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Sweet and Spicy Siracha Wings

Posted by Traeger Service on January 27, 2015

It doesn’t really feel like Game Day without a plate of chicken wings, piled as high as your hopes for victory. We’ve spiced this recipe up with red-hot Sriracha, and sweet, buttery brown sugar to balance it out. This Sunday, your team will bring the heat. Will you?

SWEET AND SPICY SIRACHA WINGS

 

INGREDIENTS

Rub:

1 Tbsp. Sesame Oil

2 Tbsp. Traeger Chicken Rub

2 tsp. Garlic Powder

2 lbs. Chicken Wings (thawed)

Sauce:

5 Tbsp. Melted Butter

1/3 cup Dark Brown Sugar

1/4 cup Siracha

2 Tbsp. Soy Sauce

2 Tbsp. Lime Zest

1 Tbsp. crushed Garlic

1 Tbsp. crushed Ginger

1 Tbsp. chopped Cilantro

1 Tbsp. toasted Sesame Seeds

Juice from 2 limes

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 degrees and preheat, lid closed, for 10 to 15 minutes.
  • Combine all the ingredients for the rub. Evenly coat the wings in the rub mixture and place the wings directly on the grill. Cook for 25 to 30 minutes, until the chicken reaches an internal temperature of 160 degrees.
  • While the wings are cooking, combine all the ingredients for the sauce except the cilantro and the sesame seeds. Once the wings are cooked, remove them from the grill, turn the Traeger up to HIGH (450 degrees),toss the cooked wings in half of the sauce mixture (just enough to coat them), and place them back on the grill for 10 to 15 minutes, or until the sauce is caramelized.
  • Top with chopped cilantro and sesame seeds. Serve with the remaining sauce on the side.

PRINTABLE RECIPE:

Traeger_Siracha_Wings.pdf (43.30 kb)

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Traeger Spamburger with Egg and Chipotle Mayo

Posted by Traeger Service on January 21, 2015

If you’re looking for to take a culinary leap into the unknown, you may want to consider taking a trip to Spamville. Not only is it basically Hawaii’s unofficial state mascot, there are actually cooking competitions and chef showcases that choose Spam as the star ingredient. Well, prepare yourself to get Spammy with it—Treager style. Think of it as bacon’s lightly-spiced cousin. It goes great with your morning eggs, or crisped up to make one killer burger topper. Our Traeger Spamburger is dressed to impress with smoky Chipotle Mayo, and a Sunny-side Up Egg for good measure. It’s simply Spamtastic.

TRAEGER SPAMBURGER WITH EGG AND CHIPOTLE MAYO

PREP TIME: 10 minutes
COOK TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite
SERVES: 1

INGREDIENTS

8 oz. Fresh Ground Beef

2 oz. Sliced Spam

1 Egg

1 Freshly Baked Hamburger Bun

2 tsp. Mayo

1/2 tsp. Traeger Chiptole Rub

1 Lettuce Leaf

METHOD

  • When ready to cook, start the grill on smoke until the fire is established (4 to 5 minutes). Set the temperature to high and preheat, lid closed, for 10 to 15 minutes.
  • Form the ground beef into a patty and place it on the grill. While the beef is cooking combine the mayo and the chipotle rub and set aside.
  • In a nonstick skillet, place a teaspoon of vegetable oil and preheat in the Traeger for 5 minutes. Add the egg to the skillet, cooking the egg Sunnyside up, then remove it from the grill.
  • Just before the ground beef is finished place the spam on the grill and cook, about 5 minutes.
  • Lightly toast the bun about 2-3 minutes on the grill.

ASSEMBLY IN ORDER:

Bottom bun, chipotle Mayo, lettuce, Burger patty, Spam, egg, Top bun.

PRINTABLE RECIPE:

Traeger Spamburger.docx (13.29 kb)

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Spatchcock Chicken with Toasted Fennel and Garlic

Posted by Traeger Service on January 21, 2015

The best way to hand deliver all that smoky aroma directly from your Traeger to your bird (and then your taste buds) is to spatchcock it. It’s not just fun to say, spatchcocking your chicken allows it to lay flat and soak up every last bit of hardwood flavor while it roasts to juicy perfection. The fragrant toasted fennel and garlic mingle with that rich, mesquite flavor and the chicken’s natural juices to create something so succulent, that you will want to make Spatchcock Chicken a regular dinner guest.

