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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)

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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)

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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)

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Traeger's Hawaiian Kalua Pulled Pig

Posted by Mary M. on June 29, 2014

Traeger's Hawaiian Kalua Pulled Pig

 

Kalua literally means "to cook in an underground oven". Obviously we're stretching that definition a little in this recipe just so that we can enjoy that same salty, fall-apart pork that is traditionally the centerpiece of most luaus. And if you've ever tasted it, you know you can't really blame us for wanting to recreate that piggy goodness.

Basically this is a "mock Kalua Pig" created by wrapping the pork butt in ti or banana leaves, salting it with a colorful, coarse Hawaiian sea salt and cooking it on your Traeger. Don't despair if you have difficulties finding banana leaves. You could easily substitute aluminum foil.

The recipe is simple and simply delicious. Find it in our From Pulled Pork to Peach Pie Cookbook. If you want to continue with the Aloha state theme, serve the pork with some grilled pineapple and baked yams.

Stay tuned and we'll also give you recipe for some to-die-for sweet 'n porky baked beans with a tropical flair and loaded with kalua pulled pork.

HAWAIIAN KALUA PULLED PIG

PELLETS: Hickory
PREP TIME: 15 min., plus marinate overnight
COOK TIME: 5 to 6 hours
SERVES: 10 to 12

YOU WILL NEED THESE THINGS:

1 5- to 7-pound pork shoulder (Boston butt), bone-in or boneless
2 to 3 tbsps. Hawaiian sea salt, or coarse salt (kosher or sea)
Freshly ground black pepper
2 frozen banana leaves (see above), thawed

PREPARATION

If you have a hard time finding the Hawaiian sea salt, check on amazon.com or a similar online site. You should be able to find the banana leaves in the frozen section of your grocery store, but if not use aluminum foil.

Season the pork shoulder with the Hawaiian salt and pepper.

Put a banana leaf on your work surface. Lay the pork shoulder in the center of it, and draw up the ends as if you were wrapping a gift. Lay the second banana leaf at right angles to the first and draw up the ends to enclose the meat. Wrap the entire package tightly in aluminum foil. Refrigerate overnight.

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.

Place the wrapped pork directly on the grill grate and cook until the pork is falling-apart-tender, 5 to 6 hours. (An internal temperature in the meat of 190 degrees F is what you’re looking for.)

Transfer the pork to a cutting board and let rest, still wrapped, for 20 minutes. Carefully unwrap the pork and save any juices that accumulated in the foil.

Traeger's Hawaiian Kalua Pulled Pig

Traeger's Hawaiian Kalua Pulled Pig

Tear the pork into chunks and shreds, discarding any lumps of fat or bone. Serve immediately. Tropical islands, here we come!

Traeger's Hawaiian Kalua Pulled Pig

PRINTABLE RECIPE:

Hawaiian Kalua Pulled Pig Recipe.docx (12.35 kb)

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Bacon-Wrapped Corn on the Cob

Posted by Mary M. on June 24, 2014

Bacon-Wrapped Corn on the Cob

We couldn't really think of a good reason why not, so yet again we figured, "Might as well wrap it in bacon!". Seems to be a proven formula for success. 

The bacon packaging not only makes the ears of corn taste like well, bacon, but it also gives them that much-needed saltiness. After Traegering and a hit of chili powder these ears of corn are ready to be devoured at any barbecue. Just don't blame us if you run out.

BACON-WRAPPED CORN ON THE COB

PREP TIME: 10 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Mesquite or Hickory
SERVES: 4

INGREDIENTS

4 ears of fresh corn
8 slices bacon
Fresh cracked pepper, to taste
Chili powder
Grated parmesan cheese, if desired

PREPARATION

Peel back the corn husks, remove silk strings and rinse corn under cold water.

Wrap 2 pieces of bacon around each ear of corn, securing with toothpicks. Your corn may look like a pack of porcupines but it will definitely be delicious! (You're certainly welcome to squeeze more bacon on there!)

Dust each ear of corn with some chili powder and cracked black pepper.

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 to 15 minutes.

