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Valentine's Day: Traeger'ed Garlic-Parmesan Crusted Filet Mignon

Posted by Traeger Service on November 17, 2014

Break out your pen and paper cause you're going to be writing us a Thank You note. We've got a dish that will make any heart swoon. It's the perfect declaration-of-love entree for your Valentine's Day feast.

We took the most succulently seared filet mignon and topped it with a melted parmesan-garlic crust. Each beefy bite that is layered with some cheesy, salty love will make your heart skip a beat. Shoot! We wanna marry this filet!

And don't worry. You're welcome.

TRAEGER'ED GARLIC-PARMESAN CRUSTED FILET MIGNON

PREP TIME: 5 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Hickory, Oak or Alder
SERVES: 2 to 4

INGREDIENTS

2-4 filet mignons
Salt
Pepper
Garlic salt
1 tablespoon Dijon mustard for each filet
1 cup parmesan cheese
4 cloves of garlic

PREPARATION

Start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Turn the Traeger to High. While the grill is heating up, season the filets with salt, pepper and garlic salt.

Mince your garlic and chop your parmesan so it’s fine and combine in a small bowl.

When the grill reaches temperature place the filets on the grill and cook for 4 minutes on each side.

After the 8 minutes total, remove the filets from the Traeger and spread with the Dijon mustard.

Dip the mustard side of the filets in the minced garlic and parmesan cheese mixture.

Place back on the grill, cheese-side up, for another 1-2 minutes or until the cheese is melted.

Let the filets rest for 5 minutes and serve with some delicious char-grilled sides like roasted asparagus and cheesy accordion potatoes.

PRINTABLE RECIPE:

Parm Garlic Filet Mignon Recipe.docx (11.87 kb)

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Bacon Wrapped Brown Sugar Green Bean Bundles

Posted by sbulloch on November 16, 2014

Bacon Wrapped Brown Sugar Green Bean Bundles

I feel like the title of this recipe really delivers all of the key points I would normally hit on when writing the beginning of a side dish post.

Bacon: check. Brown Sugar: check. Veggies: check.

So, that pretty much covers it! Whip up these outstanding little bundles for your Thanksgiving feast and pretty much everybody will wonder why on earth they ever ate that nasty casserole. Blanch the green beans, toss in the brown sugar mixture and wrap in bacon the night before Thanksgiving for a side dish that cooks in minutes while your perfect Traeger'ed turkey is resting on the big day. 

 

Bacon Wrapped Brown Sugar Green Bean Bundles

 

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Serves: 8 people
Recommended Pellets: Maple, Apple, Oak, Pecan, Alder

INGREDIENTS:

1 1/2 lbs green beans. ends trimmed
4 strips bacon, cut in half
4 tablespoons butter, melted
1/2 cup dark brown sugar
2 cloves garlic, minced
1 teaspoon kosher salt

PREPARATION: 

Bring a large pot of water to a rolling boil. Gently place the green beans in the water, cover with a lid and boil for 8 minutes until tender-crisp. Remove from the water, and thoroughly dry on a paper towel.

In a large bowl combine the butter, brown sugar, garlic and salt. Toss the cooled green beans in the butter and brown sugar mixture.

Bacon Wrapped Brown Sugar Green Bean Bundles

Wrap each bundle of about 8-10 green beans in a piece of the bacon. Secure with a toothpick, if necessary and set aside. Repeat with the remaining bacon and green beans. If cooking the next day, cover and refrigerate overnight.

Bacon Wrapped Brown Sugar Green Bean Bundles

When ready to cook, start the Treager grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and set the temperature to High. Allow the grill to preheat for 10-15 minutes.

Place the green bean bundles on the grill and cook for 10-15 minutes, turning once, until the bacon is crisp.

Bacon Wrapped Brown Sugar Green Bean Bundles

Serve immediately and enjoy!

