ALL RECIPES FROM “TRAEGER ON A BUDGET” UNLESS NOTED OTHERWISE.
By Nancy Loseke

LEMON-BRINED SHRIMP AND SAUSAGE SKEWERS

A quick bath in a lemony brine not only whitens shrimp, but gives it a snappier pop when you bite into it. Sublime when coupled with the spice and fattiness of a pork sausage coin. We think of it as an appetizer—these fly off the plate at parties—but it could easily satisfy two people as part of a light dinner.

Difficulty: 2/5 
Prep time: 10 minutes plus 15 minutes for brining the shrimp
Cook time: 6 to 8 minutes
Makes 12 pieces; serves 4 as an appetizer or 2 as a light dinner
Pellet recommendation: Maple or Apple

Ingredients:
2 cups cold water
1/4 cup salt
1 lemon, sliced into 6 wedges
12 large raw shrimp, peeled and deveined (leave tail on)
Traeger Salmon Shake, or your favorite barbecue rub
2 to 3 fully cooked pork sausages, such as brats, about an inch in diameter, sliced crosswise into 12 1/2-inch pieces
Traeger Regular BBQ Sauce, or your favorite barbecue sauce, for serving

Preparation:
Make the brine: In a mixing bowl, combine the water and salt and stir until the salt crystals dissolve. Squeeze three of the lemon wedges to release their juice, and add the juice and the wedges themselves to the brine. Add the shrimp to the brine. After 15 minutes—no longer or the shrimp will become too salty—drain the shrimp and rinse under cold running water. Pat dry on paper towels. (Discard the brine.)

Lay a piece of sausage flat on your work surface and curl a shrimp around it. (Imagine the shrimp and sausage are spooning!) Run the point of a short bamboo skewer through the shrimp, just above the tail, then pass it through the sausage, and finally, through the top of the shrimp. Repeat with the remaining shrimp and sausage.

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 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the shrimp skewers directly on the grill grate and grill for 3 to 4 minutes per side, turning once, until the sausage is sizzling and the shrimp have turned pink and opaque. Serve immediately with the remaining lemon wedges and the barbecue sauce.

HICKORY SMOKED LONDON BROIL WITH BLUE CHEESE BUTTER

As noted below, the term “London Broil” can refer to several different cuts of meat of varying thicknesses, so grilling times are not exact. (Originally, flank steak was used.) The Blue Cheese Butter adds flavor as well as fat to a cut that is traditionally quite lean. The butter also goes well on baked potatoes or grilled garlic toast.

Difficulty: 3/5 
Prep time: 15 minutes active time plus 6 hours for marinating the meat
Cook time: About 1 hour, 20 minutes
Serves: 4 
Pellet recommendation: Hickory

Ingredients:
For the Blue Cheese Butter:
8 tablespoons (1 stick) butter, at room temperature
1 scallion (green onion), trimmed, white and green parts finely minced
1/4 cup crumbled blue cheese, or more to taste
1 teaspoon Worcestershire sauce 
Freshly ground black pepper
For the marinade and meat:
1/4 cup soy sauce 
1/4 cup water
1 small onion, coarsely chopped
1 clove garlic, minced
2 tablespoons red wine vinegar
2 tablespoons vegetable oil or extra-virgin olive oil
1 tablespoon ketchup or commercial steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2 pounds “London Broil”, about 1-1/4 inches thick (see Note below)
Traeger Beef Rub, or coarse salt and freshly ground black pepper

Preparation:
Make the Blue Cheese Butter: In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce, and pepper and beat with a wooden spoon. Cover and refrigerate if not using soon. (The butter can be made 2 to 3 days ahead, or even frozen for 3 months.)

