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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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Leftover Ham & Egg Grilled Breakfast Pizza

Posted by Susie B. on January 2, 2014

Leftover Ham & Egg Grilled Breakfast Pizza

After a busy holiday dinner, the last thing you want to do is spend extra effore preparing breakfast the next day. With some leftovers, your Traeger, and a few minutes of time you can have a breakfast that may just ousthine the glory of the night before.

 

Leftover Ham & Egg Grilled Breakfast Pizza

 

Prep Time: 30 minutes
Cook Time: 10-15 minutes
Serves: 6-8 people
Recommended Pellets: Hickory, Oak, Apple, Pecan

Ingredients:
2 tablespoons olive oil 
2 tablespoons unsalted butter
2 sweet onions, sliced
Several slices of leftover ham (approximately 12 oz)
1 cup prepared pesto (we used sun dried tomato pesto, but any variety would be delicious)
4 large eggs, medium cooked
1 cup shaved asiago cheese
2 cups arugula
1 refrigerated pizza crust

Preparation:

Use the recipe for Caramelized Onions (found below) or melt the butter and olive oil in a large skillet and cook the onions over medium heat (stirring occasionally) for approximately 30 minutes until they are soft and evenly browned.

Leftover Ham & Egg Grilled Breakfast Pizza

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 High and preheat, lid closed, for 10 to 15 minutes. Place the pizza dough and the ham slices directly on the grill for 2-3 minutes on each side.

Leftover Ham & Egg Grilled Breakfast Pizza

Remove the pizza and ham from the grill. Spread the pesto on the dough, layer on the caramelized onions, sliced ham and the asiago cheese.

Return the pizza to the grill for an additional 5-8 minutes until cheese is melted and the dough is cooked through.

Top the cooked pizza with the arugula and the boiled eggs. Season as desired with kosher salt, cracked black pepper, and olive oil.

CARAMELIZED ONIONS (on page 98 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Apple, Maple or Cherry
PREP TIME: 10 min.
COOK TIME: About 2 to 2 1/2 hours
SERVES: Makes about 2 1/2 cups

INGREDIENTS:
 4 to 5 pounds of large sweet onions, peeled
 6 tbsps. butter (3/4 stick), melted
 2 tsps. sugar 
 Salt and freshly ground black pepper 
 Balsamic vinegar to taste (optional)

PREPARATION:

Slice the onions in half lengthwise through the stem. Lay each onion half flat on a cutting board and cut into 1/4-inch slices. (Alternatively, you can use the slicing disk on your food processor or a mandoline, if you own one.). Transfer to a heatproof pot, like an enameled Dutch oven.

Pour the butter over the onions and season with the sugar and salt and pepper. Stir well with a wooden spoon. (Leave the lid off so the excess moisture can evaporate. Otherwise, you will steam the onions and they won’t develop that rich, sweet flavor.)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes. Place the pot on the grill grate and cook the onions for 2 to 2-1/2 hours, stirring every 30 minutes, until they are very tender and golden brown. Flavor with a restrained pour of balsamic vinegar, if desired. Serve immediately, or let cool and store in the refrigerator in a covered container.

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Grilled Crab Legs- Traeger Style

Posted by Susie B. on December 22, 2013

Grilled Crab Legs- Traeger Style

A perfect way to bring a little extra something special to your holiday celebrations is by serving up some crab legs, Traeger style. Steamed and smoked, then dipped in lemon-y cajun-seasoned butter (I mean, why not?!) these crab legs will be the shining star of your of your holiday table. There is the added bonus of crab legs being most affordable during the winter holidays.

 

Crab Legs- Traeger Style

Prep Time: 5 minutes
Cook Time: 20-30 minutes
Serves: 4 people

INGREDIENTS:
3 pounds crab legs, thawed
1 cup butter, melted
2 tablespoons freshly-squeezed lemon juice
1 tablespoon Traeger Cajun Rub or Old Bay Seasoning, or more to taste
2 cloves garlic, minced
1 large disposable aluminum foil pan (such as a turkey roaster), preferably with wire handles
Lemon wedges for serving

PREPARATION

1. If the legs are too long to fit in the roasting pan, break them down at the joints by twisting, or use a heavy knife or cleaver. Transfer to the roasting pan.

2. Combine the butter, lemon juice, garlic, and whisk to mix.

Pour over the crab legs, turning the legs to coat. Sprinkle the Traeger Cajun Rub over the legs.

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

4.Roast the crab legs, basting once or twice with the butter sauce from the bottom of the pan, for 20 to 30 minutes (depending on the size of the crab legs), or until cooked through.

Grilled Crab Legs- Traeger Style

If desired, serve the crab legs directly from the roasting pan using a turkey baster or spoon to transfer the sauce to 4 individual dipping bowls. Or, using tongs, transfer the legs to a large platter, dividing the sauce and accumulated juices between 4 dipping bowls.

