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Cedar Plank Asparagus and Honey-Glazed Carrots

Posted by Mary M. on April 15, 2014

Cedar Plank Asparagus and Honey-Glazed Carrots

It's time to add some new flavor to the same old vegetables. And as we all know, the Traeger is the best tool to make that mission possible. (Thank you, bacon-wrapped asparagus!!) This time we're adding another element into the mix with a little cedar plank love. You'll end up with all of the woodsy flavor but a lot less of the burnt ends.

The cedar planks absorb the heat and help to evenly distribute it to the vegetables while also making them taste like the outdoor experience that we all want to have every day, three times a day. With only a few simple ingredients in the recipe, the true flavor standouts are the vegetables and the wood (both pellet and plank).

CEDAR PLANK ASPARAGUS AND HONEY-GLAZED CARROTS

INGREDIENTS

1 bunch Asparagus, ends trimmed
2 handfuls Baby carrots, peeled
2 tablespoons Olive oil
2 tablespoons Honey
Sea Salt
Lemon zest
1 or 2 food-grade cedar planks

PREPARATION

Soak your cedar planks in water for 2 hours to overnight.

Rinse all of your vegetables under cold water.

Depending on the size of your baby carrots, you may need to quarter them length-wise to help them cook faster.

Drizzle the asparagus and carrots with olive oil and give the asparagus a generous sprinkling of sea salt and the carrots a light sprinkle of sea salt. Give the carrots a generous drizzling of honey.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.

Place the cedar plank on the grill for 3 minutes. Flip the plank over and load the asparagus and carrots onto the hot cedar plank.

Cook the vegetables for 15 to 20 minutes or until they're done to your liking.

Cedar Plank Asparagus and Honey-Glazed Carrots

Top the asparagus with some fresh lemon zest and you're ready to serve!

Cedar Plank Asparagus and Honey-Glazed Carrots

PRINTABLE RECIPE:

Cedar Plank Veggies Recipe.docx (11.59 kb)

Picking the Perfect Pellet {A How-To Guide}

Posted by Susie B. on April 14, 2014

Picking the Perfect Pellet {A How-To Guide}

Whether you are a new member to Traeger Nation or you've been with us for a while, you've probably noticed we like to post our recipes with a little bonus information at the top. In that one little line, we like to recommend certain types of pellets to accompany whatever dish we have created. This small tidbit of information might have previously been overlooked, or skipped because it just didn't seem that important. Well, please let me be the first to tell you... THE PELLET MATTERS! Here at Traeger, we take a lot of pride in making pellets out of the purest wood available. Each bag of pellets you buy is special, and each type of wood creates a unique flavor profile that you are adding to your food. One of the best things you can do when smoking with your Traeger is learn to consider the flavor of your pellets as an additional ingredient in your recipe.

Below we have a handy little graphic that helps you see exactly what pellets work best with what types of food. Save this image, print it off, and most importantly, take your own notes as you cook. Just because maple typically works great with turkey doesn't necessarily mean it will be your favorite, you might prefer something lighter like apple.

Picking the Perfect Traeger Pellets {A How-To Guide}

 

Alder: These pellets are the most versatile because of their mild flavor and aroma. Alder wood gives off a great amount of smoke without overwhelming even the most delicate flavors like chicken, fish, or baked goods. Try the Bacon Wrapped Scallops next time you are looking to add that perfect wood fired taste with your Alder pellets.

Apple: Most often used with poultry and pork, apple wood pellets offer a lightly fruity smoke that helps enhance mild flavored meats. Apple pellets take Smoke Roasted Apple Pie to a whole new level of awesome. Think about it, apple wood smoked apple pie? Unbelievable.

Cherry: One of the more flavorful pellets, cherry wood lends itself to application where you want to add a hearty smoke flavor. Try some Marinated Beef Ribs with Cherry pellets. Between the marinade and the cherry smoke, these flavorful ribs don't require any sauce to be exceptionally flavorful.