 

Printable Recipe:

Bacon Wrapped Brown Sugar Green Bean Bundles.docx (14.09 kb)

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Traeger Grills Brined and Smoked Turkey Breast

Posted by mcastaneda on November 15, 2014

Traeger Grills Brined and Smoked Turkey Breast

If this is your year to cook the family some turkey and you're already stressing, fear not. This easy recipe is fool proof. If you can follow instructions, you can make a glorious turkey breast the whole family will enjoy! No stress needed.

 

Brined and Smoked Turkey Breast

 

Prep Time: 10 minutes, plus overnight in the refrigerator
Cook Time: 2 and a half hours
Serves: 10-12 people
Recommended Pellets: Hickory, Cherry, Mesquite, Pecan

 

INGREDIENTS 
1 8-10 lb Turkey Breast
2 tbsp Butter 
7 fresh sage leaves
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp each salt and pepper
6 quarts water 
8 cups of ice
1 cup Kosher salt
1/3 cup brown sugar
1/2 cup molasses

 

Preparation:

Start off by putting your water into a large pot and add your kosher salt, brown sugar, molasses, seasonings and fresh sage leaves. You'll want to cook this on medium heat until the water just starts to boil to ensure that all of the salt and sugar dissolve fully into the brine. Once your brine is fully incorporated, add your ice cubes. This is a very important step. If you don't cool down your brine completely prior to adding the turkey breast, all you're going to do is poach the meat, and that wouldn't be good. Once your mixture is cool, either add your turkey breast to the pot (if it's big enough and won't over fill it) or place your turkey into a large pot, or dutch oven, then add enough of the liquid to cover your turkey. Once the turkey is covered with brine, cover the whole dish with foil and place in your fridge for 24-32 hours.

 

Now that we've been patient and let the turkey sit over night, let's start our Traeger on the "Smoke" setting and ensure the lid is open. Let this run for 3-5 minutes so the grill can warm up. In the mean time, let's finish our turkey prep. You'll want to take your turkey out of the brine and rinse it well, inside and out. After, take a paper towel and pat the whole exterior of the turkey dry. This is where the butter comes in. Take 2 tbsp of room temperature butter and smear it all over the turkey's skin. This will make sure we get a nice crust, but also will help our seasoning to stick. Now that it's covered in butter feel free to dust this baby with anything you'd like. Your favorite Traeger rub, your own rub mixture, or even just plain ol' salt and pepper would taste fantastic. Once your turkey has been seasoned, kick your Traeger up to 375. As soon as you reach 375, place your turkey breast in the Traeger for 2 hours and 15 minutes to 2 hours and 30 minutes depending on the size of your bird and how hot your Traeger is running. What you will see next will weaken the knees.

 

Traeger Grills Brined and Smoked Turkey Breast

It's like something out of a magazine. By now the smell is ready to drive you nuts, however you do want to let this cool a touch, if you don't, all of those delicious juices will come running out. It's well worth the wait. Now that 10-15 minutes is up, we can start to slice! 

 

Traeger Grills Brined and Smoked Turkey Breast

When people get a taste of this bird be prepared to be the new go to guy (or gal) for the holidays. Once you get this recipe mastered you can feel free to add other things, like say, Franks Red Hot. That stuff is killer in turkey! The combinations are endless! Substitute honey for brown sugar and see the flavor difference! Add different seasonings to alter the flavor completely. Either way, you're going to have a killer turkey!

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Traeger's Thanksgiving Smoky Spatchcocked Turkey

Posted by sbulloch on November 15, 2014

Traeger's Thanksgiving Smoky Spatchcocked Turkey

Here at Team Traeger, we have cooked enough turkeys over the years to feed every pilgrim on the Mayflower. We were fully convinced that we had done it all. Brine, dry brine, rub, stuff, smoke, roast... you name it. We've cooked it. We thought we knew the very best way to prep that glorious bird and please every palate. Then, one fateful Tuesday we were roasting up this spatchcocked chicken and the thought dawned on us that the method would likely translate well to a turkey as well. Turns out, we weren't the first people to think of it (thanks for the buzz kill, internet) but we were the first to perfect it because we threw that flattened turkey on our Traeger. We all know that wood smoke makes everything more delicious. 

