Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Asian Style Pork Tenderloin

Posted by Traeger Service on March 21, 2015

Our Traeger’ed Asian-Style Pork Tenderloin has sweet, spicy, garlic, and ginger notes, but the star of the dish is Sambal, a Malaysian condiment made from ground chile peppers and various spices. Sambal adds a dark, savory character to the meaty tenderloin. You can find Sambal at an Asian food market, or in the international aisle at most grocery stores, along with the fish sauce, soy sauce, and sesame oil. For best results, marinate your meat for at least 30 minutes to let it soak up every bit of flavor, then grill it hot and fast over fragrant hardwood smoke until perfectly pink.

Looking for an Asian inspired side dish? Steamed rice and Bok Choy are fast, simple and super convenient. You can even stir a spoonful of Sambal into the rice to give it a slight kick.

ASIAN STYLE PORK TENDERLOIN

DIFFICULTY: 3/5
PREP TIME: 45 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Maple, Pecan, Apple
SERVES: 6-8

INGREDIENTS

2 8-10 oz. Pork Tenderloins
2 Tbsp. Canola Oil
2 Tbsp. Sambal Oelek
1 tsp. Sesame Oil
1 tsp. fresh Garlic, minced
1 tsp. fresh Ginger
1 tsp. Fish Sauce
1 tsp. Soy Sauce
¼ cup Brown Sugar

METHOD

  • To prepare the tenderloin, use a sharp paring knife to remove the silver skin that is around the loin. This will allow the loin to absorb the marinade. If not removed, it will be very tough when eaten.
  • Once the loins have been cleaned, combine all the ingredients together. Cover the tenderloins in the mixture and allow them to marinate in the refrigerator for 30 minutes.
  • 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 degrees) and preheat, lid closed (10-15 minutes).
  • Place the loins towards the very front of the grill; this part of the grill gets the most direct heat. Turn periodically until there are dark grill marks all around. Transfer them to the middle of the grill to finish cooking. Cook for an addition 7-10 minutes for a medium rare tenderloin. When they are done cooking, remove them from the grill and let them rest for 10 minutes before slicing.

PRINTABLE RECIPE:

Traeger Asian-Style Pork Tenderloin.pdf (43.82 kb)

...Read More

Irish Crème Cake

Posted by Traeger Service on March 16, 2015

Although Irish Cream Liquor was not invented until the 1970’s, Irish Whiskey has long been an essential part of Irish cultural traditions, celebrations, and hospitality. In the words of the Irish playwright, George Bernard Shaw, “Whiskey is liquid sunshine.” We’ve added a dash of the tasty liquor to moisten and sweeten this Traeger’ed Crème Cake, for a taste of Ireland and a touch of sunshine.

IRISH CRÈME CAKE

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Apple
SERVES: 8-10

INGREDIENTS

Cake:

1 cup Pecans, chopped
1 package of Yellow Cake Mix
1 (3.4 oz) package of Instant Vanilla Pudding Mix
4 large Eggs
¼ cup Water
½ cup Vegetable Oil
¾ cup Irish Cream Liquor

Glaze:

½ Cup Butter
¼ Cup Water
1 Cup Sugar
¼ Cup Irish Cream Liquor

METHOD

  • Grease and flour a 10-inch Bundt pan. Sprinkle pecans along the bottom.
  • In a large bowl, with a mixer, combine yellow cake mix, pudding mix, eggs, water, oil, and Irish Cream liquor. Pour batter over nuts in the pan.
  • 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 325° F and preheat, with the lid closed (10-15 minutes).
  • Place Bundt pan on the Traeger and bake for 1 hour, or until a toothpick comes out clean. Remove from heat, cool for 10 minutes.
  • While the cake is cooling, combine the butter and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add Irish cream liquor.
  • Use a bamboo skewer to poke holes in the cooled cake. Spoon glaze over the cake. Allow cake to absorb the glaze.
  • Cut, Serve, and Enjoy!

