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Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Posted by Mary M. on April 11, 2014

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Since breakfast is the most important meal of the day (or at least the first...for most people) you know that we couldn't leave the Traeger out of the action.

The first lesson in Traeger Breakfast 101 is Eggs. Eggs truly are incredible, not to mention edible. And anything that's a friend of bacon's is a friend of ours!

To keep your eggs coming off the Traeger with the greatest of ease and tasting perfect, we've put together a little guide to help you along the way to Traeger'ing your favorite eggs and becoming the mighty Egg Master.



Eggs (of course)
Cast iron skillet
Muffin tin (optional)
Butter or olive oil
Saucepan and lid (for poached egg)
Spatula or Slotted Spoon
Salt and pepper
Favorite egg toppings - cheese, ketchup, salsa, etc.
Your appetite


After the fire is established, preheat the Traeger to 325 degrees F. Place the eggs (a dozen or however many you want) in a muffin tin for easy removal off and onto the Traeger and cook for 25 to 30 minutes. Immediately plunge the eggs into an ice bath to stop the cooking. Peel and enjoy or devil! (BONUS - when you Traeger your eggs this way they are so much easier to peel!)



Start with a hot cast iron skillet - preheating it and the Traeger to 325 degrees F. Add either a tablespoon of butter or a tablespoon of olive oil into the skillet and swirl around the pan. One of the best tricks to keeping the yolks whole is to crack the eggs into a ramekin or bowl and then gently slide them into the pan.

Quickly lift the handle just enough to make the egg pool slightly on the far side. This will help prevent the albumin from running out all over the pan and keep the egg together.

After you pour the egg into the pan, allow the egg to sit for 6 minutes or until the whites seem mostly firm, opaque but not completely cooked yet. Gently flip the egg over with a spatula. Let the egg cook on the second side for 10 seconds and then flip the egg back over again and season with salt and pepper and you're done!



Follow the same steps as above, preheating the Traeger and cast iron skillet to 325 degrees F, but add in a bit more butter or olive oil - about 2 tablespoons.

Gently slide the egg into the pan and let it sit for 5 minutes. Use a large spoon to delicately spoon the hot butter over top of the egg repeatedly to lightly cook the top. Season with salt and pepper and dig in.

Guide to Cooking Your Favorite Kind of Eggs on the Traeger


Same as above, preheat the Traeger and cast iron skillet to 325 degrees F, adding in a couple tablespoons of butter or olive oil. Whisk together two to three eggs with a couple tablespoons of milk and a pinch of salt and pepper. (Feel free to get creative and add in your favorite scrambled eggs fixins' - bacon, diced ham, chopped peppers, mushrooms, etc.)

Add the eggs into the skillet and tip so that the eggs stay together on one side of the pan. Don't tough the eggs for a couple minutes, or until you see the edges start to set up. Once about 30% of the eggs is set up, gently break up the eggs. But only stir them a couple of times. The more you mess with your scrambled eggs, the tougher and more rubbery they become. It's easy to overcook scrambled eggs, so watch them and pull them off while they're still a little soft. Top with cheese and serve them hot.



Start preheating the Traeger to High heat. Fill a saucepan with enough water to come an inch or two up the side. Add in 1 teaspoon kosher salt and 2 teaspoons white vinegar. (Don't worry - you won't be able to taste the vinegar but it will help the egg hold together.) Place the pot on the Traeger and let it come to a boil (about 20 minutes).

Crack a very cold, large, fresh egg into a ramekin or small bowl. Use a spoon to quickly stir the water around the pan in one direction in a circle. (If you want to poach a large batch of eggs - more than one or two - use a large 12-inch skillet and do not stir the water.)

While the water is spinning, carefully ease the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

After you add in the egg, remove it from the Traeger and set it to the side with the lid on. Let the egg sit and poach for 5 minutes. (Resist the overwhelming temptation to peek or stir the egg while it poaches.)


Use a slotted spoon to lift the egg out and season and serve the masterpiece immediately.

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Need we mention how delicious these would be in our Eggs Benedict with Pulled Pork??

Now go break some eggs and enjoy breakfast Traeger-style!