For any of you reading this post and thinking, "why take the extra step to spatcock the turkey?" I give you the three best reasons any cook would want (especially on Thanksgiving.) Flavor, Time, and Space.

First, FLAVOR: A spatchcocked turkey has many advantages when it comes to flavor. Think about a traditionally cooked turkey. The smoky flavor coming from your Traeger circulates around the bird, penetrating it only from the outside while the large surface area inside goes un-smoked. Now imagine a flattened bird on your grill grate. The smoke is touching every available inch of your turkey, adding that extra hint of flavor from the bottom to the top and all around. A flat bird also ups the juiciness factor. How many times have you cooked a turkey and dried out the breast meat while trying to get the thighs up to the perfect temperature? With a spatchcocked turkey, cooking the thighs and breast meat takes the same amount of time because the heat is more evenly distributed throughout the bird.  A flat bird also keeps the juices right where they should be. No juices from the breast running down into the back of the bird. The breast stays nice and juicy and the thighs are perfectly tender.

Second, TIME: A flattened bird cooks in almost half the time of a traditional turkey. There are several methods for cooking a turkey on your Traeger, and they all work well for a spatchcocked turkey. We cooked ours slowly at 225 degrees to up the smoke flavor but you can also roast at 350 degrees and still get great flavor in a lot less time. A 12-14 lb bird will take approximately 2.5-3 hours at 225 degrees but only 1.5-2 hours at 350 degrees. Talk about a time saver on the busiest cooking day of the year! Our general guide is to cook your spatchcocked turkey for 11-12 minutes per pound at 225 degrees or 6-7 minutes per pound at 350 degrees.

Last of all: SPACE: Let's face it, a big bird needs a big space to cook and real estate on our grill grate is at a premium around the holidays. When we spatchcocked our turkey, it took up a little more space across the surface of the grill but opened up the top space in the grill. We used the extra rack in our Texas and were able to put three sides on the top rack to cook along with the turkey and still had enough space on the grill grate to roast several sweet potatoes as sides.

Below you'll find our method for cooking a spatchcocked turkey. It involves a brine, a simple salt and pepper rub, and basting during the slow smoke but you can switch out any of these parts for flavors your family likes. Just follow the guide above for proper cooking time and you'll be all set!

 

Traeger's Thanksgiving Smoky Spatchcocked Turkey

 

Prep Time: 20 minutes
Brine Time 8-16 hours
Cook Time: 2.5 hours
Serves: 12-14 people

INGREDIENTS:
12-14 lb fresh turkey (make sure it hasn't been previously injected with a brine solution)
For the brine:
16 cups cold water
2 cups apple cider
1 1/2 cups kosher salt
1 cup brown sugar
For the rub:
Extra Virgin Olive Oil
Kosher salt
Freshly cracked black pepper
For the basting liquid:
4 tablespoons melted butter
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh lemon juice

PREPARATION:

Remove the neck and giblets from the turkey and discard or set aside for giblet gravy, if desired. Flip the bird breast side down on a large cutting board or baking sheet and remove the backbone completely using heavy duty kitchen shears, an electric knife, or a sharp butcher's knife.

Turn the bird breast side up and spread apart the legs. Press heavily on the breastbone of the turkey until you hear a cracking sound and the turkey flattens out.

Combine all of the ingredients for the brine in a large container and stir until all of the sugar and salt crystals have dissolved. Place the turkey in the brine, cover, and refrigerate for at least 8 hours (up to 16).

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 225 degrees. Allow the grill to preheat for 10-15 minutes while you prepare the turkey.

Remove the turkey from the brine and dry throroughly with paper towels. Drizzle with olive oil and rub with your hands to cover all of the skin with the oil. Season liberally with kosher salt and cracked black pepper.

Traeger's Thanksgiving Smoky Spatchcocked Turkey

In a small bowl, combine the butter, lemon and sage butter basting liquid. Set aside.

Place the turkey directly on the grill grate, breast side up and close the lid. Roast at 225, basting with the butter mixture every 30 minutes for approximately 2.5 hours or until an instant read thermometer inserted into the breast meat reads 160 degrees F.