SPATCHCOCK CHICKEN WITH TOASTED FENNEL AND GARLIC

PREP TIME: 20 minutes
COOK TIME: 45 minutes
RECOMMENDED PELLETS: Mesquite
SERVES: 6 to 8

INGREDIENTS

1 5-6 lb. Chicken
1 Tbsp. Toasted Fennel Seed
2 cloves Garlic, minced
1/2 tsp. Salt
1/2 tsp. Pepper

METHOD

  • To Spatcock the chicken, remove the backbone by cutting down both sides of the backbone.
  • Next turn the bird over and make a cut down the keel bone, which is right in the center. This will allow the chicken to lay flat.
  • 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 450 degrees F and prehear, lid closed, for 10 to 15 minutes.
  • White the grill is preheating, rub the chicken with the fennel, garlic, salt, and pepper, and let it come almost to room temperature (This will help it cook faster).
  • Place the chicken, skin-side down on the grill. Cook 8 to 10 minutes, or until there are good grill marks.
  • Turn the chicken over and cook until the meat reaches an internal temperature of 160 degrees.

PRINTABLE RECIPE:

Spatchcock Chicken with Toasted Fennel and Garlic.docx (15.50 kb)

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Pizza Stuffed French Bread

Posted by Traeger Service on December 23, 2014

 

Today we're making a pizza stuffed french bread that's just so delicious...I was trying to decide what I wanted for lunch, and this immediately came to mind. This is an incredible lunch because not only is it delicious, but it's incredibly fast to make. It's going to be a hit. Money back guarantee. (See what I did there?)

 

Pizza Stuffed French Bread

PREP TIME: 5 minutes
COOK TIME: 25-30 min.
RECOMMENDED PELLETS: Hickory
SERVES: 4 to 6

INGREDIENTS

French loaf

1 jar of your favorite marinara sauce

1 pack sliced pepperoni

1 cup shredded cheddar

1 cup shredded mozerella

PREPARATION

Let's start by turning the Traeger to the smoke setting with the lid up for 3-5 min to warm the grill. 

While the grill is warming, let's get our french loaf and begin making X cuts 3/4 of in inch down into the bread, leaving space between the X's so our bread stays intact.

 

 

Now that we have our cuts made, we can begin to stuff the bread with marinara and pepperoni slices. This time I used single slices of pepperoni, but don't be afraid to double up if you feel it.

 

 

The grill is probably warm by now, so turn that baby on high and we'll have this thing in shortly. All we have left to do is sprinkle on our cheddar and mozerella and it'll be ready to cook.

 

 

The simplicity of this dish is one of the reasons I chose it for today, and now that our cheeses are sprinkled over the top and our Traeger's on high, it's time to put it in!

 

 

And that's it! In 25-30 minutes, serve and enjoy. (Destroy)

 

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Traegerized Pork Tenderloin

Posted by Traeger Service on December 23, 2014


 

Traegerized Pork Wellington

PREP TIME: 5 minutes
COOK TIME: 12 minutes plus 35-40
RECOMMENDED PELLETS: Hickory, Cherry, Apple
SERVES: 4-6

INGREDIENTS

2 lb pork tenderloin
1 pack proscuitto
1 tbsp mustard
1 puff pastry sheet
Favorite Traeger rub
1 egg for egg wash

PREPARATION

First thing is first, let's set our Traeger to the "smoke" setting and open the lid for 3-5 minutes to warm up. While that's going on, let's rub down our tenderloin.

 

Now that the tenderloin is rubbed, let's kick the grill up to "high". Once the grill is good and hot, around 400 degrees, throw your tenderloin on to sear both sides.

 

You'll want to cook this about 5-7 minutes, front and back, to get a nice, quick sear. While that's working, roll out your puff pastry sheet to give us a bit more room to wrap.

 

After your pork is finished, rub your mustard on the pork loin.

