Bacon-Wrapped Smoked Turkey Legs

Prep Time: 10 minutes plus brine overnight
Cook Time: 3-4 hours
Serves: 8
Recommended Pellets: Alder, Apple, Cherry, Hickory, Maple, Pecan

INGREDIENTS:
1 gallon water
1/2 gallon ice-filled water
1 cup (1 6.5 ounce container) Traeger BBQ Rub
1/2 cup curing salt (such as Morton’s Tenderquick®)
1/2 cup brown sugar
6 allspice berries, crushed (optional)
6 whole black peppercorns
2 bay leaves
2 teaspoons liquid smoke
8 turkey legs
8-16 slices of bacon

In a large stockpot, combine one gallon of water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat to dissolve the salt and sugar granules. Take off the heat and add in 1/2 gallon of water and ice.

Make sure the brine is at least to room temperature, if not colder. (You may need to refrigerate the brine for an hour or so.) Add the turkey legs, making sure they’re completely submerged in the brine.

After 24 hours, drain the turkey legs and discard the brine. Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. (Brush off any stubborn, clinging solid spices.)

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 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

Lay the turkey legs directly on the grill grate.

For the addition of the bacon, you can either partially cook the bacon (15 minutes on the Traeger at 350 degrees F) and wrap a piece around each leg and finishing cooking them for the last 10 to 15 minutes of smoking or wrap the bacon around the legs for the last 30 to 40 minutes of smoking. The total smoking time for the legs will be 3 to 4 hours - until the internal temperature reaches 165 degrees F on an instant-read meat thermometer. (Make sure the probe doesn’t touch bone or you’ll get a false reading.) The turkey legs should be deeply browned. Do not be alarmed if the meat under the skin is pinkish. That’s a chemical reaction to the cure and the smoke.

What's the best part about these legs? They're practically fool-proof! The brine almost ensures that you'll get a moist bird. And whatever the brine doesn't cure, wrapping it up with a bacon bow certainly will!

Tear into a leg or two and feel like a king!

BALSAMIC & BROWN SUGAR GRILLED PLUMS

Prep Time: 5-10 minutes
Cook Time: 15 minutes
Serves: 4
Recommended Pellets: Cherry

INGREDIENTS:
8-10 black plums
1/2 cup balsamic vinegar
1/2 cup brown sugar

Rinse the plums and halve and pit them.

When ready to cook start the Traeger on Smoke for 4 to 5 minutes or until the fire is established. Preheat the Traeger, lid closed, on High (400 degrees, F) for 10 to 15 minutes.

Cook the plums, cut-side down on the grill grate for 10 minutes.

Meanwhile start reducing the balsamic vinegar by cooking it in a pot over medium heat with the brown sugar until it's thick and reduced by about half, 5-10 minutes.

Turn the plums over and brush with the balsamic and brown sugar reduction and cook for about 2 to 5 minutes more. (You want them to be soft but still slightly firm)

Drizzle the plums with any excess balsamic reduction and DIG IN!!

They are ridiculously good to eat when they're still warm. Slightly tart and bursting with sweet, ambrosial juices.

This is the perfect spin on the typical potato salad and we're pulling it out just in time for all of those summer parties. Like the recipe name suggests, we took our phenomenal Loaded Smoke-Roasted Potato Salad and added in - you guessed it - smoked salmon. It is an unbelievably delicious combination that will have your taste buds singing the Hallelujah Chorus. This recipe really shows all of the ways your Traeger can shine and proves how much she's worth. From the eggs to the potatoes to the salmon, Traeger does it all.

