Welcome to Team Traeger
Login  |  Register

Community Forum

Post, Share, Collaborate, Listen

Southern Comfort Sweet Potato Fries

Posted by Traeger Service on December 21, 2014


I've just recently found my appreciation for sweet potatoes. I grew up with the standard mush of yams and over done sweet potatoes and had this ignorant hatred, deep down in my being. Now that i've discovered the power of the Traeger and well cooked sweet potatoes, I'm a renewed believer. With this recipe I feel you will be too. Combine delicious grilled sweet potatoes with brown sugar, salt and pepper then add a Southern Comfort / Marshmallow glaze, talk about heaven. Fix this up for your next BBQ and you'll see the light. 


Southern Comfort Sweet Potato Fries

PREP TIME: 5 minutes
COOK TIME: 5 min par boil; 20-25 min grill time
RECOMMENDED PELLETS: Mesquite or Hickory


2 sweet potatoes

1 tbsp small marshmallows

1 tsp Southern Comfort

1 tbsp brown sugar

1 tbsp butter

Salt and Pepper



Start off by turning your Traeger on to the "Smoke" setting with the lid open for 3-5 minutes to warm up. While this is going on lets slice our sweet potatoes.

Slice your potato in half then start to slice into small wedges. The smaller the wedge, the easier it is to cook. 


Place the sweet potatoes in a pot of boil water for 3-5 minutes until it gets a touch more soft. You dont want it able to mash, but you dont want that strong bite to it. This will ensure we're not grilling the potatoes all day. After you pull them out of the water, dab it with a paper towel then give the sweet potatoes a splash of oil, then sprinkle on your brown sugar, while also adding a touch of salt and pepper and mix well.


Kick your Traeger up to "High" then place your seasoned potatoes on the grill. 



Cook your potatoes on high for 15-20 minutes, then flip and allow to cook for another 10-15 minutes. When they're almost done you'll be ready to make your sauce. Brown your butter in a pan over medium heat. Once the butter is nice and brown, it will also smell nutty, add your Southern Comfort and marshmallow into the pan and stir into a glaze. Now you're ready to pull your fries off the grill, then cover the fries with your glaze and you're ready to eat.


This was a huge hit at my house, like, really big hit. Like, can't believe how great this is, good. You definitely need to make this a part of your holiday arsenal then thank me later.

Cheesy Bacon-Chicken Bundles

Posted by mmillet on December 17, 2014

Cheesy Bacon-Chicken Bundles

The best wrapping paper for any kind of gift on any kind of occasion is bacon. No contest. It has the ability to breathe life into any kind of animal, vegetable or mineral, (figuratively speaking) giving it moisture and an unmistakable and droolable porkiness that is the envy of every other barnyard creature.

We filled this gift in particular with a cheesy herb mixture that acts as a gooey molten core of dairy-goodness.

Oh, it is as good as it sounds!


PREP TIME: 20 minutes
COOK TIME: 30 minutes


1 cups seasoned bread crumbs
1 1/2 cups freshly grated Parmesan cheese
2 large eggs, lightly beaten
1/2 cup grated mozzarella cheese
1/4 cup coarsely chopped basil
2 tablespoons thyme leaves
Finely grated zest of 1 lemon
16 boneless, skinless chicken thighs 
Salt and freshly ground pepper
16 pieces bacon


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

In a medium bowl, combine the bread crumbs, Parmesan cheese, eggs, mozzarella cheese, chopped basil, thyme leaves and lemon zest.

Set the chicken thighs down on a work surface and tenderize them. We pulled out our handy TenderPress made by fusionbrands. It's easy to use. With a light pressure roll you flatten and tenderize the chicken thighs and open up more space to fill with that cheesiness.

Season the tenderized side of the chicken thigh with salt and freshly ground pepper. Mound about 1/4 cup of the herb-and-cheese filling on each thigh.

 Roll up the chicken thigh to enclose all of that cheesy gold. Wrap a piece of bacon around each stuffed thigh and, if needed, secure with a toothpick.