 

Now we're ready to take our proscuitto and wrap the pork tenderloin completely.

 

Now we're ready to wrap this all up in our puff pastry sheet. Lay your proscuitto covered pork loin in the middle of the sheet, then fold in the ends, followed by the sides. Once it's all wrapped up, cover your pastry with an egg wash, then season with some kosher salt. Now we're ready to throw it back on the Traeger.

 

Cook on high for 30-35 minutes, until your internal temp is around 145. Once you've hit 145 internal, you're ready to slice and dive into this amazing piece of culinary genius.

 

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Sweet and Spicy Pork Roast

Posted by Traeger Service on December 21, 2014

Kids. I've made it well known that I'm a man who loves big and bold flavors. I try to be very in tune with my hispanic heritage so this dish was a no brainer. This combines amazing flavors like coconut milk with spice and citrus with the nice kick of the habanero. While it's chilly outside, this little kick to the mouth is the perfect addition to heat up your home. Let's do this.

Sweet and Spicy Pork Roast

PREP TIME: 7 minutes
COOK TIME: 1 and a half hours
RECOMMENDED PELLETS: Mesquite or Apple

INGREDIENTS

3 lb pork loin roast

1 habanero pepper

1 can coconut milk

1/2 tsp chinese 5 spice

1 tbsp paprika

1 tsp yellow curry powder

1 tbsp lime juice

1 tbsp garlic (minced)

1 tsp grated ginger

 

PREPARATION

Let's start off by assembling all of our ingredients so we know what we're working with.

 

 


This part isn't too terribly difficult. All we're going to do is mix all of the ingredients in a bowl (minus the pork of course, don't be silly). Ultimately, the most difficult thing to do is using a spoon to scrape the skin off of the ginger. Nothing too difficult.

 

Once all of your ingredients is mixed into the bowl, rub the mixture onto your pork and let it sit over night. The next day when you're ready to cook, open your Traeger lid and turn it on to the "Smoke" setting to warm your grill up for 3-5 minutes. Once you have your grill warmed up, turn it up to 300 degrees and place your pork on the Traeger.

 

A 3lb roast is going to take around 1 hr to 1.5 hrs, depending on how your Traeger maintains heat. You want to cook your roast to a temperature of  144-150 for a nice med rare to medium. 

 

 

Once your roast is cooked this thing is good enough to slice and eat as you please...

 

or throw some in a tortilla and have yourself a taco!

 

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Southern Comfort Sweet Potato Fries

Posted by Traeger Service on December 21, 2014

 

I've just recently found my appreciation for sweet potatoes. I grew up with the standard mush of yams and over done sweet potatoes and had this ignorant hatred, deep down in my being. Now that i've discovered the power of the Traeger and well cooked sweet potatoes, I'm a renewed believer. With this recipe I feel you will be too. Combine delicious grilled sweet potatoes with brown sugar, salt and pepper then add a Southern Comfort / Marshmallow glaze, talk about heaven. Fix this up for your next BBQ and you'll see the light. 

 

Southern Comfort Sweet Potato Fries

PREP TIME: 5 minutes
COOK TIME: 5 min par boil; 20-25 min grill time
RECOMMENDED PELLETS: Mesquite or Hickory

INGREDIENTS

2 sweet potatoes

1 tbsp small marshmallows

1 tsp Southern Comfort

1 tbsp brown sugar

1 tbsp butter

Salt and Pepper

 

PREPARATION

Start off by turning your Traeger on to the "Smoke" setting with the lid open for 3-5 minutes to warm up. While this is going on lets slice our sweet potatoes.


Slice your potato in half then start to slice into small wedges. The smaller the wedge, the easier it is to cook. 

 

Place the sweet potatoes in a pot of boil water for 3-5 minutes until it gets a touch more soft. You dont want it able to mash, but you dont want that strong bite to it. This will ensure we're not grilling the potatoes all day. After you pull them out of the water, dab it with a paper towel then give the sweet potatoes a splash of oil, then sprinkle on your brown sugar, while also adding a touch of salt and pepper and mix well.

