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Spinach and Mushroom Stuffed Turkey Meatloaf

Posted by Susie B. on April 7, 2014

We absolutely love meatloaf cooked on the Traeger, in all of its' tasty variations. I mean, we've made Cajun Style Meatloaf, Chili Glazed Meatloaf, even BBQ Chipotle Meatloaf. There is just something exciting about taking an old stand-by dinner and turning it into a most-requested family favorite simply by adding some new ingredients and cooking it on a Traeger. In this delicious variation, we used lean ground turkey instead of the traditional ground beef and filled the meatloaf with a tasty mixture of onions, mushrooms, spinach, and cheese. Oh, and then we topped it with bacon. Because, you know, bacon. So do yourself a solid favor and take meatloaf night up a notch on the flavor pole.

 

Spinach and Mushroom Stuffed Turkey Meatloaf

 

Prep Time: 20 minutes
Cook Time: 45-60 minutes
Serves: 6 people
Recommended Pellets: Apple, Hickory, Oak

INGREDIENTS:
For the meatloaf:
1 lb ground turkey
2 eggs, well beaten
1/2 cup old fashioned oats
2 tablespoons italian seasoning
2 teaspoons salt
2 teaspoons pepper
2 garlic cloves, pressed
1/4 cup grated onion
4 slices thick cut bacon, cut in half
For the filling
1/2 cup white onion, finely diced
1 lb sliced mushrooms
2 cups uncooked spinach
1/4 cup grated Romano cheese (can substitute Parmesan)
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
salt and pepper to taste

PREPARATION:

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Stir in diced onions and mushroom. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally until the onions are translucent and the mushrooms are soft.

Stir in the spinach and cook until wilted. Set aside.

In a large bowl, combine all of the ingredients for the meatloaf an mix well.

Spray a medium loaf pan with non-stick spray. Spoon in half of the meatloaf mixture and, using the back of your spoon, create a well that runs the length of the pan.

Stir the cheese into the slightly cooled mushroom spinach mixture.

Spoon the spinach mixture into the well and top with the rest of your meatloaf mixture.

Spinach and Mushroom Stuffed Turkey Meatloaf

Layer on the bacon slices.

Spinach and Mushroom Stuffed Turkey Meatloaf

When ready to cook, start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to 375 degrees. Allow the grill to preheat for 10-15 minutes.

Place the meatloaf directly on the grill grate. Close the lid and bake for 30 minutes. After 30 minutes, check the meatloaf. If a lot of excess moisture has accumulated in the loaf pan, tilt it at an angle and drain some of the juice out. Return the meatloaf to the grill and bake for an additional 15-30 minutes, or until the internal temperature reads 175 degrees with a thermometer.

Allow the meatloaf to rest for 10-15 minutes before slicing and serving.

Click below for a printable version of this recipe:

 

Spinach and Mushroom Stuffed Turkey Meatloaf.docx (13.84 kb)

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Competition Style Injected Pulled Pork

Posted by Susie B. on April 1, 2014

Competition Style Injected Pulled Pork

If you want to eat competition style pulled pork, you've got to learn to cook like the pros. This recipe for Competition Style Injected Pulled Pork has all the right ingredients, mixed with a few new techniques that will make your pulled pork blue-ribbon ready (even if you never enter it in a contest). The sweet and savory injection sauce really pushed our traditional pulled pork into delicious (and exceptionally tender) new territory with flavor in each strand of meat. Grab yourself a meat injector and give this one a try! 

 

Competition Style Injected Pulled Pork

 

Prep Time: 20 minutes
Cook Time: 9-11 hours
Recommended Pellets: Apple, Hickory, Oak
Serves: 8-10 people

INGREDIENTS
1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
INJECTION INGREDIENTS:
1 cup apple juice or cider
1/4 cup apple cider vinegar 
1/4 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons Traeger Pork and Poultry Rub
2 tablespoons brown sugar

PREPARATION
In a non-reactive bowl, combine the apple juice, vinegar, water, worcestershire sauce, Pork rub and brown sugar. Whisk vigorously until all the sugar is dissolved.

