Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Posted by Mary M. on July 13, 2014

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Rib-eye steaks are a meaty cut taken from the rib primal, or more specifically from the front end of the longissimus dorsi of the steer. The closer to the head that the cut is made, the more of the spinalis muscle, or cap of meat that wraps around the fatter end of the meat, that will be in the steak.

Due to the highly marbled consistency of the rib-eye, they are loaded with flavor. (Fat = Beef flavor!) Hence why it is one of the richest and beefiest steak cuts you can get. The marbling also serves as a self-baster to keep the steak plump and juicy. And of course rib-eyes need the high heat of the grill to melt that fat and flavor into the muscle of the meat.

For you, Traeger Nation, we have experimented and finely tuned the art of grilling the rib-eye so that we could provide you with a home run recipe, chock-full of vital tips and tricks to getting that perfect rib-eye with the perfect flavor and perfect doneness.

RIB-EYE STEAKS 101

PREP TIME: 30 minutes to allow meat to come to room temperature
COOK TIME: 1 hour 7 minutes, including smoke time
RECOMMENDED PELLETS: Hickory, Oak or Mesquite
SERVES: 2

INGREDIENTS

2 fresh rib-eye steaks, 1-inch to 1 1/2-inch thick
Traeger Prime Rib Rub
Canola Oil

Herbed Butter
4 tablespoons butter, room temperature
2 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, leaves only (or you could substitute thyme or oregano)

PREPARATION

1. Be choosy with your meat. When picking out your rib-eyes, get your meat directly from a trusted butcher (as opposed to getting a pre-packaged steak that's been there who-knows-how-long) to ensure optimal freshness. Choose a steak that is 1-inch to 1 1/2-inches thick, has a bright redness (no murky brown) and good marbling throughout. A thicker steak will allow you to achieve a good sear on the outside while keeping the middle a rosy medium-rare.

2. Before you toss it on the Traeger, let the steak come to room temperature - sitting for about 30 minutes or so on the counter. Meat straight out of the fridge is typically about 38 degrees F, when what you want for starting meats on the grill is about 50 to 55 degrees F.

Even better, season the steak with the Traeger Prime Rib Rub and then let it sit for 30 minutes on the counter. Season the steaks a bit more than you might regularly season a sauteed item as some of the steaks' seasoning will be lost during the smoke and grilling process.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established, about 4 to 5 minutes. Arrange the steaks directly on the grill grate and smoke for 1 hour.

BEFORE SMOKE

AFTER SMOKE

4. One of our favorite ways to enjoy steak, other than all by themselves, is with a creamy herbed butter. Finishing the steak with a lovely compound butter ups the richness of the steak and gives each bite a luscious and juicy creaminess. This butter can be prepared ahead of time and refrigerated until the steaks are done or you can prepare it while the steaks are smoking.

Put the olive oil and herbs into a food processor (or blender) and process until the herbs are finely chopped.

Whip the butter in a mixer until it lightens in color, a few minutes. Add in the oil and chopped herbs and beat for another 2 minutes, or until the oil and butter come together.

Remove the herb butter from the bowl and spoon onto a sheet of plastic wrap. Roll it into a log, twisting the ends, and chill in the fridge for several hours before serving or in the freezer for about 30 minutes.

5. Momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High). A great trick to getting those iconic grill marks on your steak is to use a cast iron grill pan. Add it to the Traeger while it is coming to temperature to allow the pan to preheat with the grill and become screaming hot. Let the pan preheat on the Traeger for at least 20 minutes.

6. Additionally, drizzle/brush both sides of the steaks with canola oil to really get lovely caramelization on the outside.

7. Place the steaks in the cast iron grill pan and grill for 4 minutes on the first side and 3 minutes on the second to achieve medium-rare doneness. Avoid flipping the steak more than once or twice. Flipping it too much can sabotage the outside sear.

Don't forget that it's easy to cook the steaks longer if they're under-done but there's no going back if you over-cook it. (Make sure you use tongs to move the steaks around so that you don't puncture the meat and lose any juices.)

*Here's an excellent way to check the doneness of your steak. Hold open your hand in front of you in a relaxed manner. Push on the fleshy part just under your thumb. For a rare steak, your meat should have that same consistency as that thumb muscle. For medium rare, gently put your pointer finger and thumb together. The consistency of your thumb muscle is the same as a medium rare steak. Repeat the same process going in order from your middle finger, to ring finger, to pinky for medium, medium-well, and well done. To make the comparison, gently prod the steak with your clean fingers.

