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Citrus Rosemary Whole Roasted Chicken

Posted by Mike C. on June 13, 2014

Citrus Rosemary Whole Roasted Chicken


I have always been a big fan of smoked chicken. My dad is the one who taught me all about smoking food and many of those memories involve injecting a bird then patiently waiting for it to turn golden brown and delicious. When injected and cooked properly these chickens are so incredibly moist with unbeatable flavor. This time I decided to make my own citrus-rosemary butter to inject it with, also, stuffing the cavity with more lemon and rosemary to really reinforce the flavors. The best part, the lemon will steam inside the chicken giving it great flavor on the inside and aiding in keeping the chicken moist. Pair these delicious delicate flavors with Traeger's famous "Chicken Rub" and you're in flavor heaven.

Citrus Rosemary Chicken

PREP TIME: 15 minutes
COOK TIME: 1 1/2 hours


1 5 lb roasting chicken
1/2 stick butter
2 lemons
2 sprigs rosemary
2 cloves garlic
Traeger Chicken Rub


Start off by throwing a stick of butter into a sauce pan with the zest of one lemon, 2 garlic cloves crushed and 1 sprig rosemary taken off of the stem. Heat on medium until all of the butter is melted, the kitchen should be very fragrant with lemon and garlic. Once it is all melted and incorporated, add 1/2 tsp of kosher salt and stir in until dissolved. Take your butter mixture and strain it so you're only left with butter that can be loaded into an injector without plugging it up.


Now that your injector is ready, let's get the chicken prepared. I always take my chickens out and rinse them off, discarding any bits that might be inside. Pat it dry with a towel and prepare to inject. You want to make sure to inject the bird all over, using all of the butter injection. I always use quite a bit in the breast being as that white meat tends to need a bit of extra help with moisture. Once you're all injected we can take this time to cut our remaining 1 lemon in half and taking out our last sprig of rosemary to stuff the cavity. 


Now would be a great time to warm up your Traeger. Open your grill's lid and turn the grill to the smoke setting. Leave the lid open for 4-5 minutes until the grill heats up then turn it to high. Now, back to the bird. So far we're cleaned and injected. Now take the remaining rosemary and throw the whole sprig into the cavity of the bird, as well as the lemon halves, both should fit. Ok, cleaned, injected, stuffed. All we have to do now is season it well with our Traeger Chicken Rub and we're all set. Don't be shy with this stuff, this rub will make this dish! 


Now all there is to do is turn your Traeger to high, then throw this beauty on the grill and let it cook for an hour and a half. Or until the internal temp. reaches 170 degrees. 


Citrus Rosemary Whole Roasted Chicken

I wish I could see the look on your face when you open the lid and see this finished product. This chicken will be a beautiful brown and when you go to slice this chicken it will be so incredibly tender you could almost use a spoon to cut it. This will be one of the most tasty and moist chickens you may ever eat.


Citrus Rosemary Whole Roasted Chicken

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Hickory-Smoked London Broil with Blue Cheese Butter

Posted by Mary M. on June 12, 2014

Hickory-Smoked London Broil with Blue Cheese Butter

What we call a “London Broil” can actually refer to several different cuts of meat of varying thicknesses. It could be anything from a flank steak to a round steak to a sirloin. Keep that in mind while you're grilling and make sure that you have your instant-read thermometer on hand because that means the grilling times aren't going to be exact. It also means that you can use one of the cheaper cuts of meat and save yourself some cash but still have it tasting like you spent some serious coin. No one needs to know. Let's keep it our 'lil secret.

After a generous dose of hickory smoke, the london broil gets its grand finale with a luxurious blue cheese butter. The taste is incredible and it also adds a little fat and richness to a cut that can be quite lean.

Find this recipe along with other wallet-friendly recipes in our Traeger on a Budget cookbook.


PREP TIME: 15 minutes plus 6 hours for marinating the meat
COOK TIME: 1 hour, 20 minutes


8 tablespoons (1 stick) butter, at room temperature
1 scallion (green onion), trimmed, white and green parts finely minced
1/4 cup crumbled blue cheese, or more to taste
1 teaspoon Worcestershire sauce
Freshly ground black pepper

1/4 cup soy sauce
1/4 cup water
1 small onion, coarsely chopped
1 clove garlic, minced
2 tablespoons red wine vinegar
2 tablespoons vegetable oil or extra virgin olive oil
1 tablespoon ketchup or commercial steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2 pounds “London Broil”, about 1-1/4 inches thick (see Note below)
Traeger Beef Rub, or coarse salt and freshly ground black pepper


Make the Blue Cheese Butter: In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce, and pepper and beat with a wooden spoon. Cover and refrigerate if not using soon. (The butter can be made 2 to 3 days ahead, or even frozen for 3 months.)

