We’re getting closer to the Championship Round of Meat Madness. The Elite Eight results are now posted. Make sure your preferred protein makes it to the Wood-Fired Final Four by showing your support—they need it now more than ever. Like their social posts, cheer them on, and vote for their recipes! It’s a long and winding road to grillin’ glory, but BBQ is not for the faint of heart. Vote, support your chef and help them get the word out! Meet the Elite Eight here. #MeatMadness
Surf ‘n turf, pier ‘n steer, or beef ‘n reef—whatever you call it, it combines the best of land and sea into one epic plateful. This culinary classic is rumored to date back to the Atlantic Coast of the United States in the late 1960s. It’s a popular, sometimes pricey, item on restaurant menus consisting of steak or prime rib and lobster tails. This dish is so sumptuous and simple to prepare on a Traeger, you might start dining in on special occasions. Smoking the rib eye before grilling makes sure the luscious, smoke flavor deeply penetrates the meat. Get ready to indulge with surf ‘n turf, Traeger style.
TRAEGER REVERSE SEAR RIBEYE STEAK WITH LOBSTER
PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite, Oak
SERVES: 1 Very Hungry Person
1- 12 oz. Rib Eye Steak, 1” thick
1- 8 oz. Lobster Tail
1 tsp. Garlic Powder
1 tsp Onion Powder
2 Tbsp. Butter
1 tsp. Traeger Prime Rib Rub
1 tsp. fresh Chives
1 tsp. fresh Parsley
Salt and Pepper to taste
- Rub the Traeger Prime Rib Rub on both the sides of the steak, and allow it to come almost to room temperature, this will allow for maximum smoke penetration.
- 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 180°F and preheat, lid closed (10-15 minutes).
- Place the steak on the grill and smoke for 30 minutes. After 30 minutes, remove the steak and turn the Traeger up to High (450°F). While it is preheating, prepare the lobster by scoring down the middle of the tail, cutting all the way through the top shell and the flesh but not through the bottom shell. Melt 1 tsp. butter and combine that with the garlic and onion powder. Brush the butter mixture on the lobster tail. When the grill has come up to temp, place the steak on the grill, towards the front, until it has good grill marks, then place it in the center of the grill for 8-10 minutes for a medium rare steak.
- Place the lobster in the center of the grill at the same time as the steak; grill for about 8- 10 minutes, until fully cooked. Top the steak with remaining butter, chives, and parsley. Enjoy!
Traeger Surf 'N Turf .pdf (38.59 kb)
We’ve reached the halfway point of Meat Madness. The Sweet Sixteen results are posted. See if your preferred pit master made the cut at traegergrills.com/meat-madness. We’ve given away over $6,400 in prizes, but the best is yet to come. Vote your BBQ Hero to the top of the Bracket and help them win some killer prizes and bragging rights. It’s a colossal ‘cue competition for carnivores. #MeatMadness.
Our Traeger’ed Asian-Style Pork Tenderloin has sweet, spicy, garlic, and ginger notes, but the star of the dish is Sambal, a Malaysian condiment made from ground chile peppers and various spices. Sambal adds a dark, savory character to the meaty tenderloin. You can find Sambal at an Asian food market, or in the international aisle at most grocery stores, along with the fish sauce, soy sauce, and sesame oil. For best results, marinate your meat for at least 30 minutes to let it soak up every bit of flavor, then grill it hot and fast over fragrant hardwood smoke until perfectly pink.
Looking for an Asian inspired side dish? Steamed rice and Bok Choy are fast, simple and super convenient. You can even stir a spoonful of Sambal into the rice to give it a slight kick.
ASIAN STYLE PORK TENDERLOIN
PREP TIME: 45 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Maple, Pecan, Apple
2 8-10 oz. Pork Tenderloins
2 Tbsp. Canola Oil
2 Tbsp. Sambal Oelek
1 tsp. Sesame Oil
1 tsp. fresh Garlic, minced
1 tsp. fresh Ginger
1 tsp. Fish Sauce
1 tsp. Soy Sauce
¼ cup Brown Sugar
- To prepare the tenderloin, use a sharp paring knife to remove the silver skin that is around the loin. This will allow the loin to absorb the marinade. If not removed, it will be very tough when eaten.