OR you could always use your trusty instant-read thermometer.

Rare = 125 degrees F
Medium rare = 130 to 135 degrees F
Medium = 135 to 140 degrees F
Medium well = 140 to 150 degrees
Well = 155+ degrees F

8. Transfer the steaks to a platter and immediately top each with a pat of the herb-flavored butter to allow it to soak into the meat.

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Let the meat rest for 5 minutes before serving, additionally you can tent the steak with aluminum foil while resting.

Either serve each person a beefy rib-eye dripping with herbed butter and juices or slice it up and serve to several guests, if you must.

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

PRINTABLE RECIPE:

Perfect Rib Eye Steaks Recipe.docx (14.44 kb)

...Read More

Grilled Skirt Steak with Fresh Grilled Peach Salsa

Posted by Mary M. on July 12, 2014

Grilled Skirt Steak with Fresh Grilled Peach Salsa

Before delving into this tasty mouthful of explosive, tender beefiness, let's chat about,

What exactly is a skirt steak?

The skirt steak often gets confused with a flank steak. Skirt steaks are actually the diaphragm muscle, situated just below the ribs on the cow. The outside skirt steak is below the rib and between the brisket and flank. It usually comes with the membrane still attached and needs to be trimmed before you cook it so you don't end up with a mouthful of eternal chew. (Use a sharp knife to cut and pull this membrane off.) When you think outer skirt, think fajitas.

The inside skirt comes from the flank and it's a bit thinner and often you will purchase it with the membrane already removed by your butcher. (This is the cut that you'll more commonly find at your grocery store.)

Skirt steak can be a tricky beast to wrangle. Because it's thin and long, it cooks quickly. But it's also a steak that loves itself some heat. Hence why it's a delicate and quick dance on the Traeger to get the high heat sear while still keeping the middle nice and rosy. Whatever you do, do not sacrifice the doneness of the inside in order to get that dark crust on the outside. It's just not worth it.

As long as you give it a little rest and slice it against the grain (per usual) this will be the steak that keeps on giving gifts of intense and incredible flavor and beefitude - especially after you finish it with a sexy, spicy grilled peach salsa.

SKIRT STEAK WITH GRILLED PEACH SALSA

PREP TIME: 30 minutes to overnight
COOK TIME: 4 minutes, plus about 10 minutes to grill the peaches
RECOMMENDED PELLETS: Any
SERVES: 4 to 6

INGREDIENTS

Peach Salsa:
4 to 6 ripe peaches
2 roma or plum tomatoes, seeded and diced
1-2 jalapeños, finely minced (some jalapenos are hotter than others so add in half a jalapeno and taste and go from there)
¼ cup yellow or red bell pepper, diced
¼ cup red onion, finely diced
2 tablespoons cilantro, chopped
1 lime, juiced
¼ teaspoon ancho chili powder or other chili powder
1 tablespoon honey
Salt and pepper to taste

Skirt Steak:
2 skirt steaks (about 2 lbs total)
Onion powder
Sea salt
Freshly cracked black pepper
Olive oil
Sherry vinegar

PREPARATION

Dust the steaks with onion powder, sea salt, freshly cracked black pepper and drizzle with olive oil and a sprinkling of sherry vinegar - on both sides. Let the meat marinade for 30 minutes up to a day.

You can also make the peach salsa a day in advance, but make sure it has at least 10 to 15 minutes to sit to allow the flavors to meld.

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

Cut the peaches into halves or quarters, remove the pits and put them cut-side down on the grill grate. Let them grill for a couple minutes per side or until they start to caramelize.

Remove the peaches. Let them cool and then dice them and toss them together with all of the salsa ingredients, adding salt and more honey to taste. (If you want more heat, add in a few pinches of cayenne pepper or more jalapenos.)

Let the salsa sit and get started on cooking the skirt steaks. Place them directly on the grill grate and cook for about 2 minutes per side, or until they're done to your liking. Beware! Because these steaks are so thin, they cook very quickly.

Grilled Skirt Steak with Fresh Grilled Peach Salsa

When finished cooking, remove the steaks from the Traeger and wrap them with aluminum foil and allow to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Pour the juices back over top of the skirt steak and serve with the grilled peach salsa.

