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Leftover Ham & Egg Grilled Breakfast Pizza

Posted by Susie B. on January 2, 2014

Leftover Ham & Egg Grilled Breakfast Pizza

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

 

Leftover Ham & Egg Grilled Breakfast Pizza

 

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

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

Preparation:

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

Leftover Ham & Egg Grilled Breakfast Pizza

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes. Place the pizza dough and the ham slices directly on the grill for 2-3 minutes on each side.

Leftover Ham & Egg Grilled Breakfast Pizza

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

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

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

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

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

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

PREPARATION:

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

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

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

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

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Grilled Crab Legs- Traeger Style

Posted by Susie B. on December 22, 2013

Grilled Crab Legs- Traeger Style

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

 

Crab Legs- Traeger Style

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

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

PREPARATION

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

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

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

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

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

Grilled Crab Legs- Traeger Style

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

Grilled Crab Legs- Traeger Style

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Holiday Appetizers: Smoked Cocktail Cheese Meatballs

Posted by Susie B. on December 21, 2013

Holiday Appetizers: Smoked Cocktail Cheese Meatballs

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

 

Smoked Cocktail Meatballs

 

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

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

PREPARATION:

1. Line a rimmed baking sheet with aluminum foil.

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

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

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

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

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

Holiday Appetizers: Smoked Cocktail Cheese Meatballs

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

Holiday Appetizers: Smoked Cocktail Cheese Meatballs

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Holiday Appetizers: Grilled Shrimp with Mustard Sauce

Posted by Susie B. on December 20, 2013

Holiday Appetizers: Grilled Shrimp with Mustard Sauce

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

 

Grilled Shrimp with Mustard Sauce

 

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

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

PREPARATION

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

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

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

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

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

Holiday Appetizers: Grilled Shrimp with Mustard Sauce

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

Holiday Appetizers: Grilled Shrimp with Mustard Sauce

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Holiday Appetizers: Smoked Beef Tenderloin Crostini

Posted by Susie B. on December 16, 2013

Holiday Appetizers: Smoked Beef Tenderloin Crostini

In the gear-up for all of your holiday festivities, sometimes it is really nice to have an appetizer that will wow the crowd and appease some of your hungriest guests until the main course is served. These smoked beef tenderloin crostinis fit the bill perfectly! The best part is the beef tenderloin can be cooked and sliced the day before, then served chilled straight from your fridge. No extra dishes or hassle while you're finishing up your main course, and plenty of happy bellies.

 

SMOKED BEEF TENDERLOIN CROSTINI

 

Difficulty: 2/5
Prep time: 20 minutes plus several hours to chill the meat
Cook time: 50 to 60 minutes
Serves: 16 to 20
Pellet recommendation: Hickory or Oak

INGREDIENTS:
1-1/2 cups mayonnaise, preferably Hellmann’s
1/2 cup green peppercorn mustard, or coarse-grained mustard
1 piece of trimmed beef tenderloin, preferably center-cut, about 2 pounds
1/3 cup Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme or rosemary leaves
Traeger Prime Rib Rub, or coarse salt (kosher or sea) and freshly ground black pepper
Two 15-inch baguettes (French bread), thinly sliced on a diagonal
Extra virgin olive oil
Fresh flat-leaf parsley, arugula, or watercress, for garnish


PREPARATION:
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Whisk the mayonnaise and green peppercorn mustard in a small bowl; cover and refrigerate until serving time.

In a small mixing bowl, combine the Dijon-style mustard, horseradish, Worcestershire, and thyme leaves. Coat the outside of the tenderloin with the mixture, including the ends.

Season on all sides with Traeger Prime Rib Rub or salt and pepper.

Lay the meat directly on the grill grate and smoke for 1 hour.

Transfer to a cutting board and wrap tightly with foil.

Increase the temperature of the Traeger to 350 degrees F. In the meantime, pour a thin film of olive oil on a rimmed baking sheet and arrange the bread slices on it in a single layer. Press down on each piece to make sure it gets coated with the oil. Toast until lightly browned, about 15 minutes, then turn over with a spatula to brown the other side, about 10 minutes more. Transfer to a cooling rack.

Increase the temperature of the Traeger to High (400 to 450 degrees F). Allow 15 minutes for the grill to come up to temperature. Remove the foil from the beef tenderloin and return the meat to the grill grate. Grill, turning as needed with tongs, until the tenderloin is done to your liking—135 degrees F for medium-rare, about 20 minutes. (Insert an instant-read meat thermometer in the thickest part of the meat.)

Transfer the tenderloin to a cutting board and let it rest for 5 minutes. Carve against the grain into very thin slices. (If desired, you can chill the tenderloin, tightly wrapped in plastic wrap, for up to 24 hours before slicing.)

