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Red, White and Bleu: 3 Sauces of Summer

Posted by Mike C. on June 26, 2014

Red, White and Bleu: 3 Sauces of Summer

There's no doubt that the American spirit pulses through our veins here at Traeger. What's more patriotic and American that BBQ? Not much. I swear I can smell freedom every time I open the door of my grill and can hear lady liberty herself singing any time I pull a finished product off the smoker. For the 4th of July, nothing like an American tribute for your next BBQ from an American soldier himself. I'm proud to say I'm a soldier in the US Army and have the amazing opportunity to write beautiful recipes for you all to enjoy. Talk about living the American Dream! So let's break this down. While you're firing up your grill for the 4th, you're going to need some A game material. I've composed 3 sauces here to take your BBQ to the next level. First, the all American red, perfect for your ribs or pork. Second, the Alabama white, this is amazing on grilled chicken. Last but not least, the Bleu. This bleu cheese sauce is so incredible with steak, you're likely to shed a tear for not having it sooner.

 

Red, White and Bleu: 3 Sauces of Summer

 

The Red:


PREP TIME: 5 min.
COOK TIME: About 15 minutes
SERVES: 2 cups

INGREDIENTS:

1/2 cup Ketchup

1 6 oz can Tomato paste

1/3 cup Brown sugar

1/3 cup Vinegar

1/3 cup Corn syrup

1/2 cup Water

1/4 cup Maple syrup

2 tbsp Honey

1 tbsp Molasses

2 tsp Salt

2 tsp Worcestershire sauce

1 tsp Soy sauce

1 tsp Liquid smoke

1/2 tsp Onion powder

1/2 tsp Cornstarch

1/2 tsp Mustard powder

1/4 tsp Cayenne pepper

1/2 tsp Black pepper

1/2 tsp White pepper

1/8 tsp Garlic powder

1/8 tsp Celery salt

1/8 tsp Ground cumin

1/8 tsp Ground corriander

 

PREPARATION:

This is the good stuff right here. Basically there are 3 steps, "Assemble the gear, The Mix and the Cook". So, let's assemble.

 

Next, let's mix! BUT, when you go to start mixing, make sure you're following the measurements AND MAKE SURE you start this sauce COLD. Since there is cornstarch in the mix, if you tried adding it hot, there would be a clumpy mess on your hands. Of course you can feel free to deviate from the recipe to make it your own, the measurements are basically just a guide to help you along your culinary journey.

 

As everything is now incorporated, over medium heat bring the mix to a boil. Once you've hit a boil, reduce the temperature to a simmer and let it cook around 15 minutes so all of those amazing flavors meld together. 

 

And just that easy you are left with a gorgeous red sauce that is good on, well, anything at all. I personally took this beautiful red to a slab of ribs, you will not be disappointed. You can find many great rib recipes here on the Traeger blog site to get you started!

 

 

The Alabama White:

 

PREP TIME: 5 min.
COOK TIME: Absolutely Zero
SERVES: 2 cups

INGREDIENTS:

1 cup Mayonnaise

1/2 cup Vinegar

1/4 cup Apple juice

1/2 tsp Salt

Juice of 1/2 lemon (Watch for seeds)

1 tsp Coarse black pepper

1 tsp Jar horseradish

Dash of Cayenne

 

PREPARATION:

You've got to love a recipe like this! Once again, we start with the assembly!

 

Next step, mix! Carefully measure out your ingredients and throw them into a bowl

 

Last, stir. That's it, really. Just stir. There is no need at all to cook any of this down. It all mixes together with no need for heat and the consistency is amazing. 

I suggest finding your favorite Traeger chicken recipe, then in the last 5 minutes or so slather on some of this creamy goodness all over your chicken of choice. We would also suggest just dipping the piece of chicken in the sauce, then serve. Everyone who tries this sauce loves it and wants the recipe.


Once it's had around 10 minutes to cook, that beautiful sauce coats all over the chicken and just seems to permeate through the essence of the chicken, leaving you with big, bold, juicy bites of goodness.

