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Bacon and Brie Mac & Cheese

Posted by Traeger Service on May 18, 2015

We’ve taken a childhood favorite and turned it into an adult guilty pleasure—Bacon and Brie Mac & Cheese wood-fired until bubbly and delicious. Rather than the typical elbow noodles, we went for penne, which has a heartier texture capable of balancing the rich, creamy mixture of brie, mozzarella, and cheddar. We even added some jalapeno to give it a bit of a kick. Go ahead and indulge in this classy, adult version of a trusty grade school staple with a Traeger twist.

BACON AND BRIE MAC & CHEESE

DIFFICULTY: 3/5
PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Oak, Hickory, Pecan
SERVES: 8

INGREDIENTS

16 oz. Penne Pasta, cooked
24 oz. Brie Cheese
1 lb. Bacon, cooked
2 cups Mozzarella, shredded
1 cup Cheddar, shredded
2 Jalapenos, finely diced
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
1 Tbsp. Salt
1 tsp. White Pepper
32 oz. Whole Milk
2 Tbsp. Corn Starch
¼ cup Cold Water

METHOD

  • In a double boiler, heat the milk until hot, then whisk in the onion and garlic powder, brie, cheddar, and 1 cup mozzarella cheese. Once cheese is fully incorporated, add the jalapenos, salt and pepper. Make a slurry with the corn starch and water, then add it the sauce to thicken. Lastly, add the cooked bacon and penne. Place the mac and cheese in a greased, cast iron pan and top with the remaining mozzarella cheese.
  • 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 350 °F and preheat, lid closed (10 to 15 minutes). Place the pan of mac on the Traeger and cook for 15 to 20 minutes, or until golden and bubbly.

PRINTABLE RECIPE:

Traeger Bacon and Brie Mac and Cheese.pdf (45.33 kb)

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Smoked, Salted Caramel Apple Pie

Posted by Traeger Service on May 12, 2015

This version of the all-American favorite tastes so delectable that we may need to change the saying to, “as American as Smoked, Salted Caramel Apple Pie.” We smoked the cream to make the salted caramel, giving it an added level of richness that compliments the touch of savory from the coarse salt. Layering the apple pie filling with gooey caramel makes it thick and bubbly when roasted over fragrant hardwood. If you’ve never tried baking an apple pie over apple wood on your Traeger, you’re in for a treat.

SMOKED, SALTED CARAMEL APPLE PIE

DIFFICULTY: 3/5
PREP TIME:2 hours
COOK TIME: 45 minutes
RECOMMENDED PELLETS: Apple, Hickory
SERVES: 5-6

INGREDIENTS

Apple Filling:

6 Granny Smith apples, peeled seeded, sliced
1 tsp. Lemon Juice
¼ cup Brown Sugar
1 tsp. Cinnamon
2 Tbsp. Corn Starch

Crisp Topping:

3 cups Flour
½ cup Granulated Sugar
½ cup Dark Brown Sugar
1 cup Butter (divided)
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 Egg
1 tsp. Vanilla
½ tsp. Salt

METHOD

  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • Fill a large pan with ice and water. Pour the cream into a smaller, shallow pan. Place the pan with the cream in the ice bath and place them both on the Traeger to smoke for one hour.
  • To make the caramel, combine the sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly until it coats the back of your spoon, then stir in ½ cup of the smoked cream. Keep stirring until it is starts to turn a copper color, and then add the remaining cream, vanilla, and salt.
  • To prepare the filling, in a large bowl, stir together the apple slices and the juice of 2 lemons. Next, add the sugar, cornstarch, cinnamon, allspice, and nutmeg. To assemble the pie, gather the pie crust, salted caramel and apple filling. Place one of the pie crusts into the pie plate. Spoon 1/3 of the filling into the bottom of the crust, pour 1/3 of the caramel over the apples, repeating this 3 times (reserve some of the caramel to drizzle over the finished pie). Lay the top crust over the filling, then crimp the top and bottom crusts together. Whisk together the egg and the milk. Make slits in the top crust to release the steam and finish by brushing with the egg and milk mixture. Sprinkle with the raw sugar and sea salt.
  • When ready to cook, start the Traeger on smoke until the fire is established (4 to 5 minutes). Set the temperature to 375°F and pre heat, lid closed (10 to 15 minutes).
  • Place the pie on the grill and cook it for 20 minutes @ 375 degrees, after 20 minutes reduce the heat to 325 and cook for 25 more minutes. When ready, the crust should be golden brown and the filling, bubbly. Remove the pie from the grill and let cool. Drizzle the remaining caramel over the cooled pie. Serve with vanilla ice cream and enjoy!

