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Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Posted by Mary M. on April 11, 2014

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Since breakfast is the most important meal of the day (or at least the first...for most people) you know that we couldn't leave the Traeger out of the action.

The first lesson in Traeger Breakfast 101 is Eggs. Eggs truly are incredible, not to mention edible. And anything that's a friend of bacon's is a friend of ours!

To keep your eggs coming off the Traeger with the greatest of ease and tasting perfect, we've put together a little guide to help you along the way to Traeger'ing your favorite eggs and becoming the mighty Egg Master.



Eggs (of course)
Cast iron skillet
Muffin tin (optional)
Butter or olive oil
Saucepan and lid (for poached egg)
Spatula or Slotted Spoon
Salt and pepper
Favorite egg toppings - cheese, ketchup, salsa, etc.
Your appetite


After the fire is established, preheat the Traeger to 325 degrees F. Place the eggs (a dozen or however many you want) in a muffin tin for easy removal off and onto the Traeger and cook for 25 to 30 minutes. Immediately plunge the eggs into an ice bath to stop the cooking. Peel and enjoy or devil! (BONUS - when you Traeger your eggs this way they are so much easier to peel!)



Start with a hot cast iron skillet - preheating it and the Traeger to 325 degrees F. Add either a tablespoon of butter or a tablespoon of olive oil into the skillet and swirl around the pan. One of the best tricks to keeping the yolks whole is to crack the eggs into a ramekin or bowl and then gently slide them into the pan.

Quickly lift the handle just enough to make the egg pool slightly on the far side. This will help prevent the albumin from running out all over the pan and keep the egg together.

After you pour the egg into the pan, allow the egg to sit for 6 minutes or until the whites seem mostly firm, opaque but not completely cooked yet. Gently flip the egg over with a spatula. Let the egg cook on the second side for 10 seconds and then flip the egg back over again and season with salt and pepper and you're done!



Follow the same steps as above, preheating the Traeger and cast iron skillet to 325 degrees F, but add in a bit more butter or olive oil - about 2 tablespoons.

Gently slide the egg into the pan and let it sit for 5 minutes. Use a large spoon to delicately spoon the hot butter over top of the egg repeatedly to lightly cook the top. Season with salt and pepper and dig in.

Guide to Cooking Your Favorite Kind of Eggs on the Traeger


Same as above, preheat the Traeger and cast iron skillet to 325 degrees F, adding in a couple tablespoons of butter or olive oil. Whisk together two to three eggs with a couple tablespoons of milk and a pinch of salt and pepper. (Feel free to get creative and add in your favorite scrambled eggs fixins' - bacon, diced ham, chopped peppers, mushrooms, etc.)

Add the eggs into the skillet and tip so that the eggs stay together on one side of the pan. Don't tough the eggs for a couple minutes, or until you see the edges start to set up. Once about 30% of the eggs is set up, gently break up the eggs. But only stir them a couple of times. The more you mess with your scrambled eggs, the tougher and more rubbery they become. It's easy to overcook scrambled eggs, so watch them and pull them off while they're still a little soft. Top with cheese and serve them hot.



Start preheating the Traeger to High heat. Fill a saucepan with enough water to come an inch or two up the side. Add in 1 teaspoon kosher salt and 2 teaspoons white vinegar. (Don't worry - you won't be able to taste the vinegar but it will help the egg hold together.) Place the pot on the Traeger and let it come to a boil (about 20 minutes).

Crack a very cold, large, fresh egg into a ramekin or small bowl. Use a spoon to quickly stir the water around the pan in one direction in a circle. (If you want to poach a large batch of eggs - more than one or two - use a large 12-inch skillet and do not stir the water.)

While the water is spinning, carefully ease the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

After you add in the egg, remove it from the Traeger and set it to the side with the lid on. Let the egg sit and poach for 5 minutes. (Resist the overwhelming temptation to peek or stir the egg while it poaches.)


Use a slotted spoon to lift the egg out and season and serve the masterpiece immediately.

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Need we mention how delicious these would be in our Eggs Benedict with Pulled Pork??

Now go break some eggs and enjoy breakfast Traeger-style!

