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Grilled Mustard Pork Chops with a Peach-Blueberry Relish

Posted by Mary M. on September 12, 2014

Grilled Mustard Pork Chops with a Peach-Blueberry Relish

Mustard has a mesmerizing power over pork. One swath of it and the pork submits, becoming absurdly succulent and tender, driving your mouth crazy. Essentially, it wraps the chops up in a moisture and flavor-locking parka. This mustard magic trick can really be used on any cut of pork, just make sure that you adjust the cooking time accordingly. If you aren't using mustard as the ringer in your grilling repertoire, you just gotta!

To finish the job with these pork chops we rained down fresh relish made using plump, sweet, seasonal peaches and blueberries. When those flavors meld together it's like, KABLOOIE! ...in a good way.

GRILLED MUSTARD PORK CHOPS WITH PEACH-BLUEBERRY RELISH

PREP TIME: 30 minutes to 1 hour
COOK TIME: 10 to 30 minutes
RECOMMENDED PELLETS: Hickory, Mesquite or Cherry
SERVES: 4

INGREDIENTS

4 pork chops
Traeger Pork and Poultry Shake
1/2 cup of whole grain mustard
2 to 3 fresh peaches, stone removed and fruit diced
1/2 cup fresh blueberries or frozen blueberries, thawed
1 shallot or 1/4 sweet onion, diced
1/4 cup basil, shredded fine
3 Tbsp. raspberry vinegar (or other mild vinegar)
3 Tbsp. olive oil
1/2 tsp. ground cardamom (optional)
2 teaspoons honey or agave (more or less to taste)
Pinch of salt and pepper, to taste

PREPARATION

Season the pork chops on both sides with the Pork and Poultry Shake and let them sit at room temp for 30 minutes to an hour.

Meanwhile make the peach-blueberry relish by combining the peaches, blueberries, shallots, basil, vinegar, olive oil, cardamom and honey in a bowl. Season to taste with salt and pepper and more honey, if needed.

Slather the chops all over with mustard.

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

Cook the pork chops on High heat for about 5 minutes on the first side and 5 to 10 minutes on the second side or until the internal temperature registers 140-145 degrees F on an instant-read thermometer. (Don't worry, the chops will have some carry-over heat and continue to cook a few more degrees.)

Grilled Mustard Pork Chops with a Peach-Blueberry Relish

Plate chops and top with the peach-blueberry relish.

Grilled Mustard Pork Chops with a Peach-Blueberry Relish

PRINTABLE RECIPE:

Grilled Mustard Pork Chops Recipe.docx (12.18 kb)

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Blueberry BBQ Sauced Chicken Thighs

Posted by Mary M. on September 10, 2014

Blueberry BBQ Sauced Chicken Thighs

Blueberries just happen to be one of our most favorite blue foods to eat. In fact, 9 out of 10 people prefer blueberries over any other kind of berry. Okay, maybe that's not factually proven, but we do love blueberries. More specifically we love a blueberry barbecue sauce. And if it just happens to be quick and simple we just might scream...with joy.

Sometimes we just want to keep things simple. Simply delicious, that is. With only two ingredients in it, this barbecue sauce is almost too good to be true. This recipe is not only easy but truly finger-lickin' good.

BLUEBERRY BBQ SAUCED CHICKEN THIGHS

PREP TIME: 20 minutes
COOK TIME: 14 minutes
RECOMMENDED PELLETS: Mesquite, Hickory and Cherry
SERVES: 6

INGREDIENTS

6 boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
Traeger Chicken Rub or Sweet Rub
1 cup blueberries, fresh or frozen and thawed
1 tablespoon brown sugar
1 cup Sweet Baby Ray's barbecue sauce, or favorite barbecue sauce

PREPARATION

Mix together the olive oil, Worcestershire sauce and garlic.

Brush all sides of the chicken thighs with the Worcestershire sauce mixture and season with the Chicken Rub. Let the thighs marinate while the grill preheats.

