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The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

Posted by Susie B. on June 14, 2014

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

When we first heard reports of Traeger fans smoking cheese crackers, we knew that you were all onto something special. We already had a smoky snack mix recipe in our Kids Cookbook that used smoked nuts (which are delicious, by the way!) but never went so far as to smoke the crackers too. After trying the smoked cheese crackers, we were hooked. All those wasted years, eating regular un-smoked snacks. Wasted, I tell you!

We hit the snack aisle in our grocery store like a woman posessed searching for any and all snack foods that we thought would be oustanding with a little hit of Traeger's smoky goodness. You've always hear the saying, "If ye seek, ye shall find" and that was never more true than in this circumstance. From chips to pretzels, crackers to pork rhinds, we are here to guide you through the wonderful voyage of finding the ultimate smoked snack!

Once your snacks are smoked, the rest of the journey is up to you! Float crackers in soups, dip smoky chips in smoky dips, serve smoky pretzels alongside your favorite beer. The possibilities are endlessly delicious!

 

SMOKED SNACKS

 

Prep Time: None
Cook Time: 1-2 hours (personal preference)
Serves: As many as you want!
Recommended Pellets: Hickory

INGREDIENTS:

1 bag of your favorite snack food

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Arrange your snacks on a grill pan or a FrogMat to prevent the smaller crackers from falling through the gril grate. Close the lid and smoke your snacks for 1-2 hours. Taste during the process to be sure your snacks have as much smoke flavor as you like. More dense snacks (pretzels, cereal mix) require longer smoke time. Lighter snack (chips, crispy onion rings, cheese crackers) require less time.

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

PRETZEL TWISTS: Probably the least smoke-enhanced snack that we tried. We recommend smoking pretzels for a long time and serving immediately when they are still warm. 

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

CEREAL MIX: This one was interesting! The cereal didn't take on much smoky flavor, but the crackers all did. It made for a nice blend of smoky/salty. These were perfectly smoky after about an hour and a half.

BUTTER CRACKERS: These took on a nice amount of smoke flavor. Noticeable, but not overwhelming. These would be great served with a smoked cheese as an appetizer! Perfectly smoky after about an hour and a half.

CHEESE CRACKERS/FISH CRACKERS: These two crackers were almost identical in flavor and texture. Super delicious combo of salty, cheesy, and smoky. These were our favorites just to munch on straight off of the grill. Smoked to perfection in about an hour.

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

PORK RHINDS (chicharron):  Salty, crunchy and smoky? A match made in snack heaven. These crispy little skins took on tons of smoky goodness in not very much time.

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

CRISPY ONION FLAVORED RINGS: The favorite of our crowd for straight up snacking. Super smoky and mega flavorful, these gems were the first that went missing in our bowl full of goodies. They were pretty smoky after about a half hour, but we liked them even better after an hour of smoke.

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

RUFFLED PLAIN POTATO CHIPS:  Likely the most versatile of all our snacks. Serve these smoky crisps with some of our favorite dip recipes. Smoke chips for at least 30 minutes or up to an hour depending on your tastes.

 

                                                                                                                 

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Homemade Traditional German Bratwursts with a Smoky Traeger Twist

Posted by Susie B. on June 11, 2014

Traditional German Bratwursts with a Smoky Traeger Twist

When you have a Traeger, your possibilities for producing deli quality meats is practically endless. We've toyed around with various forms of salami and summer sausages, but with grilling season upon us we knew it was time to up our game and tackle the sultan of sausage: The German Bratwurst. Sure, you can just buy brats at the store but these beauties surpass anything you can get out of the package because they are made with love and smoked to glorious perfection in your own backyard. Traditionally, bratwursts aren't smoked but we like to think that everything is better with a little smoky flavor. We seasoned these sausages up like a classic wurst, with the added benefit of some curing salt and a long visit with our smoker. They are beautifully pink and have a flavor you have to taste to believe.

If you haven't made the voyage into home sausage making, let this be your introduction. The only specialty tool you really need is a sausage stuffer. Trust us, you really need one. If you think you don't and try to make sausage without it (say, using a funnel or spoon) you might end up at your local open-all-night big box store searching for one at 2 in the morning. Luckily for you, most kitchen supply stores have manual versions for around $20. Consider it an investment. You'll also need some sausage casing. We prefer using natural casing and were able to purchase it from the butcher counter at our local grocery store. Some people like to grind their own meat when making sausage, and while that is an option, you could also just buy pre-ground meat from the store and it works just great!

