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The Ultimate Outdoor Fire Pit by Traeger Grills

Posted by Traeger Service on April 20, 2015

As the weather warms up, the outdoor beckons for cook outs, camping, and outings to the beach. It’s time to make the kind of summer memories that will warm you through the next winter. The Traeger Outdoor Fire Pit is portable, so you can grab it and head into the unknown, in search of your next warm weather adventure. Summer fun starts here: po.st/traegerfirepit.

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Traeger's Spring Cleaning: REFRESH

Posted by Traeger Service on April 12, 2015

Refresh your Traeger to ensure it operates in tip-top shape with replaceable grill parts. You can Traeger all year round, so a grill maintenance routine is key. Once you’ve got your grill cleaned and prepped using our Spring Cleaning Tips, make sure anything worn gets replaced. Periodically refreshing your grill will keep you in mouthwatering barbecue year after year and make this BBQ season truly epic.

 

Porcelain Grill Grate Drip Bucket Fuses Power Cord Pellets Traeger Grills | Parts Traeger Grills Fuse Image Map

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Meat Madness: The Traeger Pit Masters of 2015

Posted by Traeger Service on April 6, 2015

It’s been an epic and meaty fight to the finish, and winners of the Meat Madness Championship Matchup are officially posted. These meat magicians cooked their hearts out and earned the support of the grillin’ public. Who has been crowned Traeger Pit Master? Check it out at traegergrills.com/meat-madness.

In the words of Althea Gibson, professional golfer and tennis player, “Being a champion is all well and good, but you can’t eat a crown.” Luckily, the Champions of Meat Madness are walking away with 2-year supplies of pellets and Texas Pro Grills so they can continue nurturing their passion for outstanding barbecue. Those smokin’ trophies and the title come with a lifetime supply of bragging rights. See who has risen through the ranks to achieve the title of Traeger Pit Master at traegergrills.com/meat-madness.

As Meat Madness comes to a close, Team Traeger would like to thank everyone who participated in the competition by submitting their recipes and voting. Your support for the chefs has made this competition truly colossal, and it will go down in the Traeger history books. Although the Bracket competition has ended, Meat Madness lives on through each of us. Every time you slow smoke a brisket, sear a steak, or wood-fire fajitas—the flame of Meat Madness burns bright. You’re all BBQ Heroes in our eyes. Start tweaking your best ‘cue recipes now, there just might be a Meat Madness 2016 in our future!

Meat Madness Prizes:

 

  • The 64 each won Recipe eBooks.
  • The 32 each won $100 Gift Certificates.
  • The Sweet Sixteen won $200 Gift Certificates.
  • The Elite Eight won Traeger Outdoor Fire Pits
  • The Final Four won PTGs (Portable Traeger Grills)
  • Championship Grillers won a 2-year supply of Traeger 100% Hardwood Pellets.
  • Two Traeger Pit Master won Texas Pro Grills—that’s a helluva trophy.

 

Visit our Traeger Store to check them out: traegergrills.com/shop

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Traeger's Meat Madness: And then there were TWO.

Posted by Traeger Service on April 3, 2015

It’s been a long and grueling battle through the Beefy Bracket, and we are closing in on the finish line. We started with hundreds of applicants, carved down to 64 competitors, chopped down to the Meat Sixteen, the Elite Eight, the Wood-Fired Final Four, and then there were two. It has truly been a colossal competition for carnivores, but it’s not over until the final votes are cast and one Traeger Pit Master emerges victorious. The Championship Matchup is posted. Vote your favorite fare to the top of the winner’s circle at traegergrills.com/meat-madness

Prizes given away so far:

 

  • The 64 each won Recipe eBooks.
  • The 32 each won $100 Gift Certificates.
  • The Sweet Sixteen won $200 Gift Certificates.
  • The Elite Eight won Traeger Outdoor Fire Pits
  • The Final Four won PTGs (Portable Traeger Grills)
  • Championship Grillers won a 2-year supply of Traeger 100% Hardwood Pellets.
  • The Traeger Pit Master will win a Texas Pro Grill—that’s one helluva trophy.

 

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Meet Your Final Four.

