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Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Posted by Mary M. on July 13, 2014

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Rib-eye steaks are a meaty cut taken from the rib primal, or more specifically from the front end of the longissimus dorsi of the steer. The closer to the head that the cut is made, the more of the spinalis muscle, or cap of meat that wraps around the fatter end of the meat, that will be in the steak.

Due to the highly marbled consistency of the rib-eye, they are loaded with flavor. (Fat = Beef flavor!) Hence why it is one of the richest and beefiest steak cuts you can get. The marbling also serves as a self-baster to keep the steak plump and juicy. And of course rib-eyes need the high heat of the grill to melt that fat and flavor into the muscle of the meat.

For you, Traeger Nation, we have experimented and finely tuned the art of grilling the rib-eye so that we could provide you with a home run recipe, chock-full of vital tips and tricks to getting that perfect rib-eye with the perfect flavor and perfect doneness.


PREP TIME: 30 minutes to allow meat to come to room temperature
COOK TIME: 1 hour 7 minutes, including smoke time
RECOMMENDED PELLETS: Hickory, Oak or Mesquite


2 fresh rib-eye steaks, 1-inch to 1 1/2-inch thick
Traeger Prime Rib Rub
Canola Oil

Herbed Butter
4 tablespoons butter, room temperature
2 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, leaves only (or you could substitute thyme or oregano)


1. Be choosy with your meat. When picking out your rib-eyes, get your meat directly from a trusted butcher (as opposed to getting a pre-packaged steak that's been there who-knows-how-long) to ensure optimal freshness. Choose a steak that is 1-inch to 1 1/2-inches thick, has a bright redness (no murky brown) and good marbling throughout. A thicker steak will allow you to achieve a good sear on the outside while keeping the middle a rosy medium-rare.

2. Before you toss it on the Traeger, let the steak come to room temperature - sitting for about 30 minutes or so on the counter. Meat straight out of the fridge is typically about 38 degrees F, when what you want for starting meats on the grill is about 50 to 55 degrees F.

Even better, season the steak with the Traeger Prime Rib Rub and then let it sit for 30 minutes on the counter. Season the steaks a bit more than you might regularly season a sauteed item as some of the steaks' seasoning will be lost during the smoke and grilling process.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established, about 4 to 5 minutes. Arrange the steaks directly on the grill grate and smoke for 1 hour.



4. One of our favorite ways to enjoy steak, other than all by themselves, is with a creamy herbed butter. Finishing the steak with a lovely compound butter ups the richness of the steak and gives each bite a luscious and juicy creaminess. This butter can be prepared ahead of time and refrigerated until the steaks are done or you can prepare it while the steaks are smoking.

Put the olive oil and herbs into a food processor (or blender) and process until the herbs are finely chopped.

Whip the butter in a mixer until it lightens in color, a few minutes. Add in the oil and chopped herbs and beat for another 2 minutes, or until the oil and butter come together.

Remove the herb butter from the bowl and spoon onto a sheet of plastic wrap. Roll it into a log, twisting the ends, and chill in the fridge for several hours before serving or in the freezer for about 30 minutes.

5. Momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High). A great trick to getting those iconic grill marks on your steak is to use a cast iron grill pan. Add it to the Traeger while it is coming to temperature to allow the pan to preheat with the grill and become screaming hot. Let the pan preheat on the Traeger for at least 20 minutes.

6. Additionally, drizzle/brush both sides of the steaks with canola oil to really get lovely caramelization on the outside.

7. Place the steaks in the cast iron grill pan and grill for 4 minutes on the first side and 3 minutes on the second to achieve medium-rare doneness. Avoid flipping the steak more than once or twice. Flipping it too much can sabotage the outside sear.

Don't forget that it's easy to cook the steaks longer if they're under-done but there's no going back if you over-cook it. (Make sure you use tongs to move the steaks around so that you don't puncture the meat and lose any juices.)

