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Classic Comfort Foods: Smoked Italian Sausage Lasagna

Posted by Susie B. on November 1, 2013

Classic Comfort Foods: Smoked Italian Sausage Lasagna

The weather is (hopefully) starting to cool down in your neck of the woods, and nothing says fall like hearty and filling comfort foods. Even the most common of meals can be taken to an entire new universe of delicious when you throw on a scarf, head outdoors, and cook them on your Traeger. This Smoked Italian Sausage Lasagna is built on layers and layers of tasty Traeger smoked flavor. From the smoked and grilled italian sausage to the sweet roasted garlic and onions in the sauce, this ain't your Momma's lasagna; it's sooooooo much better.

 

Smoked Italian Sausage Lasagna

 

PREP TIME: 1 Hr 10 Min
COOK TIME: 1 Hr
SERVES: 8
RECOMMENDED PELLETS: Hickory

INGREDIENTS: 
1 lb Italian Pork Sausage (regular or spicy)
1 medium onion, sliced into rings 
1 head of garlic, top removed, excess peel removed, wrapped in foil and drizzled with olive oil (see picture below) 
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups diced tomatoes (from 28-oz can), undrained
1 can (15 oz) tomato sauce
12 no-boil lasagna noodles
1 container (15 oz) ricotta cheese or small-curd cottage cheese or half of a container of each 
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

PREPARATION:

Start the Traeger on Smoke for 4-5 minutes with the lid open to establish the fire. When the Traeger starts smoking, place the sausage on the grill and smoke for 30 minutes (optional). Remove the sausage and turn the temperature setting to 375 degrees F. Preheat, lid closed, for 10-15 minutes. Return the sausage to the grill, along with the sliced onions and head of garlic. Grill the sausage and onions for about 5-7 minutes per side. Leave the garlic on the grill for about 25 minutes total.

In 10-inch skillet, add tomatoes, tomato sauce, 2 tablespoons of the parsley, the basil, and sugar. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened. Slice the cooked sausage and finely dice the grilled onions. Add them to the sauce. When the garlic is browned and tender, squeeze it from the peel and mince finely. Add directly to the sauce.

Classic Comfort Foods: Smoked Italian Sausage Lasagna

In medium bowl, mix ricotta cheese or cottage cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles.

Classic Comfort Foods: Smoked Italian Sausage Lasagna

Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese.

Classic Comfort Foods: Smoked Italian Sausage Lasagna

Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover with aluminum foil and bake at 375 degrees for 30 minutes.

Classic Comfort Foods: Smoked Italian Sausage Lasagna

Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Classic Comfort Foods: Smoked Italian Sausage Lasagna

Classic Comfort Foods: Smoked Italian Sausage Lasagna

Traeger's Tandoori Chicken Wings

Posted by Mary M. on October 21, 2013

Traeger's Tandoori Chicken Wings

Indian spices and flavors do not get the spotlight that they deserve. The exotic tastes of India are deliciously developed, intoxicatingly fragrant and heart-warming and as spicy as you want to make them. If you're a little hesitant to expand your spice horizon, our Tandoori Chicken Wings is the perfect recipe to get your feet wet. It's got the familiarity of the classic crisp, smoky chicken wings with the warm, robust flavors of India.

Just to be safe you should probably double the recipe. (When you run out, don't say that we didn't warn you!)

TANDOORI CHICKEN WINGS

PREP TIME: 10 minutes, plus marinate 4 to 8 hours
COOK TIME: 50 minutes
RECOMMENDED PELLETS: Oak
SERVES: 4 to 6 as an appetizer

INGREDIENTS
2-1/2 pounds large chicken wings
1 cup Greek-style plain yogurt
2 tablespoons distilled white vinegar or malt vinegar
2 tablespoons fresh lemon or lime juice
2 tablespoons vegetable oil
One 2-inch piece of fresh ginger, coarsely chopped
5 cloves garlic, peeled and coarsely chopped
1 tablespoon garam masala
1-1/2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon Indian orange food coloring, or several drops each of red and orange food coloring (optional)
5 tablespoons butter, melted
Lemon wedges and thinly sliced red onion, for serving

PREPARATION

With a sharp knife, cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock. Transfer the remaining “drummettes” and “flats” to a large resealable plastic bag or a bowl. Combine the remaining ingredients (with the exception of the melted butter, lemon wedges and red onion) in the jar of a blender and process until smooth.

