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Treager on a Budget: Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce

Posted by Susie B. on July 4, 2014

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

With prices at the meat counter steadily rising, we thought we'd feature a few recipes from Traeger's fantastic cookbook "Traeger on a Budget" in an effort to help you get the most out of your dollar. One of our favorite recipes calls for chicken tenders. Chicken isn't always the cheapest cut of meat (although typically rather affordable) especially if you opt for boneless, skinless chicken breasts. One secret to get the same great taste, flavor, and lean trimmed meat as a breast without the price tag is to buy chicken tenders. These strips of breast meat are often cast off after butchers trim down chicken breasts so they can get a more uniform appearance on the breast. We paired these particular tenders with the ever popular buffalo sauce and a blue cheese dip that might literally make your taste buds explode from unadulterated flavor joy.


Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce


PREP TIME: 10 min.
COOK TIME: About 20 min.
SERVES: 4 to 6


• 2 pounds chicken tenders (about 16)
• Garlic salt
• Freshly ground black pepper (or Traeger's Pork & Poultry Rub, Cajun Shake, or Chicken Rub)
• 1/2 cup Louisiana-style hot sauce, such as Frank’s® RedHot
• 4 tablespoons butter (1/2 stick), melted
• Carrot and celery sticks for serving (optional)
• 1-1/2 cups mayonnaise
• 3/4 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup blue cheese, crumble


MAKE THE BLEU CHEESE SAUCE: In a mixing bowl, whisk together the mayon- naise, sour cream, Worcestershire sauce, mustard, black pepper, and the garlic powder. Stir in the blue cheese. Cover and refrigerate if not using immediately. (The sauce can be made up to 3 days ahead.)

Season the chicken tenders well with garlic salt and black pepper or rub/seasoning of your choice.

Thread each tender on a bamboo skewer.

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 chicken skewers on the grill grate. Grill for 5 to 6 minutes. Turn over and grill on the other side.

In the meantime, combine the hot sauce and melted butter in a small bowl. Brush the chicken skewers with the hot sauce/butter mixture and return the chicken to the grill for a few minutes to set the sauce.

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Transfer to a platter and serve with the bleu cheese sauce and carrots and celery sticks, if desired.

Click below for a printable version of this recipe:

Skewered Buffalo Chicken Tenders with Blue Cheese Sauce.docx (14.51 kb)

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Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

Posted by Mary M. on July 4, 2014

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

When faced with the dilemma, "to plank or not to plank?", we say, "If you can plank, you should plank it!" There is a particular beauty in the combined components of the flavors of the sweet cedar from the plank and the smokiness contributed by the alder pellets. (You could certainly sub in a different kind of pellets and still get mouthwatering results.) It's a double whammy of middle-of-the-woods freshness straight into your meat and into your belly.

The meat in particular that we're gussying up with a cedar plank is a perfectly tender, juicy, rose-pink pork tenderloin. After rubbing it with an immaculately balanced spice rub filled with ancho chile powder, brown sugar, cumin and a few of our other favorite seasonings, we threw it on a cedar plank and let the wood and Traeger do all the work to bring that baby home.


PREP TIME: 30 minutes to let pork marinate, plus 2 hours to soak cedar planks
COOK TIME: 15 to 20 minutes
SERVES: 4 to 6


2 1 lb. pork tenderloins
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 teaspoons cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1 tablespoon brown sugar
1/4 teaspoon dry mustard
Olive oil
2 cedar planks


Soak the cedar planks in water for at least 2 hours to overnight.

Mix together all of the dry spices and brown sugar in a small bowl.

Lightly drizzle the tenderloins with olive oil and rub with the spice mixture. Let sit for 30 minutes.

Start the Traeger on Smoke with the lid open until the fire is established. Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Place the soaked cedar planks on the grill, close lid, and allow to heat for 3 minutes. Flip the planks and place a pork tenderloin on the heated side of each plank.

Grill the tenderloins for 15 to 20 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer.

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

Tent the tenderloins with foil and let rest for 5 minutes before slicing and serving.

