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Sausage Shots

Posted by Traeger Service on July 1, 2015

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.

SAUSAGE SHOTS

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Maple, Apple, Oak
SERVES: 8

INGREDIENTS

2 lbs. Ground Maple Sausage
2 Jalapenos, julienne cut
1 block Pepper Jack Cheese, julienne cut
8 oz. of your favorite bourbon or whiskey

METHOD

  • 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!

PRINTABLE RECIPE:

Traeger_Sausage_Shots.pdf (38.83 kb)

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Know Your Pork!

Posted by Traeger Service on July 1, 2015

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.

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Drunken Peach Cobbler

Posted by Traeger Service on June 30, 2015

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

DIFFICULTY: 4/5
PREP TIME: 45 minutes
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Apple, Pecan, Maple
SERVES: 6-8

INGREDIENTS

Pie Filling:

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

Pie Crust:

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

METHOD

Filling:

  • 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.

Dough:

  • 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)

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BBQ Brisket Reuben

Posted by Traeger Service on June 26, 2015

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

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Alder, Oak, Apple
SERVES: 6

INGREDIENTS

12 slices dark Rye Bread
12 oz. cooked BBQ Brisket
½ Cup. Traeger Apricot BBQ Sauce
Thousand Island Dressing

Kraut:

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

METHOD

  • 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!

PRINTABLE RECIPE:

Traeger_BBQ_Brisket_Reuben.pdf (43.75 kb)

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Cocoa Encrusted Pork Tenderloin

Posted by Traeger Service on June 20, 2015

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

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Hickory, Apple, Pecan
SERVES: 5-6

INGREDIENTS

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

METHOD

  • 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!

PRINTABLE RECIPE:

Traeger_Pork_Tenderloin.pdf (41.13 kb)

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Traeger'ed NY Strip Steak

Posted by Traeger Service on June 12, 2015

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

DIFFICULTY: 1/5
PREP TIME: 5 minutes
INACTIVE TIME: 3 hours
COOK TIME: 10-15 minutes
RECOMMENDED PELLETS: Mesquite, Cherry
SERVES: 2

INGREDIENTS

14 oz. New York Strip Steak
Traeger Beef Shake
½ cup Traeger Texas Spicy BBQ Sauce
½ cup Traeger Apricot BBQ Sauce

METHOD

  • 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!

PRINTABLE RECIPE:

Traeger_Strip_Steak.pdf (40.18 kb)

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Grilled Seasonal Fruit with Gelato

Posted by Traeger Service on June 7, 2015

Put down your marshmallows, people—we've got something better for roasting. We are head over heels for Grilled Seasonal Fruit, and you will be too. This recipe is as simple as it is scrumptious. All you need is fruit, honey, and your Traeger to go next level status on dessert tonight. It’s the perfect end to any Traeger grilled or smoked meal.

GRILLED SEASONAL FRUIT WITH GELATO

DIFFICULTY: 1/5
PREP TIME: 5 minutes
COOK TIME: 5 minutes
RECOMMENDED PELLETS: Pecan, Maple
SERVES: 4

INGREDIENTS

2 of each: Apricots, Peaches, Plums, or the seasonal fruit of your choice
¼ cup Honey
3 Tbsp. Turbinado Sugar
Your Favorite Flavor of Gelato

METHOD

  • 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).
  • Slice each piece of fruit in half, removing the pit. Brush the sliced side with honey and sprinkle with sugar.
  • Place fruit directly on the grill, cut side down, until you start to see grill marks. Remove from the grill and serve one of each fruit with scoops of gelato. Drizzle with honey, if desired. Serve and Enjoy!

PRINTABLE RECIPE:

Traeger_Grilled_Fruit.pdf (40.42 kb)

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Bacon Wrapped Asparagus

Posted by Traeger Service on June 1, 2015

The popular saying, “bacon makes everything better” has led to ingenious innovations like the bacon weave and even inspired bacon desserts. As dedicated bacon enthusiasts, we’re working hard to test this hypothesis by wrapping everything in bacon before grilling it to crispy, salty perfection on the Traeger. Bacon Wrapped Asparagus gets our stamp of porky approval as a crowd-pleasing appetizer or a star side dish.

BACON WRAPPED ASPARAGUS

DIFFICULTY: 1/5
PREP TIME: 20 minutes
COOK TIME: 15-20 minutes
RECOMMENDED PELLETS: Hickory, Pecan
SERVES: 6-8

INGREDIENTS

1 bunch Asparagus, trimmed
1 lb. thin cut Bacon
1 Tbsp. Olive Oil
½ tsp. Garlic Powder
½ tsp. Onion Powder
Salt & Pepper to taste

METHOD

  • Coat the Asparagus evenly with olive oil, then sprinkle the asparagus evenly with, garlic powder, onion powder, salt and pepper. Individually wrap each asparagus with 1 piece of thin cut bacon.
  • 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).
  • Place the wrapped asparagus on the grill and roast for 15-20 minutes, or until the bacon is crispy. Enjoy!

PRINTABLE RECIPE:

Traeger_Asparagus.pdf (43.15 kb)

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Salted Baked Potatoes

Posted by Traeger Service on May 31, 2015

Think of a Salted Baked Potato, wood-fired until tender and fluffy on the inside, as dinner’s blank canvas. You can load anything you’re craving onto that sucker, from chili and cheese, to pulled pork and BBQ sauce, to fresh salsa—the possibilities are endlessly delicious. The beauty of a blank canvas is everyone at the dinner table can customize their dinner to suit their tastes. Make a Traeger’ed Baked Potato bar tonight for a simple way to get creative with your food.

SALTED BAKED POTATOES

DIFFICULTY: 1/5
PREP TIME: 5 minutes
COOK TIME: 25-30 minutes
RECOMMENDED PELLETS: Oak, Pecan, Maple
SERVES: 6

INGREDIENTS

6 Baker Style Potatoes, scrubbed and dried
3 Tbsp. Canola Oil
1 Tbsp. Kosher Salt

Optional Toppings:

Butter
Salt & Pepper
Sour Cream
Chives
Chopped Bacon
Sharp Cheddar Cheese
Chili
Corn
Salsa
Brown Gravy

METHOD

  • In a large bowl coat the potatoes in canola oil and sprinkle evenly with salt.
  • When ready to cook, start your 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).
  • Place the potatoes on the grill grate and cook them for 25-30 minutes, or until soft in the middle when pricked with a fork. Serve loaded with your favorite toppings. Enjoy!

PRINTABLE RECIPE:

Traeger_Baked_Potatoes.pdf (42.63 kb)

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Visit Us on YouTube!

Posted by Traeger Service on May 29, 2015

It’s not often that people invite you to come shiggin’ their BBQ secrets, but that’s just what we’re doing. Take a look at our step-by-step recipe videos, Traeger how-to’s, and Tips from the Pros to make your meals just a little more epic: https://www.youtube.com/user/TraegerGrills

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