Hickory: Probably the most widely used pellets in barbecue, hickory pellets release a strong flavor and complement most meats. Some people find hickory can be a little strong and like to mix it with a more mild pellet like oak or apple. Using hickory pellets to smoke some Peppered Beef Jerky to add a perfect level of smokiness to the meat.

Maple: Mild, with a hint of sweetness, maple pellets are great on pork and especially turkey. Using maple pellets to smoke your holiday Herb Roasted Turkey and your family will request that you cook every year.

Mesquite: A favorite of Texas BBQ, Mesquite pellets infuse your meat with hearty smoke flavor. That super smoky flavor is great for recipes that are begging for a little something extra like Southwestern Stuffed Peppers.

Oak: Oak is a great middle ground as far as smoke intensity goes. A little stronger than cherry or apple, and a little lighter than hickory, Oak is great to use with fish and veggies or both at the same time like Mahi-Mahi Shish Kabobs.

Pecan: Deliciously nutty and even a little spicy, Pecan pellets are great with beef, pork, or poultry. They add a great depth to baked goods as well. Be sure to try Mom's Best Pumpkin Bread and enjoy the added nutty flavor from the Pecan smoke.

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Posted by Susie B. on April 13, 2014

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Sometimes it might not seem worth it to fire up the Traeger to cook a weeknight meal for two. But when you can cook it all on the grill (from main course to veggies AND fruit) and have it taste oh so good, you'll wonder why you ever had reservations about flipping that on-switch. These tangy and flavorful steak and shrimp kebabs taste even better than they look. The hearty steak and tender shrimp pair perfectly with the onions and peppers. Add in a sweet and tart bite from the grilled pineapple and the savory flavors of our garlic-lime glaze and you'll be coming back to this dish for a quick two-person meal over and over again.

 

Steak and Shrimp Kebabs with a Garlic-Lime Glaze

 

Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Serves: 2
Recommended Pellets: Oak, Hickory, Pecan

INGREDIENTS:
1 New York Strip Steak, cubed
1/2 lb raw shrimp, peeled and deveined
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 red onion, cut into 1 inch pieces
1 can pineapple chunks, drained or 3/4 cup fresh pineapple cut into pieces
Traeger Veggie Shake
For the Garlic-Lime Glaze:
2 tablespoons melted butter
1 clove garlic, pressed
Zest and the juice of 1 lime
3/4 teaspoon salt 
1/4 teaspoon ground black pepper 
1/4 teaspoon cayenne pepper

PREPARATION:

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature settings up to High. Allow the grill to preheat for 10-15 minutes while you prepare your skewers.

Thread the meat, shrimp, vegetables, and pineapples on the skewers in an alternating pattern. If using bamboo skewers, make sure to soak them for a bit before threading to prevent the wood from scorching.

Season liberally with Traeger's Veggie Shake. Place directly on the grill for 5-6 minutes.

While your kebabs are grilling, make the Garlic-Lime Glaze. Combine all ingredients in a medium bowl and whisk to throughly combine.

Brush the Glaze on the kebabs with a basting brush and turn the kebabs over. Cook for an additional 5-6 minutes, or until the shrimp is opaque and the steak is cooked to your liking. Serve immediately.

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Click below for a printable version of this recipe:

Steak and Shrimp Kebabs with a Garlic Lime Glaze.docx (13.58 kb)

Roasted Jalapeno Cheddar Deviled Eggs

Posted by Susie B. on April 12, 2014

Roasted Jalapeno Cheddar Deviled Eggs

Easter is almost upon us and that means a lot of things to a lot of people, but here at Traeger HQ it mostly means delectable ham and flavorful stuffed deviled eggs. Sure you can stick with the traditional boiled egg/mayo combination, but if you've got a Traeger then please don't.

