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Sweet & Spicy Sriracha Salmon

Posted by Traeger Service on April 28, 2015

This Mother’s Day salmon recipe combines spicy sriracha, sweet brown sugar, fresh garlic and ginger, and a subtle hint of savory chipotle into one magical marinade. We give the Sweet & Spicy Sriracha Salmon a quick sear on the Traeger over mesquite hardwood until it’s flaky with a slight caramelization—it’s a delicious way to say thank you for all the grief you put her through as a kid…and maybe an adult.

Accessories for the recipe: Traeger Chipotle Rub, Mesquite Hardwood Pellets, Salmon Spatula

SWEET & SPICY SRIRACHA SALMON

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite, Oak, Alder
SERVES: 4

INGREDIENTS

4, 4 oz. filets Wild Salmon
1/4 cup Soy Sauce
2 Tbsp. Brown Sugar
1 Tbsp. Rice Vinegar
1 Tbsp. Sriracha Sauce
1 Tbsp. fresh Ginger, grated
1 Tbsp. Garlic, minced
1 tsp. Traeger Chipotle Rub
1 ½ tsp. Sesame Oil
2 Tbsp. Scallions, finely chopped
1 tsp. Toasted Sesame Seeds

METHOD

  • In a large, plastic zipper bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, and sesame oil. Add the salmon, toss to coat evenly, and marinate in the refrigerator for up to 1 hour. Remove the salmon from the bag. Discard the marinade.
  • 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 the salmon directly on the grill grate, skin down, for 8-10 minutes for medium well. Remove from the grill, sprinkle with scallions and toasted sesame seeds. Serve with white rice, brown rice, or quinoa and grilled baby bok choy. Enjoy!

PRINTABLE RECIPE:

Traeger Sriracha Salmon.pdf (41.34 kb)

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Traeger Fries with Chipotle Ketchup

Posted by Traeger Service on April 28, 2015

Grilling French Fries is not only healthier than frying them in oil, but it gives them a great, crispy texture, and infuses them with savory wood-smoke flavor that you just can’t get from an oven. We’ve paired these scrumptious, thick cut potatoes with spicy chipotle ketchup for dipping and topped them with Traeger Beef Rub for a bold pop of cracked pepper and a hint of zesty citrus.

TRAEGER FRIES WITH CHIPOTLE KETCHUP

DIFFICULTY: 1/5
PREP TIME: 20 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Oak, Alder

INGREDIENTS

Fries:

5-6 Yukon Gold Potatoes, cut into thick fries
2 Tbsp. Butter, melted
1 Tbsp. Traeger Beef Rub
1/4 cup fresh Flat Leaf Parsley, finely chopped

Chipotle Ketchup:

4 canned Chipotle Chilies in Adobo Sauce
1 Tbsp. Olive Oil
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 cup Tomato Ketchup
1 Tbsp. Sugar
1 Tbsp. Cumin
1 Tbsp. Chili Powder
Juice from 1 Lime

METHOD

  • Chop the chipotle peppers, then combine them with the remaining chipotle ketchup ingredients in a mixing bowl. Refrigerate the mixture for at least 1 hour to allow the flavors to marry (making it one day ahead of time is even better if you can swing it).
  • 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 potatoes in a bowl, drizzle with melted butter and sprinkle with Beef Rub, toss to coat.
  • Lay the fries on a Traeger Grilling Basket or a baking sheet and Bake for 10-15 minutes, or until the fries reach your desired level of crispiness
  • Remove the fries from the grill, place in a bowl, and toss with parsley. Enjoy by the handful with plenty of chipotle ketchup for dipping!

PRINTABLE RECIPE:

Traeger Fries.pdf (41.58 kb)

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Grilled Chicken Fajita Skewers

Posted by Traeger Service on April 24, 2015

Marinating your poultry before grilling it over high heat serves two purposes: it helps the fiesta flavors penetrate deep into the meat and keeps each bite juicy in the process. This marinade contains Traeger Carne Asada, lots of cilantro, and lime, which gives the tender chicken cubes a bright freshness. The bold flavors of the marinade paired with fresh peppers and onions, and a hint of hickory smoke from your Traeger make for the perfect fajita bite—and the skewers make them portable.

