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Smoked Honey Bourbon-Glazed Meatloaf with a Bacon Weave

Posted by Mary M. on May 6, 2014

Smoked Honey Bourbon-Glazed Meatloaf with a Bacon Weave

What is there not to love about thick cuts of hickory smoked bacon carefully woven around a juicy, sweet 'n salty, bacon-loaded meatloaf?

*crickets chirping*

Exactly. We've waited far too long to smoke this baby up. Oh, and did we mention that we also brushed the whole thing with our Honey Bourbon sauce which turns the exterior bacon shell into a crispy bacon candy coating?

Yes. We went there. And it is amazing!

In addition to its aesthetic and sweet/smoky/crunchy appeal, the bacon also acts like a protective barrier, holding in all of the meatloaf juices, keeping it 'moist-ilicious', just like the meatloaf of your dreams.

The best part of this meatloaf? One of our favorite comfort foods: Meatloaf Sandwiches! (Don't try and pretend like you don't crave them too.)


PREP TIME: 15 minutes
COOK TIME: 1 hour 45 minutes
SERVES: 6 to 8


1 1/2 lbs ground beef (80/20)
1 carrot, peeled and diced or grated
1 stalk celery, finely diced
4 oz. mushrooms, finely diced
1/2 red onion, finely diced
2 cloves garlic, grated or diced
Olive oil
3 to 4 fresh sprigs of thyme, leaves only
1 egg, beaten
6-8 slices cooked bacon, crumbled
1 cup bread crumbs
2 teaspoons Worcestershire sauce
1/2 cup condensed tomato soup
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lb thick-cut bacon
Traeger Honey Bourbon Sauce or favorite barbecue sauce


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

Mix together the carrots, celery, mushrooms, and onions in a bowl and drizzle with olive oil. Cover the bowl with plastic wrap and microwave for about 2 minutes just to soften the vegetables a little.

Let the vegetables cool and then mix them in a large bowl with the ground beef, garlic, thyme, egg, crumbled cooked bacon, Worcestershire sauce, salt, pepper, bread crumbs and tomato soup.

Form the mixture into a loaf and place on a wire rack over a foil-lined baking sheet.

Smoked Honey Bourbon-Glazed Meatloaf with a Bacon Weave

Make your bacon weave using the thick-cut bacon, weaving it on a large piece of parchment paper.

Gently flip and lay the weave on top of the meatloaf so that the parchment is on top and peel off the parchment paper.

Put the meatloaf on the Traeger and smoke for 45 minutes.

Then take the meatloaf off and turn the heat up to 300 degrees F and allow to preheat, lid closed for 10 to 15 minutes.

Place the meatloaf back on the Traeger and cook for about an hour or until the internal temperature reaches 160 degrees F on an instant-read thermometer.

During the last 15 minutes (once the meatloaf reaches about 140 degrees/145 degrees F) brush the meatloaf with the barbecue sauce to let it caramelize and for the exterior turn into bacon candy gold!

Smoked Honey Bourbon-Glazed Meatloaf with a Bacon Weave

After you take it off the Traeger allow the meatloaf to sit for 15 minutes before you slice into it.

Smoked Honey Bourbon-Glazed Meatloaf with a Bacon Weave

Don't forget the squeeze some meatloaf between two slices of bread and enjoy the heavenly meatloaf sandwich!

Smoked Honey Bourbon-Glazed Meatloaf with a Bacon Weave


Smoked BBQ Glazed Bacon Weave Meatloaf Recipe.docx (12.16 kb)

Hickory-Smoked Sea Salt

Posted by Mary M. on May 4, 2014

Hickory-Smoked Sea Salt

Similar to how some of the best things in life come in small packages, sometimes it doesn't have to be complicated to be delicious. Turn your regular sea salt into a flavor bomb in two simple steps and completely change the dynamics of every rub or seasoning you make!

We gave the sea salt a one-two punch by mixing in liquid smoke (which is simply distilled smoke, and intensely flavored) and the smoke from your Traeger. You can even use this homemade hickory-smoked sea salt as gifts for your fellow barbecue enthusiasts.

Imagine using it on your pulled pork, smoked steak, your next chicken challenge conquest or even bacon-wrapped asparagus. The possibilities are eternally tempting.

Smoke some salts to keep your stash fully-stocked and ready by following our From Pulled Pork to Peach Pie recipe.


