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Smoked Butter-Basted Porterhouse Steak

Posted by Mary M. on July 2, 2014

Smoked Butter-Basted Porterhouse Steak

When we talk about porterhouse steaks, let it be implied that you're gonna need a big plate. They are big hunks of meat that will satisfy even the most grande of appetites.

Porterhouse steaks are similar to a T-bone, with the iconic T-shaped bone separating the composite steak consisting of a strip of steak and a tenderloin, but it's even bigger, thicker and meatier. The cut is taken from the rear of the short loin where the tenderloin and the top loin meet. If you remove the bone you've basically got yourself two tasty steaks.

This recipe has a rich and succulent baste containing some of our favorite moisture lockers - butter and mustard. Together they seal in the flavor and keep the dinosaur-sized steak particularly juicy and gone before you know it.


PREP TIME: 5 minutes
COOK TIME: about 45 minutes
SERVES: 2 or more if you feel like sharing


4 tablespoons butter, melted
2 tablespoons Worcestershire sauce
2 teaspoons Dijon-style mustard
2 porterhouse steaks, each 16 to 20 ounces and at least 1-1/2 inches thick
Traeger Prime Rib Rub, or your favorite rub


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

Combine the melted butter, Worcestershire sauce, and mustard and whisk until smooth.

Brush on both sides of the steaks with a pastry brush.

Season the steaks on both sides with Traeger Prime Rib Rub.

Arrange the steaks on the grill grate and smoke for 30 minutes.

With tongs, transfer the steaks to a platter and increase the heat to High. Once again, brush the steaks with the butter-Worcestershire sauce mixture. When the Traeger reaches the new temperature (400 to 450 degrees F), return the steaks to the grill grate and grill until cooked to your desired degree of doneness (135 degrees F for medium-rare), several minutes per side.

Smoked Butter-Basted Porterhouse Steak

Brush once more with the butter-Worcestershire sauce mixture. Transfer the steaks with tongs to a platter or plates and let rest for 3 minutes before serving.

If desired, cut the tenderloins and the strip steaks off the bones, thinly slice on a diagonal, and serve each diner some of each.

Smoked Butter-Basted Porterhouse Steak


Smoked Porterhouse Steaks Recipe.docx (12.12 kb)

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Bacon Chili-Cheese Dogs

Posted by Mary M. on July 1, 2014

Bacon Chili-Cheese Dogs

Everyone has their own secret touch or twist on a chili dog. Ours is not so much of a secret or even a surprise...at all. We thought that any chili could be made better with the addition of some chopped bacon. It gives the chili a smoky hug and heart-warming finish to the heat and the sweetness of that marvelously messy meaty sauce.

We also added in a little taste of the Midwest with a dash of nutmeg to round it out. If you haven't had it before, just trust us. If there's one thing we know, it's meat.


PREP TIME: 5 minutes
COOK TIME: about 50 minutes
RECOMMENDED PELLETS: Hickory or Mesquite


4 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
2 tablespoons yellow mustard
1 1/2 teaspoons cumin
1/2 teaspoon cracked black pepper
1/2 teaspoon smoked paprika
1/8 teaspoon nutmeg (optional)
Kosher salt, to taste
4 all-beef hot dogs
4 hot dog rolls
Butter, for toasting the rolls
1/2 cup grated cheddar


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 bacon in a saucepan and cook on the Traeger for about 20 minutes or until the fat is rendered.

Pour out all of the bacon grease except for 1 tablespoon. (Save the grease for another recipe.) Add in the chopped onion and cook until they're translucent, about 5 more minutes.

Add the ground beef and minced garlic and cook until the ground beef is brown, breaking the meat up with a spoon and stirring occasionally, about 10 minutes more. Drain off most of the grease.

Stir in the ketchup, chili powder, smoked paprika, cumin, black pepper, Worcestershire sauce, nutmeg and mustard and simmer for 15 minutes or until thickened. Season with salt and more pepper, if needed.

While the chili is cooking, throw on the hot dogs to get some nice grill marks.

Bacon Chili-Cheese Dogs

After the chili and dogs are done, remove them from the grill and put the buttered buns on to get lightly toasted.

Put together your chili dogs, slathering them with the bacon chili and finishing with a heap of cheddar cheese.