GRILLED CHICKEN FAJITA SKEWERS

INACTIVE TIME: 1-5 hours
DIFFICULTY: 2/5
PREP TIME: 40 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Hickory
SERVES: 6

INGREDIENTS

1/2 cup packed Cilantro, roughly chopped
1/3 cup fresh Lime Juice
1/3 cup Extra-Virgin Olive Oil
4 cloves Garlic, peeled
1 Tbsp. Dark Brown Sugar
1 tsp. Kosher Salt
1 ½ tsp. ground Cumin
3/4 tsp. Ancho Chile Powder
1 Tbsp. Traeger Carne Asada Marinade
2 lbs. Chicken Breasts, cut into 1 ½” cubes
1 large Red Bell Pepper, stemmed, seeded, and cut into 1 ½” pieces
1 large Green Bell Pepper, stemmed, seeded, and cut into 1 ½” pieces
1 large Red Onion, cut into 1 ½” cubes and separated into 3-layer segments
Traeger Skewers

METHOD

  • Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and ancho chile powder in a blender, blend until smooth. Place chicken cubes in a large, zippered plastic bag. Pour the mixture over chicken cubes, seal bag, and marinate in the refrigerator from 1-5 hours.
  • Remove the chicken from the marinade, discarding leftover liquid. Thread the chicken onto skewers, alternating with pepper and onion squares
  • 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 skewers toward the front of the grill grate until you see grill marks, them move to the center until the internal meat temperature reaches 160°F (about 10-12 mins). Remove skewers from the grill. Serve and enjoy!

PRINTABLE RECIPE:

Traeger Fajita Skewers.pdf (61.17 kb)

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Smoked Banana Cream Cheesecake

Posted by Traeger Service on April 22, 2015

Cheesecake has a rich history (pun intended), dating back before the first century A.D., and was even served to the athletes that took part in the first Olympic games. Arnold Reuben is credited with perfecting the decadent dessert we enjoy today, in all its creamy deliciousness, way back in 1929. To achieve the next step in its velvety evolution, our Traeger chef smokes the cream beforehand to enhance the range and depth of the cheesecake’s sweetness with a distinct, robust accent. If you’ve never tried a smoked dessert, dive in with Smoked Banana Cream Cheesecake—the water’s fine.

SMOKED BANANA CREAM CHEESECAKE

DIFFICULTY: 3/5
PREP TIME: 30 minutes
COOK TIME:7 hours 30 minutes (6 hours cooling time)
RECOMMENDED PELLETS: Alder, Oak
SERVES: 6-8

INGREDIENTS

Crust:

20 Vanilla Cream-Filled Sandwich Cookies
1/4 cup Margarine, melted

Filling:

24 oz. Cream Cheese, softened
2/3 cup Granulated Sugar
2 Tbsp. Cornstarch
3 Eggs
¾ cup Mashed Banana
½ cup Whipping Cream (Smoked)
2 Tbsp. Vanilla

METHOD

  • When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • Pour the cream into a shallow, 9x13 cake pan, place on the grill and smoke for 30 minutes. Remove from heat and cool. Use a blender to finely chop the cookie, add the melted margarine and blend until they are combined, press the mixture into the bottom of a 10” spring form pan and smooth it out. Refrigerate the crust while making the filling.
  • Turn the grill up to 350°F and preheat, lid closed (10-15 minutes).
  • Beat the cream cheese with an electric mixer until it is creamy, followed by the sugar, cornstarch and eggs (one at a time). Next, add the bananas, smoked whipping cream, and vanilla. When all the ingredients have been combined, pour the mixture into the crust, and put in onto a cookie sheet. Bake at 350°F for 15 minutes on the Traeger. After 15 minutes, reduce the heat to 200°F and bake for 1 hour and 15 minutes more, or until the cheesecake has fully cooked in the center.
  • Allow to cool completely before removing from the pan. Tip: Before removing the pan run warm water over a knife and slide it around the edge of the cake pan to separate the cake pan cleanly. Refrigerate the cheesecake for at least 6 hours before cutting. Enjoy!

