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Lamb Stew

Posted by Traeger Service on March 16, 2015

This Lamb Stew is hearty Irish fare at its most satisfying. The Stout gives the braising liquid rich complexity, and the lamb nice and tender. Combine that with the robust aroma of Hardwood smoke, and you’ve got a flavorful feast on your hands. Sop this Stew up with a thick slice of crusty bread, or savor it with creamy mashed potatoes for a hefty helping of warmth and comfort.

LAMB STEW

DIFFICULTY: 3/5
PREP TIME: 1 hour
COOK TIME: 1 ½ hours
RECOMMENDED PELLETS: Oak/Mesquite
SERVES: 8-10

INGREDIENTS

3 Tbsp. Olive Oil
3 lbs. Lamb, cut into ½” chunks
4 cloves Garlic, chopped
Salt and Pepper to taste
¼ cup Tomato Paste
2 cups Beef Stock
12 oz. Beer, preferably Stout
2 tsp. dried Thyme
2 Bay Leaves
3 large Carrots, diced
1 large Turnip, diced
2 cups Pearl Onions, diced
1 large Parsnip, diced

METHOD

  • 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 Fahrenheit and preheat with the lid closed (10-15 minutes).
  • Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.
  • Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.
  • Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.
  • While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender.
  • Serve hot with mashed potatoes. Enjoy!

PRINTABLE RECIPE:

Traeger_Lamb_Stew.pdf (44.92 kb)

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Irish Crème Cake

Posted by Traeger Service on March 16, 2015

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

IRISH CRÈME CAKE

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

INGREDIENTS

Cake:

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

Glaze:

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

METHOD

  • Grease and flour a 10-inch Bundt pan. Sprinkle pecans along the bottom.
  • In a large bowl, with a mixer, combine yellow cake mix, pudding mix, eggs, water, oil, and Irish Cream liquor. Pour batter over nuts in the pan.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325° F and preheat, with the lid closed (10-15 minutes).
  • Place Bundt pan on the Traeger and bake for 1 hour, or until a toothpick comes out clean. Remove from heat, cool for 10 minutes.
  • While the cake is cooling, combine the butter and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add Irish cream liquor.
  • Use a bamboo skewer to poke holes in the cooled cake. Spoon glaze over the cake. Allow cake to absorb the glaze.
  • Cut, Serve, and Enjoy!

PRINTABLE RECIPE:

Traeger_Irish_Creme_Cake.pdf (44.84 kb)

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Irish Pasties

Posted by Traeger Service on March 16, 2015

Just in case you aren’t hip to the lingo, a Pastie is a savory, meat-filled pie that you can eat with your hands. These portable pies are originally Cornish, but have since been adopted as traditional Irish pub fare, usually served with crisps (Irish for Fries) and—if you’re feeling daring—gravy for dipping.

IRISH PASTIES

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Alder
SERVES: 4

INGREDIENTS

1 lb. Roast Beef, cubed and browned
3-4 Potatoes, cooked and cut in ½ in. cubes
1 Piecrust
2 cups Beef Gravy
Salt and Pepper to taste
1 Tbsp. Butter, melted
Milk for brushing

METHOD

  • 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 425 degrees Fahrenheit and preheat with the lid closed, for 10-15 minutes.
  • Mix the beef, potatoes, salt, and pepper in a large mixing bowl. Unroll the piecrust, and cut in half. Put a good amount of filling in each half, fold over, and seal shut. Brush with a little milk.
  • Place on a greased basking sheet, and poke a few holes in the top of each pasty. Bake for 16-20 minutes, or until the crust is golden brown.
  • Remove from the Traeger, brush with butter, and serve with gravy.

PRINTABLE RECIPE:

Traeger_Irish_Pasties.pdf (40.80 kb)

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Roasted Brussels Sprouts with Bacon

Posted by Traeger Service on March 14, 2015

Traeger up some Brussels Sprouts for that warm fall feeling anytime of year. Roasting them on a baking sheet at a higher heat gives them a light golden color. A light dusting of savory spices contrasts and compliments the splash of bright Balsamic, and we added Bacon because, well, Bacon makes everything better. These Traeger’ed Brussels Sprouts will warm your belly and make you dream of a crisp chill in the air.

ROASTED BRUSSELS SPROUTS WITH BACON

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Alder
SERVES: 3-6 people

INGREDIENTS

2 Lbs. Fresh Brussels Sprouts, trimmed and halved lengthwise
3 Tbsp. Canola Oil
Salt and Pepper to taste
10 strips of cooked Bacon, diced
2 tsp. Onion Powder
2 tsp. Garlic Powder
¼ cup Chicken Stock
1 Tbsp. Balsamic Vinegar

METHOD

  • When ready to cook, start the Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to 450 degrees Fahrenheit, and preheat (10-15 minutes).
  • Line a large baking sheet with foil for easy cleanup. Combine all ingredients, except the Chicken Stock, Bacon, and Balsamic Vinegar..
  • Place the Sprouts, cut side down, on the baking sheet and roast until they turn a light golden brown (about 8 – 10 minutes).
  • Add the cooked Bacon, pour Chicken Stock and Balsamic Vinegar over the sprouts, mix and continue to cook until the liquid has thickened. Remove from heat. Enjoy!