Bacon Chili-Cheese Dogs


Bacon Chili Cheese Dogs Recipe.docx (11.87 kb)

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Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Posted by Mary M. on July 1, 2014

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Previously we posted about our oh-so-satisfying salty, fall-apart Kalua Pulled Pig. (Find the recipe in our From Pulled Pork to Peach Pie cookbook. Seriously. Go find it!) Now it's time to put that kalua pork to even more good use. Let's doubly pork up one of barbecue's favorite sides:

Baked beans.

Yes, double. We know what you're thinking, "Bacon and pulled pork?! Stop the madness!" Well, we ain't gonna stop.

And to echo those tropical flavors even more we added in some grilled pineapple along with jalapeno to reign in some of that thick, saucy sweetness.

Just say "Yes" to adding a little bit of luau into your next barbecue.


PREP TIME: 20 minutes
COOK TIME: About 2 1/2 hours, including smoking time
RECOMMENDED PELLETS: Hickory, Oak or Pecan
SERVES: 8 or more


8 strips of bacon (divided use)
1/2 large sweet onion, such as Texas Sweet or Vidalia, peeled and diced
1/2 red or yellow bell pepper, stemmed, seeded, and diced
1 jalapeno, seeded and diced (throw in the seeds if you like more heat)
2 cloves garlic, minced
3 15-ounce cans beans, such as pinto beans, navy beans, kidney beans, etc. - drained and rinsed
3/4 cups Traeger Regular Barbecue Sauce, or your favorite BBQ sauce
1/2 cup beer, apple juice or cider
1/2 cup packed brown sugar
1/8 cup yellow mustard
1/8 cup molasses
1/2 teaspoon chili powder
1 teaspoon ancho chile powder
1 teaspoon cumin
2 to 3 cups leftover kalua pulled pork
1/2 pineapple, cored, cleaned and cut up into spears
1 1/2 cups panko or other dried bread crumbs


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 a cast iron skillet on the Traeger and lay the strips of bacon in it. Fry the bacon over medium heat until it renders its fat. (about 20 minutes) At the same time caramelize and brown your pineapple by placing the spears directly on the grill grate for about 5 minutes per side.

Remove the bacon strips with tongs and drain on paper towels. Pour all but 1 tablespoon of the bacon fat out of the skillet and reserve. Add the onion, bell pepper, garlic, and jalapeno to the skillet and sauté until softened, 5 minutes or so.

Meanwhile, chop the bacon into bits.

Tip the vegetables into a large disposable aluminum roasting pan or baking pan and add about two-thirds of the chopped bacon. (You may want to double up on the disposable pans for increased strength and durability.) Also add to the pan the beans, barbecue sauce, beer or apple juice, brown sugar, mustard, molasses, chili powder, ancho chile powder and cumin. Mix well with a large wooden spoon.

Stir in the pulled leftover kalua pork.

Turn the Traeger heat down to Smoke.

Put the roasting pan with the beans on the grill grate and smoke for 1-1/2 hours, stirring occasionally to maximize exposure to the smoke.

Meanwhile chop up the grilled pineapple into bite-sized chunks.

Increase the temperature to 300 degrees and stir the pineapple into the baked beans. Cook the beans until they are hot, bubbling, and thickened, about 1 hour.

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Meanwhile, combine the panko bread crumbs with the reserved bacon fat (if you are short on fat, use melted butter) and the remaining bacon bits.

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Spread evenly over the top of the beans and let cook during the last 20 minutes or until the panko is toasted and golden.

Serve the baked beans up warm and they will be a sensation at any barbecue!

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple


Sweet n Porky Baked Beans with Kalua Pork Recipe.docx (12.85 kb)

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Traeger's Hawaiian Kalua Pulled Pig

Posted by Mary M. on June 29, 2014

Traeger's Hawaiian Kalua Pulled Pig


Kalua literally means "to cook in an underground oven". Obviously we're stretching that definition a little in this recipe just so that we can enjoy that same salty, fall-apart pork that is traditionally the centerpiece of most luaus. And if you've ever tasted it, you know you can't really blame us for wanting to recreate that piggy goodness.

Basically this is a "mock Kalua Pig" created by wrapping the pork butt in ti or banana leaves, salting it with a colorful, coarse Hawaiian sea salt and cooking it on your Traeger. Don't despair if you have difficulties finding banana leaves. You could easily substitute aluminum foil.

The recipe is simple and simply delicious. Find it in our From Pulled Pork to Peach Pie Cookbook. If you want to continue with the Aloha state theme, serve the pork with some grilled pineapple and baked yams.

