Welcome to Team Traeger
Login  |  Register

Community Forum

Post, Share, Collaborate, Listen

Traeger's Cowgirl Brisket Recipe

Posted by mmillet on August 1, 2014

Traeger's Cowgirl Brisket

The way to a man's heart is through his stomach. If that's the case then beef must be some kind of method of tasty mind control. Just a few slices of a moist smoked brisket will render anyone, male or female, into your indebted service. Putty in your hands.

We call this the Cowgirl Brisket because it harnesses those readily available cooking ingredients that most any cowgirl or cowboy would carry in their saddlebag. And it just so happens that they also tenderize and impart a great compliment to that hard-earned smoke flavor.

And here's a good Traeger Tip for you: if you quite miraculously happen to have leftovers, you can gently reheat them on your Traeger at about 300 degrees F, wrapped in foil.

This beefy recipe is in our From Pulled Pork to Peach Pie cookbook.


PELLETS: Oak or Mesquite
PREP TIME: 10 min.
COOK TIME: 8 to 10 hours + 1 hour for resting
SERVES: 6 to 8


For the mop sauce:
1 cup flat beer
1 cup cold strong coffee
1/4 cup vegetable oil
2 tbsps. brown sugar
1 tbsp. Worcestershire sauce
2 tsps. chili powder
1 tsp. ground cumin
1 tsp. garlic salt

For the brisket:
1 5-6-pound center-cut brisket flat, with a 1/4-inch cap of fat on the top
Traeger Prime Rib Rub or Beef Shake, or your favorite barbecue rub
1 cup beef broth or beer
1 8-ounce bottle of Traeger Texas Spicy Barbecue Sauce for serving, or your favorite barbecue sauce (optional)


Make the mop sauce: Combine the beer, coffee, oil, brown sugar, Worcestershire, chili powder, cumin, and garlic salt in a bowl and whisk to dissolve any salt or sugar crystals.

Transfer to a clean spray bottle. (Make sure the spices are finely ground so they don’t clog the nozzle. You can also “mop” the sauce on with a barbecue mop or basting brush.)

Season the brisket on both sides with the Traeger Prime Rib Rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Put the brisket directly on the grill grate, fat side down, and smoke for 3 hours.

Spray or mop the brisket with the mop sauce every 30 minutes.

Transfer the brisket to a disposable aluminum foil pan. Increase the grill temperature to 225 degrees and continue to roast (and spray) until the internal temperature reaches 160 to 165 degrees F, about 3 hours or more.

At that point, turn the brisket over. Add the beef broth and cover the pan tightly with foil. Continue to cook until the internal temperature of the brisket reaches 190 degrees F. Anything less, and your brisket will be tough.

Traeger's Cowgirl Brisket

Remove the brisket from the pan and wrap tightly in foil, reserving the juices. Wrap the brisket in thick towels (old beach towels work perfectly) or layers of newspaper and place in an insulated cooler to rest for an hour. In the meantime, combine some of the brisket juices with the barbecue sauce.

Slice the brisket against the grain on a diagonal into pencil-width slices. Serve with the juices.

Traeger's Cowgirl Brisket


Cowgirl Brisket Recipe.docx (12.84 kb)

Smoked Sweet & Spicy Meatballs

Posted by Traeger Service on July 29, 2014

Almost every culture has its own variation of a meatball. Greece has keftedes. Spain has albondigas. Poland has klopsy. But there's something that we can all probably agree on: the best kind of meatballs are SMOKED.

We reinforced that smoky taste by adding some ancho chile pepper powder and liquid smoke into the tangy tomato sauce. These meaty mouthfuls are just begging for you to bite into them. With a sprinkle of mozzarella cheese, they also make the most supreme meatball sandwich! Just think about it.