PELLETS: Hickory
PREP TIME: Less than 5 min.
COOK TIME: 2 to 3 Hours
SERVES: Makes 1 cup


1 cup medium-grind sea salt or kosher salt
1 tbsp. liquid smoke


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

Line a rimmed baking sheet with parchment paper or aluminum foil. In a small mixing bowl, combine the salt and liquid smoke and stir thoroughly to mix.

Spread the salt in a single layer on the baking sheet.

Hickory-Smoked Sea Salt

Smoke for 2 to 3 hours, or until the salt is dry, stirring occasionally.

Hickory-Smoked Sea Salt

Store for up to a year in a tightly sealed jar.

Hickory-Smoked Sea Salt


Hickory Smoked Sea Salt Recipe.docx (11.38 kb)

Traeger Accessories: The Traeger Smoke Shelf

Posted by Mary M. on May 4, 2014

Traeger Accessories: The Traeger Smoke Shelf

The one thing that any Traeger owner could use more of is additional room on your Traeger to smoke more incredible meats. When duty calls, we listen. That's precisely why we have made the Smoke Shelf, just to keep your carnivore needs well-supplied, Traeger Nation.

The nickel-plated steel Smoke Shelf gives you two more levels or 360 square inches of additional surface area on your Traeger to smoke more of whatever your heart desires - from jerky to ribs to salmon or even just to keep your food warm on the Traeger.

It easily slides easily in and out of your Texas, Lil' Tex, Lil' Tex Elite or the Deluxe and is ready for smokin' action!

Smoky And Spicy St. Louis Dry Rubbed Ribs

Posted by Brady P. on May 4, 2014

Smoky And Spicy St. Louis Dry Rubbed Ribs

Here at the Traeger test kitchen we recently experimented with a number of rib recipes. This smoky spiced St. Louis dry rubbed rib was one that came out too good not to share. We feel there is not a whole lot better than ribs on the Traeger! When doing a wet or dry rubbed rib, you want to make sure they're a little more fatty like the St. Louis style rib. It can work with babybacks, but we recommend St. Louis. The reason you want a more fatty rib is because you don't have that bbq sauce behind it to help with the moistness of the rib. We hope you enjoy these at your next family or neighborhood get together. 

Smoky Spiced St. Louis Dry Rubbed Ribs

PREP TIME: 10 minutes

COOK TIme: 4 hours


1/4 Cup of brown sugar

1 Tablespoon smoked paprika

1/2 Tablespoon red pepper flakes (Or more if you like it spicy)

1 Tablespoon garlic salt

1 Tablespoon onion powder

1 Tablespoon cumin

1 Teaspoon of ground coriander 


Start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes) While the grill is heating up mix all the dry rub ingredients, mixing together with your hand or a spoon. Rub the ribs generously with the rub. You can even do this the night before to get some extra flavor. Once the rub is on the ribs it's time to smoke them up. Leave on smoke, and smoke them for two hours. After 2 hours you should have an awesome smoke ring, and smoke flavor.

After two hours of smoke you need raise the temp. to 225 degrees, and transfer the ribs into a foil pan, or make a foil tent. Then pour a cup and a half to two cups of apple juice in the pan, and then cook for another two hours. 

Smoky And Spicy St. Louis Dry Rubbed Ribs

After the two hours are up let rest for 5 to 10 minutes, then cut and serve! Let us know how you enjoyed our dry rub!

Traeger's Hot Jalapeno Jerky

Posted by Mary M. on May 3, 2014

Traeger's Hot Jalapeno Jerky

There's nothing in life that a spicy piece of beef jerky can't cure, or at least a bag of it. Maybe it's the addictive saltiness or the satisfying chew of it that keeps you working out those jaw muscles and going back for more.

Whatever it is, once you sink your teeth in you start to hear Bob Marley playing and you feel like everything is gonna be alright. So put down the chicken soup and turn on your Traeger to cure what ails you.


PREP TIME: 10 minutes plus marinate overnight
COOK TIME: 4 to 5 hours
RECOMMENDED PELLETS: Apple, Mesquite or Hickory
SERVES: however many people you want to share it with


1 – 2 jalapeños, stemmed and seeded (or leave the seeds in for a hotter jerky)
1/4 cup lime juice
1/4 cup soy sauce
4 tablespoons brown sugar
1 cup Mexican beer
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak, or wild game


In a blender or small food processor, combine the jalapeño(s), lime juice, soy sauce, curing salt (if desired) and brown sugar and process until the jalapeño is finely chopped.