Pour over the chicken and massage the bag to coat all the wings. Refrigerate for 4 to 8 hours.

Drain the wings of excess marinade; discard the marinade.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Brush and oil the grill grate. Arrange the wings on the grill grate. Cook for 45 to 50 minutes, or until the skin is brown and crisp and the meat is no longer pink at the bone.

Turn once or twice during cooking to prevent the wings from sticking to the grill grate.

Traeger's Tandoori Chicken Wings

Transfer to a bowl and drizzle with the melted butter. Toss to coat. For serving, transfer the wings to a plate or platter. Arrange lemon wedges (for squeezing) around the wings and garnish with the onion slices.

Traeger's Tandoori Chicken Wings

Traeger Essentials: Limited Edition PTG Elite

Posted by Susie B. on October 20, 2013

Traeger Essentials: Limited Edition PTG Elite

 

Traeger Nation, hopefully you have had a chance to check out the PTG, our most versatile

portable Traeger. We'd love to introduce you to our newest version, the Limited Edition PTG Elite. With bonus features like a classy bronze coating and digital thermometer upgrade, the PTG Elite is the perfect solution for anyone looking to bring the same great Traeger taste to camping, tailgating, picnicking, the college student, boating or whatever awaits you.

Wherever you can go, The PTG Elite can go! Here at Traeger HQ, we love hearing where your Traeger Grills are traveling. Ever since introducing the PTG we have heard some amazing tales of delicious food in faraway places. Some of our favorite stories, however, are those Pellet Heads cooking up some hot lunch in the office parking lot or the college student eating grilled chicken instead of pre-packaged chicken flavored noodles. Now you can do all that with the sleek look and increased temperature control of the PTG Elite. Friends, coworkers, and all the guys in the next parking spot over at your tailgate won't be able to ward off their jealousy when they see what you're cooking up on your Traeger.

Coming in at 40 lbs and 13 in high x 21 in wide x 17 in deep, the PTG Elite is just begging to be carried off into the sunset (we even have a nifty carrying case!!). Pair those specs with 169 sq. in. of grilling space (15"x12") and 16000 BTU's and you are ready to cook some serious grub in unparalleled style. So grab the PTG Elite and Traeger it up all over the place! Just be sure to send us pictures!

Traeger Essentials: Limited Edition PTG Elite

Traeger's Pumpkin Chocolate Chip Cookies

Posted by Mary M. on October 19, 2013

Traeger's Pumpkin Chocolate Chip Cookies

It's official! Fall is in the air and perhaps we live too close to a bakery, but it smells a lot like freshly baked pumpkin chocolate cookies. (No complaints, here) These soft, pillowy cookies have all of those cool-weather aromatic spices that make you want to put on your comfy sweats and pile on the blankets, with a plate of cookies on your lap, of course.

PUMPKIN CHOCOLATE CHIP COOKIES

PREP TIME: 10 minutes
COOK TIME: 10 minutes per batch
RECOMMENDED PELLETS: Apple or Cherry
SERVES: makes 3 dozen cookies

INGREDIENTS

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp ground pumpkin pie spice
½ tsp ground ginger
1 stick of butter, softened
1 cup granulated sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla extract
2 cups milk or semi-sweet chocolate chips

PREPARATION

Start Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees with the lid closed for 10 to 15 minutes.

Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin spice, and ginger and set aside.

In another bowl beat the butter until it's light and fluffy. Add the sugar, pumpkin puree, egg and vanilla, mix well. Gradually add the dry ingredients into the wet ingredients until fully incorporated.

Gently fold in the chocolate chips. Drop spoonful amounts of dough onto a parchment-covered baking sheet.

Bake for about 10 minutes on the Traeger or until the cookies are lightly browned.

Traeger's Pumpkin Chocolate Chip Cookies

Grab a glass of milk and eat them while they're still warm.

Traeger's Pumpkin Chocolate Chip Cookies

Smoked Pumpkin Soup

Posted by Susie B. on October 17, 2013

Smoked Pumpkin Soup

We can't get enough of roasting our own pumpkins on the Traeger this fall. From our Pumpkin Chili to roasting pumpkin seeds, the sweet smoky flavor of a Traeger'ed pumpkin works on so many levels. Our current obsession is this slightly sweet, slightly smoky pumpkin soup. It is light enough for lunch or pair it with a giant hunk of crusty bread for a warming weeknight meal. For the sake of convenience, you could substitute 2 to 3 cans of pumpkin puree (not pumpkin pie filling). Simply spread the puree out on rimmed baking sheets and smoke for an hour before proceeding with the rest of the recipe. If you're unable to find the hauntingly smoky Spanish paprika known as pimenton, use regular paprika.