PREP TIME: 20 minutes
COOK TIME: 90 minutes
RECOMMENDED PELLETS: Cherry, Apple, Mesquite or Hickory
SERVES: 4 to 6


1 can (5 oz.) evaporated milk
1 egg
2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 1/4 lbs lean ground beef

2 cups ketchup
1/2 teaspoon ancho chile powder
1 1/2 cups brown sugar
1/2 cup chopped onion
2 tablespoons liquid smoke
1/2 teaspoon minced garlic


Combine all meatball ingredients in a mixing bowl except for the ground beef. Mix with a wire whisk to blend.

Add in the ground beef and gently mix until all combined.

Form into approximately 12 equal-sized meatballs and place in a disposable foil pan.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Allow grill to preheat for 10 minutes.

Place the pan on the grill grate and smoke for 45 to 60 minutes.

Meanwhile combine all of the sauce ingredients in a saucepan and cook over medium heat on the stovetop until the sugar has dissolved.

At the end of the smoke cycle, pour the sauce over the meatballs and turn the heat up to 300 degrees F.

Cook the meatballs for an additional 30 minutes or until the temperature of the meatballs reaches 165 degrees F on an instant-read thermometer.

Serve with some fresh bread.


Smoked Sweet & Spicy Meatballs RECIPE.docx (11.86 kb)

Ultimate Traeger Paella

Posted by Traeger Service on July 27, 2014


I decided one day to take a poll around everyone I knew and asked them, "Have you ever had a Paella?" I was pretty floored to find out that not one person I am in contact with said yes. To be honest, most of them had never even heard of it! For those of you who aren't familiar with this amazing Spanish dish, (more like a pan, Paella is actually a type of pan, thus why the dish gets it's name) it's almost like the original casserole of sorts. It has a little bit of everything in it. Traditionally, it's made with seafood only, although there are several different variations to it, the American version is a mix of land and sea. This Traeger version is going to touch on some traditional while giving it that BBQ kick, America style. There are a few fancy ingredients in here, so don't get scared. Most you can find at any good store, keep in mind you can make some substitutions as well if you can't.

Ultimate Traeger Paella

PREP TIME: 15 minutes
COOK TIME: 40 minutes
MAKES: 1 large pan


1 tbsp vegetable oil
1/2 yellow onion
2 cloves of garlic
5 chicken wings, cut down 
1 regular can crushed tomatoes 
1/4 cup freshly chopped parsley or cilantro
2 cups Spanish short grain rice (sub medium grain if you can't find it)
1 teaspoon paprika
3 cups of hot water
Pinch of saffron (exclude if you can't find it)
1 packaged smoked sausage (kielbasa variety)
1/2 pound of clams
1 lobster tail
2 lemons
1 large oven safe pan, preferably a Paella pan


First and foremost let's get all of our ingredients assembled to make our job easier as time comes to incorporate everything. We'll start with the sofrito! Get your onions, garlic and (I used cilantro, oregano can be used as well) ready and chopped. 


What we're going to do is season up our sofrito with the paprika, cilantro and oregano now. This will deliver some major hispanic flavors all throughout the dish and the paprika will aid in that beautiful red color.


Let's go ahead and fire up the Traeger by opening up the lid and turning the setting to "smoke" making sure you flip the switch to on. Let this heat up for about 3-5 minutes, then switch the heat to high. While this is going, we can get our meat prepared.


One of the biggest things you need to do for this dish, scrub those clams. They tend to be covered in dirt so if you don't scrub, be prepared to chomp down on some nasty little bits. This will also give you time to inspect your clams. Get rid of any that might me cracked or open. That means the clam is dead so that's not good to eat. You want a shell that is closed up, if it's open ensure that it will close or discard. Then you can throw some Traeger Chicken rub on your chicken wings. Now, by this time your grill should be ready so let's kick it up to "High", grab our pan and our sofrito and get busy. Take a tbsp of oil and put it into your pan, then begin to sear off your onion and cilantro. Cook this mixture around 5 minutes, until the onions get nice and soft, then at the end add your garlic. If you add it earlier, it has a very good chance of burning.


