Instead of drenching the onion in batter, then frying it, we’re Traeger’ing up a simpler, healthier version of the steakhouse favorite. The Veggie Shake and Texas Spicy give it a little kick, and roasting it over wood fire brings out the natural sweetness of the vidalia onion. Finish it off with parmesan and pepper jack cheese and you’ve got a delicious appetizer or side dish that looks as good as it tastes.
GRILLED BLOOMING ONION
PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Pecan, Alder
1 large Vidalia Onion
1 Tbsp. Canola Oil
1 Tbsp. Traeger Texas Spicy BBQ sauce
1 tsp. Traeger Veggie Shake
2 Tbsp. Parmesan Cheese, shredded
2 Tbsp. Pepper Jack Cheese, shredded
- Peel the onion, but do not cut off the root end. Cut into 8 wedges about ½ inch from the bottom, making sure not to cut all the way through. Carefully separate the onion sections.
- When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
- Drizzle, the canola oil, Veggie shake, BBQ sauce over the onion.
- Place in the middle of the grill and cook for 10 minutes. After the onion has cooked and opened up, finish by sprinkling the cheese evenly over the onion, and grill for another 2 minutes, or until the cheese has melted. Serve warm with extra sauce for dipping. Enjoy!
Traeger Grilled Onion.pdf (42.89 kb)
Philosopher Jean Anthelme Brillat Savarin said, “Tell me what you eat, and I will tell you what you are” in 1825, but it seems modern technology takes that adage one step further. Snapping a photo of your food before you eat it has become something of a foodie movement. People share pictures of their food to show their literal taste, and a little glimpse into their personalities. We eat with our eyes first. Here’s a simple infographic to make taking high-quality, album-worthy food photos a snap:
Ready for your next adventure in wood-fired cooking? Look no further than crafting your own sausage from scratch. Creating your own filling gives you ultimate control over the taste and texture of the end product. The trick is to keep your tools and ingredients chilled—the grinder, the meat, and the bowls—cold is king when it comes to stuffing sausages. This Smoked Lamb Sausage is a simple and delicious introduction to sausage making, and Traegers up real nice.
SMOKED LAMB SAUSAGE
PREP TIME: 1 hour
COOK TIME: 1 hour 10 minutes
RECOMMENDED PELLETS: Mesquite, Oak, Cherry
2 lbs. Lamb Shoulder
1 Hog Casing (60 in.)
1 Tbsp. Garlic
1 tsp. Cumin
1 tsp. Paprika
½ tsp. Cayenne
2 Tbsp ground Fennel
1 Tbsp fresh Cilantro, finely chopped
1 Tbsp fresh Parsley, finely chopped
1 tsp. Black Pepper
2 Tbsp. Salt
3 cups Greek Yogurt
Juice from 1 Lemon
1 clove Garlic, finely minced
1 Cucumber, peeled, shredded, and drained
1 Tbsp. Dill
Salt & Black Pepper, to taste
- Cut the lamb shoulder into 2-inch pieces, and using a meat grinder, grind the meat. Lightly combine the lamb with all the spices in a bowl and refrigerate. It is important to refrigerate the ground lamb so the fat does not melt in order to give the sausage a good texture. Next, using a sausage horn, attach the hog casing and start to feed the sausage back through the grinder to fill the casing and twist into links. With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate.
- Combine all ingredients for the yogurt sauce in a medium sized bowl. Cover and refrigerate.
- When ready to cook, start your Traeger on Smoke, with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225°F, place the prepared sausage on the grill grate and smoke it for 1 hour.
- Once the hour is up, remove the links from the grill and turn the grill up to High (450°F) and preheat (10-15 minutes). Once the grill has reached 450°F, place the links back on the grill and cook for 5 minutes on each side. Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!
Traeger_Lamb_Sausage.pdf (47.00 kb)
Featuring bison, shrimp, and longaniza, this burger is an all-in-one surf ‘n’ turf on a bun, and it tastes 100% phenomenal. Longaniza refers to Mexican pork sausage, flavored with chiles and spices, somewhat similar to a mild chorizo. It goes well with shrimp and the leaner bison burger, adding a savory, mildly spicy flavor. We Traeger’ed everything over luscious wood smoke to pull all the flavors together into something that goes beyond “burger.”
