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Scones with a Vanilla Bean Glaze

Posted by rkay on July 17, 2015

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

DIFFICULTY: 3/5
PREP TIME: 30 minutes
COOK TIME: 8 minutes
RECOMMENDED PELLETS: Msple, Oak, Apple
SERVES: 2-4

INGREDIENTS

Scones:

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
1 Egg
2 Tablespoons Vanilla

Glaze:

2 Tablespoons Butter, softened
1 cup Powdered Sugar
1 Tablespoon Vanilla extract
1 Tablespoon Heavy Cream, smoked

METHOD

  • 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!

PRINTABLE RECIPE:

Traeger_Scones_with_a_Vanilla_Bean_Glaze.pdf (43.56 kb)

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Tips from the Pro: Crouton Alternative

Posted by Traeger Service on July 7, 2015

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!

 

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Green Grilled Shrimp

Posted by Traeger Service on July 5, 2015

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

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 6 minutes
RECOMMENDED PELLETS: Oak
SERVES: 6-8

INGREDIENTS

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
Traeger Skewers

METHOD

  • 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!

PRINTABLE RECIPE:

Traeger_Grilled_Shrimp.pdf (40.22 kb)

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Sausage Shots

Posted by Traeger Service on July 1, 2015

Sausage Shots are the most entertaining party trick you will perform this weekend. Toss back your favorite smoky whiskey in a brawny, maple sausage beaker. Sink your teeth into that porky, grilled shot glass (yes it’s edible) and chomp down a smokin’ hot jalapeno and pepper jack cheese chaser. Try to remain standing; this will be pure, sizzling, liquid smoke all the way down your gullet. It’s meaty medicine for the weekend-loving, pre-hangover soul. Our Sausage Shots are just the beginning of a memorable weekend. Race to your Traeger BBQ grill to create this raucous dish for your friends.

SAUSAGE SHOTS

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Maple, Apple, Oak
SERVES: 8

INGREDIENTS

2 lbs. Ground Maple Sausage
2 Jalapenos, julienne cut
1 block Pepper Jack Cheese, julienne cut
8 oz. of your favorite bourbon or whiskey

METHOD

  • Form the meat around the outside of 8 shot glasses, making sure not to leave any open spots. Make the meat a little thicker than you think, it shrinks while cooking. Try not to work the sausage too much.
  • 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 350°F to preheat, lid closed (10-15 minutes).
  • Place the shot glasses open side down on the grill for 8 to 10 minutes. Remove them from the grill and let cool for 5 minutes.
  • Slide the meat off the shot glass.
  • Pour bourbon or whiskey into meat cups and garnish with jalapeno and pepper jack cheese. Take the shot, eat the glass, chase with cheese and rejoice in a burly deed well done!

PRINTABLE RECIPE:

Traeger_Sausage_Shots.pdf (38.83 kb)

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Smoked Beer Cheese with Grilled Herb Bread

Posted by Traeger Service on June 27, 2015

This Smoked Beer Cheese with Grilled Herb Bread will knock your tool belt off. Popular in the Midwest, this dip or spread gives new meaning to “game food.” It pairs perfectly with pretzels, chips, and all variety of crackers, but today we are going classy with a crust of French bread brushed with herbed olive oil, and grilled to a toasty crunch. You could put out some chips and salsa for your next smoke out, but if you go with homemade Beer Cheese and Grilled Bread your buddies will marvel at your culinary skills right before they devour your handiwork. We aren’t sure which Americans like more - beer or cheese. But we are certain you and your party crew will love them blended together in Traeger’s Smoked Beer Cheese with Grilled Herb Bread.

SMOKED BEER CHEESE WITH GRILLED HERB BREAD

DIFFICULTY: 1/5
PREP TIME: 15 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Hickory, Mesquite
SERVES: 10-12

INGREDIENTS

1 cup (8 oz.) of flat Beer
¼ lb. Sharp Cheddar
¼ lb. dry Mozzarella Cheese
1 tsp. Dijon Mustard
1 tsp. Worcestershire Sauce
¼ tsp. Traeger Beef Rub
4 cloves roasted Garlic, minced

Bread:

1 Loaf French bread, sliced
2 Tbsp. fresh Basil, chopped
2 Tbsp. fresh Rosemary, chopped
2 Tbsp. fresh Oregano, chopped
2 Tbsp. Olive Oil
Salt & Pepper to taste

METHOD

  • Start by freezing your mozzarella and cheddar until solid.
  • When ready to grill, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes), then close the lid.
  • Fill a 9 x 13 pan with ice and place on the Traeger. Place metal cooling racks over the top, then arrange the cheese on the racks. Smoke the cheese from 30-40 mins. or until they reach desired smokiness. Remove the smoked cheeses from grill and shred.
  • In a food processor, combine the beer, smoked cheeses, Dijon, Worcestershire, beef rub, and roasted garlic. Combine until smooth, then refrigerate.
  • Combine the fresh basil, oregano, rosemary, and olive oil, salt, and pepper.
  • Brush herb mixture on sliced bread.
  • Set the Traeger’s temperature to High (450°f), close the lid, and pre-heat for 10-15 minutes.
  • Place bread face down until they have grill marks (2-3 minutes).
  • Serve the bread warm with beer cheese spread. Enjoy!