Using Traeger's Meat Injector, inject all of the injection sauce into the pork. Start at the top of your pork butt and directly insert the meat injector deep into the muscle tissue. Depress the plunger 1/3 of the way, partially remove the needle and tip it about 25 degrees to the right, depress another 1/3 of the way, remove partially and tip about 45 degrees to the opposite side then depress the rest of the way. Using just one entry hole to access three different parts of your meat will result in less leakage and more juice staying in your meat. Look at the images below to get a better idea of the angles you'll want to hit at each injection site.

After filling your pork shoulder with all of the injection liquid, season generously with Traeger's Pork and Poultry Rub.

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 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Put the roast on the grill grate, fat-side up, and smoke for 3 hours.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F.

If the pork starts to brown too much, cover it loosely with aluminum foil.

Competition Style Injected Pulled Pork

Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl.

Competition Style Injected Pulled Pork

Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.) Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side.

Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.

 

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(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

Posted by Susie B. on March 13, 2014

(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

Veggie trays are a great way to feed a crowd with mega munchies, and there is no guilt because you are loading up your loved ones with plenty of fresh vegetables! This recipe for a Greek Yogurt Dip with Grilled Herbs will add a new dimension of flavor to the typical "veggies and ranch" while also adding the great nutritional benefits in Greek yogurt of probiotics and protein. It takes just a few minutes to prepare and makes a batch big enough to feed your hungriest crowd. Serve alongside your favorite fresh vegetables and even your pickiest meat-ivores will be loading up their plates with the green stuff.

 

Greek Yogurt Dip with Grilled Herbs


Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 6-8 as an appetizer
Recommended Pellets: Oak, Pecan, or Hickory

INGREDIENTS:
1 cup plain Greek yogurt
1 small bunch of fresh flat leaf parsley, dill, and chives
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder

PREPARATION:
Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Place the herb bunches on the grill grate along with the sliced onion (we used a Frogmat) to prevent the onions from falling through the grate, but you could also use Traeger's Grilling Basket).

Close the lid and smoke for 15-30 minutes depending on how much smoke flavor you like. The leaves will look slightly wilted.

'

Pull the leaves off of the pasley and dill and place the entire chive chutes in a food processor. Add all of the other ingredients.

Pulse until herbs and yogurt and fully combined.

Transfer to a serving bowl and keep chilled until ready to serve.

(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

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Traeger's Spicy Buffalo Chicken Thighs

Posted by Susie B. on March 12, 2014


Spicy Buffalo Chicken Thighs

When it comes to quick weeknight meals, or simple-to-prepare dinners for guests we almost always use chicken thighs as our go-to. They are so much more flavorful and tender than a breast, cook super quickly, and are typically very affordable. These tasty Buffalo Chicken Thighs get their flavor inspiration from the classic hot wing, but we turned up the tastiness by sprinkling them with Traeger's Pork & Poultry rub before grilling. Serve them with crisp veggies and rice for a tasty dinner, or (our favorite) throw them on a toasted bun with ranch and bleu cheese for a quick and delicious lunch. No matter how you enjoy them, don't forget the celery and carrot sticks!


Spicy Buffalo Chicken Thighs

 

Prep Time: 5 minutes
Cook Time: 12-15 minutes
Serves: 4-6 people
Recommended Pellets: Oak, Hickory, Cherry, Pecan

INGREDIENTS:

4-6 boneless, skinless chicken thighs
1 cup Buffalo wing sauce
4 Tablespoons butter
Traeger's Pork & Poultry Seasoning or Cajun Shake
Bleu cheese crumbles (optional)
Ranch dressing (optional)

PREPARATION:

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

Generously seaon the chicken thighs with your desired Traeger seasoning and place directly on the grill grate. Cook for 8-10 minutes, flipping once.

In a small saucepan, cook the wing sauce and the butter over medium heat stirring occasionally.

Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly. 

Traeger's Spicy Buffalo Chicken Thighs

Return the sauced chicken thighs to the grill and cook for an additional 4-5 minutes or until the internal temperature reads 175 degrees on a meat thermometer.

