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Smoked Portobello Mushroom "Burgers"

Posted by Mary M. on March 18, 2014

Smoked Portobello Mushroom

These "burgers" are almost good enough to make you think, "Hey, maybe being vegetarian wouldn't be that bad." (Okay, we said almost!) The real deal-sealers are the portobello mushrooms that take on a meaty taste and texture, especially after being marinated and infused with wood smoke. Dress them up with grilled onions and melted cheese and she's a sure-winner.

SMOKED PORTOBELLO MUSHROOM "BURGERS"

PREP TIME: 5 minutes plus 4 to 6 hours to marinate
COOK TIME: 50 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS
4 large Portobello mushrooms, each 4- to 5-inches across
3/4 cup Traeger Carne Asada Marinade, or your favorite marinade for beef
1 onion, peeled and sliced into 1/2-inch rounds
4 ounces mozzarella or muenster cheese, thinly sliced
1 large ripe tomato, thinly sliced
4 tablespoons butter, melted
4 large kaiser-style hamburger rolls, split
Pickles, lettuce leaves, mayonnaise, mustard, and ketchup for serving

PREPARATION

Wipe the mushroom caps clean with a damp paper towel. Remove the stems.

Put the mushrooms and the onion slices into a resealable bag along with the Traeger Carne Asada Marinade. Let marinate, refrigerated, for 4 to 6 hours.

Drain. You can refrigerate the marinade and reuse if desired, since it only touched vegetables, and not meat.

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

Arrange the mushrooms (gill-side down) and onion slices on the grill grate and smoke for 30 minutes.

Increase the temperature to 350 degrees F and flip the mushrooms gill-side up. Cook the mushrooms and onions for 15 to 20 minutes more, or until the mushrooms are tender. The onions can still retain a bit of crunch.

When the mushrooms are almost done, top each with one-fourth of the cheese and let it melt.

Brush the cut sides of the rolls with the melted butter. Grill, cut-side down, for a few minutes, or until they just begin to brown.

Smoked Portobello Mushroom

Transfer the bottom halves of the buns to plates or a platter. Top with the cheese-filled mushroom, onion slices, tomato, pickle, lettuce leaves, and bun tops. Serve with your favorite condiments.

Smoked Portobello Mushroom

PRINTABLE RECIPE:

Portobello Burgers Recipe.docx (12.33 kb)

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Jalapeno Popper Stuffed Chicken Breasts

Posted by Mary M. on March 18, 2014

Jalapeno Popper Chicken Breasts

It turns out that you really can consider jalapeno poppers a meal! Particularly when you use them as a spicy-creamy filling in a chicken breast. We turned one of America's most popular appetizers into a main dish that will still make you sweat and have you insatiably popping these back.

Serve these with some Southwestern-style rice and some of your favorite grilled vegetables. Here's a way to get your fill of jalapeno poppers and not feel guilty one iota. So stuff away!

JALAPENO POPPER CHICKEN BREASTS

PREP TIME: 15 minutes
COOK TIME 30 to 45 minutes
RECOMMENDED PELLETS: Apple or Pecan
SERVES: 6

THINGS YOU’LL NEED
• 8 ounces cream cheese at room temperature
• 2 ounces finely grated Colby or Monterey Jack cheese (about 1/2 cup)
• 2 cloves garlic, finely minced
• 3 slices cooked bacon, crumbled or diced
• 2 jalapeno peppers, stemmed, seeded, and minced
• 1 tablespoon lime juice
• 1/2 cup cilantro leaves, chopped, plus 6 whole sprigs for garnish
• 2 teaspoons Traeger Cajun Rub (or your favorite rub), plus more as needed
• 2 teaspoons of your favorite Mexican-style hot sauce, or more to taste
• 6 boneless, skinless chicken breasts, about 6 to 8 ounces each, tenders removed
• 2 tablespoons olive oil or vegetable oil

HOW TO MAKE

Make the cheese filling: Put the cream cheese and colby cheese in a small mixing bowl and stir to combine.

