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Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Posted by Susie B. on October 12, 2014

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

This traditional German dish is filled with flavor (i.e. bacon) and made even more delicious by that special touch of Traeger's signature smoky flavor. Rouladen is a thinly sliced steak typically filled with dill pickles, mustard and bacon then braised in a flavorful broth until the meat is perfectly tender. The rich gravy is less traditional, but oh man is it good! Serve alongside some fingerling potatoes and red cabbage for a dish worthy of any Oktoberfest. Don't forget the beer!

Smoked German Rouladen

Prep Time: 25-30 minutes
Cook Time: 2 1/2-3 hours
Serves: 4-6 people
Recommended Pellets: Hickory, Oak, Pecan

INGREDIENTS:
2 pounds beef eye of round (sliced 1/4 inch thick)
4 tablespoons German stone ground mustard, to taste
1 pound thick sliced bacon
2 large onions, sliced
1 jar dill pickle spears
2 tablespoons butter
2 1/2 cups beef stock
1 tablespoon worcestershire sauce
1 bay leaf
2 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons corn starch
4 tablespoons cold water
1 cup heavy cream

PREPARATION:

Place each slice of beef in between 2 layers of plastic wrap and pound thin using a meat mallet.

Generously spread one side of each filet with 1/2 tablespoon of mustard. Place bacon, onions and pickle slices on each steak.

Wrap the steak around the bacon, pickles and onions to form a tight roll. Use string of toothpicks to hold the roll together. Season with the salt and cracked black pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes. Place the rolls directly on the grill grate and smoke for 30 minutes.

Remove the steak rolls from the grill, close the lid and increase the temperature to 325 degrees. Close the lid and allow the grill to preheat while you prepare the braising liquid.

In a large baking dish, combine the beef stock, worcestershire sauce, bay leaf and smashed garlic cloves.

Return the steak rolls to the grill and sear on each side (approximately 3-5 minutes per side).

Gently arrange the steak rolls in the braising liquid and place the pan in the grill. Cook for 1 1/2-2 hours or until the steak is very tender.

Remove the steak from the dish to a separate platter and cover with tin foil.

Heat the baking dish on the stove top. Combine the cornstarch and cold water in a separate bowl. Stir the cornstarch mixture and cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1-2 minutes.

Return the rolls to the warm gravy and serve immediately. Enjoy!

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Click below for a printable version of this recipe:

Smoked German Rouladen.docx (14.90 kb)

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Traeger Tailgating: Cheddar Jalapeno Moink Balls

Posted by Susie B. on October 11, 2014

Traeger Tailgating: Cheddar Jalapeno Moink Balls

We are somewhat ashamed that it took us this long to develop a recipe for MOINK (moo+oink) balls. I mean, meatballs wrapped in bacon and grilled? It definitely sounds like something that we here at Team Traeger should master (and then consume). So after testing a few different ideas for the delectable meaty little morsels, we have finally come up with a recipe for the best. moink balls. ever. EVER!

Loaded with beefy goodness, then hit with the explosive flavor combination of jalapeno and cheddar, and then wrapped in bacon, grilled, and THEN smothered in tasty BBQ sauce, these moink balls are just layers of flavor stacked on layers of deliciousness. Sounds too good to be true? It's not. And with your Traeger, it's easy.

 

Cheddar Jalapeno Moink Balls

 

Prep Time: 20 minutes
Cook time: 20-25 minutes
Serves: 8-10 as an appetizer
Recommended Pellets: Hickory, Mesquite, Oak

INGREDIENTS:
1 lb ground beef (20% fat content at least)
3/4 cup unseasoned bread crumbs
2 eggs
3 cloves garlic, minced
8 oz sharp cheddar, shredded
2 jalapenos finely diced, ribs and seeds removed
1 teaspoon Traeger Beef Shake
1/2 lb bacon, cut in half
1 cup of Traeger Texas Spicy BBQ sauce

PREPARATION:

In a large bowl, combine the beef, bread crumbs, eggs, garlic, cheddar, jalapenos, salt and pepper.

Form the meat mixture into 1 inch balls.

Wrap each ball with a piece of bacon and secure with a toothpick.

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 325 degrees F. Allow the grill to preheat for 10-15 minutes.

Place the moink balls directly on the grill grate and cook for 20 minutes. 

Traeger Tailgating: Cheddar Jalapeno Moink Balls

Cover with BBQ sauce and grill for an additional 5 minutes to set the sauce.

