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Everything You Need To Know About Cooking A Turkey On Your Traeger Grill

Posted by Susie B. on November 13, 2014

Everything You Need To Know About Cooking A Turkey On The Traeger Grill

Thanksgiving approaches and with that, we here at Team Traeger wanted to bring you the most comprehensive gathering of information available when it comes to turkey and your Traeger. The most important aspects of a killer turkey are flavor and texture. You want a turkey that tastes like turkey layered with subtle flavors and a kiss of Traeger's signature smoke. For texture, you want meat that is melt in your mouth juicy without turning to mush or taking an hour to chew. We can walk you through the entire process from brining to basting to get you the turkey you will dream of until next Thanskgiving (or next week). Read on to get the answers to the most common turkey-related questions we get every year.

 

Picking your Turkey:

 

How big of a turkey do I need? Typically we plan 1 lb of turkey per person. Yes, there will be leftovers but that never makes us sad.

Should I buy a kosher turkey or not? Kosher turkeys are injected with a salt solution to make them more flavorful and juicy. If you purchase a kosher turkey, you do not need to do an additional brine as this will make your turkey too salty and can adversely affect the texture. We recommend purchasing a turkey that hasn't been injected with anything so you can add your own flavor with a brine. If you have a kosher turkey and still wish to brine it, soak the turkey in cold water overnight to draw out some of the salt and then brine. In addition to being pre-salted, kosher turkeys are raised on a vegetarian diet and are hormone and anti-biotic free.

 

Thawing:

 

What's the best way to thaw my turkey?  There are two safe ways to thaw a turkey The  easiest way is to put a roasting pan under it and thaw in the refrigerator. Allow about 1 day for every 4 pounds. In other words, a 20-pounder will take 5 days. The second way to safely defrost a turkey is to make sure there are no tears in the wrapping, then submerge it in a sink, food-safe pail, or large basin filled with cold water (40 degrees F or less). It’s a good idea to put the turkey in a large resealable plastic bag so water and turkey juices don’t mingle. Allow about 45 minutes per pound. Be sure to drain and change the water every 30 minutes.

 

Brines:

 

Why would I brine a turkey? Brining a turkey adds more flavor and juiciness than any other method we have tried. Brining allows you to season your turkey from the inside out before cooking, and who doesn't want yummy flavor in every single bite? A simple brine is 1 gallon cold water, 1 cup kosher salt, 1/2 cup brown sugar and any additional seasonings you'd like. We recommend peppercorns, thyme, bay leaves, rosemary, or garlic. We have an awesome infographic post ALL about brining turkeys. If you are thinking about brining a bird, consult that post first.

How long should I brine my turkey? Opinion on this varies, but we recommend no less than 16 and no more than 32 hours. We find 24 hours is the perfect amount of time to add the right amount of flavor without the turkey getting too salty.

 

Rubs:

 

What do I season my turkey with? We like to keep this one simple and classic. We mix 8 tablespoons of softened butter with 2 tablespoons of finely chopped mixed herbs such as parsley, sage, rosemary and marjoram and use our fingers to press the butter mixture up under the skin of the turkey. Spread it evenly across all areas of the bird. Drizzle the outside of the bird with a couple tablespoons of olive oil and season liberally with salt and pepper or Traeger's Pork & Poultry Rub.

Everything You Need To Know About Cooking A Turkey On The Traeger Grill

Stuffing:

 

Do I stuff the cavity of my turkey? This one is completely personal preference, but we personally prefer not to. When you stuff a turkey, the internal temperature of the stuffing must reach 165 degrees F and that typically means the breast and thigh meat of your turkey is much higher and the meat will be dry. We like to stuff the cavity of our turkeys with aromatics like onion, garlic, rosemary, thyme and citrus quarters that can infuse the meat with more flavor from the inside out.

 

Cooking the bird:

 

Directly on the grill or in a roasting pan? Again, personal preference. We will always choose to put a whole turkey in a roasting pan so we can collect the drippings for gravy. When using a roasting pan, we also like to add a few cups of broth to the bottom of the pan to steam the bird with extra flavor and moisture while cooking. No roasting pan? Layer the bottom of a large pan with carrot and celery sticks and place the bird on top. This will elevate the bird enough so it isn't stewing in its' own juices and will also add great flavor to the drippings.

