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Traeger Grills Brined and Smoked Turkey Breast

Posted by Mike C. on November 15, 2014

Traeger Grills Brined and Smoked Turkey Breast

If this is your year to cook the family some turkey and you're already stressing, fear not. This easy recipe is fool proof. If you can follow instructions, you can make a glorious turkey breast the whole family will enjoy! No stress needed.

 

Brined and Smoked Turkey Breast

 

Prep Time: 10 minutes, plus overnight in the refrigerator
Cook Time: 2 and a half hours
Serves: 10-12 people
Recommended Pellets: Hickory, Cherry, Mesquite, Pecan

 

INGREDIENTS 
1 8-10 lb Turkey Breast
2 tbsp Butter 
7 fresh sage leaves
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp each salt and pepper
6 quarts water 
8 cups of ice
1 cup Kosher salt
1/3 cup brown sugar
1/2 cup molasses

 

Preparation:

Start off by putting your water into a large pot and add your kosher salt, brown sugar, molasses, seasonings and fresh sage leaves. You'll want to cook this on medium heat until the water just starts to boil to ensure that all of the salt and sugar dissolve fully into the brine. Once your brine is fully incorporated, add your ice cubes. This is a very important step. If you don't cool down your brine completely prior to adding the turkey breast, all you're going to do is poach the meat, and that wouldn't be good. Once your mixture is cool, either add your turkey breast to the pot (if it's big enough and won't over fill it) or place your turkey into a large pot, or dutch oven, then add enough of the liquid to cover your turkey. Once the turkey is covered with brine, cover the whole dish with foil and place in your fridge for 24-32 hours.

 

Now that we've been patient and let the turkey sit over night, let's start our Traeger on the "Smoke" setting and ensure the lid is open. Let this run for 3-5 minutes so the grill can warm up. In the mean time, let's finish our turkey prep. You'll want to take your turkey out of the brine and rinse it well, inside and out. After, take a paper towel and pat the whole exterior of the turkey dry. This is where the butter comes in. Take 2 tbsp of room temperature butter and smear it all over the turkey's skin. This will make sure we get a nice crust, but also will help our seasoning to stick. Now that it's covered in butter feel free to dust this baby with anything you'd like. Your favorite Traeger rub, your own rub mixture, or even just plain ol' salt and pepper would taste fantastic. Once your turkey has been seasoned, kick your Traeger up to 375. As soon as you reach 375, place your turkey breast in the Traeger for 2 hours and 15 minutes to 2 hours and 30 minutes depending on the size of your bird and how hot your Traeger is running. What you will see next will weaken the knees.

 

Traeger Grills Brined and Smoked Turkey Breast

It's like something out of a magazine. By now the smell is ready to drive you nuts, however you do want to let this cool a touch, if you don't, all of those delicious juices will come running out. It's well worth the wait. Now that 10-15 minutes is up, we can start to slice! 

 

Traeger Grills Brined and Smoked Turkey Breast

When people get a taste of this bird be prepared to be the new go to guy (or gal) for the holidays. Once you get this recipe mastered you can feel free to add other things, like say, Franks Red Hot. That stuff is killer in turkey! The combinations are endless! Substitute honey for brown sugar and see the flavor difference! Add different seasonings to alter the flavor completely. Either way, you're going to have a killer turkey!

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Smoked Beer-Cheese Soup

Posted by Mike C. on November 11, 2014

Smoked Beer-Cheese Soup

 

Traeger family, while doing a few of the Traeger Tailgate tours, there seemed to be a theme going on constantly with our fans. BBQ, Beer and cheese. Seems like when you're talking about tailgating these are popular go to's, so it hit me. With it getting colder outside why not try to incorporate some of these favorites into a fall classic that has a big dose of Traeger to it?! Traeger family, Smoked Beer-Cheese Soup!