Make the marinade: In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper, and sugar.

Put the meat in a resealable plastic bag and pour the marinade over it. Refrigerate the meat for at least 6 hours, or even overnight.

When ready to cook, let the meat come to room temperature. Drain it, discarding the marinade, and pat dry with paper towels. Season with the Traeger Beef Rub.

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

Lay the steak directly on the grill grate and smoke for 1 hour.

Transfer the meat to a platter. Increase the temperature of the grill to 400 degrees and preheat for 10 to 15 minutes. Return the meat to the grill grate and grill until the internal temperature in the thickest part is 130 degrees F when read on an instant-read meat thermometer, approximately 15 to 20 minutes. (The cooking time will vary depending on the thickness of the cut.)

Transfer to a cutting board. Let the meat rest for 3 minutes, then thinly slice on a diagonal. Serve with the Blue Cheese Butter.

Hickory-Smoked London Broil with Blue Cheese Butter

Hickory-Smoked London Broil with Blue Cheese Butter


Hickory Smoked London Broil Recipe.docx (12.66 kb)

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Homemade Traditional German Bratwursts with a Smoky Traeger Twist

Posted by Susie B. on June 11, 2014

Traditional German Bratwursts with a Smoky Traeger Twist

When you have a Traeger, your possibilities for producing deli quality meats is practically endless. We've toyed around with various forms of salami and summer sausages, but with grilling season upon us we knew it was time to up our game and tackle the sultan of sausage: The German Bratwurst. Sure, you can just buy brats at the store but these beauties surpass anything you can get out of the package because they are made with love and smoked to glorious perfection in your own backyard. Traditionally, bratwursts aren't smoked but we like to think that everything is better with a little smoky flavor. We seasoned these sausages up like a classic wurst, with the added benefit of some curing salt and a long visit with our smoker. They are beautifully pink and have a flavor you have to taste to believe.

If you haven't made the voyage into home sausage making, let this be your introduction. The only specialty tool you really need is a sausage stuffer. Trust us, you really need one. If you think you don't and try to make sausage without it (say, using a funnel or spoon) you might end up at your local open-all-night big box store searching for one at 2 in the morning. Luckily for you, most kitchen supply stores have manual versions for around $20. Consider it an investment. You'll also need some sausage casing. We prefer using natural casing and were able to purchase it from the butcher counter at our local grocery store. Some people like to grind their own meat when making sausage, and while that is an option, you could also just buy pre-ground meat from the store and it works just great!


Traditional German Bratwursts with a Smoky Traeger Twist


Prep Time: 45 minutes
Cook Time: 2 hours
Yield: Approx 20 sausages
Recommended Pellets: Hickory

4 lbs ground pork (80% lean 20% fat)
1 lb ground veal or ground beef
2 tablespoons kosher salt
1 teaspoon Instacure or Morton's Tenderquick curing salt
1 tablespoon ground nutmeg
2 teaspoons ground mace
1 teaspoon ground ginger
1 cup cold milk
2 whole eggs
1 cup non-fat dry milk powder (as a binder)


Combine the salt, tenderquick, nutme, mace and ginger in a large pitcher or small bowl. Add the milk and eggs and beat until well combined.

Pour the egg mixture over the ground meat and gently mix to combine.

Using your hands, mix in the milk powder until evenly distributed.

Feed the casings onto the end of your sausage stuffer.

Fill the food tray with your meat mixture and fill the casings. Twist the casing after every 6-8 inches are filled with meat.

When all of your meat mixture has been stuffed into the casing, start your Traeger grill on Smoke for 4-5 minutes with the lid open until the fire is established. Lay the sausage directly onto the grill grate and close the lid. Smoke for approximately 2 hours or until the internal temperature has reached 175 degrees F.

Traditional German Bratwursts with a Smoky Traeger Twist

Either serve immediately or refrigerate until ready to serve. Can be reheated with the grill on High and cook until the casing is crisp. Enjoy!

