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How to Roast a Pumpkin on Your Traeger

Posted by Mary M. on October 20, 2014

How to Roast a Pumpkin on Your Traeger

'Tis the season to pumpkinate everything. But first you've got to get your mitts on some pumpkin puree.

Sure. You could go buy a can of pumpkin puree but we both know that it has that hint of metal tin taste and you'll pay so much more for that tiny can than you will for roasting several pounds of sweet pumpkin. 

Our Traeger'ed pumpkin turns out deliciously smooth and smoky. And you can even freeze some of that autumn pumpkin meat to use on a later date.


PREP TIME: 5 minutes
COOK TIME: 1 hour 20 minutes to 2 hours
MAKES: as much roasted pumpkin as your Traeger can hold


1 sugar pumpkin (you could roast several at a time)
Olive oil


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

Start with a good looking pumpkin that doesn't have any bruises or soft spots. Give it a good rinse to prepare it for the slaughter.

Slice the stem off before slicing in half to give you a level bottom to stabilize the pumpkin. Cut it in half.

With a sharp-edged spoon scoop out the seeds & guts. (a metal ice cream scoop or cookie dough scoop works great!)

Brush inside with oil (you don't have to but it keeps it moist) and place face-up on a parchment lined baking sheet. Put the pumpkin on the Traeger and smoke for 30 minutes to 1 hour.

Turn the pumpkin halves over on the baking sheet so that they are face-down. Turn the heat on the Traeger up to 350F.

Roast them for about 40 to 50 minutes. (Depending on the size of the pumpkin(s) it could take more or less time). When it's ready the skin will be slightly darker and you'll be able to easily poke through the fresh of the pumpkin with a fork.

After you take the pumpkin off the Traeger let it cool for about 10 minutes before handling.

Peel the skin off the pumpkin or use a large spoon to scrap out the flesh.

You can cut it up and use this form of the cooked pumpkin in soups, casseroles, sides, etc.

How to Roast a Pumpkin on Your Traeger

You could also throw the flesh of the pumpkin into a blender and process until smooth. Add it into your favorite pasta or sauce or dessert. YUM!

How to Roast a Pumpkin on Your Traeger


Roasted Pumpkin Recipe.docx (11.85 kb)

Apple Juice Brined Pulled Pork

Posted by Susie B. on October 19, 2014

Apple Juice Brined Pulled Pork

Making pulled pork on the Traeger is practically a guaranteed success. Nothing comes close to the flavor of juicy, smoky pork fresh off the smoker. You know real magic has happened when you open the lid for a peek and see that bone falling out and the meat starting to shred itself.

Mmmmmm, anybody else hungry yet?

This recipe is a fantastic try if you love your pork with a hint of sweetness and more tender juiciness than you can contain in one lowly bun. The overnight brine (that is later injected directly into the meat) makes for the most flavorful pork we've had in recent memory. The sweet and savory apple juice brine combined with apple wood smoke is a match made in meat heaven.

Apple Juice Brined Pulled Pork


Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 9-11 hours
Serves: 8-10
Recommended Pellets: Apple


1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
For the Brine:
8 cups apple juice
4 cups water
1/2 cup Worcestershire sauce
1/2 cup salt
1/2 cup dark brown sugar


In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food safe bucket or food storage container. Be sure the pork is almost fully immersed in the brine. Cover and 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 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

While the grill preheats, remove the pork butt from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process.

Generously season the roast on all sides with the Traeger Pork & Poultry Rub.

Put the roast on the grill grate, fat-side up, and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190-195 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil.

Carefully transfer the pork roast to a cutting board and let it rest for at least 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.)

Apple Juice Brined Pulled Pork

Apple Juice Brined Pulled Pork

Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side. Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.

Printable Recipe:

Apple Juice Brined Pulled Pork.docx (14.83 kb)

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Posted by Susie B. on October 18, 2014

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

The perfect fall desserts are warm, full of rich flavors, and (if you're a lucky Traeger owner) roasted with delicious wood smoke. These apples hit all of the right qualifications for an absolutely outstanding fall treat, and are so simple to prepare and bake, you'll come back to this recipe over and over again. We have been known to core and stuff the apples the morning of, then throw them on the grill to bake while dinner is cooking. If preparing in advance, just make sure to dip the partially skinned apples in a bowl filled with 6 cups of water and the juice of a lemon. This will prevent them from browning before you have a chance to bake them.


Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Prep Time: 15 minutes (plus 30 minutes for the dried fruit to steep)
Cook Time: 45 minutes to an hour
Serves: 6
Recommended Pellets: Apple, Cherry, Pecan

1/2 cup dried cranberries, raisins, or currants
1 tablespoon candied ginger, finely diced (optional)
1-1/4 cup hot apple cider or juice
6 large crisp baking apples, such as Braeburn, Fugi, Gala, Granny Smith, etc.
6 ounces cream cheese, at room temperature
3 tablespoons firmly packed brown sugar
2 tablespoons butter, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon cinnamon 
Pinch of nutmeg
1/4 cup chopped walnuts, plus additional walnut halves for garnish


Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside.

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.

In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger.

Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow.) Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts.

Spoon the filling into the apples. Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish.

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves.

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Traeger Fried Pickles with Buttermilk Dip

Posted by Brady P. on October 18, 2014


Though largely popular in the South, the fried pickle has hitchhiked its way onto the menu of some of our favorite diners. It's probably due to the that crunchy-hot-tang combo'd with a soothing creamy, herby buttermilk dipping sauce.

Now of course we couldn't exactly fry it up on the Traeger so we did it one better. We cranked up that heat and grilled them, of course. (Don't worry, your heart can send us the thank you note later.) They're still golden-brown, crunchy and packed with all of the flavor that we love.


PREP TIME: 20 minutes
COOK TIME: 10 to 15 minutes


Nonstick cooking spray, for the cooling rack
2 large eggs
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chipotle chile powder
1/2 teaspoon ancho chile powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup grated Parmesan
One 16-ounce jar sliced dill pickles

Buttermilk Dip
1/2 cup mayonnaise
2 tablespoons buttermilk
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper


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

Place an cooking rack on top of a baking sheet and spray the rack with nonstick cooking spray.

Drain the pickles and spread out on paper towels, patting them dry.

Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chile powders, oregano, garlic powder and salt and pepper in a medium bowl.

In a large bowl, combine the breadcrumbs and Parmesan.

Working in batches, toss the pickles in the egg mixture so they are fully coated.

Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture.

Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).

Place the baking sheet on the Traeger and cook until the tops of the pickles are a crisp, golden brown, about 10 minutes.

Flip the pickles and continue to cook until golden brown all over, about 5 more minutes.

Whip up the buttermilk dip by combining all of the dip ingredients into a blender and blending until it's smooth. Season to taste with salt and pepper.


Serve the pickles warm with that deliciously herby dip.



'FRIED' PICKLES RECIPE.docx (12.19 kb)

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Posted by Susie B. on October 17, 2014

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Ahhhh, fall is in the air! To us that means the comforting flavors of apple, cinnamon, and.... bacon? Yes. Bacon. Always bacon. While the combination might not previously have been an American classic, it is well on its' way now with these mind-blowing Bacon Wrapped Apple Bites. 

Crisp apples, rolled in cinnamon, sugar, and a touch of fresh nutmeg then wrapped in sweet, salty bacon. Are you drooling yet? During their time on the grill, the apples cook down to the perfect apple pie consistency while the bacon crisps and browns. These tantalizing little morsels are like flavor explosives. The first bite when you break through the crunchy bacon shell into the juicy sweet apple is a total game changer. You'll never look at apples the same way again.

The recipe calls for turbinado sugar. This is a large crystal sugar you can easily find in the baking aisle at your supermarket. The reason we used this sugar is because it takes a longer time to melt down than traditional sugar and results in less risk of burning the sugar before the bacon is cooked. If you don't have any turbinado sugar, brown sugar is a fine substitute. Just try to use a really thin sliced bacon and reduce the heat from 375 to 325 degrees to avoid over-caramelization.


Bacon Wrapped Apple Bites


Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 8-10 people as an appetizer
Recommended Pellets: Apple or Maple

4 crunchy apples, cored and sliced (we used honeycrisps)
1 lb maple flavored bacon, cut in half
1 cup turbinado sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground (or freshly grated) nutmeg


In a large bowl, combine the sugar, cinnamon, and nutmeg. Toss the apple slices in the sugar mixture to coat.

Wrap each slice of apple with a half piece of the bacon and secure with a toothpick.

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 375 degrees F. Allow the grill to preheat for 10-15 minutes.

Place the bacon wrapped apples directly on the grill grate. Cook for 10 minutes.

Flip the apples and cook for an additional 5-10 minutes or until the bacon is crisp.

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Serve immediately as an appetizer, or top with ice cream for an out of this world dessert.

Traeger Tailgating: Bacon Wrapped Candied Apple Bites


Printable Recipe:

Bacon Wrapped Apple Bites.docx (13.92 kb)

Traeger Grilled Teriyaki Salmon

Posted by Mary M. on October 17, 2014

Traeger Grilled Teriyaki Salmon

To all of our closet salmon-lovers out there, this one is for you!  We know that you love salmon but just don't realize it...yet. You may not know who are but soon you will, conveniently about the same time that you fall in love with our blushing colored fish friend.