Season the outside of the bacon-wrapped thighs with more freshly cracked pepper. Place the chicken thighs directly on the grill grate and cook for about 30 minutes, or until the bacon is cooked the way you like it and the chicken registers 165 degrees F.

Cheesy Bacon-Chicken Bundles

Halfway through, turn the chicken thighs over for even cooking.

Cheesy Bacon-Chicken Bundles

Let the chicken rest for 10 minutes, and then dig into that beautiful bacon bundle of joy!

Cheesy Bacon-Chicken Bundles


Cheesy Bacon Bundles Recipe.docx (11.99 kb)

Toasted Butter Brussel Sprouts with Pecans

Posted by mmillet on December 16, 2014

Toasted Butter Brussel Sprouts with Pecans

Butter is good. Even Paula Deen knows that. But it's a little known fact that butter can get even better - you guessed it - a la Traeger.

Brown butter is a butter that has been slowly cooked until it develops a toasty golden color and delicious nutty taste. Imagine all of the yumminess of toast with no bread required.


We upped the ante by giving the butter some quality smoke time. It's equivalent to your birthday falling on a Saturday, times 57. We tossed all of that flavor on some roasted brussel sprouts mingled with toasted pecans and a finish of tart dried cranberries. Oh, it's good.


PREP TIME: 5 minutes
COOK TIME: 55 minutes total, including smoke time for butter
RECOMMENDED PELLETS: Mesquite, Hickory or Cherry
SERVES: 6 to 8


1/4 cup unsalted butter
2 lbs fresh brussel sprouts
1 cup pecan pieces
1/2 cup dried cranberries
2 teaspoons salt, give or take to taste
Olive oil
Freshly cracked black pepper


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes, give or take).

Put the butter into a pan on put on the Traeger to smoke for about 30 minutes. (Don't worry if the butter melts.)

Turn the heat on the Traeger up to 250 degrees F to toast butter for 10 to 15 minutes or until it turns golden brown and smells nutty. (Strain out the bits before using the butter.)

Set the butter aside and turn the heat up to 350 degrees F and preheat.

Remove any damaged leaves from the brussel sprouts and cut in half through the base of the brussel sprouts.

Very lightly drizzle the brussel sprouts with olive oil and toss together with the pecan pieces. Spread them out over a large baking sheet, arranging the brussel sprouts cut-side down. Season with the salt and pepper.

Cook the brussel sprouts and pecans for 20 minutes.

Use tongs to turn the brussel sprouts over to get even caramelization and cook for an additional 5 minutes.

Toasted Butter Brussel Sprouts with Pecans

Drizzle with the strained brown butter and toss with dried cranberries.

Put those golden beauties on a platter and serve warm!

Toasted Butter Brussel Sprouts with Pecans


Toasted butter Brussel Sprouts Recipe.docx (11.93 kb)

Traeger's Smoky Ham and Beans

Posted by mcastaneda on December 16, 2014

Traeger's Smoky Ham and Beans

I have to admit that fall is my favorite season. I love to cool air and spending time outside on my Traeger. One of my all time favorite fall meals would have to be ham and beans. Something about that richness mixed with the beautiful smoky flavor of the ham. I absolutely can't get enough of it. I wanted to do something a little different though. I've used the same old ham hocks for years, and unfortunately it's very difficult to find them without having been pre smoked. So I opted for something a little less traditional, pork neck. Say what you want but this was an incredible dish. It had bone, fat and plenty of meat so the dish was very rich and savory. Sure this will take a little time to prepare, but what good food doesn't? 

