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Smoke-Roasted Chicken with Herbed Butter & Roasted Potatoes

Posted by Mary M. on March 7, 2014

Smoke-Roasted Chicken with Herbed Butter & Roasted Potatoes

Chicken on the Traeger is almost guaranteed to be fall-apart juicy and tender with that perfect cracklin' skin but sometimes they always don't have as much flavor as you'd like. We have a solution that starts with crafting your own seasoned butter loaded with fresh herbs and a bit of lemony tang.

Our next step is the fool-proof part. Smear that butter all over the chicken - and by "all over" we mean aaaaaall over. By rubbing the scrumptious herb butter not only top of the chicken (to get that crispy, golden skin) but also under the skin, you end up with a bird that is off-the-charts loaded with flavor and ridiculously moist. And when we pair it with equally golden and crispy garlicky potatoes, you just might write this on your "last meal" list.

SMOKE-ROASTED CHICKEN WITH HERBED BUTTER

& ROASTED POTATOES

PREP TIME: 15 minutes
COOK TIME: 1 hour 15 minutes
RECOMMENDED PELLETS: Any
SERVES: 4 to 6

INGREDIENTS

8 tablespoons butter, at room temperature
1 scallion, white and green parts finely minced
1 clove garlic, finely minced
2 tablespoons minced fresh herbs, such as thyme, rosemary, oregano, basil, sage, or parsley, plus extra sprigs for roasting
2-1/2 teaspoons Traeger Chicken Rub, or your favorite all-purpose rub, plus more for seasoning chicken
A few drops of fresh lemon juice
1 4- to 4-1/2 pound chicken

For the potatoes:
3 lbs. small red potatoes, washed and quartered
3 to 4 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
4 garlic cloves, minced
2 tablespoons parsley, minced

PREPARATION

In a small bowl, combine the butter, scallion, garlic, minced fresh herbs, 1-1/2 teaspoon of the rub, and the lemon juice and blend well with a wooden spoon.

Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels. Sprinkle a generous amount of the Chicken Rub into the cavity of the chicken.

Gently loosen the skin around the chicken breast so that you can slide in a few tablespoons of the herb butter.

Massage the butter around so that it's close evenly distributed over the entire breast. Feel free to add more herb butter if you think it needs more. (You'll probably end up using about half of the butter under the skin and about half on top.)

Smear the outside of the chicken with the remaining herb butter.

 

Tuck the chicken wings behind the back. Tie the legs together with butcher’s string. Sprinkle the outside of the chicken with more of the Chicken Rub.

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 and preheat, lid closed, for 10 to 15 minutes. Oil the grill grate with vegetable oil.

Slip a few sprigs of fresh herbs (see list of options above) into the cavity as well. (You could also slip in a quartered lemon.) Place the chicken on the grill grate, breast-side up, and close the lid.

While the chicken is cooking, prep the potatoes. Toss the quartered red potatoes with the olive oil, minced garlic, kosher salt and pepper.

Spread the potatoes out on a baking sheet and put on the Traeger after the chicken has been cooking for about 45 minutes.

Smoke-Roasted Chicken with Herbed Butter & Roasted Potatoes

Cook the potatoes until they are brown and crispy, flipping them over a couple of times during cooking.

After the chicken has cooked for 1 hour, lift the lid. If the chicken is browning too quickly, cover the breast and legs with aluminum foil. Close the lid and continue to roast the chicken until an instant-read meat thermometer inserted into the thickest part of a thigh registers a temperature of 165 degrees F, 15 to 20 minutes more.

Smoke-Roasted Chicken with Herbed Butter & Roasted Potatoes

The potatoes and the chicken should be done about the same time, but don't hesitate to remove either if they've finished cooking before the other.

Remove the chicken to a platter and allow to rest for 3 minutes. Untie the legs and carve. Toss the potatoes with the chopped parsley and serve up those beautiful golden offerings.

PRINTABLE RECIPE:

Smoke Roasted Herb Butter Chicken Recipe.docx (13.34 kb)

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How to Smoke Different Types Of Mushrooms

Posted by Mary M. on March 7, 2014

How to Smoke Different Types Of Mushrooms

Mushrooms are earthy and rustic yet also surprisingly delicate little fungi. Or perhaps we should call them "sensitive". They act like little sponges that take so easily to the infusion of flavors like marinades and particularly smoke. One of the best features is that they have a meaty texture that makes them marvelous to use both as an accompanying side or even the main part of the meal - as a meat substitute, if you will. Now don't get angry quite yet. We're not preaching vegetarianism. We're just saying they make for some pretty darn delicious smoked eats!