PRINTABLE RECIPE:

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Double Thick Bone-In Pork Chops with Pineapple Mango Salsa

Posted by Traeger Service on June 23, 2015

Double the chop, double the yum; serve these Double-Thick Bone-in Pork Chops hot off the Traeger with a generous helping of Pineapple Mango Salsa—it’s porky perfection. These chunky chops get a chipotle rub, a sizzling sear, and a forkful of spicy-sweet salsa for a fresh finish. It’s as simple and satisfying main course that will have you licking your chops.

DOUBLE THICK BONE-IN PORK CHOPS WITH PINEAPPLE MANGO SALSA

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Hickory, Maple, Pecan, Apple
SERVES: 3

INGREDIENTS

3, 16 oz. thick-cut, bone–In Pork Chops
2 Tbsp. Traeger Chipotle Rub
1 Tbsp. Canola Oil

Salsa:

1 Mango, peeled and diced
½ Pineapple, peeled, cored and diced
1 Red Bell Pepper, diced
1 Jalapeno, seeded and diced
2 Tbsp. Cilantro, chopped
Juice of 1 lime
1 tsp. Garlic Powder
1 tsp. Onion Powder
Salt & Pepper to taste

METHOD

  • Coat the chops with the chipotle rub, and refrigerate for ½ hour. Combine all of the ingredients for the salsa in a medium bowl. Set aside.
  • 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, lid closed (10 to 15 minutes).
  • Place the chops on the grill and cook 5-6 minutes on each side, until medium well, or 165°F internal temp. Serve with salsa. Enjoy!

PRINTABLE RECIPE:

Traeger_Pork_Chops.pdf (46.38 kb)

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Cocoa Encrusted Pork Tenderloin

Posted by Traeger Service on June 20, 2015

No you aren’t dreaming, it’s chocolate covered pig on the menu tonight. We have been saving this recipe for a special occasion—it’s fit for a king. Traeger Cocoa-Encrusted Pork Tenderloin is your new wood-fired weakness, marinated in the bold taste of cocoa, and seared to juicy perfection. They say, “go big or go home”, but we are going big and staying home, with a heaping helping of Cocoa-Encrusted Pork on the Traeger tonight.

COCOA ENCRUSTED PORK TENDERLOIN

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Hickory, Apple, Pecan
SERVES: 5-6

INGREDIENTS

½ tsp. ground Fennel Seed
2 tsp. unsweetened Cocoa Powder
1 tsp. Smoked Paprika
½ tsp. Kosher Salt
½ tsp. Black Pepper
1, 1 ½ lb. Pork Tenderloin
1 Tbsp. Olive Oil
Green Onions, thinly sliced for garnish

METHOD

  • With a paring knife, remove the silver skin and connective tissue from the loin. In a small mixing bowl, combine the remaining ingredients, making paste. Rub the paste on the pork loin, and refrigerate for 30 minutes.
  • When ready to cook, starts your Traeger grill on Smoke with the lid open until a fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Place the loin on the front of the grill and sear it on all sides. After it has been seared, reduce the temperature to 350°F and move the pork to the center of the grill. Continue to cook for 10- 15 minutes, or until it has reached an internal meat temp of 145°F for medium to medium well. Once it has cooked, remove it from the grill and let rest for at least 8 to 10 minutes before slicing. Garnish with green onions, serve and Enjoy!

PRINTABLE RECIPE:

Traeger_Pork_Tenderloin.pdf (41.13 kb)

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Traeger Grilled Corn Salsa

Posted by Traeger Service on June 16, 2015

Customize this substantial, satisfying salsa recipe to your desired spice level—from a whisper of heat to blazing inferno. Treat your taste buds to spice balanced by the sweetness of wood-fired corn—your mouth will thank you. This Traeger Grilled Corn Salsa is chock full of tomatoes, cilantro, red onion, jalapeno, and lime, but the Traeger’ed corn is what separates this hot condiment from the “ho hum” of the rest.

TRAEGER GRILLED CORN SALSA

DIFFICULTY: 1/5
PREP TIME: 30 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Mesquite, Hickory
SERVES: 8-10

INGREDIENTS

4 large Ears of Corn, husk on
4 Roma Tomatoes, seeded and diced
⅓ cup Cilantro, chopped
1 medium Red Onion, diced
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 Jalapeno, grilled, seeded and diced
Juice of 1 Lime
Salt & Pepper to taste

METHOD

  • When ready to cook, start your 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, lid closed (10 to 15 minutes).
  • Place the corn on the grill and cook until it is thoroughly charred, remove the husk and cut the kernels from the cob.
  • Combine the corn with the remaining ingredients and refrigerate until ready to eat. Serve with chips or as an accompaniment to the fiesta food of your choice. Enjoy!