Stay tuned and we'll also give you recipe for some to-die-for sweet 'n porky baked beans with a tropical flair and loaded with kalua pulled pork.


PELLETS: Hickory
PREP TIME: 15 min., plus marinate overnight
COOK TIME: 5 to 6 hours
SERVES: 10 to 12


1 5- to 7-pound pork shoulder (Boston butt), bone-in or boneless
2 to 3 tbsps. Hawaiian sea salt, or coarse salt (kosher or sea)
Freshly ground black pepper
2 frozen banana leaves (see above), thawed


If you have a hard time finding the Hawaiian sea salt, check on amazon.com or a similar online site. You should be able to find the banana leaves in the frozen section of your grocery store, but if not use aluminum foil.

Season the pork shoulder with the Hawaiian salt and pepper.

Put a banana leaf on your work surface. Lay the pork shoulder in the center of it, and draw up the ends as if you were wrapping a gift. Lay the second banana leaf at right angles to the first and draw up the ends to enclose the meat. Wrap the entire package tightly in aluminum foil. Refrigerate overnight.

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.

Place the wrapped pork directly on the grill grate and cook until the pork is falling-apart-tender, 5 to 6 hours. (An internal temperature in the meat of 190 degrees F is what you’re looking for.)

Transfer the pork to a cutting board and let rest, still wrapped, for 20 minutes. Carefully unwrap the pork and save any juices that accumulated in the foil.

Traeger's Hawaiian Kalua Pulled Pig

Traeger's Hawaiian Kalua Pulled Pig

Tear the pork into chunks and shreds, discarding any lumps of fat or bone. Serve immediately. Tropical islands, here we come!

Traeger's Hawaiian Kalua Pulled Pig


Hawaiian Kalua Pulled Pig Recipe.docx (12.35 kb)

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Red, White and Bleu: 3 Sauces of Summer

Posted by Mike C. on June 26, 2014

Red, White and Bleu: 3 Sauces of Summer

There's no doubt that the American spirit pulses through our veins here at Traeger. What's more patriotic and American that BBQ? Not much. I swear I can smell freedom every time I open the door of my grill and can hear lady liberty herself singing any time I pull a finished product off the smoker. For the 4th of July, nothing like an American tribute for your next BBQ from an American soldier himself. I'm proud to say I'm a soldier in the US Army and have the amazing opportunity to write beautiful recipes for you all to enjoy. Talk about living the American Dream! So let's break this down. While you're firing up your grill for the 4th, you're going to need some A game material. I've composed 3 sauces here to take your BBQ to the next level. First, the all American red, perfect for your ribs or pork. Second, the Alabama white, this is amazing on grilled chicken. Last but not least, the Bleu. This bleu cheese sauce is so incredible with steak, you're likely to shed a tear for not having it sooner.


Red, White and Bleu: 3 Sauces of Summer


The Red:

PREP TIME: 5 min.
COOK TIME: About 15 minutes
SERVES: 2 cups


1/2 cup Ketchup

1 6 oz can Tomato paste

1/3 cup Brown sugar

1/3 cup Vinegar

1/3 cup Corn syrup

1/2 cup Water

1/4 cup Maple syrup

2 tbsp Honey

1 tbsp Molasses

2 tsp Salt

2 tsp Worcestershire sauce

1 tsp Soy sauce

1 tsp Liquid smoke

1/2 tsp Onion powder

1/2 tsp Cornstarch

1/2 tsp Mustard powder

1/4 tsp Cayenne pepper

1/2 tsp Black pepper

1/2 tsp White pepper

1/8 tsp Garlic powder

1/8 tsp Celery salt

1/8 tsp Ground cumin

1/8 tsp Ground corriander



This is the good stuff right here. Basically there are 3 steps, "Assemble the gear, The Mix and the Cook". So, let's assemble.


Next, let's mix! BUT, when you go to start mixing, make sure you're following the measurements AND MAKE SURE you start this sauce COLD. Since there is cornstarch in the mix, if you tried adding it hot, there would be a clumpy mess on your hands. Of course you can feel free to deviate from the recipe to make it your own, the measurements are basically just a guide to help you along your culinary journey.


As everything is now incorporated, over medium heat bring the mix to a boil. Once you've hit a boil, reduce the temperature to a simmer and let it cook around 15 minutes so all of those amazing flavors meld together. 