Place the ears of corn directly on the Traeger and grill for approximately 20 minutes or until the bacon is cooked crisp.

Bacon-Wrapped Corn on the Cob

Take the corn off the Traeger. Carefully remove the toothpicks and season with a little more chili powder and a grating of parmesan cheese, if desired, and serve.

Bacon-Wrapped Corn on the Cob

PRINTABLE RECIPE:

Bacon-wrapped Corn Recipe.docx (11.46 kb)

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Roasted Cod with Meyer Lemon-Herb Butter

Posted by Mary M. on June 18, 2014

If you and seafood aren't always on the best of terms, cod just may be the water-dweller to win your favor. Cod is mild in flavor (i.e. - not an extremely "fishy" fish) but has a rich, dense, meaty texture. While we're bragging about it, let's not forget to mention that cod is loaded with vitamins and good-for-you omego-3 fatty acids.

We preserved the "goodness" of the cod by keeping it simple: a dab of herby compound butter, a flavorsome Traeger roasting and it's ready. Quick and streamlined for a fresh, delicious dinner on your table in under 30 minutes.

ROASTED COD WITH MEYER LEMON-HERB BUTTER

PREP TIME: 10 minutes
COOK TIME: 12 to 15 minutes
RECOMMENDED PELLETS: Alder, Mesquite or Oak
SERVES: 2

INGREDIENTS

4 tablespoons salted butter, at room temperature
1/2 Meyer lemon, zested and juiced (you could substitute a regular lemon)
1 clove garlic, peeled and finely minced
1 tablespoon chopped fresh herbs, such as tarragon, parsley, basil, or chives
2 teaspoons Traeger Salmon Shake (or substitute another Traeger rub, or salt and coarsely ground black pepper)
1-1/2 to 2 pounds cod fillets
3 tablespoons limoncello, dry sherry, sake, or white wine

PREPARATION

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

While the grill is getting hot, make the compound butter. Combine the butter, lemon zest and juice, the garlic, herbs, and the Traeger Salmon Shake. Refrigerate if not using right away.

Use a tablespoon of the butter to grease a heat-proof baking dish. Arrange the cod fillets in a single layer in the baking dish and drizzle with the limoncello. Dot evenly with bits of the compound butter.

Bake for 12 to 15 minutes, or until the fish is cooked through.

Spoon some of the sauce over each serving and eat up!

PRINTABLE RECIPE:

Roasted Cod with Meyer Lemon Herb Butter Recipe.docx (12.06 kb)

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Traeger Tips for Pit Master-Worthy Ribs

Posted by Mary M. on June 17, 2014

Traeger Tips for Pit Master-Worthy Ribs

Traeger folklore states that the love of ribs and barbecue in general dates back to homo erectus, dragging his knuckles and a dead animal carcass across the floor. Shortly after discovering fire, the greatest discovery of all was made. Meat that is charred and kissed by fire and smoke tastes so much better than raw meat and in fact is almost intoxicating. And so from there one of the pinnacles of barbecue was born:

RIBS.

Every time we gnaw on and obliterate those succulent, messy bones we hearken back to those primal roots and feel that same ancient, warm-bellied satisfaction. Rib success and pure joy is found in the harmony of balanced seasoning, smoke, sticky sauce and a bite of bark.

With a few key tips in your arsenal, producing these competition-quality ribs is easy as 1 2 3...or should we say 3-2-1? (If you haven't tried our 3-2-1 rib recipe, you just gotta!) So here's what you need to know to make those meaty ribs that would make even the choosiest of pit masters proud.

TRAEGER TIPS FOR PIT MASTER-WORTHY RIBS

1. Do NOT boil your ribs. Some folks think that a boil on their ribs will make them tender. Just say no. All of the flavor leaches out of the ribs and into the water, which is just a travesty, quite honestly. You're making ribs, not soup. (And never, ever microwave them...EVER! It's just a crime against pork-kind.)

2. On a related note, avoid buying ribs packaged with added liquids or solutions. (If they are, it will be in small print on the package. But beware any ribs that look too “wet”.) You want to have control over the seasonings and flavor that you add to wake up your anxious taste buds.

