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Cheese and Bacon-Wrapped Tater Tots - Two Ways

Posted by Mary M. on August 10, 2014

Cheese and Bacon-Wrapped Tater Tots - Two Ways

With a combo of potatoes, bacon and cheese or maple syrup you can basically count these tasty, crunchy treats as a well-rounded breakfast. Or just a convenient, popable snack. Imagine pulling these beauties out at your next barbecue or game day. Any reason to eat these is excusable.

We couldn't decide between sweet and savory so we just had to try both. (Plus we love a good reason to Traeger more bacon-wrapped goods!) One is stuffed with cheese and doused with hot sauce. The other is a sweet potato tot drizzled with maple syrup and rolled in a spicy brown sugar. Both wrapped in bacon, of course.

BACON-WRAPPED TATER TOTS - 2 WAYS

PREP TIME: 25 min
COOK TIME: 15 min
RECOMMENDED PELLETS: Any
MAKES: 24 appetizers

INGREDIENTS

Cheesy Tots:
12 tater tots, partially defrosted (15 minutes at room temperature)
6 strips center-cut bacon, cut in half crosswise
12 (1/2-inch) chunks sharp cheddar cheese
Tabasco sauce
12 toothpicks

Sweet Maple Tots:
12 sweet potato tater tots, partially defrosted (15 minutes at room temperature)
6 strips center-cut bacon, cut in half crosswise
12 toothpicks
1/3 cup brown sugar
1 tablespoon ancho chile powder
Maple syrup

PREPARATION

Start Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat Traeger to 375 degrees F, lid closed, for 10 to 15 minutes.

Line a baking sheet with aluminum foil for easy clean up and place a cooking rack on top. Make sure that you've partially defrosted your tater tots to make them easier to work with.

Using a sharp knife, gently cut a slit down the center of the regular potato tater tots.

Gently wiggle a piece of cheese into the slit.

Cheese and Bacon-Wrapped Tater Tots - Two Ways

Sprinkle Tabasco sauce on top. Wrap each cheese-stuffed tot with the half slice of bacon and secure with a toothpick. Arrange the completed bacon-wrap tater tots on the wire rack on the baking sheet.

For the sweet potato tater tots, mix together the brown sugar and ancho chile powder. Wrap each tot with a half slice of bacon and secure with a toothpick.

Drizzle the sweet potato tots with maple syrup.

Next roll them in the brown sugar and chile powder mixture. Place the finished tots on the wire rack on the baking sheet.

Place the baking sheet on the preheated grill grate and cook the tater tots for 10 minutes.

Turn heat up to High heat and cook for 5 more minutes or until they appear to be cooked through and the bacon is crispy. Keep an eye on the sweet tater tots so that they don't burn. Serve immediately.

Cheese and Bacon-Wrapped Tater Tots - Two Ways

Cheese and Bacon-Wrapped Tater Tots - Two Ways

Cheese and Bacon-Wrapped Tater Tots - Two Ways

PRINTABLE RECIPE:

Bacon-wrapped Tots Recipe.docx (12.19 kb)

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Jalapeno Candied Smoked Salmon

Posted by Mary M. on August 8, 2014

Jalapeno Candied Smoked Salmon

Smoked salmon is a no-brainer. Candy is a no-brainer. ...you see where we're going with this. Although they're both dangerously delicious, this recipe is quite a bit different from our salmon jerky/Indian candy recipe. A little less chew and a lot more spice.

For those of you who love to work up a sweat while eating, you're gonna love what comes next. We are soaking, brushing and garnishing this fish with jalapenos. It's like having a cable subscription for Jalapeno TV - all jalapeno, all of the time. You control the dial so feel free to add more jalapenos for a more intense heat or even bump it up to a habanero, if you're feeling bold.