TRAEGER'S Smoky Ham and Beans

PREP TIME: 10 minutes
COOK TIME: 2 hour smoke; 4 hour soup
RECOMMENDED PELLETS: Hickory or Mesquite
FEEDS: 8-10 people


1 1/5 lbs Pork neck

1 qt Chicken Stock

2 cans Northwest Beans (or your preffered) 

1 large yellow onion

1 tbsp minced garlic

1 tsp kosher salt

2 tsp Franks red hot

1 tsp water

1 tsp corn starch

3 slices bacon chopped

Optional parsley for garnish



Start off by turning your Traeger on to the "Smoke" setting with the lid open for 3-5 minutes to warm up. While it warms up, let's prepare our pork neck. Take your pork neck and season with salt and pepper, don't be scared to lay it on there. Once your smoker has been running for around 5 minutes, place your pork onto the smoker and let it smoke for 2 hours, or longer depending on your smoke preference.


While we let our pork cool, next, take out your onion and dice it up. Once your onion is diced, start to caramelize it in a large pot over medium heat with a little oil or butter. Season well with salt and pepper.


After your onions have caramelized, add your pork neck, salt and red hot to the pot and add enough water to cover all of the meat. Bring the soup to a boil then drop it to a simmer. Leave your lid off, this is pretty important. You want some of the water to evaporate, that will concentrate flavors and when we finish with the corn starch slurry, it will give it a nice texture. Let this simmer for 3-4 hours, or until you can't handle how amazing it smells anymore. Once it's cooked down for at least 3 hours, pull your pork out. Once it has cooled, start to pull the meat off the bone and shred it. Now that it's all shredded, add that back to the stock, along with your 2 cans of beans and put the heat back to medium. Mix your 1 tsp each of cool water and corn starch then dump into the stock. Keep an eye on it while giving it a constant stir, once it starts to thicken cut the heat so as to not over thicken it. Feel free to garnish the soup with chopped bacon and parsley.


Traeger's Smoky Ham and Beans

Holiday Caramel Accordion Sweet Potatoes

Posted by mmillet on December 15, 2014

Holiday Caramel Accordion Sweet Potatoes

Every movie needs a good ending: sometimes sweet and sometimes bitter. Well, as far as food goes, we think that a bitter ending bites, so we're going with a sweet ending to our favorite undo-your-top-button holiday gorge-fest...I mean feast.

The tempting treat on our minds are some sticky, marshmallowed sweet potatoes. We like to treat our sweet potatoes accordion-style. Why so, you ask? It allows that brown sugar caramel to saturate every part of that sweet potato. It will certainly make your sweet tooth sing a symphony!

And because we're sneaky 'lil ninjas, we've managed to also pass this sweet off as a side. Bonus score!


PREP TIME: 20 minutes
COOK TIME: 1 hour 10 minutes


4 sweet potatoes
1/2 cup brown sugar
6 tablespoons butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup marshmallow fluff
1/4 cup pecan pieces


Scrub the sweet potatoes thoroughly with a vegetable brush. Position a sweet potato lengthwise with a pencil or chopstick on either side of it. (The pencils or chopsticks will be your cutting guides.) Using a sharp knife, cut each sweet potato crosswise into thin slices, being careful not to cut all the way through the bottom: The pencils should stop your knife from cutting too deep.

Repeat with the remaining sweet potatoes.

Put the sweet potatoes in a baking dish, cut-side up. Gently shove the brown sugar into each cut.

Mix together the melted butter, cinnamon and salt. Drizzle it over the sweet potatoes.

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.

Cover the baking pan with foil and position on the grill grate and bake the potatoes for about 1 hour, or until they are tender.

Take off the foil and spoon the molten caramel sauce back over the sweet potatoes.

Holiday Caramel Accordion Sweet Potatoes

Spread the marshmallow fluff over the top of each and sprinkle with pecans.

Holiday Caramel Accordion Sweet Potatoes

Put the baking dish back on the Traeger, uncovered, and cook for another 5 to 10 minutes or until the marshmallow topping is toasty brown.

Holiday Caramel Accordion Sweet Potatoes

Transfer the potatoes to a platter or plates and give them another good drizzle of that caramel sauce before serving.