Traeger's Spicy Buffalo Chicken Thighs

Sprinkle with the Bleu cheese and drizzle with the ranch dressing (optional). We like to serve ours as sliders on toasted buns with all the fixings. Enjoy!

Traeger's Spicy Buffalo Chicken Thighs

Click below for a printable version of this recipe:

Spicy Buffalo Chicken Thighs.docx (11.89 kb)

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(Healthy) Traeger Tailgating: Smoked Guacamole with Pomegranate Seeds

Posted by Susie B. on March 9, 2014

(Healthy) Traeger Tailgating: Smoked Guacamole with Pomegranate Seeds

We know it's not the New Year anymore, but many members of Traeger Nation are still requesting recipes for healthy ways to use your Traeger. This recipe for Grilled Guacamole with Pomegranate seeds is low in calories, high in fiber and antioxodants, and absolutely delicious! Serve with multigrain chips to round out the healthy snack experience. Your friends and family will devour it all without having to worry about their waist lines.

 

Grilled Guacamole with Pomegranate Seeds

 

Prep Time: 10 minutes
Cook Time 15 minutes
Serves: 2-4 as an appetizer
Recommended Pellets: Hickory or Oak

INGREDIENTS:
2 ripe avocados, peeled and halved
1/4 yellow onion, cut in strips
2 tablespoons cilantro, chopped
1 clove garlic, finely minced
1/2 jalapeno, ribs and seeds removed, finely diced
Juice of 1/2 a lime or more to taste
Salt and Pepper to taste
1/4 cup of pomegranate seeds (approximately 1/2 of a medium pomegranate)

PREPARATION:
Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Place the avocado halves on the grill grate along with the sliced onion (we used a Frogmat) to prevent the onions from falling through the grate, but you could also use Traeger's Grilling Basket). Smoke the avocados and onions for 15-30 minutes depending on how much smoke flavor you like.

Transfer the avocados to a large bowl and mash with the back side of a fork.

Finely dice the smoked onions and add to the avocado mixture. Add the rest of the ingredients, reserving a few pomegranate seeds to use as a garnish.

Gently spoon the guacamole into your serving bowl and sprinkle with the reserved pomegranate seeds. Chill in the refrigerator until ready to serve.

(Healthy) Traeger Tailgating: Smoked Guacamole with Pomegranate Seeds

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Spicy Asian Brussel Sprouts with a Sweet Chili Glaze

Posted by Susie B. on March 6, 2014

Spicy Asian Brussel Sprouts with a Sweet Chili Glaze

Asian-inspired side dishes can be hard to come by, but with Traeger's Asian BBQ Rub you can make pretty much any veggie a delectable treat with an Eastern influence. We love the smoky, earthy flavor that brussel sprouts take on when they are roasted over our Traeger's wood fire, top them with a sweet Thai chili glaze and you've got a side dish you might prefer over the main course.

 

Spicy Asian Brussel Sprouts with a Sweet Chili Glaze

 

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Serves: 4
Recommended Pellets: Oak, Hickory, Pecan

Ingredients:

2 cups brussel sprouts, halved
2 Tablespoons Canola or Vegetable Oil
1 Tablespoon Traeger's Asian BBQ Rub
1/4 cup Thai Chili Sauce

Preparation:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 350 degrees, allow the grill to preheat for 10-15 minutes.

Spread the halved brussel sprouts in a single layer on a lined cookie sheet. Drizzle with the oil and toss to coat. Sprinkle the brussle sprouts evenly with Traeger's Asian BBQ Rub and put the cookie sheet on the grill. Close the lid and cook for 7-8 minutes.

Toss the brussel sprouts  in the Thai Chili Sauce and return to the grill for an additional 3-4 minutes, or until the sprouts are crisp-tender.

Spicy Asian Brussel Sprouts with a Sweet Chili Glaze

Serve immediately.

Spicy Asian Brussel Sprouts with a Sweet Chili Glaze

Click below for a printable version of this recipe:

Spicy Asian Brussel Sprouts with a Sweet Chili Glaze.docx (11.85 kb)

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Garlic BBQ Grilled Salmon

Posted by Susie B. on March 1, 2014

Garlic BBQ Grilled Salmon

We love using our Traeger grills to make easy and quick weeknight meals that taste ten times better than any take-out. This recipe for Garlic BBQ Salmon is ridiculously easy, has only a few ingredients you are likely to have in your pantry, and tastes like it took you a really long time when it only takes a few minutes. With all of that going for it, this Garlic BBQ Salmon will likely become a regular in your weekly meal rotations.