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin


Cedar Plank Spice Rubbed Tenderloin Recipe.docx (11.90 kb)

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The King of BBQ: Traeger's Burnt Ends

Posted by Mike C. on July 3, 2014

The King of BBQ: Traeger's Burnt Ends

I hope you all can agree with me here for a moment and say that when it comes to BBQ there is nothing better than Burnt Ends. If you're a pro around the BBQ circuit you've probably had this more times than you'd care to admit, and if you've never been blessed enough to try these burnt ends then quite frankly, you haven't lived. This is the ultimate flavor. It has the beautiful smoke, the tender beef, the crispy exterior and the flavorful juices. My mouth is watering right now just thinking about this dish all over again. Now, it is hard to find just a "point" of a brisket. If you're not familiar with the portions of the brisket, its all one big cut of meat but essentially there are two parts, or muscles. One is the flat, the other is the point. Just as you'd assume the flat is the long, more narrow portion of the meat and the point is the "hill" of the brisket. If you can't tell that much of a difference there's a good chance you've bought a pre-trimmed brisket and they've removed a good portion of the point. It happens. Aim for "packer" briskets, you'll have to cut off excess fat, but it's totally worth having the cut of meat you want. If you can't find one, no big deal. We'll work with what we have!


King of BBQ: Burnt Ends


Prep Time: 20 minutes 
Cook Time: 9 and 1/2 hours (it's worth it...)
Serves: An Army
Recommended Pellets: Hickory, Apple, Cherry


8 lb brisket trimmed

8 beef bouillon cubes

1 tbsp Worcestershire sauce

1 bottle Traeger Rub

1/2 c of your favorite Traeger sauce


Ok, here's the start of this epic journey. I've done brisket two ways, one by mixing beef brother with worcestershire and injecting the meat, the other was crushing beef bouillon cubes and mixing it with worcestershire sauce. Both work great, for this preparation I chose to go with the later. Start by getting your brisket set out and in a vessel that will make this as mess free as possible.




Ok, now we can go ahead and make the wet portion of our rub. Start crushing up 8 beef bouillon cubes in whatever you'd like, then add your tablespoon of worcestershire sauce and mix it well. Once you have it all incorporated start rubbing all of that goodness all over your brisket.


After your wet rub is set go ahead and throw your favorite Traeger rub all over your brisket. Make sure you're pretty liberal with the seasoning. You're not going to over season this thing, actually the rub is going to give you a nice "bark", don't you dare call it burned. There's a difference. So, this next part is totally up to you. You can go ahead and take your brisket to the Traeger, or you can do like I did and let it sit over night in the fridge. I felt it would help the flavors marry and the salt would break down into the meat a little bit. Anyways, to the next step!

When you're ready to cook, go ahead and start your Traeger by turning it on and setting your thermostat to "Smoke" with the grill door open. Once you've given it around 5 minutes set your heat to 250 degrees and shut the door. Once your temperature is ready to go you can go ahead and get your brisket on the grill.


Here's the best part about owning a Traeger, once your meat is set in and the lid is shut, we're going to cook it for 4 hours. No tedious stocking of wood. No manning a fire. No guess work at all. Set your lawn chair out, pour yourself a nice lemonade (thats as hard of a drink I'll take), and watch the grass grow while letting these wonderful aromas carry you away. If you haven't recently added pellets you might have to check it after a little while but if you're all topped off and ready to go you're ready to relax. Once 4 hours is up we're faced with another situation. It seems at this point in time a lot of briskets kind of hit a stall point. People feel that it takes a while to reach the perfect internal temperature and if you just let the meat sit and finish cooking it will dry out, on the other hand, some people say its best to wrap your brisket in foil (known as the Texas Crutch) and let the meat steam and come to heat. This ensures a nice, moist brisket, but could kill your bark. What a dilemma. I opted for the texas crutch, and odds are I always will. Here's why. When you're making burnt ends, you're going to take the point muscle off of the brisket anyway, re-season, then place back on the smoker. If you've already got your moisture down, another coat of seasoning will just add to your bark and create even more texture. So for me, it's always going to be wrapped in foil. So next step, wrap in foil, on the grill at 250 for another 4 hours. Once your 4 hours is up make sure you're gentle with your package. It has all kinds of delicious juices in there so feel free to open over a bowl to savor all that flavor.