Now that the sofrito is prepared, we can add our can of crushed tomatoes. You can really get any kind of tomatoes you'd like for this dish, I just feel the crushed tomatoes really incorporate well with everything and there won't be any large chunks of tomato spread throughout the dish. Mix the tomatoes in well with the sofrito.


As these flavors are melding together, let's take our hot water and add our pinch of saffron. If you've never seen this stuff in action, it's pretty amazing. Once you drop the threads in you will immediately see this beautiful color starting to spread in your water. This is going to be our broth, again, adding some amazing color to the dish. Let this sit a few minutes to get all of that amazing color and flavor out.


This is starting to look beautiful. We've got the broth working now and once you get the tomato all mixed in with the sofrito we can add our rice. 


You want to really work the rice into the tomato mixture. Let the rice soak up that tomato juice and really take on these infusing flavors. We're going to let this incorporate for a good 3 minutes or so, this is the perfect time to get our meat on the grill and ready for the Paella. All we're needing right now is our sausage and our chicken. If we started cooking the lobster or clams now, they would be rubber by the time the meal was ready!


All we're looking to do with the meat right now is give it a little head start and introduce some color. Remember, color = flavor. Let's go ahead and get our broth and get this Paella really cooking.


Dump your broth into the Paella pan, saffron strands and all. Once you do this go ahead and give your sausage and chicken a little flip. We're going to cook the meat around another 5 minutes, then add it into the Paella. So in the mean time, let's go ahead and scrub our clams and split the lobster tail. If you have a nice sharp knife you can cut the lobster tail down the middle. If you don't trust yourself on that shell, take some kitchen shears and just cut right down the middle.


Everything is starting to smell fantastic, you'll know exactly what I mean when you get to this step. Let's go ahead and embed our chicken into the Paella to spread some more flavor.


If you're anything like me you've already got your fork in hand, ready to dig into this thing, but just hold tight, your patience will be rewarded. Let this cook about another 10 minutes, this will allow the rice to soak up these juices and get to the perfect texture! Once the 10 minutes are up it's about time we get the clams and sausage into the pool. Your broth will be reducing dramatically and these clams will only need around 4-5 minutes to open.


We're at the final stages now. To finish this dish off, throw the lobster tails on the very top and push down a little bit. It will only take about 3 minutes for the lobster to cook. Make sure to stay by your grill, make sure you're paying attention to the pan. At this point the broth should be getting close to absorbed and what you're doing now is constantly smelling this amazing mixture. Traditionally, when you make a Paella you let the bottom form a sort of crust, called the socarrat. It's the best part of the dish so all you're doing now is letting that lobster cook and making sure you don't burn the bottom! Congratulations, now you're ready to garnish with a little cilantro and a couple squeezes of lemon juice and you're ready to dive in. This beautiful dish has a very rich history and I'm hoping now it will be a part of your Traeger arsenal to impress your friends! Make sure you're taking pictures of your food and tagging us on our social media sites like Facebook or Twitter and Instagram @traegergrills.


Leftover Ideas: Chicken Picadillo Empanadas

Posted by Traeger Service on July 23, 2014


How many times have you had a little party then realized when it was over you're stuck with a bunch of left over meat? I wanted to create something that is near and dear to my heart, while teaching you a new and exciting way to transform your cold chicken. Ladies and gentlemen, Traegerized Chicken Picadillo Empanadas, the easy way of course...


Leftover Ideas: Chicken Picadillo Empanadas

PREP TIME: 10 minutes 
COOK TIME: 30 minutes


1 lb left over chicken, shredded

2 regular carrots or 8-10 baby carrots

2 stalks celery

1 small can tomato juice or 1/3 cup

Knorr Chicken bouillon seasoning

Salt and Pepper

2 rolls pie crust

1 tbsp vegetable oil

1 large oven safe pan

1 egg, scrambled or egg wash



Ok people you know the drill, everything in it's place! Let's get everything organized and ready before we get started! While we're at it, let's fire up the grill. Open the lid and set it to the "smoke" position. 