We have mastered the art of baking the eggs on your grill, then smoking the peeled eggs and we are here to share our secrets. A smoked hard cooked egg is something extra special and fantastically delicious. This year, we filled our smoky baked egg whites with creamy yolks mixed with roasted jalapenos and topped with shredded sharp cheddar.

These aren't your Grandma's deviled eggs. They are waaaaay better. In fact, you might want to make a double batch.

PS, to save a step, we recommend roasting your jalapenos while you bake your eggs.

 

Traeger'ed Hard Baked Eggs

 

Prep time: None
Cook time: 25 to 30 minutes
Makes: 1 dozen eggs, but recipe can be adjusted down or up 

Pellet recommendation: Any

Ingredients:
1 dozen large eggs

Preparation:
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 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Divide the eggs between the wells of a muffin tin, or put the eggs directly on the grill grate.

Bake the eggs for 25 to 30 minutes.

Plunge the eggs into ice water to stop the cooking.

If not using immediately, use a permanent marker and mark each shell with a small X to indicate it’s a cooked—not raw—egg, then refrigerate.

 

 

Roasted Jalapeno Deviled Eggs

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 1 dozen Deviled Eggs
Pellet Recommendations: Any

Ingredients:
7 Hard Cooked Eggs, peeled (follow recipe above)
3 tablespoons mayonnaise
1 teaspoon brown mustard
1 teaspoon apple cider vinegar
1 jalapeno, roasted, seeded, and finely diced
Dash of hot sauce
Salt and pepper to taste
1/2 cup finely shredded sharp cheddar cheese
Paprika (optional)

Preparation:
Start your Traeger on smoke and leave the lid open for 4-5 minutes to establish the fire. Place your eggs directly on the grill grate, in a muffin pan, or on a handy FrogMat (read our review here) and smoke for 30 minutes. Remove from the grill and allow the eggs to cool. Smoking your eggs will give them a slightly yellowed color, but an intense smoky flavor. If a classic white egg is your preference, then skip this step.

Slice the eggs lengthwise and scoop the egg yolks directly into a gallon zip top bag. Add the mayo, mustard, vinegar, hot sauce, roasted jalapenos and salt and pepper to the bag. Eat or discard the two egg whites that look the ugliest.

Zip the bag closed and, using your hands, knead all of the ingredients together in the bag until completely smooth. Squeeze the yolk mixture into one corner of the bag and then cut the corner off.

Pipe the yolk mixture into the whites.

Sprinkle with the finely shredded cheddar or Paprika (if using) and chill until you are ready to serve.

Roasted Jalapeno Cheddar Deviled Eggs

Roasted Jalapeno Cheddar Deviled Eggs

Click the link below for a printable version of this recipe:

 

Hard Baked Eggs and Roasted Jalapeno Cheddar Deviled Eggs.docx (14.03 kb)

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Posted by Mary M. on April 11, 2014

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Since breakfast is the most important meal of the day (or at least the first...for most people) you know that we couldn't leave the Traeger out of the action.

The first lesson in Traeger Breakfast 101 is Eggs. Eggs truly are incredible, not to mention edible. And anything that's a friend of bacon's is a friend of ours!

To keep your eggs coming off the Traeger with the greatest of ease and tasting perfect, we've put together a little guide to help you along the way to Traeger'ing your favorite eggs and becoming the mighty Egg Master.

TRAEGER EGGS 101

TOOLS YOU WILL NEED:

Eggs (of course)
Cast iron skillet
Muffin tin (optional)
Butter or olive oil
Saucepan and lid (for poached egg)
Spatula or Slotted Spoon
Salt and pepper
Favorite egg toppings - cheese, ketchup, salsa, etc.
Your appetite

"HARD-BOILED"

After the fire is established, preheat the Traeger to 325 degrees F. Place the eggs (a dozen or however many you want) in a muffin tin for easy removal off and onto the Traeger and cook for 25 to 30 minutes. Immediately plunge the eggs into an ice bath to stop the cooking. Peel and enjoy or devil! (BONUS - when you Traeger your eggs this way they are so much easier to peel!)

