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Honey Bourbon Grilled Peaches

Posted by Traeger Service on August 31, 2015

 

Peaches are the sweet meat of summer, so grab a few and give ‘em the smear and sear. With our Bourbon honey butter glaze, they grill up tender and dripping with flavor. Natural sweetness with a touch of fire is the perfect man-style confection.

HONEY BOURBON GRILLED PEACHES

DIFFICULTY: 1/5
PREP TIME: 10 minutes
COOK TIME: 5-10 minutes
RECOMMENDED PELLETS: Maple, Alder, Oak
SERVES: 12

INGREDIENTS

6 Peaches
¼ cup Honey
3 Tbsp. Bourbon
2 Tbsp. Butter

Whip Cream:

1 pint Heavy Cream
½ cup Powdered Sugar
2 tsp. Vanilla

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 High 450°F, and preheat, lid closed (10-15 minutes).
  • On the stove, in a saucepan, combine the honey, bourbon, and butter, and cook until melted.
  • Halve the peaches, remove the stones, and brush with the honey bourbon sauce.
  • Place the peaches on the grill; cut side down until grill marks are achieved.
  • Remove and top grilled peaches with smoked whip cream. Garnish with fresh mint.
  • Serve and enjoy!

PRINTABLE RECIPE:

Roasted Broccoli & Red Onion Salad

Posted by Traeger Service on August 29, 2015

If you have a beef with meat, try our fire-roasted Broccoli and Red Onion Salad. Traeger grilled vegetables cook up tender and the wood pellet smoke diffuses robust, delicious flavor.

ROASTED BROCCOLI & RED ONION SALAD

DIFFICULTY: 2/5
PREP TIME: 15 minutes
COOK TIME: 15 - 26 minutes
SERVES: 6
RECOMMENDED PELLETS:Alder, Oak

INGREDIENTS

2 large Broccoli heads, (2 ½ pounds), cut into florets
4 Tbsp. EVOO (Extra Virgin Olive Oil)
1 medium Red Onions, halved
1 cup Cherry Tomatoes, cut in half lengthwise
2 ½ Tbsp. Rice Vinegar
2 Tbsp. Parsley, chopped
Kosher Salt and Pepper

METHOD

  • When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
  • In a mixing bowl, toss the broccoli with 2 Tbsp. EVOO, salt, and pepper. Place on a foiled sheet pan and grill until slightly charred, tossing occasionally.
  • Brush the sliced onion with EVOO and place on the front of the grill and char. Remove and slice into ¼ inch thick pieces.
  • In a large bowl, toss the tomatoes with remaining EVOO and rice vinegar. Add the grilled onions, salt, and pepper to taste, then toss again.
  • Place the broccoli on a platter and arrange the tomato mixture on top. Garnish with parsley and Serve.

PRINTABLE RECIPE:

Roasted_Broccoli_and_Red_Onion_Salad_Traeger_Grills.pdf (69.27 kb)

Bacon Scallion Corn Muffins

Posted by Traeger Service on August 28, 2015

Blaze new trails with Bacon and Scallion Corn Muffins, they’re packed with protein and the perfect sidekick to help power thru the day.

BACON SCALLION CORN MUFFINS

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 12 muffins
RECOMMENDED PELLETS: Maple, Alder, Oak

INGREDIENTS

1 cup All-Purpose Flour
1 cup Yellow Corn Meal
¼ cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
½ tsp. Ground Black Pepper
Pinch of Cayenne Pepper
1 ½ cup frozen Yellow Corn, thawed
4 large Scallions, chopped
6 slices Bacon, cooked and chopped
2 Eggs
1 cup Sour Cream
4 Tbsp. Butter, melted

METHOD

  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 350°F and preheat, lid closed (10-15 minutes).
  • In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, soda, salt, pepper, and cayenne. Mix, then add the corn, scallions, and chopped bacon
  • In a separate bowl, whisk the eggs, sour cream, and melted butter.
  • Fold the wet ingredients with the dry ingredients just until they mix.
  • Pour the batter into a greased 12-cup muffin tin. Fill ¾ of the way full.
  • Place the muffin tin on the Traeger and bake for 30 minutes or until a toothpick inserted into the muffin comes out clean with only a few crumbs and no batter.

