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Traeger Tailgate Series: Bacon Bowl Bean Dip

Posted by Mike C. on September 9, 2014

Traeger Tailgate Series: Bacon Bowl Bean Dip

If you're looking to turn heads at your team's next game, look no further. Not only do you have an impressive bowl made of bacon, you have an amazing layered bean dip that will blow your mind. Bean dips have been a staple at parties and game days through the dawn of time, but this is not your ordinary appetizer, this is Traeger magic.

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

 

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: As many friends as you'd like to make
Recommended Pellets: Mesquite, Pecan, Hickory or Cherry

INGREDIENTS:
1 pack of bacon
1 can of kidney beans (or your favorite refried beans)
1 small container of sour cream
1 tub already made guacamole (or home made)
1 c of your favorite shredded cheese as well as 3 slices of processed packaged cheese

For the beans:

2 tbsp of your favorite salsa
1/2 pack taco seasoning
Dash Salt and Pepper

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. While the grill is warming up we can create our bacon weave.

 

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.

 

Now is when we talk options for our bowl base. I personally have a metal bowl that I use for tortillas and other things so I figured that would be a great place to start. If you have an oven safe bowl of any sort grab that. If you don't, I've seen people create bowls just using wadded up foil to create the bowl. 

 

 

how to make a bacon bowl

Let's get our grill set to 375 and prepare for bacon bowl glory. Once your grill is to temperature, put your bowl upside down on the grill then lay your bacon over the top of it, this way the grease will run off of the bowl and bacon so you're not collecting a mass of grease inside the bowl.

 

how to make a bacon bowl

Odds are depending on the size of your bowl, you're going to have excess. That's ok. Just the bacon do it's thing. I wouldn't suggest cutting the bacon down now, you never know how much the bacon will shrink so it's best to just let it work its course. While the bacon bowl is working let's get our dip ready to go. I personally go with kidney beans and smash them because I love the flavor, but you could just as easily use a can of refried beans to save yourself a step. If you're going with the kidney bean method, drain half of the can's juice out while saving the other half. Pour the juice and beans into a bowl and prepare to smash. 

 

Add 2 tbsp of your favorite salsa, a dash of cumin, salt, pepper and 1/2 pack of taco seasoning then start to smash away.

 

Now that our bean dip is ready to go we can gather the rest of our dip ingredients, it won't be long until our bowl is ready to go.

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

Now that our bowl has been on around 25-30 minutes it's looking pretty good. This would be a great time to pull the bowl off and slice some of the excess bacon from the top of the bowl. Reserve that bacon because it'll make a great layer for the dip. Once you're trimmed up you can put it on the grill for another 10-15 minutes to finish. You want the bacon to get a little dark, but not burned. Otherwise your bowl will be soft and not hold the dip well.

 

Now that you're staring at your bowl you're probably thinking to yourself, "Well this has spaces in it, how will it hold the dip in?". Don't worry. I've got it covered. Take your 3 slices of processed cheese slices and layer it around the inside of the bowl.

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

Now we can go ahead and assemble our layers. Let's start with a good amount of our bean mixture.

 

Now let's throw in some sour cream. The beans will spread out a bit around the sour cream as well so keep that in mind.

 

What would be better than tossing a ton of cheese all over the top of this?

 

This is looking incredible! Time to add our guacamole. Feel free to use store bought or home made, your choice!

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

It's almost game time. Now we can finish off with a little bit of sour cream and chop up the bacon you cut off and top the sour cream with it. Then it's time to dig in. 

 

Traeger Tailgate Series: Bacon Bowl Bean Dip

I can't begin the explain how amazing all of this tastes together. You should have seen the line at my house with people trying to get their hands on some. I guarantee this will be a game day hit, prepare for a stampede! Go Pokes! As always, we'd love to see your creations on our social media. Find Traeger grills on Facebook, Instagram and Twitter @traegergrills 

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Getting to Know your Beef Ribs: "Shiners" vs. Hand Butchered

Posted by Susie B. on September 8, 2014

Getting to Know your Beef Ribs:

Beef ribs are typically overlooked in the world of BBQ in favor of pork ribs. This is often because the only beef ribs available at your local super market are what the BBQ world derisively calls "shiners." The term refers to ribs that have had so much meat butchered off that the rib bones "shine" through and are visible. Shiners are common in the world of beef ribs because butchers can get top dollar for the prime cuts of meat that come attached to the rib bones (like the prime rib, or rib-eye). Butchers cut as close to the bone as possible to maximize the amount of meat on the pricier cuts and then sell the excess ribs as cast-offs. As a result, beef ribs are typically inexpensive but have very little meat. Some serious BBQ folks completely refuse to cook shiners because the effort it takes to get tender, flavorful ribs isn't worth the tiny amount of meat that's left at the end of the cooking process. It's a crying shame, really, because beef ribs are full of flavor.

