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Smoked Wasabi Mashed Potatoes

Posted by Mike C. on November 5, 2014

Smoked Wasabi Mashed Potatoes

If you're a big meat and potato person like myself, this is a god send. When I first tasted wasabi mashed potatoes it absolutely blew my mind. I have loved wasabi for years but never thought it would belong in potatoes. I had no idea what I was missing and if you haven't tried it yet, neither do you.

 

Smoked Wasabi Mashed Potatoes


PREP TIME: 5 minutes
COOK TIME: 40-50 minutes
RECOMMENDED PELLETS: Hickory, Mesquite
SERVES: 4-6

INGREDIENTS

2-4 russet potatoes
2 tsp wasabi
1/4 c heavy cream
Salt and pepper to taste

PREPARATION

Start off by turning your Traeger on and set to "Smoke". Let your grill warm up for 3-5 minutes. While it gets ready, we can slice our potatoes. 

 

Cut your potatoes in half, length wise then cut in half again to make quarters. Once your potatoes are cut, season them well with salt and pepper and set your Traeger to "High". Once your grill is around 450F, set your potatoes on the grill to get them nice and soft with a beautiful char.

 

About every 15 minutes flip your potatoes to ensure all sides get a nice amount of color. Do this until your potatoes are fork tender, once they are, let's get to mashing.

 

Smoked Wasabi Mashed Potatoes

Start to smash your potatoes with your wasabi, cream and a touch of salt and pepper. I personally love to mix in quite a bit of wasabi, however, at the risk of surprising a lot of readers, I dialed it back a notch, so feel free to add more wasabi as you'd like! This is a personal favorite of mine and I know you'll love it as well! 

 

Smoked Wasabi Mashed Potatoes

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Smoky Cherry Bomb Chicken

Posted by Mary M. on November 3, 2014

Smoky Cherry Bomb Chicken

When we say "bomb" we mean that this piece of poultry is an explosion in your mouth; it's gonna light your taste buds on fire. It's definitely the bomb.com. (Overused, but completely appropriate!) Love at first bite.

This chicken has been fired up with a few habanero peppers and mellowed by the acid of some ripe cherry tomatoes. By using the skin-on leg and thigh quarters you have a practically fail-proof feast, right there!

SMOKY CHERRY BOMB CHICKEN

PREP TIME: 4 to 6 hours to brine
COOK TIME: about 2 hours, including smoke time
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 4

INGREDIENTS

1 quart cold water
1/3 cup kosher salt
1/2 cup white sugar
4 chicken leg and thigh quarters
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
1/2 teaspoon ground allspice
1 1/2 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 tablespoon vegetable oil
1/2 cup prepared Thai sweet chili sauce

PREPARATION

Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.

Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.

Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.

Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

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

Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.

Brush each chicken piece with thyme and oil mixture. (Don't put on too much oil or else you'll end up with some serious flare-ups!)

Smoke the chicken on the Traeger grill grate for 30 minutes to 1 hour.

Increase the temperature to 350 degrees F (or Medium if you have a manual controller) and continue to roast the chicken until the internal temperature in the thickest part of a thigh registers 165 degrees F on an instant-read meat thermometer, about 50 to 60 minutes. Keep an eye out for flare-ups!

Smoky Cherry Bomb Chicken

Remove the chicken quarters to a plate and brush each piece with Thai sweet chile sauce. (That sauce is MONEY!) Transfer to a plate and allow chicken to rest for 10 minutes before serving.

Smoky Cherry Bomb Chicken

PRINTABLE RECIPE:

Cherry Bomb Chicken Recipe.docx (12.43 kb)

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Traegerized Pepperoni Pizza Pockets

Posted by Susie B. on November 2, 2014

Traegerized Pepperoni Pizza Pockets

Looking for a simple weeknight meal/afternoon snack/party food/crowd pleaser type of recipe? Then look no further, these Traegerized (yeah, it's a word) Pizza Pockets fit the bill! Super simple to prepare and quick to bake, these fresh pizza pockets put those microwaved wanna-be's to shame. Packed full of warm, melty cheese and kissed with that signature Traeger smoky goodness, these little handheld bites will disappear faster than you can whip them up.

