ALL RECIPES FROM “TRAEGER ON A BUDGET” UNLESS NOTED OTHERWISE.
By Nancy Loseke

LEMON-BRINED SHRIMP AND SAUSAGE SKEWERS

A quick bath in a lemony brine not only whitens shrimp, but gives it a snappier pop when you bite into it. Sublime when coupled with the spice and fattiness of a pork sausage coin. We think of it as an appetizer—these fly off the plate at parties—but it could easily satisfy two people as part of a light dinner.

Difficulty: 2/5 
Prep time: 10 minutes plus 15 minutes for brining the shrimp
Cook time: 6 to 8 minutes
Makes 12 pieces; serves 4 as an appetizer or 2 as a light dinner
Pellet recommendation: Maple or Apple

Ingredients:
2 cups cold water
1/4 cup salt
1 lemon, sliced into 6 wedges
12 large raw shrimp, peeled and deveined (leave tail on)
Traeger Salmon Shake, or your favorite barbecue rub
2 to 3 fully cooked pork sausages, such as brats, about an inch in diameter, sliced crosswise into 12 1/2-inch pieces
Traeger Regular BBQ Sauce, or your favorite barbecue sauce, for serving

Preparation:
Make the brine: In a mixing bowl, combine the water and salt and stir until the salt crystals dissolve. Squeeze three of the lemon wedges to release their juice, and add the juice and the wedges themselves to the brine. Add the shrimp to the brine. After 15 minutes—no longer or the shrimp will become too salty—drain the shrimp and rinse under cold running water. Pat dry on paper towels. (Discard the brine.)

Lay a piece of sausage flat on your work surface and curl a shrimp around it. (Imagine the shrimp and sausage are spooning!) Run the point of a short bamboo skewer through the shrimp, just above the tail, then pass it through the sausage, and finally, through the top of the shrimp. Repeat with the remaining shrimp and sausage.

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 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the shrimp skewers directly on the grill grate and grill for 3 to 4 minutes per side, turning once, until the sausage is sizzling and the shrimp have turned pink and opaque. Serve immediately with the remaining lemon wedges and the barbecue sauce.

HICKORY SMOKED LONDON BROIL WITH BLUE CHEESE BUTTER

As noted below, the term “London Broil” can refer to several different cuts of meat of varying thicknesses, so grilling times are not exact. (Originally, flank steak was used.) The Blue Cheese Butter adds flavor as well as fat to a cut that is traditionally quite lean. The butter also goes well on baked potatoes or grilled garlic toast.

Difficulty: 3/5 
Prep time: 15 minutes active time plus 6 hours for marinating the meat
Cook time: About 1 hour, 20 minutes
Serves: 4 
Pellet recommendation: Hickory

Ingredients:
For the Blue Cheese Butter:
8 tablespoons (1 stick) butter, at room temperature
1 scallion (green onion), trimmed, white and green parts finely minced
1/4 cup crumbled blue cheese, or more to taste
1 teaspoon Worcestershire sauce 
Freshly ground black pepper
For the marinade and meat:
1/4 cup soy sauce 
1/4 cup water
1 small onion, coarsely chopped
1 clove garlic, minced
2 tablespoons red wine vinegar
2 tablespoons vegetable oil or extra-virgin olive oil
1 tablespoon ketchup or commercial steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2 pounds “London Broil”, about 1-1/4 inches thick (see Note below)
Traeger Beef Rub, or coarse salt and freshly ground black pepper

Preparation:
Make the Blue Cheese Butter: In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce, and pepper and beat with a wooden spoon. Cover and refrigerate if not using soon. (The butter can be made 2 to 3 days ahead, or even frozen for 3 months.)

Make the marinade: In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper, and sugar. Put the meat in a resealable plastic bag and pour the marinade over it. Refrigerate the meat for at least 6 hours, or even overnight. When ready to cook, let the meat come to room temperature. Drain it, discarding the marinade, and pat dry with paper towels. Season with the Traeger Beef Rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Lay the steak directly on the grill grate and smoke for 1 hour. Transfer the meat to a platter. Increase the temperature of the grill to 400 degrees and preheat for 10 to 15 minutes. Return the meat to the grill grate and grill until the internal temperature in the thickest part is 130 degrees F when read on an instant-read meat thermometer, 15 to 20 minutes. Transfer to a cutting board. Let the meat rest for 3 minutes, then thinly slice on a diagonal. Serve with the Blue Cheese Butter.

