It’s not often that people invite you to come shiggin’ their BBQ secrets, but that’s just what we’re doing. Take a look at our step-by-step recipe videos, Traeger how-to’s, and Tips from the Pros to make your meals just a little more epic: https://www.youtube.com/user/TraegerGrills
These brownies are a cinch to whip up, and make a scrumptious ending—the cherry on top of a wood-fired meal. The amaretto and ricotta mixture breaks up the decadent chocolate with delicate nuttiness, and Traeger’ing the dessert over Maple Hardwood infuses a rich sweetness that an oven simply can’t duplicate. Indulge in dessert the Traeger way—keep it simple and sweet.
TRAEGER MARBLED BROWNIES
PREP TIME: 20 minutes
COOK TIME: 25-30 minutes
RECOMMENDED PELLETS: Maple, Apple
One 18.3 oz. Brownie Mix, or your favorite brownie recipe
1 cup Ricotta Cheese
1 Tbsp. Amaretto Liqueur
1/4 cup Sugar
2 tsp. Cornstarch
1/2 tsp. Vanilla
- Grease a 9 x 13” nonstick baking pan and set aside. In a medium bowl, combine the ricotta, egg, amaretto, sugar, cornstarch, and vanilla and whisk together thoroughly. Set aside.
- Prepare the brownie mix according to the package directions. Spread the brownie batter evenly in the prepared pan. Randomly drop dollops of the ricotta mixture over the batter. Run a plastic knife through the ricotta mixture to give the brownies a marbled look.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°F and preheat, lid closed (10 to 15 minutes).
- Put the pan with the brownie mixture directly on the grill grate and bake according to the package directions, about 25 to 30 minutes. Insert a bamboo skewer or toothpick in the center of the brownies to determine if they are done: the batter should not be wet.
- Transfer the brownies to a wire cooling rack to cool completely. Cut into squares. Serve and enjoy!
Traeger Marbled Brownies.pdf (40.87 kb)
For National Brisket Day, we’re tackling the beast of BBQ, the huge hunk o’ cow, the meaty marvel that is BRISKET. We’ve taken a gentle step from the traditional by giving it a quick brine, but don’t be alarmed, we’re not making corned beef here. Corned beef brines for 10 days, we’re brining overnight—just enough time to guarantee that it comes off the Traeger juicy, smoky, and delicious without masking the natural, meaty flavor of this beautiful beef. Whatever recipe you choose, make sure to celebrate National Brisket Day with a mouthful of mouthwatering Brisket.
TRAEGER BRINED BRISKET
PREP TIME: 10 minutes
INACTIVE TIME: Overnight
COOK TIME: 7-8 hours
RECOMMENDED PELLETS: Mesquite, Cherry
1, 5-7 lb. Brisket
¼ cup Traeger Beef Rub
½ cup Kosher Salt
1 cup Light Brown Sugar
2 quarts Water, boiling
6 cups ice
- Dissolve salt, and sugar in water add ice, then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight.
- When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Traeger Beef Rub.
- 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 (10 to 15 minutes).
- Place the brisket on the Traeger, fat cap up and Smoke for 3 hours. After 3 hours double wrap the brisket on foil and turn the temperature up to 275 for 4 more hours.
- After 4 hours, unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Next, remove the brisket from the grill and let it rest for 10 to 15 minutes before carving.
Traeger Brined Brisket.pdf (42.66 kb)
Instead of drenching the onion in batter, then frying it, we’re Traeger’ing up a simpler, healthier version of the steakhouse favorite. The Veggie Shake and Texas Spicy give it a little kick, and roasting it over wood fire brings out the natural sweetness of the vidalia onion. Finish it off with parmesan and pepper jack cheese and you’ve got a delicious appetizer or side dish that looks as good as it tastes.
GRILLED BLOOMING ONION
PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Pecan, Alder
1 large Vidalia Onion
1 Tbsp. Canola Oil
1 Tbsp. Traeger Texas Spicy BBQ sauce
1 tsp. Traeger Veggie Shake
2 Tbsp. Parmesan Cheese, shredded
2 Tbsp. Pepper Jack Cheese, shredded
- Peel the onion, but do not cut off the root end. Cut into 8 wedges about ½ inch from the bottom, making sure not to cut all the way through. Carefully separate the onion sections.
- When ready to cook, start your 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 to 15 minutes).
- Drizzle, the canola oil, Veggie shake, BBQ sauce over the onion.
- Place in the middle of the grill and cook for 10 minutes. After the onion has cooked and opened up, finish by sprinkling the cheese evenly over the onion, and grill for another 2 minutes, or until the cheese has melted. Serve warm with extra sauce for dipping. Enjoy!
Traeger Grilled Onion.pdf (42.89 kb)
Philosopher Jean Anthelme Brillat Savarin said, “Tell me what you eat, and I will tell you what you are” in 1825, but it seems modern technology takes that adage one step further. Snapping a photo of your food before you eat it has become something of a foodie movement. People share pictures of their food to show their literal taste, and a little glimpse into their personalities. We eat with our eyes first. Here’s a simple infographic to make taking high-quality, album-worthy food photos a snap:
Ready for your next adventure in wood-fired cooking? Look no further than crafting your own sausage from scratch. Creating your own filling gives you ultimate control over the taste and texture of the end product. The trick is to keep your tools and ingredients chilled—the grinder, the meat, and the bowls—cold is king when it comes to stuffing sausages. This Smoked Lamb Sausage is a simple and delicious introduction to sausage making, and Traegers up real nice.