The secret to making the perfect pocket is the type of dough you use. Look for "seamless crescent dough sheets" for the best result. If you can't find them, regular crescent dough will work great, just pinch the seams closed so your filling doesn't leak out.

 

Traegerized Pizza Pockets

 

Prep Time: 5 minutes
Cook time: 10-12 minutes
Serves: 8 people
Recommended Pellets: Any

INGREDIENTS:
2 cans refrigerated crescent dough sheets
1 cup marinara sauce
1 cup shredded mozzarella cheese
Your favorite pizza toppings
Garlic salt (to taste)
Italian seasoning (to taste)
4 tablespoons Parmesan cheese

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes. Place a pizza stone or an insulated baking sheet on the grill grate and close the lid. Turn the temperature setting up to 375 degrees and allow the grill to preheat. While the grill is preheating, assemble your pizza pockets.

On a large work surface, unroll the first can of dough.

Using a pizza cutter, lightly press on the dough to divide the sheet into 8 equal pieces. Don't cut all the way through the dough.

Spoon 2 tablespoons of the sauce onto each portion of dough. Top with 2 tablespoons of mozzarella cheese and your desired toppings.

Gently unroll the second sheet of dough and lay directly on top of the bottom sheet and fillings.

Using the side of your hand, press the top dough down around the filling to create 8 equal pockets. Top each pocket with the Italian seasoning, Parmesan cheese, garlic salt.

Cut the pizza pockets out with a pizza cutter.

Place the pizza pockets on the preheated pizza stone and bake for 10-12 minutes or until golden brown.

Serve immediately.

Traegerized Pepperoni Pizza Pockets

Traegerized Pepperoni Pizza Pockets

Printable recipe:

Traegerized Pizza Pockets.docx (14.11 kb)

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Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Posted by Susie B. on November 2, 2014

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Our local butcher constantly taunts us with a long shiny glass case of beautifully prepared meat dishes just begging to be taken home and Traeger'ed. One of our favorites from said case is a mushroom and wild rice stuffed chicken thigh wrapped in bacon appropriately dubbed a "Cowboy Griller." Now, our butcher plays it pretty close to the chest when it comes to recipes so we had to do our best to recreate this dish for all you fantastic members of Traeger Nation. Lucky for you, we're pretty dedicated when it comes to kicking out killer recipes and we wouldn't rest until this one was mastered. Mission accomplished! For your eating pleasure, we present Traeger's take on the Cowboy Griller.

Rich and hearty portobello mushrooms and wild rice pair with melty parmesan cheese for a filling that is out of this world (try not to shovel forkfuls into your mouth before putting it on the chicken.) The filling is wrapped up in a tender, juicy package by boneless, skinless chicken thighs and then secured by long strips of man's best friend: bacon (and maybe a couple of toothpicks.)

 

Cowboy Grillers

 

Prep Time: 25 minutes
Cook Time: 45 minutes to an hour
Serves: 4
Recommended Pellets: Hickory, Cherry, Pecan, Oak

INGREDIENTS:
8 boneless, skinless chicken thighs
8 strips bacon
For the stuffing:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced white onion
1 clove garlic, minced
1 8 oz package baby portobello mushrooms, diced
1 cup prepared wild rice
1/2 dry white wine
1/3 cup grated Parmesan cheese
Salt and black peppers to taste

PREPARATION:

In a large skillet, melt the butter and olive oil over medium heat. Add the diced onions and cook until they are soft and starting to brown, about 5-6 minutes.

Stir in the garlic and mushrooms and cook for an additional 3-5 minutes, until the mushrooms start to release their juices and soften. Stir in the wild rice and turn the heat up to high.

Pour the wine into the hot pan and using a spatula, scrape the bottom of the pan while stirring the stuffing mixture. This gets all of the yummy browned bits from the bottom of the pan and concentrates the flavors of the filling. Remove the pan from the heat and stir in the cheese and salt and pepper.

To assemble the grillers, start by laying two pieces of bacon across one another.

 

 

Season the chicken thighs liberally with salt and pepper.

Place a chicken thigh on the intersection of the bacon. Mound approximately 1/3 cup of the filling mixture onto the center of the chicken thigh.