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

Place the chicken thighs directly on the grill grate and cook for about 5 to 7 minutes per side or until an instant-read thermometer reads 165 degrees F, flipping once halfway through.

While they're grilling make that easy-peasy blueberry barbecue sauce.

Add the brown sugar into a small bowl with the blueberries and mash them together.

Let the blueberries macerate for a few minutes before adding in the barbecue sauce.

Stir it all together and it's done!

After the thighs reach 165 degrees F, brush them with the blueberry barbecue sauce and let them cook for a couple of minutes more.

Blueberry BBQ Sauced Chicken Thighs

Take the chicken thighs off the grill and after a brief rest, dig in!

Blueberry BBQ Sauced Chicken Thighs

PRINTABLE RECIPE:

Blueberry BBQ Sauced Chicken Recipe.docx (12.06 kb)

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Korean BBQ Beef Short Rib Tacos

Posted by Mary M. on September 9, 2014

Korean BBQ Beef Short Rib Tacos

Once upon a time there was (well, really there is) a brilliant man and chef named Roy Choi. Among his numerous accomplishments he started a barbecued slice of heaven that will take you down to the dirty streets of Korea and L.A., in the best way possible.

It's a revelatory food truck in L.A. called Kogi BBQ Taco Truck. This food truck introduced a lot of Americans - or at least Californians - to the delicious, deeply-developed flavors of Korean barbecue with a few fresh twists. Food trucks have been well-hidden gems that recently have been emerging and gaining vast popularity. (If you happen to come across food trucks near you, bust your britches and get in line when you can!)

So what do you do if you don't have access to try the Kogi truck's Korean bbq tacos? You guessed it. You Traeger it yourself!

KOREAN BBQ BEEF SHORT RIB TACOS

PREP TIME: Marinate overnight up to two days
COOK TIME: about 6 minutes
SERVES: 6
RECOMMENDED PELLETS: Any

INGREDIENTS

For the marinade and short ribs:
6 cloves garlic, peeled and rough chopped
4 scallions, trimmed, white and green parts rough chopped
1 ripe kiwi, peeled and rough chopped
One 2 inch knob of ginger, peeled and rough chopped
1/2 Asian (or other variety) pear, peeled, cored, and rough chopped
1/2 onion, peeled and rough chopped
1 cup soy sauce
3/4 cup fresh orange juice
1/4 cup mirin
3 tablespoons Asian sesame oil
2 tablespoons sugar
2 tablespoons toasted sesame seeds
1 tablespoon fish sauce
2 pounds boneless short ribs

For the slaw:
2 tablespoons soy sauce
2 tablespoons rice vinegar, or more to taste
1 clove garlic, peeled and rough chopped
1 tablespoon grated peeled ginger
2 teaspoons sugar
1 teaspoon Sriracha sauce, or more to taste (optional)
1/4 cup vegetable oil, such as peanut oil
1 tablespoon Asian sesame oil
2 cups shredded napa or savoy cabbage
2 cups shredded romaine lettuce
2 scallions, trimmed, white and green parts thinly sliced

For the tacos:
White corn tortillas
Cilantro leaves
Toasted sesame seeds
Korean gochujang or Sriracha for serving

PREPARATION

Put all the marinade ingredients (with the exception of the ribs) in a blender jar and process until fairly smooth.

Transfer to a large resealable plastic bag. Using a sharp knife, slice the ribs across the grain into rectangles about 3/8-inch thick.

Add the short ribs to the marinade and refrigerate for 1 to 2 days.

On the day you want to make the tacos, put the soy sauce, vinegar, garlic, ginger, sugar, and Sriracha (if using) in a blender or small food processor and mix until smooth.

Gradually add the vegetable and sesame oils. Toss with the cabbage, romaine, and scallions. (Do this at the last minute.)

Preheat the Traeger to High. Drain the meat and pat dry with paper towels.

Grill the meat for 2 to 3 minutes per side, or until cooked through.