3. Different cuts of ribs produce (wait for the surprise) different textures and tasting ribs. Makes sense, right?

Baby backs, also called top loin ribs, are a good example of what it means to eat “high on the hog”. They are tender, and respond well to either “low and slow” or higher, faster-cooking temperatures.

Spare ribs, on the other hand, come from lower on the beast’s ribcage, and are bigger, meatier and more porky-tasting. Because they are "meatier", they turn out to be a thicker and denser rib. Spare ribs respond better to “low and slow” cooking methods at temperatures between 225 and 250 degrees F—easy to maintain on a Traeger.

4. Prep your ribs. Whether using baby backs or spare ribs, always remove the first membrane (called the pleura) on the back of the bones. Starting on one of the middle bones, use a screwdriver or other thin, blunt implement to pry the membrane up. Then use paper toweling to get a firm grip before pulling it off. Sometimes, this has already been done for you. Do not remove the membrane that connects the bones or your rack will fall apart.

5. Season wisely and judiciously. Using Traeger’s Pork and Poultry Shake (or your favorite rub), season the ribs on all surfaces right before cooking. Many recipes recommend leaving a rub on for 24 hours, but any salt in the rub will act as a cure on the meat, drawing out moisture and changing the ribs’ texture.

Marinades or wet rubs (also called slathers or pastes) are usually not as salty as dry rubs and can be left on the ribs for several hours prior to grilling. Even common yellow mustard, spread thinly on the meat, works well.

6. Don't forget your mop. Very thin liquids such as broth, beer, apple juice, or cola—can be “mopped” or sprayed on baby backs or spares to keep them moist during long cooks. A diligent mopping makes a difference in the finished product.

7. TOOLS: Use a rib rack to increase the number of racks you can cook at one time. If you don’t have one, you can wing it by forming each rack into a space-saving circular “crown”, bone-side facing in; secure it with skewers.

8. Not all good ribs have to "fall off the bone" to be successful. It's all personal preference, truly, and the texture of the finished charred and smoky rib also depends on the cut of the rib (see #3). There are quite a few insanely delicious and properly roasted ribs that are tender but still have some chew, similar to a tender steak, and that don't fall off the bone.

If fall-off-the-bone tender ribs are your goal, smoke the ribs for 3 hours, then wrap them tightly in foil along with some apple juice. Cook for 2 to 3 additional hours at 225 to 250 degrees F. Then carefully remove the ribs from the foil and brush with barbecue sauce. Return the ribs directly to the grill grate for the last 30 minutes to 1 hour to “tighten” the sauce. This is our outrageously yummy and popular 3-2-1 rib recipe (in Traeger's Everyday Cookbook).

9. How do you know when your ribs are done?? There are several ways to gauge doneness: Insert a toothpick between the middle bones—it should penetrate easily; the ribs should begin to flex and tear in the middle when lifted on one end with tongs; an instant-read meat thermometer inserted in the meat between bones should read 190 degrees F; the meat will have shrunk away from the ends of the bones by 1/4- to 1/2-inch. (Please note: ribs cooked on a Traeger will not shrink as much as ribs cooked on conventional grills, so the other doneness tests are preferable.) A thin pink ring just under the meat’s outer surface is called a “smoke ring,” and it is a griller’s badge of honor.

10. Bring your own wet naps cause ribs love a good sauce. And luckily for you, we have a rainbow of sauces for you to choose from or you could just make your own. There's just something primally satisfying about ripping into Traeger'ed ribs and smearing that sauce all over your face.

It just feels (not to mention tastes) so good!

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Traeger'ed Blackened Whole Chicken

Posted by Mary M. on June 15, 2014

Traeger'ed Blackened Whole Chicken

Blackened, spicy, crispy skin is the stuff dreams are made of. Although the technique of blackening proteins is commonly known as a classic Cajun approach, there's no reason why we can't all join in on the fun.

We've come up with a tasty blend of spices to remind you of those good ole' Cajun days (even if you don't have any, yet). We love experimenting with different cuisines on the Traeger and one of the cheapest ways to do so is by getting the proverbial "whole hog" or in this case the whole chicken and enjoying every single part of it. Why pay more for the labor cost of cutting and trimming the chicken? It's cheaper and juicer to Traeger and devour the entire crispy, plump little bird.