Holiday Caramel Accordion Sweet Potatoes


Caramel Accordion Sweet Potatoes Recipe.docx (11.67 kb)

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Posted by mmillet on December 14, 2014

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Who can deny that the best parts of the holidays are those generous piles of meat that you'll be enjoying for many days afterward while patting your nicely protruding belly? (That's the true gift that keeps on giving!)

And we've found a way to wrap it all in bacon (surprise, surprise!). Why? Cause we just had to.

One of the beautiful things about bacon-weaving your ham is that, no matter if you choose a whole ham or a pre-sliced one it will turn out oh-so juicy and more porkilicious than you can even imagine.

And because we just can't resist those darn pineapple rings on a ham, we finished the pork spectacular with a sweet pineapple-ginger beer glaze.


PREP TIME: 15 minutes
COOK TIME: about 3 hours
RECOMMENDED PELLETS: Apple, Hickory or Mesquite


1 large bone-in ham in natural juices
1 1/2 lb bacon
1 1/2 cup pineapple
2 cups ginger beer or ginger ale
1/4 cup brown sugar
2 tablespoons mustard
Cloves, for studding (optional)


Start by making your trusted bacon weave on a piece of parchment or plastic wrap. (Basically you're weaving a basket with bacon.)

Put the ham in a disposable roasting pan. Gently transfer the bacon weave to the top of the ham and stud the bacon with the cloves (if desired).

Who can resist a classic clove-studded ham??

Next pour 1 cup of pineapple juice and 1 cup of ginger beer/ale into the bottom of the roasting pan.

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Close the lid and preheat to 300 degrees F for 10 to 15 minutes.

Cover the roasting pan with foil and put on the Traeger. Cook the ham until it reaches 145 degrees F (somewhere between 2 to 3 hours).

Meanwhile mix together the glaze. Combine the remaining 1/2 cup of pineapple juice, 1 cup ginger beer/ale, brown sugar and mustard in a saucepan on the stovetop.

Cook until it thickens slightly, then brush on the ham.

Put the uncovered ham back on Traeger and cook until the temperature reaches 160 degrees F.

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon

Let the ham rest 5 minutes before slicing and serving. Reserve the juices to pour over the ham.

Bacon Weave Holiday Ham: This Little Piggy Got Wrapped in Bacon


Piggy Wrapped in Bacon Recipe.docx (11.77 kb)

Crunchy Smoked Cheese Crisps

Posted by mmillet on December 13, 2014

Crunchy Smoked Cheese Crisps

Chips are that salty, crunchy snack that has you licking your fingers after each dive into the bag. With a bit of a nacho mash-up of sorts, we've got something here that is downright addictive.

We're talking about cheese crisps. You get the satisfying crunch of a chip with a rich cheesiness that would make a cow jealous.

To add even more deliciousness, we also gave these crisps some sprinklings of a few of our fav toppings. Toss aside those chip bags and go for the really good stuff!


PREP TIME: 5 minutes
COOK TIME: 35 to 37 minutes, including smoke time
RECOMMENDED PELLETS: Mesquite or Hickory


1 block of cheese (or more) - we used cheddar, parmesan and pepper jack
Favorite mix-in's: bacon crumbles, celery seeds, ranch seasoning, cayenne powder, sesame seeds, etc.


You can make these using whatever hard cheeses you love. It won't work for soft cheeses. They'll never get hard enough to call "crisps".

If you're working with a block of cheese cut it into very small cubes (about 1-inch square) or if it's shredded pile up about 1 teaspoon of cheese. Place them on a parchment-lined baking pan leaving a couple of inches between each.

Start the Traeger on Smoke until the fire is established (about 5 minutes).

Place the cheese on the Traeger and smoke for about 10 to 30 minutes. If the cheese starts to get too hot and melted, try placing the baking sheet on top of another baking sheet filled with ice.

After it's smoked, take the cheese off the Traeger and turn the heat up to 350 degrees F.