 

Smoked Beer-Cheese Soup

 

Prep Time: 10 minutes
Cook Time: 30 minutes of smoke time: 45 min cook time
Serves: 10-12
Recommended Pellets: Apple

 

INGREDIENTS 
1 block of sharp cheddar cheese
1 bottle pale ale beer 
1 stick of butter
3/4 c flour
1 handful baby carrots and 1 small onion (chopped) 
4 c chicken stock 
1 c heavy cream
3 shakes worcestershire sauce 
5 shakes hot sauce (Franks Red Hot)

PREPARATION:

Start off by turning your Traeger on and to the "Smoke" setting with the lid open for 3-5 minutes until your smoker is warmed up. While your grill is getting ready, place ice in a large pan then cover with a cooling rack and place your block of cheese on top. Then take another large pan and pour your beer into it. Once your grill has a good amount of smoke, place both pans on your Traeger, making sure to avoid any hot spot, and allow to smoke for 30 minutes. The ice will help to keep your cheese cold so it doesn't melt.

 

Once your 30 minutes is up, take your cheese out and immediately cover and place into the freezer. All we're looking to do is firm it up really quickly. While your cheese is cooling, melt your butter in a large pot. Chop your carrots and onion. Once your butter is melted, add your carrots and onion and cook about 15 minutes over medium heat until your veggies have softened and started to caramelize. After the veggies are sauteed add the flour to make a roux to thicken up your soup. 

 

Smoked Beer-Cheese Soup

Next, add your smoked beer, heavy cream, worcestershire and hot sauce. Lower your heat to medium low and simmer your liquid mixture for 15 minutes. While your soup mixture is incorporating, take your cheese out of the freezer and start to shred it. Once your 15 minutes is up, start adding your cheese in by the handful, making sure each handful of cheese mixes into the soup before adding the next. Once all of your cheese is added, salt and pepper your soup to taste. 

We suggest serving your soup with a touch of heavy cream, shredded cheese and bacon of course. Why bacon? Because. Bacon.

 

Smoked Beer-Cheese Soup

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Traeger's Smoked Pumpkin Thanksgiving Cheesecake

Posted by Mike C. on November 6, 2014

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

It's that time of the year again. I could talk about the crisp air, the falling leaves, the wonderful smells, but we all know fall by the annual pumpkin spice wave. There is really nothing they haven't tried to add pumpkin spice to, granted I'm not a big fan, this stuff is huge! So I got to thinking, Traeger is amazing, cheesecake is great, why not join the pumpkin spice crowd and make some waves myself? We'll let you be the judge! 

Traeger's Smoked Pumpkin Cheesecake

PREP TIME: 15 minutes
COOK TIME: 50 minutes
RECOMMENDED PELLETS: Hickory or Pecan
SERVES: 6-8 people

INGREDIENTS

2 packs cream cheese
1 pint sour cream
2 eggs
1 cup sugar
dash of vanilla
1 tub cool whip and 1 large can of pumpkin pie filling


Crust:
1 tbsp butter
1-2 cups of your favorite crushed cookie or graham cracker

PREPARATION

Start off by getting your ingredients together and starting up your Traeger with the lid open and set to the "Smoke" setting for 3-5 minutes to warm up. While it's getting ready, we can prepare our mixture.

 

Let's get our cream cheese nice and smooth by mixing it up until it's nice and smooth, once it's mixed well, add your sugar and continue to mix. Once your sugar is incorporated, add your sour cream. Finally, add 1/2 can of your pumpkin filling, vanilla and your eggs. Once your mixture is all together and smooth, set to the side.

 

Go ahead and set your grill to 325 and close your lid. While your grill is getting to temperature, we can get our crust good and ready. Melt your butter in a large bowl for 15-30 seconds depending on your microwave, until it's all melted. Take your smashed cookies and mix into the butter until all of the crumb mixture is coated and there is no liquid sitting in the bottom of the bowl. Press this into a spring form pan, then pour your cheesecake mix over the pressed cookie crust. Now that it's ready, we can start cooking! 

 

Cook this cheesecake at 325 for 45-50 minutes depending on your grill. Once your cheesecake is finished, place in the fridge for at least 8 hours, difficult, I know. You'll be happy you did though. Once it's nice and chilled, top with your favorite cool whip or whipped cream (I did a chantilly cream) and you're ready to dig in!