Traditional German Bratwursts with a Smoky Traeger Twist




Traditional German Bratwurst.docx (14.92 kb)

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Sausage and Pepper Skewers

Posted by Mary M. on June 10, 2014

Sausage and Pepper Skewers

We confess. We didn't study "Kebabing" in the remote deserts of the Middle East. (Should you find that class, sign us up!) But with a Traeger at our hips we all feel like experts.

Yes, there actually is a science to "skewering" or "kebabing". It has to be slightly charred on the outside yet perfectly cooked on the inside with a marvelous balance of meat, veggies and sometimes even fruit.

Although the Traeger makes it pretty easy to achieve success, allow us to give you a few kebab tips to keep up your sleeve:

1. Use a mix of meat and vegetables/fruits but choose ingredients that will cook at relatively the same rate. (Alternatively you could also par-boil things like zucchini to get that even cooking.)

2. Cut your meat and vegetables/fruits into the same sizes so that all of the skewered ingredients finish cooking simultaneously.

3. Choose skewer ingredients that won't fall apart or off of the skewers. For example, use cherry tomatoes instead of slices of tomatoes that will just disintegrate on the grill.

4. Space out your slices. If you thread all of your ingredients too close together they won't cook evenly and you will rob yourself of some of that lovely char.

5. Cook them high and fast. That's the beauty of kebabs. They cook quickly, get a nice char and taste like a griller's dream!


PREP TIME: 15 minutes
COOK TIME: about 10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory or Pecan
MAKES: about 8 skewers


12 ounces andouille sausage, cut into 1 to 2 inch slices
1 lb of large shrimp (26-30 count), shelled and cleaned
1 green bell pepper, seeded, stemmed and cut into large chunks
1 yellow bell pepper, seeded, stemmed and cut into large chunks
12 ounces cherry tomatoes
1/2 red onion, cut into large chunks
Traeger Cajun Rub
Olive oil

Spicy Ketchup Dipping Sauce:
1/2 cup ketchup
1/2 tablespoon minced chipotles in adobo sauce
1/4 teaspoon freshly cracked black pepper
1 teaspoon honey
1/4 teaspoon ancho chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon kosher salt


If using wooden skewers, soak the skewers in water for about 30 minutes prior to cooking.

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

Set out all of your skewer ingredients that you're ready to start assembling those kebabs.

Thread on the ingredients, alternating between the meat and the vegetables.

Drizzle each of the skewers with olive oil and season on all sides with the Traeger Cajun Rub.

Put the skewers directly on the grill grate and cook for about 5 minutes. Flip the skewers over and cook for an additional 5 minutes or until the shrimp are pink and opaque.

Sausage and Pepper Skewers

While the sausage skewers are cooking, mix up all of the ingredients for the Spicy Ketchup Dipping sauce and transfer to a small bowl for serving.

Pull the kebabs off the grill and serve them with some lovely crusty bread and that spicy dipping sauce.

Sausage and Pepper Skewers


Speedy Spicy Sausage & Pepper Skewers Recipe.docx (12.22 kb)

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Traeger How To: Cooking a Full Packer Brisket

Posted by Susie B. on June 8, 2014

If you are a new Traeger owner, we most often suggest your virgin brisket voyage be done with a foolproof recipe (like our Beginners Brisket). All of our Traeger recipes call for the brisket "flat" which is a leaner 6-8 pound portion of the whole brisket. This is the cut you will most likely find pre-packaged in the beef section at your local grocery store. We call for this cut in our recipes because the size and thickness is typically pretty consistent so it is easier for our lovely readers (that's you!) to get a great result every time.

If you are a more seasoned member of Traeger Nation and have mastered the brisket flat, we are here to present you with the delicious new challenge of cooking a full packer brisket (and give you the tips, tricks, and tools to dominate)! Did you know there is more to a brisket than just the flat you are used to? There is a large, fatty, delicious cross-section of brisket called the "point" or "deckle' that runs across the top of the fat cap of the brisket flat. (See the pic below to see how the two cuts come together) The point is elemental in cooking the most amazing brisket you've ever had. A brisket with both the point and the flat is reffered to as a full packer brisket in the BBQ world and typically weighs between 12-16 lbs. To get a full packer brisket, you might have to make friends with your local butcher (if you haven't already) and specifically ask for a brisket with both the flat and the point.

