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Sausage Shots

Posted by Traeger Service on July 1, 2015

Sausage Shots are the most entertaining party trick you will perform this weekend. Toss back your favorite smoky whiskey in a brawny, maple sausage beaker. Sink your teeth into that porky, grilled shot glass (yes it’s edible) and chomp down a smokin’ hot jalapeno and pepper jack cheese chaser. Try to remain standing; this will be pure, sizzling, liquid smoke all the way down your gullet. It’s meaty medicine for the weekend-loving, pre-hangover soul. Our Sausage Shots are just the beginning of a memorable weekend. Race to your Traeger BBQ grill to create this raucous dish for your friends.

SAUSAGE SHOTS

DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Maple, Apple, Oak
SERVES: 8

INGREDIENTS

2 lbs. Ground Maple Sausage
2 Jalapenos, julienne cut
1 block Pepper Jack Cheese, julienne cut
8 oz. of your favorite bourbon or whiskey

METHOD

  • Form the meat around the outside of 8 shot glasses, making sure not to leave any open spots. Make the meat a little thicker than you think, it shrinks while cooking. Try not to work the sausage too much.
  • 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 350°F to preheat, lid closed (10-15 minutes).
  • Place the shot glasses open side down on the grill for 8 to 10 minutes. Remove them from the grill and let cool for 5 minutes.
  • Slide the meat off the shot glass.
  • Pour bourbon or whiskey into meat cups and garnish with jalapeno and pepper jack cheese. Take the shot, eat the glass, chase with cheese and rejoice in a burly deed well done!

PRINTABLE RECIPE:

Traeger_Sausage_Shots.pdf (38.83 kb)

Know Your Pork!

Posted by Traeger Service on July 1, 2015

Go whole hog with your 4th of July menu this weekend. From snout to curly tail, Boston butt to shank, and belly to fat back, whatever piece of pig you choose, it’s all delicious and Traegers up to hog heaven. We like pork butts and we cannot lie. Get pork recipes for your fireworks feast here

Through the 4th of July weekend, when you buy a new Traeger, you get a FREE cover to protect your grill. Paired with free shipping on orders over $100 through 7/7, you’ve got even more reasons to celebrate with fireworks.

Drunken Peach Cobbler

Posted by Traeger Service on June 30, 2015

Everything is more fun drunken, and Traeger’s Drunken Peach Cobbler proves the rule. This is an every man for himself, don’t be late kind of dessert. It’s absolutely delicious, but definitely not traditional. This popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey. Bourbon is best known for its vanilla, oak, and caramel flavors, and it’s just the thing for this tipsy treat. If you think you’re too tough for desserts—think again. Traeger’s Drunken Peach Cobbler is damn delicious, cooked in cast iron, and swimming in spirits.

DRUNKEN PEACH COBBLER

DIFFICULTY: 4/5
PREP TIME: 45 minutes
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Apple, Pecan, Maple
SERVES: 6-8

INGREDIENTS

Pie Filling:

½ cup packed Brown Sugar
2 Tbsp. Corn Starch
½ tsp. Cinnamon
Pinch of Salt
4 Tbsp. Butter
6 large Peaches, pitted, peeled, and sliced
1/8 cup Bourbon Whiskey

Pie Crust:

3 cups All-Purpose Flour
4 tsp. Sugar
½ tsp. Salt
2 sticks of Butter, chilled
4 Tbsp. Vegetable Shortening, chilled
5 Tbsp. cold Water

METHOD

Filling:

  • In a large saucepan, melt the butter.
  • In a separate bowl, combine sugar, corn starch, cinnamon
  • Add sugar mixture to peaches and cook, stirring constantly until thickened.
  • Remove from head, add the Bourbon. Stir and let cool.

Dough:

  • Combine all the dry ingredients. Add the butter and shortening and mix until it resembles a course meal.
  • Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.
  • After it has chilled, divide the dough in two, one part being slightly larger than the other.
  • Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang
  • Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.
  • Pour the peach mixture into the bottom dough.
  • One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal.
  • Brush the top with milk.
  • 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 350°f, close the lid, and preheat for 10-15 minutes.
  • Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown.

Traeger_Cobbler.pdf (64.80 kb)

Smoked Beer Cheese with Grilled Herb Bread

Posted by Traeger Service on June 27, 2015

This Smoked Beer Cheese with Grilled Herb Bread will knock your tool belt off. Popular in the Midwest, this dip or spread gives new meaning to “game food.” It pairs perfectly with pretzels, chips, and all variety of crackers, but today we are going classy with a crust of French bread brushed with herbed olive oil, and grilled to a toasty crunch. You could put out some chips and salsa for your next smoke out, but if you go with homemade Beer Cheese and Grilled Bread your buddies will marvel at your culinary skills right before they devour your handiwork. We aren’t sure which Americans like more - beer or cheese. But we are certain you and your party crew will love them blended together in Traeger’s Smoked Beer Cheese with Grilled Herb Bread.

