger and cook for another minute or until the cheese melts.

Transfer the chicken to a platter and finish with a few dashes of picante sauce.

PRINTABLE RECIPE:

Bacon-Avo California Chicken Recipe.docx (12.05 kb)

...Read More

How to Grill Corn on the Husk on your Traeger

Posted by Mary M. on August 11, 2014

How to Grill Corn on the Husk on your Traeger

One of the most sweet and plump vegetables to fire up and sink your teeth into this time of year is golden CORN. Luckily for you, we love using grilled corn in every way possible and cultivating some recipes for our dutiful Traeger Nation to enjoy as well.

Corn makes a most excellent accompaniment to all of your favorite smoked proteins - from grilled chicken to brisket to pulled pork. We decided to go back to basics and give you a simple, delicious and rustic way of grilling corn, using the husk as a protective and moisture and flavor-locking shell. Basically the husk holds in all of that sweet kernel deliciousness. We call it Corn on the Husk.

GRILLED CORN ON THE HUSK

PREP TIME: 15 minutes
COOK TIME: 20 to 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

4 ears of corn
1 tablespoon salt
Butter, salt & pepper or whatever toppings you like (i.e. - bacon crumbles)

PREPARATION

Start the Traeger on Smoke with the lid open. Preheat, lid closed, to 375 degrees F for 10 to 15 minutes.

Pull the outer husks down the ear to the base.

Strip away the silk from each ear of corn by hand or use a vegetable brush (or even a clean toothbrush) to gently brush them off.

Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. If you like, you can use some butcher's twine to wrap around the top of the husk to hold it in place.

Place the corn on the grill, close the cover and grill for 20 to 25 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.

How to Grill Corn on the Husk on your Traeger

Remove the corn from the grill and take off the husks. Season with butter, salt and pepper and enjoy!

How to Grill Corn on the Husk on your Traeger

PRINTABLE RECIPE:

Corn on the Husk Recipe.docx (11.73 kb)

...Read More

Cheese and Bacon-Wrapped Tater Tots - Two Ways

Posted by Mary M. on August 10, 2014

Cheese and Bacon-Wrapped Tater Tots - Two Ways

With a combo of potatoes, bacon and cheese or maple syrup you can basically count these tasty, crunchy treats as a well-rounded breakfast. Or just a convenient, popable snack. Imagine pulling these beauties out at your next barbecue or game day. Any reason to eat these is excusable.

We couldn't decide between sweet and savory so we just had to try both. (Plus we love a good reason to Traeger more bacon-wrapped goods!) One is stuffed with cheese and doused with hot sauce. The other is a sweet potato tot drizzled with maple syrup and rolled in a spicy brown sugar. Both wrapped in bacon, of course.

BACON-WRAPPED TATER TOTS - 2 WAYS

PREP TIME: 25 min
COOK TIME: 15 min
RECOMMENDED PELLETS: Any
MAKES: 24 appetizers

INGREDIENTS

Cheesy Tots:
12 tater tots, partially defrosted (15 minutes at room temperature)
6 strips center-cut bacon, cut in half crosswise
12 (1/2-inch) chunks sharp cheddar cheese
Tabasco sauce
12 toothpicks

Sweet Maple Tots:
12 sweet potato tater tots, partially defrosted (15 minutes at room temperature)
6 strips center-cut bacon, cut in half crosswise
12 toothpicks
1/3 cup brown sugar
1 tablespoon ancho chile powder
Maple syrup

PREPARATION

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

Line a baking sheet with aluminum foil for easy clean up and place a cooking rack on top. Make sure that you've partially defrosted your tater tots to make them easier to work with.

Using a sharp knife, gently cut a slit down the center of the regular potato tater tots.

Gently wiggle a piece of cheese into the slit.

Cheese and Bacon-Wrapped Tater Tots - Two Ways

Sprinkle Tabasco sauce on top. Wrap each cheese-stuffed tot with the half slice of bacon and secure with a toothpick. Arrange the completed bacon-wrap tater tots on the wire rack on the baking sheet.

For the sweet potato tater tots, mix together the brown sugar and ancho chile powder. Wrap each tot with a half slice of bacon and secure with a toothpick.

Drizzle the sweet potato tots with maple syrup.

Next roll them in the brown sugar and chile powder mixture. Place the finished tots on the wire rack on the baking sheet.

Place the baking sheet on the preheated grill grate and cook the tater tots for 10 minutes.

Turn heat up to High heat and cook for 5 more minutes or until they appear to be cooked through and the bacon is crispy. Keep an eye on the sweet tater tots so that they don't burn. Serve immediately.