Work in the garlic, bacon, jalapeno, lime juice, cilantro, 2 teaspoons of Traeger Cajun Rub, and the hot sauce. Taste for seasoning, adding more rub or hot sauce as desired.

Using a boning knife or paring knife, carefully make a slit in the center of the thickest end of each chicken breast, moving your knife toward the thinner end to form a deep pocket. Use the handle of a wooden spoon to gently widen the hole.

Stuff each pocket with some of the cheese mixture, tamping it with the spoon handle. (Alternatively, if the cheese mixture is at room temperature, you can transfer it to a resealable plastic bag; cut the corner and squeeze the cheese into the pocket.)

Oil the outside of each chicken breast with the vegetable oil and season with Traeger Cajun Rub. If desired, pin the hole shut with a toothpick so the cheese filling doesn’t leak out.

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

Arrange the chicken breasts on the grill grate. Roast for 30 to 45 minutes, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.

Transfer to a platter or plates and remove any toothpick. Let rest for 5 minutes before serving. Garnish with the cilantro sprigs.

Jalapeno Popper Chicken Breasts

Jalapeno Popper Chicken Breasts

PRINTABLE RECIPE:

Jalapeno Popper Chicken Breasts Recipe.docx (12.86 kb)

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Beef Satay and Grilled Pepper Skewers

Posted by Mary M. on March 17, 2014

Beef Satay and Grilled Pepper Skewers

In Indonesia, satay is the common ware of street vendors. They set up shop with a tiny grill and a basket of the pre-skewered meat and grill up the satays to order. The clever vendors tap a wooden stick on their grills to make an unmistakable tap-a-tap-a sound to attract customers and let people know that they're ready for some barbecuin'. If the sound doesn't pique your curiosity, the smoky smell of caramelized meal will definitely get ya.

You should expect the same reaction when you start up your Traeger and release the smoke signals into the sky from searing these skewers of sweet, marinated meat. Not many of us have been Indonesia, but after trying your hand at these easy satays, you'll have your own little taste and it will leave you wanting more.

BEEF SATAY AND GRILLED PEPPER SKEWERS

PREP TIME: 1 hour 10 minutes, including marinating time
COOK TIME: about 8 minutes total
RECOMMENDED PELLETS: Hickory, Mesquite or Apple
SERVES: 6 to 8

INGREDIENTS

2 pounds flat-iron steak, or boneless rib eye
1 bottle Traeger Carne Asada Marinade, or your favorite teriyaki-style marinade
3 cloves garlic, peeled and crushed with the side of a knife or cleaver
2 green onions (scallions), trimmed, and white and green parts thinly sliced
1 or 2 red, yellow or orange bell peppers cut into chunks (optional)
Purchased Asian-style peanut sauce (optional)
1/4 cup chopped dry-roasted peanuts
Lime wedges for garnish

PREPARATION

Using a sharp knife, cut the steak into 1/3-inch strips on a sharp diagonal. (This will not only maximize the length of the strips, but will ensure the meat’s tenderness.) Put into a resealable plastic bag or a large bowl.

Pour the Carne Asada marinade over the meat, and stir in the garlic and onions. Refrigerate for 1 hour.

Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer that has previously been soaked in water. For a little bit of color and added texture, thread a piece or two of bell pepper onto the end of each skewer (optional).

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

Grill the satays, turning once, for 3 to 4 minutes per side. (Indonesians prefer their meat well-done.)

Beef Satay and Grilled Pepper Skewers

Meanwhile, pour the peanut sauce into a small bowl and put on one end of a plate or platter. Arrange the satays on the dish, and sprinkle with the chopped peanuts and more scallions, if desired. Garnish with lime wedges.

Beef Satay and Grilled Pepper Skewers

PRINTABLE RECIPE:

Beef Satay Skewers Recipe.docx (12.55 kb)

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30 Minute Meals: Grilled Chicken Thighs Diablo

Posted by Mary M. on March 16, 2014

30 Minute Meals: Grilled Chicken Thighs Diablo

Some like it hot. Yes, please. If you're one of those aforementioned "some", boy are you in for a treat! We're making some Grilled Chicken Thigh Diablo. Diablo as in devil - a.k.a. red guy with a pitch fork - i.e. searing hot flames and pain.