 

Feel free once the chicken is done to slap on some more sauce if that's your thing. This stuff is so good you might be looking around your kitchen for the nearest straw, but please don't.

 

The Bleu:

 

One of my personal favorites! If you're a fan of bleu cheese, and you should be, you're going to fall head over heels for this sauce. My wife personally can't stand the stuff, but loves this sauce. So don't turn your nose up at it just yet. Maybe just hold it for a few minutes...

 

PREP TIME: 10 min.
COOK TIME: 7-10 minutes
SERVES: 2 cups

INGREDIENTS:

1/2 stick of butter, salted

1 Vidalia onion

3/4 cup Heavy cream ( I didn't say this was fat free)

1/3 cup Bleu cheese

 

PREPARATION:

FIRST AND FOREMOST: For this recipe I decided to use a cast iron skillet, I set it on the grill while it's cranked to High all through the warm up stage to make sure it is good and hot in order to give me a strong sear on my steak. Of course the Traeger can sear a steak just fine on it's own, I'm also doing this to create delicious little bits in the bottom of my pan to contribute to my sauce! So this is how I prepared this meal / sauce, of course take any variation you need to accommodate to your suited cooking style.

 

You know the drill, let's get everything assembled and ready. This will make your life so much easier.

 

Well, that was quick. Don't mind the chunk taken out of my wedge of bleu, quality control... Anyway... Take your onion and cut it in half, then start slicing it in the thickness you'd like, I prefer to cut the onion a little thick in order to really taste it when you take a bite. 

 

Yeah, that looks great. Now go ahead and take your butter and put it into a pan over medium high heat until the butter fully melts.

Great, after the butter is completely melted, throw your onion in, salt and pepper it, then saute for a good 5 minutes or so until the onion gets soft and gains some beautiful color. Color = Flavor you know.


Now that our onions are soft we're almost done! I can almost taste it all over again! Next step is to add your 3/4 cup of cream, once the cream heats up, around 1 minute or so, then you can start to add that beautiful bleu to the party. 

Red, White and Bleu: 3 Sauces of Summer

After another minute or 2 of cooking, cut the heat and just stir. All of those delicious flavors are melding together and you're ready to top off your amazing steak.


4th of july BBQ sauces

Now at this point I'm not opposed to someone throwing on another small mountain of bleu on top of this, but that's totally your preference. Or if you're doing it for the 4th of July add a little blue food coloring to make it a little more patriotic. Do it) I can say from personal experience that all of these sauces / meals are a hit. I had a few friends over to be my taste testers and everyone went home happy. Just don't forget the reason for the 4th of July. I serve with some of the greatest men and women on the planet, and that's not just Army, it's also my brothers and sisters in the Marines, Air Force and Navy, and the guard and reserve units in those branches as well.

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Bacon-Wrapped Corn on the Cob

Posted by Mary M. on June 24, 2014

Bacon-Wrapped Corn on the Cob

We couldn't really think of a good reason why not, so yet again we figured, "Might as well wrap it in bacon!". Seems to be a proven formula for success. 

The bacon packaging not only makes the ears of corn taste like well, bacon, but it also gives them that much-needed saltiness. After Traegering and a hit of chili powder these ears of corn are ready to be devoured at any barbecue. Just don't blame us if you run out.

BACON-WRAPPED CORN ON THE COB

PREP TIME: 10 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Mesquite or Hickory
SERVES: 4

INGREDIENTS

4 ears of fresh corn
8 slices bacon
Fresh cracked pepper, to taste
Chili powder
Grated parmesan cheese, if desired

PREPARATION

Peel back the corn husks, remove silk strings and rinse corn under cold water.

Wrap 2 pieces of bacon around each ear of corn, securing with toothpicks. Your corn may look like a pack of porcupines but it will definitely be delicious! (You're certainly welcome to squeeze more bacon on there!)

Dust each ear of corn with some chili powder and cracked black pepper.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10 to 15 minutes.

Place the ears of corn directly on the Traeger and grill for approximately 20 minutes or until the bacon is cooked crisp.