Traeger Tailgating: Cheddar Jalapeno Moink Balls

Remove from the grill and serve immediately.

Printable Recipe:

Cheddar Jalapeno Moink Balls.docx (14.12 kb)

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Grilled Polenta with Roasted Corn Mango Relish

Posted by Susie B. on October 5, 2014

Grilled Polenta with Roasted Corn Mango Relish

Sometimes the meat we pull off of our Traeger is so amazing, we forget that people also occasionally like to eat side dishes. Not that we haven't been guilty of eating our far share of meals consisting of brisket with a hearty side of brisket, but for those in your crew who like a more rounded meal we've created this stellar recipe for grilled polenta with roasted corn mango relish. The smoky char on the outside of that warm, creamy polenta is the perfect platform for the bright, fresh flavors of the salsa. Bonus, it comes together in just a few minutes with hardly any effort. Grill this, chop that and boom! A side dish to remember.

 

Grilled Polenta with Roasted Corn Mango Relish

 

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4 people
Recommended Pellets: Any

INGREDIENTS:
1 roll prepared polenta
1 ear of cooked corn
1 red bell pepper
1 mango, diced
2 tablespoons cilantro, chopped
1 tablespoon red onion, finely diced
1 teaspoon lime juice

PREPARATION:

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 up to High. Allow the grill to preheat for 10-15 minutes.

Put the corn on the cob and the bell pepper on the grill grate. Roast for 8-10 minutes, turning every couple of minutes. Slice the corn off the cob into a bowl. Remove the skin from the bell pepper and dice. Add two tablespoons of the diced bell pepper to the corn. Mix in the mango, cilantro, onion, and lime. Stir to combine.

Slice the polenta into 1/2 inch slices.

Drizzle with olive oil and season with salt and pepper.

Place the polenta slices directly on the grill grate. Cook to 6-8 minutes, flipping once.

Remove the polenta slices from the grill and top with the roasted corn and mango relish. Serve immediately.

Grilled Polenta with Roasted Corn Mango Relish

Grilled Polenta with Roasted Corn Mango Relish

Printable recipe:

Grilled Polenta with Roasted Corn Mango Relish.docx (13.91 kb)

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Teriyaki Burgers with Grilled Ham & Pineapple

Posted by Susie B. on September 19, 2014

Teriyaki Burgers with Grilled Ham & Pineapple

Smoky Traeger burgers with a tangy teriyaki twist topped with freshly grilled juicy pineapple and crisp salty ham. What else could a hungry mouth ask for? Nothing. The answer is nothing. These big burgers require an even bigger appetite. It's preactically dinner and a side in a hearty bun (the hearty bun is a neccessity for a burger this huge). Prepare to get messy, and enjoy every last second of it. You can top these burgers however you choose, but we prefer ours with crisp romaine, spicy red onions, a little hit of mayo and maybe some extra teriyaki sauce. However you like them, tower them high and enjoy!

 

Teriyaki Burgers with Grilled Ham & Pineapple

 

Prep Time: 15 minutes
Cook Time: 12-15 minutes (plus an additional 30 minutes to smoke, if desired)
Serves: 8 people
Recommended Pellets: Any

INGREDIENTS:
8 hamburger patties
2 tablespoons Traeger Beef Shake
1 can pineapple rings, or one fresh pineapple, cored and sliced into rings
8 slices white cheddar cheese
24 slices ham
2 cups teriyaki sauce (purchase sauce that is thick and syrupy instead of thin)
8 hamburger buns
Desired toppings (mayo, red onions, tomatoes, lettuce)

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Season the burger patties liberally with the Beef Shake and place on the grill grate. Close the lid and smoke the burgers for at least 30 minutes. Remove the burgers to a separate plate, turn the temperature setting to High, close the lid and allow the grill to preheat.

Return the burgers to the grill along with the pineapple. Grill for 6-8 minutes. Use a food brush to cover the top of the burgers with the Teriyaki sauce.

Flip the burgers and the pineapple. Top the burgers with a coat of teriyaki sauce. Place the ham on the grill in 8 small piles of 3 slices each. 

Grill the burgers for an additional 6-8 minutes or until an internal thermometer reads 175 degrees F. Top the burgers with a slice of pineapple, the pile of ham, and finally a slice of cheese.

Close the lid and cook for an additional 1-2 minutes to melt the cheese. Buttered buns may be added to the grill at this time if you like your buns toasted.

Teriyaki Burgers with Grilled Ham & Pineapple

Remove the burgers to te buns, top with additional teriyaki sauce, if desired, and any additional toppings.

