Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Traeger Reverse Sear Ribeye Steak with Lobster

Posted by Traeger Service on March 24, 2015

Surf ‘n turf, pier ‘n steer, or beef ‘n reef—whatever you call it, it combines the best of land and sea into one epic plateful. This culinary classic is rumored to date back to the Atlantic Coast of the United States in the late 1960s. It’s a popular, sometimes pricey, item on restaurant menus consisting of steak or prime rib and lobster tails. This dish is so sumptuous and simple to prepare on a Traeger, you might start dining in on special occasions. Smoking the rib eye before grilling makes sure the luscious, smoke flavor deeply penetrates the meat. Get ready to indulge with surf ‘n turf, Traeger style.

TRAEGER REVERSE SEAR RIBEYE STEAK WITH LOBSTER

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite, Oak
SERVES: 1 Very Hungry Person

INGREDIENTS

1- 12 oz. Rib Eye Steak, 1” thick
1- 8 oz. Lobster Tail
1 tsp. Garlic Powder
1 tsp Onion Powder
2 Tbsp. Butter
1 tsp. Traeger Prime Rib Rub
1 tsp. fresh Chives
1 tsp. fresh Parsley
Salt and Pepper to taste

METHOD

  • Rub the Traeger Prime Rib Rub on both the sides of the steak, and allow it to come almost to room temperature, this will allow for maximum smoke penetration.
  • 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 180°F and preheat, lid closed (10-15 minutes).
  • Place the steak on the grill and smoke for 30 minutes. After 30 minutes, remove the steak and turn the Traeger up to High (450°F). While it is preheating, prepare the lobster by scoring down the middle of the tail, cutting all the way through the top shell and the flesh but not through the bottom shell. Melt 1 tsp. butter and combine that with the garlic and onion powder. Brush the butter mixture on the lobster tail. When the grill has come up to temp, place the steak on the grill, towards the front, until it has good grill marks, then place it in the center of the grill for 8-10 minutes for a medium rare steak.
  • Place the lobster in the center of the grill at the same time as the steak; grill for about 8- 10 minutes, until fully cooked. Top the steak with remaining butter, chives, and parsley. Enjoy!

PRINTABLE RECIPE:

Traeger Surf 'N Turf .pdf (38.59 kb)

...Read More

Asian Style Pork Tenderloin

Posted by Traeger Service on March 21, 2015

Our Traeger’ed Asian-Style Pork Tenderloin has sweet, spicy, garlic, and ginger notes, but the star of the dish is Sambal, a Malaysian condiment made from ground chile peppers and various spices. Sambal adds a dark, savory character to the meaty tenderloin. You can find Sambal at an Asian food market, or in the international aisle at most grocery stores, along with the fish sauce, soy sauce, and sesame oil. For best results, marinate your meat for at least 30 minutes to let it soak up every bit of flavor, then grill it hot and fast over fragrant hardwood smoke until perfectly pink.

Looking for an Asian inspired side dish? Steamed rice and Bok Choy are fast, simple and super convenient. You can even stir a spoonful of Sambal into the rice to give it a slight kick.

ASIAN STYLE PORK TENDERLOIN

DIFFICULTY: 3/5
PREP TIME: 45 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Maple, Pecan, Apple
SERVES: 6-8

INGREDIENTS

2 8-10 oz. Pork Tenderloins
2 Tbsp. Canola Oil
2 Tbsp. Sambal Oelek
1 tsp. Sesame Oil
1 tsp. fresh Garlic, minced
1 tsp. fresh Ginger
1 tsp. Fish Sauce
1 tsp. Soy Sauce
¼ cup Brown Sugar

METHOD

  • To prepare the tenderloin, use a sharp paring knife to remove the silver skin that is around the loin. This will allow the loin to absorb the marinade. If not removed, it will be very tough when eaten.
  • Once the loins have been cleaned, combine all the ingredients together. Cover the tenderloins in the mixture and allow them to marinate in the refrigerator for 30 minutes.
  • 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 degrees) and preheat, lid closed (10-15 minutes).
  • Place the loins towards the very front of the grill; this part of the grill gets the most direct heat. Turn periodically until there are dark grill marks all around. Transfer them to the middle of the grill to finish cooking. Cook for an addition 7-10 minutes for a medium rare tenderloin. When they are done cooking, remove them from the grill and let them rest for 10 minutes before slicing.

PRINTABLE RECIPE:

Traeger Asian-Style Pork Tenderloin.pdf (43.82 kb)

...Read More

Smoked Shrimp Tacos

Posted by Traeger Service on March 18, 2015

A fun twist on fish tacos, our Smoked Shrimp Tacos have everything you crave in a fresh seafood preparation, including bold smokiness and cilantro-lime sour cream, wrapped up in a warm tortilla for the perfect bite. Smoking the shrimp infuses them with rich flavor without any of the added oils or fats used in other cooking methods, making this a guilty pleasure without the guilt. Shrimp tacos are a light and inviting way to bring in the Spring or celebrate the Summer.