Grilled Crab Legs- Traeger Style

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Holiday Appetizers: Smoked Cocktail Cheese Meatballs

Posted by Susie B. on December 21, 2013

Holiday Appetizers: Smoked Cocktail Cheese Meatballs

We love serving meatballs as appetizers for any occasion. They are easy to eat without utensils, they satisfy the pre-dinner hunger pangs, and, when smoked on your Traeger, they taste pretty dang good. These cocktail meatballs are ingeniously stuffed with melty mozzarella cheese and served with marinara sauce. It's like a party before your actual party! Even better, you can make these babies in advance, just freeze the uncooked meatballs directly onto a baking sheet. Take them out the morning of your party to let them thaw and throw them in your Traeger before your guests arrive. You'll look like a rockstar without dirtying your kitchen before the festivities.

 

Smoked Cocktail Meatballs

 

DIFFICULTY: 2/5
PELLETS: Any
PREP TIME: 15 min.
COOK TIME: 1 hour
SERVES: 6 as a main course, 12-15 as an appetizer

INGREDIENTS:
1-1/2 pounds ground beef
1/2 pound bulk Italian sausage or ground pork
3/4 cup seasoned dry bread crumbs, such as Progresso brand
1/2 cup grated Parmesan
1/4 cup onion, finely minced
2 cloves garlic, finely minced
1 egg, lightly beaten
1/4 cup milk
2 tsps. Traeger Beef Rub, or 1 tsp. each salt and freshly ground black pepper
2 tsps. Italian seasoning
1 pound mozzarella cheese cut into small cubes
Your favorite jarred marinara sauce, warmed

PREPARATION:

1. Line a rimmed baking sheet with aluminum foil.

2. Make the meatballs: Combine the ground beef, sausage, bread crumbs, Parmesan, onion, garlic, egg, milk, Traeger Beef Rub, and Italian seasoning in a mixing bowl.

Knead the meat mixture lightly with your hands to combine. (Hands work better than a spoon.) Rinse your hands with cold water. Form the meat into 1-1/2 inch balls. Make a depression in the center of each and insert a cube of cheese.

Reshape the meatball to completely enclose the cheese. Transfer to the baking sheet. (If desired, freeze the meatballs directly on the baking sheet, then transfer to a large resealable plastic bag. Thaw before cooking.)

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

4. Smoke the meatballs for 30 minutes. Increase the heat to 300 degrees F and bake the meatballs until they are cooked through, 20 to 30 minutes more. (An instant-read meat thermometer should read 160 degrees F.)

Holiday Appetizers: Smoked Cocktail Cheese Meatballs

Transfer to a serving platter and serve with toothpicks and the marinara sauce. Garnish with fresh chopped parsley or basil, if desired.

Holiday Appetizers: Smoked Cocktail Cheese Meatballs

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Holiday Appetizers: Grilled Shrimp with Mustard Sauce

Posted by Susie B. on December 20, 2013

Holiday Appetizers: Grilled Shrimp with Mustard Sauce

Classic shrimp cocktail is a holiday staple around these parts. This year, we thought it would be fun to add in a little extra flavor in the form of a tangy marinade and savory dipping sauce. We had to include the traditional cocktail sauce to appease the purists, but we caught them stealing extra spoonfuls of this delicious mustard sauce when they thought we weren't looking.

 

Grilled Shrimp with Mustard Sauce

 

Prep Time: 25 minutes
Cook Time: 8-10 minutes
Serves: 8-10 as an appetizer
Recommended Pellets: Oak, Alder, Hickory, Pecan

INGREDIENTS 
For the shrimp:
2 pounds extra-large shrimp, peeled and deveined
1/4 cup kosher salt
1 quart cold water
1 lemon, cut lengthwise into 6 wedges
For the sauce:
1 tablespoon plus
1 teaspoon dry mustard (Colman’s)
2 teaspoons Worcestershire sauce
2 teaspoons A-1 Sauce
2 tablespoons cream or half and half 
1 cup mayonnaise (Hellmann’s)
Salt to taste
1/8 teaspoon cayenne pepper, or more to taste

PREPARATION

Wash the shrimp under cold running water. Prepare the brine: Combine the 1/4 cup of salt and quart of water in a large mixing bowl and stir to dissolve the salt crystals. Squeeze 2 of the lemon wedges into the water and add the rinds as well. Add the shrimp and refrigerate for 15 to 20 minutes—no longer, or the shrimp will become too salty.

Meanwhile, make the sauce: Combine the dry mustard, Worcestershire sauce, A-1, and cream and whisk to blend. Whisk in the mayonnaise and salt and cayenne pepper. Cover and refrigerate until ready to serve.

Drain the shrimp, rinse under cold running water, and drain again. Pat dry on paper towels. You can either arrange of the shrimp on skewers, or use Traeger's Grill Basket if you are concerned about your shrimp falling through the grill grate.

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 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

Arrange the shrimp on the grill grate and grill, turning once, 3 to 4 minutes per side, or until the shrimp is pink and opaque and cooked through. 

Holiday Appetizers: Grilled Shrimp with Mustard Sauce

Transfer to a platter or plates and serve with the sauce and lemon wedges.

Holiday Appetizers: Grilled Shrimp with Mustard Sauce

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