 

Smoked Pumpkin Soup



Serves: 6-8
Recommended Pellets: Apple

INGREDIENTS
1 4- to 5-pound cooking pumpkin (also called "sugar" or "pie" pumpkins)
3 tablespoons butter
1 large onion, diced
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon Spanish smoked paprika, or sweet paprika
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup apple cider or white wine
5 cups good-quality chicken or vegetable stock, preferably low-sodium, or more as needed
Salt and freshly ground pepper to taste
1/2 cup heavy (whipping) cream
Parsley for garnish (optional)

PREPARATION

1. Using a sturdy knife (pumpkins are hard!), cut the pumpkin into halves or quarters. Scoop out the seeds and stringy fibers. Separate the seeds from the fibers, and save the seeds for roasting, if desired.

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

3. Arrange the pumpkin halves, skin-side down, directly on the grill grate (or on a baking sheet). Smoke for 1 hour. Increase the temperature to 300 degrees F and roast the pumpkin until it is tender and can easily be pierced with a fork, about 90 minutes. Let cool, then separate the pumpkin flesh from the skin.

4. Meanwhile, melt the butter over medium heat in a 4-quart saucepan or stockpot. Saute the onion and garlic until soft and translucent, about 5 minutes.

Stir in the brown sugar, smoked paprika, cinnamon, nutmeg, and allspice.

Smoked Pumpkin Soup

Immediately add the apple cider, and cook for several minutes until the mixture is reduced and syrupy.

Smoked Pumpkin Soup

Add the pumpkin and chicken broth. Let the soup simmer for 20 to 30 minutes.

5. Using a blender or hand-held immersion blender, blend the soup until it is smooth. Add salt and pepper to taste. If it is too thick, stir in more chicken broth. Divide the soup among attractive bowls and drizzle with the heavy cream. Top with a sprig of parsley, if desired.

Smoked Pumpkin Soup

Bloodshot Smoky Deviled Eyeballs

Posted by Mary M. on October 16, 2013

Bloodshot Smoky Deviled Eyeballs

There's something fun about having food that is both intriguing, slightly revolting and incredibly yummy. For all of you Halloween party folks, we have a recipe that will impress and disgust all of your guests. But don't worry, they'll keep coming back for more. It's all the deliciousness of deviled eggs with a few strips of tasty roasted red pepper and olives to create an appetizer that can stare right back at ya.

BLOODSHOT SMOKY DEVILED EYEBALLS

PREP TIME: 30 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Any
SERVES: 10 to 12

INGREDIENTS

12 large eggs
6 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
2 teaspoons minced scallion or shallot
2 teaspoons apple cider vinegar
1/2 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
24 black olive slices
1 roasted red pepper, or pimento
1 can (15 oz) black beans, rinsed and drained

PREPARATION

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 degrees F and preheat, lid closed, for 10 to 15 minutes.

Divide the eggs between the wells of a muffin tin, or put the eggs directly on the grill grate. Bake the eggs for 25 to 30 minutes.

Immediately plunge the eggs into ice water to stop the cooking.

Carefully peel all of the eggs after they've cooled.

Cut eggs in half crosswise on a slight diagonal; carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with mayonnaise, mustard, scallion, apple cider vinegar, pepper sauce, Worcestershire and salt until blended and fairly smooth.

Using 2 spoons or a small ice cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

Press an olive slice into center of each yolk eyeball. Cut the roasted red pepper into very thin 2-in.-long strips for veins. Decorate eyeballs with bloodshot veins. (You can easily roast your own red pepper by cooking the whole pepper on High heat on Traeger for about 15 to 20 minutes, rotating the pepper every 5 minutes. Then put the pepper in a plastic bag and leave for 20 minutes. Then peel, seed and cut the pepper into thin strips.)

Bloodshot Smoky Deviled Eyeballs

Place beans on a platter (these will anchor the eggs so that they stay in place). Stand eyeballs upright in beans.