Now that we have our carrots and celery it's time to give it a nice chop. I like to use baby carrots because I think they cut up a little easier and more uniform, but a standard carrot works as well. For the celery I slice it once lengthwise, then start slicing it all together into smaller pieces. 



Now that the grill should be ready to go let's fire it up to "High" so we can start cooking our veggies and chicken to make our filler for our empanadas. Set your large oven safe skillet onto your Traeger, add your oil then start to cook your carrots and celery. Feel free to add a little salt and pepper, not too much salt because we'll be adding some chicken bouillon seasoning soon.




You'll want to cook this on "High" for around 5-10 minutes, until the veggies start to get a little soft, stirring occassionally. Once they start to soften up it's time to add our chicken, tomato juice, 1/4 c water and 1 tsp of our chicken bouillon seasoning then continue to cook.




As you continue to cook this mixture the juices will both evaporate and absorb into the chicken. Around another 5-10 minutes of cooking and you should be left with a nice thick mixture of chicken and veggies with a fantastic sauce.



Great! Now that our filling is done let's cut the heat down to 350, then take our mixture inside to do a little more prep work. Now this part is easy and fun, perfect for kids to help! Roll out your pie crusts, then cut out circles as big as you'd like. I'd say mine were about 4 inches in diameter. Make them as big or small as you would like though! 




Once you have all of your circles cut out, place some of your filling in the middle of the dough, rub a little egg wash on one half of the circle's edge that way you can get a nice seal when you fold it over and press. The goal is to make little half circle pastries full of your delicious chicken picadillo filling! 

Beautiful. Now that our empanadas are pressed and ready, all we have to do is brush the top with a little egg wash, add a touch of salt and transfer them to the grill. You'll want to grill these on 350 for around 10-15 minutes. Depending on how hot it is outside could vary your cooking time so I suggest watching these little pillows of goodness so they don't burn! 


Once they are nice and golden brown I serve mine with a little chopped cilantro and a cilantro-lime sour cream! These things are so fun and tasty, they're perfect for parties or even just a quick, fun meal at home. Kids love them because they can grab a few and run around while they eat. These things are sure to be a hit and will be at the top of your leftover arsenal!


Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

Posted by mmillet on July 20, 2014

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

Summertime screams the need to grill any piece of fruit you can get your hands on. The high heat caramelizes and intensifies the sugars in the fruit and quite frankly, just makes it taste so much better.

We can't resist adding some kind of the cream to the peaches cause, well, you just have to! So we Traeger'ed it up the best way we know how, smoking the cream and topping the whole confection off with some sticky, salted caramel.


PREP TIME: 10 minutes
COOK TIME: 40 minutes, including smoke time


5 firm peaches
1/2 cup mascarpone cheese (4 ounces)
3 tablespoons well-chilled heavy cream
1/8 cup powdered sugar
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into pieces
1 cup heavy cream, room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Pour the heavy cream into a pan and smoke on the Traeger for 30 minutes. (If you want a stronger smoke taste, smoke it for up to an hour.) Leave the Traeger on after the heavy cream has finished smoking and turn the heat up to High and let it preheat for 10 to 15 minutes.

Meanwhile make the salted caramel. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt.

When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, we suggest using a candy thermometer.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, switch to a wooden spoon.

Remove the pan from the heat and slowly pour in the smoked heavy cream. Whisk until cream is incorporated and caramel is smooth.

Whisk in the fleur de sel or Maldon sea salt flakes.

Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar or container and cool to room temperature. After enjoy your fill of peaches, cream and salted caramel, store the caramel sauce in the refrigerator for about a month.

Cut all of the peaches in half, remove the pits and drizzle the cut sides with honey.

Put the peach halves on the grill grate, cut side down and grill on High heat for 5 to 10 minutes or until the peaches soften and develop grill marks.

