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Posted by bpaulich on December 9, 2014

Everything You Need To Know About Your Holiday Ham Infographic. This is the ultimate ham guide

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Traeger'ing Christmas 2014 Event Recipes: Salt and Herb Crusted Prime Rib and Dr.Pepper Glazed Ham

Posted by bpaulich on December 8, 2014

   Traegers Salt and Herb Crusted Prime Rib                

Traeger's Salt and Herb Crusted Prime Rib



1 standing prime rib roast (bone-in) 8-10LBS

½ cup kosher salt or sea salt

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

2 tablespoons fresh oregano

8 cloves roasted garlic

2 tablespoons olive oil

1 teaspoons black pepper


Finely chop all the fresh herbs; mix them with the salt, pepper, roasted garlic and olive oil. If your butcher hasn’t already done so, trim the excess fat from around the meat, and remove the  cartilage from around the bones (This is called Frenching). This makes for a spectacular presentation, see video).Make sure to truss it (tie it up), using cotton butchers twine to ensure the bones don’t come apart from the roast while cooking. This also makes it cook evenly.(also see video).

Next, rub the salt, herb mixture completely over the roast, and let it come to room temperature.

When ready to cook, start the Traeger on smoke with lid open until you have a fire (4 to 5 minutes).Set the temperature to 450 degrees, preheat, lid closed 10 to 15 minutes.

Put it inside the grill and sear for 10 minutes on each side to seal in the flavor at 450 degrees. Reduce the temperature to 300 and cook for 2 1/2 to 3 hours, until the internal meat temperature reaches 135 degrees for medium rare.

When it has finished cooking, put the roast on a cutting board, and let it rest for 15 minutes. Remove the twine, carve and enjoy.

Difficulty: 4/5

Prep time: 1 hour

Cook time: 3 hours

Serving size: 10 to 12 people

Recommended wood: Mesquite


Traegers Dr.Pepper Holiday Glazed Ham

Traeger's Dr.Pepper Glazed Holiday Ham




§  1 Whole Spiral Cut Ham

§  Traeger Sweet Rub

§  1 can of pineapple slices

§  1 cup of pineapple juice 

§  3 cups Brown Sugar

§  1/2 cup Spicy Brown Mustard

§  1 can Dr. Pepper Or Coke (not diet)

§  3 Tablespoons Apple Cider Vinegar


Preparation Instructions:


Cover the bottom of the aluminum pan with pineapple slices. Place the ham flat side down on top of the pineapple slices and pour the remainder of the juices from the can of pineapple over the ham. Sprinkle Traeger Sweet Rub over the ham. 


When ready to cook, start your Traeger on Smoke with the lid open until the fire is established  (4 to 5 minutes). Set the temperature to 325 degrees F and preheat.

Once the grill has reached 325, cover the Ham with foil and place in the grill.


While the ham is roasting, heat the brown sugar, mustard, vinegar and soda in a small saucepan until it reaches a boil. Reduce heat and simmer, stirring occasionally for about 15-20 minutes until glaze thickens.


Once the Ham reaches an internal temperature of 130-135 uncover the Ham and turn the grill temperature to high. Brush the glaze all over the ham and sprinkle it with brown sugar and place back in the grill to caramelize. You can apply the glaze more than once during this process if desired. 


Once the ham reaches 145 internal temperature (or 30 minutes) remove from the grill and place the Ham on a cutting board to rest for 15-20 minutes before carving. You don't want to leave the ham uncovered for longer than 30 minutes on high or you risk drying it out. 


Pellets- Apple or Maple

15- 20 servings




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Traeger Fried Pickles with Buttermilk Dip

Posted by bpaulich on October 18, 2014


Though largely popular in the South, the fried pickle has hitchhiked its way onto the menu of some of our favorite diners. It's probably due to the that crunchy-hot-tang combo'd with a soothing creamy, herby buttermilk dipping sauce.

Now of course we couldn't exactly fry it up on the Traeger so we did it one better. We cranked up that heat and grilled them, of course. (Don't worry, your heart can send us the thank you note later.) They're still golden-brown, crunchy and packed with all of the flavor that we love.


PREP TIME: 20 minutes
COOK TIME: 10 to 15 minutes


Nonstick cooking spray, for the cooling rack
2 large eggs
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chipotle chile powder
1/2 teaspoon ancho chile powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup grated Parmesan
One 16-ounce jar sliced dill pickles

Buttermilk Dip
1/2 cup mayonnaise
2 tablespoons buttermilk
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper


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

Place an cooking rack on top of a baking sheet and spray the rack with nonstick cooking spray.

