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Traeger's Ultimate BBQ Sauce Guide

Posted by sbulloch on August 7, 2013



You might have spent hours perfecting that brisket, pork shoulder, chicken, etc. etc... but if you can't finish it off with the perfect sauce, what was the point in all of the effort? A good sauce is the perfect Traeger accessory to take your regular old meals and transform them into something special.

Here at Team Traeger, we have the privilege of working with each sauce and developing recipes that highlight and feature the best qualities of all of them. Lucky for you, we are having a sweet sale on our sauces so you can try all of our recipes using the same sauces we've got in our pantry! Let me give you a rundown of what each sauce can do, so you'll be perfetly prepared to do some serious Traeger'ing when your shipment of sauce comes in.


Apricot BBQ Sauce

A sweet and tangy sauce, with a rich finish is ideal for chicken, turkey, pork tenderloin, or ribs. This sauce is our best seller, and seriously addictive! Just check out what this beautiful sauce did glazed over some cornish game hens!

Traeger's Apricot bbq sauce

Carne Asada Marinade

This thin sauce is perfect for use as a marinade, or even as a meat injection. Can be used to infuse a little south of the border flavor into pork, poultry, or fish but out favorite is beef. We love it as a marinade for flank or skirt steak in this recipe for Cinco De Mayo Carne Asada.


Traeger;s Carbe Asada Marinade

Chili Sauce

Satisfy your need for a little heat without overwhelming every other flavor you have worked to create in your recipes. We seriously love mixing the Chili Sauce with Traeger's Regular BBQ Sauce and dousing that on one rack of our 3-2-1 Baby Backs for those who love a little extra kick.


Chili bbq sauce

Honey Bourbon BBQ Sauce

One of our newest sauces, and sure to become a Team Traeger favorite, this sauce is bursting with flavor. From the richness of the honey to the smooth finish of the bourbon, this sauce is a winner on pretty much anything. Just imagine it over some juicy Traeger'ed Chicken Breasts.

Honey Bourbon bbq sauce

Mandarin Glaze

A perfect fusion of sweet and hot, this glaze adds an amazing flavor to chicken, or pork. Our favorite way to use this sauce is to coat some wings and Traeger them up for a crowd come game day.

Regular BBQ Sauce

The real workhorse of our Traeger sauce line-up, the Regular BBQ Sauce gets thrown into recipes for every type of meat we cook. Even if it's not in the recipe, we typically pour it on the side and help ourselves to some serious dipping. One of our most unique is a burger condiment we developed using the Traeger Regular BBQ sauce mixed in with some mayo and pickle relish. Slathered over these Pork and Bacon burgers, we developed a serious sauce crush on this classic.

Texas BBQ Spicy Sauce

This BBQ Sauce is a favorite among our BBQ purists and competition cooks. Rich and tangy sauce with just a little Texas kick, this sauce is a favorite on beef, ribs and chicken. Check out these Spicy Chicken Drumsticks to get a real idea of what this sauce can do for your Traeger'ed goods.

Texas Spicy bbq sauce

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Traeger Accessory Guide: Extra Grill Racks for Lil' Tex/Elite and Texas

Posted by sbulloch on July 16, 2013

Traeger Accessory Guide: Extra Grill Racks for Lil' Tex/Elite and Texas

One of the complaints we hear most often from new Traeger owners is "I wish I had just bought the bigger grill!" In our best (and most affordable) attempt to remedy the situation, we developed the extra grill racks for the Lil' Tex/Elite and Texas model Traeger Grills. Our extra grill racks are made from the same high quality porcelain coated steel as the grilling grate and are perfectly sized to fit your grill. Just imagine being able to fit that extra pound or two of jerky or having the grill space to cook a few additional chickens to shred and freeze. With the extra grill grates, you can make your current Traeger work even better for you!

The Extra Grill Grate for the Lil' Tex/Elite adds 149 square inches of additional grilling space.