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How to Smoke Tofu

Posted by Mary M. on April 8, 2014

How to Smoke Tofu

Tofu is not everyone's cup of tea. But like it or not, the love of tofu is growing and spreading beyond its original Asian roots.

Perhaps you're looking for a yummy meat alternative, or you're having a big barbecue and need a few meatless options, or maybe you want to try something new or even just love tofu. To keep you like a boy scout and "always prepared" we're going to fix you up with some key tips to help you have the tastiest tofu on the block.

Here's what you need to know about tofu. It's low in fat, high in protein and made out of soy milk. Basically it's the perfect diet food and so much more. Tofu has a subtle flavor, making it quite versatile and easily used in both savory and sweet dishes. Once you smoke and grill it to give it some texture, it really is quite scrumptious.


1. Use extra-firm tofu. This will ensure that your tofu stands up to the high heat and turning that it will endure on the grill.

2. Press your tofu. Tofu has a high water content. Press it between two cutting boards, weighted down with heavy cans or some other weights for an hour or two. Tip the liquid into the sink occasionally. This means that you can replace all of that relatively flavorless liquid with a tasty marinade.

How to Smoke Tofu

3. Marinate your tofu. Tofu needs some love. We aren't going to lie - tofu doesn't have a lot of flavor by itself. Whisk up a salty-sweet marinade like we did here and let it marinade for at least 30 minutes before grilling. You can use anything from a store-bought marinade tp your favorite barbecue sauce or salad dressing or even a homemade marinade. (A high sugar content in your marinade has will help the tofu get a crispy, crunchy exterior.)

4. Get skewered. To make sure that the flavor of the marinade permeates to the core of the tofu, cut it into cubes before marinating. Then make your grilling easier by skewering the cubes for easy turning on the Traeger.

5. Grill it right. After a 30 minute smoke on the Traeger, brush your tofu with olive oil or canola oil to prevent it from sticking and cook it on a high heat. This will create a little bite on the exterior and give it some much-needed texture. Grill it for about 5-7 minutes per side and brush it with any extra marinade.

How to Smoke Tofu

Lastly, sit back, take a bite and be pleasantly surprised or at least watch for the smile on your vegetarian/vegan guests' faces.

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The Hunger Killer - a.k.a. Matambre

Posted by Mary M. on April 6, 2014

The Hunger Killer - a.k.a. Matambre


The word "matambre" is the name for a very thin cut of beef made in Argentina, Paraguay and Uruguay. Matambre also appears to be a contraction of the words "matar" (to kill) and "hambre" (hunger), hence the appropriate nickname: the "hunger killer". And indeed this fully-loaded roulade does just that. After you hear the details, we're pretty sure that you'll agree.

In Argentina, Paraguay and Uruguay they roll up a beautiful piece of flank steak with vegetables, cheese and often some other meats, like sausage, hardboiled eggs or bacon and cook it over over coals or braise it in red wine. It's packed with so many flavors that marry together harmoniously while it cooks away making quite the tasty and beautiful bite of stomach-satisfying eats. It's often served as a first course in Argentina, but makes a lovely lunch dish or main course as well.

You can make this quick-assembly beast of a dish (find the recipe in our Traeger on a Budget cookbook) even more speedy by having your butcher butterfly the meat for you. (Thank goodness for great butchers!) Customize this to suit your family's taste with your favorite veggies and meats!


PELLETS: Hickory or Oak
PREP TIME: 20 min.
COOK TIME: 2 hours to 2-1/2 hours


1 2-pound flank steak or round steak, butterflied
1-2 tablespoons Worcestershire sauce
1-1/2 teaspoons dried oregano
Traeger Prime Rib Rub, or coarse salt (kosher or sea) and freshly ground black pepper
8 ounces provolone cheese, thinly sliced
1 6- to 8-ounce kielbasa or other cooked smoked sausage
4 ounces fresh spinach leaves, washed and dried
1/2 red bell pepper, sliced into thin strips
2 carrots, trimmed, peeled, and thinly sliced lengthwise
Olive oil or vegetable oil


Lay the flank steak on a cutting board between sheets of plastic wrap. Pound the meat to an even 1/4-inch thickness with a meat pounder or scaloppini pounder.