*Here's an excellent way to check the doneness of your steak. Hold open your hand in front of you in a relaxed manner. Push on the fleshy part just under your thumb. For a rare steak, your meat should have that same consistency as that thumb muscle. For medium rare, gently put your pointer finger and thumb together. The consistency of your thumb muscle is the same as a medium rare steak. Repeat the same process going in order from your middle finger, to ring finger, to pinky for medium, medium-well, and well done. To make the comparison, gently prod the steak with your clean fingers.

OR you could always use your trusty instant-read thermometer.

Rare = 125 degrees F
Medium rare = 130 to 135 degrees F
Medium = 135 to 140 degrees F
Medium well = 140 to 150 degrees
Well = 155+ degrees F

8. Transfer the steaks to a platter and immediately top each with a pat of the herb-flavored butter to allow it to soak into the meat.

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Let the meat rest for 5 minutes before serving, additionally you can tent the steak with aluminum foil while resting.

Either serve each person a beefy rib-eye dripping with herbed butter and juices or slice it up and serve to several guests, if you must.

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak


Perfect Rib Eye Steaks Recipe.docx (14.44 kb)

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Grilled Skirt Steak with Fresh Grilled Peach Salsa

Posted by Mary M. on July 12, 2014

Grilled Skirt Steak with Fresh Grilled Peach Salsa

Before delving into this tasty mouthful of explosive, tender beefiness, let's chat about,

What exactly is a skirt steak?

The skirt steak often gets confused with a flank steak. Skirt steaks are actually the diaphragm muscle, situated just below the ribs on the cow. The outside skirt steak is below the rib and between the brisket and flank. It usually comes with the membrane still attached and needs to be trimmed before you cook it so you don't end up with a mouthful of eternal chew. (Use a sharp knife to cut and pull this membrane off.) When you think outer skirt, think fajitas.

The inside skirt comes from the flank and it's a bit thinner and often you will purchase it with the membrane already removed by your butcher. (This is the cut that you'll more commonly find at your grocery store.)

Skirt steak can be a tricky beast to wrangle. Because it's thin and long, it cooks quickly. But it's also a steak that loves itself some heat. Hence why it's a delicate and quick dance on the Traeger to get the high heat sear while still keeping the middle nice and rosy. Whatever you do, do not sacrifice the doneness of the inside in order to get that dark crust on the outside. It's just not worth it.

As long as you give it a little rest and slice it against the grain (per usual) this will be the steak that keeps on giving gifts of intense and incredible flavor and beefitude - especially after you finish it with a sexy, spicy grilled peach salsa.


PREP TIME: 30 minutes to overnight
COOK TIME: 4 minutes, plus about 10 minutes to grill the peaches
SERVES: 4 to 6


Peach Salsa:
4 to 6 ripe peaches
2 roma or plum tomatoes, seeded and diced
1-2 jalapeños, finely minced (some jalapenos are hotter than others so add in half a jalapeno and taste and go from there)
¼ cup yellow or red bell pepper, diced
¼ cup red onion, finely diced
2 tablespoons cilantro, chopped
1 lime, juiced
¼ teaspoon ancho chili powder or other chili powder
1 tablespoon honey
Salt and pepper to taste

Skirt Steak:
2 skirt steaks (about 2 lbs total)
Onion powder
Sea salt
Freshly cracked black pepper
Olive oil
Sherry vinegar


Dust the steaks with onion powder, sea salt, freshly cracked black pepper and drizzle with olive oil and a sprinkling of sherry vinegar - on both sides. Let the meat marinade for 30 minutes up to a day.

You can also make the peach salsa a day in advance, but make sure it has at least 10 to 15 minutes to sit to allow the flavors to meld.

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

Cut the peaches into halves or quarters, remove the pits and put them cut-side down on the grill grate. Let them grill for a couple minutes per side or until they start to caramelize.

Remove the peaches. Let them cool and then dice them and toss them together with all of the salsa ingredients, adding salt and more honey to taste. (If you want more heat, add in a few pinches of cayenne pepper or more jalapenos.)

Let the salsa sit and get started on cooking the skirt steaks. Place them directly on the grill grate and cook for about 2 minutes per side, or until they're done to your liking. Beware! Because these steaks are so thin, they cook very quickly.