BISON BURGER WITH SHRIMP AND LONGANZINA
PREP TIME: 10 minutes
COOK TIME: 5 minutes
RECOMMENDED PELLETS: Mesquite, Cherry
2 Whole Wheat Kaiser Buns (or favorite bun of choice)
2, 8 oz. Ground Bison Patties
8 oz. Longaniza
6 Jumbo Shrimp, peeled and deveined
Salt & Pepper, to taste
½ tsp. Onion Powder
½ tsp. Garlic Powder
Pepper jack cheese
Traeger Prime Rib Rub, to taste
- When ready to cook, start your Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
- Sprinkle the jumbo shrimp with salt, pepper, onion powder, and garlic powder. Set aside for later.
- Season the bison patties on both sides with Prime Rib Rub, then place them on the Traeger and grill for 3-4 minutes on each side, or until medium well. Make sure you don’t overcook them, as bison is very lean and will dry out easily. While the bison is cooking, cut the Longaniza in half, lengthwise and cook alongside the bison burgers. They should finish around the same time. After flipping the burgers, place the seasoned shrimp on the grill and cook for 3-4 minutes. Once all the components of the burger are finished cooking, remove them from the grill and assemble the burger, as follows: bottom bun, mayo, lettuce, bison, 3 shrimp. Longaniza, Pepper jack cheese, top bun.
Traeger_Bison_Burger.pdf (47.77 kb)
We’ve taken a childhood favorite and turned it into an adult guilty pleasure—Bacon and Brie Mac & Cheese wood-fired until bubbly and delicious. Rather than the typical elbow noodles, we went for penne, which has a heartier texture capable of balancing the rich, creamy mixture of brie, mozzarella, and cheddar. We even added some jalapeno to give it a bit of a kick. Go ahead and indulge in this classy, adult version of a trusty grade school staple with a Traeger twist.
BACON AND BRIE MAC & CHEESE
PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Oak, Hickory, Pecan
16 oz. Penne Pasta, cooked
24 oz. Brie Cheese
1 lb. Bacon, cooked
2 cups Mozzarella, shredded
1 cup Cheddar, shredded
2 Jalapenos, finely diced
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
1 Tbsp. Salt
1 tsp. White Pepper
32 oz. Whole Milk
2 Tbsp. Corn Starch
¼ cup Cold Water
- In a double boiler, heat the milk until hot, then whisk in the onion and garlic powder, brie, cheddar, and 1 cup mozzarella cheese. Once cheese is fully incorporated, add the jalapenos, salt and pepper. Make a slurry with the corn starch and water, then add it the sauce to thicken. Lastly, add the cooked bacon and penne. Place the mac and cheese in a greased, cast iron pan and top with the remaining mozzarella cheese.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 °F and preheat, lid closed (10 to 15 minutes). Place the pan of mac on the Traeger and cook for 15 to 20 minutes, or until golden and bubbly.
Traeger Bacon and Brie Mac and Cheese.pdf (45.33 kb)
This version of the all-American favorite tastes so delectable that we may need to change the saying to, “as American as Smoked, Salted Caramel Apple Pie.” We smoked the cream to make the salted caramel, giving it an added level of richness that compliments the touch of savory from the coarse salt. Layering the apple pie filling with gooey caramel makes it thick and bubbly when roasted over fragrant hardwood. If you’ve never tried baking an apple pie over apple wood on your Traeger, you’re in for a treat.
SMOKED, SALTED CARAMEL APPLE PIE
PREP TIME:2 hours
COOK TIME: 45 minutes
RECOMMENDED PELLETS: Apple, Hickory
6 Granny Smith apples, peeled seeded, sliced
1 tsp. Lemon Juice
¼ cup Brown Sugar
1 tsp. Cinnamon
2 Tbsp. Corn Starch
3 cups Flour
½ cup Granulated Sugar
½ cup Dark Brown Sugar
1 cup Butter (divided)
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 tsp. Vanilla
½ tsp. Salt
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
- Fill a large pan with ice and water. Pour the cream into a smaller, shallow pan. Place the pan with the cream in the ice bath and place them both on the Traeger to smoke for one hour.
- To make the caramel, combine the sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly until it coats the back of your spoon, then stir in ½ cup of the smoked cream. Keep stirring until it is starts to turn a copper color, and then add the remaining cream, vanilla, and salt.