JALAPENO CANDIED SMOKED SALMON

PREP TIME: 3 to 4 hours to brine
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Hickory, Mesquite or Maple
SERVES: 4 to 6

INGREDIENTS

Brine:
1 fillet salmon, pin bones removed
1/2 cup hot water
1/4 cup soy sauce
1/4 cup white sugar
2 tablespoons garlic powder
2 tablespoons ground black pepper
8 cups cold water
1 to 2 jalapenos, roughly chopped
Red pepper flakes, if desired

Jalapeno Glaze:
1 cup brown sugar
1 to 2 jalapenos
3 tablespoons dijon mustard

PREPARATION

In a small saucepan pour in the hot water and the jalapenos and red pepper flakes for the brine. Use as many jalapenos as you can handle and same goes for the red pepper flakes.

Bring the water to a boil and let the jalapenos steep in the hot water for about 5 minutes.

Add in the rest of the brine ingredients except for the cold water and stir until the sugar is dissolved. Pour in the cold water. Once the brine is no longer warm, pour it into a large resealable bag and add in the salmon.

Let the salmon sit in the brine in the fridge for 3 to 4 hours, depending on the thickness of the fillet.

When you're ready to start smoking take the salmon out of the brine, rinse off and pat dry.

Mix together the brown sugar, jalapenos and dijon mustard for the glaze in a blender or cuisinart and pulse until the jalapenos are fully incorporated.

Apply the glaze to the salmon.

Set Traeger to smoke with lid open until fire is established. Smoke salmon for 30 minutes (Skin-Side down).

Increase to 225°F-230°F. Cook salmon for 45 min-1 hour.

Jalapeno Candied Smoked Salmon

Time to serve up this spicy bite!

Jalapeno Candied Smoked Salmon

PRINTABLE RECIPE:

Jalapeno Candied Smoked Salmon Recipe.docx (12.05 kb)

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Traeger''s Cannibal Bone Ribs

Posted by Mary M. on August 6, 2014

Traeger''s Cannibal Bone Ribs

You know them. We love them and none of us can get enough. It's those darn baby backs again. When we aren't having drooly dreams about them, we're shoving them into the express lane to our stomachs.

These Cannibal Bones have an extra layer of caveman char than your classic baby back ribs but still maintain that sticky, wet-nap-needing quality that we are obsessed with. (Plus the rub on these is KILLER!)

We dug into our vaults to pull this recipe out of an old Traeger cookbook. This gem was contributed by Greg Austin of Santa Cruz, California.

We love discovering new Traeger recipes so keep 'em coming!

CANNIBAL BONES

PREP TIME: 10 minutes
COOK TIME: 2 hours 20 minutes
RECOMMENDED PELLETS: Alder or Mesquite
SERVES: 12

INGREDIENTS

4 slabs baby back ribs
1/2 cup apple juice
1/2 cup white grape juices
Honey
Favorite Traeger BBQ Sauce

Rib Rub:
2/3 cup packed brown sugar
1/2 cup paprika
1/3 cup garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
1 1/2 teaspoon crushed, dried oregano
1 1/2 teaspoon ground cumin

PREPARATION

Wipe ribs with damp paper towel. Remove silver skin; set ribs aside.

Combine all rub ingredients in mixing bowl; mix well.

Sprinkle both sides of ribs liberally with rub.

Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes). Switch setting to 275 degrees F, lid closed, and preheat for 10 to 15 minutes.

Place ribs on grill; close lid and cook for 45 minutes.

Meanwhile, combine the apple and grape juices in a small bowl and set aside. Remove the ribs from the grill and place them bone side down on a large sheet of heavy duty aluminum foil or a large disposable foil pan. Pour the juice mixture over the ribs.

Drizzle a generous amount of honey over each slab.

Wrap up the ribs completely with the foil and seal the edges. Return the ribs to the grill and cook for 1 hour.

Remove the ribs from the foil and place directly on the grill grate. Turn the heat up to 350 degrees F and cook for 30 additional minutes.

Slather the ribs with your favorite Traeger BBQ Sauce and cook for an additional 5 minutes to set the sauce.

Traeger''s Cannibal Bone Ribs

Remove the ribs to a cutting board. Slice into single serving-size pieces and serve.