SMOKED BEER CHEESE WITH GRILLED HERB BREAD

DIFFICULTY: 1/5
PREP TIME: 15 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Hickory, Mesquite
SERVES: 10-12

INGREDIENTS

1 cup (8 oz.) of flat Beer
¼ lb. Sharp Cheddar
¼ lb. dry Mozzarella Cheese
1 tsp. Dijon Mustard
1 tsp. Worcestershire Sauce
¼ tsp. Traeger Beef Rub
4 cloves roasted Garlic, minced

Bread:

1 Loaf French bread, sliced
2 Tbsp. fresh Basil, chopped
2 Tbsp. fresh Rosemary, chopped
2 Tbsp. fresh Oregano, chopped
2 Tbsp. Olive Oil
Salt & Pepper to taste

METHOD

  • Start by freezing your mozzarella and cheddar until solid.
  • When ready to grill, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes), then close the lid.
  • Fill a 9 x 13 pan with ice and place on the Traeger. Place metal cooling racks over the top, then arrange the cheese on the racks. Smoke the cheese from 30-40 mins. or until they reach desired smokiness. Remove the smoked cheeses from grill and shred.
  • In a food processor, combine the beer, smoked cheeses, Dijon, Worcestershire, beef rub, and roasted garlic. Combine until smooth, then refrigerate.
  • Combine the fresh basil, oregano, rosemary, and olive oil, salt, and pepper.
  • Brush herb mixture on sliced bread.
  • Set the Traeger’s temperature to High (450°f), close the lid, and pre-heat for 10-15 minutes.
  • Place bread face down until they have grill marks (2-3 minutes).
  • Serve the bread warm with beer cheese spread. Enjoy!

PRINTABLE RECIPE:

BBQ Brisket Reuben

Posted by Traeger Service on June 26, 2015

CAUTION: SANDWICHES MAY BE LARGER THAN THEY APPEAR.
It’s a Reuben Sandwich like never before, a gut punch of sensory overload piled high with brisket, heaps of kraut, and dripping in dressing. This massive man sandwich puts the Traeger twist on a classic deli favorite. There’s only one problem: to make this melt-in-your-mouth masterpiece, you’re going to need some leftover brisket. So buy more meat, grill master, cook it low and slow. This BBQ Brisket Reuben is savory, sloppy, and soul satisfying—the most delicious thing you have ever squished between two pieces of bread.

BBQ BRISKET REUBEN

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Alder, Oak, Apple
SERVES: 6

INGREDIENTS

12 slices dark Rye Bread
12 oz. cooked BBQ Brisket
½ Cup. Traeger Apricot BBQ Sauce
Thousand Island Dressing

Kraut:

1 Tbsp. Canola Oil
½ head shredded Red Cabbage
1 medium yellow Onion, sliced
1 ¼ cup Apple Cider Vinegar
½ cup Beer
¼ cup Water
1 Tbsp. Kosher Salt
1 tsp. Caraway Seeds

METHOD

  • Combine BBQ Brisket and Traeger Apricot BBQ Sauce; keep warm.
  • When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to high (450°f), close lid, and pre-heat for 10-15 minutes.
  • In a cast iron skillet, heat the Canola Oil, add the sliced Onions, and cook 2-3 minutes. Next, add the shredded cabbage and stir for 2-3 minutes.
  • Add the remaining ingredients: Cider Vinegar, Beer, Water, Salt, and Caraway Seeds
  • Assemble sandwich as follows: bread, dressing, brisket, kraut, Swiss cheese, bread. Enjoy!

PRINTABLE RECIPE:

Traeger_BBQ_Brisket_Reuben.pdf (43.75 kb)

#TraegerRoadTrip Contest: Oregon City, OR

Posted by Traeger Service on June 24, 2015

Kenny is heading up north to grill up a storm in Oregon City, the next stop on the #TraegerRoadTrip. Come to sample killer grub and take a quick pic of the Traeger Trailer, post it and hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram. We will select one lucky hashtagger to win a free bag of Traeger pellets. We’ll announce the winner on 7/2/15 on this post—so keep an eye out.

  • June 26th-28th, The Oregon City Home Depot: 2002 Washington St, Oregon City, OR

Sampling food from 11am-3pm
Get a pic of the truck and trailer from 9am-6pm
Full Terms and Conditions: po.st/traegerroadtrip

Where should the road trip head next?
Like and share with your Oregon friends.

Double Thick Bone-In Pork Chops with Pineapple Mango Salsa

Posted by Traeger Service on June 23, 2015

Double the chop, double the yum; serve these Double-Thick Bone-in Pork Chops hot off the Traeger with a generous helping of Pineapple Mango Salsa—it’s porky perfection. These chunky chops get a chipotle rub, a sizzling sear, and a forkful of spicy-sweet salsa for a fresh finish. It’s as simple and satisfying main course that will have you licking your chops.