TRAEGER'ED BLACKENED CHICKEN

PREP TIME: 20 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Apple, Cherry, Hickory or Mesquite
SERVES: 4 to 6

INGREDIENTS

1 whole 3-4 lb. chicken, neck and giblets removed
2 teaspoons smoked paprika
1 teaspoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoon onion powder
2 teaspoons smoked kosher salt, or kosher salt
1 teaspoon cracked black pepper
1 1/2 teaspoon cayenne pepper
1 teaspoon sugar
1/2 teaspoon thyme
4 tablespoons butter, melted
1 apple, for aromatics
2 cloves garlic, for aromatics
1 bunch thyme, for aromatics
Parsley, for serving

PREPARATION

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

Meanwhile mix together all of the spices in a small bowl.

Cut up the apples and garlic, or whatever aromatics you choose to use, into chunks.

Coat the chicken inside and out with the seasoning mixture and stuff the aromatics inside the cavity of the bird. Let the seasoning permeate the chicken while the Traeger preheats. You could even season the chicken the night before and keep it in the fridge.

Use butcher's twine to tie the legs together and tuck the wings under the chicken's back. Place directly on the grill grate and cook for about 1 hour or until the temperature of the thigh registers 165 degrees F on an instant-read thermometer.

Traeger'ed Blackened Whole Chicken

During the last 15 minutes of cooking, brush the chicken with the melted butter.

Traeger'ed Blackened Whole Chicken

Take the chicken off the Traeger and let it rest for 15 minutes before carving and serving. Make sure everyone gets some of that crunchy skin!

Traeger'ed Blackened Whole Chicken

PRINTABLE RECIPE:

Traeger'ed Blackened Chicken Recipe.docx (11.97 kb)

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Hickory-Smoked London Broil with Blue Cheese Butter

Posted by Mary M. on June 12, 2014

Hickory-Smoked London Broil with Blue Cheese Butter

What we call a “London Broil” can actually refer to several different cuts of meat of varying thicknesses. It could be anything from a flank steak to a round steak to a sirloin. Keep that in mind while you're grilling and make sure that you have your instant-read thermometer on hand because that means the grilling times aren't going to be exact. It also means that you can use one of the cheaper cuts of meat and save yourself some cash but still have it tasting like you spent some serious coin. No one needs to know. Let's keep it our 'lil secret.

After a generous dose of hickory smoke, the london broil gets its grand finale with a luxurious blue cheese butter. The taste is incredible and it also adds a little fat and richness to a cut that can be quite lean.

Find this recipe along with other wallet-friendly recipes in our Traeger on a Budget cookbook.

HICKORY-SMOKED LONDON BROIL WITH BLUE CHEESE BUTTER

PREP TIME: 15 minutes plus 6 hours for marinating the meat
COOK TIME: 1 hour, 20 minutes
RECOMMENDED PELLETS: Hickory
SERVES: 4
COST: $

THINGS YOU’LL NEED

FOR THE BLUE CHEESE BUTTER:
8 tablespoons (1 stick) butter, at room temperature
1 scallion (green onion), trimmed, white and green parts finely minced
1/4 cup crumbled blue cheese, or more to taste
1 teaspoon Worcestershire sauce
Freshly ground black pepper

FOR THE MARINADE AND MEAT:
1/4 cup soy sauce
1/4 cup water
1 small onion, coarsely chopped
1 clove garlic, minced
2 tablespoons red wine vinegar
2 tablespoons vegetable oil or extra virgin olive oil
1 tablespoon ketchup or commercial steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2 pounds “London Broil”, about 1-1/4 inches thick (see Note below)
Traeger Beef Rub, or coarse salt and freshly ground black pepper

PREPARATION

Make the Blue Cheese Butter: In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce, and pepper and beat with a wooden spoon. Cover and refrigerate if not using soon. (The butter can be made 2 to 3 days ahead, or even frozen for 3 months.)

Make the marinade: In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper, and sugar.