PRINTABLE RECIPE:

Traeger Banana Cream Cheesecake.pdf (48.02 kb)

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Bacon Bleu Cheese Brisket Burger

Posted by Traeger Service on April 21, 2015

There’s nothing like a juicy burger, wood-fired until delicious on a Traeger, to usher in Grill Season. We chose to top our mesquite-smoked burger with crispy bacon and sharp Gorgonzola to offset the savory flavor of the beef and the sweetness of the barbecue sauce. Another standout in this dish are the delicate Tobacco Onions, thin slices of onions dredged in flour and spices and fried until golden brown. But the pièce de résistance is thick slices of Brisket, layered in with the lot to make this burger one massively meaty burger of monumental proportions. We’re taking Grill Season by storm, because anything worth doin’ is worth doin’ right.

BACON BLEU CHEESE BRISKET BURGER

DIFFICULTY: 1/5
PREP TIME: 20 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite
SERVES: 2

INGREDIENTS

20 oz. Ground Beef 80/20
4 slices Thick Cut Bacon, cooked
4 oz. Beef Brisket, cooked
8 oz. Gorgonzola Cheese
2 oz. Traeger BBQ Sauce
2 Hamburger Buns
2 oz. Tobacco Onions
Traeger Beef Rub

METHOD

  • When ready to cook, start the 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).
  • Form ground beef into 2, 10 oz. patties. Place them on the grill, shake Traeger Beef Rub on the patty. To get a good sear, place them towards the front of the grill grate. Once they have grill marks, move them to the center and continue to cook for 6-8 more minutes, or until the internal meat temperature is 155°F for medium well. Top the burgers with gorgonzola for the last 2 minutes to melt it
  • Build the burger as follows: bottom bun, beef patty, brisket, bacon, tobacco onions, BBQ sauce (we used Traeger Honey Bourbon BBQ sauce), then top bun. Enjoy!

PRINTABLE RECIPE:

Traeger_Bacon_Bleu_Cheese_Brisket_Burger.pdf (43.55 kb)

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Loaded Smoke-Roasted Potato Salad

Posted by Traeger Service on April 16, 2015

We combined all the things you love about a “loaded” baked potato and put them into an attention-getting, smoke-roasted potato salad. It’s perfect for a weekend barbecue, picnic, or a rich and flavorful side dish for dinner. You can cook all the ingredients on your Traeger—the potatoes, bacon, and the eggs, giving them a delectable smokiness. Pair this recipe with a meaty main course, or an assortment of grilled veggies.

LOADED SMOKE-ROASTED POTATO SALAD

INGREDIENTS

2 ½ - 3 lbs. medium-sized Yukon Gold or Red Bliss Potatoes, unpeeled
8 slices Bacon
4 large Eggs
1 cup Sour Cream
1/2 cup Mayonnaise
1/4 cup Pickle Relish or Dill Pickle, finely minced (optional)
2 tsp. prepared Mustard, or more to taste
2 tsp. Traeger Prime Rib Rub
2 tsp. distilled White Vinegar or Dill Pickle Brine, or more to taste
1 ½ cups Cheddar Cheese, shredded
4 Scallions, thinly sliced
Paprika, for serving
Fresh Parsley, for serving

METHOD

  • If you prefer your potato salad with skin, scrub the potatoes under cold running water with a vegetable brush.
  • 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 350°F and preheat, lid closed (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.
  • 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 Prime Rib Rub, as needed. 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 cool, then crumble.
  • Check the eggs when the bacon is done: Remove one egg from the grill and plunge it into a bowl of 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°F and continue to bake the potatoes for another 20 to 30 minutes, or until they are tender, but not mushy. Transfer 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. Pour the dressing over the potato mixture and stir gently with a rubber spatula to combine. Taste again for seasoning. Transfer to a serving bowl, dust with paprika, and top with parsley. Serve and enjoy!

PRINTABLE RECIPE:

Traeger Potato Salad.pdf (44.05 kb)

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Amazing Salmon

Posted by Traeger Service on April 8, 2015

Many salmon recipes claim to be the best, but we’ll just lay down our recipe and let your mouth decide if it’s the best grilled salmon you’ve ever tasted. (Spoiler Alert: It will be.) Traeger’ing Amazing Salmon requires only three ingredients. You don’t want to overwhelm the delicate fish with too many contrasting flavors. Salmon is highly susceptible to over-seasoning, so take it easy. Your Traeger grill makes the real magic happen. Once you close the lid to the BBQ, rich, hardwood smoke gently caresses the salmon, lightly crisping the skin and making the inside flaky and irresistible.

