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Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

Posted by mmillet on December 2, 2014

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

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

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


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


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


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

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

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

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

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

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

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

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

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

Remove and enjoy while they're warm.

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist

Holiday Sides: Cheesy Stuffed Artichokes with a Spicy Twist


CHEESY STUFFED ARTICHOKES Recipe.docx (11.92 kb)

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Sweet Mandarin-Glazed Smoked Meatloaf

Posted by mmillet on December 1, 2014

Sweet Mandarin-Glazed Smoked Meatloaf

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

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


PREP TIME: 2 1/2 hours, including time to set up in the fridge
COOK TIME: about 2 hours


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


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

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

Remove bacon with slotted spoon and set aside.

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

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

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

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

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

Close lid and smoke on the Traeger for 1 hour.

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

Sweet Mandarin-Glazed Smoked Meatloaf

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

Sweet Mandarin-Glazed Smoked Meatloaf



Sweet Mandarin Glazed Meatloaf Recipe.docx (12.46 kb)

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Autumn Cider Brined Turkey Breast

Posted by mmillet on November 20, 2014

Autumn Cider Brined Turkey Breast

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

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

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

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


PREP TIME: Overnight to brine
COOK TIME: 90 minutes to 2 hours
6 to 8


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


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

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

Autumn Cider Brined Turkey Breast

Drain turkey and rinse.

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

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

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

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

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

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

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

Autumn Cider Brined Turkey Breast

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

Autumn Cider Brined Turkey Breast


Cider Brined Turkey Breast Recipe.docx (12.15 kb)

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Wood Fire Cheater Sweet Kernel Cornbread

Posted by mmillet on November 12, 2014

Wood Fire Cheater Sweet Kernel Cornbread

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

Ya just can't compete with that!

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

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


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


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


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

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

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

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

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

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

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

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

Wood Fire Cheater Sweet Kernel Cornbread

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

Wood Fire Cheater Sweet Kernel Cornbread


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

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2014 Traeger Thanksgiving Recipes

Posted by mmillet on November 8, 2014


2014 Traeger Thanksgiving Recipes

If you own a Traeger then Thanksgiving is a breeze. The Traeger makes you look an iron chef and everyone leaves with a full belly and a smile on their face. For your 2014 Traeger Thanksgiving we have put together three awesome recipes that are sure to tickle the tastebuds of your Thanksgiving guests. Enjoy, and happy Thanksgiving from everyone here at Traeger. 



8 tablespoons (2 sticks) butter, at room temperature
2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram
1/4 teaspoon freshly ground black pepper
1 turkey, 12 to 14 pounds, thawed if previously frozen
3 tablespoons butter, melted
Traeger Pork and Poultry Rub, or salt and pepper
2 cups chicken or turkey broth


In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making, if desired.

Wash the turkey, inside and out, under cold running water. Dry with paper towels.

Place the turkey on a roasting rack in a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher’s string. Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter.

Rub the outside of the turkey with the melted butter and sprinkle with the Traeger Pork and Poultry Rub. Pour the chicken broth in the bottom of the roasting pan.

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

Put the roasting pan with the turkey directly on the grill grate. Roast the turkey for 3 hours. Insert the probe from the meat thermometer in the thickest part of the thigh, but not touching bone: You’re looking for a temperature of 165 degrees F. The turkey should also be beautifully browned with crisp skin. If the temperature is less than that, or if your turkey is not browned to your liking, let it roast for another 30 minutes, then check the temperature again. Repeat until the turkey is fully cooked.

When the turkey is done, carefully transfer it to a cutting board and let it rest for 20 to 30 minutes. Do not tent it with aluminum foil or the skin will lose its crispness. Use the drippings that have accumulated in the bottom of the roasting pan to make gravy, if desired. Carve the turkey and serve.



7 cooking apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
1/2 to 3/4 cup sugar, depending on the sweetness of the apples
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, homemade or purchased (only need 1 crust), chilled
1/4 cup apple jelly, melted

Crumble Topping:

2 to 3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup all-purpose
5 tablespoons cold unsalted butter
3/4 cup granola


Combine the apples, lemon juice, sugar, flour, cinnamon, and nutmeg in a large bowl.

Roll the pie crust dough into two 11-inch circles. Fit one circle into a 9-inch pie plate (try not to stretch the dough), preferably glass. Brush with the apple jelly.

