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"Competition Style" Spare Ribs

Posted by Susie B. on September 11, 2014

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

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

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

 

"Competition Style" Spare Ribs

 

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

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

PREPARATION:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

PRINTABLE RECIPE

Competition Style Spare Ribs.docx (15.53 kb)

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

Posted by Susie B. on September 8, 2014

Getting to Know your Beef Ribs:

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

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

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

 

Low and Slow Barbecued Beef Ribs

 

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

INGREDIENTS:

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

PREPARATION:

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

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

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

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

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

Return to the grill for an additional 3 hours.

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

Getting to Know your Beef Ribs:

Serve immediately.

Getting to Know your Beef Ribs:

Getting to Know your Beef Ribs:

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Jamaican Jerk Kickin' Chicken Wings

Posted by Susie B. on August 15, 2014

Jamaican Jerk Kickin' Chicken Wings

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

 

Jamaican Jerk Kickin' Chicken Wings

 

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

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

PREPARATION:

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

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

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting to 200 degrees. Close the lid and allow the grill to preheat for 10-15 minutes. Place the wings directly on the grill grate. Sprinkle lightly with more Jamaican Jerk rub, if desired.

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

Jamaican Jerk Kickin' Chicken Wings

Jamaican Jerk Kickin' Chicken Wings

 

PRINTABLE RECIPE:

Jamaican Jerk Kickin Chicken Wings.docx (13.50 kb)

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Traeger's Bacon Wrapped Tailgating Chicken Wings

Posted by Susie B. on August 13, 2014

Traeger's Bacon Wrapped Tailgating Chicken Wings

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

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

 

Bacon Wrapped Chicken Wings

 

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

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

PREPARATION:

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

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

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

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

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

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.

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

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

Traeger's Bacon Wrapped Tailgating Chicken Wings

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

 

Bacon Wrapped Chicken Wings.docx (14.78 kb)

Traeger's Bacon Wrapped Tailgating Chicken Wings

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Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Posted by Susie B. on August 12, 2014

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Hey Traeger Nation. Let's talk steaks.

New York Strip Steaks, to be more precise. One of the most long-standing steak cuts on the market today, the New York strip tops the list of tastiest steaks for a slew of reasons. It is cut from the part of the cow called the short loin. This muscle doesn't do much work, and therefore is exceptionally tender. The strip steak has the perfect marbling of fat (not quite as fatty as a rib-eye and much more fatty than a tenderloin). If you're buying a T-bone, you're essentially buying a strip steak with the bone attached and a small portion of tenderloin. This cut of beef is very meaty and has a great beef flavor that is perfectly enhanced by Traeger's wood smoke.

Selecting the perfect steak: If you are going to a butcher, have them freshly slice your strip steaks to about 1 1/2 inches thick. Pick the steaks with the most amount of marbling (fat) because that marbling is what gives your steak the most moisture and flavor. If you are buying steaks that have already been sliced, be sure to select steaks that are bright red without any brown or grey areas. Shop for your steaks on the same day you plan to cook them. The fresher the steak, the brighter the flavor. Meat is really good at absorbing any odors you have lurking in your fridge and the longer they sit in there, even covered by plastic, the more unwanted flavors they absorb.

Preparing the perfect steak: Most recipes for steak will counsel that your allow your meat to come to room temperature before grilling to ensure even cooking. With a Traeger that is completely unnecessary. In fact, the opposite is true. The most smoke flavor is absorbed when the meat is cooler and since you will be smoking your steaks before cooking, they will slowly come up in temperature to even out before you put them on a hot grill. Immediately before putting your steaks on to smoke, season them liberally. Use the palms of your hands to press and massage the seasoning into the meat. This will help prevent the seasoning from falling off when you transfer the steaks to the grill grate. Now you're ready to cook!