Make the marinade: In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper, and sugar. Put the meat in a resealable plastic bag and pour the marinade over it. Refrigerate the meat for at least 6 hours, or even overnight. When ready to cook, let the meat come to room temperature. Drain it, discarding the marinade, and pat dry with paper towels. Season with the Traeger Beef Rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Lay the steak directly on the grill grate and smoke for 1 hour. Transfer the meat to a platter. Increase the temperature of the grill to 400 degrees and preheat for 10 to 15 minutes. Return the meat to the grill grate and grill until the internal temperature in the thickest part is 130 degrees F when read on an instant-read meat thermometer, 15 to 20 minutes. Transfer to a cutting board. Let the meat rest for 3 minutes, then thinly slice on a diagonal. Serve with the Blue Cheese Butter.

**Note: The term “London Broil” can apply to several different cuts of beef, from flank steak to round steak to sirloin.

BETTER THAN GRANDMA’S CORN CASSEROLE

The season’s first ears of local sweet corn, often sold off the tailgate of a pick-up truck or at a serve yourself (“we trust you to pay”) farm stand, are always eaten straight off the cob with a Mason jar of melted butter and salt and pepper. But once the edge is off our sweet corn craving, this homey corn casserole is what we want. The subtle smokiness it picks up from the Traeger takes it over the top. (Sorry, Grandma.) If you don’t have access to fresh sweet corn, frozen corn is the next best thing.

Difficulty: 2/5
Prep time: 15 minutes 
Cook time: 50 to 60 minutes
Serves: 8
Pellet recommendation: Pecan

Ingredients:
Nonstick cooking spray
6 tablespoons butter, plus more if needed 
25 saltine crackers or butter crackers (such as Ritz), coarsely broken
1 large sweet onion, diced
1 large red or green bell pepper, cored, seeded, and cut into small dice
2 cloves garlic, minced
4 cups fresh corn kernels cut off 6 to 7 ears, or substitute 4 cups frozen corn
4 eggs
1-1/2 cups cream or half-and-half 
1 teaspoon Tabasco® sauce
1 teaspoon dry mustard powder (such as Colman’s)
1 teaspoon salt 3/4 teaspoon freshly ground black pepper
2 cups shredded Swiss or Colby cheese, divided use
Chopped parsley for garnish (optional)

Preparation:
Spray a 9- by 13-inch baking dish with cooking spray and set aside. Melt the butter in a large skillet over medium heat. Put the crackers in a blender jar and process until you have medium-size crumbs. (Do not turn the crackers to dust.) Pour in about half of the melted butter and pulse a few times until the crackers are coated and clumpy. Transfer to a small bowl and set aside. Do not wash out the blender jar.

Return the skillet to the heat, adding 1 or 2 additional tablespoons of butter if desired. Sauté the onion and bell pepper, stirring occasionally, until the onion is translucent and the pepper softens. Add half the corn kernels and the garlic, and cook for 2 to 3 minutes. Remove from the heat and let cool. In the meantime, put the remaining 2 cups of corn, the eggs, cream, Tabasco® sauce, mustard powder, salt, and pepper in the blender jar and blend for 15 to 20 seconds. Add 1-1/2 cups of cheese and pulse 2 or 3 times to combine. Pour into the cooled vegetable mixture and stir to combine. Tip into the prepared baking dish. Top evenly with the reserved cracker crumb mixture and the remaining 1/2 cup of cheese.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the baking dish on the grill grate and bake for 50 to 60 minutes, or until the casserole is firm and the topping is golden brown. Let cool for several minutes. Before serving, gsarnish with chopped parsley, if desired.

TO ACCOMPANY: A GRILLED VEGETABLE SALAD SUCH AS “FARMER’S MARKET GRILLED VEGETABLE SALAD” FROM TRAEGER’S EVERYDAY COOKBOOK, PG. 85

SENA’S SPICE CAKE WITH CREAM CHEESE ICING

Why pay more than $20 for a store-bought cake when you can make your own? This is one of those cakes that never goes out of fashion and that benefits from the hint of smoke it picks up from the Traeger. For a professional look, sprinkle the top of the iced cake with chopped pecans or walnuts before serving.

