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Beer Braised Brisket with a Bacon BBQ Sauce

Posted by Traeger Service on November 10, 2014

Beer Braised Brisket with a Bacon BBQ Sauce

We have pulled out all the stops with this brisket recipe and combined the most beloved "B" foods ever to create an explosion of delicious beefy goodness. Beer! Brisket! Bacon! BBQ Sauce! We couldn't love it more if we tried. This brisket is enrobed in Traeger's tasty wood smoke, seared for an added layer of yumminess, then slow braised in a beer/bacon/onion/chili sauce that tenderizes the meat and infuses flavor into every bite.

 

Beer Braised Brisket with a Bacon BBQ Sauce

 

Prep Time: 10 minutes, plus overnight in the refrigerator
Cook Time: 5 1/2 hours
Serves: 4-6 people
Recommended Pellets: Mesquite or Hickory

INGREDIENTS:

4-6 lb beef brisket
2 tablespoons Traeger Prime Rib Rub (or your favorite BBQ rub)
1/2 lb country style bacon, diced
2 yellow onions, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 jar (12 oz) chili sauce (or substitute 1 1/2 cups ketchup)
1 cup brown sugar
1 bottle of your favorite beer (we like to use an ale)
1/4 cup apple cider vinegar

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. While waiting, season the brisket on all sides with Prime Rib Rub (reserve 1/2 tablespoon of the seasoning for later use). Place the brisket on the grill grate, close the lid, and leave on Smoke for 2 hours.

After the brisket has smoked for 2 hours, remove to a large sheet of plastic wrap. Tightly wrap the brisket (we used 3 pieces of plastic wrap to esnure a tight seal) and place in the refrigerator overnight. The time spend in the fridge will intensify the smoky flavor.

The next day, open the lid and start the Traeger on Smoke for 4-5 minutes to establish the fire. Close the lid, turn the temperature setting to High and allow the grill to preheat for 10-15 minutes. Unwrap the brisket and place it fat side up on the grill grate. Grill for 8-10 minutes per side, or until the brisket has developed nice grill marks on each side.

Meanwhile, preheat a large skillet or dutch oven over high heat. Cook the bacon until golden brown and crisp.

Add the diced onions to the pan and cook until tender (about 6 minutes) then add the garlic and cook an additional 2 minutes.

Stir in the tomatoes, chili sauce (or ketchup), brown sugar, beef stock, and the remaining 1/2 tablespoon of Prime Rib Rub. Bring to a simmer.

When the brisket has finished searing on both sides, place it fat side up in a large dutch oven or baking dish and pour the hot sauce directly on top. Turn the temperature setting on the grill down to 350 degrees.

Cover the dish with a lid or tin foil and place directly on the grill. Close the lid and cook for 1 1/2 hours. The liquid will have decreased by about half. Pour in the beer to bring the liquid back above the brisket. Put the lid back on and return to the grill for an additional 1 1/2 hours or until the brisket has reached an internal temperature of 205 degrees.

Remove the brisket from the baking dish to a cutting board and allow it to rest for at least 15 minutes. While the brisket rests, add the cider vinegar and pan juices to a pan. Bring the sauce to a boil until it reduced to a thick BBQ Sauce consistency. You may need to separate any excess bacon fat from the top with a spoon.

Beer Braised Brisket with a Bacon BBQ Sauce

Slice the brisket thinly and drizzle with the warm BBQ sauce. Serve immediately and enjoy!

Beer Braised Brisket with a Bacon BBQ Sauce

Click below for a printable version of this recipe:

Beer Braised Brisket with a Bacon BBQ Sauce.docx (15.59 kb)

2014 Traeger Thanksgiving Recipes

Posted by mmillet on November 8, 2014

 

2014 Traeger Thanksgiving Recipes

If you own a Traeger then Thanksgiving is a breeze. The Traeger makes you look an iron chef and everyone leaves with a full belly and a smile on their face. For your 2014 Traeger Thanksgiving we have put together three awesome recipes that are sure to tickle the tastebuds of your Thanksgiving guests. Enjoy, and happy Thanksgiving from everyone here at Traeger. 