Grilled Skirt Steak with Fresh Grilled Peach Salsa

PRINTABLE RECIPE:

Skirt Steak with Peach Salsa Recipe.docx (12.31 kb)

...Read More

Chicken & Parmesan Sliders w/ Pesto Mayo

Posted by Mary M. on July 11, 2014

Chicken & Parmesan Sliders w/ Pesto Mayo

You just might be missing a piece in your life if you aren't familiar with sliders. A slider is a miniature burger or sandwich that gained popularity after the burger chain, White Castle, featured and sold them 4 for $1. Yes, they are adorably tasty! Bottom line, they're not as good as what you can Traeger yourself.

We switched things up things a little from the traditional beef sliders, using ground chicken with a salty, rich smattering of grated parmesan cheese inside to keep the patties moist. (Of course you could easily substitute ground beef, turkey, lamb, pork, etc.) And we did it all for an affordable price to feed you and your family/friends. We'll prove that you can still eat like a king with a pauper's pocketbook.

And don't forget that because they're smaller, you can cram more into your mouth without the accusing glare from anyone else. 

Find these tasty morsels, along with other penny-pinching recipes, in our Traeger on a Budget cookbook.

CHICKEN & PARMESAN SLIDERS W/ PESTO MAYO

PELLETS: Apple or Oak
PREP TIME: 15 min.
COOK TIME: About 30 min.
SERVES: 4

THINGS YOU’LL NEED

• 2 pounds ground chicken
• 1 cup shredded Parmesan
• 1 tablespoon Worcestershire sauce
• Freshly ground black pepper
Traeger Chicken Rub, or salt and pepper
• Canola oil
• 1 cup mayonnaise
• 2 tablespoons prepared pesto sauce
• 12 slider buns, split
• 3 Roma tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• Fresh spinach or arugula leaves, washed and dried
• Sliced cheese, if desired

PREPARATION

Line a baking sheet with plastic wrap. In a large mixing bowl, combine the ground chicken, the Parmesan, the Worcestershire, and a few grinds of black pepper.

Wet your hands with cold water, and use them to mix the ingredients. Divide the meat mixture in half, then form six 2-inch patties out of each half. Dust each side of the patties lightly with the Traeger Chicken Rub. Place the patties on the baking sheet, cover with another sheet of plastic wrap, and refrigerate for at least 1 hour.

Combine the mayonnaise and pesto in a small bowl and whisk together. Cover and refrigerate until serving time.

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

Take the chicken patties out of the fridge and lightly brush both sides with canola oil to help get a good sear on the outside and hold in those juices.

Arrange the chicken patties on the grill grate and grill, turning once, until the patties are cooked through (165 degrees F), about 30 minutes.

If you like cheese on your patties, top the patties with cheese during the last 2 minutes of grilling.

To serve, put a chicken patty on the bottom of a slider bun and top with a dollop of the pesto mayonnaise.

Chicken & Parmesan Sliders w/ Pesto Mayo

Add tomato, onion, and spinach as desired. Replace the top of the bun and skewer with a frilled toothpick, if desired. Enjoy the fruits of your labors!

Chicken & Parmesan Sliders w/ Pesto Mayo

PRINTABLE RECIPE:

Chicken Parm Sliders Recipe.docx (12.05 kb)

...Read More

Yummy Sticky Teriyaki Pork & Pineapple Skewers

Posted by Mary M. on July 8, 2014

Yummy Sticky Teriyaki Pork & Pineapple Skewers

Versatility, thy name is pork. That's just one of the reasons why pork is so darn lovable. Heck! If we could we'd kick out our own family members and give pork our spare room. (...that is if we could stand the smell as well.)

Today when we fired up our Traeger we just felt like sinking our teeth into something sweet and sticky (in both terms of the word) with a tangy asian kick. We used pork sirloin for this recipe, also labeled "city chicken" (a name coined during the Great Depression when pork was less expensive than chicken). You might even be able to find the pork sirloin already cubed and ready to go in your local grocery store's meat department. But you could certainly wing it with other cuts or beef or chicken.

STICKY TERIYAKI PORK & PINEAPPLE SKEWERS

PREP TIME: 1 to 3 hours to marinate
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Hickory or Oak
SERVES: 2 to 4

INGREDIENTS

1 pound pork sirloin cubes, each about 1-inch by 1-inch and 1/2- inch thick (18 pieces)
2 to 3 slices fresh pineapple, cored and cut into bite-size chunks
1 cup Traeger Carne Asada Marinade, or your favorite teriyaki marinade
6 large scallions (green onions), trimmed, pale and light green parts cut into 1-inch lengths
6 6- to 8-inch wooden skewers

PREPARATION

Thread a pork cube through the thin side on a skewer, followed by a chunk of pineapple and a piece of green onion; repeat the sequence, using 3 or 4 pieces of pork per skewer.