   

OVER-EASY

Start with a hot cast iron skillet - preheating it and the Traeger to 325 degrees F. Add either a tablespoon of butter or a tablespoon of olive oil into the skillet and swirl around the pan. One of the best tricks to keeping the yolks whole is to crack the eggs into a ramekin or bowl and then gently slide them into the pan.

Quickly lift the handle just enough to make the egg pool slightly on the far side. This will help prevent the albumin from running out all over the pan and keep the egg together.

After you pour the egg into the pan, allow the egg to sit for 6 minutes or until the whites seem mostly firm, opaque but not completely cooked yet. Gently flip the egg over with a spatula. Let the egg cook on the second side for 10 seconds and then flip the egg back over again and season with salt and pepper and you're done!

 

SUNNYSIDE UP

Follow the same steps as above, preheating the Traeger and cast iron skillet to 325 degrees F, but add in a bit more butter or olive oil - about 2 tablespoons.

Gently slide the egg into the pan and let it sit for 5 minutes. Use a large spoon to delicately spoon the hot butter over top of the egg repeatedly to lightly cook the top. Season with salt and pepper and dig in.

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

SCRAMBLED

Same as above, preheat the Traeger and cast iron skillet to 325 degrees F, adding in a couple tablespoons of butter or olive oil. Whisk together two to three eggs with a couple tablespoons of milk and a pinch of salt and pepper. (Feel free to get creative and add in your favorite scrambled eggs fixins' - bacon, diced ham, chopped peppers, mushrooms, etc.)

Add the eggs into the skillet and tip so that the eggs stay together on one side of the pan. Don't tough the eggs for a couple minutes, or until you see the edges start to set up. Once about 30% of the eggs is set up, gently break up the eggs. But only stir them a couple of times. The more you mess with your scrambled eggs, the tougher and more rubbery they become. It's easy to overcook scrambled eggs, so watch them and pull them off while they're still a little soft. Top with cheese and serve them hot.

 

POACHED

Start preheating the Traeger to High heat. Fill a saucepan with enough water to come an inch or two up the side. Add in 1 teaspoon kosher salt and 2 teaspoons white vinegar. (Don't worry - you won't be able to taste the vinegar but it will help the egg hold together.) Place the pot on the Traeger and let it come to a boil (about 20 minutes).

Crack a very cold, large, fresh egg into a ramekin or small bowl. Use a spoon to quickly stir the water around the pan in one direction in a circle. (If you want to poach a large batch of eggs - more than one or two - use a large 12-inch skillet and do not stir the water.)

While the water is spinning, carefully ease the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

After you add in the egg, remove it from the Traeger and set it to the side with the lid on. Let the egg sit and poach for 5 minutes. (Resist the overwhelming temptation to peek or stir the egg while it poaches.)

  

Use a slotted spoon to lift the egg out and season and serve the masterpiece immediately.

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Need we mention how delicious these would be in our Eggs Benedict with Pulled Pork??

Now go break some eggs and enjoy breakfast Traeger-style!

Marinated Teriyaki Beef Skewers

Posted by Susie B. on April 10, 2014

Marinated Teriyaki Beef Skewers

These quick-cooking Teriyaki Beef Skewers are a great option for a weeknight meal when you don't have lots of time to spend grilling before your hungry entourage turns angry mob. We've even been known to prep a double batch and throw the second bag of marinating beef in the freezer, ready to pull out and cook at a moment's notice. The salty and sweet ingredient combo in this simple marinade infuses the lean beef with tons of flavor. Pair with our Spicy Asian Brussel Sprouts and rice for a tasty meal your whole family will love.