HERB ROASTED TURKEY

INGREDIENTS

8 tablespoons (2 sticks) butter, at room temperature
2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram
1/4 teaspoon freshly ground black pepper
1 turkey, 12 to 14 pounds, thawed if previously frozen
3 tablespoons butter, melted
Traeger Pork and Poultry Rub, or salt and pepper
2 cups chicken or turkey broth

PREPARATION

In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making, if desired.

Wash the turkey, inside and out, under cold running water. Dry with paper towels.

Place the turkey on a roasting rack in a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher’s string. Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter.

Rub the outside of the turkey with the melted butter and sprinkle with the Traeger Pork and Poultry Rub. Pour the chicken broth in the bottom of the roasting pan.

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.

Put the roasting pan with the turkey directly on the grill grate. Roast the turkey for 3 hours. Insert the probe from the meat thermometer in the thickest part of the thigh, but not touching bone: You’re looking for a temperature of 165 degrees F. The turkey should also be beautifully browned with crisp skin. If the temperature is less than that, or if your turkey is not browned to your liking, let it roast for another 30 minutes, then check the temperature again. Repeat until the turkey is fully cooked.

When the turkey is done, carefully transfer it to a cutting board and let it rest for 20 to 30 minutes. Do not tent it with aluminum foil or the skin will lose its crispness. Use the drippings that have accumulated in the bottom of the roasting pan to make gravy, if desired. Carve the turkey and serve.

APPLE CRUMBLE PIE

INGREDIENTS

7 cooking apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
1/2 to 3/4 cup sugar, depending on the sweetness of the apples
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, homemade or purchased (only need 1 crust), chilled
1/4 cup apple jelly, melted

Crumble Topping:

2 to 3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup all-purpose
5 tablespoons cold unsalted butter
3/4 cup granola

PREPARATION

Combine the apples, lemon juice, sugar, flour, cinnamon, and nutmeg in a large bowl.

Roll the pie crust dough into two 11-inch circles. Fit one circle into a 9-inch pie plate (try not to stretch the dough), preferably glass. Brush with the apple jelly.

Add the apple mixture. in a bowl, mix together the crumble topping ingredients using forks or a pastry cutter to cut in the butter.

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 (High) and preheat, lid closed, for 15 to 20 minutes.

Bake the pie for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Cool on a wire rack. Serve warm or at room temperature.

Traeger Thanksgiving Apple Pie Crumble

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

INGREDIENTS

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

PREPARATION

Start the Traeger on Smoke, lid open, for about 5 minutes or until the fire is established. Preheat the Traeger to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Roasted Pumpkin 'n Chicken Spiced Chowder

Posted by mmillet on November 6, 2014

Yep. Because it's fall, that gives us the license to pumpkin the heck outta more food. Trust us. We don't just bring the pumpkin. We bring the flavor!

The "gotta-have-another-spoonful"-ness of this chowder is really created by the Traeger-roasted peppers and pumpkin. That's what takes this soup and turns it into a rich, hearty chowder that you will proudly place on your holiday table or any day ending in -y table, for that matter.

ROASTED PUMPKIN 'N CHICKEN SPICED CHOWDER

PREP TIME: 20 minutes
COOK TIME: about 1 hour
RECOMMENDED PELLETS: Any
SERVES: 8

INGREDIENTS

1 red bell pepper
1 to 2 jalapeño peppers
1 green bell pepper
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, diced
1 leek, white and light-green parts only finely chopped
1 (about 2 pounds) sugar pumpkin, seeds removed and cut in half
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 sprig fresh sage
1/2 teaspoon chili powder
1/2 teaspoon ancho chile powder
1 teaspoon salt (or more, to taste)
1/2 teaspoon fresh ground pepper
1 ear corn, kernels removed
3 cans (14 1/2 ounces each) low-sodium chicken broth
1/2 cup sour cream (optional)
1 bay leaf
Roasted pepitas or pumpkin seeds, for garnish (optional)

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Close the lid and preheat to High heat for about 15 minutes.

Place all of the peppers directly on the grill grate and roast for about 10 minutes or until they have charred, turning occasionally.

 

Lightly drizzle the pumpkin halves with olive oil and cook the pumpkin at the same time as the peppers are roasting for about 15 to 20 minutes or just until the pumpkin starts to soften but don't let it turn to mush!

While they're still warm, seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.

After the pumpkin is cool enough to handle, remove the skin and cut the flesh into 1-inch chunks.

