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Traeger's Porky Bacon Breakfast Sausage

Posted by Susie B. on July 7, 2014

Traeger's Porky Bacon Breakfast Sausage

We have a sad breakfast dilemma at our house on a fairly regular basis: sausage or bacon? When we are forced to choose, we become a house divided. Bacon and sausage are equally phenomenal on the Traeger so picking one side or the other can be painful and nearly impossible. We always want both. Luckily, we have access to a meat grinder and a near psychotic drive to master all things meaty. The result of our desire for both bacon and sausage is the birth of a new breakfast super-species. The Porky Bacon Breakfast Sausage! All the flavors you love in a traditional breakfast sausage, with that salty smoky twist that can only come from man's other best friend, BACON!

That's right, Traeger Nation. There is bacon....IN OUR SAUSAGE! And it is every bit as flavorful and delicious as you might imagine it to be.

The best part is that this sausage is completely customizable. You like a sweeter breakfast sausage? Use dark brown sugar instead of light and maple flavored bacon. BOOM! Maple bacon sausage. You like a spicy breakfast sausage? Double the amount of cayenne pepper and red pepper  flakes. You like less of an herb-y flavor? Use dried herbs instead of fresh. You don't have a meat grinder or sausage stuffer? Purchase ground pork and finely dice the bacon (we use scissors and cut it into small pieces) then hand-form into patties instead of links. The possibilities are endless.

Life problem solved, breakfast disaster averted. For the rest of time, we now can have both bacon AND sausage. The world is good again. Traeger on.

 

Porky Bacon Breakfast Sausage

 

Prep Time: 25-30 minutes if grinding your own sausage, 5-10 minutes if using ground pork, plus at least 1 hour to overnight in the refrigerator.
Cook Time: 10-15 minutes
Serves: 8-10 people
Recommended Pellets: Apple, Hickory, Maple, Oak

Ingredients:
2 lbs pork butt, diced into 1/4-inch pieces if grinding your own sausage or 2 lbs ground pork
1/2 lb bacon fat back, diced into 1/4-inch pieces if grinding your own sausage, or finely diced if making patties by hand
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon finely chopped fresh marjoram
1/2 teaspoon ground nutmeg  
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

Preparation:

In a large bowl, combine pork with all other ingredients, cover, and chill in the refrigerator for at least 1 hour (or overnight for best flavor).

If grinding your own sausage, use the fine blade of a meat grinder and pass the pork and bacon mixture through once.

Either form into patties or push through the small tube of a sausage stuffer to form links.

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 links or patties directly on the grill grate and cook for 10-15 minutes, flipping once, until an internal thermometer reads 175 degrees F.

Traeger's Porky Bacon Breakfast Sausage

Remove from the grill and serve immediately.

Traeger's Porky Bacon Breakfast Sausage

Traeger's Porky Bacon Breakfast Sausage

Printable Recipe:

Porky Bacon Breakfast Sausage.docx (14.17 kb)

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Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Posted by Susie B. on July 5, 2014

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

We put up a post around this time last year of some out of this world Smoky Stuffed Jalapenos (known in the BBQ world as ABTs, or Atomic Buffalo Turds. I know. Now you understand the reason for the nickname). Springtime has come again, and with it, the call of the stuffed jalapeno! We wanted all of the flavors of our beloved original, but were looking for something a little more main-course instead of an appetizer so naturally our taste buds led us to the land of the all-beef frank. The original version calls for cocktail weenies, but we went larger scale and got some bun length dogs just begging to be filled. The creamy, cheesy filling is almost identical to the original, with the added bonus of the diced jalapenos to give you a little bite in every bite. Finally, we wrap these dogs in love (known round these parts as bacon).

Throwing these gourmet stuffed franks together takes hardly any time at all, but your guests will be obliged to bow down to the grill master when you serve these at your next cook out. Top them with whatever accoutrements you choose, or eat them as is. There are enough flavors in each bite that they really don't require much extra.

 

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 8
Recommended Pellets: Any

 

INGREDIENTS:
1 package bun length, all beef hot dogs (8 count)
4 oz cream cheese, softened
1/4 cup shredded sharp cheddar cheese
1 fresh jalapeno, seeds and stem removed, finely diced (leave the seeds in if you like your food really spicy!)
2 teaspoons Traeger Chipotle Rub (or your favorite BBQ rub)
8 slices bacon
Buns and any desired toppings

PREPARATION:

Start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes.

