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Valentines Heart-Shaped Pulled Pork Pizza

Posted by Mary M. on February 7, 2014

Heart-Shaped Pulled Pork Pizza

One of the best expressions of love is a steaming, stringy slice of pizza dripping with barbecue sauce and Traeger'ed pulled pork. It's completely worth the extra napkins and spare t-shirt. Plus it's common knowledge that a good wet nap or two sets the mood.

This pizza is the perfect way to share a meal of love with the whole family. Feel that sweet pulled pork love.


PREP TIME: 1 1/2 hours for pizza crust to rise
COOK TIME: 8 to 10 minutes
RECOMMENDED PELLETS: Hickory, Alder, Oak or Pecan
SERVES: about 6


1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the pizza stone
2 cups or more pulled pork (more or less depending on your taste)
Favorite Traeger BBQ Sauce
1 can diced green chiles
1 squirt or two hot sauce
1/2 red onion, diced
2 cups mozzarella cheese


You can just use your favorite pizza dough recipe or even store-bought pizza dough or here is one that we love:

In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil.

Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Roll out the dough on a lightly floured surface and shape into a heart. (It doesn't have to be exact. The love is in the effort, not the perfect geometry.)

Move the pizza dough to a pizza peel or cutting board dusted with cornmeal. Mix the leftover pulled pork with a generous amount of the BBQ sauce, the can of diced green chiles and the diced red onion.

Spread the pulled pork evenly on the pizza dough.

Finish the top with as much mozzarella cheese as you like.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set your pizza stone onto the grill grate and preheat the Traeger to High for about 20 minutes or longer, lid closed.

Dust the pizza stone with cornmeal and gently slide the pizza onto the pizza stone and cook for 8 to 10 minutes or until the cheese is melted and the crust is golden, brown and delicious.

Heart-Shaped Pulled Pork Pizza

Remove the pizza from the grill and slice and serve!

Heart-Shaped Pulled Pork Pizza


Pulled Pork Pizza Recipe.docx (12.73 kb)

Spiced Cocoa-Crusted Flank Steak

Posted by Mary M. on February 7, 2014

Spiced Cocoa-Crusted Flank Steak

If chocolate is the doorway to a woman's heart and meat to a man's, a cocoa-crusted flank steak should end the battle of the sexes and bring world peace, right? Sounds like the perfect kind of mission for Traeger to undertake!

Cocoa is often mistakenly relegated to the realm of desserts. By itself cocoa seeds, or cacao as it's known in Spanish, is bitter and has its own inherent richness. This makes it a surprisingly tantalizing pairing with a little heat and also works a lot of flavor into a cut of meat, like flank steak, that should be cooked quickly at a high heat. And it's always good to put your heart and saliva glands to good use with a healthy dose of some of your favorite smoky and sweat-inducing spices.


PREP TIME: 5 minutes
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Hickory, Mesquite or Maple
SERVES: 6 to 8


1 2-3 lb. flank steak
1 tablespoon cocoa powder
2 teaspoons chili powder
1 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 tablespoons brown sugar
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 tablespoon cumin
1 tablespoon smoked paprika
Olive oil


In a bowl whisk together the cocoa powder, chili powder, chipotle chili powder, garlic powder, onion powder, brown sugar, kosher salt, black pepper, cumin and smoked paprika.

Lightly drizzle the flank steak with olive oil and rub the cocoa rub on both sides.

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

Cook the flank steak directly on the grill grate for about 3 to 5 minutes per side, or until the internal temperatures registers 135 degrees F on an instant-read thermometer, for medium-rare (or longer if you like it more done).

Spiced Cocoa-Crusted Flank Steak

Remove the flank steak from the grill and let rest for 10 to 15 minutes to allow the juices to redistribute. Slice against the grain on a sharp diagonal and serve.