Posted by Traeger Service on April 2, 2015

They dry brined, tri-tipped, baby-backed, and nacho-ed their way into the Meat Madness Wood-Fired Final Four, but what inspired them to enter the competition? Read on to get to know the ‘cue competitors that have survived the Bracket by garnering the most public support for their mean protein. Our chefs Traeger’ed all four recipes, and each of them brings something special to the table. The Championship is almost here. Make sure to get your final votes in at traegergrills.com/meat-madness before April 4th at 7pm EST so that your favorite recipe makes the cut.

 

MIDWEST: MARY CRESSLER AND SEAN MARTIN

A BBQ and wine pairing duo, Mary Cressler, a wine writer and sommelier, and Sean Martin, insurance exec by day, pitmaster by night, joined forces to create a dish that showcases their long history of Traeger’ing: Smoked Beef Brisket Nachos with Brisket Chili. They submit their Meat Madness recipe in honor of their hard work perfecting brisket…and they did it on a Traeger. Our Traeger chefs reproduced their tasty submission. The meaty chunks of wood-fired brisket over a bed of brisket chili, cheesy tortilla chips, and traditional nacho toppings elevate this snack to a whole new level of delicious. They document all of their BBQ and wine-pairing adventures on vindulgeblog.com

SMOKED BEEF BRISKET NACHOS WITH BRISKET CHILI


INGREDIENTS

For the Chili:

1 small Red Onion, diced
3 cups leftover smoked Beef Brisket, roughly chopped into small cubes
1 medium Jalapeno, ribs and seeds removed, finely minced
1 cup Beer (we used a mild IPA)
¼ cup Coffee (whatever may be left over in the pot from your morning brew).
1, 15 oz. can Tomato Sauce
2 Tbsp. Tomato Paste
2 small Chipotle Peppers in Adobo from a can, finely diced. (you can use 1 if you’re sensitive to heat. These can be very spicy).
1, 15 oz. can Pinto Beans, drained
1 Tbsp. Chili Seasoning
1 Tbsp. Cumin
½ tsp. Cayenne Pepper
½ tsp. Smoked Paprika
½ tsp. Salt

For the Nachos:

Thick Corn Chips (they need to be sturdy enough to handle the weight of the toppings).
1 medium Tomato, diced
¼ cup Onion, finely chopped (more of less, depending on how much onion you like)
1 thinly sliced Jalapeno, shredded
Smoked Cheddar Cheese, or mixed Cheddar blend

Tip: Adjust the Post-Smoke Cooking Time of your turkey using Jeffrey’s handy guide found at the end of the recipe.

METHOD

For the Chili:

  • In a large saucepan, over medium heat, pour approximately 1 Tbsp. olive oil and add your onions. Cook about 3-4 minutes, and then add the chopped, leftover brisket and the jalapeno. Cook 1-2 minutes until warmed up.
  • Add the beer and let it come to a simmer (about 1-2 minutes to let the alcohol reduce). Then add the coffee, tomato sauce, tomato paste, pinto beans, peppers, all the spices, and mix well.
  • Bring to a simmer for a few minutes and then reduce to low heat, for about 20-30 minutes, until the chili thickens, the flavors are well combined, and you’re happy with the flavor. Adjust seasonings to your preference. This is all about finding a richness and flavor you like.

To make the Nachos:

  • Take your plate and create one layer with corn tortilla chips. Make sure they are thick chips so they hold the weight of the chili! Layer the chips with the chili and a layer of shredded cheese. Create another layer.
  • If you are using an oven-safe platter, you can place in the oven under broil. Broil until the cheese is melted (this won’t take long, just a couple minutes). Alternatively, you can microwave the plate in 30 second increments until the cheese is melted well. The risk when using a microwave is the chips can get soggy easily!
  • When the cheese is nice and melted, remove from oven or microwave and top with your favorite toppings (sliced jalapeno, tomatoes, diced onion, cilantro) and have you favorite dips to serve alongside: salsa, guacamole, and sour cream. The guac and sour cream also help tame the heat from the chili.

Notes: **Depending on how many nachos you plan to make, the chili will yield leftovers. Nothing wrong with that! Just use how much chili you are comfortable with on your nachos. BONUS, this also pairs well with a crisp rose wine from Spain! Drink away with your tasty nachos!