But don't worry because with this recipe you can dial up the heat for those of you with numb tongues or dial it down for the more temperature sensitive. Simply swap out the jalapenos for a milder pepper like anaheim or instead swap them out (or add in) some habaneros or even a little bit of hot sauce. Spice it up to your preferred sweat-level.

GRILLED CHICKEN THIGH DIABLO

PREP TIME: 10 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

1/4 cup olive oil
4 4-ounce boneless skinless chicken thighs
Freshly ground black pepper
Traeger Cajun Shake
Ancho or chipotle chile powder, to taste
2 garlic cloves (sliced)
1/2 onion (diced)
1 red bell pepper (thinly sliced)
1 jalapeno (sliced into rings)
1 14-ounce can San Marazano tomatoes (crushed)
2 tablespoons capers (rinsed and drained)
1/2 cup roughly chopped fresh flat-leaf parsley leaves, plus more for garnish

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a dutch oven or deep cast iron skillet on the grill grate and preheat the Traeger to High heat, lid closed, for 10 to 15 minutes.

Season both sides of the chicken thighs with the Cajun Shake, ancho or chipotle chile powder and black pepper. Put the seasoned chicken thighs on the grill grate and cook for 5 minutes per side.

While the chicken is cooking, pour the olive oil into the pan and add in the garlic, onion, bell pepper, jalapeno, and a pinch of salt, and cook for about 5 minutes to soften the onions and peppers.

Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 5 more minutes.

Add the chicken thighs into the pot along with the tomatoes with juices and capers, cover the pan, and cook for 5 minutes or until the sauce has thickened to your liking. Taste the sauce and if it isn't hot enough, throw in more jalapenos, a few dashes of hot sauce or even a whole habanero, kept whole - not sliced, just make sure that you don't eat it and pull it out before you serve.

Remove the pan from the heat and stir in the parsley.

30 Minute Meals: Grilled Chicken Thighs Diablo

Taste and adjust the seasoning, adding salt and pepper as needed. Garnish with more fresh parsley and serve immediately.

30 Minute Meals: Grilled Chicken Thighs Diablo

PRINTABLE RECIPE:

Chicken Thigh Diablo Recipe.docx (12.46 kb)

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Sea Bass and Vegetable Packets

Posted by Mary M. on March 16, 2014

Sea Bass and Vegetable Packets

The term "sea bass" actually includes a wide variety of fish, but in general they are found in warm, tropical waters and they have the tan to prove it. Okay, so maybe there's no tan but they definitely have the delicate, yet buttery taste of a fish of leisure. It's a lean fish that fares deliciously in most cooking methods, particularly grilling, which is why this fish is so beloved. If you haven't already, you gotta try it!

We decided to seal in all of that yummy taste with just a touch of seasoning (because sea bass doesn't need too much help to taste pretty darn good). We even rounded the meal out by tucking some fresh vegetables in there as well. Just mind the grill and be careful not to overcook it!

For those rushed nights when you feel like enjoying something a bit lighter, packed with fresh ingredients and pure joy, find this recipe in our Guilt Free - Love, Laugh, Grill Cookbook.

SEA BASS AND FRESH VEGETABLE PACKETS

PREP TIME: 10 Min.
COOK TIME: 15-20 Min.
SERVES: 4
RECOMMENDED PELLETS: Any

INGREDIENTS

4 fresh sea bass fillets
1 yellow squash – chopped
1 cup green beans – chopped
2 sweet potatoes – chopped
2 garlic cloves – minced
¼ cup fresh parsley – chopped
1 to 2 tablespoons olive oil, plus more for drizzling
Traeger's Blackened Saskatchewan Seasoning
Salt and pepper

PREPARATION

Before you start cooking, make sure you cut your vegetables into pieces that are all about the same size so that they all cook at the same rate. And in this case because the fish cooks so quickly, cut the vegetables into relatively thin slices.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat grill to 350 degrees F, lid closed, for 10 to 15 minutes.