Bacon-Wrapped Corn on the Cob

Take the corn off the Traeger. Carefully remove the toothpicks and season with a little more chili powder and a grating of parmesan cheese, if desired, and serve.

Bacon-Wrapped Corn on the Cob

PRINTABLE RECIPE:

Bacon-wrapped Corn Recipe.docx (11.46 kb)

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Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Posted by Susie B. on June 22, 2014

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

On Mother's Day, nothing is more fitting than cooking up a delicious meal for your main lady. Whether you are serving your own Mom or any motherly like figures in your life, we know they'll appreciate the time and effort that goes into preparing something special just for them. This recipe for orange sweet rolls comes directly from the archives of my very own beloved Grandma. That woman could cook! I'd like to think that she would be more than pleased with the tasty flavors added to her rolls by the Traeger.

Not too sweet and perfectly bright with the flavorful orange zest, these rolls are the perfect addition to any meal (not just on Mom's Day)! We adapted Grandma's original recipe and used premade frozen roll dough to simplify the process and save ourselves from some early morning kneading. Pull the frozen dough out the night before and by morning, you'll be ready to fill, roll, and bake these beauties.

Mom will be so proud!

 

Orange Sweet Rolls with Cream Cheese Icing

 

Prep Time: 20 minutes, plus 8 hours and an additional 30 minutes for the dough to rise
Cook Time: 12-15 minutes
Serves: 12
Recommended Pellets: Cherry, Apple, Pecan, Hickory

INGREDIENTS:
12 frozen white bread rolls
FILLING:
1/3 cup butter, melted
1/2 cup sugar
zest of one orange
FROSTING:
4 oz softened cream cheese
4 tablespoons softened unsalted butter
2 cups powdered sugar
Juice of 1 orange

PREPARATION:

The night before you plan to bake your rolls, pull them out of the freezer and put them in a baking dish that has been lightly coated with non-stick cooking spray. Cover them lightly with a dish cloth and let them defrost and rise overnight.

In the morning, prepare your filling. In a small bowl, combine the butter, sugar, and orange zest. 

Roll each piece of dough into a rectangle. Spread with approximately 1 tablespoon of filling. 

Gently roll the dough into a log shape, fold in half and place into a greased muffin tin seam side down. Repeat until all of the rolls are filled, rolled, and placed in the muffin tin. Set in a warm area and allow the rolls to rise for an additional 30 minutes.

15 minutes into the rising period, start your Traeger grill on Smoke. Leave the lid open for 4-5 minutes for the fire to become well established. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while your rolls finish rising. Place the muffin tin directly on the grill grate, close the lid, and bake for 12-15 minutes until the rolls are golden brown.

While the rolls cool slightly, make the frosting. In a medium mixing bowl, blend the butter, cream cheese and orange juice. Slowly add in the powdered sugar until the frosting is thick and smooth.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Spread the frosting on the warm rolls and serve immediately. Sprinkle with additional orange zest, if desired.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Printable Recipe:

Orange Sweet Rolls with Cream Cheese Icing.docx (14.42 kb)

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Grilled Tilapia with Cajun Tomato Relish

Posted by Susie B. on June 19, 2014

Grilled Tilapia with Cajun Tomato Relish

What is better than a quick weeknight meal? A quick weeknight meal that is super flavorful and healthy to boot! We love us some tilapia on the Traeger. It is such a delicate fish that the smoky flavor acts as the perfect complement to whatever seasonings you choose to add. This recipe for grilled tilapia has an amazing cajun tomato relish. The perfect combination of savory, spicy, and smoky with just a hint of sweetness, this relish is a delicious topping for what can sometimes be a fairly bland protein (we like it on chicken too!) Next time you've got a busy weeknight with not much time, throw this one on the grill and whip up some yummy relish. It'll become a regular on your monthly meal rotation.