Briefly warm the tortillas.

Korean BBQ Beef Short Rib Tacos

Assemble the tacos by piling meat and slaw on tortillas. Top with cilantro leaves and toasted sesame seeds. Add gochujang or Sriracha if desired.

Korean BBQ Beef Short Rib Tacos

PRINTABLE RECIPE:

Korean BBQ Short Rib Tacos Recipe.docx (12.33 kb)

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Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

Posted by Mary M. on September 7, 2014

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

We feel like one of those infomercials offering a special deal for a "limited time only!" Those vine-ripened tomatoes are still sweet and bursting with juices outside but pretty soon those cold winds will start blowing and they will be no more. (Technically you could just buy some at the store, but fresh is always best!) And so it is time to carpe diem before all that crazy-good flavor withers before your eyes.

With the help of our best bud, pork, you end up with warm, ripe tomatoes bursting with juices, wrapped in crisp bacon with a molten mozzarella core.

ROASTED BACON-WRAPPED CHERRY TOMATOES

PREP TIME: 15 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

20 cherry or grape tomatoes
10 slices bacon
2 slices fresh mozzarella, cut into small slivers
Fresh cracked black pepper
Balsamic vinegar and fresh basil for serving (optional)

PREPARATION

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

Slice the bacon in half crosswise. Make a small slit in the top of each tomato and slide in a small piece of mozzarella. (You could also omit the mozzarella and just wrap the tomatoes in bacon.) Wrap each tomato with a half slice of bacon.

Place the tomatoes on a large foil-lined baking sheet and sprinkle them with cracked black pepper.

Cook the tomatoes on the Traeger for about 25 minutes or until the bacon has rendered and tomatoes are bursting.

Roasted Bacon-Wrapped Cherry Tomatoes

Remove the tomatoes and serve them warm with a drizzle of balsamic vinegar and fresh basil, if desired.

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

PRINTABLE RECIPE:

Bacon Wrapped Tomatoes Recipe.docx (11.37 kb)

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Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Posted by Mary M. on September 6, 2014

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Tequila-Lime Grilled Chicken Thighs: All of the flavors with none of the hassle of drinking... only chewing. And by flavors, we mean that you'll WISH you could drink these chicken thighs just so that they could get in your belly faster.

With a dust of ancho chile powder in the dry rub, they're deliciously smoky. Plus a luscious coat of sticky-sweet glaze that we pumped with some hot sauce and red pepper flakes.

TEQUILA-LIME GRILLED CHICKEN THIGHS


PREP TIME: 15 minutes
COOK TIME: 25 to 30 minutes
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

Dry Rub:
2 teaspoons ancho chile powder
2 teaspoons sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
1 teaspoon chili powder

12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil

Glaze:
4 tablespoons honey
4 tablespoons pineapple juice
3 tablespoons tequila
1/4 teaspoon red pepper flakes
1 1/2 tablespoons hot sauce
1 1/2 tablespoons butter
1 1/2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro (optional)
Lime halves or wedges, for garnish
Pineapple slices, optional

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10-15 minutes.

Combine the dry rub ingredients in a medium bowl. Add chicken to bowl; toss well.

Add oil to bowl; toss well to coat each piece.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Place the chicken directly on the grill grate, meat side down and cook for 15 minutes on the first side.

Meanwhile, place the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken (about 3 minutes). Keep the syrup warm while waiting to glaze.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

After the chicken thighs have cooked for 15 minutes brush them with some of the syrup mixture. Turn the chicken over. Brush with more glaze on the other side and grill for another 10 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer. If you want, now is a great time to grill some limes and pineapple slices to go along with the tequila chicken. Just grill them for about 5 minutes per side or until the fruit develops some grill marks.