Loaded Smoke-Roasted Potato Salad with Smoked Salmon

Prep Time: 5 minutes
Cook Time: 40 to 50 minutes
Serves: 8 to 10 Recommended Pellets: Hickory or Oak Wood Pellet

INGREDIENTS:
2-1/2 to 3 pounds medium-size unpeeled Yukon Gold or Red Bliss potatoes
5 slices bacon
4 large eggs
1 cup sour cream
1/2 cup mayonnaise
1/4 cup pickle relish or finely minced dill pickle (optional)
2 teaspoons prepared mustard, or more to taste
2 teaspoons Traeger Prime Rib Rub, or 1 teaspoon each salt and black pepper, or to taste
2 teaspoons distilled white vinegar or dill pickle brine, or more to taste
6 ounces (1-1/2 cups) shredded white or yellow Cheddar cheese
4 scallions, trimmed, white and green parts thinly sliced
1/2 fillet leftover Smoked Salmon
Paprika for serving
Fresh parsley for serving

If you prefer your potato salad with skin, scrub the potatoes under cold running water with a vegetable brush.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Lay the bacon slices on the grill grate perpendicular to the bars. Arrange the eggs and potatoes on the grill grate as well. Also, prepare a bowl of ice water.

In the meantime, make the dressing: In a mixing bowl, combine the sour cream, mayonnaise, pickle relish, if using, mustard, Traeger Prime Rib Rub, and vinegar. Taste the dressing, adding more mustard, vinegar, or salt and pepper as needed. The dressing should be very flavorful with a balance of cream, acid and texture. Stir in the cheese and scallions. Set aside.

Cook the bacon until it is golden brown, 20 to 25 minutes; it will crisp as it cools. With tongs, transfer it to paper towels to drain, then crumble. Check the eggs when the bacon is done. Remove one egg from the grill and plunge it into the ice water. Peel and slice in half to check for doneness: The yolk should not have any rawness in the center. If the egg is cooked through, transfer the others to the ice water and let cool slightly before peeling and finely dicing.

Increase the temperature of the grill to 400 degrees and continue to bake the potatoes for another 20 to 30 minutes, or until they are tender but not mushy. This timing will largely be determined by the size of your potatoes. Smaller potatoes will cook faster so check them every five minutes or so.

Transfer them to a wire rack and let cool slightly. Peel the still-warm potatoes, if desired, or leave the skins on. Cube the potatoes and transfer to a large mixing bowl. Add the crumbled bacon and the diced eggs. Gently add in the flaked smoked salmon.

Pour the dressing over the potato mixture and stir gently with a rubber spatula to combine. Taste again and add more salt or pepper if needed. Transfer to a serving bowl and dust with paprika and top with chopped parsley. You can serve as is or make ahead and cover and chill for later.

Most importantly, dive in before someone else sees the scrumptious dish!

Share with us some of the creative ways you've found to incorporate more smoked salmon into your diet!

MAHI-MAHI SHISH KABOBS

Prep Time: 15 minutes
Cook Time: 8 minutes or 45 minutes if smoking
Serves: 4
Recommended Pellets: Alder, Mesquite, Oak

INGREDIENTS:
4 Mahi-Mahi fillets
1 green zucchini, cut into large chunks
1 yellow squash, cut into large chunks
1/2 red onion, cut into large chunks
1 cup baby carrots, parcooked (boiled for 3 to 4 minutes)
1 red bell pepper, cut into large chunks
1 cup bella mushrooms
1/2 cup olive oil
1 teaspoon Traeger Veggie Shake
1 teaspoon Traeger Cajun Shake
1 teaspoon Traeger Blackened Saskatchewan
1 teaspoon Traeger Souvlaki Seasoning
1 handful fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon Traeger Salmon Shake

Put all of the Traeger spices, olive oil and basil in a blender and blend until smooth.

Cut mahi-mahi into equal-sized cubes, about 1 1/2 inches by 1 1/2 inches. Pour part of the marinade over the fish and let sit for about 10 minutes. Pour the rest of the marinade over the vegetables just before you assemble the kabobs.

Start your Traeger on Smoke with lid open for 5 minutes to get started. Thread the mahi-mahi and vegetables onto stainless steel skewers.

You can either smoke the kabobs for 45 minutes or preheat the grill to High and cook for 8 minutes.

