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Classic Traeger Shepherd's Pie

Posted by Susie B. on February 2, 2014

Classic Traeger Shepherd's Pie

Nothing warms the soul on a cold night like the classic flavors of a Shepherd's Pie. Layers of savory beef, homey vegetables, rich mashed potatoes and tangy Parmesan cheese come together over your Traeger's wood fire to fill you up and make you happy. We love how versatile a Shepherd's Pie can be as well. Feel free to sub out the ground beef for lamb, the peas for green beans, or the refrigerated mashed potatoes for homemade. No matter how you make it, your Traeger will make it delicious!

We like to make a double batch of this dish and freeze one before baking. It is perfect for a quick weeknight meal when you want something homemade without dirtying all of your dishes. Just pull out the frozen pie in the morning and throw it on your Traeger when you get home. Voila! Instant dinner!

 

Traeger Shepherd's Pie

 

INGREDIENTS:
1 pound ground beef or lamb
1 onion, diced
1 large carrot, peeled and cut into 1/4-inch dice
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste or 2 tablespoons ketchup
Salt and freshly ground black pepper
1 cup frozen peas
1 24-ounce container refrigerated mashed potatoes (such as Bob Evans brand), or 3 to 4 cups of homemade mashed potatoes, warmed
1/4 cup finely grated Parmesan cheese
1 tablespoon chopped fresh parsley for garnish (optional)

PREPARATION

Preheat a large frying pan over medium-high heat. Add the ground beef, and brown, breaking up with a fork or wooden spoon. Drain off all but 1 to 2 tablespoons of fat.

Add the onion, carrot, and garlic, and sauté until the vegetables begin to soften.

Sprinkle with the flour and cook for 1 to 2 minutes. Add the broth, stirring constantly, and cook until the mixture begins to thicken. Add the thyme, Worcestershire sauce, and tomato paste, and simmer for several minutes until the flavors are blended. Season to taste with salt and pepper. Stir in the peas. Tip the mixture into a 1-1/2 quart casserole dish or 10-inch pie plate.

Evenly spread the mashed potatoes on top of the meat mixture with a spatula. (If you’re feeling fancy, you can pipe the potatoes on top using a pastry bag and tip, or you can make a decorative pattern in the top with a common table fork.) Dust with the grated Parmesan.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Bake the Shepherd’s Pie for 35 to 45 minutes, or until the filling is hot and bubbly and the peaks on the potato and Parmesan topping begin to brown. If desired, dust the top with chopped fresh parsley. Let cool slightly before serving.

Classic Traeger Shepherd's Pie

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Traeger Sides: Crispy Parmesan Potatoes

Posted by Susie B. on February 1, 2014

Traeger Sides: Crispy Parmesan Potatoes

These super sized Parmesan Potatoes are the perfect side for anything you pull off your Traeger. Salty, crisp cheese on top of a tender, buttery russet potato can complement so many main courses. They're even big enough to serve as a meal all on their own when topped with sour cream and (dare we say it?) crumbled bacon. Simple enough for a weeknight side and pretty enough for serving to guests these versatile spuds will get you through all of those, "but what sides should we make??" meals.

 

CRISPY PARMESAN POTATOES (from the Traeger on a Budget Cookbook)

 

DIFFICULTY: 2/5
PELLETS: Hickory or Oak
PREP TIME: 15 min.
COOK TIME: About 1 hour, 10 minutes
MAKES: 4 potato halves, but can easily be multiplied

THINGS YOU’LL NEED
• Nonstick cooking spray
• 2 large baking potatoes, preferably russet, 12 ounces each
• 3 tablespoons butter, melted
• 2 teaspoons lemon juice
• A generous 1/2 cup grated Parmesan
• 1 teaspoon crumbled dried thyme or basil leaves
• Freshly ground black pepper

HOW TO MAKE

1 Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

2 Spray a baking sheet with nonstick cooking spray.

3 Scrub the potatoes with a vegetable brush under cold running water; dry on paper towels. Cut each potato in half lengthwise.

4 Combine the butter and lemon juice in a small bowl and brush on the cut sides of the potatoes. (Do this quickly so the potatoes don’t discolor.)

5 Mix together the grated Parmesan, dried thyme, and black pepper on a sheet of foil or wax paper. Dip the cut side of each potato in the Parmesan mixture, pressing firmly to encourage the cheese to adhere. Transfer the potato halves, cut sides down, to the prepared baking sheet.