PRINTABLE RECIPE:

Traeger Apple Pie.pdf (59.08 kb)

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Roast Leg of Lamb Studded with Rosemary and Garlic

Posted by Traeger Service on May 12, 2015

Don’t be intimidated by meat that falls outside the 3 major meat groups consumed in the US—Beef, Poultry, and Pork—lamb is as delicious as it is simple to prepare. It is naturally tender, so you don’t even need to marinate it, just simple herbs, garlic, and spices make it unbelievably succulent. Roasting this delicious cut over hardwood imparts a lick of robust smoke flavor, for a juicy, mouthwatering main dish. So break out the lamb for your next special occasion and savor each meaty morsel.

ROAST LEG OF LAMB STUDDED WITH ROSEMARY AND GARLIC

DIFFICULTY: 3/5
PREP TIME: 30 minutes
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Cherry
SERVES: 10-12

INGREDIENTS

1, 10-12 lb. bone-in Leg of Lamb
1 Tbsp. Garlic, crushed
4 cloves Garlic, sliced lengthwise
4 sprigs Rosemary, cut into 1 inch pieces
2 tsp. Olive Oil
2 Lemons
Salt and Pepper to taste

METHOD

  • To prepare the lamb, start by mixing the olive oil and crushed garlic, then rub it on the lamb. With a paring knife, make small ¾ inch deep perforations in the lamb (about 2 dozen). Alternately stuff the slivered garlic and cut rosemary sprigs, into the perforations. Zest and juice the lemons, spread evenly over the lamb, then season with salt and pepper.
  • When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400°F and preheat, lid closed (10 to 15 minutes).
  • Place the leg of lamb on the grill and cook for 30 minutes, then reduce the temperature to 350°F for an additional hour, or until the internal meat temperature reaches 145 degrees for medium rare. Let the lamb rest for 15 minutes before carving. Slice, serve and enjoy!

PRINTABLE RECIPE:

Traeger Lamb.pdf (46.79 kb)

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Chocolate Lava Cake with Smoked Whipped Cream

Posted by Traeger Service on May 9, 2015

On the outside, it looks like an unassuming, individually sized dessert—but this sweet treat has a juicy secret. Our Chocolate Lava Cake takes what you love about chocolate cake and adds an element of scrumptious surprise with a luscious, melted-chocolate center. Top it off with Smoked Bourbon Whipped Cream for just the right touch of rich indulgence.

CHOCOLATE LAVA CAKE WITH SMOKED WHIPPED CREAM

DIFFICULTY: 3/5
PREP TIME: 25 minutes
COOK TIME: 40-45 minutes
RECOMMENDED PELLETS: Maple, Apple
SERVES: 4

INGREDIENTS

½ cup Butter
220g Semi-Sweet Chocolate
1 cup Powdered Sugar
2 large Eggs
2 Egg Yolks
6 Tbsp. Flour
1 tsp. Confectioners Sugar, for dusting
1 tsp. Cocoa Powder, for dusting
1 Tbsp. Butter, melted

Smoked Bourbon Whipped Cream:

1 pint. Heavy Whipping Cream
¼ cup Confectioners Sugar
1 Tbsp. Bourbon Vanilla

METHOD

  • When ready to cook, start your Traeger on Smoke with the lid open until fire is established (4-5 minutes).
  • Add cream to a shallow, aluminum baking pan. Place the pan on the Traeger, allowing the cream to smoke for 30 mins. Pour the smoked cream into a large mixing bowl and refrigerate for later use.
  • Set the Traeger’s temperature to 375°F and preheat, lid closed (10-15 minutes).
  • Brush 4 small soufflé cups with 1 Tbsp. melted butter. Melt the chocolate and remaining butter in a heatproof bowl over simmering water, stir until smooth. Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.
  • Pour batter into the prepared soufflé cups. Place them on the Traeger and bake for 13-14 minutes, or until the sides are set.
  • Remove the chilled, smoked cream from the refrigerator, add the bourbon vanilla and whip until airy. Add confectioners sugar and continue whipping until whipped cream forms stiff peaks.
  • Dust lava cakes with confectioners sugar and cocoa, top with a dollop of smoke-infused whipped cream, serve and enjoy!

