You'll love this Wood-Fired Pizza from the very first bite. This recipe is infinitely flexible, incredibly cheap, and more fun to make than money at a poker table. The flavor is sophisticated, bold with a touch of daring. There’s not a picky eater in town that will turn it down. Take the take-out off your speed dial, and fire up your Traeger - its Pizza Night!
PREP TIME: 30 minutes
INACTIVE TIME: 1 hour 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Alder, Pecan, Hickory
2/3 cup warm Water (between 105°F and 115°F)
2 ½ tsp. Active Dry Yeast
½ tsp. granulated Sugar
1 tsp. Kosher Salt
1 Tbsp. Oil
1 ¾ to 2 cups all-purpose Flour
¼ cup fine Cornmeal
1 Large Grilled Portabella, sliced
1 jar pickled Artichoke hearts, chopped
1 cup Fontina cheese, shredded
1/2 cup Parmigiano, shaved, divided
Roasted Garlic, chopped
¼ cup Olive Oil
Banana Peppers (optional)
Traeger Pizza Kit
- In a glass, stir together warm water, yeast, and sugar and let stand until the mixture starts to foam (about 10 minutes). In a mixer, combine 1 ¾ cup flour, sugar, and salt. Stir oil into the yeast mixture. Slowly add the liquid to the dry ingredients while slowly increasing the mixers speed until fully combined. The dough should be smooth and not sticky. Knead the dough on a floured surface, gradually adding the remaining flour as needed to prevent the dough from sticking, until smooth (about 5-10 minutes). Form the dough into a ball.
- Apply a thin layer of olive oil to a large bowl. Place the dough into the bowl, and coat the dough ball with a small amount of olive oil. Cover and let rise for about 1 hour, or until doubled in size, in a warm place.
- When ready to cook, start your Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes.) Place a pizza stone in the grill while it preheats.
- Spread the cornmeal evenly on the pizza peel. Punch the dough down and roll it out form into a 12” circle on a floured surface. Place the dough on the pizza peel and assemble toppings evenly in the following order: olive oil, garlic, fontina, portabella, artichoke hearts, parmigiano, then banana peppers (optional).
- Carefully slide the assembled pizza from the pizza peel to the preheated pizza stone and bake until the crust is golden brown (about 10-12 minutes).
- Remove the pizza stone from the Traeger. Slice pizza, serve, and enjoy!
Traeger_Wood-Fired_Pizza.pdf (45.00 kb)
Put down your marshmallows, people—we've got something better for roasting. We are head over heels for Grilled Seasonal Fruit, and you will be too. This recipe is as simple as it is scrumptious. All you need is fruit, honey, and your Traeger to go next level status on dessert tonight. It’s the perfect end to any Traeger grilled or smoked meal.
GRILLED SEASONAL FRUIT WITH GELATO
PREP TIME: 5 minutes
COOK TIME: 5 minutes
RECOMMENDED PELLETS: Pecan, Maple
2 of each: Apricots, Peaches, Plums, or the seasonal fruit of your choice
¼ cup Honey
3 Tbsp. Turbinado Sugar
Your Favorite Flavor of Gelato
- When ready to cook, 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).
- Slice each piece of fruit in half, removing the pit. Brush the sliced side with honey and sprinkle with sugar.
- Place fruit directly on the grill, cut side down, until you start to see grill marks. Remove from the grill and serve one of each fruit with scoops of gelato. Drizzle with honey, if desired. Serve and Enjoy!
Traeger_Grilled_Fruit.pdf (40.42 kb)
The popular saying, “bacon makes everything better” has led to ingenious innovations like the bacon weave and even inspired bacon desserts. As dedicated bacon enthusiasts, we’re working hard to test this hypothesis by wrapping everything in bacon before grilling it to crispy, salty perfection on the Traeger. Bacon Wrapped Asparagus gets our stamp of porky approval as a crowd-pleasing appetizer or a star side dish.
BACON WRAPPED ASPARAGUS
PREP TIME: 20 minutes
COOK TIME: 15-20 minutes
RECOMMENDED PELLETS: Hickory, Pecan
1 bunch Asparagus, trimmed
1 lb. thin cut Bacon
1 Tbsp. Olive Oil
½ tsp. Garlic Powder
½ tsp. Onion Powder
Salt & Pepper to taste
- Coat the Asparagus evenly with olive oil, then sprinkle the asparagus evenly with, garlic powder, onion powder, salt and pepper. Individually wrap each asparagus with 1 piece of thin cut bacon.
- When ready to cook, start the 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).
- Place the wrapped asparagus on the grill and roast for 15-20 minutes, or until the bacon is crispy. Enjoy!