Teriyaki Burgers with Grilled Ham & Pineapple

Serve immediately and enjoy!

Printable Recipe:

Teriyaki Burgers with Grilled Ham and Pineapple.docx (14.45 kb)

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Smoke Roasted Peach Salsa

Posted by Susie B. on September 15, 2014

Smoke Roasted Peach Salsa

As the end of harvest season approaches, we've got one amazing recipe for you to use up the last of those summer peaches and fresh garden tomatoes. A sweet and savory blend of classic salsa flavor with a smoky Traeger twist. This recipe would be perfect for doubling (or tripling) and bottling to get you through the cold months ahead. That is if you don't eat the whole batch fresh. Serve it with chips for dipping or spoon some over grilled chicken or fish for a quick and simple meal loaded with flavor.

 

Smoke Roasted Peach Salsa

 

Prep Time: 5 minutes
Cook Time: 8-10 minutes
Makes: Approximately 4 cups
Recommended Pellets: Apple, Hickory, Cherry

INGREDIENTS:
6 medium peaches, cut in half, pits removed
3 medium tomatoes, cut in half
2 whole jalapenos (if you like it extra spicy, 1 for medium salsa)
2  whole green onions, roughly chopped
1/2 cup fresh cilantro leaves
2 garlic cloves, minced
5 teaspoons apple cider vinegar
1 teaspoon lime juice
1/2 teaspoon salt  
1/4 teaspoon cracked black pepper

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Turn the temperature setting up to 375 degrees F, close the lid, and allow the grill to preheat for 10-15 minutes.


Place the halved peaches, halved tomatoes, and whole jalapenos directly on the grill grate. Close the lid and roast for 8-10 minutes or until the skin has split and blistered on the tomoatoes and jalapenos.

Remove from the grill and allow to cool until the fruit can be easily handled. Remove the skin from the peaches and tomatoes (it should just slide off). Remove the skin, stems, and seeds from the jalapenos.


Place the peeled peaches, tomatoes, jalapenos, and green onions in a large food processor and pulse until coarsely chopped.

Add all other ingredients and pulse until desired consistency is reached. Use short pulses for chunky salsa or long pulses for a smoother salsa.

Smoke Roasted Peach Salsa

Serve immediately or transfer to jars and chill until ready to serve. Will last about 1 week in the refrigerator.

Smoke Roasted Peach Salsa

Printable Recipe:

Smoke Roasted Peach Salsa.docx (14.12 kb)

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Tailgating Buffalo Chicken Sausage with Bleu Cheese and Celery Carrot Slaw

Posted by Susie B. on September 13, 2014

Buffalo Chicken Sausage with a Celery Carrot Slaw

The combination of blue cheese and buffalo sauce has become an iconic American flavor duo for good reason. The spicy tang of the buffalo sauce and the bold creaminess of the blue cheese makes for a happy mouth! Put all that goodness on top of a chicken sasuage in a toasty bun then bury it all in a sweet and crunchy slaw to cool it down a little and you've got a meal worth making (and subsequently consuming). 

Everything about this is so simple, it's a breeze to make for a backyard BBQ or tailgating party and come out looking like a champ. Prepare the slaw a day in advance, then when it's time to cook all you've got to do is grill and assemble. Chicken sausage has become so popular, you can find it in most butcher's cases. The ones we are using are some garlic chicken bratwursts. If you can't find chicken sausages, feel free to substitute classic bratwursts. The flavors will still shine!

 

Buffalo Chicken Sausage with a Celery Carrot Slaw

 

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Serves 6 people
Recommended Pellets: Hickory, Oak

INGREDIENTS:
6 chicken sausages
1/2 cup Frank's RedHot Buffalo sauce
1/2 cup crumbled blue cheese
2 stalks celery, chopped
1/2 cup carrots, shredded
2 tablespoons red onion, finely diced
1/4 cup mayonnaise
2 tablespoons dijon mustard
1-2 teaspoons white sugar (start with 1, adjust for taste)
1/2 teaspoon celery seeds
1/2 teaspoon poppy seeds
Salt and Pepper to taste
6 hearty buns

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and preheat the grill to 375 degrees F. Place the sausages directly on the grill grate. Close the lid and grill for 6-8 minutes.

In a large bowl, combine all of the ingredients for the slaw. Toss gently to coat everything with the dressing.

Turn the sausages over on the grill and top with half of the Buffalo sauce. Close the lid and grill for 6-8 more minutes or until the internal temperature reaches 175 degrees F. Place the buns on the grill split side down during the last 2-3 minutes of grilling to toast.

