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Posted by Admin on February 14, 2012

QUESTION: Does “corned beef” raise the specter in your mind of pinkish chopped meat and congealed fat compressed in a Spam-like tin? Or do you associate the term with a stringy, salty slab of cured beef brisket that has given its best flavors to the water it was boiled in? If you answered “yes”, read on. It’s time to radically alter your perception of what corned beef can be.



  • Chief among them is the perception that corned beef is one of Ireland’s national dishes. It was actually popularized by Irish-American immigrants in the 19th century who, trying to duplicate a traditional St. Patrick’s Day dish from the Old Country, replaced pork belly with the more affordable brisket their Jewish neighbors were using.

  • Second, ear corn is not an ingredient in corned beef. The term “corn” comes from Old English, a reference to the coarse grains of salt (once called “corns”) that were used to preserve meat.

  • Third, that it is difficult to make your own corned beef at home. In fact, with a Traeger Pellet Grill, it’s easy. There are just four simple steps. Try it once, and never more will you be tempted to buy cryovaced pouches of corned beef, swimming in brine (which you are also paying per pound prices for) and striped with fat and gristle.

Homemade corned beef, brined for several days and then smoked and slowly braised in beer on a Traeger, is a different animal entirely. Moist. Tender. Incredibly flavored with spice and smoke. Perfect for St. Patrick’s Day or a special meal for family and friends.



  • Curing Salt: You probably have most of the ingredients for the brine in your pantry already with the possible exception of curing salt, which is salt containing small amounts of nitrites and nitrates.  It is used in most commercially cured meats, including sausage and jerky. This product is known by several names: pink salt; Insta-cure #1; Insta-cure #2; meat cure;  and Prague powder.  Curing salt can be purchased online or at most local supermarkets. 
    Note: Confusingly, the rosy-tinged Himalayan salt sold by gourmet shops is also called “pink salt”. But it is not a substitute for curing salt.)

  • Pickling Spice: If you’ve ever bought cryovaced corned beef, you know it usually comes with a small packet of coarse spices containing mustard seeds, coriander, peppercorns, broken bits of bay leaf and stick cinnamon, etc., that you add to the water before boiling the beef. You can usually buy it in the spice section of your grocery store, but chances are, you already own everything you need to make pickling spice from scratch. The recipe is below.

  • Beef: Brisket is the cut traditionally used for corned beef. At the meat counter, select a trimmed center-cut “flat” that weighs between 4 and 5 pounds. Order one in advance if this is not a cut your store or butcher typically carries. As a leaner alternative, substitute eye of round or beef bottom round for the brisket.



  • Container for brining: You’ll need a container large enough to hold the meat and brine. You can use a stockpot, jumbo resealable plastic bag, food-safe pail, cooler, or an old-fashioned stoneware crock.

  • Weight: If using a container other than a resealable plastic bag, you’ll need something heavy to keep the meat submerged in brine. Options include bags of ice (though you’ll need to replace them as they melt) or a dinner plate inverted over the meat and weighted with a heavy ceramic bowl, clean brick or other hefty waterproof object.

  • Spice grinder, mortar and pestle, or a hammer: If you opt to make your own pickling spice (see above), a spice grinder is a handy thing to have. We paid less than $10 for a small coffee grinder which we use exclusively for spice blends, and it works great. If you prefer low-tech tools, a mortar and pestle can be used to crush the spices, or corral the spices in a sturdy plastic bag, place it on a cutting board or unbreakable surface, and whack away. 

  • Meat slicer: If your vision of perfect corned beef involves piles of very thinly sliced meat cut to uniform thickness, then you’ll want to use a meat slicer. Maybe you have one in the basement, garage, or other place where you warehouse seldom-used kitchen equipment and appliances. Is it a necessity? Certainly not. Simply use a sharp hand-held knife. An electric one works well, too. The meat will slice easier if it’s chilled.



In the unlikely case that you have leftovers, use them to make corned beef sandwiches on rye, Reubens or Reuben dip (see Traeger’s online recipes), or corned beef hash, which you can make on your Traeger in a cast iron skillet.



Don’t be fooled by its length, this is not a complicated recipe. There are basically only four steps: 

  • making the brine
  • brining the meat
  • making a braising liquid
  • smoking and cooking the meat

If desired, you can add cabbage, carrots, and potatoes to the roasting pan the last 1-1/2 hours of cooking. If sandwiches are your goal, remove the cooked corned beef from the braising liquid and let cool. Cover tightly in plastic wrap, and refrigerate overnight for easier slicing.