**Note: The term “London Broil” can apply to several different cuts of beef, from flank steak to round steak to sirloin.

 

BETTER THAN GRANDMA’S CORN CASSEROLE

The season’s first ears of local sweet corn, often sold off the tailgate of a pick-up truck or at a serve yourself (“we trust you to pay”) farm stand, are always eaten straight off the cob with a Mason jar of melted butter and salt and pepper. But once the edge is off our sweet corn craving, this homey corn casserole is what we want. The subtle smokiness it picks up from the Traeger takes it over the top. (Sorry, Grandma.) If you don’t have access to fresh sweet corn, frozen corn is the next best thing.

Difficulty: 2/5
Prep time: 15 minutes 
Cook time: 50 to 60 minutes
Serves: 8
Pellet recommendation: Pecan

Ingredients:
Nonstick cooking spray
6 tablespoons butter, plus more if needed 
25 saltine crackers or butter crackers (such as Ritz), coarsely broken
1 large sweet onion, diced
1 large red or green bell pepper, cored, seeded, and cut into small dice
2 cloves garlic, minced
4 cups fresh corn kernels cut off 6 to 7 ears, or substitute 4 cups frozen corn
4 eggs
1-1/2 cups cream or half-and-half 
1 teaspoon Tabasco® sauce
1 teaspoon dry mustard powder (such as Colman’s)
1 teaspoon salt 3/4 teaspoon freshly ground black pepper
2 cups shredded Swiss or Colby cheese, divided use
Chopped parsley for garnish (optional)

Preparation:
Spray a 9- by 13-inch baking dish with cooking spray and set aside. Melt the butter in a large skillet over medium heat. Put the crackers in a blender jar and process until you have medium-size crumbs. (Do not turn the crackers to dust.) Pour in about half of the melted butter and pulse a few times until the crackers are coated and clumpy. Transfer to a small bowl and set aside. Do not wash out the blender jar.

Return the skillet to the heat, adding 1 or 2 additional tablespoons of butter if desired. Sauté the onion and bell pepper, stirring occasionally, until the onion is translucent and the pepper softens. Add half the corn kernels and the garlic, and cook for 2 to 3 minutes. Remove from the heat and let cool. In the meantime, put the remaining 2 cups of corn, the eggs, cream, Tabasco® sauce, mustard powder, salt, and pepper in the blender jar and blend for 15 to 20 seconds. Add 1-1/2 cups of cheese and pulse 2 or 3 times to combine. Pour into the cooled vegetable mixture and stir to combine. Tip into the prepared baking dish. Top evenly with the reserved cracker crumb mixture and the remaining 1/2 cup of cheese.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the baking dish on the grill grate and bake for 50 to 60 minutes, or until the casserole is firm and the topping is golden brown. Let cool for several minutes. Before serving, gsarnish with chopped parsley, if desired.

TO ACCOMPANY: A GRILLED VEGETABLE SALAD SUCH AS “FARMER’S MARKET GRILLED VEGETABLE SALAD” FROM TRAEGER’S EVERYDAY COOKBOOK, PG. 85

SENA’S SPICE CAKE WITH CREAM CHEESE ICING

Why pay more than $20 for a store-bought cake when you can make your own? This is one of those cakes that never goes out of fashion and that benefits from the hint of smoke it picks up from the Traeger. For a professional look, sprinkle the top of the iced cake with chopped pecans or walnuts before serving.

Difficulty: 3/5 
Prep time: 25 minutes 
Cook time: About 30 to 35 minutes 
Serves: 8 to 10
Pellet recommendation: Apple or Pecan

Ingredients:
For the cake:
2-1/2 cups sifted cake flour (not self-rising)
1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves 
1/4 teaspoon ground allspice 
3/4 cup white wine or apple juice 
1/2 cup solid shortening (Crisco)
1 tablespoon molasses
2 teaspoons vanilla
1/4 cup milk
2 eggs
For the frosting:
8 ounces softened cream cheese
6 tablespoons butter, at room temperature
1 1-pound package powdered sugar
1 teaspoon vanilla 
2 to 4 tablespoons milk or cream, or more if needed

Preparation:
Grease and flour two 9-inch round cake pans. With a pencil, draw two 9-inch circles on waxed paper and cut them out. (Just draw around the bottom of the pans.) Put one wax paper circle in the bottom of each cake pan. Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. In the bowl of a mixer, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and allspice in a mixing bowl and run the mixer on the slowest speed to combine. (If you don’t have a stand mixer, use a hand-held one, or mix the batter by hand with a wooden spoon.) Add the wine, shortening, molasses, and vanilla and beat on medium speed for 1 to 2 minutes. Add the milk and eggs and beat 2 minutes more.