 

Traditional German Bratwursts with a Smoky Traeger Twist

 

Prep Time: 45 minutes
Cook Time: 2 hours
Yield: Approx 20 sausages
Recommended Pellets: Hickory

INGREDIENTS:
4 lbs ground pork (80% lean 20% fat)
1 lb ground veal or ground beef
2 tablespoons kosher salt
1 teaspoon Instacure or Morton's Tenderquick curing salt
1 tablespoon ground nutmeg
2 teaspoons ground mace
1 teaspoon ground ginger
1 cup cold milk
2 whole eggs
1 cup non-fat dry milk powder (as a binder)

PREPARATION:

Combine the salt, tenderquick, nutme, mace and ginger in a large pitcher or small bowl. Add the milk and eggs and beat until well combined.

Pour the egg mixture over the ground meat and gently mix to combine.

Using your hands, mix in the milk powder until evenly distributed.

Feed the casings onto the end of your sausage stuffer.

Fill the food tray with your meat mixture and fill the casings. Twist the casing after every 6-8 inches are filled with meat.

When all of your meat mixture has been stuffed into the casing, start your Traeger grill on Smoke for 4-5 minutes with the lid open until the fire is established. Lay the sausage directly onto the grill grate and close the lid. Smoke for approximately 2 hours or until the internal temperature has reached 175 degrees F.

Traditional German Bratwursts with a Smoky Traeger Twist

Either serve immediately or refrigerate until ready to serve. Can be reheated with the grill on High and cook until the casing is crisp. Enjoy!

Traditional German Bratwursts with a Smoky Traeger Twist

 

 

PRINTABLE RECIPE:

Traditional German Bratwurst.docx (14.92 kb)

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Traeger How To: Cooking a Full Packer Brisket

Posted by Susie B. on June 8, 2014

If you are a new Traeger owner, we most often suggest your virgin brisket voyage be done with a foolproof recipe (like our Beginners Brisket). All of our Traeger recipes call for the brisket "flat" which is a leaner 6-8 pound portion of the whole brisket. This is the cut you will most likely find pre-packaged in the beef section at your local grocery store. We call for this cut in our recipes because the size and thickness is typically pretty consistent so it is easier for our lovely readers (that's you!) to get a great result every time.

If you are a more seasoned member of Traeger Nation and have mastered the brisket flat, we are here to present you with the delicious new challenge of cooking a full packer brisket (and give you the tips, tricks, and tools to dominate)! Did you know there is more to a brisket than just the flat you are used to? There is a large, fatty, delicious cross-section of brisket called the "point" or "deckle' that runs across the top of the fat cap of the brisket flat. (See the pic below to see how the two cuts come together) The point is elemental in cooking the most amazing brisket you've ever had. A brisket with both the point and the flat is reffered to as a full packer brisket in the BBQ world and typically weighs between 12-16 lbs. To get a full packer brisket, you might have to make friends with your local butcher (if you haven't already) and specifically ask for a brisket with both the flat and the point.

Traeger How To: Cooking a Full Packer Brisket

Even seasoned smoke veterans often shy away from cooking a full packer because it is definitely an investment (both in time and money), but with your Traeger and a few pieces of advice you can cook the best brisket you've ever had. Follow the simple steps below and you'll likely never going back to cooking just the flat again.

To start: Trim the excess fat from the corners and sides of your brisket down to about 1/4 inch thick. Coat brisket liberally with preferred rub (beef rub, prime rib rub or something as simple as salt and pepper) and wrap in plastic wrap. Let the wrapped brisket sit 12 to 24 hours in the refrigerator.

Start grill on smoke – allow plenty of time for cooking. After grill has ignited, place brisket fat side up on the grill grate, insert thermometer probe and smoke for 4-6 hours or until the internal temperature reaches around 150 degrees.

After the 4-6 hour smoking period, turn grill up to 225 degrees and cook until internal meat temperature reaches 180 degrees. This will take another 2-4 hours, approximately.

Remove brisket from grill and wrap in foil.