Heat the olive oil in a large Dutch oven either on the Traeger or over medium-high heat on the stovetop. Add the chicken pieces and cook until browned. Remove the chicken and keep warm.

Add the leeks and sauté for about 5 minutes, or until they have softened. (You may need to add in a little bit more olive oil.)

Add in the flour, cumin, chili powder, ancho chile powder, salt, and pepper and cook for 1 to 2 minutes.

Add the corn, diced roasted peppers, pumpkin, browned chicken, broth, sage, and bay leaf and bring the soup to a boil.

Reduce heat to low and simmer, about 30 minutes.

Remove the sage and bay leaf and garnish with sour cream and a sprinkle of pepitas, if desired, and serve hot.

PRINTABLE RECIPE:

Pumpkin n Chicken Chowder 10.17.docx (766.52 kb)

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

Posted by mcastaneda on November 6, 2014

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

It's that time of the year again. I could talk about the crisp air, the falling leaves, the wonderful smells, but we all know fall by the annual pumpkin spice wave. There is really nothing they haven't tried to add pumpkin spice to, granted I'm not a big fan, this stuff is huge! So I got to thinking, Traeger is amazing, cheesecake is great, why not join the pumpkin spice crowd and make some waves myself? We'll let you be the judge! 

Traeger's Smoked Pumpkin Cheesecake

PREP TIME: 15 minutes
COOK TIME: 50 minutes
RECOMMENDED PELLETS: Hickory or Pecan
SERVES: 6-8 people

INGREDIENTS

2 packs cream cheese
1 pint sour cream
2 eggs
1 cup sugar
dash of vanilla
1 tub cool whip and 1 large can of pumpkin pie filling


Crust:
1 tbsp butter
1-2 cups of your favorite crushed cookie or graham cracker

PREPARATION

Start off by getting your ingredients together and starting up your Traeger with the lid open and set to the "Smoke" setting for 3-5 minutes to warm up. While it's getting ready, we can prepare our mixture.

 

Let's get our cream cheese nice and smooth by mixing it up until it's nice and smooth, once it's mixed well, add your sugar and continue to mix. Once your sugar is incorporated, add your sour cream. Finally, add 1/2 can of your pumpkin filling, vanilla and your eggs. Once your mixture is all together and smooth, set to the side.

 

Go ahead and set your grill to 325 and close your lid. While your grill is getting to temperature, we can get our crust good and ready. Melt your butter in a large bowl for 15-30 seconds depending on your microwave, until it's all melted. Take your smashed cookies and mix into the butter until all of the crumb mixture is coated and there is no liquid sitting in the bottom of the bowl. Press this into a spring form pan, then pour your cheesecake mix over the pressed cookie crust. Now that it's ready, we can start cooking! 

 

Cook this cheesecake at 325 for 45-50 minutes depending on your grill. Once your cheesecake is finished, place in the fridge for at least 8 hours, difficult, I know. You'll be happy you did though. Once it's nice and chilled, top with your favorite cool whip or whipped cream (I did a chantilly cream) and you're ready to dig in!

 

Traeger's Smoked Pumpkin Thanksgiving Cheesecake

Smoked Wasabi Mashed Potatoes

Posted by mcastaneda on November 5, 2014

Smoked Wasabi Mashed Potatoes

If you're a big meat and potato person like myself, this is a god send. When I first tasted wasabi mashed potatoes it absolutely blew my mind. I have loved wasabi for years but never thought it would belong in potatoes. I had no idea what I was missing and if you haven't tried it yet, neither do you.

 

Smoked Wasabi Mashed Potatoes


PREP TIME: 5 minutes
COOK TIME: 40-50 minutes
RECOMMENDED PELLETS: Hickory, Mesquite
SERVES: 4-6

INGREDIENTS

2-4 russet potatoes
2 tsp wasabi
1/4 c heavy cream
Salt and pepper to taste

PREPARATION

Start off by turning your Traeger on and set to "Smoke". Let your grill warm up for 3-5 minutes. While it gets ready, we can slice our potatoes. 

 

Cut your potatoes in half, length wise then cut in half again to make quarters. Once your potatoes are cut, season them well with salt and pepper and set your Traeger to "High". Once your grill is around 450F, set your potatoes on the grill to get them nice and soft with a beautiful char.

