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The Best Grilled Romaine Salad with Homemade Bleu Cheese and Bacon Dressing

Posted by Mike C. on July 19, 2014

The Best Grilled Romaine Salad with Bleu Cheese and Bacon

This is going to be your new summer side! I've heard many people say they didn't like grilled lettuce because it get's soggy and wilted. Well I'm here to help you ensure that it doesn't happen to you. Many people who have tried to grill lettuce tend to over cook it, which will make it wilted and kind of soggy. Follow these quick and easy steps and be elevated in summer side dish glory!

Grilled Romaine Salad

PREP TIME: 5 minutes
COOK TIME: 2 minutes
RECOMMENDED PELLETS: Any
MAKES: 2 wedge salads

INGREDIENTS

1 Romaine lettuce heart
1 tsp olive oil
2 tsp parmesan cheese
Salt and pepper

Optional Bleu cheese dressing:

2 tsp bleu cheese
2 tsp mayonaise
1/4 c milk

Salt, pepper, garlic powder to taste

PREPARATION

Begin by starting your grill with the lid open, making sure the grill is on the "Smoke" setting. Allow it to heat up for 3-5 minutes. We can take this time to prepare the lettuce and dressing.


Cut your romaine in half, then either brush or drizzle olive oil over both faces of the romaine. Once the oil is on, season the lettuce with salt, pepper and parmesan cheese. Now we can kick the grill up to "High" and get it good and hot. Once your grill is ready we can throw the romaine on, face down.

 

Now this is the important part, you want to stay close to your lettuce. As soon as you walk away, you'll come back and it will be a wilted mess. Depending on your grill and the weather conditions, your grill could be anywhere from 400-500 degrees so the cooking time will vary here. I was around 450 degrees so it literally only took around 2 minutes to grill. You won't have really dark marks on the lettuce, but you will have some nice color because of the oil and cheese.

 

Now we can take our lettuce in and get it inside and prepare our dressing. You can prepare your dressing by mixing your bleu cheese, mayonaise and milk in a bowl. Mix it will, although you will want a few bleu cheese chunks as well. Season to taste with a little salt, pepper and garlic powder. Keep in mind the garlic powder will get a little more intense in flavor as it has a chance to rehydrate.

 

As you start to dress your salad, if you're like me you want more bleu cheese, so feel free to throw a few more crumbles all over the top.

 

The Best Grilled Romaine Salad with Homemade Bleu Cheese and Bacon Dressing

If maybe you're feeling like there's just a little something missing from this salad, I wouldn't hold it against you if you threw a little bit of cooked bacon on top to garnish. Why bacon? Because, bacon.

 

The Best Grilled Romaine Salad with Bleu Cheese and Bacon

If your mouth isn't watering already you might want to check your pulse. I promise this salad tastes as good as it looks. If you haven't already, go ahead and dig in. That beautiful grill flavor, the saltiness of the bleu with the smokiness of the bacon. Talk about flavor perfection.

 

The Best Grilled Romaine Salad with Bleu Cheese and Bacon

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Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Posted by Mary M. on July 18, 2014

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Every lead guitarist needs a skilled back-up drummer. And so it is that every smoked slab of meat needs an exquisite accompanying side - preferably with some more meat but if not a tasty veggie will suffice.

We have the perfect smoky side to get your saliva glands started and pave the way for the entree: Smoke-Roasted Semi-Dried Tomatoes. A few hours of smoke-time turns this inexpensive produce into solid gold morsels of enjoyment.

Recipes like these are also a fantastic way to multi-task while smoking a pork shoulder or some saucy ribs and really make the most out of your Traeger and those precious pellets.

Save yourself some coin by checking out this recipe in our Traeger on a Budget cookbook.

SMOKE-ROASTED SEMI-DRIED TOMATOES

COST: $
PREP TIME: 10 min.
COOK TIME: About 3 hours
MAKES: 10 to 12 slices
PELLETS: Any

THINGS YOU’LL NEED

• 3 large ripe tomatoes
• 2 tablespoons coarse (kosher or sea) salt
• 1 tablespoon coarsely ground fresh pepper
• 2 teaspoons sugar
• 2 teaspoons dried thyme or basil
• Olive oil

PREPARATION

Line a rimmed baking sheet with parchment paper.