Here are a few simple, but essential tips to ensure that you end up with tender mushrooms with that perfect woodsy kiss of smoke.

How to Smoke Different Types Of Mushrooms

1. CLEAN YOUR FUNGI

Nobody wants to encounter a mouthful of grit when you take that first bite of mushroom. Wash your mushrooms just before you're going to use them, but don't rush to stick them under water. Use a wet paper towel or cloth to gently wipe off the mushrooms. However, the tiny mushrooms are too delicate to wipe clean, so feel free to rinse those under water.

2. REMOVE THE STEMS

For most mushrooms, except the smaller varieties like straw mushrooms, you should remove the stems and use them for a broth or something else like that. The stems have a harder, denser texture.

3. MARINATE? SURE, WHY NOT?

The smoke flavor is definitely delicious by itself but mushrooms so effortlessly absorb the flavors imparted by marinating. Just be careful not to marinate them for too long. Mushrooms are little yummy sponges and only need 4 to 6 hours for the larger ones, like portobello, and 1 or 2 hours for the smaller button and shiitake-sized mushrooms. And because you aren't working with any bacteria-ridden raw meat, you can even use the marinade later to brush on the mushrooms for that extra kick of bold freshness after they've been smoked.

4. SMOKE ON THE GRILL GRATE OR ON A PAN

The large mushrooms like portobellos can be smoked directly the grate. For smaller mushrooms that will fall through the grate or fall apart during the transfer you'll need to either smoke them on skewers, use a baking pan or even better, use a grilling basket. The more surface area directly exposed to the smoke, the better.

5. DON'T OVERSMOKE THE MUSHROOMS

Mushrooms don't take very long to smoke. The biggest mushrooms, portobellos, will be perfectly smoked in about 30 to 45 minutes. Medium-sized mushrooms like porcini, oyster or larger button mushrooms need 15 to 20 minutes. The smaller kinds like cremini and baby bellas will be done after about 10 minutes of smoking time. Of course, don't just take our word for it. Test it for yourself! Taste one after it has smoked for the recommended time and go from there.

6. ENJOY THEM WARM

Like everything else, food tastes different, and in more cases better, when it's warm. It's as simple as that. So snatch them up while they're still steaming.

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How to Smoke Different Cheeses On Your Traeger Grill

Posted by Mary M. on March 4, 2014

How to Smoke Different Cheeses On Your Traeger Grill

Not many can resist the scent and tempting allure of a smoke ring-crusted wedge of cheese. You probably saw our earlier post about the cold smoker attachment and all of the wonderful creations you can make with it. The door to endless possibilities has been opened. That was just the salivating start of your magnificent journey of cheese smoking.

We'd like to help you continue further by giving you some key tips and tricks that you can use to smoke some incredible cheese with or without a cold smoker. This will be much much easier if you have Traeger's Cold Smoker, but if you don't you can still do it. 

TIPS & TRICKS to SMOKING CHEESE

  • Smoke your cheese in the fall or the winter. Any outside temperature warmer than 60 degrees is probably too warm for cheese smoking (even with a cold smoker). If you don't have a cold smoker you want it as cold as possible outside. If there are icicles on your window, it's a great day to smoke some cheese! You want to maintain the lowest temperature possible to prevent the cheese from melting.
  • Cut the cheese into 2-inch by 4-inch chunks to help the smoke penetrate through the cheese faster.
  • Make sure the cheese is well-chilled or even frozen before beginning to smoke.
  • In the absence of a cold smoker attachment, fill a metal colander with ice and set it over a rimmed pan or baking sheet to catch the drips. Place the cheese on a piece of foil or grate on top of the ice to protect the cheese from the water.
  • Try using Pecan or Apple pellets for softer/more delicate-flavored cheeses and using Hickory or Oak for harder/stronger-flavored cheeses.
  • Turn the cheese every 15 or 30 minutes (depending on total smoke time) to expose all surfaces to the smoke, replacing the ice as needed.
  • When beads of sweat start to develop on the outside of the cheese it's getting too warm.
  • Do not over-smoke! Cheese absorbs flavors easily and quickly. The softer the cheese, the shorter the smoking time.
  • If desired, refrigerate the cheese, uncovered, for several hours or overnight so it can develop a smoke-receptive "skin". The smoke flavor will intensify after a day or two.
  • Avoid wrapping cheese in plastic wrap. Wrap in parchment paper or waxed paper, then, if you're concerned about it drying out, slip it into an UNSEALED plastic bag. Plastic should never come in direct contact with the cheese. (Yes, we know: Most cheese shops or departments do it wrong.)
  • When serving smoked cheese, remove it from the refrigerator and allow it to warm up slightly before enjoying it.