Difficulty: 4/5
Prep time: 4 days for curing
Cook time: 4 to 6 hours
Pellet recommendation: Apple, Cherry, or Oak
Serves: 8 to 10



  • 3 - quarts cold water
  • 3 - 12-ounce bottles beer (lager), apple juice, or more water
  • 1-1/2 - cups kosher salt
  • 1/2 - cup brown sugar
  • 1 - tablespoon curing salt per pound of meat OR 1/4 teaspoon Prague powder per pound of meat
  • 5 tablespoons commercial or Homemade Pickling Spice (see recipe below)
  • 1 onion, peeled and thickly sliced
  • 5 cloves garlic, peeled and smashed
  • 1 4- to 6-pound beef brisket flat, outside fat trimmed to 1/4-inch



  • 1 - 12-ounce bottle beer (lager), apple juice, or water
  • 2 - tablespoons brown sugar
  • 1-1/2 - tablespoons pickling spice
  • 1 - onion, peeled and thickly sliced
  • 2 - cloves garlic, smashed
  1. In a large stockpot or food-safe pail, combine the water, beer, kosher salt, brown sugar, and curing salt. Stir with a long-handled spoon until the salt and sugar crystals have dissolved. Add the pickling spice, onion, and garlic. Transfer the brine to the refrigerator. (Because of its weight, please position it on the lowest, sturdiest shelf.) Add the meat to the brine and weight it using one of the suggestions above. You want the meat to be completely submerged.  Brine the brisket for 3 to 4 days, stirring once daily.
  2. Remove the brisket from the brine, discarding brine. (Pour the brine through a kitchen colander positioned in the sink. That way, you can dispose of the solids and liquids separately.)
  3. Rinse the brisket thoroughly under cold running water. (You can cover the meat tightly at this point and refrigerate until you’re ready to cook it, up to 2 days ahead. Bring to room temperature before smoking.)
  4. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).  Place the corned beef brisket directly on the grill grate and smoke for 2 hours.
  5. In the meantime make the braising liquid: In a saucepan, combine the beer, brown sugar, and pickling spices. Add the onions and garlic. Simmer until the liquid is hot, watching carefully so the beer doesn’t boil over. Pour into a roasting pan.
  6. Transfer the smoked corned beef brisket to the braising liquid, fat-side down, and cover tightly with foil. Increase the temperature of the Traeger to 250 degrees F. Put the roasting pan on the grill grate. Roast the brisket for 3 to 4 hours or until it is fork-tender, turning the meat over once halfway through the cooking time. (Be careful when lifting the foil as scalding steam will escape. Use tongs for this task.)
  7. Remove the meat from the braising liquid and let it rest, loosely covered with the foil, for 10 minutes. To serve, carve the meat across the grain into 1/4-inch slices and transfer to a platter or plates. If desired, dribble some of the braising liquid over the meat, or discard.



  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons black peppercorns
  • 1 tablespoon whole cloves
  • 1 tablespoon allspice berries
  • 2 teaspoons hot red pepper flakes
  • 1 teaspoon ground ginger
  • 6 juniper berries (optional)
  • 2 bay leaves, coarsely crumbled
  • 1 3- to 4-inch cinnamon stick, coarsely broken

Combine all the ingredients in a small spice grinder and pulse several times to break up the whole spices. (Do not grind to a powder: You want a coarse spice mix.)  Alternative, combine the ingredients in a sturdy plastic bag and crush with a hammer, meat tenderizer, or the flat of a heavy knife. Store in a lidded jar away from heat and light. Will keep for 6 months.

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Super Bowl Recipe Guide

Posted by Admin on February 1, 2012


Now, we have to admit there were some long faces around Traeger’s Oregon birthplace when it became clear there would be no West Coast contender in this year’s contest. But we sucked it up and decided that whatever happens, we are going to enjoy the party! We’ve not only pulled together all our Super Bowl-worthy recipes from our website into one convenient place, but we’ve developed slammin’ new dishes for your get-together! (And don’t forget…“Traeger’s Everyday Cookbook” is a treasure-trove of recipes and ideas that will have your guests raving about the food. As usual, right? They’ll learn firsthand what Taste the Difference® means. And they'll be shocked that unlike gas and charcoal grill owners, you'll actually be able to enjoy the broadcast instead of babysitting the grill.)

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The Traeger Thanksgiving Menu Guide

Posted by Admin on November 15, 2011

Traeger Thanksgiving FeastGive your guests a Thanksgiving they will never forget with three days of specially prepared Traeger Feasts!


This casual menu has several things going for it. Not only can you do much of the preparation (and even smoking) ahead of time, but it is an accommodating menu, too – especially important if you are expecting out-of-town guests who might be arriving at different times. You can easily keep the pulled pork and the beans warm if you keep your Traeger on a low setting. Cold beer is a given.