The Hunger Killer - a.k.a. Matambre

Discard the top piece of plastic wrap. Brush the meat (the side facing up) with the Worcestershire sauce, then season with the oregano and Traeger Prime Rib Rub.

Distribute the cheese over the surface of the meat, starting with the long side closest to you; leave 2 inches on the opposite side free of cheese and other toppings. Evenly distribute the sausage strips, spinach leaves, bell pepper strips, and carrot strips on the meat, aligning them in rows parallel to the long side nearest you.

Roll the steak up like a tight jelly roll. Secure it with toothpicks. Trim off any scraggly ends, if desired. Tie the meat roll with butcher’s string at 2-inch intervals. Remove the toothpicks.

Oil the outside of the meat with olive oil, then season it with Traeger Prime Rib Rub.

Enclose the roll in a large piece of heavy duty aluminum foil and twist the ends to close. Use a knife to make a few shallow holes so the steam can escape. Refrigerate if not cooking immediately.

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 325 degrees F.

Arrange the foil-covered roll directly on the grill grate and roast until the meat is very tender, 2 to 2-1/2 hours (the internal temperature when read on an instant-read meat thermometer should be 180 degrees).

Transfer the roll to a cutting board and let rest for several minutes. Remove the foil and the strings before slicing the meat crosswise into 1/2-inch thick slices.

stuffed flank steak


The Hunger Killer Recipe.docx (12.76 kb)

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30 Minute Meals: Smoked Tuna Steaks with Grilled Vegetables

Posted by Mary M. on April 4, 2014

30 Minute Meals: Smoked Tuna Steaks with Grilled Vegetables

There are a handful of fish in the sea that are actually more delicious practically raw. (This comes as no surprise to any of you who may be sashimi lovers.) One such fish is tuna. NO, not the imposter canned kind. We're talking about fresh, bright pink tuna steaks. All they need is a touch of smoke and a touch of high heat grillin'. And a good jalapeno sauce chock-full of cilantro certainly doesn't hurt.

Of course, it will be done and in your belly in under 30 minutes.


PREP TIME: 5 minutes
COOK TIME: 16 to 20 minutes
RECOMMENDED PELLETS: Hickory or Mesquite


2 fresh tuna steaks
Olive oil
Salt and pepper
Toasted sesame seeds, for garnish

Tuna Sauce:
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon freshly grated ginger
1/2 jalapeno, thinly sliced
2 tablespoons soy sauce
1/2 cup cilantro, chopped
1 garlic clove, minced
Squirt or two of wasabi paste (optional)

Vegetables for Grilling:
Baby bok choy or your favorite vegetable
6 carrots, peeled, ends trimmed and cut in half by both length and width
Peppers, cut into rings
Olive oil
Salt and pepper

Optional Carrot Glaze:
2 tablespoons honey
2 tablespoons balsamic vinegar


Make sure that you've cut the carrots into pieces of similar size and thickness.

Put the carrots in a resealable bag, sealing all but an inch of the top to allow steam to escape. Cook the carrots in the microwave for 2 minutes. This will make them cook on the grill faster and they'll be done close to the same time as the tuna and the other vegetables.

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

Put the tuna steaks on the grill and smoke for about 10 minutes or longer if you want more smoke. After they've smoked remove them from the Traeger and preheat the grill to High heat, lid closed, for 10 to 15 minutes.

Drizzle the tuna steaks with olive oil and season with salt and pepper.

After the carrots have cooled lay out all of the vegetables you want to grill and drizzle with olive oil and season generously with salt and pepper.

Place the tuna in the middle of the grill grate with the vegetables surrounding, the more fibrous vegetables, like the carrots, toward the outer edge of the grill. Cook the tuna about 3 minutes per side (or longer if you like a little less pink in your tuna). Turn the vegetables when you flip the tuna over.

While the tuna is cooking, whisk together the sauce ingredients in a bowl. Add in a little wasabi paste if you like that kick of nose-watering heat.

By the time your tuna is finished all of the vegetables should be done except maybe the carrots. They might take a couple minutes longer.

If desired, mix together the honey and the balsamic vinegar to make the carrot glaze. Either brush on the glaze during the last minute of cooking or simply toss the warm carrots in the glaze.