 

WEST: JEFFREY POTTS

Jeffrey Potts, a BBQ enthusiast from Spanish Fork, Utah, has always loved to cook, especially great meat on the grill. His Meat Madness submission, Dry Brine Traeger Turkey, combines his passion for cooking with his love of Traeger’ing. Dry brining a turkey for over 24 hours gives the aromatic mixture the time it needs to truly penetrate the meat. Dry brining also cures the skin, so it crisps while you roast it. We cooked up Jeffrey’s recipe in the Traeger kitchen, and the result was a juicy, flavorful bird with robust smokiness from the extended smoke session. Jeffrey was definitely not exaggerating when he said: “Eating out at nice restaurants has been ruined for us thanks to our Traeger grill. Everything tastes better on a Traeger.”

DRY BRINE TRAEGER TURKEY


INGREDIENTS

1 Organic Farm Fresh Turkey (Never Frozen)
1 Tbsp. Kosher Salt per/lb. of Turkey
Thyme
Rosemary
Sage
Parsley
Extra Large zip-lock bag or plastic wrap

METHOD

  • Combine desired amounts of thyme, rosemary, sage, and/or parsley with kosher salt.
  • Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity. Place turkey in the bag or plastic wrap and seal tight. Place turkey in the fridge for 2 days.
  • On day 3, take the turkey out of the bag or unwrap plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.
  • On day 4, start your Traeger grill on Smoke with lid open until fire is established (4-5 minutes). Place the turkey on Traeger grill, breast up.
  • Smoke the turkey for 3 to 4 hours.
  • After 3-4 hours, set the temperature to 325°F and preheat, lid closed (10-15 minutes). Cook turkey until it reaches an internal temperature of 165°F.

Post-Smoke Cooking Time:

10-13 lbs. | 1-1/2 to 2 ¼ hours

14-23 lbs. | 2 to 3 hours

24-27 lbs. | 3 to 3 ¼ hours

28-30 lbs. | 3 ½ to 4 ½ hours

 

SOUTH:MATTHEW HOLOPIREK

Matthew Holopirek recently moved to San Diego from Kansas City, the heart of barbecue country—so he’s no stranger to quality ‘cue. His love of smoking meats began by his dad’s side as a youngster, and has only grown through the years. His Meat Madness submission, Longhorn (Cowboy) Tri-Tip, may seem simple, but our Traeger Chef tried it out, and the end result was a delicious Tri-Tip steak with that signature smoke ring you can only get from a lengthy smoke session. The coffee gives the end product a good bark, and helps seal in the natural juices.

LONGHORN (COWBOY) TRI-TIP


INGREDIENTS

1 2-3 lb. Tri Tip Roast/Steak
1/8 cup Coffee Grounds
1/4 cup Butt Rub

METHOD

  • Start your Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 180°F and preheat, lid closed (10-15 minutes).
  • Rub Tri Tip with Butt Rub and coffee grounds. Place on the grill grate and smoke at 180 °F for 3 hours. Remove Tri-Tip and turn the temperature to 275°F.
  • Double wrap the Tri-Tip in foil, return it to grill and let it cook for 45 minutes to 1.5 hours, or until the internal meat temp. reaches 160°F. Once it is finished remove from grill, unwrap it, and let it rest for 10-15 minutes Cut and serve.
  • Tip: remember to cut your meat against the grain as it will be much more tender.

     

EAST: BILL GASTON

Bill Gaston bought his first Traeger 4 years ago, and spends his free time cookin’ up a storm for his wife and 2 children. As barbecue goes, his tastes are eclectic; he enjoys Tennessee, North Carolina, and Texas BBQ styles. His Meat Madness submission, Baby Backs…The Simplest is the Best!, consists of 4 ingredients: Ribs, Cracked Pepper, Kosher Salt, and Hickory Hardwood. His recipe name is more than a title—it’s a challenge. Our Traeger Chefs whipped up a few racks of these simple ribs, and they did not disappoint. There’s something magical about the combination of meat, salt, pepper, and wood smoke that just tastes right.

BABY BACKS...THE SIMPLEST IS THE BEST!


