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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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Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Posted by Mary M. on April 1, 2014

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Now that spring is officially in session, it's time to start wistfully thinking about summer and all of its glorious sunny days and fresh, vibrantly colored, delicious eats. To stave off some of that suntan and pina colada anxiety, you need a dish that will transport you straight to a place that is sunny and warm with some cool, salt-scented breezes.

We've found the perfect dish. Pair a mild fish, like tilapia, with some toasted coconut, rum-grilled pineapple and why not throw in some mango and jalapeno too? Transportation complete. With this Coconut-Crusted Tilpia and Grilled Rum Pineapple-Mango salsa, you will get all of the feeling of the tropics without the over-priced airfare.


PREP TIME: 10 minutes
COOK TIME: 15 to 20 minutes


Coconut-Crusted Tilapia:
1/3 cup unsweetened coconut flakes
1/3 cup panko breadcrumbs
1/2 teaspoon chili powder, to taste
1/4 teaspoon curry powder (optional)
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 cup all-purpose flour
1 eggs
1 tablespoons milk
2 tilapia fillets

Rum Pineapple-Mango Salsa:
2 tablespoons butter, melted
2 tablespoons rum or lime juice
8 3/4-inch slices fresh pineapple, cored
2 tablespoons brown sugar
1 mango, peeled, pitted and diced
1 jalapeno, seeded and diced
4 tablespoons cilantro, chopped
1 green onion, diced
1/4 red bell pepper, diced (optional)
2 tablespoons lime juice, or more to taste
1/4 teaspoon salt, or more to taste


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High, lid closed, for 10 to 15 minutes.

Meanwhile prep your pineapple and bread the tilapia. Whisk together the rum or lime juice, melted butter and brown sugar. Brush this mixture on all sides of the pineapple slices.

Place the flour in a shallow bowl or dish. In a small bowl whisk together the egg and the milk. On a different place mix together the coconut flakes (if the flakes are too big you may need to run them through the food processor to break them up), panko breadcrumbs, chili powder, curry powder, salt and pepper.

Rinse and pat dry your tilapia fillets.

Bread them by dipping the fillets first into the flour, then the egg mixture and lastly into the coconut-panko mixture, pressing the breadcrumbs onto the fish to get a good covering. Place the fillets on a parchment-covered baking sheet.

Place the baking sheet on the Traeger with the pineapple slices arranged around it.

Grill the pineapple and tilapia for 15 to 20 minutes, turning the pineapple every five minutes to get a good char on all sides.

Check the tilapia after 15 minutes to see if it is ready and flakes gently with a fork and watch it to make sure it doesn't burn.

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Dice the grilled pineapple and mix it with the rest of the salsa ingredients, adding more salt or lime juice to taste.

Serve the coconut-crusted tilapia fillets while they're warm with a heaping side of the rum pineapple-mango salsa and a garnish of cilantro.

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa


Coconut-Crusted Tilapia & Pineapple Salsa Recipe.docx (12.47 kb)

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Competition Style Injected Pulled Pork

Posted by Susie B. on April 1, 2014

Competition Style Injected Pulled Pork

If you want to eat competition style pulled pork, you've got to learn to cook like the pros. This recipe for Competition Style Injected Pulled Pork has all the right ingredients, mixed with a few new techniques that will make your pulled pork blue-ribbon ready (even if you never enter it in a contest). The sweet and savory injection sauce really pushed our traditional pulled pork into delicious (and exceptionally tender) new territory with flavor in each strand of meat. Grab yourself a meat injector and give this one a try! 


Competition Style Injected Pulled Pork


Prep Time: 20 minutes
Cook Time: 9-11 hours
Recommended Pellets: Apple, Hickory, Oak
Serves: 8-10 people

1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
1 cup apple juice or cider
1/4 cup apple cider vinegar 
1/4 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons Traeger Pork and Poultry Rub
2 tablespoons brown sugar

In a non-reactive bowl, combine the apple juice, vinegar, water, worcestershire sauce, Pork rub and brown sugar. Whisk vigorously until all the sugar is dissolved.