And just that easy you are left with a gorgeous red sauce that is good on, well, anything at all. I personally took this beautiful red to a slab of ribs, you will not be disappointed. You can find many great rib recipes here on the Traeger blog site to get you started!



The Alabama White:


PREP TIME: 5 min.
COOK TIME: Absolutely Zero
SERVES: 2 cups


1 cup Mayonnaise

1/2 cup Vinegar

1/4 cup Apple juice

1/2 tsp Salt

Juice of 1/2 lemon (Watch for seeds)

1 tsp Coarse black pepper

1 tsp Jar horseradish

Dash of Cayenne



You've got to love a recipe like this! Once again, we start with the assembly!


Next step, mix! Carefully measure out your ingredients and throw them into a bowl


Last, stir. That's it, really. Just stir. There is no need at all to cook any of this down. It all mixes together with no need for heat and the consistency is amazing. 

I suggest finding your favorite Traeger chicken recipe, then in the last 5 minutes or so slather on some of this creamy goodness all over your chicken of choice. We would also suggest just dipping the piece of chicken in the sauce, then serve. Everyone who tries this sauce loves it and wants the recipe.

Once it's had around 10 minutes to cook, that beautiful sauce coats all over the chicken and just seems to permeate through the essence of the chicken, leaving you with big, bold, juicy bites of goodness.


Feel free once the chicken is done to slap on some more sauce if that's your thing. This stuff is so good you might be looking around your kitchen for the nearest straw, but please don't.


The Bleu:


One of my personal favorites! If you're a fan of bleu cheese, and you should be, you're going to fall head over heels for this sauce. My wife personally can't stand the stuff, but loves this sauce. So don't turn your nose up at it just yet. Maybe just hold it for a few minutes...


PREP TIME: 10 min.
COOK TIME: 7-10 minutes
SERVES: 2 cups


1/2 stick of butter, salted

1 Vidalia onion

3/4 cup Heavy cream ( I didn't say this was fat free)

1/3 cup Bleu cheese



FIRST AND FOREMOST: For this recipe I decided to use a cast iron skillet, I set it on the grill while it's cranked to High all through the warm up stage to make sure it is good and hot in order to give me a strong sear on my steak. Of course the Traeger can sear a steak just fine on it's own, I'm also doing this to create delicious little bits in the bottom of my pan to contribute to my sauce! So this is how I prepared this meal / sauce, of course take any variation you need to accommodate to your suited cooking style.


You know the drill, let's get everything assembled and ready. This will make your life so much easier.


Well, that was quick. Don't mind the chunk taken out of my wedge of bleu, quality control... Anyway... Take your onion and cut it in half, then start slicing it in the thickness you'd like, I prefer to cut the onion a little thick in order to really taste it when you take a bite. 


Yeah, that looks great. Now go ahead and take your butter and put it into a pan over medium high heat until the butter fully melts.

Great, after the butter is completely melted, throw your onion in, salt and pepper it, then saute for a good 5 minutes or so until the onion gets soft and gains some beautiful color. Color = Flavor you know.

Now that our onions are soft we're almost done! I can almost taste it all over again! Next step is to add your 3/4 cup of cream, once the cream heats up, around 1 minute or so, then you can start to add that beautiful bleu to the party. 

Red, White and Bleu: 3 Sauces of Summer

After another minute or 2 of cooking, cut the heat and just stir. All of those delicious flavors are melding together and you're ready to top off your amazing steak.

4th of july BBQ sauces

Now at this point I'm not opposed to someone throwing on another small mountain of bleu on top of this, but that's totally your preference. Or if you're doing it for the 4th of July add a little blue food coloring to make it a little more patriotic. Do it) I can say from personal experience that all of these sauces / meals are a hit. I had a few friends over to be my taste testers and everyone went home happy. Just don't forget the reason for the 4th of July. I serve with some of the greatest men and women on the planet, and that's not just Army, it's also my brothers and sisters in the Marines, Air Force and Navy, and the guard and reserve units in those branches as well.

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Bacon-Wrapped Corn on the Cob

Posted by Mary M. on June 24, 2014

Bacon-Wrapped Corn on the Cob

We couldn't really think of a good reason why not, so yet again we figured, "Might as well wrap it in bacon!". Seems to be a proven formula for success. 

The bacon packaging not only makes the ears of corn taste like well, bacon, but it also gives them that much-needed saltiness. After Traegering and a hit of chili powder these ears of corn are ready to be devoured at any barbecue. Just don't blame us if you run out.