Grilled Skirt Steak with Fresh Grilled Peach Salsa

When finished cooking, remove the steaks from the Traeger and wrap them with aluminum foil and allow to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Pour the juices back over top of the skirt steak and serve with the grilled peach salsa.

Grilled Skirt Steak with Fresh Grilled Peach Salsa


Skirt Steak with Peach Salsa Recipe.docx (12.31 kb)

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Chicken & Parmesan Sliders w/ Pesto Mayo

Posted by Mary M. on July 11, 2014

Chicken & Parmesan Sliders w/ Pesto Mayo

You just might be missing a piece in your life if you aren't familiar with sliders. A slider is a miniature burger or sandwich that gained popularity after the burger chain, White Castle, featured and sold them 4 for $1. Yes, they are adorably tasty! Bottom line, they're not as good as what you can Traeger yourself.

We switched things up things a little from the traditional beef sliders, using ground chicken with a salty, rich smattering of grated parmesan cheese inside to keep the patties moist. (Of course you could easily substitute ground beef, turkey, lamb, pork, etc.) And we did it all for an affordable price to feed you and your family/friends. We'll prove that you can still eat like a king with a pauper's pocketbook.

And don't forget that because they're smaller, you can cram more into your mouth without the accusing glare from anyone else. 

Find these tasty morsels, along with other penny-pinching recipes, in our Traeger on a Budget cookbook.


PELLETS: Apple or Oak
PREP TIME: 15 min.
COOK TIME: About 30 min.


• 2 pounds ground chicken
• 1 cup shredded Parmesan
• 1 tablespoon Worcestershire sauce
• Freshly ground black pepper
Traeger Chicken Rub, or salt and pepper
• Canola oil
• 1 cup mayonnaise
• 2 tablespoons prepared pesto sauce
• 12 slider buns, split
• 3 Roma tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• Fresh spinach or arugula leaves, washed and dried
• Sliced cheese, if desired


Line a baking sheet with plastic wrap. In a large mixing bowl, combine the ground chicken, the Parmesan, the Worcestershire, and a few grinds of black pepper.

Wet your hands with cold water, and use them to mix the ingredients. Divide the meat mixture in half, then form six 2-inch patties out of each half. Dust each side of the patties lightly with the Traeger Chicken Rub. Place the patties on the baking sheet, cover with another sheet of plastic wrap, and refrigerate for at least 1 hour.

Combine the mayonnaise and pesto in a small bowl and whisk together. Cover and refrigerate until serving time.

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

Take the chicken patties out of the fridge and lightly brush both sides with canola oil to help get a good sear on the outside and hold in those juices.

Arrange the chicken patties on the grill grate and grill, turning once, until the patties are cooked through (165 degrees F), about 30 minutes.

If you like cheese on your patties, top the patties with cheese during the last 2 minutes of grilling.

To serve, put a chicken patty on the bottom of a slider bun and top with a dollop of the pesto mayonnaise.

Chicken & Parmesan Sliders w/ Pesto Mayo

Add tomato, onion, and spinach as desired. Replace the top of the bun and skewer with a frilled toothpick, if desired. Enjoy the fruits of your labors!

Chicken & Parmesan Sliders w/ Pesto Mayo


Chicken Parm Sliders Recipe.docx (12.05 kb)

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Leftover Barbecue "Sundaes"

Posted by Susie B. on July 9, 2014

Leftover Barbecue

After a big BBQ, we occasionally have a few leftovers hanging out in our fridge. Not quite enough for a full round of seconds, but just enough to get excited about lunch. Do yourself a favor and give everything else in your fridge serious leftover envy by throwing these Barbecue Sundaes together. They take no more than a minute, look awesome, and taste great!

Reheating in the microwave is easy enough, but for the best results wrap any leftovers that need reheating in foil and throw in a hot oven or on the grill for 5-10 minutes.


Barbecue "Sundaes"


PREP TIME: 15 min.
COOK TIME: 10 min.
SERVES: Depends on your leftovers

Barbecued baked beans, reheated
Leftover coleslaw (drain if watery)
Leftover pulled pork, shredded beef, chicken or chopped beef brisket, reheated
Barbecue Sauce
Leftover barbecued ribs cut into individual ribs (optional), reheated or a slice of cooked bacon
Dill pickle spears
Cherry tomatoes


1. If you own the kind of glassware popular at soda fountains and ice cream parlors, break it out. If not, substitute clean 16-ounce canning jars or other clear glassware.

