Pull up a chair and grab a fork and knife because this wildly raucous, Grilled Fingerling Potato Salad is heartier than your regularly scheduled garden salad. It’s not just a salad, it’s a full-bellied meal sparked with hardwood flavor. If you dare, try this wood-fired, finger-licking dish and you’ll realize you’ve finally found the one recipe that’s been missing from your arsenal.
GRILLED FINGERLING POTATO SALAD
PREP TIME: 15 minutes
COOK TIME: 15 - 20 minutes
SERVES: 6 - 10
RECOMMENDED PELLETS: Pecan, Cherry, Oak
1 ½ lbs. Fingerling Potatoes, cut in half lengthwise
2/3 cup EVOO (Extra Virgin Olive Oil), divided use
2 Tbsp. Rice Vinegar
2 tsp. Lemon Juice
1 small Jalapeño, sliced
2 tsp. Kosher Salt
Salt and Pepper to taste
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Brush the scallions with the oil and place on the grill. Cook until lightly charred, about 2-3 minutes. Remove and let cool. Once the scallions have cooled, slice and set aside.
- Brush the Fingerlings with oil (reserving 1/3 cup for later use), then salt and pepper. Place cut side down on the grill until cooked through, about 4-5 minutes.
- In a bowl, whisk the remaining 1/3 cup olive oil, rice vinegar, salt, and lemon juice, then mix in the scallions, potatoes, and sliced jalapeño.
- Season with salt and pepper, and Serve.
Grilled_Fingerling_Potato_Salad_Traeger_Grills.pdf (40.90 kb)
Barbecue may have been the reason fire was discovered, but cake is the reason sugar was unearthed. Every epic, Traeger meaty masterpiece deserves a sweet, wood-fired dessert to compliment the savory storm. Pound Cake, baked on the grill, has incredible flavor. It’s proven you can go 21 days without food, but how long can one really go with cake—it’s meant to be eaten by the pound.
PREP TIME: 20 minutes
COOK TIME: 60 - 75 minutes
SERVES: 8 - 10
RECOMMENDED PELLETS: Maple, Cherry, Apple
1 ½ cup Butter, softened
1 8 oz. Cream Cheese package
3 cup Sugar
3 tsp. Bourbon Vanilla
1 Tbsp. Lemon Zest
3 cup Flour
½ tsp. Baking Powder
¼ tsp. Salt
Smoked Whipping Cream
- In a large bowl, cream the butter, cream cheese, and sugar. Add eggs one at a time, whipping in between. Add vanilla and lemon zest, whip.
- Pour batter into greased loaf pans, about halfway full to allow cake to rise.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to 325°F, close the lid, and preheat for 10-15 minutes.
- Place loaf pans on grill and cook for 1 hour - 1 hour and 15 minutes. Check the cake at 45 minutes, if golden brown, cover loosely with foil and continue to cook until a toothpick inserted comes out clean.
- Cool loaf in pan for 10 minutes before removing to a wire rack.
- Cut into 1 inch slices and serve with fresh sliced strawberries, top with smoked whip cream.
Pound_Cake_Traeger_Grills.pdf (42.04 kb)
Fire up the grill, this juicy beverage is cooked outside, but soon to be a party in your mouth. This refreshing medley of fruit is a delicious merging of sweet and sweeter. Grill fresh citrus and grapes then, soak them in a wine and brandy filled pitcher for an hour and, BAM—Sangria. This recipe will be a big hit for your next game night or pool party, your guests will be amped for a crisp alternative to the regular brew.
CHARRED CITRUS & GRAPE SANGRIA
PREP TIME: 10 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Cherry
SERVES: 4-6 people
3 cup Red Grapes, stemmed seedless
2 Oranges, sliced into ½ inch wheels
2 Lemons, sliced into ½ inch wheels
4 oz. Brandy
4 oz. Simple Syrup
2 750-ml bottles Rosé
1/2 cup Sugar
1/2 cup Water
- Combine equal amounts of sugar and water in a saucepan and bring to a boil. Stir periodically until sugar is dissolved. Remove from heat and cool completely
- When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Place the grapes in a grill basket or mesh tray. Grill on high until they start to burst (6-8 minutes). Transfer to a tray and cool completely.
- Meanwhile, place all the citrus on the front and back of the Traeger until a good char has been achieved.
- In a large pitcher, mix the wine, brandy, and simple syrup with the grilled fruit. Stir. Refrigerate until sangria is chilled and the flavors have blended, at least 1 hour.
- Serve over ice.
Charred_Citrus_and_Grape_Sangria_Traeger_Grills.pdf (41.84 kb)
Pork loin, chicken, and bacon -- it’s a finger lickin,’ triple threat for carnivores far and wide Load up your Traeger skewers and slide onto the bacon train, this pile of protein will start your week off right. These zesty hunks grill hot and fast for a quick meal. Cook them for a party or savor them all yourself.