Traeger Sides: Crispy Parmesan Potatoes

6 Bake the potatoes until they are tender and the cheese is lightly browned and bubbling, 40 to 45 minutes. (A bamboo skewer should pierce the potato easily.) Use a thin-bladed spatula to transfer the potatoes to a platter or plates.

Traeger Sides: Crispy Parmesan Potatoes

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Healthy Grilled Baja Style Fish Tacos

Posted by Susie B. on February 1, 2014

Healthy Grilled Baja Style Fish Tacos

Here at Traeger, we love good seafood. We especially love good seafood grilled up over a wood fire and seasoned to perfection with one of our signature spices. These grilled fish tacos fit the bill, and to top it all of they are light and healthy enough to keep you on track with your New Year's resolutions. Did we mention they are fast, and simple too?? Just give the fish a few minutes on the grill, top with your favorite accoutrements and you are ready for dinner!


Baja Style Fish Tacos

 

INGREDIENTS 
1 pound firm, flaky white fish such as cod, monkfish, or halibut (skinless)
2 limes
2 teaspoons Dijon-style mustard
1/2 teaspoon salt and freshly ground black pepper
1/2 cup vegetable oil or olive oil
2 cloves garlic, minced
Traeger Cajun Rub, or your favorite Southwestern-style rub
8 white or yellow corn tortillas
For serving: Shredded cabbage, diced red onions, cilantro leaves, pickled jalapeno slices, diced avocado, pico de gallo or salsa, sour cream

PREPARATION

1. Juice one lime. Cut the other lime in wedges and set aside until serving time.

2. Make the marinade: In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic. Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High on a 3-position controller) and preheat, lid closed, for 10 to 15 minutes.

4. Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Traeger Cajun Rub.

5. Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.) Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the Traeger until pliant and hot.

6. Arrange the fish, tortillas, and suggested accompaniments on a large platter.

Healthy Grilled Baja Style Fish Tacos

Garnish with the reserved lime wedges. Serve immediately.

Healthy Grilled Baja Style Fish Tacos

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Chinese Style Sticky Ribs

Posted by Susie B. on January 19, 2014

Chinese Style Sticky Ribs

In celebration of the Chinese New Year (or Lunar New Year) we whipped up a batch of these delicious Chinese-Style Sticky Ribs. We love this recipe for the classic combination of asian inspired flavors like garlic, ginger, and soy layered under a deliciously sticky red pepper glaze. Smoky, savory, sweet and ridiculously tender... these ribs will become a regular in your Traeger rib rotation. Serve alongside some sticky rice and a stir fried veggie for a tasty way to celebrate a new year!

 

CHINESE-STYLE STICKY RIBS


Difficulty: 2/5
Prep time: 30 minutes
Cook time: 4-1/2 hours
Serves: 4 to 6
Pellet recommendation: Cherry or Apple

INGREDIENTS
For the ribs:
2 racks pork spare ribs or baby backs, membrane removed
4 Tablespoons Traeger Asian BBQ Rub
1 cup hoisin sauce
1/2 cup soy sauce
1/2 cup sake, Chinese cooking wine, or sherry
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1-1/2 teaspoons Chinese five-spice powder
1/2 teaspoon cayenne pepper
4 cloves garlic, peeled and smashed with the flat of a knife
One 3-inch knob of fresh ginger, peeled and thinly sliced into coins
6 scallions (green onions), trimmed and thinly sliced on a diagonal, white and green parts separated
For the glaze:
One 10-ounce jar red pepper jelly or apple jelly
1/2 cup apple cider vinegar
Toasted sesame seeds, for serving

PREPARATION:

Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Generously rub each rack of ribs with Traeger's Asian BBQ Rub. Place directly on the grill grate, close the lid and smoke for 1 hour.

Line a large roasting pan with heavy-duty aluminum foil (for easier clean-up) or use a disposable aluminum foil roasting pan. Add the smoked ribs to the pan, close the lid and turn the tmeperature up to 300 degrees. In a mixing bowl, combine the hoisin sauce, soy sauce, sake, orange juice, brown sugar, five-spice powder, and cayenne. Whisk until the sugar crystals dissolve. Add the garlic, ginger, and the scallion whites. (Reserve the scallion greens for a garnish.)

