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Grilled Santa Maria Tri Tip

Posted by Traeger Service on February 17, 2015

Santa Maria style ‘cue dates back to the 19th century in California’s Santa Maria Valley, and the star of this style is definitely the Tri Tip. Prepped with a simple rub that lets the meaty flavor shine through and basted with a vinegar-based mop that gives it a flavorful crust, our Smoked Santa Maria Tri Tip can be served as a hearty steak or sliced thin to make a killer sandwich.

GRILLED SANTA MARIA TRI TIP

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 4-6

INGREDIENTS

For the Tri Tip:

2 tsp. Salt
2 tsp. freshly ground Black Pepper
2 tsp. Garlic Powder
1 ½ tsp. Paprika
1 tsp. Onion Powder
1 tsp. dried Rosemary
1/4 tsp. Cayenne Pepper
1 (2 1/2 pound) Beef Tri-Tip Roast

For the mop sauce:

1/3 cup Red Wine Vinegar
1/3 cup Vegetable Oil
4 cloves crushed Garlic
½ tsp. Dijon Mustard

METHOD

  • Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place Tri Tip in a glass baking dish and coat beef on all sides with the spice mixture. Cover the dish with plastic wrap and refrigerate for 1- 4 hours.
  • Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set grill on High and let pre heat (10-12 minutes)
  • Remove meat from fridge and place on preheated grill and brush with garlic-vinegar mixture. Cook meat for 5 minutes, flip, and baste. Repeat the flip and baste process every 5 minutes until beef starts to firm and is reddish-pink and juicy in the center, 30-40 minutes total or until the internal temperature of the meat reaches 130 degrees F.

PRINTABLE RECIPE:

Traeger Smoked Santa Maria Tri Tip.pdf (73.99 kb)

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Traeger Grilled Mussels in White Wine

Posted by Traeger Service on February 10, 2015

Our Valentine’s Day 5 Traeger’ed Courses* starts out with Traeger Grilled Mussels in White Wine. The white wine and butter sauce with a squeeze of lemon is a simple and elegant way to showcase the mussels. Light and sumptuous at the same time, they perfectly prepare the palate for what’s to come.

*We recommend pairing this 5 course meal with a Sauvignon Blanc or Pinot Gris.

TRAEGER GRILLED MUSSELS IN WHITE WINE

PREP TIME: 15-20 minutes
COOK TIME: 6-8 minutes
RECOMMENDED PELLETS: Alder or Oak
SERVES: 4 to 6

INGREDIENTS

18 to 24 Mussels
1 stick (4 oz.) Butter, diced
3 cloves Garlic, minced
2 Tbsp. fresh Parsley, chopped
1 Lemon, cut in fourths
2 Tbsp. White Wine

METHOD

  • When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325°F and preheat the grill for 10 to 15 minutes.
  • Clean the mussels by rinsing them in cold water, removing the beards, and discarding any that mussels that don’t close when squeezed, or that are broken.
  • Place the butter, garlic, parsley, white wine, and the juice of 2 lemon wedges in a pan or oven safe casserole dish and place it on the grill.
  • Arrange the mussels on the grill grate. Close the door and cook 6 to 8 minutes or until they open. Carefully toss any that fail to open (they’re hot!). Transfer the opened mussels to the pan with the butter mixture. Try not to splatter any juice.
  • Pour the mussels with butter mixture into a serving dish. Serve with remaining lemon wedges.

PRINTABLE RECIPE:

Traeger_Mussels_Recipe.docx (15.61 kb)

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Grilled Romaine Hearts with Tomato Relish

Posted by Traeger Service on February 10, 2015

Next in our 5 Course, Valentine’s Day journey: Grilled Romaine Hearts with Tomato Relish. Romaine lettuce has natural sugars that release when grilling, so not only does it enhance the flavor of the lettuce, the quick char gives it a sweet smokiness that pairs well with the fresh tomato relish, savory feta, and tangy vinaigrette.