Repeat with the other skewers.

Transfer the skewers to a glass pan or pie plate and pour the marinade over them, turning to coat on all sides. Cover with plastic wrap and refrigerate for 1 to 3 hours.

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) and preheat, lid closed, for 10 to 15 minutes.

Drain the skewers, discarding the marinade.

Arrange the skewers on the grill grate and grill, turning once, for 10 minutes, or until the pork is cooked through.

Yummy Sticky Teriyaki Pork & Pineapple Skewers

Transfer the skewers to a platter or plates and serve immediately with some steamed rice.

Yummy Sticky Teriyaki Pork & Pineapple Skewers

PRINTABLE RECIPE:

Teriyaki Pork n Pineapple Skewers Recipe.docx (11.70 kb)

...Read More

Strip Steak Topped with the Amazing Bacon-Onion Jam

Posted by Mary M. on July 6, 2014

Strip Steak Topped with the Amazing Bacon-Onion Jam

We had a dream once, where steaks were topped with a thick, salty-sweet bacon jammy goodness. Each bite was euphoric. Then we woke up and decided to turn it into a reality.

For this recipe we used a delicious piece of dry-aged New York strip steak. Dry-aged = more concentrated beef flavoritude. You do have to pay more for dry-aged beef or you could also just dry-age it yourself! (See how in this post.) The strip steak is slightly leaner than others but it still has good marbling and incredible flavor.

This won-the-lottery bacon-onion jam is also delicious on a toasted piece of baguette with a smear of cream cheese or even with some eggs to add the most superlative finishing flair to any breakfast.

STRIP STEAK TOPPED WITH BACON-ONION JAM

PREP TIME: 10 minutes
COOK TIME: about 1 hour for the bacon-onion jam and 8 to 10 minutes for the steaks
RECOMMENDED PELLETS: Hickory, Oak or Mesquite
SERVES: 2

INGREDIENTS

1 sweet onion, quartered and thinly sliced
1/2 lb. bacon, cut into chunks
1/4 cup brown sugar
3 tablespoons strong brewed coffee
1/2 tablespoon balsamic vinegar
1/4 cup apple juice or water
1/2 teaspoon black pepper
Salt, to taste
2 New York Strip Steaks
Olive oil
Traeger Prime Rib Rub

PREPARATION

Start by pulling your steaks out of the fridge about 30 minutes before you finish the bacon-onion jam to allow them to come to room temperature. Go ahead and season them on both sides with the Traeger Prime Rib Rub.

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

Put the chopped bacon in a cast iron pan and put on the Traeger. You could really cut up your bacon to be how ever large or small you want the chunks of bacon in the jam to be.

Let the bacon cook for about 10 to 15 minutes or until the fat has rendered.

Remove the bacon from the pan and drain out all but 1 tablespoon of the bacon grease from the pan. (Reserve the rest of the fat for use in another recipe.)

Add the onions into the cast iron pan and cook on the Traeger for about 10 minutes or until the onions have softened.

Add in the brown sugar and cook for about 15 to 20 minutes more to allow the onions to caramelize.

Add in the coffee, apple juice or water and cooked bacon and continue to cook, stirring occasionally, until the onions really become thick and "jammy" - about 20 more minutes.

Stir in the balsamic vinegar and spoon into a bowl and set aside. (Keep the leftover bacon-onion jam in the fridge. This bacon-onion jam really tastes best at room temperature so always let it come to room temp before enjoying.)

Turn the heat on the Traeger up to High and preheat for 10 to 15 minutes with the lid closed.

Lightly drizzle the steaks with olive oil and cook them on the Traeger for about 4 to 5 minutes on each side, for medium-rare, or until they reach your desired doneness.

Strip Steak Topped with the Amazing Bacon-Onion Jam

After they're done, remove them from the grill and let rest for about 10 minutes before slicing.

Top each steak with the bacon-onion jam and you've got some serious money right there.