Remove the turkey to a large cutting board or serving platter and allow to rest for at least 25-30 minutes before slicing and serving. Do not tent the turkey with foil during the resting period or the skin will get soggy. Drizzle with any of the additional basting liquid before serving, if desired. Enjoy!

Traeger's Thanksgiving Smoky Spatchcocked Turkey

Printable Recipe:

 

Smoky Spatchcocked Turkey.docx (14.83 kb)

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Cajun Brined Maple Smoked Turkey Breast

Posted by sbulloch on November 14, 2014

Cajun Brined Maple Smoked Turkey Breast

There is nothing quite like a smoked turkey. Brine that turkey for a day or two before smoking and you will take your turkey game to an entirely new (and juicy) level. Turkey breasts are easily available year round these days, not just at Thanksgiving, and they make an absolutely delicious main dish. They are easy to prepare and cook, are fairly inexpensive, and can feed a crowd with very little manual labor involved.

This particular brine calls for canning & pickling salt. You can use regular table salt, but cut the amount down to 1/2 cup or your brine will be too salty.

Got a meat slicer? Double the recipe, chill the smoked breast for a day, and then slice thinly for the most amazing smoked turkey sandwiches you'll ever have.

 

Cajun Brined and Smoked Turkey Breast

 

Prep Time: 10 minutes, plus 1-2 days for brining
Cook Time: 1 1/2-2 hours
Serves: 5-6 people
Recommended Pellets: Apple, Cherry, Oak

INGREDIENTS:
1 5-6 lb bone-in turkey breast
3 tablespoons extra virgin olive oil
2 tablespoons Traeger Cajun Shake
For the Brine:
1 gallon water
3/4 cups canning & pickling salt
3 tablespoons garlic, minced
3 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Traeger Cajun Shake

PREPARATION:

In a large food safe container or bucket, combine all of the ingredients for the brine. Cover and allow the turkey to brine in a refrigerated place for 1-2 days.

Remove the turkey breast from the brine and pat dry.

Drizzle with the olive oil and use your hands to cover all areas of the bird.

Season liberally with the Cajun Shake.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place the turkey breast directly on the grill grate, close the lid, and smoke for 1 1/2-2 hours or until the internal temperature reads 165 degrees F when a thermometer is inserted into the thickest part of the breast.

Cajun Brined Maple Smoked Turkey Breast

Remove the turkey breast from the grill, tent with foil, and allow to rest for at least 15 minutes before slicing. Slice directly off of the breast and serve, or remo the breasts completely by sliding your knife along the breast bone then slicing.

Cajun Brined Maple Smoked Turkey Breast

Cajun Brined Maple Smoked Turkey Breast

Printable recipe:

Cajun Brined and Smoked Turkey Breast.docx (14.50 kb)

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Everything You Need To Kno

Posted by sbulloch on November 13, 2014

Everything You Need To Know About Cooking A Turkey On The Traeger Grill

Thanksgiving approaches and with that, we here at Team Traeger wanted to bring you the most comprehensive gathering of information available when it comes to turkey and your Traeger. The most important aspects of a killer turkey are flavor and texture. You want a turkey that tastes like turkey layered with subtle flavors and a kiss of Traeger's signature smoke. For texture, you want meat that is melt in your mouth juicy without turning to mush or taking an hour to chew. We can walk you through the entire process from brining to basting to get you the turkey you will dream of until next Thanskgiving (or next week). Read on to get the answers to the most common turkey-related questions we get every year.

 

Picking your Turkey:

 

How big of a turkey do I need? Typically we plan 1 lb of turkey per person. Yes, there will be leftovers but that never makes us sad.

Should I buy a kosher turkey or not? Kosher turkeys are injected with a salt solution to make them more flavorful and juicy. If you purchase a kosher turkey, you do not need to do an additional brine as this will make your turkey too salty and can adversely affect the texture. We recommend purchasing a turkey that hasn't been injected with anything so you can add your own flavor with a brine. If you have a kosher turkey and still wish to brine it, soak the turkey in cold water overnight to draw out some of the salt and then brine. In addition to being pre-salted, kosher turkeys are raised on a vegetarian diet and are hormone and anti-biotic free.