Meanwhile, toss the cut vegetables with minced garlic and 1 to 2 tablespoons of olive oil.

Cut four 24 inch pieces of parchment paper. Place a piece of fish in the center of each piece of paper and drizzle lightly with olive oil and season lightly with Traeger's Blackened Saskatchewan Seasoning.

Place some vegetables around the fish and season them liberally with salt and pepper.

Fold up the ends of the paper and then fold them together to completely enclose the packets.

Set the packets on the grill grate and grill for 15- 20 minutes, or until fish is flaky and the vegetables are cooked. (Do not overcook the fish! If you like your vegetables cooked more and the fish is done, remove the fish from the packet and fold it back up and allow the vegetables to continue until your liking.)

Sea Bass and Vegetable Packets

Remove from the grill and top with fresh chopped parsley and serve right out of those tidy little packets.

Sea Bass and Vegetable Packets

PRINTABLE RECIPE:

Sea Bass Packets Recipe.docx (12.29 kb)

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Guinness-Braised Corned Beef and Irish Veggies

Posted by Mary M. on March 11, 2014

Guinness-Braised Corned Beef and Irish Veggies

It only seems right that if you're going to make corned beef in honor of St. Patrick's Day that you should braise it in one of the prides of Ireland: GUINNESS. You end up with that depth of flavor from the hours of braising as well as a slight bitterness from the beer, balanced by an unnoticed touch of sweetness from a wee bit of brown sugar. Of course we've got to smoke it first to get that rustic taste of Irish countryside woodsiness.

Corned beef has become more of an Irish-American dish but we still love it! Just make sure that you discard that overly-salty pre-packaged brine and soak the brisket for a day or two to draw some of that salt out before you start cooking.

GUINNESS-BRAISED CORNED BEEF AND IRISH VEGS

PREP TIME: A day or two of soaking of using a pre-brined brisket
COOK TIME: 7 to 8 hours
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 6 to 8

INGREDIENTS

1 3 1/2 to 4 lb corned beef brisket flat, with fat cap at least 1/4-inch thick
12 oz. Guinness beer (or other dark beer)
1 tablespoon brown sugar
1 tablespoon pickling spice or pickling package from corned beef
1/2 onion
4 garlic cloves, minced or smashed
3 to 4 carrots, peeled and cut into 3/4-inch slices
1 lb. small red potatoes, washed and cut in half and cut into 3/4-inch slices
1/2 head cabbage cut into wedges
1 teaspoon dried thyme or a few sprigs of fresh thyme
Fresh chopped parsley for garnish

PREPARATION

If you're using a pre-brined corned beef brisket you'll want to take the brisket out of the salt solution a day or two before cooking and soak it in water to help draw out some of that salt. Otherwise you risk having some overly salty meat.

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

Place the corned beef brisket, fat side up on the grill and smoke on the Smoke setting for 3 hours.

After 3 hours, turn the heat up to 250 degrees F. Place the corned beef in a dutch oven or large pot and add in the brown sugar, pickling spice, onion and garlic cloves.

Pour in the Guinness.

Cover the pan tightly and let it braise for about 4 to 5 hours or until tender. Turn the brisket over halfway through. About an hour before the brisket is done, add in the chopped carrots, cabbage, potatoes and thyme and cook covered for 30 minutes to an hour or until the vegetables are fork-tender.

Guinness-Braised Corned Beef and Irish Veggies

If the vegetables are done before the brisket, remove the vegetables so that both are perfectly cooked.

Allow the meat to rest for at least 10 minutes before you slice and serve with those incredible veggies.

