Welcome to Team Traeger
Login  |  Register

Team Traeger Blog

Jalapeno Candied Smoked Salmon

Posted by Mary M. on August 8, 2014

Jalapeno Candied Smoked Salmon

Smoked salmon is a no-brainer. Candy is a no-brainer. ...you see where we're going with this. Although they're both dangerously delicious, this recipe is quite a bit different from our salmon jerky/Indian candy recipe. A little less chew and a lot more spice.

For those of you who love to work up a sweat while eating, you're gonna love what comes next. We are soaking, brushing and garnishing this fish with jalapenos. It's like having a cable subscription for Jalapeno TV - all jalapeno, all of the time. You control the dial so feel free to add more jalapenos for a more intense heat or even bump it up to a habanero, if you're feeling bold.


PREP TIME: 3 to 4 hours to brine
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Hickory, Mesquite or Maple
SERVES: 4 to 6


1 fillet salmon, pin bones removed
1/2 cup hot water
1/4 cup soy sauce
1/4 cup white sugar
2 tablespoons garlic powder
2 tablespoons ground black pepper
8 cups cold water
1 to 2 jalapenos, roughly chopped
Red pepper flakes, if desired

Jalapeno Glaze:
1 cup brown sugar
1 to 2 jalapenos
3 tablespoons dijon mustard


In a small saucepan pour in the hot water and the jalapenos and red pepper flakes for the brine. Use as many jalapenos as you can handle and same goes for the red pepper flakes.

Bring the water to a boil and let the jalapenos steep in the hot water for about 5 minutes.

Add in the rest of the brine ingredients except for the cold water and stir until the sugar is dissolved. Pour in the cold water. Once the brine is no longer warm, pour it into a large resealable bag and add in the salmon.

Let the salmon sit in the brine in the fridge for 3 to 4 hours, depending on the thickness of the fillet.

When you're ready to start smoking take the salmon out of the brine, rinse off and pat dry.

Mix together the brown sugar, jalapenos and dijon mustard for the glaze in a blender or cuisinart and pulse until the jalapenos are fully incorporated.

Apply the glaze to the salmon.

Set Traeger to smoke with lid open until fire is established. Smoke salmon for 30 minutes (Skin-Side down).

Increase to 225°F-230°F. Cook salmon for 45 min-1 hour.

Jalapeno Candied Smoked Salmon

Time to serve up this spicy bite!

Jalapeno Candied Smoked Salmon


Jalapeno Candied Smoked Salmon Recipe.docx (12.05 kb)

...Read More

World Famous Peach Cobbler Cupcakes

Posted by Mike C. on August 7, 2014

World Famous Peach Cobbler Cupcakes

Ok maybe "World Famous" is a bit of a stretch, these cupcakes aren't exactly world famous, yet. That is, until the world tries them. This was a lazy evening idea, my mother makes an amazing peach cobbler and that kind of sounded good but a cupcake didn't sound bad either. So I decide, "Hmm, peach cobbler cupcake. I definitely need to google that!" To my surprise I couldn't find anything. Which was good news for me, that means this was my shot to be an innovator. So allow me to introduce to you, my almost world famous, Peach Cobbler Cupcakes.

World Famous Peach Cobbler Cupcakes

PREP TIME: 10 minutes
COOK TIME: 30 minutes
MAKES: 12 cupcakes


1 box moist yellow cake mix 
2 large peaches
3/4 c sugar
2 tsp lemon juice
1/2 tsp cinnamon
1 can of white icing (or container of icing with pastry bag and tip)
5 butter cookies (can be store bought)


Let's start off getting our peaches ready for a quick boil.


Take your peaches and turn them upside down. You want to cut a small X across the bottom, being careful not to cut too deep. All we're trying to do here is make a shallow X that way when we do a quick, 1 minute boil, it will help to loosen the skin without really cooking the peaches. Next get a saucepan full of water and get it to a rolling boil. Once it's at a rolling boil, drop your peaches in and let them sit in the water for 1 minute.


After your minute is up, immediately drain the peaches into a colander and rinse off with cold water to stop the cooking. You should be able to see that the skin is already peeling back because the X will look a bit wider.


This skin should be fairly easy to come off now.


