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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

INGREDIENTS:
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

PREPARATION:

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.

GRILLED TERIYAKI SALMON

PREP TIME: 1 hour
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory or Cherry
SERVES: 4

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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.

FEELIN' THE HEAT TURKEY JERKY

PREP TIME: up to overnight for marinating
COOK TIME: 2 to 4 hours
RECOMMENDED PELLETS: Oak, Pecan, Alder
SERVES: 6 to 8

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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!

OKTOBERFEST PRETZELS & MUSTARD CHICKEN

PREP TIME: 15 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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

INGREDIENTS:
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

PREPARATION:

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

INGREDIENTS:
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

PREPARATION:

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)

Poco Loco Smoked Chicken

Posted by Mary M. on October 10, 2014

This is not just another chicken recipe. Oh no. This, here is a simple, scrumptious recipe cooked up by Nadine Nemecheck, using one of our favorite feathered fowl friends.

Pepper jelly is no longer reserved for a cream cheese spread. It's the top notch tool that we used to kick up some juicy smoked chicken.

POCO LOCO SMOKED CHICKEN

PREP TIME: 10 minutes
COOK TIME: about 1 hour 30 minutes
RECOMMENDED PELLETS: Mesquite
SERVES: 4 to 8

INGREDIENTS

4 chicken leg quarters
1 cup jalapeno jelly or red pepper jelly
1 cup water
Traeger Chicken Rub
Chili powder

PREPARATION

Combine the jelly and water in a sauce pan and simmer on the stove top for about 10 minutes or until it reaches a medium-thick consistency.

Season the chicken quarters with the Chicken Rub and chili powder.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 300 degrees F, lid closed, for 10 to 15 minutes.

Place the chicken on the grill and cook for 15 minutes, lid closed.

Baste the chicken legs with the pepper syrup.

Turn the legs over and baste every 15 minutes for 30 minutes. Switch the setting to Smoke and smoke for 1 hour.

Switch back to 300 degrees F for the last 15 minutes, or until the chicken reaches 165 degrees F on an instant-read thermometer, to finish the glaze.

Remove and serve while they're hot and juicy.

PRINTABLE RECIPE:

Poco Loco Chicken Recipe.docx (11.78 kb)

Sausage-Stuffed Acorn Squash

Posted by Mary M. on October 8, 2014

Sausage-Stuffed Acorn Squash

The crisp winds of fall are bringing not only those piles of crunchy, dead leaves covering the sidewalks but also wheelbarrows full of squashes, pumpkins and gourds. So let's Traeger those bad boys!

When we see squash we can't help but want to stuff it! We saddled up the buttery "meat" of an acorn squash with some real meat: sausage. With the addition of a few chunks of cream cheese on top to smooth it all out and soothe the heat of the smoked paprika and pepper, this cold weather feast is ready to warm the soul.

SAUSAGE-STUFFED ACORN SQUASH

PREP TIME: 15 minutes
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

1 lb. turkey sage sausage or italian sausage
2 acorn squash, cut in half
3 tbsp. olive oil
1 1/2 tsp. kosher or sea salt, plus more for seasoning
1 tsp. freshly cracked black pepper, plus more for seasoning
Smoked paprika
1 tbsp. unsalted butter
1 c. shredded green cabbage
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 large sweet onion, diced
1 tbsp. minced garlic
4 oz. cream cheese (about 1/2 c.)
4 tbsp. chopped flat-leaf parsley, plus more for garnish
1/2 jalapeno pepper, seeded and diced (optional)

PREPARATION

Scrape out and clean the seeds out of the acorn squash. (If you want, you can dry and roast the seeds and use them as a crunchy topping.)

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 the squash halves cut side up on a baking sheet, drizzle with 2 tbsp. olive oil, and season with 1 tsp. of the salt and the pepper and sprinkle with the smoked paprika.

Place the squash on the Traeger and roast for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh.

While the squash is cooking, get cracking on the stuffing. Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp. olive oil. When hot, add the turkey sausage, making sure to leave large chunks. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm.

Drain the oil from the sausage and in the same pan melt the butter over medium-high heat. Add the red, yellow and jalapeno peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente.

Add in the cabbage and cook until it starts to color and wilt, about 4 minutes.

Add the turkey back in along with the garlic. Cook for 2 to 4 minutes more to blend the flavors. Remove from the heat and add in the chopped parsley. Taste and season with salt and pepper and a pinch of smoked paprika as needed.

Take the squash halves and divide the turkey mixture among the squash halves.

Cut the cream cheese into 1/2-inch cubes and evenly distribute it over the top of the stuffed acorn squash halves.

Sausage-Stuffed Acorn Squash

Put the acorn squash back on the Traeger and cook for about 10 minutes or until the cheese is lightly browned.

Garnish with a bit of parsley and serve immediately.

Sausage-Stuffed Acorn Squash

PRINTABLE RECIPE:

Sausage stuffed Acorn Squash Recipe.docx (12.46 kb)

Traeger's Awesome Grilled Green Goddess Chicken

Posted by Mary M. on October 6, 2014

Traeger's Awesome Grilled Green Goddess Chicken

Green Goddess salad dressing is the Clark Kent of dressings. It may appear unassuming and ordinary with its glasses and boring green sweater but if you look closer and throw in some additional fresh herbs and a hint of lime zing it becomes a super hero marinade of magnificent proportions.

The buttermilk in the dressing keeps the chicken moist while the fresh herbs pack it with flavor, making for some of the tastiest, crispiest skin north of the Equator!

GRILLED GREEN GODDESS CHICKEN

PREP TIME: overnight to marinate
COOK TIME: 20 to 25 minutes
RECOMMENDED PELLETS: Hickory, Oak, Pecan or Alder
SERVES: 5 to 10

INGREDIENTS

2 lbs skin-on chicken drumsticks (or other parts would work too!)
1 cup fresh basil leaves
1/4 cup fresh chives
1 garlic clove
1 scallion, white and green part
Zest of 1 lime
1 cup Green Goddess dressing
Fresh chopped cilantro, for garnish (optional)
Salt and pepper, to taste

PREPARATION

In a blender mix the basil leaves, chives, garlic, scallion, lime zest and Green Goddess dressing. (You could also make your own Green Goddess dressing or just substitute in buttermilk with salt and pepper to taste.)

 

Blend until all the ingredients are fully incorporated. Add salt and pepper to taste.

Place the chicken legs in a large resealable plastic bag. Reserve 1/2 cup of the Green Goddess marinade to use as a dipping sauce and pour the rest over the chicken legs.

Refrigerate for 2 hours to 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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Drain the chicken legs. Arrange the legs directly on the grill grate and grill, turning once, for about 20 to 25 minutes, or until the legs are golden brown and cooked through, registering 165 degrees F on an instant-read thermometer.

But be patient: Don’t go and flip the legs before they naturally release from the grill surface — otherwise, you’ll leave a lot of tasty, crispy skin stuck on the grate!

Traeger's Awesome Grilled Green Goddess Chicken

Serve those legs up at once with the reserved marinade and a sprinkle of chopped cilantro.

Traeger's Awesome Grilled Green Goddess Chicken

PRINTABLE RECIPE:

Grilled Green Goddess Chicken Recipe.docx (12.24 kb)

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

INGREDIENTS:
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

PREPARATION:

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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