While the grill is preheating, assemble your hot dogs.

First, cut a deep slit lengthwise across the dog without cutting all the way through the bottom. Genltly separate the halves with your fingers, being careful not to tear the halves apart.

In a small bowl, combine the cream cheese, cheddar cheese, diced jalapenos, and Chipotle Rub.

Using a spoon, fill the slit in each dog with 1 heaping tablespoon of the cream cheese jalapeno mixture.

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Wrap each hot dog in a strip of bacon. Make sure the ends of the bacon start and finish underneath the hot dog.

Place the wrapped hot dogs directly on the grill grate and cook for 5-6 minutes before flipping over. Cook an additional 5-10 minutes, or until the hot dogs are cooked to an internal temperature of 175 degrees F and the bacon is cooked to your liking.

Serve immediately on toasted buns. Enjoy!

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Click below for a printable version of this recipe:

Inside Out ABTs.docx (15.34 kb)

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Treager on a Budget: Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce

Posted by Susie B. on July 4, 2014

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

With prices at the meat counter steadily rising, we thought we'd feature a few recipes from Traeger's fantastic cookbook "Traeger on a Budget" in an effort to help you get the most out of your dollar. One of our favorite recipes calls for chicken tenders. Chicken isn't always the cheapest cut of meat (although typically rather affordable) especially if you opt for boneless, skinless chicken breasts. One secret to get the same great taste, flavor, and lean trimmed meat as a breast without the price tag is to buy chicken tenders. These strips of breast meat are often cast off after butchers trim down chicken breasts so they can get a more uniform appearance on the breast. We paired these particular tenders with the ever popular buffalo sauce and a blue cheese dip that might literally make your taste buds explode from unadulterated flavor joy.

 

Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce

 

PELLETS: Oak
PREP TIME: 10 min.
COOK TIME: About 20 min.
SERVES: 4 to 6

INGREDIENTS:

FOR THE CHICKEN:
• 2 pounds chicken tenders (about 16)
• Garlic salt
• Freshly ground black pepper (or Traeger's Pork & Poultry Rub, Cajun Shake, or Chicken Rub)
• 1/2 cup Louisiana-style hot sauce, such as Frank’s® RedHot
• 4 tablespoons butter (1/2 stick), melted
• Carrot and celery sticks for serving (optional)
FOR THE BLEU CHEESE SAUCE:
• 1-1/2 cups mayonnaise
• 3/4 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup blue cheese, crumble

PREPARATION:

MAKE THE BLEU CHEESE SAUCE: In a mixing bowl, whisk together the mayon- naise, sour cream, Worcestershire sauce, mustard, black pepper, and the garlic powder. Stir in the blue cheese. Cover and refrigerate if not using immediately. (The sauce can be made up to 3 days ahead.)

Season the chicken tenders well with garlic salt and black pepper or rub/seasoning of your choice.

Thread each tender on a bamboo skewer.

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 chicken skewers on the grill grate. Grill for 5 to 6 minutes. Turn over and grill on the other side.

In the meantime, combine the hot sauce and melted butter in a small bowl. Brush the chicken skewers with the hot sauce/butter mixture and return the chicken to the grill for a few minutes to set the sauce.

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Transfer to a platter and serve with the bleu cheese sauce and carrots and celery sticks, if desired.

Click below for a printable version of this recipe:

Skewered Buffalo Chicken Tenders with Blue Cheese Sauce.docx (14.51 kb)

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Camping Western Omelet Breakfast Casserole

Posted by Susie B. on July 3, 2014

Camping Western Omelet Breakfast Casserole

We love surprising people with all of the things we can cook on a Traeger. We get our most incredulous glances from serving delicious breakfast dishes hot off of our grill. People just can't seem to wrap their head around the idea that you can, in fact, bake a breakfast casserole outside on a grill grate in the middle of winter. Surprise your family and friends with this delicious recipe for a Western Omelet Brakfast Casserole. All of the prep work is done the night before, making breakfast a breeze. Simply throw it on the grill when you first wake up and enjoy a hot and hearty breakfast that will please your crowd.