Traeger''s Cannibal Bone Ribs

PRINTABLE RECIPE:

Cannibal Bones Recipe.docx (12.35 kb)

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Roasted Garlic-Parmesan Red Potato Lollipops

Posted by Mary M. on August 4, 2014

Roasted Garlic-Parmesan Red Potato Lollipops

When we imagine Idahoan kebabs, they look a little something like this (glance above). Char-grilled, topped with salty cheese and stabbed through the heart with a skewer.

After devouring the first skewer you'll start to feel like that poor, unfortunate orphan in Oliver Twist, "Please sir, I want some more!"

These potatoes would do any steak proud. Idaho, this one is for you!

ROASTED GARLIC-PARMESAN POTATO LOLLIPOPS

PREP TIME: 15 minutes
COOK TIME: 10 to 20 minutes
RECOMMENDED PELLETS: Any
SERVES: about 4

INGREDIENTS

8-10 red bliss potatoes, halved
4-5 bamboo skewers, soaked in water
1/2 cup olive oil (you could use an herb infused oil and then omit the garlic and rosemary)
2 cloves garlic, minced
1-2 springs rosemary, leaves minced
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 cup parmesan cheese, grated

PREPARATION

Halve the potatoes and poke each several times with a fork or skewer. Put the potatoes in a large bowl and toss with the minced garlic, rosemary leaves, a few tablespoons of the olive oil, kosher salt and pepper.

Microwave the potatoes for 4 minutes. Then gently toss them and microwave for another 3 minutes.

Skewer the potato halves threading about 4 or 5 potato halves on each skewer. Brush the potatoes with a little more olive oil.

Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Turn the heat up to High heat and let preheat, lid closed, for 10 to 15 minutes.

Place the potato skewers on the Traeger, cut side down, and grill until the sides begin to brown (4-7 minutes).

Flip and grill another 7-10 minutes skin side down. They are done when a sharp knife tip easily penetrates the sides.

Roasted Garlic-Parmesan Red Potato Lollipops

Remove the potatoes to a platter and top while warm with some grated parmesan cheese.

Roasted Garlic-Parmesan Red Potato Lollipops

PRINTABLE RECIPE:

Roasted Garlic Parm Potatoes Recipe.docx (12.99 kb)

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Crispy Traeger'ed Zucchini Plank "Fries"

Posted by Mary M. on August 3, 2014

Crispy Traeger'ed Zucchini Plank

The word "healthy" isn't exactly a mandatory word in our vocabulary. However, we do relish in adding and frequently using other words like "Traeger'ed". (And we also believe that it should be quite thoroughly used!) It is especially delightful when the two can be harmoniously and even deliciously combined. And we've got just the scrumptious bite to prove it!

Crispy Traeger'ed Zucchini Plank "Fries" are what one might call "pseudo-fried". Basically it's all of the crunch and flavor of fries with that lovely, woodsy Traeger finish. We imitate the crisp fry exterior with some panko bread crumbs and a quick, high heat trip on the Traeger. Add some cheese and a lemon-dijon mayo dipping sauce and bada bing, bada boom - you're ready for an incredible taste sensation.

CRISPY TRAEGER'ED ZUCCHINI PLANK "FRIES"

PREP TIME: 20 minutes
COOK TIME: 20 to 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4 to 6

INGREDIENTS

1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 large egg
1 cup buttermilk
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
2 cups panko
2 medium zucchini, very thinly sliced lengthwise
Parmesan, grated - for garnish
Freshly chopped parsley, for garnish

Lemon Dijon Mayo
1/2 cup mayonnaise
1 teaspoon dijon mustard
1 tablespoon lemon juice
2 tablespoons grated parmesan
Dash of cayenne pepper
Dash of Worcestershire sauce
1/4 teaspoon freshly cracked black pepper
Salt, to taste
Freshly chopped parsley, for garnish

PREPARATION

The thinner you can slice your zucchini, the crispier your "fries" will be. If you have a mandolin, that would be ideal, otherwise just do your best.

Use 3 separate shallow bowls to create the breading station. In one bowl place the flour, seasoned with the salt and pepper. In another bowl mix together the egg, buttermilk, oregano, garlic and thyme. In the last bowl place the panko bread crumbs.