PRINTABLE RECIPE:

Traeger_Irish_Creme_Cake.pdf (44.84 kb)

...Read More

Turkey Stuffing Bacon Bombs with Cranberry Jalapeno Jelly

Posted by Traeger Service on December 4, 2014

Holiday appetizer, mind blowing side dish, or perfect way to use up those leftovers? ALL OF THE ABOVE! (Sorry for the yelling)These little gems have all the fantastic elements of old school comfort food in a crispy bacon shell. Tender Traeger'ed turkey, moist stuffing, and salty bacon topped with a spicy sweet cranberry jalapeno jelly.

 

Turkey Stuffing Bacon Bombs with Cranberry Jalapeno Jelly

 

Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 10-12 as an appetizer
Recommended Pellets: Apple, Pecan, Hickory, Maple

 

INGREDIENTS:
1 cup shredded cooked turkey
3 cups prepared stuffing
6 pieces bacon, cut in half
1 can cranberry sauce
1 jalapeno, seeded and finely diced

PREPARATION:

In a small saucepan combine the cranberry sauce and jalapenos. Bring to a boil over medium high heat then reduce the heat to a simmer. Cook for 4-5 minutes then remove from the heat an allow to cool.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 375 degrees. While the grill preheats for 10-15 minutes, assemble your stuffing bombs.

Start by filling the palm of your hand with approximately 1/4 cup of the stuffing. Use your thumb to create an indentation. Fill the indentation with a heaping tablespoon of the shredded turkey and then close the stuffing all around to form into a ball.

Wrap the ball of stuffing with a half a piece of bacon and hold in place with a toothpick, if necessary. Repeat until all of the bombs are made.

When ready to cook, place the stuffing balls directly on the grill grate and cook for 25-30 minutes, turning once, until the internal temperature of the bombs reads 165 degrees and the bacon is crisp.

Remove the bombs to a serving platter and either top each bomb with a spoonful of the cranberry jalapeno jelly or serve it on the side. Enjoy!

...Read More

Traeger Accessory Guide: The NEW Digital Thermostat Kit

Posted by sbulloch on May 12, 2014

Hopefully you are already signed up to receive our e-mails and follow Traeger Grills on Facebook so you can get the earliest heads up on our latest deals, recipes, and specials. If you are already a connected member of Team Traeger, then you have seen our recent posts about our new Digital Thermostat Kit. If you aren't already familiar with this ridiculously handy upgrade, let me be the first to introduce you. Traeger Nation, meet the New and Improved Digital Thermostat Kit:

This beauty includes all of the temperature settings of our original Digital Thermostat, plus the newly added Shut Down Cycle. This unassuming little notch on the switchplate leaves the fan running on your Traeger for 10 minutes after you finish grilling then shuts off automatically. It seems like such a small and simple addition, but this tiny change makes a big difference in your grill maintenance. The extra time the fan spends blowing helps to cool your grill and firebox more quickly, thus reducing the amount of residual ash left behind in your firebox and grill bottom. We spend a lot of time using our Traeger (if you can imagine) and had a dedicated shop vacuum that we used weekly to clean out all of our excess ash and debris. With the new shut down cycle, our shop vacuum sits in the corner for at least a month at a time now. We promise, it is worth every second of the five minutes it took to install and will pay you back in time saved cleaning and maintaining your machine.

So, now that you know what it can do, the question remaining is do I need one?? Our Junior and PTG grills come with the basic three setting thermostat kit (Smoke, Medium, High). Older Lil Tex, Lil Tex Elite, Texas, and Select Grills came with our original digital thermostat kit (pictured below) while the newer versions of this model come with the new thermostat kit standard. Basically, if you look at your thermostat and you don't see the words "Shut Down Cycle" in white letters under your Smoke setting, you are ready for an upgrade.

So grab one today and enjoy cleaning your grill less. You're welcome.