Using Traeger's Meat Injector, inject all of the injection sauce into the pork. Start at the top of your pork butt and directly insert the meat injector deep into the muscle tissue. Depress the plunger 1/3 of the way, partially remove the needle and tip it about 25 degrees to the right, depress another 1/3 of the way, remove partially and tip about 45 degrees to the opposite side then depress the rest of the way. Using just one entry hole to access three different parts of your meat will result in less leakage and more juice staying in your meat. Look at the images below to get a better idea of the angles you'll want to hit at each injection site.

After filling your pork shoulder with all of the injection liquid, season generously with Traeger's Pork and Poultry Rub.

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 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Put the roast on the grill grate, fat-side up, and smoke for 3 hours.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F.

If the pork starts to brown too much, cover it loosely with aluminum foil.

Competition Style Injected Pulled Pork

Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl.

Competition Style Injected Pulled Pork

Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.) Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side.

Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.


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Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

Posted by Mary M. on March 31, 2014

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

Dinner for two does not have to be relegated to the stale leftover heels of the bread loaf and any cheese you can scrounge up from the bottom of your fridge drawer or whatever pre-made meals you find in the back of your freezer. They can be simple, fast, with no prep required, and still oh-so tasty!

Chicken thighs are excellent meal go-tos. They cook quickly, are full of juicy flavor, are compatible with practically everything and are, thankfully, hard to overcook. With the perfect balance of sweet and heat in the chile-honey glaze on these chicken thighs, delightful fireworks will explode on your taste buds. We're willing to bet that dinner for two has never been started and finished so quickly with every plate licked clean.


PREP TIME: 15 minutes, for Traeger to preheat
COOK TIME: 1 hour to 1 hour 15 min


1/4 cup honey
2 tablespoons soy sauce
2 garlic cloves, minced or 1/4 teaspoon garlic powder
Pinch or two red pepper flakes, or more to taste
4 boneless skinless chicken thighs
2 tablespoons olive
2 teaspoons Traeger Sweet Rub
Ancho chile powder
1/4 teaspoon coarse ground black pepper
2 sweet potatoes, washed, scrubbed
Chopped green onions, to garnish chicken thighs
Butter and honey or brown sugar for topping sweet potatoes


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 400 degrees F (High heat) with the lid closed for 10 to 15 minutes.

Poke the sweet potatoes with a fork a few times and place directly on the grill grate and cook for an hour to an hour and fifteen minutes or until squeezable. (Add the chicken thighs to the grill during the last 15 minutes of cooking.)

In a small bowl, combine honey, soy sauce, garlic and red pepper chile flakes; blend well with wire whisk. Set aside.

Drizzle the chicken thighs with olive oil and season generously on both sides with the Traeger Sweet Rub and black pepper and give each thigh a few shakes of ancho chile powder on both sides.

After the sweet potatoes have cooked for about 50 minutes, place the seasoned chicken thighs directly on the grill grate and cook for about 5 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer.

After you flip the chicken thighs, brush with the chile-honey glaze.

Feel free to give the finished chicken thighs an extra dose of the yummy chile-honey glaze.

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

The potatoes should be done around the same time as the thighs. (They should be squeezably soft.) Slice open the potatoes and serve them with some butter, and generous drizzles of honey or brown sugar. Finish of the meal with a fresh spinach salad. (Spinach + Bacon + Tomatoes + Your favorite dressing = Scrumptious!)

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs


Chile Honey Chicken Thighs Recipe.docx (12.36 kb)

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Caramel Apple Cream Cheese Pull-Aparts

Posted by Mary M. on March 30, 2014

Caramel Apple Cream Cheese Pull-Aparts

Some breakfasts are so deliciously intoxicating and sweetly addicting that they almost should qualify as desserts...almost. Luckily, they've got just enough gooey biscuit-apple substance to count them as brunch.

Thank goodness for that! We just put a little twist on our Cinnamon Pull-Aparts because you can NEVER have too many variations on those delectable morsels!



PREP TIME 20 min
COOK TIME: 30 min

2 (12-oz) cans refrigerated buttermilk biscuits 
1 cup packed brown sugar
1/2 cup whipping (heavy) cream
3 tart apples, like Pink Lady or Granny Smith, peeled and cut into 1-inch cubes
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt, divided use
4 ounces cream cheese, room temperature
1/4 cup whipping cream or whole milk
6 tablespoons powdered sugar, or more to taste


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.

