Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Traeger Accessory Guide: The NEW Digital Thermostat Kit

Posted by Susie B. on May 12, 2014

Hopefully you are already signed up to receive our e-mails and follow Traeger Grills on Facebook so you can get the earliest heads up on our latest deals, recipes, and specials. If you are already a connected member of Team Traeger, then you have seen our recent posts about our new Digital Thermostat Kit. If you aren't already familiar with this ridiculously handy upgrade, let me be the first to introduce you. Traeger Nation, meet the New and Improved Digital Thermostat Kit:

This beauty includes all of the temperature settings of our original Digital Thermostat, plus the newly added Shut Down Cycle. This unassuming little notch on the switchplate leaves the fan running on your Traeger for 10 minutes after you finish grilling then shuts off automatically. It seems like such a small and simple addition, but this tiny change makes a big difference in your grill maintenance. The extra time the fan spends blowing helps to cool your grill and firebox more quickly, thus reducing the amount of residual ash left behind in your firebox and grill bottom. We spend a lot of time using our Traeger (if you can imagine) and had a dedicated shop vacuum that we used weekly to clean out all of our excess ash and debris. With the new shut down cycle, our shop vacuum sits in the corner for at least a month at a time now. We promise, it is worth every second of the five minutes it took to install and will pay you back in time saved cleaning and maintaining your machine.

So, now that you know what it can do, the question remaining is do I need one?? Our Junior and PTG grills come with the basic three setting thermostat kit (Smoke, Medium, High). Older Lil Tex, Lil Tex Elite, Texas, and Select Grills came with our original digital thermostat kit (pictured below) while the newer versions of this model come with the new thermostat kit standard. Basically, if you look at your thermostat and you don't see the words "Shut Down Cycle" in white letters under your Smoke setting, you are ready for an upgrade.

So grab one today and enjoy cleaning your grill less. You're welcome.

 

 

...Read More

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

Posted by Susie B. on May 11, 2014

So, you know how well your Traeger Grill flavors your food from the outside-in with that tasty wood-fired smoky goodness?? We do too, and here at Traeger HQ we know that flavor is king when it comes to food you crave and are proud to share. That is why we are constantly working on ways to add extra layers of deliciousness to everything you put on (and subsequently pull off) your grill. We already have a fantastic selection of rubs and sauces to complement loads of our recipes, but we want to feature a few of our newer adventures using flavorful injections to add dimension to your cooking.

To start, you'll need Traeger's Meat Injector kit. Professional quality stainless steel meat injector. Perfect for getting flavor deep inside your big meat cuts. 3 inch injector needle. Use over and over. Washes easily.

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

Next you'll need your meat. We suggest using injections to get flavor deep into large cuts of meat that won't be fully penetrated when smoking. Whole turkeys, briskets, and pork butts are our favorite cuts to work with (but we've even had success injecting things like turkey legs).

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

And finally, you'll need your injection sauce. Each type of meat benefits differently from injections, so the ingredients and amount can vary greatly.

 

For Pork: A classic injection base is Apple Juice or Cider mixed with Traeger's Pork and Poultry Rub and brown sugar. Add in whatever extra ingredients and flavors you like such as Cider Vinegar or Cayenne pepper.

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

 

For Poultry: Use good quality stock and butter to simultaneously add flavor and richness to a bland bird. We like to simmer the stock and butter with fresh herbs then strain before injecting.

 

For Beef: A hearty beef stock and red wine create a great base for beef. We also like to dissolve granulated garlic and onion powder to add depth to our beef injections.

 

A few good tips to follow:

  • We use about 1/4 cup of injection liquid per pound of meat. For example, for a 8 pound pork butt we use approximately 2 cups of injection liquid.
  • Never use whole spices in your injection liquid. Make sure all seasonings are finely ground or you will clog the small holes in the needle of your injector.
  • Maximize your injection input while minimizing the holes in your meat by using the same entry hole to access different angles. First, plunge the needle straight down and depress the plunger 1/3 of the way. Pull the needle out halfway, then tilt it at an angle to the right and depress 1/3 again. Pull the needle out halfway once more, tilt at an angle to the left and finish depressing the plunger. Using this approach, you can inject liquid into three different areas of the meat with only one hole.
  • Start injecting at the top of your meat and work your way down. This will ensure you use the largest amount of liquid at the top of your meat and allows gravity to be your friend. The liquid will distribute throughout your meat while it rests.
  • So, let it rest! Injections are like a marinade for your meat. The meat will absorb the most flavor if it can sit (usually overnight) with the injection liquid inside.
  • Take notes! What flavors did you like? Did you use enough liquid? More salt? etc. Injections are highly adaptable and easy to change to suit what your family likes to eat.