INGREDIENTS

2-3 Baby Back Ribs (thawed)
Cracked Black Pepper
Kosher Salt
Traeger Hickory Pellets
No sauce is needed…or enjoy with your favorite.

METHOD

  • Peel membrane from backside of the ribs.
  • Lightly season with cracked black pepper and Kosher salt.
  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 225°F and preheat, lid closed (10-15 minutes).
  • Cook at 225°F, meaty side up for two hours, then flip the ribs to meaty side down and cook for one more hour. Enjoy!

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Traeger's Meat Madness: Welcome the Elite Eight!

Posted by Traeger Service on March 27, 2015

We’re getting closer to the Championship Round of Meat Madness. The Elite Eight results are now posted. Make sure your preferred protein makes it to the Wood-Fired Final Four by showing your support—they need it now more than ever. Like their social posts, cheer them on, and vote for their recipes! It’s a long and winding road to grillin’ glory, but BBQ is not for the faint of heart. Vote, support your chef and help them get the word out! Meet the Elite Eight here. #MeatMadness

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Traeger's Meat Madness: The Sweet 16 is Here!

Posted by Traeger Service on March 22, 2015

We’ve reached the halfway point of Meat Madness. The Sweet Sixteen results are posted. See if your preferred pit master made the cut at traegergrills.com/meat-madness. We’ve given away over $6,400 in prizes, but the best is yet to come. Vote your BBQ Hero to the top of the Bracket and help them win some killer prizes and bragging rights. It’s a colossal ‘cue competition for carnivores. #MeatMadness.

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Traeger's Meat Madness: The 32 Have Been Selected!

Posted by acassell on March 20, 2015

This ‘cue competition is heating up! From hundreds of entries, 64 moved on to the head-to-head #MeatMadness Bracket competition. Thousands of votes have been tabulated, and 32 BBQ Heroes will advance to Round 2 on the road to the Sweet Sixteen, the Elite Eight, and the Wood-Fired Final Four. Support the Chefs by voting. Surviving the Bracket is not going to be easy, but barbecue is not for the faint of heart. There can only be one Traeger Pit Master. Get your votes in at traegergrills.com/meat-madness.

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$15K in Prizes. Join the Madness.

Posted by cshumway on March 9, 2015

Registration for Meat Madness is officially OPEN!

Meat Madness Meat Madness Teaser Video

Submit your favorite grilled recipe, along with a photo of the prepared dish by March 14th at 11:59 PM PST. The 64 most amazing recipes will advance to the bracket to compete in head-to-head match-ups and win over $15,000 in prizes! It’s a colossal competition for carnivores. Sixty-four recipes. Six rounds. One Traeger Pit Master. #MeatMadness - Join Now!

 

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Traeger’s Iconic Longhorn Steer @ South Coast Supply

Posted by cshumway on March 4, 2015

Located across the street from the historic Los Alamitos High School, you can’t miss SouthCoast Supply. Family owned and operated for over 24 years, South Coast Supply/Garden Daze is pleased to offer the entire line of Traeger Pro Series Grills, all 8 flavors of Traeger Hardwood Pellets, and endless Traeger accessories. The owners, Bonnie & Dennis, can be found grilling in the shop’s garden on weekends, giving BBQ enthusiasts the opportunity to sample different foods cooked using a variety of Traeger pellets, sauces & rubs.

One of the most eye-catching additions to their impressive collection is Traeger’s iconic Longhorn Steer. Produced in a barn in Mt. Angel, Oregon in the early 2000’s, Longhorn Steer grills are no longer in production, but they are an important part of Traeger History. During that time period, the Traeger Team experimented with striking designs that made a real statement about the playful nature of Barbecue. Joining the Longhorn Steer in the ranks: the Lil’ Pig, the Train, the Red Razorback, and the Tractor, all with the same versatile functionality of traditional, barrel-shaped Traegers.

So if you want to check out South Coast Supply/Garden Daze to stock up on building and garden supplies, and visit a little piece of Traeger history at the same time, stop on by. Bonnie and Dennis will be happy to see you, and they may even be Traeger’ing up some grub.

South Coast Supply is located at 3626 West Cerritos Ave. Los Alamitos, CA 90720. (562)430-7576. @southcoastsupplyinc

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