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Jalapeno Popper Stuffed Chicken Breasts

Posted by Mary M. on March 18, 2014

Jalapeno Popper Chicken Breasts

It turns out that you really can consider jalapeno poppers a meal! Particularly when you use them as a spicy-creamy filling in a chicken breast. We turned one of America's most popular appetizers into a main dish that will still make you sweat and have you insatiably popping these back.

Serve these with some Southwestern-style rice and some of your favorite grilled vegetables. Here's a way to get your fill of jalapeno poppers and not feel guilty one iota. So stuff away!

JALAPENO POPPER CHICKEN BREASTS

PREP TIME: 15 minutes
COOK TIME 30 to 45 minutes
RECOMMENDED PELLETS: Apple or Pecan
SERVES: 6

THINGS YOU’LL NEED
• 8 ounces cream cheese at room temperature
• 2 ounces finely grated Colby or Monterey Jack cheese (about 1/2 cup)
• 2 cloves garlic, finely minced
• 3 slices cooked bacon, crumbled or diced
• 2 jalapeno peppers, stemmed, seeded, and minced
• 1 tablespoon lime juice
• 1/2 cup cilantro leaves, chopped, plus 6 whole sprigs for garnish
• 2 teaspoons Traeger Cajun Rub (or your favorite rub), plus more as needed
• 2 teaspoons of your favorite Mexican-style hot sauce, or more to taste
• 6 boneless, skinless chicken breasts, about 6 to 8 ounces each, tenders removed
• 2 tablespoons olive oil or vegetable oil

HOW TO MAKE

Make the cheese filling: Put the cream cheese and colby cheese in a small mixing bowl and stir to combine.

Work in the garlic, bacon, jalapeno, lime juice, cilantro, 2 teaspoons of Traeger Cajun Rub, and the hot sauce. Taste for seasoning, adding more rub or hot sauce as desired.

Using a boning knife or paring knife, carefully make a slit in the center of the thickest end of each chicken breast, moving your knife toward the thinner end to form a deep pocket. Use the handle of a wooden spoon to gently widen the hole.

Stuff each pocket with some of the cheese mixture, tamping it with the spoon handle. (Alternatively, if the cheese mixture is at room temperature, you can transfer it to a resealable plastic bag; cut the corner and squeeze the cheese into the pocket.)

Oil the outside of each chicken breast with the vegetable oil and season with Traeger Cajun Rub. If desired, pin the hole shut with a toothpick so the cheese filling doesn’t leak out.

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.

Arrange the chicken breasts on the grill grate. Roast for 30 to 45 minutes, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.

Transfer to a platter or plates and remove any toothpick. Let rest for 5 minutes before serving. Garnish with the cilantro sprigs.

Jalapeno Popper Chicken Breasts

Jalapeno Popper Chicken Breasts

PRINTABLE RECIPE:

Jalapeno Popper Chicken Breasts Recipe.docx (12.86 kb)

Beef Satay and Grilled Pepper Skewers

Posted by Mary M. on March 17, 2014

Beef Satay and Grilled Pepper Skewers

In Indonesia, satay is the common ware of street vendors. They set up shop with a tiny grill and a basket of the pre-skewered meat and grill up the satays to order. The clever vendors tap a wooden stick on their grills to make an unmistakable tap-a-tap-a sound to attract customers and let people know that they're ready for some barbecuin'. If the sound doesn't pique your curiosity, the smoky smell of caramelized meal will definitely get ya.

You should expect the same reaction when you start up your Traeger and release the smoke signals into the sky from searing these skewers of sweet, marinated meat. Not many of us have been Indonesia, but after trying your hand at these easy satays, you'll have your own little taste and it will leave you wanting more.