GRILLED ROMAINE HEARTS WITH TOMATO RELISH

PREP TIME: about 10 minutes
COOK TIME: 3-5 minutes
RECOMMENDED PELLETS: Hickory or Apple
SERVES: 2

INGREDIENTS

2 romaine hearts

Relish:

1 pint Red Grape Tomatoes
1 pint Yellow Grape Tomatoes
½ cup Feta Cheese, crumbled

Dressing:

1 cup Rice Vinegar
1 cup Extra Virgin Olive Oil
1 Tbsp. Smoked Paprika
1 tsp. Granulated Garlic
1 tsp. Onion Powder
1 tsp. Salt
½ tsp. Pepper
2 Tbsp. fresh Basil
1 Tbsp. Canola Oil

METHOD

  • Prepare Relish: Slice the tomatoes in half, lengthwise, and toss with the Feta Cheese crumbles.
  • Prepare Dressing: In a blender, combine the vinegar, paprika, garlic, onion powder, salt, pepper, and basil. Gradually add in the extra virgin olive oil and blend until thoroughly combined.
  • 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 High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
  • Cut the romaine hearts in half lengthwise. Lightly brush them with the canola oil. Place on the grill just until they have grill marks: remove promptly.
  • Top with relish, drizzle with dressing and serve.

PRINTABLE RECIPE:

Traeger_Romaine_Hearts_Recipe.docx (15.83 kb)

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Asparagus and Baby Carrots with Toasted Anise Seed

Posted by Traeger Service on February 10, 2015

The 3rd Course in our 5 Traeger’ed Courses can be served alone, or as an accompaniment to the Grilled Salmon. The light seasoning and toasted anise allow the flavor of the fresh veggies to really shine. Asparagus and baby carrots grilled to crisp-tender perfection give a pop of bright color to your Valentine’s Day plate.

ASPARAGUS AND BABY CARROTS WITH TOASTED ANISE SEED

PREP TIME: 10 minutes
COOK TIME: 8-10 minutes
RECOMMENDED PELLETS: Hickory or Oak
SERVES: 6

INGREDIENTS

2 bundles Asparagus
6-8 Baby Carrots
1 tsp. fresh Garlic
1 tsp. Onion Powder
1 tsp. toasted Anise Seed
½ tsp. Salt
½ tsp. Pepper
1 Tbsp. Olive Oil

METHOD

  • When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
  • Combine the garlic, anise seed, salt, and pepper.
  • Cut the bottoms off of the asparagus and place them in a large mixing bowl with the baby carrots. Sprinkle the seasoning mixture over them, then drizzle in the olive oil.
  • Place them on the hot grill for about 8 to 10 minutes until they are slightly toasted. Serve warm.

PRINTABLE RECIPE:

Traeger_Asparagus_Recipe.docx (15.35 kb)

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Traeger Salmon with Balsamic Glaze

Posted by Traeger Service on February 10, 2015

Traeger Salmon with Balsamic Glaze is the succulent main course in your Valentine’s Day feast. The sweet and peppery dry rub fuses with the rich salmon and forms a light caramelization when grilled over high heat. Drizzling the balsamic reduction over the top of that crispy, peppery sweetness makes this opulent Salmon dish simply delectable, and it’s perfectly portioned for two.

TRAEGER SALMON WITH BALSAMIC GLAZE

PREP TIME: 15-20 minutes
COOK TIME: 10-15 minutes
RECOMMENDED PELLETS: Alder or Oak
SERVES: 2 to 4

INGREDIENTS

Fish:

2, 8 oz Salmon Filets
1 Tbsp. fresh Ground Pepper
1 Tbsp. Sugar

Glaze:

2 cups Balsamic Vinegar
1 Tbsp. Grand Marnier
1 pinch Salt

METHOD

  • Combine the fresh ground pepper and sugar; set aside.
  • Place the Balsamic Vinegar in a small, heavy bottomed sauce pan. On medium heat, bring to a low boil. Adjust the heat to maintain a steady simmer and reduce the Balsamic vinegar until it resembles a syrup, or until it can coat the back of a spoon. Let cool. Add the Grand Marnier and pinch of salt to taste.
  • When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
  • Season the salmon evenly with the pepper and sugar mixture and place flesh-side down on the hot grill, preferably in the very front to get a good sear. Once they are seared, move them to the center of the grill and cook for 10-15 minutes, or until they reach an internal temperature of 145°F. Drizzle with glaze. Serve warm.