PRINTABLE RECIPE:

Bacon_and_Scallion_Corn_Muffins_Traeger_Grills.pdf (75.19 kb)

Adventure Is Waiting

Posted by Traeger Service on August 26, 2015

Adventure is waiting. #FueltheFire

Grilled Fingerling Potato Salad

Posted by Traeger Service on August 24, 2015

Pull up a chair and grab a fork and knife because this wildly raucous, Grilled Fingerling Potato Salad is heartier than your regularly scheduled garden salad. It’s not just a salad, it’s a full-bellied meal sparked with hardwood flavor. If you dare, try this wood-fired, finger-licking dish and you’ll realize you’ve finally found the one recipe that’s been missing from your arsenal.

GRILLED FINGERLING POTATO SALAD

DIFFICULTY: 1/5
PREP TIME: 15 minutes
COOK TIME: 15 - 20 minutes
SERVES: 6 - 10
RECOMMENDED PELLETS: Pecan, Cherry, Oak

INGREDIENTS

1 ½ lbs. Fingerling Potatoes, cut in half lengthwise
10 Scallions
2/3 cup EVOO (Extra Virgin Olive Oil), divided use
2 Tbsp. Rice Vinegar
2 tsp. Lemon Juice
1 small Jalapeño, sliced
2 tsp. Kosher Salt
Salt and Pepper to taste

METHOD

  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
  • Brush the scallions with the oil and place on the grill. Cook until lightly charred, about 2-3 minutes. Remove and let cool. Once the scallions have cooled, slice and set aside.
  • Brush the Fingerlings with oil (reserving 1/3 cup for later use), then salt and pepper. Place cut side down on the grill until cooked through, about 4-5 minutes.
  • In a bowl, whisk the remaining 1/3 cup olive oil, rice vinegar, salt, and lemon juice, then mix in the scallions, potatoes, and sliced jalapeño.
  • Season with salt and pepper, and Serve.

PRINTABLE RECIPE:

Grilled_Fingerling_Potato_Salad_Traeger_Grills.pdf (40.90 kb)

Pound Cake

Posted by Traeger Service on August 22, 2015

Barbecue may have been the reason fire was discovered, but cake is the reason sugar was unearthed. Every epic, Traeger meaty masterpiece deserves a sweet, wood-fired dessert to compliment the savory storm. Pound Cake, baked on the grill, has incredible flavor. It’s proven you can go 21 days without food, but how long can one really go with cake—it’s meant to be eaten by the pound.

POUND CAKE

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 60 - 75 minutes
SERVES: 8 - 10
RECOMMENDED PELLETS: Maple, Cherry, Apple

INGREDIENTS

1 ½ cup Butter, softened
1 8 oz. Cream Cheese package
3 cup Sugar
6 Eggs
3 tsp. Bourbon Vanilla
1 Tbsp. Lemon Zest
3 cup Flour
½ tsp. Baking Powder
¼ tsp. Salt
Smoked Whipping Cream
Sliced Strawberries

METHOD

  • In a large bowl, cream the butter, cream cheese, and sugar. Add eggs one at a time, whipping in between. Add vanilla and lemon zest, whip.
  • Pour batter into greased loaf pans, about halfway full to allow cake to rise.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to 325°F, close the lid, and preheat for 10-15 minutes.
  • Place loaf pans on grill and cook for 1 hour - 1 hour and 15 minutes. Check the cake at 45 minutes, if golden brown, cover loosely with foil and continue to cook until a toothpick inserted comes out clean.
  • Cool loaf in pan for 10 minutes before removing to a wire rack.
  • Cut into 1 inch slices and serve with fresh sliced strawberries, top with smoked whip cream.

PRINTABLE RECIPE:

Pound_Cake_Traeger_Grills.pdf (42.04 kb)

Charred Citrus & Grape Sangria

Posted by rkay on August 20, 2015

Fire up the grill, this juicy beverage is cooked outside, but soon to be a party in your mouth. This refreshing medley of fruit is a delicious merging of sweet and sweeter. Grill fresh citrus and grapes then, soak them in a wine and brandy filled pitcher for an hour and, BAM—Sangria. This recipe will be a big hit for your next game night or pool party, your guests will be amped for a crisp alternative to the regular brew.

CHARRED CITRUS & GRAPE SANGRIA

DIFFICULTY: 1/5
PREP TIME: 10 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Cherry
SERVES: 4-6 people

INGREDIENTS

3 cup Red Grapes, stemmed seedless
2 Oranges, sliced into ½ inch wheels
2 Lemons, sliced into ½ inch wheels
4 oz. Brandy
4 oz. Simple Syrup
2 750-ml bottles Rosé

Simple Syrup:

1/2 cup Sugar
1/2 cup Water

METHOD

  • Combine equal amounts of sugar and water in a saucepan and bring to a boil. Stir periodically until sugar is dissolved. Remove from heat and cool completely
  • When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
  • Place the grapes in a grill basket or mesh tray. Grill on high until they start to burst (6-8 minutes). Transfer to a tray and cool completely.
  • Meanwhile, place all the citrus on the front and back of the Traeger until a good char has been achieved.
  • In a large pitcher, mix the wine, brandy, and simple syrup with the grilled fruit. Stir. Refrigerate until sangria is chilled and the flavors have blended, at least 1 hour.
  • Serve over ice.