 

About every 15 minutes flip your potatoes to ensure all sides get a nice amount of color. Do this until your potatoes are fork tender, once they are, let's get to mashing.

 

Smoked Wasabi Mashed Potatoes

Start to smash your potatoes with your wasabi, cream and a touch of salt and pepper. I personally love to mix in quite a bit of wasabi, however, at the risk of surprising a lot of readers, I dialed it back a notch, so feel free to add more wasabi as you'd like! This is a personal favorite of mine and I know you'll love it as well! 

 

Smoked Wasabi Mashed Potatoes

The McLaughlin Armadillo

Posted by Traeger Service on November 4, 2014

The McLaughlin Armadillo

 

I feel like everyone has that friend who is always out in some field, looking to bring home some new meat to grill up. These are good friends to have. My buddy Jarrod likes to go hunting, then come back home and share whatever he's caught/shot/etc. When I made my first smoked bologna he told me how good it looked then said, "Yeah we made one not too long ago but shoved a bunch of cheese and jalapenos in it". What...that sounds so good. Well his most recent visit he brought with him some Hatch chiles. Having never experinced hatch chiles I as told they're like poblanos but with a jalapeno kick. With this combination, I knew what I had to make. A sharp cheddar-hatch pepper stuffed bologna, wrapped in bacon to seal it of course. Ladies and Gentlemen, The McCaughlin Armadillo.

 

The McLaughlin Armadillo

 

Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 4-6
Recommended Pellets: Hickory and Pecan

INGREDIENTS:
1 pack of bacon
1 bologna chub
1 c sharp chedder cheese shredded
1 hatch chile (or 2 jalapenos)

PREPARATION:

Let's start by getting our ingredients assembled and turning our Traeger to the "Smoke" setting and opening the lid for 3-5 minutes. While the grill is warming up we can prepare our ingredients.

 

Next thing we need to do is crank the Traeger up to "High" so we can blister this Hatch Chile. We want to peel the skin and take the seeds out. Once your grill is hot, throw the hatch chile on and grill for about 10 minutes.

Once your chile is good and blistered, take it off the Traeger and throw it in a zip top bag. This will allow it to steam and make the skin a lot easier to come off. Set your grill back down to 325 degrees and let's get our bologna ready.

Cut your bologna about 3/4 of the way through and split it open so you can see the inside. Take a spoon and scoop out a nice portion out of both sides so you'll have room to stuff the cheese and pepper in. When you've taken the seeds out and took the skin off of your pepper, chop it up and mix it with your cheese.

 

Once you mix your peppers and cheese, stuff the middle of the bologna and push it all together.

 

Now all there is left to do is seal this beast with bacon! Wrap bacon strips around the whole chub. If your bologna is long enough, you can just rest the chub on the bacon, keeping it tight so it won't curl up. If it's not reaching around well, shove tooth picks through it so it doesnt move while cooking. Place on your Traeger on 325 and cook for 1 hour.

 

The McLaughlin Armadillo

After an hour this thing will be looking pretty gorgeous. 

 

The McLaughlin Armadillo

Go ahead and slice this up then quickly get out of the way. Don't even botehr with plates, it's just going to disappear off of the cutting board anyway. The Hatch Chiles are perfect because they're spicy but not overbearing. The perfect compliment. 

Smokin' Thai Curry Chicken Breasts

Posted by Traeger Service on November 3, 2014

Smokin' Thai Curry Chicken Breasts

Thai food may be a foreign experience to you. Quite literally. (If we're talkin' to you, you gotta try out our Thai Red Curry Rub. It's all of the tasty zip of Thai with the shake of a bottle.) The Traeger is the great equalizer that manages to make those unapproachable dishes suddenly seem familiar, do-able and always delicious!

This recipe bottles up some of the best of Thai's explosive flavors: lemon grass, brown sugar, lime juice and curry.

Exotic heaven.

Stop the bus, cause that's somewhere we wanna go!

