Honey, it is hot! Dinner on the fly, it’s in the bag—marinating. 95% of Bourbon is made down the old Kentucky Bourbon trail, although KY has 37 dry counties. Our Honey Bourbon BBQ Sauce is so good, you’ll sneak this hooch ‘cross county lines just to make this recipe. There isn’t a juicer bird than Traeger grilled chicken for miles. Quick ‘n’ dirty, wood-fired chicken is first rate. Whip that meaty bag of marinade up tonight and savor sweet and spicy kabobs tomorrow within just 20 minutes of firing up your Traeger. If you have too many irons in the fire, let your Traeger work its time-saving magic.
BOURBON BBQ CHICKEN KABOBS
PREP TIME: 15 minutes
INACTIVE TIME: 8+ hours
TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite, Apple, Maple
3 lbs. Chicken Breasts, diced in 1" cubes
1/2 cup Traeger Texas Spicy BBQ Sauce
1/2 cup Traeger Honey Bourbon BBQ Sauce
1/4 cup Bourbon
1 tsp. Garlic
1 tsp. Onion Powder
- Combine all of the ingredients in a 2-quart zipper top bag, and marinate in the refrigerator overnight.
- Load the marinated chicken chunks onto skewers.
- 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, lid closed (10 to 15 minutes).
- Put the skewers on the front of the grill for a nice char. Then move them to the center of the grill and finish grilling, 8-10 minutes, or until chicken reaches an internal temp of 165°F. Enjoy!
Traeger_Bourbon_BBQ_Chicken_Kabobs.pdf (50.80 kb)
“That’s too much bacon,” said no one ever. Achin’ for more bacon—that’s the only bad thing about it. Once you snarf up hot n’ crispy, fried pork belly, you just want more. (Keep calm, there’s more bacon). Come to the swine side. With Traeger, every day can be a bacon day. Get bacon-wrapped recipes at: http://www.traegergrills.com/recipes
For a healthy alternative to traditional croutons, try our effortless roasted garbanzo beans. These flavor chameleons sop up any unique flavor they touch. You won’t feel that you’re sacrificing taste by switching from your regularly programmed croutons to these crunchy, golden nuggets. Pop a handful in your mouth. As Chef Steve says—they’re yummy. See the video here!
To Traeger up some Roasted Chickpeas:
- Start your Traeger on Smoke with lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Distribute the garbanzo beans evenly on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Place the baking sheet on the Traeger and toast the garbanzo beans for 25-30 minutes, or until they are golden brown and crunchy. Remove from the grill and allow them to cool. Sprinkle them on salads as a healthier crouton, or eat them by the handful!
Jump in with both hands on the skewer and sink your teeth into a sizzling, 5-alarm hunk of plump crustacean. Normally, we think of burgers and brats on the grill for a holiday barbecue. No sir, we’re over normal; let’s throw some shrimp on the Traeger. Today we are going to revolutionize traditional shrimp with steamy, fiery cilantro, jalapeño, and lime marinated shrimp. Make sure you’re wearing your sunglasses; this vivid, sizzlin’ hot flavor could quite possibly cause a temporary eclipse of the sun. Every finger-lickin,’ seared spear will be a fiesta on your tongue. Share this green gift from the sea at your next neighborhood shindig to give it some Traeger BBQ, grilled zest.
GREEN GRILLED SHRIMP
PREP TIME: 10 minutes
COOK TIME: 6 minutes
RECOMMENDED PELLETS: Oak
2 lbs. Shrimp
1 bunch Cilantro
4 Jalapeños, seeded and roughly chopped
1 bunch Green Onions
3 cloves Garlic
1 tsp. Salt
1 tsp. Pepper
1 tsp. Cumin
½ cup Olive Oil
Juice from 2 Limes
Cilantro, for garnish
- Slice the jalapeños and remove the seeds; coarsely chop the jalapeños, green onions and 3 garlic cloves.
- Place the chopped ingredients into the blender; add cilantro, salt, pepper, cumin, and the juice of 2 limes. Slowly add olive oil, blending until smooth.
- Toss shrimp in marinade, cover and chill in the refrigerator for 3 hours.
- Arrange the shrimp onto Traeger Skewers.
- When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F) and preheat, lid closed (10-15 minutes)
- Place the shrimp skewers on hot, cleaned, and oiled grill grate. Cook 3 minutes per side with door closed.