Slice the tuna steak into slices so that the beautiful pink in the middle is visible and top with the sauce and vegetables on the side. Finish with a sprinkle of toasted sesame seeds and enjoy!

30 Minute Meals: Smoked Tuna Steaks with Grilled Vegetables


Smoked Tuna & Vegs Recipe.docx (12.63 kb)

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Traeger's Pulled Turkey Sandwiches

Posted by Mary M. on April 3, 2014

Traeger's Pulled Turkey Sandwiches

Don't start the riots quite yet. Nobody is saying we should throw out pulled pork. (That's a federal crime, right?) But sometimes you just can't resist the affordable prices on turkey thighs, which you might just be surprised how easily they can be pulled and how crazy-delicious they are. After a good smoke, these turkey thighs develop the perfect smoky barbecue flavor and you'll save yourself a few bucks which doesn't happen as often as we'd all like nowadays.

Usually poultry's sweet spot is around 165 degrees F, but for this recipe we recommend cooking the turkey to 180 degrees. This makes the turkey easier to pull and because thighs are a bit fattier (not to mention you're working with skin-on thighs) and forgiving, they can take the heat.

Look up this coin-saving recipe in our cookbook, From Pulled Pork to Peach Pie.


PELLETS: Maple, Apple, or Hickory
PREP TIME: 15 min.
COOK TIME: About 2 hours


6 turkey thighs (4-1/2 to 5 pounds total), skin-on
1-1/2 cups chicken or turkey broth
Traeger Pork and Poultry Shake, or your favorite barbecue rub
1 cup Traeger BBQ Sauce, or more as needed
6 hamburger buns or Kaiser rolls, split and buttered Pickles, for serving (optional)


Season the turkey thighs on both sides with the Traeger Pork and Poultry Shake.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Arrange the turkey thighs directly on the grill grate and smoke for 30 minutes.

Transfer the thighs to a sturdy disposable aluminum foil pan or roasting pan. Pour the broth around the thighs. Cover the pan with foil or a lid. Increase the temperature of the Traeger to 325 degrees F.

Roast the thighs until the internal temperature is 180 degrees F. Remove the pan from the grill, but leave the grill on.

Let the turkey thighs cool slightly until they can be comfortably handled. Pour off the drippings and reserve. Remove the skin and discard. Pull the turkey meat into shreds with your fingers and return the meat to the roasting pan. Add 1 cup or more of the barbecue sauce along with some of the drippings. You want the meat to be rather saucy.

Traeger's Pulled Turkey Sandwiches

Recover the pan with foil (or the lid) and reheat the turkey on the Traeger for 20 to 30 minutes.

Remove the pan from the grill, but leave the foil or lid on the pan. Increase the temperature to 400 degrees and toast the buns, if desired.

To serve, make sandwiches with the turkey and toasted buns, topping with coleslaw and pickles, if desired.

Traeger's Pulled Turkey Sandwiches


Pulled Turkey Sandwiches Recipe.docx (12.49 kb)

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Cajun Smoked Chicken Lollipops

Posted by Mary M. on April 2, 2014

Cajun Smoked Chicken Lollipops

Feeling a little bored with the traditional chicken drumstick? It's time to switch it up a bit, giving your ordinary chicken leg an impressive and quite irresistible, might we add, presentation.

Not familiar with a chicken lollipop? Well here is a little Lollipop 101. The chicken lollipop is a “frenched” chicken leg. Frenching, in this case, is when the meat is cut loose from the small end and pushed down toward the bulk of the meat to create a “lollipop” look. The leg bone is left clean, creating the “stick”. The end result is sleek and polished and additionally, they taste as enticing as they look.

We finished these lollipops off when some Louisiana flair from our Cajun Shake and a dash of Louisiana hot sauce, of course, finished with a shiny, caramelized barbecue sauce glaze. Sounds like the most delicious lollipop you might ever get the chance to sink your teeth into.


PREP TIME: 1 hour 15 minutes, to let rub marinate
COOK TIME: 1 hour
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 6 to 8


12 to 18 chicken drumsticks
Traeger Cajun Shake
1 stick butter
Traeger BBQ sauce, or your favorite BBQ sauce
Louisiana hot sauce, optional


To turn regular chicken legs into lollipops you’ll need a sharp knife and a pair of kitchen shears. Start by making a cut all of the way around the leg just below the knuckle, cutting through the skins and tendons using either a sharp knife or a pair of kitchen shears.