TESTER CHEESE SMOKING

We tried out the cheese smoking tips ourselves, without using a cold smoker. We smoked three different kinds of cheese with three different densities: soft fresh mozzarella, gouda and hard sharp cheddar.

We cut the cheese into a few chunks (about 2-inch by 4-inch) and then froze them. (removing the rind from the gouda, as well)

We kept the cheeses cold while smoking by filling a tray with ice and placing the cheese chunks on top of a cooling rack to keep the cheese dry, rotating the cheese every 10 to 15 minutes.

Here are the final smoking times for each of the cheeses:

MOZZARELLA: 30 minutes
GOUDA: 45 to 60 minutes
CHEDDAR: 45 to 60 minutes (up to 90 minutes if you want more smokiness)

How to Smoke Different Cheeses On Your Traeger Grill 

You'll notice the color darken on the cheeses as they develop that tell-tale smoke crust.

The verdict? Overall the cheeses smoked so quickly and were just irresistible with the addition of that sweet, smoky note.

How to Smoke Different Cheeses On Your Traeger Grill

There are so many cheeses out there just waiting to be smoked. Try it out for yourself and let us know what tips and tricks you've discovered!

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Grilled BBQ Chicken Baked Potatoes

Posted by Mary M. on March 4, 2014

Grilled BBQ Chicken Baked Potatoes

Potatoes are incredible, transformative vehicles. They can take on any flavor and almost any cuisine. In the south they love 'em buttered or fried up. In the west you'll find them often mixed with some meat and a little spice. What we did here, was a little mix of both. Imagine a buttery baked potato, but instead of bacon we swapped in tender, smoky grilled chicken smothered with barbecue sauce as hot or as sweet as you like it.

BONUS - with the addition of a vegetable or two, your dinner is made in about an hour.

GRILLED BBQ CHICKEN BAKED POTATOES

PREP TIME: 5 minutes
COOK TIME: 1 hour to 1 hour 15 minutes
RECOMMENDED PELLETS: Mesquite or Hickory
SERVES: 4

INGREDIENTS

4 large potatoes (such as Russets)
2 chicken breasts
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons Worchestershire sauce
Traeger Pork & Poultry Rub
Butter, sour cream, cheese, chives or whatever your favorite baked potato toppings are
Salt and pepper to taste
Traeger Honey Bourbon Barbecue Sauce, or your favorite barbecue sauce

PREPARATION

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

Wash the potatoes and poke several holes in each with a fork or skewer. Place on the grill and cook for 1 hour to 1 hour 15 minutes, or until they are squeezably soft.

Meanwhile, prepare the chicken by rubbing it with the minced garlic, drizzling with the olive oil and Worchestershire sauce and seasoning with the Traeger Pork & Poultry Rub.

After the potatoes have been cooking for about 30 minutes, throw the chicken onto the grill. (If you would like to makes this a complete meal, you could also throw on some asparagus or brussel sprouts when you put on the chicken and they'll be done about the same time.)

Let the chicken cook 20 to 30 minutes, or until the internal temperature registers 165 degrees on an instant-read thermometer.

Pull the chicken off when it's done and set aside to allow the juices to redistribute before cutting. Check on the potatoes and pull them off when they are done.

Cut the chicken breasts into bite-sized pieces. (You could also pull the chicken, if you like.) Mix in a generous amount of the Traeger Honey Bourbon Barbecue Sauce, or your favorite bbq sauce.

Grilled BBQ Chicken Baked Potatoes

Time to assemble. Slice open the baked potatoes and fill them with your favorite toppings and season liberally with salt and pepper. We love a good amount of butter and a drizzle of ranch dressing.

Top each potato with a heap of the chopped barbecue chicken and finish with a sprinkle of chives for garnish.

Grilled BBQ Chicken Baked Potatoes

GRILLED BBQ CHICKEN BAKED POTATOES.docx (12.83 kb)

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Potato-Crusted Salmon with Lemon Butter Sauce

Posted by Mary M. on March 3, 2014

Potato-Crusted Salmon with Lemon Butter Sauce

A layer of crispy, browned potatoes seemed like the perfect shell for a silky piece of fresh salmon. And boy, were we ever right! We wanted to keep the recipe quick and simple but also stay far away from potato flakes. Hash browns fit the bill perfectly, after adding in a few fresh herbal and full-flavored tweaks.