Drain the pickles and spread out on paper towels, patting them dry.

Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chile powders, oregano, garlic powder and salt and pepper in a medium bowl.

In a large bowl, combine the breadcrumbs and Parmesan.

Working in batches, toss the pickles in the egg mixture so they are fully coated.

Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture.

Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).

Place the baking sheet on the Traeger and cook until the tops of the pickles are a crisp, golden brown, about 10 minutes.

Flip the pickles and continue to cook until golden brown all over, about 5 more minutes.

Whip up the buttermilk dip by combining all of the dip ingredients into a blender and blending until it's smooth. Season to taste with salt and pepper.


Serve the pickles warm with that deliciously herby dip.



'FRIED' PICKLES RECIPE.docx (12.19 kb)

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Sweet and Savory Traeger Smoked Salmon

Posted by bpaulich on September 22, 2014

Sweet and Savory Traeger Smoked Salmon


If you’ve ever had freshly smoked salmon, you know what I mean when I say it can’t be beat. This salmon recipe takes a traditional smoked salmon one step beyond its natural deliciousness by incorporating a sweet and savory rub. The rub offers a mild flavoring that pairs well with the smokiness of the salmon in salads, on bagels, or even just when eaten plain! It’s one your dinner (or brunch) guests are sure to rave about time and time again.


If you enjoy this recipe, head over to my personal blog at www.chocolateandmarrow.com for more fun recipe ideas!


Sweet and Savory Traeger Smoked Salmon


Prep time: 40 minutes, plus 12-24 hours to cure

Cook time: 2-3 hours

Serves: 8-12

Recommended Pellets: Apple or Cherry

Curing Ingredients

½ cup of white sugar

½ cup of brown sugar

½ cup of kosher salt

1 teaspoon of ground black pepper

2 large fillets of salmon (approximately 3-4 lbs)


Sweet & Savory Rub Ingredients

¼ cup of paprika

1 tablespoon of garlic powder or granulated garlic

1 tablespoon of salt

1/3 cup of brown sugar



Combine the curing ingredients—white sugar, brown sugar, kosher salt, and black pepper—in a medium size bowl and mix together. (Note: Be sure that you are using kosher salt. If you don’t have kosher salt and are instead using sea salt or table salt, reduce the amount of salt to 1/8 cup.)

Place a stretch of tin foil on top of a long, rimmed baking sheet (at least the length of your salmon fillets.)  Place a layer of plastic wrap, such as Saran wrap, on top of the tin foil layer. Sprinkle 1/3 of the curing ingredient mixture on top of the saran wrap in a line about the length and width of the salmon fillet. Lay the salmon fillet (skin side down, if it has skin on) on top of the cure mixture and spread another 1/3 of the mixture on the flesh side of the salmon. 

Then take the 2nd salmon fillet and place it flesh side down on top of the first fillet. Rub the final 1/3 of the curing mixture on top of the skin-side of the 2nd fillet half. Place another layer of plastic wrap followed by another layer of foil on top of both fillets and wrap up the ends so that the salmon and cure is tightly encased in the plastic and foil wrap. In sum, your layers should be ordered: foil, plastic wrap, curing mixture, salmon fillet, curing mixture, salmon fillet, curing mixture, plastic wrap, and foil.


Place the entire baking sheet into the refrigerator and top with another baking sheet. Finally, place something heavy, such as a phone book or bottles, on top of the baking sheet so that the weight is distributed evenly along the salmon fillets. This helps the excess water leave the salmon fillets, which is replaced by the flavors of the curing ingredients. Allow the fillets to cure in the refrigerator for 12-24 hours, turning it roughly halfway through the curing process. (Be careful of dripping liquids when you flip the salmon!) Wrap tight in foil and put back in the refrigerator. 



Mix together the sweet and savory rub ingredients in a small bowl. Sprinkle the rub evenly over the flesh side of the salmon fillets and gently pat the rub into the fillets. Shake off excess rub, lay fillets flat on baking sheet in a cool, dry place (not in the refrigerator), and allow to rest for 1 hour. This firms up the exterior of the flesh and allows for the smoke to bond more thoroughly with the fish. Don’t skip the step of shaking off the excess rub—too much and it will overwhelm the smoked salmon’s natural flavors—you only need a very thin dusting.