PRINTABLE RECIPE:

Traeger_Brussells_Sprouts.pdf (43.54 kb)

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$15K in Prizes. Join the Madness.

Posted by cshumway on March 9, 2015

Registration for Meat Madness is officially OPEN!

Meat Madness Meat Madness Teaser Video

Submit your favorite grilled recipe, along with a photo of the prepared dish by March 14th at 11:59 PM PST. The 64 most amazing recipes will advance to the bracket to compete in head-to-head match-ups and win over $15,000 in prizes! It’s a colossal competition for carnivores. Sixty-four recipes. Six rounds. One Traeger Pit Master. #MeatMadness - Join Now!

 

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Traeger Smoked Meatballs

Posted by Traeger Service on February 19, 2015

Whether you are a beginner in the outdoor cooking scene, just started Traeger’ing, or you just want to make a fast and flavorful meal, Traeger Smoked Meatballs will get you there. Smoking the Meatballs packs them full of rich, luscious flavor, and while these babies finish off at a higher temperature you will have time to prepare your pasta, or whatever you choose to pair them with. Serve them as appetizers, as part of a Mediterranean plate, or tucked inside crusty bread with provolone for amazing sandwiches.

TRAEGER SMOKED MEATBALLS

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 60-80 minutes
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 8-10 people

INGREDIENTS

1 tsp. Pepper
1 Tbsp. Parsley
1 Tbsp. Oregano
1 tsp. crushed Red Pepper
1 tsp. Kosher Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 cup grated Parmesan Cheese
1 lb. ground Italian Sausage
5 lbs. Hamburger
2 Eggs
1 Tbsp. Worcester Sauce
1/2 cup Bread Crumbs

METHOD

  • In a large mixing bowl, add all ingredients, including the ground beef and sausage. Mix together with hands until all ingredients are combined.
  • Once all ingredients are mixed, shape the mixture into meatballs a little smaller than the size of a baseball. The recipe will yield 8-10 meatballs.
  • 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 180°F and preheat the grill with the lid closed (about 5 minutes).
  • Place the meatballs directly on the grill grate and Smoke at 180 degrees for 30-40 minutes, then increase the temperature to 350°F and cook for additional 30-40 minutes, or until internal temp of the Meatballs reaches 165-175 degrees.
  • When done, serve over spaghetti noodles and top with your favorite marinara sauce.

PRINTABLE RECIPE:

Traeger Smoked Meatballs.pdf (62.04 kb)

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Grilled Santa Maria Tri Tip

Posted by Traeger Service on February 17, 2015

Santa Maria style ‘cue dates back to the 19th century in California’s Santa Maria Valley, and the star of this style is definitely the Tri Tip. Prepped with a simple rub that lets the meaty flavor shine through and basted with a vinegar-based mop that gives it a flavorful crust, our Smoked Santa Maria Tri Tip can be served as a hearty steak or sliced thin to make a killer sandwich.

GRILLED SANTA MARIA TRI TIP

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 4-6

INGREDIENTS

For the Tri Tip:

2 tsp. Salt
2 tsp. freshly ground Black Pepper
2 tsp. Garlic Powder
1 ½ tsp. Paprika
1 tsp. Onion Powder
1 tsp. dried Rosemary
1/4 tsp. Cayenne Pepper
1 (2 1/2 pound) Beef Tri-Tip Roast

For the mop sauce:

1/3 cup Red Wine Vinegar
1/3 cup Vegetable Oil
4 cloves crushed Garlic
½ tsp. Dijon Mustard

METHOD

  • Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place Tri Tip in a glass baking dish and coat beef on all sides with the spice mixture. Cover the dish with plastic wrap and refrigerate for 1- 4 hours.
  • Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set grill on High and let pre heat (10-12 minutes)
  • Remove meat from fridge and place on preheated grill and brush with garlic-vinegar mixture. Cook meat for 5 minutes, flip, and baste. Repeat the flip and baste process every 5 minutes until beef starts to firm and is reddish-pink and juicy in the center, 30-40 minutes total or until the internal temperature of the meat reaches 130 degrees F.

PRINTABLE RECIPE:

Traeger Smoked Santa Maria Tri Tip.pdf (73.99 kb)

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Traeger Grilled Mussels in White Wine

Posted by Traeger Service on February 10, 2015

Our Valentine’s Day 5 Traeger’ed Courses* starts out with Traeger Grilled Mussels in White Wine. The white wine and butter sauce with a squeeze of lemon is a simple and elegant way to showcase the mussels. Light and sumptuous at the same time, they perfectly prepare the palate for what’s to come.