 

Grilled Tilapia with Cajun Tomato Relish

 

DIFFICULTY: 1/5
PELLETS: Pecan
PREP TIME: 20 min.
COOK TIME: About 25 to 30 min.
SERVES: 4

INGREDIENTS:
For the Cajun Tomato Relish:
2 cups diced ripe tomatoes
1/4 cup finely diced celery, preferably from the center of the stalk
2 cloves garlic, finely minced
2 scallions (green onions), trimmed, white and green parts thinly sliced
1 cup diced bell pepper
1 tbsp. fresh lemon juice
1 tsp. dried basil
1 tsp. Traeger Cajun Rub, or salt and pepper
1/2 tsp. dried thyme 1 to 2 tsps. honey, warmed Louisiana-style hot pepper sauce (such as Crystal), to taste
For the tilapia:
4 tbsps. (1/2 stick) butter, melted, or more as needed
2 tbsps. fresh lemon juice
8 tilapia fillets (about 1-1/2 to 2 pounds total)
Traeger Cajun Rub, or your favorite barbecue rub

PREPARATION:
1. Make the relish: In a mixing bowl, combine the tomatoes, celery, garlic, scallions, bell pepper, lemon juice, basil, Traeger Cajun Rub, thyme, and honey. Stir gently with a rubber spatula. Add hot pepper sauce to taste. Cover and set aside until serving time. (The relish is best eaten within hours of being made.)

2. Pour the butter and lemon juice in a baking dish. Lay the tilapia in the butter mixture, carefully turning each fillet to coat. Season the top with Traeger Cajun Rub.

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. Place the baking dish with the tilapia on the grill grate. Bake for 25 to 30 minutes, or until the fish is opaque and flakes easily when pressed with a fork. Serve the fish with the Cajun Tomato Relish. Enjoy!

Grilled Tilapia with Cajun Tomato Relish

Grilled Tilapia with Cajun Tomato Relish

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Roasted Cod with Meyer Lemon-Herb Butter

Posted by Mary M. on June 18, 2014

If you and seafood aren't always on the best of terms, cod just may be the water-dweller to win your favor. Cod is mild in flavor (i.e. - not an extremely "fishy" fish) but has a rich, dense, meaty texture. While we're bragging about it, let's not forget to mention that cod is loaded with vitamins and good-for-you omego-3 fatty acids.

We preserved the "goodness" of the cod by keeping it simple: a dab of herby compound butter, a flavorsome Traeger roasting and it's ready. Quick and streamlined for a fresh, delicious dinner on your table in under 30 minutes.

ROASTED COD WITH MEYER LEMON-HERB BUTTER

PREP TIME: 10 minutes
COOK TIME: 12 to 15 minutes
RECOMMENDED PELLETS: Alder, Mesquite or Oak
SERVES: 2

INGREDIENTS

4 tablespoons salted butter, at room temperature
1/2 Meyer lemon, zested and juiced (you could substitute a regular lemon)
1 clove garlic, peeled and finely minced
1 tablespoon chopped fresh herbs, such as tarragon, parsley, basil, or chives
2 teaspoons Traeger Salmon Shake (or substitute another Traeger rub, or salt and coarsely ground black pepper)
1-1/2 to 2 pounds cod fillets
3 tablespoons limoncello, dry sherry, sake, or white wine

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat grill to 400 degrees F or High, lid closed, for 10 to 15 minutes.

While the grill is getting hot, make the compound butter. Combine the butter, lemon zest and juice, the garlic, herbs, and the Traeger Salmon Shake. Refrigerate if not using right away.

Use a tablespoon of the butter to grease a heat-proof baking dish. Arrange the cod fillets in a single layer in the baking dish and drizzle with the limoncello. Dot evenly with bits of the compound butter.

Bake for 12 to 15 minutes, or until the fish is cooked through.

Spoon some of the sauce over each serving and eat up!

PRINTABLE RECIPE:

Roasted Cod with Meyer Lemon Herb Butter Recipe.docx (12.06 kb)

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Traeger Tips for Pit Master-Worthy Ribs

Posted by Mary M. on June 17, 2014

Traeger Tips for Pit Master-Worthy Ribs

Traeger folklore states that the love of ribs and barbecue in general dates back to homo erectus, dragging his knuckles and a dead animal carcass across the floor. Shortly after discovering fire, the greatest discovery of all was made. Meat that is charred and kissed by fire and smoke tastes so much better than raw meat and in fact is almost intoxicating. And so from there one of the pinnacles of barbecue was born:

RIBS.