 

Marinated Teriyaki Beef Skewers

 

Prep Time: 5 Minutes, plus 24 hours to marinate
Cook Time: 6-8 minutes
Serves: 8-10 people
Recommended Pellets: Mesquite, Hickory, Alder, Oak


Ingredients:
3/4 cup light brown sugar
1/2 cup soy sauce
1/4 cup pineapple juice (optional)
1/4 cup water
1/8 cup vegetable oil
1 large garlic cloves, finely chopped
2 pounds boneless top round steak, cut into 1/4-inch slices
bamboo skewers, soaked in water

Preparation:

Slice the beef into 1 1/2-2 inch wide strips.

Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together.

Pour the marinade into a large zip-top bag and drop beef slices into the mixture. Marinate beef in refrigerator for 24 hours.

Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers.

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, turn the temperature to Medium or 325 degreen and allow it to preheat for 10-15 minutes. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

Marinated Teriyaki Beef Skewers

Marinated Teriyaki Beef Skewers

Clink the link below for a printable version of this recipe:

Marinated Teriyaki Beef Skewers.docx (12.43 kb)

Southwestern Wet Rubbed St. Louis Ribs

Posted by Brady P. on April 9, 2014

Southwestern Wet Rubbed St. Louis Ribs

Traeger Nation, have you ever tried a wet rub? We like wet rubs because it adds a little more extra flavor than a dry rub. You can add pretty much any liquid to your rub to give it one more layer of flavor that will have your friends and family asking for your recipe. 

When doing a wet or dry rub, you want to use St. Louis ribs for the best results. St. Louis ribs have a little bit more fat to them, and will help with the moistness of the rib since you won't be using a bbq sauce.

You can do a wet rub on any meat. We love it on chicken and steaks to give it an extra kick. Try out Traeger's wet rub recipe, and then expirament with your own and see what awesome flavors you can come up with.

 

Southwestern Wet Rubbed St. Louis Ribs

PREP TIME: 10 Minutes

COOK TIME: 4 hours

Rub will cover 1 rack

Ingredients

Southwestern Wet Rubbed St. Louis Ribs

1/2 cup brown sugar

1 Tablespoon cumin

1 Tablespoon ancho chilie powder

1 Tablespoon smoked paprika

1 Tablespoon garlic salt

3 Tablespoons balsamic vinegar 

1-2 cups of apple juice

Preparation

Start the Traeger on smoke with the lid open until the fire is established. (4-5 minutes) With the setting still on smoke, and after the wet rub has been on the ribs for 10 minutes, throw the ribs on your Traeger, and smoke for 2 hours

After the two hours of smoke turn grill to 225-250 degrees transfer the ribs into a foil pan, or wrap them in tinfoil. Pour your apple juice in the foil, and make sure there are no holes. You want to make sure all those good flavors are steaming in the foil. This will make the ribs moist, and tender.  

Southwestern Wet Rubbed St. Louis Ribs

Once the two hours are done, let rest for 10 minutes and serve to happy people, and become a hero!!!

Printable Recipe- Southwestern Wet Rubbed St.docx (14.36 kb)

How to Smoke Tofu

Posted by Mary M. on April 8, 2014

How to Smoke Tofu

Tofu is not everyone's cup of tea. But like it or not, the love of tofu is growing and spreading beyond its original Asian roots.

Perhaps you're looking for a yummy meat alternative, or you're having a big barbecue and need a few meatless options, or maybe you want to try something new or even just love tofu. To keep you like a boy scout and "always prepared" we're going to fix you up with some key tips to help you have the tastiest tofu on the block.

Here's what you need to know about tofu. It's low in fat, high in protein and made out of soy milk. Basically it's the perfect diet food and so much more. Tofu has a subtle flavor, making it quite versatile and easily used in both savory and sweet dishes. Once you smoke and grill it to give it some texture, it really is quite scrumptious.

TOFU TIPS

1. Use extra-firm tofu. This will ensure that your tofu stands up to the high heat and turning that it will endure on the grill.

