Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Know Your Pork!

Posted by Traeger Service on July 1, 2015

Go whole hog with your 4th of July menu this weekend. From snout to curly tail, Boston butt to shank, and belly to fat back, whatever piece of pig you choose, it’s all delicious and Traegers up to hog heaven. We like pork butts and we cannot lie. Get pork recipes for your fireworks feast here

Through the 4th of July weekend, when you buy a new Traeger, you get a FREE cover to protect your grill. Paired with free shipping on orders over $100 through 7/7, you’ve got even more reasons to celebrate with fireworks.

...Read More

Drunken Peach Cobbler

Posted by Traeger Service on June 30, 2015

Everything is more fun drunken, and Traeger’s Drunken Peach Cobbler proves the rule. This is an every man for himself, don’t be late kind of dessert. It’s absolutely delicious, but definitely not traditional. This popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey. Bourbon is best known for its vanilla, oak, and caramel flavors, and it’s just the thing for this tipsy treat. If you think you’re too tough for desserts—think again. Traeger’s Drunken Peach Cobbler is damn delicious, cooked in cast iron, and swimming in spirits.

DRUNKEN PEACH COBBLER

DIFFICULTY: 4/5
PREP TIME: 45 minutes
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Apple, Pecan, Maple
SERVES: 6-8

INGREDIENTS

Pie Filling:

½ cup packed Brown Sugar
2 Tbsp. Corn Starch
½ tsp. Cinnamon
Pinch of Salt
4 Tbsp. Butter
6 large Peaches, pitted, peeled, and sliced
1/8 cup Bourbon Whiskey

Pie Crust:

3 cups All-Purpose Flour
4 tsp. Sugar
½ tsp. Salt
2 sticks of Butter, chilled
4 Tbsp. Vegetable Shortening, chilled
5 Tbsp. cold Water

METHOD

Filling:

  • In a large saucepan, melt the butter.
  • In a separate bowl, combine sugar, corn starch, cinnamon
  • Add sugar mixture to peaches and cook, stirring constantly until thickened.
  • Remove from head, add the Bourbon. Stir and let cool.

Dough:

  • Combine all the dry ingredients. Add the butter and shortening and mix until it resembles a course meal.
  • Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.
  • After it has chilled, divide the dough in two, one part being slightly larger than the other.
  • Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang
  • Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.
  • Pour the peach mixture into the bottom dough.
  • One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal.
  • Brush the top with milk.
  • When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°f, close the lid, and preheat for 10-15 minutes.
  • Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown.

Traeger_Cobbler.pdf (64.80 kb)

...Read More

Smoked Beer Cheese with Grilled Herb Bread

Posted by Traeger Service on June 27, 2015

This Smoked Beer Cheese with Grilled Herb Bread will knock your tool belt off. Popular in the Midwest, this dip or spread gives new meaning to “game food.” It pairs perfectly with pretzels, chips, and all variety of crackers, but today we are going classy with a crust of French bread brushed with herbed olive oil, and grilled to a toasty crunch. You could put out some chips and salsa for your next smoke out, but if you go with homemade Beer Cheese and Grilled Bread your buddies will marvel at your culinary skills right before they devour your handiwork. We aren’t sure which Americans like more - beer or cheese. But we are certain you and your party crew will love them blended together in Traeger’s Smoked Beer Cheese with Grilled Herb Bread.

SMOKED BEER CHEESE WITH GRILLED HERB BREAD

DIFFICULTY: 1/5
PREP TIME: 15 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Hickory, Mesquite
SERVES: 10-12

INGREDIENTS

1 cup (8 oz.) of flat Beer
¼ lb. Sharp Cheddar
¼ lb. dry Mozzarella Cheese
1 tsp. Dijon Mustard
1 tsp. Worcestershire Sauce
¼ tsp. Traeger Beef Rub
4 cloves roasted Garlic, minced

Bread:

1 Loaf French bread, sliced
2 Tbsp. fresh Basil, chopped
2 Tbsp. fresh Rosemary, chopped
2 Tbsp. fresh Oregano, chopped
2 Tbsp. Olive Oil
Salt & Pepper to taste

METHOD

  • Start by freezing your mozzarella and cheddar until solid.
  • When ready to grill, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes), then close the lid.
  • Fill a 9 x 13 pan with ice and place on the Traeger. Place metal cooling racks over the top, then arrange the cheese on the racks. Smoke the cheese from 30-40 mins. or until they reach desired smokiness. Remove the smoked cheeses from grill and shred.
  • In a food processor, combine the beer, smoked cheeses, Dijon, Worcestershire, beef rub, and roasted garlic. Combine until smooth, then refrigerate.
  • Combine the fresh basil, oregano, rosemary, and olive oil, salt, and pepper.
  • Brush herb mixture on sliced bread.
  • Set the Traeger’s temperature to High (450°f), close the lid, and pre-heat for 10-15 minutes.
  • Place bread face down until they have grill marks (2-3 minutes).
  • Serve the bread warm with beer cheese spread. Enjoy!