Cover and refrigerate up to 6 hours before serving. Egg yolk mixture can be prepared 1 day ahead and refrigerated.

Serve to delight and satisfy those hungry goblin guests.

Bloodshot Smoky Deviled Eyeballs

Halloween Chili Glazed Meatloaf "Hand"

Posted by Susie B. on October 15, 2013

Halloween Chili Glazed Meatloaf

We dare you to serve up our gruesome variation on meatloaf this Halloween. You might get mixed reviews about the visual appeal of eating a bloody hand, but the reviews on flavor be unanimously in favor of serving up a few more fingers. Only one question remains, will you eat the left or the right hand first? Muahahahaha!

 

Chili Glazed Meatloaf "Hand"

 

Prep Time: 10-15 minutes
Cook Time: 45-60 minutes
Serves: 4
Recommended Pellets: Apple, Oak

Ingredients:
• 1-1/2 pounds ground beef
• 1/2 pound ground pork
• 1 cup dried bread crumbs
• 1/4 cup finely minced onion
• 1 tablespoon Traeger Cajun Rub, or your favorite barbecue rub
• 1 teaspoon garlic powder
• 2 eggs
• 1/2 cup milk
• 2 teaspoons Worcestershire sauce
• 2 lbs whole carrots, peeled, trimmed, cut into lengths the width of your loaf pan
• 1/2 cup Traeger Chili Sauce, or your favorite chili sauce 􀂄

Preparation:
In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, onion, Traeger Cajun Rub, and the garlic powder. When dicing your onions, slice in half across the middle (not end to end) and use your thumb to push out a grouping of about 4 or 5 of the center most segments on each half. Set these aside and do not dice them. They will be your "wrist bones" when your hand is formed.

In another bowl, beat the eggs lightly. 􀂄 Add milk and Worcestershire sauce.

Add the liquid ingredients to the meat mixture, and mix with your hands.

Lay a few of the carrot pieces down in your pan; the carrots will become a natural rack for the meat.

Form the meat into a hand shape and lay it on top of the carrots. Create a "wrist bone" using the segments you reserved from the onion and, if desired, press a few larger pieces of onion into the end of each finger to create "fingernails."

Halloween Chili Glazed Meatloaf

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes. 􀂄

Put the pans on the grill rack. Bake the meatloaf for 45 to 60 minutes, or until the internal temperature reads 160 degrees F when read on an instant-read meat thermometer.

Halloween Chili Glazed Meatloaf

Spread the Traeger Chili Sauce on top of the meatloaf the last 10 minutes of cooking.

Transfer the meatloaf to a cooling rack and let cool for 10 minutes. Carefully remove it from the loaf pan. (Discard the carrots.)

Halloween Chili Glazed Meatloaf

Traeger Kids: Halloween Mummy Hot Dogs and Monster Mac & Cheese

Posted by Susie B. on October 14, 2013

Traeger Kids: Halloween Mummy Hot Dogs and Monster Mac & Cheese

Halloween is one of our favorite times of the year and it is even more exciting with little ghouls and goblins to share in all the fun. We used our Traeger to whip up some spooky delights for our tiniest spooks and got rave reviews. Serve the Monster Mac & Cheese in a cooked spinach "swamp" and dip those Mummy Dogs in puddles of ketchup "blood." The best part about cooking food for kids is getting them involved in the kitchen. Even the smallest fingers can help wrap dough around hot dogs and squirt scary faces on the mac & cheese. So grab your little ghosts and get Traeger'ing!

 

Mummy Hot Dogs

 

Prep Time: 5 Minutes
Cook Time: 15-20 Minutes
Serves 6-8
Recommended Pellets: Hickory, Oak

Ingredients:
1 package hot dogs
1 tube original crescent rolls
Mustard (for the eyes)

Preparation:

Roll out the crescent dough and slice into thin strips. We found using a pizza cutter to be the fastest and best way to get straight lines.

Wrap each hot dog with approximately 1 roll's worth of dough strips (about 4 strips each, 3 for the body and 1 for the head). Place on a baking sheet lined with foil and coated lightly with non-stick spray.

Traeger Kids: Halloween Mummy Hot Dogs and Monster Mac & Cheese

When ready to cook, start your Traeger on smoke with the lid open for 4-5 minutes. Close the lid and preheat to 375 degrees F for 10-15 minutes. Place the baking sheet with the mummy dogs on the grill grate and bake for 15-20 minutes or until the dough is golden brown.

