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Bacon Wrapped Asparagus

Posted by Traeger Service on June 1, 2015

The popular saying, “bacon makes everything better” has led to ingenious innovations like the bacon weave and even inspired bacon desserts. As dedicated bacon enthusiasts, we’re working hard to test this hypothesis by wrapping everything in bacon before grilling it to crispy, salty perfection on the Traeger. Bacon Wrapped Asparagus gets our stamp of porky approval as a crowd-pleasing appetizer or a star side dish.

BACON WRAPPED ASPARAGUS

DIFFICULTY: 1/5
PREP TIME: 20 minutes
COOK TIME: 15-20 minutes
RECOMMENDED PELLETS: Hickory, Pecan
SERVES: 6-8

INGREDIENTS

1 bunch Asparagus, trimmed
1 lb. thin cut Bacon
1 Tbsp. Olive Oil
½ tsp. Garlic Powder
½ tsp. Onion Powder
Salt & Pepper to taste

METHOD

  • Coat the Asparagus evenly with olive oil, then sprinkle the asparagus evenly with, garlic powder, onion powder, salt and pepper. Individually wrap each asparagus with 1 piece of thin cut bacon.
  • 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 wrapped asparagus on the grill and roast for 15-20 minutes, or until the bacon is crispy. Enjoy!

PRINTABLE RECIPE:

Traeger_Asparagus.pdf (43.15 kb)

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Salted Baked Potatoes

Posted by Traeger Service on May 31, 2015

Think of a Salted Baked Potato, wood-fired until tender and fluffy on the inside, as dinner’s blank canvas. You can load anything you’re craving onto that sucker, from chili and cheese, to pulled pork and BBQ sauce, to fresh salsa—the possibilities are endlessly delicious. The beauty of a blank canvas is everyone at the dinner table can customize their dinner to suit their tastes. Make a Traeger’ed Baked Potato bar tonight for a simple way to get creative with your food.

SALTED BAKED POTATOES

DIFFICULTY: 1/5
PREP TIME: 5 minutes
COOK TIME: 25-30 minutes
RECOMMENDED PELLETS: Oak, Pecan, Maple
SERVES: 6

INGREDIENTS

6 Baker Style Potatoes, scrubbed and dried
3 Tbsp. Canola Oil
1 Tbsp. Kosher Salt

Optional Toppings:

Butter
Salt & Pepper
Sour Cream
Chives
Chopped Bacon
Sharp Cheddar Cheese
Chili
Corn
Salsa
Brown Gravy

METHOD

  • In a large bowl coat the potatoes in canola oil and sprinkle evenly with salt.
  • 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 potatoes on the grill grate and cook them for 25-30 minutes, or until soft in the middle when pricked with a fork. Serve loaded with your favorite toppings. Enjoy!

PRINTABLE RECIPE:

Traeger_Baked_Potatoes.pdf (42.63 kb)

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Visit Us on YouTube!

Posted by Traeger Service on May 29, 2015

It’s not often that people invite you to come shiggin’ their BBQ secrets, but that’s just what we’re doing. Take a look at our step-by-step recipe videos, Traeger how-to’s, and Tips from the Pros to make your meals just a little more epic: https://www.youtube.com/user/TraegerGrills

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Traeger Marbled Brownies

Posted by Traeger Service on May 28, 2015

These brownies are a cinch to whip up, and make a scrumptious ending—the cherry on top of a wood-fired meal. The amaretto and ricotta mixture breaks up the decadent chocolate with delicate nuttiness, and Traeger’ing the dessert over Maple Hardwood infuses a rich sweetness that an oven simply can’t duplicate. Indulge in dessert the Traeger way—keep it simple and sweet.

TRAEGER MARBLED BROWNIES

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 25-30 minutes
RECOMMENDED PELLETS: Maple, Apple
SERVES: 8-10

INGREDIENTS

One 18.3 oz. Brownie Mix, or your favorite brownie recipe
1 cup Ricotta Cheese
1 Egg
1 Tbsp. Amaretto Liqueur
1/4 cup Sugar
2 tsp. Cornstarch
1/2 tsp. Vanilla

METHOD

  • Grease a 9 x 13” nonstick baking pan and set aside. In a medium bowl, combine the ricotta, egg, amaretto, sugar, cornstarch, and vanilla and whisk together thoroughly. Set aside.
  • Prepare the brownie mix according to the package directions. Spread the brownie batter evenly in the prepared pan. Randomly drop dollops of the ricotta mixture over the batter. Run a plastic knife through the ricotta mixture to give the brownies a marbled look.
  • 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 350°F and preheat, lid closed (10 to 15 minutes).
  • Put the pan with the brownie mixture directly on the grill grate and bake according to the package directions, about 25 to 30 minutes. Insert a bamboo skewer or toothpick in the center of the brownies to determine if they are done: the batter should not be wet.
  • Transfer the brownies to a wire cooling rack to cool completely. Cut into squares. Serve and enjoy!