 

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

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Smoked Wasabi Mashed Potatoes

Posted by Mike C. on November 5, 2014

Smoked Wasabi Mashed Potatoes

If you're a big meat and potato person like myself, this is a god send. When I first tasted wasabi mashed potatoes it absolutely blew my mind. I have loved wasabi for years but never thought it would belong in potatoes. I had no idea what I was missing and if you haven't tried it yet, neither do you.

 

Smoked Wasabi Mashed Potatoes


PREP TIME: 5 minutes
COOK TIME: 40-50 minutes
RECOMMENDED PELLETS: Hickory, Mesquite
SERVES: 4-6

INGREDIENTS

2-4 russet potatoes
2 tsp wasabi
1/4 c heavy cream
Salt and pepper to taste

PREPARATION

Start off by turning your Traeger on and set to "Smoke". Let your grill warm up for 3-5 minutes. While it gets ready, we can slice our potatoes. 

 

Cut your potatoes in half, length wise then cut in half again to make quarters. Once your potatoes are cut, season them well with salt and pepper and set your Traeger to "High". Once your grill is around 450F, set your potatoes on the grill to get them nice and soft with a beautiful char.

 

About every 15 minutes flip your potatoes to ensure all sides get a nice amount of color. Do this until your potatoes are fork tender, once they are, let's get to mashing.

 

Smoked Wasabi Mashed Potatoes

Start to smash your potatoes with your wasabi, cream and a touch of salt and pepper. I personally love to mix in quite a bit of wasabi, however, at the risk of surprising a lot of readers, I dialed it back a notch, so feel free to add more wasabi as you'd like! This is a personal favorite of mine and I know you'll love it as well! 

 

Smoked Wasabi Mashed Potatoes

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Brady Is No Chicken Cordon Bleu Fatty

Posted by Mike C. on November 1, 2014

Brady Is No Chicken Cordon Bleu Fatty

Let's go ahead and be real right now. No one is going to read this. This is generally where I would explain the dish, maybe give a little back story on it, but after seeing this picture you're going to just scroll right on by and get started on this recipe. I can say whatever I want. Tony Romo is the best QB the NFL has ever seen. Cowboys will be undefeated this year and win the Super Bowl. People don't even really like bacon. Ok, that one was just ridiculous. Anyway, when I told the boss man I wanted to do another take on a "fatty" he just said, "Let's do it!". This man shows no fear. This is "Brady is no chicken cordon bleu fatty". 

 

Brady Is No Chicken Cordon Bleu

 

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Serves: 4-6
Recommended Pellets: Pecan, Cherry or Hickory

INGREDIENTS:
1 lb ground chicken
1 pack bacon
1/2 lb thin sliced deli ham
2 c shredded Italian cheese mix
Dash of Salt, Pepper and Oregano

PREPARATION:

Let's start by getting our ingredients assembled and turning our Traeger to the "Smoke" setting and opening the lid for 3-5 minutes. In the meantime we have a weave to create.

 

Start off by taking your bacon apart strip by strip and laying it side by side until you're around 5-6 slices deep on a cutting board or a sheet of plastic. Once you have them laid out start by pulling the odd or even strips from left to right about 1 inch it start your weave. Only do odds or evens though, this will start your weave. Once you have the bacon slices pulled back just a touch, lay a piece of bacon across the exposed slices and the gaps, then fold the bacon you originally peeled back on top of the strip you had just laid. Then its just a matter of doing the same thing, just the alternate. If you started with the odds do the evens but now that the first strip is established, instead of pulling from the left to the right, do the right to the left until you can lay another strip. It should look like this.

 

If you continue to alternate and lay strips you'll have a full out bacon weave and this is the easiest method I've found to use. Once you do it a time or two you'll become a pro.

 

That looks pretty amazing. We can go ahead and set this off to the side and we can get this fatty assembled. This would be a great time to get your Traeger set to 375 degrees. Now you can take your ground chicken (or turkey) and smash it out in a rectangle on plastic or foil.