Pour evenly over the ribs, turning the racks to coat them. 

Place the ribs meat-side down in the sauce. Cover the pan tightly with heavy-duty aluminum foil.

Roast the ribs until they are tender, about 3 to 3-1/2 hours. You'll want to see the rib meat pulling away from the bones about 1/2 inch.

With tongs, move the ribs to a cutting board and let rest. Leave the grill on. Make the glaze: Strain the cooking juices into a heat-proof container, such as a Pyrex measuring cup, and measure 3 cups. (Discard any solids or extra liquid.) Skim off any excess fat. Add the cooking liquid to a large saucepan or skillet. Stir in the jelly and cider vinegar and bring to a boil on the stove-top over medium-high heat until reduced by one-third. Remove from the heat.

In the meantime, using a sharp knife, slice the rib racks into individual ribs. (Each rack should yield 10 to 13 bones.) Working in batches, add the ribs to the glaze, turning them to coat with tongs. Arrange the ribs directly on the grill grate or return them to the pan they were cooked in and grill for 5 to 10 minutes, turning as needed to warm the ribs and “tighten” the sauce. (Watch carefully so they don’t scorch.)

Transfer to a platter. Sprinkle with the reserved scallion greens and toasted sesame seeds, if using.

Chinese Style Sticky Ribs

Chinese Style Sticky Ribs

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Skillet Apple Bourbon Crisp

Posted by Susie B. on January 16, 2014

Skillet Apple Bourbon Crisp

That magic combination of apples and wood smoke is like a match made in flavor heaven. Crisp apples baked with sweet brown sugar and bourbon makes for the perfect fall dessert. Top it with cool ice cream and you have a treat to please the whole family.

 

Smoked Skillet Apple Bourbon Crisp

 

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 6-8
Recommended Pellets: Apple


INGREDIENTS
For the topping:
1 cup brown sugar, firmly packed
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup walnuts
1-1/2 teaspoons ground cinnamon
8 tablespoons (1 stick) salted butter, chilled and cut into 1/2 inch cubes, plus more for buttering the skillet
For the fruit filling:
3 pounds apples, such as Granny Smith or Honeycrisp varieties, cored, peeled, and thinly sliced into wedges
1/2 cup dried cranberries or cherries (optional) 
1/2 cup brown sugar, firmly packed
1/4 cup honey or agave syrup
2-1/2 tablespoons bourbon
1 tablespoon fresh lemon juice
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla
Pinch of salt
1 pint vanilla or cinnamon ice cream

PREPARATION:

Generously butter the inside of a well-seasoned 12-inch cast iron skillet. Set aside.

Make the topping: In the bowl of a food processor, combine the brown sugar, flour, oats, walnuts, cinnamon, and butter.

Pulse until the mixture is crumbly and still rather clumpy.

In a large mixing bowl, combine the apples, cranberries, if using, brown sugar, honey, bourbon, lemon juice, cinnamon, vanilla, and salt and stir gently to combine.

Tip the fruit mixture into the prepared skillet.

Drop the topping evenly over the fruit. 

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Bake the apple crisp for about 1 hour, or until the topping is golden brown and the fruit is hot and bubbling.

Skillet Apple Bourbon Crisp

Let cool for at least 30 minutes. Scoop the crisp into individual bowls for serving, and drizzle with the melted ice cream.

Skillet Apple Bourbon Crisp

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Smoked Cream of Mushroom Soup

Posted by Susie B. on January 11, 2014

Smoked Cream of Mushroom Soup

There is nothing more down-home comforting than a warm bowl of creamy soup on a chilly evening. Even better if that soup is full of rich, smoky mushrooms and served with a hearty piece of crusty bread. Whip this dish up on a weeknight or serve at a potluck. Either way, your crowd will be happy!

 

Smoked Cream of Mushroom Soup

 

Prep Time: 10 minutes
Cook Time: 1 hr 15 minutes
Serves: 4-6
Recommended Pellets: Hickory, Oak, Alder

INGREDIENTS
1-1/2 pounds small white button mushrooms
2 large Portobello mushrooms
1 small to medium onion, peeled and cut into 6 wedges
3 1/2-inch slices country-style bread, crusts removed
6 cups chicken, beef, or vegetable broth
3 cloves garlic, coarsely chopped
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 cup heavy cream
1 to 2 tablespoons sherry (optional)
Chopped fresh parsley or chives, for serving

PREPARATION
Clean the button mushrooms and the Portobellos and remove the stems. Coarsely chop the mushrooms and transfer to a rimmed baking sheet lined with heavy duty foil. Add the onion wedges. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the baking sheet on the grill grate. Put the bread slices next to it (directly on the grill grate). Smoke the vegetables and the bread for 30 minutes.