2. Put a layer of baked beans in the bottom of each glass or jar followed by layers of coleslaw and pulled pork, chicken or brisket. Drizzle with barbecue sauce. Stick a rib or bacon, if using, and a dill pickle spear in each “sundae”. Top with a cherry tomato. Serve and enjoy!

Leftover Barbecue

Leftover Barbecue

Printable Recipes:

Barbecue Sundaes.docx (14.07 kb)

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Yummy Sticky Teriyaki Pork & Pineapple Skewers

Posted by Mary M. on July 8, 2014

Yummy Sticky Teriyaki Pork & Pineapple Skewers

Versatility, thy name is pork. That's just one of the reasons why pork is so darn lovable. Heck! If we could we'd kick out our own family members and give pork our spare room. (...that is if we could stand the smell as well.)

Today when we fired up our Traeger we just felt like sinking our teeth into something sweet and sticky (in both terms of the word) with a tangy asian kick. We used pork sirloin for this recipe, also labeled "city chicken" (a name coined during the Great Depression when pork was less expensive than chicken). You might even be able to find the pork sirloin already cubed and ready to go in your local grocery store's meat department. But you could certainly wing it with other cuts or beef or chicken.


PREP TIME: 1 to 3 hours to marinate
COOK TIME: 10 minutes
SERVES: 2 to 4


1 pound pork sirloin cubes, each about 1-inch by 1-inch and 1/2- inch thick (18 pieces)
2 to 3 slices fresh pineapple, cored and cut into bite-size chunks
1 cup Traeger Carne Asada Marinade, or your favorite teriyaki marinade
6 large scallions (green onions), trimmed, pale and light green parts cut into 1-inch lengths
6 6- to 8-inch wooden skewers


Thread a pork cube through the thin side on a skewer, followed by a chunk of pineapple and a piece of green onion; repeat the sequence, using 3 or 4 pieces of pork per skewer.

Repeat with the other skewers.

Transfer the skewers to a glass pan or pie plate and pour the marinade over them, turning to coat on all sides. Cover with plastic wrap and refrigerate for 1 to 3 hours.

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.

Drain the skewers, discarding the marinade.

Arrange the skewers on the grill grate and grill, turning once, for 10 minutes, or until the pork is cooked through.

Yummy Sticky Teriyaki Pork & Pineapple Skewers

Transfer the skewers to a platter or plates and serve immediately with some steamed rice.

Yummy Sticky Teriyaki Pork & Pineapple Skewers


Teriyaki Pork n Pineapple Skewers Recipe.docx (11.70 kb)

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Traeger's Porky Bacon Breakfast Sausage

Posted by Susie B. on July 7, 2014

Traeger's Porky Bacon Breakfast Sausage

We have a sad breakfast dilemma at our house on a fairly regular basis: sausage or bacon? When we are forced to choose, we become a house divided. Bacon and sausage are equally phenomenal on the Traeger so picking one side or the other can be painful and nearly impossible. We always want both. Luckily, we have access to a meat grinder and a near psychotic drive to master all things meaty. The result of our desire for both bacon and sausage is the birth of a new breakfast super-species. The Porky Bacon Breakfast Sausage! All the flavors you love in a traditional breakfast sausage, with that salty smoky twist that can only come from man's other best friend, BACON!

That's right, Traeger Nation. There is bacon....IN OUR SAUSAGE! And it is every bit as flavorful and delicious as you might imagine it to be.

The best part is that this sausage is completely customizable. You like a sweeter breakfast sausage? Use dark brown sugar instead of light and maple flavored bacon. BOOM! Maple bacon sausage. You like a spicy breakfast sausage? Double the amount of cayenne pepper and red pepper  flakes. You like less of an herb-y flavor? Use dried herbs instead of fresh. You don't have a meat grinder or sausage stuffer? Purchase ground pork and finely dice the bacon (we use scissors and cut it into small pieces) then hand-form into patties instead of links. The possibilities are endless.