Make the mascarpone cream by mixing together the mascarpone, cream and sugar until mixture holds stiff peaks.

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

In a bowl layer the warm grilled peaches with the mascarpone cream on top, finished with a drizzle of the salted caramel sauce and a sprinkle of sea salt.

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel


Grilled Peaches Smoked Mascarpone Cream RECIPE.docx (693.12 kb)

The Best Grilled Romaine Salad with Homemade Bleu Cheese and Bacon Dressing

Posted by mcastaneda on July 19, 2014

The Best Grilled Romaine Salad with Bleu Cheese and Bacon

This is going to be your new summer side! I've heard many people say they didn't like grilled lettuce because it get's soggy and wilted. Well I'm here to help you ensure that it doesn't happen to you. Many people who have tried to grill lettuce tend to over cook it, which will make it wilted and kind of soggy. Follow these quick and easy steps and be elevated in summer side dish glory!

Grilled Romaine Salad

PREP TIME: 5 minutes
COOK TIME: 2 minutes
MAKES: 2 wedge salads


1 Romaine lettuce heart
1 tsp olive oil
2 tsp parmesan cheese
Salt and pepper

Optional Bleu cheese dressing:

2 tsp bleu cheese
2 tsp mayonaise
1/4 c milk

Salt, pepper, garlic powder to taste


Begin by starting your grill with the lid open, making sure the grill is on the "Smoke" setting. Allow it to heat up for 3-5 minutes. We can take this time to prepare the lettuce and dressing.

Cut your romaine in half, then either brush or drizzle olive oil over both faces of the romaine. Once the oil is on, season the lettuce with salt, pepper and parmesan cheese. Now we can kick the grill up to "High" and get it good and hot. Once your grill is ready we can throw the romaine on, face down.


Now this is the important part, you want to stay close to your lettuce. As soon as you walk away, you'll come back and it will be a wilted mess. Depending on your grill and the weather conditions, your grill could be anywhere from 400-500 degrees so the cooking time will vary here. I was around 450 degrees so it literally only took around 2 minutes to grill. You won't have really dark marks on the lettuce, but you will have some nice color because of the oil and cheese.


Now we can take our lettuce in and get it inside and prepare our dressing. You can prepare your dressing by mixing your bleu cheese, mayonaise and milk in a bowl. Mix it will, although you will want a few bleu cheese chunks as well. Season to taste with a little salt, pepper and garlic powder. Keep in mind the garlic powder will get a little more intense in flavor as it has a chance to rehydrate.


As you start to dress your salad, if you're like me you want more bleu cheese, so feel free to throw a few more crumbles all over the top.


The Best Grilled Romaine Salad with Homemade Bleu Cheese and Bacon Dressing

If maybe you're feeling like there's just a little something missing from this salad, I wouldn't hold it against you if you threw a little bit of cooked bacon on top to garnish. Why bacon? Because, bacon.


The Best Grilled Romaine Salad with Bleu Cheese and Bacon

If your mouth isn't watering already you might want to check your pulse. I promise this salad tastes as good as it looks. If you haven't already, go ahead and dig in. That beautiful grill flavor, the saltiness of the bleu with the smokiness of the bacon. Talk about flavor perfection.


The Best Grilled Romaine Salad with Bleu Cheese and Bacon

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Posted by mmillet on July 18, 2014

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Every lead guitarist needs a skilled back-up drummer. And so it is that every smoked slab of meat needs an exquisite accompanying side - preferably with some more meat but if not a tasty veggie will suffice.

We have the perfect smoky side to get your saliva glands started and pave the way for the entree: Smoke-Roasted Semi-Dried Tomatoes. A few hours of smoke-time turns this inexpensive produce into solid gold morsels of enjoyment.

Recipes like these are also a fantastic way to multi-task while smoking a pork shoulder or some saucy ribs and really make the most out of your Traeger and those precious pellets.