PRINTABLE RECIPE:

Traeger_Corn_Salsa.pdf (45.03 kb)

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Traeger'ed NY Strip Steak

Posted by Traeger Service on June 12, 2015

For a delicious and flavorful marinade that comes together in a flash, look no further. The marinade combines the soft, peppery heat of Texas Spicy with the sweet tanginess of Apricot BBQ Sauce that penetrates the meat and creates a delicious caramelization during grilling. Not only does it hit the taste buds just right, it’s the best 5-minute steak marinade for when you’ve got better things to do than meal prep. Succulent steak grilled to order over wood-fire always hits the spot.

TRAEGER'ED NY STRIP STEAK

DIFFICULTY: 1/5
PREP TIME: 5 minutes
INACTIVE TIME: 3 hours
COOK TIME: 10-15 minutes
RECOMMENDED PELLETS: Mesquite, Cherry
SERVES: 2

INGREDIENTS

14 oz. New York Strip Steak
Traeger Beef Shake
½ cup Traeger Texas Spicy BBQ Sauce
½ cup Traeger Apricot BBQ Sauce

METHOD

  • Pour the Texas Spicy and Apricot BBQ Sauce into a shallow casserole dish, stirring to combine. Place the strip steak in the mixture, making sure the steak is coated evenly on both sides. Cover with plastic wrap and marinate in the refrigerator for a minimum of 3 hours, or overnight. Remove the steak from the marinade and season with Beef Shake 45 minutes before grilling to bring it to room temperature and allow it to absorb the seasoning.
  • 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 steak toward the front of the grill grate for 4-5 minutes on each side for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well). Remove from the grill and let rest for 3-5 minutes. Slice against the grain, serve and enjoy!

PRINTABLE RECIPE:

Traeger_Strip_Steak.pdf (40.18 kb)

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Wood-Fired Pizza

Posted by Traeger Service on June 9, 2015

You'll love this Wood-Fired Pizza from the very first bite. This recipe is infinitely flexible, incredibly cheap, and more fun to make than money at a poker table. The flavor is sophisticated, bold with a touch of daring. There’s not a picky eater in town that will turn it down. Take the take-out off your speed dial, and fire up your Traeger - its Pizza Night!

WOOD-FIRED PIZZA

DIFFICULTY: 4/5
PREP TIME: 30 minutes
INACTIVE TIME: 1 hour 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Alder, Pecan, Hickory
SERVES: 2-4

INGREDIENTS

Dough:

2/3 cup warm Water (between 105°F and 115°F)
2 ½ tsp. Active Dry Yeast
½ tsp. granulated Sugar
1 tsp. Kosher Salt
1 Tbsp. Oil
1 ¾ to 2 cups all-purpose Flour
¼ cup fine Cornmeal

Toppings:

1 Large Grilled Portabella, sliced
1 jar pickled Artichoke hearts, chopped
1 cup Fontina cheese, shredded
1/2 cup Parmigiano, shaved, divided
Roasted Garlic, chopped
¼ cup Olive Oil
Banana Peppers (optional)

Tools:

Traeger Pizza Kit
Pizza Peel

METHOD

  • In a glass, stir together warm water, yeast, and sugar and let stand until the mixture starts to foam (about 10 minutes). In a mixer, combine 1 ¾ cup flour, sugar, and salt. Stir oil into the yeast mixture. Slowly add the liquid to the dry ingredients while slowly increasing the mixers speed until fully combined. The dough should be smooth and not sticky. Knead the dough on a floured surface, gradually adding the remaining flour as needed to prevent the dough from sticking, until smooth (about 5-10 minutes). Form the dough into a ball.
  • Apply a thin layer of olive oil to a large bowl. Place the dough into the bowl, and coat the dough ball with a small amount of olive oil. Cover and let rise for about 1 hour, or until doubled in size, in a warm place.
  • When ready to cook, start your Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes.) Place a pizza stone in the grill while it preheats.
  • Spread the cornmeal evenly on the pizza peel. Punch the dough down and roll it out form into a 12” circle on a floured surface. Place the dough on the pizza peel and assemble toppings evenly in the following order: olive oil, garlic, fontina, portabella, artichoke hearts, parmigiano, then banana peppers (optional).
  • Carefully slide the assembled pizza from the pizza peel to the preheated pizza stone and bake until the crust is golden brown (about 10-12 minutes).
  • Remove the pizza stone from the Traeger. Slice pizza, serve, and enjoy!

PRINTABLE RECIPE:

Traeger_Wood-Fired_Pizza.pdf (45.00 kb)

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