Welcome to Team Traeger
Login  |  Register

Community Forum

Post, Share, Collaborate, Listen


Sweet Shrimp and Spicy Sausage Skewers

Posted by Traeger Service on January 29, 2015

Traeger your way into the hearts of your Game Day guests with sweet, tangy shrimp and spicy sausage. Not only is it quick to prepare, it’s a dynamite flavor combo, and the skewer makes it portable, so you can grab one (or two!) and get back to the game.

SWEET SHRIMP AND SPICY SAUSAGE SKEWERS

INGREDIENTS

21-24 Shrimp, cleaned, peeled, & de-veined
8 Spicy Sausage Links
½ cup Apple Cider Vinegar
1 tsp. Dijon Mustard
1 tsp. Onion Powder
2 cloves Garlic, minced
3 Tbsp. Honey
¼ cup Canola Oil
1 tsp. Dry Thyme
Salt and Pepper to taste
12-15 8” Bamboo Skewers (let soak in water 15-20 minutes)

METHOD

  • Mix together the vinegar, mustard, onion powder, garlic, honey, thyme, salt, pepper, and canola oil. Toss in shrimp, let marinade for 30 minutes.
  • Cut sausage links in half lengthwise, and then cut into 2 inch pieces.
  • Start the Traeger grill on SMOKE with the lid open until the fire is established (4-5) minutes. Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • Alternate the sausage and shrimp on the skewers (about 2 shrimp and 3 sausages per skewer). Place on grill, cook about 8-10 minutes until shrimp is cooked. Serve.

PRINTABLE RECIPE:

Traeger_Shrimp_and_Sausage_Skewers.pdf (43.04 kb)

Traeger Steak Fries with Horseradish Mayo

Posted by acassell on January 29, 2015

Horseradish Mayo tastes refreshingly amazing on anything, but it goes especially well with our Traeger Steak Fries. It’s a dynamic duo worthy of the Big Game. So tasty and crave-able, you may want to double the batch.

TRAEGER STEAK FRIES WITH HORSERADISH MAYO

PREP TIME: 10 minutes
COOK TIME: 25 minutes
DIFFICULTY: 1/5
SERVES: 6 to 8

RECOMMENDED PELLETS: Oak

INGREDIENTS

5 large Baking Potatoes
2 Tbsp. Canola Oil
1 tsp. melted Butter
3 cloves crushed Garlic
1 tsp. Onion Powder
2 tsp. Salt
1 tsp. Pepper

METHOD

  • Wash the potatoes thoroughly, and cut them in eighths, then toss them in the olive oil, butter, crushed garlic, onion powder, salt, and pepper.
  • 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 450 Degrees F (high) and preheat, lid closed, for 10 to 15 minutes.
  • In order to get great grill marks, line up the wedges on the front of the grill and the back of the grill, turning to get grill marks on all sides. Once they have been seared, move them to the center of the grill and finish cooking about ten more minutes, serve hot with the horseradish mayo.

PRINTABLE RECIPE:

Traeger_Steak_Fries.pdf (36.73 kb)

Traeger Grills and Baldface Lodge Combine Forces

Posted by Traeger Service on January 28, 2015

TRAEGER GRILLS AND BALDFACE LODGE COMBINE FORCES

Portland, OR: Traeger Grills and Baldface Lodge have partnered to create a one-of-a-kind dining and destination experience.

Oregon-based company Traeger Grills features natural wood pellet grills that help people cook delicious meals outdoors. Designed to grill, smoke, bake, roast, braise and barbeque- the difference of a Traeger Grill is in the taste. The Traeger Grill Company has been inspiring food enthusiasts for years and most recently British Columbia’s Baldface Lodge.