What's the trick to making salmon taste non-fishy and delectable to almost any palate? Well, actually the first answer is buy high quality fresh fish. BUT at a close second is TERIYAKI. It is that secret ingredient that will have you loving what some may have once considered unlovable.


PREP TIME: 1 hour
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory or Cherry


1 cup soy sauce
Juice and zest of 2 oranges
6 tablespoons brown sugar
4 cloves of garlic
1 tablespoon minced ginger
1 tablespoon white sesame seeds
4 (6-ounce) salmon fillets
Chopped scallions, for garnish
Toasted sesame seeds, for garnish


Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.

Add sesame seeds and salmon and marinate for 1 hour.

Remove salmon from marinade and bring sauce to a boil. Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat the grill to High heat, lid closed, for 10 to 15 minutes.

Place the salmon fillets directly on the grill grate, skin side up.

Cook salmon for about 3 to 5 minutes per side or until they are done until your liking.

Occasionally, brush the salmon with the teriyaki sauce.

Traeger Grilled Teriyaki Salmon

Remove the salmon when it's done to your liking and serve with some chopped scallions and toasted sesame seeds.



Traeger Grilled Teriyaki Salmon


Teriyaki Salmon Recipe.docx (11.57 kb)

Feelin' the Heat Turkey Jerky

Posted by Mary M. on October 16, 2014

Feelin' the Heat Turkey Jerky

Jerky never gets old, does it? But despite that fact, we like to keep our favorite dried meat snack interesting. So we phoned a friend, our reliable go-to, hot peppers and an oft-neglected (except during the month of November) friend, turkey. That's right. We're firing up the Traeger to smoke some turkey jerky!

This heavy on the heat recipe is from our Traeger's Jerky Cookbook.


PREP TIME: up to overnight for marinating
COOK TIME: 2 to 4 hours
SERVES: 6 to 8


1/2 cup soy sauce (lower sodium, if desired)
1/4 cup water
2 tablespoons honey
1 to 2 tablespoons Asian chili-garlic paste
2 tablespoons freshly-squeezed fresh lime or lemon juice
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds boneless, skinless turkey breast


In a mixing bowl, combine the soy sauce, water, honey, chili-garlic paste, lime juice, and curing salt, if using. With a sharp knife, slice the turkey into 1/4-inch thick slices with the grain, which helps it hold together better as it dries. (This is easier if the meat is partially frozen.) Trim any fat, membrane, or connective tissue.

Put the turkey slices in a large resealable plastic bag. Pour the marinade mixture over the turkey, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). For food safety reasons, make sure your grill maintains a temperature of at least 160 degrees F. Remove the turkey from the marinade and discard the marinade. Dry the turkey slices between paper towels. Arrange in a single layer directly on the grill grate.

Smoke for 2 to 4 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

Feelin' the Heat Turkey Jerky

Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.

Feelin' the Heat Turkey Jerky


Feeling the Heat Turkey Jerky Recipe.docx (12.09 kb)

Oktoberfest Pretzels & Mustard Chicken

Posted by Mary M. on October 14, 2014

Oktoberfest Pretzels & Mustard Chicken

The Germans would be proud. Or at least a little intrigued. With the faint smells of Oktoberfest tickling our noses, our minds have been spinning with visions of pretzels, mustard and beer (or apple cider for you non-drinkers out there).

Sounds like the perfect combo for making a crunchy crust on tasty piece of fowl. Our bird of choice? Chicken. It's juicy (don't overcook it!) and mild in flavor, letting those Bavarian flavors shine.

Get out your lederhosen and get to Traegering!


PREP TIME: 15 minutes
COOK TIME: 25 minutes


1/4 lb pretzel sticks
4 boneless, skinless chicken breasts
3 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
3 tablespoons brown ale or other dark beer or apple cider
Fresh thyme for garnish, if desired
Cooking spray


Start by pulsing the pretzel sticks in a food processor or crush by hand in a sealed zip-top bag until they’ve turned into a powder the texture of panko bread crumbs. Transfer the crumbs to a wide, shallow bowl.

In a separate shallow bowl whisk the mustard, beer or cider, honey and thyme together.

Dip each chicken breast in the mustard mixture, then dredge in the pretzel crumbs to coat evenly.

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

Lightly spray each side of the chicken breasts with the cooking spray. Put the chicken breasts on a parchment-lined pan.

Place the pan on the Traeger and bake for about 20-25 minutes, until the chicken breasts are fully cooked and register 165 on an instant-read thermometer.

Oktoberfest Pretzels & Mustard Chicken

Let rest for 5 minutes before serving this crunchy, moist chicken deliciousness.