AMAZING SALMON

INGREDIENTS

1 fillet Salmon
Zesty Italian Dressing
Traeger Blackened Saskatchewan

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 325°F and preheat, lid closed (10 to 15 minutes).
  • Brush salmon with Italian dressing and season with Blackened Saskatchewan.
  • Place salmon on the grill and cook for 20-30 minutes, until fish flaky (be careful not to overcook). Remove salmon from grill. Serve and enjoy!

PRINTABLE RECIPE:

Traeger_Amazing_Salmon.pdf (37.04 kb)

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Meet Your Final Four.

Posted by Traeger Service on April 2, 2015

They dry brined, tri-tipped, baby-backed, and nacho-ed their way into the Meat Madness Wood-Fired Final Four, but what inspired them to enter the competition? Read on to get to know the ‘cue competitors that have survived the Bracket by garnering the most public support for their mean protein. Our chefs Traeger’ed all four recipes, and each of them brings something special to the table. The Championship is almost here. Make sure to get your final votes in at traegergrills.com/meat-madness before April 4th at 7pm EST so that your favorite recipe makes the cut.

 

MIDWEST: MARY CRESSLER AND SEAN MARTIN

A BBQ and wine pairing duo, Mary Cressler, a wine writer and sommelier, and Sean Martin, insurance exec by day, pitmaster by night, joined forces to create a dish that showcases their long history of Traeger’ing: Smoked Beef Brisket Nachos with Brisket Chili. They submit their Meat Madness recipe in honor of their hard work perfecting brisket…and they did it on a Traeger. Our Traeger chefs reproduced their tasty submission. The meaty chunks of wood-fired brisket over a bed of brisket chili, cheesy tortilla chips, and traditional nacho toppings elevate this snack to a whole new level of delicious. They document all of their BBQ and wine-pairing adventures on vindulgeblog.com

SMOKED BEEF BRISKET NACHOS WITH BRISKET CHILI


INGREDIENTS

For the Chili:

1 small Red Onion, diced
3 cups leftover smoked Beef Brisket, roughly chopped into small cubes
1 medium Jalapeno, ribs and seeds removed, finely minced
1 cup Beer (we used a mild IPA)
¼ cup Coffee (whatever may be left over in the pot from your morning brew).
1, 15 oz. can Tomato Sauce
2 Tbsp. Tomato Paste
2 small Chipotle Peppers in Adobo from a can, finely diced. (you can use 1 if you’re sensitive to heat. These can be very spicy).
1, 15 oz. can Pinto Beans, drained
1 Tbsp. Chili Seasoning
1 Tbsp. Cumin
½ tsp. Cayenne Pepper
½ tsp. Smoked Paprika
½ tsp. Salt

For the Nachos:

Thick Corn Chips (they need to be sturdy enough to handle the weight of the toppings).
1 medium Tomato, diced
¼ cup Onion, finely chopped (more of less, depending on how much onion you like)
1 thinly sliced Jalapeno, shredded
Smoked Cheddar Cheese, or mixed Cheddar blend

Tip: Adjust the Post-Smoke Cooking Time of your turkey using Jeffrey’s handy guide found at the end of the recipe.

METHOD

For the Chili:

  • In a large saucepan, over medium heat, pour approximately 1 Tbsp. olive oil and add your onions. Cook about 3-4 minutes, and then add the chopped, leftover brisket and the jalapeno. Cook 1-2 minutes until warmed up.
  • Add the beer and let it come to a simmer (about 1-2 minutes to let the alcohol reduce). Then add the coffee, tomato sauce, tomato paste, pinto beans, peppers, all the spices, and mix well.
  • Bring to a simmer for a few minutes and then reduce to low heat, for about 20-30 minutes, until the chili thickens, the flavors are well combined, and you’re happy with the flavor. Adjust seasonings to your preference. This is all about finding a richness and flavor you like.

To make the Nachos:

  • Take your plate and create one layer with corn tortilla chips. Make sure they are thick chips so they hold the weight of the chili! Layer the chips with the chili and a layer of shredded cheese. Create another layer.
  • If you are using an oven-safe platter, you can place in the oven under broil. Broil until the cheese is melted (this won’t take long, just a couple minutes). Alternatively, you can microwave the plate in 30 second increments until the cheese is melted well. The risk when using a microwave is the chips can get soggy easily!
  • When the cheese is nice and melted, remove from oven or microwave and top with your favorite toppings (sliced jalapeno, tomatoes, diced onion, cilantro) and have you favorite dips to serve alongside: salsa, guacamole, and sour cream. The guac and sour cream also help tame the heat from the chili.

