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Candied Bacon Babyback Ribs

Posted by Brady P. on June 8, 2014

Candied Bacon Babyback Ribs

Sometimes in life someone comes up with an idea that will change your life. This will be one of those ideas for all those who try this recipe. We thought to ourselves, Candied bacon is good, and babyback ribs are good, so mixing them together will be amazing right? We will let you decide for yourself if the above comments are true. With that being said, we will go out on a limb and say that these will be the best ribs you will ever eat! We hope you enjoy, and please be nice and share with friends and family.

Candied Bacon Babyback Ribs

Prep Time: 30 minutes. 20 to cook bacon, 10 to season ribs

Cook Time: 4/1/2 hours

Recommended Pellets: Hickory or Mesquite

Serves: 2-4

INGREDIENTS:

1/4 cup maple sryup

1 tbs horseradish

8-10 strips of bacon

1 cup brown sugar

1/2 tea of cayenne pepper

1-2 cups apple juice

Your favorite Traeger bbq sauce

PREPERATION

Start the Traeger on smoke with the lid open for 4-5 minutes, or until the fire is established. Once the fire is started, turn to high and go season the bacon.

Mix the brown sugar and cayenne with your hands. place the strips of bacon on a cooking sheet, and spread it on both sides of the bacon.  

 

Once the grill is at the right temperature place the bacon directly on the grill, and cook for 5-8 minutes on each side. Make sure to keep a close eye on the bacon because with all that sugar it's easy to burn. Also once the bacon is finished let it cool and continue to caramelize. Once cool chop into small pieces, and try not to eat it! 

Next mix maple syrup and horshradish, and slather on the ribs. turn down the grill to the smoke setting and smoke the ribs for 2-3 hours depending on how much time you have, and how much of a smoky flavor you want.

Once the ribs are smoked transfer them to a foil pan, or wrap them in tin foil. Add the apple juice and steam the ribs at 225 degrees with all those good flavors for 2 hours.      

After the 2 hour steam bath remove the ribs from the grill. Turn the grill back on high, and take the ribs out of the foil, and place them on the grill. Slather your favorite Traeger bbq sauce on the ribs, and sprinkle the candied bacon on the sauce. The sauce should hold the bacon, and the flavors should mix together for the most beautiful taste your tastebuds will ever taste. Cook on high for 20-30 minutes, or until the sauce and bacon hold to the rib.

After the ribs are done, let them cool for 5-10 minutes. Cut and serve. 

Candied Bacon Babyback Ribs

 

PRINTABLE RECIPE- Candied Bacon Babyback Ribs recipe.docx (14.77 kb)

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The Science Behind The Traeger Grill, And Why These Professionals Use Traeger!

Posted by Brady P. on May 14, 2014

 

Yeah Science! By Scott Gaspar Member of 3 Guys Smokin’ BBQ CEO SmokinFoods, LLC. When Traeger asked us to provide a recipe for their blog, we were thrilled. They requested that we provide a competition recipe and we certainly have plenty of those, but after some consideration we decided not to just offer another recipe, but rather, to provide the science behind competition BBQ, and why one of the country’s oldest professional BBQ teams has decided to choose Traeger grills to cook with.

Anyone can set up a smoker, follow a recipe, and cook a rack of ribs, but it’s very unlikely they will win any awards unless they actually know the science that affects what they are cooking. We have traditionally hauled a large 20 Foot Trailer Smoker that was custom built 20 years ago. This was a great piece of equipment for competition Q, but it required constant supervision and our pit-masters (us) required intimate knowledge of how the smoker reacted to changes in temperature, wood, humidity, and the size and placement of logs and charcoal in the firebox. The "Q" we cooked was always good, but we were exhausted at the end of the day, and we began to find it harder to compete with teams who employed lots of technology.

We started noticing other BBQ teams were using, Insulated Water Cookers, Pellet Smokers, and computer driven systems with fans to drive up and down the temps when needed. We wanted to take advantage of some of this tech, but we still wanted the traditional BBQ flavors and textures we get from burning hard-wood in a real fire. After evaluating several smokers we decided to purchase Traegers, and here’s why. . . The science of BBQ is the science of controlling combustion. Most pellet smokers do a very poor job of . . .well. . .burning pellets. Sure, they produce lots of smoke, but smoke alone will not make good BBQ. You need real combustion to produce two essential gasses, Carbon Monoxide (CO), and Nitrogen Dioxide (NO2). But to do this you have to move a lot of air, and produce a lot of heat, that’s why offset smokers are so popular in competition BBQ. You can produce lots of combustion without burning your meat.