Save yourself some coin by checking out this recipe in our Traeger on a Budget cookbook.


PREP TIME: 10 min.
COOK TIME: About 3 hours
MAKES: 10 to 12 slices


• 3 large ripe tomatoes
• 2 tablespoons coarse (kosher or sea) salt
• 1 tablespoon coarsely ground fresh pepper
• 2 teaspoons sugar
• 2 teaspoons dried thyme or basil
• Olive oil


Line a rimmed baking sheet with parchment paper.

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 225 degrees F (set on Smoke if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.

Remove the stem end from each tomato and cut the tomatoes into 1/2-inch thick slices.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Combine the salt, pepper, sugar, and thyme in a small bowl and mix.

Pour olive oil into the well of a dinner plate. Dip one side of each tomato slice in the olive oil and arrange on the baking sheet.

Dust the tomato slices with the seasoning mixture.

Arrange the pan directly on the grill grate and smoke-roast the tomatoes until the juices stop running and the edges have contracted, about 3 hours.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

The tomatoes slices will still be pliant and quite delicious.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes


Smoke-Roasted Semi-Dried Tomatoes Recipe.docx (11.66 kb)

Slow Smoked Rib Eye Roast

Posted by Traeger Service on July 17, 2014

Similar to the prime rib roast, the rib-eye roast is one cut of meat you've jusst got to try on your Traeger. They rib-eye roast is where rib-eye steaks are cut from. It is a roast. It is steak. It is essentially the meat dreams are made of. Season it well and smoke it low to create a tender hunk of love that is juicy and flavorful and so simple to prepare you might make this a Sunday supper staple.

If you buy your roast boneless, plan roughly 30 minutes per pound at 180 degrees for a rare roast. If it's bone-in, plan 32 minutes per pound. Our 4 pound boneless roast took almost 2 hours exactly. We actually purchased our roast bone-in, but removed the bones to make scrumptious beef ribs on Saturday and cooked the boneless roast for Sunday dinner.


Slow Smoked Rib Eye Roast


Prep Time: 5 minutes
Cook Time: Varies. Plan 30 minutes/lb for boneless, 32 min/lb for bone-in if you want a rare roast.
Serves: 6-8 people with a 4 lb roast
Recommended Pellets: Oak

Rib-Eye Roast (4-6 lbs)
4 Tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
Traeger Prime Rib Rub
4 sprigs fresh thyme


Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire.

While the Traeger is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick.

In a small bowl combine the mustard, Worcestershire sauce and garlic. Slather the entire roast with the mustard mixture and season liberally with Prime Rib Rub. Lay the sprigs of fresh thyme on the top of the roast.

Place the roast on the grill and close the lid.

Smoke until the internal temperature of the roast reaches 135 degrees F for Rare or 145 degrees F for Medium.

Remove the roast to a cutting board and tent with foil for at least 20 minutes to let the meat rest and the juices redistribute within the meat.

Slice and serve. Enjoy!

Caliente BBQ Meatball Subs on a Stick

Posted by mmillet on July 16, 2014

Caliente BBQ Meatball Subs on a Stick

What's the fastest way to take any meal and make it portable? As ice cream learned, you put it on a stick! From corn dogs and kebabs to popsicles and caramel apples - some of our most favorite eats are made even more loveable, somehow, by spearing them through with a convenient little handle.

We figured why not apply the same technique to the Italian American classic, meatball sub? But when also given the opportunity to play with the flavors, of course we must oblige! We transformed the sub by giving it a bit of Southwestern/Mexican flair with some spicy chorizo, red pepper flakes and a finishing glaze of zesty barbecue sauce.

Oh, and did we mention that we added a little bit of bacon too?

Yeah, we thought we should drop that flavor bomb on you.