BACON-WRAPPED POULTRY & PORK SKEWERS
PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 8 - 10
RECOMMENDED PELLETS:Mesquite, Hickory
1 lb. Pork Tenderloin, cut into 1 ½ inch pieces
1 ½ lbs. Boneless Chicken Breasts, cut into 1 ½ inch pieces
10-12 Bacon Strips
2 Garlic Cloves, minced
2 tsp. fresh Thyme
2 tsp. Rosemary, chopped
3 Tbsp. Olive Oil
Juice of 2 Limes
Salt and Pepper
- In a large bowl, combine the rosemary, thyme, garlic, chicken, pork, lime juice, olive oil, salt, and pepper. Cover and let marinade for 30 minutes in the refrigerator.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F), close the lid, and preheat (10-15 minutes.
- While the Traeger is preheating, cut bacon in thirds, wrap the chicken pieces with bacon, and alternate them on the skewers with the pork.
- Place them in the front and back of the Traeger to get grill marks on them (4-5 minutes), then move them to the center and finish cooking (5-6 minutes), remove and serve.
Bacon_Wrapped_Poultry_and_Pork_Skewers_Traeger_Grills.pdf (41.00 kb)
Smash your gnashers on these bacon-drenched veggies. This fancy dish is as delicious as it is hearty. Charred Brussels and Radicchio with Hot Bacon Dressing has a glorious presence of sophistication that’s damn near miraculous.
CHARRED BRUSSELS & RADICCHIO WITH HOT BACON DRESSING
PREP TIME: 25 minutes
COOK TIME: 10 - 15 minutes
RECOMMENDED PELLETS: Oak, Alder, Mesquite
8 slices thick-cut Bacon, chopped
1/2 cup Rice Vinegar
4 Tbsp. Balsamic Vinegar
6 Tbsp. Water
3 tsp. Sugar
1/2 tsp. White Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 tsp. Salt
Brussels & Radicchio:
1 lb. Brussels Sprouts (about 20), halved, rinsed, and dried
2 heads Radicchio, rinsed and cut into quarters
1 Red Onion, sliced
2 oz. Feta Cheese
2 Tbsp. Canola Oil
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F), close the lid, and preheat for 10-15 minutes.
- In a hot cast iron skillet, cook the chopped bacon until crisp. Add the vinegars and water, heat until it starts to boil.
- Reduce heat to 325°F and add the sugar, salt, pepper, onion powder, and garlic powder, and cook until sugar is dissolved
- Toss Radicchio and Brussels in Canola oil, place the Brussels onto a foiled sheet pan. On a second foiled sheet pan, set the radicchio, cut side down, and grill until golden brown and fork tender, 8-10 minutes.
- Arrange the Brussels and the Radicchio on a platter and sprinkle with the cut onions, hot bacon dressing, and feta cheese, and serve
Charred_Brussels_and_Radicchio_with_Hot_Bacon_Dressing_Traeger_Grills.pdf (50.44 kb)
This quick and easy grilled side dish will have your mouth watering, not your eyes, so no protective eyewear or nose plug necessary! Sweet, fresh-cut, wood-fired onions are the perfect vegetable to accompany any barbecued meat. Combining the onion's tangy, sweet flavor with the infusion of hardwood smoke gives you a delicious addition to any tantalizing Traeger recipe.
GRILLED ONION WITH HONEY LIME MINT
PREP TIME: 10 minutes
COOK TIME: 12 - 16 minutes
RECOMMENDED PELLETS: Alder, Maple, Pecan
4 large sweet Onions (Walla Walla, or Vidalia)
1/4 cup Olive oil
2 Tbsp. melted butter
3 Tbsp. Dijon Mustard
1/4 cup Honey
1 Tbsp. Mint, chopped
2 Limes, juiced
Salt & Pepper to taste
- Peel onions, leave root intact. Cut into wedges leaving ends attached
- In a bowl, combine remaining ingredients then brush on onions.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F), close the lid, and pre-heat for 10-15 minutes.
- Place onion wedges on grill for 6-8 minutes per side.
- Sprinkle with chopped mint. Serve & enjoy!
Grilled_Onion_with_Honey_Lime_Mint_Traeger.pdf (41.31 kb)
Traeger Grilled Vietnamese Meatball Lettuce Wraps are flawlessly refreshing on a hot summer evening. The light and tangy flavors collide with our wood-fired smoke to craft a fresh, vibrant, taste that you’ve never created in your kitchen before. Wrap these zesty meatballs in crisp, chilled lettuce and enjoy a burst of flavor that’s just what the doctor ordered. These satisfying orbs of grilled excellence are perfect for appetizers or a light meal, they slide down easy and satiate your summer appetite.
VIETNAMESE LETTUCE WRAPS
PREP TIME: 20 minutes
INACTIVE TIME: 3-8 hours
TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Oak
6 lbs. Ground Chicken
1/3 cup Cilantro, chopped
1/4 cup Green Onion, minced
1/4 tsp. Garlic
3 Tbsp. Oyster Saucec
2 tsp. Chili Paste (Sambal
Juice of 1 Lime
Lettuce of your choice i.e. Butter, Green Leaf, Iceberg
- In a large mixing bowl combine all the ingredients except lettuce and refrigerate for at least 3 hours, preferably overnight.