Traeger How To: Cooking a Full Packer Brisket

Place foiled brisket back on grill and cook until internal temperature is 195 to 205 degrees. Each cut of brisket is different and the length of this stage of cooking varies. It will probably take an additional 2 hours, minimum, to reach 195 degrees. Just remember, low and slow is your friend when it comes to a tender brisket.

A few additional tips:

**Placing a pan filled halfway with equal parts olive oil and water underneath the grill grate during the smoking and cooking phase (before foiling) helps keep the brisket extra moist. The water and oil tenderize and moisturize the meat while it cooks, plus it catches delicious drippings you can pour back over the meat before you cover it with foil.

**Not all briskets are “done” at the same temperature. Once you reach an internal temperature of 195, you should test the brisket using your temperature probe – you should be able to slide the probe into different parts of the brisket very easily, like butter. We have had better success at achieving a tender, juicy brisket by letting it reach 205 degrees before pulling from the grill. Many people place it in a cooler and let it rest for up to 2 hours. The longer you "hold" your brisket to temperature (between 195 and 205 degrees) the more moist your meat will be.

** If you like a darker bark on the outside of your brisket, return the meat to the hot grill after reaching the final temperature of 195-205 degrees until your desired darkness is achieved.

Traeger How To: Cooking a Full Packer Brisket

 

To Serve:

Slicing a full packer brisket is different than slicing just the flat alone. Since there are two connecting muscles with two different grains, you must first separate the flat from the point. There is a line of fat that separates the two muscles and it is fairly simple to find with the edge of your knife (or even your fingers). The fat will be much softer than the muscle, so simply glide a very sharp knife along the soft line of fat and the two pieces will come apart easily.

 

 

The piece that remains underneath is the flat. Simply slice against the grain into pieces approximately the width of a pencil (1/4 inch). These slices will be much leaner than the pieces you will cut from the point.

The large cap of meat you removed from the top is the point. This is the fattier piece of muscle (and much more flavorful). This piece can also be sliced against the grain into 1/4 inch wide pieces for serving, or shredded.

Traeger How To: Cooking a Full Packer Brisket

Traeger How To: Cooking a Full Packer Brisket

Now after all of your hard work and dedication, you finally get to enjoy the meats of your labor (they're better than the fruits, promise).

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Dark Chocolate Brownies with Bacon Salted Caramel

Posted by Susie B. on June 8, 2014

Some of our most faithful followers still express some hesitation at cooking desserts on the Traeger. Why?? I can only imagine it's because they have never actually tried cooking desserts on the Traeger. The light smoke flavor mingled in with the sweet deliciousness of dessert is absolutely outstanding. So if you're one of the holdouts, let these yummy brownies be your virgin Traeger'ed dessert experience. You won't ever go back to oven baking desserts again.

The beauty of these brownies is their simplicity. We used boxed brownie mix and jarred caramel sauce (obviously you can make them both from scratch if you've got the time and dedication!) and added a homemade touch with Traeger'ed bacon salt. Yeah, you heard me right. Bacon. Salt. We posted the easy how-to on our Facebook page a couple of weeks ago and ever since whipping up our first batch, we have been throwing that stuff on everything! The smoky, bacony (that's a word now), salty bite on these decadent brownies adds tha perfect touch to make them taste totally gourmet and ridiculously delicious.

 

Dark Chocolate Brownies with Bacon Salted Caramel

 

Prep Time: 10 minutes
Cook Time: 40-50 minutes
Serves: 8-10 people
Recommended Pellets: Alder, Pecan, Apple, Cherry

INGREDIENTS:
1 box dark chocolate brownie mix
Eggs
Vegetable oil
1 jar caramel sauce
2 teaspoons bacon salt (see instructions below)

PREPARATION:

For the bacon salt: Cook a few strips of bacon (6 to 8) until very crisp: 350 degrees for about 25 minutes should do it. Let cool, then pulse in a food processor until finely chopped. Mix with 1/2 cup kosher salt. Store in the refrigerator until ready to use.

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

While the grill preheats, assemble your brownies.

Mix the brownies according to package directions and pour into a greased pan. Drizzle approximately 2 tablespoons of the caramel sauce over the brownie batter. Sprinkle with approximately 1 teaspoon of the bacon salt. Place directly on the grill grate of your preheated Traeger.