 

Go ahead and season your chicken with a little salt, pepper and oregano. You feel free to do whatever you want, this is what I did and it was fantastic. I practically had people beating down my door to get a sample. Next we add the ham.

 

Just layer your ham around until it's pretty equally distributed around the chicken. Now we can add the cheese!

 

I used a store bought package that had mozzarella, asiago and parmesan. It was pretty much the best thing I could have imagined for this project. Now using your foil or plastic, go ahead and roll the chicken meat pile into a log. Once you have it all set together set it on your bacon weave.

 

 

This is looking too good already. Let's go ahead and roll this chicken up in the bacon and get ready to throw this on the grill.

 

You're going to want to cook your fatty for 40-50 minutes depending on the heat level on your grill. You'll notice a good amount of juice and cheese coming out when it's ready as well as it will look golden brown and delicious. Let it cook around 30 minutes then flip it over.

 

Now that we've flipped the fatty, let it cook another 10-20 minutes.

 

Brady Is No Chicken Cordon Bleu Fatty

That looks amazing. Hurry and call everyone that you know to come over so they can see you cut this sucker open. You're not going to want to miss this view.

 

Brady Is No Chicken Cordon Bleu Fatty

There you have it folks. Try not to eat this one all on your own, but hey, I'm not going to judge you. This is so good. You're not going to want to share. As always take a picture of your dishes and tag us on our social media. We love to see you cook! Find us on Facebook, Instagram and Twitter @traegergrills

Printable recipe: Brady Is No Chicken Cordon Bleu.docx (15.77 kb)

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Traeger's Homemade BBQ Calzone

Posted by Mike C. on October 4, 2014

Traeger's Homemade BBQ Calzone

Traeger family, I'm going to do you a favor today. A very easy, quick, delicious favor. We receive so many questions every day and two of the most common questions are, "What can I do with the left overs from my BBQ party" and "What's a quick and easy meal I can make for my family?" Never fear, the BBQ calzone is here. This is the perfect, quick dish for your leftover meat, and I mean any meat. Throw together a creamy bbq sauce, or a take on a BBQ remoulade, and you're dealing with a work of perfection. Adding a few store ingredients (or even a quick purchase from your local pizza place) and you've got a 15 minute meal with no effort. 

 

Traeger's BBQ Calzone

PREP TIME: 10 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

1 lb left over BBQ (we used sliced pork)
1 small pizza dough (Store bought or local pizza place)
1 egg (for eggwash)
3 slices white american cheese
2 tablespoons of your favorite Traeger BBQ sauce
Sprinkle of Traeger chicken rub

PREPARATION

As with anything we're going to start getting our items ready, while preheating our Traeger. Open your grill lid and place your setting to "Smoke". This will need to run around 3-5 minutes. I'm using some left over pork shoulder I had, I decided to slice it instead of doing a pull.

 

Get your meat all sliced up and ready. If you're using pork feel free to slice, chop or shred. Any other meat just treat it any way you want. 

 

I contacted a local pizza place and was able to buy a small pizza dough for $2. You can't beat that. Feel free to make your own of course, but if you're looking for a quick and easy meal this is the ticket. Take your dough and roll it out to a proper thickness. That will depend on you. I can tell you whatever size I want but some people like a thin crust, while some like it thick and chewy. Now would be a great time to set your grill to "High" as well.

 

Once you have your dough all rolled out spread your bbq sauce on the bottom half of the circle then you can layer your meat and cheese and fold the other half over to seal. 

 

You can get as fancy as you want with this. If you feel like making decorative folds, go for it. If you want to press it together as is there's no shame in that.


Now you can beat your egg and start to brush the top of your calzone with the egg wash. Then sprinkle on a generous amount of your Traeger chicken rub and we're ready for the grill.

