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Grilled Polenta with Roasted Corn Mango Relish

Posted by Susie B. on October 5, 2014

Grilled Polenta with Roasted Corn Mango Relish

Sometimes the meat we pull off of our Traeger is so amazing, we forget that people also occasionally like to eat side dishes. Not that we haven't been guilty of eating our far share of meals consisting of brisket with a hearty side of brisket, but for those in your crew who like a more rounded meal we've created this stellar recipe for grilled polenta with roasted corn mango relish. The smoky char on the outside of that warm, creamy polenta is the perfect platform for the bright, fresh flavors of the salsa. Bonus, it comes together in just a few minutes with hardly any effort. Grill this, chop that and boom! A side dish to remember.


Grilled Polenta with Roasted Corn Mango Relish


Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4 people
Recommended Pellets: Any

1 roll prepared polenta
1 ear of cooked corn
1 red bell pepper
1 mango, diced
2 tablespoons cilantro, chopped
1 tablespoon red onion, finely diced
1 teaspoon lime juice


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 up to High. Allow the grill to preheat for 10-15 minutes.

Put the corn on the cob and the bell pepper on the grill grate. Roast for 8-10 minutes, turning every couple of minutes. Slice the corn off the cob into a bowl. Remove the skin from the bell pepper and dice. Add two tablespoons of the diced bell pepper to the corn. Mix in the mango, cilantro, onion, and lime. Stir to combine.

Slice the polenta into 1/2 inch slices.

Drizzle with olive oil and season with salt and pepper.

Place the polenta slices directly on the grill grate. Cook to 6-8 minutes, flipping once.

Remove the polenta slices from the grill and top with the roasted corn and mango relish. Serve immediately.

Grilled Polenta with Roasted Corn Mango Relish

Grilled Polenta with Roasted Corn Mango Relish

Printable recipe:

Grilled Polenta with Roasted Corn Mango Relish.docx (13.91 kb)

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Traeger's Homemade BBQ Calzone

Posted by Mike C. on October 4, 2014

Traeger's Homemade BBQ Calzone

Traeger family, I'm going to do you a favor today. A very easy, quick, delicious favor. We receive so many questions every day and two of the most common questions are, "What can I do with the left overs from my BBQ party" and "What's a quick and easy meal I can make for my family?" Never fear, the BBQ calzone is here. This is the perfect, quick dish for your leftover meat, and I mean any meat. Throw together a creamy bbq sauce, or a take on a BBQ remoulade, and you're dealing with a work of perfection. Adding a few store ingredients (or even a quick purchase from your local pizza place) and you've got a 15 minute meal with no effort. 


Traeger's BBQ Calzone

PREP TIME: 10 minutes
COOK TIME: 15 minutes


1 lb left over BBQ (we used sliced pork)
1 small pizza dough (Store bought or local pizza place)
1 egg (for eggwash)
3 slices white american cheese
2 tablespoons of your favorite Traeger BBQ sauce
Sprinkle of Traeger chicken rub


As with anything we're going to start getting our items ready, while preheating our Traeger. Open your grill lid and place your setting to "Smoke". This will need to run around 3-5 minutes. I'm using some left over pork shoulder I had, I decided to slice it instead of doing a pull.


Get your meat all sliced up and ready. If you're using pork feel free to slice, chop or shred. Any other meat just treat it any way you want. 


I contacted a local pizza place and was able to buy a small pizza dough for $2. You can't beat that. Feel free to make your own of course, but if you're looking for a quick and easy meal this is the ticket. Take your dough and roll it out to a proper thickness. That will depend on you. I can tell you whatever size I want but some people like a thin crust, while some like it thick and chewy. Now would be a great time to set your grill to "High" as well.


Once you have your dough all rolled out spread your bbq sauce on the bottom half of the circle then you can layer your meat and cheese and fold the other half over to seal. 


You can get as fancy as you want with this. If you feel like making decorative folds, go for it. If you want to press it together as is there's no shame in that.