2. Press your tofu. Tofu has a high water content. Press it between two cutting boards, weighted down with heavy cans or some other weights for an hour or two. Tip the liquid into the sink occasionally. This means that you can replace all of that relatively flavorless liquid with a tasty marinade.

How to Smoke Tofu

3. Marinate your tofu. Tofu needs some love. We aren't going to lie - tofu doesn't have a lot of flavor by itself. Whisk up a salty-sweet marinade like we did here and let it marinade for at least 30 minutes before grilling. You can use anything from a store-bought marinade tp your favorite barbecue sauce or salad dressing or even a homemade marinade. (A high sugar content in your marinade has will help the tofu get a crispy, crunchy exterior.)

4. Get skewered. To make sure that the flavor of the marinade permeates to the core of the tofu, cut it into cubes before marinating. Then make your grilling easier by skewering the cubes for easy turning on the Traeger.

5. Grill it right. After a 30 minute smoke on the Traeger, brush your tofu with olive oil or canola oil to prevent it from sticking and cook it on a high heat. This will create a little bite on the exterior and give it some much-needed texture. Grill it for about 5-7 minutes per side and brush it with any extra marinade.

How to Smoke Tofu

Lastly, sit back, take a bite and be pleasantly surprised or at least watch for the smile on your vegetarian/vegan guests' faces.

Spinach and Mushroom Stuffed Turkey Meatloaf

Posted by Susie B. on April 7, 2014

We absolutely love meatloaf cooked on the Traeger, in all of its' tasty variations. I mean, we've made Cajun Style Meatloaf, Chili Glazed Meatloaf, even BBQ Chipotle Meatloaf. There is just something exciting about taking an old stand-by dinner and turning it into a most-requested family favorite simply by adding some new ingredients and cooking it on a Traeger. In this delicious variation, we used lean ground turkey instead of the traditional ground beef and filled the meatloaf with a tasty mixture of onions, mushrooms, spinach, and cheese. Oh, and then we topped it with bacon. Because, you know, bacon. So do yourself a solid favor and take meatloaf night up a notch on the flavor pole.

 

Spinach and Mushroom Stuffed Turkey Meatloaf

 

Prep Time: 20 minutes
Cook Time: 45-60 minutes
Serves: 6 people
Recommended Pellets: Apple, Hickory, Oak

INGREDIENTS:
For the meatloaf:
1 lb ground turkey
2 eggs, well beaten
1/2 cup old fashioned oats
2 tablespoons italian seasoning
2 teaspoons salt
2 teaspoons pepper
2 garlic cloves, pressed
1/4 cup grated onion
4 slices thick cut bacon, cut in half
For the filling
1/2 cup white onion, finely diced
1 lb sliced mushrooms
2 cups uncooked spinach
1/4 cup grated Romano cheese (can substitute Parmesan)
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
salt and pepper to taste

PREPARATION:

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Stir in diced onions and mushroom. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally until the onions are translucent and the mushrooms are soft.

Stir in the spinach and cook until wilted. Set aside.

In a large bowl, combine all of the ingredients for the meatloaf an mix well.

Spray a medium loaf pan with non-stick spray. Spoon in half of the meatloaf mixture and, using the back of your spoon, create a well that runs the length of the pan.

Stir the cheese into the slightly cooled mushroom spinach mixture.

Spoon the spinach mixture into the well and top with the rest of your meatloaf mixture.

Spinach and Mushroom Stuffed Turkey Meatloaf

Layer on the bacon slices.

Spinach and Mushroom Stuffed Turkey Meatloaf

When ready to cook, start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to 375 degrees. Allow the grill to preheat for 10-15 minutes.

Place the meatloaf directly on the grill grate. Close the lid and bake for 30 minutes. After 30 minutes, check the meatloaf. If a lot of excess moisture has accumulated in the loaf pan, tilt it at an angle and drain some of the juice out. Return the meatloaf to the grill and bake for an additional 15-30 minutes, or until the internal temperature reads 175 degrees with a thermometer.