PREP TIME: 10 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Mesquite or Hickory


4 ears of fresh corn
8 slices bacon
Fresh cracked pepper, to taste
Chili powder
Grated parmesan cheese, if desired


Peel back the corn husks, remove silk strings and rinse corn under cold water.

Wrap 2 pieces of bacon around each ear of corn, securing with toothpicks. Your corn may look like a pack of porcupines but it will definitely be delicious! (You're certainly welcome to squeeze more bacon on there!)

Dust each ear of corn with some chili powder and cracked black pepper.

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

Place the ears of corn directly on the Traeger and grill for approximately 20 minutes or until the bacon is cooked crisp.

Bacon-Wrapped Corn on the Cob

Take the corn off the Traeger. Carefully remove the toothpicks and season with a little more chili powder and a grating of parmesan cheese, if desired, and serve.

Bacon-Wrapped Corn on the Cob


Bacon-wrapped Corn Recipe.docx (11.46 kb)

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Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Posted by Susie B. on June 22, 2014

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

On Mother's Day, nothing is more fitting than cooking up a delicious meal for your main lady. Whether you are serving your own Mom or any motherly like figures in your life, we know they'll appreciate the time and effort that goes into preparing something special just for them. This recipe for orange sweet rolls comes directly from the archives of my very own beloved Grandma. That woman could cook! I'd like to think that she would be more than pleased with the tasty flavors added to her rolls by the Traeger.

Not too sweet and perfectly bright with the flavorful orange zest, these rolls are the perfect addition to any meal (not just on Mom's Day)! We adapted Grandma's original recipe and used premade frozen roll dough to simplify the process and save ourselves from some early morning kneading. Pull the frozen dough out the night before and by morning, you'll be ready to fill, roll, and bake these beauties.

Mom will be so proud!


Orange Sweet Rolls with Cream Cheese Icing


Prep Time: 20 minutes, plus 8 hours and an additional 30 minutes for the dough to rise
Cook Time: 12-15 minutes
Serves: 12
Recommended Pellets: Cherry, Apple, Pecan, Hickory

12 frozen white bread rolls
1/3 cup butter, melted
1/2 cup sugar
zest of one orange
4 oz softened cream cheese
4 tablespoons softened unsalted butter
2 cups powdered sugar
Juice of 1 orange


The night before you plan to bake your rolls, pull them out of the freezer and put them in a baking dish that has been lightly coated with non-stick cooking spray. Cover them lightly with a dish cloth and let them defrost and rise overnight.

In the morning, prepare your filling. In a small bowl, combine the butter, sugar, and orange zest. 

Roll each piece of dough into a rectangle. Spread with approximately 1 tablespoon of filling. 

Gently roll the dough into a log shape, fold in half and place into a greased muffin tin seam side down. Repeat until all of the rolls are filled, rolled, and placed in the muffin tin. Set in a warm area and allow the rolls to rise for an additional 30 minutes.

15 minutes into the rising period, start your Traeger grill on Smoke. Leave the lid open for 4-5 minutes for the fire to become well established. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while your rolls finish rising. Place the muffin tin directly on the grill grate, close the lid, and bake for 12-15 minutes until the rolls are golden brown.

While the rolls cool slightly, make the frosting. In a medium mixing bowl, blend the butter, cream cheese and orange juice. Slowly add in the powdered sugar until the frosting is thick and smooth.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Spread the frosting on the warm rolls and serve immediately. Sprinkle with additional orange zest, if desired.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Printable Recipe:

Orange Sweet Rolls with Cream Cheese Icing.docx (14.42 kb)

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Grilled Tilapia with Cajun Tomato Relish

Posted by Susie B. on June 19, 2014

Grilled Tilapia with Cajun Tomato Relish

What is better than a quick weeknight meal? A quick weeknight meal that is super flavorful and healthy to boot! We love us some tilapia on the Traeger. It is such a delicate fish that the smoky flavor acts as the perfect complement to whatever seasonings you choose to add. This recipe for grilled tilapia has an amazing cajun tomato relish. The perfect combination of savory, spicy, and smoky with just a hint of sweetness, this relish is a delicious topping for what can sometimes be a fairly bland protein (we like it on chicken too!) Next time you've got a busy weeknight with not much time, throw this one on the grill and whip up some yummy relish. It'll become a regular on your monthly meal rotation.