BEEF SATAY AND GRILLED PEPPER SKEWERS

PREP TIME: 1 hour 10 minutes, including marinating time
COOK TIME: about 8 minutes total
RECOMMENDED PELLETS: Hickory, Mesquite or Apple
SERVES: 6 to 8

INGREDIENTS

2 pounds flat-iron steak, or boneless rib eye
1 bottle Traeger Carne Asada Marinade, or your favorite teriyaki-style marinade
3 cloves garlic, peeled and crushed with the side of a knife or cleaver
2 green onions (scallions), trimmed, and white and green parts thinly sliced
1 or 2 red, yellow or orange bell peppers cut into chunks (optional)
Purchased Asian-style peanut sauce (optional)
1/4 cup chopped dry-roasted peanuts
Lime wedges for garnish

PREPARATION

Using a sharp knife, cut the steak into 1/3-inch strips on a sharp diagonal. (This will not only maximize the length of the strips, but will ensure the meat’s tenderness.) Put into a resealable plastic bag or a large bowl.

Pour the Carne Asada marinade over the meat, and stir in the garlic and onions. Refrigerate for 1 hour.

Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer that has previously been soaked in water. For a little bit of color and added texture, thread a piece or two of bell pepper onto the end of each skewer (optional).

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 High and preheat, lid closed, for 10 to 15 minutes.

Grill the satays, turning once, for 3 to 4 minutes per side. (Indonesians prefer their meat well-done.)

Beef Satay and Grilled Pepper Skewers

Meanwhile, pour the peanut sauce into a small bowl and put on one end of a plate or platter. Arrange the satays on the dish, and sprinkle with the chopped peanuts and more scallions, if desired. Garnish with lime wedges.

Beef Satay and Grilled Pepper Skewers

PRINTABLE RECIPE:

Beef Satay Skewers Recipe.docx (12.55 kb)

30 Minute Meals: Grilled Chicken Thighs Diablo

Posted by Mary M. on March 16, 2014

30 Minute Meals: Grilled Chicken Thighs Diablo

Some like it hot. Yes, please. If you're one of those aforementioned "some", boy are you in for a treat! We're making some Grilled Chicken Thigh Diablo. Diablo as in devil - a.k.a. red guy with a pitch fork - i.e. searing hot flames and pain.

But don't worry because with this recipe you can dial up the heat for those of you with numb tongues or dial it down for the more temperature sensitive. Simply swap out the jalapenos for a milder pepper like anaheim or instead swap them out (or add in) some habaneros or even a little bit of hot sauce. Spice it up to your preferred sweat-level.

GRILLED CHICKEN THIGH DIABLO

PREP TIME: 10 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

1/4 cup olive oil
4 4-ounce boneless skinless chicken thighs
Freshly ground black pepper
Traeger Cajun Shake
Ancho or chipotle chile powder, to taste
2 garlic cloves (sliced)
1/2 onion (diced)
1 red bell pepper (thinly sliced)
1 jalapeno (sliced into rings)
1 14-ounce can San Marazano tomatoes (crushed)
2 tablespoons capers (rinsed and drained)
1/2 cup roughly chopped fresh flat-leaf parsley leaves, plus more for garnish

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a dutch oven or deep cast iron skillet on the grill grate and preheat the Traeger to High heat, lid closed, for 10 to 15 minutes.

Season both sides of the chicken thighs with the Cajun Shake, ancho or chipotle chile powder and black pepper. Put the seasoned chicken thighs on the grill grate and cook for 5 minutes per side.

While the chicken is cooking, pour the olive oil into the pan and add in the garlic, onion, bell pepper, jalapeno, and a pinch of salt, and cook for about 5 minutes to soften the onions and peppers.

Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 5 more minutes.

Add the chicken thighs into the pot along with the tomatoes with juices and capers, cover the pan, and cook for 5 minutes or until the sauce has thickened to your liking. Taste the sauce and if it isn't hot enough, throw in more jalapenos, a few dashes of hot sauce or even a whole habanero, kept whole - not sliced, just make sure that you don't eat it and pull it out before you serve.

Remove the pan from the heat and stir in the parsley.

30 Minute Meals: Grilled Chicken Thighs Diablo

Taste and adjust the seasoning, adding salt and pepper as needed. Garnish with more fresh parsley and serve immediately.

30 Minute Meals: Grilled Chicken Thighs Diablo

PRINTABLE RECIPE:

Chicken Thigh Diablo Recipe.docx (12.46 kb)

Sea Bass and Vegetable Packets

Posted by Mary M. on March 16, 2014

Sea Bass and Vegetable Packets

The term "sea bass" actually includes a wide variety of fish, but in general they are found in warm, tropical waters and they have the tan to prove it. Okay, so maybe there's no tan but they definitely have the delicate, yet buttery taste of a fish of leisure. It's a lean fish that fares deliciously in most cooking methods, particularly grilling, which is why this fish is so beloved. If you haven't already, you gotta try it!