PRINTABLE RECIPE:

Traeger Lava Cake.pdf (48.38 kb)

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Grilled Mexican Street Corn

Posted by Traeger Service on May 6, 2015

Take a walk through the streets of Mexico, pick your city, and you will often smell the aroma of corn grilling over an open flame. It’s a popular snack, grilled on location by street vendors, maybe due to the fact that it has its own built-in handle, maybe because it tastes delicious. Traeger’s ode to Mexican street corn features lime crema and smoked salt, giving it a depth of robust flavor and a drizzle of tangy freshness. We chose pecan hardwood to impart a nutty, slightly sweet aroma to compliment the corn’s natural sweetness.

GRILLED MEXICAN STREET CORN

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 24 hrs. (Smoke) + 15-20 mins. (Grill)
RECOMMENDED PELLETS: Pecan, Oak
SERVES: 12

INGREDIENTS

12 ears of fresh Sweet Corn
1/8 tsp. Sea Salt (smoked)
1/2 bunch fresh Cilantro, chopped
Hemp Seeds, to garnish
Chili Powder, to taste

Crema:

½ cup Mexican Sour Cream
½ tsp. finely grated Lime Zest
2 tsp. Lime Juice

METHOD

  • A day before you need to make the Mexican Street Corn, smoke your salt.
  • Start yout Traeger on Smoke with the lid open until the fire is established (4-5 minutes).
  • Start with as much sea salt as you would like to smoke. Spread it out on a baking sheet and smoke on your Traeger for 24 hours, stirring the salt every 8 hours. Once done, let cool and store in the container of your choice.
  • 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).
  • Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
  • Prepare Crema by combining finely grated lime zest and lime juice with the Mexican sour cream.
  • Grill corn over until cooked through and slightly charred.
  • Place grilled corn on a platter, drizzle with crema and sprinkle generously with cilantro, hemp seeds, chili powder, and smoked salt. Enjoy!

PRINTABLE RECIPE:

Traeger Corn.pdf (44.84 kb)

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Carne Asada Tacos

Posted by Traeger Service on May 6, 2015

Prevalent in the northern and western parts of Mexico, Carne Asada translates literally to “grilled meat” in Spanish—a simple name for a simply delicious steak preparation. Our Traeger’ed Carne Asada Tacos showcase marinated flank-steak at its best. Something amazing happens when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.

CARNE ASADA TACOS

DIFFICULTY: 3/5
PREP TIME: 4-24 hours Inactive, 15 mins. Active
COOK TIME: 15-20 mins.
RECOMMENDED PELLETS: Hickory, Oak
SERVES: 6-8

INGREDIENTS

1/2 cup fresh Cilantro, chopped
2 Tbsp. White Vinegar
4 garlic Cloves, minced
1/4 cup Lime Juice
1/4 cup Vegetable Oil
1 Tbsp. Kosher Salt
1 Tbsp. Black Pepper
1 tsp. Sugar
2 lbs. Beef Flank Steak, trimmed of fat, cut into large sections, about 6 inches long
8-16 tortillas, warmed (depending on the size of your tortillas)

Crema:

½ Cup Mexican Sour Cream
½ tsp. finely grated Lime Zest
2 tsp. Lime Juice

METHOD

  • In a medium bowl, combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.
  • When ready to cook, start your Traeger on smoke with lid open until fire is established (4-5 minutes). Set the Temperature to High (450°F) and preheat, lid closed (10-15 minutes).
  • Remove steak from marinade, discarding marinade. Place meat directly on the grill grate. Grill, covered, for 15 to 20 minutes.
  • Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2 inch pieces. Transfer steak pieces to a bowl and toss with any juices left on the cutting board.
  • To prepare Crema, combine finely grated lime zest, lime juice, and sour cream
  • To assemble: Warm the tortillas on the grill. Add a layer of Traegers Smoked Blended Salsa or salsa of your choice, sliced Carne Asada, and Crema. Sprinkle with freshly cut cilantro and enjoy!