Jeff Pensiero, GM of Baldface Lodge, remembers- “The partnership with Traeger came to me from a long-time friend and mentor in the snowboard industry. He told me his Traeger Grill was nothing short of inspiring! That word resonated with me. I’m always looking to create the most aspirational experience for our guests. Our lodge and our food, alongside our 32,000 acres of world-class terrain, is what sets Baldface apart. This partnership has inspired our chefs, as well! They’ve purchased all grass-fed beef and organic turkeys and keep finding unique ways to use our Traegers: smoked apricots in our salads and a smoke infused butter cream topping for our carrot cake are just a couple new additions.”

The Baldface Lodge, featured on the front page of the New York Times and named as one of GQ’s Top Ten Hippest Hotels in the World, is barbecuing exclusively with Traeger Grills. Traeger Grills’ outdoor cooking products produce unique flavors that only natural wood pellet grills can offer and the Baldface Lodge felt the partnership would be a great addition to their resort experience.

Recently, some members of the Traeger Grill team traveled to British Columbia to spend a few days at the Baldface Lodge. Together they had an unforgettable powder experience and ate delicious food prepared by Baldface Chefs cooked exclusively on Traeger Grills. Team members mentioned, “We’ve finally found something better to smoke than weed in British Columbia,” and “Even gnu get’s better on a Traeger!”

Both companies are excited about the partnership and look forward to creating more unique experiences for visitors. “We look forward to many years of great food, great snow and great people to share them with,” concludes GM Jeff Pensiero.

Double-Decker Pulled Pork Nachos with Smoked Cheese

Posted by Traeger Service on January 28, 2015

When planning Game Day food for this Sunday, go BIG. Traeger Pulled Pork Nachos taste so nice, we stack them twice. That way you get more smoked cheese, more mouthwatering pulled pork, and more of your favorite toppings in every delicious bite.

DOUBLE-DECKER PULLED PORK NACHOS WITH SMOKED CHEESE

INGREDIENTS

1 block Pepper Jack Cheese or Mozzarella Cheese, frozen
1 block Sharp Cheddar Cheese, frozen
Tortilla chips
Leftover pulled pork (2 cups or so)
Favorite nacho toppings: Olives, Jalapenos or Pickled Jalapenos, Cotija Cheese, Cilantro, Sour Cream, etc.

METHOD

  • Start your Traeger on SMOKE with the lid open until the fire is established (4 to 5 minutes).Leave the temperature on the SMOKE setting.
  • Make sure you smoke the cheese on a cold day, or use the Cold Smoke attachment, or else it may be too warm, causing the cheese to melt. We suggest freezing the cheese overnight to ensure that it holds together.
  • Place the cheese on a rack on top of a tray filled with ice. You may want to cut the cheese into smaller portions, maybe 2 or 3 chunks per block, to help it smoke more quickly.
  • Smoke the cheeses for 45 to 60 minutes, depending on how much smoke taste you want. Remove from heat and allow to cool. Shred the cheeses (about 1 cup of each), and set aside.
  • Turn the heat on the Traeger up to 350 degrees and preheat, lid closed, for 10-15 minutes.
  • Lay out your tortilla chips on large baking sheet and top evenly with the shredded, smoked cheeses. Place the baking sheet on the Traeger grill grate and cook for about 10 minutes, or until the cheese is melted and bubbly.
  • Remove the pan from the Traeger and start to assemble the double-decker nachos. If your pulled pork isn’t warm, heat it up in the microwave and mix it with enough Traeger BBQ sauce to coat the meat, but not make it soupy.
  • Assemble the nachos with a layer of cheesy chips on the bottom, some pulled pork, and more cheesy chips on top. Finish it off with your favorite nacho toppings. Serve warm.