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 225 degrees F (set on Smoke if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.

Remove the stem end from each tomato and cut the tomatoes into 1/2-inch thick slices.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Combine the salt, pepper, sugar, and thyme in a small bowl and mix.

Pour olive oil into the well of a dinner plate. Dip one side of each tomato slice in the olive oil and arrange on the baking sheet.

Dust the tomato slices with the seasoning mixture.

Arrange the pan directly on the grill grate and smoke-roast the tomatoes until the juices stop running and the edges have contracted, about 3 hours.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

The tomatoes slices will still be pliant and quite delicious.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

PRINTABLE RECIPE:

Smoke-Roasted Semi-Dried Tomatoes Recipe.docx (11.66 kb)

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Caliente BBQ Meatball Subs on a Stick

Posted by Mary M. on July 16, 2014

Caliente BBQ Meatball Subs on a Stick

What's the fastest way to take any meal and make it portable? As ice cream learned, you put it on a stick! From corn dogs and kebabs to popsicles and caramel apples - some of our most favorite eats are made even more loveable, somehow, by spearing them through with a convenient little handle.

We figured why not apply the same technique to the Italian American classic, meatball sub? But when also given the opportunity to play with the flavors, of course we must oblige! We transformed the sub by giving it a bit of Southwestern/Mexican flair with some spicy chorizo, red pepper flakes and a finishing glaze of zesty barbecue sauce.

Oh, and did we mention that we added a little bit of bacon too?

Yeah, we thought we should drop that flavor bomb on you.

CALIENTE BBQ MEATBALL SUBS on a STICK

PREP TIME: 25 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Any
MAKES: 8 skewers

INGREDIENTS

1 lb ground pork
1/4 lb. chorizo
2 slices bacon, thinly chopped up
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup freshly chopped parsley or cilantro
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cumin
1/2 teaspoon cracked black pepper
8 slices peppered bacon
1 can pre-made breadsticks (like Pillsbury)
Traeger BBQ Sauce, or your favorite barbecue sauce
1 cup shredded mozzarella cheese
8 (10"-12") wooden skewers, soaked in water

PREPARATION

Start your Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10 to 15 minutes.

Line 2 baking sheets with parchment paper and set aside.

In bowl combine ground pork, chorizo, 2 slices chopped bacon, panko bread crumbs, Parmesan cheese, chopped parsley, garlic cloves, red pepper flakes, cumin and black pepper.

Go ahead and get in there with your hands. It's the best way to mix it.

Form into 1 inch meatballs.

Open the can of breadsticks and starting with one breadstick at a time thread on the dough and then a slice of peppered bacon and then a meatball. Follow by threading on the bacon again and the bread stick and another meatball. Repeat this process for as many meatballs as can fit on the skewer. (Ours fit about 3 meatballs each.) Essentially you're weaving the breadstick and bacon around the meatballs. Make sure you end with the breadstick. Slightly separate the meatballs apart so that there's room for the dough to expand and the meatballs receive even heat.

Place the meatball sub skewers on the prepared baking sheets and put the baking sheets on the Traeger.

Cook them for about 18 minutes or until the meatballs are cooked through and breadsticks are golden.

Remove the skewers from the Traeger and brush each meatball with the Traeger BBQ Sauce and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese.

Put the skewers back on the Traeger for about 2 minutes or until the cheese is melted.

Caliente BBQ Meatball Subs on a Stick

Serve immediately with a sprinkling of fresh chopped cilantro or parsley, if desired.