Add the apple mixture. in a bowl, mix together the crumble topping ingredients using forks or a pastry cutter to cut in the butter.

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 (High) and preheat, lid closed, for 15 to 20 minutes.

Bake the pie for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Cool on a wire rack. Serve warm or at room temperature.

Traeger Thanksgiving Apple Pie Crumble



12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows


Start the Traeger on Smoke, lid open, for about 5 minutes or until the fire is established. Preheat the Traeger to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

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Roasted Pumpkin 'n Chicken Spiced Chowder

Posted by mmillet on November 6, 2014

Yep. Because it's fall, that gives us the license to pumpkin the heck outta more food. Trust us. We don't just bring the pumpkin. We bring the flavor!

The "gotta-have-another-spoonful"-ness of this chowder is really created by the Traeger-roasted peppers and pumpkin. That's what takes this soup and turns it into a rich, hearty chowder that you will proudly place on your holiday table or any day ending in -y table, for that matter.


PREP TIME: 20 minutes
COOK TIME: about 1 hour


1 red bell pepper
1 to 2 jalapeño peppers
1 green bell pepper
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, diced
1 leek, white and light-green parts only finely chopped
1 (about 2 pounds) sugar pumpkin, seeds removed and cut in half
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 sprig fresh sage
1/2 teaspoon chili powder
1/2 teaspoon ancho chile powder
1 teaspoon salt (or more, to taste)
1/2 teaspoon fresh ground pepper
1 ear corn, kernels removed
3 cans (14 1/2 ounces each) low-sodium chicken broth
1/2 cup sour cream (optional)
1 bay leaf
Roasted pepitas or pumpkin seeds, for garnish (optional)


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Close the lid and preheat to High heat for about 15 minutes.

Place all of the peppers directly on the grill grate and roast for about 10 minutes or until they have charred, turning occasionally.


Lightly drizzle the pumpkin halves with olive oil and cook the pumpkin at the same time as the peppers are roasting for about 15 to 20 minutes or just until the pumpkin starts to soften but don't let it turn to mush!

While they're still warm, seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.

After the pumpkin is cool enough to handle, remove the skin and cut the flesh into 1-inch chunks.

Heat the olive oil in a large Dutch oven either on the Traeger or over medium-high heat on the stovetop. Add the chicken pieces and cook until browned. Remove the chicken and keep warm.

Add the leeks and sauté for about 5 minutes, or until they have softened. (You may need to add in a little bit more olive oil.)

Add in the flour, cumin, chili powder, ancho chile powder, salt, and pepper and cook for 1 to 2 minutes.

Add the corn, diced roasted peppers, pumpkin, browned chicken, broth, sage, and bay leaf and bring the soup to a boil.

Reduce heat to low and simmer, about 30 minutes.

Remove the sage and bay leaf and garnish with sour cream and a sprinkle of pepitas, if desired, and serve hot.


Pumpkin n Chicken Chowder 10.17.docx (766.52 kb)

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Smoky Cherry Bomb Chicken

Posted by mmillet on November 3, 2014

Smoky Cherry Bomb Chicken

When we say "bomb" we mean that this piece of poultry is an explosion in your mouth; it's gonna light your taste buds on fire. It's definitely the bomb.com. (Overused, but completely appropriate!) Love at first bite.

This chicken has been fired up with a few habanero peppers and mellowed by the acid of some ripe cherry tomatoes. By using the skin-on leg and thigh quarters you have a practically fail-proof feast, right there!


PREP TIME: 4 to 6 hours to brine
COOK TIME: about 2 hours, including smoke time
RECOMMENDED PELLETS: Hickory or Mesquite


1 quart cold water
1/3 cup kosher salt
1/2 cup white sugar
4 chicken leg and thigh quarters
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
1/2 teaspoon ground allspice
1 1/2 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 tablespoon vegetable oil
1/2 cup prepared Thai sweet chili sauce


Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.

Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.

Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.

Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

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

Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.

Brush each chicken piece with thyme and oil mixture. (Don't put on too much oil or else you'll end up with some serious flare-ups!)

Smoke the chicken on the Traeger grill grate for 30 minutes to 1 hour.