Now if you look at the above picture it's more clear where your point is apart from your flat. You can almost see a dividing line to guide you on your way. Next step, remove the point from the flat and get ready for phase two.


Take your cooked point and cover it all over again in your favorite Traeger rub then set it BACK on the grill at 250 for another 1 and 1/2 hours. With this time feel free to take the 1/2 c of your favorite Traeger sauce and 1/4 c of your saved brisket juices and combine the two. Talk about some amazing flavor. Now you're set to go ahead and slice your flat against the grain so you have a nice, tender texture. Once you have it all sliced go ahead and slather some of your BBQ sauce mixture on it. This will help you make it through until those burnt ends are ready!


The King of BBQ: Traeger's Burnt Ends

Now after patiently waiting for an hour and a half, this is going to be one glorious site. This point has picked up even more smoke and caramelization making this the perfect burnt end.


The King of BBQ: Traeger's Burnt Ends

If you're not familiar with this style of BBQ you're going to say, "Oh no its burned". No. No it's not. We don't do that here at Traeger. Once you taste this delicious bit of perfection, you will quickly realize there is no burned taste to it. Sure its "burnt" but that's just the look, not the flavor. I like to cube this stuff up and pour the sauce over the top. I had the priviedge of serving this to an amazing crew of physical therapists that I have been working with to recover from a small series of surgeries that I've accumulated as a soldier. They've put in so many hours trying to make me better, this was just a small way to show my appreciation. Plus it's fun to give the Captain BBQ tips, he's a member of the Traeger family too! Hope you all enjoy this king of bbq, the burnt end! I know we all did.


The King of BBQ: Traeger's Burnt Ends

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Camping Western Omelet Breakfast Casserole

Posted by Susie B. on July 3, 2014

Camping Western Omelet Breakfast Casserole

We love surprising people with all of the things we can cook on a Traeger. We get our most incredulous glances from serving delicious breakfast dishes hot off of our grill. People just can't seem to wrap their head around the idea that you can, in fact, bake a breakfast casserole outside on a grill grate in the middle of winter. Surprise your family and friends with this delicious recipe for a Western Omelet Brakfast Casserole. All of the prep work is done the night before, making breakfast a breeze. Simply throw it on the grill when you first wake up and enjoy a hot and hearty breakfast that will please your crowd.

Western Omelet Breakfast Casserole


Serves: 10 -15 people
Prep Time: 25 Min, plus 8 hours of time in the fridge
Cook Time: 45 minutes-1 hour
Recommended Pellets: Any

1 package (32 ounces) frozen hashbrown potatoes
1 small red onion (diced)
1 lb lean ham (cubed about 1-inch)
2 cups White Cheddar or Monetery Jack cheese (shredded)
12 large eggs (beaten well)
1/2 medium each: green and red bell peppers (diced)
1 1/4 c milk
1/2 tsp salt
1 tsp ground black pepper
Hot sauce, to taste


Butter the inside of a 9x13 inch baking dish. Layer 1/3 of the potatoes, vegetables, ham and cheese in the pan. Repeat 2 more times until all ingredients are used, but reserve the last 1/2 of shredded cheese instead of sprinkling on top. 

Beat together the milk, spices and eggs, salt, pepper, and hot sauce. Pour the egg mixture over the potatoes and vegetables. Cover the dish with foil and refrigerate overnight.

Western Omelet Breakfast Casserole

Western Omelet Breakfast Casserole

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and the temperature up to 350 degrees, allowing the grill to preheat for 10-15 minutes. Plcae the covered casserole dish directly on the grill grate and bake for approximately 30 minutes.

Remove the foil and top the casserole with the remaining shredded cheese. Bake uncovered for an additional 15-30 minutes until the eggs are entirely set and the cheese is melted and bubbly.

Western Omelet Breakfast Casserole

Remove from the heat and allow to cool for a few minutes before slicing into portions and serving.