- To prepare the filling, in a large bowl, stir together the apple slices and the juice of 2 lemons. Next, add the sugar, cornstarch, cinnamon, allspice, and nutmeg. To assemble the pie, gather the pie crust, salted caramel and apple filling. Place one of the pie crusts into the pie plate. Spoon 1/3 of the filling into the bottom of the crust, pour 1/3 of the caramel over the apples, repeating this 3 times (reserve some of the caramel to drizzle over the finished pie). Lay the top crust over the filling, then crimp the top and bottom crusts together. Whisk together the egg and the milk. Make slits in the top crust to release the steam and finish by brushing with the egg and milk mixture. Sprinkle with the raw sugar and sea salt.
- When ready to cook, start the Traeger on smoke until the fire is established (4 to 5 minutes). Set the temperature to 375°F and pre heat, lid closed (10 to 15 minutes).
- Place the pie on the grill and cook it for 20 minutes @ 375 degrees, after 20 minutes reduce the heat to 325 and cook for 25 more minutes. When ready, the crust should be golden brown and the filling, bubbly. Remove the pie from the grill and let cool. Drizzle the remaining caramel over the cooled pie. Serve with vanilla ice cream and enjoy!
Traeger Apple Pie.pdf (59.08 kb)
Don’t be intimidated by meat that falls outside the 3 major meat groups consumed in the US—Beef, Poultry, and Pork—lamb is as delicious as it is simple to prepare. It is naturally tender, so you don’t even need to marinate it, just simple herbs, garlic, and spices make it unbelievably succulent. Roasting this delicious cut over hardwood imparts a lick of robust smoke flavor, for a juicy, mouthwatering main dish. So break out the lamb for your next special occasion and savor each meaty morsel.
ROAST LEG OF LAMB STUDDED WITH ROSEMARY AND GARLIC
PREP TIME: 30 minutes
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Cherry
1, 10-12 lb. bone-in Leg of Lamb
1 Tbsp. Garlic, crushed
4 cloves Garlic, sliced lengthwise
4 sprigs Rosemary, cut into 1 inch pieces
2 tsp. Olive Oil
Salt and Pepper to taste
- To prepare the lamb, start by mixing the olive oil and crushed garlic, then rub it on the lamb. With a paring knife, make small ¾ inch deep perforations in the lamb (about 2 dozen). Alternately stuff the slivered garlic and cut rosemary sprigs, into the perforations. Zest and juice the lemons, spread evenly over the lamb, then season with salt and pepper.
- When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400°F and preheat, lid closed (10 to 15 minutes).
- Place the leg of lamb on the grill and cook for 30 minutes, then reduce the temperature to 350°F for an additional hour, or until the internal meat temperature reaches 145 degrees for medium rare. Let the lamb rest for 15 minutes before carving. Slice, serve and enjoy!
Traeger Lamb.pdf (46.79 kb)
On the outside, it looks like an unassuming, individually sized dessert—but this sweet treat has a juicy secret. Our Chocolate Lava Cake takes what you love about chocolate cake and adds an element of scrumptious surprise with a luscious, melted-chocolate center. Top it off with Smoked Bourbon Whipped Cream for just the right touch of rich indulgence.
CHOCOLATE LAVA CAKE WITH SMOKED WHIPPED CREAM
PREP TIME: 25 minutes
COOK TIME: 40-45 minutes
RECOMMENDED PELLETS: Maple, Apple
½ cup Butter
220g Semi-Sweet Chocolate
1 cup Powdered Sugar
2 large Eggs
2 Egg Yolks
6 Tbsp. Flour
1 tsp. Confectioners Sugar, for dusting
1 tsp. Cocoa Powder, for dusting
1 Tbsp. Butter, melted
Smoked Bourbon Whipped Cream:
1 pint. Heavy Whipping Cream
¼ cup Confectioners Sugar
1 Tbsp. Bourbon Vanilla
- When ready to cook, start your Traeger on Smoke with the lid open until fire is established (4-5 minutes).
- Add cream to a shallow, aluminum baking pan. Place the pan on the Traeger, allowing the cream to smoke for 30 mins. Pour the smoked cream into a large mixing bowl and refrigerate for later use.
