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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!

SPEEDY SPICY SAUSAGE & PEPPER SKEWERS

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

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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.

WHOLE GRILLED BEEF TENDERLOIN

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

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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.

K.I.S.S. TEXAS-STYLE BRISKET

PREP TIME: 5 minutes
COOK TIME: 6 to 8 hours
RECOMMENDED PELLETS: Hickory or Oak
SERVES: 10 to 12

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

KISS BRISKET Recipe.docx (12.51 kb)

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Smoked Lobster Rolls

Posted by Mary M. on June 3, 2014

Smoked Lobster Rolls

You know what's more delicious than grilled lobster? Smoked lobster. And even more craveable than smoked lobster is a smoked lobster on a buttery, toasted roll.

There is an added layer of smokiness to the sweet lobster meat that only your Traeger can provide. We gilded the lily by tossing the smoked lobster in a rich and acidic mayo dressing filled with fresh spring herbs and a few surprising crunches to keep things interesting.

The roll is light and a bit sweet yet deliciously indulgent. It's a scrumptious little mind puzzle that will leave you speechless.

No words are necessary. We all speak the language of the smoker.

SMOKED LOBSTER ROLLS

PREP TIME: 10 minutes
COOK TIME: 1 1/2 hours
RECOMMENDED PELLETS: Apple or Cherry
SERVES: 4

INGREDIENTS

4 (1 1/2-pounds) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
2 tablespoons butter, melted
1/4 teaspoon Old Bay Seasoning
1/2 teaspoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1 green onion, green part diced
1 inner celery stalk, finely chopped
Salt and pepper, to taste
4 rolls, split in half

PREPARATION

Using kitchen shears, cut a slit down the center of the hard shell of each lobster tail down to the tail fan.

Use your finger to scoop around the shell and gently loosen the meat from the shell a little bit.

In a small bowl melt the butter and mix with the Old Bay Seasoning and the 1/2 teaspoon lemon juice.

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

Place the lobster tails directly on the grill grate and pour some of the seasoned butter into the cracked shell of each lobster.

Smoke the lobster tails for about 1 1/2 hours or until the internal temperature registers 135 to 140 degrees F on an instant-read thermometer and the meat turns opaque.

Meanwhile make the mayo sauce for the lobster by mixing together the mayonnaise, 1 tablespoon lemon juice, diced celery, chopped parsley, green onion, salt and pepper.

After you take the lobsters off the grill, let them rest for 5 minutes before removing the meat from the shells and cutting into chunks.

Smoked Lobster Rolls

Add the lobster meat into the mayo mix and gently toss.

Butter and toast the rolls on the Traeger, if desired, and load up with the lobster mayo mix. Go ahead and bite in!

Smoked Lobster Rolls

PRINTABLE RECIPE:

Smoked Lobster Roll Recipe.docx (11.97 kb)

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Bacon-Wrapped Cheesy Malibu Chicken

Posted by Mary M. on June 3, 2014

Bacon-Wrapped Cheesy Malibu Chicken

When you say, "Malibu", we say "BACON!!" That's a no-brainer, right? Malibu Chicken, as we know it, has almost all of the keys to success: juicy chicken, gooey cheese, tangy mustard with some sweet pineapple to balance it. There was definitely one thing glaringly missing. Yep, it's the bacon.

Using our always handy Pork Tool Kit, (find one in our Traeger Store...okay, just kidding.) we wrapped that cheesy chicken up with some much-needed bacon, sent it to the Traeger for some grilled love and finished it with a sweet and tangy glaze.

BACON-WRAPPED CHEESY MALIBU CHICKEN

PREP TIME: 20 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Apple, Cherry or Hickory
SERVES: 3 to 6

INGREDIENTS

6 boneless/skinless chicken thighs
Traeger Kansas City BBQ Rub
12 slices thick-cut bacon
12 slices canned pineapple (You could certainly use fresh pineapple, just slice it thin)
6 to 12 thin slices Swiss cheese

Glaze:
1/2 cup pineapple juice (Use the juice drained from the canned pineapple)
4 tablespoon unsalted butter, melted
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ancho chile powder

PREPARATION

Place the chicken thighs between two sheets of plastic wrap and pound until the thighs are uniform in thickness.

Season both sides of each thigh with the Traeger Kansas City BBQ Rub.

Cover and refrigerate at least an hour.

Meanwhile, combine the melted butter, pineapple juice, djion mustard, honey, molasses, Worcestershire sauce and ancho chili powder a medium mixing bowl and whisk until smooth, then set aside.

Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, about 450 degrees F, with the lid closed for 10 to 15 minutes.

Take the thighs out of the fridge and assemble a rolling station setting out the pineapple slices, bacon, swiss cheese slices and chicken thighs on the counter. Roll up each chicken thigh with a slice of cheese (or however many slices can fit).

