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Crunchy Smoked Cheese Crisps

Posted by Mary M. on December 13, 2014

Crunchy Smoked Cheese Crisps

Chips are that salty, crunchy snack that has you licking your fingers after each dive into the bag. With a bit of a nacho mash-up of sorts, we've got something here that is downright addictive.

We're talking about cheese crisps. You get the satisfying crunch of a chip with a rich cheesiness that would make a cow jealous.

To add even more deliciousness, we also gave these crisps some sprinklings of a few of our fav toppings. Toss aside those chip bags and go for the really good stuff!

SMOKED CHEESE CRISPS

PREP TIME: 5 minutes
COOK TIME: 35 to 37 minutes, including smoke time
RECOMMENDED PELLETS: Mesquite or Hickory

INGREDIENTS

1 block of cheese (or more) - we used cheddar, parmesan and pepper jack
Favorite mix-in's: bacon crumbles, celery seeds, ranch seasoning, cayenne powder, sesame seeds, etc.

PREPARATION

You can make these using whatever hard cheeses you love. It won't work for soft cheeses. They'll never get hard enough to call "crisps".

If you're working with a block of cheese cut it into very small cubes (about 1-inch square) or if it's shredded pile up about 1 teaspoon of cheese. Place them on a parchment-lined baking pan leaving a couple of inches between each.

Start the Traeger on Smoke until the fire is established (about 5 minutes).

Place the cheese on the Traeger and smoke for about 10 to 30 minutes. If the cheese starts to get too hot and melted, try placing the baking sheet on top of another baking sheet filled with ice.

After it's smoked, take the cheese off the Traeger and turn the heat up to 350 degrees F.

Now is a great time to add any 'mix-ins' that you may like. Try sprinkling on some bacon crumbles, celery seeds, cayenne powder or whatever you feel like. After it's preheated, put the cheese back on the Traeger and cook for about 5 to 7 minutes or until the edges start to brown.

When they start to brown, test them by seeing if they are crispy like chips or still soft. Let them cook a minute or two longer if they bend when you lift them off the baking sheet instead of holding their shape.

Crunchy Smoked Cheese Crisps

Once they're done take them off the Traeger and let cool. You can use them in any kind of dip that your mind can dream up or they're delicious all by themselves.

Crunchy Smoked Cheese Crisps

PRINTABLE RECIPE:

Smoked Cheese Crisps Recipe.docx (11.39 kb)

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Candied Bacon-Blasted Cinnamon Rolls

Posted by Mary M. on December 11, 2014

Candied Bacon-Blasted Cinnamon Rolls

Some of our bacon combinations are a bit zany, admittedly. (But who can blame us for wanting to put bacon into everything?!) This is one of those risky combinations that pays off with sweet, creamy, smoky, and salty rewards in abundance! Success has never tasted so bacon-y!

These rolls pack a one-two punch of bacon. We caramelized strips of bacon with some brown sugar and a hit of cayenne pepper and rolled them up inside of the rolls. Additionally we balanced the sweetness of the frosting by throwing a good dose of bacon in there as well.

We know how to keep your sweet 'n salty cravings happy.

BACON-BLASTED CINNAMON ROLLS

PREP TIME: 15 minutes
COOK TIME: 35 minutes
RECOMMENDED PELLETS: Apple, Cherry or Maple
MAKES: about 8 cinnamon rolls (or however many come in the package)

INGREDIENTS

1/3 cup brown sugar
1/8 to 1/4 teaspoon cayenne pepper
12 pieces bacon, divided use
1 container pre-made cinnamon rolls with cream cheese frosting (e.g. - Pillsbury)
2 ounces cream cheese, softened

PREPARATION

Start the Traeger on Smoke with the lid open. Preheat, lid closed, to 350 degrees F.

Mix together the brown sugar and cayenne pepper. Dredge 8 of the slices of bacon in the brown sugar mixture, making sure that you cover both sides of the bacon with the brown sugar.

Place the brown sugared bacon slices along with the other slices of bacon on a cooling rack placed on top of a large baking sheet. Cook the bacon on the Traeger for 15-20 minutes or until the fat renders but bacon is still pliable. (Leave the Traeger on but turn the heat down to 325 degrees F.)