 

Place your calzone on the Traeger for 15-17 minutes depending on your temperature. This is going to give you a nice golden brown and while you're waiting, we can throw a little sauce together! This is too easy, 1 part mayo to 1 part BBQ sauce. Tablespoon for Tablespoon. 1/4 for 1/4, however you see fit. In my case I did 1 tbsp of each and added a tsp of pickled pepper juice for an added acidity boost. I think it was a nice touch, feel free to add whatever else you'd like to make it your own.

 

Traeger's Homemade BBQ Calzone

Sauce is done, 15 minutes are up. Let's go see what we're working with.

Traeger's Homemade BBQ Calzone

There you have it. This nice crispy pillow is filled with soft, delicious smoked meat, a touch of bbq sauce and some nice melted cheese to top it all off. Dip it in your bbq remoulade and you're in quick dinner heaven. This was a big hit with my family and I'm confident it'll work for you! As always, take pictures and send them in to use on our social media and show us your take on our recipes! We love to hear from you!

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Smokey Blister Bombs

Posted by Mike C. on October 3, 2014

Smokey Blister Bombs

 

 This is a little thrown together appetizer I made while at my mom's house. She's pretty well famous in our family for her stuffed peppers so while I was in town I had to ask for some. These things have a tendency to be either really hot or not hot at all. I wasn't looking to have my mouth burned this paricular evening so as I was looking through her fridge I noticed a can of biscuits and decided to get creative. Thus, the Blister Bomb was born! I had the amazing opportunity when creating this recipe to make these blister bombs with Schmacon! For those of you who haven't heard of it yet, Schmacon is bacon made from beef. Of course you can substitute regular bacon, you're just not going to get all of that delicious, beefy goodness!

As if delicious wrapped jalapenos, dripping with amazing cheese isn't enough, just by reading this post you could win $25! If you recreate this recipe, take a picture and use #traegerblisterbombs and our blogger @foodiemikec on instagram or twitter, one photo will be selected as our winner and you win a $25 Traeger gift card! You have until 10/21/14 to enter. 


 

Blister Bombs

 

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 8
Recommended Pellets: HIckory

INGREDIENTS:

8 jalapeno peppers

4 slices of white american cheese

4 slices Schmacon (or bacon)

1 can of 8 biscuits

Your favorite Traeger rub

 

PREPARATION:

I love to start out getting everything in it's placed. When you're organized in the kitchen it makes it that much easier to get things together smoothly.


 

Now that we're all ready we can go ahead and start hollowing out the jalapenos, removing the seeds and membrane from the middle. Not only is it essential to allow room to stuff with glorious, gooey cheese, but also this will make it so the peppers don't totally scorch your tongue.

 

 

Before we get our fingers all messy, let's go ahead and warm up the grill. Open your Traeger's door and turn it to the "Smoke" setting, allowing it to warm up for 3-4 minutes. While this is going we can get ready to wrap the peppers in our delicious Schmacon (or bacon).

 

 

Here comes the fun part, we get to wrap 1/2 piece our smokey Schmacon (or bacon) around each pepper, finishing it off by skewering it with a toothpick to prevent the Schmacon (bacon) from unraveling. 

 

 

Now is the perfect time to kick your Traeger up to "High", after you was those beefy (porky) hands of course. Once your grill is up around 400 degrees, you're ready to set your peppers onto the grill.

 

 

Let these bombs cook on "High" for 10 minutes, then flip and cook for an additional 5 minutes. This should allow the peppers to blister up, thus "blister bombs". Once they have a great amount of color, it's time to take them off and turn the grill down to 350.

 

 

Now that we have the peppers inside we can pull the toothpicks and fill each pepper with half of a slice of cheese. 

 

 

We're ready for the final step. Now we can take out our can of biscuits. One by one, take one raw biscuit, flatten it out, then wrap it completely around each pepper. Pinch each opening tight, so that the biscuit doesn't spread open while cooking. Once each biscuit is covered, dust the top lightly with your favorite Traeger rub. 

 

 

All of our Blister Bombs are ready and the grill should be sitting at 350 degrees, go ahead and put your bombs on the grill and set your timer for 15 minutes. Allow these to cook until a light golden brown.