Notes: **Depending on how many nachos you plan to make, the chili will yield leftovers. Nothing wrong with that! Just use how much chili you are comfortable with on your nachos. BONUS, this also pairs well with a crisp rose wine from Spain! Drink away with your tasty nachos!

 

WEST: JEFFREY POTTS

Jeffrey Potts, a BBQ enthusiast from Spanish Fork, Utah, has always loved to cook, especially great meat on the grill. His Meat Madness submission, Dry Brine Traeger Turkey, combines his passion for cooking with his love of Traeger’ing. Dry brining a turkey for over 24 hours gives the aromatic mixture the time it needs to truly penetrate the meat. Dry brining also cures the skin, so it crisps while you roast it. We cooked up Jeffrey’s recipe in the Traeger kitchen, and the result was a juicy, flavorful bird with robust smokiness from the extended smoke session. Jeffrey was definitely not exaggerating when he said: “Eating out at nice restaurants has been ruined for us thanks to our Traeger grill. Everything tastes better on a Traeger.”

DRY BRINE TRAEGER TURKEY


INGREDIENTS

1 Organic Farm Fresh Turkey (Never Frozen)
1 Tbsp. Kosher Salt per/lb. of Turkey
Thyme
Rosemary
Sage
Parsley
Extra Large zip-lock bag or plastic wrap

METHOD

  • Combine desired amounts of thyme, rosemary, sage, and/or parsley with kosher salt.
  • Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity. Place turkey in the bag or plastic wrap and seal tight. Place turkey in the fridge for 2 days.
  • On day 3, take the turkey out of the bag or unwrap plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.
  • On day 4, start your Traeger grill on Smoke with lid open until fire is established (4-5 minutes). Place the turkey on Traeger grill, breast up.
  • Smoke the turkey for 3 to 4 hours.
  • After 3-4 hours, set the temperature to 325°F and preheat, lid closed (10-15 minutes). Cook turkey until it reaches an internal temperature of 165°F.

Post-Smoke Cooking Time:

10-13 lbs. | 1-1/2 to 2 ¼ hours

14-23 lbs. | 2 to 3 hours

24-27 lbs. | 3 to 3 ¼ hours

28-30 lbs. | 3 ½ to 4 ½ hours

 

SOUTH:MATTHEW HOLOPIREK

Matthew Holopirek recently moved to San Diego from Kansas City, the heart of barbecue country—so he’s no stranger to quality ‘cue. His love of smoking meats began by his dad’s side as a youngster, and has only grown through the years. His Meat Madness submission, Longhorn (Cowboy) Tri-Tip, may seem simple, but our Traeger Chef tried it out, and the end result was a delicious Tri-Tip steak with that signature smoke ring you can only get from a lengthy smoke session. The coffee gives the end product a good bark, and helps seal in the natural juices.

LONGHORN (COWBOY) TRI-TIP


INGREDIENTS

1 2-3 lb. Tri Tip Roast/Steak
1/8 cup Coffee Grounds
1/4 cup Butt Rub

METHOD

  • Start your Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 180°F and preheat, lid closed (10-15 minutes).
  • Rub Tri Tip with Butt Rub and coffee grounds. Place on the grill grate and smoke at 180 °F for 3 hours. Remove Tri-Tip and turn the temperature to 275°F.
  • Double wrap the Tri-Tip in foil, return it to grill and let it cook for 45 minutes to 1.5 hours, or until the internal meat temp. reaches 160°F. Once it is finished remove from grill, unwrap it, and let it rest for 10-15 minutes Cut and serve.
  • Tip: remember to cut your meat against the grain as it will be much more tender.

     

EAST: BILL GASTON

Bill Gaston bought his first Traeger 4 years ago, and spends his free time cookin’ up a storm for his wife and 2 children. As barbecue goes, his tastes are eclectic; he enjoys Tennessee, North Carolina, and Texas BBQ styles. His Meat Madness submission, Baby Backs…The Simplest is the Best!, consists of 4 ingredients: Ribs, Cracked Pepper, Kosher Salt, and Hickory Hardwood. His recipe name is more than a title—it’s a challenge. Our Traeger Chefs whipped up a few racks of these simple ribs, and they did not disappoint. There’s something magical about the combination of meat, salt, pepper, and wood smoke that just tastes right.