We decided to seal in all of that yummy taste with just a touch of seasoning (because sea bass doesn't need too much help to taste pretty darn good). We even rounded the meal out by tucking some fresh vegetables in there as well. Just mind the grill and be careful not to overcook it!

For those rushed nights when you feel like enjoying something a bit lighter, packed with fresh ingredients and pure joy, find this recipe in our Guilt Free - Love, Laugh, Grill Cookbook.

SEA BASS AND FRESH VEGETABLE PACKETS

PREP TIME: 10 Min.
COOK TIME: 15-20 Min.
SERVES: 4
RECOMMENDED PELLETS: Any

INGREDIENTS

4 fresh sea bass fillets
1 yellow squash – chopped
1 cup green beans – chopped
2 sweet potatoes – chopped
2 garlic cloves – minced
¼ cup fresh parsley – chopped
1 to 2 tablespoons olive oil, plus more for drizzling
Traeger's Blackened Saskatchewan Seasoning
Salt and pepper

PREPARATION

Before you start cooking, make sure you cut your vegetables into pieces that are all about the same size so that they all cook at the same rate. And in this case because the fish cooks so quickly, cut the vegetables into relatively thin slices.

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

Meanwhile, toss the cut vegetables with minced garlic and 1 to 2 tablespoons of olive oil.

Cut four 24 inch pieces of parchment paper. Place a piece of fish in the center of each piece of paper and drizzle lightly with olive oil and season lightly with Traeger's Blackened Saskatchewan Seasoning.

Place some vegetables around the fish and season them liberally with salt and pepper.

Fold up the ends of the paper and then fold them together to completely enclose the packets.

Set the packets on the grill grate and grill for 15- 20 minutes, or until fish is flaky and the vegetables are cooked. (Do not overcook the fish! If you like your vegetables cooked more and the fish is done, remove the fish from the packet and fold it back up and allow the vegetables to continue until your liking.)

Sea Bass and Vegetable Packets

Remove from the grill and top with fresh chopped parsley and serve right out of those tidy little packets.

Sea Bass and Vegetable Packets

PRINTABLE RECIPE:

Sea Bass Packets Recipe.docx (12.29 kb)

Grilled Clams With Garlic Butter

Posted by Brady P. on March 14, 2014

Grilled Clams With Garlic Butter

Shucking bivalves ranks as one of our least favorite culinary chores. So it was nice to discover that you can simply put scrubbed raw clams directly on your Traeger: They will open in minutes, and can then be dunked in a garlicky butter. Serve with crusty bread for sopping up the juices.

Grilled Clams With Garlic Butter

INGREDIENTS

  • 24 littleneck clams
  • 8 tablespoons (1 stick) butter cut into chunks
  • 2 to 3 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, minced
  • A teaspoon or two of Pernod (anise-flavored liqueur: optional)
  • 1 lemon cut lengthwise into 6 wedges

Scrub the clams under cold running water, discarding any that don’t close or that have broken shells. Put the butter, garlic, parsley, Pernod, if using, and the juice from 2 lemon wedges in a heat-proof pan or casserole large enough to hold the clams

Grilled Clams With Garlic Butter

Arrange the clams directly on the grill grate and grill for 5 to 8 minutes, or until they open. Discard any that fail to open. With tongs, carefully transfer the opened clams to the pan with the butter, trying not to spill any of the clam juices enroute. Tip the clams and the butter into a shallow serving dish and serve with the remaining lemon wedges.

Grilled Clams With Garlic Butter

 

 

 

 

 

 

(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

Posted by Susie B. on March 13, 2014

(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

Veggie trays are a great way to feed a crowd with mega munchies, and there is no guilt because you are loading up your loved ones with plenty of fresh vegetables! This recipe for a Greek Yogurt Dip with Grilled Herbs will add a new dimension of flavor to the typical "veggies and ranch" while also adding the great nutritional benefits in Greek yogurt of probiotics and protein. It takes just a few minutes to prepare and makes a batch big enough to feed your hungriest crowd. Serve alongside your favorite fresh vegetables and even your pickiest meat-ivores will be loading up their plates with the green stuff.