 

Smokey Blister Bombs

It's finally time. Time to dig into these cheesy, smokey delicious pillows of heavenly goodness. They should have a bit of bite to the pepper still. I suggest cutting them open so your guests or family can see the delicious melted cheese oozing out.

 

Smokey Blister Bombs

 

Enjoy! We can't wait to see everyone's pictures! Make sure to tag @traegergrills and our blogger @foodiemikec on Instagram or Twitter for a chance to win a $25 Traeger gift card!

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Traeger Tailgate Series: Bacon Bowl Bean Dip

Posted by Mike C. on September 9, 2014

Traeger Tailgate Series: Bacon Bowl Bean Dip

If you're looking to turn heads at your team's next game, look no further. Not only do you have an impressive bowl made of bacon, you have an amazing layered bean dip that will blow your mind. Bean dips have been a staple at parties and game days through the dawn of time, but this is not your ordinary appetizer, this is Traeger magic.

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

 

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: As many friends as you'd like to make
Recommended Pellets: Mesquite, Pecan, Hickory or Cherry

INGREDIENTS:
1 pack of bacon
1 can of kidney beans (or your favorite refried beans)
1 small container of sour cream
1 tub already made guacamole (or home made)
1 c of your favorite shredded cheese as well as 3 slices of processed packaged cheese

For the beans:

2 tbsp of your favorite salsa
1/2 pack taco seasoning
Dash Salt and Pepper

PREPARATION:

Let's start by getting our ingredients assembled and turning our Traeger to the "Smoke" setting and opening the lid for 3-5 minutes. While the grill is warming up we can create our bacon weave.

 

Start off by taking your bacon apart strip by strip and laying it side by side until you're around 5-6 slices deep on a cutting board or a sheet of plastic. Once you have them laid out start by pulling the odd or even strips from left to right about 1 inch it start your weave. Only do odds or evens though, this will start your weave. Once you have the bacon slices pulled back just a touch, lay a piece of bacon across the exposed slices and the gaps, then fold the bacon you originally peeled back on top of the strip you had just laid. Then its just a matter of doing the same thing, just the alternate. If you started with the odds do the evens but now that the first strip is established, instead of pulling from the left to the right, do the right to the left until you can lay another strip. It should look like this.

 

 

If you continue to alternate and lay strips you'll have a full out bacon weave and this is the easiest method I've found to use. Once you do it a time or two you'll become a pro.

 

Now is when we talk options for our bowl base. I personally have a metal bowl that I use for tortillas and other things so I figured that would be a great place to start. If you have an oven safe bowl of any sort grab that. If you don't, I've seen people create bowls just using wadded up foil to create the bowl. 

 

 

how to make a bacon bowl

Let's get our grill set to 375 and prepare for bacon bowl glory. Once your grill is to temperature, put your bowl upside down on the grill then lay your bacon over the top of it, this way the grease will run off of the bowl and bacon so you're not collecting a mass of grease inside the bowl.

 

how to make a bacon bowl

Odds are depending on the size of your bowl, you're going to have excess. That's ok. Just the bacon do it's thing. I wouldn't suggest cutting the bacon down now, you never know how much the bacon will shrink so it's best to just let it work its course. While the bacon bowl is working let's get our dip ready to go. I personally go with kidney beans and smash them because I love the flavor, but you could just as easily use a can of refried beans to save yourself a step. If you're going with the kidney bean method, drain half of the can's juice out while saving the other half. Pour the juice and beans into a bowl and prepare to smash. 

 

Add 2 tbsp of your favorite salsa, a dash of cumin, salt, pepper and 1/2 pack of taco seasoning then start to smash away.

 

Now that our bean dip is ready to go we can gather the rest of our dip ingredients, it won't be long until our bowl is ready to go.

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

Now that our bowl has been on around 25-30 minutes it's looking pretty good. This would be a great time to pull the bowl off and slice some of the excess bacon from the top of the bowl. Reserve that bacon because it'll make a great layer for the dip. Once you're trimmed up you can put it on the grill for another 10-15 minutes to finish. You want the bacon to get a little dark, but not burned. Otherwise your bowl will be soft and not hold the dip well.