 

 

...Read More

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

Posted by sbulloch on May 11, 2014

So, you know how well your Traeger Grill flavors your food from the outside-in with that tasty wood-fired smoky goodness?? We do too, and here at Traeger HQ we know that flavor is king when it comes to food you crave and are proud to share. That is why we are constantly working on ways to add extra layers of deliciousness to everything you put on (and subsequently pull off) your grill. We already have a fantastic selection of rubs and sauces to complement loads of our recipes, but we want to feature a few of our newer adventures using flavorful injections to add dimension to your cooking.

To start, you'll need Traeger's Meat Injector kit. Professional quality stainless steel meat injector. Perfect for getting flavor deep inside your big meat cuts. 3 inch injector needle. Use over and over. Washes easily.

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

Next you'll need your meat. We suggest using injections to get flavor deep into large cuts of meat that won't be fully penetrated when smoking. Whole turkeys, briskets, and pork butts are our favorite cuts to work with (but we've even had success injecting things like turkey legs).

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

And finally, you'll need your injection sauce. Each type of meat benefits differently from injections, so the ingredients and amount can vary greatly.

 

For Pork: A classic injection base is Apple Juice or Cider mixed with Traeger's Pork and Poultry Rub and brown sugar. Add in whatever extra ingredients and flavors you like such as Cider Vinegar or Cayenne pepper.

Traeger Tips: Your Ultimate Guide to the Perfect Meat Injections

 

For Poultry: Use good quality stock and butter to simultaneously add flavor and richness to a bland bird. We like to simmer the stock and butter with fresh herbs then strain before injecting.

 

For Beef: A hearty beef stock and red wine create a great base for beef. We also like to dissolve granulated garlic and onion powder to add depth to our beef injections.

 

A few good tips to follow:

  • We use about 1/4 cup of injection liquid per pound of meat. For example, for a 8 pound pork butt we use approximately 2 cups of injection liquid.
  • Never use whole spices in your injection liquid. Make sure all seasonings are finely ground or you will clog the small holes in the needle of your injector.
  • Maximize your injection input while minimizing the holes in your meat by using the same entry hole to access different angles. First, plunge the needle straight down and depress the plunger 1/3 of the way. Pull the needle out halfway, then tilt it at an angle to the right and depress 1/3 again. Pull the needle out halfway once more, tilt at an angle to the left and finish depressing the plunger. Using this approach, you can inject liquid into three different areas of the meat with only one hole.
  • Start injecting at the top of your meat and work your way down. This will ensure you use the largest amount of liquid at the top of your meat and allows gravity to be your friend. The liquid will distribute throughout your meat while it rests.
  • So, let it rest! Injections are like a marinade for your meat. The meat will absorb the most flavor if it can sit (usually overnight) with the injection liquid inside.
  • Take notes! What flavors did you like? Did you use enough liquid? More salt? etc. Injections are highly adaptable and easy to change to suit what your family likes to eat.

So there you have it Traeger Nation, our best tips and tricks for stepping up your culinary game using meat injections. Do you have a favorite recipe or technique? Be sure to share!

 

...Read More

Traeger Accessories: The Traeger Smoke Shelf

Posted by mmillet on May 4, 2014

Traeger Accessories: The Traeger Smoke Shelf

The one thing that any Traeger owner could use more of is additional room on your Traeger to smoke more incredible meats. When duty calls, we listen. That's precisely why we have made the Smoke Shelf, just to keep your carnivore needs well-supplied, Traeger Nation.

The nickel-plated steel Smoke Shelf gives you two more levels or 360 square inches of additional surface area on your Traeger to smoke more of whatever your heart desires - from jerky to ribs to salmon or even just to keep your food warm on the Traeger.

It easily slides easily in and out of your Texas, Lil' Tex, Lil' Tex Elite or the Deluxe and is ready for smokin' action!

...Read More

Traeger Essentials: Junior Grill

Posted by mmillet on May 2, 2014

Traeger Essentials: Junior Grill

Quality is not determined by size. Nothing demonstrates this better than our Junior Grill. It is small but mighty. The Junior is our solution of how to get your smoking fix on a smaller budget, in a smaller space or just want to add a second Traeger to your arsenal.