 

Greek Yogurt Dip with Grilled Herbs


Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 6-8 as an appetizer
Recommended Pellets: Oak, Pecan, or Hickory

INGREDIENTS:
1 cup plain Greek yogurt
1 small bunch of fresh flat leaf parsley, dill, and chives
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder

PREPARATION:
Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Place the herb bunches on the grill grate along with the sliced onion (we used a Frogmat) to prevent the onions from falling through the grate, but you could also use Traeger's Grilling Basket).

Close the lid and smoke for 15-30 minutes depending on how much smoke flavor you like. The leaves will look slightly wilted.

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Pull the leaves off of the pasley and dill and place the entire chive chutes in a food processor. Add all of the other ingredients.

Pulse until herbs and yogurt and fully combined.

Transfer to a serving bowl and keep chilled until ready to serve.

(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

Traeger's Spicy Buffalo Chicken Thighs

Posted by Susie B. on March 12, 2014


Spicy Buffalo Chicken Thighs

When it comes to quick weeknight meals, or simple-to-prepare dinners for guests we almost always use chicken thighs as our go-to. They are so much more flavorful and tender than a breast, cook super quickly, and are typically very affordable. These tasty Buffalo Chicken Thighs get their flavor inspiration from the classic hot wing, but we turned up the tastiness by sprinkling them with Traeger's Pork & Poultry rub before grilling. Serve them with crisp veggies and rice for a tasty dinner, or (our favorite) throw them on a toasted bun with ranch and bleu cheese for a quick and delicious lunch. No matter how you enjoy them, don't forget the celery and carrot sticks!


Spicy Buffalo Chicken Thighs

 

Prep Time: 5 minutes
Cook Time: 12-15 minutes
Serves: 4-6 people
Recommended Pellets: Oak, Hickory, Cherry, Pecan

INGREDIENTS:

4-6 boneless, skinless chicken thighs
1 cup Buffalo wing sauce
4 Tablespoons butter
Traeger's Pork & Poultry Seasoning or Cajun Shake
Bleu cheese crumbles (optional)
Ranch dressing (optional)

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid, turn the temperature up to High and allow the grill to preheat for 10-15 minutes.

Generously seaon the chicken thighs with your desired Traeger seasoning and place directly on the grill grate. Cook for 8-10 minutes, flipping once.

In a small saucepan, cook the wing sauce and the butter over medium heat stirring occasionally.

Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly. 

Traeger's Spicy Buffalo Chicken Thighs

Return the sauced chicken thighs to the grill and cook for an additional 4-5 minutes or until the internal temperature reads 175 degrees on a meat thermometer.

Traeger's Spicy Buffalo Chicken Thighs

Sprinkle with the Bleu cheese and drizzle with the ranch dressing (optional). We like to serve ours as sliders on toasted buns with all the fixings. Enjoy!

Traeger's Spicy Buffalo Chicken Thighs

Click below for a printable version of this recipe:

Spicy Buffalo Chicken Thighs.docx (11.89 kb)

Guinness-Braised Corned Beef and Irish Veggies

Posted by Mary M. on March 11, 2014

Guinness-Braised Corned Beef and Irish Veggies

It only seems right that if you're going to make corned beef in honor of St. Patrick's Day that you should braise it in one of the prides of Ireland: GUINNESS. You end up with that depth of flavor from the hours of braising as well as a slight bitterness from the beer, balanced by an unnoticed touch of sweetness from a wee bit of brown sugar. Of course we've got to smoke it first to get that rustic taste of Irish countryside woodsiness.

Corned beef has become more of an Irish-American dish but we still love it! Just make sure that you discard that overly-salty pre-packaged brine and soak the brisket for a day or two to draw some of that salt out before you start cooking.