Make sure you get all the skin completely stripped. Sure, you can eat the skin, but it definitely will add a "bite" to the cobbler filling once it's prepared. Trust me.


Once you have all of the skin off you can begin to cut the peach around the pit then start to dice the peaches down. You want a pretty small dice so it can be inserted into the middle of your cupcake.


Now we're ready to create our filling, take your diced peaches and place them into a large pan and start cooking them over a medium heat. As it starts to sizzle, add your sugar, lemon and cinnamon. Cook this mixture on medium heat for 10-15 minutes until a majority of the juice from the peaches evaporates leaving a nice, thick syrup. Once your mixture is ready, transfer to a bowl to cool.


Once you transfer your mixture to a bowl, turn on your Traeger with the lid open and make sure it's set to the "Smoke" setting. After letting it warm up around 3-5 minutes, set your grill to 350 degrees. While your grill is heating up, follow the directions on your box cake mix and put the mixture into your cupcake pan, with liners. When the grill is at 350 bake your cupcakes for 13-16 minutes, until a light golden brown.


The last part is the fun part. There are also two options here. You can either get a piping bag (or a ziplock bag) with piping tip and pipe the peach cobbler mixture into the middle, or you can just take a small knife and poke holes in the middle of the cupcake then spoon your peach mixture inside. Once your mixture is settled nicely in the center of the cupcake, you're ready to ice them as well. I like to put just a little icing on, so you can still taste the bright peach flavor but add that great amount of sweetness as well. You also want to see the gorgeous color of the peach cobbler as well. A nice added touch, take 5 sugar cookies, or cookies of your choice, put them into a ziplock bag and crush the cookies with a rolling pin. Then you can take pinches of the cookies and sprinkle the icing, adding a nice crunch to the cupcakes.


World Famous Peach Cobbler Cupcakes

Every single person who has tasted these cupcakes immediately fell in love, I just know that you will too. Make sure to take pictures of your family enjoying these cupcakes and tag us on our social media @traegergrills. We'd love to see your creations!


World Famous Peach Cobbler Cupcakes

...Read More

Traeger''s Cannibal Bone Ribs

Posted by Mary M. on August 6, 2014

Traeger''s Cannibal Bone Ribs

You know them. We love them and none of us can get enough. It's those darn baby backs again. When we aren't having drooly dreams about them, we're shoving them into the express lane to our stomachs.

These Cannibal Bones have an extra layer of caveman char than your classic baby back ribs but still maintain that sticky, wet-nap-needing quality that we are obsessed with. (Plus the rub on these is KILLER!)

We dug into our vaults to pull this recipe out of an old Traeger cookbook. This gem was contributed by Greg Austin of Santa Cruz, California.

We love discovering new Traeger recipes so keep 'em coming!


PREP TIME: 10 minutes
COOK TIME: 2 hours 20 minutes


4 slabs baby back ribs
1/2 cup apple juice
1/2 cup white grape juices
Favorite Traeger BBQ Sauce

Rib Rub:
2/3 cup packed brown sugar
1/2 cup paprika
1/3 cup garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
1 1/2 teaspoon crushed, dried oregano
1 1/2 teaspoon ground cumin


Wipe ribs with damp paper towel. Remove silver skin; set ribs aside.

Combine all rub ingredients in mixing bowl; mix well.

Sprinkle both sides of ribs liberally with rub.

Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes). Switch setting to 275 degrees F, lid closed, and preheat for 10 to 15 minutes.

Place ribs on grill; close lid and cook for 45 minutes.

Meanwhile, combine the apple and grape juices in a small bowl and set aside. Remove the ribs from the grill and place them bone side down on a large sheet of heavy duty aluminum foil or a large disposable foil pan. Pour the juice mixture over the ribs.

Drizzle a generous amount of honey over each slab.

Wrap up the ribs completely with the foil and seal the edges. Return the ribs to the grill and cook for 1 hour.

Remove the ribs from the foil and place directly on the grill grate. Turn the heat up to 350 degrees F and cook for 30 additional minutes.

Slather the ribs with your favorite Traeger BBQ Sauce and cook for an additional 5 minutes to set the sauce.

Traeger''s Cannibal Bone Ribs

Remove the ribs to a cutting board. Slice into single serving-size pieces and serve.