Pour the batter into the prepared pans. Arrange the pans directly on the grill grate and bake for 30 to 35 minutes, or until a toothpick stuck in the center of the cake comes out clean. Rotate the pans 180 degrees halfway through the baking time. Allow the cake to cool in the pans for 10 minutes, then carefully tip the cakes onto wire cooling racks.

Meanwhile, make the frosting. Using an electric mixer, beat the cream cheese, butter, powdered sugar, and vanilla together. Gradually beat in the milk until a good spreading consistency is reached. Frost the flat side of one cake. Put the other cake on top of it, flat side down. Frost the top and sides of the cake. Cut into wedges to serve.

 

 

Bacon Wrapped Asparagus

 

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Serves: 6-8
Recommended Pellets: Oak, Hickory, Mesquite

 

Ingredients:
1 bunch asparagus, woody ends trimmed
Olive Oil
Traeger's Veggie Shake or salt and pepper
6-8 slices bacon

Preparation:

Start your Traeger on smoke for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to 375 degrees. Allow to preheat for 10-15 minutes.

Gather asparagus into bunches of 6-8.

Wrap with a piece of bacon. Secure with a toothpick if necessary or tuck the ends of the bacon at the bottom and the top to prevent it from curling while cooking.

Drizzle asparagus with oilive oil and Veggie Shake, toss lightly to evenly coat.

Cook bundles for 20-25 minutes, or until the bacon is cooked through and the asparagus is tender. Serve immediately and enjoy!

SMOKED ONION RINGS

PREP TIME: 10 Min., plus 3-4 hours to smoke the bread crumbs
COOK TIME: 15 Min.
SERVES: 4-6

INGREDIENTS:

4 slices of day-old whole wheat bread (or about 2 cups plain bread crumbs)
3 tablespoons fresh basil – roughly chopped
2 tablespoons olive oil
1 large yellow onion – trimmed and peeled
2 large eggs
1-2 teaspoons Traeger Veggie Shake
Ketchup or Special Sauce - for serving

Special Sauce
1/2 cup mayonnaise
1/4 cup sour cream
3-4 tablespoons ketchup
1-2 tablespoons horseradish
1 teaspoon Worcestershire sauce
Salt and pepper to taste

When ready to cook start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.

Spread the bread crumbs out (or pulse the dry bread to make crumbs) in a large oven-safe dish. Smoke the bread crumbs for 3 to 4 hours, stirring the crumbs every hour or so. If you want a more predominant smoky flavor, smoke it for longer.

Allow bread crumbs to cool. Put the bread crumbs in a food processor along with the basil, and olive oil and pulse for 20 seconds.

Slice onion into ¼ inch slices. Separate layers to create rings.

Beat eggs in a bowl large enough to submerge onion rings. Spread bread mixture into a dish. Add in a teaspoon or so of the Traeger Veggie Shake, to taste to both the bread crumbs and add a few shakes to the eggs as well. The Veggie Shake is such a perfect partner for these onion rings and for pretty much any vegetable, poultry or fish dish. It is savory with a slight sweet undertone and a whole lot of herbaceousness going on.

Time to lay out a "breading station" for the onion rings. Arrange the pans in this order: onions - eggs - breading - foil-covered cooking sheet sprayed with nonstick spray.

I suggest making one hand the "wet egg hand" and the other hand the "dry breading hand" to keep from getting everything too messy. Arrange the onion rings on the foil in one layer.

When ready to grill, preheat Traeger to High for 10 to 15 minutes. Bake the rings on the baking sheet for 15 minutes.

