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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.


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


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


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


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.


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


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


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


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.


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


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


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


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.


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


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


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!


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:


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.


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.


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


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


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


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.


PREP TIME: 15 minutes plus 6 hours for marinating the meat
COOK TIME: 1 hour, 20 minutes


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

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


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


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!


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


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


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


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

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How to: Grilling a Whole Beef Tenderloin

Posted by Mary M. on June 6, 2014

How to: Grilling a Whole Beef Tenderloin

A wise person once said, "Make friends with your butcher and it will be a relationship that will never fail you." We live and eat by that every single day and it makes all the difference. Your friendly butcher will trim your meat, in this case the tenderloin, removing the ends that taper which will help it to cook more evenly and in turn you won't be paying for the overcooked ends.

Sometimes we like to marinate but in this case, the tenderloin is already so incredibly tender (hence the name) and flavorful that all it really needs is a good rub, some smoke and of course a searing high heat to seal in all of that goodness. If you want to simplify you can omit the exterior mustard slather but it will definitely help lock in the moisture.

With a few minor tweaks, we took this recipe from our Traeger's Everyday Cookbook.


PREP TIME: 5 minutes
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Oak, Pecan or Hickory
SERVES: 4 to 6


2 tablespoons extra virgin olive oil (divided use)
1 2- to 3-pound filet of beef, trimmed, preferably center cut (see Note below)
Traeger Beef Rub or Prime Rib Rub, or coarse salt and freshly ground black pepper
1/3 cup Dijon-style mustard
1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce


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

If you don't want to trim off the thinner ends of the tenderloin simply tuck the narrow "tail" ends under the tenderloin and secure them in place with butcher's string to help it cook more evenly.

Place the tenderloin on the grill and smoke for 1 hour.

After you take the meat off the Traeger, turn the heat up to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Heat a large skillet, preferably cast iron, on the stovetop over medium-high heat. Add one tablespoon of the olive oil to the pan. Season the meat with the Traeger Beef Rub. (You may need to drizzle the tenderloin with olive oil to help the seasoning adhere.) When the oil is shimmering, put the meat into the pan, searing it well on all sides. (Don’t forget the ends: Carefully hold the meat upright with tongs.)

Transfer the meat to a rimmed baking sheet. In a small bowl, combine the mustard, thyme, Worcestershire sauce, and the remaining tablespoon of olive oil and mix well.

Brush or slather the mustard mixture over the outside of the filet.

Put the filet directly on the grill grate and roast for 25 to 30 minutes, or until an instant-read meat thermometer registers an internal temperature of 135 degrees F (for medium rare). Cook less time if you prefer your meat rarer than that, or more time if you like it well-done.

How to: Grilling a Whole Beef Tenderloin

Transfer to a cutting board and let the meat rest, tented with aluminum foil, for 5 minutes before slicing and serving.

How to: Grilling a Whole Beef Tenderloin


Whole Grilled Beef Tenderloin Recipe.docx (12.62 kb)

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K.I.S.S. Texas-Style Brisket

Posted by Mary M. on June 5, 2014

K.I.S.S. Texas-Style Brisket

Our favorite part of the K.I.S.S. Texas-Style Brisket is the part where we Keep It Simple, Stupid. It's a beautiful thing whose simplicity produces such incredibly tender and delicious results. We love it. You'll love it. 'Nuff said.


PREP TIME: 5 minutes
COOK TIME: 6 to 8 hours
SERVES: 10 to 12


For the brisket and rub:
1 trimmed brisket flat (6 pounds), preferably center-cut, with a cap of fat at least 1/4 inch thick
1-1/2 tablespoons coarse salt (kosher or sea)
1-1/2 tablespoons freshly ground black pepper, preferably medium-grind
2 teaspoons chili powder

For the mop sauce:
2 cups beer, preferably Lone Star or other Texas beer
1/4 cup melted bacon grease, lard, or butter
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt, such as Lawry’s
1 teaspoon hot red pepper flakes


Make the rub: Combine the salt, pepper, and chili powder in a small bowl and stir to mix.

Season the brisket generously on both sides.

Make the mop sauce: Combine all the ingredients for the mop sauce in a non-reactive saucepan over medium heat. Bring to a simmer and stir until the salt dissolves. Rewarm before mopping the brisket so the fat (bacon grease, lard, or butter) liquefies.

Start the Traeger 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.

Put a wire cooling rack in a rimmed baking sheet or other shallow pan and place the brisket, fat-side up, on the cooling rack.

After the first hour, mop the brisket with the mop sauce; continue to mop every hour for the first 4 hours.

When the internal temperature of the meat reaches 165 degrees F, wrap the meat tightly in butcher paper. (Note: Butcher paper is more permeable, but if you don’t have access to any, use foil.) Return the meat to the grill and continue to cook until the internal temperature reaches 190 degrees F. (Total cooking time will vary, but plan on 6 to 8 hours total.)

Transfer the wrapped meat to an insulated cooler thickly lined with newspapers or bath towels. Let the meat rest for 1 hour, and up to 2.

Reserve any juices that have accumulated in the baking sheet. Unwrap the brisket. Thinly slice across the grain using an electric knife or sharp carving knife.

K.I.S.S. Texas-Style Brisket

Shingle the slices of brisket on a platter and pour the pan juices on top.


K.I.S.S. Texas-Style Brisket


KISS BRISKET Recipe.docx (12.51 kb)

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