- Once the loins have been cleaned, combine all the ingredients together. Cover the tenderloins in the mixture and allow them to marinate in the refrigerator for 30 minutes.
- 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 degrees) and preheat, lid closed (10-15 minutes).
- Place the loins towards the very front of the grill; this part of the grill gets the most direct heat. Turn periodically until there are dark grill marks all around. Transfer them to the middle of the grill to finish cooking. Cook for an addition 7-10 minutes for a medium rare tenderloin. When they are done cooking, remove them from the grill and let them rest for 10 minutes before slicing.
Traeger Asian-Style Pork Tenderloin.pdf (43.82 kb)
This ‘cue competition is heating up! From hundreds of entries, 64 moved on to the head-to-head #MeatMadness Bracket competition. Thousands of votes have been tabulated, and 32 BBQ Heroes will advance to Round 2 on the road to the Sweet Sixteen, the Elite Eight, and the Wood-Fired Final Four. Support the Chefs by voting. Surviving the Bracket is not going to be easy, but barbecue is not for the faint of heart. There can only be one Traeger Pit Master. Get your votes in at traegergrills.com/meat-madness.
A fun twist on fish tacos, our Smoked Shrimp Tacos have everything you crave in a fresh seafood preparation, including bold smokiness and cilantro-lime sour cream, wrapped up in a warm tortilla for the perfect bite. Smoking the shrimp infuses them with rich flavor without any of the added oils or fats used in other cooking methods, making this a guilty pleasure without the guilt. Shrimp tacos are a light and inviting way to bring in the Spring or celebrate the Summer.
SMOKED SHRIMP TACOS
20 medium Prawns
1 clove Garlic, minced
½ tsp. ground Cumin
½ tsp. Chili Powder
¼ tsp. Kosher Salt
¼ tsp. Cayenne Pepper
1 Tbsp. Olive Oil
4 Corn Tortillas
Vegetable Oil for Frying
Cilantro Lime Sour Cream
Cilantro Lime Sour Cream:
1/4 cup Sour Cream
2 Tbsp. fresh Cilantro, chopped
¼ tsp. Cumin
Juice and Zest from one Lime
Salt to Taste
- In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
- When ready to cook, start the Traeger grill on Smoke, with the lid open until the fire is established (4-5 minutes). Set grill to 225° F and preheat (10-12 minutes). Place prawns directly on the grate. Smoke until firm and opaque, 6-8 minutes on each side.
- Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook the tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the leftover oil.
- Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
- Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
Traeger_Shrimp_Tacos.pdf (52.80 kb)
This Lamb Stew is hearty Irish fare at its most satisfying. The Stout gives the braising liquid rich complexity, and the lamb nice and tender. Combine that with the robust aroma of Hardwood smoke, and you’ve got a flavorful feast on your hands. Sop this Stew up with a thick slice of crusty bread, or savor it with creamy mashed potatoes for a hefty helping of warmth and comfort.
PREP TIME: 1 hour
COOK TIME: 1 ½ hours
RECOMMENDED PELLETS: Oak/Mesquite
3 Tbsp. Olive Oil
3 lbs. Lamb, cut into ½” chunks
4 cloves Garlic, chopped
Salt and Pepper to taste
¼ cup Tomato Paste
2 cups Beef Stock
12 oz. Beer, preferably Stout
2 tsp. dried Thyme
2 Bay Leaves
3 large Carrots, diced
1 large Turnip, diced
2 cups Pearl Onions, diced
1 large Parsnip, diced
- 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 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).
- Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.
- Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.
- Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.
- While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender.
- Serve hot with mashed potatoes. Enjoy!