PRINTABLE RECIPE:

Traeger Tacos.pdf (70.21 kb)

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Smoked Salmon Charcuterie

Posted by Traeger Service on May 6, 2015

Charcuterie: it’s fun to say, fun to eat, and rich in history. Charcuterie is the art of smoking, curing, and brining meats, and originated from the need to preserve meats before modern refrigeration stepped in and changed the way we eat. Don’t be intimidated by the French name. It’s just a fancy way of saying “meat plate” while impressing your friends with your knowledge of fine dining. Many meats that you might select for a charcuterie board require lengthy processes to properly preserve them, but salmon is delicate meat that cures quickly and tastes amazing after a relatively short smoke session on your Traeger. Feel free to beef up your board with any number of salamis and prosciuttos from your specialty deli, or just let the salmon shine on its own.

SMOKED SALMON CHARCUTERIE

DIFFICULTY: 3/5
PREP TIME: 3 1/2 hours
COOK TIME: 1-1 1/2 hours
RECOMMENDED PELLETS: Mesquite, Hickory, Oak, Alder
SERVES: 8-10

INGREDIENTS

1, 1 ½ - 2 lb. Salmon Filet, skin on, pin bones removed
1 cup Gin
1 cup dark Brown Sugar
½ cup Kosher Salt
2 Tbsp. coarse ground Pepper
2 Tbsp. toasted Fennel Seed
1 loaf French Bread, sliced
1 Tbsp. Garlic, crushed
3 Tbsp. Olive Oil
10 Radishes, sliced thin
3 Avocados, sliced
2 cups Arugula
1, 8 oz. package Cream Cheese
1, 4 oz. package Boursin Cheese (combine with cream cheese)

METHOD

  • Cure: Combine the Gin, sugar, salt, and black pepper. Pour the mixture into a resealable plastic bag along with the salmon. Place the bag onto a sheet pan, flesh side down, and refrigerate for at least 3 hours.
  • After curing, remove salmon from the plastic bag and rinse it off, just enough to wash away the salt, leaving some pepper, and fennel.
  • 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 180°F and preheat, lid closed (10 to 15 minutes). Place the salmon on the grill and Smoke for 1 to 1 ½ hours, or until it flakes with a fork. Transfer the fish to a sheet pan and refrigerate until it has completely chilled. Serve with all other accoutrements.

PRINTABLE RECIPE:

Traeger_Smoked_Salmon.pdf (44.82 kb)

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Smoked Bulldog Margarita

Posted by Traeger Service on May 4, 2015

Sometimes called a Corona-rita, a Smoked Bulldog Margarita combines everything wonderful about a traditional margarita, the smooth taste of Corona, and robust Traeger Smoked Salt for a visually impressive presentation and refreshing flavor. The grilled citrus garnish makes a striking finishing touch for this quintessential Cinco de Mayo/anytime drink. Pair with Traeger Carne Asada Tacos or chips and Smoke Blended Salsa for a truly memorable fiesta.

SMOKED BULLDOG MARAGARITA

DIFFICULTY: 3/5
PREP TIME: 24 hours (Smoke) + 15-25 mins (Grilll)
COOK TIME: 1 hour
RECOMMENDED PELLETS: Mesquite for stronger smoky flavor; Alder, Maple, or Apple for a more subtle smoky flavor.
SERVES: 6

INGREDIENTS

5 Cups Ice
1 Cup Tequila
½ Cup Grand Marnier
6 Limes
2 Oranges
1 cup Simple Syrup
6 Beer, Corona
⅓ cup Smoked Sea Salt

METHOD

  • A day before you need to make the Bulldogs, smoke your salt.
  • Start yout Traeger on Smoke with the lid open until the fire is established (4-5 minutes).
  • Start with as much sea salt as you would like to smoke. Spread it out on a baking sheet and smoke on your Traeger for 24 hours, stirring the salt every 8 hours. Once done, let cool and store in the container of your choice.
  • Place 5 limes and 1 orange (which should be at room temperature) on the counter and roll them with your hand, back and forth, while applying pressure. This way, the citrus will yield more liquid when you juice them. Note: the other 1 lime and 1 orange will be used later.
  • Juice the limes and the orange in a large measuring cup, then add in 1 cup of tequila, 1/2 cup of Grand Marnier, and simple syrup. Mix together.
  • Pour 1/3 cup of the smoked salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the smoked salt until the rim is covered. Repeat for each glass.
  • Cut 1 lime and 1 orange into slices to garnish the rim of your glass later.
  • 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).
  • Grill your slices of Lime and Orange for 5 minutes on each side.
  • Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.
  • Pour the frozen margarita into a smoked-salt rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Place previously grilled slices on the rim of the glass. Repeat for each glass. Enjoy!