GUINNESS-BRAISED CORNED BEEF AND IRISH VEGS

PREP TIME: A day or two of soaking of using a pre-brined brisket
COOK TIME: 7 to 8 hours
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 6 to 8

INGREDIENTS

1 3 1/2 to 4 lb corned beef brisket flat, with fat cap at least 1/4-inch thick
12 oz. Guinness beer (or other dark beer)
1 tablespoon brown sugar
1 tablespoon pickling spice or pickling package from corned beef
1/2 onion
4 garlic cloves, minced or smashed
3 to 4 carrots, peeled and cut into 3/4-inch slices
1 lb. small red potatoes, washed and cut in half and cut into 3/4-inch slices
1/2 head cabbage cut into wedges
1 teaspoon dried thyme or a few sprigs of fresh thyme
Fresh chopped parsley for garnish

PREPARATION

If you're using a pre-brined corned beef brisket you'll want to take the brisket out of the salt solution a day or two before cooking and soak it in water to help draw out some of that salt. Otherwise you risk having some overly salty meat.

Start the Traeger on Smoke with the lid open until fire is established (4 to 5 minutes).

Place the corned beef brisket, fat side up on the grill and smoke on the Smoke setting for 3 hours.

After 3 hours, turn the heat up to 250 degrees F. Place the corned beef in a dutch oven or large pot and add in the brown sugar, pickling spice, onion and garlic cloves.

Pour in the Guinness.

Cover the pan tightly and let it braise for about 4 to 5 hours or until tender. Turn the brisket over halfway through. About an hour before the brisket is done, add in the chopped carrots, cabbage, potatoes and thyme and cook covered for 30 minutes to an hour or until the vegetables are fork-tender.

Guinness-Braised Corned Beef and Irish Veggies

If the vegetables are done before the brisket, remove the vegetables so that both are perfectly cooked.

Allow the meat to rest for at least 10 minutes before you slice and serve with those incredible veggies.

Guinness-Braised Corned Beef and Irish Veggies

PRINTABLE RECIPE:

Guinness-Braised Corned Beef Recipe.docx (11.30 kb)

Double-Decker Pulled Pork Nachos with Smoked Cheese

Posted by Mary M. on March 10, 2014

Double-Decker Pulled Pork Nachos with Smoked Cheese

We're not exactly flummoxed when it comes to deciding what to do with leftover pulled pork. (Eat it, duh) The options are only limited by your pork imagination. But it's always nice to have a few new ideas to keep dinner, or snack time interesting.

Since pork, cheese and salt go so well together, it seemed only natural to make some pulled pork nachos. When brainstorming how to add more smoke flavor into the dish we had a "hand-on-forehead" moment when we realized - of course! Do what a Traeger does best - smoke the cheese! Just make sure you take advantage of those cold days for your cheese smoking.

Try it out and let us know - what do you like to make with your leftover pulled pork?

DOUBLE-DECKER PULLED PORK NACHOS with SMOKED CHEESE

PREP TIME: about 1 hour to smoke the cheeses
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Apple, Cherry or Alder
SERVES: 4

INGREDIENTS

1 block pepper jack cheese or mozzarella cheese, frozen
1 block sharp cheddar cheese, frozen
Tortilla chips
Leftover pulled pork (2 cups or so)
Traeger BBQ Sauce or BBQ Spicy Sauce
Favorite nacho toppings: olives, jalapenos or pickled jalapenos, cotija cheese, cilantro, sour cream, etc.

PREPARATION

Smoking the Cheese: Start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Make sure you smoke the cheese on a cold day or else it will be too warm and the cheese will melt. We suggest you freeze the cheese overnight to ensure that it holds together. Place the cheese on a rack on top of a tray filled with ice. (You may want to cut the cheese into smaller portions, maybe 2 or 3 chunks, to help it smoke quicker.)

Smoke the cheeses for 45 to 60 minutes, depending on how much smoke taste you want.

Shred the cheeses, about 1 cup of each, and set aside.

Turn the heat on the Traeger up to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Lay out your tortilla chips on a large baking sheet and top evenly with the shredded smoked cheeses.

Place the baking sheet on the Traeger grill grate and cook for about 10 minutes or until the cheese is melted and deliciously bubbly.

Remove the pan from the Traeger and start to assemble those double-decker nachos.

If your pulled pork isn't warm, heat it up in the microwave and mix it with enough Traeger BBQ sauce to coat the meat but not make it soupy.