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Marinated Teriyaki Beef Skewers

Posted by Susie B. on April 10, 2014

Marinated Teriyaki Beef Skewers

These quick-cooking Teriyaki Beef Skewers are a great option for a weeknight meal when you don't have lots of time to spend grilling before your hungry entourage turns angry mob. We've even been known to prep a double batch and throw the second bag of marinating beef in the freezer, ready to pull out and cook at a moment's notice. The salty and sweet ingredient combo in this simple marinade infuses the lean beef with tons of flavor. Pair with our Spicy Asian Brussel Sprouts and rice for a tasty meal your whole family will love.


Marinated Teriyaki Beef Skewers


Prep Time: 5 Minutes, plus 24 hours to marinate
Cook Time: 6-8 minutes
Serves: 8-10 people
Recommended Pellets: Mesquite, Hickory, Alder, Oak

3/4 cup light brown sugar
1/2 cup soy sauce
1/4 cup pineapple juice (optional)
1/4 cup water
1/8 cup vegetable oil
1 large garlic cloves, finely chopped
2 pounds boneless top round steak, cut into 1/4-inch slices
bamboo skewers, soaked in water


Slice the beef into 1 1/2-2 inch wide strips.

Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together.

Pour the marinade into a large zip-top bag and drop beef slices into the mixture. Marinate beef in refrigerator for 24 hours.

Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers.

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, turn the temperature to Medium or 325 degreen and allow it to preheat for 10-15 minutes. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

Marinated Teriyaki Beef Skewers

Marinated Teriyaki Beef Skewers

Clink the link below for a printable version of this recipe:

Marinated Teriyaki Beef Skewers.docx (12.43 kb)

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Southwestern Wet Rubbed St. Louis Ribs

Posted by Brady P. on April 9, 2014

Southwestern Wet Rubbed St. Louis Ribs

Traeger Nation, have you ever tried a wet rub? We like wet rubs because it adds a little more extra flavor than a dry rub. You can add pretty much any liquid to your rub to give it one more layer of flavor that will have your friends and family asking for your recipe. 

When doing a wet or dry rub, you want to use St. Louis ribs for the best results. St. Louis ribs have a little bit more fat to them, and will help with the moistness of the rib since you won't be using a bbq sauce.

You can do a wet rub on any meat. We love it on chicken and steaks to give it an extra kick. Try out Traeger's wet rub recipe, and then expirament with your own and see what awesome flavors you can come up with.


Southwestern Wet Rubbed St. Louis Ribs

PREP TIME: 10 Minutes

COOK TIME: 4 hours

Rub will cover 1 rack


Southwestern Wet Rubbed St. Louis Ribs

1/2 cup brown sugar

1 Tablespoon cumin

1 Tablespoon ancho chilie powder

1 Tablespoon smoked paprika

1 Tablespoon garlic salt

3 Tablespoons balsamic vinegar 

1-2 cups of apple juice


Start the Traeger on smoke with the lid open until the fire is established. (4-5 minutes) With the setting still on smoke, and after the wet rub has been on the ribs for 10 minutes, throw the ribs on your Traeger, and smoke for 2 hours

After the two hours of smoke turn grill to 225-250 degrees transfer the ribs into a foil pan, or wrap them in tinfoil. Pour your apple juice in the foil, and make sure there are no holes. You want to make sure all those good flavors are steaming in the foil. This will make the ribs moist, and tender.  

Southwestern Wet Rubbed St. Louis Ribs

Once the two hours are done, let rest for 10 minutes and serve to happy people, and become a hero!!!

Printable Recipe- Southwestern Wet Rubbed St.docx (14.36 kb)

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How to Smoke Tofu

Posted by Mary M. on April 8, 2014

How to Smoke Tofu

Tofu is not everyone's cup of tea. But like it or not, the love of tofu is growing and spreading beyond its original Asian roots.

Perhaps you're looking for a yummy meat alternative, or you're having a big barbecue and need a few meatless options, or maybe you want to try something new or even just love tofu. To keep you like a boy scout and "always prepared" we're going to fix you up with some key tips to help you have the tastiest tofu on the block.