 

Garlic BBQ Grilled Salmon

 

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 6-8 depending on the size of your filet
Recommended Pellets: Hickory, Mesquite, or Maple

INGREDIENTS:
1 salmon filet, skin on, pinbones removed
1 bottle of Traeger's Regular BBQ Sauce
2 tbs of fresh garlic, minced
4 sprigs of green onion, chopped on a diagonal. (2 sprigs for the sauce, and 2 for garnish)
Traeger's Salmon Shake

PREPARATION:
Season the top of your filet with Traeger's salmon shake. In a small bowl, combine the garlic, 2 sprigs of chopped green onion and BBQ sauce. Set aside.

Garlic BBQ Grilled Salmon

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.

Before grilling, brush the salmon with the BBQ sauce mixture. Place directly on the grill, skin side down and grill for approximately 5 minutes on each side until fish is firm, flaky, and opaque.

Sprinkle with additional sliced green onions and serve.

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Traeger's Awesome Peppered Beef Jerky

Posted by Susie B. on February 10, 2014

Traeger's Awesome Peppered Beef Jerky

This recipe for Peppered Beef Jerky from Traeger's Jerky Cookbook (which is absolutely amazing, by the way) is one of our all time favorites and definitely makes the list of "Most Requested Recipes." This recipe calls for Morton Tender Quick® Salt. As its name implies, it is a “quick” cure containing salt, sugar, sodium nitrite, and sodium nitrate that is ideal for small pieces of meat. The company recommends 1 tablespoon of cure per pound of meat, but in jerky-making, half that (1 tablespoon per 2 pounds of meat) positively affects the meat’s texture without making it unbearably salty. It is, however, optional. We have had luck finding it at our local grocers, but also at outdoor sporting goods stores. We used thinly sliced strips of beef top round, but the flavors of this recipe are great with wild game.

 

Peppered Beef Jerky

 

Prep Time: 5 minutes plus several hours in the marinade
Cook Time: 4-5 hours depending on thickness
Pellet Recommendation: Hickory, Oak

INGREDIENTS
 • 1 12-ounce can or bottle of dark beer
 • 1 cup soy sauce
 • 1/4 cup Worcestershire sauce
 • 3 tablespoons brown sugar
 • 1 tablespoon Morton Tender Quick® curing salt (optional)
 • 1/2 teaspoon garlic salt
 • 3 to 4 tablespoons coarsely ground black pepper, divided use
 • 2 pounds trimmed beef top or bottom round, sirloin tip, flank steak, or wild game

PREPARATION
In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, Curing salt, garlic salt, and 2 tablespoons of black pepper. With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue. Put the beef slices in a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.

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

Remove the beef from the marinade and discard the marinade.

Dry the beef slices between paper towels.

Sprinkle the beef slices generously on both sides with the pepper. Arrange the meat in a single layer directly on the grill grate.

Traeger's Awesome Peppered Beef Jerky

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

Traeger's Awesome Peppered Beef Jerky

Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.

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Bacon Wrapped Filet Mignon with a Balsamic Red Wine Reduction

Posted by Susie B. on February 8, 2014

Bacon Wrapped Filet Mignon with a Balsamic Red Wine Reduction

We absolutely love cooking steaks on the Traeger. The added layer of flavor from cooking over a wood burning fire is just the little extra touch of love you need to take your meat from ordinary to exceptional. We especially enjoy cooking filet mignon on the grill because while they are super tender cuts of meat, there is very little fat. By wrapping them in bacon and smoking them on the grill before searing, we can infuse this lean cut of meat with flavor while keeping the steaks incredibly moist and juicy.

These Bacon Wrapped Filets are a perfect and elegant meal for two, and tantaliziingly delicious drizzled with our rich Baslamic Red Wine Reduction. Serve with a simple salad or Butter Braised Green Beans and Traeger's Parmesan Crusted Potatoes for a special meal your loved one won't soon forget!