Now you can beat your egg and start to brush the top of your calzone with the egg wash. Then sprinkle on a generous amount of your Traeger chicken rub and we're ready for the grill.


Place your calzone on the Traeger for 15-17 minutes depending on your temperature. This is going to give you a nice golden brown and while you're waiting, we can throw a little sauce together! This is too easy, 1 part mayo to 1 part BBQ sauce. Tablespoon for Tablespoon. 1/4 for 1/4, however you see fit. In my case I did 1 tbsp of each and added a tsp of pickled pepper juice for an added acidity boost. I think it was a nice touch, feel free to add whatever else you'd like to make it your own.


Traeger's Homemade BBQ Calzone

Sauce is done, 15 minutes are up. Let's go see what we're working with.

Traeger's Homemade BBQ Calzone

There you have it. This nice crispy pillow is filled with soft, delicious smoked meat, a touch of bbq sauce and some nice melted cheese to top it all off. Dip it in your bbq remoulade and you're in quick dinner heaven. This was a big hit with my family and I'm confident it'll work for you! As always, take pictures and send them in to use on our social media and show us your take on our recipes! We love to hear from you!

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Smokey Blister Bombs

Posted by Mike C. on October 3, 2014

Smokey Blister Bombs


 This is a little thrown together appetizer I made while at my mom's house. She's pretty well famous in our family for her stuffed peppers so while I was in town I had to ask for some. These things have a tendency to be either really hot or not hot at all. I wasn't looking to have my mouth burned this paricular evening so as I was looking through her fridge I noticed a can of biscuits and decided to get creative. Thus, the Blister Bomb was born! I had the amazing opportunity when creating this recipe to make these blister bombs with Schmacon! For those of you who haven't heard of it yet, Schmacon is bacon made from beef. Of course you can substitute regular bacon, you're just not going to get all of that delicious, beefy goodness!

As if delicious wrapped jalapenos, dripping with amazing cheese isn't enough, just by reading this post you could win $25! If you recreate this recipe, take a picture and use #traegerblisterbombs and our blogger @foodiemikec on instagram or twitter, one photo will be selected as our winner and you win a $25 Traeger gift card! You have until 10/21/14 to enter. 


Blister Bombs


Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 8
Recommended Pellets: HIckory


8 jalapeno peppers

4 slices of white american cheese

4 slices Schmacon (or bacon)

1 can of 8 biscuits

Your favorite Traeger rub



I love to start out getting everything in it's placed. When you're organized in the kitchen it makes it that much easier to get things together smoothly.


Now that we're all ready we can go ahead and start hollowing out the jalapenos, removing the seeds and membrane from the middle. Not only is it essential to allow room to stuff with glorious, gooey cheese, but also this will make it so the peppers don't totally scorch your tongue.



Before we get our fingers all messy, let's go ahead and warm up the grill. Open your Traeger's door and turn it to the "Smoke" setting, allowing it to warm up for 3-4 minutes. While this is going we can get ready to wrap the peppers in our delicious Schmacon (or bacon).



Here comes the fun part, we get to wrap 1/2 piece our smokey Schmacon (or bacon) around each pepper, finishing it off by skewering it with a toothpick to prevent the Schmacon (bacon) from unraveling. 



Now is the perfect time to kick your Traeger up to "High", after you was those beefy (porky) hands of course. Once your grill is up around 400 degrees, you're ready to set your peppers onto the grill.



Let these bombs cook on "High" for 10 minutes, then flip and cook for an additional 5 minutes. This should allow the peppers to blister up, thus "blister bombs". Once they have a great amount of color, it's time to take them off and turn the grill down to 350.



Now that we have the peppers inside we can pull the toothpicks and fill each pepper with half of a slice of cheese. 



We're ready for the final step. Now we can take out our can of biscuits. One by one, take one raw biscuit, flatten it out, then wrap it completely around each pepper. Pinch each opening tight, so that the biscuit doesn't spread open while cooking. Once each biscuit is covered, dust the top lightly with your favorite Traeger rub. 