Traeger Accessory Guide: Extra Grill Racks for Lil' Tex/Elite and Texas

The Extra Grill Grate for the Texas adds 229 square inches of additional grilling space.

Traeger Accessory Guide: Extra Grill Racks for Lil' Tex/Elite and Texas

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Traeger Accesories: Traeger Bottom Shelf

Posted by mmillet on July 15, 2013

Traeger Accesories: Traeger Bottom Shelf

Creating the most delicious grilled Traeger meals and snacks takes your trusty Traeger (of course) along with a few nifty accessories, tools, ingredients, and other sundries. But where do you put it all? Most of you already know and love our Traeger Folding Front Shelf, which is life-changing, but sometimes you need even more space. Which is why we have our Bottom Shelf for the href="http://www.traegergrills.com/shop/detail/BAC024#.Ud4Ri6zEmQk" target="_parent">Texas, the Lil' Tex and the Lil' Tex Elite.

Simply put, Traeger's bottom shelf is 22" x 13.5" (for the 'Lil Tex/Elite and even more space for the Texas) of solid cold rolled powder coated steel that provides additional space for all of those special items that you want readily at your fingertips when you're Traeger'ing up a smoky storm. The shelf easily attaches to the legs of your grill, making it easily accessible. And don't underestimate its strength. This ain't no wimpy shelf. It can hold up to 50 lbs.

So up your Traeger game and your storage space with a fabulous bottom shelf for your 'Lil Tex, Lil' Tex Elite or Texas grill.

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Traeger Accessory Guide: Stainless Steel Kit

Posted by bpaulich on July 14, 2013

Traeger Accessory Guide: Texas Stainless Steel Kit


Traeger's Stainless Steel Kit allows you to customize your Traeger with a sleek new modern look. The Stainless Steel Kit comes with a stainless steel grill lid, hopper lid, and smoke stack cap to give your Traeger that one of a kind sleek look. Like new rims on a BMW, our Stainless Steel Kit will make your friends turn their heads, and of course make their mouths water.


Traeger's Stainless Steel Kit is made for the Texas, Lil' Tex Elite, and Junior grills. If you have one of these grills and want to give your Traeger Grill a little somthin-somthin, update your old lid and give your grill a different style!  



Traeger Accessory Guide: Lil' Tex Elite Stainless Steel Kit





Traeger Accessory Guide: Junior Stainless Steel Kit

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Traeger's NEW Spices Guide

Posted by mmillet on June 14, 2013

Traeger's NEW Spices Guide

You may have noticed that we recently introduced a few new spices to our Traeger Family. Let us acquaint you with 6 new outstanding, flavor-packed spices that will take you around the world and open your mind to all sorts of new Traeger possibilities.

We're talking about our Asian BBQ Rub, Jamaican Jerk Rub, Kansas City BBQ Rub, Rib RubSweet and Smokey Chipotle Rub, and Thai Red Curry. Over the next couple of weeks we'll show you some recipe ideas and tips. But for now, let's talk spices.


Asian Rub

This blend combines in one bottle our favorite flavors from Eastern Asia. The salt of the soy sauce seasoning is balanced with the savoriness of toasted sesame seeds, sweetness of orange peel and a nice kick of chili pepper.

Whether you use this on chicken, fish, beef, pork or even tofu you will come out looking like an Asian food grilling pro. Try putting some on our Grilled Asian Chicken Burgers or Sake Shrimp.


Jamaican jerk rub

Lovers of the robust and bold flavors of the Caribbean, this rub is for you. We blended the heat of the scotch bonnet pepper with onions and garlic and a dash of the warmth and sweetness of nutmeg, allspice and mace.

Our star for this spice mix is chicken but it's strong and zesty enough to enhance any meat. Of course this would be perfect on our Jamaican Jerked Chicken Legs or perhaps some beef kebabs.