Difficulty: 3/5 
Prep time: 25 minutes 
Cook time: About 30 to 35 minutes 
Serves: 8 to 10
Pellet recommendation: Apple or Pecan

Ingredients:
For the cake:
2-1/2 cups sifted cake flour (not self-rising)
1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves 
1/4 teaspoon ground allspice 
3/4 cup white wine or apple juice 
1/2 cup solid shortening (Crisco)
1 tablespoon molasses
2 teaspoons vanilla
1/4 cup milk
2 eggs
For the frosting:
8 ounces softened cream cheese
6 tablespoons butter, at room temperature
1 1-pound package powdered sugar
1 teaspoon vanilla 
2 to 4 tablespoons milk or cream, or more if needed

Preparation:
Grease and flour two 9-inch round cake pans. With a pencil, draw two 9-inch circles on waxed paper and cut them out. (Just draw around the bottom of the pans.) Put one wax paper circle in the bottom of each cake pan. Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. In the bowl of a mixer, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and allspice in a mixing bowl and run the mixer on the slowest speed to combine. (If you don’t have a stand mixer, use a hand-held one, or mix the batter by hand with a wooden spoon.) Add the wine, shortening, molasses, and vanilla and beat on medium speed for 1 to 2 minutes. Add the milk and eggs and beat 2 minutes more.

Pour the batter into the prepared pans. Arrange the pans directly on the grill grate and bake for 30 to 35 minutes, or until a toothpick stuck in the center of the cake comes out clean. Rotate the pans 180 degrees halfway through the baking time. Allow the cake to cool in the pans for 10 minutes, then carefully tip the cakes onto wire cooling racks.

Meanwhile, make the frosting. Using an electric mixer, beat the cream cheese, butter, powdered sugar, and vanilla together. Gradually beat in the milk until a good spreading consistency is reached. Frost the flat side of one cake. Put the other cake on top of it, flat side down. Frost the top and sides of the cake. Cut into wedges to serve.

Fire-Roasted Bruschetta

Prep Time: 15 minutes
Cook Time: 10 minutes
Recommended Pellets: Any
Serves: 4

Ingredients: 
4 roma tomatoes, sliced 1/2 inch thick (any variety will work nicely, if you have a favorite)
1/2 bunch green onions
3 cloves garlic, finely chopped
4 tablespoons fresh basil, thinly sliced into ribbons
4 tablespoons balsamic vinegar
1 tablespoon brown sugar
Olive oil
Salt and pepper to taste


Preparation:

Start your Traeger on Smoke with the lid open for 4-5 minutes to establish fire. Close the lid and tu6n temperature setting to high. Allow to preheat for 10-15 minutes.

Meanwhile, combine 1 clove of the chopped garlic with the balsamic vinegar and brown sugar in a small bowl. Stir until the brown sugar dissolves.

Drizzle the sliced tomatoes with olive oil and season liberally with salt and pepper.

Place tomatoes directly on the grill.

Brush the tops of the tomatoes with the balsamic mixture.

Close the lid and roast the tomatoes for 4-5 minutes. Flip the tomatoes and brush the tops of the tomatoes with more of the vinegar mixture. Close the lid and roast the tomatoes for an additional 4-5 minutes. Tomatoes should be soft. Remove them from the grill, and allow them to cool.

Peel the skin off of the cooled tomatoes. It should come off easily. Coarsely chop the tomatoes and transfer to a mixing bowl. Add in the green onions, remaining 2 cloves of garlic, and basil. Add salt and pepper to taste. Serve immediately and enjoy!!

We used fresh basil from our herb garden. (If you haven't yet, you should check out this awesome post on herb gardening!)

**If you are interested in serving with chicken, simply season the breasts with salt and pepper before grilling. Cook alongside the tomatoes, brushing with the same balsamic mixture until an internal temperature of 175 degrees F is reached. Serve alongside paste for a hearty and quick weeknight meal.

Bacon Wrapped Asparagus

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Serves: 6-8
Recommended Pellets: Oak, Hickory, Mesquite

Ingredients:
1 bunch asparagus, woody ends trimmed
Olive Oil
Traeger's Veggie Shake or salt and pepper
6-8 slices bacon

Preparation:

Start your Traeger on smoke for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to 375 degrees. Allow to preheat for 10-15 minutes.