Life problem solved, breakfast disaster averted. For the rest of time, we now can have both bacon AND sausage. The world is good again. Traeger on.


Porky Bacon Breakfast Sausage


Prep Time: 25-30 minutes if grinding your own sausage, 5-10 minutes if using ground pork, plus at least 1 hour to overnight in the refrigerator.
Cook Time: 10-15 minutes
Serves: 8-10 people
Recommended Pellets: Apple, Hickory, Maple, Oak

2 lbs pork butt, diced into 1/4-inch pieces if grinding your own sausage or 2 lbs ground pork
1/2 lb bacon fat back, diced into 1/4-inch pieces if grinding your own sausage, or finely diced if making patties by hand
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon finely chopped fresh marjoram
1/2 teaspoon ground nutmeg  
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar


In a large bowl, combine pork with all other ingredients, cover, and chill in the refrigerator for at least 1 hour (or overnight for best flavor).

If grinding your own sausage, use the fine blade of a meat grinder and pass the pork and bacon mixture through once.

Either form into patties or push through the small tube of a sausage stuffer to form links.

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

Place the links or patties directly on the grill grate and cook for 10-15 minutes, flipping once, until an internal thermometer reads 175 degrees F.

Traeger's Porky Bacon Breakfast Sausage

Remove from the grill and serve immediately.

Traeger's Porky Bacon Breakfast Sausage

Traeger's Porky Bacon Breakfast Sausage

Printable Recipe:

Porky Bacon Breakfast Sausage.docx (14.17 kb)

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Strip Steak Topped with the Amazing Bacon-Onion Jam

Posted by Mary M. on July 6, 2014

Strip Steak Topped with the Amazing Bacon-Onion Jam

We had a dream once, where steaks were topped with a thick, salty-sweet bacon jammy goodness. Each bite was euphoric. Then we woke up and decided to turn it into a reality.

For this recipe we used a delicious piece of dry-aged New York strip steak. Dry-aged = more concentrated beef flavoritude. You do have to pay more for dry-aged beef or you could also just dry-age it yourself! (See how in this post.) The strip steak is slightly leaner than others but it still has good marbling and incredible flavor.

This won-the-lottery bacon-onion jam is also delicious on a toasted piece of baguette with a smear of cream cheese or even with some eggs to add the most superlative finishing flair to any breakfast.


PREP TIME: 10 minutes
COOK TIME: about 1 hour for the bacon-onion jam and 8 to 10 minutes for the steaks
RECOMMENDED PELLETS: Hickory, Oak or Mesquite


1 sweet onion, quartered and thinly sliced
1/2 lb. bacon, cut into chunks
1/4 cup brown sugar
3 tablespoons strong brewed coffee
1/2 tablespoon balsamic vinegar
1/4 cup apple juice or water
1/2 teaspoon black pepper
Salt, to taste
2 New York Strip Steaks
Olive oil
Traeger Prime Rib Rub


Start by pulling your steaks out of the fridge about 30 minutes before you finish the bacon-onion jam to allow them to come to room temperature. Go ahead and season them on both sides with the Traeger Prime Rib Rub.

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

Put the chopped bacon in a cast iron pan and put on the Traeger. You could really cut up your bacon to be how ever large or small you want the chunks of bacon in the jam to be.

Let the bacon cook for about 10 to 15 minutes or until the fat has rendered.

Remove the bacon from the pan and drain out all but 1 tablespoon of the bacon grease from the pan. (Reserve the rest of the fat for use in another recipe.)

Add the onions into the cast iron pan and cook on the Traeger for about 10 minutes or until the onions have softened.

Add in the brown sugar and cook for about 15 to 20 minutes more to allow the onions to caramelize.

Add in the coffee, apple juice or water and cooked bacon and continue to cook, stirring occasionally, until the onions really become thick and "jammy" - about 20 more minutes.

Stir in the balsamic vinegar and spoon into a bowl and set aside. (Keep the leftover bacon-onion jam in the fridge. This bacon-onion jam really tastes best at room temperature so always let it come to room temp before enjoying.)