Kansas City bbq rub

You barbecue connoisseurs know that there are different nuances to the BBQ flavors in each region of the United States. This Kansas City BBQ Rub is a standout because of its brown sugar sweetness, characteristic of the delicious sticky-fingered Midwestern BBQ, which is enhanced by garlic, paprika and other quintessential Kansas barbecue spices.

When we think Kansas City BBQ, we think meat: beef, pork and chicken. Try sprinkling some on BBQ Chicken Breasts, Baby Back Ribs with Maple Bourbon Glaze or our Traeger essential, Pulled Pork.


Hot and sweet with some mustard seeds and savory herbs, this Rib Rub will work meat magic on your ribs.

We can't help but suggest using it on some of our favorite rib recipes like our 3-2-1 Baby Back Ribs, Sweet 'n Smoky Barbecued Ribs or for faster ingestion, Quick Ribs.


Smokey Chipotle rub

What can we say? We love a good hit of heat. We were thinking of you when creating a seasoning that has both the in-your-face heat as well as the more subtle and sneaky heat of the chipotles, or smoked jalapenos.

This spice rub is begging for a companion of pork, chicken or beef. Why not try it with a Southwestern Roasted Chicken or Chipotle-Mandarin Glazed Pork Tenderloin?


Traeger's Red Curry rub

A curry is a combination of herbs and/or spices, typically associated with Southern and Southeastern Asian cuisines - in this case Thailand. Our Thai Red Curry is a blend of those adventurous and exotic flavors including cilantro, jalapenos, chili peppers and turmeric, perfectly balanced to make your palate oh-so happy.

You could truly give any meat some love with this curry, but we love the idea of trying it with our Thai Chicken Skewers, Thai-Style Beef Skewers or even use it to spice up our Chicken Challenge.

Get to know our new spices for yourself! Grab a few and start Traeger'ing some incredible eats.

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Menu for throwing a Traeger Burger Bash

Posted by mmillet on June 11, 2013


Menu for throwing a Traeger Burger Bash


If any food deserves its own holiday, it's burgers! May 28th is National Burger Day. I'm sure none of us need any prodding to fire up our Traeger and load it with a smorgasbord of our favorite burgers, but now at least you've got another excuse. Here are a few ideas to complete your homage to burgers.

Start stretching your forearms and get to flipping!


Traeger's smoked burgers

(on page 26 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Any | PREP TIME: Less than 5 min | COOK TIME: About 10 min. | SERVES: 4

4 cube steaks (see above), each about 5 ounces and 1/2-inch thick
Traeger Prime Rib Rub or your favorite seasoning(s)
4 Kaiser rolls, for serving (buttered and grilled, if desired)
Sliced ripe tomatoes, onions, pickles, lettuce, etc., for serving Bottled steak sauce, for serving

1. Season the cube steaks with the Traeger Prime Rib Rub. Pat gently with your fingertips.
2. 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 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
3. Grill the steaks, turning once with a spatula, 5 to 6 minutes per side, or until cooked to your liking. Serve on the rolls with your favorite condiments.

(on page 23 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Oak | PREP TIME: 10 min. | COOK TIME: 45 min. | SERVES: 3 to 4

2 pounds ground chuck
1/2 pound thinly sliced corned beef, chopped into bits
4 1-ounce slices Swiss cheese
Traeger Prime Rib Rub
4 good quality hamburger buns or Kaiser rolls, sliced and buttered
1/2 cup Thousand Island dressing
1 cup sauerkraut, well drained
Dill pickle spears for serving

1. Form the ground chuck into 8 equal balls, and then into patties. Top four patties with some of the corned beef. Top with the remaining patties, and press and pinch the edges carefully to seal in the filling. Reshape the burgers if necessary so they are of an even thickness. Just before grilling, season the patties with Traeger Prime Rib Rub. 2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
3. Arrange the burgers on the grill grate and smoke for 30 minutes. Increase the temperature to 300 degrees F and continue to cook until the internal temperature of the burgers reaches 165 degrees F, about 30 minutes. (Put the temperature probe into the burgers from the side, not the top, for an accurate reading.)
4. Arrange the buttered bun halves on the grill (try to keep “mates” together) the last 10 minutes of grilling, and toast the buns. Meanwhile, top each burger with a slice of Swiss cheese. Let the cheese melt.
5. To serve, spread the cut sides of the toasted buns with Thousand Island dressing. Put a burger on the bottom half of each bun, and top with sauerkraut. Serve immediately with dill pickle spears.