Click below for a printable version of this recipe:

Western Omelet Breakfast Casserole.docx (12.22 kb)

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Smoked Butter-Basted Porterhouse Steak

Posted by Mary M. on July 2, 2014

Smoked Butter-Basted Porterhouse Steak

When we talk about porterhouse steaks, let it be implied that you're gonna need a big plate. They are big hunks of meat that will satisfy even the most grande of appetites.

Porterhouse steaks are similar to a T-bone, with the iconic T-shaped bone separating the composite steak consisting of a strip of steak and a tenderloin, but it's even bigger, thicker and meatier. The cut is taken from the rear of the short loin where the tenderloin and the top loin meet. If you remove the bone you've basically got yourself two tasty steaks.

This recipe has a rich and succulent baste containing some of our favorite moisture lockers - butter and mustard. Together they seal in the flavor and keep the dinosaur-sized steak particularly juicy and gone before you know it.


PREP TIME: 5 minutes
COOK TIME: about 45 minutes
SERVES: 2 or more if you feel like sharing


4 tablespoons butter, melted
2 tablespoons Worcestershire sauce
2 teaspoons Dijon-style mustard
2 porterhouse steaks, each 16 to 20 ounces and at least 1-1/2 inches thick
Traeger Prime Rib Rub, or your favorite rub


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Combine the melted butter, Worcestershire sauce, and mustard and whisk until smooth.

Brush on both sides of the steaks with a pastry brush.

Season the steaks on both sides with Traeger Prime Rib Rub.

Arrange the steaks on the grill grate and smoke for 30 minutes.

With tongs, transfer the steaks to a platter and increase the heat to High. Once again, brush the steaks with the butter-Worcestershire sauce mixture. When the Traeger reaches the new temperature (400 to 450 degrees F), return the steaks to the grill grate and grill until cooked to your desired degree of doneness (135 degrees F for medium-rare), several minutes per side.

Smoked Butter-Basted Porterhouse Steak

Brush once more with the butter-Worcestershire sauce mixture. Transfer the steaks with tongs to a platter or plates and let rest for 3 minutes before serving.

If desired, cut the tenderloins and the strip steaks off the bones, thinly slice on a diagonal, and serve each diner some of each.

Smoked Butter-Basted Porterhouse Steak


Smoked Porterhouse Steaks Recipe.docx (12.12 kb)

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Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Posted by Mary M. on July 1, 2014

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Previously we posted about our oh-so-satisfying salty, fall-apart Kalua Pulled Pig. (Find the recipe in our From Pulled Pork to Peach Pie cookbook. Seriously. Go find it!) Now it's time to put that kalua pork to even more good use. Let's doubly pork up one of barbecue's favorite sides:

Baked beans.

Yes, double. We know what you're thinking, "Bacon and pulled pork?! Stop the madness!" Well, we ain't gonna stop.

And to echo those tropical flavors even more we added in some grilled pineapple along with jalapeno to reign in some of that thick, saucy sweetness.

Just say "Yes" to adding a little bit of luau into your next barbecue.


PREP TIME: 20 minutes
COOK TIME: About 2 1/2 hours, including smoking time
RECOMMENDED PELLETS: Hickory, Oak or Pecan
SERVES: 8 or more


8 strips of bacon (divided use)
1/2 large sweet onion, such as Texas Sweet or Vidalia, peeled and diced
1/2 red or yellow bell pepper, stemmed, seeded, and diced
1 jalapeno, seeded and diced (throw in the seeds if you like more heat)
2 cloves garlic, minced
3 15-ounce cans beans, such as pinto beans, navy beans, kidney beans, etc. - drained and rinsed
3/4 cups Traeger Regular Barbecue Sauce, or your favorite BBQ sauce
1/2 cup beer, apple juice or cider
1/2 cup packed brown sugar
1/8 cup yellow mustard
1/8 cup molasses
1/2 teaspoon chili powder
1 teaspoon ancho chile powder
1 teaspoon cumin
2 to 3 cups leftover kalua pulled pork
1/2 pineapple, cored, cleaned and cut up into spears
1 1/2 cups panko or other dried bread crumbs


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Put a cast iron skillet on the Traeger and lay the strips of bacon in it. Fry the bacon over medium heat until it renders its fat. (about 20 minutes) At the same time caramelize and brown your pineapple by placing the spears directly on the grill grate for about 5 minutes per side.

