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Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Posted by Susie B. on August 12, 2014

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Hey Traeger Nation. Let's talk steaks.

New York Strip Steaks, to be more precise. One of the most long-standing steak cuts on the market today, the New York strip tops the list of tastiest steaks for a slew of reasons. It is cut from the part of the cow called the short loin. This muscle doesn't do much work, and therefore is exceptionally tender. The strip steak has the perfect marbling of fat (not quite as fatty as a rib-eye and much more fatty than a tenderloin). If you're buying a T-bone, you're essentially buying a strip steak with the bone attached and a small portion of tenderloin. This cut of beef is very meaty and has a great beef flavor that is perfectly enhanced by Traeger's wood smoke.

Selecting the perfect steak: If you are going to a butcher, have them freshly slice your strip steaks to about 1 1/2 inches thick. Pick the steaks with the most amount of marbling (fat) because that marbling is what gives your steak the most moisture and flavor. If you are buying steaks that have already been sliced, be sure to select steaks that are bright red without any brown or grey areas. Shop for your steaks on the same day you plan to cook them. The fresher the steak, the brighter the flavor. Meat is really good at absorbing any odors you have lurking in your fridge and the longer they sit in there, even covered by plastic, the more unwanted flavors they absorb.

Preparing the perfect steak: Most recipes for steak will counsel that your allow your meat to come to room temperature before grilling to ensure even cooking. With a Traeger that is completely unnecessary. In fact, the opposite is true. The most smoke flavor is absorbed when the meat is cooler and since you will be smoking your steaks before cooking, they will slowly come up in temperature to even out before you put them on a hot grill. Immediately before putting your steaks on to smoke, season them liberally. Use the palms of your hands to press and massage the seasoning into the meat. This will help prevent the seasoning from falling off when you transfer the steaks to the grill grate. Now you're ready to cook!

The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Prep Time: 10 minutes
Cook Time: 30 minutes to smoke, 6-8 minutes to grill
Serves: 2
Recommended Pellets: Mesquite, Alder, Hickory, Oak

INGREDIENTS:
1 small yellow onion
1 (12 oz) package white button mushrooms
2 Tablespoons extra virgin olive oil
2 Tablebspoons unsalted butter
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 New York strip steaks
Traeger Prime Rib Rub

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire.

Place the butter, olive oil, and sliced onions in a cast iron pan and place directly on the grill grate with the seasoned steaks. Close the lid and Smoke for 30 minutes.

Remove the smoked steaks to a separate plate and tent with foil.

Turn the temperature setting to High and add the mushrooms to the cast iron skillet. Season with the salt and black pepper. Cook the mushroom and onion mixture until soft.

Return the steaks to the hot grill and cook for 3-4 minutes per side for a rare steak. (For a great reference on cooking a steak to the perfect done-ness, check out this blog post!)

In the last minute of cooking, top the steaks with the grilled onions and mushrooms. Allow the steaks to rest for 6-8 minutes before cutting and enjoy!

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Printable recipe:

The Perfect New York Strip Steak with Grilled Onions and Mushrooms.docx (14.32 kb)

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Traeger Accessory Guide: Junior Folding Leg Kit

Posted by Susie B. on August 9, 2014

Traeger Accessory Guide: Junior Folding Leg Kit

If you are the lucky owner of a Junior, then you ahve the unique opportunity to invest in our amazing Junior Folding Leg Kit. A few bolts a screws and a couple minutes of your time and you are ready to take your Junior anywhere! Use it with the legs extended at your campsite or folded up while tailgating. Either way, you will have amazing Traeger'ed food in places you never imagined possible before. 

What is your favorite place to Traeger, Nation?

 

 

 

tailgating grill kit

 

Traeger Accessory Guide: Junior Folding Leg Kit

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Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Posted by Susie B. on August 8, 2014

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Have you ever found yourself thinking, "Man, this (insert dessert item here) is super delicious, but I bet it would be even more delicious if it was wrapped in bacon and Traegered!"? Well, I imaging it goes without saying that we most definitely have found ourselves thinking that exact thing. Lucky for us, we make the time to turn those flights of fancy into tasty reality. Show up to the office with a box of these bad boys on a Tuesday morning and you'll have a promotion by Wednesday. Probably.

 

Behold, the bacon wrapped treat-off.