Traeger''s Cannibal Bone Ribs


Cannibal Bones Recipe.docx (12.35 kb)

...Read More

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

Posted by Susie B. on August 5, 2014

Camping Dutch Oven Smoky BBQ Country Style Short Ribs

Oh, country-style short ribs. You underrated, yet delicious, cut of porky goodness. Often found in the bargain section of our local supermarket butcher, we can't help but grab a package almost every time we walk by. They are typically an inexpensive cut  because of their higher fat content and random scattering of bones (you can buy boneless for a little more per lb). Lucky for us, we've got a Traeger and a super simple recipe that can turn these humble ribs into a meal that will not only satisfy, but leave you hankering for more.


Smoky BBQ Country Style Short Ribs


Prep Time: 10 minutes
Cook Time: 3-4 hours
Serves: 4-6 
Recommended Pellets: Hickory, Apple, Cherry

2 lbs country style pork ribs
1 small sweet vidalia onion, sliced
2 cups Traeger Regular BBQ Sauce
Traeger Pork & Poultry Rub


Liberally season the ribs with the Pork & Poultry Rub.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place the seasoned ribs directly on the grill grate, close the lid, and smoke for 1 hour.

Turn the temperature setting on the grill to 275 degrees. Dump half of the sliced onions into the bottom of a large Dutch oven. Remove the ribs from the grill and layer on top of the onions in the Dutch oven. Top with the remaining onions and barbecue sauce.

Cover and return to the grill.

Bake, covered, for 2-3 additional hours or until the ribs shred easily with a fork and the onions are tender. Serve immediately with your favorite BBQ sides.

Camping Dutch Oven Smoky BBQ Country Style Short Ribs


Camping Dutch Oven Smoky BBQ Country Style Short Ribs


Smoky BBQ Country Style Short Ribs.docx (13.93 kb)

...Read More

Roasted Garlic-Parmesan Red Potato Lollipops

Posted by Mary M. on August 4, 2014

Roasted Garlic-Parmesan Red Potato Lollipops

When we imagine Idahoan kebabs, they look a little something like this (glance above). Char-grilled, topped with salty cheese and stabbed through the heart with a skewer.

After devouring the first skewer you'll start to feel like that poor, unfortunate orphan in Oliver Twist, "Please sir, I want some more!"

These potatoes would do any steak proud. Idaho, this one is for you!


PREP TIME: 15 minutes
COOK TIME: 10 to 20 minutes
SERVES: about 4


8-10 red bliss potatoes, halved
4-5 bamboo skewers, soaked in water
1/2 cup olive oil (you could use an herb infused oil and then omit the garlic and rosemary)
2 cloves garlic, minced
1-2 springs rosemary, leaves minced
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 cup parmesan cheese, grated


Halve the potatoes and poke each several times with a fork or skewer. Put the potatoes in a large bowl and toss with the minced garlic, rosemary leaves, a few tablespoons of the olive oil, kosher salt and pepper.

Microwave the potatoes for 4 minutes. Then gently toss them and microwave for another 3 minutes.

Skewer the potato halves threading about 4 or 5 potato halves on each skewer. Brush the potatoes with a little more olive oil.

Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Turn the heat up to High heat and let preheat, lid closed, for 10 to 15 minutes.

Place the potato skewers on the Traeger, cut side down, and grill until the sides begin to brown (4-7 minutes).

Flip and grill another 7-10 minutes skin side down. They are done when a sharp knife tip easily penetrates the sides.

Roasted Garlic-Parmesan Red Potato Lollipops

Remove the potatoes to a platter and top while warm with some grated parmesan cheese.

Roasted Garlic-Parmesan Red Potato Lollipops


Roasted Garlic Parm Potatoes Recipe.docx (12.99 kb)

...Read More

"Competition Style" BBQ Chicken Thighs

Posted by Susie B. on August 4, 2014

Even if you never enter a BBQ Competition in your entire life, this recipe for "Competition Style" BBQ Chicken Thighs should go into regular rotation for your family dinners. These tender thighs hit all of the right flavor notes resulting in a happy mouth symphony that will have you reaching for seconds (or thirds). The reason we call these thighs competition style is because they perfectly fit all of the criteria for award winning chicken. They make a beautiful presentation with a super sweet, shiny sauce, they have the bite-through skin (meaning just a piece of skin comes off with each bit of meat, not the whole piece of skin at once) that BBQ judges love, and they are amazingly tender, flavorful, and juicy.