Increase the temperature to 350 degrees F (or Medium if you have a manual controller) and continue to roast the chicken until the internal temperature in the thickest part of a thigh registers 165 degrees F on an instant-read meat thermometer, about 50 to 60 minutes. Keep an eye out for flare-ups!

Smoky Cherry Bomb Chicken

Remove the chicken quarters to a plate and brush each piece with Thai sweet chile sauce. (That sauce is MONEY!) Transfer to a plate and allow chicken to rest for 10 minutes before serving.

Smoky Cherry Bomb Chicken


Cherry Bomb Chicken Recipe.docx (12.43 kb)

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Traeger'ed "McRib" Sandwich

Posted by mmillet on November 1, 2014


The brilliant thing about McDonald's McRib Sandwich is that it's all of what we love most - the meat! - and none of what takes up valuable space and time - the bones. One of the downsides is that the McRib comes and goes as it sees fit. (That selfish little snot!) For any fast food aficionados it can make you a bit heartsick. Well, cry no more, my dear!

We can definitely Traeger that!

The other stomach-lurching downside is that technically we don't really know how much meat IS actually in that patty. According to McDonald's website the ingredients are "pork, water, salt, dextrose, BHA, BHT, propyl gallate and citric acid."


Any time you have to "google" words listed as ingredients there is a problem. And by their description it's most likely composed of plain ole' ground pork instead of the more flavorful, expensive and mouth-watering cousin: rib meat. Their meat is doctored and enhanced with who-knows-what's-in-there chemicals, frozen, and then reheated just for you.

We believe in using the best additive around - SMOKE. Simple yet euphorically effective.


COOK TIME: 6 hours if preparing the ribs the day of
SERVES: 6 to 8


1 1/2 pounds of small pickle cucumbers, about 3 to 5" long
2 tablespoons pickling spices
1 1/2 teaspoons table salt
1 1/2 cups distilled white vinegar, 5% acidity
1 1/2 cups sugar

1/2 to 1 rack leftover barbecue ribs (or use our 321 Rib recipe to make some)

1 cup ketchup
¼ cup water
¼ cup apple cider vinegar
⅛ cup brown sugar
1½ tbsp. yellow mustard
1½ tbsp. onion powder
1½ tbsp. garlic powder
1 tbsp. mesquite liquid smoke
1½ tsp. cayenne pepper

1/2 red onion, thinly sliced
6 to 8 buns


If you don't happen to have leftover ribs on hand, follow our easy and easily addictable 321 Ribs recipe adding 1/4 cup of brown sugar and a sprinkle of chile powder into the rub on both sides of the ribs.

If you already have the ribs prepared, get started on the pickles. (Or feel free to use your favorite store-bought pickles.) These pickles can be made several days or weeks in advance.

Peel the cucumbers and slice them into 1/8" disks. Place the cucumber slices in a bowl. Sprinkle with the salt, and mix it all together. Put the bowl in the fridge for 30 minutes up to 3 hours. (The salt will pull water out of the cucumbers and help them absorb more of the pickling flavors.)

Put the vinegar and sugar in a saucepan, and add the pickling spices. (This smells pretty strong so may may want to turn on the exhaust fan while it boils.) Bring to a boil and back it down to a simmer and let the spices steep for about 30 minutes.

Drain the cucumbers in a colander, rinse off excess salt and shake off excess water. Pour the spiced vinegar mixture through a fine strainer or cheesecloth to strain out the spices. (Discard the spices but reserve the syrup.)

Pour the spiced syrup over the cucumbers while it is still hot until they are submerged.

After you've devoured your Traeger'ed rib sandwich and your fill of pickles, put any remaining pickles in a clean jar, seal tight and chill. They can be used immediately but it takes a few days to reach peak flavor. Keep the pickles in the refrigerator.

We love a good homemade barbecue sauce but of course we have some pretty darn incredible barbecue sauces that you could use as well. Combine all of the barbecue sauce ingredients in a saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Remove from heat and cool to room temperature.

If you are making the ribs the day of, allow the ribs to cool before cutting them into individual rib bones and cutting the meat off of the bones. Carefully run a sharp knife along the bones to remove the meat but try not to hack off any cartilage. Chop the meat into 1/2" chunks.

You can either reheat the meat on the Traeger/microwave with a little barbecue sauce or go sauceless and just squirt some barbecue sauce on top when you assemble the sandwich.

Give the buns a good toast for about 5 minutes on the Traeger set to High heat.