Push the meat down to the large end and pull/cut the remaining skin and cartilage off the knuckle. You might want to also remove the tiny bone right against the leg. Remove this bone with your fingers or the shears, and trim away the tendons sticking out the top.

Season the chicken with the Cajun Shake.

Wrap the bones of the drumsticks with a small piece of aluminum foil to keep them from turning too black. Let the chicken sit for an hour in the fridge to allow the flavor to permeate.

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

Put the chicken lollipops on the grill grate and let them smoke for 30 minutes. After you remove the chicken, turn the temperature up to 350 degrees F and let preheat, lid closed, for 10 to 15 minutes.

Place the stick of butter in a baking pan or aluminum pan and put on the grill to allow the butter to melt while the grill is coming to temperature. (The butter doesn't need to cover the chicken. It just keeps the drumstick moist and of course gives it a little added buttery finish.)

Arrange the lollipops in the pan with the bones sticking up straight. Let the chicken cook for about 40 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer.

Meanwhile, warm up the barbecue sauce in a small saucepan on the stove over low heat. If you want it to have that Louisiana kick, add in a few squirts of the hot sauce, to your taste. Once it starts to thin, turn down the heat to just keep it warm. If the sauce needs to be thinned, pour in a little bit of the butter used in the pan until it reaches a thickness that is thick enough to adhere to the drumsticks but not gluey.

Dip the lollipops into the barbecue sauce so that it is completely covered. You can also brush the barbecue sauce on the bones if you want a uniform look and sheen on the lollipops.

Turn the heat on the Traeger up to High. Place the chicken directly on the grill grate and cook until the internal temperature registers 175 degrees F, about 10 more minutes. Keep an eye on the lollipops to make sure that the glaze doesn't burn.

Cajun Smoked Chicken Lollipops

You're looking for that perfect caramelization of the barbecue sauce on the outside with a crisp skin to give a little texture.

Cajun Smoked Chicken Lollipops


Cajun Smoked Chicken Lollipops Recipe.docx (12.93 kb)

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Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Posted by Mary M. on April 1, 2014

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Now that spring is officially in session, it's time to start wistfully thinking about summer and all of its glorious sunny days and fresh, vibrantly colored, delicious eats. To stave off some of that suntan and pina colada anxiety, you need a dish that will transport you straight to a place that is sunny and warm with some cool, salt-scented breezes.

We've found the perfect dish. Pair a mild fish, like tilapia, with some toasted coconut, rum-grilled pineapple and why not throw in some mango and jalapeno too? Transportation complete. With this Coconut-Crusted Tilpia and Grilled Rum Pineapple-Mango salsa, you will get all of the feeling of the tropics without the over-priced airfare.


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


Coconut-Crusted Tilapia:
1/3 cup unsweetened coconut flakes
1/3 cup panko breadcrumbs
1/2 teaspoon chili powder, to taste
1/4 teaspoon curry powder (optional)
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 cup all-purpose flour
1 eggs
1 tablespoons milk
2 tilapia fillets

Rum Pineapple-Mango Salsa:
2 tablespoons butter, melted
2 tablespoons rum or lime juice
8 3/4-inch slices fresh pineapple, cored
2 tablespoons brown sugar
1 mango, peeled, pitted and diced
1 jalapeno, seeded and diced
4 tablespoons cilantro, chopped
1 green onion, diced
1/4 red bell pepper, diced (optional)
2 tablespoons lime juice, or more to taste
1/4 teaspoon salt, or more to taste


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High, lid closed, for 10 to 15 minutes.

Meanwhile prep your pineapple and bread the tilapia. Whisk together the rum or lime juice, melted butter and brown sugar. Brush this mixture on all sides of the pineapple slices.

Place the flour in a shallow bowl or dish. In a small bowl whisk together the egg and the milk. On a different place mix together the coconut flakes (if the flakes are too big you may need to run them through the food processor to break them up), panko breadcrumbs, chili powder, curry powder, salt and pepper.

Rinse and pat dry your tilapia fillets.