Remove the bacon strips with tongs and drain on paper towels. Pour all but 1 tablespoon of the bacon fat out of the skillet and reserve. Add the onion, bell pepper, garlic, and jalapeno to the skillet and sauté until softened, 5 minutes or so.

Meanwhile, chop the bacon into bits.

Tip the vegetables into a large disposable aluminum roasting pan or baking pan and add about two-thirds of the chopped bacon. (You may want to double up on the disposable pans for increased strength and durability.) Also add to the pan the beans, barbecue sauce, beer or apple juice, brown sugar, mustard, molasses, chili powder, ancho chile powder and cumin. Mix well with a large wooden spoon.

Stir in the pulled leftover kalua pork.

Turn the Traeger heat down to Smoke.

Put the roasting pan with the beans on the grill grate and smoke for 1-1/2 hours, stirring occasionally to maximize exposure to the smoke.

Meanwhile chop up the grilled pineapple into bite-sized chunks.

Increase the temperature to 300 degrees and stir the pineapple into the baked beans. Cook the beans until they are hot, bubbling, and thickened, about 1 hour.

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Meanwhile, combine the panko bread crumbs with the reserved bacon fat (if you are short on fat, use melted butter) and the remaining bacon bits.

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple

Spread evenly over the top of the beans and let cook during the last 20 minutes or until the panko is toasted and golden.

Serve the baked beans up warm and they will be a sensation at any barbecue!

Sweet 'n Porky Baked Beans with Kalua Pulled Pork and Pineapple


Sweet n Porky Baked Beans with Kalua Pork Recipe.docx (12.85 kb)

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Traeger's Hawaiian Kalua Pulled Pig

Posted by Mary M. on June 29, 2014

Traeger's Hawaiian Kalua Pulled Pig


Kalua literally means "to cook in an underground oven". Obviously we're stretching that definition a little in this recipe just so that we can enjoy that same salty, fall-apart pork that is traditionally the centerpiece of most luaus. And if you've ever tasted it, you know you can't really blame us for wanting to recreate that piggy goodness.

Basically this is a "mock Kalua Pig" created by wrapping the pork butt in ti or banana leaves, salting it with a colorful, coarse Hawaiian sea salt and cooking it on your Traeger. Don't despair if you have difficulties finding banana leaves. You could easily substitute aluminum foil.

The recipe is simple and simply delicious. Find it in our From Pulled Pork to Peach Pie Cookbook. If you want to continue with the Aloha state theme, serve the pork with some grilled pineapple and baked yams.

Stay tuned and we'll also give you recipe for some to-die-for sweet 'n porky baked beans with a tropical flair and loaded with kalua pulled pork.


PELLETS: Hickory
PREP TIME: 15 min., plus marinate overnight
COOK TIME: 5 to 6 hours
SERVES: 10 to 12


1 5- to 7-pound pork shoulder (Boston butt), bone-in or boneless
2 to 3 tbsps. Hawaiian sea salt, or coarse salt (kosher or sea)
Freshly ground black pepper
2 frozen banana leaves (see above), thawed


If you have a hard time finding the Hawaiian sea salt, check on amazon.com or a similar online site. You should be able to find the banana leaves in the frozen section of your grocery store, but if not use aluminum foil.

Season the pork shoulder with the Hawaiian salt and pepper.

Put a banana leaf on your work surface. Lay the pork shoulder in the center of it, and draw up the ends as if you were wrapping a gift. Lay the second banana leaf at right angles to the first and draw up the ends to enclose the meat. Wrap the entire package tightly in aluminum foil. Refrigerate overnight.

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.

Place the wrapped pork directly on the grill grate and cook until the pork is falling-apart-tender, 5 to 6 hours. (An internal temperature in the meat of 190 degrees F is what you’re looking for.)