Pour into a mixing bowl, and stir in the beer. With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue. Put the beef slices in a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.

Seal the bag and refrigerate for several hours, or overnight.

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

Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate.

Traeger's Hot Jalapeno Jerky

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

Traeger's Hot Jalapeno Jerky

Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks in the fridge.

Traeger's Hot Jalapeno Jerky


Jalapeno Jerky Recipe.docx (12.09 kb)

Traeger Essentials: Junior Grill

Posted by Mary M. on May 2, 2014

Traeger Essentials: Junior Grill

Quality is not determined by size. Nothing demonstrates this better than our Junior Grill. It is small but mighty. The Junior is our solution of how to get your smoking fix on a smaller budget, in a smaller space or just want to add a second Traeger to your arsenal.

The Junior is nice because it can be used for tailgating, camping, or boating. Traeger makes it easy to traevel with the Folding leg kit, or Tailging Kit designed just for the Junior Grill. With it's cooking space, and easy mobility, it's our most versital grill.

Here are the specs:

  • Grilling Area Dimensions: Height - 38 inches, Width - 36 inches, Depth - 16 inches
  • 292 square inches of cooking surface
  • Our easy electronic autostart ignition and E-Z drain grease systems
  • 19500 BTU's
  • 3-speed Control (Digital Thermostat Control Available)
  • Weight: 68 lbs.

Just like the rest of our grill models, the Junior creates excellent tasting food every single time.


Pulled Pork Enchiladas with Smoke Roasted Red Sauce

Posted by Susie B. on May 2, 2014

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

To celebrate Cinco de Mayo (or pretty much any time you want to fill your mouth with deliciousness) we came up with some flavorful Mexican favorites that are absolutely amazing hot off of the Traeger. Originally, enchiladas were served as street food and were simply corn tortillas dipped in chili sauce. We knew we could do so much better.

These enchiladas are special. This is coming from the people who struggle to call anything special that doesn't have bacon in it. Granted, they are loaded with smoky, tender shreds of Traeger'ed pulled pork, smothered in a rich roasted tomato enchilada sauce and melty cheese.

Like I said, special.

We love these enchiladas for a quick weeknight meal to use up any leftover pulled pork (we always seem to have a little left after our big weekend grill-athons). The entire recipe can be made even faster by preparing a large batch of the enchilada sauce ahead of time and freezing in zip top bags. When it's time for dinner simply defrost some sauce, roll some pulled pork up in a tortilla and shred some cheese. Ole!


Pulled Pork Enchiladas with Smoke Roasted Red Sauce


Prep Time: 25 minutes
Cook Time: 30-45 minutes
Serves: 6-8 people
Recommended Pellets: Hickory, Oak, Mesquite


For the Red Sauce:
1 1/2 lbs tomatoes on the vine
1/2 large white onion
1 head garlic
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
Hot Sauce (optional, to taste)
For the Enchiladas:
6-8 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 1/2-3 cups shredded pulled pork


Start the Traeger Grill on Smoke for 4-5 minutes with the lid open to establish the fire. Close the lid and turn the temperature setting to high.

Slice the top off of the head of garlic and wrap it in tinfoil. Place the garlic, tomatoes, and onion half directly on the grill grate.

Cook for 10-15 minutes or until the tomato skins have split and the onion and garlic have started to soften. Turn the grill to 375 degrees and close the lid while you prepare your enchiladas.

Remove the tomatoes from the vine and take the foil off of the garlic. Transfer the tomatoes and onions to the blender, then squeeze the softened garlic out of its' skin into the blender. Add the chili powder, cumin, salt and hot sauce (optional) to the blender. Hold the lid on at an angle to allow steam to escape. 

Blend until the sauce is smooth. If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached.

Spoon a thin layer of sauce on the bottom of a 9x13 baking dish.


Mix 1/4 cup of enchilada sauce with the pulled pork in a large bowl. Toss gently with a spoon to combine.


Fill a tortilla with approximately 1/3 cup of the pulled pork mixture and a few tablespoons of cheese.


Roll the tortilla and place seam side down in the baking dish.

Repeat with the remaining tortillas and pork until the pan is full.

Cover with remaining enchilada sauce and shredded cheese.

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

Place the pan directly on the grill grate and bake until the sauce is bubbly and the cheese is completely melted.

Pulled Pork Enchiladas with Smoke Roasted Red Sauce


Serve immediately. Enjoy!