DOUBLE THICK BONE-IN PORK CHOPS WITH PINEAPPLE MANGO SALSA

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Hickory, Maple, Pecan, Apple
SERVES: 3

INGREDIENTS

3, 16 oz. thick-cut, bone–In Pork Chops
2 Tbsp. Traeger Chipotle Rub
1 Tbsp. Canola Oil

Salsa:

1 Mango, peeled and diced
½ Pineapple, peeled, cored and diced
1 Red Bell Pepper, diced
1 Jalapeno, seeded and diced
2 Tbsp. Cilantro, chopped
Juice of 1 lime
1 tsp. Garlic Powder
1 tsp. Onion Powder
Salt & Pepper to taste

METHOD

  • Coat the chops with the chipotle rub, and refrigerate for ½ hour. Combine all of the ingredients for the salsa in a medium bowl. Set aside.
  • 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).
  • Place the chops on the grill and cook 5-6 minutes on each side, until medium well, or 165°F internal temp. Serve with salsa. Enjoy!

PRINTABLE RECIPE:

Traeger_Pork_Chops.pdf (46.38 kb)

Cocoa Encrusted Pork Tenderloin

Posted by Traeger Service on June 20, 2015

No you aren’t dreaming, it’s chocolate covered pig on the menu tonight. We have been saving this recipe for a special occasion—it’s fit for a king. Traeger Cocoa-Encrusted Pork Tenderloin is your new wood-fired weakness, marinated in the bold taste of cocoa, and seared to juicy perfection. They say, “go big or go home”, but we are going big and staying home, with a heaping helping of Cocoa-Encrusted Pork on the Traeger tonight.

COCOA ENCRUSTED PORK TENDERLOIN

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Hickory, Apple, Pecan
SERVES: 5-6

INGREDIENTS

½ tsp. ground Fennel Seed
2 tsp. unsweetened Cocoa Powder
1 tsp. Smoked Paprika
½ tsp. Kosher Salt
½ tsp. Black Pepper
1, 1 ½ lb. Pork Tenderloin
1 Tbsp. Olive Oil
Green Onions, thinly sliced for garnish

METHOD

  • With a paring knife, remove the silver skin and connective tissue from the loin. In a small mixing bowl, combine the remaining ingredients, making paste. Rub the paste on the pork loin, and refrigerate for 30 minutes.
  • When ready to cook, starts your Traeger grill on Smoke with the lid open until a fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Place the loin on the front of the grill and sear it on all sides. After it has been seared, reduce the temperature to 350°F and move the pork to the center of the grill. Continue to cook for 10- 15 minutes, or until it has reached an internal meat temp of 145°F for medium to medium well. Once it has cooked, remove it from the grill and let rest for at least 8 to 10 minutes before slicing. Garnish with green onions, serve and Enjoy!

PRINTABLE RECIPE:

Traeger_Pork_Tenderloin.pdf (41.13 kb)

#TraegerRoadTrip Contest: Carmel and Santa Cruz, CA

Posted by Traeger Service on June 17, 2015

See what Kenny’s got cooking in Carmel and Santa Cruz CA, the next stops on the #TraegerRoadTrip. Come to sample some food, and while you’re there, take a quick pic of the Traeger Trailer, post it and hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram—it will put you in the running for a free bag of 100% hardwood. We will announce one winner on June 18th on the original post.

  • Scarborough’s Ace Hardware –290 Crossroads Boulevard Carmel, CA 93923
  • Scarborough Home Center – 9470 Highway 9 Ben Lomond, CA 95005

Sampling food from 11am-4pm

Get a pic of the truck and trailer from 8am-5pm

Full Terms and Conditions: po.st/traegerroadtrip

Traeger Grilled Corn Salsa

Posted by Traeger Service on June 16, 2015

Customize this substantial, satisfying salsa recipe to your desired spice level—from a whisper of heat to blazing inferno. Treat your taste buds to spice balanced by the sweetness of wood-fired corn—your mouth will thank you. This Traeger Grilled Corn Salsa is chock full of tomatoes, cilantro, red onion, jalapeno, and lime, but the Traeger’ed corn is what separates this hot condiment from the “ho hum” of the rest.

TRAEGER GRILLED CORN SALSA

DIFFICULTY: 1/5
PREP TIME: 30 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Mesquite, Hickory
SERVES: 8-10

INGREDIENTS

4 large Ears of Corn, husk on
4 Roma Tomatoes, seeded and diced
⅓ cup Cilantro, chopped
1 medium Red Onion, diced
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 Jalapeno, grilled, seeded and diced
Juice of 1 Lime
Salt & Pepper to taste

METHOD

  • 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).
  • Place the corn on the grill and cook until it is thoroughly charred, remove the husk and cut the kernels from the cob.
  • Combine the corn with the remaining ingredients and refrigerate until ready to eat. Serve with chips or as an accompaniment to the fiesta food of your choice. Enjoy!

PRINTABLE RECIPE:

Traeger_Corn_Salsa.pdf (45.03 kb)


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