Transfer the pork to a cutting board and let rest, still wrapped, for 20 minutes. Carefully unwrap the pork and save any juices that accumulated in the foil.

Traeger's Hawaiian Kalua Pulled Pig

Traeger's Hawaiian Kalua Pulled Pig

Tear the pork into chunks and shreds, discarding any lumps of fat or bone. Serve immediately. Tropical islands, here we come!

Traeger's Hawaiian Kalua Pulled Pig


Hawaiian Kalua Pulled Pig Recipe.docx (12.35 kb)

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Red, White and Bleu: 3 Sauces of Summer

Posted by Mike C. on June 26, 2014

Red, White and Bleu: 3 Sauces of Summer

There's no doubt that the American spirit pulses through our veins here at Traeger. What's more patriotic and American that BBQ? Not much. I swear I can smell freedom every time I open the door of my grill and can hear lady liberty herself singing any time I pull a finished product off the smoker. For the 4th of July, nothing like an American tribute for your next BBQ from an American soldier himself. I'm proud to say I'm a soldier in the US Army and have the amazing opportunity to write beautiful recipes for you all to enjoy. Talk about living the American Dream! So let's break this down. While you're firing up your grill for the 4th, you're going to need some A game material. I've composed 3 sauces here to take your BBQ to the next level. First, the all American red, perfect for your ribs or pork. Second, the Alabama white, this is amazing on grilled chicken. Last but not least, the Bleu. This bleu cheese sauce is so incredible with steak, you're likely to shed a tear for not having it sooner.


Red, White and Bleu: 3 Sauces of Summer


The Red:

PREP TIME: 5 min.
COOK TIME: About 15 minutes
SERVES: 2 cups


1/2 cup Ketchup

1 6 oz can Tomato paste

1/3 cup Brown sugar

1/3 cup Vinegar

1/3 cup Corn syrup

1/2 cup Water

1/4 cup Maple syrup

2 tbsp Honey

1 tbsp Molasses

2 tsp Salt

2 tsp Worcestershire sauce

1 tsp Soy sauce

1 tsp Liquid smoke

1/2 tsp Onion powder

1/2 tsp Cornstarch

1/2 tsp Mustard powder

1/4 tsp Cayenne pepper

1/2 tsp Black pepper

1/2 tsp White pepper

1/8 tsp Garlic powder

1/8 tsp Celery salt

1/8 tsp Ground cumin

1/8 tsp Ground corriander



This is the good stuff right here. Basically there are 3 steps, "Assemble the gear, The Mix and the Cook". So, let's assemble.


Next, let's mix! BUT, when you go to start mixing, make sure you're following the measurements AND MAKE SURE you start this sauce COLD. Since there is cornstarch in the mix, if you tried adding it hot, there would be a clumpy mess on your hands. Of course you can feel free to deviate from the recipe to make it your own, the measurements are basically just a guide to help you along your culinary journey.


As everything is now incorporated, over medium heat bring the mix to a boil. Once you've hit a boil, reduce the temperature to a simmer and let it cook around 15 minutes so all of those amazing flavors meld together. 


And just that easy you are left with a gorgeous red sauce that is good on, well, anything at all. I personally took this beautiful red to a slab of ribs, you will not be disappointed. You can find many great rib recipes here on the Traeger blog site to get you started!



The Alabama White:


PREP TIME: 5 min.
COOK TIME: Absolutely Zero
SERVES: 2 cups


1 cup Mayonnaise

1/2 cup Vinegar

1/4 cup Apple juice

1/2 tsp Salt

Juice of 1/2 lemon (Watch for seeds)

1 tsp Coarse black pepper

1 tsp Jar horseradish

Dash of Cayenne



You've got to love a recipe like this! Once again, we start with the assembly!


Next step, mix! Carefully measure out your ingredients and throw them into a bowl


Last, stir. That's it, really. Just stir. There is no need at all to cook any of this down. It all mixes together with no need for heat and the consistency is amazing. 

I suggest finding your favorite Traeger chicken recipe, then in the last 5 minutes or so slather on some of this creamy goodness all over your chicken of choice. We would also suggest just dipping the piece of chicken in the sauce, then serve. Everyone who tries this sauce loves it and wants the recipe.