Gather asparagus into bunches of 6-8.

Wrap with a piece of bacon. Secure with a toothpick if necessary or tuck the ends of the bacon at the bottom and the top to prevent it from curling while cooking.

Drizzle asparagus with oilive oil and Veggie Shake, toss lightly to evenly coat.

Cook bundles for 20-25 minutes, or until the bacon is cooked through and the asparagus is tender. Serve immediately and enjoy!

SMOKY MEATBALL SUBS

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 4
Recommended Pellets: Hickory, Oak

INGREDIENTS
1-1/2 pounds ground beef
1 large egg
1/3 cup milk or buttermilk
2 tablespoons Worcestershire sauce
1/2 cup dry seasoned bread crumbs or crushed croutons
1 tablespoon Traeger Cajun Rub or your favorite rub
1/4 cup onion, finely minced
2 cloves garlic, finely minced
1-1/2 teaspoons freshly ground black pepper
Jarred marinara sauce
4 6-inch sub rolls, or baguettes, cut through the sides
Thinly sliced or grated provolone cheese

In small mixing bowl using a fork or whisk, beat the egg. Whisk in the milk and Worcestershire sauce. Stir in the bread crumbs and Traeger Cajun Rub and let the mixture sit for 5 minutes.

In another bowl, combine the ground beef, onion, garlic, and black pepper.

Add the egg mixture to the meat mixture and combine well. (Your hands are the best tools for this.) If the mixture seems dry, add a bit more milk. If wet, add a few dry breadcrumbs. Roll the mixture into balls about the size of golf balls.

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 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the meatballs directly on the grill grate.

Bake for 30 - 35 minutes, or until the meatballs are cooked through. Leave the Traeger on.

These meatballs are seriously so good that you could just eat them as is. They'll like meatball bonbons. I'm sorely tempted to carry some around in my pocket to use as bite-sized midday snacks. (Who needs protein shakes?!)

In the meantime, heat the jarred marinara in a pan on the stovetop. Transfer the cooked meatballs to the pan and let them simmer for 5 to 10 minutes.

Tear off four sheets of aluminum foil and lay them on your work surface. Put a hoagie roll in the center of each. Divide the meatballs among the rolls. Top the meatballs with provolone cheese. Wrap the sandwiches tightly in the foil and return to the grill to heat, 10 to 12 minutes.

Grab some lemonade and serve these subs while they're still warm and extra messy!

If you're not eating immediately or feeding a large crowd, you can turn your oven to 350 degrees F and let it preheat for about 5 minutes, then turn it off. Just throw the warm subs in there until you're ready to chow down.

Bacon-Wrapped Smoked Turkey Legs

Prep Time: 10 minutes plus brine overnight
Cook Time: 3-4 hours
Serves: 8
Recommended Pellets: Alder, Apple, Cherry, Hickory, Maple, Pecan

INGREDIENTS:
1 gallon water
1/2 gallon ice-filled water
1 cup (1 6.5 ounce container) Traeger BBQ Rub
1/2 cup curing salt (such as Morton’s Tenderquick®)
1/2 cup brown sugar
6 allspice berries, crushed (optional)
6 whole black peppercorns
2 bay leaves
2 teaspoons liquid smoke
8 turkey legs
8-16 slices of bacon

In a large stockpot, combine one gallon of water, the rub, curing salt, brown sugar, allspice (if using), peppercorns, bay leaves, and liquid smoke. Bring to a boil over high heat to dissolve the salt and sugar granules. Take off the heat and add in 1/2 gallon of water and ice.

Make sure the brine is at least to room temperature, if not colder. (You may need to refrigerate the brine for an hour or so.) Add the turkey legs, making sure they’re completely submerged in the brine.

After 24 hours, drain the turkey legs and discard the brine. Rinse the brine off the legs with cold water, then dry thoroughly with paper towels. (Brush off any stubborn, clinging solid spices.)

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 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

Lay the turkey legs directly on the grill grate.