Traeger How To: Cooking a Full Packer Brisket

Even seasoned smoke veterans often shy away from cooking a full packer because it is definitely an investment (both in time and money), but with your Traeger and a few pieces of advice you can cook the best brisket you've ever had. Follow the simple steps below and you'll likely never going back to cooking just the flat again.

To start: Trim the excess fat from the corners and sides of your brisket down to about 1/4 inch thick. Coat brisket liberally with preferred rub (beef rub, prime rib rub or something as simple as salt and pepper) and wrap in plastic wrap. Let the wrapped brisket sit 12 to 24 hours in the refrigerator.

Start grill on smoke – allow plenty of time for cooking. After grill has ignited, place brisket fat side up on the grill grate, insert thermometer probe and smoke for 4-6 hours or until the internal temperature reaches around 150 degrees.

After the 4-6 hour smoking period, turn grill up to 225 degrees and cook until internal meat temperature reaches 180 degrees. This will take another 2-4 hours, approximately.

Remove brisket from grill and wrap in foil.

Traeger How To: Cooking a Full Packer Brisket

Place foiled brisket back on grill and cook until internal temperature is 195 to 205 degrees. Each cut of brisket is different and the length of this stage of cooking varies. It will probably take an additional 2 hours, minimum, to reach 195 degrees. Just remember, low and slow is your friend when it comes to a tender brisket.

A few additional tips:

**Placing a pan filled halfway with equal parts olive oil and water underneath the grill grate during the smoking and cooking phase (before foiling) helps keep the brisket extra moist. The water and oil tenderize and moisturize the meat while it cooks, plus it catches delicious drippings you can pour back over the meat before you cover it with foil.

**Not all briskets are “done” at the same temperature. Once you reach an internal temperature of 195, you should test the brisket using your temperature probe – you should be able to slide the probe into different parts of the brisket very easily, like butter. We have had better success at achieving a tender, juicy brisket by letting it reach 205 degrees before pulling from the grill. Many people place it in a cooler and let it rest for up to 2 hours. The longer you "hold" your brisket to temperature (between 195 and 205 degrees) the more moist your meat will be.

** If you like a darker bark on the outside of your brisket, return the meat to the hot grill after reaching the final temperature of 195-205 degrees until your desired darkness is achieved.

Traeger How To: Cooking a Full Packer Brisket


To Serve:

Slicing a full packer brisket is different than slicing just the flat alone. Since there are two connecting muscles with two different grains, you must first separate the flat from the point. There is a line of fat that separates the two muscles and it is fairly simple to find with the edge of your knife (or even your fingers). The fat will be much softer than the muscle, so simply glide a very sharp knife along the soft line of fat and the two pieces will come apart easily.



The piece that remains underneath is the flat. Simply slice against the grain into pieces approximately the width of a pencil (1/4 inch). These slices will be much leaner than the pieces you will cut from the point.

The large cap of meat you removed from the top is the point. This is the fattier piece of muscle (and much more flavorful). This piece can also be sliced against the grain into 1/4 inch wide pieces for serving, or shredded.

Traeger How To: Cooking a Full Packer Brisket

Traeger How To: Cooking a Full Packer Brisket

Now after all of your hard work and dedication, you finally get to enjoy the meats of your labor (they're better than the fruits, promise).

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Candied Bacon Babyback Ribs

Posted by Brady P. on June 8, 2014

Candied Bacon Babyback Ribs

Sometimes in life someone comes up with an idea that will change your life. This will be one of those ideas for all those who try this recipe. We thought to ourselves, Candied bacon is good, and babyback ribs are good, so mixing them together will be amazing right? We will let you decide for yourself if the above comments are true. With that being said, we will go out on a limb and say that these will be the best ribs you will ever eat! We hope you enjoy, and please be nice and share with friends and family.

Candied Bacon Babyback Ribs

Prep Time: 30 minutes. 20 to cook bacon, 10 to season ribs

Cook Time: 4/1/2 hours

Recommended Pellets: Hickory or Mesquite

Serves: 2-4


1/4 cup maple sryup

1 tbs horseradish

8-10 strips of bacon

1 cup brown sugar

1/2 tea of cayenne pepper

1-2 cups apple juice

Your favorite Traeger bbq sauce


Start the Traeger on smoke with the lid open for 4-5 minutes, or until the fire is established. Once the fire is started, turn to high and go season the bacon.