SMOKIN' THAI CURRY CHICKEN BREASTS

PREP TIME: 1 to 4 hours
COOK TIME: about 20 minutes
RECOMMENDED PELLETS: Alder
SERVES: 6 to 8

INGREDIENTS

2 to 3 pounds skinless, boneless chicken breasts

MARINADE
1/4 cup soy sauce
3 tablespoons firmly packed dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
2 teaspoons curry powder
1/2 teaspoon cardamom
2 garlic cloves, minced
1 teaspoon lemon grass paste (in the produce section)
1 teaspoon finely minced fresh ginger
1 thai red chili pepper or serrano/jalapeno pepper, coarsely chopped
1 teaspoon Traeger Thai Red Curry Rub

Fresh cilantro and coconut, for garnish

PREPARATION

Combine all of the marinade ingredients together in a bowl. (Check in the produce section over by the fresh herbs to find the lemon grass paste.)

Pour the marinade into a large resealable bag along with the chicken breasts. (You could easily swap in any piece of chicken that you have handy!) Marinate the chicken for an 1 hour up to 4 hours.

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

Take the chicken out of the marinade and place directly on the grill grate and cook for approximately 10 minutes per side or until the internal temperature reaches 165 degrees F on an instant read thermometer.

Let the chicken breasts rest for 5 minutes before slicing and serving. Garnish with fresh cilantro and coconut flakes to make it look all pretty.

Smokin' Thai Curry Chicken Breasts

If you're feeling particularly fancy, slice these babies up and mix them with some slaw to make lettuce wraps.

Smokin' Thai Curry Chicken Breasts

PRINTABLE RECIPE:

Thai Curry Chicken Recipe.docx (12.49 kb)

Smoked Salmon Roll with Spicy Sriracha Cream

Posted by Traeger Service on November 3, 2014

Smoked Salmon Roll with Spicy Sriracha Cream

One of our favorite quests in life is to continue discovering that perfect bite. (Where's the fun in only discovering it once?!) Sometimes it's obvious like burnt ends on the perfect bun. But we also like to get our hands on those harder to find little bites that give you those sweet, psychedelic dreams. (No drugs included.)

Well we've reeled in a live one, here. We breathed some life into our smoked salmon by smothering it with a little bit of spicy love from a sweet sriracha mayo. The bite is smoky and explosive with a lightly honeyed, creamy finish. It's certainly a bite to live for.

SMOKED SALMON ROLL with SPICY SRIRACHA CREAM

PREP TIME: max 6 hours to cure salmon
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Hickory, Mesquite or Cherry
SERVES: 4 to 6

INGREDIENTS

1/4 cup Brown Sugar
1 teaspoon Black Pepper
2 tablespoons Coarse Salt
1 cup Vodka
1 to 2 lb. wild caught salmon fillet
1 cup uncooked long grain or sticky rice
1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon sriracha

PREPARATION

Start by removing any pin bones and removing the skin on the fillet. The easiest way to do this is to start at the skinny tail end of the fillet. Slice into the end of the fillet and use a paper towel to grip the skin of the fillet and gently pull while sliding the knife against the skin, almost parallel to the board to separate the flesh in one fell slice.

It's okay if it's not perfect. You'll get most of the meat.

Place the salmon in a large resealable bag. Pour vodka into bag and massage the bag until the salmon is immersed. Refrigerate for 1-2 hours. This will help remove any fishiness.

Remove the salmon from the bag and dispose of the bag. Mix together the brown sugar, black pepper and salt and apply to salmon. Refrigerate for 2-4 hours.

While the salmon is curing make the sticky rice that will go inside the salmon roll. First soak the rice for at least 30 minutes up to 24 hours. (The longer the soak, the better the texture) The easiest way to cook it is to use a rice cooker, if you have one, or just use a saucepan. Follow the directions on the rice cooker or on the package to cook the rice.

Rinse the cure off the salmon and dry with paper towels. Slice the salmon into thin slices, crosswise.

Using lightly wet hands, form the rice into small balls approximately the size of your hollow of your palm.

Wrap a piece of salmon around each ball of rice and place on a parchment-lined baking sheet.

Set Traeger to smoke with lid open until fire is established (about 5 minutes).

Make the sriracha cream by mixing together the mayonnaise, honey and sriracha sauce. (Add more or less sriracha according to your tastes.)

Brush each roll of salmon with the sriracha cream.

Place the baking pan of salmon on the Traeger and smoke for about 15 to 20 minutes or until the salmon is cooked to your liking.

Remove the salmon rolls and serve while they're still warm.