Put the meat in a resealable plastic bag and pour the marinade over it. Refrigerate the meat for at least 6 hours, or even overnight.

When ready to cook, let the meat come to room temperature. Drain it, discarding the marinade, and pat dry with paper towels. Season with the Traeger Beef Rub.

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

Lay the steak directly on the grill grate and smoke for 1 hour.

Transfer the meat to a platter. Increase the temperature of the grill to 400 degrees and preheat for 10 to 15 minutes. Return the meat to the grill grate and grill until the internal temperature in the thickest part is 130 degrees F when read on an instant-read meat thermometer, approximately 15 to 20 minutes. (The cooking time will vary depending on the thickness of the cut.)

Transfer to a cutting board. Let the meat rest for 3 minutes, then thinly slice on a diagonal. Serve with the Blue Cheese Butter.

Hickory-Smoked London Broil with Blue Cheese Butter

Hickory-Smoked London Broil with Blue Cheese Butter

PRINTABLE RECIPE:

Hickory Smoked London Broil Recipe.docx (12.66 kb)

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Sausage and Pepper Skewers

Posted by Mary M. on June 10, 2014

Sausage and Pepper Skewers

We confess. We didn't study "Kebabing" in the remote deserts of the Middle East. (Should you find that class, sign us up!) But with a Traeger at our hips we all feel like experts.

Yes, there actually is a science to "skewering" or "kebabing". It has to be slightly charred on the outside yet perfectly cooked on the inside with a marvelous balance of meat, veggies and sometimes even fruit.

Although the Traeger makes it pretty easy to achieve success, allow us to give you a few kebab tips to keep up your sleeve:

1. Use a mix of meat and vegetables/fruits but choose ingredients that will cook at relatively the same rate. (Alternatively you could also par-boil things like zucchini to get that even cooking.)

2. Cut your meat and vegetables/fruits into the same sizes so that all of the skewered ingredients finish cooking simultaneously.

3. Choose skewer ingredients that won't fall apart or off of the skewers. For example, use cherry tomatoes instead of slices of tomatoes that will just disintegrate on the grill.

4. Space out your slices. If you thread all of your ingredients too close together they won't cook evenly and you will rob yourself of some of that lovely char.

5. Cook them high and fast. That's the beauty of kebabs. They cook quickly, get a nice char and taste like a griller's dream!

SPEEDY SPICY SAUSAGE & PEPPER SKEWERS

PREP TIME: 15 minutes
COOK TIME: about 10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory or Pecan
MAKES: about 8 skewers

INGREDIENTS

12 ounces andouille sausage, cut into 1 to 2 inch slices
1 lb of large shrimp (26-30 count), shelled and cleaned
1 green bell pepper, seeded, stemmed and cut into large chunks
1 yellow bell pepper, seeded, stemmed and cut into large chunks
12 ounces cherry tomatoes
1/2 red onion, cut into large chunks
Traeger Cajun Rub
Olive oil

Spicy Ketchup Dipping Sauce:
1/2 cup ketchup
1/2 tablespoon minced chipotles in adobo sauce
1/4 teaspoon freshly cracked black pepper
1 teaspoon honey
1/4 teaspoon ancho chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon kosher salt

PREPARATION

If using wooden skewers, soak the skewers in water for about 30 minutes prior to cooking.

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.

Set out all of your skewer ingredients that you're ready to start assembling those kebabs.

Thread on the ingredients, alternating between the meat and the vegetables.

Drizzle each of the skewers with olive oil and season on all sides with the Traeger Cajun Rub.

Put the skewers directly on the grill grate and cook for about 5 minutes. Flip the skewers over and cook for an additional 5 minutes or until the shrimp are pink and opaque.

Sausage and Pepper Skewers

While the sausage skewers are cooking, mix up all of the ingredients for the Spicy Ketchup Dipping sauce and transfer to a small bowl for serving.

Pull the kebabs off the grill and serve them with some lovely crusty bread and that spicy dipping sauce.

Sausage and Pepper Skewers

PRINTABLE RECIPE:

Speedy Spicy Sausage & Pepper Skewers Recipe.docx (12.22 kb)

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