Mix the brown sugar and cayenne with your hands. place the strips of bacon on a cooking sheet, and spread it on both sides of the bacon.  


Once the grill is at the right temperature place the bacon directly on the grill, and cook for 5-8 minutes on each side. Make sure to keep a close eye on the bacon because with all that sugar it's easy to burn. Also once the bacon is finished let it cool and continue to caramelize. Once cool chop into small pieces, and try not to eat it! 

Next mix maple syrup and horshradish, and slather on the ribs. turn down the grill to the smoke setting and smoke the ribs for 2-3 hours depending on how much time you have, and how much of a smoky flavor you want.

Once the ribs are smoked transfer them to a foil pan, or wrap them in tin foil. Add the apple juice and steam the ribs at 225 degrees with all those good flavors for 2 hours.      

After the 2 hour steam bath remove the ribs from the grill. Turn the grill back on high, and take the ribs out of the foil, and place them on the grill. Slather your favorite Traeger bbq sauce on the ribs, and sprinkle the candied bacon on the sauce. The sauce should hold the bacon, and the flavors should mix together for the most beautiful taste your tastebuds will ever taste. Cook on high for 20-30 minutes, or until the sauce and bacon hold to the rib.

After the ribs are done, let them cool for 5-10 minutes. Cut and serve. 

Candied Bacon Babyback Ribs


PRINTABLE RECIPE- Candied Bacon Babyback Ribs recipe.docx (14.77 kb)

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Dark Chocolate Brownies with Bacon Salted Caramel

Posted by Susie B. on June 8, 2014

Some of our most faithful followers still express some hesitation at cooking desserts on the Traeger. Why?? I can only imagine it's because they have never actually tried cooking desserts on the Traeger. The light smoke flavor mingled in with the sweet deliciousness of dessert is absolutely outstanding. So if you're one of the holdouts, let these yummy brownies be your virgin Traeger'ed dessert experience. You won't ever go back to oven baking desserts again.

The beauty of these brownies is their simplicity. We used boxed brownie mix and jarred caramel sauce (obviously you can make them both from scratch if you've got the time and dedication!) and added a homemade touch with Traeger'ed bacon salt. Yeah, you heard me right. Bacon. Salt. We posted the easy how-to on our Facebook page a couple of weeks ago and ever since whipping up our first batch, we have been throwing that stuff on everything! The smoky, bacony (that's a word now), salty bite on these decadent brownies adds tha perfect touch to make them taste totally gourmet and ridiculously delicious.


Dark Chocolate Brownies with Bacon Salted Caramel


Prep Time: 10 minutes
Cook Time: 40-50 minutes
Serves: 8-10 people
Recommended Pellets: Alder, Pecan, Apple, Cherry

1 box dark chocolate brownie mix
Vegetable oil
1 jar caramel sauce
2 teaspoons bacon salt (see instructions below)


For the bacon salt: Cook a few strips of bacon (6 to 8) until very crisp: 350 degrees for about 25 minutes should do it. Let cool, then pulse in a food processor until finely chopped. Mix with 1/2 cup kosher salt. Store in the refrigerator until ready to use.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 350 degrees. Allow the grill to preheat for 10-15 minutes.

While the grill preheats, assemble your brownies.

Mix the brownies according to package directions and pour into a greased pan. Drizzle approximately 2 tablespoons of the caramel sauce over the brownie batter. Sprinkle with approximately 1 teaspoon of the bacon salt. Place directly on the grill grate of your preheated Traeger.

Bake the brownies for 20-25 minutes, until the batter has started to set up. Remove from the grill and drizzle with 2 more tablespoons of caramel sauce and sprinkle with more bacon salt. Return to the grill for 20-25 more minutes, or until a toothbpick inserted in the middle of the brownies comes out clean. 

If you like extra caramel, drizzle another layer of caramel on the hot brownies and sprinkle with a final bit of bacon salt. Allow the brownies to cool completely before cutting them into squares. Clean your knife in between each slice to prevent the brownies from sticking to the knife.


Click below for a printable version of this recipe:

Dark Chocolate Brownies with Bacon Salted Caramel.docx (14.39 kb)

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How to: Grilling a Whole Beef Tenderloin

Posted by Mary M. on June 6, 2014

How to: Grilling a Whole Beef Tenderloin

A wise person once said, "Make friends with your butcher and it will be a relationship that will never fail you." We live and eat by that every single day and it makes all the difference. Your friendly butcher will trim your meat, in this case the tenderloin, removing the ends that taper which will help it to cook more evenly and in turn you won't be paying for the overcooked ends.