Click below for a printable version of this recipe:

Pulled Pork Enchiladas with Smoke Roasted.docx (14.19 kb)



Kentucky Pork Tenderloin

Posted by Mary M. on May 1, 2014

Kentucky Pork Tenderloin

There is certainly a lot to love about pork tenderloin. And there are also a few things to not like about it, like how in the wrong hands it can be turned into a cruel piece of unforgiving eraser. But in the right hands, the hands of a Traeger owner, it can be perfectly supple and succulent.

Thankfully, the U.S. Department of Agriculture’s Food Safety and Inspection Service lowered the recommended internal cooking temperature of pork to 145 degrees a few years ago. (Thank goodness for that!) When that happened, pigs around the world breathed a sigh of relief that they weren't dying in vain. Just don't make the mistake of overcooking the pork or their cloven hooves may come rapping at your door.

Because the pork tenderloin is so lean, it really benefits from a good marinade to help seal in all of those juices and pack it with a punch of flavor. We used a very versatile marinade that really turns the tenderloin into a knock-out dish. While we call for pork tenderloin here, this marinade would also work marvelously with almost any cut of pork or even chicken.

Find this recipe in our Traeger on a Budget cookbook.


PELLETS: Hickory or Apple
PREP TIME: 10 min. active time plus 8 hours for marinating the pork
COOK TIME: 24 to 32 min.
SERVES: 4 to 6


• 2 pork tenderloins, each about 1 to 1-1/4 pound
• 1/3 cup Kentucky bourbon or apple juice
• 1/4 cup soy sauce, preferably low-sodium
• 1/4 cup packed brown sugar
• 2 tablespoons Dijon-style mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced


Trim any silverskin from the tenderloins with a sharp knife. Place in a large resealable plastic bag.

MAKE THE MARINADE: In a small mixing bowl or even directly in the resealable bag, combine the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, and pepper and whisk or mash to mix. Stir in the onion and garlic.

Pour over the tenderloins and refrigerate for 8 hours or overnight.

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

Remove the pork from the marinade and scrape off any solid ingredients (onions or bits of garlic). Discard the marinade.

Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature is 145 degrees F when read on an instant-read meat thermometer. (The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160 degrees F.)

Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2-inch slices.

Kentucky Pork Tenderloin

Kentucky Pork Tenderloin


KY Pork Tenderloin Recipe.docx (12.21 kb)

Traeger Junior Elite Grill

Posted by Mary M. on May 1, 2014

Traeger Junior Elite Grill

There's a whole lot to love about our classic, most affordable pellet grill, our Junior grill. So of course we had to polish her up a bit, turning her into our sleek and even more impressive href="http://www.traegergrills.com/shop/detail/BBQ155" target="_parent">Junior Elite. She's a beaut that any brisket would be lucky to have.

The Junior Elite still has enough space to roast 3 juicy chickens (292 square inches) but with the added bonus of our multi-position digital thermometer and a dashing and durable powder-coat finish.

It's time to upgrade your Junior and enjoy some of the finer things in life.

Smoked Chipotle Honey Citrus Enchiladas with Roasted Anaheim Pepper Sauce

Posted by Mary M. on April 30, 2014

Smoked Chipotle Honey Citrus Enchiladas with Roasted Anaheim Pepper Sauce

It's time to get down to brass tacks. We can't lie. There's just something about a homemade green enchilada sauce that just cannot be recreated from a can...but we'll forgive you if you should be in a rush and need to use a canned sauce every now and then. But keep in mind that this sauce will keep for weeks in the freezer so you can always make a big batch and freeze it to enjoy months of deliciously homemade enchiladas.

But we didn't stop there, of course not. What type of self-respecting grill and smoke aficionado would? We smoked and roasted a juicy chicken and then tossed it with one of our most favorite flavor combinations - sweet, spicy and tangy - with some chipotle peppers, honey and citrus juices. We rolled that up with a man-sized handful of cheese and smothered it with that robust homemade roasted anaheim pepper enchilada sauce. Home run, son!