SMOKED SHRIMP TACOS

INGREDIENTS

20 medium Prawns
1 clove Garlic, minced
½ tsp. ground Cumin
½ tsp. Chili Powder
¼ tsp. Kosher Salt
¼ tsp. Cayenne Pepper
1 Tbsp. Olive Oil
4 Corn Tortillas
Vegetable Oil for Frying
Shredded Lettuce
Diced Tomatoes
Sliced Avocado
Cilantro Lime Sour Cream

Cilantro Lime Sour Cream:

1/4 cup Sour Cream
2 Tbsp. fresh Cilantro, chopped
¼ tsp. Cumin
Juice and Zest from one Lime
Salt to Taste

METHOD

  • In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
  • When ready to cook, start the Traeger grill on Smoke, with the lid open until the fire is established (4-5 minutes). Set grill to 225° F and preheat (10-12 minutes). Place prawns directly on the grate. Smoke until firm and opaque, 6-8 minutes on each side.
  • Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook the tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the leftover oil.
  • Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
  • Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.

PRINTABLE RECIPE:

Traeger_Shrimp_Tacos.pdf (52.80 kb)

...Read More

Lamb Stew

Posted by Traeger Service on March 16, 2015

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

LAMB STEW

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

INGREDIENTS

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

METHOD

  • When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).
  • Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.
  • Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.
  • Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.
  • While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender.
  • Serve hot with mashed potatoes. Enjoy!

PRINTABLE RECIPE:

Traeger_Lamb_Stew.pdf (44.92 kb)

...Read More

Irish Crème Cake

Posted by Traeger Service on March 16, 2015

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

IRISH CRÈME CAKE

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

INGREDIENTS

Cake:

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

Glaze:

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

METHOD

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

PRINTABLE RECIPE:

Traeger_Irish_Creme_Cake.pdf (44.84 kb)

...Read More

Irish Pasties

Posted by Traeger Service on March 16, 2015

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

IRISH PASTIES

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

INGREDIENTS

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

METHOD

  • When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425 degrees Fahrenheit and preheat with the lid closed, for 10-15 minutes.
  • Mix the beef, potatoes, salt, and pepper in a large mixing bowl. Unroll the piecrust, and cut in half. Put a good amount of filling in each half, fold over, and seal shut. Brush with a little milk.
  • Place on a greased basking sheet, and poke a few holes in the top of each pasty. Bake for 16-20 minutes, or until the crust is golden brown.
  • Remove from the Traeger, brush with butter, and serve with gravy.

PRINTABLE RECIPE:

Traeger_Irish_Pasties.pdf (40.80 kb)

...Read More

Roasted Brussels Sprouts with Bacon

Posted by Traeger Service on March 14, 2015

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

ROASTED BRUSSELS SPROUTS WITH BACON

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

INGREDIENTS

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

METHOD

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

PRINTABLE RECIPE:

Traeger_Brussells_Sprouts.pdf (43.54 kb)

...Read More

Traeger Smoked Meatballs

Posted by Traeger Service on February 19, 2015

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

TRAEGER SMOKED MEATBALLS

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

INGREDIENTS

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

METHOD

  • In a large mixing bowl, add all ingredients, including the ground beef and sausage. Mix together with hands until all ingredients are combined.
  • Once all ingredients are mixed, shape the mixture into meatballs a little smaller than the size of a baseball. The recipe will yield 8-10 meatballs.
  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 180°F and preheat the grill with the lid closed (about 5 minutes).
  • Place the meatballs directly on the grill grate and Smoke at 180 degrees for 30-40 minutes, then increase the temperature to 350°F and cook for additional 30-40 minutes, or until internal temp of the Meatballs reaches 165-175 degrees.
  • When done, serve over spaghetti noodles and top with your favorite marinara sauce.

PRINTABLE RECIPE:

Traeger Smoked Meatballs.pdf (62.04 kb)

...Read More

Grilled Santa Maria Tri Tip

Posted by Traeger Service on February 17, 2015

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

GRILLED SANTA MARIA TRI TIP

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

INGREDIENTS

For the Tri Tip:

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

For the mop sauce:

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

METHOD

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

PRINTABLE RECIPE:

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

...Read More

Traeger Grilled Mussels in White Wine

Posted by Traeger Service on February 10, 2015

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

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

TRAEGER GRILLED MUSSELS IN WHITE WINE

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

INGREDIENTS

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

METHOD

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

PRINTABLE RECIPE:

Traeger_Mussels_Recipe.docx (15.61 kb)

...Read More