Finish the thighs with any remaining glaze and garnish with cilantro, if desired. Serve with the grilled pineapple and limes.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

PRINTABLE RECIPE:

Tequila Lime Chicken Thighs Recipe.docx (12.39 kb)

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Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

Posted by Mary M. on September 5, 2014

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

Sometimes it's difficult to make friends, not only for our kids at the beginning of a new school year but for us too. We feel like that kid in the lunch room, awkwardly clutching their tray, unsure of where to sit. But who would turn down a person carrying fries? Better yet, who would turn down someone carrying bacon-wrapped fries?! With these bad boys you have just made yourself the life of the party and everyone's favorite neighbor.

Part of the magic is the combination of the slight sweetness of the sweet potato with the salty smoke of bacon. A little burst of freshness and zing from the lime zest and cayenne pepper make each bite transcendental.

And it's a little known fact that the fries are much happier this way. Trust us.

BACON WRAPPED SWEET POTATO FRIES

PREP TIME: 15 minutes
COOK TIME: 20 to 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

2 medium sweet potatoes, cut into matchsticks (about the width of your pinky)
8 oz of Bacon (not thick cut)
2 limes, zested
Pinch cayenne pepper
Pinch salt
Chopped cilantro, for garnish

PREPARATION

When you're cutting the sweet potatoes feel free to leave the skin on if you like a bit more texture or peel and then chop them. It's your prerogative.

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

Place a wire rack on top of a baking sheet lined with foil. (You could also put the fries directly on the Traeger but there's less clean up and less flare-ups if you use the baking sheet.)

Slice each piece of bacon in half lengthwise, and then in half width wise as well. You should have 4 strips from 1 piece of bacon. Wrap 1 strip of bacon around one matchstick sweet potato. It should look like a candy cane.

Place the wrapped sweet potatoes on top the wire rack on the baking sheet.

Put the fries on the Traeger and cook for 20 to 25 minutes or until the potatoes feel soft and bacon is done to your liking.

While the fries are cooking mix together the lime zest, cayenne pepper and salt.

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

If you've got a particularly windy day and the bacon still feels a little soft after the potatoes have finished, you could also throw the pan under the broiler for a few minutes to make them crisp.

Sprinkle the warm fries with the lime zest mixture and gently toss. Finish with a garnish of chopped cilantro leaves. Let cool slightly and then enjoy. Do not share.

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

PRINTABLE RECIPE:

Bacon-wrapped Sweet Potato Fries Recipe.docx (11.86 kb)

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Bacon-Rolled Coconut Shrimp Jalapeno Poppers

Posted by Mary M. on September 1, 2014

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

The Italians' culinary bible states that you cannot mix seafood and cheese. Clearly they were not referring to cream cheese cause that stuff is amazing and has the power to cure all that ails you...or at least make you forget your troubles while filling your belly with warm, creamy happiness.

Experimenting one day on his Traeger, Traeger veteran Mike Henderson came up with these bad boys. We appreciate Mike for sharing his recipe and years of support!   

Pure genius.

BACON-ROLLED COCONUT SHRIMP JALAPENO POPPERS

PREP TIME: 10 minutes
COOK TIME: about 55 minutes total
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

6 jalapenos
8 ounces (1 block) cream cheese, softened
6 to 12 shrimp (25-30 count), peeled and deveined
Traeger Salmon Shake
Olive oil
12 slices bacon
1/2 cup unsweetened coconut flakes
2 tablespoons fresh chopped cilantro (plus more for garnish)

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 10 to 15 minutes.

Rinse and season the shrimp with the Salmon Shake. (Skewering the shrimp makes it so much easier to put them on the grill, turn and remove.) Drizzle the shrimp with olive oil and cook on the Traeger for about 5 minutes per side or until the shrimp is opaque.

Remove the shrimp and let cool. Turn the grill down to 350 degrees F.

Meanwhile, get those poppers going. Cut the jalapenos in half and remove the stems and seeds.

Chop the shrimp and mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon of the Salmon Shake and 2 tablespoons chopped cilantro.

Load a generous amount of the filling in each pepper half.

Top with a sprinkle of coconut.