BABY BACKS...THE SIMPLEST IS THE BEST!


INGREDIENTS

2-3 Baby Back Ribs (thawed)
Cracked Black Pepper
Kosher Salt
Traeger Hickory Pellets
No sauce is needed…or enjoy with your favorite.

METHOD

  • Peel membrane from backside of the ribs.
  • Lightly season with cracked black pepper and Kosher salt.
  • 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 225°F and preheat, lid closed (10-15 minutes).
  • Cook at 225°F, meaty side up for two hours, then flip the ribs to meaty side down and cook for one more hour. Enjoy!

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Eggs in Smoked Portobello Baskets

Posted by Traeger Service on April 2, 2015

You’ve most likely eaten an omelet with mushrooms. This recipe flips that breakfast classic on its head—Traeger style. Portobello Mushrooms are great at absorbing flavor, and have a substantial, meaty texture. We kept the flavor profile simple with olive oil and fresh herbs so that the robust hardwood flavor really comes through in the dish. Eggs baked in their own little baskets make a delicious addition to breakfast, brunch, or brinner.

EGGS IN SMOKED PORTOBELLO BASKETS

DIFFICULTY: 1/5
PREP TIME: 10 minutes
COOK TIME: 35 to 40 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Oak
SERVES: 6

INGREDIENTS

6 large Portobello Mushrooms
6 large Eggs
2 Tbsp. Olive Oil
1 Tbsp. fresh Rosemary, chopped
1 Tbsp. fresh Thyme, chopped
1 Tbsp. fresh Basil, chopped
Salt and Pepper to taste

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 225°F and preheat, lid closed (10 to 15 minutes).
  • Wipe the mushroom caps clean with a damp paper towel and remove the stems. Use a spoon to remove the gills from the mushrooms and place them on the Traeger. Smoke the mushrooms for 30 minutes.
  • While the mushrooms are smoking, combine the olive oil, rosemary, thyme, and basil. After the 30 minutes have passed, remove the mushrooms from the grill. Turn the grill to High (450°F).
  • While the grill is heating up, brush the mushrooms with the olive oil and herb mixture. When the grill has come up to temp, crack an egg into each mushroom and place them back on the Traeger for an additional 5 minutes or until the eggs are cooked to your liking. Sprinkle with salt and pepper. Serve.

PRINTABLE RECIPE:

Traeger Eggs in Smoked Portobello Baskets.pdf (42.85 kb)

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Egg and Brisket Hash

Posted by Traeger Service on April 2, 2015

Breakfast Hash is a compelling combination of veggies, potatoes, and the protein of your choice—married in a cast iron skillet until crispy in some places and tasty everywhere. Alone, each ingredient is incomplete; together they become a magnificent way to start your morning. If you think hash turns out well on your stovetop, wait till you taste it fresh from the Traeger.

EGG AND BRISKET HASH

DIFFICULTY: 3/5
PREP TIME: 25 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Mesquite, Oak
SERVES: 4-5

INGREDIENTS

16 ounces Beef Brisket, cooked and shredded
2 cups Hash Brown Potatoes, cooked
3 fresh Eggs
½ cup Green Bell Pepper, diced
½ cup Red Bell Pepper, diced
½ cup Yellow Onion, diced
3 Tbsp. Canola Oil
1 clove Garlic, minced
1 tsp. Salt
1 tsp. Pepper

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 grill on High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Once the Traeger reaches 400-450°F place a cast iron skillet in the grill and preheat it for 10 minutes.
  • Place the oil, Peppers and onion in the skillet and sauté until they are translucent. Add the garlic and cook 3 more minutes. Add the cooked potatoes and brisket and cook until the brisket is heated through. Sprinkle in the salt and pepper and stir.
  • When all of the ingredients are hot, crack the eggs into the skillet, being careful not break the yolks. Cook an additional 5 minutes, or until the eggs are done to your liking. Serve and enjoy!

PRINTABLE RECIPE:

Traeger Egg and Brisket Hash.pdf (43.62 kb)

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