(on page 98 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Apple, Maple or Cherry | PREP TIME: 10 min. | COOK TIME: About 2 to 2 1/2 hours | SERVES: Makes about 2 1/2 cups

4 to 5 pounds of large sweet onions, peeled
6 tbsps. butter (3/4 stick), melted
2 tsps. sugar
Salt and freshly ground black pepper
Balsamic vinegar to taste (optional)

1. Slice the onions in half lengthwise through the stem. Lay each onion half flat on a cutting board and cut into 1/4-inch slices. (Alternatively, you can use the slicing disk on your food processor or a mandoline, if you own one.).
2. Transfer to a heatproof pot, like an enameled Dutch oven. Pour the butter over the onions and season with the sugar and salt and pepper. Stir well with a wooden spoon. (Leave the lid off so the excess moisture can evaporate. Otherwise, you will steam the onions and they won’t develop that rich, sweet flavor.)
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 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
4. Place the pot on the grill grate and cook the onions for 2 to 2-1/2 hours, stirring every 30 minutes, until they are very tender and golden brown. Flavor with a restrained pour of balsamic vinegar, if desired. Serve immediately, or let cool and store in the refrigerator in a covered container.

(in our new kids' cookbook - From Tots to Teens - Recipes Kids Love SOON to be released!)

grilled sweet potato fries

PELLETS: Pecan | SERVES: 4 | PREP TIME: 10 min. | COOK TIME: About 30 min.

3 sweet potatoes
3 tablespoons vegetable oil
2 teaspoons cornstarch
1 tablespoon Traeger Pork and Poultry Shake, or your favorite rub, or more as needed

1. Put a wire cooling grid in a rimmed baking sheet and set aside.
2. Peel the potatoes with a vegetable peeler. Slice the ends off the potatoes, then cut the potatoes in half lengthwise. Lay each half cut side down and slice into wedges. (Or slice each potato into lengthwise slices, and cut each slice into fries that are about 1/2-inch per side.)
3. Put the fries into a large resealable plastic bag and add the oil. Make sure each fry gets coated with oil. Then add the Traeger Pork and Poultry Shake and the cornstarch and toss the potatoes until they’re evenly coated. Arrange the fries in a single layer on the cooling grid.
4. 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 High to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
5. Put the baking sheet with the fries directly on the grill grate and bake the fries until they are cooked through and nicely browned, 25 to 30 minutes, depending on their thickness.
6. Use a spatula to transfer the fries to a serving bowl or plate.

(on page 45 of our From Pulled Pork to Peach Pie cookbook)

Traeger's chicken burgers

PELLETS: Apple | PREP TIME: 20 min. | COOK TIME: 1 hour | Serves: 4

1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream
2 tbsps. mayonnaise
2 tbsps. finely diced cucumber
2 tsps. fresh lemon juice
1/2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. cayenne pepper, or more to taste
For the chicken burgers:
1-1/2 pounds ground chicken, well chilled
1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream
1 scallion (green onion), white and green parts minced
1 tbsp. minced fresh cilantro or parsley
2 tsps. minced fresh ginger
1-1/2 tsps. garam masala
1-1/2 tsps. salt
1 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper, or more to taste
Pita breads, leaf lettuce, and sliced onions and tomatoes, for serving