Spiced Cocoa-Crusted Flank Steak


Cocoa crusted flank steak 2.3.docx (661.29 kb)

Lollipop Lamb Chops With Rosemary Sauce

Posted by Brady P. on February 7, 2014

When testing out different recipes you never know which ones will be good, and which ones will be amazing. We are happy to report that this recipe is amazing! If you've never had lamb, or lamb chops don't be nervous. We like to think of lamb as a mix of beef and pork.  Because petite lamb rib chops resemble a lollipop with a perfect nugget of meat on one end and a convenient bone “handle” on the other. Ask your butcher to french the lamb chops—that is, scrape the bone clean of fat and gristle. Or do it yourself. Make sure you get enough because these little chops will go as quick as 3 shakes of a lambs tail.

Lollipop Lamb Chops With Rosemary Sauce


  • 1/2 cup extra virgin olive oil, divided use (for the sauce)
  • 1/4 cup coarsely chopped onion or shallot (for the sauce)
  • 2 cloves garlic, coarsely chopped (for the sauce)
  • 2 tablespoons soy sauce (for the sauce)
  • 2 tablespoons balsamic or sherry vinegar (for the sauce)
  • 1 tablespoon fresh rosemary needles (for the sauce)
  • 2 teaspoons Dijon mustard (for the sauce)
  • 1 teaspoon Worcestershire sauce (for the sauce)
  • Freshly ground black pepper (for the sauce)
  • 12 lamb rib chops, each about 1 inch thick
  • 2 scallions (green onions), very thinly sliced crosswise (for the chops)
  • Toasted sesame seeds (for the chops)

In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent: Do not let brown.

Transfer to a blender jar. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire and blend. Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified. Add a tablespoon of water if the sauce is too thick. Set aside.

If you are cutting the chops yourself use a sharp knife, and starting at the top of the bone, then making a u shape like the pictures below. You can scrape off any excess fat or grisle with the sharp side of the knife 

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 450 degrees F (or High) and preheat, lid closed, for 10 to 12 minutes. Brush the lamb chops on both sides with olive oil and then season generously with salt and pepper. Grill for 4 to 6 minutes per side, or until done to your liking—135 degrees F for medium-rare. Because the chops are so small they won't take long to cook, so make sure you don't forget about them on the Traeger.

Serve with the Rosemary Sauce for dipping. This Rosemary Sauce is awesome! You can put it on beef, fish, or even chicken. We think it goes perfectly with these tender lamb chops! Please comment, and let us know what you think.



Prosciutto-Wrapped Shrimp with Peach & Jalapeno Salsa

Posted by Mary M. on February 6, 2014

Prosciutto-Wrapped Shrimp with Peach & Jalapeno Salsa


Oh, and did we mention that it's absurdly delicious? Like we're thinking, prosciutto chips instead of potato chips. And the best part is you can sneak a few pieces of it before cooking.


PELLETS: Alder or Oak
PREP TIME: 20 min.
COOK TIME: 25 min.


For the shrimp:
2 pounds cleaned jumbo shrimp (about 24 shrimp)
8 paper-thin slices prosciutto, each cut into 3 pieces

For the salsa:
2 ripe freestone peaches, peeled, pitted, and finely diced (or use good quality jarred or canned peaches)
1 to 2 tbsps. balsamic vinegar
2 tsps. honey, or to taste
1/2 to 1 serrano or jalapeno chile, seeded and finely diced
2 tbsps. chopped fresh basil or mint leaves
Salt and freshly ground black pepper to taste
Thinly sliced jalapenos and basil leaves for garnish, if desired

Rinse the shrimp under cold running water and dry thoroughly on paper towels. Spiral a piece of prosciutto around each shrimp; the ham is fairly tacky and should stick to itself. But you can secure it with a toothpick or skewer if you wish.

Make the salsa: In a mixing bowl, combine the peaches, 1 tablespoon of the vinegar, the honey, 1/2 serrano pepper, basil, and salt and pepper. Taste, adding more vinegar, honey, chile, or salt and pepper as desired.

TRAEGER TIP: To peel peaches, make a shallow cross with a paring knife on the bottom of each peach. Submerge in boiling water for 30 seconds or so: The skin should come off easily.

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.