PREP TIME: 25 minutes
COOK TIME: 20 minutes
MAKES: 8 skewers


1 lb ground pork
1/4 lb. chorizo
2 slices bacon, thinly chopped up
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup freshly chopped parsley or cilantro
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cumin
1/2 teaspoon cracked black pepper
8 slices peppered bacon
1 can pre-made breadsticks (like Pillsbury)
Traeger BBQ Sauce, or your favorite barbecue sauce
1 cup shredded mozzarella cheese
8 (10"-12") wooden skewers, soaked in water


Start your Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10 to 15 minutes.

Line 2 baking sheets with parchment paper and set aside.

In bowl combine ground pork, chorizo, 2 slices chopped bacon, panko bread crumbs, Parmesan cheese, chopped parsley, garlic cloves, red pepper flakes, cumin and black pepper.

Go ahead and get in there with your hands. It's the best way to mix it.

Form into 1 inch meatballs.

Open the can of breadsticks and starting with one breadstick at a time thread on the dough and then a slice of peppered bacon and then a meatball. Follow by threading on the bacon again and the bread stick and another meatball. Repeat this process for as many meatballs as can fit on the skewer. (Ours fit about 3 meatballs each.) Essentially you're weaving the breadstick and bacon around the meatballs. Make sure you end with the breadstick. Slightly separate the meatballs apart so that there's room for the dough to expand and the meatballs receive even heat.

Place the meatball sub skewers on the prepared baking sheets and put the baking sheets on the Traeger.

Cook them for about 18 minutes or until the meatballs are cooked through and breadsticks are golden.

Remove the skewers from the Traeger and brush each meatball with the Traeger BBQ Sauce and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese.

Put the skewers back on the Traeger for about 2 minutes or until the cheese is melted.

Caliente BBQ Meatball Subs on a Stick

Serve immediately with a sprinkling of fresh chopped cilantro or parsley, if desired.

Caliente BBQ Meatball Subs on a Stick


BBQ Meatball Subs on a Stick Recipe.docx (12.42 kb)

Cherry Cola Chocolate Pudding Cake

Posted by sbulloch on July 16, 2014

Cherry Cola Chocolate Pudding Cake

The secret to a fantastic dessert is simplicity. After spending all your time and effort on that perfect rack of ribs or out of this world brisket, you want to round out the meal with something sweet and easy. This Cherry Cola Chocolate Pudding Cake is the answer. With an ingredient list shorter than your pinky finger and flavor that will wow your guests, this cake has it all! We like to get everything ready and throw it on the grill just as we are sitting down to eat our dinner. The cake is perfectly cooked, warm and bubbly as soon as we are done eating. Throw on a scoop of ice cream or a dollop of whipped cream and dig in!

If you would like to make your cake more like a cobbler, just skip the stirring step and you'll have a more crumbly cake opposed to a gooey pudding cake. Either way is delicious!


Cherry Cola Chocolate Pudding Cake


Prep Time: 5 minutes
Cook Time: 30-40 minutes
Serves: 6-8
Recommended Pellets: Cherry

1 jar (24 oz) cherry pie filling
1 box triple chocolate cake mix (look for boxes that advertise pudding in the mix)
1 cup of your favorite brand of cola
1 tablespoon butter

Start Traeger grill on Smoke with lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up tp 350. Allow the grill to preheat for 10-15 minutes while you prepare the cake.

Using the butter, liberally grease a 9X13 baking dish or medium dutch oven.

Dump the entire can of pie filling into the pan.

Pour the cake mix directly on top of the cherries and pour in the soda.

Gently stir the cake and soda without disturbing the bottom layer of cherries. If you prefer a cobbler type dessert, gently swirl the soda into the cake mix without thoroughly mixing.

Place the pan directly in the preheated grill and bake 35 to 40 minutes.

Cherry Cola Chocolate Pudding Cake

Cool about 15 minutes before cutting and serving cake.

Cherry Cola Chocolate Pudding Cake

Printable Recipe:

Cherry Cola Chocolate Pudding Cake.docx (13.90 kb)

Have something to share? Add a blog entry.