Cheese and Bacon-Wrapped Tater Tots - Two Ways

Cheese and Bacon-Wrapped Tater Tots - Two Ways

Cheese and Bacon-Wrapped Tater Tots - Two Ways

PRINTABLE RECIPE:

Bacon-wrapped Tots Recipe.docx (12.19 kb)

...Read More

Traeger Accessory Guide: Junior Folding Leg Kit

Posted by Susie B. on August 9, 2014

Traeger Accessory Guide: Junior Folding Leg Kit

If you are the lucky owner of a Junior, then you ahve the unique opportunity to invest in our amazing Junior Folding Leg Kit. A few bolts a screws and a couple minutes of your time and you are ready to take your Junior anywhere! Use it with the legs extended at your campsite or folded up while tailgating. Either way, you will have amazing Traeger'ed food in places you never imagined possible before. 

What is your favorite place to Traeger, Nation?

 

 

 

tailgating grill kit

 

Traeger Accessory Guide: Junior Folding Leg Kit

...Read More

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Posted by Susie B. on August 8, 2014

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Have you ever found yourself thinking, "Man, this (insert dessert item here) is super delicious, but I bet it would be even more delicious if it was wrapped in bacon and Traegered!"? Well, I imaging it goes without saying that we most definitely have found ourselves thinking that exact thing. Lucky for us, we make the time to turn those flights of fancy into tasty reality. Show up to the office with a box of these bad boys on a Tuesday morning and you'll have a promotion by Wednesday. Probably.

 

Behold, the bacon wrapped treat-off.

 

A few tips to get you started for the love of all things bacon and sweet.

* Use thinly sliced bacon. Maple flavored if you can get your mitts on it. We found it added just a perfect bonus layer of sweetness.

**Preheat your grill for a full 10-15 minutes before putting the bacon wrapped treats on. You want the grill to be nice and hot to cook that bacon in a hurry without overcooking and drying out your treats.

*** Pre-cook your bacon for 5-7 minutes, drain well on paper towels, and then let it cool enough to handle before wrapping it around your treats. You want the bacon cooked, but still pliable.

**** Don't use colored toothpicks. Lesson learned from experience, here. They bleed weird colors into your food.

***** Serve while still warm, if possible. Everything is better fresh off of the Traeger!

DOUGHNUTS: We preferred the cake doughnut bars over all other varieties. They held up really well to the heat and were the easiest to wrap with bacon. The glazed was next on our list. It was warm and soft with the perfect bacon-y crunch on the outside. The maple and chocolate bars were the least successful. The frosting just melted and essentially disappeared off of the doughnut. Don't get me wrong, we still ate them. They just weren't the top of the bacon-wrapped doughnut totem poll. Doughnuts were done in about 5-7 minutes.

CINNAMON ROLLS: We used prepared cimmanon roll dough. Simply unroll, lay on a strip of bacon, and roll back up. We secured the end with a toothpick just for safety's sake.

Our picture is left unfrosted so you can get a better view of the bacon inside, but definitely top with a hearty dose of frosting while still warm. We found the cinnamon rolls took the longest to bake of all the treats (about 15 minutes).

TWINKIES: Oh, yes. Yes, we did. And they were glorious, amazing, above all description. Warm and gooey inside, salty and bacon-laden outside. If these treats could scream, they would scream 'MERICA! They were perfectly done in 5-7 minutes.

MARSHMALLOW CRISPY TREATS: I would call these a failure, but to be completely honest we still ate all of them. The marshmallow treats melted nigh unto oblivion. Luckily, we cooked everything on a Frogmat so we just scraped up the gooey mixture, let it cool a little and devored it. Unless you like a messy drip pan, I wouldn't recommend these.

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

...Read More

Jalapeno Candied Smoked Salmon

Posted by Mary M. on August 8, 2014

Jalapeno Candied Smoked Salmon

Smoked salmon is a no-brainer. Candy is a no-brainer. ...you see where we're going with this. Although they're both dangerously delicious, this recipe is quite a bit different from our salmon jerky/Indian candy recipe. A little less chew and a lot more spice.

For those of you who love to work up a sweat while eating, you're gonna love what comes next. We are soaking, brushing and garnishing this fish with jalapenos. It's like having a cable subscription for Jalapeno TV - all jalapeno, all of the time. You control the dial so feel free to add more jalapenos for a more intense heat or even bump it up to a habanero, if you're feeling bold.