Sometimes we like to marinate but in this case, the tenderloin is already so incredibly tender (hence the name) and flavorful that all it really needs is a good rub, some smoke and of course a searing high heat to seal in all of that goodness. If you want to simplify you can omit the exterior mustard slather but it will definitely help lock in the moisture.

With a few minor tweaks, we took this recipe from our Traeger's Everyday Cookbook.


PREP TIME: 5 minutes
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Oak, Pecan or Hickory
SERVES: 4 to 6


2 tablespoons extra virgin olive oil (divided use)
1 2- to 3-pound filet of beef, trimmed, preferably center cut (see Note below)
Traeger Beef Rub or Prime Rib Rub, or coarse salt and freshly ground black pepper
1/3 cup Dijon-style mustard
1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce


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

If you don't want to trim off the thinner ends of the tenderloin simply tuck the narrow "tail" ends under the tenderloin and secure them in place with butcher's string to help it cook more evenly.

Place the tenderloin on the grill and smoke for 1 hour.

After you take the meat off the Traeger, turn the heat up to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Heat a large skillet, preferably cast iron, on the stovetop over medium-high heat. Add one tablespoon of the olive oil to the pan. Season the meat with the Traeger Beef Rub. (You may need to drizzle the tenderloin with olive oil to help the seasoning adhere.) When the oil is shimmering, put the meat into the pan, searing it well on all sides. (Don’t forget the ends: Carefully hold the meat upright with tongs.)

Transfer the meat to a rimmed baking sheet. In a small bowl, combine the mustard, thyme, Worcestershire sauce, and the remaining tablespoon of olive oil and mix well.

Brush or slather the mustard mixture over the outside of the filet.

Put the filet directly on the grill grate and roast for 25 to 30 minutes, or until an instant-read meat thermometer registers an internal temperature of 135 degrees F (for medium rare). Cook less time if you prefer your meat rarer than that, or more time if you like it well-done.

How to: Grilling a Whole Beef Tenderloin

Transfer to a cutting board and let the meat rest, tented with aluminum foil, for 5 minutes before slicing and serving.

How to: Grilling a Whole Beef Tenderloin


Whole Grilled Beef Tenderloin Recipe.docx (12.62 kb)

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Traeger's Big "Mexican" Fatty

Posted by Mike C. on June 6, 2014



When I first heard of the "Big Fatty" I fell in love. What could be more perfect than a weave of bacon caressing mild sausage with whatever herbs, spices or ingredients I could  throw at it? Not only did it look cool, it tasted amazing. This is definitely a meal fit for a king. If you're looking to impress your friends at your next BBQ, I suggest you throw our Mexican twist on the "Big Fatty" and watch everyone's face light up!


Big "Mexican" Fatty


Prep Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 6-8 people
Recommended Pellets: Hickory, Apple


1 small chub of your favorite mild sausage

1 pack of bacon

2 pablano chiles

1 c quesadilla queso



Start out by prepping your Traeger like always, lid open, on "Smoke" for 4-5 minutes so the grill can heat up. While that's going we can go ahead and get things prepared in the kitchen. First off I took my peppers and washed them off. You don't need to do anything special to them, we're just going to place them on the grill to blister up first. You can take this time now to go ahead and lay out two sheets of plastic long enough for you to make a bacon weave and one to spread out your pork sausage on. The plastic will make it easier to roll and transfer, plus it's less mess! Go ahead and make your pork sausage into a square shape and start to layer your bacon on the plastic while weaving each piece in carefully. This is kind of a tedious process but once you get in the swing of it, it really isn't that bad! One on top, one under, one on top, you get the picture... Once that's done, go ahead and kick your Traeger up to "High".



Great. Now that we have that taken care of we're ready to add the cheese. Add around 1 c of quesadilla queso (more or less if you'd like).





After you get your pork covered with cheese we can get to work on blistering the peppers. All you have to do is set the peppers on the hot grill, that's it. Check on them every 5 minutes and give them a turn. Once all the sides are good and blistered up, take the off your grill and transfer them to a plastic sack. This will cause steam and make the blistered skin much easier to remove! Once you rest your peppers around 5 minutes you can handle them with ease. Take the peppers, peel the skin off and seed the peppers as well. You can cut them open right down the middle and lay them out flat.