The pros hand-trim all of their thighs into perfectly uniform pieces because that is what the judges are looking for, but if you're just cooking for friends then feel free to use pre-trimmed bone-in thighs from the super market. If you are trying to replicate that uniform competition styling, be sure to leave the top skin long enough to allow you to pull it taut and tuck it under the thighs when grilling. After you've prepped your thighs, it's time to cook!

Our method for the perfect chicken thigh is actually rather similar to our 3-2-1 rib method, but we've flipped a few of the steps. First, we braise our chicken in flavorful liuid to infuse it with moisture and soften the skin. Next, we season and smoke the chicken so it develops a beautiful color and deep smoky flavor. Finally, we sauce the thighs and let them set on the grill for a perfect shiny presentation. Let me tell you, these thighs are blue-ribbon worthy!


"Competition Style" BBQ Chicken Thighs


Prep Time: 20 minutes, plus 3 hours of marinating time
Cook Time: 2 hours
Serves: 8
Recommended Pellets 50/50 blend of Apple and Hickory

16 bone-in chicken thighs
1 16 oz bottle italian dressing
Traeger Pork & Poultry Rub
4 tablespoons salted butter
1/3 cup water
2 teaspoons salt
2 cups Traeger BBQ Sauce (or your favorite sauce)
1/2 cup Traeger Apricot BBQ Sauce (or 1/2 cup apricot preserves)
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon soy sauce


Trim your chicken thighs as desired and place in a large resealable bag with the italian dressing. Refrigerate for 3 hours.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and 2 teaspoons salt. Close the lid of the grill and turn the temperature setting up to 300 degrees. Allow the grill and dutch oven to preheat for 10-15 minutes.

Remove the chicken thighs from the dressing marinade and place in the dutch oven skin side down. Season the top of each thigh with Traeger's Pork & Poultry Rub. Cover the dutch oven with the lid, close the lid of the Traeger and cook for 45 minutes.

After the 45 minute braising period is up, remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Leave the grill at 300 degrees for the next step. 

Remove the thighs to a large workspace and pat dry with paper towels. Season liberally with more Pork & Poultry Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.

In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. 

Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly. Again, be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce.

Transfer the thighs to a prepared platter and serve immediately.

Printable Recipe:

Competition Style BBQ Chicken Thighs.docx (15.51 kb)

...Read More

Crispy Traeger'ed Zucchini Plank "Fries"

Posted by Mary M. on August 3, 2014

Crispy Traeger'ed Zucchini Plank

The word "healthy" isn't exactly a mandatory word in our vocabulary. However, we do relish in adding and frequently using other words like "Traeger'ed". (And we also believe that it should be quite thoroughly used!) It is especially delightful when the two can be harmoniously and even deliciously combined. And we've got just the scrumptious bite to prove it!

Crispy Traeger'ed Zucchini Plank "Fries" are what one might call "pseudo-fried". Basically it's all of the crunch and flavor of fries with that lovely, woodsy Traeger finish. We imitate the crisp fry exterior with some panko bread crumbs and a quick, high heat trip on the Traeger. Add some cheese and a lemon-dijon mayo dipping sauce and bada bing, bada boom - you're ready for an incredible taste sensation.


PREP TIME: 20 minutes
COOK TIME: 20 to 25 minutes
SERVES: 4 to 6


1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 large egg
1 cup buttermilk
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
2 cups panko
2 medium zucchini, very thinly sliced lengthwise
Parmesan, grated - for garnish
Freshly chopped parsley, for garnish

Lemon Dijon Mayo
1/2 cup mayonnaise
1 teaspoon dijon mustard
1 tablespoon lemon juice
2 tablespoons grated parmesan
Dash of cayenne pepper
Dash of Worcestershire sauce
1/4 teaspoon freshly cracked black pepper
Salt, to taste
Freshly chopped parsley, for garnish


The thinner you can slice your zucchini, the crispier your "fries" will be. If you have a mandolin, that would be ideal, otherwise just do your best.

Use 3 separate shallow bowls to create the breading station. In one bowl place the flour, seasoned with the salt and pepper. In another bowl mix together the egg, buttermilk, oregano, garlic and thyme. In the last bowl place the panko bread crumbs.