POTATO-CRUSTED with LEMON BUTTER SAUCE

PREP TIME: 10 minutes
COOK TIME: 9 minutes
RECOMMENDED PELLETS: Alder
SERVES: 4

INGREDIENTS

4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Four 8-ounce salmon fillets
Traeger Salmon Shake
1/4 cup dijon mustard
1/2 cup vegetable oil

Lemon Butter Sauce:
1 tablespoon fresh lemon juice
3 tablespoons white wine
1/4 teaspoon chopped fresh garlic
2 tablespoons whipping cream
2 tablespoons diced butter
Pinch salt
Pinch pepper

PREPARATION

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with Traeger Salmon Shake.

Spread a thin layer of mustard on each of the fillets.

Evenly pat the shredded potatoes onto the top of each fillet.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a 10 to 12-inch cast iron pan on the grill grate and preheat to 450 degrees F, High, with lid closed for 10 to 15 minutes.

After the grill has heated, pour the oil into the pan and allow it to heat for about 5 minutes. Carefully add the salmon fillets to the oil, potato side down.

Cook, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer.

Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.

Make the lemon butter sauce by adding white wine, lemon juice, cream, garlic, salt and pepper into a small pan. Heat on high heat and reduce by half its original volume. Remove from heat and swirl in butter.

Potato-Crusted Salmon with Lemon Butter Sauce

Serve salmon warm with the lemon butter sauce and perhaps some grilled asparagus.

Potato-Crusted Salmon with Lemon Butter Sauce

PRINTABLE RECIPE:

Potato-Crusted Salmon Recipe.docx (12.34 kb)

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Mozzarella-Stuffed Balsamic Grilled Chicken

Posted by Mary M. on March 2, 2014

Mozzarella-Stuffed Balsamic Grilled Chicken

Italians created the classic combination of mozzarella, tomatoes and basil with a little splash of tangy balsamic vinegar and smooth olive oil to complete the happy union. It's also known as a caprese salad. True, the salad by itself is marvelously scrumptious, but it's even better when stuffed inside a grilled, glazed hunk of chicken.

Sounds delicious, right? It's quick and easy and if you throw it on some soft focaccia bread or even toasted bruschetta, this mouthful of flavor becomes a complete meal.

Check out the recipe in our Guilt Free - Love, Laugh, Grill Cookbook. (That's right, folks. Don't tell anyone, but it's also pretty good for you.)

MOZZARELLA-STUFFED BALSAMIC CHICKEN

PREP TIME: 10 Min.
COOK TIME: 25 Min.
SERVES: 4
RECOMMENDED PELLETS: Any

INGREDIENTS
4 boneless and skinless chicken breasts (you could also make smaller portions and use chicken thighs)
2 cups cherry tomatoes, (1 cup quartered, 1 cup left whole)
½ cup fresh basil – chopped
½ cup fresh part- skim mozzarella – cubed
3 cloves garlic – chopped
1/4 teaspoon salt, or more to taste
1/4 teaspoon cracked black pepper
1 tbsp olive oil, plus more for drizzling
1 tbsp fresh lemon juice
3 tbsp bottled balsamic glaze
Salt and pepper
Fresh basil leaves – to garnish

PREPARATION

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

Rinse and pat dry chicken. Create a deep pocket in each chicken breast with sharp knife.

Combine quartered tomatoes, mozzarella, garlic, 1 tbsp olive oil, basil, salt, pepper and lemon juice and gently toss together

Here's a great basil-cutting tip: instead of struggling to figure out how to cut it into even-sized pieces, roll the leaves up and cut the leaves into ribbons, or chiffonade the basil (if you want to sound fancy).

Stuff each chicken breast equally with the tomato mixture.

Transfer chicken to a foil-lined baking sheet (sprayed with nonstick cooking spray). Drizzle chicken lightly with olive oil and balsamic glaze and season generously with salt and pepper.

Distribute 1 cup of whole cherry tomatoes around chicken.

Place the baking sheet on the grill grate and cook for 25 minutes, or until chicken is completely cooked (internal temperature should read 165 degrees on an instant-read thermometer).

Mozzarella-Stuffed Balsamic Grilled Chicken

Garnish chicken with more fresh basil and serve.