All of our Blister Bombs are ready and the grill should be sitting at 350 degrees, go ahead and put your bombs on the grill and set your timer for 15 minutes. Allow these to cook until a light golden brown.


Smokey Blister Bombs

It's finally time. Time to dig into these cheesy, smokey delicious pillows of heavenly goodness. They should have a bit of bite to the pepper still. I suggest cutting them open so your guests or family can see the delicious melted cheese oozing out.


Smokey Blister Bombs


Enjoy! We can't wait to see everyone's pictures! Make sure to tag @traegergrills and our blogger @foodiemikec on Instagram or Twitter for a chance to win a $25 Traeger gift card!

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Mash-it Steak Skewers with Cherry BBQ Sauce

Posted by Mary M. on October 1, 2014

Mash-it Steak Skewers with Cherry BBQ Sauce

This dish is for the anger-impaired. It's a great way to release that aggression or even find it hidden inside of you. All you need to do is grab a mallet or even a cast iron pan and go to town.

Aside from the primal thrill of these skewers, they're also quite tantalizing for the taste buds. The thin flattened nature of the beef makes it a quick cook and gives them just the right amount of sear that they need to hold in those juices while remaining melt-into-your-tongue tender. And we love the combo of sweet and tart cherries with the rich, earthy beef. What's not to love about a cherry barbecue sauce?

Time to get to smashin'!


PREP TIME: 25 minutes
COOK TIME: about 4 minutes
SERVES: 4 to 6


Cherry BBQ Sauce:
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/4 teaspoon Liquid Smoke, optional

Steak Skewers:
1½-pound flank steak
Traeger Prime Rib Rub or kosher salt and pepper, to taste
Olive oil
Scallions, thinly sliced (optional)
Wooden skewers, soaked in water for 30 minutes


The cherry barbecue sauce is so easy to make and can even be prepared ahead of time.

In a large saucepan, saute onion in butter until tender.

Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

While the sauce is cooking get started on the steak skewers.

Start by cutting your flank steak into about 16 pieces. First, cut the steak in half lengthwise (along the grain). Next, slice the steak in half across the grain, then in fourths and finally in eighths.

Carefully stab each slice of meat through the center, lengthwise, with a soaked skewer.

Now let out all of the pent-up aggression and grab a hefty meat pounder or small cast iron skillet, and smash each steak skewer until it’s about ½ inch thick.

Drizzle the beef skewers with olive oil and season on both sides with the Prime Rib Rub.

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

Place the steak skewers directly on the grill grate and cook for about 1 to 2 minutes on each side.

Let the meat skewers rest for 5 to 10 minutes before eating.

While the skewers are resting, use a spoon or a masher to mash the cherries in the sauce.

Brush the steak with the cherry barbecue sauce and finish with a sprinkling of chopped scallions.

Mash-it Steak Skewers with Cherry BBQ Sauce

Mash-it Steak Skewers with Cherry BBQ Sauce


Steak Skewers with Cherry BBQ Sauce Recipe.docx (12.64 kb)

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Garlic Shrimp with Spicy Asian Barbecue Sauce

Posted by Mary M. on September 23, 2014

Garlic Shrimp with Spicy Asian Barbecue Sauce

Beautiful, bite-sized bombs of flavor. That is what we like to call shrimp. They quickly take on the dynamics of any marinade and grill up before you can blink the smoke out of your eyes.

For this recipe you can use any size shrimp but we always side with "bigger is better" theory. What will really knock your grill mitts off is the jalapeno-garlic-ginger combo on these shrimp that will have you begging for more before the end of Round 1.

Plus with a sauce this good, it's a deliciously, grab-some-wet-naps messy! That's just how we like it.