Guinness-Braised Corned Beef and Irish Veggies

PRINTABLE RECIPE:

Guinness-Braised Corned Beef Recipe.docx (11.30 kb)

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Double-Decker Pulled Pork Nachos with Smoked Cheese

Posted by Mary M. on March 10, 2014

Double-Decker Pulled Pork Nachos with Smoked Cheese

We're not exactly flummoxed when it comes to deciding what to do with leftover pulled pork. (Eat it, duh) The options are only limited by your pork imagination. But it's always nice to have a few new ideas to keep dinner, or snack time interesting.

Since pork, cheese and salt go so well together, it seemed only natural to make some pulled pork nachos. When brainstorming how to add more smoke flavor into the dish we had a "hand-on-forehead" moment when we realized - of course! Do what a Traeger does best - smoke the cheese! Just make sure you take advantage of those cold days for your cheese smoking.

Try it out and let us know - what do you like to make with your leftover pulled pork?

DOUBLE-DECKER PULLED PORK NACHOS with SMOKED CHEESE

PREP TIME: about 1 hour to smoke the cheeses
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Apple, Cherry or Alder
SERVES: 4

INGREDIENTS

1 block pepper jack cheese or mozzarella cheese, frozen
1 block sharp cheddar cheese, frozen
Tortilla chips
Leftover pulled pork (2 cups or so)
Traeger BBQ Sauce or BBQ Spicy Sauce
Favorite nacho toppings: olives, jalapenos or pickled jalapenos, cotija cheese, cilantro, sour cream, etc.

PREPARATION

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

Make sure you smoke the cheese on a cold day or else it will be too warm and the cheese will melt. We suggest you freeze the cheese overnight to ensure that it holds together. Place the cheese on a rack on top of a tray filled with ice. (You may want to cut the cheese into smaller portions, maybe 2 or 3 chunks, to help it smoke quicker.)

Smoke the cheeses for 45 to 60 minutes, depending on how much smoke taste you want.

Shred the cheeses, about 1 cup of each, and set aside.

Turn the heat on the Traeger up to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Lay out your tortilla chips on a large baking sheet and top evenly with the shredded smoked cheeses.

Place the baking sheet on the Traeger grill grate and cook for about 10 minutes or until the cheese is melted and deliciously bubbly.

Remove the pan from the Traeger and start to assemble those double-decker nachos.

If your pulled pork isn't warm, heat it up in the microwave and mix it with enough Traeger BBQ sauce to coat the meat but not make it soupy.

Assemble the nachos with a layer of cheesy chips on the bottom, some pulled pork, and more cheesy chips on top.

Finish it off with your favorite nacho toppings and feast away!

Double-Decker Pulled Pork Nachos with Smoked Cheese

Double-Decker Pulled Pork Nachos with Smoked Cheese

PRINTABLE RECIPE:

Pulled Pork Nachos Recipe.docx (12.59 kb)

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Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

Posted by Mary M. on March 10, 2014

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

We're going green and throwing both Argentina and Ireland a little love with this dish. Well, we can only claim Ireland because the dish is green, but it still sounds like a yummy St. Patrick's Day meal that is bound to bring you the luck-o-the-green, not to mention a very full and happy stomach!

We took a few liberties with our incredible Smoked Rib-eye recipe and even amped it up by topping them with a zesty chimichurri. Combo that with some green Twice Baked Herb Potatoes and even a side of Parmesan Roasted Asparagus (if you like) and we can almost guarantee you good luck. Or at least protection from being pinched because if you aren't green on the outside, you'll certainly be green on the inside.

CHIMICHURRI SMOKED RIB EYE WITH HERB BUTTER TWICE BAKED POTATOES

PREP TIME: 5 minutes
COOK TIME: 2 hours 20 minutes
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 2 to 4 (depending on how big your rib-eyes are)

INGREDIENTS

2 rib-eye steaks
Traeger Prime Rib Rub

Twice Baked Potatoes:
2 large potatoes, like russets
3 tablespoons butter
1/4 cup milk or half and half
1 tablespoon chives, chopped
1 green onion, chopped
2 tablespoons parsley, roughly chopped
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 to 4 drops green food coloring (optional)
1/2 cup shredded sharp cheddar cheese
Chopped chives, for garnish

Chimichurri:
1 cup italian parsley, packed
1/2 cup olive oil
2 tablespoons red wine vinegar or sherry vinegar
3 to 4 garlic cloves, peeled
1/2 to 3/4 teaspoon crushed red pepper
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Optional Parmesan Roasted Asparagus side:
1 asparagus bunch, washed stalk ends trimmed
2 garlic cloves, minced
Olive oil
1/4 cup shredded parmesan
Salt and pepper to taste

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat the Traeger to High heat, lid closed, for 10 to 15 minutes.