PRINTABLE RECIPE:

Traeger Marbled Brownies.pdf (40.87 kb)

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Traeger Brined Brisket

Posted by Traeger Service on May 27, 2015

For National Brisket Day, we’re tackling the beast of BBQ, the huge hunk o’ cow, the meaty marvel that is BRISKET. We’ve taken a gentle step from the traditional by giving it a quick brine, but don’t be alarmed, we’re not making corned beef here. Corned beef brines for 10 days, we’re brining overnight—just enough time to guarantee that it comes off the Traeger juicy, smoky, and delicious without masking the natural, meaty flavor of this beautiful beef. Whatever recipe you choose, make sure to celebrate National Brisket Day with a mouthful of mouthwatering Brisket.

TRAEGER BRINED BRISKET

DIFFICULTY: 4/5
PREP TIME: 10 minutes
INACTIVE TIME: Overnight
COOK TIME: 7-8 hours
RECOMMENDED PELLETS: Mesquite, Cherry
SERVES: 8-10

INGREDIENTS

1, 5-7 lb. Brisket
¼ cup Traeger Beef Rub

Brine:

½ cup Kosher Salt
1 cup Light Brown Sugar
2 quarts Water, boiling
6 cups ice

METHOD

  • Dissolve salt, and sugar in water add ice, then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight.
  • When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Traeger Beef Rub.
  • Start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed (10 to 15 minutes).
  • Place the brisket on the Traeger, fat cap up and Smoke for 3 hours. After 3 hours double wrap the brisket on foil and turn the temperature up to 275 for 4 more hours.
  • After 4 hours, unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Next, remove the brisket from the grill and let it rest for 10 to 15 minutes before carving.

PRINTABLE RECIPE:

Traeger Brined Brisket.pdf (42.66 kb)

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Grilled Blooming Onion

Posted by Traeger Service on May 23, 2015

Instead of drenching the onion in batter, then frying it, we’re Traeger’ing up a simpler, healthier version of the steakhouse favorite. The Veggie Shake and Texas Spicy give it a little kick, and roasting it over wood fire brings out the natural sweetness of the vidalia onion. Finish it off with parmesan and pepper jack cheese and you’ve got a delicious appetizer or side dish that looks as good as it tastes.

GRILLED BLOOMING ONION

DIFFICULTY: 1/5
PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Pecan, Alder
SERVES: 5-6

INGREDIENTS

1 large Vidalia Onion
1 Tbsp. Canola Oil
1 Tbsp. Traeger Texas Spicy BBQ sauce
1 tsp. Traeger Veggie Shake
2 Tbsp. Parmesan Cheese, shredded
2 Tbsp. Pepper Jack Cheese, shredded

METHOD

  • Peel the onion, but do not cut off the root end. Cut into 8 wedges about ½ inch from the bottom, making sure not to cut all the way through. Carefully separate the onion sections.
  • When ready to cook, start your 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 to 15 minutes).
  • Drizzle, the canola oil, Veggie shake, BBQ sauce over the onion.
  • Place in the middle of the grill and cook for 10 minutes. After the onion has cooked and opened up, finish by sprinkling the cheese evenly over the onion, and grill for another 2 minutes, or until the cheese has melted. Serve warm with extra sauce for dipping. Enjoy!

PRINTABLE RECIPE:

Traeger Grilled Onion.pdf (42.89 kb)

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Smoked Lamb Sausage

Posted by Traeger Service on May 22, 2015

Ready for your next adventure in wood-fired cooking? Look no further than crafting your own sausage from scratch. Creating your own filling gives you ultimate control over the taste and texture of the end product. The trick is to keep your tools and ingredients chilled—the grinder, the meat, and the bowls—cold is king when it comes to stuffing sausages. This Smoked Lamb Sausage is a simple and delicious introduction to sausage making, and Traegers up real nice.