PREP TIME: 30 minutes
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Pecan, Hickory or Mesquite
SERVES: 2 to 4


Asian BBQ Sauce:
2 teaspoons canola oil
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeño chile, seeded and minced
1/2 cup diced onion
1/3 cup reduced-sodium soy sauce
1/4 cup light brown sugar
1 tablespoon rice vinegar
2 tablespoons tomato paste
1/2 teaspoon dark sesame oil

Shrimp and Marinade:
1 pound peeled, large or jumbo fresh shrimp
1 stalk green onion, green part only, chopped
2 cloves garlic, very finely minced
2 teaspoons grated fresh ginger
1 teaspoon finely minced jalapeno pepper (or to your taste)
1 teaspoon sea or kosher salt
1 teaspoon canola oil
Bamboo skewers, soaked in water 30 minutes


In a large bowl add the shrimp and the other marinade ingredients: green onion, garlic, ginger, jalapeno, oil and salt and mix thoroughly to coat the shrimp.

Let the shrimp marinate while you prepare the asian barbecue sauce. (You could also make this the day before and let the shrimp marinate overnight.)

Start making that asian barbecue sauce. Heat the canola oil in a saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes.

Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat for about 8 minutes or until onion is tender.

Cool mixture slightly. Transfer to a blender; add in the rest of the barbecue sauce ingredients and process until a smooth puree forms.

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

Skewer the shrimp on the soaked bamboo skewers (be careful not to overcrowd the shrimp). For jumbo shrimp, you may want to use two bamboo skewers for each.

Put the shrimp skewers directly on the grill grate and cook the shrimp about 3 to 5 minutes per side or until they are pink an opaque (depending on how big they are).

Garlic Shrimp with Spicy Asian Barbecue Sauce

Remove the shrimp from the grill and slather with the prepared asian barbecue sauce. Enjoy all that spice while they're still warm!

Garlic Shrimp with Spicy Asian Barbecue Sauce


Garlic Shrimp Asian BBQ Sauce Recipe.docx (12.23 kb)

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Sweet and Savory Traeger Smoked Salmon

Posted by Brady P. on September 22, 2014

Sweet and Savory Traeger Smoked Salmon


If you’ve ever had freshly smoked salmon, you know what I mean when I say it can’t be beat. This salmon recipe takes a traditional smoked salmon one step beyond its natural deliciousness by incorporating a sweet and savory rub. The rub offers a mild flavoring that pairs well with the smokiness of the salmon in salads, on bagels, or even just when eaten plain! It’s one your dinner (or brunch) guests are sure to rave about time and time again.


If you enjoy this recipe, head over to my personal blog at www.chocolateandmarrow.com for more fun recipe ideas!


Sweet and Savory Traeger Smoked Salmon


Prep time: 40 minutes, plus 12-24 hours to cure

Cook time: 2-3 hours

Serves: 8-12

Recommended Pellets: Apple or Cherry

Curing Ingredients

½ cup of white sugar

½ cup of brown sugar

½ cup of kosher salt

1 teaspoon of ground black pepper

2 large fillets of salmon (approximately 3-4 lbs)


Sweet & Savory Rub Ingredients

¼ cup of paprika

1 tablespoon of garlic powder or granulated garlic

1 tablespoon of salt

1/3 cup of brown sugar



Combine the curing ingredients—white sugar, brown sugar, kosher salt, and black pepper—in a medium size bowl and mix together. (Note: Be sure that you are using kosher salt. If you don’t have kosher salt and are instead using sea salt or table salt, reduce the amount of salt to 1/8 cup.)

Place a stretch of tin foil on top of a long, rimmed baking sheet (at least the length of your salmon fillets.)  Place a layer of plastic wrap, such as Saran wrap, on top of the tin foil layer. Sprinkle 1/3 of the curing ingredient mixture on top of the saran wrap in a line about the length and width of the salmon fillet. Lay the salmon fillet (skin side down, if it has skin on) on top of the cure mixture and spread another 1/3 of the mixture on the flesh side of the salmon. 