 

A few tips to get you started for the love of all things bacon and sweet.

* Use thinly sliced bacon. Maple flavored if you can get your mitts on it. We found it added just a perfect bonus layer of sweetness.

**Preheat your grill for a full 10-15 minutes before putting the bacon wrapped treats on. You want the grill to be nice and hot to cook that bacon in a hurry without overcooking and drying out your treats.

*** Pre-cook your bacon for 5-7 minutes, drain well on paper towels, and then let it cool enough to handle before wrapping it around your treats. You want the bacon cooked, but still pliable.

**** Don't use colored toothpicks. Lesson learned from experience, here. They bleed weird colors into your food.

***** Serve while still warm, if possible. Everything is better fresh off of the Traeger!

DOUGHNUTS: We preferred the cake doughnut bars over all other varieties. They held up really well to the heat and were the easiest to wrap with bacon. The glazed was next on our list. It was warm and soft with the perfect bacon-y crunch on the outside. The maple and chocolate bars were the least successful. The frosting just melted and essentially disappeared off of the doughnut. Don't get me wrong, we still ate them. They just weren't the top of the bacon-wrapped doughnut totem poll. Doughnuts were done in about 5-7 minutes.

CINNAMON ROLLS: We used prepared cimmanon roll dough. Simply unroll, lay on a strip of bacon, and roll back up. We secured the end with a toothpick just for safety's sake.

Our picture is left unfrosted so you can get a better view of the bacon inside, but definitely top with a hearty dose of frosting while still warm. We found the cinnamon rolls took the longest to bake of all the treats (about 15 minutes).

TWINKIES: Oh, yes. Yes, we did. And they were glorious, amazing, above all description. Warm and gooey inside, salty and bacon-laden outside. If these treats could scream, they would scream 'MERICA! They were perfectly done in 5-7 minutes.

MARSHMALLOW CRISPY TREATS: I would call these a failure, but to be completely honest we still ate all of them. The marshmallow treats melted nigh unto oblivion. Luckily, we cooked everything on a Frogmat so we just scraped up the gooey mixture, let it cool a little and devored it. Unless you like a messy drip pan, I wouldn't recommend these.

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

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Camping Dutch Oven Smoky BBQ Country Style Short Ribs

Posted by Susie B. on August 5, 2014

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

Oh, country-style short ribs. You underrated, yet delicious, cut of porky goodness. Often found in the bargain section of our local supermarket butcher, we can't help but grab a package almost every time we walk by. They are typically an inexpensive cut  because of their higher fat content and random scattering of bones (you can buy boneless for a little more per lb). Lucky for us, we've got a Traeger and a super simple recipe that can turn these humble ribs into a meal that will not only satisfy, but leave you hankering for more.

 

Smoky BBQ Country Style Short Ribs

 

Prep Time: 10 minutes
Cook Time: 3-4 hours
Serves: 4-6 
Recommended Pellets: Hickory, Apple, Cherry

INGREDIENTS:
2 lbs country style pork ribs
1 small sweet vidalia onion, sliced
2 cups Traeger Regular BBQ Sauce
Traeger Pork & Poultry Rub

PREPARATION:

Liberally season the ribs with the Pork & Poultry Rub.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place the seasoned ribs directly on the grill grate, close the lid, and smoke for 1 hour.

Turn the temperature setting on the grill to 275 degrees. Dump half of the sliced onions into the bottom of a large Dutch oven. Remove the ribs from the grill and layer on top of the onions in the Dutch oven. Top with the remaining onions and barbecue sauce.

Cover and return to the grill.

Bake, covered, for 2-3 additional hours or until the ribs shred easily with a fork and the onions are tender. Serve immediately with your favorite BBQ sides.

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

 

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

 

Smoky BBQ Country Style Short Ribs.docx (13.93 kb)

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"Competition Style" BBQ Chicken Thighs

Posted by Susie B. on August 4, 2014

Even if you never enter a BBQ Competition in your entire life, this recipe for "Competition Style" BBQ Chicken Thighs should go into regular rotation for your family dinners. These tender thighs hit all of the right flavor notes resulting in a happy mouth symphony that will have you reaching for seconds (or thirds). The reason we call these thighs competition style is because they perfectly fit all of the criteria for award winning chicken. They make a beautiful presentation with a super sweet, shiny sauce, they have the bite-through skin (meaning just a piece of skin comes off with each bit of meat, not the whole piece of skin at once) that BBQ judges love, and they are amazingly tender, flavorful, and juicy.