Meanwhile make that Special Sauce! This sweet 'n hot recipe is in our From Pulled Pork to Peach Pie cookbook in our Barbecued Bloomin' Good Onion recipe. Combine the mayonnaise, sour cream, ketchup, horseradish and Worcestershire sauce in a small bowl. Taste it and add in more ketchup if it needs sweetness or more horseradish if you want a bigger kick to it. Add salt and pepper to taste.

To really bring this snack-tastic, crunchy goodness home, you've got to serve these warm with that special sauce or ketchup on the side. If you do this, they'll disappear before your eyes.

 

Here are all of the details from plates to eats to gift ideas for a lovely Garden Brunch for our dear, hard-working mothers.

INVITATIONS

Make your own flower invitations. Find the template on Mesetarhaz' blog.

DECORATIONS

For a garden party, flowers are essential and the most perfect decorations. (You can go real or fake.)

Find some seasonal flowers and put them in simple containers - like canning jars or even in an elegant pitcher.

(Source: Catch My Party)

Frame sweet quotes about mothers like this favorite from Abraham Lincoln, used by Catch My Party.

Amanda's Parties To Go has every other printable that you might want to give the party that perfect touch - everything from menus to napkin rings.

Colorful paper lanterns used by Amanda's Parties To Go. (You can find these at most party stores.)

Mother's Day banner from Catch My Party.

Floral plates tie the theme together. (Martha Stewart)

MENU

Most of these tasty delicacies come from our “From Pulled Pork to Peach Pie” cookbook. (This cookbook is packed-full of flavorful recipes that will remind you of home!)

 

BAKED BRIE WITH MIXED MUSHROOMS ON TOASTS OR CRACKERS

An easy Mother's Day classic - CHOCOLATE-COVERED STRAWBERRIES

(Source: Catch My Party)

CRABBY JALAPENO POPPERS

SMOKED SALMON

FRUIT AND SALAD BOWLS

(If you want to go the extra mile, make cute bowls for the fruit out of the orange rind, like Amanda's Parties To Go.)

BAKED HAM

BISCUITS

MOM’S CORN BREAD CASSEROLE

GRILLED SWEET PEPPER SALAD WITH MOZZARELLA AND BASIL

CARROT CUPCAKES WITH CREAM CHEESE ICING

OR

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE

(If you're crafty, take it one step further and turn the cupcakes/cookies into a centerpiece, like this one from My Cool Recipes.)

"Mom-osa" Bar

(Source: Catch My Party)

GAMES/ACTIVITIES

"What's in the Garden" game from funsational.com.

Mother's Day word search from Holiday Party Decorations.

This M&M, Mom and Me Moment game, from Over the Big Moon, involving M&M's and endearing questions is more targeted for the little kids and mom.

GIFT IDEAS

Make her some attractive kitchen containers using decals. Find the instructions on By Wilma's site.

Make these sweet candy bar wrappers for one of the sweetest gals in your life - from Catch My Party.

Have kids make Handprint Flowers. Easy, sweet and a snapshot in time that she can keep forever. (from Amanda's Parties to Go)

Penne Pasta Necklace - this takes macaroni necklaces to a whole new level!

(Instructions on By Wilma)

For many more creative and charming homemade Mother's Day gift ideas, check out By Wilma.com.

With these tips and tidbits, you have the tools to wow your moms/wives and show her that she raised you right!

The process is so simple, you might just smack yourself for not thinking of it yourself. (And if you did think of it yourself, you can give yourself a pat on the back for being awesome) Also, we used peppercorns and rosemary to add a little extra something to our olive oil, but feel free to substitute any hardy herb that you prefer. The possibilities are practically endless.

 

Smoked Rosemary Peppercorn Olive Oil

 

Prep Time: 2 minutes
Smoke Time: 3-4 hours
Recommended Pellets: Any

Ingredients:
2 cups Extra Virgin Olive Oil (Select a high quality oil, it will make such a difference)
2 sprigs rosemary (or another herb of your choosing)
1 Tablespoon whole peppercorns

Preparation:

Start your Traeger on Smoke with the lid open for 5 minutes to establish fire. Leave the setting to Smoke and close the lid.

Pour the Olive Oil into a shallow baking dish and add herbs and peppercorns.

Place the pan directly on the grill grate and smoke for 3-4 hours, stirring occasionally. You can smoke longer if the oil hasn't taken on as much smoky flavor as you would like. The oil will begin to darken in color as it smokes.