Grilled Tilapia with Cajun Tomato Relish


PREP TIME: 20 min.
COOK TIME: About 25 to 30 min.

For the Cajun Tomato Relish:
2 cups diced ripe tomatoes
1/4 cup finely diced celery, preferably from the center of the stalk
2 cloves garlic, finely minced
2 scallions (green onions), trimmed, white and green parts thinly sliced
1 cup diced bell pepper
1 tbsp. fresh lemon juice
1 tsp. dried basil
1 tsp. Traeger Cajun Rub, or salt and pepper
1/2 tsp. dried thyme 1 to 2 tsps. honey, warmed Louisiana-style hot pepper sauce (such as Crystal), to taste
For the tilapia:
4 tbsps. (1/2 stick) butter, melted, or more as needed
2 tbsps. fresh lemon juice
8 tilapia fillets (about 1-1/2 to 2 pounds total)
Traeger Cajun Rub, or your favorite barbecue rub

1. Make the relish: In a mixing bowl, combine the tomatoes, celery, garlic, scallions, bell pepper, lemon juice, basil, Traeger Cajun Rub, thyme, and honey. Stir gently with a rubber spatula. Add hot pepper sauce to taste. Cover and set aside until serving time. (The relish is best eaten within hours of being made.)

2. Pour the butter and lemon juice in a baking dish. Lay the tilapia in the butter mixture, carefully turning each fillet to coat. Season the top with Traeger Cajun Rub.

3. 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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

4. Place the baking dish with the tilapia on the grill grate. Bake for 25 to 30 minutes, or until the fish is opaque and flakes easily when pressed with a fork. Serve the fish with the Cajun Tomato Relish. Enjoy!

Grilled Tilapia with Cajun Tomato Relish

Grilled Tilapia with Cajun Tomato Relish

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Roasted Cod with Meyer Lemon-Herb Butter

Posted by Mary M. on June 18, 2014

If you and seafood aren't always on the best of terms, cod just may be the water-dweller to win your favor. Cod is mild in flavor (i.e. - not an extremely "fishy" fish) but has a rich, dense, meaty texture. While we're bragging about it, let's not forget to mention that cod is loaded with vitamins and good-for-you omego-3 fatty acids.

We preserved the "goodness" of the cod by keeping it simple: a dab of herby compound butter, a flavorsome Traeger roasting and it's ready. Quick and streamlined for a fresh, delicious dinner on your table in under 30 minutes.


PREP TIME: 10 minutes
COOK TIME: 12 to 15 minutes
RECOMMENDED PELLETS: Alder, Mesquite or Oak


4 tablespoons salted butter, at room temperature
1/2 Meyer lemon, zested and juiced (you could substitute a regular lemon)
1 clove garlic, peeled and finely minced
1 tablespoon chopped fresh herbs, such as tarragon, parsley, basil, or chives
2 teaspoons Traeger Salmon Shake (or substitute another Traeger rub, or salt and coarsely ground black pepper)
1-1/2 to 2 pounds cod fillets
3 tablespoons limoncello, dry sherry, sake, or white wine


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat grill to 400 degrees F or High, lid closed, for 10 to 15 minutes.

While the grill is getting hot, make the compound butter. Combine the butter, lemon zest and juice, the garlic, herbs, and the Traeger Salmon Shake. Refrigerate if not using right away.

Use a tablespoon of the butter to grease a heat-proof baking dish. Arrange the cod fillets in a single layer in the baking dish and drizzle with the limoncello. Dot evenly with bits of the compound butter.

Bake for 12 to 15 minutes, or until the fish is cooked through.

Spoon some of the sauce over each serving and eat up!


Roasted Cod with Meyer Lemon Herb Butter Recipe.docx (12.06 kb)

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Traeger Tips for Pit Master-Worthy Ribs

Posted by Mary M. on June 17, 2014

Traeger Tips for Pit Master-Worthy Ribs

Traeger folklore states that the love of ribs and barbecue in general dates back to homo erectus, dragging his knuckles and a dead animal carcass across the floor. Shortly after discovering fire, the greatest discovery of all was made. Meat that is charred and kissed by fire and smoke tastes so much better than raw meat and in fact is almost intoxicating. And so from there one of the pinnacles of barbecue was born:


Every time we gnaw on and obliterate those succulent, messy bones we hearken back to those primal roots and feel that same ancient, warm-bellied satisfaction. Rib success and pure joy is found in the harmony of balanced seasoning, smoke, sticky sauce and a bite of bark.