The Traeger does the same thing, but in a far more elegant manner with a lot more control. Unlike most pellet grills, Traeger moves enough air and produces enough combustion to generate the necessary gasses in the appropriate concentrations. So, why do you need CO and NO2 to make BBQ look and taste good? Well, lots of things are happening to your meat under the hood of your Traeger. At the beginning of the cooking process, the outside of the meat begins to heat up, and shed moisture. This creates a tiny vacuum that sucks in your rub, and the surrounding atmosphere, which in this case is your wood smoke. If you were using an inferior pellet grill, or heaven forbid, an electric smoker, you would get a very one dimensional smoky flavor or even an acrid creosote taste, with little or no color. Because the Traeger produces the equivalent levels of CO and NO2 that you would find in a big stick burner (what we BBQ guys call our antiques), you get real BBQ flavor and color.

So what makes real competition BBQ? The taste and texture of your meat when it comes off a Traeger is real BBQ. Under the hood, those two special gasses have done their magic by binding with a muscle protean called myoglobin. Myoglobin reacts to CO and NO2 by turning bright red and swelling a little. See where we’re going here? Once this reaction takes place, the result is what we call a “smoke-ring,” but it’s not just for appearance. A good myoglobin reaction on the surface of the meat actually holds moisture and flavor in the meat by creating a barrior. If you produce a good smoke-ring in the beginning of your cook, you get a much better texture, and flavor.You also reduce the risk of drying out your BBQ as it continues to cook, because it sheds less moisture. So, here’s a recipe for competition ribs that takes advantage of the Traeger’s ability to create the appropriate chemistry for real competition BBQ. 50/50 mix of pecan and cherry pellets 1-4 racks of baby back ribs A good rib rub Olive oil Tub of margarine Your favorite BBQ sauce Aluminum foil Trim your ribs to your liking and remove the “silver skin” (diagram) from the back of the ribs by loosening against the bone with the tip of a knife and pulling with a dry paper towel (what we call “meat pliers”). We have a video on how to do this here: https://www.youtube.com/watch?v=hdFbJ-dxACM

3 Guys Smokin' LLC. Rib Recipe:

Rub your ribs with olive oil, and then liberally apply the rub (better to let them sit in the fridge after rubbing for at least 30 minutes). Start your Traeger on smoke with the lid open, and then simply follow the formula below: • Smoke for 1 hour • 180 for 1 hour. • 225 for 1 hour.

 • Remove, slather with BBQ sauce, and margarine and wrap tightly with aluminum foil (The margarine causes the sauce to stick to the ribs and basically “fries” it on) • Place wrapped ribs meat side down back on the grill for 2 hours at 225 • 

 

 • Unwrap ribs, saving some of the juice from the foil • Mix 50/50 BBQ sauce and rib juices, then glaze ribs and return to smoker at 225 unwrapped for about 45 minutes or until glaze sets a bit

 

 • ENJOY! As you can see, we like to gradually introduce temperature to produce a very pronounced smoke-ring. I hope you enjoy this recipe. 3 Guys Smokin' LLC. is one of the oldest Professional Competition BBQ Teams in the USA. We have been competing since 1987 with some 280+ Ribbons, trophies and awards including 20+ top Finishes at the American Royal. Needless to say we have had our years of success. This year 3 Guys Smokin’ is going to be cooking on Traeger Pellet Grills, specifically the Big Tex Elite Grills. Traeger allows us better control over the entire cooking process. Time, temp controls, amount of smoke...etc. and we don’t have to haul around hundreds of pounds of wood and charcoal, or stay up all night tending a firebox.

 

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Smoky And Spicy St. Louis Dry Rubbed Ribs

Posted by Brady P. on May 4, 2014

Smoky And Spicy St. Louis Dry Rubbed Ribs

Here at the Traeger test kitchen we recently experimented with a number of rib recipes. This smoky spiced St. Louis dry rubbed rib was one that came out too good not to share. We feel there is not a whole lot better than ribs on the Traeger! When doing a wet or dry rubbed rib, you want to make sure they're a little more fatty like the St. Louis style rib. It can work with babybacks, but we recommend St. Louis. The reason you want a more fatty rib is because you don't have that bbq sauce behind it to help with the moistness of the rib. We hope you enjoy these at your next family or neighborhood get together. 

Smoky Spiced St. Louis Dry Rubbed Ribs

PREP TIME: 10 minutes

COOK TIme: 4 hours

Ingredients

1/4 Cup of brown sugar

1 Tablespoon smoked paprika

1/2 Tablespoon red pepper flakes (Or more if you like it spicy)

1 Tablespoon garlic salt

1 Tablespoon onion powder

1 Tablespoon cumin

1 Teaspoon of ground coriander 

Preparation

Start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes) While the grill is heating up mix all the dry rub ingredients, mixing together with your hand or a spoon. Rub the ribs generously with the rub. You can even do this the night before to get some extra flavor. Once the rub is on the ribs it's time to smoke them up. Leave on smoke, and smoke them for two hours. After 2 hours you should have an awesome smoke ring, and smoke flavor.