- Shape the ground chicken mixture into golf ball sized portions and place on a parchment paper covered baking sheet.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10-15 minutes).
- Place the meatballs on the grill and cook them for 8-10 minutes or until meatballs reach an internal temp of 165° and are browned evenly on all sides.
- Serve the meatballs with lettuce on the side to make individual wraps. Serve with white rice, brown rice, or quinoa. Add extra Sambal on the side. Enjoy!
Vietnamese_Lettuce_Wraps_Traeger.pdf (55.37 kb)
A little bit sweet and big on flavor, these bite-sized sidekicks are a must to accompany your morning beverage. Hot off the Traeger, reach for a fluffy, buttery, baked scone. One nibble of this vanilla glazed treat and you will think you’ve been transported to a British tearoom. Nah, it’s grilled right in your backyard on your very own Traeger. Let this barbecued Scones recipe be your Saturday morning guilty pleasure, they’re scrumptious.
SCONES WITH A VANILLA BEAN GLAZE
PREP TIME: 30 minutes
COOK TIME: 8 minutes
RECOMMENDED PELLETS: Msple, Oak, Apple
2/2 cups Flour
1/2 cup Sugar
1 tsp. baking powder
1 tsp. Salt
1 small box Vanilla Instant Pudding Mix
1/2 cup Butter, cold and cubed
1/2 cup Half & Half
2 Tablespoons Vanilla
2 Tablespoons Butter, softened
1 cup Powdered Sugar
1 Tablespoon Vanilla extract
1 Tablespoon Heavy Cream, smoked
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 375°F, and preheat, lid closed (10-15 minutes). Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut in until it resembles coarse meal. Stir in the dry pudding mix.
- Make a well in the center of the dry ingredients and add the vanilla extract, egg, and all but 1 Tbsp. of the half & half. Bring dough together with your hands, mixing until the dry ingredients are incorporated. Place the dough onto a floured surface and form into small rounds, then cut into 8 triangles. Place the triangles on the parchment covered baking sheet, and brush them with the remaining 1 Tbsp. of half & half. Bake in the Traeger for 6-8 minutes, or until golden brown. Remove and let cool.
- To make the glaze, beat the butter and sugar until crumbly. Add the vanilla and smoked cream, mix thoroughly. Frost the scones with the glaze and serve. Enjoy!
Traeger_Scones_with_a_Vanilla_Bean_Glaze.pdf (43.56 kb)
For a healthy alternative to traditional croutons, try our effortless roasted garbanzo beans. These flavor chameleons sop up any unique flavor they touch. You won’t feel that you’re sacrificing taste by switching from your regularly programmed croutons to these crunchy, golden nuggets. Pop a handful in your mouth. As Chef Steve says—they’re yummy. See the video here!
To Traeger up some Roasted Chickpeas:
- Start your Traeger on Smoke with lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Distribute the garbanzo beans evenly on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Place the baking sheet on the Traeger and toast the garbanzo beans for 25-30 minutes, or until they are golden brown and crunchy. Remove from the grill and allow them to cool. Sprinkle them on salads as a healthier crouton, or eat them by the handful!
Jump in with both hands on the skewer and sink your teeth into a sizzling, 5-alarm hunk of plump crustacean. Normally, we think of burgers and brats on the grill for a holiday barbecue. No sir, we’re over normal; let’s throw some shrimp on the Traeger. Today we are going to revolutionize traditional shrimp with steamy, fiery cilantro, jalapeño, and lime marinated shrimp. Make sure you’re wearing your sunglasses; this vivid, sizzlin’ hot flavor could quite possibly cause a temporary eclipse of the sun. Every finger-lickin,’ seared spear will be a fiesta on your tongue. Share this green gift from the sea at your next neighborhood shindig to give it some Traeger BBQ, grilled zest.
GREEN GRILLED SHRIMP
PREP TIME: 10 minutes
COOK TIME: 6 minutes
RECOMMENDED PELLETS: Oak
2 lbs. Shrimp
1 bunch Cilantro
4 Jalapeños, seeded and roughly chopped
1 bunch Green Onions
3 cloves Garlic
1 tsp. Salt
1 tsp. Pepper
1 tsp. Cumin
½ cup Olive Oil
Juice from 2 Limes
Cilantro, for garnish
- Slice the jalapeños and remove the seeds; coarsely chop the jalapeños, green onions and 3 garlic cloves.
- Place the chopped ingredients into the blender; add cilantro, salt, pepper, cumin, and the juice of 2 limes. Slowly add olive oil, blending until smooth.
- Toss shrimp in marinade, cover and chill in the refrigerator for 3 hours.
- Arrange the shrimp onto Traeger Skewers.
- When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F) and preheat, lid closed (10-15 minutes)
- Place the shrimp skewers on hot, cleaned, and oiled grill grate. Cook 3 minutes per side with door closed.
- Garnish with chopped cilantro, serve, and enjoy!
Traeger_Grilled_Shrimp.pdf (40.22 kb)