With a few key tips in your arsenal, producing these competition-quality ribs is easy as 1 2 3...or should we say 3-2-1? (If you haven't tried our 3-2-1 rib recipe, you just gotta!) So here's what you need to know to make those meaty ribs that would make even the choosiest of pit masters proud.


1. Do NOT boil your ribs. Some folks think that a boil on their ribs will make them tender. Just say no. All of the flavor leaches out of the ribs and into the water, which is just a travesty, quite honestly. You're making ribs, not soup. (And never, ever microwave them...EVER! It's just a crime against pork-kind.)

2. On a related note, avoid buying ribs packaged with added liquids or solutions. (If they are, it will be in small print on the package. But beware any ribs that look too “wet”.) You want to have control over the seasonings and flavor that you add to wake up your anxious taste buds.

3. Different cuts of ribs produce (wait for the surprise) different textures and tasting ribs. Makes sense, right?

Baby backs, also called top loin ribs, are a good example of what it means to eat “high on the hog”. They are tender, and respond well to either “low and slow” or higher, faster-cooking temperatures.

Spare ribs, on the other hand, come from lower on the beast’s ribcage, and are bigger, meatier and more porky-tasting. Because they are "meatier", they turn out to be a thicker and denser rib. Spare ribs respond better to “low and slow” cooking methods at temperatures between 225 and 250 degrees F—easy to maintain on a Traeger.

4. Prep your ribs. Whether using baby backs or spare ribs, always remove the first membrane (called the pleura) on the back of the bones. Starting on one of the middle bones, use a screwdriver or other thin, blunt implement to pry the membrane up. Then use paper toweling to get a firm grip before pulling it off. Sometimes, this has already been done for you. Do not remove the membrane that connects the bones or your rack will fall apart.

5. Season wisely and judiciously. Using Traeger’s Pork and Poultry Shake (or your favorite rub), season the ribs on all surfaces right before cooking. Many recipes recommend leaving a rub on for 24 hours, but any salt in the rub will act as a cure on the meat, drawing out moisture and changing the ribs’ texture.

Marinades or wet rubs (also called slathers or pastes) are usually not as salty as dry rubs and can be left on the ribs for several hours prior to grilling. Even common yellow mustard, spread thinly on the meat, works well.

6. Don't forget your mop. Very thin liquids such as broth, beer, apple juice, or cola—can be “mopped” or sprayed on baby backs or spares to keep them moist during long cooks. A diligent mopping makes a difference in the finished product.

7. TOOLS: Use a rib rack to increase the number of racks you can cook at one time. If you don’t have one, you can wing it by forming each rack into a space-saving circular “crown”, bone-side facing in; secure it with skewers.

8. Not all good ribs have to "fall off the bone" to be successful. It's all personal preference, truly, and the texture of the finished charred and smoky rib also depends on the cut of the rib (see #3). There are quite a few insanely delicious and properly roasted ribs that are tender but still have some chew, similar to a tender steak, and that don't fall off the bone.

If fall-off-the-bone tender ribs are your goal, smoke the ribs for 3 hours, then wrap them tightly in foil along with some apple juice. Cook for 2 to 3 additional hours at 225 to 250 degrees F. Then carefully remove the ribs from the foil and brush with barbecue sauce. Return the ribs directly to the grill grate for the last 30 minutes to 1 hour to “tighten” the sauce. This is our outrageously yummy and popular 3-2-1 rib recipe (in Traeger's Everyday Cookbook).

9. How do you know when your ribs are done?? There are several ways to gauge doneness: Insert a toothpick between the middle bones—it should penetrate easily; the ribs should begin to flex and tear in the middle when lifted on one end with tongs; an instant-read meat thermometer inserted in the meat between bones should read 190 degrees F; the meat will have shrunk away from the ends of the bones by 1/4- to 1/2-inch. (Please note: ribs cooked on a Traeger will not shrink as much as ribs cooked on conventional grills, so the other doneness tests are preferable.) A thin pink ring just under the meat’s outer surface is called a “smoke ring,” and it is a griller’s badge of honor.

10. Bring your own wet naps cause ribs love a good sauce. And luckily for you, we have a rainbow of sauces for you to choose from or you could just make your own. There's just something primally satisfying about ripping into Traeger'ed ribs and smearing that sauce all over your face.

It just feels (not to mention tastes) so good!

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