Next sandwich two pineapple slices around each rolled chicken thigh. (You may need to cut the pineapple slice in half.)

Carefully wrap each thigh roll-up with two slices of bacon, using toothpicks to hold the bacon in place.

Once all the chicken thighs are rolled and wrapped and the Traeger has come to temperature, place them directly on the grill grate.

Cook the thighs for about 15 minutes (or until you see the bacon start to render and curl up). Then brush with the glaze.

Turn the roll-ups over and brush with the glaze and cook for an additional 10 to 15 minutes more or until the bacon is crisp and the chicken thigh internal temperature registers 165 degrees F on an instant-read thermometer.

Take the chicken thighs off the Traeger and brush with the remaining glaze. Remove the toothpicks and serve!

Bacon-Wrapped Cheesy Malibu Chicken

Bacon-Wrapped Cheesy Malibu Chicken

PRINTABLE RECIPE:

Bacon-Wrapped Malibu Chicken Recipe.docx (12.63 kb)

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Spicy Dr Pepper Wings

Posted by Mary M. on June 3, 2014

Ah, the marvelous taste of Dr Pepper should not be limited to what we can ingest using a straw. Considering our love of messing with grammar and turning nouns into verbs, why not get to Dr Peppering?

Dr Pepper makes a great glaze on just about anything, particularly when you turn up the heat a few notches. We recommend using 1 teaspoon of red chile pepper flakes in this glaze but if you are brave and love that extra spice increase it to 1 tablespoon. It may not sound like much, but your mouth will definitely say otherwise.

Since wings are always in season, how could we resist? Smoky, sweet, crispy and hot hot hot.

SPICY DR PEPPER WINGS

PREP TIME: 5 to 10 minutes
COOK TIME: about 1 hour
RECOMMENDED PELLETS: Alder or Oak
SERVES: 4

INGREDIENTS

2 1/2 lbs large chicken wings, separated into flats and drummettes
1 teaspoon sea salt
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon ancho chile powder
12 ounces Dr Pepper (don't you dare go diet)
1 teaspoon to 1 tablespoon red pepper chile pepper flakes
1 tablespoon soy sauce
Chopped green scallions, for garnish

PREPARATION

In a small bowl mix together the sea salt, brown sugar, garlic powder, black pepper and ancho chile powder. Place the wings on a parchment-lined cookie sheet and sprinkle the seasoning over the chicken wings on all sides. Let the wings rest with the seasoning for 30 minutes.

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

Put the wings on the baking sheet on the Traeger and cook for 45 to 50 minutes.

While the wings are cooking, make the glaze. In a pan on the stove simmer the Dr Pepper, soy sauce and red pepper flakes until it is reduced by half. (about 20 minutes)

Once the glaze appears thick enough to be able to coat the wings, turn down the heat but keep the glaze warm while the wings cook.

Pour the glaze over the wings or toss them in the glaze and put them back on the Traeger to cook for another 5-10 minutes to set the glaze.

Take the wings off the Traeger and serve hot with a sprinkle of scallions and perhaps some blue cheese to cool the burn.

PRINTABLE RECIPE:

Spicy Dr Pepper Wings Recipe.docx (11.97 kb)

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Lemon & Dill Salmon on a Cedar Plank

Posted by Mary M. on June 2, 2014

 Lemon & Dill Salmon on a Cedar Plank

What makes salmon melt in your mouth even faster than it already does?

Butter.

No surprise, right? Furthermore, it's a savory butter that has been softened and blended with the classic flavors of lemon and dill. And to make sure that all that bright creamy-herby goodness didn't drip away, we locked it in by grilling the salmon on one of tree's greatest gifts: the cedar plank. 

This arborous tool is the gift that keeps on giving. Cedar planks are reusable! As long as the plank doesn't get completely charred you can rinse off any food particles with water (don't use soap!!) and throw it on the Traeger at 350 degrees F for 10-15 to sanitize it, if you're concerned. Let the plank dry completely before storing it away and sand it down, if needed. (If you haven't been getting multiple uses out of your cedar planks you are robbing yourself!)

It's dill-icious!! (Sorry, we couldn't resist.)

LEMON & DILL SALMON ON A CEDAR PLANK

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

INGREDIENTS

4 salmon fillets, skin removed
2 tablespoons butter, softened
1/2 teaspoon lemon zest (about 1/2 of a lemon, zested)
1 teaspoon lemon juice
2 teaspoons freshly chopped dill or 1 teaspoon dried dill
1/4 to 1/2 teaspoon salt, to taste
Freshly cracked black pepper, to taste
Lemon slices and fresh dill, for garnish
1 food-grade cedar plank

PREPARATION

Start by soaking the cedar plank, completely submerged, in water for at least 2 hours, ideally overnight.