Strip Steak Topped with the Amazing Bacon-Onion Jam

PRINTABLE RECIPE:

Strip Steak with Bacon-Onion Jam Recipe.docx (12.55 kb)

...Read More

Sweet 'n Smoky Barbecued Ribs

Posted by Mary M. on July 5, 2014

Sweet 'n Smoky Barbecued Ribs

Perhaps there is something fundamentally carnal in all of us, or at least most of us, that dates back to our primal knuckle-dragging, fire-waving ancestors that makes us crave and adore meaty, charred, smoke-kissed ribs. Whatever it is, if you need an excuse it's safe to blame genetics for the reason why you've single-handedly polished off the whole rack.

With these Sweet 'n Smoky Barbecued Ribs you get double the sticky meat by using spare ribs. (or if you're attached to baby backs you could always sub in those - just cook them for less time.) No matter what, with the combo of smoke, pork and a lip-smacking sauce it's a win-win.

SWEET 'N SMOKY BARBECUED RIBS

PREP TIME: 4 hours up to overnight for ribs to soak
COOK TIME: 4 to 5 hours
RECOMMENDED PELLETS: Hickory, Mesquite, Apple or Cherry
SERVES: 6 to 8

INGREDIENTS

2 racks pork spare ribs (2-1/2 to 3 pounds each)
4 to 6 cups apple juice or cider
Traeger Sweet Rub, or your favorite barbecue rub
2 cups Traeger Regular BBQ Sauce, or your favorite barbecue sauce
1/4 cup brown sugar

PREPARATION

If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

Lay the ribs in a baking dish and pour the apple juice over them, turning to coat. (Use as much apple juice as you need to submerge the meaty side of the ribs.) Cover and refrigerate for 4 to 6 hours, or overnight. Remove the ribs from the apple juice. Reserve the apple juice. Sprinkle the ribs on all sides with the Traeger Sweet Rub, rubbing it in with your fingertips.

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 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Transfer the apple juice to a saucepan and place in a corner of the grill grate. (The juice will keep the cooking environment moist. If the apple juice boils down too far add more or just add some water.) If you have a 3-position controller, you can cook the ribs on either Smoke or Medium: On Smoke, the ribs will likely take longer to cook; on Medium, they will likely take less time.

Arrange the ribs, bone side down, directly on the grill grate. Cook for 4 to 5 hours, or until a skewer or paring knife inserted between the bones goes in easily. Meanwhile, combine the barbecue sauce and brown sugar in a small saucepan. (If you find the sauce a bit too sweet add a little bit of apple cider vinegar or Worcestershire sauce.) Generously brush the ribs on all sides with the barbecue sauce the last hour of cooking.

If you like your ribs saucy, reapply the barbecue sauce just before serving.

Sweet 'n Smoky Barbecued Ribs

Using a sharp knife, cut the slabs into individual ribs. Serve any remaining sauce on the side.

Sweet 'n Smoky Barbecued Ribs

PRINTABLE RECIPE:

Sweet n Smoky Ribs Recipe.docx (12.86 kb)

...Read More

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

Posted by Mary M. on July 4, 2014

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

When faced with the dilemma, "to plank or not to plank?", we say, "If you can plank, you should plank it!" There is a particular beauty in the combined components of the flavors of the sweet cedar from the plank and the smokiness contributed by the alder pellets. (You could certainly sub in a different kind of pellets and still get mouthwatering results.) It's a double whammy of middle-of-the-woods freshness straight into your meat and into your belly.

The meat in particular that we're gussying up with a cedar plank is a perfectly tender, juicy, rose-pink pork tenderloin. After rubbing it with an immaculately balanced spice rub filled with ancho chile powder, brown sugar, cumin and a few of our other favorite seasonings, we threw it on a cedar plank and let the wood and Traeger do all the work to bring that baby home.

SPICE-RUBBED CEDAR PLANK PORK TENDERLOIN

PREP TIME: 30 minutes to let pork marinate, plus 2 hours to soak cedar planks
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Alder
SERVES: 4 to 6

INGREDIENTS

2 1 lb. pork tenderloins
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 teaspoons cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1 tablespoon brown sugar
1/4 teaspoon dry mustard
Olive oil
2 cedar planks

PREPARATION

Soak the cedar planks in water for at least 2 hours to overnight.

Mix together all of the dry spices and brown sugar in a small bowl.

Lightly drizzle the tenderloins with olive oil and rub with the spice mixture. Let sit for 30 minutes.