Place the washed potatoes on the grill and cook for about an hour or until squeezably soft.

Remove the potatoes from the grill and turn the heat down to Smoke.

Season the rib-eyes generously on both sides with the Prime Rib Rub. After the Traeger has cooled, place the steaks on the grill grate and smoke for 1 hour.

While the steaks are smoking let the potatoes cool for about 5 minutes before handling and make the butter sauce for the potatoes.

Combine the milk, chives, green onions, parsley, salt and pepper and blend together using an immersion blender or regular blender.

If you want a more vibrant green color, add in a couple drops of green food coloring.

Add in the melted butter and keep warm the herb butter mixture warm while you prepare the potatoes. (Throw the mixture into the microwave for 30 seconds to a minute before you mix it with the potatoes.)

Cut the potatoes in half and scoop out the middle, leaving a 1/4-inch shell.

Mix together the insides of the potatoes with the green herb butter.

Scoop the potato mixture back into the hollowed potato shells and top each potato half with a couple tablespoons of the shredded cheddar cheese.

Also, if you want some more tasty green in the meal prep some parmesan-roasted asparagus to serve on the side. While the steaks are smoking drizzle them with the olive oil and toss them with minced garlic, salt and pepper and parmesan cheese.

After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High) and preheat along with a cast iron grill pan on the grill grate.

Once the Traeger has preheated put the steaks in the cast iron pan (to get that good sear) and arrange the potatoes and asparagus around the pan on the grill grate.

Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare). Cook the asparagus and the potatoes for about 15 to 20 minutes.

While everything is cooking, make the chimichurri by blending together all of the chimichurri ingredients. Season it to your liking, adding more salt or red pepper flakes to taste.

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

Transfer the steaks, asparagus and potatoes to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri and enjoy your green dish of good luck!

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

PRINTABLE RECIPE:

Chimichurri Rib Eyes Recipe.docx (13.49 kb)

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Philly Cheesesteak Rolls Wrapped in Peppered Bacon

Posted by Mary M. on March 8, 2014

Philly Cheese Steak Rolls Wrapped in Peppered Bacon

You don't have to tell us - we know that #67 on your bucket list is to "Reinvent the philly steak and cheese sandwich". (And #68 is "Eat as much of the aforementioned reinvented philly steak and cheese as possible".) Well, we have the power to turn both of those "to-do's" into "to-dones".

We pounded out and seasoned a quality piece of eye of round and then stuffed it with smoked peppers, onions and mushrooms and only the gooey-est of provolone cheeses. And then we may or may not have wrapped it with a thick slice of smoked peppered bacon. And by "may" we  mean, we totally did. And it was a celestial experience.

PHILLY CHEESE ROLL-UP WRAPPED IN PEPPERED BACON

PREP TIME: 10 to 15 minutes
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Any
SERVES: 6 to 8

INGREDIENTS

1 red bell pepper, washed and sliced into strips
1 green bell pepper, washed and sliced into strips
1 onion, sliced in rings or half moons
2 portobello mushrooms, wiped clean and sliced into strips
16 1/2-inch slices of eye of round, pounded thin
Traeger Veggie Shake
16 slices provolone
Traeger Prime Rib Rub
16 slices peppered bacon
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons honey
1/2 jalapeno, diced (optional)
A squeeze of mustard
Hoagie rolls and favorite sandwich condiments, for serving (optional)

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place the pepper slices, onions and portobellos on a baking sheet or grill pan and smoke on the Traeger for 30 minutes.

