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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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Traeger Accessory Guide: The Best of the Best Traeger Tools

Posted by sbulloch on April 11, 2013

When you bought a Traeger, you knew you were buying an experience as much as a grill. The first time you pull off that perfect pulled pork or rack of ribs, your life is changed for the better. We know the feeling, we breathe Traeger. Our feet hit the floor each morning and we start thinking about what we are going to put on the Traeger next.

Because we spend so much time thinking, planning, and Traeger'ing we have learned there are a few things that make the whole experience better. I am going to introduce you all to a few of the most efficient and effective Traeger accessories. These tools are the real workhorses around our Traeger, and hopefully you can get some use out of them too. 4/12/13 through 4/14/13 get 20% off a $200 order of Traeger accessories and 10% off $100 order.

Traeger's bbq Mitt

The BBQ Mitt: my personal favorite, and most used accessory. This BBQ Mitt is different than the quilted, insulated fabric varieties you typically find and your superstore. Traeger's BBQ Mitt is made out of heavy duty red silicone to give you unparralled grip and easy clean-up. The inside of the mitt is lined with 100% cotton and is seriously cozy.


Traeger's Salmon Spatula

The Salmon Spatula: Don't let the adorable fishy cut-out fool you. This is a serious spatula that is made for moving your lovely Traeger goodies. I have used mine for all sorts of things from fish to focaccia. It is a wide stainless steel spatula with a long handle to keep your hands out of the heat. My favorite feature is the slightly sharpened edge on the front of the spatula. It makes it so easy to slide under your food instead of just pushing it around on your grill.

Traeger's bbq Tools

The 3-Piece Grilling Tool Set: Now you wouldn't think these need an explanation. Everybody know about tongs, a spatula, and a giant fork, right? Maybe you know what they are, but these tools have some special features that deserve some conversation. Look at the handles on these bad boys. They are wide and rounded to give you the perfect grip while feeling comfortable in your hand. They are also all heavy duty stainless steel, which means alot for longevity. All of which is fantastic, but do you want to know my most favorite feature?? They are one piece! No rubber handles to catch water when you are washing or cracks to keep in germy grossness. Overall, my favorite accessories kit in the Traeger Line-up.

So, Traeger Nation, get some new accessories and get to Traeger'ing!

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Traeger Accessory Guide: The Folding Front Shelf

Posted by sbulloch on April 5, 2013

Have you ever wished for an extra hand (or two) when trying to handle your brisket/ribs/chicken and your thermometer/sauce/rub on your Traeger?? And do you also wish that hand was big, and metal, and sturdy?? You might have even wished that hand would be retractable so you wouldn't be walking around with an extra hand all of the time (awkward).

We are here to grant your wishes!! Except we don't make extra hands. We do make awesome products that can make it feel like you have one, though.

Introducing the new Folding Front Shelf: A versatile extension for your favorite Traeger. It is sturdy enough to hold whatever you put on it, and folds away neatly enough to fit under your cover. It's on sale now Friday, April 5th through Sunday, April 7th. 

For the Junior

Junior front folding shelf

For The Lil' Tex/Elite


Lil' Tex Elite front folding shelf

For the Texas

Texas Front Folding Shelf

Maybe we should mention that installation is a breeze?? Check out this quick picture guide to see just how simple it can be to add the folding front shelf to your Traeger.

Unscrew the bottom two nuts/bolts on one front leg.

Align the holes on your brace with the holes on your front legs and reattach the nuts/bolts. Repeat on the opposite side.

Unscrew the bottom bolt on the top of each brace.

Slide the top two bolts of each brace into the open notch on both sides of your folding shelf. Screw in the bottom bolts to secure your shelf.

Voila! You are done in less than five mintues! Enjoy!

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Time for an Upgrade! A look at Traeger's Digital Thermostat Kit

Posted by sbulloch on April 1, 2013

Traeger's Digital Thermostat Kit

If you are a Proud Owner of a PTG, Junior, or Lil' Tex Grill, then you are familiar with the classic smoke setting switch that came standard on your grill. (Smoke, Medium, High... yay!) While your original switch will get the job done, when you are ready to start taking your Traeger experience to the next level, it is time for an upgrade.

The Digital Thermostat Kit can be the single best accessory investment you can make for your Traeger Grill. Say you are Traegering some Pulled Pork and you need your grill to maintain a consistent 225 Degrees (also, it is snowing), the Digital Thermostat Kit will be your best friend. The Digital Thermostat has a built in sensor that automatically adjusts the temperature if the weather changes or the wind picks up.

Essentially, the Digital Thermostat Kit gives you ultimate control over how your Traeger cooks. From low and slow to hot and fast, an upgrade to a Digital Thermostat is a long-term investment with a delicious pay-off.

Here are links to both of the Digital Thermostat Kits that we offer. Take a few minutes to check them out. Your tastebuds will thank you.