Top the warm buns with a small handful of blue cheese.

Place a hot sausage on top of the cheese and drizzle with more Buffalo sauce.

Top the sausage with a hearty serving of the celery carrot slaw and serve immediately.

Buffalo Chicken Sausage with a Celery Carrot Slaw

Buffalo Chicken Sausage with a Celery Carrot Slaw

Printable Recipe:

Buffalo Chicken Sausage with a Celery Carrot Slaw.docx (13.53 kb)

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"Competition Style" Spare Ribs

Posted by Susie B. on September 11, 2014

We hesitated to put "Competition Style" in front of anything because we know how meticulous and passionate true BBQ cooks can be about their competition meats. However, after grilling up these beautiful racks of spare ribs using some tricks of the trade we knew we had to share the recipe and our cooking method with Traeger Nation.

When cooking for friends, we often prefer our ribs to have a bit of a spicy bite, a little kiss of sweetness, and we love for them to be fall off the bone tender. When cooking for competitions, the judges are looking for a different set of criteria; they want ribs that you can bite through easily, but don't pull away from the bone, sauce that is sticky sweet, and layers of flavor that complement the taste of the rib meat instead of overpower it.

Our method for producing "competition style ribs" is similar to our 3-2-1 baby back method, but spare ribs require a little extra cook time and a bonus application of a super sweet "glaze" before presentation. We pick spare ribs over baby backs for competitions because they have a lot more meat on them and a better marbling of fat. If a judge looks in your competition box and sees spare ribs, they know they'll be eating well! We use a St. Louis cut of spare ribs, but you can use whole spare ribs and trim te "rib tips" off of the top on your own if you prefer.

 

"Competition Style" Spare Ribs

 

Prep Time: 10-15 minutes
Cook Time: Approx 5 hours
Serves: 4-6 people
Recommended Pellets: 50/50 mix of Hickory/Apple or Hickory/Cherry

INGREDIENTS:
2 racks St. Louis Style pork ribs
Traeger Pork & Poultry Shake
1 cup dark brown sugar
1/4 cup honey (preferably clover honey)
8 tablespoons unsalted butter
1 1/2 cups Traeger BBQ Sauce (or your favorite BBQ sauce)
1/2 cup Traeger Apricot BBQ Sauce

PREPARATION:

Start the Traeger Grill on Smoke for 4-5 minutes with the lid open to establish the fire. While you grill is starting, begin trimming your ribs.

First, trim the end bones off of each rack. These bones are typically small, half bones that don't typically cook very evenly. trimming them off contributes to more even cooking and a better presentation. After the ends are removed, trim any excess fat down to approximately 1/4 inch in thickness.

**TIP: Use a really really sharp knife. It will make the preparation process go so much faster!

Next, remove the membrane from the back side of the ribs. This membrane is a little like silverskin and it won't break down when you cook it. You really want to bite through your ribs, so don't forget this step. We usually slide a butterknife in between the membrane and the bone to separate the two, then grab the end with a paper towel. Get a good grip and gently pull the membrane away from the back of the ribs.

Season liberally on both sides with Traeger Pork & Poultry rub and place on the grill (still on the Smoke setting) meat side up. Smoke for 2 hours.

Lay down a large strip of heavy duty aluminum foil an sprinkle with 1/4 cup dark brown sugar, 1 tablespoon honey, and 2 tablespoons of butter cut into small pieces. Turn the temperature on the grill up to 225 degrees.

Lay the ribs meat side down in the brown sugar mixture and sprinkle the bone side of the ribs with the brown sugar, honey and butter. Repeat with the second set of ribs.

Tightly crimp the foil and return to the grill, meat side down for 2 hours.

At this point, you'll need to test your ribs for tenderness. Carefully open the foil and insert a toothpick into the meat between the two center-most ribs. You'll want to sense a bit of resistance, but the toothpick should go in fairly smooth. If your ribs are already soft like butter, you'll cut down on the cook time in the next step. If they still seem a little tough, you will cook them a little longer in the next step.

Collect the juices from the foil and set aside. These sweet pork juices are wonderfully flavorful and will help make our amazing glaze.

Remove the ribs from the foil and place back on the grill grate. Combine the Traeger BBQ Sauce and Apricot Sauce in a small bowl and brush liberally on all sides of the ribs.