Place another chicken thigh on top of the mixture in the opposite direction of the first chicken thigh so when the bacon is brought together over the top, the thighs don't overlap but interlock forming a seal around the filling.

Bring each end of bacon around the chicken thighs and secure with toothpicks. Repeat the assembly procedure with the remaining chicken thighs and filling.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Close the lid and turn the temperature setting up to 325 degrees. Allow the grill to preheat for 10-15 minutes.

Place the assembled cowboy grillers directly on the grill grate and close the lid.

Grill for 25 minutes, flip and grill for an additional 25-35 minutes or until an internal thermometer reads 165 degrees F.

Remove from the grill and let rest for 5-10 minutes before serving. Big eaters can typically eat one whole cowboy griller, but we were plenty full by sharing one between two people. Enjoy!!

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

Bacon Wrapped Mushroom and Wild Rice Stuffed Chicken Thighs

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Traeger'ed "McRib" Sandwich

Posted by Mary M. on November 1, 2014

Traeger'ed

The brilliant thing about McDonald's McRib Sandwich is that it's all of what we love most - the meat! - and none of what takes up valuable space and time - the bones. One of the downsides is that the McRib comes and goes as it sees fit. (That selfish little snot!) For any fast food aficionados it can make you a bit heartsick. Well, cry no more, my dear!

We can definitely Traeger that!

The other stomach-lurching downside is that technically we don't really know how much meat IS actually in that patty. According to McDonald's website the ingredients are "pork, water, salt, dextrose, BHA, BHT, propyl gallate and citric acid."

Yeah.

Any time you have to "google" words listed as ingredients there is a problem. And by their description it's most likely composed of plain ole' ground pork instead of the more flavorful, expensive and mouth-watering cousin: rib meat. Their meat is doctored and enhanced with who-knows-what's-in-there chemicals, frozen, and then reheated just for you.

We believe in using the best additive around - SMOKE. Simple yet euphorically effective.

TRAEGER'ED "MCRIB" SANDWICH

COOK TIME: 6 hours if preparing the ribs the day of
RECOMMENDED PELLETS: Oak or Hickory
SERVES: 6 to 8

INGREDIENTS

PICKLES
1 1/2 pounds of small pickle cucumbers, about 3 to 5" long
2 tablespoons pickling spices
1 1/2 teaspoons table salt
1 1/2 cups distilled white vinegar, 5% acidity
1 1/2 cups sugar

RIBS
1/2 to 1 rack leftover barbecue ribs (or use our 321 Rib recipe to make some)

HOMEMADE BARBECUE SAUCE
1 cup ketchup
¼ cup water
¼ cup apple cider vinegar
⅛ cup brown sugar
1½ tbsp. yellow mustard
1½ tbsp. onion powder
1½ tbsp. garlic powder
1 tbsp. mesquite liquid smoke
1½ tsp. cayenne pepper

1/2 red onion, thinly sliced
6 to 8 buns

PREPARATION

If you don't happen to have leftover ribs on hand, follow our easy and easily addictable 321 Ribs recipe adding 1/4 cup of brown sugar and a sprinkle of chile powder into the rub on both sides of the ribs.

If you already have the ribs prepared, get started on the pickles. (Or feel free to use your favorite store-bought pickles.) These pickles can be made several days or weeks in advance.

Peel the cucumbers and slice them into 1/8" disks. Place the cucumber slices in a bowl. Sprinkle with the salt, and mix it all together. Put the bowl in the fridge for 30 minutes up to 3 hours. (The salt will pull water out of the cucumbers and help them absorb more of the pickling flavors.)

Put the vinegar and sugar in a saucepan, and add the pickling spices. (This smells pretty strong so may may want to turn on the exhaust fan while it boils.) Bring to a boil and back it down to a simmer and let the spices steep for about 30 minutes.

Drain the cucumbers in a colander, rinse off excess salt and shake off excess water. Pour the spiced vinegar mixture through a fine strainer or cheesecloth to strain out the spices. (Discard the spices but reserve the syrup.)

Pour the spiced syrup over the cucumbers while it is still hot until they are submerged.

After you've devoured your Traeger'ed rib sandwich and your fill of pickles, put any remaining pickles in a clean jar, seal tight and chill. They can be used immediately but it takes a few days to reach peak flavor. Keep the pickles in the refrigerator.