Caliente BBQ Meatball Subs on a Stick

PRINTABLE RECIPE:

BBQ Meatball Subs on a Stick Recipe.docx (12.42 kb)

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Cherry Cola Chocolate Pudding Cake

Posted by Susie B. on July 16, 2014

Cherry Cola Chocolate Pudding Cake

The secret to a fantastic dessert is simplicity. After spending all your time and effort on that perfect rack of ribs or out of this world brisket, you want to round out the meal with something sweet and easy. This Cherry Cola Chocolate Pudding Cake is the answer. With an ingredient list shorter than your pinky finger and flavor that will wow your guests, this cake has it all! We like to get everything ready and throw it on the grill just as we are sitting down to eat our dinner. The cake is perfectly cooked, warm and bubbly as soon as we are done eating. Throw on a scoop of ice cream or a dollop of whipped cream and dig in!

If you would like to make your cake more like a cobbler, just skip the stirring step and you'll have a more crumbly cake opposed to a gooey pudding cake. Either way is delicious!

 

Cherry Cola Chocolate Pudding Cake

 

Prep Time: 5 minutes
Cook Time: 30-40 minutes
Serves: 6-8
Recommended Pellets: Cherry

Ingredients
1 jar (24 oz) cherry pie filling
1 box triple chocolate cake mix (look for boxes that advertise pudding in the mix)
1 cup of your favorite brand of cola
1 tablespoon butter

Directions
Start Traeger grill on Smoke with lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up tp 350. Allow the grill to preheat for 10-15 minutes while you prepare the cake.

Using the butter, liberally grease a 9X13 baking dish or medium dutch oven.

Dump the entire can of pie filling into the pan.

Pour the cake mix directly on top of the cherries and pour in the soda.

Gently stir the cake and soda without disturbing the bottom layer of cherries. If you prefer a cobbler type dessert, gently swirl the soda into the cake mix without thoroughly mixing.

Place the pan directly in the preheated grill and bake 35 to 40 minutes.

Cherry Cola Chocolate Pudding Cake

Cool about 15 minutes before cutting and serving cake.

Cherry Cola Chocolate Pudding Cake

Printable Recipe:

Cherry Cola Chocolate Pudding Cake.docx (13.90 kb)

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Traeger's Maple and Brown Sugar Bacon

Posted by Susie B. on July 15, 2014

Traeger's Maple and Brown Sugar Bacon

It's no secret that the members of Traeger Nation love some bacon and we, as dutiful bloggers, are more than happy to supply our members with as many bacon-based recipes as possible. From burgers to breakfast, bacon is pretty much always an appropriate answer when your loved ones ask "What are we gonna eat?" To help satisfy the cravings, we have a recipe here for a sweet and savory Maple and Brown Sugar Bacon that is just as good in the morning as it is before bed. Plus, it is simple, quick, and made from ingredients you will most likely already have on hand. Eat it plain or wrap it up in a pancake with eggs and cheese for a delicious breakfast sandwich on the go.

 

Maple and Brown Sugar Bacon

 

INGREDIENTS:

1 pound bacon, cold
1/2 cup pure maple syrup, warmed
1/2 cup brown sugar (light or dark), or more as needed

 

PREPARATION:

Line a rimmed baking sheet with aluminum foil or parchment paper and lay a wire cooling rack on the foil.

Using a pastry brush, brush each strip of bacon on both sides with the warmed maple syrup, then sprinkle brown sugar evenly on both sides. (Alternatively, put the brown sugar in a bowl, add all the maple-coated slices of bacon, and toss gently to coat. Let any excess sugar fall back into the bowl.)

Traeger's Maple and Brown Sugar Bacon

Arrange the bacon strips in a single layer (not touching) on the wire cooling rack.

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 300 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the baking sheet with the bacon on the grill grate. Cook for 30 minutes, or until the bacon browns and appears to be crisping. (It will crisp more as it cools.)

Traeger's Maple and Brown Sugar Bacon

Let cool slightly (the sugar will be hot!) before transferring to a platter.