Bake the brownies for 20-25 minutes, until the batter has started to set up. Remove from the grill and drizzle with 2 more tablespoons of caramel sauce and sprinkle with more bacon salt. Return to the grill for 20-25 more minutes, or until a toothbpick inserted in the middle of the brownies comes out clean. 

If you like extra caramel, drizzle another layer of caramel on the hot brownies and sprinkle with a final bit of bacon salt. Allow the brownies to cool completely before cutting them into squares. Clean your knife in between each slice to prevent the brownies from sticking to the knife.

Enjoy!

Click below for a printable version of this recipe:

Dark Chocolate Brownies with Bacon Salted Caramel.docx (14.39 kb)

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Traeger on a Budget: Chicken Leg and Thigh Quarters

Posted by Susie B. on May 21, 2014

Traeger on a Budget: Chicken Leg and Thigh Quarters

Here is another amazing recipe from Traeger's cookbook Traeger on a Budget. We're doing our best to provide you with show-stopping recipes using the cheapest cuts of meat you can get from your butcher. The beauty of a Traeger is its' ability to turn even the most humble of meats into a meal worth remembering. An hour of smoke combined with an hour at a high temperature makes these chicken leg and thigh quarters delectabley moist with a delicious and golden crisp skin.

These chicken leg and thigh quarters are often put on sale for super cheap at our butcher counter. As excess parts left behind after the pricier chicken breasts are claimed, the legs and thighs are regularly sold for a bargain. The quarters are typically even cheaper than trimmed thighs or legs separately because they require less time from the man (or woman) with the cleaver behind the counter. Snatch up a few packages for your next meal, each quarter makes the perfect serving size per person.

 

Chicken Leg and Thigh Quarters

 

PELLETS: Hickory
PREP TIME: 5 min. plus 1 to 2 hours for marinating the chicken
COOK TIME: About 2 hours (including smoking time)  
SERVES: 8

INGREDIENTS:
• 8 connected chicken leg and thigh pieces
• 3 tablespoons olive oil, or as needed
• Traeger Pork and Poultry Rub, or your favorite barbecue rub

PREPARATION:

Rinse the chicken pieces under cold running water and pat dry with paper towels. Put the chicken pieces in a large mixing bowl or resealable plastic bag. Pour the oil over the chicken to coat each piece, then season to taste with the rub. (You might want to wear disposable gloves.) Try to massage the chicken pieces to encourage the oil and seasonings to get under the skin. Cover and refrigerate for 1 to 2 hours, or longer if it’s convenient for you.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the chicken from the refrigerator, letting any excess oil drip back into the mixing bowl or bag. Arrange the chicken on the grill grate and smoke for 1 hour.

Traeger on a Budget: Chicken Leg and Thigh Quarters

Increase the temperature to 350 degrees F (or Medium if you have a manual controller) and continue to roast the chicken until the internal temperature in the thickest part of a thigh is 165 degrees F when read on an instant-read meat ther- mometer, or the chicken is golden brown and the juices run clear, 50 to 60 minutes. Let the chicken rest for 8-10 minutes and serve. Enjoy!

Traeger on a Budget: Chicken Leg and Thigh Quarters

Click below for a printable version of this recipe:

Chicken Leg and Thigh Quarters.docx (14.76 kb)

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Traeger's Smoked Whiskey Burgers

Posted by Susie B. on May 21, 2014

Traeger's Smoked Whiskey Burgers

Ah, the smoked burger. A Traeger classic. Moist ground beef, lightly seasoned, smoked for outstanding flavor and grilled to perfection. Once you've had a burger that has been smoked, you'll wonder how you ever convinced yourself that restaurant burgers tasted like anything other than bland.

This particular smoked burger is even more special than your old ketchup/mustard variety. It has a hint of whiskey mixed directly into the meat and a sweet whisky glaze that will knock your socks off. Use the glaze to baste your burger, slather your bun, or drink it directly out of the bowl. We won't judge. Just be sure to use a hearty bun for these burgers. A flavor combination this delicious deserves a bun that won't disintigrate under pressure.