For the addition of the bacon, you can either partially cook the bacon (15 minutes on the Traeger at 350 degrees F) and wrap a piece around each leg and finishing cooking them for the last 10 to 15 minutes of smoking or wrap the bacon around the legs for the last 30 to 40 minutes of smoking. The total smoking time for the legs will be 3 to 4 hours - until the internal temperature reaches 165 degrees F on an instant-read meat thermometer. (Make sure the probe doesn’t touch bone or you’ll get a false reading.) The turkey legs should be deeply browned. Do not be alarmed if the meat under the skin is pinkish. That’s a chemical reaction to the cure and the smoke.

What's the best part about these legs? They're practically fool-proof! The brine almost ensures that you'll get a moist bird. And whatever the brine doesn't cure, wrapping it up with a bacon bow certainly will!

Tear into a leg or two and feel like a king!

BALSAMIC & BROWN SUGAR GRILLED PLUMS

Prep Time: 5-10 minutes
Cook Time: 15 minutes
Serves: 4
Recommended Pellets: Cherry

INGREDIENTS:
8-10 black plums
1/2 cup balsamic vinegar
1/2 cup brown sugar

Rinse the plums and halve and pit them.

When ready to cook start the Traeger on Smoke for 4 to 5 minutes or until the fire is established. Preheat the Traeger, lid closed, on High (400 degrees, F) for 10 to 15 minutes.

Cook the plums, cut-side down on the grill grate for 10 minutes.

Meanwhile start reducing the balsamic vinegar by cooking it in a pot over medium heat with the brown sugar until it's thick and reduced by about half, 5-10 minutes.

Turn the plums over and brush with the balsamic and brown sugar reduction and cook for about 2 to 5 minutes more. (You want them to be soft but still slightly firm)

Drizzle the plums with any excess balsamic reduction and DIG IN!!

They are ridiculously good to eat when they're still warm. Slightly tart and bursting with sweet, ambrosial juices.

This is the perfect spin on the typical potato salad and we're pulling it out just in time for all of those summer parties. Like the recipe name suggests, we took our phenomenal Loaded Smoke-Roasted Potato Salad and added in - you guessed it - smoked salmon. It is an unbelievably delicious combination that will have your taste buds singing the Hallelujah Chorus. This recipe really shows all of the ways your Traeger can shine and proves how much she's worth. From the eggs to the potatoes to the salmon, Traeger does it all.

Loaded Smoke-Roasted Potato Salad with Smoked Salmon

Prep Time: 5 minutes
Cook Time: 40 to 50 minutes
Serves: 8 to 10 Recommended Pellets: Hickory or Oak Wood Pellet

INGREDIENTS:
2-1/2 to 3 pounds medium-size unpeeled Yukon Gold or Red Bliss potatoes
5 slices bacon
4 large eggs
1 cup sour cream
1/2 cup mayonnaise
1/4 cup pickle relish or finely minced dill pickle (optional)
2 teaspoons prepared mustard, or more to taste
2 teaspoons Traeger Prime Rib Rub, or 1 teaspoon each salt and black pepper, or to taste
2 teaspoons distilled white vinegar or dill pickle brine, or more to taste
6 ounces (1-1/2 cups) shredded white or yellow Cheddar cheese
4 scallions, trimmed, white and green parts thinly sliced
1/2 fillet leftover Smoked Salmon
Paprika for serving
Fresh parsley for serving

If you prefer your potato salad with skin, scrub the potatoes under cold running water with a vegetable brush.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Lay the bacon slices on the grill grate perpendicular to the bars. Arrange the eggs and potatoes on the grill grate as well. Also, prepare a bowl of ice water.

In the meantime, make the dressing: In a mixing bowl, combine the sour cream, mayonnaise, pickle relish, if using, mustard, Traeger Prime Rib Rub, and vinegar. Taste the dressing, adding more mustard, vinegar, or salt and pepper as needed. The dressing should be very flavorful with a balance of cream, acid and texture. Stir in the cheese and scallions. Set aside.