Mozzarella-Stuffed Balsamic Grilled Chicken

PRINTABLE RECIPE:

Mozzarella Balsamic Chicken Recipe.docx (12.34 kb)

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Mardi Gras Eats: Smoked Creole Jambalaya

Posted by Mary M. on March 1, 2014

Mardi Gras Eats: Smoked Creole Jambalaya

Aside from drinking and any never-again-to-be-mentioned bead earning, Mardi Gras is about the FOOD. Delicious Creole or Cajun Louisiana food. A little bit of seafood, a little bit of sausage, a little bit of chicken and a lotta spice, at least when we make it. On Mardi Gras, jambalaya is calling your name. It fits the bill perfectly and completes any Fat Tuesday feast.

SMOKED CREOLE JAMBALAYA

PREP TIME: 5 minutes
COOK TIME: 1 hour 5 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 4

INGREDIENTS

20 medium shrimp, peeled, deveined and chopped
4 ounces chicken boneless, skinless chicken thighs, diced
5 ounces Andouille sausage
1 tablespoon Creole seasoning, or more to taste
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
1/4 cup chopped celery
3 cloves garlic, minced
1 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, or more to taste
3/4 cup short grain rice
3 cups chicken stock
Salt and pepper, to taste

PREPARATION

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

Spread the chopped shrimp and the diced chicken out on a large baking sheet. On a separate baking sheet spread out the chopped tomatoes. Place both baking sheets along with the andouille sausage on the Traeger and smoke for 30 minutes.

Remove the meats and the tomatoes from the Traeger and turn the heat up to High. Put a dutch oven or large pan on the grill grate and let preheat for 10 to 15 minutes with the lid closed.

After the meat has smoked slice the Andouille sausage and toss it along with the chicken and shrimp with the Creole seasoning.

Add a couple of tablespoons of olive oil into the pan on the Traeger and add in the chopped onion, pepper and celery, and let them sautee for about 5 minutes.

Add in the minced garlic, smoked tomatoes, bay leaves, Worcestershire and hot sauces.

Stir in rice and slowly add broth. Cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender (dip in the spoon and have a taste) add in shrimp, chicken and sausage.

Cook until meat is done, about 10 to 20 minutes more.

Mardi Gras Eats: Smoked Creole Jambalaya

Season to taste with salt, pepper and Creole seasoning.

Mardi Gras Eats: Smoked Creole Jambalaya

PRINTABLE RECIPE:

Smoked Jambalaya Recipe.docx (12.08 kb)

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Baked Brie with Honey

Posted by Mary M. on February 20, 2014

Baked Brie with Honey

Cheese. Can you really go wrong with cheese? Everyone will think that this is one of those fancy, complicated appetizers, or amuse bouche - if you will, but the truth is that it can't get much easier than this. We love a good appetizer that appears deceivingly complicated. Nobody needs to know how much of your time was spent feet-up in a chair with a glass of something bubbly while you waited for this to cook.

BAKED BRIE WITH TUPELO HONEY

Difficulty: 1/5
Prep time: 5 minutes
Cook time: 8 to 10 minutes
Serves: 6 to 8
Pellet recommendation: Hickory or Pecan

INGREDIENTS

One 16-ounce wheel of brie
1/3 cup Tupelo honey, or other honey, slightly warmed
1/4 cup pecans, coarsely chopped, plus more for garnish (optional)
Crackers and sliced apple or pear wedges, for serving

PREPARATION

Start the Traeger 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.

Line a rimmed baking sheet with a piece of parchment or aluminum foil. Using a sharp serrated knife, slice the top—the white rind—off the brie. (Leave the rind on the sides and bottom intact.)

Put the brie , cut side up, on the prepared baking sheet and drizzle with the honey. Sprinkle the nuts on top.

Bake the brie until it is soft and oozing, but not melting, 8 to 10 minutes.

Let it cool for a couple of minutes (or else it will completely ooze apart) and then transfer to a serving plate or platter and serve with crackers and sliced apple wedges. Drizzle with more honey, if you like.

Baked Brie with Honey

PRINTABLE RECIPE:

Brie & Honey Recipe.docx (11.55 kb)

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Sweet & Spicy Mandarin-Glazed Salmon

Posted by Mary M. on February 19, 2014

Sweet & Spicy Mandarin-Glazed Salmon

It's interesting how a well-crafted marinade and a few spices and herbs can truly change the taste and in most cases even your favor for a certain kind of meat. And so with a few additions of some fresh cilantro, lime juice, soy sauce and sesame oil our Mandarin Glaze is transformed and in turn transforms a piece of salmon into a lightly charred slightly sticky-sweet and spicy party that dissolves marvelously in your mouth. Another good thing about this dish is it's super fast and easy. Throw some fresh cut green beans on 10 minutes before the salmon, and you have yourself a great meal in 30 minutes. 