Here's what you need to know about tofu. It's low in fat, high in protein and made out of soy milk. Basically it's the perfect diet food and so much more. Tofu has a subtle flavor, making it quite versatile and easily used in both savory and sweet dishes. Once you smoke and grill it to give it some texture, it really is quite scrumptious.


1. Use extra-firm tofu. This will ensure that your tofu stands up to the high heat and turning that it will endure on the grill.

2. Press your tofu. Tofu has a high water content. Press it between two cutting boards, weighted down with heavy cans or some other weights for an hour or two. Tip the liquid into the sink occasionally. This means that you can replace all of that relatively flavorless liquid with a tasty marinade.

How to Smoke Tofu

3. Marinate your tofu. Tofu needs some love. We aren't going to lie - tofu doesn't have a lot of flavor by itself. Whisk up a salty-sweet marinade like we did here and let it marinade for at least 30 minutes before grilling. You can use anything from a store-bought marinade tp your favorite barbecue sauce or salad dressing or even a homemade marinade. (A high sugar content in your marinade has will help the tofu get a crispy, crunchy exterior.)

4. Get skewered. To make sure that the flavor of the marinade permeates to the core of the tofu, cut it into cubes before marinating. Then make your grilling easier by skewering the cubes for easy turning on the Traeger.

5. Grill it right. After a 30 minute smoke on the Traeger, brush your tofu with olive oil or canola oil to prevent it from sticking and cook it on a high heat. This will create a little bite on the exterior and give it some much-needed texture. Grill it for about 5-7 minutes per side and brush it with any extra marinade.

How to Smoke Tofu

Lastly, sit back, take a bite and be pleasantly surprised or at least watch for the smile on your vegetarian/vegan guests' faces.

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Spinach and Mushroom Stuffed Turkey Meatloaf

Posted by Susie B. on April 7, 2014

We absolutely love meatloaf cooked on the Traeger, in all of its' tasty variations. I mean, we've made Cajun Style Meatloaf, Chili Glazed Meatloaf, even BBQ Chipotle Meatloaf. There is just something exciting about taking an old stand-by dinner and turning it into a most-requested family favorite simply by adding some new ingredients and cooking it on a Traeger. In this delicious variation, we used lean ground turkey instead of the traditional ground beef and filled the meatloaf with a tasty mixture of onions, mushrooms, spinach, and cheese. Oh, and then we topped it with bacon. Because, you know, bacon. So do yourself a solid favor and take meatloaf night up a notch on the flavor pole.


Spinach and Mushroom Stuffed Turkey Meatloaf


Prep Time: 20 minutes
Cook Time: 45-60 minutes
Serves: 6 people
Recommended Pellets: Apple, Hickory, Oak

For the meatloaf:
1 lb ground turkey
2 eggs, well beaten
1/2 cup old fashioned oats
2 tablespoons italian seasoning
2 teaspoons salt
2 teaspoons pepper
2 garlic cloves, pressed
1/4 cup grated onion
4 slices thick cut bacon, cut in half
For the filling
1/2 cup white onion, finely diced
1 lb sliced mushrooms
2 cups uncooked spinach
1/4 cup grated Romano cheese (can substitute Parmesan)
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
salt and pepper to taste


In a large saucepan, heat 2 tablespoons olive oil over medium heat. Stir in diced onions and mushroom. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally until the onions are translucent and the mushrooms are soft.

Stir in the spinach and cook until wilted. Set aside.

In a large bowl, combine all of the ingredients for the meatloaf an mix well.

Spray a medium loaf pan with non-stick spray. Spoon in half of the meatloaf mixture and, using the back of your spoon, create a well that runs the length of the pan.

Stir the cheese into the slightly cooled mushroom spinach mixture.

Spoon the spinach mixture into the well and top with the rest of your meatloaf mixture.

Spinach and Mushroom Stuffed Turkey Meatloaf

Layer on the bacon slices.

Spinach and Mushroom Stuffed Turkey Meatloaf

When ready to cook, start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to 375 degrees. Allow the grill to preheat for 10-15 minutes.