Western Omelet Breakfast Casserole

 

Serves: 10 -15 people
Prep Time: 25 Min, plus 8 hours of time in the fridge
Cook Time: 45 minutes-1 hour
Recommended Pellets: Any

Ingredients
1 package (32 ounces) frozen hashbrown potatoes
1 small red onion (diced)
1 lb lean ham (cubed about 1-inch)
2 cups White Cheddar or Monetery Jack cheese (shredded)
12 large eggs (beaten well)
1/2 medium each: green and red bell peppers (diced)
1 1/4 c milk
1/2 tsp salt
1 tsp ground black pepper
Hot sauce, to taste

Directions

Butter the inside of a 9x13 inch baking dish. Layer 1/3 of the potatoes, vegetables, ham and cheese in the pan. Repeat 2 more times until all ingredients are used, but reserve the last 1/2 of shredded cheese instead of sprinkling on top. 

Beat together the milk, spices and eggs, salt, pepper, and hot sauce. Pour the egg mixture over the potatoes and vegetables. Cover the dish with foil and refrigerate overnight.

Western Omelet Breakfast Casserole

Western Omelet Breakfast Casserole

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and the temperature up to 350 degrees, allowing the grill to preheat for 10-15 minutes. Plcae the covered casserole dish directly on the grill grate and bake for approximately 30 minutes.

Remove the foil and top the casserole with the remaining shredded cheese. Bake uncovered for an additional 15-30 minutes until the eggs are entirely set and the cheese is melted and bubbly.

Western Omelet Breakfast Casserole

Remove from the heat and allow to cool for a few minutes before slicing into portions and serving.

 

Click below for a printable version of this recipe:

Western Omelet Breakfast Casserole.docx (12.22 kb)

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Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Posted by Susie B. on June 22, 2014

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

On Mother's Day, nothing is more fitting than cooking up a delicious meal for your main lady. Whether you are serving your own Mom or any motherly like figures in your life, we know they'll appreciate the time and effort that goes into preparing something special just for them. This recipe for orange sweet rolls comes directly from the archives of my very own beloved Grandma. That woman could cook! I'd like to think that she would be more than pleased with the tasty flavors added to her rolls by the Traeger.

Not too sweet and perfectly bright with the flavorful orange zest, these rolls are the perfect addition to any meal (not just on Mom's Day)! We adapted Grandma's original recipe and used premade frozen roll dough to simplify the process and save ourselves from some early morning kneading. Pull the frozen dough out the night before and by morning, you'll be ready to fill, roll, and bake these beauties.

Mom will be so proud!

 

Orange Sweet Rolls with Cream Cheese Icing

 

Prep Time: 20 minutes, plus 8 hours and an additional 30 minutes for the dough to rise
Cook Time: 12-15 minutes
Serves: 12
Recommended Pellets: Cherry, Apple, Pecan, Hickory

INGREDIENTS:
12 frozen white bread rolls
FILLING:
1/3 cup butter, melted
1/2 cup sugar
zest of one orange
FROSTING:
4 oz softened cream cheese
4 tablespoons softened unsalted butter
2 cups powdered sugar
Juice of 1 orange

PREPARATION:

The night before you plan to bake your rolls, pull them out of the freezer and put them in a baking dish that has been lightly coated with non-stick cooking spray. Cover them lightly with a dish cloth and let them defrost and rise overnight.

In the morning, prepare your filling. In a small bowl, combine the butter, sugar, and orange zest. 

Roll each piece of dough into a rectangle. Spread with approximately 1 tablespoon of filling. 

Gently roll the dough into a log shape, fold in half and place into a greased muffin tin seam side down. Repeat until all of the rolls are filled, rolled, and placed in the muffin tin. Set in a warm area and allow the rolls to rise for an additional 30 minutes.

15 minutes into the rising period, start your Traeger grill on Smoke. Leave the lid open for 4-5 minutes for the fire to become well established. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while your rolls finish rising. Place the muffin tin directly on the grill grate, close the lid, and bake for 12-15 minutes until the rolls are golden brown.