Open and unroll the cinnamon rolls. While bacon is still warm, place 1 slice of the brown sugared bacon on top of 1 of the unrolled rolls; roll back up. Repeat to use up the rolls and brown sugar bacon.

Place the cinnamon rolls in an 8x8 baking dish or cake pan that has been sprayed with nonstick cooking spray.

Cook the cinnamon rolls at 325 degrees for 10 to 15 minutes or until golden. Rotate the pan a half turn halfway through the cooking time.

Meanwhile take the provided cream cheese frosting and mix in the softened cream cheese. Crumble the cooked bacon and add into the cream cheese frosting. Spread the frosting over the warm cinnamon rolls.

Candied Bacon-Blasted Cinnamon Rolls

Make sure that you bite into these bacon beauties while they're still warm.

Candied Bacon-Blasted Cinnamon Rolls

PRINTABLE RECIPE:

Bacon Blasted Cinnamon Rolls Recipe.docx (13.12 kb)

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Traeger's Devils on Horseback Appetizers

Posted by Mary M. on December 10, 2014

Traeger's Devils on Horseback Appetizers

As good Traeger citizens, we figured it was our civic duty to find out how the heck these tasty delights got their name. And we do not take our responsibilities lightly.

Bacon folklore has it that these pig-wrapped appetizers were named after the Norman warriors who terrorized southern England. Although these retro British cocktail bites may resemble something similar to those stinky warriors after a long day of battle, they are deceptively delicious.

Devils on Horseback were all the rage in the 70's and if you ask us, we think that it's time they made a Traeger'ed comeback.

The combination is simple: dates, bacon and cheese. And there you have it. Winner, winner, bacon dinner!

TRAEGER'S DEVILS on HORSEBACK

PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Cherry, Apple or Oak
MAKES: 20 bacon-wrapped dates

INGREDIENTS

20 medjool dates (or any large date), pitted
3 ounces fresh goat cheese (chevre)
10 strips of bacon, cut in half crosswise
2 tablespoons brown sugar
1 teaspoon balsamic vinegar
Toothpicks

PREPARATION

Get the Traeger started on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, lid closed, for about 15 minutes.

If you have the unfortunate pleasure of working with pitted dates, don't worry. It's an easy fix. Just make a slice into the side of the date and fish the pit out with your finger.

Use a small spoon to fill the date with about 1 teaspoon of the goat cheese. But don’t overfill them.

Wrap each filled date in one half-slice of bacon and secure with a toothpick.

Place the dates on the grill grate and cook for 15-20 minutes.

In a small bowl mix together the brown sugar and balsamic vinegar. If it's too think add in more vinegar or water if it tastes too acidic. Before the bacon gets fully crisp, brush or drizzle the dates with the brown sugar-balsamic glaze.

Cook the dates for an additional minute or two after you add the glaze, or until the bacon is crisp.

Traeger's Devils on Horseback Appetizers

Plate and serve after they’ve cooled for a minute or two. (Make sure that you pop a few into your own mouth because you deserve them!)

Traeger's Devils on Horseback Appetizers

PRINTABLE RECIPE:

Devils on Horseback Recipe.docx (11.86 kb)

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Nuts About Bacon Stuffed Pork Loin

Posted by Mary M. on December 9, 2014

Nuts About Bacon Stuffed Pork Loin

Bacon, aparagus, nuts, all rolled into awesome pork pork goodness. How can this not be good? Well take it from us it is, and we suggest this should be on your holiday menu.

NUTS ABOUT BACON STUFFED PORK LOIN

PREP TIME: 20 minutes
COOK TIME: about 1 hour and 30 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Apple
SERVES: 4 to 6

INGREDIENTS

1 2 to 3 lb. pork loin roast
4 to 6 slices of bacon, cooked (reserve the bacon grease)
4 to 6 asparagus spears, stalk end trimmed
1 teaspoon dried thyme (if using fresh use 1 tablespoon)
1 teaspoon dried oregano (if using fresh use 1 tablespoon)
1/4 cup walnuts, chopped
1/3 cup craisins
1/3 cup parmesan cheese, grated
Butcher's twine
Traeger Pork & Poultry Shake

PREPARATION

The trickiest part of this recipe is possibly just cutting it. (Luckily you can just butterfly it open if the following directions prove too complicated.) Start at the thin end of the pork loin roast and make a 45 degree angle cut down halfway into the roast. Then slowly make cuts parallel to the cutting board to open up the loin and create a good amount of surface area that can be loaded with the good stuff.