Place the meatloaf directly on the grill grate. Close the lid and bake for 30 minutes. After 30 minutes, check the meatloaf. If a lot of excess moisture has accumulated in the loaf pan, tilt it at an angle and drain some of the juice out. Return the meatloaf to the grill and bake for an additional 15-30 minutes, or until the internal temperature reads 175 degrees with a thermometer.

Allow the meatloaf to rest for 10-15 minutes before slicing and serving.

Click below for a printable version of this recipe:


Spinach and Mushroom Stuffed Turkey Meatloaf.docx (13.84 kb)

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The Hunger Killer - a.k.a. Matambre

Posted by Mary M. on April 6, 2014

The Hunger Killer - a.k.a. Matambre


The word "matambre" is the name for a very thin cut of beef made in Argentina, Paraguay and Uruguay. Matambre also appears to be a contraction of the words "matar" (to kill) and "hambre" (hunger), hence the appropriate nickname: the "hunger killer". And indeed this fully-loaded roulade does just that. After you hear the details, we're pretty sure that you'll agree.

In Argentina, Paraguay and Uruguay they roll up a beautiful piece of flank steak with vegetables, cheese and often some other meats, like sausage, hardboiled eggs or bacon and cook it over over coals or braise it in red wine. It's packed with so many flavors that marry together harmoniously while it cooks away making quite the tasty and beautiful bite of stomach-satisfying eats. It's often served as a first course in Argentina, but makes a lovely lunch dish or main course as well.

You can make this quick-assembly beast of a dish (find the recipe in our Traeger on a Budget cookbook) even more speedy by having your butcher butterfly the meat for you. (Thank goodness for great butchers!) Customize this to suit your family's taste with your favorite veggies and meats!


PELLETS: Hickory or Oak
PREP TIME: 20 min.
COOK TIME: 2 hours to 2-1/2 hours


1 2-pound flank steak or round steak, butterflied
1-2 tablespoons Worcestershire sauce
1-1/2 teaspoons dried oregano
Traeger Prime Rib Rub, or coarse salt (kosher or sea) and freshly ground black pepper
8 ounces provolone cheese, thinly sliced
1 6- to 8-ounce kielbasa or other cooked smoked sausage
4 ounces fresh spinach leaves, washed and dried
1/2 red bell pepper, sliced into thin strips
2 carrots, trimmed, peeled, and thinly sliced lengthwise
Olive oil or vegetable oil


Lay the flank steak on a cutting board between sheets of plastic wrap. Pound the meat to an even 1/4-inch thickness with a meat pounder or scaloppini pounder.

The Hunger Killer - a.k.a. Matambre

Discard the top piece of plastic wrap. Brush the meat (the side facing up) with the Worcestershire sauce, then season with the oregano and Traeger Prime Rib Rub.

Distribute the cheese over the surface of the meat, starting with the long side closest to you; leave 2 inches on the opposite side free of cheese and other toppings. Evenly distribute the sausage strips, spinach leaves, bell pepper strips, and carrot strips on the meat, aligning them in rows parallel to the long side nearest you.

Roll the steak up like a tight jelly roll. Secure it with toothpicks. Trim off any scraggly ends, if desired. Tie the meat roll with butcher’s string at 2-inch intervals. Remove the toothpicks.

Oil the outside of the meat with olive oil, then season it with Traeger Prime Rib Rub.

Enclose the roll in a large piece of heavy duty aluminum foil and twist the ends to close. Use a knife to make a few shallow holes so the steam can escape. Refrigerate if not cooking immediately.

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 degrees F.

Arrange the foil-covered roll directly on the grill grate and roast until the meat is very tender, 2 to 2-1/2 hours (the internal temperature when read on an instant-read meat thermometer should be 180 degrees).

Transfer the roll to a cutting board and let rest for several minutes. Remove the foil and the strings before slicing the meat crosswise into 1/2-inch thick slices.

stuffed flank steak


The Hunger Killer Recipe.docx (12.76 kb)

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30 Minute Meals: Smoked Tuna Steaks with Grilled Vegetables

Posted by Mary M. on April 4, 2014

30 Minute Meals: Smoked Tuna Steaks with Grilled Vegetables

There are a handful of fish in the sea that are actually more delicious practically raw. (This comes as no surprise to any of you who may be sashimi lovers.) One such fish is tuna. NO, not the imposter canned kind. We're talking about fresh, bright pink tuna steaks. All they need is a touch of smoke and a touch of high heat grillin'. And a good jalapeno sauce chock-full of cilantro certainly doesn't hurt.