This is where the cooking process becomes a little more "sense and feel" than actual cooking times and temperatures. If your ribs were already very tender after the foiling period, you might only need 20 minutes to set the sauce. If your ribs were rather tough, you might need to cook them for an hour or more. Each rack of ribs has a different marbling and amount of fat, so they will all cook a little differently. Our average cook time for these ribs is an hour after they are sauced and returned to the grill.

After your ribs have finished cooking, remove them from the grill and let them rest for 15 minutes before slicing.

Grab the pork juice that you set aside from the foiling step. By now, the fat will have separated from the other juices. Spoon the fat off of the top and discard. Using a basting brush, generously coat the cut ribs with the sticky sweet glaze. This will give them an amazing shiny finish.

Arrange on a bed of beautiful greens in a styrofoam box and you'll be set to win. Or simply serve them next to some baked beans and cole slaw for an amazing meal. Enjoy!

PRINTABLE RECIPE

Competition Style Spare Ribs.docx (15.53 kb)

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Getting to Know your Beef Ribs: "Shiners" vs. Hand Butchered

Posted by Susie B. on September 8, 2014

Getting to Know your Beef Ribs:

Beef ribs are typically overlooked in the world of BBQ in favor of pork ribs. This is often because the only beef ribs available at your local super market are what the BBQ world derisively calls "shiners." The term refers to ribs that have had so much meat butchered off that the rib bones "shine" through and are visible. Shiners are common in the world of beef ribs because butchers can get top dollar for the prime cuts of meat that come attached to the rib bones (like the prime rib, or rib-eye). Butchers cut as close to the bone as possible to maximize the amount of meat on the pricier cuts and then sell the excess ribs as cast-offs. As a result, beef ribs are typically inexpensive but have very little meat. Some serious BBQ folks completely refuse to cook shiners because the effort it takes to get tender, flavorful ribs isn't worth the tiny amount of meat that's left at the end of the cooking process. It's a crying shame, really, because beef ribs are full of flavor.

If you are looking to cook a rack of beef ribs, straight out of your grocery store, this recipe will get you tasty and tender ribs (even if there isn't a ton of meat on there). If you are lucky enough to have a really friendly butcher, ask him to hand butcher ribs for you off of a rib-eye roast or a prime rib roast. These ribs will be cooking low and slow, so save some money and buy the prime beef (instead of choice) since the result and flavor will be really similar. If your butcher won't cut them for you, you might be forced to buy the roast with the bones in and then you can trim the bones off yourself (darn). Luckily for you, beef ribs make a fantastic Saturday supper and the remaining rib roast is perfect for gathering the family around on Sunday.

The preparation for shiners and hand butchered ribs are identical, so just follow the recipe below. We've included pictures of each so you can see the difference in how a set of "off the shelf" ribs compares to thick cut, hand butchered ribs.

 

Low and Slow Barbecued Beef Ribs

 

Prep time: 5 minutes
Cook Time: 6.5-7 hours
Serves: Varies, plan on 3 ribs per person
Recommended Pellets: Mesquite, Hickory, Oak

INGREDIENTS:

1 rack beef ribs
1/2 cup yellow mustard
Traeger Prime Rib Rub
Traeger Regular BBQ Sauce

PREPARATION:

Begin by trimming your ribs. Using a sharp knife, remove any excess fat aong the top of the ribs. Flip the ribs over and remove the thick membrane along the back of the ribs (much like you would on pork ribs).

Rub the ribs down with the yellow mustard and season liberally with Traeger Prime Rib Rub.

Start the Traeger Grill on Smoke with the lid open for 4-5 minutes until the fire is established. Place the ribs directly on the grill grate meat side up and close the lid. Smoke the ribs for 3 hours. (In the pictures below, the shiners are first and the hand butchered are second)

Remove the ribs from the grill and turn the temperature setting up to 225 degrees.

Lay the ribs meat side up on a double layer of aluminum foil. Cover liberally with the Traeger BBQ sauce and seal the foil pouch.

Return to the grill for an additional 3 hours.

Remove the ribs from the foil and return to the grill for an additional 30 minutes to an hour until the meat is tender and the sauce has set.

Getting to Know your Beef Ribs:

Serve immediately.

Getting to Know your Beef Ribs:

Getting to Know your Beef Ribs:

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Jamaican Jerk Kickin' Chicken Wings

Posted by Susie B. on August 15, 2014

Jamaican Jerk Kickin' Chicken Wings

We can never get enough chicken wings hot off the Traeger and our lust for all things wings have sent us on flavor journey into tasty territories previously unknown. This voyage has taken us to the island and Traeger's Jamaican Jerk Rub is absolutely phenomenal as part of a tasty, fresh wing marinade that incorporates green onions, jalepenos, garlic, and ginger. Vibrant, slightly spicy, and perfectly smoky, these wings will hit the rotation come game day. That's a Traeger guarantee, mon.