After two hours of smoke you need raise the temp. to 225 degrees, and transfer the ribs into a foil pan, or make a foil tent. Then pour a cup and a half to two cups of apple juice in the pan, and then cook for another two hours. 

Smoky And Spicy St. Louis Dry Rubbed Ribs

After the two hours are up let rest for 5 to 10 minutes, then cut and serve! Let us know how you enjoyed our dry rub!

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Southwestern Wet Rubbed St. Louis Ribs

Posted by Brady P. on April 9, 2014

Southwestern Wet Rubbed St. Louis Ribs

Traeger Nation, have you ever tried a wet rub? We like wet rubs because it adds a little more extra flavor than a dry rub. You can add pretty much any liquid to your rub to give it one more layer of flavor that will have your friends and family asking for your recipe. 

When doing a wet or dry rub, you want to use St. Louis ribs for the best results. St. Louis ribs have a little bit more fat to them, and will help with the moistness of the rib since you won't be using a bbq sauce.

You can do a wet rub on any meat. We love it on chicken and steaks to give it an extra kick. Try out Traeger's wet rub recipe, and then expirament with your own and see what awesome flavors you can come up with.

 

Southwestern Wet Rubbed St. Louis Ribs

PREP TIME: 10 Minutes

COOK TIME: 4 hours

Rub will cover 1 rack

Ingredients

Southwestern Wet Rubbed St. Louis Ribs

1/2 cup brown sugar

1 Tablespoon cumin

1 Tablespoon ancho chilie powder

1 Tablespoon smoked paprika

1 Tablespoon garlic salt

3 Tablespoons balsamic vinegar 

1-2 cups of apple juice

Preparation

Start the Traeger on smoke with the lid open until the fire is established. (4-5 minutes) With the setting still on smoke, and after the wet rub has been on the ribs for 10 minutes, throw the ribs on your Traeger, and smoke for 2 hours

After the two hours of smoke turn grill to 225-250 degrees transfer the ribs into a foil pan, or wrap them in tinfoil. Pour your apple juice in the foil, and make sure there are no holes. You want to make sure all those good flavors are steaming in the foil. This will make the ribs moist, and tender.  

Southwestern Wet Rubbed St. Louis Ribs

Once the two hours are done, let rest for 10 minutes and serve to happy people, and become a hero!!!

Printable Recipe- Southwestern Wet Rubbed St.docx (14.36 kb)

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Grilled Clams With Garlic Butter

Posted by Brady P. on March 14, 2014

Grilled Clams With Garlic Butter

Shucking bivalves ranks as one of our least favorite culinary chores. So it was nice to discover that you can simply put scrubbed raw clams directly on your Traeger: They will open in minutes, and can then be dunked in a garlicky butter. Serve with crusty bread for sopping up the juices.

Grilled Clams With Garlic Butter

INGREDIENTS

  • 24 littleneck clams
  • 8 tablespoons (1 stick) butter cut into chunks
  • 2 to 3 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, minced
  • A teaspoon or two of Pernod (anise-flavored liqueur: optional)
  • 1 lemon cut lengthwise into 6 wedges

Scrub the clams under cold running water, discarding any that don’t close or that have broken shells. Put the butter, garlic, parsley, Pernod, if using, and the juice from 2 lemon wedges in a heat-proof pan or casserole large enough to hold the clams

Grilled Clams With Garlic Butter

Arrange the clams directly on the grill grate and grill for 5 to 8 minutes, or until they open. Discard any that fail to open. With tongs, carefully transfer the opened clams to the pan with the butter, trying not to spill any of the clam juices enroute. Tip the clams and the butter into a shallow serving dish and serve with the remaining lemon wedges.

Grilled Clams With Garlic Butter

 

 

 

 

 

 

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Grilled Pork Chops With Citrus Vinaigrette

Posted by Brady P. on March 5, 2014

Pork on the Traeger is amazing, and it's no different with these citrus pork chops. When coming up with this recipe we were looking for a clean fresh taste, and we think we accomplished just that. Whether you're having a summer bbq, or just a weeknight meal this recipe is quick, easy, and full of flavor.

If you can find them, make this dish with the spectacularly thick (about 1-1/2 inch) “Iowa” pork chops: Their architecture is similar to a T-bone steak. Be sure to cook them to an internal temperature of 145 degrees F.

Grilled Pork Chops With Citrus Vinaigrette

INGREDIENTS

  • 1/4 cup fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 teaspoons honey
  • 1 clove garlic, finely minced
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon hot red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley or cilantro
  • 6 pork chops, each at least 1/2-inch thick
  • Traeger Pork and Poultry Rub, or salt and pepper

Make the vinaigrette: In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops on both sides with the Traeger Pork and Poultry Rub.

Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.

Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side. These pork chops have a great clean citrus flavor, and are perfect for that summer bbq. Serve with a light salad, and you have yourself an amazing meal right at home.

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Lollipop Lamb Chops With Rosemary Sauce

Posted by Brady P. on February 7, 2014

When testing out different recipes you never know which ones will be good, and which ones will be amazing. We are happy to report that this recipe is amazing! If you've never had lamb, or lamb chops don't be nervous. We like to think of lamb as a mix of beef and pork.  Because petite lamb rib chops resemble a lollipop with a perfect nugget of meat on one end and a convenient bone “handle” on the other. Ask your butcher to french the lamb chops—that is, scrape the bone clean of fat and gristle. Or do it yourself. Make sure you get enough because these little chops will go as quick as 3 shakes of a lambs tail.

Lollipop Lamb Chops With Rosemary Sauce

INGREDIENTS

  • 1/2 cup extra virgin olive oil, divided use (for the sauce)
  • 1/4 cup coarsely chopped onion or shallot (for the sauce)
  • 2 cloves garlic, coarsely chopped (for the sauce)
  • 2 tablespoons soy sauce (for the sauce)
  • 2 tablespoons balsamic or sherry vinegar (for the sauce)
  • 1 tablespoon fresh rosemary needles (for the sauce)
  • 2 teaspoons Dijon mustard (for the sauce)
  • 1 teaspoon Worcestershire sauce (for the sauce)
  • Freshly ground black pepper (for the sauce)
  • 12 lamb rib chops, each about 1 inch thick
  • 2 scallions (green onions), very thinly sliced crosswise (for the chops)
  • Toasted sesame seeds (for the chops)

In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent: Do not let brown.

Transfer to a blender jar. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire and blend. Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified. Add a tablespoon of water if the sauce is too thick. Set aside.

If you are cutting the chops yourself use a sharp knife, and starting at the top of the bone, then making a u shape like the pictures below. You can scrape off any excess fat or grisle with the sharp side of the knife 

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 (or High) and preheat, lid closed, for 10 to 12 minutes. Brush the lamb chops on both sides with olive oil and then season generously with salt and pepper. Grill for 4 to 6 minutes per side, or until done to your liking—135 degrees F for medium-rare. Because the chops are so small they won't take long to cook, so make sure you don't forget about them on the Traeger.

Serve with the Rosemary Sauce for dipping. This Rosemary Sauce is awesome! You can put it on beef, fish, or even chicken. We think it goes perfectly with these tender lamb chops! Please comment, and let us know what you think.

 

 

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Limited Edition Lil'Tex Elite And Texas Grills

Posted by Brady P. on November 21, 2013

Limited Edition Lil'Tex Elite And Texas Grills

Introducing Traeger's new limited edition Lil'Tex Elite, and Texas Grills.

 

What makes these grills different you ask? Well these limited edition grills have a sleek metallic blue paint color, and a new stamped Traeger logo stainless steel lid that really brings out the awesome metallic blue paint. We also decided to add an extra grilling rack inside for more grilling room, for those big holiday, and summer parties.

Don't miss out on this hot new grill. With only 400 total in stock, quantities are limited! Give someone you love the Traeger grilling experience this holiday season, with the limited edition Texas or Lil' Tex Elite grills.

Limited Edition Lil'Tex Elite And Texas Grills

Limited Edition Lil'Tex Elite And Texas Grills

Limited Edition Lil'Tex Elite And Texas Grills

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Traeger's Turkey Cooking Guide

Posted by Brady P. on November 18, 2013

 

Traeger's Turkey Cooking Guide

 

We get a lot of questions when it comes to cooking your turkey on your Traeger Grill for Thanksgiving. Don't worry, we will answer all your quesitons, so your Thanksgiving Turkey will be amazing!

1st off, if you plan to brine your turkey, then you will want to check out our "How To Brine A Turkey" post. Click here! 

How Long To Cook Your Turkey?

The most asked question we get from Traeger fans is "how long should I cook it?" We put together a little guide to help you plan the cooking time of your turkey. Make sure to give yourself an hour incase your bird is not cooking as fast of the guide says, and also for the all important resting time. 

How long to smoke your turkey, how long to cook your turkey

 

Everyone loves a good smoked turkey! Keep in mind when smoking a turkey it makes the skin a little rubery. Use some butter on the outside to try and crisp up the skin. With that being said, nothing tastes better than a perfectly smoked turkey! 

What Pellets Should I use?

what wood pellets to use to smoke a turkey

 

From us here at Traeger to you, have a happy Thanksgiving!

 


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How To Brine A Turkey Infographic

Posted by Brady P. on November 12, 2013

How to brine a turkey brining tips

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