PRINTABLE RECIPE:

...Read More

BBQ Brisket Reuben

Posted by Traeger Service on June 26, 2015

CAUTION: SANDWICHES MAY BE LARGER THAN THEY APPEAR.
It’s a Reuben Sandwich like never before, a gut punch of sensory overload piled high with brisket, heaps of kraut, and dripping in dressing. This massive man sandwich puts the Traeger twist on a classic deli favorite. There’s only one problem: to make this melt-in-your-mouth masterpiece, you’re going to need some leftover brisket. So buy more meat, grill master, cook it low and slow. This BBQ Brisket Reuben is savory, sloppy, and soul satisfying—the most delicious thing you have ever squished between two pieces of bread.

BBQ BRISKET REUBEN

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Alder, Oak, Apple
SERVES: 6

INGREDIENTS

12 slices dark Rye Bread
12 oz. cooked BBQ Brisket
½ Cup. Traeger Apricot BBQ Sauce
Thousand Island Dressing

Kraut:

1 Tbsp. Canola Oil
½ head shredded Red Cabbage
1 medium yellow Onion, sliced
1 ¼ cup Apple Cider Vinegar
½ cup Beer
¼ cup Water
1 Tbsp. Kosher Salt
1 tsp. Caraway Seeds

METHOD

  • Combine BBQ Brisket and Traeger Apricot BBQ Sauce; keep warm.
  • When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to high (450°f), close lid, and pre-heat for 10-15 minutes.
  • In a cast iron skillet, heat the Canola Oil, add the sliced Onions, and cook 2-3 minutes. Next, add the shredded cabbage and stir for 2-3 minutes.
  • Add the remaining ingredients: Cider Vinegar, Beer, Water, Salt, and Caraway Seeds
  • Assemble sandwich as follows: bread, dressing, brisket, kraut, Swiss cheese, bread. Enjoy!

PRINTABLE RECIPE:

Traeger_BBQ_Brisket_Reuben.pdf (43.75 kb)

...Read More

Double Thick Bone-In Pork Chops with Pineapple Mango Salsa

Posted by Traeger Service on June 23, 2015

Double the chop, double the yum; serve these Double-Thick Bone-in Pork Chops hot off the Traeger with a generous helping of Pineapple Mango Salsa—it’s porky perfection. These chunky chops get a chipotle rub, a sizzling sear, and a forkful of spicy-sweet salsa for a fresh finish. It’s as simple and satisfying main course that will have you licking your chops.

DOUBLE THICK BONE-IN PORK CHOPS WITH PINEAPPLE MANGO SALSA

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Hickory, Maple, Pecan, Apple
SERVES: 3

INGREDIENTS

3, 16 oz. thick-cut, bone–In Pork Chops
2 Tbsp. Traeger Chipotle Rub
1 Tbsp. Canola Oil

Salsa:

1 Mango, peeled and diced
½ Pineapple, peeled, cored and diced
1 Red Bell Pepper, diced
1 Jalapeno, seeded and diced
2 Tbsp. Cilantro, chopped
Juice of 1 lime
1 tsp. Garlic Powder
1 tsp. Onion Powder
Salt & Pepper to taste

METHOD

  • Coat the chops with the chipotle rub, and refrigerate for ½ hour. Combine all of the ingredients for the salsa in a medium bowl. Set aside.
  • 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 chops on the grill and cook 5-6 minutes on each side, until medium well, or 165°F internal temp. Serve with salsa. Enjoy!

PRINTABLE RECIPE:

Traeger_Pork_Chops.pdf (46.38 kb)

...Read More

Cocoa Encrusted Pork Tenderloin

Posted by Traeger Service on June 20, 2015

No you aren’t dreaming, it’s chocolate covered pig on the menu tonight. We have been saving this recipe for a special occasion—it’s fit for a king. Traeger Cocoa-Encrusted Pork Tenderloin is your new wood-fired weakness, marinated in the bold taste of cocoa, and seared to juicy perfection. They say, “go big or go home”, but we are going big and staying home, with a heaping helping of Cocoa-Encrusted Pork on the Traeger tonight.