Once it's had around 10 minutes to cook, that beautiful sauce coats all over the chicken and just seems to permeate through the essence of the chicken, leaving you with big, bold, juicy bites of goodness.


Feel free once the chicken is done to slap on some more sauce if that's your thing. This stuff is so good you might be looking around your kitchen for the nearest straw, but please don't.


The Bleu:


One of my personal favorites! If you're a fan of bleu cheese, and you should be, you're going to fall head over heels for this sauce. My wife personally can't stand the stuff, but loves this sauce. So don't turn your nose up at it just yet. Maybe just hold it for a few minutes...


PREP TIME: 10 min.
COOK TIME: 7-10 minutes
SERVES: 2 cups


1/2 stick of butter, salted

1 Vidalia onion

3/4 cup Heavy cream ( I didn't say this was fat free)

1/3 cup Bleu cheese



FIRST AND FOREMOST: For this recipe I decided to use a cast iron skillet, I set it on the grill while it's cranked to High all through the warm up stage to make sure it is good and hot in order to give me a strong sear on my steak. Of course the Traeger can sear a steak just fine on it's own, I'm also doing this to create delicious little bits in the bottom of my pan to contribute to my sauce! So this is how I prepared this meal / sauce, of course take any variation you need to accommodate to your suited cooking style.


You know the drill, let's get everything assembled and ready. This will make your life so much easier.


Well, that was quick. Don't mind the chunk taken out of my wedge of bleu, quality control... Anyway... Take your onion and cut it in half, then start slicing it in the thickness you'd like, I prefer to cut the onion a little thick in order to really taste it when you take a bite. 


Yeah, that looks great. Now go ahead and take your butter and put it into a pan over medium high heat until the butter fully melts.

Great, after the butter is completely melted, throw your onion in, salt and pepper it, then saute for a good 5 minutes or so until the onion gets soft and gains some beautiful color. Color = Flavor you know.

Now that our onions are soft we're almost done! I can almost taste it all over again! Next step is to add your 3/4 cup of cream, once the cream heats up, around 1 minute or so, then you can start to add that beautiful bleu to the party. 

Red, White and Bleu: 3 Sauces of Summer

After another minute or 2 of cooking, cut the heat and just stir. All of those delicious flavors are melding together and you're ready to top off your amazing steak.

4th of july BBQ sauces

Now at this point I'm not opposed to someone throwing on another small mountain of bleu on top of this, but that's totally your preference. Or if you're doing it for the 4th of July add a little blue food coloring to make it a little more patriotic. Do it) I can say from personal experience that all of these sauces / meals are a hit. I had a few friends over to be my taste testers and everyone went home happy. Just don't forget the reason for the 4th of July. I serve with some of the greatest men and women on the planet, and that's not just Army, it's also my brothers and sisters in the Marines, Air Force and Navy, and the guard and reserve units in those branches as well.

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Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Posted by Susie B. on June 22, 2014

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

On Mother's Day, nothing is more fitting than cooking up a delicious meal for your main lady. Whether you are serving your own Mom or any motherly like figures in your life, we know they'll appreciate the time and effort that goes into preparing something special just for them. This recipe for orange sweet rolls comes directly from the archives of my very own beloved Grandma. That woman could cook! I'd like to think that she would be more than pleased with the tasty flavors added to her rolls by the Traeger.

Not too sweet and perfectly bright with the flavorful orange zest, these rolls are the perfect addition to any meal (not just on Mom's Day)! We adapted Grandma's original recipe and used premade frozen roll dough to simplify the process and save ourselves from some early morning kneading. Pull the frozen dough out the night before and by morning, you'll be ready to fill, roll, and bake these beauties.

Mom will be so proud!