Remove from grill and enjoy!

SMOKED ONION RINGS

PREP TIME: 10 Min., plus 3-4 hours to smoke the bread crumbs
COOK TIME: 15 Min.
SERVES: 4-6

INGREDIENTS:

4 slices of day-old whole wheat bread (or about 2 cups plain bread crumbs)
3 tablespoons fresh basil – roughly chopped
2 tablespoons olive oil
1 large yellow onion – trimmed and peeled
2 large eggs
1-2 teaspoons Traeger Veggie Shake
Ketchup or Special Sauce - for serving

Special Sauce
1/2 cup mayonnaise
1/4 cup sour cream
3-4 tablespoons ketchup
1-2 tablespoons horseradish
1 teaspoon Worcestershire sauce
Salt and pepper to taste

When ready to cook start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.

Spread the bread crumbs out (or pulse the dry bread to make crumbs) in a large oven-safe dish. Smoke the bread crumbs for 3 to 4 hours, stirring the crumbs every hour or so. If you want a more predominant smoky flavor, smoke it for longer.

Allow bread crumbs to cool. Put the bread crumbs in a food processor along with the basil, and olive oil and pulse for 20 seconds.

Slice onion into ¼ inch slices. Separate layers to create rings.

Beat eggs in a bowl large enough to submerge onion rings. Spread bread mixture into a dish. Add in a teaspoon or so of the Traeger Veggie Shake, to taste to both the bread crumbs and add a few shakes to the eggs as well. The Veggie Shake is such a perfect partner for these onion rings and for pretty much any vegetable, poultry or fish dish. It is savory with a slight sweet undertone and a whole lot of herbaceousness going on.

Time to lay out a "breading station" for the onion rings. Arrange the pans in this order: onions - eggs - breading - foil-covered cooking sheet sprayed with nonstick spray.

I suggest making one hand the "wet egg hand" and the other hand the "dry breading hand" to keep from getting everything too messy. Arrange the onion rings on the foil in one layer.

When ready to grill, preheat Traeger to High for 10 to 15 minutes. Bake the rings on the baking sheet for 15 minutes.

Meanwhile make that Special Sauce! This sweet 'n hot recipe is in our From Pulled Pork to Peach Pie cookbook in our Barbecued Bloomin' Good Onion recipe. Combine the mayonnaise, sour cream, ketchup, horseradish and Worcestershire sauce in a small bowl. Taste it and add in more ketchup if it needs sweetness or more horseradish if you want a bigger kick to it. Add salt and pepper to taste.

To really bring this snack-tastic, crunchy goodness home, you've got to serve these warm with that special sauce or ketchup on the side. If you do this, they'll disappear before your eyes.

 

You can find the recipe for this Italian delight in our Traeger On a Budget cookbook.

 

ITALIAN CHICKEN SALTIMBOCCA ROLL-UP

Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
Serves: 4 to 6
Recommended Pellets: Oak

INGREDIENTS:

6 boneless skinless chicken breasts, each about 6 ounces
1 8-ounce package sliced provolone cheese (8 slices)
6 thin slices of ham or prosciutto
8 to 10 fresh sage leaves, finely minced
1 cup grated Parmesan cheese
Extra-virgin olive oil
Traeger Pork and Poultry Rub, or salt and pepper

Using a sharp knife, carefully butterfly each chicken breast and open it like a book. (Alternatively, you can buy chicken cutlets—sometimes called scaloppini—at your supermarket or butcher shop.)

Lay a sheet of plastic wrap on top of the cutlets. Gently pound each to an even 1/4-inch thickness with the flat side of a meat mallet.

Remove the plastic wrap from the chicken. The best way to roll up these bad boys is to use Thefoodloop, by Fusionbrands. It seriously decreases the headache of rolling up the chicken and allows you to secure and tighten the loops around each chicken breast with ease. The best way is to lay down two of the silicone loops, opened flat, underneath each chicken breast before you load them up. Center one or two slices of provolone on each chicken breast and top with a slice of prosciutto or ham. Sprinkle with the minced fresh sage and Parmesan cheese.