Every time we gnaw on and obliterate those succulent, messy bones we hearken back to those primal roots and feel that same ancient, warm-bellied satisfaction. Rib success and pure joy is found in the harmony of balanced seasoning, smoke, sticky sauce and a bite of bark.

With a few key tips in your arsenal, producing these competition-quality ribs is easy as 1 2 3...or should we say 3-2-1? (If you haven't tried our 3-2-1 rib recipe, you just gotta!) So here's what you need to know to make those meaty ribs that would make even the choosiest of pit masters proud.

TRAEGER TIPS FOR PIT MASTER-WORTHY RIBS

1. Do NOT boil your ribs. Some folks think that a boil on their ribs will make them tender. Just say no. All of the flavor leaches out of the ribs and into the water, which is just a travesty, quite honestly. You're making ribs, not soup. (And never, ever microwave them...EVER! It's just a crime against pork-kind.)

2. On a related note, avoid buying ribs packaged with added liquids or solutions. (If they are, it will be in small print on the package. But beware any ribs that look too “wet”.) You want to have control over the seasonings and flavor that you add to wake up your anxious taste buds.

3. Different cuts of ribs produce (wait for the surprise) different textures and tasting ribs. Makes sense, right?

Baby backs, also called top loin ribs, are a good example of what it means to eat “high on the hog”. They are tender, and respond well to either “low and slow” or higher, faster-cooking temperatures.

Spare ribs, on the other hand, come from lower on the beast’s ribcage, and are bigger, meatier and more porky-tasting. Because they are "meatier", they turn out to be a thicker and denser rib. Spare ribs respond better to “low and slow” cooking methods at temperatures between 225 and 250 degrees F—easy to maintain on a Traeger.

4. Prep your ribs. Whether using baby backs or spare ribs, always remove the first membrane (called the pleura) on the back of the bones. Starting on one of the middle bones, use a screwdriver or other thin, blunt implement to pry the membrane up. Then use paper toweling to get a firm grip before pulling it off. Sometimes, this has already been done for you. Do not remove the membrane that connects the bones or your rack will fall apart.

5. Season wisely and judiciously. Using Traeger’s Pork and Poultry Shake (or your favorite rub), season the ribs on all surfaces right before cooking. Many recipes recommend leaving a rub on for 24 hours, but any salt in the rub will act as a cure on the meat, drawing out moisture and changing the ribs’ texture.

Marinades or wet rubs (also called slathers or pastes) are usually not as salty as dry rubs and can be left on the ribs for several hours prior to grilling. Even common yellow mustard, spread thinly on the meat, works well.

6. Don't forget your mop. Very thin liquids such as broth, beer, apple juice, or cola—can be “mopped” or sprayed on baby backs or spares to keep them moist during long cooks. A diligent mopping makes a difference in the finished product.

7. TOOLS: Use a rib rack to increase the number of racks you can cook at one time. If you don’t have one, you can wing it by forming each rack into a space-saving circular “crown”, bone-side facing in; secure it with skewers.

8. Not all good ribs have to "fall off the bone" to be successful. It's all personal preference, truly, and the texture of the finished charred and smoky rib also depends on the cut of the rib (see #3). There are quite a few insanely delicious and properly roasted ribs that are tender but still have some chew, similar to a tender steak, and that don't fall off the bone.

If fall-off-the-bone tender ribs are your goal, smoke the ribs for 3 hours, then wrap them tightly in foil along with some apple juice. Cook for 2 to 3 additional hours at 225 to 250 degrees F. Then carefully remove the ribs from the foil and brush with barbecue sauce. Return the ribs directly to the grill grate for the last 30 minutes to 1 hour to “tighten” the sauce. This is our outrageously yummy and popular 3-2-1 rib recipe (in Traeger's Everyday Cookbook).