PRINTABLE RECIPE:

Charred_Citrus_and_Grape_Sangria_Traeger_Grills.pdf (41.84 kb)

Fish Tacos

Posted by Traeger Service on August 19, 2015

Dive into these fiery fish tacos, they grill up faster than you can catch a barrel wave. Made with Traeger Cajun Rub, tangy, chipotle drizzle, and crisp, cabbage shreds, there won’t be a lull between sets—of tacos being devoured. If you can’t find any fish in your sea, fill tacos with meaty leftovers. This Traeger recipe is surfer soul food with attitude.

FISH TACOS

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Oak, Pecan
SERVES: 5-6 people

INGREDIENTS

4 Tilapia Filets
2 tsp. Traeger Cajun Rub
2 tsp. Canola Oil
4 cups Cabbage, shredded
8 Corn Tortillas
2 Limes, cut into wedges

Chipotle Sour Cream:

2 cups Sour Cream
1 Chipotle Pepper, chopped
2 Tbsp. Adobo Sauce
Zest of 1 Lime
Juice of 1 Lime
Salt and Pepper

METHOD

  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10-15 minutes).
  • When the grill has come to temperature, place a cast iron skillet on the grill, close the lid and pre heat it for 10 minutes
  • Meanwhile, toss the tilapia fillets in the canola oil and Cajun Rub. When the pan has been pre-heated, place the tilapia in the skillet and cook for 5 minutes on each side.
  • In a small bowl, combine chipotle sour cream ingredients and whisk.
  • Warm the tortillas on the grill or burner and assemble the tacos
  • Place half a tilapia filet in a warm tortilla with 1 tsp. of the chipotle sour cream, top with shredded cabbage and a squeeze of lime juice. Enjoy!

PRINTABLE RECIPE:

Fish_Tacos_Traeger_Grills.pdf (42.14 kb)

Traeger Nation, We Want YOU!

Posted by Traeger Service on August 15, 2015

Passionate about Traeger? Is Traeger your rig of choice? Can't stop talking about your latest and greatest Traeger creation? Are you the first to hop on a Traeger thread to impart your hard-earned knowledge to the masses?

It's your lucky day. We have a way for you to channel that energy into some extra cash and turn your wood-fired obsession into grill gear.

We are looking for Traeger Advocates to step up and represent on traegergrills.com. Get the details and apply here: http://po.st/needle

Grilled Romaine Caesar Salad

Posted by Traeger Service on August 13, 2015

Hold the forks—this Grilled Romaine Caesar Salad isn’t just for herbivores. Amp up the flavor with your Traeger and pull the deep romaine flavor to the tips of the leaves. Drizzle with homemade Caesar dressing, crisp croutons, and fine Parmesan shavings -- this wedge salad will put hair on your chest.

GRILLED ROMAINE CAESAR SALAD

DIFFICULTY: 1/5
PREP TIME: 10 minutes
COOK TIME: 2 minutes
RECOMMENDED PELLETS: Oak, Cherry, Pecan
SERVES: 4-6 people

INGREDIENTS

Salad:

2 heads Romaine Lettuce
Canola Oil
Croutons
¼ cup Parmesan

Dressing:

¼ cup Extra Virgin Olive Oil
2 cloves Garlic
1 tsp. Dijon Mustard
1 cup Mayonnaise
1 tsp. Worcestershire
¼ tsp. Salt
¼ tsp. Pepper

METHOD

  • Combine the dressing ingredients, Garlic, Dijon, Mayo, Worcestershire, Salt, and Pepper in a food processor or blender, slowly add the Olive Oil until smooth. Refrigerate
  • Cut the Romaine in half lengthwise leaving the ends intact so it doesn’t come apart. Wash and allow to dry
  • 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 High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Brush the Romaine halves with canola oil and place cut side down, momentarily, just until you see light grill marks.
  • Top with dressing, parmesan, and croutons. Enjoy!

PRINTABLE RECIPE:

Grilled_Romaine_Caesar_Salad_Traeger_Grills.pdf (53.32 kb)


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