Then take the 2nd salmon fillet and place it flesh side down on top of the first fillet. Rub the final 1/3 of the curing mixture on top of the skin-side of the 2nd fillet half. Place another layer of plastic wrap followed by another layer of foil on top of both fillets and wrap up the ends so that the salmon and cure is tightly encased in the plastic and foil wrap. In sum, your layers should be ordered: foil, plastic wrap, curing mixture, salmon fillet, curing mixture, salmon fillet, curing mixture, plastic wrap, and foil.


Place the entire baking sheet into the refrigerator and top with another baking sheet. Finally, place something heavy, such as a phone book or bottles, on top of the baking sheet so that the weight is distributed evenly along the salmon fillets. This helps the excess water leave the salmon fillets, which is replaced by the flavors of the curing ingredients. Allow the fillets to cure in the refrigerator for 12-24 hours, turning it roughly halfway through the curing process. (Be careful of dripping liquids when you flip the salmon!) Wrap tight in foil and put back in the refrigerator. 



Mix together the sweet and savory rub ingredients in a small bowl. Sprinkle the rub evenly over the flesh side of the salmon fillets and gently pat the rub into the fillets. Shake off excess rub, lay fillets flat on baking sheet in a cool, dry place (not in the refrigerator), and allow to rest for 1 hour. This firms up the exterior of the flesh and allows for the smoke to bond more thoroughly with the fish. Don’t skip the step of shaking off the excess rub—too much and it will overwhelm the smoked salmon’s natural flavors—you only need a very thin dusting.

Once your fish is finished drying, start your Traeger grill. Set it to “smoke” with the lid open until a fire is established. Once you see smoke billowing out from it, set your salmon fillets skin-side down on the grill, keeping the dial set on “smoke.” Smoke for 1-3 hours, or until a temperature inserted into the thickest part of the salmon registers 150 degrees F. While the fish is smoking, be sure to monitor the temperature closely to ensure that it does not get above 160 degrees F. If you notice it getting above 160 degrees, either remove some pellets (fewer pellets mean less heat) and/or prop open the grill lid slightly (about 1 inch) to maintain a steady lower temperature.


Apple and cherry wood pellets pair nicely with this recipe, though it is versatile enough to work with any Traeger pellet type.

Sweet and Savory Traeger Smoked Salmon

Smoked salmon is good on pizza, bagels, salads, etc. We hope you enjoy this amazing recipe!

Sweet and Savory Traeger Smoked Salmon

Pintable recipe. Guest blog post Sweet and Savory Smoked Salmon.docx (118.23 kb)

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Teriyaki Burgers with Grilled Ham & Pineapple

Posted by Susie B. on September 19, 2014

Teriyaki Burgers with Grilled Ham & Pineapple

Smoky Traeger burgers with a tangy teriyaki twist topped with freshly grilled juicy pineapple and crisp salty ham. What else could a hungry mouth ask for? Nothing. The answer is nothing. These big burgers require an even bigger appetite. It's preactically dinner and a side in a hearty bun (the hearty bun is a neccessity for a burger this huge). Prepare to get messy, and enjoy every last second of it. You can top these burgers however you choose, but we prefer ours with crisp romaine, spicy red onions, a little hit of mayo and maybe some extra teriyaki sauce. However you like them, tower them high and enjoy!


Teriyaki Burgers with Grilled Ham & Pineapple


Prep Time: 15 minutes
Cook Time: 12-15 minutes (plus an additional 30 minutes to smoke, if desired)
Serves: 8 people
Recommended Pellets: Any

8 hamburger patties
2 tablespoons Traeger Beef Shake
1 can pineapple rings, or one fresh pineapple, cored and sliced into rings
8 slices white cheddar cheese
24 slices ham
2 cups teriyaki sauce (purchase sauce that is thick and syrupy instead of thin)
8 hamburger buns
Desired toppings (mayo, red onions, tomatoes, lettuce)


Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Season the burger patties liberally with the Beef Shake and place on the grill grate. Close the lid and smoke the burgers for at least 30 minutes. Remove the burgers to a separate plate, turn the temperature setting to High, close the lid and allow the grill to preheat.