Bread them by dipping the fillets first into the flour, then the egg mixture and lastly into the coconut-panko mixture, pressing the breadcrumbs onto the fish to get a good covering. Place the fillets on a parchment-covered baking sheet.

Place the baking sheet on the Traeger with the pineapple slices arranged around it.

Grill the pineapple and tilapia for 15 to 20 minutes, turning the pineapple every five minutes to get a good char on all sides.

Check the tilapia after 15 minutes to see if it is ready and flakes gently with a fork and watch it to make sure it doesn't burn.

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Dice the grilled pineapple and mix it with the rest of the salsa ingredients, adding more salt or lime juice to taste.

Serve the coconut-crusted tilapia fillets while they're warm with a heaping side of the rum pineapple-mango salsa and a garnish of cilantro.

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa


Coconut-Crusted Tilapia & Pineapple Salsa Recipe.docx (12.47 kb)

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Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

Posted by Mary M. on March 31, 2014

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

Dinner for two does not have to be relegated to the stale leftover heels of the bread loaf and any cheese you can scrounge up from the bottom of your fridge drawer or whatever pre-made meals you find in the back of your freezer. They can be simple, fast, with no prep required, and still oh-so tasty!

Chicken thighs are excellent meal go-tos. They cook quickly, are full of juicy flavor, are compatible with practically everything and are, thankfully, hard to overcook. With the perfect balance of sweet and heat in the chile-honey glaze on these chicken thighs, delightful fireworks will explode on your taste buds. We're willing to bet that dinner for two has never been started and finished so quickly with every plate licked clean.


PREP TIME: 15 minutes, for Traeger to preheat
COOK TIME: 1 hour to 1 hour 15 min


1/4 cup honey
2 tablespoons soy sauce
2 garlic cloves, minced or 1/4 teaspoon garlic powder
Pinch or two red pepper flakes, or more to taste
4 boneless skinless chicken thighs
2 tablespoons olive
2 teaspoons Traeger Sweet Rub
Ancho chile powder
1/4 teaspoon coarse ground black pepper
2 sweet potatoes, washed, scrubbed
Chopped green onions, to garnish chicken thighs
Butter and honey or brown sugar for topping sweet potatoes


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 400 degrees F (High heat) with the lid closed for 10 to 15 minutes.

Poke the sweet potatoes with a fork a few times and place directly on the grill grate and cook for an hour to an hour and fifteen minutes or until squeezable. (Add the chicken thighs to the grill during the last 15 minutes of cooking.)

In a small bowl, combine honey, soy sauce, garlic and red pepper chile flakes; blend well with wire whisk. Set aside.

Drizzle the chicken thighs with olive oil and season generously on both sides with the Traeger Sweet Rub and black pepper and give each thigh a few shakes of ancho chile powder on both sides.

After the sweet potatoes have cooked for about 50 minutes, place the seasoned chicken thighs directly on the grill grate and cook for about 5 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer.

After you flip the chicken thighs, brush with the chile-honey glaze.

Feel free to give the finished chicken thighs an extra dose of the yummy chile-honey glaze.

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

The potatoes should be done around the same time as the thighs. (They should be squeezably soft.) Slice open the potatoes and serve them with some butter, and generous drizzles of honey or brown sugar. Finish of the meal with a fresh spinach salad. (Spinach + Bacon + Tomatoes + Your favorite dressing = Scrumptious!)

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs


Chile Honey Chicken Thighs Recipe.docx (12.36 kb)

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Caramel Apple Cream Cheese Pull-Aparts

Posted by Mary M. on March 30, 2014

Caramel Apple Cream Cheese Pull-Aparts

Some breakfasts are so deliciously intoxicating and sweetly addicting that they almost should qualify as desserts...almost. Luckily, they've got just enough gooey biscuit-apple substance to count them as brunch.

Thank goodness for that! We just put a little twist on our Cinnamon Pull-Aparts because you can NEVER have too many variations on those delectable morsels!



PREP TIME 20 min
COOK TIME: 30 min

2 (12-oz) cans refrigerated buttermilk biscuits 
1 cup packed brown sugar
1/2 cup whipping (heavy) cream
3 tart apples, like Pink Lady or Granny Smith, peeled and cut into 1-inch cubes
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt, divided use
4 ounces cream cheese, room temperature
1/4 cup whipping cream or whole milk
6 tablespoons powdered sugar, or more to taste


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.