How long and and what temperature do I cook my turkey? A small bird (8 to 12 pounds) requires 2-1/2 to 3 hours at 325 degrees F; a medium (12 – 18 pounds) will need 3-1/2 to 4-1/2 hours; and a large bird (over 18 pounds) could take up to 6 hours. 

How do I add more smoke flavor to my turkey? Cook your turkey on the Smoke setting for 1 to 3 hours, then finish cooking on higher heat (325 degrees F or higher) to reach an internal temperature of 165 degrees F and crisp the skin. We do not recommend cooking a turkey – especially a large one – entirely on the Smoke setting as it adds hours to the cooking time. The skin also tends to be rubbery as the heat on the Smoke setting isn’t high enough to render the fat. Check out our turkey guide below for more information.

Everything You Need To Know About Cooking A Turkey On The Traeger

What flavor of pellets should I use on a turkey? Our favorite is a 50/50 mix of apple and hickory. Of course, you can always refer to our pellet guide and pick your own or create a personal blend.

Everything You Need To Know About Cooking A Turkey On The Traeger

 

Basting:

 

Should I baste my turkey, or leave it alone? Basting is entirely optional. If you've already brined, seasoned, and smoked we don't think basting is completely necessary but it is a good way to add extra flavor to the skin specifically. Just keep in mind that every time you open the lid, you lose up to 20% of the heat in your grill.

 

Serving:

 

How long does my turkey need to rest? We recommend letting a 12-15  lb turkey rest for at least 20 minutes. Anything over 15 lbs needs at least 30 minutes to rest before carving. DO NOT tent your turkey with foil. Unless you enjoy soggy skin. The steam from the hot turkey will collect on the foil and drip onto your perfect turkey skin and make it anything but crispy.

There you have it, Traeger Nation. Our tried and true method for the perfect turkey. Got any tips to add?? Be sure to add your voice to our discussions on Facebook and Instagram @traegergrills. Also, tag us in your Thanksgiving food pictures using #traegerthanksgiving. We'd love to see what you make!

Everything You Need To Know About Cooking A Turkey On The Traeger

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Traegerized Pepperoni Pizza Pockets

Posted by Susie B. on November 2, 2014

Traegerized Pepperoni Pizza Pockets

Looking for a simple weeknight meal/afternoon snack/party food/crowd pleaser type of recipe? Then look no further, these Traegerized (yeah, it's a word) Pizza Pockets fit the bill! Super simple to prepare and quick to bake, these fresh pizza pockets put those microwaved wanna-be's to shame. Packed full of warm, melty cheese and kissed with that signature Traeger smoky goodness, these little handheld bites will disappear faster than you can whip them up.

The secret to making the perfect pocket is the type of dough you use. Look for "seamless crescent dough sheets" for the best result. If you can't find them, regular crescent dough will work great, just pinch the seams closed so your filling doesn't leak out.

 

Traegerized Pizza Pockets

 

Prep Time: 5 minutes
Cook time: 10-12 minutes
Serves: 8 people
Recommended Pellets: Any

INGREDIENTS:
2 cans refrigerated crescent dough sheets
1 cup marinara sauce
1 cup shredded mozzarella cheese
Your favorite pizza toppings
Garlic salt (to taste)
Italian seasoning (to taste)
4 tablespoons Parmesan cheese

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes. Place a pizza stone or an insulated baking sheet on the grill grate and close the lid. Turn the temperature setting up to 375 degrees and allow the grill to preheat. While the grill is preheating, assemble your pizza pockets.

On a large work surface, unroll the first can of dough.

Using a pizza cutter, lightly press on the dough to divide the sheet into 8 equal pieces. Don't cut all the way through the dough.

Spoon 2 tablespoons of the sauce onto each portion of dough. Top with 2 tablespoons of mozzarella cheese and your desired toppings.

Gently unroll the second sheet of dough and lay directly on top of the bottom sheet and fillings.

Using the side of your hand, press the top dough down around the filling to create 8 equal pockets. Top each pocket with the Italian seasoning, Parmesan cheese, garlic salt.

Cut the pizza pockets out with a pizza cutter.

Place the pizza pockets on the preheated pizza stone and bake for 10-12 minutes or until golden brown.

Serve immediately.