Digital Thermostat Kit

PTG Digital Thermostat Kit

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Traeger Tips: A Look at what your Traeger can do

Posted by sbulloch on March 20, 2013

Whether you are a seasoned Traeger veteran ot the new kid in town, we are here to give you a few tips, pointers, and guidelines to make sure you get the very most out of your machine. Your Traeger is much more than just a smoker or even a grill. It is a versatile cooking tool in a class all its own. Below, we will be looking at 6 different cooking techniques that your Traeger has mastered. So brush up on your skills or branch out into some new flavor territory and try a recipe or two that you haven't attempted yet.

Taeger Texas Grill

This information can all be found on page 3 of Traeger's eCookbook Pulled Pork to Peach Pie

GRILLING As most people know, grilling is a cooking method where food is placed on a grill grate and exposed to dry radiant heat. There are two forms: direct and indirect. An example of direct grilling is holding a marshmallow on a stick over an open fire. A Traeger, on the other hand, is designed primarily for indirect grilling, which meaans food is not exposed directly to a fire. Instead, the heatis evenly dispersed throughout the Traeger’s cooking chamber, eliminating flare ups and reducing the potential for charring and moisture loss. Grilling works best on foods that are fairly small and not much thicker than the palm of your hand: hamburgers, hot dogs, fish fillets, shrimp, chicken breasts, pork chops, peppers, summer squash, pizza, etc. Use the highest heat your Traeger is capable of.

Check out this recipe for Grilled Lemon Chicken Breast and enjoy a fast weeknight meal on your Traeger.

BARBECUE In North America, the term “barbecue” has become both verb and noun, variously meaning an appliance (i.e., barbecue grill), a cookout (join us for a barbecue Sunday), meat (we’ll be serving barbecue at the party), and a verb (food cooked for a relatively long time over low heat). Low and slow cooking is one of the things a Traeger does best. It is capable of maintaining low, evenly distributed heat for hours and can render even the toughest cuts of meat (brisket, pork shoulder, ribs) tender and juicy. It is often combined with smoking.

If you have a lot of time to cook low and slow try this recipe for a Midnight Brisket that cooks on a low temperature for 14 hours.

ROASTING This term refers to cooking meat, poultry, seafood, or vegetables using dry heat without the addition of liquids. Whole birds such as chicken, turkey, duck, or game hens are good candidates, as are larger whole fish, pork loin roasts, trimmed beef tenderloin roasts, prime rib, and leg of lamb. Dense vegetables such as potatoes, beets, turnips, yams, whole onions, carrots, winter squash, Brussels sprouts, and cauliflower are also excellent when roasted.

We love roasting vegetables on the Traeger. The heat from roasting brings out the natural sweetness of pretty much anything, especially these Sherry Roasted Root Vegetables.

Roasted Vegies

BAKING We never say we’re going to bake a prime rib or roast chocolate chip cookies. But technically, roasting and baking are parallel cooking methods; both use dry heat to cook food. But Traeger’s unique ability to bake is one reason women love their pellet grills! Imagine having the equivalent of a second kitchen when producing that all-important Thanksgiving dinner. (With the turkey on the Traeger, you can stop choreographing the dance of side dishes through your crowded indoor oven. Or bake the smokiest, tastiest pumpkin pie your guests have ever had on your Traeger.) Think about those hot summer days when you hate to heat up the kitchen, but the kids want to bake a cake and the husband’s craving meatloaf or lasagna. Try making those things on a gas grill!

We are very open about the fact that since becoming proud owners of a Traeger, we have not used our oven. We bake everything on the Traeger. Branch out and try a sweet dessert like this Blueberry Bread Pudding.

Blueberry Bread Pudding

BRAISING Braising is similar to roasting, but with the addition of liquid or the capture in a covered roasting pan or foil pouch of steam and natural cooking juices. It is typically done at lower temperatures than roasting—usually around 300 degrees F. It is the preferred cooking method for drier, tougher meats like beef eye of round roasts, hams, brisket (which can be smoked first, then braised), lamb shoulder or leg, pork shoulder or Boston butt, beef short ribs, pheasant, or turkey breasts or legs. The addition of liquid impedes browning, so sometimes, foods are seared on High first before being transferred to a covered roasting pan with liquid or enclosed with foil.

If you are looking to really tenderize and flavor infuse a piece of tough meat, give this Pot Roasted Beef Brisket a try. It is a hearty and delicious meal that feeds a crowd.

Roasted Beef Brisket

SMOKING Although deeply rooted in America’s grilling culture, smoking was once impractical for most men and women because it involved building pits, chopping wood, and tending nighttime fires. Then Traeger invented pellet grills, and a whole new world opened up to backyard grillers. Most smoking is done at temperatures between 180 and 250 degrees F, easy to maintain on a Traeger. Smoking is both a method of low-temperature cooking as well as a flavor enhancer, and is suitable for most proteins, especially larger, tougher cuts of beef and pork: Use it for meat, poultry, seafood, cheese, tofu, nuts, and even hard-cooked eggs. You can combine smoking with other cooking methods, too. For example, we smoke brisket and pulled pork for 3 to 4 hours, then foil the meat for the remainder of the cook. Even burgers benefit from 30 minutes of smoke before being finished on higher heat.

If you never use your Traeger for anything else, it will have been worth the purchase if you take the time to smoke your own jerky. Follow this step by step recipe guide for Coffee Break Jerky and never buy that expensive stuff from the store again. (Yours will taste better, too!)