Starting at the short end, roll each chicken breast up jellyroll fashion. Secure by clipping the loops onto itself.

Oil the outside of each chicken roll-up and season lightly with Traeger Pork and Poultry Rub.

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 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the chicken roll-ups on a baking sheet or directly on the grill grate at an angle to the bars. Roast until the chicken is cooked through, about 25 to 30 minutes.

Transfer to a platter. Let rest for 2 minutes before serving.

Slice it up and top with more fresh sage and parmesan. This chicken will melt in your mouth and have you saying, 'Thank you, Italy!'.

Fusionbrands is giving us a sweet deal, Traeger Nation. For the next two weeks you can receive 15% off TheFoodLoop, TheFoodLoop Mini or TheFoodLoop Flame when you enter code TGLOOP at checkout. So go "Like" Fusionbrands Facebook page and decide which foodloop product you can't resist. (or just get them all)

 

Here are all of the details from plates to eats to gift ideas for a lovely Garden Brunch for our dear, hard-working mothers.

INVITATIONS

Make your own flower invitations. Find the template on Mesetarhaz' blog.

DECORATIONS

For a garden party, flowers are essential and the most perfect decorations. (You can go real or fake.)

Find some seasonal flowers and put them in simple containers - like canning jars or even in an elegant pitcher.

(Source: Catch My Party)

Frame sweet quotes about mothers like this favorite from Abraham Lincoln, used by Catch My Party.

Amanda's Parties To Go has every other printable that you might want to give the party that perfect touch - everything from menus to napkin rings.

Colorful paper lanterns used by Amanda's Parties To Go. (You can find these at most party stores.)

Mother's Day banner from Catch My Party.

Floral plates tie the theme together. (Martha Stewart)

MENU

Most of these tasty delicacies come from our “From Pulled Pork to Peach Pie” cookbook. (This cookbook is packed-full of flavorful recipes that will remind you of home!)

 

BAKED BRIE WITH MIXED MUSHROOMS ON TOASTS OR CRACKERS

An easy Mother's Day classic - CHOCOLATE-COVERED STRAWBERRIES

(Source: Catch My Party)

CRABBY JALAPENO POPPERS

SMOKED SALMON

FRUIT AND SALAD BOWLS

(If you want to go the extra mile, make cute bowls for the fruit out of the orange rind, like Amanda's Parties To Go.)

BAKED HAM

BISCUITS

MOM’S CORN BREAD CASSEROLE

GRILLED SWEET PEPPER SALAD WITH MOZZARELLA AND BASIL

CARROT CUPCAKES WITH CREAM CHEESE ICING

OR

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE

(If you're crafty, take it one step further and turn the cupcakes/cookies into a centerpiece, like this one from My Cool Recipes.)

"Mom-osa" Bar

(Source: Catch My Party)

GAMES/ACTIVITIES

"What's in the Garden" game from funsational.com.

Mother's Day word search from Holiday Party Decorations.

This M&M, Mom and Me Moment game, from Over the Big Moon, involving M&M's and endearing questions is more targeted for the little kids and mom.

GIFT IDEAS

Make her some attractive kitchen containers using decals. Find the instructions on By Wilma's site.

Make these sweet candy bar wrappers for one of the sweetest gals in your life - from Catch My Party.

Have kids make Handprint Flowers. Easy, sweet and a snapshot in time that she can keep forever. (from Amanda's Parties to Go)

Penne Pasta Necklace - this takes macaroni necklaces to a whole new level!

(Instructions on By Wilma)

For many more creative and charming homemade Mother's Day gift ideas, check out By Wilma.com.

With these tips and tidbits, you have the tools to wow your moms/wives and show her that she raised you right!

1. Make it hot. After the fire has been established, preheat your Traeger for a good 10-15 minutes to make sure it's nice and hot. Starting with a hot grill will help keep the meats moist and help prevent food from sticking.