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

Place the soaked cedar planks on the grill, close lid, and allow to heat for 3 minutes. Flip the planks and place a pork tenderloin on the heated side of each plank.

Grill the tenderloins for 15 to 20 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer.

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

Tent the tenderloins with foil and let rest for 5 minutes before slicing and serving.

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

PRINTABLE RECIPE:

Cedar Plank Spice Rubbed Tenderloin Recipe.docx (11.90 kb)

...Read More

Smoked Butter-Basted Porterhouse Steak

Posted by Mary M. on July 2, 2014

Smoked Butter-Basted Porterhouse Steak

When we talk about porterhouse steaks, let it be implied that you're gonna need a big plate. They are big hunks of meat that will satisfy even the most grande of appetites.

Porterhouse steaks are similar to a T-bone, with the iconic T-shaped bone separating the composite steak consisting of a strip of steak and a tenderloin, but it's even bigger, thicker and meatier. The cut is taken from the rear of the short loin where the tenderloin and the top loin meet. If you remove the bone you've basically got yourself two tasty steaks.

This recipe has a rich and succulent baste containing some of our favorite moisture lockers - butter and mustard. Together they seal in the flavor and keep the dinosaur-sized steak particularly juicy and gone before you know it.

SMOKED BUTTER-BASTED PORTERHOUSE STEAK

PREP TIME: 5 minutes
COOK TIME: about 45 minutes
RECOMMENDED PELLETS: Any
SERVES: 2 or more if you feel like sharing

INGREDIENTS

4 tablespoons butter, melted
2 tablespoons Worcestershire sauce
2 teaspoons Dijon-style mustard
2 porterhouse steaks, each 16 to 20 ounces and at least 1-1/2 inches thick
Traeger Prime Rib Rub, or your favorite rub

PREPARATION

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

Combine the melted butter, Worcestershire sauce, and mustard and whisk until smooth.

Brush on both sides of the steaks with a pastry brush.

Season the steaks on both sides with Traeger Prime Rib Rub.

Arrange the steaks on the grill grate and smoke for 30 minutes.

With tongs, transfer the steaks to a platter and increase the heat to High. Once again, brush the steaks with the butter-Worcestershire sauce mixture. When the Traeger reaches the new temperature (400 to 450 degrees F), return the steaks to the grill grate and grill until cooked to your desired degree of doneness (135 degrees F for medium-rare), several minutes per side.

Smoked Butter-Basted Porterhouse Steak

Brush once more with the butter-Worcestershire sauce mixture. Transfer the steaks with tongs to a platter or plates and let rest for 3 minutes before serving.

If desired, cut the tenderloins and the strip steaks off the bones, thinly slice on a diagonal, and serve each diner some of each.

Smoked Butter-Basted Porterhouse Steak

PRINTABLE RECIPE:

Smoked Porterhouse Steaks Recipe.docx (12.12 kb)

...Read More

Bacon Chili-Cheese Dogs

Posted by Mary M. on July 1, 2014

Bacon Chili-Cheese Dogs

Everyone has their own secret touch or twist on a chili dog. Ours is not so much of a secret or even a surprise...at all. We thought that any chili could be made better with the addition of some chopped bacon. It gives the chili a smoky hug and heart-warming finish to the heat and the sweetness of that marvelously messy meaty sauce.

We also added in a little taste of the Midwest with a dash of nutmeg to round it out. If you haven't had it before, just trust us. If there's one thing we know, it's meat.

BACON CHILI-CHEESE DOGS

PREP TIME: 5 minutes
COOK TIME: about 50 minutes
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 4

INGREDIENTS

4 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
2 tablespoons yellow mustard
1 1/2 teaspoons cumin
1/2 teaspoon cracked black pepper
1/2 teaspoon smoked paprika
1/8 teaspoon nutmeg (optional)
Kosher salt, to taste
4 all-beef hot dogs
4 hot dog rolls
Butter, for toasting the rolls
1/2 cup grated cheddar

PREPARATION

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

Put the bacon in a saucepan and cook on the Traeger for about 20 minutes or until the fat is rendered.

Pour out all of the bacon grease except for 1 tablespoon. (Save the grease for another recipe.) Add in the chopped onion and cook until they're translucent, about 5 more minutes.

Add the ground beef and minced garlic and cook until the ground beef is brown, breaking the meat up with a spoon and stirring occasionally, about 10 minutes more. Drain off most of the grease.