The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Prep Time: 10 minutes
Cook Time: 30 minutes to smoke, 6-8 minutes to grill
Serves: 2
Recommended Pellets: Mesquite, Alder, Hickory, Oak

INGREDIENTS:
1 small yellow onion
1 (12 oz) package white button mushrooms
2 Tablespoons extra virgin olive oil
2 Tablebspoons unsalted butter
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 New York strip steaks
Traeger Prime Rib Rub

PREPARATION:

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

Place the butter, olive oil, and sliced onions in a cast iron pan and place directly on the grill grate with the seasoned steaks. Close the lid and Smoke for 30 minutes.

Remove the smoked steaks to a separate plate and tent with foil.

Turn the temperature setting to High and add the mushrooms to the cast iron skillet. Season with the salt and black pepper. Cook the mushroom and onion mixture until soft.

Return the steaks to the hot grill and cook for 3-4 minutes per side for a rare steak. (For a great reference on cooking a steak to the perfect done-ness, check out this blog post!)

In the last minute of cooking, top the steaks with the grilled onions and mushrooms. Allow the steaks to rest for 6-8 minutes before cutting and enjoy!

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Printable recipe:

The Perfect New York Strip Steak with Grilled Onions and Mushrooms.docx (14.32 kb)

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Traeger Accessory Guide: Junior Folding Leg Kit

Posted by Susie B. on August 9, 2014

Traeger Accessory Guide: Junior Folding Leg Kit

If you are the lucky owner of a Junior, then you ahve the unique opportunity to invest in our amazing Junior Folding Leg Kit. A few bolts a screws and a couple minutes of your time and you are ready to take your Junior anywhere! Use it with the legs extended at your campsite or folded up while tailgating. Either way, you will have amazing Traeger'ed food in places you never imagined possible before. 

What is your favorite place to Traeger, Nation?

 

 

 

tailgating grill kit

 

Traeger Accessory Guide: Junior Folding Leg Kit

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Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Posted by Susie B. on August 8, 2014

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Have you ever found yourself thinking, "Man, this (insert dessert item here) is super delicious, but I bet it would be even more delicious if it was wrapped in bacon and Traegered!"? Well, I imaging it goes without saying that we most definitely have found ourselves thinking that exact thing. Lucky for us, we make the time to turn those flights of fancy into tasty reality. Show up to the office with a box of these bad boys on a Tuesday morning and you'll have a promotion by Wednesday. Probably.

 

Behold, the bacon wrapped treat-off.

 

A few tips to get you started for the love of all things bacon and sweet.

* Use thinly sliced bacon. Maple flavored if you can get your mitts on it. We found it added just a perfect bonus layer of sweetness.

**Preheat your grill for a full 10-15 minutes before putting the bacon wrapped treats on. You want the grill to be nice and hot to cook that bacon in a hurry without overcooking and drying out your treats.

*** Pre-cook your bacon for 5-7 minutes, drain well on paper towels, and then let it cool enough to handle before wrapping it around your treats. You want the bacon cooked, but still pliable.

**** Don't use colored toothpicks. Lesson learned from experience, here. They bleed weird colors into your food.

***** Serve while still warm, if possible. Everything is better fresh off of the Traeger!

DOUGHNUTS: We preferred the cake doughnut bars over all other varieties. They held up really well to the heat and were the easiest to wrap with bacon. The glazed was next on our list. It was warm and soft with the perfect bacon-y crunch on the outside. The maple and chocolate bars were the least successful. The frosting just melted and essentially disappeared off of the doughnut. Don't get me wrong, we still ate them. They just weren't the top of the bacon-wrapped doughnut totem poll. Doughnuts were done in about 5-7 minutes.

CINNAMON ROLLS: We used prepared cimmanon roll dough. Simply unroll, lay on a strip of bacon, and roll back up. We secured the end with a toothpick just for safety's sake.

Our picture is left unfrosted so you can get a better view of the bacon inside, but definitely top with a hearty dose of frosting while still warm. We found the cinnamon rolls took the longest to bake of all the treats (about 15 minutes).