Remove the bread from the grill, tear into pieces, and reserve. Increase the temperature to High (400 to 450 degrees F) and roast the mushrooms until they are tender and releasing their juices, stirring occasionally, about 20 minutes.

In the meantime, bring the chicken stock to a boil in a medium pot on the stovetop and add the garlic and thyme.

Reduce the heat to simmer, then add the mushrooms and their juices, and the onion wedges, bread, and Worcestershire sauce to the stock. Let the soup simmer for 15 minutes. Add the cream.

Smoked Cream of Mushroom Soup

Working in batches, carefully puree the soup in a blender jar. (Do not fill the jar more than half full, and always hold the lid down with a towel between the lid and your hand.) Pour the pureed soup in a clean pot and add the sherry, if desired. Reheat before serving. Garnish with chopped parsley or chives.

Smoked Cream of Mushroom Soup

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Easy Award Winning Brisket

Posted by Susie B. on January 9, 2014

Award Winning Brisket

One of our favorite recipes when you're looking for a consistent result on a tight schedule, this Award Winning Brisket lives up to its' name. The instructions are so easy to follow, just set your alarm clock a few times throughout the day and you will have an outstanding brisket just in time for dinner. If you aren't going to eat right at 5:00, wrap your foiled brisket in a towel and keep in a cooler until you're ready to slice and serve.

 

 

Award Winning Brisket

INGREDIENTS
6 to 8 pound brisket
1 whole onion
1 can beer (or beef stock)
Your choice of Traeger Rub (Prime Rib, Beef Shake, BBQ, or your secret blend)
Your choice of Traeger BBQ Sauce (or your favorite)

PREPARATION

At 8:00: Turn on the grill to smoke with the lid open for 10 minutes. Rinse brisket and pat dry with paper towels. Trim any excess fat, but leave ¼” or so. Apply your choice of Traeger rub generously all over the brisket. (Prime Rib, Beef Shake, BBQ or your secret blend).

Place directly on the grill fat side up and close lid. Cook on “smoke” setting from approximately 8:00am to 3:00pm. Turn every 2 hours.

At 3:00pm: Take brisket off grill and place in a disposable foil roasting pan. Cut up a whole onion and cover the top of the brisket. Fill bottom of roasting pan with a ½” of your favorite beer.

Turn grill up to medium (350 degrees). Cover pan with foil. Cook on medium from 3:00 to 4:30.

At 4:30: Take foil off brisket, (Optional: Cover with your favorite Traeger BBQ sauce) and cook until approximately 5:00 pm.

Award Winning Brisket

Let the brisket rest for at least 10 minutes before slicing. ENJOY!

Award Winning Brisket

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Parmesan Chicken Wings

Posted by Susie B. on January 8, 2014

Parmesan Chicken Wings

Buffalo Wings are the quintessential football food, but sometimes you need to mix things up and make a tasty assortment to please all of your guests. We love this recipe for Parmesan Chicken Wings from Traeger's Pulled Pork to Peach Pie Cookbook for it's mega short list of ingredients and simple preparation. They are flavorful and juicy, while staying low on the spiciness scale for the kids and other heat-averse members of your crew.


Parmesan Chicken Wings

 

DIFFICULTY: 1/5
PELLETS: Hickory
PREP TIME: 10 min. + 4-6 hours for marinating the wings
COOK TIME: 55 min.
SERVES: 6 to 8

INGREDIENTS:
3-1/2 to 4 pounds large chicken wings (about 18 wings)
1-1/2 cups bottled Italian dressing
1 cup very finely grated Parmesan cheese (we have found success with shelf-stable Parmesan that comes in the the familiar green can)

PREPARATION:
1. With a sharp knife, cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock. Transfer the remaining “drumettes” and “flats” to a large resealable plastic bag or non-reactive bowl. Pour the dressing over the wings and marinate, refrigerated, for 4 to 6 hours.