The pros hand-trim all of their thighs into perfectly uniform pieces because that is what the judges are looking for, but if you're just cooking for friends then feel free to use pre-trimmed bone-in thighs from the super market. If you are trying to replicate that uniform competition styling, be sure to leave the top skin long enough to allow you to pull it taut and tuck it under the thighs when grilling. After you've prepped your thighs, it's time to cook!

Our method for the perfect chicken thigh is actually rather similar to our 3-2-1 rib method, but we've flipped a few of the steps. First, we braise our chicken in flavorful liuid to infuse it with moisture and soften the skin. Next, we season and smoke the chicken so it develops a beautiful color and deep smoky flavor. Finally, we sauce the thighs and let them set on the grill for a perfect shiny presentation. Let me tell you, these thighs are blue-ribbon worthy!

 

"Competition Style" BBQ Chicken Thighs

 

Prep Time: 20 minutes, plus 3 hours of marinating time
Cook Time: 2 hours
Serves: 8
Recommended Pellets 50/50 blend of Apple and Hickory


INGREDIENTS:
16 bone-in chicken thighs
1 16 oz bottle italian dressing
Traeger Pork & Poultry Rub
4 tablespoons salted butter
1/3 cup water
2 teaspoons salt
FOR THE SAUCE:
2 cups Traeger BBQ Sauce (or your favorite sauce)
1/2 cup Traeger Apricot BBQ Sauce (or 1/2 cup apricot preserves)
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon soy sauce

PREPARATION:

Trim your chicken thighs as desired and place in a large resealable bag with the italian dressing. Refrigerate for 3 hours.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and 2 teaspoons salt. Close the lid of the grill and turn the temperature setting up to 300 degrees. Allow the grill and dutch oven to preheat for 10-15 minutes.

Remove the chicken thighs from the dressing marinade and place in the dutch oven skin side down. Season the top of each thigh with Traeger's Pork & Poultry Rub. Cover the dutch oven with the lid, close the lid of the Traeger and cook for 45 minutes.

After the 45 minute braising period is up, remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Leave the grill at 300 degrees for the next step. 

Remove the thighs to a large workspace and pat dry with paper towels. Season liberally with more Pork & Poultry Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.

In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. 

Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly. Again, be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce.

Transfer the thighs to a prepared platter and serve immediately.

Printable Recipe:

Competition Style BBQ Chicken Thighs.docx (15.51 kb)

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Traeger's Awesome Mac & Cheese Stuffed Burgers

Posted by Susie B. on August 2, 2014

Traeger's Awesome Mac & Cheese Stuffed Burgers

Stuffed burgers are all the rage these days (as they should be!!!) and we couldn't help but add to our filled meats repetoire with these Mac & Cheese Stuffed Burgers. No, you are not mistaken my hungry friends. What you see there is a heaping pile of cheesy noodle-y goodness enrobed by the best ground round our butcher had to offer. Seasoned just right on the outside and grilled over that signature Traeger wood smoke, these big and beautiful burgers will satisfy whatever tooth it is that craves beef and cheese.

If you've got a commercial burger stuffer (you can find them online for anywhere from $5-$20) then your job will be made a little more simple. If you're left to do them by hand, just be sure to handle the meat gently and create a good basin of meat to hold in your mac & cheese. We actually like to use day old mac & cheese as it seems to hold up a little bit better during the stuffing process, so this is a perfect way to use up those leftovers!

Hopefully your stuffed burger adventures don't stop here. If you liked these, be sure to check out our Pastrami Stuffed Burgers!

 

Mac & Cheese Stuffed Burgers

 

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves: 4
Recommended Pellets: Hickory, Oak, Alder

INGREDIENTS:
1 lb ground round (80/20)
1 cup leftover Mac & Cheese
1/2 cup shredded sharp cheddar cheese
salt and cracked black pepper
Traeger's Beef Shake
4 buns, plus assorted burger toppings

PREPARATION:

Start the Traeger grill on Smoke for 4-5 minutes with the lid open. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while you prepare your burgers.

Separate the pound of ground beef into quarters, then each quarter into halves so you have 8 equal portions of meat. Press four of the portions into small basins and the other four into flat patties.