 

Bacon Wrapped Filet Mignon with a Balsamic Red Wine Reduction

 

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 2
Recommended Pellets: Hickory, Oak, Alder

INGREDIENTS:
2 (4 oz) filet mignon steaks
2 slices bacon
Traeger Prime Rib Rub or salt and freshly cracked black pepper, to taste
1/2 cup good balsamic vinegar
1/2 cup dry red wine
1 teaspoon dark brown sugar
1 clove garlic, finely minced
1 tablespoon butter

PREPARATION:

Start the Traeger on Smoke with the lid on for 4-5 minutes to establish the fire. Season both sides of your steaks with Traeger Prime Rib Rub or salt and pepper, to taste. Wrap the exterior of each filet in bacon and secure with a toothpick or butcher's twine, if necessary.

Place the steaks directly on the grill grate, close the lid, and smoke for 30 minutes.

Bacon Wrapped Filet Mignon with a Balsamic Red Wine Reduction

While the steaks are smoking, prepare the balsamic red wine reduction. Add the vinegar, red wine, garlic, and brown sugar to a small saucepan. Simmer over medium heat until the mixture is reduced by at least half. You want your reduction to cling to the back side of a spoon without running off too quickly or turning into a hard ball. Slowly melt in 1 tablespoon of butter and stir thoroughly to incorporate. Remove from the heat and set aside.

Bacon Wrapped Filet Mignon with a Balsamic Red Wine Reduction

Remove the filets from the grill to a separate plate. Close the lid on your grill, turn the temperature setting to High and allow the grill to preheat for 10 minutes. Return the steaks to the heated grill and sear for 4-6 minutes on each side until desired done-ness.

Transfer to a warmed plate and drizzle with the balsamic red wine sauce.

Check out our blog post on cooking the perfect steak to ensure you get your steak cooked exactly how you like it.

 

Click here for a printable version of this recipe:

Bacon Wrapped Filet Mignon with Balsamic Red Wine Reduction.docx (13.24 kb)

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Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

Posted by Susie B. on February 6, 2014

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

If you're cooking a romantic dinner this Valentine's Day, the last thing you want is to spend time slaving over dessert when you should be enjoying your steaks...I mean...each others' company. These Pineapple Strawberry Kebabs are the perfect solution! They are the ultimate in simple and clean-up is a breeze. If you've never grilled prinapple on your Traeger, you're in for a real treat. Paired with juicy strawberries and toasty marshmallows, then drizzled in decadent chocolate these kebabs are as pretty as they are delicious!

 

Grilled Pineapple and Strawberry Kebabs with a Chocolate Drizzle

 

Prep Time: 10 minutes
Cook Time: 5-10 minutes
Serves: 2-4 people
Recommended Pellets: Pecan, Apple, or Cherry

INGREDIENTS:
Half of a fresh pineapple, cut into chunks
1 lb fresh strawberries, tops removed
8-12 large marshmallows
1 bag semi-sweet chocolate chips
4-6 large bamboo skewers (soaked in water for 2-4 hours before grilling)

PREPARATION:

When ready to grill, 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 to High. Allow the grill to preheat for 10-15 minutes.

Meanwhile, thread your fruit and marshmallows onto your skewers in an alternating pattern.

Fill a large oven safe bowl with about an inch of warm water. Fill a smaller bowl with the chocolate chips and place in the water. 

When ready to cook, lay the skewers and the bowls with the chocolate on the grill. Close the lid and cook for 2-4 minutes until the marshmallows start to puff up on one side and the chocolate chips start to melt.

Turn the skewers over and stir your chocolate.

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

Grill for 2-4 more minutes until marshmallows are toasty all over and chocolate is fully melted. Transfer the grilled skewers to a large platter and, using a fork, drizzle the melted chocolate directly over the fruit and marshmallows. Serve warm.

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

 

Click below for a printable version of this recipe:

Grilled Pineapple and Strawberry Kebeabs with a Chocolate Drizzle.docx (12.38 kb)

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