9. How do you know when your ribs are done?? There are several ways to gauge doneness: Insert a toothpick between the middle bones—it should penetrate easily; the ribs should begin to flex and tear in the middle when lifted on one end with tongs; an instant-read meat thermometer inserted in the meat between bones should read 190 degrees F; the meat will have shrunk away from the ends of the bones by 1/4- to 1/2-inch. (Please note: ribs cooked on a Traeger will not shrink as much as ribs cooked on conventional grills, so the other doneness tests are preferable.) A thin pink ring just under the meat’s outer surface is called a “smoke ring,” and it is a griller’s badge of honor.

10. Bring your own wet naps cause ribs love a good sauce. And luckily for you, we have a rainbow of sauces for you to choose from or you could just make your own. There's just something primally satisfying about ripping into Traeger'ed ribs and smearing that sauce all over your face.

It just feels (not to mention tastes) so good!

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Cajun Spiced Smoked Shrimp

Posted by Susie B. on June 16, 2014

Cajun Spiced Smoked Shrimp

Often times, we find the simplest of recipes to be our favorites. Likely because they are so easy to prepare and require so few ingredients we can throw them together in a snap with full confidence they'll taste amazing. So it is with these Cajun Smoked Smrimp. The ingredient list is short, the cook time... also short. The flavor is huge, however, and never fails to please our crew.

The lemon, garlic, Cajun flavor combo knocks our socks off without overpowering the subtle sweetness of the shrimp. Throw these on the grill next time you're looking for a quick-cooking dinner to impress. Everybody who tries them will complement your cooking prowess and it can be your secret that it was the easiest meal ever. 

 

Cajun Smoked Shrimp

 

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Serves: 6-8 people
Recommended Pellets: Alder, Hickory, Oak

INGREDIENTS:

2 lbs raw, peeled, deveined shrimp
4 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves carlic, finely minced
1 tablespooon Traeger Cajun Shake
1 teaspoon Kosher salt

PREPARATION:

In a large zip-top bag, combine all ingredients and gently toss to ensure all of the shrim are covered. The shrimp can be covered and marinate for 3-4 hours, if desired, but it's not necessary.

When ready to cook, start the Traeger grill on Smoke for 4-5 minutes to establish the fire. Close the lid, turn the temperature setting to High, and allow the grill to preheat for 10-15 minutes.

Thread the shrimp onto bamboo skewers and place directly on the hot grill grate. Cook for 3-4 minutes per side until the flesh is opaque.

Cajun Spiced Smoked Shrimp

Cajun Spiced Smoked Shrimp

Serve immediately. We love them tossed into pasta and sprinkled with parmesan, or served on a bed of fresh greens with avocados and a creamy dressing. Enjoy!

Click below for a printable version of this recipe:

Cajun Smoked Shrimp.docx (14.82 kb)

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Traeger'ed Blackened Whole Chicken

Posted by Mary M. on June 15, 2014

Traeger'ed Blackened Whole Chicken

Blackened, spicy, crispy skin is the stuff dreams are made of. Although the technique of blackening proteins is commonly known as a classic Cajun approach, there's no reason why we can't all join in on the fun.

We've come up with a tasty blend of spices to remind you of those good ole' Cajun days (even if you don't have any, yet). We love experimenting with different cuisines on the Traeger and one of the cheapest ways to do so is by getting the proverbial "whole hog" or in this case the whole chicken and enjoying every single part of it. Why pay more for the labor cost of cutting and trimming the chicken? It's cheaper and juicer to Traeger and devour the entire crispy, plump little bird.

TRAEGER'ED BLACKENED CHICKEN

PREP TIME: 20 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Apple, Cherry, Hickory or Mesquite
SERVES: 4 to 6

INGREDIENTS

1 whole 3-4 lb. chicken, neck and giblets removed
2 teaspoons smoked paprika
1 teaspoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoon onion powder
2 teaspoons smoked kosher salt, or kosher salt
1 teaspoon cracked black pepper
1 1/2 teaspoon cayenne pepper
1 teaspoon sugar
1/2 teaspoon thyme
4 tablespoons butter, melted
1 apple, for aromatics
2 cloves garlic, for aromatics
1 bunch thyme, for aromatics
Parsley, for serving

PREPARATION

Start the Traeger on Smoke with lid open until the fire is established (about 5 minutes). Preheat the Traeger to High heat with the lid closed, 10 to 15 minutes.