Now is a great time to add any 'mix-ins' that you may like. Try sprinkling on some bacon crumbles, celery seeds, cayenne powder or whatever you feel like. After it's preheated, put the cheese back on the Traeger and cook for about 5 to 7 minutes or until the edges start to brown.

When they start to brown, test them by seeing if they are crispy like chips or still soft. Let them cook a minute or two longer if they bend when you lift them off the baking sheet instead of holding their shape.

Crunchy Smoked Cheese Crisps

Once they're done take them off the Traeger and let cool. You can use them in any kind of dip that your mind can dream up or they're delicious all by themselves.

Crunchy Smoked Cheese Crisps


Smoked Cheese Crisps Recipe.docx (11.39 kb)

Candied Bacon-Blasted Cinnamon Rolls

Posted by mmillet on December 11, 2014

Candied Bacon-Blasted Cinnamon Rolls

Some of our bacon combinations are a bit zany, admittedly. (But who can blame us for wanting to put bacon into everything?!) This is one of those risky combinations that pays off with sweet, creamy, smoky, and salty rewards in abundance! Success has never tasted so bacon-y!

These rolls pack a one-two punch of bacon. We caramelized strips of bacon with some brown sugar and a hit of cayenne pepper and rolled them up inside of the rolls. Additionally we balanced the sweetness of the frosting by throwing a good dose of bacon in there as well.

We know how to keep your sweet 'n salty cravings happy.


PREP TIME: 15 minutes
COOK TIME: 35 minutes
RECOMMENDED PELLETS: Apple, Cherry or Maple
MAKES: about 8 cinnamon rolls (or however many come in the package)


1/3 cup brown sugar
1/8 to 1/4 teaspoon cayenne pepper
12 pieces bacon, divided use
1 container pre-made cinnamon rolls with cream cheese frosting (e.g. - Pillsbury)
2 ounces cream cheese, softened


Start the Traeger on Smoke with the lid open. Preheat, lid closed, to 350 degrees F.

Mix together the brown sugar and cayenne pepper. Dredge 8 of the slices of bacon in the brown sugar mixture, making sure that you cover both sides of the bacon with the brown sugar.

Place the brown sugared bacon slices along with the other slices of bacon on a cooling rack placed on top of a large baking sheet. Cook the bacon on the Traeger for 15-20 minutes or until the fat renders but bacon is still pliable. (Leave the Traeger on but turn the heat down to 325 degrees F.)

Open and unroll the cinnamon rolls. While bacon is still warm, place 1 slice of the brown sugared bacon on top of 1 of the unrolled rolls; roll back up. Repeat to use up the rolls and brown sugar bacon.

Place the cinnamon rolls in an 8x8 baking dish or cake pan that has been sprayed with nonstick cooking spray.

Cook the cinnamon rolls at 325 degrees for 10 to 15 minutes or until golden. Rotate the pan a half turn halfway through the cooking time.

Meanwhile take the provided cream cheese frosting and mix in the softened cream cheese. Crumble the cooked bacon and add into the cream cheese frosting. Spread the frosting over the warm cinnamon rolls.

Candied Bacon-Blasted Cinnamon Rolls

Make sure that you bite into these bacon beauties while they're still warm.

Candied Bacon-Blasted Cinnamon Rolls


Bacon Blasted Cinnamon Rolls Recipe.docx (13.12 kb)

Traeger's Devils on Horseback Appetizers

Posted by mmillet on December 10, 2014

Traeger's Devils on Horseback Appetizers

As good Traeger citizens, we figured it was our civic duty to find out how the heck these tasty delights got their name. And we do not take our responsibilities lightly.

Bacon folklore has it that these pig-wrapped appetizers were named after the Norman warriors who terrorized southern England. Although these retro British cocktail bites may resemble something similar to those stinky warriors after a long day of battle, they are deceptively delicious.

Devils on Horseback were all the rage in the 70's and if you ask us, we think that it's time they made a Traeger'ed comeback.