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

Meanwhile mix together the softened butter, lemon zest, lemon juice, dill, salt and pepper.

If you're working with a whole side of salmon, rinse it, skin it, remove any pin bones and cut it into fillets.

Generously slather the top of the salmon fillets with the lemon/dill butter and top with a slice of lemon.

Put the cedar plank on the hot grill grate and let it sit, with the lid closed for 3 minutes.

Flip the plank over and place the salmon fillets on the hot plank with what would have been the skin side facing down.

Cook for 15 to 20 minutes, for a medium-rare salmon, or until the salmon is done to your liking.

Pull the cedar plank off the Traeger and if you like, serve straight from the cedar plank. Garnish with some fresh dill and enjoy!

Lemon & Dill Salmon on a Cedar Plank

Lemon & Dill Salmon on a Cedar Plank

PRINTABLE RECIPE:

Lemon Dill Cedar Salmon Recipe.docx (11.77 kb)

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Country-Style Pork Ribs with Apple Cider and Maple Glaze

Posted by Mary M. on June 1, 2014

Country-Style Pork Ribs with Apple Cider and Maple Glaze

Here's a little bit of a different take on ribs. For this walk on the wild side we went boneless. *Gasp* That's right.

Country-style ribs are one of the sweetest deals at your butcher counter. Technically they aren't actually ribs at all. They are cut from the pork shoulder. Not only are they cheaper, but country-style ribs are thick and meatier and no bone means more meat for you and less waste in the can.

They are exceptionally meaty and juicy, but the sweet stickiness that brings these boneless wonders home is the luscious apple cider and maple glaze.

Find this recipe in our Traeger on a Budget cookbook and try 'em out!

COUNTRY-STYLE PORK RIBS WITH APPLE CIDER AND MAPLE GLAZE

PELLETS: Hickory
PREP TIME: 10 min. plus 8 hours for brining the meat
COOK TIME: About 1-1/2 hours
SERVES: 4 to 6

THINGS YOU’LL NEED

FOR THE MEAT AND THE BRINE:
• 1 quart water
• 1 cup apple cider
• 1/3 cup coarse (kosher) salt
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce
• 3 cloves garlic, smashed
• 2-1/2 pounds boneless country-style pork ribs
• Coarsely ground black pepper

FOR THE GLAZE:
• 1 cup apple cider
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 1 tablespoon bourbon or sweet vermouth (optional)
• 1 tablespoon cold butter, cut into 4 pieces

PREPARATION

In a large mixing bowl, combine the water, cider, salt, brown sugar, and Worcestershire sauce and stir until the salt and sugar crystals have dissolved. Add the garlic and pork ribs. Cover and refrigerate for 8 hours or 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.

Meanwhile, make the glaze: In a small saucepan over medium-high heat, combine the apple cider, maple syrup, and brown sugar. Boil until the mixture is reduced by half. Watch carefully. (If you accidentally reduce it too much, simply add a little more apple cider.)

Remove from the heat. Add the bourbon, if desired, and whisk in the butter, one piece at a time. Keep warm.

Remove the pork from the brine and discard the brine. Pat the ribs dry with paper towels. Season on all sides with pepper.

Arrange the pork ribs on the grill grate and grill for 1 hour. With a basting brush, brush the ribs on all sides with the glaze.

Country-Style Pork Ribs with Apple Cider and Maple Glaze

Repeat glazing in 30 minutes, and grill for a few minutes more so the heat can “set” the glaze. The internal temperature of the ribs should be 145 degrees F. If not, continue to grill and glaze until the meat is tender and cooked to your liking.

Let rest for 3 minutes before serving.

Country-Style Pork Ribs with Apple Cider and Maple Glaze

PRINTABLE RECIPE:

Country Style Ribs Recipe.docx (12.21 kb)

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Summer Side: Smoked Bacon, Egg & Jalapeno Salad

Posted by Mary M. on June 1, 2014

Summer Side: Smoked Bacon, Egg & Jalapeno Salad

Thank goodness it's summertime!! Winter was quite unrelenting this year. There can really be no better way to celebrate its closure than with a smoky summertime barbecue with all of your friends.

While one half of the country was buried under snow earlier this year, the other half was going through a tough drought. Consequently, the prices of some of our favorite things have sky-rocketed. But do not despair! Eggs are one of the most affordable proteins on the market and they taste best with some smoke and their best friend: crisp, salty bacon.

With all of the cool mayo creaminess in egg salad, we also like the idea of adding a little jalapeno heat into the mix. Makes for an interesting and slightly spicy twist on the classic. The smoking technique used on the eggs would also be great for making some extra-smoky deviled eggs.

This money-saving recipe is in our Traeger on a Budget cookbook.