Bread each slice of zucchini by first dredging it in the flour. Next dip it in the egg mixture, shaking off the excess. Lastly, thoroughly coat it in the panko bread crumbs. Place the breaded zucchini slices on a parchment-lined baking sheet.

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

Place the baking sheet with the zucchini on the Traeger and cook for 15 minutes.

Turn each zucchini plank over and cook for 5 to 10 minutes more or until the zucchini slices are golden and crispy.

Meanwhile, mix together the Lemon-Dijon Mayo. Stir together all of the mayo ingredients and set aside.

After you take the zucchini off the Traeger grate fresh parmesan over the top.

Crispy Traeger'ed Zucchini Plank

Serve the crispy zucchini planks while warm after giving the zucchini and lemon-dijon mayo a sprinkling of the freshly chopped parsley.

Crispy Traeger'ed Zucchini Plank

PRINTABLE RECIPE:

Crispy Traeger'ed Zucchini Fries Recipe.docx (12.24 kb)

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Traeger's Cowgirl Brisket Recipe

Posted by Mary M. on August 1, 2014

Traeger's Cowgirl Brisket

The way to a man's heart is through his stomach. If that's the case then beef must be some kind of method of tasty mind control. Just a few slices of a moist smoked brisket will render anyone, male or female, into your indebted service. Putty in your hands.

We call this the Cowgirl Brisket because it harnesses those readily available cooking ingredients that most any cowgirl or cowboy would carry in their saddlebag. And it just so happens that they also tenderize and impart a great compliment to that hard-earned smoke flavor.

And here's a good Traeger Tip for you: if you quite miraculously happen to have leftovers, you can gently reheat them on your Traeger at about 300 degrees F, wrapped in foil.

This beefy recipe is in our From Pulled Pork to Peach Pie cookbook.

COWGIRL BRISKET

PELLETS: Oak or Mesquite
PREP TIME: 10 min.
COOK TIME: 8 to 10 hours + 1 hour for resting
SERVES: 6 to 8

YOU WILL NEED THESE THINGS

For the mop sauce:
1 cup flat beer
1 cup cold strong coffee
1/4 cup vegetable oil
2 tbsps. brown sugar
1 tbsp. Worcestershire sauce
2 tsps. chili powder
1 tsp. ground cumin
1 tsp. garlic salt

For the brisket:
1 5-6-pound center-cut brisket flat, with a 1/4-inch cap of fat on the top
Traeger Prime Rib Rub or Beef Shake, or your favorite barbecue rub
1 cup beef broth or beer
1 8-ounce bottle of Traeger Texas Spicy Barbecue Sauce for serving, or your favorite barbecue sauce (optional)

PREPARATION

Make the mop sauce: Combine the beer, coffee, oil, brown sugar, Worcestershire, chili powder, cumin, and garlic salt in a bowl and whisk to dissolve any salt or sugar crystals.

Transfer to a clean spray bottle. (Make sure the spices are finely ground so they don’t clog the nozzle. You can also “mop” the sauce on with a barbecue mop or basting brush.)

Season the brisket on both sides with the Traeger Prime Rib Rub.

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

Put the brisket directly on the grill grate, fat side down, and smoke for 3 hours.

Spray or mop the brisket with the mop sauce every 30 minutes.

Transfer the brisket to a disposable aluminum foil pan. Increase the grill temperature to 225 degrees and continue to roast (and spray) until the internal temperature reaches 160 to 165 degrees F, about 3 hours or more.

At that point, turn the brisket over. Add the beef broth and cover the pan tightly with foil. Continue to cook until the internal temperature of the brisket reaches 190 degrees F. Anything less, and your brisket will be tough.

Traeger's Cowgirl Brisket

Remove the brisket from the pan and wrap tightly in foil, reserving the juices. Wrap the brisket in thick towels (old beach towels work perfectly) or layers of newspaper and place in an insulated cooler to rest for an hour. In the meantime, combine some of the brisket juices with the barbecue sauce.

Slice the brisket against the grain on a diagonal into pencil-width slices. Serve with the juices.