PRINTABLE RECIPE:

Traeger_Double_Decker_Pulled_Pork_Nachos.pdf (45.21 kb)

Sweet and Spicy Sriracha Wings

Posted by Traeger Service on January 27, 2015

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

SWEET AND SPICY SRIRACHA WINGS

INGREDIENTS

Rub:

1 Tbsp. Sesame Oil
2 Tbsp. Traeger Chicken Rub
2 tsp. Garlic Powder
2 lbs. Chicken Wings (thawed)

Sauce:

5 Tbsp. Melted Butter
1/3 cup Dark Brown Sugar
1/4 cup Siracha
2 Tbsp. Soy Sauce
2 Tbsp. Lime Zest
1 Tbsp. crushed Garlic
1 Tbsp. crushed Ginger
1 Tbsp. chopped Cilantro
1 Tbsp. toasted Sesame Seeds
Juice from 2 limes

METHOD

  • When ready to cook, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes).
  • Set the temperature to 325 degrees and preheat, lid closed, for 10 to 15 minutes.
  • Combine all the ingredients for the rub. Evenly coat the wings in the rub mixture and place the wings directly on the grill. Cook for 25 to 30 minutes, until the chicken reaches an internal temperature of 160 degrees.
  • While the wings are cooking, combine all the ingredients for the sauce except the cilantro and the sesame seeds. Once the wings are cooked, remove them from the grill, turn the Traeger up to HIGH (450 degrees),toss the cooked wings in half of the sauce mixture (just enough to coat them), and place them back on the grill for 10 to 15 minutes, or until the sauce is caramelized.
  • Top with chopped cilantro and sesame seeds. Serve with the remaining sauce on the side.

PRINTABLE RECIPE:

Traeger_Sriracha_Wings.pdf (43.30 kb)

Get Ready For Game Day

Posted by Traeger Service on January 26, 2015

This Sunday, get ready to celebrate America’s second largest grill day, Traeger style. Football fans across the country have made serious snacking a big part of celebrating the last game of the season. Check out our infographic to see just how monumental our Game Day munching can be when we work together as a team. Are you ready for the Big Game? Your Traeger is.

Traeger Spamburger with Egg and Chipotle Mayo

Posted by Traeger Service on January 21, 2015

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

TRAEGER SPAMBURGER WITH EGG AND CHIPOTLE MAYO

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

INGREDIENTS

8 oz. Fresh Ground Beef
2 oz. Sliced Spam
1 Egg
1 Freshly Baked Hamburger Bun
2 tsp. Mayo
1/2 tsp. Traeger Chiptole Rub
1 Lettuce Leaf

METHOD

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

ASSEMBLY IN ORDER:

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

PRINTABLE RECIPE:

Traeger Spamburger.docx (13.29 kb)

Spatchcock Chicken with Toasted Fennel and Garlic

Posted by Traeger Service on January 21, 2015

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

SPATCHCOCK CHICKEN WITH TOASTED FENNEL AND GARLIC

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

INGREDIENTS

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

METHOD

  • To Spatcock the chicken, remove the backbone by cutting down both sides of the backbone.
  • Next turn the bird over and make a cut down the keel bone, which is right in the center. This will allow the chicken to lay flat.
  • When ready to cook, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and prehear, lid closed, for 10 to 15 minutes.
  • White the grill is preheating, rub the chicken with the fennel, garlic, salt, and pepper, and let it come almost to room temperature (This will help it cook faster).
  • Place the chicken, skin-side down on the grill. Cook 8 to 10 minutes, or until there are good grill marks.
  • Turn the chicken over and cook until the meat reaches an internal temperature of 160 degrees.

PRINTABLE RECIPE:

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

Pizza Stuffed French Bread

Posted by Traeger Service on December 23, 2014

 

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

 

Pizza Stuffed French Bread

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

INGREDIENTS

French loaf

1 jar of your favorite marinara sauce

1 pack sliced pepperoni

1 cup shredded cheddar

1 cup shredded mozerella

PREPARATION

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

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

 

 

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

 

 

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

 

 

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

 

 

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

 

Traegerized Pork Tenderloin

Posted by Traeger Service on December 23, 2014


 

Traegerized Pork Wellington

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

INGREDIENTS

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

PREPARATION

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

 

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

 

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

 

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

 

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

 

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

 

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

 


Have something to share? Add a blog entry.