PREP TIME: 10 minutes
COOK TIME: 1 hour 45 minutes
SERVES: 4 to 8


for the Roasted Anaheim Pepper Enchilada Sauce:
2 tablespoons oil
1/2 onion, finely chopped
3 roasted garlic cloves or 2 garlic cloves finely minced
1 1/2 tablespoons flour
3 to 4 anaheim peppers (you want a total of 1 cup of chopped roasted peppers)
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 cups low-sodium chicken or vegetable broth, or more to thin it
1/4 teaspoon dried oregano
1/2 teaspoon salt
1 medium jalapeno, finely diced (optional)

for the Enchiladas:
1 3-4 lb. chicken
Traeger Chicken Rub
Chipotle chile powder
2/3 cup honey
2 chipotles in adobo sauce, diced (or more, to taste)
1 orange, juiced
1 lime, juiced
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 to 1/2 teaspoon chipotle chile powder, to taste
1 cup half and half or heavy cream
1 lb. monterey jack or pepper jack cheese, shredded
8 to 10 flour tortillas
Cilantro, for garnish


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

Meanwhile, spatchcock the chicken by cutting down both sides of the backbone and removing it. This will help the smoke really get into and permeate the meat of the chicken.

Season the chicken on all sides with the Chicken Rub and the chipotle chile powder. (If you want more heat use more chipotle chile powder or less if you want less heat.)

Place the chicken directly on the grill grate, bone side down, and smoke for 30 minutes.

After 30 minutes remove the chicken and turn the heat up to High and preheat, lid closed, for 10 to 15 minutes.

Place the chicken back on the grill surrounded by the anaheim peppers.

Cook the chicken for about 45 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer. Roast the peppers for about 20 to 30 minutes, or until the skin is charred and blistered, rotating the peppers every 5 to 10 minutes to char every side.

While the chicken and peppers are roasting, start on the green enchilada sauce. In a medium saucepan, heat the oil until hot. Add in the onion and garlic and cover. Cook for 5 to 6 minutes, stirring occasionally, or until the onions are soft.

Stir in the flour and cook for another 2 to 3 minutes, stirring constantly.

Gradually add in the chicken broth, whisking to prevent clumps. Keep this mixture warm while you wait for the peppers to finish roasting.

When you remove the peppers, place them immediately in a resealable plastic bag and let them sit for 5 minutes.

After you pull them out of the bag the skin will easily slip off. (Don't wash or rinse them or you'll rinse off all that roasted flavor!)

Cut off the stem and use a spoon to gently scoop out the seeds. Dice up the peppers and add them as well as the rest of the enchilada sauce ingredients into the onions and garlic mixture and bring to a boil. (If you're in a pinch you could use a couple cans of the diced green chiles instead of the roasted anaheim peppers - but we can't lie - it just won't taste as good.)

Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Ideally, you want the consistency of the sauce to be silky and thick enough to coat a spoon but still drip off. If it's too thick add more broth. We suggest using an immersion blender (or regular blender) to blend up the sauce a little and make it smoother but if you like a chunky enchilada sauce, leave it alone. Taste it and add more salt as needed.

After you remove the chicken from the Traeger, turn the Traeger temperature down to 350 degrees F. Allow the chicken to cool for about 10 to 15 minutes or until it's cool enough for you to handle it. (Or just use some good gloves.)

Remove the skin (save it for a crunchy snack!) and shred all of the chicken meat.

Toss the chicken with the honey, orange juice, lime juice, diced chipotle peppers in adobo sauce, garlic powder, onion powder, salt and chipotle chile powder. Taste it and add more salt, honey or chipotle peppers as you see fit. If you have the time, allow the chicken to marinate for 30 minutes or so, but if you don't have the time it will still taste delicious!

Smoked Chipotle Honey Citrus Enchiladas with Roasted Anaheim Pepper Sauce

Whisk the half and half into the green enchilada sauce.

Smoked Chipotle Honey Citrus Enchiladas with Roasted Anaheim Pepper Sauce

Ladle about 2/3 cup of the enchilada sauce into the bottom of a 9 x 13 pan.

Fill the tortillas some of the shredded chicken and a generous helping of shredded cheese and roll them up and lay them in the pan. (Reserve about a cup or two of the cheese to sprinkle on top.)

Pour the remainder of the enchilada sauce mixture over top of the enchiladas and sprinkle the leftover cheese on top.

Cook the enchiladas on the Traeger for 20 to 30 minutes or until the cheese and sauce is bubbly and lightly toasted.

Garnish the enchiladas with some freshly chopped cilantro and serve!

Smoked Chipotle Honey Citrus Enchiladas with Roasted Anaheim Pepper Sauce


Chipotle Honey Enchiladas Recipe.docx (14.34 kb)

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