If you are looking to cook a rack of beef ribs, straight out of your grocery store, this recipe will get you tasty and tender ribs (even if there isn't a ton of meat on there). If you are lucky enough to have a really friendly butcher, ask him to hand butcher ribs for you off of a rib-eye roast or a prime rib roast. These ribs will be cooking low and slow, so save some money and buy the prime beef (instead of choice) since the result and flavor will be really similar. If your butcher won't cut them for you, you might be forced to buy the roast with the bones in and then you can trim the bones off yourself (darn). Luckily for you, beef ribs make a fantastic Saturday supper and the remaining rib roast is perfect for gathering the family around on Sunday.

The preparation for shiners and hand butchered ribs are identical, so just follow the recipe below. We've included pictures of each so you can see the difference in how a set of "off the shelf" ribs compares to thick cut, hand butchered ribs.

 

Low and Slow Barbecued Beef Ribs

 

Prep time: 5 minutes
Cook Time: 6.5-7 hours
Serves: Varies, plan on 3 ribs per person
Recommended Pellets: Mesquite, Hickory, Oak

INGREDIENTS:

1 rack beef ribs
1/2 cup yellow mustard
Traeger Prime Rib Rub
Traeger Regular BBQ Sauce

PREPARATION:

Begin by trimming your ribs. Using a sharp knife, remove any excess fat aong the top of the ribs. Flip the ribs over and remove the thick membrane along the back of the ribs (much like you would on pork ribs).

Rub the ribs down with the yellow mustard and season liberally with Traeger Prime Rib Rub.

Start the Traeger Grill on Smoke with the lid open for 4-5 minutes until the fire is established. Place the ribs directly on the grill grate meat side up and close the lid. Smoke the ribs for 3 hours. (In the pictures below, the shiners are first and the hand butchered are second)

Remove the ribs from the grill and turn the temperature setting up to 225 degrees.

Lay the ribs meat side up on a double layer of aluminum foil. Cover liberally with the Traeger BBQ sauce and seal the foil pouch.

Return to the grill for an additional 3 hours.

Remove the ribs from the foil and return to the grill for an additional 30 minutes to an hour until the meat is tender and the sauce has set.

Getting to Know your Beef Ribs:

Serve immediately.

Getting to Know your Beef Ribs:

Getting to Know your Beef Ribs:

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Traeger's BBQ Meatball Onion Bombs

Posted by Mike C. on September 8, 2014

Traeger's BBQ Meatball Onion Bombs

Everyone has heard the saying, "A picture is worth a thousand words" if this is true, I can't imagine what this picture is screaming right now. This delicious meatloaf ball is filled with mushrooms, onion and parsley, while being encased in an onion shell and wrapped in bacon THEN finished with your favorite Traeger BBQ sauce. Talk about ridiculously good. This is one of those recipes you have to share with your friends because it is too good. Make these bad boys for your next get together and just wait for the results! 

BBQ Onion Bombs

PREP TIME: 10 minutes
COOK TIME: 60 minutes smoking at 225, 20-30 minutes at 350
RECOMMENDED PELLETS: Hickory
SERVES: 4

INGREDIENTS

1 lb ground beef
2 yellow onions
1 pack bacon
1/4 c each chopped parsley, chopped mushrooms and diced onion
1 tbsp spice ketchup 
1 tsp each soy and worcestershire sauce
1 tbsp each brown sugar and Traeger Prime rub
1/4 c Panko bread crumbs

PREPARATION

As always let's start by getting the grill and our food all ready. Start your grill as normal by placing the setting to "Smoke" and leaving your grill door open. Do this for 3-5 minutes to warm up your Traeger.

 

Start off by cutting the tops and bottoms off of your onions and ridding them of the tough exterior skin. Slice your onion in half and start to peel the layers of onion apart. You want to keep the biggest layers of onion you can to stuff, however, make sure you're not keeping the tough exterior onion layers, that won't taste (or cut) very well.

 

Set your onion shells aside and let's mix our meatloaf. Mix 1 lb of ground beef, diced onion, parsley, mushroom, as well as your spices, condiments and bread crumbs into a bowl and mix by hand.