So there you have it Traeger Nation, our best tips and tricks for stepping up your culinary game using meat injections. Do you have a favorite recipe or technique? Be sure to share!

 

...Read More

Crispy Chicken Thighs with a Brown Sugar Buffalo Sauce

Posted by Susie B. on May 10, 2014

Crispy Chicken Thighs with a Brown Sugar Buffalo Sauce

 

We love the flavors of classic buffalo sauce paired with pretty much any part of the chicken (wings, obviously) but to be honest, our favorite piece of the bird to "buffalo" has got to be chicken thighs. Sure, they are a little less meaty than a breast but the meat that is there is so rich and flavorful. Besides, when you cook chicken thighs you get to eat more than just one! And I promise, you'll want to eat more than just one.

These particular chicken thighs get the royal treatment. Soaked in buttermilk and eggs before getting a quick toss in seasoned panko breadcrumbs, these juicy little morsels are then baked to wood-fired perfection on the Traeger. If that isn't good enough, we drizzle these crispy beauties with an AMAZING brown sugar buffalo sauce. I kid you not, this sauce will have you licking your fingers, licking the plate, and then running to the saucepan for any remaining drops left at the bottom. We make a double batch and put it on everything from ribs to burgers. Dip the chicken thighs in ranch if you'd like to temper the heat of the buffalo flavor, otherwise just eat them as-is and enjoy!

 

Crispy Chicken Thighs with Brown Sugar Buffalo Sauce

 

Prep Time: 15 minutes (plus 2 hours for the chicken to marinate)
Cook Time: 15-20 minutes
Serves: 4
Recommended Pellets: Hickory, Apple, Cherry, Pecan

INGREDIENTS:

2 lbs boneless, skinless chicken thighs
1 cup buttermilk
1 egg, beaten
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the Sauce:
2 cups dark brown sugar
1/2 cup Frank's RedHot Buffalo Sauce
5 Tablespoons water

PREPARATION:

In a gallon zip top bag, combine the buttermilk, egg and chicken thighs. Seal the top and refrigerate for 2 hours.


Start the Traeger on Smoke for 4-5 minutes with the lid open to establish the fire. Close the lid and turn the temperature setting up to 375 degrees. Allow the grill to preheat for 10-15 minute while you bread your chicken.

On a large plate, gently combine the Panko breadcrumbs, garlic, salt and pepper.

Using tongs, remove the thighs from the buttermilk mixture one at a time and place them into the seasoned breadcrumbs. Make sure to cover all areas of your chicken with the breadcrumbs. Place on a baking sheet lined with foil or parchment paper.

Bake the breaded chicken for 15-18 minutes, or until the internal temperature reads 175 degrees. While the chicken is baking, make the brown sugar buffalo sauce.

In a medium saucepan, combine the brown sugar, buffalo sauce, and water over medium-high heat. Bring to a rolling boil, stirring frequently, for about 5 minutes then remove from the heat. Transfer to a pitcher or measuring glass with a pourable spout.

When the chicken is finished, drizzle with the brown sugar buffalo sauce. Serve immediately. Dip in ranch dressing, if desired.

Crispy Chicken Thighs with a Brown Sugar Buffalo Sauce

Crispy Chicken Thighs with a Brown Sugar Buffalo Sauce

Crispy Chicken Thighs with a Brown Sugar Buffalo Sauce

Click below for a printable version of this recipe:

Crispy Chicken Thighs with Brown Sugar Buffalo Sauce.docx (14.17 kb)

...Read More

Mother's Day Brunch: Crustless Quiche with Sun-Dried Tomatoes and Artichoke Hearts

Posted by Susie B. on May 6, 2014

Mother's Day Brunch: Crustless Quiche with Sun-Dried Tomatoes and Artichoke Hearts

Show your Mom (or Grandma, God-Mother, Aunt, Wife, Sister, etc) some love this Mother's Day and prepare her a meal she won't soon forget. With your secret weapon in the backyard, you can prepare some gourmet cuisine for your lovely lady's particular pallette. This quiche is filled with the trifecta of fancy schmancy things that your Mom is sure to love: sun-dried tomatoes, artichoke hearts, and Parmesan cheese (lots of it)! The delicate texture of the creamy eggs is perfectly complemented by the salty artichoke hearts and robust, almost sweet, flavor of the sun-dried tomatoes.