Of course, it will be done and in your belly in under 30 minutes.


PREP TIME: 5 minutes
COOK TIME: 16 to 20 minutes
RECOMMENDED PELLETS: Hickory or Mesquite


2 fresh tuna steaks
Olive oil
Salt and pepper
Toasted sesame seeds, for garnish

Tuna Sauce:
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon freshly grated ginger
1/2 jalapeno, thinly sliced
2 tablespoons soy sauce
1/2 cup cilantro, chopped
1 garlic clove, minced
Squirt or two of wasabi paste (optional)

Vegetables for Grilling:
Baby bok choy or your favorite vegetable
6 carrots, peeled, ends trimmed and cut in half by both length and width
Peppers, cut into rings
Olive oil
Salt and pepper

Optional Carrot Glaze:
2 tablespoons honey
2 tablespoons balsamic vinegar


Make sure that you've cut the carrots into pieces of similar size and thickness.

Put the carrots in a resealable bag, sealing all but an inch of the top to allow steam to escape. Cook the carrots in the microwave for 2 minutes. This will make them cook on the grill faster and they'll be done close to the same time as the tuna and the other vegetables.

Meanwhile start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Put the tuna steaks on the grill and smoke for about 10 minutes or longer if you want more smoke. After they've smoked remove them from the Traeger and preheat the grill to High heat, lid closed, for 10 to 15 minutes.

Drizzle the tuna steaks with olive oil and season with salt and pepper.

After the carrots have cooled lay out all of the vegetables you want to grill and drizzle with olive oil and season generously with salt and pepper.

Place the tuna in the middle of the grill grate with the vegetables surrounding, the more fibrous vegetables, like the carrots, toward the outer edge of the grill. Cook the tuna about 3 minutes per side (or longer if you like a little less pink in your tuna). Turn the vegetables when you flip the tuna over.

While the tuna is cooking, whisk together the sauce ingredients in a bowl. Add in a little wasabi paste if you like that kick of nose-watering heat.

By the time your tuna is finished all of the vegetables should be done except maybe the carrots. They might take a couple minutes longer.

If desired, mix together the honey and the balsamic vinegar to make the carrot glaze. Either brush on the glaze during the last minute of cooking or simply toss the warm carrots in the glaze.

Slice the tuna steak into slices so that the beautiful pink in the middle is visible and top with the sauce and vegetables on the side. Finish with a sprinkle of toasted sesame seeds and enjoy!

30 Minute Meals: Smoked Tuna Steaks with Grilled Vegetables


Smoked Tuna & Vegs Recipe.docx (12.63 kb)

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The Ultimate Ribeye Steak Sandwich

Posted by Mike C. on April 3, 2014

The Ultimate Ribeye Steak Sandwich


I woke up with a vision today. A vision of meaty greatness. I could see mounds of steak, covered in a savory yet tangy chimichurri sauce. It had to be more than a though, I needed something with a kick! Why not add a little horseradish? Yeah, that'll work nicely... Throw all of that on a nice, soft, fluffy roll with a spring salad accompaniment and we have perfection. If you're looking for a perfect meaty meal, look no further friends. You've come to the right place.

The Ultimate Steak Sandwich

PREP TIME: 4 minutes, for Traeger to prepare, 10 minutes for the sauce, 1 hr marinating time.
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Hickory and Cherry wood


2 8 oz Ribeye steaks

1 small head of cilantro

1 tbsp mustard

2/3 c vegetable oil

1/4 c reserved cooking water

1/2 tbsp minced garlic

1/2 tsp extra hot horseradish (already prepared in a jar or fresh)

1 tomatillo

1 stalk green onion (sliced)