Cook the bacon until it is golden brown, 20 to 25 minutes; it will crisp as it cools. With tongs, transfer it to paper towels to drain, then crumble. Check the eggs when the bacon is done. Remove one egg from the grill and plunge it into the ice water. Peel and slice in half to check for doneness: The yolk should not have any rawness in the center. If the egg is cooked through, transfer the others to the ice water and let cool slightly before peeling and finely dicing.

Increase the temperature of the grill to 400 degrees and continue to bake the potatoes for another 20 to 30 minutes, or until they are tender but not mushy. This timing will largely be determined by the size of your potatoes. Smaller potatoes will cook faster so check them every five minutes or so.

Transfer them to a wire rack and let cool slightly. Peel the still-warm potatoes, if desired, or leave the skins on. Cube the potatoes and transfer to a large mixing bowl. Add the crumbled bacon and the diced eggs. Gently add in the flaked smoked salmon.

Pour the dressing over the potato mixture and stir gently with a rubber spatula to combine. Taste again and add more salt or pepper if needed. Transfer to a serving bowl and dust with paprika and top with chopped parsley. You can serve as is or make ahead and cover and chill for later.

Most importantly, dive in before someone else sees the scrumptious dish!

Share with us some of the creative ways you've found to incorporate more smoked salmon into your diet!

MAHI-MAHI SHISH KABOBS

Prep Time: 15 minutes
Cook Time: 8 minutes or 45 minutes if smoking
Serves: 4
Recommended Pellets: Alder, Mesquite, Oak

INGREDIENTS:
4 Mahi-Mahi fillets
1 green zucchini, cut into large chunks
1 yellow squash, cut into large chunks
1/2 red onion, cut into large chunks
1 cup baby carrots, parcooked (boiled for 3 to 4 minutes)
1 red bell pepper, cut into large chunks
1 cup bella mushrooms
1/2 cup olive oil
1 teaspoon Traeger Veggie Shake
1 teaspoon Traeger Cajun Shake
1 teaspoon Traeger Blackened Saskatchewan
1 teaspoon Traeger Souvlaki Seasoning
1 handful fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon Traeger Salmon Shake

Put all of the Traeger spices, olive oil and basil in a blender and blend until smooth.

Cut mahi-mahi into equal-sized cubes, about 1 1/2 inches by 1 1/2 inches. Pour part of the marinade over the fish and let sit for about 10 minutes. Pour the rest of the marinade over the vegetables just before you assemble the kabobs.

Start your Traeger on Smoke with lid open for 5 minutes to get started. Thread the mahi-mahi and vegetables onto stainless steel skewers.

You can either smoke the kabobs for 45 minutes or preheat the grill to High and cook for 8 minutes.

Remove from grill and enjoy!

Smoked Maple Cream with Candied Bacon

Prep Time: 5-10 minutes
Cook Time: 30-45 minutes
Freeze Time: 20-30 minutes
Recommended Pellets: Maple or Hickory
Serves: 4-6

Ingredients:

For the Candied Bacon:
8 slices of bacon
1 tablespoon pure maple syrup
1/4 cup dark brown sugar

For the Ice Cream:
2 cups half and half
1 cup heavy whipping cream
1/3 cup dark brown sugar
1/3 cup sugar
1/3 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/4 teaspoon maple flavoring (optional, but recommended)

For making the Ice Cream:
8-12 quart sized zip-top bags
5 pounds ice
2 cups ice cream salt or kosher salt

Preparation:

Start your Traeger on smoke with the lid open for 4-5 minutes to establish fire. Close the lid and preheat for 10-15 minutes. In a small bowl, combine the 1/4 cup brown sugar and 1 tablespoon maple syrup to form a thick paste.

Spray a sheet pan with non-stick spray and then line with aluminum foil. Lay the strips of bacon on the foil.

Spread about 1/2 tablespoon of the paste on each piece of bacon using the back of a spoon.

Place the sheet pan in the Traeger and cook for 5-7 minutes.

Flip the bacon using tongs. Be sure to drag the bacon through the carmelized sugar as you turn it over. Top each piece with the remaining brown sugar paste and cook for 5-7 more minutes until the bacon is firm and glossy from the sugar. The edges of your brown sugar will be extra crispy or burned. This is just fine.