 

Thawing:

 

What's the best way to thaw my turkey?  There are two safe ways to thaw a turkey The  easiest way is to put a roasting pan under it and thaw in the refrigerator. Allow about 1 day for every 4 pounds. In other words, a 20-pounder will take 5 days. The second way to safely defrost a turkey is to make sure there are no tears in the wrapping, then submerge it in a sink, food-safe pail, or large basin filled with cold water (40 degrees F or less). It’s a good idea to put the turkey in a large resealable plastic bag so water and turkey juices don’t mingle. Allow about 45 minutes per pound. Be sure to drain and change the water every 30 minutes.

 

Brines:

 

Why would I brine a turkey? Brining a turkey adds more flavor and juiciness than any other method we have tried. Brining allows you to season your turkey from the inside out before cooking, and who doesn't want yummy flavor in every single bite? A simple brine is 1 gallon cold water, 1 cup kosher salt, 1/2 cup brown sugar and any additional seasonings you'd like. We recommend peppercorns, thyme, bay leaves, rosemary, or garlic. We have an awesome infographic post ALL about brining turkeys. If you are thinking about brining a bird, consult that post first.

How long should I brine my turkey? Opinion on this varies, but we recommend no less than 16 and no more than 32 hours. We find 24 hours is the perfect amount of time to add the right amount of flavor without the turkey getting too salty.

 

Rubs:

 

What do I season my turkey with? We like to keep this one simple and classic. We mix 8 tablespoons of softened butter with 2 tablespoons of finely chopped mixed herbs such as parsley, sage, rosemary and marjoram and use our fingers to press the butter mixture up under the skin of the turkey. Spread it evenly across all areas of the bird. Drizzle the outside of the bird with a couple tablespoons of olive oil and season liberally with salt and pepper or Traeger's Pork & Poultry Rub.

Everything You Need To Know About Cooking A Turkey On The Traeger Grill

Stuffing:

 

Do I stuff the cavity of my turkey? This one is completely personal preference, but we personally prefer not to. When you stuff a turkey, the internal temperature of the stuffing must reach 165 degrees F and that typically means the breast and thigh meat of your turkey is much higher and the meat will be dry. We like to stuff the cavity of our turkeys with aromatics like onion, garlic, rosemary, thyme and citrus quarters that can infuse the meat with more flavor from the inside out.

 

Cooking the bird:

 

Directly on the grill or in a roasting pan? Again, personal preference. We will always choose to put a whole turkey in a roasting pan so we can collect the drippings for gravy. When using a roasting pan, we also like to add a few cups of broth to the bottom of the pan to steam the bird with extra flavor and moisture while cooking. No roasting pan? Layer the bottom of a large pan with carrot and celery sticks and place the bird on top. This will elevate the bird enough so it isn't stewing in its' own juices and will also add great flavor to the drippings.

How long and and what temperature do I cook my turkey? A small bird (8 to 12 pounds) requires 2-1/2 to 3 hours at 325 degrees F; a medium (12 – 18 pounds) will need 3-1/2 to 4-1/2 hours; and a large bird (over 18 pounds) could take up to 6 hours. 

How do I add more smoke flavor to my turkey? Cook your turkey on the Smoke setting for 1 to 3 hours, then finish cooking on higher heat (325 degrees F or higher) to reach an internal temperature of 165 degrees F and crisp the skin. We do not recommend cooking a turkey – especially a large one – entirely on the Smoke setting as it adds hours to the cooking time. The skin also tends to be rubbery as the heat on the Smoke setting isn’t high enough to render the fat. Check out our turkey guide below for more information.

Everything You Need To Know About Cooking A Turkey On The Traeger

What flavor of pellets should I use on a turkey? Our favorite is a 50/50 mix of apple and hickory. Of course, you can always refer to our pellet guide and pick your own or create a personal blend.

Everything You Need To Know About Cooking A Turkey On The Traeger

 

Basting:

 

Should I baste my turkey, or leave it alone? Basting is entirely optional. If you've already brined, seasoned, and smoked we don't think basting is completely necessary but it is a good way to add extra flavor to the skin specifically. Just keep in mind that every time you open the lid, you lose up to 20% of the heat in your grill.