 

Now that our meatloaf mixture is ready, you can heat your Traeger to 225 and get ready to stuff these onion bombs. Take a small handful of your meatloaf mixture and place it inside one of your onion layer pieces, then press another layer piece on top of the mixture, making an onion sealed meatball. Continue with the rest of your onion layers until your meatloaf mixture is gone. The number of onion bombs will depend on the size of the onions you buy.

 

Now, let's wrap this thing in bacon. Why? Because...bacon. I wrapped 3 slices of bacon around each bomb, you may need more bacon depending on size. Secure the bacon with tooth picks so it doesn't unravel while it's cooking. 

 

 

Traeger's BBQ Meatball Onion Bombs

Place these bombs on your Traeger at 225 for an hour to smoke, once the hour is up, kick up the heat to 350 for another 20-30 minutes until your internal temperature is around 160-165, you'll have some carry over heat even when you pull the bombs off the grill. The last 10 minutes or so of cooking, put your favorite Traeger BBQ sauce all over the onion bomb and let it caramelize.

 

 

Traeger's BBQ Meatball Onion Bombs

After your 10 minutes are up you're ready to rock and roll. These things are fantastic. Not only do you have a nice, savory, sweet meatloaf, you also have that sticky, salty aspect going on as well. Garnish with a little parsley and you can hear people starting to drool all over your floor. Make sure after you make these beautiful creations at home, you tag us on our social media by searching Traegergrills or @traegergrills.

 

Traeger's BBQ Meatball Onion Bombs

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Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

Posted by Mary M. on September 7, 2014

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

We feel like one of those infomercials offering a special deal for a "limited time only!" Those vine-ripened tomatoes are still sweet and bursting with juices outside but pretty soon those cold winds will start blowing and they will be no more. (Technically you could just buy some at the store, but fresh is always best!) And so it is time to carpe diem before all that crazy-good flavor withers before your eyes.

With the help of our best bud, pork, you end up with warm, ripe tomatoes bursting with juices, wrapped in crisp bacon with a molten mozzarella core.

ROASTED BACON-WRAPPED CHERRY TOMATOES

PREP TIME: 15 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

20 cherry or grape tomatoes
10 slices bacon
2 slices fresh mozzarella, cut into small slivers
Fresh cracked black pepper
Balsamic vinegar and fresh basil for serving (optional)

PREPARATION

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

Slice the bacon in half crosswise. Make a small slit in the top of each tomato and slide in a small piece of mozzarella. (You could also omit the mozzarella and just wrap the tomatoes in bacon.) Wrap each tomato with a half slice of bacon.

Place the tomatoes on a large foil-lined baking sheet and sprinkle them with cracked black pepper.

Cook the tomatoes on the Traeger for about 25 minutes or until the bacon has rendered and tomatoes are bursting.

Roasted Bacon-Wrapped Cherry Tomatoes

Remove the tomatoes and serve them warm with a drizzle of balsamic vinegar and fresh basil, if desired.

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

PRINTABLE RECIPE:

Bacon Wrapped Tomatoes Recipe.docx (11.37 kb)

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Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Posted by Mary M. on September 6, 2014

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Tequila-Lime Grilled Chicken Thighs: All of the flavors with none of the hassle of drinking... only chewing. And by flavors, we mean that you'll WISH you could drink these chicken thighs just so that they could get in your belly faster.

With a dust of ancho chile powder in the dry rub, they're deliciously smoky. Plus a luscious coat of sticky-sweet glaze that we pumped with some hot sauce and red pepper flakes.

TEQUILA-LIME GRILLED CHICKEN THIGHS


PREP TIME: 15 minutes
COOK TIME: 25 to 30 minutes
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

Dry Rub:
2 teaspoons ancho chile powder
2 teaspoons sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
1 teaspoon chili powder

12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil

Glaze:
4 tablespoons honey
4 tablespoons pineapple juice
3 tablespoons tequila
1/4 teaspoon red pepper flakes
1 1/2 tablespoons hot sauce
1 1/2 tablespoons butter
1 1/2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro (optional)
Lime halves or wedges, for garnish
Pineapple slices, optional

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10-15 minutes.

Combine the dry rub ingredients in a medium bowl. Add chicken to bowl; toss well.

Add oil to bowl; toss well to coat each piece.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Place the chicken directly on the grill grate, meat side down and cook for 15 minutes on the first side.