The Junior is nice because it can be used for tailgating, camping, or boating. Traeger makes it easy to traevel with the Folding leg kit, or Tailging Kit designed just for the Junior Grill. With it's cooking space, and easy mobility, it's our most versital grill.

Here are the specs:

  • Grilling Area Dimensions: Height - 38 inches, Width - 36 inches, Depth - 16 inches
  • 292 square inches of cooking surface
  • Our easy electronic autostart ignition and E-Z drain grease systems
  • 19500 BTU's
  • 3-speed Control (Digital Thermostat Control Available)
  • Weight: 68 lbs.

Just like the rest of our grill models, the Junior creates excellent tasting food every single time.

 

...Read More

Traeger Junior Elite Grill

Posted by mmillet on May 1, 2014

Traeger Junior Elite Grill

There's a whole lot to love about our classic, most affordable pellet grill, our Junior grill. So of course we had to polish her up a bit, turning her into our sleek and even more impressive href="http://www.traegergrills.com/shop/detail/BBQ155" target="_parent">Junior Elite. She's a beaut that any brisket would be lucky to have.

The Junior Elite still has enough space to roast 3 juicy chickens (292 square inches) but with the added bonus of our multi-position digital thermometer and a dashing and durable powder-coat finish.

It's time to upgrade your Junior and enjoy some of the finer things in life.

...Read More

Picking the Perfect

Posted by sbulloch on April 14, 2014

Picking the Perfect Pellet {A How-To Guide}

Whether you are a new member to Traeger Nation or you've been with us for a while, you've probably noticed we like to post our recipes with a little bonus information at the top. In that one little line, we like to recommend certain types of pellets to accompany whatever dish we have created. This small tidbit of information might have previously been overlooked, or skipped because it just didn't seem that important. Well, please let me be the first to tell you... THE PELLET MATTERS! Here at Traeger, we take a lot of pride in making pellets out of the purest wood available. Each bag of pellets you buy is special, and each type of wood creates a unique flavor profile that you are adding to your food. One of the best things you can do when smoking with your Traeger is learn to consider the flavor of your pellets as an additional ingredient in your recipe.

Below we have a handy little graphic that helps you see exactly what pellets work best with what types of food. Save this image, print it off, and most importantly, take your own notes as you cook. Just because maple typically works great with turkey doesn't necessarily mean it will be your favorite, you might prefer something lighter like apple.

Picking the Perfect Traeger Pellets {A How-To Guide}

 

Alder: These pellets are the most versatile because of their mild flavor and aroma. Alder wood gives off a great amount of smoke without overwhelming even the most delicate flavors like chicken, fish, or baked goods. Try the Bacon Wrapped Scallops next time you are looking to add that perfect wood fired taste with your Alder pellets.

Apple: Most often used with poultry and pork, apple wood pellets offer a lightly fruity smoke that helps enhance mild flavored meats. Apple pellets take Smoke Roasted Apple Pie to a whole new level of awesome. Think about it, apple wood smoked apple pie? Unbelievable.

Cherry: One of the more flavorful pellets, cherry wood lends itself to application where you want to add a hearty smoke flavor. Try some Marinated Beef Ribs with Cherry pellets. Between the marinade and the cherry smoke, these flavorful ribs don't require any sauce to be exceptionally flavorful.

Hickory: Probably the most widely used pellets in barbecue, hickory pellets release a strong flavor and complement most meats. Some people find hickory can be a little strong and like to mix it with a more mild pellet like oak or apple. Using hickory pellets to smoke some Peppered Beef Jerky to add a perfect level of smokiness to the meat.

Maple: Mild, with a hint of sweetness, maple pellets are great on pork and especially turkey. Using maple pellets to smoke your holiday Herb Roasted Turkey and your family will request that you cook every year.