Spray a 12-cup bundt pan with cooking spray. Mix together the 2 tablespoons of sugar and the teaspoon of cinnamon in a small bowl and toss together with the diced apples to coat them all evenly.

Separate the biscuit dough into individual biscuits and cut each biscuit into fourths.

Make the caramel sauce by mixing together the brown sugar, the 1/2 cup whipping cream and 1/4 teaspoon salt. Heat up for a minute in the microwave to help it to combine.

Sprinkle a handful of chopped apples in the bottom of the bundt pan. Then follow with half of the chopped biscuits and half of the remaining apples.

Pour half of the caramel evenly over the top of the biscuit mix.

Layer the rest of the biscuits and apples and top with the remaining caramel.

Place the pan on the middle of the grill and cook for 30 to 35 minutes or until golden brown and biscuits are cooked.

Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes.

Meanwhile make the cream cheese glaze/icing by mixing the softened cream cheese, 1/4 cup whipping cream/milk, powdered sugar and the remaining 1/4 teaspoon salt until it's thoroughly combined. Add more milk if you want a thinner glaze or more cream cheese if you like it thicker. You may also want more or less powdered sugar so add it gradually and taste as you go.

Caramel Apple Cream Cheese Pull-Aparts

Drizzle the cream cheese icing liberally over the pull-aparts and serve them warm. Just try and resist them, we dare you.

Caramel Apple Cream Cheese Pull-Aparts


Caramel Apple Pullaparts Recipe.docx (12.35 kb)

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Zesty "Bang Bang" Shrimp Skewers

Posted by Mary M. on March 20, 2014


In case you haven't heard all the scuttlebutt (it's a word!), Bang Bang Shrimp is all the rage. Those crunchy, breaded shrimp fried up to golden-deliciousness and then smothered in a spicy, creamy sauce are irresistible! The dish originated at the Bonefish Grill and is pretty much "da bomb". So why feel restrained to enjoy it by your proximity to a restaurant when we can recreate it ourselves? On the Traeger, of course.

The adjectives tell you everything you need to know:



PREP TIME: 40 minutes
COOK TIME: 6 to 10 minutes


1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
A squirt or 2 of sriracha
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

32 medium shrimp, peeled and deveined
Cooking spray

1/2 cup mayo
1/3 cup sweet chili sauce
5 to 10 drops of sriracha (or more if you want more spice)
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon toasted sesame seed oil
1/2 teaspoon fish sauce, optional

1 green onion, thinly sliced


Whisk together the beaten eggs, milk and a squirt or two of sriracha, depending on how hot you like it. To a shallow bowl or plate put in the 1/2 cup flour. In a separate bowl whisk together the 3/4 cup flour, panko, salt, pepper and all the spices. Arrange a breading station placing the shrimp, flour, beaten egg, and panko mixture side-by-side on the table in that order.

Bread the shrimp: It's easiest to minimize the mess by making one of your hands the "wet" hand and the other the "dry" hand. Holding the shrimp by the tail dip them, one at a time, in the flour, thoroughly coating both sides.

Next dip in the egg allowing excess to drip off.

Lastly coat with the bread crumb mixture patting on with your "dry" hand if needed. Set on a platter or large plate(s) in one layer. Refrigerate 20 minutes.

Meanwhile, in a small bowl whisk the sauce ingredients together. Cover and refrigerate. 

Start the Traeger on Smoke with lid open until the fire is established (4 to 5 minutes). Preheat to High, lid closed, for 10 to 15 minutes.

Thread the shrimp on bamboo skewers that have been soaked in water for 15 minutes, about 4 shrimp per skewer.

Spray the shrimp on both sides with the cooking spray.

Once the Traeger has preheated place the skewers on the grill grate and cook for 3 to 5 minutes per side or until the shrimp is pink and the breading is golden.


After the shrimp are cooked, spoon the sauce over the top and serve with steamed rice, garnished with chopped green onions. (Alternatively, you could serve the sauce on the side as dipping sauce.)



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