TWINKIES: Oh, yes. Yes, we did. And they were glorious, amazing, above all description. Warm and gooey inside, salty and bacon-laden outside. If these treats could scream, they would scream 'MERICA! They were perfectly done in 5-7 minutes.

MARSHMALLOW CRISPY TREATS: I would call these a failure, but to be completely honest we still ate all of them. The marshmallow treats melted nigh unto oblivion. Luckily, we cooked everything on a Frogmat so we just scraped up the gooey mixture, let it cool a little and devored it. Unless you like a messy drip pan, I wouldn't recommend these.

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

Does your Favorite Snack Taste Good with Bacon? Traeger's Bacon Wrapped Treat-Off!

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Camping Dutch Oven Smoky BBQ Country Style Short Ribs

Posted by Susie B. on August 5, 2014

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

Oh, country-style short ribs. You underrated, yet delicious, cut of porky goodness. Often found in the bargain section of our local supermarket butcher, we can't help but grab a package almost every time we walk by. They are typically an inexpensive cut  because of their higher fat content and random scattering of bones (you can buy boneless for a little more per lb). Lucky for us, we've got a Traeger and a super simple recipe that can turn these humble ribs into a meal that will not only satisfy, but leave you hankering for more.

 

Smoky BBQ Country Style Short Ribs

 

Prep Time: 10 minutes
Cook Time: 3-4 hours
Serves: 4-6 
Recommended Pellets: Hickory, Apple, Cherry

INGREDIENTS:
2 lbs country style pork ribs
1 small sweet vidalia onion, sliced
2 cups Traeger Regular BBQ Sauce
Traeger Pork & Poultry Rub

PREPARATION:

Liberally season the ribs with the Pork & Poultry Rub.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place the seasoned ribs directly on the grill grate, close the lid, and smoke for 1 hour.

Turn the temperature setting on the grill to 275 degrees. Dump half of the sliced onions into the bottom of a large Dutch oven. Remove the ribs from the grill and layer on top of the onions in the Dutch oven. Top with the remaining onions and barbecue sauce.

Cover and return to the grill.

Bake, covered, for 2-3 additional hours or until the ribs shred easily with a fork and the onions are tender. Serve immediately with your favorite BBQ sides.

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

 

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

 

Smoky BBQ Country Style Short Ribs.docx (13.93 kb)

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"Competition Style" BBQ Chicken Thighs

Posted by Susie B. on August 4, 2014

Even if you never enter a BBQ Competition in your entire life, this recipe for "Competition Style" BBQ Chicken Thighs should go into regular rotation for your family dinners. These tender thighs hit all of the right flavor notes resulting in a happy mouth symphony that will have you reaching for seconds (or thirds). The reason we call these thighs competition style is because they perfectly fit all of the criteria for award winning chicken. They make a beautiful presentation with a super sweet, shiny sauce, they have the bite-through skin (meaning just a piece of skin comes off with each bit of meat, not the whole piece of skin at once) that BBQ judges love, and they are amazingly tender, flavorful, and juicy.

The pros hand-trim all of their thighs into perfectly uniform pieces because that is what the judges are looking for, but if you're just cooking for friends then feel free to use pre-trimmed bone-in thighs from the super market. If you are trying to replicate that uniform competition styling, be sure to leave the top skin long enough to allow you to pull it taut and tuck it under the thighs when grilling. After you've prepped your thighs, it's time to cook!

Our method for the perfect chicken thigh is actually rather similar to our 3-2-1 rib method, but we've flipped a few of the steps. First, we braise our chicken in flavorful liuid to infuse it with moisture and soften the skin. Next, we season and smoke the chicken so it develops a beautiful color and deep smoky flavor. Finally, we sauce the thighs and let them set on the grill for a perfect shiny presentation. Let me tell you, these thighs are blue-ribbon worthy!