Arrange the prosciutto-wrapped shrimp on the grill grate and grill for 4 to 6 minutes per side, or until the shrimp is opaque.

Serve the shrimp warm topped with the peach salsa and garnished with slices of jalapenos if you like a little extra heat.

Prosciutto-Wrapped Shrimp with Peach & Jalapeno Salsa


Prosciutto Shrimp Recipe.docx (12.21 kb)

Sweet Pepper Crab Cakes

Posted by Mary M. on February 6, 2014

Sweet Pepper Crab Cakes

Why can't we have the best of both worlds? Who's the boss telling us that we can't eat incredibly tasty food that's also good for us? Well, we hate to disappoint you but we don't know. BUT we do know that they're wrong.

After several holidays-worth of irresistible indulgence (totally worth it!) it's time to incorporate a few lighter, still mouth-watering, recipes. And that's exactly why we have our Guilt Free - Love, Laugh, Grill Cookbook. The recipes, like our Sweet Pepper Crab Cakes, walk that line between health and flavor.  We loaded the cakes with generous amounts of crab meat plus sweet peppers to bring out the sweetness in the crab and a fresh pepper sauce to finish! The Traeger is the perfect tool to replace the typical oil used to fry the cakes and still get that golden exterior and moisture-sealed flavor.

So go ahead, indulge and feel good about it!


PREP TIME: 15 min
COOK TIME: 8-10 min


5 slices of day old whole wheat bread, or toasted bread
¼ red bell pepper – seeded and diced
2 cloves of garlic, minced
3 tbsp fresh basil (or parsley), chopped
2 cups precooked fresh crab meat - we like using 1 c. lump and 1 c. claw meat
1/2 teaspoon salt, or more to taste
1/4 teaspoon cracked black pepper
2 tsp chili sauce (or hot sauce)
2 large eggs
1 tbsp olive oil

5 small red sweet peppers – seeded and diced
2 cloves of garlic – chopped
3 tbsp red onion – diced
1 tbsp olive oil
¼ cup water
1/2 teaspoon salt, or more to taste
1/4 teaspoon cracked black pepper


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

Meanwhile make the crab cakes by combining the bread, peppers, garlic, and basil in food processor, pulse 20 seconds.

Transfer to mixing bowl. In a separate bowl, whisk together the chili sauce, eggs, salt, black pepper and oil. Add that along with the crab meat into the bread mixture and gently mix it together, being careful not to break up the crab meat too much. (Those big chunks make for a tasty find!)

If too moist add a little whole wheat flour, or too dry add a little water.

Create small disks/patties out of the mixture and place on a foil-covered baking sheet sprayed with nonstick cooking spray.

Cook on the Traeger for 8-10 minutes, or until crust is golden brown (turn crab cake over half way though cooking time).

For the sauce, drizzle a little bit of oil into a pan and sauté the sauce ingredients, except for the oil and water, for 5 minutes over medium-low heat.

Sweet Pepper Crab Cakes

Transfer to food processor, add 1 tbsp of oil and 1/4 cup water and puree until smooth.

Serve the crab cakes warm with the red pepper sauce and a sprinkle of fresh chopped parsley.

Sweet Pepper Crab Cakes


Sweet Pepper Crab Cakes Recipe.docx (12.26 kb)

Traeger Grilled Lobster Tails

Posted by Mary M. on February 6, 2014

Traeger Grilled Lobster Tails

Contrary to popular belief, lobsters do not mate for life. (Quite the opposite, actually. Floozies.) However, the relationship between your Traeger and lobster meat should be eternal. Grilling the lobster tails produces the ultimate texture with a sweet burst of delicate shellfish flavor in each bite. This simple yet amazing recipe is in our Traeger's Everyday Cookbook.


PREP TIME: 10 minutes
COOK TIME: 25 to 30 minutes

2 lobster tails, 8 to 10 ounces each, defrosted if frozen
8 tablespoons butter
2 tablespoons fresh lemon juice
1 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped (optional)


Prepare the lobster by cutting down the middle of the tough shell toward the tail with kitchen shears.