Traeger_Lamb_Stew.pdf (44.92 kb)
Although Irish Cream Liquor was not invented until the 1970’s, Irish Whiskey has long been an essential part of Irish cultural traditions, celebrations, and hospitality. In the words of the Irish playwright, George Bernard Shaw, “Whiskey is liquid sunshine.” We’ve added a dash of the tasty liquor to moisten and sweeten this Traeger’ed Crème Cake, for a taste of Ireland and a touch of sunshine.
IRISH CRÈME CAKE
PREP TIME: 20 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Apple
1 cup Pecans, chopped
1 package of Yellow Cake Mix
1 (3.4 oz) package of Instant Vanilla Pudding Mix
4 large Eggs
¼ cup Water
½ cup Vegetable Oil
¾ cup Irish Cream Liquor
½ Cup Butter
¼ Cup Water
1 Cup Sugar
¼ Cup Irish Cream Liquor
- Grease and flour a 10-inch Bundt pan. Sprinkle pecans along the bottom.
- In a large bowl, with a mixer, combine yellow cake mix, pudding mix, eggs, water, oil, and Irish Cream liquor. Pour batter over nuts in the pan.
- 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° F and preheat, with the lid closed (10-15 minutes).
- Place Bundt pan on the Traeger and bake for 1 hour, or until a toothpick comes out clean. Remove from heat, cool for 10 minutes.
- While the cake is cooling, combine the butter and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add Irish cream liquor.
- Use a bamboo skewer to poke holes in the cooled cake. Spoon glaze over the cake. Allow cake to absorb the glaze.
- Cut, Serve, and Enjoy!
Traeger_Irish_Creme_Cake.pdf (44.84 kb)
Just in case you aren’t hip to the lingo, a Pastie is a savory, meat-filled pie that you can eat with your hands. These portable pies are originally Cornish, but have since been adopted as traditional Irish pub fare, usually served with crisps (Irish for Fries) and—if you’re feeling daring—gravy for dipping.
PREP TIME: 30 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Alder
1 lb. Roast Beef, cubed and browned
3-4 Potatoes, cooked and cut in ½ in. cubes
2 cups Beef Gravy
Salt and Pepper to taste
1 Tbsp. Butter, melted
Milk for brushing
- 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 425 degrees Fahrenheit and preheat with the lid closed, for 10-15 minutes.
- Mix the beef, potatoes, salt, and pepper in a large mixing bowl. Unroll the piecrust, and cut in half. Put a good amount of filling in each half, fold over, and seal shut. Brush with a little milk.
- Place on a greased basking sheet, and poke a few holes in the top of each pasty. Bake for 16-20 minutes, or until the crust is golden brown.
- Remove from the Traeger, brush with butter, and serve with gravy.
Traeger_Irish_Pasties.pdf (40.80 kb)
Traeger up some Brussels Sprouts for that warm fall feeling anytime of year. Roasting them on a baking sheet at a higher heat gives them a light golden color. A light dusting of savory spices contrasts and compliments the splash of bright Balsamic, and we added Bacon because, well, Bacon makes everything better. These Traeger’ed Brussels Sprouts will warm your belly and make you dream of a crisp chill in the air.
ROASTED BRUSSELS SPROUTS WITH BACON
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Alder
SERVES: 3-6 people
2 Lbs. Fresh Brussels Sprouts, trimmed and halved lengthwise
3 Tbsp. Canola Oil
Salt and Pepper to taste
10 strips of cooked Bacon, diced
2 tsp. Onion Powder
2 tsp. Garlic Powder
¼ cup Chicken Stock
1 Tbsp. Balsamic Vinegar
- When ready to cook, start the Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to 450 degrees Fahrenheit, and preheat (10-15 minutes).
- Line a large baking sheet with foil for easy cleanup. Combine all ingredients, except the Chicken Stock, Bacon, and Balsamic Vinegar..
- Place the Sprouts, cut side down, on the baking sheet and roast until they turn a light golden brown (about 8 – 10 minutes).
- Add the cooked Bacon, pour Chicken Stock and Balsamic Vinegar over the sprouts, mix and continue to cook until the liquid has thickened. Remove from heat. Enjoy!
Traeger_Brussells_Sprouts.pdf (43.54 kb)