Meanwhile, place the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken (about 3 minutes). Keep the syrup warm while waiting to glaze.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

After the chicken thighs have cooked for 15 minutes brush them with some of the syrup mixture. Turn the chicken over. Brush with more glaze on the other side and grill for another 10 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer. If you want, now is a great time to grill some limes and pineapple slices to go along with the tequila chicken. Just grill them for about 5 minutes per side or until the fruit develops some grill marks.

Finish the thighs with any remaining glaze and garnish with cilantro, if desired. Serve with the grilled pineapple and limes.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

PRINTABLE RECIPE:

Tequila Lime Chicken Thighs Recipe.docx (12.39 kb)

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Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

Posted by Mary M. on September 5, 2014

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

Sometimes it's difficult to make friends, not only for our kids at the beginning of a new school year but for us too. We feel like that kid in the lunch room, awkwardly clutching their tray, unsure of where to sit. But who would turn down a person carrying fries? Better yet, who would turn down someone carrying bacon-wrapped fries?! With these bad boys you have just made yourself the life of the party and everyone's favorite neighbor.

Part of the magic is the combination of the slight sweetness of the sweet potato with the salty smoke of bacon. A little burst of freshness and zing from the lime zest and cayenne pepper make each bite transcendental.

And it's a little known fact that the fries are much happier this way. Trust us.

BACON WRAPPED SWEET POTATO FRIES

PREP TIME: 15 minutes
COOK TIME: 20 to 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

2 medium sweet potatoes, cut into matchsticks (about the width of your pinky)
8 oz of Bacon (not thick cut)
2 limes, zested
Pinch cayenne pepper
Pinch salt
Chopped cilantro, for garnish

PREPARATION

When you're cutting the sweet potatoes feel free to leave the skin on if you like a bit more texture or peel and then chop them. It's your prerogative.

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.

Place a wire rack on top of a baking sheet lined with foil. (You could also put the fries directly on the Traeger but there's less clean up and less flare-ups if you use the baking sheet.)

Slice each piece of bacon in half lengthwise, and then in half width wise as well. You should have 4 strips from 1 piece of bacon. Wrap 1 strip of bacon around one matchstick sweet potato. It should look like a candy cane.

Place the wrapped sweet potatoes on top the wire rack on the baking sheet.

Put the fries on the Traeger and cook for 20 to 25 minutes or until the potatoes feel soft and bacon is done to your liking.

While the fries are cooking mix together the lime zest, cayenne pepper and salt.

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

If you've got a particularly windy day and the bacon still feels a little soft after the potatoes have finished, you could also throw the pan under the broiler for a few minutes to make them crisp.

Sprinkle the warm fries with the lime zest mixture and gently toss. Finish with a garnish of chopped cilantro leaves. Let cool slightly and then enjoy. Do not share.

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

PRINTABLE RECIPE:

Bacon-wrapped Sweet Potato Fries Recipe.docx (11.86 kb)

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Traeger Tailgate Series: Roast Garlic Parmesan Wings

Posted by Mike C. on September 2, 2014

Traeger Tailgate Series: Roast Garlic Parmesan Wings

Folks, game day is upon us. No matter who you're cheering for, you better be expecting some great eats. This is the big season for all of the Traeger family. This is when people love to come over and eat some good BBQ or some awesome tailgating food. Be prepared Traeger family, the tailgaters are coming...

These wings are good. Too good. Roasting your garlic before adding it to the sauce gives it a whole new depth of flavor. Your guests are going to go nuts over these wings, and they're so easy to make. This will definitely be a repeat recipe for you and with a new game every Sunday, that's a good thing.

Roast Garlic Parmesan Wings

PREP TIME: 5 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Mesquite
SERVES: 4

INGREDIENTS

2 lb chicken wings
1 whole garlic bulb
2 tbsp olive oil
1/2 c mayo
1 tbsp parmesan cheese
1/2 tsp each basil and oregano
1 tbsp corn syrup
1 teaspoon lemon juice

PREPARATION

As always let's start by getting the grill and our food all ready. Start your grill as normal by placing the setting to "Smoke" and leaving your grill door open. Do this for 3-5 minutes until the grill warms up. In the mean time, let's tend to our garlic.

 

This is going to be pretty easy. All we're looking to do is cut the garlic in half.

 

By now go ahead and crank up your grill to "High" we want around 400 degrees. While your grill is getting up to temp let's put our garlic in foil and seal it up.