PRINTABLE RECIPE:

Traeger_Salmon_Recipe.docx (15.70 kb)

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Traeger Smoked Crème Brûlée

Posted by Traeger Service on February 10, 2015

Our culinary journey through 5 Traeger’ed Courses ends with the pièce de résistance: Smoked Crème Brûlée. A gentle tap to the crisp, caramelized shell and you’ll detect a delicate smokiness accompanying each bite of creamy custard—a sweet end to a meal designed to bring Valentines together.

TRAEGER SMOKED CRÈME BRÛLÉE

PREP TIME: 25 minutes
COOK TIME:1 hour
RECOMMENDED PELLETS: Apple or Cherry
SERVES: 6

INGREDIENTS

6 Tbsp. Sugar in the Raw (Turbinado Sugar) or Granulated Sugar
1 quart (4 cups) Heavy Cream
1 whole vanilla bean or 1 Tbsp. quality Vanilla Extract
1 Tbsp. Grand Marnier or other Orange-Flavored Liqueur (optional)
10 Egg Yolks
3/4 cup Granulated Sugar
Hot water for baking the crème brûlée
Assorted Berries (i.e., blueberries, raspberries, strawberries), for serving
Mint Leaves, for serving

METHOD

  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • Put the Sugar in the Raw into a clean coffee or spice grinder and grind until the coarse crystals are fine. (Alternatively, you could just empty and use your pepper grinder.) Set aside.
  • Pour the cream into a medium saucepan. Split the vanilla bean and scrape out the pulp and seeds; add both to the cream. (Or stir the vanilla extract into the cream.) Add the Grand Marnier, if using. Bring to a boil over medium-high heat.
  • Remove from heat and let cool for 15 to 20 minutes. Strain the mixture into a large pitcher with a spout. Reserve the vanilla bean for another use.
  • Using a stand mixer or hand-held electric mixer, beat the egg yolks and sugar with the whisk attachment until they are a pale yellow, about 2 minutes. (You can make the custard using a whisk, but it is hard work.)
  • Very slowly add the cream mixture, blending continuously on medium-low speed. If you add the cream to the egg yolks too quickly, the eggs will scramble and your custard will not be silky-smooth.
  • Put a fine-mesh strainer over the mouth of the pitcher and pour the custard mixture through it. Arrange six 7- to 8-ounce heat-proof ramekins on a large rimmed baking sheet or in a cake pan. Divide the custard evenly between the ramekins.
  • Carefully set the pan with the ramekins on the grill grate of your Traeger. Pour enough hot water into the pan to reach halfway up the sides of the ramekins. Close the Traeger.
  • Smoke the crème brûlée for 15 minutes.
  • Increase the heat to 325̊ F and continue to bake the crème brûlée until they are set, 40 to 45 minutes depending on the depth of the ramekins.
  • Let the crème brûlée cool, then cover with plastic wrap and refrigerate for at least 3 hours, or until well-chilled and firm. Remove from the refrigerator 30 minutes before serving. Just before serving, evenly dust the top of each crème brûlée with the finely ground, raw sugar.
  • Using a small kitchen torch, melt and caramelize the sugar, moving the torch constantly, until the sugar is crisp and golden brown. If you don’t have a kitchen torch, place the ramekins in a large baking pan and fill space between with ice and water. Set your oven to Broil (High) and let the custards broil until the tops are caramelized to your liking.
  • Top with berries and mint and serve immediately.

PRINTABLE RECIPE:

Traeger_Brulee_Recipe.docx (17.91 kb)

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Grilled Banana Split with Smoked Vanilla Bourbon Ice Cream

Posted by Traeger Service on January 30, 2015

When developing your game plan for the best mixture of munchables to watch the Big Game, don’t forget the sweet stuff. Hit them with the savory snacks, and then bring it home with a decadent mixture of smoky, sweet ice cream (with a kick!), framed by grilled bananas and your favorite toppings. Traeger’ed Banana Splits are the cherry on top of the perfect Game Day celebration.