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Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Posted by Susie B. on July 14, 2014

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

This beautiful blueberry french toast tastes as good as it looks and will have your entire crew sweilling with pride for the good ol' red white and blue! Layers of hearty french bread, sweetened cream cheese, and fresh blueberries are baked with whipped eggs and topped with an unforgettable strawberry syrup. Throw the dish together the night before and all you have to do the next morning is fire up the Traeger and let it bake. Perfect for neighborhood potlucks or family gatherings, this is one of those recipes you pass down through the generations. From our Traeger, to yours! 


Blueberry Cream Cheese French Toast with Strawberry Syrup

 

Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 55-60 minutes
Serves: 10-12 people
Recommended Pellets: Apple, Pecan

INGREDIENTS:
1 loaf crusty Italian or French day-old bread, cut into 1-inch cubes
1 1/2 packages cream cheese (12 oz total), softened
1 cup sour cream
1/2 cup confectioner's sugar
1 cup fresh blueberries or 1 cup frozen, thawed and rinsed
12 eggs, beaten
2 cups milk
1/2 cup maple syrup  
1 teaspoon vanilla extract
1 teaspoon salt
whipped cream (optional)
For the Syrup:
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh strawberries, sliced
1 tablespoon butter

PREPARATION:
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish.

In a separate bowl, combine the softened cream cheese, sour cream and confectioner's sugar using a handheld mixer.

Spread evenly over the bread cubes using a rubber spatula.

Sprinkle 1 cup blueberries over the cream cheese mixture, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, syrup, vanilla extract, and salt.

Pour over the bread cubes.

Cover with foil and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 350 degreed F. Allow the grill to preheat for 10-15 minutes.

Placed the covered baking dish directly on the grill grate and bake for 30 minutes.

Remove the foil and continue to cook for an additional 30 minutes until the bread is browned and the center is firm.

Meanwhile, prepare the strawberry syrup by combining the water, sugar and cornstarch in a medium saucepan over high heat. Bring to a boil, stirring constantly for 3-4 minutes.

Slowly stir in the strawberry slices, reduce the heat and allow the syrup to simmer for 10-12 minutes. Stir in the tablespoon of butter and remove from the heat.

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Serve the syrup with the french toast along with whipped cream (if desired).

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Printable recipe:

Blueberry Cream Cheese French Toast with Strawberry Syrup.docx (14.60 kb)

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Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Posted by Mary M. on July 13, 2014

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Rib-eye steaks are a meaty cut taken from the rib primal, or more specifically from the front end of the longissimus dorsi of the steer. The closer to the head that the cut is made, the more of the spinalis muscle, or cap of meat that wraps around the fatter end of the meat, that will be in the steak.

Due to the highly marbled consistency of the rib-eye, they are loaded with flavor. (Fat = Beef flavor!) Hence why it is one of the richest and beefiest steak cuts you can get. The marbling also serves as a self-baster to keep the steak plump and juicy. And of course rib-eyes need the high heat of the grill to melt that fat and flavor into the muscle of the meat.

For you, Traeger Nation, we have experimented and finely tuned the art of grilling the rib-eye so that we could provide you with a home run recipe, chock-full of vital tips and tricks to getting that perfect rib-eye with the perfect flavor and perfect doneness.

RIB-EYE STEAKS 101

PREP TIME: 30 minutes to allow meat to come to room temperature
COOK TIME: 1 hour 7 minutes, including smoke time
RECOMMENDED PELLETS: Hickory, Oak or Mesquite
SERVES: 2

INGREDIENTS

2 fresh rib-eye steaks, 1-inch to 1 1/2-inch thick
Traeger Prime Rib Rub
Canola Oil

Herbed Butter
4 tablespoons butter, room temperature
2 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, leaves only (or you could substitute thyme or oregano)

PREPARATION

1. Be choosy with your meat. When picking out your rib-eyes, get your meat directly from a trusted butcher (as opposed to getting a pre-packaged steak that's been there who-knows-how-long) to ensure optimal freshness. Choose a steak that is 1-inch to 1 1/2-inches thick, has a bright redness (no murky brown) and good marbling throughout. A thicker steak will allow you to achieve a good sear on the outside while keeping the middle a rosy medium-rare.