Once your fish is finished drying, start your Traeger grill. Set it to “smoke” with the lid open until a fire is established. Once you see smoke billowing out from it, set your salmon fillets skin-side down on the grill, keeping the dial set on “smoke.” Smoke for 1-3 hours, or until a temperature inserted into the thickest part of the salmon registers 150 degrees F. While the fish is smoking, be sure to monitor the temperature closely to ensure that it does not get above 160 degrees F. If you notice it getting above 160 degrees, either remove some pellets (fewer pellets mean less heat) and/or prop open the grill lid slightly (about 1 inch) to maintain a steady lower temperature.


Apple and cherry wood pellets pair nicely with this recipe, though it is versatile enough to work with any Traeger pellet type.

Sweet and Savory Traeger Smoked Salmon

Smoked salmon is good on pizza, bagels, salads, etc. We hope you enjoy this amazing recipe!

Sweet and Savory Traeger Smoked Salmon

Pintable recipe. Guest blog post Sweet and Savory Smoked Salmon.docx (118.23 kb)

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Traeger Wood Fire Grilled Flatbread Pizza

Posted by bpaulich on September 14, 2014

Traeger Wood Fire Grilled Flatbread Pizza

If you love specialty pizzas, then you will love this Wood Fire Grilled Flatbread Pizza. No need to spend $15-20 at a restaurant, you can easily do this right on your Traeger! This recipe comes from one of our Traeger VIP's Hannah. You need to check out her blog  www.thecookerywife.com, she has some awesome recipes and ideas. So the next time you have a craving for an awesome sprecialty pizza, fire up your Traeger and try out this awesome flatbread pizza recipe. 



Wood Fire Grilled Flatbread Pizza


Prep time: Approximately 60 minutes

Cook time: 15-20 minutes per pizza 

pellets: Any
 Makes: three 12" round cast iron skillet pizzas

 These pizzas are delicious served as an appetizer or maybe even a side. You can go as crazy as you want with the toppings or add only a few.

I like to mix it up with each pizza, as you can see from the photos.


2 cups flour

1 teaspoon salt

1 teaspoon sugar

2 teaspoons yeast

6 oz warm water


Red/Green bell pepper

1 Zucchini

Half an onion

Half head garlic

5 strips bacon

1 cup yellow cherry tomatoes, halved

Goat cheese

Green olives, sliced
 Kalamata Olives,

 Jalapeños, sliced

Olive oil
 Good quality balsamic vinegar for drizzling 




Start by mixing together the ingredients for crust. Combine flour, sugar, salt, yeast and water in
 bowl of stand mixer. Mix on med/low for 10 minutes. If dough seems sticky, add a bit of flour one tablespoon at a time until it comes away from bowl. If it seems too dry, add a tablespoon of water at a time.
Dough should be smooth and elastic. Divide into 3 balls. Using a rolling pin, roll each ball into a round that will fit into your 12” skillet. Should be quite thin. Grease your skillet with olive oil or spray. If you have 3 skillets that’s great! If not, just leave your pizza crust out on the counter, once it's rolled out. (Remember not to top until it is in the skillet.)
Once the crust is in the skillet or the counter resting, get your veggies ready to grill.
Turn the Traeger on smoke with lid open until the fire is established, 4-5 minutes. Next, turn the grill on high and close the lid to preheat for 10-15 minutes. 
Drizzle the peppers, zucchini, garlic, and onion with olive oil and salt. Arrange on a grilling grate and place on Traeger once it's preheated. Check after 10 minutes. Remove the zucchini and add the bacon. (Note: Zucchini normally takes less time to cook than the other veggies) 
Continue cooking the other vegetables until bacon is done, about ten minutes or so.
Leaving Traeger on, transfer all toppings to cutting board and let cool while you chop olives, tomatoes and jalapeños.
Brush crust with olive oil and using a fork smash the roasted garlic into the crust and smear as best you can without tearing the crust. It doesn't have to be perfect!



Next, add toppings to the prepared crust in skillet. 
Cook on Traeger for about 20 minutes until edges are brown. 
Drizzle with balsamic vinegar, slice and serve. 


Traeger Wood Fire Grilled Flatbread Pizza

Traeger Wood Fire Grilled Flatbread Pizza

The only thing left to do now if slice and enjoy!
Printable recipe: Wood Fire Grilled Flatbread Pizza.docx (15.95 kb)


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

Posted by bpaulich 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 bpaulich 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


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 


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 bpaulich 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


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


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 bpaulich 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


  • 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 bpaulich 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


  • 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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