We love a good homemade barbecue sauce but of course we have some pretty darn incredible barbecue sauces that you could use as well. Combine all of the barbecue sauce ingredients in a saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Remove from heat and cool to room temperature.

If you are making the ribs the day of, allow the ribs to cool before cutting them into individual rib bones and cutting the meat off of the bones. Carefully run a sharp knife along the bones to remove the meat but try not to hack off any cartilage. Chop the meat into 1/2" chunks.

You can either reheat the meat on the Traeger/microwave with a little barbecue sauce or go sauceless and just squirt some barbecue sauce on top when you assemble the sandwich.

Give the buns a good toast for about 5 minutes on the Traeger set to High heat.

Traeger'ed

It's time to put together your Traeger'ed McRib sandwich and enjoy those tasty fruits of your labor. Spoon a heaping pile of the chopped rib meat onto the bun. (No, we didn't form the meat into an additive-loaded patty but we think you're better off for it and it'll certainly taste better!)

Top the meat with a few squirts of the barbecue sauce, the sliced onions, homemade pickles and the top bun. And there she is, folks! Open wide and enjoy!

Traeger'ed

PRINTABLE RECIPE:

Traegered McRib Sandwich Recipe.docx (12.91 kb)

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Brady Is No Chicken Cordon Bleu Fatty

Posted by Mike C. on November 1, 2014

Brady Is No Chicken Cordon Bleu Fatty

Let's go ahead and be real right now. No one is going to read this. This is generally where I would explain the dish, maybe give a little back story on it, but after seeing this picture you're going to just scroll right on by and get started on this recipe. I can say whatever I want. Tony Romo is the best QB the NFL has ever seen. Cowboys will be undefeated this year and win the Super Bowl. People don't even really like bacon. Ok, that one was just ridiculous. Anyway, when I told the boss man I wanted to do another take on a "fatty" he just said, "Let's do it!". This man shows no fear. This is "Brady is no chicken cordon bleu fatty". 

 

Brady Is No Chicken Cordon Bleu

 

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Serves: 4-6
Recommended Pellets: Pecan, Cherry or Hickory

INGREDIENTS:
1 lb ground chicken
1 pack bacon
1/2 lb thin sliced deli ham
2 c shredded Italian cheese mix
Dash of Salt, Pepper and Oregano

PREPARATION:

Let's start by getting our ingredients assembled and turning our Traeger to the "Smoke" setting and opening the lid for 3-5 minutes. In the meantime we have a weave to create.

 

Start off by taking your bacon apart strip by strip and laying it side by side until you're around 5-6 slices deep on a cutting board or a sheet of plastic. Once you have them laid out start by pulling the odd or even strips from left to right about 1 inch it start your weave. Only do odds or evens though, this will start your weave. Once you have the bacon slices pulled back just a touch, lay a piece of bacon across the exposed slices and the gaps, then fold the bacon you originally peeled back on top of the strip you had just laid. Then its just a matter of doing the same thing, just the alternate. If you started with the odds do the evens but now that the first strip is established, instead of pulling from the left to the right, do the right to the left until you can lay another strip. It should look like this.

 

If you continue to alternate and lay strips you'll have a full out bacon weave and this is the easiest method I've found to use. Once you do it a time or two you'll become a pro.

 

That looks pretty amazing. We can go ahead and set this off to the side and we can get this fatty assembled. This would be a great time to get your Traeger set to 375 degrees. Now you can take your ground chicken (or turkey) and smash it out in a rectangle on plastic or foil.

 

Go ahead and season your chicken with a little salt, pepper and oregano. You feel free to do whatever you want, this is what I did and it was fantastic. I practically had people beating down my door to get a sample. Next we add the ham.

 

Just layer your ham around until it's pretty equally distributed around the chicken. Now we can add the cheese!

 

I used a store bought package that had mozzarella, asiago and parmesan. It was pretty much the best thing I could have imagined for this project. Now using your foil or plastic, go ahead and roll the chicken meat pile into a log. Once you have it all set together set it on your bacon weave.

 

 

This is looking too good already. Let's go ahead and roll this chicken up in the bacon and get ready to throw this on the grill.