Smoked Salmon Roll with Spicy Sriracha Cream

Smoked Salmon Roll with Spicy Sriracha Cream

Smoked Salmon Roll with Spicy Sriracha Cream

PRINTABLE RECIPE:

Smoked Sriracha Salmon Recipe.docx (12.68 kb)

Smoky Cherry Bomb Chicken

Posted by mmillet on November 3, 2014

Smoky Cherry Bomb Chicken

When we say "bomb" we mean that this piece of poultry is an explosion in your mouth; it's gonna light your taste buds on fire. It's definitely the bomb.com. (Overused, but completely appropriate!) Love at first bite.

This chicken has been fired up with a few habanero peppers and mellowed by the acid of some ripe cherry tomatoes. By using the skin-on leg and thigh quarters you have a practically fail-proof feast, right there!

SMOKY CHERRY BOMB CHICKEN

PREP TIME: 4 to 6 hours to brine
COOK TIME: about 2 hours, including smoke time
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 4

INGREDIENTS

1 quart cold water
1/3 cup kosher salt
1/2 cup white sugar
4 chicken leg and thigh quarters
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
1/2 teaspoon ground allspice
1 1/2 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 tablespoon vegetable oil
1/2 cup prepared Thai sweet chili sauce

PREPARATION

Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.

Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.

Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.

Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

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

Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.

Brush each chicken piece with thyme and oil mixture. (Don't put on too much oil or else you'll end up with some serious flare-ups!)

Smoke the chicken on the Traeger grill grate for 30 minutes to 1 hour.

Increase the temperature to 350 degrees F (or Medium if you have a manual controller) and continue to roast the chicken until the internal temperature in the thickest part of a thigh registers 165 degrees F on an instant-read meat thermometer, about 50 to 60 minutes. Keep an eye out for flare-ups!

Smoky Cherry Bomb Chicken

Remove the chicken quarters to a plate and brush each piece with Thai sweet chile sauce. (That sauce is MONEY!) Transfer to a plate and allow chicken to rest for 10 minutes before serving.

Smoky Cherry Bomb Chicken

PRINTABLE RECIPE:

Cherry Bomb Chicken Recipe.docx (12.43 kb)

Traeger's Smoked Lobster Scampi

Posted by Traeger Service on November 3, 2014

Traeger's Smoked Lobster Scampi

Traeger family, this dish right here has it all. If you're a lobster fan, smoked lobster will change your life. Combine that with the delicious flavors of butter, garlic, lemon and parmesan cheese. You'll think you were in heaven. Finish it off with a little sun dried tomato pesto and this will be a quick and easy go to, especially when you're trying to impress the ladies!

Traeger's Smoked Lobster Scampi

PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Hickory
SERVES: 2 to 4

INGREDIENTS

1 Lobster Tail
2 tbsp butter
1 tsp minced garlic
1/2 tsp lemon juice
2 tsp parmesan cheese
1 small handful angel hair pasta
2 tbsp sun dried tomato pesto
Parsley for garnish

PREPARATION

Start off by turning your Traeger on and set to "Smoke". Let your grill warm up for 3-5 minutes. While it gets ready, we can prepare our lobster.

 

Start off by taking your favorite kitchen shears and cutting along the top of the lobster on both sides to expose the meat.

 

After a little work, we'll have the top of the meat exposed and ready for the grill.

 

Set your Traeger to 180F and place your lobster on the grill for 20-25 minutes, depending on the size of your lobster. We're still going to cut and saute our lobster so you're looking to get a nice smoke without over cooking it.

 

After 20-25 minutes, take the lobster meat out of the tail and cut into chunks. Then you can gather the rest of your ingredients for your scampi sauce. This would be a great time to boil your water and cook your pasta.

 

Traeger's Smoked Lobster Scampi

While your pasta is boiling, start to melt your butter over medium high heat. You want to quickly cook this sauce so you dont overcook the lobster. Once your butter starts to brown and smells nutty, add your garlic and lobster, toss in pan a few times then add lemon and parmesan. Now that it's all incorporated, set aside. 

When your pasta has finished, place 1 tbsp of your sun dried tomato pesto on the bottom of a bowl or plate, then top with your pasta, then finish with your lobster scampi. Garnish with parlsey.

 

Traeger's Smoked Lobster Scampi


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