Assemble the nachos with a layer of cheesy chips on the bottom, some pulled pork, and more cheesy chips on top.

Finish it off with your favorite nacho toppings and feast away!

Double-Decker Pulled Pork Nachos with Smoked Cheese

Double-Decker Pulled Pork Nachos with Smoked Cheese

PRINTABLE RECIPE:

Pulled Pork Nachos Recipe.docx (12.59 kb)

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

Posted by Mary M. on March 10, 2014

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

We're going green and throwing both Argentina and Ireland a little love with this dish. Well, we can only claim Ireland because the dish is green, but it still sounds like a yummy St. Patrick's Day meal that is bound to bring you the luck-o-the-green, not to mention a very full and happy stomach!

We took a few liberties with our incredible Smoked Rib-eye recipe and even amped it up by topping them with a zesty chimichurri. Combo that with some green Twice Baked Herb Potatoes and even a side of Parmesan Roasted Asparagus (if you like) and we can almost guarantee you good luck. Or at least protection from being pinched because if you aren't green on the outside, you'll certainly be green on the inside.

CHIMICHURRI SMOKED RIB EYE WITH HERB BUTTER TWICE BAKED POTATOES

PREP TIME: 5 minutes
COOK TIME: 2 hours 20 minutes
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 2 to 4 (depending on how big your rib-eyes are)

INGREDIENTS

2 rib-eye steaks
Traeger Prime Rib Rub

Twice Baked Potatoes:
2 large potatoes, like russets
3 tablespoons butter
1/4 cup milk or half and half
1 tablespoon chives, chopped
1 green onion, chopped
2 tablespoons parsley, roughly chopped
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 to 4 drops green food coloring (optional)
1/2 cup shredded sharp cheddar cheese
Chopped chives, for garnish

Chimichurri:
1 cup italian parsley, packed
1/2 cup olive oil
2 tablespoons red wine vinegar or sherry vinegar
3 to 4 garlic cloves, peeled
1/2 to 3/4 teaspoon crushed red pepper
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Optional Parmesan Roasted Asparagus side:
1 asparagus bunch, washed stalk ends trimmed
2 garlic cloves, minced
Olive oil
1/4 cup shredded parmesan
Salt and pepper to taste

PREPARATION

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

Place the washed potatoes on the grill and cook for about an hour or until squeezably soft.

Remove the potatoes from the grill and turn the heat down to Smoke.

Season the rib-eyes generously on both sides with the Prime Rib Rub. After the Traeger has cooled, place the steaks on the grill grate and smoke for 1 hour.

While the steaks are smoking let the potatoes cool for about 5 minutes before handling and make the butter sauce for the potatoes.

Combine the milk, chives, green onions, parsley, salt and pepper and blend together using an immersion blender or regular blender.

If you want a more vibrant green color, add in a couple drops of green food coloring.

Add in the melted butter and keep warm the herb butter mixture warm while you prepare the potatoes. (Throw the mixture into the microwave for 30 seconds to a minute before you mix it with the potatoes.)

Cut the potatoes in half and scoop out the middle, leaving a 1/4-inch shell.

Mix together the insides of the potatoes with the green herb butter.

Scoop the potato mixture back into the hollowed potato shells and top each potato half with a couple tablespoons of the shredded cheddar cheese.

Also, if you want some more tasty green in the meal prep some parmesan-roasted asparagus to serve on the side. While the steaks are smoking drizzle them with the olive oil and toss them with minced garlic, salt and pepper and parmesan cheese.

After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High) and preheat along with a cast iron grill pan on the grill grate.

Once the Traeger has preheated put the steaks in the cast iron pan (to get that good sear) and arrange the potatoes and asparagus around the pan on the grill grate.

Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare). Cook the asparagus and the potatoes for about 15 to 20 minutes.

While everything is cooking, make the chimichurri by blending together all of the chimichurri ingredients. Season it to your liking, adding more salt or red pepper flakes to taste.

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

Transfer the steaks, asparagus and potatoes to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri and enjoy your green dish of good luck!

Luck of the Irish: Chimichurri Smoked Rib-Eyes and Twice Baked Herb Potatoes

PRINTABLE RECIPE:

Chimichurri Rib Eyes Recipe.docx (13.49 kb)


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