 

You're going to want to cook your fatty for 40-50 minutes depending on the heat level on your grill. You'll notice a good amount of juice and cheese coming out when it's ready as well as it will look golden brown and delicious. Let it cook around 30 minutes then flip it over.

 

Now that we've flipped the fatty, let it cook another 10-20 minutes.

 

Brady Is No Chicken Cordon Bleu Fatty

That looks amazing. Hurry and call everyone that you know to come over so they can see you cut this sucker open. You're not going to want to miss this view.

 

Brady Is No Chicken Cordon Bleu Fatty

There you have it folks. Try not to eat this one all on your own, but hey, I'm not going to judge you. This is so good. You're not going to want to share. As always take a picture of your dishes and tag us on our social media. We love to see you cook! Find us on Facebook, Instagram and Twitter @traegergrills

Printable recipe: Brady Is No Chicken Cordon Bleu.docx (15.77 kb)

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How to Roast a Pumpkin on Your Traeger

Posted by Mary M. on October 20, 2014

How to Roast a Pumpkin on Your Traeger

'Tis the season to pumpkinate everything. But first you've got to get your mitts on some pumpkin puree.

Sure. You could go buy a can of pumpkin puree but we both know that it has that hint of metal tin taste and you'll pay so much more for that tiny can than you will for roasting several pounds of sweet pumpkin. 

Our Traeger'ed pumpkin turns out deliciously smooth and smoky. And you can even freeze some of that autumn pumpkin meat to use on a later date.

TRAEGER ROASTED PUMPKIN

PREP TIME: 5 minutes
COOK TIME: 1 hour 20 minutes to 2 hours
RECOMMENDED PELLETS: Apple or Cherry
MAKES: as much roasted pumpkin as your Traeger can hold

INGREDIENTS

1 sugar pumpkin (you could roast several at a time)
Olive oil

PREPARATION

Get your Traeger started on Smoke, lid open, until the fire is established (about 5 minutes).

Start with a good looking pumpkin that doesn't have any bruises or soft spots. Give it a good rinse to prepare it for the slaughter.

Slice the stem off before slicing in half to give you a level bottom to stabilize the pumpkin. Cut it in half.

With a sharp-edged spoon scoop out the seeds & guts. (a metal ice cream scoop or cookie dough scoop works great!)

Brush inside with oil (you don't have to but it keeps it moist) and place face-up on a parchment lined baking sheet. Put the pumpkin on the Traeger and smoke for 30 minutes to 1 hour.

Turn the pumpkin halves over on the baking sheet so that they are face-down. Turn the heat on the Traeger up to 350F.

Roast them for about 40 to 50 minutes. (Depending on the size of the pumpkin(s) it could take more or less time). When it's ready the skin will be slightly darker and you'll be able to easily poke through the fresh of the pumpkin with a fork.

After you take the pumpkin off the Traeger let it cool for about 10 minutes before handling.

Peel the skin off the pumpkin or use a large spoon to scrap out the flesh.

You can cut it up and use this form of the cooked pumpkin in soups, casseroles, sides, etc.

How to Roast a Pumpkin on Your Traeger

You could also throw the flesh of the pumpkin into a blender and process until smooth. Add it into your favorite pasta or sauce or dessert. YUM!

How to Roast a Pumpkin on Your Traeger

TRAEGER ROASTED PUMPKIN:

Roasted Pumpkin Recipe.docx (11.85 kb)

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Apple Juice Brined Pulled Pork

Posted by Susie B. on October 19, 2014

Apple Juice Brined Pulled Pork

Making pulled pork on the Traeger is practically a guaranteed success. Nothing comes close to the flavor of juicy, smoky pork fresh off the smoker. You know real magic has happened when you open the lid for a peek and see that bone falling out and the meat starting to shred itself.

Mmmmmm, anybody else hungry yet?

This recipe is a fantastic try if you love your pork with a hint of sweetness and more tender juiciness than you can contain in one lowly bun. The overnight brine (that is later injected directly into the meat) makes for the most flavorful pork we've had in recent memory. The sweet and savory apple juice brine combined with apple wood smoke is a match made in meat heaven.