While the rolls cool slightly, make the frosting. In a medium mixing bowl, blend the butter, cream cheese and orange juice. Slowly add in the powdered sugar until the frosting is thick and smooth.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Spread the frosting on the warm rolls and serve immediately. Sprinkle with additional orange zest, if desired.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Printable Recipe:

Orange Sweet Rolls with Cream Cheese Icing.docx (14.42 kb)

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Grilled Tilapia with Cajun Tomato Relish

Posted by Susie B. on June 19, 2014

Grilled Tilapia with Cajun Tomato Relish

What is better than a quick weeknight meal? A quick weeknight meal that is super flavorful and healthy to boot! We love us some tilapia on the Traeger. It is such a delicate fish that the smoky flavor acts as the perfect complement to whatever seasonings you choose to add. This recipe for grilled tilapia has an amazing cajun tomato relish. The perfect combination of savory, spicy, and smoky with just a hint of sweetness, this relish is a delicious topping for what can sometimes be a fairly bland protein (we like it on chicken too!) Next time you've got a busy weeknight with not much time, throw this one on the grill and whip up some yummy relish. It'll become a regular on your monthly meal rotation.

 

Grilled Tilapia with Cajun Tomato Relish

 

DIFFICULTY: 1/5
PELLETS: Pecan
PREP TIME: 20 min.
COOK TIME: About 25 to 30 min.
SERVES: 4

INGREDIENTS:
For the Cajun Tomato Relish:
2 cups diced ripe tomatoes
1/4 cup finely diced celery, preferably from the center of the stalk
2 cloves garlic, finely minced
2 scallions (green onions), trimmed, white and green parts thinly sliced
1 cup diced bell pepper
1 tbsp. fresh lemon juice
1 tsp. dried basil
1 tsp. Traeger Cajun Rub, or salt and pepper
1/2 tsp. dried thyme 1 to 2 tsps. honey, warmed Louisiana-style hot pepper sauce (such as Crystal), to taste
For the tilapia:
4 tbsps. (1/2 stick) butter, melted, or more as needed
2 tbsps. fresh lemon juice
8 tilapia fillets (about 1-1/2 to 2 pounds total)
Traeger Cajun Rub, or your favorite barbecue rub

PREPARATION:
1. Make the relish: In a mixing bowl, combine the tomatoes, celery, garlic, scallions, bell pepper, lemon juice, basil, Traeger Cajun Rub, thyme, and honey. Stir gently with a rubber spatula. Add hot pepper sauce to taste. Cover and set aside until serving time. (The relish is best eaten within hours of being made.)

2. Pour the butter and lemon juice in a baking dish. Lay the tilapia in the butter mixture, carefully turning each fillet to coat. Season the top with Traeger Cajun Rub.

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. Place the baking dish with the tilapia on the grill grate. Bake for 25 to 30 minutes, or until the fish is opaque and flakes easily when pressed with a fork. Serve the fish with the Cajun Tomato Relish. Enjoy!

Grilled Tilapia with Cajun Tomato Relish

Grilled Tilapia with Cajun Tomato Relish

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Cajun Spiced Smoked Shrimp

Posted by Susie B. on June 16, 2014

Cajun Spiced Smoked Shrimp

Often times, we find the simplest of recipes to be our favorites. Likely because they are so easy to prepare and require so few ingredients we can throw them together in a snap with full confidence they'll taste amazing. So it is with these Cajun Smoked Smrimp. The ingredient list is short, the cook time... also short. The flavor is huge, however, and never fails to please our crew.

The lemon, garlic, Cajun flavor combo knocks our socks off without overpowering the subtle sweetness of the shrimp. Throw these on the grill next time you're looking for a quick-cooking dinner to impress. Everybody who tries them will complement your cooking prowess and it can be your secret that it was the easiest meal ever. 

 

Cajun Smoked Shrimp

 

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Serves: 6-8 people
Recommended Pellets: Alder, Hickory, Oak

INGREDIENTS:

2 lbs raw, peeled, deveined shrimp
4 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves carlic, finely minced
1 tablespooon Traeger Cajun Shake
1 teaspoon Kosher salt

PREPARATION:

In a large zip-top bag, combine all ingredients and gently toss to ensure all of the shrim are covered. The shrimp can be covered and marinate for 3-4 hours, if desired, but it's not necessary.

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

Thread the shrimp onto bamboo skewers and place directly on the hot grill grate. Cook for 3-4 minutes per side until the flesh is opaque.

Cajun Spiced Smoked Shrimp

Cajun Spiced Smoked Shrimp

Serve immediately. We love them tossed into pasta and sprinkled with parmesan, or served on a bed of fresh greens with avocados and a creamy dressing. Enjoy!

Click below for a printable version of this recipe:

Cajun Smoked Shrimp.docx (14.82 kb)

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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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