Traeger_Asparagus.pdf (43.15 kb)
Think of a Salted Baked Potato, wood-fired until tender and fluffy on the inside, as dinner’s blank canvas. You can load anything you’re craving onto that sucker, from chili and cheese, to pulled pork and BBQ sauce, to fresh salsa—the possibilities are endlessly delicious. The beauty of a blank canvas is everyone at the dinner table can customize their dinner to suit their tastes. Make a Traeger’ed Baked Potato bar tonight for a simple way to get creative with your food.
SALTED BAKED POTATOES
PREP TIME: 5 minutes
COOK TIME: 25-30 minutes
RECOMMENDED PELLETS: Oak, Pecan, Maple
6 Baker Style Potatoes, scrubbed and dried
3 Tbsp. Canola Oil
1 Tbsp. Kosher Salt
Salt & Pepper
Sharp Cheddar Cheese
- In a large bowl coat the potatoes in canola oil and sprinkle evenly with salt.
- 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).
- Place the potatoes on the grill grate and cook them for 25-30 minutes, or until soft in the middle when pricked with a fork. Serve loaded with your favorite toppings. Enjoy!
Traeger_Baked_Potatoes.pdf (42.63 kb)
It’s not often that people invite you to come shiggin’ their BBQ secrets, but that’s just what we’re doing. Take a look at our step-by-step recipe videos, Traeger how-to’s, and Tips from the Pros to make your meals just a little more epic: https://www.youtube.com/user/TraegerGrills
These brownies are a cinch to whip up, and make a scrumptious ending—the cherry on top of a wood-fired meal. The amaretto and ricotta mixture breaks up the decadent chocolate with delicate nuttiness, and Traeger’ing the dessert over Maple Hardwood infuses a rich sweetness that an oven simply can’t duplicate. Indulge in dessert the Traeger way—keep it simple and sweet.
TRAEGER MARBLED BROWNIES
PREP TIME: 20 minutes
COOK TIME: 25-30 minutes
RECOMMENDED PELLETS: Maple, Apple
One 18.3 oz. Brownie Mix, or your favorite brownie recipe
1 cup Ricotta Cheese
1 Tbsp. Amaretto Liqueur
1/4 cup Sugar
2 tsp. Cornstarch
1/2 tsp. Vanilla
- Grease a 9 x 13” nonstick baking pan and set aside. In a medium bowl, combine the ricotta, egg, amaretto, sugar, cornstarch, and vanilla and whisk together thoroughly. Set aside.
- Prepare the brownie mix according to the package directions. Spread the brownie batter evenly in the prepared pan. Randomly drop dollops of the ricotta mixture over the batter. Run a plastic knife through the ricotta mixture to give the brownies a marbled look.
- 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).
- Put the pan with the brownie mixture directly on the grill grate and bake according to the package directions, about 25 to 30 minutes. Insert a bamboo skewer or toothpick in the center of the brownies to determine if they are done: the batter should not be wet.
- Transfer the brownies to a wire cooling rack to cool completely. Cut into squares. Serve and enjoy!
Traeger Marbled Brownies.pdf (40.87 kb)
For National Brisket Day, we’re tackling the beast of BBQ, the huge hunk o’ cow, the meaty marvel that is BRISKET. We’ve taken a gentle step from the traditional by giving it a quick brine, but don’t be alarmed, we’re not making corned beef here. Corned beef brines for 10 days, we’re brining overnight—just enough time to guarantee that it comes off the Traeger juicy, smoky, and delicious without masking the natural, meaty flavor of this beautiful beef. Whatever recipe you choose, make sure to celebrate National Brisket Day with a mouthful of mouthwatering Brisket.
TRAEGER BRINED BRISKET
PREP TIME: 10 minutes
INACTIVE TIME: Overnight
COOK TIME: 7-8 hours
RECOMMENDED PELLETS: Mesquite, Cherry
1, 5-7 lb. Brisket
¼ cup Traeger Beef Rub
½ cup Kosher Salt
1 cup Light Brown Sugar
2 quarts Water, boiling
6 cups ice
- Dissolve salt, and sugar in water add ice, then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight.
- When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Traeger Beef Rub.
- 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 (10 to 15 minutes).
- Place the brisket on the Traeger, fat cap up and Smoke for 3 hours. After 3 hours double wrap the brisket on foil and turn the temperature up to 275 for 4 more hours.
- After 4 hours, unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Next, remove the brisket from the grill and let it rest for 10 to 15 minutes before carving.
Traeger Brined Brisket.pdf (42.66 kb)
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)