JALAPENO CANDIED SMOKED SALMON

PREP TIME: 3 to 4 hours to brine
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Hickory, Mesquite or Maple
SERVES: 4 to 6

INGREDIENTS

Brine:
1 fillet salmon, pin bones removed
1/2 cup hot water
1/4 cup soy sauce
1/4 cup white sugar
2 tablespoons garlic powder
2 tablespoons ground black pepper
8 cups cold water
1 to 2 jalapenos, roughly chopped
Red pepper flakes, if desired

Jalapeno Glaze:
1 cup brown sugar
1 to 2 jalapenos
3 tablespoons dijon mustard

PREPARATION

In a small saucepan pour in the hot water and the jalapenos and red pepper flakes for the brine. Use as many jalapenos as you can handle and same goes for the red pepper flakes.

Bring the water to a boil and let the jalapenos steep in the hot water for about 5 minutes.

Add in the rest of the brine ingredients except for the cold water and stir until the sugar is dissolved. Pour in the cold water. Once the brine is no longer warm, pour it into a large resealable bag and add in the salmon.

Let the salmon sit in the brine in the fridge for 3 to 4 hours, depending on the thickness of the fillet.

When you're ready to start smoking take the salmon out of the brine, rinse off and pat dry.

Mix together the brown sugar, jalapenos and dijon mustard for the glaze in a blender or cuisinart and pulse until the jalapenos are fully incorporated.

Apply the glaze to the salmon.

Set Traeger to smoke with lid open until fire is established. Smoke salmon for 30 minutes (Skin-Side down).

Increase to 225°F-230°F. Cook salmon for 45 min-1 hour.

Jalapeno Candied Smoked Salmon

Time to serve up this spicy bite!

Jalapeno Candied Smoked Salmon

PRINTABLE RECIPE:

Jalapeno Candied Smoked Salmon Recipe.docx (12.05 kb)

...Read More

World Famous Peach Cobbler Cupcakes

Posted by Mike C. on August 7, 2014

World Famous Peach Cobbler Cupcakes

Ok maybe "World Famous" is a bit of a stretch, these cupcakes aren't exactly world famous, yet. That is, until the world tries them. This was a lazy evening idea, my mother makes an amazing peach cobbler and that kind of sounded good but a cupcake didn't sound bad either. So I decide, "Hmm, peach cobbler cupcake. I definitely need to google that!" To my surprise I couldn't find anything. Which was good news for me, that means this was my shot to be an innovator. So allow me to introduce to you, my almost world famous, Peach Cobbler Cupcakes.

World Famous Peach Cobbler Cupcakes

PREP TIME: 10 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Any
MAKES: 12 cupcakes

INGREDIENTS

1 box moist yellow cake mix 
2 large peaches
3/4 c sugar
2 tsp lemon juice
1/2 tsp cinnamon
1 can of white icing (or container of icing with pastry bag and tip)
5 butter cookies (can be store bought)

PREPARATION

Let's start off getting our peaches ready for a quick boil.

 

Take your peaches and turn them upside down. You want to cut a small X across the bottom, being careful not to cut too deep. All we're trying to do here is make a shallow X that way when we do a quick, 1 minute boil, it will help to loosen the skin without really cooking the peaches. Next get a saucepan full of water and get it to a rolling boil. Once it's at a rolling boil, drop your peaches in and let them sit in the water for 1 minute.

 

After your minute is up, immediately drain the peaches into a colander and rinse off with cold water to stop the cooking. You should be able to see that the skin is already peeling back because the X will look a bit wider.

 

This skin should be fairly easy to come off now.

 

Make sure you get all the skin completely stripped. Sure, you can eat the skin, but it definitely will add a "bite" to the cobbler filling once it's prepared. Trust me.

 

Once you have all of the skin off you can begin to cut the peach around the pit then start to dice the peaches down. You want a pretty small dice so it can be inserted into the middle of your cupcake.

 

Now we're ready to create our filling, take your diced peaches and place them into a large pan and start cooking them over a medium heat. As it starts to sizzle, add your sugar, lemon and cinnamon. Cook this mixture on medium heat for 10-15 minutes until a majority of the juice from the peaches evaporates leaving a nice, thick syrup. Once your mixture is ready, transfer to a bowl to cool.

 

Once you transfer your mixture to a bowl, turn on your Traeger with the lid open and make sure it's set to the "Smoke" setting. After letting it warm up around 3-5 minutes, set your grill to 350 degrees. While your grill is heating up, follow the directions on your box cake mix and put the mixture into your cupcake pan, with liners. When the grill is at 350 bake your cupcakes for 13-16 minutes, until a light golden brown.

 

The last part is the fun part. There are also two options here. You can either get a piping bag (or a ziplock bag) with piping tip and pipe the peach cobbler mixture into the middle, or you can just take a small knife and poke holes in the middle of the cupcake then spoon your peach mixture inside. Once your mixture is settled nicely in the center of the cupcake, you're ready to ice them as well. I like to put just a little icing on, so you can still taste the bright peach flavor but add that great amount of sweetness as well. You also want to see the gorgeous color of the peach cobbler as well. A nice added touch, take 5 sugar cookies, or cookies of your choice, put them into a ziplock bag and crush the cookies with a rolling pin. Then you can take pinches of the cookies and sprinkle the icing, adding a nice crunch to the cupcakes.