Meanwhile mix together all of the spices in a small bowl.

Cut up the apples and garlic, or whatever aromatics you choose to use, into chunks.

Coat the chicken inside and out with the seasoning mixture and stuff the aromatics inside the cavity of the bird. Let the seasoning permeate the chicken while the Traeger preheats. You could even season the chicken the night before and keep it in the fridge.

Use butcher's twine to tie the legs together and tuck the wings under the chicken's back. Place directly on the grill grate and cook for about 1 hour or until the temperature of the thigh registers 165 degrees F on an instant-read thermometer.

Traeger'ed Blackened Whole Chicken

During the last 15 minutes of cooking, brush the chicken with the melted butter.

Traeger'ed Blackened Whole Chicken

Take the chicken off the Traeger and let it rest for 15 minutes before carving and serving. Make sure everyone gets some of that crunchy skin!

Traeger'ed Blackened Whole Chicken

PRINTABLE RECIPE:

Traeger'ed Blackened Chicken Recipe.docx (11.97 kb)

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The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

Posted by Susie B. on June 14, 2014

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

When we first heard reports of Traeger fans smoking cheese crackers, we knew that you were all onto something special. We already had a smoky snack mix recipe in our Kids Cookbook that used smoked nuts (which are delicious, by the way!) but never went so far as to smoke the crackers too. After trying the smoked cheese crackers, we were hooked. All those wasted years, eating regular un-smoked snacks. Wasted, I tell you!

We hit the snack aisle in our grocery store like a woman posessed searching for any and all snack foods that we thought would be oustanding with a little hit of Traeger's smoky goodness. You've always hear the saying, "If ye seek, ye shall find" and that was never more true than in this circumstance. From chips to pretzels, crackers to pork rhinds, we are here to guide you through the wonderful voyage of finding the ultimate smoked snack!

Once your snacks are smoked, the rest of the journey is up to you! Float crackers in soups, dip smoky chips in smoky dips, serve smoky pretzels alongside your favorite beer. The possibilities are endlessly delicious!

 

SMOKED SNACKS

 

Prep Time: None
Cook Time: 1-2 hours (personal preference)
Serves: As many as you want!
Recommended Pellets: Hickory

INGREDIENTS:

1 bag of your favorite snack food

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Arrange your snacks on a grill pan or a FrogMat to prevent the smaller crackers from falling through the gril grate. Close the lid and smoke your snacks for 1-2 hours. Taste during the process to be sure your snacks have as much smoke flavor as you like. More dense snacks (pretzels, cereal mix) require longer smoke time. Lighter snack (chips, crispy onion rings, cheese crackers) require less time.

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

PRETZEL TWISTS: Probably the least smoke-enhanced snack that we tried. We recommend smoking pretzels for a long time and serving immediately when they are still warm. 

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

CEREAL MIX: This one was interesting! The cereal didn't take on much smoky flavor, but the crackers all did. It made for a nice blend of smoky/salty. These were perfectly smoky after about an hour and a half.

BUTTER CRACKERS: These took on a nice amount of smoke flavor. Noticeable, but not overwhelming. These would be great served with a smoked cheese as an appetizer! Perfectly smoky after about an hour and a half.

CHEESE CRACKERS/FISH CRACKERS: These two crackers were almost identical in flavor and texture. Super delicious combo of salty, cheesy, and smoky. These were our favorites just to munch on straight off of the grill. Smoked to perfection in about an hour.

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

PORK RHINDS (chicharron):  Salty, crunchy and smoky? A match made in snack heaven. These crispy little skins took on tons of smoky goodness in not very much time.