Wrap each stuffed pepper with a slice of bacon and place on a foil-covered baking sheet.

Cook the peppers on the Traeger for about 45 minutes or until the bacon fat has rendered and the cream cheese is golden.

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

Serve the peppers warm with a garnish of fresh chopped cilantro.

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

PRINTABLE RECIPE:

Bacon Rolled Coconut Shrimp Poppers Recipe.docx (11.89 kb)

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Burn Your Fingers Bermuda Triangle Wings

Posted by Mary M. on September 1, 2014

Burn Your Fingers Bermuda Triangle Wings

The Caribbean islands know how to do a lot of things well. White sandy beaches, clear blue water as far as the eye can see and the unforgettable combos of spice and flavor.

What's the key weapon in their robust culinary arsenal?  Hot peppers! For this scorchingly delicious creation we're using this small but potent little orange guy called the habanero pepper.

Although small in size this pepper is quite mighty and packs some serious tongue-searing heat and potency, registering 100,000-350,000 on the Scoville scale. (The Scoville scale measures the heat of peppers.) In other words, that is pretty knock-your-boots-off hot!

With that little habanero in its back pocket, these wings are destined for greatness!

BURN YOUR FINGERS BERMUDA TRIANGLE WINGS

PREP TIME: Marinate wings overnight
COOK TIME: about 1 hour
RECOMMENDED PELLETS: Maple or Mesquite
SERVES: 6 to 8

INGREDIENTS

4 lbs fresh chicken wings
2/3 cup chopped green onions (white and green parts)
2 cloves garlic, peeled and roughly chopped
1 white onion, peeled and chopped
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons habanero or other hot pepper sauce
1 1/2 teaspoon salt
1 1/2 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 to 1 whole habanero pepper, seeds removed (use more if you like it really hot)

PREPARATION

Wipe chicken with damp paper towels; cut tips off of wings and discard. Cut the wings into the drumette and flat sections.

Puree green onions and garlic in a food processors; add white onion, oil, soy sauce, habanero/pepper sauce, salt, allspice, black pepper, thyme, cinnamon and habanero pepper.

Arrange wings in a shallow baking dish and lightly cover with the pureed mixture. Cover and refrigerate wings and remaining marinade overnight, turning wings over at least twice.

Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes). Close lid and switch to 300 degrees F (Medium) and let preheat, lid closed, for 10 to 15 minutes.

Take the wings out of the marinade. Place the wings on the grill grate and cook for 15 minutes, basting once with the reserved marinade mixture.

Turn the wings over and baste again. Close the lid and continue cooking for 30 minutes. Switch the heat to Smoke and cook the wings for another 15 to 20 minutes or until the wings look golden brown.

Burn Your Fingers Bermuda Triangle Wings

Garnish the wings with some fresh chopped scallions and maybe pour yourself a nice glass of milk to cool the burn.

Burn Your Fingers Bermuda Triangle Wings

PRINTABLE RECIPE:

Bermuda Triangle Wings Recipe.docx (12.00 kb)

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Sweet Peach Glazed Pork Spare Ribs

Posted by Mary M. on August 14, 2014

Sweet as a Peach Glazed Pork Spare Ribs

Not sure what to do with those blushing peaches that are weighing down your tree branches or perhaps just taking up space on your countertop? Well, we can't resist a little alliteration so it's time for some pork and peaches!

Break open those spare ribs and a pot cause you're making some sticky spare ribs with a peach glaze. (If you're not a jam-maker, don't dismay. Just go buy a jar of your favorite peach preserves or have your jammin' friend make you some.) These ribs are meaty, with a nice barky bite on the exterior and a thick, sweet sauce that will have you wishing you had more fingers to lick.