*We recommend pairing this 5 course meal with a Sauvignon Blanc or Pinot Gris.

TRAEGER GRILLED MUSSELS IN WHITE WINE

PREP TIME: 15-20 minutes
COOK TIME: 6-8 minutes
RECOMMENDED PELLETS: Alder or Oak
SERVES: 4 to 6

INGREDIENTS

18 to 24 Mussels
1 stick (4 oz.) Butter, diced
3 cloves Garlic, minced
2 Tbsp. fresh Parsley, chopped
1 Lemon, cut in fourths
2 Tbsp. White Wine

METHOD

  • When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325°F and preheat the grill for 10 to 15 minutes.
  • Clean the mussels by rinsing them in cold water, removing the beards, and discarding any that mussels that don’t close when squeezed, or that are broken.
  • Place the butter, garlic, parsley, white wine, and the juice of 2 lemon wedges in a pan or oven safe casserole dish and place it on the grill.
  • Arrange the mussels on the grill grate. Close the door and cook 6 to 8 minutes or until they open. Carefully toss any that fail to open (they’re hot!). Transfer the opened mussels to the pan with the butter mixture. Try not to splatter any juice.
  • Pour the mussels with butter mixture into a serving dish. Serve with remaining lemon wedges.

PRINTABLE RECIPE:

Traeger_Mussels_Recipe.docx (15.61 kb)

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Grilled Romaine Hearts with Tomato Relish

Posted by Traeger Service on February 10, 2015

Next in our 5 Course, Valentine’s Day journey: Grilled Romaine Hearts with Tomato Relish. Romaine lettuce has natural sugars that release when grilling, so not only does it enhance the flavor of the lettuce, the quick char gives it a sweet smokiness that pairs well with the fresh tomato relish, savory feta, and tangy vinaigrette.

GRILLED ROMAINE HEARTS WITH TOMATO RELISH

PREP TIME: about 10 minutes
COOK TIME: 3-5 minutes
RECOMMENDED PELLETS: Hickory or Apple
SERVES: 2

INGREDIENTS

2 romaine hearts

Relish:

1 pint Red Grape Tomatoes
1 pint Yellow Grape Tomatoes
½ cup Feta Cheese, crumbled

Dressing:

1 cup Rice Vinegar
1 cup Extra Virgin Olive Oil
1 Tbsp. Smoked Paprika
1 tsp. Granulated Garlic
1 tsp. Onion Powder
1 tsp. Salt
½ tsp. Pepper
2 Tbsp. fresh Basil
1 Tbsp. Canola Oil

METHOD

  • Prepare Relish: Slice the tomatoes in half, lengthwise, and toss with the Feta Cheese crumbles.
  • Prepare Dressing: In a blender, combine the vinegar, paprika, garlic, onion powder, salt, pepper, and basil. Gradually add in the extra virgin olive oil and blend until thoroughly combined.
  • 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 (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
  • Cut the romaine hearts in half lengthwise. Lightly brush them with the canola oil. Place on the grill just until they have grill marks: remove promptly.
  • Top with relish, drizzle with dressing and serve.

PRINTABLE RECIPE:

Traeger_Romaine_Hearts_Recipe.docx (15.83 kb)

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Asparagus and Baby Carrots with Toasted Anise Seed

Posted by Traeger Service on February 10, 2015

The 3rd Course in our 5 Traeger’ed Courses can be served alone, or as an accompaniment to the Grilled Salmon. The light seasoning and toasted anise allow the flavor of the fresh veggies to really shine. Asparagus and baby carrots grilled to crisp-tender perfection give a pop of bright color to your Valentine’s Day plate.

ASPARAGUS AND BABY CARROTS WITH TOASTED ANISE SEED

PREP TIME: 10 minutes
COOK TIME: 8-10 minutes
RECOMMENDED PELLETS: Hickory or Oak
SERVES: 6

INGREDIENTS

2 bundles Asparagus
6-8 Baby Carrots
1 tsp. fresh Garlic
1 tsp. Onion Powder
1 tsp. toasted Anise Seed
½ tsp. Salt
½ tsp. Pepper
1 Tbsp. Olive Oil

METHOD

  • When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
  • Combine the garlic, anise seed, salt, and pepper.
  • Cut the bottoms off of the asparagus and place them in a large mixing bowl with the baby carrots. Sprinkle the seasoning mixture over them, then drizzle in the olive oil.
  • Place them on the hot grill for about 8 to 10 minutes until they are slightly toasted. Serve warm.

PRINTABLE RECIPE:

Traeger_Asparagus_Recipe.docx (15.35 kb)

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