Traeger's Cowgirl Brisket

PRINTABLE RECIPE:

Cowgirl Brisket Recipe.docx (12.84 kb)

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Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

Posted by Mary M. on July 20, 2014

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

Summertime screams the need to grill any piece of fruit you can get your hands on. The high heat caramelizes and intensifies the sugars in the fruit and quite frankly, just makes it taste so much better.

We can't resist adding some kind of the cream to the peaches cause, well, you just have to! So we Traeger'ed it up the best way we know how, smoking the cream and topping the whole confection off with some sticky, salted caramel.

GRILLED PEACHES WITH SMOKED MASCARPONE CREAM & SALTED CARAMEL

PREP TIME: 10 minutes
COOK TIME: 40 minutes, including smoke time
RECOMMENDED PELLETS: Cherry or Apple
SERVES: 5

INGREDIENTS

5 firm peaches
Honey
1/2 cup mascarpone cheese (4 ounces)
3 tablespoons well-chilled heavy cream
1/8 cup powdered sugar
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into pieces
1 cup heavy cream, room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Pour the heavy cream into a pan and smoke on the Traeger for 30 minutes. (If you want a stronger smoke taste, smoke it for up to an hour.) Leave the Traeger on after the heavy cream has finished smoking and turn the heat up to High and let it preheat for 10 to 15 minutes.

Meanwhile make the salted caramel. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt.

When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, we suggest using a candy thermometer.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, switch to a wooden spoon.

Remove the pan from the heat and slowly pour in the smoked heavy cream. Whisk until cream is incorporated and caramel is smooth.

Whisk in the fleur de sel or Maldon sea salt flakes.

Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar or container and cool to room temperature. After enjoy your fill of peaches, cream and salted caramel, store the caramel sauce in the refrigerator for about a month.

Cut all of the peaches in half, remove the pits and drizzle the cut sides with honey.

Put the peach halves on the grill grate, cut side down and grill on High heat for 5 to 10 minutes or until the peaches soften and develop grill marks.

Make the mascarpone cream by mixing together the mascarpone, cream and sugar until mixture holds stiff peaks.

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

In a bowl layer the warm grilled peaches with the mascarpone cream on top, finished with a drizzle of the salted caramel sauce and a sprinkle of sea salt.

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

PRINTABLE RECIPE:

Grilled Peaches Smoked Mascarpone Cream RECIPE.docx (693.12 kb)

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Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Posted by Mary M. on July 18, 2014

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Every lead guitarist needs a skilled back-up drummer. And so it is that every smoked slab of meat needs an exquisite accompanying side - preferably with some more meat but if not a tasty veggie will suffice.

We have the perfect smoky side to get your saliva glands started and pave the way for the entree: Smoke-Roasted Semi-Dried Tomatoes. A few hours of smoke-time turns this inexpensive produce into solid gold morsels of enjoyment.

Recipes like these are also a fantastic way to multi-task while smoking a pork shoulder or some saucy ribs and really make the most out of your Traeger and those precious pellets.

Save yourself some coin by checking out this recipe in our Traeger on a Budget cookbook.

SMOKE-ROASTED SEMI-DRIED TOMATOES

COST: $
PREP TIME: 10 min.
COOK TIME: About 3 hours
MAKES: 10 to 12 slices
PELLETS: Any

THINGS YOU’LL NEED

• 3 large ripe tomatoes
• 2 tablespoons coarse (kosher or sea) salt
• 1 tablespoon coarsely ground fresh pepper
• 2 teaspoons sugar
• 2 teaspoons dried thyme or basil
• Olive oil

PREPARATION

Line a rimmed baking sheet with parchment paper.

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 (set on Smoke if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.

Remove the stem end from each tomato and cut the tomatoes into 1/2-inch thick slices.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Combine the salt, pepper, sugar, and thyme in a small bowl and mix.

Pour olive oil into the well of a dinner plate. Dip one side of each tomato slice in the olive oil and arrange on the baking sheet.

Dust the tomato slices with the seasoning mixture.