 

Serving:

 

How long does my turkey need to rest? We recommend letting a 12-15  lb turkey rest for at least 20 minutes. Anything over 15 lbs needs at least 30 minutes to rest before carving. DO NOT tent your turkey with foil. Unless you enjoy soggy skin. The steam from the hot turkey will collect on the foil and drip onto your perfect turkey skin and make it anything but crispy.

There you have it, Traeger Nation. Our tried and true method for the perfect turkey. Got any tips to add?? Be sure to add your voice to our discussions on Facebook and Instagram @traegergrills. Also, tag us in your Thanksgiving food pictures using #traegerthanksgiving. We'd love to see what you make!

Everything You Need To Know About Cooking A Turkey On The Traeger

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Spicy and Sweet Sticky Ribs AKA Damn Good Ribs

Posted by Traeger Service on November 13, 2014

 

We love the euphoric combination of sweet/spicy/smoky on all things coming off of our Traeger. This recipe for Spicy and Sweet Sticky Ribs hits all three of those flavor notes perfectly with the added bonus of being sticky. Stick to your fingers, stick to your ribs, stick to your guns when it's down to the last rib and you called dibs. Your generous heart might be inclined to share, but your animal instinct is likely going to take over and leave you guarding your pile of bones with your teeth bared. You might lose friends over these ribs. They are worth it. No regrets here.

 

Spicy and Sweet Sticky Ribs

 

Prep Time: 10 minutes
Cook Time: 6 hours
Serves: 4-6
Recommended Pellets: 50/50 blend of Apple/Hickory

INGREDIENTS:
2 racks baby back ribs
2 tablespoons classic yellow mustard
1/4 cup Traeger Cajun Shake (or your favorite cajun shake, like Old Bay)
2 tablespoons brown sugar
2 teaspoons cayenne pepper
For the braising liquid:
2 cups apple juice
1/2 cup Buffalo wing hot sauce (we recommend Frank's RedHot)
For the sticky sauce:
2 cups dark brown sugar
1/2 cup Frank's RedHot Buffalo Sauce
5 Tablespoons water

PREPARATION:

Prepare the ribs for cooking by removing the membrane on the back of the ribs and trimming the excess fat. In a small bowl, combine the Cajun Shake, brown sugar and cayenne pepper.

Cover the ribs with the yellow mustard, using your hands to thoroughly coat every side.

Sprinkle the ribs all over with the spicy/sweet Cajun rub.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place the ribs directly on the grill grate and smoke for 3 hours.

After the long smoke, prepare two large pieces of foil on a flat area. Transfer each rack of ribs to a piece of foil, close the lid of the Traeger and turn the temperature setting up to 225 degrees F. 

Pour 1/4 cup of the buffalo wing sauce on each rack of ribs. Fold up the four edges of the foil to help contain the liquid then pour 1 cup of apple juice over each rack of ribs.

Tightly crimp the foil to create a seal around the ribs and return to the grill. Close the lid and cook for 2 hours.

While the ribs cook in the foil, make the sticky sauce. In a medium saucepan, combine the brown sugar, buffalo sauce, and water over medium-high heat. Bring to a rolling boil, stirring frequently, for about 5 minutes then remove from the heat.

Transfer the sauce to a pitcher or measuring glass with a pourable spout.

When the ribs have been cooking in the foil for two hours, remove them from the grill. Carefully move the ribs from the foil back to the grill grate and coat with the sticky sauce using a basting brush. Discard the foil and excess liquid.

Cook the ribs for an additional 30 minutes to an hour or until the ribs are tender and the sauce has set. 

Serve immediately with any extra sticky sauce on the side for drizzling and enjoy!

Printable Recipe:

Spicy and Sweet Sticky Ribs.docx (14.84 kb)

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Roasted Serrano Hot Wings

Posted by Traeger Service on November 13, 2014

Sometime you just need a kick-butt hot wing in your repetoir to please the palates of the spice lovers in your life. We enjoy the classic buffalo wing, don't get me wrong, but every once in a while you've got to expand those horizons and make something different. It doesn't hurt when different turns out to be better, either. Ohhhh different tastes good.