The combination is simple: dates, bacon and cheese. And there you have it. Winner, winner, bacon dinner!


PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
MAKES: 20 bacon-wrapped dates


20 medjool dates (or any large date), pitted
3 ounces fresh goat cheese (chevre)
10 strips of bacon, cut in half crosswise
2 tablespoons brown sugar
1 teaspoon balsamic vinegar


Get the Traeger started on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, lid closed, for about 15 minutes.

If you have the unfortunate pleasure of working with pitted dates, don't worry. It's an easy fix. Just make a slice into the side of the date and fish the pit out with your finger.

Use a small spoon to fill the date with about 1 teaspoon of the goat cheese. But don’t overfill them.

Wrap each filled date in one half-slice of bacon and secure with a toothpick.

Place the dates on the grill grate and cook for 15-20 minutes.

In a small bowl mix together the brown sugar and balsamic vinegar. If it's too think add in more vinegar or water if it tastes too acidic. Before the bacon gets fully crisp, brush or drizzle the dates with the brown sugar-balsamic glaze.

Cook the dates for an additional minute or two after you add the glaze, or until the bacon is crisp.

Traeger's Devils on Horseback Appetizers

Plate and serve after they’ve cooled for a minute or two. (Make sure that you pop a few into your own mouth because you deserve them!)

Traeger's Devils on Horseback Appetizers


Devils on Horseback Recipe.docx (11.86 kb)

Nuts About Bacon Stuffed Pork Loin

Posted by mmillet on December 9, 2014

Nuts About Bacon Stuffed Pork Loin

Bacon, aparagus, nuts, all rolled into awesome pork pork goodness. How can this not be good? Well take it from us it is, and we suggest this should be on your holiday menu.


PREP TIME: 20 minutes
COOK TIME: about 1 hour and 30 minutes, including smoke time
SERVES: 4 to 6


1 2 to 3 lb. pork loin roast
4 to 6 slices of bacon, cooked (reserve the bacon grease)
4 to 6 asparagus spears, stalk end trimmed
1 teaspoon dried thyme (if using fresh use 1 tablespoon)
1 teaspoon dried oregano (if using fresh use 1 tablespoon)
1/4 cup walnuts, chopped
1/3 cup craisins
1/3 cup parmesan cheese, grated
Butcher's twine
Traeger Pork & Poultry Shake


The trickiest part of this recipe is possibly just cutting it. (Luckily you can just butterfly it open if the following directions prove too complicated.) Start at the thin end of the pork loin roast and make a 45 degree angle cut down halfway into the roast. Then slowly make cuts parallel to the cutting board to open up the loin and create a good amount of surface area that can be loaded with the good stuff.

Season the inside of the pork loin with the Traeger Pork and Poultry Shake.

On one end, layer in all of the fillings starting with the chopped walnuts, craisins, oregano, thyme and asparagus. (It's a good idea to cut and lay down 2 large pieces of butcher's twine that will be used to secure the loin before you start adding in the fillings.)

Next add in the bacon slices, topped with the parmesan cheese, evenly distributed.

Starting at the end with all of the fillings, carefully roll up the pork loin and secure on both ends with butcher's twine.

Roll the pork loin in the reserved bacon grease and season the outside with more of the Pork and Poultry Shake.

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

Smoke the stuffed pork loin, lid closed, placed directly on the wire rack, for 1 hour.

Remove the pork loin and turn the temperature up to 350 degrees F and allow to preheat for 10 to 15 minutes, lid closed.

Place the loin back on the Traeger and grill for about 30 to 45 minutes or until the temperature reads 135 degrees F on an instant-read thermometer.

Nuts About Bacon Stuffed Pork Loin

Move the pork loin to a plate and tent it with aluminum foil. Let it rest for 15 minutes before slicing and serving.

Nuts About Bacon Stuffed Pork Loin


Nuts about Bacon Stuffed Pork Loin Recipe.docx (12.72 kb)

Have something to share? Add a blog entry.