Season the inside of the pork loin with the Traeger Pork and Poultry Shake.

On one end, layer in all of the fillings starting with the chopped walnuts, craisins, oregano, thyme and asparagus. (It's a good idea to cut and lay down 2 large pieces of butcher's twine that will be used to secure the loin before you start adding in the fillings.)

Next add in the bacon slices, topped with the parmesan cheese, evenly distributed.

Starting at the end with all of the fillings, carefully roll up the pork loin and secure on both ends with butcher's twine.

Roll the pork loin in the reserved bacon grease and season the outside with more of the Pork and Poultry Shake.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes).

Smoke the stuffed pork loin, lid closed, placed directly on the wire rack, for 1 hour.

Remove the pork loin and turn the temperature up to 350 degrees F and allow to preheat for 10 to 15 minutes, lid closed.

Place the loin back on the Traeger and grill for about 30 to 45 minutes or until the temperature reads 135 degrees F on an instant-read thermometer.

Nuts About Bacon Stuffed Pork Loin

Move the pork loin to a plate and tent it with aluminum foil. Let it rest for 15 minutes before slicing and serving.

Nuts About Bacon Stuffed Pork Loin

PRINTABLE RECIPE:

Nuts about Bacon Stuffed Pork Loin Recipe.docx (12.72 kb)

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How to Roast Chestnuts on your Traeger Grill

Posted by Mary M. on December 5, 2014

How to Roast Chestnuts on your Traeger Grill

Feel free to hum the song in your head. It's pretty darn irresistible. And if you're a nut-lover, these are pretty darn irresistible!

Chestnuts were very popular throughout Europe back in Rome's heyday. Now you can find them in many homes throughout New England during the holidays.

Although they can be boiled, they are so much better roasted, especially when the Traeger is providing that toasty roast. That brief brush with fire is essential to releasing the sweetness in the nut.

Some love these nuggets savory and some love them sweet but we just love 'em.

ROASTED CHESTNUTS

PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Alder or Cherry

INGREDIENTS

1 1/2 pounds fresh unshelled chestnuts
4 tablespoons unsalted butter, melted
2 sprigs fresh rosemary (optional)
2 teaspoons kosher salt or flake sea salt
1/2 teaspoon freshly cracked black pepper
Pinch of freshly grated nutmeg

PREPARATION

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

Place chestnuts, flat side down, on a work surface. Using a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X into the shell.

Either soak the chestnuts in a bowl of hot water for a minute or drizzle the chestnuts with a few sprinkles of water.

Drain chestnuts and pat dry. Add the melted butter into a bowl along with the rosemary, salt, nutmeg and cracked black pepper.

Add the chestnuts into the bowl and toss to thoroughly coat.

Arrange chestnuts in a single layer on a foil lined baking sheet.

Gather up edges of foil around chestnuts, leaving an opening on top.

Roast the chestnuts on the Traeger until the peel begins to curl up and chestnuts are cooked through, 15-20 minutes, depending on size of nuts. Make sure you move the chestnuts around every 5 minutes or so to keep them from burning.

How to Roast Chestnuts on your Traeger Grill

Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat.

Cover the chestnuts with a towel and let them sit for about 5 minutes. Season with more salt, if desired. Peel, serve and enjoy them while they're still warm.

How to Roast Chestnuts on your Traeger Grill

PRINTABLE RECIPE:

Roasted Chestnuts Recipe.docx (11.89 kb)

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Apple & Herb Glazed Pork Tenderloin

Posted by Mary M. on December 4, 2014

Apple & Herb Glazed Pork Tenderloin

The iconic image of a whole suckling pig roasting over a fire with an apple in its mouth is what are dreams are made of, and heaven for that matter! (Side note - if you want to track down a suckling pig to roast on your Traeger, hit up your butcher. Butchers are an endless wealth of meats just waiting to meet your Traeger and your belly!)