Turn the heat on the Traeger up to High and preheat for 10 to 15 minutes with the lid closed.

Lightly drizzle the steaks with olive oil and cook them on the Traeger for about 4 to 5 minutes on each side, for medium-rare, or until they reach your desired doneness.

Strip Steak Topped with the Amazing Bacon-Onion Jam

After they're done, remove them from the grill and let rest for about 10 minutes before slicing.

Top each steak with the bacon-onion jam and you've got some serious money right there.

Strip Steak Topped with the Amazing Bacon-Onion Jam


Strip Steak with Bacon-Onion Jam Recipe.docx (12.55 kb)

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Sweet 'n Smoky Barbecued Ribs

Posted by Mary M. on July 5, 2014

Sweet 'n Smoky Barbecued Ribs

Perhaps there is something fundamentally carnal in all of us, or at least most of us, that dates back to our primal knuckle-dragging, fire-waving ancestors that makes us crave and adore meaty, charred, smoke-kissed ribs. Whatever it is, if you need an excuse it's safe to blame genetics for the reason why you've single-handedly polished off the whole rack.

With these Sweet 'n Smoky Barbecued Ribs you get double the sticky meat by using spare ribs. (or if you're attached to baby backs you could always sub in those - just cook them for less time.) No matter what, with the combo of smoke, pork and a lip-smacking sauce it's a win-win.


PREP TIME: 4 hours up to overnight for ribs to soak
COOK TIME: 4 to 5 hours
RECOMMENDED PELLETS: Hickory, Mesquite, Apple or Cherry
SERVES: 6 to 8


2 racks pork spare ribs (2-1/2 to 3 pounds each)
4 to 6 cups apple juice or cider
Traeger Sweet Rub, or your favorite barbecue rub
2 cups Traeger Regular BBQ Sauce, or your favorite barbecue sauce
1/4 cup brown sugar


If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

Lay the ribs in a baking dish and pour the apple juice over them, turning to coat. (Use as much apple juice as you need to submerge the meaty side of the ribs.) Cover and refrigerate for 4 to 6 hours, or overnight. Remove the ribs from the apple juice. Reserve the apple juice. Sprinkle the ribs on all sides with the Traeger Sweet Rub, rubbing it in with your fingertips.

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 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Transfer the apple juice to a saucepan and place in a corner of the grill grate. (The juice will keep the cooking environment moist. If the apple juice boils down too far add more or just add some water.) If you have a 3-position controller, you can cook the ribs on either Smoke or Medium: On Smoke, the ribs will likely take longer to cook; on Medium, they will likely take less time.

Arrange the ribs, bone side down, directly on the grill grate. Cook for 4 to 5 hours, or until a skewer or paring knife inserted between the bones goes in easily. Meanwhile, combine the barbecue sauce and brown sugar in a small saucepan. (If you find the sauce a bit too sweet add a little bit of apple cider vinegar or Worcestershire sauce.) Generously brush the ribs on all sides with the barbecue sauce the last hour of cooking.

If you like your ribs saucy, reapply the barbecue sauce just before serving.

Sweet 'n Smoky Barbecued Ribs

Using a sharp knife, cut the slabs into individual ribs. Serve any remaining sauce on the side.

Sweet 'n Smoky Barbecued Ribs


Sweet n Smoky Ribs Recipe.docx (12.86 kb)

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Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Posted by Susie B. on July 5, 2014

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

We put up a post around this time last year of some out of this world Smoky Stuffed Jalapenos (known in the BBQ world as ABTs, or Atomic Buffalo Turds. I know. Now you understand the reason for the nickname). Springtime has come again, and with it, the call of the stuffed jalapeno! We wanted all of the flavors of our beloved original, but were looking for something a little more main-course instead of an appetizer so naturally our taste buds led us to the land of the all-beef frank. The original version calls for cocktail weenies, but we went larger scale and got some bun length dogs just begging to be filled. The creamy, cheesy filling is almost identical to the original, with the added bonus of the diced jalapenos to give you a little bite in every bite. Finally, we wrap these dogs in love (known round these parts as bacon).