Stir in the ketchup, chili powder, smoked paprika, cumin, black pepper, Worcestershire sauce, nutmeg and mustard and simmer for 15 minutes or until thickened. Season with salt and more pepper, if needed.

While the chili is cooking, throw on the hot dogs to get some nice grill marks.

Bacon Chili-Cheese Dogs

After the chili and dogs are done, remove them from the grill and put the buttered buns on to get lightly toasted.

Put together your chili dogs, slathering them with the bacon chili and finishing with a heap of cheddar cheese.

Bacon Chili-Cheese Dogs

PRINTABLE RECIPE:

Bacon Chili Cheese Dogs Recipe.docx (11.87 kb)

...Read More

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Posted by Mary M. on July 1, 2014

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Previously we posted about our oh-so-satisfying salty, fall-apart Kalua Pulled Pig. (Find the recipe in our From Pulled Pork to Peach Pie cookbook. Seriously. Go find it!) Now it's time to put that kalua pork to even more good use. Let's doubly pork up one of barbecue's favorite sides:

Baked beans.

Yes, double. We know what you're thinking, "Bacon and pulled pork?! Stop the madness!" Well, we ain't gonna stop.

And to echo those tropical flavors even more we added in some grilled pineapple along with jalapeno to reign in some of that thick, saucy sweetness.

Just say "Yes" to adding a little bit of luau into your next barbecue.

SWEET 'n PORKY BAKED BEANS WITH KALUA PULLED PORK AND PINEAPPLE

PREP TIME: 20 minutes
COOK TIME: About 2 1/2 hours, including smoking time
RECOMMENDED PELLETS: Hickory, Oak or Pecan
SERVES: 8 or more

INGREDIENTS

8 strips of bacon (divided use)
1/2 large sweet onion, such as Texas Sweet or Vidalia, peeled and diced
1/2 red or yellow bell pepper, stemmed, seeded, and diced
1 jalapeno, seeded and diced (throw in the seeds if you like more heat)
2 cloves garlic, minced
3 15-ounce cans beans, such as pinto beans, navy beans, kidney beans, etc. - drained and rinsed
3/4 cups Traeger Regular Barbecue Sauce, or your favorite BBQ sauce
1/2 cup beer, apple juice or cider
1/2 cup packed brown sugar
1/8 cup yellow mustard
1/8 cup molasses
1/2 teaspoon chili powder
1 teaspoon ancho chile powder
1 teaspoon cumin
2 to 3 cups leftover kalua pulled pork
1/2 pineapple, cored, cleaned and cut up into spears
1 1/2 cups panko or other dried bread crumbs

PREPARATION

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

Put a cast iron skillet on the Traeger and lay the strips of bacon in it. Fry the bacon over medium heat until it renders its fat. (about 20 minutes) At the same time caramelize and brown your pineapple by placing the spears directly on the grill grate for about 5 minutes per side.

Remove the bacon strips with tongs and drain on paper towels. Pour all but 1 tablespoon of the bacon fat out of the skillet and reserve. Add the onion, bell pepper, garlic, and jalapeno to the skillet and sauté until softened, 5 minutes or so.

Meanwhile, chop the bacon into bits.

Tip the vegetables into a large disposable aluminum roasting pan or baking pan and add about two-thirds of the chopped bacon. (You may want to double up on the disposable pans for increased strength and durability.) Also add to the pan the beans, barbecue sauce, beer or apple juice, brown sugar, mustard, molasses, chili powder, ancho chile powder and cumin. Mix well with a large wooden spoon.

Stir in the pulled leftover kalua pork.

Turn the Traeger heat down to Smoke.

Put the roasting pan with the beans on the grill grate and smoke for 1-1/2 hours, stirring occasionally to maximize exposure to the smoke.

Meanwhile chop up the grilled pineapple into bite-sized chunks.

Increase the temperature to 300 degrees and stir the pineapple into the baked beans. Cook the beans until they are hot, bubbling, and thickened, about 1 hour.

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Meanwhile, combine the panko bread crumbs with the reserved bacon fat (if you are short on fat, use melted butter) and the remaining bacon bits.

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Spread evenly over the top of the beans and let cook during the last 20 minutes or until the panko is toasted and golden.

Serve the baked beans up warm and they will be a sensation at any barbecue!

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

PRINTABLE RECIPE:

Sweet n Porky Baked Beans with Kalua Pork Recipe.docx (12.85 kb)

...Read More