Bread each slice of zucchini by first dredging it in the flour. Next dip it in the egg mixture, shaking off the excess. Lastly, thoroughly coat it in the panko bread crumbs. Place the breaded zucchini slices on a parchment-lined baking sheet.

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

Place the baking sheet with the zucchini on the Traeger and cook for 15 minutes.

Turn each zucchini plank over and cook for 5 to 10 minutes more or until the zucchini slices are golden and crispy.

Meanwhile, mix together the Lemon-Dijon Mayo. Stir together all of the mayo ingredients and set aside.

After you take the zucchini off the Traeger grate fresh parmesan over the top.

Crispy Traeger'ed Zucchini Plank

Serve the crispy zucchini planks while warm after giving the zucchini and lemon-dijon mayo a sprinkling of the freshly chopped parsley.

Crispy Traeger'ed Zucchini Plank


Crispy Traeger'ed Zucchini Fries Recipe.docx (12.24 kb)

...Read More

Traeger's Awesome Mac & Cheese Stuffed Burgers

Posted by Susie B. on August 2, 2014

Traeger's Awesome Mac & Cheese Stuffed Burgers

Stuffed burgers are all the rage these days (as they should be!!!) and we couldn't help but add to our filled meats repetoire with these Mac & Cheese Stuffed Burgers. No, you are not mistaken my hungry friends. What you see there is a heaping pile of cheesy noodle-y goodness enrobed by the best ground round our butcher had to offer. Seasoned just right on the outside and grilled over that signature Traeger wood smoke, these big and beautiful burgers will satisfy whatever tooth it is that craves beef and cheese.

If you've got a commercial burger stuffer (you can find them online for anywhere from $5-$20) then your job will be made a little more simple. If you're left to do them by hand, just be sure to handle the meat gently and create a good basin of meat to hold in your mac & cheese. We actually like to use day old mac & cheese as it seems to hold up a little bit better during the stuffing process, so this is a perfect way to use up those leftovers!

Hopefully your stuffed burger adventures don't stop here. If you liked these, be sure to check out our Pastrami Stuffed Burgers!


Mac & Cheese Stuffed Burgers


Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves: 4
Recommended Pellets: Hickory, Oak, Alder

1 lb ground round (80/20)
1 cup leftover Mac & Cheese
1/2 cup shredded sharp cheddar cheese
salt and cracked black pepper
Traeger's Beef Shake
4 buns, plus assorted burger toppings


Start the Traeger grill on Smoke for 4-5 minutes with the lid open. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while you prepare your burgers.

Separate the pound of ground beef into quarters, then each quarter into halves so you have 8 equal portions of meat. Press four of the portions into small basins and the other four into flat patties.

Fill each of the four basins with 1/4 cup mac & cheese. Top with extra shredded cheddar and season with salt and pepper.

Gently lay the flat patties on top of the mac & cheese filled basins and press the edges together to form a sealed burger. Season with Traeger's Beef Shake.

Carefully transfer the patties to the grill and cook for 10 minutes.

Flip gently and cook for an additional 10 minutes or until an internal thermometer reads 175 degrees F.

Traeger's Awesome Mac & Cheese Stuffed Burgers

Serve on toasted buns with desired toppings. Enjoy!

Traeger's Awesome Mac & Cheese Stuffed Burgers

...Read More

Traeger's Cowgirl Brisket Recipe

Posted by Mary M. on August 1, 2014

Traeger's Cowgirl Brisket

The way to a man's heart is through his stomach. If that's the case then beef must be some kind of method of tasty mind control. Just a few slices of a moist smoked brisket will render anyone, male or female, into your indebted service. Putty in your hands.

We call this the Cowgirl Brisket because it harnesses those readily available cooking ingredients that most any cowgirl or cowboy would carry in their saddlebag. And it just so happens that they also tenderize and impart a great compliment to that hard-earned smoke flavor.

And here's a good Traeger Tip for you: if you quite miraculously happen to have leftovers, you can gently reheat them on your Traeger at about 300 degrees F, wrapped in foil.

This beefy recipe is in our From Pulled Pork to Peach Pie cookbook.