- Set the Traeger’s temperature to 375°F and preheat, lid closed (10-15 minutes).
- Brush 4 small soufflé cups with 1 Tbsp. melted butter. Melt the chocolate and remaining butter in a heatproof bowl over simmering water, stir until smooth. Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.
- Pour batter into the prepared soufflé cups. Place them on the Traeger and bake for 13-14 minutes, or until the sides are set.
- Remove the chilled, smoked cream from the refrigerator, add the bourbon vanilla and whip until airy. Add confectioners sugar and continue whipping until whipped cream forms stiff peaks.
- Dust lava cakes with confectioners sugar and cocoa, top with a dollop of smoke-infused whipped cream, serve and enjoy!
Traeger Lava Cake.pdf (48.38 kb)
Take a walk through the streets of Mexico, pick your city, and you will often smell the aroma of corn grilling over an open flame. It’s a popular snack, grilled on location by street vendors, maybe due to the fact that it has its own built-in handle, maybe because it tastes delicious. Traeger’s ode to Mexican street corn features lime crema and smoked salt, giving it a depth of robust flavor and a drizzle of tangy freshness. We chose pecan hardwood to impart a nutty, slightly sweet aroma to compliment the corn’s natural sweetness.
GRILLED MEXICAN STREET CORN
PREP TIME: 10 minutes
COOK TIME: 24 hrs. (Smoke) + 15-20 mins. (Grill)
RECOMMENDED PELLETS: Pecan, Oak
12 ears of fresh Sweet Corn
1/8 tsp. Sea Salt (smoked)
1/2 bunch fresh Cilantro, chopped
Hemp Seeds, to garnish
Chili Powder, to taste
½ cup Mexican Sour Cream
½ tsp. finely grated Lime Zest
2 tsp. Lime Juice
- A day before you need to make the Mexican Street Corn, smoke your salt.
- Start yout Traeger on Smoke with the lid open until the fire is established (4-5 minutes).
- Start with as much sea salt as you would like to smoke. Spread it out on a baking sheet and smoke on your Traeger for 24 hours, stirring the salt every 8 hours. Once done, let cool and store in the container of your choice.
- Start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
- Prepare Crema by combining finely grated lime zest and lime juice with the Mexican sour cream.
- Grill corn over until cooked through and slightly charred.
- Place grilled corn on a platter, drizzle with crema and sprinkle generously with cilantro, hemp seeds, chili powder, and smoked salt. Enjoy!
Traeger Corn.pdf (44.84 kb)
Prevalent in the northern and western parts of Mexico, Carne Asada translates literally to “grilled meat” in Spanish—a simple name for a simply delicious steak preparation. Our Traeger’ed Carne Asada Tacos showcase marinated flank-steak at its best. Something amazing happens when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.
CARNE ASADA TACOS
PREP TIME: 4-24 hours Inactive, 15 mins. Active
COOK TIME: 15-20 mins.
RECOMMENDED PELLETS: Hickory, Oak
1/2 cup fresh Cilantro, chopped
2 Tbsp. White Vinegar
4 garlic Cloves, minced
1/4 cup Lime Juice
1/4 cup Vegetable Oil
1 Tbsp. Kosher Salt
1 Tbsp. Black Pepper
1 tsp. Sugar
2 lbs. Beef Flank Steak, trimmed of fat, cut into large sections, about 6 inches long
8-16 tortillas, warmed (depending on the size of your tortillas)
½ Cup Mexican Sour Cream
½ tsp. finely grated Lime Zest
2 tsp. Lime Juice
- In a medium bowl, combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.
- When ready to cook, start your Traeger on smoke with lid open until fire is established (4-5 minutes). Set the Temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Remove steak from marinade, discarding marinade. Place meat directly on the grill grate. Grill, covered, for 15 to 20 minutes.
- Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2 inch pieces. Transfer steak pieces to a bowl and toss with any juices left on the cutting board.
- To prepare Crema, combine finely grated lime zest, lime juice, and sour cream
- To assemble: Warm the tortillas on the grill. Add a layer of Traegers Smoked Blended Salsa or salsa of your choice, sliced Carne Asada, and Crema. Sprinkle with freshly cut cilantro and enjoy!
Traeger Tacos.pdf (70.21 kb)