COCOA ENCRUSTED PORK TENDERLOIN

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Hickory, Apple, Pecan
SERVES: 5-6

INGREDIENTS

½ tsp. ground Fennel Seed
2 tsp. unsweetened Cocoa Powder
1 tsp. Smoked Paprika
½ tsp. Kosher Salt
½ tsp. Black Pepper
1, 1 ½ lb. Pork Tenderloin
1 Tbsp. Olive Oil
Green Onions, thinly sliced for garnish

METHOD

  • With a paring knife, remove the silver skin and connective tissue from the loin. In a small mixing bowl, combine the remaining ingredients, making paste. Rub the paste on the pork loin, and refrigerate for 30 minutes.
  • When ready to cook, starts your Traeger grill on Smoke with the lid open until a fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Place the loin on the front of the grill and sear it on all sides. After it has been seared, reduce the temperature to 350°F and move the pork to the center of the grill. Continue to cook for 10- 15 minutes, or until it has reached an internal meat temp of 145°F for medium to medium well. Once it has cooked, remove it from the grill and let rest for at least 8 to 10 minutes before slicing. Garnish with green onions, serve and Enjoy!

PRINTABLE RECIPE:

Traeger_Pork_Tenderloin.pdf (41.13 kb)

...Read More

Traeger Grilled Corn Salsa

Posted by Traeger Service on June 16, 2015

Customize this substantial, satisfying salsa recipe to your desired spice level—from a whisper of heat to blazing inferno. Treat your taste buds to spice balanced by the sweetness of wood-fired corn—your mouth will thank you. This Traeger Grilled Corn Salsa is chock full of tomatoes, cilantro, red onion, jalapeno, and lime, but the Traeger’ed corn is what separates this hot condiment from the “ho hum” of the rest.

TRAEGER GRILLED CORN SALSA

DIFFICULTY: 1/5
PREP TIME: 30 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Mesquite, Hickory
SERVES: 8-10

INGREDIENTS

4 large Ears of Corn, husk on
4 Roma Tomatoes, seeded and diced
⅓ cup Cilantro, chopped
1 medium Red Onion, diced
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 Jalapeno, grilled, seeded and diced
Juice of 1 Lime
Salt & Pepper to taste

METHOD

  • 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 corn on the grill and cook until it is thoroughly charred, remove the husk and cut the kernels from the cob.
  • Combine the corn with the remaining ingredients and refrigerate until ready to eat. Serve with chips or as an accompaniment to the fiesta food of your choice. Enjoy!

PRINTABLE RECIPE:

Traeger_Corn_Salsa.pdf (45.03 kb)

...Read More

Traeger'ed NY Strip Steak

Posted by Traeger Service on June 12, 2015

For a delicious and flavorful marinade that comes together in a flash, look no further. The marinade combines the soft, peppery heat of Texas Spicy with the sweet tanginess of Apricot BBQ Sauce that penetrates the meat and creates a delicious caramelization during grilling. Not only does it hit the taste buds just right, it’s the best 5-minute steak marinade for when you’ve got better things to do than meal prep. Succulent steak grilled to order over wood-fire always hits the spot.

TRAEGER'ED NY STRIP STEAK

DIFFICULTY: 1/5
PREP TIME: 5 minutes
INACTIVE TIME: 3 hours
COOK TIME: 10-15 minutes
RECOMMENDED PELLETS: Mesquite, Cherry
SERVES: 2

INGREDIENTS

14 oz. New York Strip Steak
Traeger Beef Shake
½ cup Traeger Texas Spicy BBQ Sauce
½ cup Traeger Apricot BBQ Sauce

METHOD

  • Pour the Texas Spicy and Apricot BBQ Sauce into a shallow casserole dish, stirring to combine. Place the strip steak in the mixture, making sure the steak is coated evenly on both sides. Cover with plastic wrap and marinate in the refrigerator for a minimum of 3 hours, or overnight. Remove the steak from the marinade and season with Beef Shake 45 minutes before grilling to bring it to room temperature and allow it to absorb the seasoning.
  • 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).
  • Place steak toward the front of the grill grate for 4-5 minutes on each side for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well). Remove from the grill and let rest for 3-5 minutes. Slice against the grain, serve and enjoy!

PRINTABLE RECIPE:

Traeger_Strip_Steak.pdf (40.18 kb)

...Read More

Wood-Fired Pizza

Posted by Traeger Service on June 9, 2015

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!

WOOD-FIRED PIZZA

DIFFICULTY: 4/5
PREP TIME: 30 minutes
INACTIVE TIME: 1 hour 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Alder, Pecan, Hickory
SERVES: 2-4

INGREDIENTS

Dough:

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

Toppings:

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)

Tools:

Traeger Pizza Kit
Pizza Peel

METHOD

  • 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!

PRINTABLE RECIPE:

Traeger_Wood-Fired_Pizza.pdf (45.00 kb)

...Read More

Grilled Seasonal Fruit with Gelato

Posted by Traeger Service on June 7, 2015

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

DIFFICULTY: 1/5
PREP TIME: 5 minutes
COOK TIME: 5 minutes
RECOMMENDED PELLETS: Pecan, Maple
SERVES: 4

INGREDIENTS

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

METHOD

  • 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!

PRINTABLE RECIPE:

Traeger_Grilled_Fruit.pdf (40.42 kb)

...Read More