 

Now that you're staring at your bowl you're probably thinking to yourself, "Well this has spaces in it, how will it hold the dip in?". Don't worry. I've got it covered. Take your 3 slices of processed cheese slices and layer it around the inside of the bowl.

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

Now we can go ahead and assemble our layers. Let's start with a good amount of our bean mixture.

 

Now let's throw in some sour cream. The beans will spread out a bit around the sour cream as well so keep that in mind.

 

What would be better than tossing a ton of cheese all over the top of this?

 

This is looking incredible! Time to add our guacamole. Feel free to use store bought or home made, your choice!

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

It's almost game time. Now we can finish off with a little bit of sour cream and chop up the bacon you cut off and top the sour cream with it. Then it's time to dig in. 

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

I can't begin the explain how amazing all of this tastes together. You should have seen the line at my house with people trying to get their hands on some. I guarantee this will be a game day hit, prepare for a stampede! Go Pokes! As always, we'd love to see your creations on our social media. Find Traeger grills on Facebook, Instagram and Twitter @traegergrills 

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Traeger's BBQ Meatball Onion Bombs

Posted by Mike C. on September 8, 2014

Traeger's BBQ Meatball Onion Bombs

Everyone has heard the saying, "A picture is worth a thousand words" if this is true, I can't imagine what this picture is screaming right now. This delicious meatloaf ball is filled with mushrooms, onion and parsley, while being encased in an onion shell and wrapped in bacon THEN finished with your favorite Traeger BBQ sauce. Talk about ridiculously good. This is one of those recipes you have to share with your friends because it is too good. Make these bad boys for your next get together and just wait for the results! 

BBQ Onion Bombs

PREP TIME: 10 minutes
COOK TIME: 60 minutes smoking at 225, 20-30 minutes at 350
RECOMMENDED PELLETS: Hickory
SERVES: 4

INGREDIENTS

1 lb ground beef
2 yellow onions
1 pack bacon
1/4 c each chopped parsley, chopped mushrooms and diced onion
1 tbsp spice ketchup 
1 tsp each soy and worcestershire sauce
1 tbsp each brown sugar and Traeger Prime rub
1/4 c Panko bread crumbs

PREPARATION

As always let's start by getting the grill and our food all ready. Start your grill as normal by placing the setting to "Smoke" and leaving your grill door open. Do this for 3-5 minutes to warm up your Traeger.

 

Start off by cutting the tops and bottoms off of your onions and ridding them of the tough exterior skin. Slice your onion in half and start to peel the layers of onion apart. You want to keep the biggest layers of onion you can to stuff, however, make sure you're not keeping the tough exterior onion layers, that won't taste (or cut) very well.

 

Set your onion shells aside and let's mix our meatloaf. Mix 1 lb of ground beef, diced onion, parsley, mushroom, as well as your spices, condiments and bread crumbs into a bowl and mix by hand.

 

Now that our meatloaf mixture is ready, you can heat your Traeger to 225 and get ready to stuff these onion bombs. Take a small handful of your meatloaf mixture and place it inside one of your onion layer pieces, then press another layer piece on top of the mixture, making an onion sealed meatball. Continue with the rest of your onion layers until your meatloaf mixture is gone. The number of onion bombs will depend on the size of the onions you buy.

 

Now, let's wrap this thing in bacon. Why? Because...bacon. I wrapped 3 slices of bacon around each bomb, you may need more bacon depending on size. Secure the bacon with tooth picks so it doesn't unravel while it's cooking. 

 

 

Traeger's BBQ Meatball Onion Bombs

Place these bombs on your Traeger at 225 for an hour to smoke, once the hour is up, kick up the heat to 350 for another 20-30 minutes until your internal temperature is around 160-165, you'll have some carry over heat even when you pull the bombs off the grill. The last 10 minutes or so of cooking, put your favorite Traeger BBQ sauce all over the onion bomb and let it caramelize.