Traegerized Pepperoni Pizza Pockets

Traegerized Pepperoni Pizza Pockets

Printable recipe:

Traegerized Pizza Pockets.docx (14.11 kb)

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Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Posted by Susie B. on November 2, 2014

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Our local butcher constantly taunts us with a long shiny glass case of beautifully prepared meat dishes just begging to be taken home and Traeger'ed. One of our favorites from said case is a mushroom and wild rice stuffed chicken thigh wrapped in bacon appropriately dubbed a "Cowboy Griller." Now, our butcher plays it pretty close to the chest when it comes to recipes so we had to do our best to recreate this dish for all you fantastic members of Traeger Nation. Lucky for you, we're pretty dedicated when it comes to kicking out killer recipes and we wouldn't rest until this one was mastered. Mission accomplished! For your eating pleasure, we present Traeger's take on the Cowboy Griller.

Rich and hearty portobello mushrooms and wild rice pair with melty parmesan cheese for a filling that is out of this world (try not to shovel forkfuls into your mouth before putting it on the chicken.) The filling is wrapped up in a tender, juicy package by boneless, skinless chicken thighs and then secured by long strips of man's best friend: bacon (and maybe a couple of toothpicks.)

 

Cowboy Grillers

 

Prep Time: 25 minutes
Cook Time: 45 minutes to an hour
Serves: 4
Recommended Pellets: Hickory, Cherry, Pecan, Oak

INGREDIENTS:
8 boneless, skinless chicken thighs
8 strips bacon
For the stuffing:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced white onion
1 clove garlic, minced
1 8 oz package baby portobello mushrooms, diced
1 cup prepared wild rice
1/2 dry white wine
1/3 cup grated Parmesan cheese
Salt and black peppers to taste

PREPARATION:

In a large skillet, melt the butter and olive oil over medium heat. Add the diced onions and cook until they are soft and starting to brown, about 5-6 minutes.

Stir in the garlic and mushrooms and cook for an additional 3-5 minutes, until the mushrooms start to release their juices and soften. Stir in the wild rice and turn the heat up to high.

Pour the wine into the hot pan and using a spatula, scrape the bottom of the pan while stirring the stuffing mixture. This gets all of the yummy browned bits from the bottom of the pan and concentrates the flavors of the filling. Remove the pan from the heat and stir in the cheese and salt and pepper.

To assemble the grillers, start by laying two pieces of bacon across one another.

 

 

Season the chicken thighs liberally with salt and pepper.

Place a chicken thigh on the intersection of the bacon. Mound approximately 1/3 cup of the filling mixture onto the center of the chicken thigh.

Place another chicken thigh on top of the mixture in the opposite direction of the first chicken thigh so when the bacon is brought together over the top, the thighs don't overlap but interlock forming a seal around the filling.

Bring each end of bacon around the chicken thighs and secure with toothpicks. Repeat the assembly procedure with the remaining chicken thighs and filling.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Close the lid and turn the temperature setting up to 325 degrees. Allow the grill to preheat for 10-15 minutes.

Place the assembled cowboy grillers directly on the grill grate and close the lid.

Grill for 25 minutes, flip and grill for an additional 25-35 minutes or until an internal thermometer reads 165 degrees F.

Remove from the grill and let rest for 5-10 minutes before serving. Big eaters can typically eat one whole cowboy griller, but we were plenty full by sharing one between two people. Enjoy!!

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

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Apple Juice Brined Pulled Pork

Posted by Susie B. on October 19, 2014

Apple Juice Brined Pulled Pork

Making pulled pork on the Traeger is practically a guaranteed success. Nothing comes close to the flavor of juicy, smoky pork fresh off the smoker. You know real magic has happened when you open the lid for a peek and see that bone falling out and the meat starting to shred itself.

Mmmmmm, anybody else hungry yet?

This recipe is a fantastic try if you love your pork with a hint of sweetness and more tender juiciness than you can contain in one lowly bun. The overnight brine (that is later injected directly into the meat) makes for the most flavorful pork we've had in recent memory. The sweet and savory apple juice brine combined with apple wood smoke is a match made in meat heaven.