Need we say, "like butta"?

SWEET & SPICY MANDARIN-GLAZED SALMON

PREP TIME: 5 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Any
SERVES: about 4

INGREDIENTS

1 side of salmon cut into fillets (about 4)
1 bottle of Traeger's Mandarin Glaze
1 lime, juiced
1 teaspoon of sesame oil
1 1/2 tablespoon soy sauce
2 tablespoon fresh cilantro, chopped
Fresh cracked black pepper, to taste

PREPARATION

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

Meanwhile make the glaze for the salmon by combining the Mandarin Glaze, lime juice, sesame oil, soy sauce, cilantro and fresh cracked black pepper.

Sweet & Spicy Mandarin-Glazed Salmon

Cut the salmon into fillets and cook directly on the grill grate, brushing salmon with the glaze. After 5 minutes turn, and brush other side with the glaze.

Remove the salmon from the grill. For added flavor brush the top of the salmon with the glaze or reserve some glaze for dipping. This glaze would be awesome on chicken as well. Enjoy Traeger Nation!

Sweet & Spicy Mandarin-Glazed Salmon

Printable Recipe:

Sweet & Spicy Mandarin-Glazed Salmon Recipe.docx (11.54 kb)

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Asparagus Fries with Balsamic-Mayo Dipping Sauce

Posted by Mary M. on February 18, 2014

Asparagus Fries with Balsamic-Mayo Dipping Sauce

Crunchy - Salty - Little Bit Cheesy - Completely Dippable - Gone Before You Can Blink. Now that sounds like the kind of snack we can dig into! The hidden prize at the bottom of the cereal bag is that these asparagus fries are all that plus pretty darn good for you. They're perfect for parties or just when you're craving that wholly satisfying snack. Let the kids grab them by the fistful (if you're willing to share) and dip, dip away! They won't even realize that they're eating something remotely good for them, and let's be honest, sometimes that's for the best.

ASPARAGUS FRIES WITH BALSAMIC-MAYO DIPPING SAUCE

PREP TIME: 15 minutes
COOK TIME: 20 to 30 minutes total
RECOMMENDED PELLETS: Any
SERVES: 4 to 6

INGREDIENTS

1 bunch of asparagus, rinsed and stalk-ends trimmed
2 eggs
2 tablespoons water
1/2 cup all-purpose flour

Breading:
1 cup panko
1/2 cup shredded parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper

 

Balsamic-Mayo:
1/2 cup good-quality balsamic vinegar
1 cup mayonnaise
1/4 teaspoon to 1/2 teaspoon freshly cracked black pepper
a pinch of salt

PREPARATION

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

Spread the panko breading out on a parchment lined sheet and toast on the Traeger until golden brown, about 5 minutes. (Keep an eye on it because it toasts up pretty quickly.)

Let the panko cool and then mix with the rest of the breading ingredients in a shallow bowl or dish.

Whisk together the eggs and the water in a shallow bowl. Put the 1/2 cup all-purpose flour in a separate shallow bowl and arrange the flour, egg, and panko breading dishes on the counter to prep the asparagus breading.

Roll each spear of asparagus in the flour first, then the egg mix and lastly the panko bread crumb mixture. (Make sure each time you cover the entire spear on all sides.)

Lay the breaded spears onto a large baking sheet covered with parchment paper.

Place the baking pan on the Traeger and cook the asparagus on High for 15 to 20 minutes or until the asparagus is golden brown and cooked to a tender-crispness. Turn the asparagus spears over halfway through the cooking time to brown the other side.

While the asparagus is cooking make the balsamic mayo. Reduce the balsamic vinegar in a saucepan on the stovetop over medium heat until the vinegar gets thick and syrupy, about 10 to 15 minutes. The reduced vinegar will coat the back of the spoon after you dip it in.

In a small bowl stir together the reduced vinegar, mayo, black pepper and pinch of salt (to taste).

Lastly, serve them up while the asparagus fries are warm and dip, dip away!

Asparagus Fries with Balsamic-Mayo Dipping Sauce

Asparagus Fries with Balsamic-Mayo Dipping Sauce

PRINTABLE RECIPE:

Asparagus Fries Recipe.docx (12.42 kb)

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