 

World Famous Peach Cobbler Cupcakes

Every single person who has tasted these cupcakes immediately fell in love, I just know that you will too. Make sure to take pictures of your family enjoying these cupcakes and tag us on our social media @traegergrills. We'd love to see your creations!

 

World Famous Peach Cobbler Cupcakes

...Read More

Traeger''s Cannibal Bone Ribs

Posted by Mary M. on August 6, 2014

Traeger''s Cannibal Bone Ribs

You know them. We love them and none of us can get enough. It's those darn baby backs again. When we aren't having drooly dreams about them, we're shoving them into the express lane to our stomachs.

These Cannibal Bones have an extra layer of caveman char than your classic baby back ribs but still maintain that sticky, wet-nap-needing quality that we are obsessed with. (Plus the rub on these is KILLER!)

We dug into our vaults to pull this recipe out of an old Traeger cookbook. This gem was contributed by Greg Austin of Santa Cruz, California.

We love discovering new Traeger recipes so keep 'em coming!

CANNIBAL BONES

PREP TIME: 10 minutes
COOK TIME: 2 hours 20 minutes
RECOMMENDED PELLETS: Alder or Mesquite
SERVES: 12

INGREDIENTS

4 slabs baby back ribs
1/2 cup apple juice
1/2 cup white grape juices
Honey
Favorite Traeger BBQ Sauce

Rib Rub:
2/3 cup packed brown sugar
1/2 cup paprika
1/3 cup garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
1 1/2 teaspoon crushed, dried oregano
1 1/2 teaspoon ground cumin

PREPARATION

Wipe ribs with damp paper towel. Remove silver skin; set ribs aside.

Combine all rub ingredients in mixing bowl; mix well.

Sprinkle both sides of ribs liberally with rub.

Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes). Switch setting to 275 degrees F, lid closed, and preheat for 10 to 15 minutes.

Place ribs on grill; close lid and cook for 45 minutes.

Meanwhile, combine the apple and grape juices in a small bowl and set aside. Remove the ribs from the grill and place them bone side down on a large sheet of heavy duty aluminum foil or a large disposable foil pan. Pour the juice mixture over the ribs.

Drizzle a generous amount of honey over each slab.

Wrap up the ribs completely with the foil and seal the edges. Return the ribs to the grill and cook for 1 hour.

Remove the ribs from the foil and place directly on the grill grate. Turn the heat up to 350 degrees F and cook for 30 additional minutes.

Slather the ribs with your favorite Traeger BBQ Sauce and cook for an additional 5 minutes to set the sauce.

Traeger''s Cannibal Bone Ribs

Remove the ribs to a cutting board. Slice into single serving-size pieces and serve.

Traeger''s Cannibal Bone Ribs

PRINTABLE RECIPE:

Cannibal Bones Recipe.docx (12.35 kb)

...Read More

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

Posted by Susie B. on August 5, 2014

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

Oh, country-style short ribs. You underrated, yet delicious, cut of porky goodness. Often found in the bargain section of our local supermarket butcher, we can't help but grab a package almost every time we walk by. They are typically an inexpensive cut  because of their higher fat content and random scattering of bones (you can buy boneless for a little more per lb). Lucky for us, we've got a Traeger and a super simple recipe that can turn these humble ribs into a meal that will not only satisfy, but leave you hankering for more.

 

Smoky BBQ Country Style Short Ribs

 

Prep Time: 10 minutes
Cook Time: 3-4 hours
Serves: 4-6 
Recommended Pellets: Hickory, Apple, Cherry

INGREDIENTS:
2 lbs country style pork ribs
1 small sweet vidalia onion, sliced
2 cups Traeger Regular BBQ Sauce
Traeger Pork & Poultry Rub

PREPARATION:

Liberally season the ribs with the Pork & Poultry Rub.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place the seasoned ribs directly on the grill grate, close the lid, and smoke for 1 hour.

Turn the temperature setting on the grill to 275 degrees. Dump half of the sliced onions into the bottom of a large Dutch oven. Remove the ribs from the grill and layer on top of the onions in the Dutch oven. Top with the remaining onions and barbecue sauce.

Cover and return to the grill.

Bake, covered, for 2-3 additional hours or until the ribs shred easily with a fork and the onions are tender. Serve immediately with your favorite BBQ sides.

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

 

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

 

Smoky BBQ Country Style Short Ribs.docx (13.93 kb)

...Read More