It's time to put together your Traeger'ed McRib sandwich and enjoy those tasty fruits of your labor. Spoon a heaping pile of the chopped rib meat onto the bun. (No, we didn't form the meat into an additive-loaded patty but we think you're better off for it and it'll certainly taste better!)

Top the meat with a few squirts of the barbecue sauce, the sliced onions, homemade pickles and the top bun. And there she is, folks! Open wide and enjoy!



Traegered McRib Sandwich Recipe.docx (12.91 kb)

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How to Roast a Pumpkin on Your Traeger

Posted by mmillet on October 20, 2014

How to Roast a Pumpkin on Your Traeger

'Tis the season to pumpkinate everything. But first you've got to get your mitts on some pumpkin puree.

Sure. You could go buy a can of pumpkin puree but we both know that it has that hint of metal tin taste and you'll pay so much more for that tiny can than you will for roasting several pounds of sweet pumpkin. 

Our Traeger'ed pumpkin turns out deliciously smooth and smoky. And you can even freeze some of that autumn pumpkin meat to use on a later date.


PREP TIME: 5 minutes
COOK TIME: 1 hour 20 minutes to 2 hours
MAKES: as much roasted pumpkin as your Traeger can hold


1 sugar pumpkin (you could roast several at a time)
Olive oil


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

Start with a good looking pumpkin that doesn't have any bruises or soft spots. Give it a good rinse to prepare it for the slaughter.

Slice the stem off before slicing in half to give you a level bottom to stabilize the pumpkin. Cut it in half.

With a sharp-edged spoon scoop out the seeds & guts. (a metal ice cream scoop or cookie dough scoop works great!)

Brush inside with oil (you don't have to but it keeps it moist) and place face-up on a parchment lined baking sheet. Put the pumpkin on the Traeger and smoke for 30 minutes to 1 hour.

Turn the pumpkin halves over on the baking sheet so that they are face-down. Turn the heat on the Traeger up to 350F.

Roast them for about 40 to 50 minutes. (Depending on the size of the pumpkin(s) it could take more or less time). When it's ready the skin will be slightly darker and you'll be able to easily poke through the fresh of the pumpkin with a fork.

After you take the pumpkin off the Traeger let it cool for about 10 minutes before handling.

Peel the skin off the pumpkin or use a large spoon to scrap out the flesh.

You can cut it up and use this form of the cooked pumpkin in soups, casseroles, sides, etc.

How to Roast a Pumpkin on Your Traeger

You could also throw the flesh of the pumpkin into a blender and process until smooth. Add it into your favorite pasta or sauce or dessert. YUM!

How to Roast a Pumpkin on Your Traeger


Roasted Pumpkin Recipe.docx (11.85 kb)

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Traeger Grilled Teriyaki Salmon

Posted by mmillet on October 17, 2014

Traeger Grilled Teriyaki Salmon

To all of our closet salmon-lovers out there, this one is for you!  We know that you love salmon but just don't realize it...yet. You may not know who are but soon you will, conveniently about the same time that you fall in love with our blushing colored fish friend.

What's the trick to making salmon taste non-fishy and delectable to almost any palate? Well, actually the first answer is buy high quality fresh fish. BUT at a close second is TERIYAKI. It is that secret ingredient that will have you loving what some may have once considered unlovable.


PREP TIME: 1 hour
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory or Cherry


1 cup soy sauce
Juice and zest of 2 oranges
6 tablespoons brown sugar
4 cloves of garlic
1 tablespoon minced ginger
1 tablespoon white sesame seeds
4 (6-ounce) salmon fillets
Chopped scallions, for garnish
Toasted sesame seeds, for garnish


Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.

Add sesame seeds and salmon and marinate for 1 hour.

Remove salmon from marinade and bring sauce to a boil. Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat the grill to High heat, lid closed, for 10 to 15 minutes.

Place the salmon fillets directly on the grill grate, skin side up.

Cook salmon for about 3 to 5 minutes per side or until they are done until your liking.

Occasionally, brush the salmon with the teriyaki sauce.

Traeger Grilled Teriyaki Salmon

Remove the salmon when it's done to your liking and serve with some chopped scallions and toasted sesame seeds.



Traeger Grilled Teriyaki Salmon


Teriyaki Salmon Recipe.docx (11.57 kb)

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