The Plan

  • Up to three days before: If desired, prepare the Smoke-Roasted Almonds and the Traeger Pulled Pork. Refrigerate the pork. (Be sure to pull it first before refrigerating.)
  • Up to a day ahead: Assemble the Jalapeno Poppers, cover, and refrigerate until ready to cook. Combine the ingredients for the Maple Baked Beans, cover, and refrigerate. Bake the Chocolate Chipotle Brownies and store at room temperature covered tightly with foil.
  • Before your guests arrive: Bake the Maple Baked Beans and Jalapeno Poppers. Gently reheat the Pulled Pork at 225 degrees F on your Traeger. (You can also keep it warm in a slow cooker, if desired.)


We love the combination of food, family, and football that defines a traditional American Thanksgiving. Thanks to Traeger, the cook can enjoy any or all. No need to become a kitchen slave, especially with a little advance planning. The appetizers can be prepared several days ahead, as can the cranberry sauce. Feel free to tailor the menu to your guests’ preferences. For example, if cornbread stuffing would make the adults nervous and the children cry, substitute a traditional bread stuffing (see www.traeger.com for a recipe).

The Plan

  • Up to two days before: Make the Roasted Olives, Smoked Pumpkin Soup, Do-Ahead Mashed Potatoes, the Smoke-Roasted Cranberry Sauce, the herbed butter for the turkey, and the Maple-Cinnamon Butter. Cover and refrigerate. Bake the cornbread for the dressing. Let cool, then cover and store at room temperature.
  • The day before the dinner: Traeger the bacon for the Brussels sprouts and dice. Transfer to a small resealable plastic bag and refrigerate. Assemble and bake the Pumpkin Pie. Let cool, then refrigerate.
  • Thanksgiving Day: Cube the cornbread and finish assembling the stuffing. Prepare the turkey for roasting, stuff if desired, and put it on the Traeger. (Calculate in advance how much cooking time the bird will need and add 30 minutes of resting time. Count backward to determine when you should preheat your grill.) Use your Traeger to cook or reheat the remaining hot dishes. If space is at a premium (bet you wish you’d bought a bigger Traeger…), use that neglected appliance in your kitchen – your oven. Check it for cobwebs first!


There are two kinds of people: Those who think it’s an adventure to leave the house just hours after the big Thanksgiving dinner in pursuit of bargains…and those who would rather hunker down under the covers to sleep off the day’s excesses. Hopefully, you or someone in your household who’s Traeger savvy belongs to the latter group and is perfectly content to stay home and prepare brunch for the intrepid shoppers. They will likely be starving after their quest. Put on the coffee before you expect them home, and if desired, set up a Bloody Mary bar with various condiments, including Traegered jerky: Dried meat makes a great cocktail stirrer. Also offer assorted juices.

The Plan

  • Up to four days ahead: Smoke the salmon on your Traeger. Cover and refrigerate. Bake the pumpkin bread. Let cool completely, then wrap tightly and freeze.
  • The morning of the brunch: Thaw the pumpkin bread. Cut up fruit for the salad and refrigerate. Assemble the Smoked Salmon platter and refrigerate, covered, until serving time. Make the biscuits and bake on your Traeger. Meanwhile, prepare the bacon and the quiche, but do not cook yet. Have one of the shoppers call you a half hour before they expect to return to the house. Bake the quiche. Do not worry if the guests have not returned yet; the quiche can be served at room temperature, if necessary. Once the crowd is together again, put the pan of bacon and the sausages on the Traeger. They will both take about 15 to 20 minutes to cook.

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Posted by Admin on May 19, 2011

We have a hunch a significant number of Traeger owners purchased their grills after tasting a recipe for baby back ribs or spare ribs cooked on a Traeger. Those meaty, succulent bones, treated to the perfect amount of spice, smoke and sauce, are darn near irresistible to anyone who appreciates great barbecue.

Why are ribs in general so appealing? One, they are just plain fun to eat, the ultimate finger food. You can’t gnaw on a bone and not feel a connection to our cave-dwelling ancestors. Two, they taste good. Meat cooked on the bone is always more flavorful. Three, they’re relatively inexpensive. Four, pork ribs are one of those iconic barbecue foods that makes you think “Mom and apple” pie thoughts. It seems patriotic to eat them. Five, ribs go exceedingly well with cold beer.

It’s easy to produce competition-quality ribs on a Traeger — ribs that would make any pit master proud.