2. Marinate or rub your meat to ensure a flavorful feast. And as if you needed more convincing, the American Institute for Cancer Research have said that marinating or rubbing your meat can inhibit the formation of potentially carcinogenic HCA's (heterocyclic amines). These form when grilling meats like poultry, red meat and fish. Rubbing your meat or throwing it in a marinade can reduce the HCA formation by as much as 70%. Who knew? There's your science lesson for the day.

3. Safety first. When you're grilling outside, don't forget about food safety inside. Avoid cross-contamination by using separate cutting boards, utensils, knives and platters for raw and cooked food. Also, never use your marinade liquid to baste your meat as it cooks. You need to either make extra marinade and only use it to baste or you need to bring the marinade up to a boil to kill bacteria before using it to baste.

4. Use the right equipment. By using a Traeger, 95% of the work is done for you. That's just how we roll. But don't forget to use the right accessories. Check out our post on the best Traeger tools and outdoor accessories. For instance, using a grilling basket for your vegetables and small proteins like shrimp can save you some serious headaches and grill casualties.

5. Make sure it's done. Fully cooking your protein is so important to protect you from those bad bacteria that can come with under-cooked meat. Check that temperature using an instant-read thermometer like our Remote Probe Thermometer to make sure it's safe to eat and won't send you on a trip to the bathroom or even worse, the hospital.

6. Keep your pellets handy. Make sure you always have enough pellets on hand and keep your hopper full. There's nothing worse than running out of pellets in the middle of smoking some ribs or another delicious feast.

7. Keep it closed. Avoid repeatedly opening the Traeger. Each time you open it you lose heat, using more pellets and potentially changing the cooking time. That's where a meat thermometer like our Meat Temperature Probe really comes in handy. You can stick the probe into the meat and then close the lid and set the temperature register on the hopper.

8. Give it a rest. Allow your meat to rest after its finished cooking for a good 10-30 minutes (depending on the size) so the juices can evenly redistribute and not run all over the cutting board as soon as you make the first slice.

9. Clean the grill while it's hot. We mentioned this in our cleaning post but it's worth the repeat. After you're done grilling and while your Traeger is still hot, scrub the grill grate with a wet brass-bristled brush. This will keep it clean and ready to grill the next time.

10. Like anything worth having (or eating), it's worth doing right. Give your meat the time it needs. Let it smoke and roast until it is blackened to perfection. Don't rush it.

Let us know some of your best grilling tips!

 

Sources:

http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/kitchen_tips_techniques/13_best_grilling_tips

http://naturalmedicinejournal.com/article_content.asp?article=88

 

JAMAICAN JERK CHICKEN LEGS & GRILLED CORN

Prep Time: 10 minutes plus several hours for marinating
Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
Serves: 4
Recommended Pellets: Oak, Apple, Pecan

INGREDIENTS:

JERK CHICKEN
1 bunch scallions (green onions), trimmed and roughly chopped
2 cloves garlic, roughly chopped
1/2 to 1 Scotch bonnet or habanero chile (these are very hot), seeded, or substitute jalapeno or serrano chiles for a milder marinade
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon brown sugar
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
1 teaspoon salt, or more to taste
1 teaspoon ground allspice
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Water, if needed
2-1/2 pounds chicken legs
1 small onion cut into chunks

GRILLED CORN ON THE COB
4-8 ears of corn
Olive oil
1/2 cup water
Traeger Veggie Shake
Traeger Blackened Saskatchewan Shake

Combine all the ingredients for the jerk chicken except the chicken legs in the jar of a blender.

If you haven't handled scotch bonnet or habanero peppers before be very careful. Unless you want your mouth to burst into flames, clean out the seeds and the ribs of the pepper. (see below) Also, the oils they contain are incredibly potent and can practically fry your eyeballs if you forget to thoroughly wash your hands and all of the cutting boards and knives. (You could even wear gloves while cutting the pepper just to be safe.)