Coffee break beef jerky

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Smoked Southwestern Cobb Salad with Spicy Buttermilk Dressing

Posted by sbulloch on March 13, 2013

Southwestern Cobb Salad With Spicy Buttermilk Dressing

You were really excited about this new recipe until you read salad at the end of the title, weren't you?

Now, some people love a good salad. Some people love meat.

Some of both of those people may live in your house.

This is a meal to suit all food lovers and it is hearty enough to satisfy that dinner time appetite. Layers of fresh greens, flavorful toppings, satisfying chicken, and the most delicious dressing you have ever tasted come together to settle all veg vs. meat disputes you have ever had. Don't be intimidated by the ingredients list. All of the components can be made in advance, which makes this a perfect meal to throw together at the last minute on a hurried weeknight or when you are cooking for company. On top of the make-ahead benefit of this meal, we have a cool little kitchen gadget to introduce you to in just a minute that will make assembling the diced components a lot easier.


Smoked Southwestern Cobb Salad

Serves: 6-8
Recommended Pellets: Mesquite or Hickory
Prep time: 30 minutes
Cook Time: 15 minutes


1 whole head of romaine, rinsed and chopped
3-4 cups spring mix lettuce blend
5 peeled, hard cooked eggs
6 slices of bacon
1/2 cup shredded cheddar or pepper jack cheese (smoked using this method if you have access to a cold smoker)
Black bean & corn salsa:
1 can black beans drained and rinsed
1 cup sweet corn kernels
1/2 sweet onion, finely diced
1/3 cup cilantro, coarsely chopped
kosher salt and cracked black pepper to taste
Smoked avocado guacamole:
2 smoked avocados
1/3 cup cilantro, coarsely chopped
1/2 teaspoon garlic powder
dash cayenne pepper
juice of 2 limes
kosher salt and cracked black pepper to taste
Yellow pepper salsa:
1 yellow bell pepper, cored and seeded
1 small tomato, seeded and diced
1/2 sweet onion, finely diced
Chicken marinade:
(We adapted this Traeger recipe for a whole bird to make a fantastic marinade)
2-3 boneless, skinless chicken breasts, trimmed
juice of 1 orange
juice of 2 limes
1/2 small onion, thinly sliced
1 clove garlic, minced
1-2 teaspoons Mexican-style hot sauce, or more to taste
1 teaspoon dried oregano, preferably Mexican
1 tablespoon kosher salt
2 tablespoons vegetable oil 
1 to 2 tablespoons Traeger Cajun Shake, or your favorite fajita or taco seasoning
Spicy Buttermilk Dressing:
1/2 cup sour cream 
1/2 cup mayonnaise 
2 tablespoons buttermilk, plus 1-2 tablespoons extra as needed
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 bunch green onions, white and green parts
2 tablespoons cilantro
2 tablespoons flat-leaf parsley 
1 teaspoon sugar
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper
1-2 teaspoons (or more to taste) cayenne pepper or your favorite hot sauce

In a gallon zip-top bag, lime juice, orange juice, onion, garlic, hot sauce, oregano, salt, and vegetable oil. Add the chicken, press out the extra air, and seal. Refrigerate for at least an hour or overnight.

Start your Traeger on smoke with the lid open for 4-5 minutes to establish the fire. Put your peeled, hard cooked eggs directly on the grill grate and smoke for 30 minutes. Your eggs will brown slightly from the smoke.

Grilled eggs

While your eggs are smoking, begin assembling your toppings. Combine the black beans, corn, cilantro, onions and salt and pepper in a bowl and set aside. Combine the yellow pepper, tomatoes, and onions in a bowl (using this crazy awesome onion/vegetable chopper from Zyliss) and set aside. 

Zyliss onion chopper

Zyliss chopper

In a blender, add the mayo, sour cream, buttermilk, vinegar, Worchestershire sauce, green onions, cilantro, parsley, sugar, salt, pepper, and hot sauce. Blend to combine, adding the extra 1-2 tablespoons of buttermilk as needed until desired thickness is achieved.

When your eggs are done smoking, chop them and set them aside. Turn your Traeger up to 350 degrees, close the lid, and let it preheat for 10-15 minutes.

Take your chicken out of the marinade and sprinkle with Traeger's Cajun Shake. Discard the marinade. Arrange your chicken on the grill with the bacon and avocados. Remove the bacon and avocados after 5-7 minutes and flip the chicken. 

While the chicken cooks to an internal temperature of 175 degrees, crumble your bacon and make your smoked avocado guacamole. Cut the avocado flesh into a 1/4 inch dice and combine with cilantro, onions, garlic powder, salt, and lime juice. Set aside.

Slice your chicken and begin to assemble your salad in a big bowl or on a large platter. Start with the lettuce and arrange all of your toppings starting with the chicken in a line across the middle. Pour the dressing directly on the salad, or serve on the side.

Smoked southwestern cobb salad


The onion and vegetable chopper really made assembling this dish a breeze. If you are interested in getting a Zyliss Onion Chopper for yourself, you can buy one here.

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