Orange Sweet Rolls with Cream Cheese Icing


Prep Time: 20 minutes, plus 8 hours and an additional 30 minutes for the dough to rise
Cook Time: 12-15 minutes
Serves: 12
Recommended Pellets: Cherry, Apple, Pecan, Hickory

12 frozen white bread rolls
1/3 cup butter, melted
1/2 cup sugar
zest of one orange
4 oz softened cream cheese
4 tablespoons softened unsalted butter
2 cups powdered sugar
Juice of 1 orange


The night before you plan to bake your rolls, pull them out of the freezer and put them in a baking dish that has been lightly coated with non-stick cooking spray. Cover them lightly with a dish cloth and let them defrost and rise overnight.

In the morning, prepare your filling. In a small bowl, combine the butter, sugar, and orange zest. 

Roll each piece of dough into a rectangle. Spread with approximately 1 tablespoon of filling. 

Gently roll the dough into a log shape, fold in half and place into a greased muffin tin seam side down. Repeat until all of the rolls are filled, rolled, and placed in the muffin tin. Set in a warm area and allow the rolls to rise for an additional 30 minutes.

15 minutes into the rising period, start your Traeger grill on Smoke. Leave the lid open for 4-5 minutes for the fire to become well established. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while your rolls finish rising. Place the muffin tin directly on the grill grate, close the lid, and bake for 12-15 minutes until the rolls are golden brown.

While the rolls cool slightly, make the frosting. In a medium mixing bowl, blend the butter, cream cheese and orange juice. Slowly add in the powdered sugar until the frosting is thick and smooth.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Spread the frosting on the warm rolls and serve immediately. Sprinkle with additional orange zest, if desired.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Printable Recipe:

Orange Sweet Rolls with Cream Cheese Icing.docx (14.42 kb)

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Grilled Tilapia with Cajun Tomato Relish

Posted by Susie B. on June 19, 2014

Grilled Tilapia with Cajun Tomato Relish

What is better than a quick weeknight meal? A quick weeknight meal that is super flavorful and healthy to boot! We love us some tilapia on the Traeger. It is such a delicate fish that the smoky flavor acts as the perfect complement to whatever seasonings you choose to add. This recipe for grilled tilapia has an amazing cajun tomato relish. The perfect combination of savory, spicy, and smoky with just a hint of sweetness, this relish is a delicious topping for what can sometimes be a fairly bland protein (we like it on chicken too!) Next time you've got a busy weeknight with not much time, throw this one on the grill and whip up some yummy relish. It'll become a regular on your monthly meal rotation.


Grilled Tilapia with Cajun Tomato Relish


PREP TIME: 20 min.
COOK TIME: About 25 to 30 min.

For the Cajun Tomato Relish:
2 cups diced ripe tomatoes
1/4 cup finely diced celery, preferably from the center of the stalk
2 cloves garlic, finely minced
2 scallions (green onions), trimmed, white and green parts thinly sliced
1 cup diced bell pepper
1 tbsp. fresh lemon juice
1 tsp. dried basil
1 tsp. Traeger Cajun Rub, or salt and pepper
1/2 tsp. dried thyme 1 to 2 tsps. honey, warmed Louisiana-style hot pepper sauce (such as Crystal), to taste
For the tilapia:
4 tbsps. (1/2 stick) butter, melted, or more as needed
2 tbsps. fresh lemon juice
8 tilapia fillets (about 1-1/2 to 2 pounds total)
Traeger Cajun Rub, or your favorite barbecue rub

1. Make the relish: In a mixing bowl, combine the tomatoes, celery, garlic, scallions, bell pepper, lemon juice, basil, Traeger Cajun Rub, thyme, and honey. Stir gently with a rubber spatula. Add hot pepper sauce to taste. Cover and set aside until serving time. (The relish is best eaten within hours of being made.)

2. Pour the butter and lemon juice in a baking dish. Lay the tilapia in the butter mixture, carefully turning each fillet to coat. Season the top with Traeger Cajun Rub.

3. 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.

4. Place the baking dish with the tilapia on the grill grate. Bake for 25 to 30 minutes, or until the fish is opaque and flakes easily when pressed with a fork. Serve the fish with the Cajun Tomato Relish. Enjoy!

Grilled Tilapia with Cajun Tomato Relish

Grilled Tilapia with Cajun Tomato Relish

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