Apple Juice Brined Pulled Pork

 

Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 9-11 hours
Serves: 8-10
Recommended Pellets: Apple

 

INGREDIENTS
1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
For the Brine:
8 cups apple juice
4 cups water
1/2 cup Worcestershire sauce
1/2 cup salt
1/2 cup dark brown sugar

PREPARATION:

In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food safe bucket or food storage container. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate 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 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

While the grill preheats, remove the pork butt from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process.

Generously season the roast on all sides with the Traeger Pork & Poultry Rub.

Put the roast on the grill grate, fat-side up, and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190-195 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil.

Carefully transfer the pork roast to a cutting board and let it rest for at least 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.)

Apple Juice Brined Pulled Pork

Apple Juice Brined Pulled Pork

Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side. Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.

Printable Recipe:

Apple Juice Brined Pulled Pork.docx (14.83 kb)

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Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Posted by Susie B. on October 18, 2014

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

The perfect fall desserts are warm, full of rich flavors, and (if you're a lucky Traeger owner) roasted with delicious wood smoke. These apples hit all of the right qualifications for an absolutely outstanding fall treat, and are so simple to prepare and bake, you'll come back to this recipe over and over again. We have been known to core and stuff the apples the morning of, then throw them on the grill to bake while dinner is cooking. If preparing in advance, just make sure to dip the partially skinned apples in a bowl filled with 6 cups of water and the juice of a lemon. This will prevent them from browning before you have a chance to bake them.

 

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Prep Time: 15 minutes (plus 30 minutes for the dried fruit to steep)
Cook Time: 45 minutes to an hour
Serves: 6
Recommended Pellets: Apple, Cherry, Pecan

INGREDIENTS
1/2 cup dried cranberries, raisins, or currants
1 tablespoon candied ginger, finely diced (optional)
1-1/4 cup hot apple cider or juice
6 large crisp baking apples, such as Braeburn, Fugi, Gala, Granny Smith, etc.
6 ounces cream cheese, at room temperature
3 tablespoons firmly packed brown sugar
2 tablespoons butter, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon cinnamon 
Pinch of nutmeg
1/4 cup chopped walnuts, plus additional walnut halves for garnish

PREPARATION

Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside.

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

In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger.

Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow.) Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts.

Spoon the filling into the apples. Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish.

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves.

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

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Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Posted by Susie B. on October 17, 2014

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Ahhhh, fall is in the air! To us that means the comforting flavors of apple, cinnamon, and.... bacon? Yes. Bacon. Always bacon. While the combination might not previously have been an American classic, it is well on its' way now with these mind-blowing Bacon Wrapped Apple Bites. 

Crisp apples, rolled in cinnamon, sugar, and a touch of fresh nutmeg then wrapped in sweet, salty bacon. Are you drooling yet? During their time on the grill, the apples cook down to the perfect apple pie consistency while the bacon crisps and browns. These tantalizing little morsels are like flavor explosives. The first bite when you break through the crunchy bacon shell into the juicy sweet apple is a total game changer. You'll never look at apples the same way again.

The recipe calls for turbinado sugar. This is a large crystal sugar you can easily find in the baking aisle at your supermarket. The reason we used this sugar is because it takes a longer time to melt down than traditional sugar and results in less risk of burning the sugar before the bacon is cooked. If you don't have any turbinado sugar, brown sugar is a fine substitute. Just try to use a really thin sliced bacon and reduce the heat from 375 to 325 degrees to avoid over-caramelization.

 

Bacon Wrapped Apple Bites

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 8-10 people as an appetizer
Recommended Pellets: Apple or Maple

INGREDIENTS:
4 crunchy apples, cored and sliced (we used honeycrisps)
1 lb maple flavored bacon, cut in half
1 cup turbinado sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground (or freshly grated) nutmeg

PREPARATION:

In a large bowl, combine the sugar, cinnamon, and nutmeg. Toss the apple slices in the sugar mixture to coat.

Wrap each slice of apple with a half piece of the 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 375 degrees F. Allow the grill to preheat for 10-15 minutes.

Place the bacon wrapped apples directly on the grill grate. Cook for 10 minutes.

Flip the apples and cook for an additional 5-10 minutes or until the bacon is crisp.

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Serve immediately as an appetizer, or top with ice cream for an out of this world dessert.

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

 

Printable Recipe:

Bacon Wrapped Apple Bites.docx (13.92 kb)

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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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