It’s easy to produce competition-quality ribs on a Traeger—ribs that would make any pit master proud. (You can use your own rib recipe, of course, but please check out the rib recipes we’ve posted on our website, including the popular 3-2-1 method. With that in mind, there are a few things the pros know about barbecuing pork ribs that you’ll want to know, too:

  • Baby backs, also called top loin ribs, are a good example of what it means to eat “high on the hog” (eat well, in other words). They are tender, and respond well to either “low and slow” or higher, faster-cooking temperatures.
  • Spare ribs come from lower on the beast’s ribcage, and are bigger, meatier and more porky-tasting. They respond better to “low and slow” cooking methods at temperatures between 225 and 250 degrees F—easy to maintain on a Traeger.
  • If buying ribs in vacuum-sealed packages, make sure they haven’t been 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”.)
  • 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.
  • 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.
  • 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.
  • Never boil pork ribs before bbq’ing or their flavor will be lost to the water. Similarly, never microwave them. (You’re making ribs, not soup.)
  • Use a rib rack to increase the number of racks you can cook at one time. If you don’t have one, you can form each rack into a space-saving circular “crown”, bone-side facing in; secure it with skewers.
  • If fall-off-the-bone tender ribs are your goal, smoke the ribs for 2 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 the popular 3-2-1 rib recipe referenced above.
  • 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.
Our new cookbook, “Traeger's Everyday Cookbook”, features two terrific rib recipes (3-2-1 Baby Backs and Memphis-Style Baby Backs).

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Only Two Days Left!

Posted by Admin on April 8, 2011

On Wednesday our Facebook fans voted Texas Spicy BBQ and Apricot BBQ as their favorite Traeger sauces. We are now offering those sauces at a discount until the end of this week. Hurry and purchase the Texas Spicy BBQ and Apricot BBQ sauce with the 20% discount while the offer is still good. Discount ends Sunday evening at midnight. Don't miss out on this great deal.

Use promo code FBFAV20 at checkout. 

Click here to order your sauces now. 

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New Traeger Mobile Website Released

Posted by Admin on February 11, 2011

Traeger Mobile Website on iPhone

Have you ever been outside at your Traeger Grill and needed to look up a recipe? Have you ever been out running errands when you remember you're out of wood pellets, and you need to find the nearest Traeger dealer so you can pick up a bag?

Well it just got a whole lot easier to do that and more, wherever you are, right from your mobile phone. Just take out your phone and head over to m.traegergrills.com to check it out!

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Cold & Warm Weather Cooking

Posted by Admin on November 11, 2010

With versatility of Traeger, you can cook outdoors year round. Here are a few tips to help you enjoy your Traeger, no matter what the weather conditions.



Cold Weather

  1. Remember, it will take longer for food to cook when it's cold, windy or wet outside. Rule of thumb: add 20 minutes cooking time per pound for every 5 degrees BELOW 45 degrees F.
  2. Every time you open the lid to your grill, you lose the heat in the cooking chamber. Add at least 15 minutes extra cooking time each time you check your meat on the grill.
  3. In winter, move your grill to an area that is out of the wind and cold. However, NEVER operate your grill in an unventilated area!
  4. Purchase a Traeger Pellet Caddy to keep your pellets nice and dry!
  5. Place an outdoor thermometer close to the area where you have your grill. It will help you keep track of the outside air temperature and help you determine how long it will take your food to cook.
  6. When cooking in cold weather, it's best to allow your grill to heat-up on a high temperature setting for at least 20 minutes before you place the food on the grill. You can always turn down the grill temperature when you begin cooking.

Warm Weather

  1. The hotter it is outside, the faster food will cook on your grill. If you are long-term cooking, you may want to cook your food at a lower temperature setting.
  2. Because food will cook faster, it's important to use a high-quality meat thermometer or instant reading thermometer to monitor internal meat temperatures. This will help prevent over cooking your meat and drying it out.
  3. Even in hot weather, you still want to cook with the lid to your Traeger grill CLOSED.
  4. In hot weather, make sure you defrost meat IN THE REFRIGERATOR! Food borne bacteria rapidly multiply in hot weather and can easily cause food to spoil, ruining your cookout.
  5. The Food Safety Rule of Thumb is: "Keep hot foods hot-above 140 degrees F- and cold foods cold-below 37 degrees F.
  6. Cooked food and salads should not be left out in the heat for more than an hour. BETTER YET---fill a deep tray or casserole dish with ice and keep salads-particularly potato or mayonnaise based salads on ice.
  7. Never use the same cutting board for cooked meat that you used to prepare raw meat, unless you've thoroughly washed it in hot, soapy water before using again. The same thing holds true with knives and cooking utensils.
  8. You can keep foods hot by wrapping them in foil and then placing them in an insulated cooler. Stuff wadded-up newspaper around the foil wrapped food. This will keep your food hot for a good three to four hours.

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