Holiday Appetizers: Smoked Beef Tenderloin Crostini

To assemble the crostini, lay a slice or two of tenderloin on a piece of toasted bread. Top with a dollop of the mayonnaise-mustard sauce and a piece of parsley.

Holiday Appetizers: Smoked Beef Tenderloin Crostini

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Holiday Ham with Apple and Bourbon Glaze

Posted by Susie B. on December 11, 2013

Holiday Ham with Apple and Bourbon Glaze

Conveniently pre-cured, pre-smoked, and pre-cooked, hams are the no-fuss way to serve a crowd which is why they typically make an appearance on most holiday tables. Here at Traeger we like to do a little more than just feed our crowd, we like to feed our crowd with that signature smoky flavor you can only get cooking over a wood fire. This recipe for a delicious Holiday Ham with an Apple and Bourbon Glaze knocks the socks off that sugary-sweet flavor pouch that came in the package while still maintaining the ease of serving a pre-cooked, pre-sliced ham. Put this Traeger'ed ham on your holiday table and you'll be the most popular person at the party!

 

Holiday Ham with Apple and Bourbon Glaze

 

Prep Time: 15 minutes
Cook Time: 15-18 minutes per pound of ham
Recommended Pellets: Apple, Cherry, Hickory, Oak

INGREDIENTS
1 fully cooked ham or half-ham
1 to 2 cups apple juice or cider
1 cup apple jelly
2 tablespoons Dijon mustard
1 to 2 tablespoons bourbon
2 teaspoons fresh lemon juice
1/2 teaspoon ground clove

PREPARATION

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.

Arrange the ham on a rack in a roasting pan. Pour the apple juice or in the bottom of the pan. Place on the Traeger and close the lid.

Timewise, allow 15 to 18 minutes per pound for a half-ham, and 10 to 15 minutes per pound for a whole ham.

Meanwhile, in a small saucepan over medium-low heat, melt the apple jelly. Whisk in the mustard, bourbon, lemon juice, and ground clove and remove from the heat. Brush over the outside of the ham 40 to 50 minutes before you expect the ham to be done.

Holiday Ham with Apple and Bourbon Glaze

Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and pass it separately at the table.

Holiday Ham with Apple and Bourbon Glaze

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Roasted Rosemary Cashews

Posted by Susie B. on December 7, 2013

Roasted Rosemary Cashews

The perfect snack to have on hand for the holidays, these Rosemary Cashews are as tasty as they are easy! Just a few minutes toasting on your Traeger and you have a deliciously flavorful munchies to fill up those candy dishes or give out as gifts to neighbors and family.

 

Rosemary Cashews

 

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4-6 people as a snack
Recommended Pellets: any

INGREDIENTS

2-1/2 tablespoons unsalted butter, melted
1/4 cup fresh rosemary needles, chopped
1 teaspoon Traeger Cajun Rub, or substitute salt
1/2 teaspoon cayenne pepper
2 cups cashews

PREPARATION
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.

In a baking pan large enough to hold the nuts in one layer, combine the butter, rosemary, Cajun Rub (or salt), and cayenne. Toss the cashews in the mixture until combined.

Roasted Rosemary Cashews

Bake for 10 to 12 minutes, or until the cashews begin to toast. Serve warm.

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Traeger's Christmas Spice Cake

Posted by Susie B. on December 6, 2013

Traeger's Christmas Spice Cake

Traeger's classic spice cake is perfect for your holiday celebrations this year. The warm cinnamon and nutmeg in this recipe is perfectly accented by cooking over a wood burning fire and made deliciously moist from the added bit of white wine. Topped with a decadent cream cheese frosting and toasted nuts, this cake will be the star of your holiday dessert spread.

 

Christmas Spice Cake

 

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Serves: 8-10 people
Recommended pellets: Apple, Pecan, Maple

INGREDIENTS
2-1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1-1/2 cups granulated sugar
3/4 cup white wine, such as Riesling, or substitute apple juice
1/2 cup solid shortening, such as Crisco
1 tablespoon molasses
1-1/2 teaspoons vanilla
1/4 cup milk
2 eggs
Cream cheese icing, store-bought, or from the recipe below
1/2 cup toasted walnuts or pecans, chopped (optional)

PREPARATION

Grease and flour two 9-inch round cake pans. 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.

Sift the flour, baking powder, salt, and spices into the bowl of a stand mixer. Stir in the sugar.

Put the wine in a 2-cup glass measure. Add enough shortening to bring the liquid up to the 1-1/4 cup mark.