 

Kick your Traeger up to "High" then place your seasoned potatoes on the grill. 

 

 

Cook your potatoes on high for 15-20 minutes, then flip and allow to cook for another 10-15 minutes. When they're almost done you'll be ready to make your sauce. Brown your butter in a pan over medium heat. Once the butter is nice and brown, it will also smell nutty, add your Southern Comfort and marshmallow into the pan and stir into a glaze. Now you're ready to pull your fries off the grill, then cover the fries with your glaze and you're ready to eat.

 

This was a huge hit at my house, like, really big hit. Like, can't believe how great this is, good. You definitely need to make this a part of your holiday arsenal then thank me later.

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Cheesy Bacon-Chicken Bundles

Posted by mmillet on December 17, 2014

Cheesy Bacon-Chicken Bundles

The best wrapping paper for any kind of gift on any kind of occasion is bacon. No contest. It has the ability to breathe life into any kind of animal, vegetable or mineral, (figuratively speaking) giving it moisture and an unmistakable and droolable porkiness that is the envy of every other barnyard creature.

We filled this gift in particular with a cheesy herb mixture that acts as a gooey molten core of dairy-goodness.

Oh, it is as good as it sounds!

CHEESY BACON-CHICKEN BUNDLES

PREP TIME: 20 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Any
SERVINGS: 8

INGREDIENTS

1 cups seasoned bread crumbs
1 1/2 cups freshly grated Parmesan cheese
2 large eggs, lightly beaten
1/2 cup grated mozzarella cheese
1/4 cup coarsely chopped basil
2 tablespoons thyme leaves
Finely grated zest of 1 lemon
16 boneless, skinless chicken thighs 
Salt and freshly ground pepper
16 pieces bacon

PREPARATION

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Preheat to High heat for 15 minutes.

In a medium bowl, combine the bread crumbs, Parmesan cheese, eggs, mozzarella cheese, chopped basil, thyme leaves and lemon zest.

Set the chicken thighs down on a work surface and tenderize them. We pulled out our handy TenderPress made by fusionbrands. It's easy to use. With a light pressure roll you flatten and tenderize the chicken thighs and open up more space to fill with that cheesiness.

Season the tenderized side of the chicken thigh with salt and freshly ground pepper. Mound about 1/4 cup of the herb-and-cheese filling on each thigh.

 Roll up the chicken thigh to enclose all of that cheesy gold. Wrap a piece of bacon around each stuffed thigh and, if needed, secure with a toothpick.

Season the outside of the bacon-wrapped thighs with more freshly cracked pepper. Place the chicken thighs directly on the grill grate and cook for about 30 minutes, or until the bacon is cooked the way you like it and the chicken registers 165 degrees F.

Cheesy Bacon-Chicken Bundles

Halfway through, turn the chicken thighs over for even cooking.

Cheesy Bacon-Chicken Bundles

Let the chicken rest for 10 minutes, and then dig into that beautiful bacon bundle of joy!

Cheesy Bacon-Chicken Bundles

PRINTABLE RECIPE:

Cheesy Bacon Bundles Recipe.docx (11.99 kb)

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Toasted Butter Brussel Sprouts with Pecans

Posted by mmillet on December 16, 2014

Toasted Butter Brussel Sprouts with Pecans

Butter is good. Even Paula Deen knows that. But it's a little known fact that butter can get even better - you guessed it - a la Traeger.

Brown butter is a butter that has been slowly cooked until it develops a toasty golden color and delicious nutty taste. Imagine all of the yumminess of toast with no bread required.

Revolutionary.

We upped the ante by giving the butter some quality smoke time. It's equivalent to your birthday falling on a Saturday, times 57. We tossed all of that flavor on some roasted brussel sprouts mingled with toasted pecans and a finish of tart dried cranberries. Oh, it's good.

TOASTED BUTTER BRUSSEL SPROUTS WITH PECANS

PREP TIME: 5 minutes
COOK TIME: 55 minutes total, including smoke time for butter
RECOMMENDED PELLETS: Mesquite, Hickory or Cherry
SERVES: 6 to 8

INGREDIENTS

1/4 cup unsalted butter
2 lbs fresh brussel sprouts
1 cup pecan pieces
1/2 cup dried cranberries
2 teaspoons salt, give or take to taste
Olive oil
Freshly cracked black pepper

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes, give or take).