It stands to reason that anything that a pig might eat would be quite delicious when eaten with a pig. (Don't over-think it.) Although we dream of suckling pigs, we don't always have time to roast one. So we'll settle for a tasty pork loin. "But what about the apple?", you ask. Well, the apple comes in with a silky apple butter glaze. So much deliciousity!

We've come to the conclusion that the pig was really onto something. Apple and pork were just meant to be.

APPLE & HERB GLAZED PORK TENDERLOIN

INGREDIENTS

3 cloves garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
3/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
1 5 lb boneless pork loin
1/2 cup apple butter or apple jelly
1 tablespoon butter

PREPARATION

Combine the garlic, basil thyme, rosemary, salt and black pepper together either by chopping with a knife or using a small food processor.

Drizzle in the olive oil and mix until combined. Smear the herb mix on all sides of the pork loin.

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Put the loin on the Traeger and smoke for 30 minutes up to 1 hour.

Meanwhile heat up the apple butter in the microwave along with 1 tablespoon of water and a tablespoon of butter, just until it's warm. (Keep warm while the turkey finishing cooking.)

Turn the temperature up to 350 degrees F and cook for about 40 minutes or until pork reaches 130 degrees F. Brush the pork with the apple butter glaze and cook until it reaches 140 degrees F.

Apple & Herb Glazed Pork Tenderloin

Let the pork loin rest tented under aluminum foil for about 15 minutes before slicing.

Apple & Herb Glazed Pork Tenderloin

PRINTABLE RECIPE:

Apple & Herb Glazed Pork Roast Recipe.docx (11.50 kb)

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Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

Posted by Mary M. on December 2, 2014

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

‘Round about the time we start having wistful dreams of dancing smoked turkeys and spiked footballs, we start racking our brains trying to come up with another appetizer to make our Thanksgiving table look just a little fancier than our actual efforts would indicate.

BUT we want a bite that is not just impressive looking but will tide those hungry turkey-gobblers over 'til the piece de resistance is done on the Traeger. With these cheesy, stuffed beauts we got ‘er done and you'll be the Thanksgiving hero for all of those 'lil nibblers anxiously awaiting the golden bird.

CHEESY STUFFED ARTICHOKES with a SPICY TWIST

PREP TIME: 40 minutes
COOK TIME: 5 to 10 minutes
RECOMMENDED PELLETS: Any
SERVES: 2 to 4 as an appetizer

INGREDIENTS

2 artichokes
1 lemon, cut in half
2 ounces finely grated parmesan cheese
2 ounces finely grated pepper jack cheese
2 ounces bread crumbs, toasted
2 garlic cloves, minced
1/4 teaspoon cumin
Olive oil
Salt and pepper, to taste
Fresh chopped cilantro, for garnish

PREPARATION

Cut 3/4-inch off the top of the artichokes and cut the points off of the outer leaves.

Quarter the artichokes and use a spoon to remove the fuzzy choke and inner purple leaves.

Put each prepared artichoke quarter in a bowl of cold water with a few squeezes of lemon juice while you finish preparing the rest and are waiting for the water to boil.

Start a pot of water gently boiling on the stovetop with about 1 inch of water and 1/4 cup lemon juice. If you have one available, use a steamer basket.

Steam the artichokes for 25 to 30 minutes or until the leaves are tender.

While they are steaming start the Traeger on Smoke, lid open, until the fire is established. Preheat to High heat, lid closed, for about 15 minutes.

Meanwhile, mix together the parmesan, pepper jack, bread crumbs, minced garlic cloves and cumin.

After the artichokes have cooled, drizzle them with olive oil and season with salt and pepper. Layer the stuffing in between the leaves.

Put the artichokes directly on the Traeger and cook for 5 to 10 minutes or until the cheese melts.

Remove and enjoy while they're warm.