GRILLED BANANA SPLIT WITH SMOKED VANILLA BOURBON ICE CREAM

INGREDIENTS

Ice Cream:

1 cup Heavy Cream
2 cups Half-and-Half
2 tsp. Bourbon
Seeds from 1 Vanilla Bean or 1 Tbsp. Vanilla Extract
2/3 cup Granulated Sugar

Banana Split:

4 ripe, but still firm Bananas, unpeeled, split lengthwise
Granulated Sugar
Jarred Chocolate, Butterscotch, Pineapple, or Strawberry ice cream toppings
Chopped Nuts
Sweetened Whipped Cream (Reddi-Wip® or homemade)
4 Maraschino Cherries

METHOD

Ice Cream Preparation:

PREP TIME: 10 minutes
COOK TIME: 3 hours
DIFFICULTY: 3/5
SERVES: 6 to 8

RECOMMENDED PELLETS: Apple

  • When ready to cook, start the Traeger on SMOKE with the lid open until the fire is established (4 to 5 minutes).
  • Leave the dial on SMOKE.
  • Combine the heavy cream and half-and-half in an aluminum roasting pan. Place them in the Traeger and smoke for 45 minutes.
  • Once the cream mixture has smoked, remove it from the grill, add the bourbon, vanilla, sugar, and salt. Stir until it is fully dissolved, and chill in the refrigerator for 1 hour.
  • Pour into an ice cream maker until it reaches a soft serve consistency. Next, put it into a plastic container and place in the freezer for at least 1 hour, or until you are ready to assemble the banana splits.

Banana Split Preparation:

PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
DIFFICULTY: 1/5
SERVES: 4

RECOMMENDED PELLETS: Cherry

  • 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 450 degrees F (HIGH) and preheat, lid closed, for 10 to 15 minutes. Dip a stiff brass-bristled grill brush in water and brush the grill grate thoroughly before grilling the bananas (You don’t want any residual food particles from previous grilling on the bananas).
  • Sprinkle the cut sides of the bananas lightly with sugar. Lay the bananas, cut-side down, on the grill grate. Grill for 10 to 12 minutes. Transfer to a cutting board and let cool slightly.
  • Peel the bananas. Cut each banana piece in half, crosswise.
  • For each serving, arrange 4 pieces of banana in a serving bowl. Top with 2 scoops (or more!) of Smoked Vanilla Bourbon Ice Cream, and a decadent drizzle of one or more of the ice cream toppings. Top with a lush mound of whipped cream. Sprinkle with nuts, if desired, and finish with a maraschino cherry. Serve immediately.

PRINTABLE RECIPE:

Trager_Grilled_Banana_Split.pdf (50.14 kb)

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Sweet Shrimp and Spicy Sausage Skewers

Posted by Traeger Service on January 29, 2015

Traeger your way into the hearts of your Game Day guests with sweet, tangy shrimp and spicy sausage. Not only is it quick to prepare, it’s a dynamite flavor combo, and the skewer makes it portable, so you can grab one (or two!) and get back to the game.

SWEET SHRIMP AND SPICY SAUSAGE SKEWERS

INGREDIENTS

21-24 Shrimp, cleaned, peeled, & de-veined
8 Spicy Sausage Links
½ cup Apple Cider Vinegar
1 tsp. Dijon Mustard
1 tsp. Onion Powder
2 cloves Garlic, minced
3 Tbsp. Honey
¼ cup Canola Oil
1 tsp. Dry Thyme
Salt and Pepper to taste
12-15 8” Bamboo Skewers (let soak in water 15-20 minutes)

METHOD

  • Mix together the vinegar, mustard, onion powder, garlic, honey, thyme, salt, pepper, and canola oil. Toss in shrimp, let marinade for 30 minutes.
  • Cut sausage links in half lengthwise, and then cut into 2 inch pieces.
  • Start the Traeger grill on SMOKE with the lid open until the fire is established (4-5) minutes. Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • Alternate the sausage and shrimp on the skewers (about 2 shrimp and 3 sausages per skewer). Place on grill, cook about 8-10 minutes until shrimp is cooked. Serve.