The sauce on these wings is fan-freaking-tastic. Roasted serrano chilis, fresh herbs, and tangy vinegar kick combine with the smoky roasted goodness of crispy Traeger'ed chicken wings to make to most tantalizing taste duo since peanut butter and jelly. We like to prepare a large batch of the hot sauce for use on everything from eggs to tacos. Stored in an air tight bottle in your fridge, the sauce will last about a month. A tip for sauce preparation: use gloves. The compound that makes peppers spicy (capsaicin) can act as a skin irritant. It also hurts like crazy if you get it in your eyes.

 

Roasted Serrano Hot Wings

 

Prep Time: 5 minutes, plus 12-24 hours to brine
Cook Time: 35-40 minutes
Serves: 8-10 people as an appetizer
Recommended Pellets: Oak, Alder, Hickory

INGREDIENTS:
4 lbs chicken wings
Traeger Cajun Shake (or your favorite Cajun seasoning, like Old Bay)
For the brine:
1 large can beer
2 teaspoons red pepper flakes (optional)
For the sauce:
1 lb fresh serrano chili peppers
4 cloves garlic
1 teaspoon fresh oregano
1 teaspoon fresh basil
1/2 teaspoon celery salt
1/4 teaspoon freshly cracked black pepper
1 cup distilled white vinegar

PREPARATION:

Place the wings in a large bowl and cover with the beer and red pepper flakes (if desired). Refrigerate for 12-24 hours before grilling.

Remove the wings from the brine and pat dry. Trim the wings down into flats and drummettes. Discard the wing tips. Season liberally with Traeger's Cajun Shake.

Start the Traeger grill on Smoke for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 325 degrees F. Allow the grill to preheat for 10-15 minutes. Place the wings and the serrano peppers directly on the grill grate and close the lid.

After 10 minutes, flip the peppers and grill for an additional 5-10 minutes or until the skin is roasted and the peppers have softened. Remove the peppers from the grill and turn your chicken wings. Allow the  wings to cook for an additional 20-25 minutes while you make the hot sauce.

Cut the stems off of the chili peppers and put them into a food processor with the garlic, oregano, basil, celery salt, and black pepper. Turn on the food processor and slowly pour in the vinegar until the entire mixture is processed and smooth.

Pour the pureed sauce through a fine sieve or cheese cloth to remove any large pieces the processor missed. Pour approximately 1/2 cup of the sauce into a bowl and refrigerate the rest for later use.

Take the bowl of hot sauce out to the grill and dunk each wing in the sauce and return to the grill for a final 5 minutes to heat the sauce on the wings. If desired, drizzle any additional sauce over the wings before serving. Enjoy!

Printable Recipe:

Roasted Serrano Hot Wings.docx (14.77 kb)

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Wood Fire Cheater Sweet Kernel Cornbread

Posted by mmillet on November 12, 2014

Wood Fire Cheater Sweet Kernel Cornbread

In the South everyone's mama has her own secret, patented recipe for cornbread that has been handed down through the generations. It's been made so many times that they've committed the recipe to memory and stashed the original away in a safety deposit box somewhere.

Ya just can't compete with that!

But sometimes you want to be able to whip up that buttery bite of cornbread without having to dig through the vaults or brush the dust off that cookbook.

Well, we have got you covered! We've Traeger'ed up something that is so ridiculously easy while not losing that rustic sweet cornbread taste that we love so much.

CHEATER'S SWEET KERNEL CORNBREAD

PREP TIME: 10 minutes
COOK TIME: 30 to 45 minutes, plus 30 minutes if you grill the corn
RECOMMENDED PELLETS: Cherry, Apple or Alder
SERVES: 8 to 10

INGREDIENTS

1 box cornbread mix (plus ingredients required on box instructions)
1 box yellow cake mix (plus ingredients required on box instructions)
4 ears corn, shucked (you could use leftover, frozen or canned corn)
Olive oil
Salt & pepper
2 tablespoons butter to grease cast iron pan

PREPARATIONS

Start your Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for about 15 minutes.