Did we mention it tastes absolutely divine, takes just a few minutes to toss together, and looks absolutely beautiful fresh off the grill? Bonus! Serve with some yummy fresh fruit and a side of gratitude for all of the things Mom has done for you over the years and you'll both have a meal you'll always remember.


Crustless Quiche with Sun-Dried Tomatoes and Artichoke Hearts

 

DIFFICULTY: 2/5
PELLETS: Oak
PREP TIME: 15 min.
COOK TIME: 45 to 50 min.
SERVES: 6

INGREDIENTS:
2 tbsps. butter, at room temperature
1/2 cup panko or other dry bread crumbs, or more as needed
1 6.5-ounce jar of marinated artichoke hearts, drained
1/4 cup sun-dried tomatoes, coarsely chopped
1-1/2 cups grated Parmesan or Romano cheese
6 large eggs
1 cup cream or half and half
1/2 tsp. dried basil
1/2 tsp. freshly ground black pepper

PREPARATION:
1. Slip your hand into a small plastic bag and generously butter the bottom and sides of a 9- or 10-inch glass or ceramic pie plate. Sprinkle the panko over the butter and tilt the pan to evenly coat.

2. Coarsely chop the artichoke hearts, squeezing them in paper towels to remove any excess oil or moisture. Distribute evenly over the bread crumbs along with the tomatoes and Parmesan.

3. In a mixing bowl combine the eggs, cream, basil, and black pepper and whisk thoroughly. Pour over the ingredients in the pie plate.

Mother's Day Brunch: Crustless Quiche with Sun-Dried Tomatoes and Artichoke Hearts

Mother's Day Brunch: Crustless Quiche with Sun-Dried Tomatoes and Artichoke Hearts

4. 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.

5. Put the pie plate directly on the grill grate and bake for 45 to 50 minutes, or until the eggs are set. Transfer the quiche to a cooling rack and let cool for several minutes before cutting into wedges. Enjoy!

Mother's Day Brunch: Crustless Quiche with Sun-Dried Tomatoes and Artichoke Hearts

Printable Recipe:

Crustless Quiche with Sun-Dried Tomatoes and Artichoke Hearts.docx (14.22 kb)

...Read More

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

Posted by Susie B. on May 2, 2014

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

To celebrate Cinco de Mayo (or pretty much any time you want to fill your mouth with deliciousness) we came up with some flavorful Mexican favorites that are absolutely amazing hot off of the Traeger. Originally, enchiladas were served as street food and were simply corn tortillas dipped in chili sauce. We knew we could do so much better.

These enchiladas are special. This is coming from the people who struggle to call anything special that doesn't have bacon in it. Granted, they are loaded with smoky, tender shreds of Traeger'ed pulled pork, smothered in a rich roasted tomato enchilada sauce and melty cheese.

Like I said, special.

We love these enchiladas for a quick weeknight meal to use up any leftover pulled pork (we always seem to have a little left after our big weekend grill-athons). The entire recipe can be made even faster by preparing a large batch of the enchilada sauce ahead of time and freezing in zip top bags. When it's time for dinner simply defrost some sauce, roll some pulled pork up in a tortilla and shred some cheese. Ole!

 

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

 

Prep Time: 25 minutes
Cook Time: 30-45 minutes
Serves: 6-8 people
Recommended Pellets: Hickory, Oak, Mesquite

INGREDIENTS

For the Red Sauce:
1 1/2 lbs tomatoes on the vine
1/2 large white onion
1 head garlic
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
Hot Sauce (optional, to taste)
For the Enchiladas:
6-8 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 1/2-3 cups shredded pulled pork

PREPARATION:

Start the Traeger Grill on Smoke for 4-5 minutes with the lid open to establish the fire. Close the lid and turn the temperature setting to high.

Slice the top off of the head of garlic and wrap it in tinfoil. Place the garlic, tomatoes, and onion half directly on the grill grate.