- Garnish with chopped cilantro, serve, and enjoy!
Traeger_Grilled_Shrimp.pdf (40.22 kb)
Sausage Shots are the most entertaining party trick you will perform this weekend. Toss back your favorite smoky whiskey in a brawny, maple sausage beaker. Sink your teeth into that porky, grilled shot glass (yes it’s edible) and chomp down a smokin’ hot jalapeno and pepper jack cheese chaser. Try to remain standing; this will be pure, sizzling, liquid smoke all the way down your gullet. It’s meaty medicine for the weekend-loving, pre-hangover soul. Our Sausage Shots are just the beginning of a memorable weekend. Race to your Traeger BBQ grill to create this raucous dish for your friends.
PREP TIME: 20 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Maple, Apple, Oak
2 lbs. Ground Maple Sausage
2 Jalapenos, julienne cut
1 block Pepper Jack Cheese, julienne cut
8 oz. of your favorite bourbon or whiskey
- Form the meat around the outside of 8 shot glasses, making sure not to leave any open spots. Make the meat a little thicker than you think, it shrinks while cooking. Try not to work the sausage too much.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to 350°F to preheat, lid closed (10-15 minutes).
- Place the shot glasses open side down on the grill for 8 to 10 minutes. Remove them from the grill and let cool for 5 minutes.
- Slide the meat off the shot glass.
- Pour bourbon or whiskey into meat cups and garnish with jalapeno and pepper jack cheese. Take the shot, eat the glass, chase with cheese and rejoice in a burly deed well done!
Traeger_Sausage_Shots.pdf (38.83 kb)
Go whole hog with your 4th of July menu this weekend. From snout to curly tail, Boston butt to shank, and belly to fat back, whatever piece of pig you choose, it’s all delicious and Traegers up to hog heaven. We like pork butts and we cannot lie. Get pork recipes for your fireworks feast here
Through the 4th of July weekend, when you buy a new Traeger, you get a FREE cover to protect your grill. Paired with free shipping on orders over $100 through 7/7, you’ve got even more reasons to celebrate with fireworks.
Everything is more fun drunken, and Traeger’s Drunken Peach Cobbler proves the rule. This is an every man for himself, don’t be late kind of dessert. It’s absolutely delicious, but definitely not traditional. This popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey. Bourbon is best known for its vanilla, oak, and caramel flavors, and it’s just the thing for this tipsy treat. If you think you’re too tough for desserts—think again. Traeger’s Drunken Peach Cobbler is damn delicious, cooked in cast iron, and swimming in spirits.
DRUNKEN PEACH COBBLER
PREP TIME: 45 minutes
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Apple, Pecan, Maple
½ cup packed Brown Sugar
2 Tbsp. Corn Starch
½ tsp. Cinnamon
Pinch of Salt
4 Tbsp. Butter
6 large Peaches, pitted, peeled, and sliced
1/8 cup Bourbon Whiskey
3 cups All-Purpose Flour
4 tsp. Sugar
½ tsp. Salt
2 sticks of Butter, chilled
4 Tbsp. Vegetable Shortening, chilled
5 Tbsp. cold Water
- In a large saucepan, melt the butter.
- In a separate bowl, combine sugar, corn starch, cinnamon
- Add sugar mixture to peaches and cook, stirring constantly until thickened.
- Remove from head, add the Bourbon. Stir and let cool.
- Combine all the dry ingredients. Add the butter and shortening and mix until it resembles a course meal.
- Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.
- After it has chilled, divide the dough in two, one part being slightly larger than the other.
- Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang
- Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.
- Pour the peach mixture into the bottom dough.
- One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal.
- Brush the top with milk.
- When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°f, close the lid, and preheat for 10-15 minutes.
- Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown.
Traeger_Cobbler.pdf (64.80 kb)
CAUTION: SANDWICHES MAY BE LARGER THAN THEY APPEAR.
It’s a Reuben Sandwich like never before, a gut punch of sensory overload piled high with brisket, heaps of kraut, and dripping in dressing. This massive man sandwich puts the Traeger twist on a classic deli favorite. There’s only one problem: to make this melt-in-your-mouth masterpiece, you’re going to need some leftover brisket. So buy more meat, grill master, cook it low and slow. This BBQ Brisket Reuben is savory, sloppy, and soul satisfying—the most delicious thing you have ever squished between two pieces of bread.