Fill each of the four basins with 1/4 cup mac & cheese. Top with extra shredded cheddar and season with salt and pepper.

Gently lay the flat patties on top of the mac & cheese filled basins and press the edges together to form a sealed burger. Season with Traeger's Beef Shake.

Carefully transfer the patties to the grill and cook for 10 minutes.

Flip gently and cook for an additional 10 minutes or until an internal thermometer reads 175 degrees F.

Traeger's Awesome Mac & Cheese Stuffed Burgers

Serve on toasted buns with desired toppings. Enjoy!

Traeger's Awesome Mac & Cheese Stuffed Burgers

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Cherry Cola Chocolate Pudding Cake

Posted by Susie B. on July 16, 2014

Cherry Cola Chocolate Pudding Cake

The secret to a fantastic dessert is simplicity. After spending all your time and effort on that perfect rack of ribs or out of this world brisket, you want to round out the meal with something sweet and easy. This Cherry Cola Chocolate Pudding Cake is the answer. With an ingredient list shorter than your pinky finger and flavor that will wow your guests, this cake has it all! We like to get everything ready and throw it on the grill just as we are sitting down to eat our dinner. The cake is perfectly cooked, warm and bubbly as soon as we are done eating. Throw on a scoop of ice cream or a dollop of whipped cream and dig in!

If you would like to make your cake more like a cobbler, just skip the stirring step and you'll have a more crumbly cake opposed to a gooey pudding cake. Either way is delicious!

 

Cherry Cola Chocolate Pudding Cake

 

Prep Time: 5 minutes
Cook Time: 30-40 minutes
Serves: 6-8
Recommended Pellets: Cherry

Ingredients
1 jar (24 oz) cherry pie filling
1 box triple chocolate cake mix (look for boxes that advertise pudding in the mix)
1 cup of your favorite brand of cola
1 tablespoon butter

Directions
Start Traeger grill on Smoke with lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up tp 350. Allow the grill to preheat for 10-15 minutes while you prepare the cake.

Using the butter, liberally grease a 9X13 baking dish or medium dutch oven.

Dump the entire can of pie filling into the pan.

Pour the cake mix directly on top of the cherries and pour in the soda.

Gently stir the cake and soda without disturbing the bottom layer of cherries. If you prefer a cobbler type dessert, gently swirl the soda into the cake mix without thoroughly mixing.

Place the pan directly in the preheated grill and bake 35 to 40 minutes.

Cherry Cola Chocolate Pudding Cake

Cool about 15 minutes before cutting and serving cake.

Cherry Cola Chocolate Pudding Cake

Printable Recipe:

Cherry Cola Chocolate Pudding Cake.docx (13.90 kb)

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Traeger's Maple and Brown Sugar Bacon

Posted by Susie B. on July 15, 2014

Traeger's Maple and Brown Sugar Bacon

It's no secret that the members of Traeger Nation love some bacon and we, as dutiful bloggers, are more than happy to supply our members with as many bacon-based recipes as possible. From burgers to breakfast, bacon is pretty much always an appropriate answer when your loved ones ask "What are we gonna eat?" To help satisfy the cravings, we have a recipe here for a sweet and savory Maple and Brown Sugar Bacon that is just as good in the morning as it is before bed. Plus, it is simple, quick, and made from ingredients you will most likely already have on hand. Eat it plain or wrap it up in a pancake with eggs and cheese for a delicious breakfast sandwich on the go.

 

Maple and Brown Sugar Bacon

 

INGREDIENTS:

1 pound bacon, cold
1/2 cup pure maple syrup, warmed
1/2 cup brown sugar (light or dark), or more as needed

 

PREPARATION:

Line a rimmed baking sheet with aluminum foil or parchment paper and lay a wire cooling rack on the foil.

Using a pastry brush, brush each strip of bacon on both sides with the warmed maple syrup, then sprinkle brown sugar evenly on both sides. (Alternatively, put the brown sugar in a bowl, add all the maple-coated slices of bacon, and toss gently to coat. Let any excess sugar fall back into the bowl.)

Traeger's Maple and Brown Sugar Bacon

Arrange the bacon strips in a single layer (not touching) on the wire cooling rack.

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. Arrange the baking sheet with the bacon on the grill grate. Cook for 30 minutes, or until the bacon browns and appears to be crisping. (It will crisp more as it cools.)