2. Before you toss it on the Traeger, let the steak come to room temperature - sitting for about 30 minutes or so on the counter. Meat straight out of the fridge is typically about 38 degrees F, when what you want for starting meats on the grill is about 50 to 55 degrees F.

Even better, season the steak with the Traeger Prime Rib Rub and then let it sit for 30 minutes on the counter. Season the steaks a bit more than you might regularly season a sauteed item as some of the steaks' seasoning will be lost during the smoke and grilling process.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established, about 4 to 5 minutes. Arrange the steaks directly on the grill grate and smoke for 1 hour.

BEFORE SMOKE

AFTER SMOKE

4. One of our favorite ways to enjoy steak, other than all by themselves, is with a creamy herbed butter. Finishing the steak with a lovely compound butter ups the richness of the steak and gives each bite a luscious and juicy creaminess. This butter can be prepared ahead of time and refrigerated until the steaks are done or you can prepare it while the steaks are smoking.

Put the olive oil and herbs into a food processor (or blender) and process until the herbs are finely chopped.

Whip the butter in a mixer until it lightens in color, a few minutes. Add in the oil and chopped herbs and beat for another 2 minutes, or until the oil and butter come together.

Remove the herb butter from the bowl and spoon onto a sheet of plastic wrap. Roll it into a log, twisting the ends, and chill in the fridge for several hours before serving or in the freezer for about 30 minutes.

5. Momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High). A great trick to getting those iconic grill marks on your steak is to use a cast iron grill pan. Add it to the Traeger while it is coming to temperature to allow the pan to preheat with the grill and become screaming hot. Let the pan preheat on the Traeger for at least 20 minutes.

6. Additionally, drizzle/brush both sides of the steaks with canola oil to really get lovely caramelization on the outside.

7. Place the steaks in the cast iron grill pan and grill for 4 minutes on the first side and 3 minutes on the second to achieve medium-rare doneness. Avoid flipping the steak more than once or twice. Flipping it too much can sabotage the outside sear.

Don't forget that it's easy to cook the steaks longer if they're under-done but there's no going back if you over-cook it. (Make sure you use tongs to move the steaks around so that you don't puncture the meat and lose any juices.)

*Here's an excellent way to check the doneness of your steak. Hold open your hand in front of you in a relaxed manner. Push on the fleshy part just under your thumb. For a rare steak, your meat should have that same consistency as that thumb muscle. For medium rare, gently put your pointer finger and thumb together. The consistency of your thumb muscle is the same as a medium rare steak. Repeat the same process going in order from your middle finger, to ring finger, to pinky for medium, medium-well, and well done. To make the comparison, gently prod the steak with your clean fingers.

OR you could always use your trusty instant-read thermometer.

Rare = 125 degrees F
Medium rare = 130 to 135 degrees F
Medium = 135 to 140 degrees F
Medium well = 140 to 150 degrees
Well = 155+ degrees F

8. Transfer the steaks to a platter and immediately top each with a pat of the herb-flavored butter to allow it to soak into the meat.

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

Let the meat rest for 5 minutes before serving, additionally you can tent the steak with aluminum foil while resting.

Either serve each person a beefy rib-eye dripping with herbed butter and juices or slice it up and serve to several guests, if you must.

Rib-Eye 101: How to Grill the Perfect Rib-Eye Steak

PRINTABLE RECIPE:

Perfect Rib Eye Steaks Recipe.docx (14.44 kb)

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Grilled Skirt Steak with Fresh Grilled Peach Salsa

Posted by Mary M. on July 12, 2014

Grilled Skirt Steak with Fresh Grilled Peach Salsa

Before delving into this tasty mouthful of explosive, tender beefiness, let's chat about,

What exactly is a skirt steak?

The skirt steak often gets confused with a flank steak. Skirt steaks are actually the diaphragm muscle, situated just below the ribs on the cow. The outside skirt steak is below the rib and between the brisket and flank. It usually comes with the membrane still attached and needs to be trimmed before you cook it so you don't end up with a mouthful of eternal chew. (Use a sharp knife to cut and pull this membrane off.) When you think outer skirt, think fajitas.