Traeger Kids: Halloween Mummy Hot Dogs and Monster Mac & Cheese

Use mustard to create "eyes."

Traeger Kids: Halloween Mummy Hot Dogs and Monster Mac & Cheese

 

Monster Mac & Cheese

 

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 8-10
Recommended Pellets: Oak, Apple, or Pecan

Ingredients:
2 lbs. elbow macaroni
8 tbsp. butter (1.5 sticks), plus extra for buttering the pan
1/2 cup flour
1 tsp. dry mustard
1-1/2 to 2 cups milk, or more as needed
2 lbs. Velveeta or American cheese, cut into 1/2" cubes
1 1/2 cups grated mild Cheddar cheese
Salt and freshly ground black pepper
8-10 small oven safe bowls or flan cups

Preparation:
1. Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt. Add the macaroni, and stir. Cook for 2 minutes less than the time recommended on the package, stirring periodically to keep the pasta from sticking. (The pasta will continue to cook in the Traeger.) Drain well, and transfer to a large mixing bowl.

2. Meanwhile, melt 8 tablespoons (1 stick) of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful that the mixture doesn’t begin to brown. (The butter/flour mixture will bubble.) Gradually whisk in 1-1/2 cups of milk; whisk continuously until the mixture is smooth. Reduce the heat to medium-low and stir in the Velveeta®, one-third at a time, until all the cheese is incorporated and melted. Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper. Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.

3. Butter the bowls you will be using to bake the mac & cheese. Pour the macaroni and cheese evenly into the each cup. Sprinkle the Cheddar cheese on top.  

5. 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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

6. Bake the macaroni and cheese for 25-30 minutes or until the mixture is hot and bubbling. Turn the cups 180 degrees halfway through baking. 

7. Place your serving dish on top of the cup and, using an oven mit, flip the cup and plate over at the same time. Lightly tap and wiggle the cups to release the mac & cheese. onto the plates.

Traeger Kids: Halloween Mummy Hot Dogs and Monster Mac & Cheese

Traeger Kids: Halloween Mummy Hot Dogs and Monster Mac & Cheese

8. Using ketchup for the mouth and eyebrows and olives for the eyes, decorate your monsters. We like to serve ours on a bed of cooked spinach.

Traeger Kids: Halloween Mummy Hot Dogs and Monster Mac & Cheese

Smoke Roasted Pumpkin Chili

Posted by Susie B. on October 14, 2013

Smoke Roasted Pumpkin Chili

Here at Team Traeger, we get inspiration for our food from all around us. This time of year, all it took was a little trip to the Farmer's Market and a glance at the plump looking pie pumkins to get our tastebuds thinking. (Yes, our tastebuds do a majority of the thinking around here). We have seen recipes for canned pumkin stirred into hearty chili, but knew we could do so much better. After roasting our pumpkin on the Traeger, we spooned the puree into our hearty chili and voila! A new fall classic was born!

We wanted a hearty, beefy chili so we used cubed bottom round and simmered on low for a few hours. If you find yourself in a rush, saute the ground beef in your dutch oven with the onions and peppers and follow the rest of the recipe as directed but reduce the cooking time to as little as 30 minutes. The longer your chili has to simmer, the more cohesive and smooth your flavors will be.

Smoke Roasted Pumpkin Chili

 

Prep Time: 15 minutes
Cook Time: 4-6 hours
Serves: 8-10
Recommended Pellets: Hickory or Mesquite


Ingredients:
1 small pie pumpkin
2 pounds bottom round, cut into 1/2 inch cubes  
1 large onion, diced
1 green bell pepper, diced
1 clove garlic, finely minced
1 (15 oz) can pinto or kidney beans, drained
1 (15 oz) can black beans, drained
1 (46 fluid ounce) can tomato sauce 
1 (28 ounce) can peeled and diced tomatoes with juice
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 tablespoon brown sugar
Traeger Sweet and Smoky Chipotle Rub
Salt and pepper to taste

Preparation:

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a large dutch oven on one side of your grill grate, close the lid and increase the temperature to 350 degrees F. Allow 10-15 minutes for the grill and dutch oven to preheat.

Using a long sharp knife, cut your pumpkin in half.

Scoop out the guts of the pumpkin, putting the seeds aside to toast later.