Remove the pan from your Traeger and allow to cool to room temperature. You can either strain out the herbs and peppercorns or leave them in for a more intense flavor infusion over time. Transfer smoked olive oil to an air tight container.

Add to your favorite Traeger Recipes calling for Olive Oil to give them an extra little hint of that delicious smoky flavor.

AllRecipes

 

-Roasted Corn

-Edible Flag Vegetable Tray from Spoonful.com

-Cinco de Mayo Cocktails from Recipe4Living.com

-Coconut Tres Leches Cake from Mel'sKitchenCafe.com

 

The Decorations:

-Tissue Paper Banner from MarthaStewart.com

-Paper Flowers from LittleWondersDays.blogspot.com

The Activities:

-Mini Pinatas Craft from TodaysMama.com

-Free Printables for a fun Photo Booth from TheDatingDivas.com

- Nobody is ever too old for a classic game of Pin the Tail on the Donkey. Check out your local party supply store, they typically run from $5-$8.

The Invitations:

-Printable "Join the Fiesta" Invitations from OneCharmingParty.com

 

Hopefully this roundup of recipes and ideas will help you plan a fastastic party for your family and friends! And as you all know, no party would be complete without food fresh off of your Traeger. So get her fired up and spread some Cinco de Mayo love, Traeger Nation!

Smoked Coleslaw

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 6
Recommended Pellets: Hickory

INGREDIENTS:

3/4 cup mayonnaise (for the dressing)

1/2 cup sour cream(for the dressing)

Juice from one lemon, about 1/4 cup(for the dressing)

2 tablespoons Dijon-style mustard(for the dressing)

1 to 2 tablespoons sugar(for the dressing)

1 to 2 tablespoons prepared horseradish(for the dressing)

Salt and pepper to taste(for the dressing)

8 to 10 cups finely shredded cabbage (for the slaw)

1/3 cup diced red onion (for the slaw)

1 large carrot, grated (for the slaw)

1 red or green bell pepper, seeded and finely diced (for the slaw)

Smoked paprika or regular paprika (for the slaw)

PREPARATION:

Combine the ingredients for the dressing in a small mixing bowl, cover, and refrigerate.

Put the cabbage and other vegetables in a metal kitchen colander or spread it out on a rimmed baking sheet.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the cabbage for 30 minutes.

Using this awesome food scoop from Chef's Planet transfer the veggies to a large mixing bowl.

Add the dressing and stir to coat the cabbage.

Taste for seasoning, adding more sugar, horseradish, or salt and pepper as needed.

Dust the top lightly with paprika. Refrigerate until serving time. Enjoy!

The ideal steak to grill for this worthwhile endeavor is our Beef Denver Steak. It's quick, easy to pull off and has an unbelievable marinade/wet rub.

Beef Denver Steak

Prep Time: 5 minutes plus several hours for marinating
Cook Time: 15-20 minutes
Recommended Pellets: Hickory, Mesquite or Maple

INGREDIENTS:

2-4 Denver Steaks
1 tablespoon Olive Oil
1/4 cup Brown Sugar
1 tablespoon Worcestershire Sauce
1/4 cup Dijon Mustard
1 teaspoon Traeger Beef Rub
1 teaspoon Traeger Blackened Saskatchewan Shake

Tenderize steak with a wooden mallet. Mix the remaining ingredients together and use to marinade the meat overnight.

Start your Traeger on Smoke (or Low) with lid open for 5 minutes to get the fire started. Put the cast iron grill grate in the Traeger. Set the heat to High and let the grate preheat with the grill for 10-15 minutes. (It is essential to let the cast iron grate heat up before you throw that meat on if you want those coveted grill marks.) Right now by clicking the cast iron grill grate link above you can get 10% off from Steven Raichlen when you enter coupon code TUSCAN10.

Place steaks on the grate and turn back to Smoke (or Low) for 15 to 20 minutes.

Remove from grill and enjoy! It is seriously as simple as that.

I couldn't resist adding some Traeger Roasted Asparagus and baked potatoes to play a supportive role to the picture-perfect steak. (The grate grilled those like a boss, too!)

Check out those beautiful grill marks. Good enough to make even your toughest grill critic proud. You can get your own cast iron grill grate here.