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

PRINTABLE RECIPE:

CHEESY STUFFED ARTICHOKES Recipe.docx (11.92 kb)

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Sweet Mandarin-Glazed Smoked Meatloaf

Posted by Mary M. on December 1, 2014

Sweet Mandarin-Glazed Smoked Meatloaf

We often hear the comparison that things are "like apples and oranges". (Which don't actually seem all that dissimilar...but that's another post for another day.) To translate that into Traeger terms we're going to say that they are like "smoked meatloaf and mandarin oranges".

At first glance it doesn't sound like those two should get along but, oh they do. But not just any old orange. We want a spicy mandarin orange glaze, flecked with chile flakes. It coats the rich beef, sealing in the juices and giving the exterior a sweet crust. It's so good, you'd happily wait in line at the DMV for a little slice.

SWEET MANDARIN-GLAZED SMOKED MEATLOAF

PREP TIME: 2 1/2 hours, including time to set up in the fridge
COOK TIME: about 2 hours
RECOMMENDED PELLETS: Hickory
SERVES: 8

INGREDIENTS

2 lbs. lean ground beef
10 to 12 slices peppered bacon
2 eggs
1 large onion, diced
6 cloves garlic, peeled and minced
1 red bell pepper, diced
1 cup bread crumbs
1/3 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons Traeger Asian BBQ Rub
1 bottle Traeger Mandarin Glaze Sauce
1/2 cup chopped cilantro, plus more for garnish

PREPARATION

Place ground beef in a large mixing bowl; set aside.

Dice the bacon slices and cook in a skillet until lightly browned.

Remove bacon with slotted spoon and set aside.

Remove all but 2 tablespoons of bacon fat from skillet. Add the onion, garlic and pepper and saute until onion is translucent.

Add to the ground beef along with the bread crumbs, eggs, Traeger Asian BBQ Rub, milk, Worcestershire sauce, 1/2 cup chopped cilantro and 1/3 cup Traeger Mandarin Glaze Sauce. Mix well to blend all ingredients.

Cover and place beef mixture into the fridge for at least 2 hours. Mold the beef into large round - you could even use the mixing bowl to shape it.

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes).

Carefully place the loaf on a cooking grid/rack placed on top of an aluminum foil-covered baking sheet.

Close lid and smoke on the Traeger for 1 hour.

After the hour of smoke turn the heat up to 300 degrees and cook until the internal temperature of the meatloaf reaches 160 degrees F on an instant-read thermometer.

Sweet Mandarin-Glazed Smoked Meatloaf

Carefully slide the meatloaf onto a place and let rest for 15 to 20 minutes before dusting with more chopped cilantro and slicing and serving.

Sweet Mandarin-Glazed Smoked Meatloaf

PRINTABLE RECIPE:

 

Sweet Mandarin Glazed Meatloaf Recipe.docx (12.46 kb)

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Autumn Cider Brined Turkey Breast

Posted by Mary M. on November 20, 2014

Autumn Cider Brined Turkey Breast

To make sure Thanksgiving dinner goes smoothly, we like to have a little pre-Thanksgiving test run of the menu. (Plus it certainly doesn't hurt to get twice the smoked turkey deliciousness!) We like to call it our "T-day Practice Drill".

This year among the many delicacies that will grace our table, we've been itching to make the perfect fall take on our plump feathered friend with a cider brined turkey. Every 'lil gobbler needs a little sweetness, whether it's cranberries or in our case apples.

While browsing the store we found a beautiful lookin' turkey breast so we're using that as our test bird. And while you're making this test run turkey, go ahead and make two...or three. You won't regret it.

Oh, and to gild the lily a wee bit we glazed the beautiful bird with a rich apple cider glaze, sure to make that skin crispy and delicious.

AUTUMN CIDER BRINED TURKEY BREAST

PREP TIME: Overnight to brine
COOK TIME: 90 minutes to 2 hours
RECOMMENDED PELLETS: Apple
SERVES:
6 to 8

INGREDIENTS

6 cups apple cider, divided use
4 cups ice water
2 cloves garlic, smashed
3 bay leaves
1 T allspice
1/3 cup brown sugar
1/3 cup kosher salt
1 turkey breast
Traeger Pork and Poultry Shake
1 stick (1/2 cup) plus two tablespoons unsalted butter, room temperature

PREPARATION

First make the brine. Simmer 4 cups apple cider, salt, allspice, garlic cloves, brown sugar and bay leaves in a large pot for 5 minutes, stirring often.