PRINTABLE RECIPE:

Traeger_Shrimp_and_Sausage_Skewers.pdf (43.04 kb)

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Traeger Steak Fries with Horseradish Mayo

Posted by Traeger Service on January 29, 2015

Horseradish Mayo tastes refreshingly amazing on anything, but it goes especially well with our Traeger Steak Fries. It’s a dynamic duo worthy of the Big Game. So tasty and crave-able, you may want to double the batch.

TRAEGER STEAK FRIES WITH HORSERADISH MAYO

PREP TIME: 10 minutes
COOK TIME: 25 minutes
DIFFICULTY: 1/5
SERVES: 6 to 8

RECOMMENDED PELLETS: Oak

INGREDIENTS

5 large Baking Potatoes
2 Tbsp. Canola Oil
1 tsp. melted Butter
3 cloves crushed Garlic
1 tsp. Onion Powder
2 tsp. Salt
1 tsp. Pepper

METHOD

  • Wash the potatoes thoroughly, and cut them in eighths, then toss them in the olive oil, butter, crushed garlic, onion powder, salt, and pepper.
  • 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 450 Degrees F (high) and preheat, lid closed, for 10 to 15 minutes.
  • In order to get great grill marks, line up the wedges on the front of the grill and the back of the grill, turning to get grill marks on all sides. Once they have been seared, move them to the center of the grill and finish cooking about ten more minutes, serve hot with the horseradish mayo.

PRINTABLE RECIPE:

Traeger_Steak_Fries.pdf (36.73 kb)

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Double-Decker Pulled Pork Nachos with Smoked Cheese

Posted by Traeger Service on January 28, 2015

When planning Game Day food for this Sunday, go BIG. Traeger Pulled Pork Nachos taste so nice, we stack them twice. That way you get more smoked cheese, more mouthwatering pulled pork, and more of your favorite toppings in every delicious bite.

DOUBLE-DECKER PULLED PORK NACHOS WITH SMOKED CHEESE

INGREDIENTS

1 block Pepper Jack Cheese or Mozzarella Cheese, frozen
1 block Sharp Cheddar Cheese, frozen
Tortilla chips
Leftover pulled pork (2 cups or so)
Favorite nacho toppings: Olives, Jalapenos or Pickled Jalapenos, Cotija Cheese, Cilantro, Sour Cream, etc.

METHOD

  • Start your Traeger on SMOKE with the lid open until the fire is established (4 to 5 minutes).Leave the temperature on the SMOKE setting.
  • Make sure you smoke the cheese on a cold day, or use the Cold Smoke attachment, or else it may be too warm, causing the cheese to melt. We suggest freezing the cheese overnight to ensure that it holds together.
  • Place the cheese on a rack on top of a tray filled with ice. You may want to cut the cheese into smaller portions, maybe 2 or 3 chunks per block, to help it smoke more quickly.
  • Smoke the cheeses for 45 to 60 minutes, depending on how much smoke taste you want. Remove from heat and allow to cool. Shred the cheeses (about 1 cup of each), and set aside.
  • Turn the heat on the Traeger up to 350 degrees and preheat, lid closed, for 10-15 minutes.
  • Lay out your tortilla chips on large baking sheet and top evenly with the shredded, smoked cheeses. Place the baking sheet on the Traeger grill grate and cook for about 10 minutes, or until the cheese is melted and bubbly.
  • Remove the pan from the Traeger and start to assemble the double-decker nachos. If your pulled pork isn’t warm, heat it up in the microwave and mix it with enough Traeger BBQ sauce to coat the meat, but not make it soupy.
  • Assemble the nachos with a layer of cheesy chips on the bottom, some pulled pork, and more cheesy chips on top. Finish it off with your favorite nacho toppings. Serve warm.

PRINTABLE RECIPE:

Traeger_Double_Decker_Pulled_Pork_Nachos.pdf (45.21 kb)

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