We just couldn't resist using the plancha to create the complete culmination of breakfasts with our Bacon Banana Pancakes.

Bacon Banana Pancakes

Recommended Pellets: Apple, Cherry or Maple

Prep Time: 5 minutes

Cook Time: about 5 minutes per pancake

1 cup buttermilk (or make your own, see below)
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
3/4 cup plus 1 tablespoon all-purpose flour
2 tablespoons finely ground cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 slices cooked bacon, crumbled
2 bananas
Other optional add-ins: blueberries, nuts, whatever you like
Nonstick cooking spray
For serving: Butter, maple syrup, honey butter, blueberries, etc.

When ready to cook, place the plancha on the Traeger and set to Smoke for 4-5 Minutes or until the fire is established. Close the lid and preheat to 350 degrees F. (It's important that the plancha preheats with the Traeger to make sure it's sufficiently hot.)

In a mixing bowl, combine the buttermilk, egg, and vanilla and whisk thoroughly. Whisk in the melted butter. (If you don't happen to have buttermilk on hand, don't fret. You can make your own by combining 3/4 cup plus 1 tablespoon of whole milk and 2 tablespoons of lemon juice or distilled white vinegar. Let the mixture sit for 5 minutes. The milk will curdle, making your buttermilk clone...or next best thing.)

In another large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to mix. Make a well in the center of the dry mixture, and pour in the wet ingredients.

Whisk until the batter is relatively smooth, but don’t over-mix or the pancakes will toughen. Having a few clumps is not a bad thing, especially if you're stirring in mix-ins later.

Cut up bananas. I cut them into big chunks because I like a good bite of banana on each forkload.

Stir in the bananas and crumbled bacon (or whatever add-ins you love).

Lightly spray the plancha with nonstick cooking spray. Make a “test” pancake by pouring a tablespoon of batter on the griddle. When bubbles form, flip with a spatula and continue to cook until the second side is golden brown. If the test pancake turns out perfectly, make the pancakes using about 1/4 cup of batter for each. Or if you're like me, it may end up more like a 1/2 cup of batter.

Cook the first side for about two minutes or until you see the bottom of the pancake start to look bubbly, golden, and firm enough to flip. Then flip and cook for an additional minute or so.

Serve hot with butter and maple syrup and perhaps a few blueberries.

The best moment is when you get the ultimate bite with a hunk of melted banana, a few pieces of salty, crunchy bacon and that tart burst of blueberry.

Roasted Brussel Sprouts with Bacon

Recommended Pellets: Maple or Pecan
Prep Time: 5 minutes
Cook Time: 30 minutes

Serves: 8-10

INGREDIENTS:

2 pounds fresh brussel sprouts
2 tablespoons olive oil
Salt and freshly ground pepper
6 strips of thick-cut bacon
1 small onion, diced (optional)
1/2 cup chicken broth
1 tablespoon balsamic vinegar (optional)

When picking your brussel sprouts, if you have the benefit of picking them out of a bin, choose smaller ones that seem firm and don't have a lot of loose or brown leaves. If you do have any like that, just pull off and discard the yucky leaves.

Slice the brussel sprouts in half through the root end.

Transfer the halves to a bowl and toss with a few drizzles of olive oil and salt and pepper to taste. (I used about 2 teaspoons of salt and 1/2-1 teaspoon of pepper.)

Arrange the brussel sprouts on a foil-covered, rimmed baking sheet with at least half of the them cut-side facing down.

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes or until the fire is established. Set the temperature to 350 degrees F and preheat for 10-15 minutes.

Put the baking sheet on the grill grate and roast the brussel sprouts for approximately 20 minutes or until they begin to brown.

Meanwhile, dice the bacon into small pieces.

Put the bacon dices into a cold frying pan and saute until the bacon begins to render its fat.  If you like onions, add in the diced onion and saute for about 3 minutes. (Don't cook the bacon until crisp because it will continue to cook in the Traeger.)

Use tongs or a thin metal spatula to turn the brussel sprouts over.

Add the bacon and onion mixture along with the chicken broth and balsamic vinegar (if using) to the brussel sprouts.

Continue to cook the brussel sprouts until they are tender, or about 10 more minutes.

Take them off the grill and serve!

With this recipe, you can take an oft-hated vegetable and just maybe, turn them into the star of the meal.