Allow the meatloaf to rest for 10-15 minutes before slicing and serving.

Click below for a printable version of this recipe:

 

Spinach and Mushroom Stuffed Turkey Meatloaf.docx (13.84 kb)

The Hunger Killer - a.k.a. Matambre

Posted by Mary M. on April 6, 2014

The Hunger Killer - a.k.a. Matambre

 

The word "matambre" is the name for a very thin cut of beef made in Argentina, Paraguay and Uruguay. Matambre also appears to be a contraction of the words "matar" (to kill) and "hambre" (hunger), hence the appropriate nickname: the "hunger killer". And indeed this fully-loaded roulade does just that. After you hear the details, we're pretty sure that you'll agree.

In Argentina, Paraguay and Uruguay they roll up a beautiful piece of flank steak with vegetables, cheese and often some other meats, like sausage, hardboiled eggs or bacon and cook it over over coals or braise it in red wine. It's packed with so many flavors that marry together harmoniously while it cooks away making quite the tasty and beautiful bite of stomach-satisfying eats. It's often served as a first course in Argentina, but makes a lovely lunch dish or main course as well.

You can make this quick-assembly beast of a dish (find the recipe in our Traeger on a Budget cookbook) even more speedy by having your butcher butterfly the meat for you. (Thank goodness for great butchers!) Customize this to suit your family's taste with your favorite veggies and meats!

HUNGER KILLER (MATAMBRE)

PELLETS: Hickory or Oak
PREP TIME: 20 min.
COOK TIME: 2 hours to 2-1/2 hours
SERVES: 6

THINGS YOU’LL NEED

1 2-pound flank steak or round steak, butterflied
1-2 tablespoons Worcestershire sauce
1-1/2 teaspoons dried oregano
Traeger Prime Rib Rub, or coarse salt (kosher or sea) and freshly ground black pepper
8 ounces provolone cheese, thinly sliced
1 6- to 8-ounce kielbasa or other cooked smoked sausage
4 ounces fresh spinach leaves, washed and dried
1/2 red bell pepper, sliced into thin strips
2 carrots, trimmed, peeled, and thinly sliced lengthwise
Olive oil or vegetable oil

HOW TO MAKE

Lay the flank steak on a cutting board between sheets of plastic wrap. Pound the meat to an even 1/4-inch thickness with a meat pounder or scaloppini pounder.

The Hunger Killer - a.k.a. Matambre

Discard the top piece of plastic wrap. Brush the meat (the side facing up) with the Worcestershire sauce, then season with the oregano and Traeger Prime Rib Rub.

Distribute the cheese over the surface of the meat, starting with the long side closest to you; leave 2 inches on the opposite side free of cheese and other toppings. Evenly distribute the sausage strips, spinach leaves, bell pepper strips, and carrot strips on the meat, aligning them in rows parallel to the long side nearest you.

Roll the steak up like a tight jelly roll. Secure it with toothpicks. Trim off any scraggly ends, if desired. Tie the meat roll with butcher’s string at 2-inch intervals. Remove the toothpicks.

Oil the outside of the meat with olive oil, then season it with Traeger Prime Rib Rub.

Enclose the roll in a large piece of heavy duty aluminum foil and twist the ends to close. Use a knife to make a few shallow holes so the steam can escape. Refrigerate if not cooking immediately.

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 325 degrees F.

Arrange the foil-covered roll directly on the grill grate and roast until the meat is very tender, 2 to 2-1/2 hours (the internal temperature when read on an instant-read meat thermometer should be 180 degrees).

Transfer the roll to a cutting board and let rest for several minutes. Remove the foil and the strings before slicing the meat crosswise into 1/2-inch thick slices.

stuffed flank steak

PRINTABLE RECIPE:

The Hunger Killer Recipe.docx (12.76 kb)


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