PRINTABLE RECIPE:

Traeger Margarita.pdf (48.93 kb)

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Blueberry Citrus Bread

Posted by Traeger Service on April 28, 2015

Our Blueberry Citrus Bread bursts with juicy blueberries and zesty citrus flavor. Although technically classified as a quick bread, it is dense, sweet, and moist enough to be considered a cake. We baked it over fragrant maple wood and even added a glaze for a thin layer of sweetness to satisfy your sweet tooth. All names aside, this dessert loaf makes a vibrant addition to breakfast, lunch, dinner, and the best midnight snack.

BLUEBERRY CITRUS BREAD

DIFFICULTY: 1/5
PREP TIME: 15 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Pecan, Maple, Apple
SERVES: 6-8

INGREDIENTS

2 cups All-Purpose Flour + 1 Tbsp., divided
2 tsp. Baking Powder
½ tsp. Salt
½ cup. Canola Oil
2 tsp. Bourbon Vanilla
2 large Eggs
1 cup granulated Sugar
1 cup Sour Cream
Zest & Juice of 1 Lemon
1 cup Blueberries

Citrus Glaze:

¾ cup confectioners Sugar
1-2 Tbsp. Orange Juice
1 Tbsp. Orange Zest

METHOD

  • When ready to cook, start your Traeger on Smoke with the lid open or until the fire is established (4-5 minutes). Set the temperature to 350°F and preheat, lid closed (10-15 minutes).
  • Spray a 9x5 loaf pan with cooking spray and set aside. In a small bowl, toss the blueberries with 1 Tbsp. of flour and set aside (this keeps the blueberries from sinking). In a large bowl, whisk together remaining flour, baking powder, and salt. In a separate bowl, mix together the oil, bourbon vanilla, eggs, sugar, sour cream, lemon zest and juice. Combine the wet and dry ingredients until smooth, making sure not to over mix your batter. Lightly fold in the blueberries.
  • Pour the batter into the prepared pan, place in the center of the Traeger and bake at 350°F for 50-60 minutes, or until you can insert a toothpick into the center and it comes out clean. Remove from the grill and cool for 10 minutes, then remove loaf from the pan to a wire rack and cool completely.
  • While the bread cools, whisk together ingredients for the citrus glaze. Use a spoon to drizzle the glaze over the bread. Allow the glaze to harden (about 10-15 minutes). Slice, serve, and enjoy!

PRINTABLE RECIPE:

Traeger Blueberry Bread.pdf (43.79 kb)

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Sweet & Spicy Sriracha Salmon

Posted by Traeger Service on April 28, 2015

This Mother’s Day salmon recipe combines spicy sriracha, sweet brown sugar, fresh garlic and ginger, and a subtle hint of savory chipotle into one magical marinade. We give the Sweet & Spicy Sriracha Salmon a quick sear on the Traeger over mesquite hardwood until it’s flaky with a slight caramelization—it’s a delicious way to say thank you for all the grief you put her through as a kid…and maybe an adult.

Accessories for the recipe: Traeger Chipotle Rub, Mesquite Hardwood Pellets, Salmon Spatula

SWEET & SPICY SRIRACHA SALMON

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite, Oak, Alder
SERVES: 4

INGREDIENTS

4, 4 oz. filets Wild Salmon
1/4 cup Soy Sauce
2 Tbsp. Brown Sugar
1 Tbsp. Rice Vinegar
1 Tbsp. Sriracha Sauce
1 Tbsp. fresh Ginger, grated
1 Tbsp. Garlic, minced
1 tsp. Traeger Chipotle Rub
1 ½ tsp. Sesame Oil
2 Tbsp. Scallions, finely chopped
1 tsp. Toasted Sesame Seeds

METHOD

  • In a large, plastic zipper bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, and sesame oil. Add the salmon, toss to coat evenly, and marinate in the refrigerator for up to 1 hour. Remove the salmon from the bag. Discard the marinade.
  • When ready to cook, start your Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
  • Place the salmon directly on the grill grate, skin down, for 8-10 minutes for medium well. Remove from the grill, sprinkle with scallions and toasted sesame seeds. Serve with white rice, brown rice, or quinoa and grilled baby bok choy. Enjoy!

PRINTABLE RECIPE:

Traeger Sriracha Salmon.pdf (41.34 kb)

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