Return the burgers to the grill along with the pineapple. Grill for 6-8 minutes. Use a food brush to cover the top of the burgers with the Teriyaki sauce.

Flip the burgers and the pineapple. Top the burgers with a coat of teriyaki sauce. Place the ham on the grill in 8 small piles of 3 slices each. 

Grill the burgers for an additional 6-8 minutes or until an internal thermometer reads 175 degrees F. Top the burgers with a slice of pineapple, the pile of ham, and finally a slice of cheese.

Close the lid and cook for an additional 1-2 minutes to melt the cheese. Buttered buns may be added to the grill at this time if you like your buns toasted.

Teriyaki Burgers with Grilled Ham & Pineapple

Remove the burgers to te buns, top with additional teriyaki sauce, if desired, and any additional toppings.

Teriyaki Burgers with Grilled Ham & Pineapple

Serve immediately and enjoy!

Printable Recipe:

Teriyaki Burgers with Grilled Ham and Pineapple.docx (14.45 kb)

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Traeger Tailgating:Marinated Salmon on a Stick

Posted by Mary M. on September 18, 2014

Traeger Tailgating: Salmon on a Stick

We enjoy gnawing on all sorts of foods that have been speared through the heart with a stick and grilled 'til crispy and brown. One of the most overlooked delights for the aforementioned spearing is the gift from the waters: Fish.

Why not skewer up some fish and make what turns out to be a supremely satisfying and scrumptious tailgating snack? We used the thick center-cut salmon fillets and soaked them in a vodka-based brine to help remove any fishiness. The sweet mayo-mustard slather caramelizes the outside of the salmon giving each skewer a snappy bite.

Tailgating tips: Freeze bottles of water or sports drinks, then tuck them in your cooler instead of ice. An empty wine or tall bottle makes a great container for soaking tall bamboo skewers. Drop the skewers in the bottle; fill with water, and cork to keep them submerged.


PREP TIME: 15 minutes plus 30 minutes for soaking the salmon
COOK TIME: 20 to 25 minutes
SERVES: 6 to 8


One center-cut salmon fillet, preferably skin-off and wild-caught, about 1-1/2 to 2 pounds
1-1/2 cups inexpensive vodka or sake
1/4 cup brown sugar
2 tablespoons kosher salt
Traeger Blackened Saskatchewan rub or Salmon Shake, or coarse salt and freshly ground black pepper
3/4 cup mayonnaise, preferably Hellmann’s
2 tablespoons Dijon-style mustard
2 tablespoons maple syrup or honey
Fresh cracked black pepper, to taste
Chopped fresh dill or parsley, for serving
Lemon wedges, for serving
10- to 12-inch bamboo skewers, soaked in water for 1 hour, then drained


Make sure that you check the salmon for pin bones, removing any you find with tweezers or needle-nosed pliers. (Tip: If you put one hand under the fillet, any pin bones will be thrust upward, making them easier to find.) Slice the fillet crosswise into 6 to 8 pieces, each about 1-1/2 inches wide.

Combine the vodka, brown sugar, and salt in a resealable plastic bag and stir or agitate until the salt and sugar crystals dissolve. Soak the salmon pieces in this mixture for at least 30 minutes, and up to 1 hour in the fridge.

Drain the salmon and pat dry with paper towels; discard the vodka mixture.

Thread the salmon strips lengthwise on the bamboo skewers. Season with Traeger Saskatchewan rub.

Combine the mayonnaise, mustard, maple syrup and pepper, to taste, in a small bowl.

Brush or spread with a plastic knife on the salmon, top and bottom.

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

Arrange the salmon skewers on the grill grate and grill, turning once, for 20 to 25 minutes, or until the salmon is done to your liking.

Traeger Tailgating: Salmon on a Stick

Transfer the skewers to a platter or disposable foil pan and scatter lightly with chopped dill. Serve with lemon wedges and the remaining mayo-mustard slather.