Spray a 12-cup bundt pan with cooking spray. Mix together the 2 tablespoons of sugar and the teaspoon of cinnamon in a small bowl and toss together with the diced apples to coat them all evenly.

Separate the biscuit dough into individual biscuits and cut each biscuit into fourths.

Make the caramel sauce by mixing together the brown sugar, the 1/2 cup whipping cream and 1/4 teaspoon salt. Heat up for a minute in the microwave to help it to combine.

Sprinkle a handful of chopped apples in the bottom of the bundt pan. Then follow with half of the chopped biscuits and half of the remaining apples.

Pour half of the caramel evenly over the top of the biscuit mix.

Layer the rest of the biscuits and apples and top with the remaining caramel.

Place the pan on the middle of the grill and cook for 30 to 35 minutes or until golden brown and biscuits are cooked.

Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes.

Meanwhile make the cream cheese glaze/icing by mixing the softened cream cheese, 1/4 cup whipping cream/milk, powdered sugar and the remaining 1/4 teaspoon salt until it's thoroughly combined. Add more milk if you want a thinner glaze or more cream cheese if you like it thicker. You may also want more or less powdered sugar so add it gradually and taste as you go.

Caramel Apple Cream Cheese Pull-Aparts

Drizzle the cream cheese icing liberally over the pull-aparts and serve them warm. Just try and resist them, we dare you.

Caramel Apple Cream Cheese Pull-Aparts


Caramel Apple Pullaparts Recipe.docx (12.35 kb)

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Zesty "Bang Bang" Shrimp Skewers

Posted by Mary M. on March 20, 2014


In case you haven't heard all the scuttlebutt (it's a word!), Bang Bang Shrimp is all the rage. Those crunchy, breaded shrimp fried up to golden-deliciousness and then smothered in a spicy, creamy sauce are irresistible! The dish originated at the Bonefish Grill and is pretty much "da bomb". So why feel restrained to enjoy it by your proximity to a restaurant when we can recreate it ourselves? On the Traeger, of course.

The adjectives tell you everything you need to know:



PREP TIME: 40 minutes
COOK TIME: 6 to 10 minutes


1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
A squirt or 2 of sriracha
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

32 medium shrimp, peeled and deveined
Cooking spray

1/2 cup mayo
1/3 cup sweet chili sauce
5 to 10 drops of sriracha (or more if you want more spice)
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon toasted sesame seed oil
1/2 teaspoon fish sauce, optional

1 green onion, thinly sliced


Whisk together the beaten eggs, milk and a squirt or two of sriracha, depending on how hot you like it. To a shallow bowl or plate put in the 1/2 cup flour. In a separate bowl whisk together the 3/4 cup flour, panko, salt, pepper and all the spices. Arrange a breading station placing the shrimp, flour, beaten egg, and panko mixture side-by-side on the table in that order.

Bread the shrimp: It's easiest to minimize the mess by making one of your hands the "wet" hand and the other the "dry" hand. Holding the shrimp by the tail dip them, one at a time, in the flour, thoroughly coating both sides.

Next dip in the egg allowing excess to drip off.

Lastly coat with the bread crumb mixture patting on with your "dry" hand if needed. Set on a platter or large plate(s) in one layer. Refrigerate 20 minutes.

Meanwhile, in a small bowl whisk the sauce ingredients together. Cover and refrigerate. 

Start the Traeger on Smoke with lid open until the fire is established (4 to 5 minutes). Preheat to High, lid closed, for 10 to 15 minutes.

Thread the shrimp on bamboo skewers that have been soaked in water for 15 minutes, about 4 shrimp per skewer.

Spray the shrimp on both sides with the cooking spray.

Once the Traeger has preheated place the skewers on the grill grate and cook for 3 to 5 minutes per side or until the shrimp is pink and the breading is golden.


After the shrimp are cooked, spoon the sauce over the top and serve with steamed rice, garnished with chopped green onions. (Alternatively, you could serve the sauce on the side as dipping sauce.)



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