 

Odds are some of it will come apart, and that's ok. Just throw it in with the rest of the garlic. We're going to get the chicken a little pre-seasoned as well. Nothing too major, just a little salt and pepper because it's going to be smothered in our delicious sauce which will have a little salt and pepper in it already.

 

Looks like we're ready. Place your chicken and garlic (wrapped in foil) on the grill and we're going to let it cook for 30 minutes. At 15 minutes however, we're going to flip the chicken over to get a nice color on both sides. 

 

While our chicken and garlic is getting all golden brown and delicious, let's prepare our sauce. Easy enough, just start measuring out your ingredients and throw it all into a bowl. I like to add a little salt and pepper at the end. Once our garlic comes off the grill we'll finish the sauce off with those soft little cloves!

 

Ok, after 15 minutes we've flipped our chicken over and now after ANOTHER 15 minutes we're ready to go! 

 


Traeger Tailgate Series: Roast Garlic Parmesan Wings

Our garlic will be a nice soft brown. You can continue to cook the garlic a little longer if you'd like and get some more color but you also run the risk of burning your garlic, and if you've had burnt garlic you know that's not very tasty.


Traeger Tailgate Series: Roast Garlic Parmesan Wings

Now all we have to do is scoop a little bit of our garlic into our sauce and mix it up well. Since the garlic is cooked, it will be very soft so it will mix into the sauce very easily. I would say it's safe to start out with around 6 cloves but make sure to taste your sauce then add more if needed. Once there's too much garlic in it, you're kind of stuck. Feel free to add as much as you'd like. Cooking garlic gives it some amazing flavor and even brings out some sweetness so roasting your garlic will take it to a whole new level.

 

Traeger Tailgate Series: Roast Garlic Parmesan Wings

All there is to do is sauce these babies up and watch them fly off the plate. I suggest you have some of this sauce handy because it's going to be a hit, let alone the amazing smokey-grill flavor the Traeger gives your chicken. Remember, we want to see your tailgating and BBQ pictures! Add us on Facebook, Twitter and Instagram by searching for Traeger Grills or you can find us using @traegergrills. Show us how you like to tailgate!

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Bacon-Rolled Coconut Shrimp Jalapeno Poppers

Posted by Mary M. on September 1, 2014

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

The Italians' culinary bible states that you cannot mix seafood and cheese. Clearly they were not referring to cream cheese cause that stuff is amazing and has the power to cure all that ails you...or at least make you forget your troubles while filling your belly with warm, creamy happiness.

Experimenting one day on his Traeger, Traeger veteran Mike Henderson came up with these bad boys. We appreciate Mike for sharing his recipe and years of support!   

Pure genius.

BACON-ROLLED COCONUT SHRIMP JALAPENO POPPERS

PREP TIME: 10 minutes
COOK TIME: about 55 minutes total
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

6 jalapenos
8 ounces (1 block) cream cheese, softened
6 to 12 shrimp (25-30 count), peeled and deveined
Traeger Salmon Shake
Olive oil
12 slices bacon
1/2 cup unsweetened coconut flakes
2 tablespoons fresh chopped cilantro (plus more for garnish)

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 10 to 15 minutes.

Rinse and season the shrimp with the Salmon Shake. (Skewering the shrimp makes it so much easier to put them on the grill, turn and remove.) Drizzle the shrimp with olive oil and cook on the Traeger for about 5 minutes per side or until the shrimp is opaque.

Remove the shrimp and let cool. Turn the grill down to 350 degrees F.

Meanwhile, get those poppers going. Cut the jalapenos in half and remove the stems and seeds.

Chop the shrimp and mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon of the Salmon Shake and 2 tablespoons chopped cilantro.

Load a generous amount of the filling in each pepper half.

Top with a sprinkle of coconut.

Wrap each stuffed pepper with a slice of bacon and place on a foil-covered baking sheet.

Cook the peppers on the Traeger for about 45 minutes or until the bacon fat has rendered and the cream cheese is golden.

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

Serve the peppers warm with a garnish of fresh chopped cilantro.

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

PRINTABLE RECIPE:

Bacon Rolled Coconut Shrimp Poppers Recipe.docx (11.89 kb)

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Burn Your Fingers Bermuda Triangle Wings

Posted by Mary M. on September 1, 2014

Burn Your Fingers Bermuda Triangle Wings

The Caribbean islands know how to do a lot of things well. White sandy beaches, clear blue water as far as the eye can see and the unforgettable combos of spice and flavor.