Smoked Whiskey Burgers

 

Prep Time: 1 hour
Cook time: 15 minutes
Serves: 4
Recommended Pellets: Oak, Hickory, Apple, Cherry

INGREDIENTS:

For the Whiskey Sauce:
1 cup water
1 20 oz can pineapple chunks (with juice)
1/2 cup soy sauce
2 cups brown sugar
1 Tablespoon molasses
1/4 cup lemon juice
1/4 cup white onion, finely minced
3 Tablespoons Whiskey (we recommend Jack Daniels)
3 cloves finely minced garlic
1 teaspoon fresh ginger, finely minced
1/2 teaspoon hot sauce

For the Burgers:
1 lb ground sirloin (or other ground beef, with around 20% fat)
4 Tablespoons Whiskey (we recommend Jack Daniels)
Traeger's Beef Shake
4 slices cheddar cheese
4 hamburger buns
Additional toppings as desired (tomato, onion, lettuce, pickles)

PREPARATION:

For the Whiskey Glaze:

In a large saucepan over medium/high heat, combine the water, pineapple chunks and juice, soy sauce, brown sugar and molasses. Bring to a boil, stirring occasionally, and then immediately reduce to a simmer.

Add the remaining ingredients and let the mixture simmer for about an hour. Transfer the glaze to a blender and carefully puree the hot mixture until well combined.

 

For the Burgers:

Pour the whiskey into the ground beef and gently incorporate with your hands. Divide into 4 equal-sized portions.

Gently flatten each portion to create your patty. Be careful not to overhandle the meat. Lightly season with Traeger's Beef Shake.

When ready to cook, start your Traeger grill on Smoke for 4-5 minutes to establish the fire. Place the burger patties on the grill, close the lid, and smoke for 25-30 minutes.

 

Remove the burgers from the grill and turn the heat to High. Close the lid and allow the grill to preheat for 10-15 minutes. Place the burgers on the hottest part of the grill.

Gently flip the burgers after about 5-6 minutes.

Using a basting brush, cover the top of the burgers wit the whiskey glaze. Cook for an additional 2-3 minutes before topping with the cheddar cheese. Place your buns directly on the grill grate and toast for 2-3 minutes while the cheese melts on your burgers. Check your burgers with an instant read thermometer. The USDA recommends at least 160 degrees for ground meat. 

Traeger's Smoked Whiskey Burgers

 

Before serving, add some extra whiskey glaze to the bottom of each bun, top with your burger, then add any additional toppings you'd like. Serve immediately and enjoy!

Traeger's Smoked Whiskey Burgers

Click the link below for a printable version of this recipe:

Smoked Whiskey Burgers.docx (14.12 kb)

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Smoked Pastrami Burgers with Homemade "Fry Sauce"

Posted by Susie B. on May 16, 2014

Smoked Pastrami Burgers with Homemade

We love trying local and regional favorites everywhere we go, and one mid-west specialty left us hankering for more and uttering the most spoken phrase in our vernacular, "We could Traeger that." Meet the Pastrami Burger. Made famous in Utah by a local burger joint Crown Burger that slices their pastrami fresh off of a rotating spit for each order, these burgers are coveted gems and have been recreated (or at least attempted) by almost every burger joint in the area. We turned the Pastrami Burger into a Traeger classic by grilling the pastrami meat right alongside our burgers to add a ton of extra flavor and a little of the delicious "crust" the original burger's pastrami gets from roasting on the spits. And of course, any recipe from Utah wouldn't be complete without the state's condiment of choice, Fry Sauce! Basically, it is a seasoned combination of ketchup and mayonnaise. We Traegerized it a little by using Traeger's BBQ sauce combined with the mayo for a bit more of the smoky kick we love around these parts. Slather it on top of your burger, dip your fries in it, or lick it straight out of the bowl. To buy the original fry sauce Click here.

Here at Traeger, we know our pastrami and love to make our own. If you've got the time and ambition, we highly recommend it. If not, you can always substitute with pastrami from the deli. Be sure to use high quality ground beef with about an 85/15 meat to fat ratio for the juiciest and most flavorful burgers.

 

Smoked Pastrami Burgers with Homemade "Fry Sauce"

 

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Serves: 8
Recommended Pellets: Hickory, Oak, Alder

INGREDIENTS:
2 lbs ground chuck
1 lb thick sliced pastrami
8 slices sharp cheddar cheese (we used white cheddar)
Traeger Beef Shake
8 Buns
Desired toppings: lettuce, tomatoes, red onions, pickles, etc.
For the Fry Sauce:
1/2 cup mayonnaise
1/3 cup Traeger BBQ Sauce
1 teaspoon pickle juice or white vinegar (this is the secret ingredient!)