Ok, meat is ready, cheese is on, peppers are on top, now lets roll! All you have to do is take the plastic that's closest to you and use that to help you roll. As you're rolling the sausage on to the rest of your ingredients start sliding your plastic out and keep rolling. Once you have a nice meat log built, wrap your plastic around it once again. Grab at both ends of the meat roll and start to twist making sure the plastic casing gets tight around the log, helping to shape it.




Ok, we're shaped, sausage is ready, bacon weave is ready, now it's time to assemble! Carry your plastic wrapped meat log and as you start to take the plastic off you can set the log down in the middle of your bacon weave.




Already looking beautiful isn't it! Now that you're looking good, all that's left to do is roll! Totally encase your sausage roll in the bacon. It's a glorious sight, isn't it?!




Let's get this big fatty on the grill!




Let this cook on high heat for 10 minutes, then go ahead and flip it and let it sit for another 15. When you come back to it, prepare for a beautiful GBD, golden brown and delicious. I'd give it around 5 minutes before slicing into it, let it have a little time to cool that way the cheese doesn't go everywhere, but seeing the melty goodness run is pretty exciting.






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Bacon Onion Rings

Posted by Mike C. on June 5, 2014


Bacon Onion Rings


It isn't much of a secret but I have to admit it. I'm in love with the stereotypical man foods. I love bacon, burgers, onion rings, nachos etc... So when I first saw bacon onion rings I knew I had to take my shot at them. Just the thought of delicious, crunchy, smoky bacon wrapped around soft, sweet videlia onion rings, my mouth was watering. I knew this would be very savory and could come off as strong so I decided to make a delicious sauce to go along with it and cut down on the richness of the dish. Definitely give these a shot, it's so easy and so very rewarding. 

Bacon Onion Rings

PELLETS: Cherry 
PREP TIME: 10 minutes
COOK TIME: 90 minutes
SERVES: 4 to 6


• 1 pkg bacon
• 2 large vidalia onions
• 4 skewers
• 1 tbsp chili garlic sauce (found in most super market or asian stores)
• 1 tbsp regular yellow mustard
• 1 tsp honey


Let's get this started! This is one of the easiest appetizers I've ever made but it is so incredibly delicious! First off to start just get your ingredients out, ready and organized. It'll help when everything is in it's place and ready to start.



Go ahead and get your bacon opened up then you're free to start slicing your onion rings up. You want a decent thickness with these onion rings. If you cut them too thin it'll definitely be over powered by the saltiness and smoke of the bacon so make sure you cut them good and thick.



Well, the hardest part is over. That's a pretty good feeling isn't it? Next, all you have to do is start wrapping a piece of bacon around an individual onion ring and continue on until you've either made your ideal amount or until you run out of bacon. Some rings may be large and may take 2 pieces of bacon to complete a ring. Once you have all of the onion rings covered in bacon, shove a skewer through it so that the bacon can't unravel and open up while cooking.



Now that you're all skewered up and ready to go, this would be a great time to warm up your Traeger and prepare your sauce. Turn your Traeger to the "smoke" setting and leave your lid open for 4-5 minutes. While the grill is heating up, take 1 tbsp of both chili garlic sauce and yellow mustard and mix it into a small bowl, once it's incorporated add 1 tsp of honey. Once your grill is nice and smokey, set your Traeger to "high" and let it get hot. Once you're up around 400 degrees, set your skewers on. These things will need to cook for around 90 minutes, so around 45 minutes into it, I went outside and gave them a flip.


Bacon Onion Rings


After 90 minutes these thing will be GBD, Golden Brown and Delicious that is. Keep in mind, these don't have to be the same all the time. You can make all kinds of amazing variations. Try taking some of your favorite Traeger BBQ sauce and slather some on with 10 minutes left to cook and let it caramelize on the onion rings, maybe dust them with some brown sugar on both sides with 10 minutes left and "candy" them. Add a little black pepper and you have a whole different flavor profile. That's the best thing about cooking, whatever you feel would fit your needs give it a shot, if it doesn't work, try something new next time! Never be afraid to fail or you'll definitely miss out on a lot that you could have created! 


Bacon Onion Rings

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