Arrange the pan directly on the grill grate and smoke-roast the tomatoes until the juices stop running and the edges have contracted, about 3 hours.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

The tomatoes slices will still be pliant and quite delicious.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

PRINTABLE RECIPE:

Smoke-Roasted Semi-Dried Tomatoes Recipe.docx (11.66 kb)

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Caliente BBQ Meatball Subs on a Stick

Posted by Mary M. on July 16, 2014

Caliente BBQ Meatball Subs on a Stick

What's the fastest way to take any meal and make it portable? As ice cream learned, you put it on a stick! From corn dogs and kebabs to popsicles and caramel apples - some of our most favorite eats are made even more loveable, somehow, by spearing them through with a convenient little handle.

We figured why not apply the same technique to the Italian American classic, meatball sub? But when also given the opportunity to play with the flavors, of course we must oblige! We transformed the sub by giving it a bit of Southwestern/Mexican flair with some spicy chorizo, red pepper flakes and a finishing glaze of zesty barbecue sauce.

Oh, and did we mention that we added a little bit of bacon too?

Yeah, we thought we should drop that flavor bomb on you.

CALIENTE BBQ MEATBALL SUBS on a STICK

PREP TIME: 25 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Any
MAKES: 8 skewers

INGREDIENTS

1 lb ground pork
1/4 lb. chorizo
2 slices bacon, thinly chopped up
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup freshly chopped parsley or cilantro
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cumin
1/2 teaspoon cracked black pepper
8 slices peppered bacon
1 can pre-made breadsticks (like Pillsbury)
Traeger BBQ Sauce, or your favorite barbecue sauce
1 cup shredded mozzarella cheese
8 (10"-12") wooden skewers, soaked in water

PREPARATION

Start your 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.

Line 2 baking sheets with parchment paper and set aside.

In bowl combine ground pork, chorizo, 2 slices chopped bacon, panko bread crumbs, Parmesan cheese, chopped parsley, garlic cloves, red pepper flakes, cumin and black pepper.

Go ahead and get in there with your hands. It's the best way to mix it.

Form into 1 inch meatballs.

Open the can of breadsticks and starting with one breadstick at a time thread on the dough and then a slice of peppered bacon and then a meatball. Follow by threading on the bacon again and the bread stick and another meatball. Repeat this process for as many meatballs as can fit on the skewer. (Ours fit about 3 meatballs each.) Essentially you're weaving the breadstick and bacon around the meatballs. Make sure you end with the breadstick. Slightly separate the meatballs apart so that there's room for the dough to expand and the meatballs receive even heat.

Place the meatball sub skewers on the prepared baking sheets and put the baking sheets on the Traeger.

Cook them for about 18 minutes or until the meatballs are cooked through and breadsticks are golden.

Remove the skewers from the Traeger and brush each meatball with the Traeger BBQ Sauce and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese.

Put the skewers back on the Traeger for about 2 minutes or until the cheese is melted.

Caliente BBQ Meatball Subs on a Stick

Serve immediately with a sprinkling of fresh chopped cilantro or parsley, if desired.

Caliente BBQ Meatball Subs on a Stick

PRINTABLE RECIPE:

BBQ Meatball Subs on a Stick Recipe.docx (12.42 kb)

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Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Posted by Mary M. on July 13, 2014

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Rib-eye steaks are a meaty cut taken from the rib primal, or more specifically from the front end of the longissimus dorsi of the steer. The closer to the head that the cut is made, the more of the spinalis muscle, or cap of meat that wraps around the fatter end of the meat, that will be in the steak.

Due to the highly marbled consistency of the rib-eye, they are loaded with flavor. (Fat = Beef flavor!) Hence why it is one of the richest and beefiest steak cuts you can get. The marbling also serves as a self-baster to keep the steak plump and juicy. And of course rib-eyes need the high heat of the grill to melt that fat and flavor into the muscle of the meat.

For you, Traeger Nation, we have experimented and finely tuned the art of grilling the rib-eye so that we could provide you with a home run recipe, chock-full of vital tips and tricks to getting that perfect rib-eye with the perfect flavor and perfect doneness.