PREPARATION:

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

Divide your ground beef into 8 equal sized patties and season with Traeger's Beef Shake. Place directly on the grill grate, close the lid, and smoke for 30 minutes.

Smoked Pastrami Burgers with Homemade

While the burgers smoke, make the fry sauce. In a small bowl, combine the mayo, BBQ sauce, and pickle juice. Stir to combine, cover, and keep in the refrigerator until ready to use.

Smoked Pastrami Burgers with Homemade

Remove the burgers from the grill and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes before returning the burgers to the grill grate.

Cook on High for 4-5 minutes on one side then flip the burgers.

When you flip the burgers, add the pastrami to the grill in 8 individually portioned piles. Close the lid and cook for an additional 4-5 minutes.

Carefully transfer the pastrami to the top of the burgers and place a slice of cheese on each. If desired, you can also add the buns to the grill so they can get toasted. Close the lid again and cook until the cheese is melted and the burgers reach a desired level of doneness. The recommended internal temperature for a well-done burger is 175 degrees F.

Transfer the pastrami topped burgers to the bottom bun. Slather the top bun with the fry sauce, adorn with the burger toppings of your choosing and serve immediately. Enjoy!

Smoked Pastrami Burgers with Homemade

Smoked Pastrami Burgers with Homemade

Click below for a printable version of this recipe:

Smoked Pastrami Burgers with Homemade Fry Sauce.docx (15.75 kb)

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Traeger'ed "Turtle Burgers"

Posted by Susie B. on May 15, 2014

Traeger'ed

We'vs seen a few pictures of these tasty turtles making the rounds in several BBQ circles as of late, so we thought we'd give them the old Traeger treatment and pass our methods on to you, Traeger Nation!

First, let's break down what we are actually looking at. Obviously, we are not cooking up turtles (although we aren't totally averse to the idea). These burgers are 100% prime angus beef, studded with our favorite hot dogs, and topped with (what else?) a bacon weave!

Fun for kids, ridicuously meaty and tasty for grown ups, these turtle burgers need to make an appearance at your next outdoor gathering.

 

Traeger'ed Turtle Burgers

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4 people
Recommended Pellets: Hickory, Mesquite, Oak

Ingredients:

1 lb ground beef
4 bun length hot dogs
12 strips bacon
Traeger Beef Shake
4 slices cheddar cheese
4 hamburger buns
Burger topping (pickles, onions, lettuce, tomatoes)

Preparation:

Start your Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature to High. Let the grill preheat for 10-15 minutes while you assemble your turtle burgers.

First, slice your hot dog lengthwise then slice each half into thirds. If desired (for artistic effect) cut two slits into the four hot dog ends to create "toes". Then, cut the edges of the remaining two pieces to create a "head" and "tail".

Next, create four patties out of your ground beef. Insert the hot dog feet, head and tails into your patty. Season with Traeger Beef Shake.

Lastly, cut three pieces of bacon in half and weave them together. Lay the bacon weave on top of the patty and press gently.

Place the patty directly on the grill grate (bacon side up) and cook for 7-8 minutes.

Gently flip the burger and cook for an additional 7-8 minutes. When your burgers have about a minute left, top them with a slice of cheese. Cook to an internal temperature of 170 degrees F.

Traeger'ed

Traeger'ed

Serve on the buns with whatever toppings you like. Enjoy!

Traeger'ed

Click the link below for a printable version of this recipe:

Traeger'ed Turtle Burgers.docx (13.99 kb)

 

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Traeger Accessory Guide: The NEW Digital Thermostat Kit

Posted by Susie B. on May 12, 2014

Hopefully you are already signed up to receive our e-mails and follow Traeger Grills on Facebook so you can get the earliest heads up on our latest deals, recipes, and specials. If you are already a connected member of Team Traeger, then you have seen our recent posts about our new Digital Thermostat Kit. If you aren't already familiar with this ridiculously handy upgrade, let me be the first to introduce you. Traeger Nation, meet the New and Improved Digital Thermostat Kit:

This beauty includes all of the temperature settings of our original Digital Thermostat, plus the newly added Shut Down Cycle. This unassuming little notch on the switchplate leaves the fan running on your Traeger for 10 minutes after you finish grilling then shuts off automatically. It seems like such a small and simple addition, but this tiny change makes a big difference in your grill maintenance. The extra time the fan spends blowing helps to cool your grill and firebox more quickly, thus reducing the amount of residual ash left behind in your firebox and grill bottom. We spend a lot of time using our Traeger (if you can imagine) and had a dedicated shop vacuum that we used weekly to clean out all of our excess ash and debris. With the new shut down cycle, our shop vacuum sits in the corner for at least a month at a time now. We promise, it is worth every second of the five minutes it took to install and will pay you back in time saved cleaning and maintaining your machine.

So, now that you know what it can do, the question remaining is do I need one?? Our Junior and PTG grills come with the basic three setting thermostat kit (Smoke, Medium, High). Older Lil Tex, Lil Tex Elite, Texas, and Select Grills came with our original digital thermostat kit (pictured below) while the newer versions of this model come with the new thermostat kit standard. Basically, if you look at your thermostat and you don't see the words "Shut Down Cycle" in white letters under your Smoke setting, you are ready for an upgrade.

So grab one today and enjoy cleaning your grill less. You're welcome.

 

 

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Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

Posted by Susie B. on May 11, 2014

So, you know how well your Traeger Grill flavors your food from the outside-in with that tasty wood-fired smoky goodness?? We do too, and here at Traeger HQ we know that flavor is king when it comes to food you crave and are proud to share. That is why we are constantly working on ways to add extra layers of deliciousness to everything you put on (and subsequently pull off) your grill. We already have a fantastic selection of rubs and sauces to complement loads of our recipes, but we want to feature a few of our newer adventures using flavorful injections to add dimension to your cooking.

To start, you'll need Traeger's Meat Injector kit. Professional quality stainless steel meat injector. Perfect for getting flavor deep inside your big meat cuts. 3 inch injector needle. Use over and over. Washes easily.

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

Next you'll need your meat. We suggest using injections to get flavor deep into large cuts of meat that won't be fully penetrated when smoking. Whole turkeys, briskets, and pork butts are our favorite cuts to work with (but we've even had success injecting things like turkey legs).

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

And finally, you'll need your injection sauce. Each type of meat benefits differently from injections, so the ingredients and amount can vary greatly.

 

For Pork: A classic injection base is Apple Juice or Cider mixed with Traeger's Pork and Poultry Rub and brown sugar. Add in whatever extra ingredients and flavors you like such as Cider Vinegar or Cayenne pepper.

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

 

For Poultry: Use good quality stock and butter to simultaneously add flavor and richness to a bland bird. We like to simmer the stock and butter with fresh herbs then strain before injecting.

 

For Beef: A hearty beef stock and red wine create a great base for beef. We also like to dissolve granulated garlic and onion powder to add depth to our beef injections.

 

A few good tips to follow:

  • We use about 1/4 cup of injection liquid per pound of meat. For example, for a 8 pound pork butt we use approximately 2 cups of injection liquid.
  • Never use whole spices in your injection liquid. Make sure all seasonings are finely ground or you will clog the small holes in the needle of your injector.
  • Maximize your injection input while minimizing the holes in your meat by using the same entry hole to access different angles. First, plunge the needle straight down and depress the plunger 1/3 of the way. Pull the needle out halfway, then tilt it at an angle to the right and depress 1/3 again. Pull the needle out halfway once more, tilt at an angle to the left and finish depressing the plunger. Using this approach, you can inject liquid into three different areas of the meat with only one hole.
  • Start injecting at the top of your meat and work your way down. This will ensure you use the largest amount of liquid at the top of your meat and allows gravity to be your friend. The liquid will distribute throughout your meat while it rests.
  • So, let it rest! Injections are like a marinade for your meat. The meat will absorb the most flavor if it can sit (usually overnight) with the injection liquid inside.
  • Take notes! What flavors did you like? Did you use enough liquid? More salt? etc. Injections are highly adaptable and easy to change to suit what your family likes to eat.

So there you have it Traeger Nation, our best tips and tricks for stepping up your culinary game using meat injections. Do you have a favorite recipe or technique? Be sure to share!

 

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