Drizzle the corn with olive oil and season with salt and pepper. Put the corn on the Traeger and cook for about 30 minutes or until the kernels feel softened and cooked. You could definitely use leftover corn or even frozen or canned corn instead. Grilling the corn gives it that extra layer of caramelization and smokiness.

While the corn is cooking get started on the mixing of the cornbread. It seriously is as simple as combining both of the box mixes along with the ingredients required on the box instructions and mixing those puppies together.

Cut the corn kernels off the cobs and add them into the cornbread mixture. We also like to add in a couple of pinches of salt as well.

Turn the heat on the Traeger down to 325 degrees F.

Use the butter to grease a large cast iron skillet. Pour the cornbread mixture into the pan.

Place the pan on the Traeger and cook for about 30 - 45 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.

Rotate the skillet 180 degrees halfway through the cooking time and keep an eye on the browning. If it looks like it's getting too dark, cover the cornbread with aluminum foil.

Wood Fire Cheater Sweet Kernel Cornbread

Once you remove the cornbread from the Traeger let it cool for about 10 minutes before slicing and serving. Give those pieces a generous pad of butter and let that baby melt in before you take that first bite.

Wood Fire Cheater Sweet Kernel Cornbread

PRINTABLE RECIPE:

Cheater's Sweet Cornbread Recipe.docx (12.11 kb)

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Smoked Beer-Cheese Soup

Posted by mcastaneda on November 11, 2014

Smoked Beer-Cheese Soup

 

Traeger family, while doing a few of the Traeger Tailgate tours, there seemed to be a theme going on constantly with our fans. BBQ, Beer and cheese. Seems like when you're talking about tailgating these are popular go to's, so it hit me. With it getting colder outside why not try to incorporate some of these favorites into a fall classic that has a big dose of Traeger to it?! Traeger family, Smoked Beer-Cheese Soup!

 

Smoked Beer-Cheese Soup

 

Prep Time: 10 minutes
Cook Time: 30 minutes of smoke time: 45 min cook time
Serves: 10-12
Recommended Pellets: Apple

 

INGREDIENTS 
1 block of sharp cheddar cheese
1 bottle pale ale beer 
1 stick of butter
3/4 c flour
1 handful baby carrots and 1 small onion (chopped) 
4 c chicken stock 
1 c heavy cream
3 shakes worcestershire sauce 
5 shakes hot sauce (Franks Red Hot)

PREPARATION:

Start off by turning your Traeger on and to the "Smoke" setting with the lid open for 3-5 minutes until your smoker is warmed up. While your grill is getting ready, place ice in a large pan then cover with a cooling rack and place your block of cheese on top. Then take another large pan and pour your beer into it. Once your grill has a good amount of smoke, place both pans on your Traeger, making sure to avoid any hot spot, and allow to smoke for 30 minutes. The ice will help to keep your cheese cold so it doesn't melt.

 

Once your 30 minutes is up, take your cheese out and immediately cover and place into the freezer. All we're looking to do is firm it up really quickly. While your cheese is cooling, melt your butter in a large pot. Chop your carrots and onion. Once your butter is melted, add your carrots and onion and cook about 15 minutes over medium heat until your veggies have softened and started to caramelize. After the veggies are sauteed add the flour to make a roux to thicken up your soup. 

 

Smoked Beer-Cheese Soup

Next, add your smoked beer, heavy cream, worcestershire and hot sauce. Lower your heat to medium low and simmer your liquid mixture for 15 minutes. While your soup mixture is incorporating, take your cheese out of the freezer and start to shred it. Once your 15 minutes is up, start adding your cheese in by the handful, making sure each handful of cheese mixes into the soup before adding the next. Once all of your cheese is added, salt and pepper your soup to taste. 

We suggest serving your soup with a touch of heavy cream, shredded cheese and bacon of course. Why bacon? Because. Bacon.

 

Smoked Beer-Cheese Soup

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