Add to the dry ingredients along with the molasses and vanilla. Beat on medium speed for 2 minutes. Add the milk and the eggs and beat 2 minutes more.

Divide the batter equally between the prepared pans.

Bake for about 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool for 10 minutes, then carefully remove the cakes from the pans, transfer to a wire rack, and cool completely. Assemble the cake: Put one cake rounded side down on a plate. Ice the flat side, then stack the second cake on top of it, flat side down.

Traeger's Christmas Spice Cake

Ice the top and sides of the cake. Sprinkle with the nuts, if desired.

Traeger's Christmas Spice Cake

For the cream cheese icing:

Beat together 1/2 cup of room temperature butter and one 8-ounce package of cream cheese. Gradually beat in 4 cups of powdered sugar, 1 teaspoon of vanilla, and enough milk to achieve spreading consistency, 1 to 2 tablespoons, or as needed.

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Awesome Marinated London Broil

Posted by Susie B. on December 5, 2013

Awesome Marinated London Broil

London Broil is a dish best served rare. Interestingly enough, it is also a dish not served in London. The origins are obscure but traditionally in America, London Broil is a cut of steak that has been marinated for a few hours then seared or broiled over high heat and sliced on the diagonal. The actual cut of meat can vary from flank steak or chuck roast to top round and even beef tenderloin. Whatever cut you use, make sure your Traeger is hot and your marinade is flavorful. You'll end up with a sensational meal every time.

 

London Broil

 

Prep Time: 4-8 hours marinating time
Cook Time: 12-14 minutes
Serves: 4-6
Recommended Pellets: Hickory, Mesquite, Oak

Ingredients:
• 1 2-1/2 to 3-pound beef top round shoulder
• Traeger Carne Asada Marinade, or your favorite beef marinade (below is an ingredient list for one of our favorites)
Marinade (combine all):
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/4 cup olive oil
2 garlic cloves, minced
1 sprig fresh rosemary
1/4 teaspoon fresh ground black pepper

Preparation:
Put the beef and the Traeger Carne Asada Marinade in a large resealable plastic bag or container. Turn to coat. 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). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

Remove the meat from the marinade. If desired, pour the marinade in a small saucepan and bring to a boil over high heat. Boil for two minutes, then remove from the heat. Strain, and let cool. Now you can use the marinade as a sauce. Keep warm. 􀂄

Pat the meat dry with paper towels. Put the meat on the grill grate and grill 8 to 10 minutes per side, turning once with tongs, or until an instant-read meat thermometer inserted into the thickest part reads 135 degrees F for rare. (Grill a few minutes longer if you prefer your London Broil medium-rare.)

Awesome Marinated London Broil

Let the meat rest for 3 minutes before slicing thinly on a diagonal against the grain. Serve the warmed marinade as a sauce, if desired.

Awesome Marinated London Broil

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Smoked Philly Cheese Steak Subs

Posted by Susie B. on December 2, 2013

Smoked Philly Cheese Steak Subs

The Philly Cheese Steak Sub is a classic staple of American cuisine (and for good reason)! The flavor combination of sizzling beef, caramelized onions and peppers, plus the bonus of melted cheese make this delicious sandwich a family favorite. Add the bonus flavor of smoking your roast beef on the Traeger before grilling and you've found sandwich heaven.

 

Smoked Philly Cheese Steak Subs

 

Prep Time: 7 minutes
Cook Time: 20 minutes on smoke, 10 minutes on high
Recommended Pellets: Mesquite, Hickory, Oak
Serves: 2 people

Ingredients:
1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub roll
1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer)
1 white onion (sliced into rings)
1 green bell pepper (thinly sliced) (optional)
2 teaspoons garlic (minced)
1/4 lb provolone cheese (thinly sliced)
extra virgin olive oil (for grilling)
salt and pepper
marinara sauce or ketchup (optional)

Preparation:  

Start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Using either a Grilling Basket or a FrogMat, smoke the roast beef for 20 minutes.

Remove the roast beef and place a cast iron skillet on the grill grate. Close the lid and turn the temperature setting up to High. Allow the skillet to preheat for 10-15 minutes. While waiting for your griddle to preheat, slice and butter your hoagie rolls.

Drizzle the skillet with olive oil. Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.

Add the garlic, salt and pepper, and cook for about 30 seconds.

Place your rolls, buttered side down on the grill grate. Push the vegetable mixture off to one side of the griddle. Add the meat to the hot part of the griddle. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.

Mix the meat and the carmelized onions and bell pepper together. Divide into 2 portions, and top both portions with the cheese to melt.

When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

Smoked Philly Cheese Steak Subs

Smoked Philly Cheese Steak Subs

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