The inside skirt comes from the flank and it's a bit thinner and often you will purchase it with the membrane already removed by your butcher. (This is the cut that you'll more commonly find at your grocery store.)

Skirt steak can be a tricky beast to wrangle. Because it's thin and long, it cooks quickly. But it's also a steak that loves itself some heat. Hence why it's a delicate and quick dance on the Traeger to get the high heat sear while still keeping the middle nice and rosy. Whatever you do, do not sacrifice the doneness of the inside in order to get that dark crust on the outside. It's just not worth it.

As long as you give it a little rest and slice it against the grain (per usual) this will be the steak that keeps on giving gifts of intense and incredible flavor and beefitude - especially after you finish it with a sexy, spicy grilled peach salsa.

SKIRT STEAK WITH GRILLED PEACH SALSA

PREP TIME: 30 minutes to overnight
COOK TIME: 4 minutes, plus about 10 minutes to grill the peaches
RECOMMENDED PELLETS: Any
SERVES: 4 to 6

INGREDIENTS

Peach Salsa:
4 to 6 ripe peaches
2 roma or plum tomatoes, seeded and diced
1-2 jalapeños, finely minced (some jalapenos are hotter than others so add in half a jalapeno and taste and go from there)
¼ cup yellow or red bell pepper, diced
¼ cup red onion, finely diced
2 tablespoons cilantro, chopped
1 lime, juiced
¼ teaspoon ancho chili powder or other chili powder
1 tablespoon honey
Salt and pepper to taste

Skirt Steak:
2 skirt steaks (about 2 lbs total)
Onion powder
Sea salt
Freshly cracked black pepper
Olive oil
Sherry vinegar

PREPARATION

Dust the steaks with onion powder, sea salt, freshly cracked black pepper and drizzle with olive oil and a sprinkling of sherry vinegar - on both sides. Let the meat marinade for 30 minutes up to a day.

You can also make the peach salsa a day in advance, but make sure it has at least 10 to 15 minutes to sit to allow the flavors to meld.

Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High, lid closed, for 10 to 15 minutes.

Cut the peaches into halves or quarters, remove the pits and put them cut-side down on the grill grate. Let them grill for a couple minutes per side or until they start to caramelize.

Remove the peaches. Let them cool and then dice them and toss them together with all of the salsa ingredients, adding salt and more honey to taste. (If you want more heat, add in a few pinches of cayenne pepper or more jalapenos.)

Let the salsa sit and get started on cooking the skirt steaks. Place them directly on the grill grate and cook for about 2 minutes per side, or until they're done to your liking. Beware! Because these steaks are so thin, they cook very quickly.

Grilled Skirt Steak with Fresh Grilled Peach Salsa

When finished cooking, remove the steaks from the Traeger and wrap them with aluminum foil and allow to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Pour the juices back over top of the skirt steak and serve with the grilled peach salsa.

Grilled Skirt Steak with Fresh Grilled Peach Salsa

PRINTABLE RECIPE:

Skirt Steak with Peach Salsa Recipe.docx (12.31 kb)

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Chicken & Parmesan Sliders w/ Pesto Mayo

Posted by Mary M. on July 11, 2014

Chicken & Parmesan Sliders w/ Pesto Mayo

You just might be missing a piece in your life if you aren't familiar with sliders. A slider is a miniature burger or sandwich that gained popularity after the burger chain, White Castle, featured and sold them 4 for $1. Yes, they are adorably tasty! Bottom line, they're not as good as what you can Traeger yourself.

We switched things up things a little from the traditional beef sliders, using ground chicken with a salty, rich smattering of grated parmesan cheese inside to keep the patties moist. (Of course you could easily substitute ground beef, turkey, lamb, pork, etc.) And we did it all for an affordable price to feed you and your family/friends. We'll prove that you can still eat like a king with a pauper's pocketbook.