1. Make the sauce: Combine the yogurt, mayonnaise, cucumber, lemon juice, cumin, salt and cayenne in a small mixing bowl and whisk to mix. Cover and refrigerate until serving time.
2. Line a rimless baking sheet with cooking parchment or oiled foil.
3. Make the burgers: Put the chicken in a medium mixing bowl. Add the yogurt, scallion, cilantro, ginger, garam masala, salt, and pepper. Form your hand into a claw and mix lightly but thoroughly. The mixture will be rather wet and loose. Wet your hands with cold water and form four equal-sized patties directly on the cooking parchment or foil. (If not cooking right away, cover and refrigerate.)
4. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes)
5. Carefully slide or lift the parchment paper with the burgers onto the grill grate. (The meat will not come in direct contact with the grill grate.) Smoke for 30 minutes. Increase the temperature to 325 degrees F and cook the burgers until the internal temperature is 165 degrees F, about 30 minutes more.
6. Remove the burgers from the parchment paper and serve with pita breads, lettuce, onions, tomato, and the sauce.


PELLETS: Hickory | PREP TIME: 5 min. | COOK TIME: 30 min. | SERVES: 6

3/4 cup mayonnaise (for the dressing)
1/2 cup sour cream (for the dressing)
Juice from one lemon, about 1/4 cup (for the dressing)
2 tablespoons Dijon-style mustard (for the dressing)
1 to 2 tablespoons sugar (for the dressing)
1 to 2 tablespoons prepared horseradish (for the dressing)
Salt and pepper to taste (for the dressing)
8 to 10 cups finely shredded cabbage (for the slaw)
1/3 cup diced red onion (for the slaw)
1 large carrot, grated (for the slaw)
1 red or green bell pepper, seeded and finely diced (for the slaw)
Smoked paprika or regular paprika (for the slaw)

1. Combine the ingredients for the dressing in a small mixing bowl, cover, and refrigerate. Put the cabbage in a metal kitchen colander or spread it out on a rimmed baking sheet.
2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the cabbage for 30 minutes.
3. Transfer to a large mixing bowl. Add the dressing and stir to coat the cabbage. Taste for seasoning, adding more sugar, horseradish, or salt and pepper as needed. Dust the top lightly with paprika. Refrigerate until serving time.


Nothing goes better with burgers than A SHAKE. Dana from danamadeit.com shows how you can put together a milkshake bar so guests can easily create their own milkshakes. Simple and delicious!

Milkshake recipes

We know that there aren't very many things worse than having flies and other obnoxious bugs flying into your house while you're working on your Traeger creations. One of the best tools that you can have in your back pocket (or backdoor) is a Bug Off Instant Screen Door. The screen door is extremely easy to put up (it uses a suspension rod) and the magnets down the middle of the door allow you to walk in out, hands-free while leaving the pesky bugs outside.

Bug off screen door Bug off screen door

 Now go enjoy some ground meats! Thank goodness for burgers!!

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Traeger Accessory Guide: The High Efficiency Power Inverter

Posted by sbulloch on June 5, 2013

Traeger's Power Inverter. Great for camping or tailgating

6/6/13-6/9/13 get $30 off your Power Inverter! With tailgating and camping season right around the corner, it is time to start prepping your Traeger for all of your summer travels. We know it is part of the family, so why would you leave it behind while you go out and have all the fun?? With Traeger's Power Inverter you can bring your Traeger with you. Easily hook it up to your car, truck, boat, or RV batttery and you're well on your way to some amazing Traegered food anywhere you would like!

Here are some details and specifications:

-Powerful 400 watt unit connects to any Traeger Model equipped with a Digital Thermostat Control

-This inverter has perfect protection function, such as soft start, over load, peak power, output short-circuit, output leakage, and temperature protection.

-It can convert standard 12Vdc power (such as cars, ships, battery) to 110V/60HZ AC.

-Our power inverters are suited to consumer electronics, computer/mobile, office, household appliances; lighting, electronic tools type load, etc.