Pinch of salt, pepper and Knorr Chicken bouillon

6-8 of your favorite rolls

Spring salad mix



First, you want to take the paper like wrapping off of your tomatillo and get it into a pot of water and set the temperature on your stove to "High" It only needs to boil for around 3 minutes. While that is working tear off your cilantro leaves from the stems. You should have roughly a cup of cilantro. Setting that aside you can take your green onion and start to slice it down. It doesn't really matter the size because we'll be blending it into a sauce anyway. If you have fresh garlic go ahead and chop it up, again, we'll blend it soon so no point in making it precise. If you have the jar of already minced garlic that works well too. By this time your tomatillo should be good and ready. I like to just take it out with a fork or a knife, while reserving the water you cooked the tomatillo in. Once you have your ingredients all ready add your cilantro, tomatillo, green onion and garlic into your favorite food processor / blender. Then you can add your oil, mustard, 1/4 c of your reserved cooking water, horseradish and your seasonings. Blend ingredients until smooth. Taste to make sure you're happy or to see if it needs more seasoning depending on your taste. Take your steak out and generously coat with your kicked up chimichurri sauce, making sure to save yourself around 1/2 c for a dressing later.




The Ultimate Ribeye Steak Sandwich


After you let your steaks marinate for an hr (or up to 4), it's time to get your grill going. Just like normal, set to "Smoke" for 4-5 minutes with the lid up according to the instructions that come with your grill. Once that time is up set your grill to "High". Depending on the thickness and size of your steaks cooking time will vary. Put your steaks on for 10 minutes, then flip them over and cook for another 5 which should give you a very nice medium rare steak. Increase cooking time as needed to ensure the doneness you prefer. 



Now this is the hard part. No, you don't have to do anything tricky by any means. It's just a matter of leaving your hands off of this beautiful piece of meat until you have everything all ready! Take one of your rolls and cut down the middle (if it already hasn't been cut for you), next slice up your meat in thin slices. Once you have enough pile it up on top of your bun then put as much of the remaining chimichurri sauce that you'd like. Next, place a small hand full of your spring salad mix on top then you're ready for the bun. If you're anything like me, you're going to have to fight the urge to dig in being as that you still have more sandwiches to create. I assure you, it's worth the wait. Once you bite in you get that beautiful Traeger grill / smoke flavor, savory beef with the high notes of that tangy chimichurri with that punch of horseradish at the end. This truly is a beautiful sandwich.


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Traeger's Pulled Turkey Sandwiches

Posted by Mary M. on April 3, 2014

Traeger's Pulled Turkey Sandwiches

Don't start the riots quite yet. Nobody is saying we should throw out pulled pork. (That's a federal crime, right?) But sometimes you just can't resist the affordable prices on turkey thighs, which you might just be surprised how easily they can be pulled and how crazy-delicious they are. After a good smoke, these turkey thighs develop the perfect smoky barbecue flavor and you'll save yourself a few bucks which doesn't happen as often as we'd all like nowadays.

Usually poultry's sweet spot is around 165 degrees F, but for this recipe we recommend cooking the turkey to 180 degrees. This makes the turkey easier to pull and because thighs are a bit fattier (not to mention you're working with skin-on thighs) and forgiving, they can take the heat.

Look up this coin-saving recipe in our cookbook, From Pulled Pork to Peach Pie.


PELLETS: Maple, Apple, or Hickory
PREP TIME: 15 min.
COOK TIME: About 2 hours


6 turkey thighs (4-1/2 to 5 pounds total), skin-on
1-1/2 cups chicken or turkey broth
Traeger Pork and Poultry Shake, or your favorite barbecue rub
1 cup Traeger BBQ Sauce, or more as needed
6 hamburger buns or Kaiser rolls, split and buttered Pickles, for serving (optional)


Season the turkey thighs on both sides with the Traeger Pork and Poultry Shake.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Arrange the turkey thighs directly on the grill grate and smoke for 30 minutes.

Transfer the thighs to a sturdy disposable aluminum foil pan or roasting pan. Pour the broth around the thighs. Cover the pan with foil or a lid. Increase the temperature of the Traeger to 325 degrees F.

Roast the thighs until the internal temperature is 180 degrees F. Remove the pan from the grill, but leave the grill on.