PELLETS: Oak or Mesquite
PREP TIME: 10 min.
COOK TIME: 8 to 10 hours + 1 hour for resting
SERVES: 6 to 8


For the mop sauce:
1 cup flat beer
1 cup cold strong coffee
1/4 cup vegetable oil
2 tbsps. brown sugar
1 tbsp. Worcestershire sauce
2 tsps. chili powder
1 tsp. ground cumin
1 tsp. garlic salt

For the brisket:
1 5-6-pound center-cut brisket flat, with a 1/4-inch cap of fat on the top
Traeger Prime Rib Rub or Beef Shake, or your favorite barbecue rub
1 cup beef broth or beer
1 8-ounce bottle of Traeger Texas Spicy Barbecue Sauce for serving, or your favorite barbecue sauce (optional)


Make the mop sauce: Combine the beer, coffee, oil, brown sugar, Worcestershire, chili powder, cumin, and garlic salt in a bowl and whisk to dissolve any salt or sugar crystals.

Transfer to a clean spray bottle. (Make sure the spices are finely ground so they don’t clog the nozzle. You can also “mop” the sauce on with a barbecue mop or basting brush.)

Season the brisket on both sides with the Traeger Prime Rib Rub.

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

Put the brisket directly on the grill grate, fat side down, and smoke for 3 hours.

Spray or mop the brisket with the mop sauce every 30 minutes.

Transfer the brisket to a disposable aluminum foil pan. Increase the grill temperature to 225 degrees and continue to roast (and spray) until the internal temperature reaches 160 to 165 degrees F, about 3 hours or more.

At that point, turn the brisket over. Add the beef broth and cover the pan tightly with foil. Continue to cook until the internal temperature of the brisket reaches 190 degrees F. Anything less, and your brisket will be tough.

Traeger's Cowgirl Brisket

Remove the brisket from the pan and wrap tightly in foil, reserving the juices. Wrap the brisket in thick towels (old beach towels work perfectly) or layers of newspaper and place in an insulated cooler to rest for an hour. In the meantime, combine some of the brisket juices with the barbecue sauce.

Slice the brisket against the grain on a diagonal into pencil-width slices. Serve with the juices.

Traeger's Cowgirl Brisket


Cowgirl Brisket Recipe.docx (12.84 kb)

...Read More

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

Posted by Mary M. on July 20, 2014

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

Summertime screams the need to grill any piece of fruit you can get your hands on. The high heat caramelizes and intensifies the sugars in the fruit and quite frankly, just makes it taste so much better.

We can't resist adding some kind of the cream to the peaches cause, well, you just have to! So we Traeger'ed it up the best way we know how, smoking the cream and topping the whole confection off with some sticky, salted caramel.


PREP TIME: 10 minutes
COOK TIME: 40 minutes, including smoke time


5 firm peaches
1/2 cup mascarpone cheese (4 ounces)
3 tablespoons well-chilled heavy cream
1/8 cup powdered sugar
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into pieces
1 cup heavy cream, room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Pour the heavy cream into a pan and smoke on the Traeger for 30 minutes. (If you want a stronger smoke taste, smoke it for up to an hour.) Leave the Traeger on after the heavy cream has finished smoking and turn the heat up to High and let it preheat for 10 to 15 minutes.

Meanwhile make the salted caramel. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt.

When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, we suggest using a candy thermometer.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, switch to a wooden spoon.

Remove the pan from the heat and slowly pour in the smoked heavy cream. Whisk until cream is incorporated and caramel is smooth.

Whisk in the fleur de sel or Maldon sea salt flakes.

Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar or container and cool to room temperature. After enjoy your fill of peaches, cream and salted caramel, store the caramel sauce in the refrigerator for about a month.

Cut all of the peaches in half, remove the pits and drizzle the cut sides with honey.

Put the peach halves on the grill grate, cut side down and grill on High heat for 5 to 10 minutes or until the peaches soften and develop grill marks.

Make the mascarpone cream by mixing together the mascarpone, cream and sugar until mixture holds stiff peaks.

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

In a bowl layer the warm grilled peaches with the mascarpone cream on top, finished with a drizzle of the salted caramel sauce and a sprinkle of sea salt.

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel


Grilled Peaches Smoked Mascarpone Cream RECIPE.docx (693.12 kb)

...Read More