Traeger's Maple and Brown Sugar Bacon

Let cool slightly (the sugar will be hot!) before transferring to a platter.

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Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Posted by Susie B. on July 14, 2014

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

This beautiful blueberry french toast tastes as good as it looks and will have your entire crew sweilling with pride for the good ol' red white and blue! Layers of hearty french bread, sweetened cream cheese, and fresh blueberries are baked with whipped eggs and topped with an unforgettable strawberry syrup. Throw the dish together the night before and all you have to do the next morning is fire up the Traeger and let it bake. Perfect for neighborhood potlucks or family gatherings, this is one of those recipes you pass down through the generations. From our Traeger, to yours! 


Blueberry Cream Cheese French Toast with Strawberry Syrup

 

Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 55-60 minutes
Serves: 10-12 people
Recommended Pellets: Apple, Pecan

INGREDIENTS:
1 loaf crusty Italian or French day-old bread, cut into 1-inch cubes
1 1/2 packages cream cheese (12 oz total), softened
1 cup sour cream
1/2 cup confectioner's sugar
1 cup fresh blueberries or 1 cup frozen, thawed and rinsed
12 eggs, beaten
2 cups milk
1/2 cup maple syrup  
1 teaspoon vanilla extract
1 teaspoon salt
whipped cream (optional)
For the Syrup:
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh strawberries, sliced
1 tablespoon butter

PREPARATION:
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish.

In a separate bowl, combine the softened cream cheese, sour cream and confectioner's sugar using a handheld mixer.

Spread evenly over the bread cubes using a rubber spatula.

Sprinkle 1 cup blueberries over the cream cheese mixture, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, syrup, vanilla extract, and salt.

Pour over the bread cubes.

Cover with foil and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 350 degreed F. Allow the grill to preheat for 10-15 minutes.

Placed the covered baking dish directly on the grill grate and bake for 30 minutes.

Remove the foil and continue to cook for an additional 30 minutes until the bread is browned and the center is firm.

Meanwhile, prepare the strawberry syrup by combining the water, sugar and cornstarch in a medium saucepan over high heat. Bring to a boil, stirring constantly for 3-4 minutes.

Slowly stir in the strawberry slices, reduce the heat and allow the syrup to simmer for 10-12 minutes. Stir in the tablespoon of butter and remove from the heat.

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Serve the syrup with the french toast along with whipped cream (if desired).

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Printable recipe:

Blueberry Cream Cheese French Toast with Strawberry Syrup.docx (14.60 kb)

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Leftover Barbecue "Sundaes"

Posted by Susie B. on July 9, 2014

Leftover Barbecue

After a big BBQ, we occasionally have a few leftovers hanging out in our fridge. Not quite enough for a full round of seconds, but just enough to get excited about lunch. Do yourself a favor and give everything else in your fridge serious leftover envy by throwing these Barbecue Sundaes together. They take no more than a minute, look awesome, and taste great!

Reheating in the microwave is easy enough, but for the best results wrap any leftovers that need reheating in foil and throw in a hot oven or on the grill for 5-10 minutes.

 

Barbecue "Sundaes"

 

DIFFICULTY: 1/5
PELLETS: None
PREP TIME: 15 min.
COOK TIME: 10 min.
SERVES: Depends on your leftovers

YOU WILL NEED THESE THINGS
Barbecued baked beans, reheated
Leftover coleslaw (drain if watery)
Leftover pulled pork, shredded beef, chicken or chopped beef brisket, reheated
Barbecue Sauce
Leftover barbecued ribs cut into individual ribs (optional), reheated or a slice of cooked bacon
Dill pickle spears
Cherry tomatoes

PREPARATION:

1. If you own the kind of glassware popular at soda fountains and ice cream parlors, break it out. If not, substitute clean 16-ounce canning jars or other clear glassware.

2. Put a layer of baked beans in the bottom of each glass or jar followed by layers of coleslaw and pulled pork, chicken or brisket. Drizzle with barbecue sauce. Stick a rib or bacon, if using, and a dill pickle spear in each “sundae”. Top with a cherry tomato. Serve and enjoy!

Leftover Barbecue

Leftover Barbecue

Printable Recipes:

Barbecue Sundaes.docx (14.07 kb)

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