SMOKED LAMB SAUSAGE

DIFFICULTY: 3/5
PREP TIME: 1 hour
COOK TIME: 1 hour 10 minutes
RECOMMENDED PELLETS: Mesquite, Oak, Cherry
SERVES: 6

INGREDIENTS

2 lbs. Lamb Shoulder
1 Hog Casing (60 in.)
1 Tbsp. Garlic
1 tsp. Cumin
1 tsp. Paprika
½ tsp. Cayenne
2 Tbsp ground Fennel
1 Tbsp fresh Cilantro, finely chopped
1 Tbsp fresh Parsley, finely chopped
1 tsp. Black Pepper
2 Tbsp. Salt

Yogurt Sauce:

3 cups Greek Yogurt
Juice from 1 Lemon
1 clove Garlic, finely minced
1 Cucumber, peeled, shredded, and drained
1 Tbsp. Dill
Salt & Black Pepper, to taste

METHOD

  • Cut the lamb shoulder into 2-inch pieces, and using a meat grinder, grind the meat. Lightly combine the lamb with all the spices in a bowl and refrigerate. It is important to refrigerate the ground lamb so the fat does not melt in order to give the sausage a good texture. Next, using a sausage horn, attach the hog casing and start to feed the sausage back through the grinder to fill the casing and twist into links. With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate.
  • Combine all ingredients for the yogurt sauce in a medium sized bowl. Cover and refrigerate.
  • 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 225°F, place the prepared sausage on the grill grate and smoke it for 1 hour.
  • Once the hour is up, remove the links from the grill and turn the grill up to High (450°F) and preheat (10-15 minutes). Once the grill has reached 450°F, place the links back on the grill and cook for 5 minutes on each side. Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!

PRINTABLE RECIPE:

Traeger_Lamb_Sausage.pdf (47.00 kb)

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Bison Burger with Shrimp and Longaniza

Posted by Traeger Service on May 21, 2015

Featuring bison, shrimp, and longaniza, this burger is an all-in-one surf ‘n’ turf on a bun, and it tastes 100% phenomenal. Longaniza refers to Mexican pork sausage, flavored with chiles and spices, somewhat similar to a mild chorizo. It goes well with shrimp and the leaner bison burger, adding a savory, mildly spicy flavor. We Traeger’ed everything over luscious wood smoke to pull all the flavors together into something that goes beyond “burger.”

BISON BURGER WITH SHRIMP AND LONGANZINA

DIFFICULTY: 1/5
PREP TIME: 10 minutes
COOK TIME: 5 minutes
RECOMMENDED PELLETS: Mesquite, Cherry
SERVES: 2

INGREDIENTS

2 Whole Wheat Kaiser Buns (or favorite bun of choice)
2, 8 oz. Ground Bison Patties
8 oz. Longaniza
6 Jumbo Shrimp, peeled and deveined
Salt & Pepper, to taste
½ tsp. Onion Powder
½ tsp. Garlic Powder
Pepper jack cheese
Lettuce
Mayonnaise
Traeger Prime Rib Rub, 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).
  • Sprinkle the jumbo shrimp with salt, pepper, onion powder, and garlic powder. Set aside for later.
  • Season the bison patties on both sides with Prime Rib Rub, then place them on the Traeger and grill for 3-4 minutes on each side, or until medium well. Make sure you don’t overcook them, as bison is very lean and will dry out easily. While the bison is cooking, cut the Longaniza in half, lengthwise and cook alongside the bison burgers. They should finish around the same time. After flipping the burgers, place the seasoned shrimp on the grill and cook for 3-4 minutes. Once all the components of the burger are finished cooking, remove them from the grill and assemble the burger, as follows: bottom bun, mayo, lettuce, bison, 3 shrimp. Longaniza, Pepper jack cheese, top bun.

PRINTABLE RECIPE:

Traeger_Bison_Burger.pdf (47.77 kb)

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Bacon and Brie Mac & Cheese

Posted by Traeger Service on May 18, 2015

We’ve taken a childhood favorite and turned it into an adult guilty pleasure—Bacon and Brie Mac & Cheese wood-fired until bubbly and delicious. Rather than the typical elbow noodles, we went for penne, which has a heartier texture capable of balancing the rich, creamy mixture of brie, mozzarella, and cheddar. We even added some jalapeno to give it a bit of a kick. Go ahead and indulge in this classy, adult version of a trusty grade school staple with a Traeger twist.