Cook for 10-15 minutes or until the tomato skins have split and the onion and garlic have started to soften. Turn the grill to 375 degrees and close the lid while you prepare your enchiladas.

Remove the tomatoes from the vine and take the foil off of the garlic. Transfer the tomatoes and onions to the blender, then squeeze the softened garlic out of its' skin into the blender. Add the chili powder, cumin, salt and hot sauce (optional) to the blender. Hold the lid on at an angle to allow steam to escape. 

Blend until the sauce is smooth. If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached.

Spoon a thin layer of sauce on the bottom of a 9x13 baking dish.

 

Mix 1/4 cup of enchilada sauce with the pulled pork in a large bowl. Toss gently with a spoon to combine.

 

Fill a tortilla with approximately 1/3 cup of the pulled pork mixture and a few tablespoons of cheese.

 

Roll the tortilla and place seam side down in the baking dish.

Repeat with the remaining tortillas and pork until the pan is full.

Cover with remaining enchilada sauce and shredded cheese.

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

Place the pan directly on the grill grate and bake until the sauce is bubbly and the cheese is completely melted.

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

 

Serve immediately. Enjoy!

 

Click below for a printable version of this recipe:

Pulled Pork Enchiladas with Smoke Roasted.docx (14.19 kb)

 

 

...Read More

Chorizo and Roasted Corn Stuffed Poblano Peppers

Posted by Susie B. on April 28, 2014

Chorizo and Roasted Corn Stuffed Poblano Peppers

Classic chili rellenos are breaded and fried, but our grilled peppers will make you forget all about the oily version you once knew. These beauties are stuffed with a spicy chorizo sausage and grilled corn filling then topped with delicious melty cheese. Perfect for your Cinco de Mayo meal, or any old Tuesday when your life needs a little spice (and a whole lotta flavor)!


Roasted Corn and Chorizo Stuffed Poblano Peppers

 

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4
Recommended Pellets: Alder, Mesquite, Hickory

INGREDIENTS:
4 large poblano peppers
1/2 lb chorizo sausage
4 ears corn on the cob
2 small tomatoes
4 teaspoons vegetable oil
1 small red onion, diced
1 red bell pepper (if you like things mild) or 2 jalapenos (if you like it spicy), seeded and chopped
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper
2 cups shredded Monterey jack cheese
1/4 cup fresh cilantro leaves

PREPARATION:
Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place a medium dutch oven on the grill grate, close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.

Drizzle the corn cobs with 2 teaspoons of the vegetable oil and season with salt and pepper. Place directly on the grill grate along with the tomatoes. Pour the remaining 2 teaspoons of oil in the bottom of the dutch oven and add the chorizo. Cook the corn, tomatoes and the sausage for 5-7 minutes, stirring the sausage occasionally and turning the corn.

When the sausage is cooked, the corn is slightly charred and the tomatoes' skin has split, add the red onion, peppers, garlic, salt and pepper to the dutch oven. Cut the corn off of the cob and dice the tomatoes. Stir both into the sausage mixture. Close the lid to the grill and cook for 5-7 minutes, or until the vegetables are soft.

While the vegetables are cooking, slice a long slit in the front of the peppers and a smaller slit running perpendicular along the top (the slice is in the shape of a T). Gently remove the ribs and seeds from the pepper. Set aside.

Remove the dutch oven from the grill and stir in 1 cup of the cheese.

Fill the peppers with the sausage mixture. Place on a baking sheet and return to the grill for 15 minutes.

Top peppers with remaining cheese and grill for 10 more minutes, or until the cheese is melted and the peppers are soft.

Chorizo and Roasted Corn Stuffed Poblano Peppers

Garnish with fresh cilantro and serve immediately.

Chorizo and Roasted Corn Stuffed Poblano Peppers

...Read More

Traeger's Chicken Challenge

Posted by Susie B. on April 17, 2014


Traeger's Chicken Challenge

The Chicken Challenge is one of Traeger's signature dishes for many reasons. First, it is crazy easy. Anyone with a Traeger and a bottle of Chicken Rub can make this dish. Second, it is delicious. We can pretty much guarantee that this will be the most tender, juicy, and flavorful chicken you have ever cooked. Third, it is inexpensive. Whole chickens are some of the cheapest meat you can get by the pound, so cook up a few and save the flavorful meat for easy meals during the week. Bonus: check out the recipe page for the Chicken Challenge as we have added a fantastic new video for your viewing pleasure!