RIB-EYE STEAKS 101

PREP TIME: 30 minutes to allow meat to come to room temperature
COOK TIME: 1 hour 7 minutes, including smoke time
RECOMMENDED PELLETS: Hickory, Oak or Mesquite
SERVES: 2

INGREDIENTS

2 fresh rib-eye steaks, 1-inch to 1 1/2-inch thick
Traeger Prime Rib Rub
Canola Oil

Herbed Butter
4 tablespoons butter, room temperature
2 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, leaves only (or you could substitute thyme or oregano)

PREPARATION

1. Be choosy with your meat. When picking out your rib-eyes, get your meat directly from a trusted butcher (as opposed to getting a pre-packaged steak that's been there who-knows-how-long) to ensure optimal freshness. Choose a steak that is 1-inch to 1 1/2-inches thick, has a bright redness (no murky brown) and good marbling throughout. A thicker steak will allow you to achieve a good sear on the outside while keeping the middle a rosy medium-rare.

2. Before you toss it on the Traeger, let the steak come to room temperature - sitting for about 30 minutes or so on the counter. Meat straight out of the fridge is typically about 38 degrees F, when what you want for starting meats on the grill is about 50 to 55 degrees F.

Even better, season the steak with the Traeger Prime Rib Rub and then let it sit for 30 minutes on the counter. Season the steaks a bit more than you might regularly season a sauteed item as some of the steaks' seasoning will be lost during the smoke and grilling process.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established, about 4 to 5 minutes. Arrange the steaks directly on the grill grate and smoke for 1 hour.

BEFORE SMOKE

AFTER SMOKE

4. One of our favorite ways to enjoy steak, other than all by themselves, is with a creamy herbed butter. Finishing the steak with a lovely compound butter ups the richness of the steak and gives each bite a luscious and juicy creaminess. This butter can be prepared ahead of time and refrigerated until the steaks are done or you can prepare it while the steaks are smoking.

Put the olive oil and herbs into a food processor (or blender) and process until the herbs are finely chopped.

Whip the butter in a mixer until it lightens in color, a few minutes. Add in the oil and chopped herbs and beat for another 2 minutes, or until the oil and butter come together.

Remove the herb butter from the bowl and spoon onto a sheet of plastic wrap. Roll it into a log, twisting the ends, and chill in the fridge for several hours before serving or in the freezer for about 30 minutes.

5. Momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High). A great trick to getting those iconic grill marks on your steak is to use a cast iron grill pan. Add it to the Traeger while it is coming to temperature to allow the pan to preheat with the grill and become screaming hot. Let the pan preheat on the Traeger for at least 20 minutes.

6. Additionally, drizzle/brush both sides of the steaks with canola oil to really get lovely caramelization on the outside.

7. Place the steaks in the cast iron grill pan and grill for 4 minutes on the first side and 3 minutes on the second to achieve medium-rare doneness. Avoid flipping the steak more than once or twice. Flipping it too much can sabotage the outside sear.

Don't forget that it's easy to cook the steaks longer if they're under-done but there's no going back if you over-cook it. (Make sure you use tongs to move the steaks around so that you don't puncture the meat and lose any juices.)

*Here's an excellent way to check the doneness of your steak. Hold open your hand in front of you in a relaxed manner. Push on the fleshy part just under your thumb. For a rare steak, your meat should have that same consistency as that thumb muscle. For medium rare, gently put your pointer finger and thumb together. The consistency of your thumb muscle is the same as a medium rare steak. Repeat the same process going in order from your middle finger, to ring finger, to pinky for medium, medium-well, and well done. To make the comparison, gently prod the steak with your clean fingers.

OR you could always use your trusty instant-read thermometer.

Rare = 125 degrees F
Medium rare = 130 to 135 degrees F
Medium = 135 to 140 degrees F
Medium well = 140 to 150 degrees
Well = 155+ degrees F

8. Transfer the steaks to a platter and immediately top each with a pat of the herb-flavored butter to allow it to soak into the meat.

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Let the meat rest for 5 minutes before serving, additionally you can tent the steak with aluminum foil while resting.

Either serve each person a beefy rib-eye dripping with herbed butter and juices or slice it up and serve to several guests, if you must.

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

PRINTABLE RECIPE:

Perfect Rib Eye Steaks Recipe.docx (14.44 kb)

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