BACON AND BRIE MAC & CHEESE

DIFFICULTY: 3/5
PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Oak, Hickory, Pecan
SERVES: 8

INGREDIENTS

16 oz. Penne Pasta, cooked
24 oz. Brie Cheese
1 lb. Bacon, cooked
2 cups Mozzarella, shredded
1 cup Cheddar, shredded
2 Jalapenos, finely diced
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
1 Tbsp. Salt
1 tsp. White Pepper
32 oz. Whole Milk
2 Tbsp. Corn Starch
¼ cup Cold Water

METHOD

  • In a double boiler, heat the milk until hot, then whisk in the onion and garlic powder, brie, cheddar, and 1 cup mozzarella cheese. Once cheese is fully incorporated, add the jalapenos, salt and pepper. Make a slurry with the corn starch and water, then add it the sauce to thicken. Lastly, add the cooked bacon and penne. Place the mac and cheese in a greased, cast iron pan and top with the remaining mozzarella cheese.
  • 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 350 °F and preheat, lid closed (10 to 15 minutes). Place the pan of mac on the Traeger and cook for 15 to 20 minutes, or until golden and bubbly.

PRINTABLE RECIPE:

Traeger Bacon and Brie Mac and Cheese.pdf (45.33 kb)

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Smoked, Salted Caramel Apple Pie

Posted by Traeger Service on May 12, 2015

This version of the all-American favorite tastes so delectable that we may need to change the saying to, “as American as Smoked, Salted Caramel Apple Pie.” We smoked the cream to make the salted caramel, giving it an added level of richness that compliments the touch of savory from the coarse salt. Layering the apple pie filling with gooey caramel makes it thick and bubbly when roasted over fragrant hardwood. If you’ve never tried baking an apple pie over apple wood on your Traeger, you’re in for a treat.

SMOKED, SALTED CARAMEL APPLE PIE

DIFFICULTY: 3/5
PREP TIME:2 hours
COOK TIME: 45 minutes
RECOMMENDED PELLETS: Apple, Hickory
SERVES: 5-6

INGREDIENTS

Apple Filling:

6 Granny Smith apples, peeled seeded, sliced
1 tsp. Lemon Juice
¼ cup Brown Sugar
1 tsp. Cinnamon
2 Tbsp. Corn Starch

Crisp Topping:

3 cups Flour
½ cup Granulated Sugar
½ cup Dark Brown Sugar
1 cup Butter (divided)
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 Egg
1 tsp. Vanilla
½ tsp. Salt

METHOD

  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • Fill a large pan with ice and water. Pour the cream into a smaller, shallow pan. Place the pan with the cream in the ice bath and place them both on the Traeger to smoke for one hour.
  • To make the caramel, combine the sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly until it coats the back of your spoon, then stir in ½ cup of the smoked cream. Keep stirring until it is starts to turn a copper color, and then add the remaining cream, vanilla, and salt.
  • To prepare the filling, in a large bowl, stir together the apple slices and the juice of 2 lemons. Next, add the sugar, cornstarch, cinnamon, allspice, and nutmeg. To assemble the pie, gather the pie crust, salted caramel and apple filling. Place one of the pie crusts into the pie plate. Spoon 1/3 of the filling into the bottom of the crust, pour 1/3 of the caramel over the apples, repeating this 3 times (reserve some of the caramel to drizzle over the finished pie). Lay the top crust over the filling, then crimp the top and bottom crusts together. Whisk together the egg and the milk. Make slits in the top crust to release the steam and finish by brushing with the egg and milk mixture. Sprinkle with the raw sugar and sea salt.
  • When ready to cook, start the Traeger on smoke until the fire is established (4 to 5 minutes). Set the temperature to 375°F and pre heat, lid closed (10 to 15 minutes).
  • Place the pie on the grill and cook it for 20 minutes @ 375 degrees, after 20 minutes reduce the heat to 325 and cook for 25 more minutes. When ready, the crust should be golden brown and the filling, bubbly. Remove the pie from the grill and let cool. Drizzle the remaining caramel over the cooled pie. Serve with vanilla ice cream and enjoy!

PRINTABLE RECIPE:

Traeger Apple Pie.pdf (59.08 kb)

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