SWEET AS A PEACH GLAZED RIBS

PREP TIME: 10 minutes
COOK TIME: about 5 hours
RECOMMENDED PELLETS: Maple
SERVES: 6 to 8

INGREDIENTS

3 to 4 racks pork spare ribs
1 tablespoon butter
1 medium onion, peeled and chopped
1 1/2 cup peach preserves
1 cup light corn syrup
1/2 cup apple cider vinegar
1/2 cup bourbon
1 teaspoon Worcestershire sauce
1 teaspoon grated gingeer
1 teaspoon dry mustard
1 clove garlic, peeled and minced
Traeger Pork & Poultry Rub or Sweet Rub
Apple juice

PREPARATION

Wipe the ribs with damp paper towels and trim off excess fat. Season the ribs on both sides with the Pork & Poultry or Sweet Rub.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Switch the temperature to 275 degrees F (or Medium heat) and let the grill preheat, lid closed for 10 to 15 minutes.

Place the ribs either in a rib rack or directly on the grill grate, bone side down and cook for 3 hours, misting with apple juice every 30 to 45 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add in the chopped onion and saute until golden brown.

Stir in the peach preserves, corn syrup, vinegar, bourbon and Worcestershire sauce. Add in the ginger, mustard and garlic; mix well.

Simmer for 15 minutes or until the sauce starts to thicken. Set it aside.

After 3 hours, switch the setting to Smoke; close the lid and smoke the ribs for 1-1/2 to 2 hours, misting every 30 minutes.

Switch the grill to 275 degrees F for 10 minutes to finish.

Sweet as a Peach Glazed Pork Spare Ribs

Pull the ribs off the grill and liberally brush on the peach sauce while they're still hot.

Sweet as a Peach Glazed Pork Spare Ribs

PRINTABLE RECIPE:

Sweet as a Peach Glazed Ribs Recipe.docx (12.37 kb)

...Read More

Game Day Eats: Pulled Pork Potato Skins

Posted by Mary M. on August 12, 2014

Game Day Eats: Pulled Pork Potato Skins

What more perfect thing is there to snack on while watching the ole pig skin get thrown around than pulled pork potato skins?! Football season is back, baby!! There is something so alluring about firing up the Traeger in the fall and enjoying the smell of smoke mingled with the smell of crisp leaves and then kicking back to enjoy some football. 

We noticed that Traeger Nation member, Sherry Carter, fired up these bad boys and we must concur that they are porktastically amazing! If you haven't made these yet, today is your day.

PULLED PORK POTATO SKINS

PREP TIME: 10 minutes
COOK TIME: 1 hour 25 minutes
RECOMMENDED PELLETS: Any
MAKES: 8 potato skins

INGREDIENTS

4 russet potatoes
4 tablespoons butter
2 cups leftover pulled pork
1 cup cheddar cheese
Traeger Regular BBQ Sauce, of your favorite BBQ sauce
Chopped chives, for garnish
Diced jalapenos, for garnish

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 10 to 15 minutes.

Wash and scrub the potatoes and prick all over with a fork. Wrap each potato with foil and cook for about 1 hour and 15 minutes or until they are squeezably soft.

Remove, unwrap and cool the potatoes until they are cool enough to handle. Leave the Traeger on.

Cut the potatoes in half lengthwise.

Scoop out most of the cooked potato, leaving a 1/2-inch shell. Melt the butter in the microwave and brush both sides of each potato skin with the melted butter.

Cook the potato skins directly on the grill grate on High heat for 4 minutes on each side.

Take the skins off the Traeger, but leave it on. Grab some of our delicious pulled pork, reheated. Place the potato skins on a baking sheet and pile a mound of pulled pork into each. Drizzle with some sweet and tangy Traeger BBQ Sauce. Top with a lovely sprinkle of cheese.

Put the potato skins back on the Traeger and cook for a few more minutes or until the cheese melts.

Game Day Eats: Pulled Pork Potato Skins

Remove the potato skins from the Traeger and garnish with some chopped chives, jalapenos or whatever your heart desires.

Game Day Eats: Pulled Pork Potato Skins

PRINTABLE RECIPE:

Pulled Pork Potato Skins RECIPE.docx (12.16 kb)

...Read More