 

Traeger's Chicken Challenge

 

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Serves 4-6
Recommended Pellets: Hickory, Mesquite, Oak

INGREDIENTS
1 whole chicken (about 4 lbs.)
Traeger Chicken Rub

PREPARATION

1. Lightly season chicken with Traeger Chicken Rub. Traeger Chicken Rub is a MUST, its part of the magic.

Traeger's Chicken Challenge

2. Start your Traeger on smoke with lid open for 5 minutes to get started, after the fire starts turn the temperature to High (400 to 450 degrees F).  

3. Place a chicken or as many as you want on the Traeger grill until internal temperature reaches 170 degrees -- cook time 1 hour and 10 minutes. Remove from grill, then enjoy!

Traeger's Chicken Challenge

...Read More

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Posted by Susie B. on April 16, 2014

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Oh, we love our Traeger for so many reasons. We especially love how it can be used to transform old stand-by recipes into something new, flavorful, and extraordinary.

Take meatballs, for example. They have been around forever. They almost all taste the same. They are typically thrown in a crockpot or oven and cooked until all of the flavors and juice have departed and all you are left with is a dry, tasteless ball of what was once meat. They somehow show up covered in some sort of bottled bbq sauce at every potluck or family gathering and sit by the other appetizers looking gloppy and neglected.

Sad, sad times.

But no longer! Using our Traeger, we can infuse our meatballs with smoky goodness and cook them to a perfect juicy golden brown. Toss these delicious little morsels in a homemade honey balsamic bbq sauce and you will take people into meatball territory previously unexplored.

Instead of being the lone appetizer left at your summer potluck like it's boring meatball predecessors, these smoky meatballs will disappear faster than the cocktail shrimp and 7 layer bean dip!

HONEY BALSAMIC MEATBALLS

 

Prep Time: 10 minutes
Cook Time: 45 minutes
Recommended Pellets: Hickory, Mesquite, Maple
Makes 24 meatballs

Ingredients: 

For the meatballs:
 1/3 cup unseasoned bread crumbs
2/3 cup milk
1lb ground beef
1 egg, whisked
1/2 small onion, grated
2 garlic cloves, pressed
1 Tablespoon Worcestershire sauce
1/2 teaspoon Italian seasoning
salt and pepper

For the Honey-Balsamic BBQ Sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/4 cup honey
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1/4 teaspoon garlic powder
salt and pepper

Directions: 

Combine ingredients for the BBQ Sauce in a small saucepan over medium-high heat. Bring to a boil, stirring intermittently. Reduce heat to low and simmer for 45 minutes, or until sauce is thick and has lost its vinegary bite.

 

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

In a large bowl combine beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, and Italian seasoning. Gently mix with yout hands and roll into 24 meatballs.

Place either on a wire baking rack directly on the grill or use a Frogmat to prevent the meatballs from falling through the grate or sticking. Smoke for 30 minutes.

Turn the temprature setting to High and bake for 15-17 minutes, or until no longer pink in the center. 

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Gently add meatballs to sauce and stir to coat. Serve immediately.

Smoky Meatballs with a Honey Balsamic BBQ Sauce

 

 

Click the link below for a printable version of this recipe:

HONEY BALSAMIC MEATBALLS.docx (13.97 kb)

...Read More

Picking the Perfect Pellet {A How-To Guide}

Posted by Susie B. on April 14, 2014

Picking the Perfect Pellet {A How-To Guide}

Whether you are a new member to Traeger Nation or you've been with us for a while, you've probably noticed we like to post our recipes with a little bonus information at the top. In that one little line, we like to recommend certain types of pellets to accompany whatever dish we have created. This small tidbit of information might have previously been overlooked, or skipped because it just didn't seem that important. Well, please let me be the first to tell you... THE PELLET MATTERS! Here at Traeger, we take a lot of pride in making pellets out of the purest wood available. Each bag of pellets you buy is special, and each type of wood creates a unique flavor profile that you are adding to your food. One of the best things you can do when smoking with your Traeger is learn to consider the flavor of your pellets as an additional ingredient in your recipe.

Below we have a handy little graphic that helps you see exactly what pellets work best with what types of food. Save this image, print it off, and most importantly, take your own notes as you cook. Just because maple typically works great with turkey doesn't necessarily mean it will be your favorite, you might prefer something lighter like apple.