SMOKED BACON, EGG & JALAPENO SALAD

PREP TIME: 1 hour, 20 min.
COOK TIME: 1 hour, 25 min.
SERVES: 6 to 8
PELLETS: Hickory or Cherry
COST: $

THINGS YOU’LL NEED

• 12 large eggs
• 4 slices bacon
• 1 stalk celery, trimmed & finely diced
• 2 tablespoons minced chives or 1 green onion, trimmed and white and green parts minced
• 1/2 to 3/4 cup mayonnaise, or as needed
• 2 teaspoons fresh lemon juice, or more to taste
• 2 teaspoons mustard
• 2 tablespoons pickled jalapenos, diced (or more, to taste)
• Coarse salt (kosher) and freshly ground black pepper
• Smoked paprika for garnish
• Bread or crackers for serving

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 325 degrees F, lid closed, for 10 to 15 minutes.

Put the eggs into a muffin tin and bake on the Traeger for 30 minutes. Simultaneously, place the bacon slices on the grate and grill until it is crisp, about 25 to 30 minutes.

Remove the eggs and the bacon and turn the heat on the Traeger down to Smoke.

When cool enough to handle, peel the eggs under cold running water. (Don't stress if the eggs don't look perfect. Luckily, it doesn't matter if the eggs get a little hacked because you're going to chop them up any ways.)

Arrange the peeled eggs on the grill grate and smoke for 45 minutes. (They will develop a light brown color from the smoke.)

Transfer to a plate or bowl and let the eggs cool.

Chop up the bacon and transfer to a mixing bowl. Add in the diced eggs, celery, chives, mayonnaise, lemon juice, mustard, diced jalapenos and salt and pepper to taste. If the salad looks dry, add more mayonnaise.

Summer Side: Smoked Bacon, Egg & Jalapeno Salad

Mound the egg salad in a serving bowl and lightly dust the top with the smoked paprika. Serve with bread or crackers and grilled meats, if you have some handy.

Summer Side: Smoked Bacon, Egg & Jalapeno Salad

PRINTABLE RECIPE:

Smoked Bacon, Egg Jalapeno Salad Recipe.docx (11.86 kb)

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Bacon Lover's Pork Kebabs with Country-Style Bacon

Posted by Mary M. on May 22, 2014

Bacon Lover's Pork Kebabs with Country-Style Bacon

Take a page from our Traeger on a Budget cookbook and double up on your pork intake for the day. Doctor's orders! (...with a PhD in Pork Appreciation. If you do happen to have a doctor who prescribes this, you'd better share their name!)

Aside from a bacon IV, one of the best ways to increase your Vitamin P(ork) is by Traegering some pork shoulder kebabs, which of course are studded with thick, country-style bacon. We threw some bright peppers, mushrooms and onions into the mix to make everything appear balanced but we know that it's all about the pig.

Don't feel shy about embellishing these kebabs with as much bacon and pork shoulder as you are craving. Pre-cut pork cubes, sometimes called "city chicken", are ideal for these kebabs and turn them into a quick meal.

BACON LOVER'S PORK KEBABS with COUNTRY-STYLE BACON

PELLETS: Oak
PREP TIME: 15 min. plus 2 to 8 hours for marinating the pork
COOK TIME: 15 to 20 min.
SERVES: 4

THINGS YOU’LL NEED

• 1-1/2 pounds pork shoulder or loin, cut into 1-inch cubes
• 2 large sweet onions
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1/2 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 2 yellow bell peppers, cut into 1-inch squares
• 6 ounces button or cremini mushrooms, stems removed
• 6 ounces thick sliced country-style bacon, sliced crosswise into 1-inch pieces
Traeger Pork and Poultry Shake

PREPARATION

Place the pork in a nonreactive mixing bowl or baking dish. Cut one of the onions in half and grate the halves on the large holes of a box grater or puree them in a food processor. (Definitely use the food processor if you have it and save your hands some labor and the onion smell that will haunt them for the next couple of days.)

Add it to the pork along with the bay leaves, peppercorns, coriander seeds, white wine and olive oil.

Stir to mix. Cover and refrigerate for at least 2 hours, or preferably, overnight. Cut the remaining onion in half crosswise and cut each half in quarters. Break the quarters into individual layers. Finely chop the smaller onion pieces and add them to the marinating pork. Set the remaining onion pieces aside.

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.

Drain the cubes of meat, knocking off any solids, and discard the marinade. Thread the pork onto the skewers, alternating the cubes of meat with the pieces of onion, bell pepper, mushrooms, and bacon, emphasis on lots of bacon.

Arrange the kebabs on the grate and season generously on all sides with the Pork and Poultry Shake.

Grill the kebabs until golden brown on the outside and cooked to taste, 15 to 20 minutes, turning once.

Remove from the Traeger and serve immediately with some crusty bread or steamed rice.

PRINTABLE RECIPE:

Bacon Lover's Pork Kebabs Recipe.docx (12.67 kb)

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