After they've smoked, season the vegetables generously with the Veggie Shake. Turn the heat up to High and cook the vegetables for about 10 minutes or until they've slightly softened.

Meanwhile, season the eye of round slices generously on both sides with the Prime Rib Rub.

Remove the veggies and turn the heat down to 250 degrees F.

Start assembling your roll-ups. Lay one piece of beef out and top with a slice of provolone cheese and a few peppers, onions and mushrooms and roll up tight.

Wrap each philly roll with a slice of peppered bacon.

Place the rolls on the grill grate and cook for 40 to 45 minutes.

Meanwhile make a glaze by whisking together the Worcestershire sauce, soy sauce, honey, diced jalapeno and a squeeze of mustard. After the philly rolls have cooked for the 40 to 45 minutes, brush them with the glaze and turn the heat up to High.

Cook the philly rolls for another 5 to 10 minutes or until the bacons starts to tighten and crisp.

Philly Cheese Steak Rolls Wrapped in Peppered Bacon

Remove the philly rolls from the Traeger and serve either all by themselves or inside a hoagie roll with a swipe of mayonnaise and a squirt of mustard.

Philly Cheese Steak Rolls Wrapped in Peppered Bacon

Philly Cheese Steak Rolls Wrapped in Peppered Bacon

PRINTABLE RECIPE:

Philly Cheese Roll Wrapped in Bacon Recipe.docx (12.57 kb)

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Bacon-Draped Injected Pork Loin Roast

Posted by Mary M. on March 7, 2014

Bacon-Draped Injected Pork Loin Roast

Why inject your meat? Um, because it makes some awesomely sumptuous eats! It's a technique that not only adds flavor, but also keeps the meat moist during long smokes. Some of the best competition barbecue teams use injectors, or basically really big food-grade syringes to inject flavorful liquids deep into the muscle fibers to keep the meat juicy and make sure every bite is equally as savory. Plus with a recipe like this one, we guarantee satisfaction by wrapping that injected loin with salty, smoked and cured pork belly, otherwise known as bacon.

We took this recipe straight from our From Pulled Pork to Peach Pie cookbook.

BACON-DRAPED INJECTED PORK LOIN ROAST

PELLETS: Hickory
PREP TIME: 15 min.
COOK TIME: 3 hours to 4 hours
SERVES: 6

INGREDIENTS

For the injection sauce:
1 cup apple juice
1/4 cup water
1 tsp. salt
1 tsp. Worcestershire sauce

For the pork:
1 3-pound center-cut pork loin
Traeger Sweet Rub, or your favorite barbecue rub
8 to 10 slices bacon

PREPARATION

Make the injection sauce: Combine the apple juice, water, salt, and Worcestershire in a water glass and stir to dissolve the salt crystals.

Plunge the injector into the sauce and retract the needle to draw up the liquid. Liberally inject the meat.

Season the meat all over with the Traeger Sweet Rub.

At this point, you can wrap the meat tightly in plastic wrap and refrigerate until the next day, or you can smoke it right away. (Bring the meat to room temperature if it’s been refrigerated.)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes. If you own a 3-position controller, leave it on the Smoke setting. You may have to add 30 minutes to an hour to the cook time.

Remove the plastic wrap from the pork loin and drape the loin with the bacon slices.

Put the roast directly on the grill grate and smoke for 3 to 4 hours, or until the internal temperature of the meat is at least 145 degrees F on an instant-read thermometer.

If the bacon isn't as crisp as you like it, simply throw it under your oven's broiler for a few minutes and it will be nice and toasty.

Transfer the pork to a cutting board and let rest for 10 minutes before carving and serving. (What you do with the bacon is up to you.) You should see a beautiful rim of pink, called a smoke ring, around the periphery of the meat.

Bacon-Draped Injected Pork Loin Roast

Bacon-Draped Injected Pork Loin Roast

PRINTABLE RECIPE:

Bacon Draped Pork Recipe.docx (12.47 kb)

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