Oktoberfest Pretzels & Mustard Chicken


Pretzels & Mustard Chicken Recipe.docx (11.87 kb)

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Posted by Susie B. on October 12, 2014

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

This traditional German dish is filled with flavor (i.e. bacon) and made even more delicious by that special touch of Traeger's signature smoky flavor. Rouladen is a thinly sliced steak typically filled with dill pickles, mustard and bacon then braised in a flavorful broth until the meat is perfectly tender. The rich gravy is less traditional, but oh man is it good! Serve alongside some fingerling potatoes and red cabbage for a dish worthy of any Oktoberfest. Don't forget the beer!

Smoked German Rouladen

Prep Time: 25-30 minutes
Cook Time: 2 1/2-3 hours
Serves: 4-6 people
Recommended Pellets: Hickory, Oak, Pecan

2 pounds beef eye of round (sliced 1/4 inch thick)
4 tablespoons German stone ground mustard, to taste
1 pound thick sliced bacon
2 large onions, sliced
1 jar dill pickle spears
2 tablespoons butter
2 1/2 cups beef stock
1 tablespoon worcestershire sauce
1 bay leaf
2 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons corn starch
4 tablespoons cold water
1 cup heavy cream


Place each slice of beef in between 2 layers of plastic wrap and pound thin using a meat mallet.

Generously spread one side of each filet with 1/2 tablespoon of mustard. Place bacon, onions and pickle slices on each steak.

Wrap the steak around the bacon, pickles and onions to form a tight roll. Use string of toothpicks to hold the roll together. Season with the salt and cracked black pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes. Place the rolls directly on the grill grate and smoke for 30 minutes.

Remove the steak rolls from the grill, close the lid and increase the temperature to 325 degrees. Close the lid and allow the grill to preheat while you prepare the braising liquid.

In a large baking dish, combine the beef stock, worcestershire sauce, bay leaf and smashed garlic cloves.

Return the steak rolls to the grill and sear on each side (approximately 3-5 minutes per side).

Gently arrange the steak rolls in the braising liquid and place the pan in the grill. Cook for 1 1/2-2 hours or until the steak is very tender.

Remove the steak from the dish to a separate platter and cover with tin foil.

Heat the baking dish on the stove top. Combine the cornstarch and cold water in a separate bowl. Stir the cornstarch mixture and cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1-2 minutes.

Return the rolls to the warm gravy and serve immediately. Enjoy!

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Click below for a printable version of this recipe:

Smoked German Rouladen.docx (14.90 kb)

Traeger Tailgating: Cheddar Jalapeno Moink Balls

Posted by Susie B. on October 11, 2014

Traeger Tailgating: Cheddar Jalapeno Moink Balls

We are somewhat ashamed that it took us this long to develop a recipe for MOINK (moo+oink) balls. I mean, meatballs wrapped in bacon and grilled? It definitely sounds like something that we here at Team Traeger should master (and then consume). So after testing a few different ideas for the delectable meaty little morsels, we have finally come up with a recipe for the best. moink balls. ever. EVER!

Loaded with beefy goodness, then hit with the explosive flavor combination of jalapeno and cheddar, and then wrapped in bacon, grilled, and THEN smothered in tasty BBQ sauce, these moink balls are just layers of flavor stacked on layers of deliciousness. Sounds too good to be true? It's not. And with your Traeger, it's easy.


Cheddar Jalapeno Moink Balls


Prep Time: 20 minutes
Cook time: 20-25 minutes
Serves: 8-10 as an appetizer
Recommended Pellets: Hickory, Mesquite, Oak

1 lb ground beef (20% fat content at least)
3/4 cup unseasoned bread crumbs
2 eggs
3 cloves garlic, minced
8 oz sharp cheddar, shredded
2 jalapenos finely diced, ribs and seeds removed
1 teaspoon Traeger Beef Shake
1/2 lb bacon, cut in half
1 cup of Traeger Texas Spicy BBQ sauce


In a large bowl, combine the beef, bread crumbs, eggs, garlic, cheddar, jalapenos, salt and pepper.

Form the meat mixture into 1 inch balls.

Wrap each ball with a piece of bacon and secure with a toothpick.

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 325 degrees F. Allow the grill to preheat for 10-15 minutes.

Place the moink balls directly on the grill grate and cook for 20 minutes. 

Traeger Tailgating: Cheddar Jalapeno Moink Balls

Cover with BBQ sauce and grill for an additional 5 minutes to set the sauce.

Traeger Tailgating: Cheddar Jalapeno Moink Balls

Remove from the grill and serve immediately.

Printable Recipe:

Cheddar Jalapeno Moink Balls.docx (14.12 kb)

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