BBQ BRISKET REUBEN
PREP TIME: 30 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Alder, Oak, Apple
12 slices dark Rye Bread
12 oz. cooked BBQ Brisket
½ Cup. Traeger Apricot BBQ Sauce
Thousand Island Dressing
1 Tbsp. Canola Oil
½ head shredded Red Cabbage
1 medium yellow Onion, sliced
1 ¼ cup Apple Cider Vinegar
½ cup Beer
¼ cup Water
1 Tbsp. Kosher Salt
1 tsp. Caraway Seeds
- Combine BBQ Brisket and Traeger Apricot BBQ Sauce; keep warm.
- When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to high (450°f), close lid, and pre-heat for 10-15 minutes.
- In a cast iron skillet, heat the Canola Oil, add the sliced Onions, and cook 2-3 minutes. Next, add the shredded cabbage and stir for 2-3 minutes.
- Add the remaining ingredients: Cider Vinegar, Beer, Water, Salt, and Caraway Seeds
- Assemble sandwich as follows: bread, dressing, brisket, kraut, Swiss cheese, bread. Enjoy!
Traeger_BBQ_Brisket_Reuben.pdf (43.75 kb)
No you aren’t dreaming, it’s chocolate covered pig on the menu tonight. We have been saving this recipe for a special occasion—it’s fit for a king. Traeger Cocoa-Encrusted Pork Tenderloin is your new wood-fired weakness, marinated in the bold taste of cocoa, and seared to juicy perfection. They say, “go big or go home”, but we are going big and staying home, with a heaping helping of Cocoa-Encrusted Pork on the Traeger tonight.
COCOA ENCRUSTED PORK TENDERLOIN
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Hickory, Apple, Pecan
½ tsp. ground Fennel Seed
2 tsp. unsweetened Cocoa Powder
1 tsp. Smoked Paprika
½ tsp. Kosher Salt
½ tsp. Black Pepper
1, 1 ½ lb. Pork Tenderloin
1 Tbsp. Olive Oil
Green Onions, thinly sliced for garnish
- With a paring knife, remove the silver skin and connective tissue from the loin. In a small mixing bowl, combine the remaining ingredients, making paste. Rub the paste on the pork loin, and refrigerate for 30 minutes.
- When ready to cook, starts your Traeger grill on Smoke with the lid open until a fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
- Place the loin on the front of the grill and sear it on all sides. After it has been seared, reduce the temperature to 350°F and move the pork to the center of the grill. Continue to cook for 10- 15 minutes, or until it has reached an internal meat temp of 145°F for medium to medium well. Once it has cooked, remove it from the grill and let rest for at least 8 to 10 minutes before slicing. Garnish with green onions, serve and Enjoy!
Traeger_Pork_Tenderloin.pdf (41.13 kb)
For a delicious and flavorful marinade that comes together in a flash, look no further. The marinade combines the soft, peppery heat of Texas Spicy with the sweet tanginess of Apricot BBQ Sauce that penetrates the meat and creates a delicious caramelization during grilling. Not only does it hit the taste buds just right, it’s the best 5-minute steak marinade for when you’ve got better things to do than meal prep. Succulent steak grilled to order over wood-fire always hits the spot.
TRAEGER'ED NY STRIP STEAK
PREP TIME: 5 minutes
INACTIVE TIME: 3 hours
COOK TIME: 10-15 minutes
RECOMMENDED PELLETS: Mesquite, Cherry
14 oz. New York Strip Steak
Traeger Beef Shake
½ cup Traeger Texas Spicy BBQ Sauce
½ cup Traeger Apricot BBQ Sauce
- Pour the Texas Spicy and Apricot BBQ Sauce into a shallow casserole dish, stirring to combine. Place the strip steak in the mixture, making sure the steak is coated evenly on both sides. Cover with plastic wrap and marinate in the refrigerator for a minimum of 3 hours, or overnight. Remove the steak from the marinade and season with Beef Shake 45 minutes before grilling to bring it to room temperature and allow it to absorb the seasoning.
- 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 High (450°F) and preheat, lid closed (10-15 minutes).
- Place steak toward the front of the grill grate for 4-5 minutes on each side for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well). Remove from the grill and let rest for 3-5 minutes. Slice against the grain, serve and enjoy!
Traeger_Strip_Steak.pdf (40.18 kb)