Mesquite: A favorite of Texas BBQ, Mesquite pellets infuse your meat with hearty smoke flavor. That super smoky flavor is great for recipes that are begging for a little something extra like Southwestern Stuffed Peppers.

Oak: Oak is a great middle ground as far as smoke intensity goes. A little stronger than cherry or apple, and a little lighter than hickory, Oak is great to use with fish and veggies or both at the same time like Mahi-Mahi Shish Kabobs.

Pecan: Deliciously nutty and even a little spicy, Pecan pellets are great with beef, pork, or poultry. They add a great depth to baked goods as well. Be sure to try Mom's Best Pumpkin Bread and enjoy the added nutty flavor from the Pecan smoke.

...Read More

Turkey Leftovers: Turkey Tetrazzini And Cover Blubber

Posted by mmillet on December 1, 2013

Turkey Leftovers: Turkey Tetrazzini

Admit it, second to the great feast on Thursday we all look forward to the leftovers! Heck, we even cook a few extra pounds of turkey, ham or beef and some additional casseroles of stuffing to ensure we've got a few nights of easy, guaranteed-to-please meals and don't forget those midnight snacks, of course. (Don't we all love that midnight turkey-cranberry-stuffing sandwich enjoyed by the dim light of the refrigerator?)

When talking about leftovers you've got a myriad of options for reviving them. There's always the head-to-toe warming turkey soup and a variety of creative sandwich options. But don't forget to make sure that you store your leftovers properly. Once the food has cooled, store all of the remnants in containers with tight-fitting lids. Or to save time, and because you know that you lose all energy as soon as you get hit by that potent L-tryptophan, just stick some CoverBlubber on the bowls and you're done! CoverBlubber is not only great for left overs, but it's great for prepped food as well. Never worry about losing a lid again! 


CoverBlubber is reusable, seals airtight and replaces pesky plastic wrap. Its super-stretchy properties helps it fit on almost any container and simplifies the clean-up detail immensely.

cover blubber

So we'll share with you a few of our favorite ideas for reliving that Thanksgiving glory each time you pull out those leftovers. Why give your stomach a break from all of that deliciousness? Let's dive right in with some creamy homerun Turkey Tetrazzini.

TURKEY TETRAZZINI

PREP TIME: 20 minutes
COOK TIME: 30 minutes
RECOMMMENDED PELLETS: Any
SERVES: 6 to 8

INGREDIENTS

1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon ground pepper
1/2 teaspoon salt
3/4 cup frozen peas
3/4 cup carrot
1/2 cup white wine (or sherry or broth)
1/2 cup flour
4 cups chicken broth (or turkey broth)
1 cup parmesan cheese, divided
4 ounces cream cheese
1/4 teaspoon nutmeg
1 (8 ounce) package thin spaghetti, cooked
2 cups leftover turkey meat, cooked and shredded
1/2 cup breadcrumbs or panko
Fresh oregano, for garnish

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.

Meanwhile, melt the butter in a large pan along with the olive oil. Add onion, celery, pepper, salt, carrots, and ground pepper and saute until vegetables are tender.

Add flour and stir until vegetables are coated and flour is all golden.

Add wine or 1/2 cup of stock and stir quickly until flour is absorbed. Gradually add broth, stirring constantly.

Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently. Remove from heat.

Add the nutmeg, 1/2 cup Parmesan cheese and the cream cheese, stirring until cheese melts. (A whisk will be the best tool to break down and incorporate all of the cream cheese.)

Add the peas, turkey and pasta. Stir until blended.

Coat a casserole with non-stick spray and transfer mixture to the casserole.

Combine breadcrumbs (or panko) with the remaining 1/2 cup of Parmesan cheese. Sprinkle mixture evenly over the top of the casserole.

Place on the grill grate and bake for 30 minutes or until lightly browned and bubbling.

Turkey Leftovers: Turkey Tetrazzini

Let rest for 15 minutes before serving. Top with a sprinkle of fresh oregano.

Turkey Leftovers: Turkey Tetrazzini

...Read More