Lay a sheet of parchment paper or tin foil on a baking sheet. Spray the parchment with non stick spray or brush with olive oil. Lay the pumpkin halves, cut side down, on the rimmed baking sheet.

Season your beef cubes with Traeger Sweet & Smoky Chipotle Rub.

Drizzle the bottom of your dutch oven with olive oil. Stir in the garlic, onion, and bell peppers. Place the beef cubes on the grill grate next to the dutch oven (we put ours on a Frogmat to prevent them falling through, but a grilling basket would work great too). Put the baking sheet with the pumpkin halves on the other end of the grill.

After a few minutes, stir your veggies in the crock pot and flip over your beef. After a few minutes more, add the beef to the dutch oven along with the rest of the tomatoes, beans, and seasoning. Stir the contents of the dutch oven well and place the lid on top. Stir occasionally while your pumkin continues to roast.

Bake the pumpkin for about 90 minutes total. If it’s a smaller pumpkin, it won’t take quite as long. When it’s done, the skin should yield to gentle pressure and the flesh should be soft. Remove the pumpkin from the grill and turn the temperature on the grill down to 225 degrees F.

Allow the pumpkin to cool till it’s just warm. Scoop out the flesh using a broad spoon and put it into the bowl of a food processor. Pulse the pulp till it’s smooth and even-textured.

Smoke Roasted Pumpkin Chili

Stir 1 cup of the pumpkin puree into the chili (you can add more if you like) and allow the chili to simmer for 4-6 hours, stirring occasionally, until the stew meat is tender.

Smoke Roasted Pumpkin Chili

Serve with sour cream, cheese, freshly diced white onions, or cilantro.

Smoke Roasted Pumpkin Chili

Spooky Halloween Sugar Cookies

Posted by Mary M. on October 13, 2013

Spooky Halloween Sugar Cookies

Not everybody can get into the ghouls and goblins of Halloween. But we all love Halloween's signature sweets - one of the best of which is a soft, buttery, spooky sugar cookie.

Bonus - they are also a perfect way to engage (or keep out of trouble) the kids cutting out and decorating to their hearts' desires. We just took our Sugar Cookie recipe from our Traeger on a Budget cookbook and rolled it out and stamped it with some classic Halloween shapes.

SPOOKY SUGAR COOKIES

PREP TIME: 25 minutes, plus refrigerate for 2 plus hours
COOK TIME: 10 to 12 minutes
RECOMMENDED PELLETS: Apple or Cherry
MAKES: 36 cookies

INGREDIENTS
1-1/4 cups (2-1/2 sticks) butter, softened
2 cups granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1/2 teaspoon almond or lemon extract
4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 container of frosting, or you can use your favorite frosting recipe
Chocolate chips, sprinkles, etc. for decorating

HOW TO MAKE IT

In a large mixer bowl, beat the butter and sugar together until the mixture is light and fluffy. (You can do this by hand, but a stand mixer or hand-held mixer will make the job easier.)

Add the eggs, milk, vanilla, and almond extract.

Sift the flour, baking powder, cream of tartar, and salt into the butter mixture and beat on low speed until blended.

Tear off 2 large sheets of parchment paper. Shape the dough into a ball and flatten it out slightly and wrap it up with plastic wrap and refrigerate for about 2 hours, or longer. (This will make it easier to roll out the dough and cut out shapes without sticking.)

After two hours take out the disc of dough and place in between the two sheets of parchment. Use a rolling pin to roll out the dough to about 1/2-inch thickness. (Alternately you could shape the dough into balls and roll in 1 cup of sugar and flatten and cook on the cookie sheet.)

Tear another piece of parchment paper the size of the baking sheet and place on the baking sheet to keep the cookies from sticking. Cut out pumpkins, ghosts or whatever spooky shapes you want.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Put the cookie sheet with the cookies directly on the grill grate and bake for 10 to 12 minutes, or until light brown. You may want to rotate the pan halfway through to ensure even cooking.

Spooky Halloween Sugar Cookies

Transfer the cookies to a cooling rack. Let the cookie sheet cool completely, then bake the remaining cookies. In all likelihood, you will bake the cookies in 3 batches.

Take the cooled cookies and let the kids go to town frosting and decorating. They get bonus points for being cute, creative and delicious!

Spooky Halloween Sugar Cookies


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