Traeger Tailgating: Salmon on a Stick


Salmon Skewers Recipe.docx (12.66 kb)

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Grilled Tuna Salad with Smoky & Spicy Mayo

Posted by Mary M. on September 17, 2014

Grilled Tuna Salad with Smoky & Spicy Mayo

No cans needed here. Just you, your Traeger and some fresh tuna steaks...oh, and a few other 'lil mixin's.

The secret to these creamy mouthfuls is a smoked mayo, enhanced with a pinch of chipotle chile powder. This is best made on a cold day to maintain a low smoking temperature (if you're cold smoker-less) but there are definitely some easy work-arounds.

It's smooth yet crunchy, smoky and bright and more than anything else it will be the last way you'll ever make tuna salad again.


PREP TIME: 5 minutes
COOK TIME: 1 hour 8 minutes, including smoke time
RECOMMENDED PELLETS: Hickory, Mesquite or Alder
SERVES: 6 to 8


2 fresh tuna steaks
Traeger Salmon Shake
2 tablespoons olive oil
2 tablespoons minced celery
2 tablespoons diced green onion
1 tablespoon minced basil or flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
1/4 teaspoon chipotle chile powder
Freshly ground black pepper, to taste
2 tablespoons capers
Freshly squeezed lemon juice (optional)


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

Season the tuna steaks on all sides with the Salmon Shake.

Put the mayonnaise in a small baking dish. Place both the tuna steaks and the mayonnaise on the grill to smoke. Put a towel underneath the baking dish containing the mayo to prevent it from getting too hot. If it starts to get too hot, you could also place the dish in an ice bath. If you have a cold smoker, you don't even have to worry about it.

Smoke the mayo for 10 minutes. Stir it and smoke for another 10 minutes. Smoke the tuna steaks for 30 minutes to an hour (depending on how much smoke you want to taste).

After they've finished smoking, remove from the grill and turn the heat up to High and preheat, lid closed, for 10 to 15 minutes. Drizzle the olive oil on both sides of the tuna.

Grill the tuna for about 6 to 8 minutes, flipping the tuna halfway through. (or until done to your fish liking)

After the tuna has cooled, gently flake the tuna apart and toss with the celery, green onion, and basil/parsley. Add the mayonnaise, mustard, chipotle chile powder, capers and season with pepper, to taste. Lightly stir to combine. Add lemon juice, to taste, if using.

Grilled Tuna Salad with Smoky & Spicy Mayo

Serve the tuna salad all by itself or slap it on a soft roll.

Grilled Tuna Salad with Smoky & Spicy Mayo


Smoked Tuna Salad Recipe.docx (12.47 kb)

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Healthy Smoked Spicy Chickpeas

Posted by Mary M. on September 16, 2014

Smoked Spicy Chickpea-

In the meeting of Overlooked Legumes Unite! (ULA), we envision that the chickpeas stand front and center with a long list of overlooked complaints. Poor 'lil guys.

Who knew chickpeas could be such crunchy, tasty little snacks? Our secret is giving them a good long smoke-filled siesta and a generous dusting of cayenne pepper and chipotle chile powder. Behold! They are transformed and delectable! A smoke bath can certainly work wonders.


PREP TIME: 5 minutes
COOK TIME: 1 hour and 30 minutes, including smoke time
SERVES: 4 to 6


2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 garlic clove, minced
1 teaspoon chipotle chile powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt


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

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.

Spread the chickpeas in an even layer on a rimmed baking sheet lined with foil and smoke on the Traeger for 1 hour.

Turn the heat up to High and cook for an additional 20 to 30 minutes or until the chickpeas are crisp.

Smoked Spicy Chickpea-

Take the chickpeas off the Traeger and enjoy while they are warm or keep them at room temp in a resealable bag.

Smoked Spicy Chickpea-


Smoked Spicy Chick Peas Recipe.docx (11.49 kb)

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