 

Jamaican Jerk Kickin' Chicken Wings

 

Prep Time: 10 minutes, plus 8 hours to marinate
Cook Time: 1 1/2 hours
Serves: 8
Recommended Pellets: Alder, Hickory

INGREDIENTS:
4 lbs chicken wings (flats and drummettes)
1 bunch green onions, coarsely chopped
15 pickled jalapenos (more if you like it spicy!) or 1 whole fresh jalapeno, stem removed (seeded if you like it mild)
1 1 inch piece of fresh ginger, peeled
3 cloves garlic
3 tablespoons Traeger Jamaican Jerk Rub
3 tablespoons vegetable oil
3 tablespoons water (more if needed)

PREPARATION:

Add all ingredients (except chicken wings) in a small food processor or blender. Mix until fully combined. Add water a tablespoon at a time to thin the marinade, if necessary, to a smooth consistency.

In a large bowl, pour the marinade directly over the chicken wings. Cover and refrigerate 8 hours or overnight.

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 to 200 degrees. Close the lid and allow the grill to preheat for 10-15 minutes. Place the wings directly on the grill grate. Sprinkle lightly with more Jamaican Jerk rub, if desired.

Turn the wings over on the grill every 30 minutes. Allow the wings to cook for 1 1/2 hours total. The wings will be brown and crispy and the internal temperature should read at least 170 degrees F. Serve immediately and enjoy!

Jamaican Jerk Kickin' Chicken Wings

Jamaican Jerk Kickin' Chicken Wings

 

PRINTABLE RECIPE:

Jamaican Jerk Kickin Chicken Wings.docx (13.50 kb)

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Traeger's Bacon Wrapped Tailgating Chicken Wings

Posted by Susie B. on August 13, 2014

Traeger's Bacon Wrapped Tailgating Chicken Wings

Where there is bacon, there is something to wrap it around! We are never short on bacon, so the only real question is why on earth did it take us thing long to wrap up some wings?! It is like a match made in Traeger heaven (we're pretty sure that's a place and that there is loads of bacon there). Juicy chicken wings and salty, smoky bacon come together in a harmonious union to create a food experience heretofore unknown. It was like these two were meant to be together. Food nirvana, if you will. To round out the best food in the world experience, we added beer. Because, you know, beer. The brine before the grilling results in exceptionally moist and flavorful chicken from the inside out. There is nothing but winning in this entire recipe.

We seasoned our wings liberally with Traeger's Cajun Shake just before wrapping, but really any seasoning would be absolutely outstanding. We also preferred to use the whole chicken wing because wrapping the smaller drumettes and flats individually required too much time and way too many toothpicks. Plus, our guests were more satisfied with more meat. Go figure!

 

Bacon Wrapped Chicken Wings

 

Prep Time: 25-30 minutes
Cook Time: 1 hour
Serves: 10-12 people
Recommended Pellets: Hickory, Apple, Oak Pecan

INGREDIENTS:
2 lbs whole chicken wings
1 large can beer
2 teaspoons red pepper flakes (optional)
1 lb bacon (10-12 slices, depending on how many wings you've got)
Traeger Cajun Shake (your favorite rub, or cracked black pepper)

PREPARATION:

Trim the tips off of the wings and discard or set aside for homemade stock.

Cut the skin flap between the flat and the drummette so the wing stays a little more straight and is easier to wrap.

Place the wings in a large bowl and cover with the beer and red pepper flakes (if desired). Refrigerate for 12-24 hours before grilling.

Remove the wings from the brine and pat dry. Season liberally with Traeger's Cajun Shake.

Wrap each wing with a piece of bacon. You can secure with toothpicks, if necessary.

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 High. Allow the grill to preheat for 10-15 minutes.

Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.

Flip the wings and cook for an additional 30 minutes or until the bacon is crisp and the chicken is fully cooked (at least 165 degrees F).

Traeger's Bacon Wrapped Tailgating Chicken Wings

Serve immediately with your favorite sauces for dipping. We love buffalo sauce and Traeger's Texas Spicy Sauce. YUM!

 

Bacon Wrapped Chicken Wings.docx (14.78 kb)

Traeger's Bacon Wrapped Tailgating Chicken Wings

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