Picking the Perfect Traeger Pellets {A How-To Guide}

 

Alder: These pellets are the most versatile because of their mild flavor and aroma. Alder wood gives off a great amount of smoke without overwhelming even the most delicate flavors like chicken, fish, or baked goods. Try the Bacon Wrapped Scallops next time you are looking to add that perfect wood fired taste with your Alder pellets.

Apple: Most often used with poultry and pork, apple wood pellets offer a lightly fruity smoke that helps enhance mild flavored meats. Apple pellets take Smoke Roasted Apple Pie to a whole new level of awesome. Think about it, apple wood smoked apple pie? Unbelievable.

Cherry: One of the more flavorful pellets, cherry wood lends itself to application where you want to add a hearty smoke flavor. Try some Marinated Beef Ribs with Cherry pellets. Between the marinade and the cherry smoke, these flavorful ribs don't require any sauce to be exceptionally flavorful.

Hickory: Probably the most widely used pellets in barbecue, hickory pellets release a strong flavor and complement most meats. Some people find hickory can be a little strong and like to mix it with a more mild pellet like oak or apple. Using hickory pellets to smoke some Peppered Beef Jerky to add a perfect level of smokiness to the meat.

Maple: Mild, with a hint of sweetness, maple pellets are great on pork and especially turkey. Using maple pellets to smoke your holiday Herb Roasted Turkey and your family will request that you cook every year.

Mesquite: A favorite of Texas BBQ, Mesquite pellets infuse your meat with hearty smoke flavor. That super smoky flavor is great for recipes that are begging for a little something extra like Southwestern Stuffed Peppers.

Oak: Oak is a great middle ground as far as smoke intensity goes. A little stronger than cherry or apple, and a little lighter than hickory, Oak is great to use with fish and veggies or both at the same time like Mahi-Mahi Shish Kabobs.

Pecan: Deliciously nutty and even a little spicy, Pecan pellets are great with beef, pork, or poultry. They add a great depth to baked goods as well. Be sure to try Mom's Best Pumpkin Bread and enjoy the added nutty flavor from the Pecan smoke.

...Read More

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Posted by Susie B. on April 13, 2014

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Sometimes it might not seem worth it to fire up the Traeger to cook a weeknight meal for two. But when you can cook it all on the grill (from main course to veggies AND fruit) and have it taste oh so good, you'll wonder why you ever had reservations about flipping that on-switch. These tangy and flavorful steak and shrimp kebabs taste even better than they look. The hearty steak and tender shrimp pair perfectly with the onions and peppers. Add in a sweet and tart bite from the grilled pineapple and the savory flavors of our garlic-lime glaze and you'll be coming back to this dish for a quick two-person meal over and over again.

 

Steak and Shrimp Kebabs with a Garlic-Lime Glaze

 

Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Serves: 2
Recommended Pellets: Oak, Hickory, Pecan

INGREDIENTS:
1 New York Strip Steak, cubed
1/2 lb raw shrimp, peeled and deveined
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 red onion, cut into 1 inch pieces
1 can pineapple chunks, drained or 3/4 cup fresh pineapple cut into pieces
Traeger Veggie Shake
For the Garlic-Lime Glaze:
2 tablespoons melted butter
1 clove garlic, pressed
Zest and the juice of 1 lime
3/4 teaspoon salt 
1/4 teaspoon ground black pepper 
1/4 teaspoon cayenne pepper

PREPARATION:

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 turn the temperature settings up to High. Allow the grill to preheat for 10-15 minutes while you prepare your skewers.

Thread the meat, shrimp, vegetables, and pineapples on the skewers in an alternating pattern. If using bamboo skewers, make sure to soak them for a bit before threading to prevent the wood from scorching.

Season liberally with Traeger's Veggie Shake. Place directly on the grill for 5-6 minutes.

While your kebabs are grilling, make the Garlic-Lime Glaze. Combine all ingredients in a medium bowl and whisk to throughly combine.

Brush the Glaze on the kebabs with a basting brush and turn the kebabs over. Cook for an additional 5-6 minutes, or until the shrimp is opaque and the steak is cooked to your liking. Serve immediately.

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Click below for a printable version of this recipe:

Steak and Shrimp Kebabs with a Garlic Lime Glaze.docx (13.58 kb)

...Read More