 

"Competition Style" BBQ Chicken Thighs

 

Prep Time: 20 minutes, plus 3 hours of marinating time
Cook Time: 2 hours
Serves: 8
Recommended Pellets 50/50 blend of Apple and Hickory


INGREDIENTS:
16 bone-in chicken thighs
1 16 oz bottle italian dressing
Traeger Pork & Poultry Rub
4 tablespoons salted butter
1/3 cup water
2 teaspoons salt
FOR THE SAUCE:
2 cups Traeger BBQ Sauce (or your favorite sauce)
1/2 cup Traeger Apricot BBQ Sauce (or 1/2 cup apricot preserves)
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon soy sauce

PREPARATION:

Trim your chicken thighs as desired and place in a large resealable bag with the italian dressing. Refrigerate for 3 hours.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and 2 teaspoons salt. Close the lid of the grill and turn the temperature setting up to 300 degrees. Allow the grill and dutch oven to preheat for 10-15 minutes.

Remove the chicken thighs from the dressing marinade and place in the dutch oven skin side down. Season the top of each thigh with Traeger's Pork & Poultry Rub. Cover the dutch oven with the lid, close the lid of the Traeger and cook for 45 minutes.

After the 45 minute braising period is up, remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Leave the grill at 300 degrees for the next step. 

Remove the thighs to a large workspace and pat dry with paper towels. Season liberally with more Pork & Poultry Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.

In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. 

Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly. Again, be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce.

Transfer the thighs to a prepared platter and serve immediately.

Printable Recipe:

Competition Style BBQ Chicken Thighs.docx (15.51 kb)

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Traeger's Awesome Mac & Cheese Stuffed Burgers

Posted by Susie B. on August 2, 2014

Traeger's Awesome Mac & Cheese Stuffed Burgers

Stuffed burgers are all the rage these days (as they should be!!!) and we couldn't help but add to our filled meats repetoire with these Mac & Cheese Stuffed Burgers. No, you are not mistaken my hungry friends. What you see there is a heaping pile of cheesy noodle-y goodness enrobed by the best ground round our butcher had to offer. Seasoned just right on the outside and grilled over that signature Traeger wood smoke, these big and beautiful burgers will satisfy whatever tooth it is that craves beef and cheese.

If you've got a commercial burger stuffer (you can find them online for anywhere from $5-$20) then your job will be made a little more simple. If you're left to do them by hand, just be sure to handle the meat gently and create a good basin of meat to hold in your mac & cheese. We actually like to use day old mac & cheese as it seems to hold up a little bit better during the stuffing process, so this is a perfect way to use up those leftovers!

Hopefully your stuffed burger adventures don't stop here. If you liked these, be sure to check out our Pastrami Stuffed Burgers!

 

Mac & Cheese Stuffed Burgers

 

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves: 4
Recommended Pellets: Hickory, Oak, Alder

INGREDIENTS:
1 lb ground round (80/20)
1 cup leftover Mac & Cheese
1/2 cup shredded sharp cheddar cheese
salt and cracked black pepper
Traeger's Beef Shake
4 buns, plus assorted burger toppings

PREPARATION:

Start the Traeger grill on Smoke for 4-5 minutes with the lid open. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while you prepare your burgers.

Separate the pound of ground beef into quarters, then each quarter into halves so you have 8 equal portions of meat. Press four of the portions into small basins and the other four into flat patties.

Fill each of the four basins with 1/4 cup mac & cheese. Top with extra shredded cheddar and season with salt and pepper.

Gently lay the flat patties on top of the mac & cheese filled basins and press the edges together to form a sealed burger. Season with Traeger's Beef Shake.

Carefully transfer the patties to the grill and cook for 10 minutes.

Flip gently and cook for an additional 10 minutes or until an internal thermometer reads 175 degrees F.

Traeger's Awesome Mac & Cheese Stuffed Burgers

Serve on toasted buns with desired toppings. Enjoy!

Traeger's Awesome Mac & Cheese Stuffed Burgers

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