And don't forget that because they're smaller, you can cram more into your mouth without the accusing glare from anyone else. 

Find these tasty morsels, along with other penny-pinching recipes, in our Traeger on a Budget cookbook.

CHICKEN & PARMESAN SLIDERS W/ PESTO MAYO

PELLETS: Apple or Oak
PREP TIME: 15 min.
COOK TIME: About 30 min.
SERVES: 4

THINGS YOU’LL NEED

• 2 pounds ground chicken
• 1 cup shredded Parmesan
• 1 tablespoon Worcestershire sauce
• Freshly ground black pepper
Traeger Chicken Rub, or salt and pepper
• Canola oil
• 1 cup mayonnaise
• 2 tablespoons prepared pesto sauce
• 12 slider buns, split
• 3 Roma tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• Fresh spinach or arugula leaves, washed and dried
• Sliced cheese, if desired

PREPARATION

Line a baking sheet with plastic wrap. In a large mixing bowl, combine the ground chicken, the Parmesan, the Worcestershire, and a few grinds of black pepper.

Wet your hands with cold water, and use them to mix the ingredients. Divide the meat mixture in half, then form six 2-inch patties out of each half. Dust each side of the patties lightly with the Traeger Chicken Rub. Place the patties on the baking sheet, cover with another sheet of plastic wrap, and refrigerate for at least 1 hour.

Combine the mayonnaise and pesto in a small bowl and whisk together. Cover and refrigerate until serving time.

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 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

Take the chicken patties out of the fridge and lightly brush both sides with canola oil to help get a good sear on the outside and hold in those juices.

Arrange the chicken patties on the grill grate and grill, turning once, until the patties are cooked through (165 degrees F), about 30 minutes.

If you like cheese on your patties, top the patties with cheese during the last 2 minutes of grilling.

To serve, put a chicken patty on the bottom of a slider bun and top with a dollop of the pesto mayonnaise.

Chicken & Parmesan Sliders w/ Pesto Mayo

Add tomato, onion, and spinach as desired. Replace the top of the bun and skewer with a frilled toothpick, if desired. Enjoy the fruits of your labors!

Chicken & Parmesan Sliders w/ Pesto Mayo

PRINTABLE RECIPE:

Chicken Parm Sliders Recipe.docx (12.05 kb)

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Leftover Barbecue "Sundaes"

Posted by Susie B. on July 9, 2014

Leftover Barbecue

After a big BBQ, we occasionally have a few leftovers hanging out in our fridge. Not quite enough for a full round of seconds, but just enough to get excited about lunch. Do yourself a favor and give everything else in your fridge serious leftover envy by throwing these Barbecue Sundaes together. They take no more than a minute, look awesome, and taste great!

Reheating in the microwave is easy enough, but for the best results wrap any leftovers that need reheating in foil and throw in a hot oven or on the grill for 5-10 minutes.

 

Barbecue "Sundaes"

 

DIFFICULTY: 1/5
PELLETS: None
PREP TIME: 15 min.
COOK TIME: 10 min.
SERVES: Depends on your leftovers

YOU WILL NEED THESE THINGS
Barbecued baked beans, reheated
Leftover coleslaw (drain if watery)
Leftover pulled pork, shredded beef, chicken or chopped beef brisket, reheated
Barbecue Sauce
Leftover barbecued ribs cut into individual ribs (optional), reheated or a slice of cooked bacon
Dill pickle spears
Cherry tomatoes

PREPARATION:

1. If you own the kind of glassware popular at soda fountains and ice cream parlors, break it out. If not, substitute clean 16-ounce canning jars or other clear glassware.

2. Put a layer of baked beans in the bottom of each glass or jar followed by layers of coleslaw and pulled pork, chicken or brisket. Drizzle with barbecue sauce. Stick a rib or bacon, if using, and a dill pickle spear in each “sundae”. Top with a cherry tomato. Serve and enjoy!

Leftover Barbecue

Leftover Barbecue

Printable Recipes:

Barbecue Sundaes.docx (14.07 kb)

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