SMOKED LAMB SAUSAGE
PREP TIME: 1 hour
COOK TIME: 1 hour 10 minutes
RECOMMENDED PELLETS: Mesquite, Oak, Cherry
2 lbs. Lamb Shoulder
1 Hog Casing (60 in.)
1 Tbsp. Garlic
1 tsp. Cumin
1 tsp. Paprika
½ tsp. Cayenne
2 Tbsp ground Fennel
1 Tbsp fresh Cilantro, finely chopped
1 Tbsp fresh Parsley, finely chopped
1 tsp. Black Pepper
2 Tbsp. Salt
3 cups Greek Yogurt
Juice from 1 Lemon
1 clove Garlic, finely minced
1 Cucumber, peeled, shredded, and drained
1 Tbsp. Dill
Salt & Black Pepper, to taste
- Cut the lamb shoulder into 2-inch pieces, and using a meat grinder, grind the meat. Lightly combine the lamb with all the spices in a bowl and refrigerate. It is important to refrigerate the ground lamb so the fat does not melt in order to give the sausage a good texture. Next, using a sausage horn, attach the hog casing and start to feed the sausage back through the grinder to fill the casing and twist into links. With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate.
- Combine all ingredients for the yogurt sauce in a medium sized bowl. Cover and refrigerate.
- When ready to cook, start your Traeger on Smoke, with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225°F, place the prepared sausage on the grill grate and smoke it for 1 hour.
- Once the hour is up, remove the links from the grill and turn the grill up to High (450°F) and preheat (10-15 minutes). Once the grill has reached 450°F, place the links back on the grill and cook for 5 minutes on each side. Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!
Traeger_Lamb_Sausage.pdf (47.00 kb)
Featuring bison, shrimp, and longaniza, this burger is an all-in-one surf ‘n’ turf on a bun, and it tastes 100% phenomenal. Longaniza refers to Mexican pork sausage, flavored with chiles and spices, somewhat similar to a mild chorizo. It goes well with shrimp and the leaner bison burger, adding a savory, mildly spicy flavor. We Traeger’ed everything over luscious wood smoke to pull all the flavors together into something that goes beyond “burger.”
BISON BURGER WITH SHRIMP AND LONGANZINA
PREP TIME: 10 minutes
COOK TIME: 5 minutes
RECOMMENDED PELLETS: Mesquite, Cherry
2 Whole Wheat Kaiser Buns (or favorite bun of choice)
2, 8 oz. Ground Bison Patties
8 oz. Longaniza
6 Jumbo Shrimp, peeled and deveined
Salt & Pepper, to taste
½ tsp. Onion Powder
½ tsp. Garlic Powder
Pepper jack cheese
Traeger Prime Rib Rub, to taste
- When ready to cook, start your 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).
- Sprinkle the jumbo shrimp with salt, pepper, onion powder, and garlic powder. Set aside for later.
- Season the bison patties on both sides with Prime Rib Rub, then place them on the Traeger and grill for 3-4 minutes on each side, or until medium well. Make sure you don’t overcook them, as bison is very lean and will dry out easily. While the bison is cooking, cut the Longaniza in half, lengthwise and cook alongside the bison burgers. They should finish around the same time. After flipping the burgers, place the seasoned shrimp on the grill and cook for 3-4 minutes. Once all the components of the burger are finished cooking, remove them from the grill and assemble the burger, as follows: bottom bun, mayo, lettuce, bison, 3 shrimp. Longaniza, Pepper jack cheese, top bun.
Traeger_Bison_Burger.pdf (47.77 kb)
Don’t judge a grill by its cover. At its heart, the Select Elite is all Traeger, The Original Wood Pellet Grill with 6-in-1 versatility. It grills, smokes, bakes, roasts, braises, and BBQs, running wood-fired circles around conventional grills—cooking up competition ‘cue in style. Through May 31st, buy the Select and get 2 bags of hardwood free. Simply add the Select, or your grill of choice to the cart with your 2 favorite pellet flavors and the discount will be taken automatically at checkout.
Good things happen in threes: To help you prepare for the 3-day weekend, buy any 1 grill model, get 2 bags of pellets FREE—that should be enough pellets to keep you grillin’ all weekend long. Shop grills and pellets: http://www.traegergrills.com/shop
We’ve taken a childhood favorite and turned it into an adult guilty pleasure—Bacon and Brie Mac & Cheese wood-fired until bubbly and delicious. Rather than the typical elbow noodles, we went for penne, which has a heartier texture capable of balancing the rich, creamy mixture of brie, mozzarella, and cheddar. We even added some jalapeno to give it a bit of a kick. Go ahead and indulge in this classy, adult version of a trusty grade school staple with a Traeger twist.
BACON AND BRIE MAC & CHEESE
PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Oak, Hickory, Pecan
16 oz. Penne Pasta, cooked
24 oz. Brie Cheese
1 lb. Bacon, cooked
2 cups Mozzarella, shredded
1 cup Cheddar, shredded
2 Jalapenos, finely diced
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
1 Tbsp. Salt
1 tsp. White Pepper
32 oz. Whole Milk
2 Tbsp. Corn Starch
¼ cup Cold Water
- In a double boiler, heat the milk until hot, then whisk in the onion and garlic powder, brie, cheddar, and 1 cup mozzarella cheese. Once cheese is fully incorporated, add the jalapenos, salt and pepper. Make a slurry with the corn starch and water, then add it the sauce to thicken. Lastly, add the cooked bacon and penne. Place the mac and cheese in a greased, cast iron pan and top with the remaining mozzarella cheese.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 °F and preheat, lid closed (10 to 15 minutes). Place the pan of mac on the Traeger and cook for 15 to 20 minutes, or until golden and bubbly.
Traeger Bacon and Brie Mac and Cheese.pdf (45.33 kb)