Let the turkey thighs cool slightly until they can be comfortably handled. Pour off the drippings and reserve. Remove the skin and discard. Pull the turkey meat into shreds with your fingers and return the meat to the roasting pan. Add 1 cup or more of the barbecue sauce along with some of the drippings. You want the meat to be rather saucy.

Traeger's Pulled Turkey Sandwiches

Recover the pan with foil (or the lid) and reheat the turkey on the Traeger for 20 to 30 minutes.

Remove the pan from the grill, but leave the foil or lid on the pan. Increase the temperature to 400 degrees and toast the buns, if desired.

To serve, make sandwiches with the turkey and toasted buns, topping with coleslaw and pickles, if desired.

Traeger's Pulled Turkey Sandwiches


Pulled Turkey Sandwiches Recipe.docx (12.49 kb)

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Cajun Smoked Chicken Lollipops

Posted by Mary M. on April 2, 2014

Cajun Smoked Chicken Lollipops

Feeling a little bored with the traditional chicken drumstick? It's time to switch it up a bit, giving your ordinary chicken leg an impressive and quite irresistible, might we add, presentation.

Not familiar with a chicken lollipop? Well here is a little Lollipop 101. The chicken lollipop is a “frenched” chicken leg. Frenching, in this case, is when the meat is cut loose from the small end and pushed down toward the bulk of the meat to create a “lollipop” look. The leg bone is left clean, creating the “stick”. The end result is sleek and polished and additionally, they taste as enticing as they look.

We finished these lollipops off when some Louisiana flair from our Cajun Shake and a dash of Louisiana hot sauce, of course, finished with a shiny, caramelized barbecue sauce glaze. Sounds like the most delicious lollipop you might ever get the chance to sink your teeth into.


PREP TIME: 1 hour 15 minutes, to let rub marinate
COOK TIME: 1 hour
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 6 to 8


12 to 18 chicken drumsticks
Traeger Cajun Shake
1 stick butter
Traeger BBQ sauce, or your favorite BBQ sauce
Louisiana hot sauce, optional


To turn regular chicken legs into lollipops you’ll need a sharp knife and a pair of kitchen shears. Start by making a cut all of the way around the leg just below the knuckle, cutting through the skins and tendons using either a sharp knife or a pair of kitchen shears.

Push the meat down to the large end and pull/cut the remaining skin and cartilage off the knuckle. You might want to also remove the tiny bone right against the leg. Remove this bone with your fingers or the shears, and trim away the tendons sticking out the top.

Season the chicken with the Cajun Shake.

Wrap the bones of the drumsticks with a small piece of aluminum foil to keep them from turning too black. Let the chicken sit for an hour in the fridge to allow the flavor to permeate.

Start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.

Put the chicken lollipops on the grill grate and let them smoke for 30 minutes. After you remove the chicken, turn the temperature up to 350 degrees F and let preheat, lid closed, for 10 to 15 minutes.

Place the stick of butter in a baking pan or aluminum pan and put on the grill to allow the butter to melt while the grill is coming to temperature. (The butter doesn't need to cover the chicken. It just keeps the drumstick moist and of course gives it a little added buttery finish.)

Arrange the lollipops in the pan with the bones sticking up straight. Let the chicken cook for about 40 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer.

Meanwhile, warm up the barbecue sauce in a small saucepan on the stove over low heat. If you want it to have that Louisiana kick, add in a few squirts of the hot sauce, to your taste. Once it starts to thin, turn down the heat to just keep it warm. If the sauce needs to be thinned, pour in a little bit of the butter used in the pan until it reaches a thickness that is thick enough to adhere to the drumsticks but not gluey.

Dip the lollipops into the barbecue sauce so that it is completely covered. You can also brush the barbecue sauce on the bones if you want a uniform look and sheen on the lollipops.

Turn the heat on the Traeger up to High. Place the chicken directly on the grill grate and cook until the internal temperature registers 175 degrees F, about 10 more minutes. Keep an eye on the lollipops to make sure that the glaze doesn't burn.

Cajun Smoked Chicken Lollipops

You're looking for that perfect caramelization of the barbecue sauce on the outside with a crisp skin to give a little texture.

Cajun Smoked Chicken Lollipops


Cajun Smoked Chicken Lollipops Recipe.docx (12.93 kb)

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