Put the butter into a pan on put on the Traeger to smoke for about 30 minutes. (Don't worry if the butter melts.)

Turn the heat on the Traeger up to 250 degrees F to toast butter for 10 to 15 minutes or until it turns golden brown and smells nutty. (Strain out the bits before using the butter.)

Set the butter aside and turn the heat up to 350 degrees F and preheat.

Remove any damaged leaves from the brussel sprouts and cut in half through the base of the brussel sprouts.

Very lightly drizzle the brussel sprouts with olive oil and toss together with the pecan pieces. Spread them out over a large baking sheet, arranging the brussel sprouts cut-side down. Season with the salt and pepper.

Cook the brussel sprouts and pecans for 20 minutes.

Use tongs to turn the brussel sprouts over to get even caramelization and cook for an additional 5 minutes.

Toasted Butter Brussel Sprouts with Pecans

Drizzle with the strained brown butter and toss with dried cranberries.

Put those golden beauties on a platter and serve warm!

Toasted Butter Brussel Sprouts with Pecans

PRINTABLE RECIPE:

Toasted butter Brussel Sprouts Recipe.docx (11.93 kb)

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Traeger's Smoky Ham and Beans

Posted by mcastaneda on December 16, 2014

Traeger's Smoky Ham and Beans

I have to admit that fall is my favorite season. I love to cool air and spending time outside on my Traeger. One of my all time favorite fall meals would have to be ham and beans. Something about that richness mixed with the beautiful smoky flavor of the ham. I absolutely can't get enough of it. I wanted to do something a little different though. I've used the same old ham hocks for years, and unfortunately it's very difficult to find them without having been pre smoked. So I opted for something a little less traditional, pork neck. Say what you want but this was an incredible dish. It had bone, fat and plenty of meat so the dish was very rich and savory. Sure this will take a little time to prepare, but what good food doesn't? 

TRAEGER'S Smoky Ham and Beans

PREP TIME: 10 minutes
COOK TIME: 2 hour smoke; 4 hour soup
RECOMMENDED PELLETS: Hickory or Mesquite
FEEDS: 8-10 people

INGREDIENTS

1 1/5 lbs Pork neck

1 qt Chicken Stock

2 cans Northwest Beans (or your preffered) 

1 large yellow onion

1 tbsp minced garlic

1 tsp kosher salt

2 tsp Franks red hot

1 tsp water

1 tsp corn starch

3 slices bacon chopped

Optional parsley for garnish

 

PREPARATION

Start off by turning your Traeger on to the "Smoke" setting with the lid open for 3-5 minutes to warm up. While it warms up, let's prepare our pork neck. Take your pork neck and season with salt and pepper, don't be scared to lay it on there. Once your smoker has been running for around 5 minutes, place your pork onto the smoker and let it smoke for 2 hours, or longer depending on your smoke preference.

 

While we let our pork cool, next, take out your onion and dice it up. Once your onion is diced, start to caramelize it in a large pot over medium heat with a little oil or butter. Season well with salt and pepper.

 

After your onions have caramelized, add your pork neck, salt and red hot to the pot and add enough water to cover all of the meat. Bring the soup to a boil then drop it to a simmer. Leave your lid off, this is pretty important. You want some of the water to evaporate, that will concentrate flavors and when we finish with the corn starch slurry, it will give it a nice texture. Let this simmer for 3-4 hours, or until you can't handle how amazing it smells anymore. Once it's cooked down for at least 3 hours, pull your pork out. Once it has cooled, start to pull the meat off the bone and shred it. Now that it's all shredded, add that back to the stock, along with your 2 cans of beans and put the heat back to medium. Mix your 1 tsp each of cool water and corn starch then dump into the stock. Keep an eye on it while giving it a constant stir, once it starts to thicken cut the heat so as to not over thicken it. Feel free to garnish the soup with chopped bacon and parsley.

 

Traeger's Smoky Ham and Beans

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