So, what are you waiting for, Traeger Nation? Grab yourself a High Efficiency Power Inverter and get your Traeger ready for all of you summer adventures! While you are chopping, be sure to check out all of Traeger's awesome accessories, specifically designed for camping and Tailgating like the PTG (Portable Traeger Grill), the Junior Tailgating Kit, or the PTG Grill Stand.

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Perfect Grill-Marked Beef Denver Steak

Posted by mmillet on April 27, 2013

Denver Steak recipe

The showstopper steak has not only that perfect juicy, rosy-pink interior, but also the reward and proof of dedicated time maintenance with dark caramelized branding from the grill. Sometimes it's hard to get those grill calling cards with your Traeger, so we enlisted the help of a cast iron grill grate to give us a foot-up in accomplishing the dream steak.

The ideal steak to grill for this worthwhile endeavor is our Beef Denver Steak. It's quick, easy to pull off and has an unbelievable marinade/wet rub.

Beef Denver Steak

Prep Time: 5 minutes plus several hours for marinating
Cook Time: 15-20 minutes
Recommended Pellets: Hickory, Mesquite or Maple


2-4 Denver Steaks
1 tablespoon Olive Oil
1/4 cup Brown Sugar
1 tablespoon Worcestershire Sauce
1/4 cup Dijon Mustard
1 teaspoon Traeger Beef Rub
1 teaspoon Traeger Blackened Saskatchewan Shake

Tenderize steak with a wooden mallet. Mix the remaining ingredients together and use to marinade the meat overnight.

Start your Traeger on Smoke (or Low) with lid open for 5 minutes to get the fire started. Put the cast iron grill grate in the Traeger. Set the heat to High and let the grate preheat with the grill for 10-15 minutes. (It is essential to let the cast iron grate heat up before you throw that meat on if you want those coveted grill marks.) Right now by clicking the cast iron grill grate link above you can get 10% off from Steven Raichlen when you enter coupon code TUSCAN10.

Cast Iron Grill Grate

Place steaks on the grate and turn back to Smoke (or Low) for 15 to 20 minutes.

Remove from grill and enjoy! It is seriously as simple as that.

I couldn't resist adding some Traeger Roasted Asparagus and baked potatoes to play a supportive role to the picture-perfect steak. (The grate grilled those like a boss, too!)

Check out those beautiful grill marks. Good enough to make even your toughest grill critic proud. You can get your own cast iron grill grate here.

Traeger's Denver Steak Recipe

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Traeger Tools: Salmon Spatula with Blackened Saskatchewan Salmon

Posted by mmillet on April 16, 2013

Traeger's salmon spatula and Blackened Saskatchewan Salmon recipe

There is a pride and satisfaction to be had in cooking a beautiful whole fillet of fish. It makes you feel like the fish has been taken fresh out of the river and put on your plate. (for some of you avid fishermen, that just may be the case!) The problem is trying to figure out how to handle that big slab of fish without either juggling it between two spatulas or ending up with a massacred piece (or pieces) of fish.

Don't you know that Traeger has you covered with our Salmon Spatula.

Traeger's Salmon Spatula

Of course it's perfect for moving large fillets or a whole fish but it's also great for those 'big daddy' burgers, pork tenderloins, briskets and basically all those larger cuts of meat that are tricky to maneuver.

We had to showcase this bad boy by grillin' up some Blackened Saskatchewan Salmon (try saying that three times fast) using our incredible Blackened Saskatchewan seasoning. The peppery flavor notes pair perfectly with the sweet honey drizzle on the salmon. This is a recipe from our Guilt Free - Love, Laugh, Grill cookbook that we tweaked just a little.

Blackened Saskatchewan Salmon

Blackened Saskatchewan Salmon

Recommended Pellets: Hickory, Mesquite or Maple
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Serves: 4


1 whole fresh salmon fillet, cleaned
Olive oil
Traeger Blackened Saskatchewan seasoning
Cooking Spray

Start with a beautiful piece of salmon. When you're shopping for fresh fish, there are a few things you should check. You want the flesh to be shiny, firm and 'springy' to the touch. The color should be bright without any discoloration. And it shouldn't smell fishy. Fresh fish should smell more like the ocean than a stinky fish. If it passes those tests, then this specimen is good to wrap up and take home!