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

CRISPY ONION FLAVORED RINGS: The favorite of our crowd for straight up snacking. Super smoky and mega flavorful, these gems were the first that went missing in our bowl full of goodies. They were pretty smoky after about a half hour, but we liked them even better after an hour of smoke.

The Ultimate Traeger Snack-Off! How To Smoke Your Favorite Snack Food

RUFFLED PLAIN POTATO CHIPS:  Likely the most versatile of all our snacks. Serve these smoky crisps with some of our favorite dip recipes. Smoke chips for at least 30 minutes or up to an hour depending on your tastes.

 

                                                                                                                 

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Ginger Soy Chicken Thighs

Posted by Mike C. on June 13, 2014

Ginger Soy Chicken Thighs

 

I'm going to be honest with you right now and tell you that this recipe was a last minute dinner idea. The night before I had made some ginger soy dressing for a basic salad and fell in love with the flavor. After sitting around and asking the wife, "What sounds good tonight" around 36,000 times, I decided I'd marinate some chicken thighs I had in my dressing from the night before and see how it turned out. I took one bite and was instantly hooked. This stuff is packed with so much flavor its kind of ridiculous. It was so easy to make, I even steamed some brown rice for a side. Come on, I barely had to cook. I grilled some limes and cut up some green onion and that's it. Tell me you don't need this on a busy weekday!

 

Ginger-Soy Chicken Thighs

 

Prep Time: 10 minutes; 4 hours for the chicken to marinate
Cook Time: 25 minutes
Serves: 4
Recommended Pellets: Apple

INGREDIENTS:

4-6 chicken thighs

1 cup prepared ginger-soy sauce

3 green onion stalks

2 limes

Sauce:

1/2 cup grated onion
1/2 cup peanut oil
1/3 cup rice vinegar
tablespoons water
tablespoons grated fresh ginger
tablespoons ketchup
teaspoons soy sauce
teaspoons sugar
teaspoons lemon juice
1/2 teaspoon minced garlic


PREPARATION:

When you go to make your dressing, you can do it how I did, or you can opt for a blender or food processor. This sauce may have a decent amount of ingredients but it is incredibly easy and packed full of flavor. I used my cheese grater and used the small holes to grate down 1/2 c of yellow onion and 2 tbsp of fresh ginger. Once that's in the bowl all you have to do is measure the rest of the ingredients and incorporate it all into the bowl. I wanted to grate the onion and ginger in so this dressing would have a nice texture to it as well. Once your sauce is all mixed up, take your chicken thighs and put it into a zip lock bag and use around 3/4 of the dressing to cover. I let my chicken thigh sit for around 4 hrs, turning the bag every hour. Once you reach your final hour take the chicken out of the fridge and set it on the counter to increase its internal temperature. When your 4 hours is almost up, go ahead and turn your Traeger on and make sure the grill is set to "Smoke" with the lid open. Give that around 4-5 minutes for your grill to prepare. 

While your grill is preparing, now would be a good time to cut your limes and green onion to be used later.

 

 

Now that your garnish is set up, turn your grill up to "High" and let it get good and hot, around 10 mins. Once your grill is hot, go ahead and throw your marinated chicken thighs on, skin side down. 

 

 

As soon as the chicken hits the grill you will immediately be slapped in the face with this delicious, aromatic dream. Something that will have you thinking about this meal for the next week. Cook the chicken for around 10 mins then flip it over. Make sure you monitor your chicken well. This dressing has sugar in it that will caramelize quickly if you let it, so to prevent burn, keep your eyes open! After you flip the chicken over, grill it another 10 minutes then add your limes and finish the chicken off with another 5 minutes.

 

Ginger Soy Chicken Thighs

Perfect. The way I threw this all together, I steamed some rice, threw that on my cutting board, topped it with my chicken, then finished it with a squeeze of my lime juice and a nice sprinkling of my sliced green onion. Just to reinforce the flavor, take the remaining 1/4 c of dressing we reserved and drizzle it all over everything. Let those delicious juices flow throughout your rice and make this meal one for the record books.

 

Ginger Soy Chicken Thighs

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