Pulse until the mixture is liquefied. (Add a tablespoon or two of water if needed to get the blender blades turning).

Put the chicken legs in a glass baking dish large enough to hold them in one layer. (Alternatively, put the legs in a large resealable plastic bag.) Pour the marinade over the chicken legs, turning them to coat thoroughly. Cover the dish with plastic wrap and refrigerate for 6 hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). To get that truly authentic Jamaican smoke to mimic the pimiento wood in the style of Yallahs, put a handful of allspice berries (like the ones below) on top of the burn plate.

Arrange the chicken legs on the grill grate and smoke for 30 minutes.

Meanwhile, prepare the corn cobs for grilling. Shuck and clean all of the ears. Lay the corn on a large piece of aluminum foil and drizzle with olive oil. Season all sides with the Veggie Shake and the Blackened Saskatchewan Shake.

Pour in 1/2 cup of water. Pull up the sides of the foil to cover the corn.

After the chicken has smoked for 30 minutes, increase the temperature to 350 degrees F. Transfer the foil-covered corn to the grill (it may be easier to put it on a small baking sheet first) and cook both for 45 minutes to an hour, or until the corn is plumped and the chicken reads 165 degrees F on an instant-read meat thermometer inserted into the thickest part of the leg (but not touching bone).

There was some extra space on the Traeger so I couldn't help but add some Roasted Asparagus. The Jamaican Jerk Chicken seemed incomplete without a steaming side of Jamaican Rice and Peas. (This recipe from Food.com is amazing!) Steel drums are optional.

If you weren't already a skirt steak fan, we'll definitely have you singing its praise after you try this masterful recipe, from our Traeger On a Budget ebook.

Skirt Steak Margarita with Black Bean, Corn and Avocado Salsa

PELLETS: Mesquite | PREP TIME: 20 min. plus several hours for marinating the meat | COOK TIME: 10 min. SERVES: 6

INGREDIENTS:

for the Steak
1 lime
1/4 cup tequila
1 tablespoon triple sec or other orange-flavored liqueur
2 teaspoons coarse salt (kosher or sea)
1/4 cup vegetable oil
Freshly ground black pepper
2 pounds skirt steak, trimmed
Flour tortillas for serving

for the Salsa
1 large or 2 medium tomatoes, diced
1-1/2 cups canned corn, drained (see Note below)
1 cup canned black beans, drained, rinsed, and drained again
1/2 cup diced red onions
2 cloves garlic, minced
1 jalapeno pepper, seeded and diced, or diced pickled jalapeno chips
1 lime, juiced
1 tablespoon rice wine vinegar or balsamic vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 ripe avocado, peeled, pitted, and diced
Salt and freshly ground black pepper

Remove the zest from the lime, then juice the lime. Put both the zest and the juice in a small mixing bowl. Add the tequila, triple sec, and salt and stir until the salt crystals dissolve. Whisk in the oil. Transfer to a resealable plastic bag and add the meat.

Seal and refrigerate for several hours, or overnight.

Make the salsa the day you plan to serve the steak. Put the tomatoes, corn, beans, onions, garlic, and jalapeno in a mixing bowl. When you're doing so much chopping, using an RSVP Endurance Finger Guard can literally save you some skin.

If you're an aggressive chopper or just trying to do too many things at once (guilty), the finger guard will give you a protective barrier between those precious fingers and that blade.

Stir in the lime juice, vinegar, cilantro, and cumin. Gently fold in the avocado with a rubber spatula. Season with salt and freshly ground black pepper.

Cover and refrigerate if not serving 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 450 degrees F (High if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.

Remove the steak from the marinade and dry with paper towels.

Grill for 5 minutes per side, or until the steak is done to your liking. (Skirt steak often varies in thickness within the same piece.)

Transfer to a cutting board and let rest for 2 minutes or more. Slice thinly on the diagonal.

Serve with tortillas and the salsa (which is delicious enough to be standalone!).