Apple Juice Brined Pulled Pork

 

Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 9-11 hours
Serves: 8-10
Recommended Pellets: Apple

 

INGREDIENTS
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
For the Brine:
8 cups apple juice
4 cups water
1/2 cup Worcestershire sauce
1/2 cup salt
1/2 cup dark brown sugar

PREPARATION:

In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food safe bucket or food storage container. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate overnight.

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.

While the grill preheats, remove the pork butt from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process.

Generously season the roast on all sides with the Traeger Pork & Poultry Rub.

Put the roast on the grill grate, fat-side up, and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

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 190-195 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil.

Carefully transfer the pork roast to a cutting board and let it rest for at least 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. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.)

Apple Juice Brined Pulled Pork

Apple Juice Brined Pulled Pork

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.

Printable Recipe:

Apple Juice Brined Pulled Pork.docx (14.83 kb)

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Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Posted by Susie B. on October 18, 2014

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

The perfect fall desserts are warm, full of rich flavors, and (if you're a lucky Traeger owner) roasted with delicious wood smoke. These apples hit all of the right qualifications for an absolutely outstanding fall treat, and are so simple to prepare and bake, you'll come back to this recipe over and over again. We have been known to core and stuff the apples the morning of, then throw them on the grill to bake while dinner is cooking. If preparing in advance, just make sure to dip the partially skinned apples in a bowl filled with 6 cups of water and the juice of a lemon. This will prevent them from browning before you have a chance to bake them.

 

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Prep Time: 15 minutes (plus 30 minutes for the dried fruit to steep)
Cook Time: 45 minutes to an hour
Serves: 6
Recommended Pellets: Apple, Cherry, Pecan

INGREDIENTS
1/2 cup dried cranberries, raisins, or currants
1 tablespoon candied ginger, finely diced (optional)
1-1/4 cup hot apple cider or juice
6 large crisp baking apples, such as Braeburn, Fugi, Gala, Granny Smith, etc.
6 ounces cream cheese, at room temperature
3 tablespoons firmly packed brown sugar
2 tablespoons butter, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon cinnamon 
Pinch of nutmeg
1/4 cup chopped walnuts, plus additional walnut halves for garnish

PREPARATION

Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside.

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger.

Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow.) Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts.

Spoon the filling into the apples. Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish.

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves.

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

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Traeger Fried Pickles with Buttermilk Dip

Posted by Brady P. on October 18, 2014

Traeger-

Though largely popular in the South, the fried pickle has hitchhiked its way onto the menu of some of our favorite diners. It's probably due to the that crunchy-hot-tang combo'd with a soothing creamy, herby buttermilk dipping sauce.

Now of course we couldn't exactly fry it up on the Traeger so we did it one better. We cranked up that heat and grilled them, of course. (Don't worry, your heart can send us the thank you note later.) They're still golden-brown, crunchy and packed with all of the flavor that we love.

TRAEGER-"FRIED" PICKLES WITH BUTTERMILK DIP

PREP TIME: 20 minutes
COOK TIME: 10 to 15 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

Nonstick cooking spray, for the cooling rack
2 large eggs
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chipotle chile powder
1/2 teaspoon ancho chile powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup grated Parmesan
One 16-ounce jar sliced dill pickles

Buttermilk Dip
1/2 cup mayonnaise
2 tablespoons buttermilk
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper

PREPARATION

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

Place an cooking rack on top of a baking sheet and spray the rack with nonstick cooking spray.

Drain the pickles and spread out on paper towels, patting them dry.

Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chile powders, oregano, garlic powder and salt and pepper in a medium bowl.

In a large bowl, combine the breadcrumbs and Parmesan.

Working in batches, toss the pickles in the egg mixture so they are fully coated.

Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture.

Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).

Place the baking sheet on the Traeger and cook until the tops of the pickles are a crisp, golden brown, about 10 minutes.

Flip the pickles and continue to cook until golden brown all over, about 5 more minutes.

Whip up the buttermilk dip by combining all of the dip ingredients into a blender and blending until it's smooth. Season to taste with salt and pepper.

Traeger-

Serve the pickles warm with that deliciously herby dip.

Traeger-

PRINTABLE RECIPE:

'FRIED' PICKLES RECIPE.docx (12.19 kb)

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