Transfer the bacon to a cooling rack or plate and allow it to cool completely. When cooled, crumble your bacon (if desired) into a bowl and set aside. Turn the heat on your Traeger down to smoke.

In a 9x13 pan, combine all of the ingredients for the ice cream. Whisk until all of the sugar dissolves. Place the pan in your Traeger and allow to smoke for 25-30 minutes, stirring occasionally.

Raise the temperature on your Traeger to 250 degrees and, using a thermometer, cook until the temperature of your cream mixture reaches 170 degrees fahrenheit, stirring occasionally. Do Not Exceed 170 Degrees, and do not allow your cream mixture to boil.

Take your cream mixture off the heat and allow to cool completely.

Divide the cream mixture into 4-6 of the quart sized zip-top bags. Seal tightly and then insert those into a second bag and seal. Fill a gallon zip-top bag with 1 pound of ice and 1/3 cup ice cream salt.

Shake vigorously and be patient. This step will seem like it is taking forever, but have fun with it. Toss it back and forth, bounce it on a trampoline or have a dance contest. The time will pass, I promise!

Keep adding ice and salt to the outer gallon bag as needed and drain the excess water.

When the ice cream mixture is frozen to your desired consistency, add in your bacon. You can mix it directly into the ice cream or sprinkle on top. Either way, enjoy!!

SMOKED ONION RINGS

PREP TIME: 10 Min., plus 3-4 hours to smoke the bread crumbs
COOK TIME: 15 Min.
SERVES: 4-6

INGREDIENTS:

4 slices of day-old whole wheat bread (or about 2 cups plain bread crumbs)
3 tablespoons fresh basil – roughly chopped
2 tablespoons olive oil
1 large yellow onion – trimmed and peeled
2 large eggs
1-2 teaspoons Traeger Veggie Shake
Ketchup or Special Sauce - for serving

Special Sauce
1/2 cup mayonnaise
1/4 cup sour cream
3-4 tablespoons ketchup
1-2 tablespoons horseradish
1 teaspoon Worcestershire sauce
Salt and pepper to taste

When ready to cook start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.

Spread the bread crumbs out (or pulse the dry bread to make crumbs) in a large oven-safe dish. Smoke the bread crumbs for 3 to 4 hours, stirring the crumbs every hour or so. If you want a more predominant smoky flavor, smoke it for longer.

Allow bread crumbs to cool. Put the bread crumbs in a food processor along with the basil, and olive oil and pulse for 20 seconds.

Slice onion into ¼ inch slices. Separate layers to create rings.

Beat eggs in a bowl large enough to submerge onion rings. Spread bread mixture into a dish. Add in a teaspoon or so of the Traeger Veggie Shake, to taste to both the bread crumbs and add a few shakes to the eggs as well. The Veggie Shake is such a perfect partner for these onion rings and for pretty much any vegetable, poultry or fish dish. It is savory with a slight sweet undertone and a whole lot of herbaceousness going on.

Time to lay out a "breading station" for the onion rings. Arrange the pans in this order: onions - eggs - breading - foil-covered cooking sheet sprayed with nonstick spray.

I suggest making one hand the "wet egg hand" and the other hand the "dry breading hand" to keep from getting everything too messy. Arrange the onion rings on the foil in one layer.

When ready to grill, preheat Traeger to High for 10 to 15 minutes. Bake the rings on the baking sheet for 15 minutes.

Meanwhile make that Special Sauce! This sweet 'n hot recipe is in our From Pulled Pork to Peach Pie cookbook in our Barbecued Bloomin' Good Onion recipe. Combine the mayonnaise, sour cream, ketchup, horseradish and Worcestershire sauce in a small bowl. Taste it and add in more ketchup if it needs sweetness or more horseradish if you want a bigger kick to it. Add salt and pepper to taste.

To really bring this snack-tastic, crunchy goodness home, you've got to serve these warm with that special sauce or ketchup on the side. If you do this, they'll disappear before your eyes.