Cool completely. Add in the ice water. Place turkey in brine. Cover and refrigerate overnight.

Autumn Cider Brined Turkey Breast

Drain turkey and rinse.

Start Traeger on Smoke, lid open, until fire is established (about 5 minutes).

Take two tablespoons of the softened butter and smear it under the skin of the turkey breast.

Use your fingers to gently spread the butter around under the skin.

Lightly season the turkey breast with the Pork & Poultry Shake. Smoke the breast on the Traeger for 1 hour.

While the turkey is smoking get the cider glaze going. Boil the remaining 2 cups of apple cider in a saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Turn the heat up to 375 degrees F and cook for 30 minutes to 1 hour or until the internal temperature reaches 165 degrees F.

Brush the turkey with the cider glaze after the turkey has cooked for 20 minutes. If the breast starts to get too dark, cover it with foil.

Autumn Cider Brined Turkey Breast

Transfer turkey to a plate; tent with foil. Let stand 30 minutes and then slice up and serve that sweet deliciousness.

Autumn Cider Brined Turkey Breast

PRINTABLE RECIPE:

Cider Brined Turkey Breast Recipe.docx (12.15 kb)

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Wood Fire Cheater Sweet Kernel Cornbread

Posted by Mary M. on November 12, 2014

Wood Fire Cheater Sweet Kernel Cornbread

In the South everyone's mama has her own secret, patented recipe for cornbread that has been handed down through the generations. It's been made so many times that they've committed the recipe to memory and stashed the original away in a safety deposit box somewhere.

Ya just can't compete with that!

But sometimes you want to be able to whip up that buttery bite of cornbread without having to dig through the vaults or brush the dust off that cookbook.

Well, we have got you covered! We've Traeger'ed up something that is so ridiculously easy while not losing that rustic sweet cornbread taste that we love so much.

CHEATER'S SWEET KERNEL CORNBREAD

PREP TIME: 10 minutes
COOK TIME: 30 to 45 minutes, plus 30 minutes if you grill the corn
RECOMMENDED PELLETS: Cherry, Apple or Alder
SERVES: 8 to 10

INGREDIENTS

1 box cornbread mix (plus ingredients required on box instructions)
1 box yellow cake mix (plus ingredients required on box instructions)
4 ears corn, shucked (you could use leftover, frozen or canned corn)
Olive oil
Salt & pepper
2 tablespoons butter to grease cast iron pan

PREPARATIONS

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

Drizzle the corn with olive oil and season with salt and pepper. Put the corn on the Traeger and cook for about 30 minutes or until the kernels feel softened and cooked. You could definitely use leftover corn or even frozen or canned corn instead. Grilling the corn gives it that extra layer of caramelization and smokiness.

While the corn is cooking get started on the mixing of the cornbread. It seriously is as simple as combining both of the box mixes along with the ingredients required on the box instructions and mixing those puppies together.

Cut the corn kernels off the cobs and add them into the cornbread mixture. We also like to add in a couple of pinches of salt as well.

Turn the heat on the Traeger down to 325 degrees F.

Use the butter to grease a large cast iron skillet. Pour the cornbread mixture into the pan.

Place the pan on the Traeger and cook for about 30 - 45 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.

Rotate the skillet 180 degrees halfway through the cooking time and keep an eye on the browning. If it looks like it's getting too dark, cover the cornbread with aluminum foil.

Wood Fire Cheater Sweet Kernel Cornbread

Once you remove the cornbread from the Traeger let it cool for about 10 minutes before slicing and serving. Give those pieces a generous pad of butter and let that baby melt in before you take that first bite.

Wood Fire Cheater Sweet Kernel Cornbread

PRINTABLE RECIPE:

Cheater's Sweet Cornbread Recipe.docx (12.11 kb)

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