Throwing these gourmet stuffed franks together takes hardly any time at all, but your guests will be obliged to bow down to the grill master when you serve these at your next cook out. Top them with whatever accoutrements you choose, or eat them as is. There are enough flavors in each bite that they really don't require much extra.


Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)


Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 8
Recommended Pellets: Any


1 package bun length, all beef hot dogs (8 count)
4 oz cream cheese, softened
1/4 cup shredded sharp cheddar cheese
1 fresh jalapeno, seeds and stem removed, finely diced (leave the seeds in if you like your food really spicy!)
2 teaspoons Traeger Chipotle Rub (or your favorite BBQ rub)
8 slices bacon
Buns and any desired toppings


Start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes.

While the grill is preheating, assemble your hot dogs.

First, cut a deep slit lengthwise across the dog without cutting all the way through the bottom. Genltly separate the halves with your fingers, being careful not to tear the halves apart.

In a small bowl, combine the cream cheese, cheddar cheese, diced jalapenos, and Chipotle Rub.

Using a spoon, fill the slit in each dog with 1 heaping tablespoon of the cream cheese jalapeno mixture.

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Wrap each hot dog in a strip of bacon. Make sure the ends of the bacon start and finish underneath the hot dog.

Place the wrapped hot dogs directly on the grill grate and cook for 5-6 minutes before flipping over. Cook an additional 5-10 minutes, or until the hot dogs are cooked to an internal temperature of 175 degrees F and the bacon is cooked to your liking.

Serve immediately on toasted buns. Enjoy!

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Click below for a printable version of this recipe:

Inside Out ABTs.docx (15.34 kb)

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Treager on a Budget: Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce

Posted by Susie B. on July 4, 2014

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

With prices at the meat counter steadily rising, we thought we'd feature a few recipes from Traeger's fantastic cookbook "Traeger on a Budget" in an effort to help you get the most out of your dollar. One of our favorite recipes calls for chicken tenders. Chicken isn't always the cheapest cut of meat (although typically rather affordable) especially if you opt for boneless, skinless chicken breasts. One secret to get the same great taste, flavor, and lean trimmed meat as a breast without the price tag is to buy chicken tenders. These strips of breast meat are often cast off after butchers trim down chicken breasts so they can get a more uniform appearance on the breast. We paired these particular tenders with the ever popular buffalo sauce and a blue cheese dip that might literally make your taste buds explode from unadulterated flavor joy.


Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce


PREP TIME: 10 min.
COOK TIME: About 20 min.
SERVES: 4 to 6


• 2 pounds chicken tenders (about 16)
• Garlic salt
• Freshly ground black pepper (or Traeger's Pork & Poultry Rub, Cajun Shake, or Chicken Rub)
• 1/2 cup Louisiana-style hot sauce, such as Frank’s® RedHot
• 4 tablespoons butter (1/2 stick), melted
• Carrot and celery sticks for serving (optional)
• 1-1/2 cups mayonnaise
• 3/4 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup blue cheese, crumble


MAKE THE BLEU CHEESE SAUCE: In a mixing bowl, whisk together the mayon- naise, sour cream, Worcestershire sauce, mustard, black pepper, and the garlic powder. Stir in the blue cheese. Cover and refrigerate if not using immediately. (The sauce can be made up to 3 days ahead.)

Season the chicken tenders well with garlic salt and black pepper or rub/seasoning of your choice.

Thread each tender on a bamboo skewer.

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 and preheat, lid closed, for 10 to 15 minutes.

Arrange the chicken skewers on the grill grate. Grill for 5 to 6 minutes. Turn over and grill on the other side.

In the meantime, combine the hot sauce and melted butter in a small bowl. Brush the chicken skewers with the hot sauce/butter mixture and return the chicken to the grill for a few minutes to set the sauce.

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Transfer to a platter and serve with the bleu cheese sauce and carrots and celery sticks, if desired.

Click below for a printable version of this recipe:

Skewered Buffalo Chicken Tenders with Blue Cheese Sauce.docx (14.51 kb)

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