 

 

Traeger's BBQ Meatball Onion Bombs

After your 10 minutes are up you're ready to rock and roll. These things are fantastic. Not only do you have a nice, savory, sweet meatloaf, you also have that sticky, salty aspect going on as well. Garnish with a little parsley and you can hear people starting to drool all over your floor. Make sure after you make these beautiful creations at home, you tag us on our social media by searching Traegergrills or @traegergrills.

 

Traeger's BBQ Meatball Onion Bombs

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Traeger Tailgate Series: Roast Garlic Parmesan Wings

Posted by Mike C. on September 2, 2014

Traeger Tailgate Series: Roast Garlic Parmesan Wings

Folks, game day is upon us. No matter who you're cheering for, you better be expecting some great eats. This is the big season for all of the Traeger family. This is when people love to come over and eat some good BBQ or some awesome tailgating food. Be prepared Traeger family, the tailgaters are coming...

These wings are good. Too good. Roasting your garlic before adding it to the sauce gives it a whole new depth of flavor. Your guests are going to go nuts over these wings, and they're so easy to make. This will definitely be a repeat recipe for you and with a new game every Sunday, that's a good thing.

Roast Garlic Parmesan Wings

PREP TIME: 5 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Mesquite
SERVES: 4

INGREDIENTS

2 lb chicken wings
1 whole garlic bulb
2 tbsp olive oil
1/2 c mayo
1 tbsp parmesan cheese
1/2 tsp each basil and oregano
1 tbsp corn syrup
1 teaspoon lemon juice

PREPARATION

As always let's start by getting the grill and our food all ready. Start your grill as normal by placing the setting to "Smoke" and leaving your grill door open. Do this for 3-5 minutes until the grill warms up. In the mean time, let's tend to our garlic.

 

This is going to be pretty easy. All we're looking to do is cut the garlic in half.

 

By now go ahead and crank up your grill to "High" we want around 400 degrees. While your grill is getting up to temp let's put our garlic in foil and seal it up.

 

Odds are some of it will come apart, and that's ok. Just throw it in with the rest of the garlic. We're going to get the chicken a little pre-seasoned as well. Nothing too major, just a little salt and pepper because it's going to be smothered in our delicious sauce which will have a little salt and pepper in it already.

 

Looks like we're ready. Place your chicken and garlic (wrapped in foil) on the grill and we're going to let it cook for 30 minutes. At 15 minutes however, we're going to flip the chicken over to get a nice color on both sides. 

 

While our chicken and garlic is getting all golden brown and delicious, let's prepare our sauce. Easy enough, just start measuring out your ingredients and throw it all into a bowl. I like to add a little salt and pepper at the end. Once our garlic comes off the grill we'll finish the sauce off with those soft little cloves!

 

Ok, after 15 minutes we've flipped our chicken over and now after ANOTHER 15 minutes we're ready to go! 

 


Traeger Tailgate Series: Roast Garlic Parmesan Wings

Our garlic will be a nice soft brown. You can continue to cook the garlic a little longer if you'd like and get some more color but you also run the risk of burning your garlic, and if you've had burnt garlic you know that's not very tasty.


Traeger Tailgate Series: Roast Garlic Parmesan Wings

Now all we have to do is scoop a little bit of our garlic into our sauce and mix it up well. Since the garlic is cooked, it will be very soft so it will mix into the sauce very easily. I would say it's safe to start out with around 6 cloves but make sure to taste your sauce then add more if needed. Once there's too much garlic in it, you're kind of stuck. Feel free to add as much as you'd like. Cooking garlic gives it some amazing flavor and even brings out some sweetness so roasting your garlic will take it to a whole new level.

 

Traeger Tailgate Series: Roast Garlic Parmesan Wings

All there is to do is sauce these babies up and watch them fly off the plate. I suggest you have some of this sauce handy because it's going to be a hit, let alone the amazing smokey-grill flavor the Traeger gives your chicken. Remember, we want to see your tailgating and BBQ pictures! Add us on Facebook, Twitter and Instagram by searching for Traeger Grills or you can find us using @traegergrills. Show us how you like to tailgate!

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