Set your Traeger on Smoke with the lid open for 4-5 minutes, or until the fire is established. Preheat to 350 degrees F.

Rinse and pat dry the salmon fillet. Drizzle lightly with olive oil. Season the fish moderately with the Blackened Saskatchewan and lightly rub it in.

Traeger's Blackened Saskatchewan Seasoning

Flip the fish and repeat.

Tear a large sheet of foil and spray with cooking spray. Carefully move the fish to the foil.

Drizzle the top of the fish with a generous amount of honey. (don't rub it in)

Wrap the foil around the fish and cook for 15 minutes on the Traeger.

Unwrap the fish and take out of the foil, using the marvelous Salmon Spatula and put the fillet directly on the grill grate. This will let the outside caramelize and give it a little crispy crust on the exterior.

Grill for an additional 5-10 minutes (The time depends on how done you like your salmon. I like a little bit of rawness in the middle, so I only cooked it for 5 minutes more.)

If you like a little flair, garnish the salmon with some chopped chives and pause for the 'Oohs' and 'Aahs'.

Blackened Saskatchewan Salmon recipe

*If you want a great side, pair it with some creamy mashed potatoes. I quickly whipped some up using the potato that I had scooped out and saved after making the Pizza Potato Skins. I heated them up along with 3 tablespoons of half & half, 2 tablespoons of butter, 3 tablespoons of onion and chive cream cheese (Love this stuff! You can use any kind of herbed cream cheese.), dill, and salt and pepper to taste. Just mix it together using a hand mixer (or by hand) and you're ready!

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Outdoor Entertaining Accessories For your Traeger

Posted by sbulloch on April 11, 2013

Summer is upon us and that means camp-outs, cook-outs, competitions, and uhh... other stuff outside. Traeger is here to lend you a helping hand with a must-have list to make sure wherever you are Traeger'ing, you and your guests will be relaxing in comfort and style.

Traeger's canopy tent

1- The Traeger Canopy Tent- This is our number one pick for the must-have outdoor accessory item. Bright red and proudly sporting the TRAEGER logo, people from all around will know what you are grilling on and be sufficiently jealous. Perfect for tailgating, camping, sports events, or competition BBQing! 

Traeger's Grill Pad

2- The NEW Traeger Grill Pad- Let me tell you, this was a serious contender for the number one spot. At 32X42 inches, this rubber grill pad will protect anything you put your Traeger on. It is the perfect Traeger companion when you are out Tailgating with your PTG or your Junior Tailgating Conversion Kit (also awesome picks for summer grilling)

Pellet hopper label set

3- The Pellet Hopper Label Set- So ingenious and so handy. If you are out grilling, people will come over. People will look at your awesome canopy tent, smell your delicious food, and start asking questions. These little magnets might save you a few of those questions so you can focus your enegry and attention on relaxing while your Traeger does all the hard work for you.

Pellet Caddy

4- Pellet Caddy- We all know it is imperative to keep your pellets dry. The Caddy is useful for this. It is also large enough to help you transport all of those little items that are a pain to haul around when you are heading out with your equipment. Spare the car behind you from getting hit with loose pellets or the rogue set of tongs flying out of your truck by keeping it all in the Caddy.

Traeger shirt

5- Traeger Apparel- This makes our list because wearing Traeger apparel is (not) Scientifically Proven to make you a better cook! It is also Scientifically Proven to make you look 100% more awesome (also not Scientifically Proven, but true nonetheless).

So there you have it, our best of the best for outdoor Traeger'ing! Feel free to leave a comment and let us know your top picks or tips for making your outdoor grilling experience easier. We love to hear from you, Traeger Nation!

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