2. 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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

3. Drain the wings and arrange on a rimmed baking sheet. Dust the wings on both sides with the Parmesan.

Parmesan Chicken Wings

4. Transfer the wings from the rimmed baking sheet directly to the grill grate. Thoroughly wash the baking sheet while the wings cook. Cook for 45 to 55 minutes, or until the chicken is no longer pink at the bone, turning once with tongs. Serve immediately. 

Parmesan Chicken Wings

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Pork Tenderloin with Garlic and Herbs

Posted by Susie B. on January 7, 2014

Pork Tenderloin with Garlic and Herbs

A quick cooking pork tenderloin is the perfect solution for a weeknight dinner, or a delicious and impressive meal for company. We upped the flavor experience by marinating our pork tenderloin in a robust combination or fresh herbs and garlic. Throw the marinade over the pork before you leave for work in the morning and it is perfectly flavored and ready for grilling when you get home. Serve alongside some quick cooking roasted vegetables and you've got yourself a no-fuss meal your family will rave about.

 

Pork Tenderloin with Garlic and Herbs

 

Prep Time: 5 minutes, plus 8 hours marinating
Cook Time: 30-35 minutes
Serves: 4-6 people
Recommended Pellets: Hickory or Apple

INGREDIENTS
2 pork tenderloins, each about 1 pound
6 large cloves garlic, peeled
Juice and zest of 1/2 lemon; remaining half thinly sliced
2 sprigs fresh thyme, stripped, plus extra sprigs for garnish
1 sprig fresh rosemary, stripped, plus extra sprigs for garnish
1 tablespoon soy sauce
2 teaspoons coarse salt (kosher or sea)
1-1/2 teaspoons fresh ground pepper
Pinch of hot red pepper flakes (optional)
1/4 cup extra virgin olive oil, or more if needed

PREPARATION

Using a sharp knife, trim both tenderloins of any silverskin or gobbets of fat.

In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, thyme, rosemary, soy sauce, salt, pepper, and red pepper flakes, if using.

Pulse until the garlic and herbs are finely chopped. Slowly drizzle in the olive oil while the machine is running until a loose paste forms.

Rub the garlic paste over both tenderloins, covering all surfaces. (If desired, you can cover the pork tightly with plastic wrap and refrigerate for up to 8 hours before grilling.)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the tenderloins directly on the grill grate at an angle to the bars. Roast for 15 minutes.

Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145 degrees F. At that temperature, the pork will be slightly pink inside. If you prefer your pork more well done, roast it until it reaches 160 degrees F.

Pork Tenderloin with Garlic and Herbs

Let the meat rest for 5 minutes before carving into slices. Shingle the slices attractively on a platter, garnish with the lemon slices and remaining herb sprigs, and serve.

Pork Tenderloin with Garlic and Herbs

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Traeger Sides: Butter Braised Green Beans

Posted by Susie B. on January 4, 2014

Traeger Sides: Butter Braised Green Beans

The holidays just wouldn't be complete without an indulgent side dish masked as a "vegetable." We love green beans cooked in many different ways, but our absolute favorite is braising them low and slow in butter. They develop such a sweet, nutty flavor as the butter starts to carmelize and brown. You won't even have to fight your kids to eat these veggies at your next gathering. It'll be like a Christmas miracle!

 

Butter-Braised Green Beans


DIFFICULTY: 1/5
PELLETS: Pecan or Oak
PREP TIME: Less than 5 min.
COOK TIME: 90 min.
SERVES: 6 to 8

INGREDIENTS:
24 ounces thin fresh green beans, trimmed, or whole frozen green beans, thawed
8 tbsps. (1 stick) butter, melted
Traeger Veggie Shake or coarse salt (kosher or sea) and freshly ground pepper to taste

PREPARATION:
1. 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 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

2. Put the beans in a pile on a rimmed baking sheet and pour the melted butter over them. Using tongs, spread the beans out in the pan and season with Traeger Veggie Shake.

Traeger Sides: Butter Braised Green Beans

3. Roast the beans for about 1 hour, stirring and lifting with tongs every 20 minutes or so. The beans should be very tender, shriveled, and lightly browned in places.

Traeger Sides: Butter Braised Green Beans

Transfer to a serving bowl and serve while hot.

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