What's the key weapon in their robust culinary arsenal?  Hot peppers! For this scorchingly delicious creation we're using this small but potent little orange guy called the habanero pepper.

Although small in size this pepper is quite mighty and packs some serious tongue-searing heat and potency, registering 100,000-350,000 on the Scoville scale. (The Scoville scale measures the heat of peppers.) In other words, that is pretty knock-your-boots-off hot!

With that little habanero in its back pocket, these wings are destined for greatness!

BURN YOUR FINGERS BERMUDA TRIANGLE WINGS

PREP TIME: Marinate wings overnight
COOK TIME: about 1 hour
RECOMMENDED PELLETS: Maple or Mesquite
SERVES: 6 to 8

INGREDIENTS

4 lbs fresh chicken wings
2/3 cup chopped green onions (white and green parts)
2 cloves garlic, peeled and roughly chopped
1 white onion, peeled and chopped
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons habanero or other hot pepper sauce
1 1/2 teaspoon salt
1 1/2 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 to 1 whole habanero pepper, seeds removed (use more if you like it really hot)

PREPARATION

Wipe chicken with damp paper towels; cut tips off of wings and discard. Cut the wings into the drumette and flat sections.

Puree green onions and garlic in a food processors; add white onion, oil, soy sauce, habanero/pepper sauce, salt, allspice, black pepper, thyme, cinnamon and habanero pepper.

Arrange wings in a shallow baking dish and lightly cover with the pureed mixture. Cover and refrigerate wings and remaining marinade overnight, turning wings over at least twice.

Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes). Close lid and switch to 300 degrees F (Medium) and let preheat, lid closed, for 10 to 15 minutes.

Take the wings out of the marinade. Place the wings on the grill grate and cook for 15 minutes, basting once with the reserved marinade mixture.

Turn the wings over and baste again. Close the lid and continue cooking for 30 minutes. Switch the heat to Smoke and cook the wings for another 15 to 20 minutes or until the wings look golden brown.

Burn Your Fingers Bermuda Triangle Wings

Garnish the wings with some fresh chopped scallions and maybe pour yourself a nice glass of milk to cool the burn.

Burn Your Fingers Bermuda Triangle Wings

PRINTABLE RECIPE:

Bermuda Triangle Wings Recipe.docx (12.00 kb)

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Jamaican Jerk Kickin' Chicken Wings

Posted by Susie B. on August 15, 2014

Jamaican Jerk Kickin' Chicken Wings

We can never get enough chicken wings hot off the Traeger and our lust for all things wings have sent us on flavor journey into tasty territories previously unknown. This voyage has taken us to the island and Traeger's Jamaican Jerk Rub is absolutely phenomenal as part of a tasty, fresh wing marinade that incorporates green onions, jalepenos, garlic, and ginger. Vibrant, slightly spicy, and perfectly smoky, these wings will hit the rotation come game day. That's a Traeger guarantee, mon.

 

Jamaican Jerk Kickin' Chicken Wings

 

Prep Time: 10 minutes, plus 8 hours to marinate
Cook Time: 1 1/2 hours
Serves: 8
Recommended Pellets: Alder, Hickory

INGREDIENTS:
4 lbs chicken wings (flats and drummettes)
1 bunch green onions, coarsely chopped
15 pickled jalapenos (more if you like it spicy!) or 1 whole fresh jalapeno, stem removed (seeded if you like it mild)
1 1 inch piece of fresh ginger, peeled
3 cloves garlic
3 tablespoons Traeger Jamaican Jerk Rub
3 tablespoons vegetable oil
3 tablespoons water (more if needed)

PREPARATION:

Add all ingredients (except chicken wings) in a small food processor or blender. Mix until fully combined. Add water a tablespoon at a time to thin the marinade, if necessary, to a smooth consistency.

In a large bowl, pour the marinade directly over the chicken wings. Cover and refrigerate 8 hours or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting to 200 degrees. Close the lid and allow the grill to preheat for 10-15 minutes. Place the wings directly on the grill grate. Sprinkle lightly with more Jamaican Jerk rub, if desired.

Turn the wings over on the grill every 30 minutes. Allow the wings to cook for 1 1/2 hours total. The wings will be brown and crispy and the internal temperature should read at least 170 degrees F. Serve immediately and enjoy!

Jamaican Jerk Kickin' Chicken Wings

Jamaican Jerk Kickin' Chicken Wings

 

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Jamaican Jerk Kickin Chicken Wings.docx (13.50 kb)

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