Using your fingers, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell (again, keeping it attached at the base of the tail). Make a slit down the middle of the meat to butterfly it open on top.

Place the lobster tails on a rimmed baking sheet.

Melt the butter in a small saucepan over medium-low heat. Whisk in the lemon juice, paprika, garlic salt, Old Bay Seasoning, pepper, and parsley (if using).

Pour about 1 tablespoon of the butter mixture over each lobster tail. Keep the remaining butter mixture warm.

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 lobster tails from the baking sheet and arrange them directly on the grill grate.

Cook for 25 to 30 minutes, or until the meat is white and opaque.

Traeger Grilled Lobster Tails

Transfer the lobster tails to a platter or plates. Serve with the reserved butter mixture.

Traeger Grilled Lobster Tails


Grilled Lobster Tails Recipe.docx (11.91 kb)

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

Posted by Susie B. on February 6, 2014

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

If you're cooking a romantic dinner this Valentine's Day, the last thing you want is to spend time slaving over dessert when you should be enjoying your steaks...I mean...each others' company. These Pineapple Strawberry Kebabs are the perfect solution! They are the ultimate in simple and clean-up is a breeze. If you've never grilled prinapple on your Traeger, you're in for a real treat. Paired with juicy strawberries and toasty marshmallows, then drizzled in decadent chocolate these kebabs are as pretty as they are delicious!


Grilled Pineapple and Strawberry Kebabs with a Chocolate Drizzle


Prep Time: 10 minutes
Cook Time: 5-10 minutes
Serves: 2-4 people
Recommended Pellets: Pecan, Apple, or Cherry

Half of a fresh pineapple, cut into chunks
1 lb fresh strawberries, tops removed
8-12 large marshmallows
1 bag semi-sweet chocolate chips
4-6 large bamboo skewers (soaked in water for 2-4 hours before grilling)


When ready to grill, start the Traeger Grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature to High. Allow the grill to preheat for 10-15 minutes.

Meanwhile, thread your fruit and marshmallows onto your skewers in an alternating pattern.

Fill a large oven safe bowl with about an inch of warm water. Fill a smaller bowl with the chocolate chips and place in the water. 

When ready to cook, lay the skewers and the bowls with the chocolate on the grill. Close the lid and cook for 2-4 minutes until the marshmallows start to puff up on one side and the chocolate chips start to melt.

Turn the skewers over and stir your chocolate.

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle

Grill for 2-4 more minutes until marshmallows are toasty all over and chocolate is fully melted. Transfer the grilled skewers to a large platter and, using a fork, drizzle the melted chocolate directly over the fruit and marshmallows. Serve warm.

Traeger Desserts: Grilled Pineapple and Strawberry Skewers with a Chocolate Drizzle


Click below for a printable version of this recipe:

Grilled Pineapple and Strawberry Kebeabs with a Chocolate Drizzle.docx (12.38 kb)

Smoked Crème Brûlée

Posted by Mary M. on February 5, 2014

Smoked Crème Brûlée

Crème brûlée can be intimidating even from the look of the very words themselves. Just look at them! All those fancy symbols making it appear all complicated. However, be not deceived! It does not need to be hard and you can even get away without buying a kitchen torch (although they are pretty cool and may come in handy during the zompocalypse). Instead you can just toast the top using your oven's broiler. For simplicity's sake, let's just call it burnt cream. It has a rustic ring to it.

Name aside, there is something quite decadently irresistible about a creamy, smoke-laced vanilla custard that is hidden underneath a sweet, crystallized top. The perfect pairing is like chips and queso.

Simply put, you just gotta try this.

Smoked Crème Brûlée

PREP TIME: 25 minutes
COOK TIME: 1 hour


6 tablespoons Sugar in the Raw (turbinado sugar), or granulated sugar
1 quart (4 cups) heavy cream
1 whole vanilla bean or 1 tablespoon good-quality vanilla extract
1 tablespoon Grand Marnier or other orange-flavored liqueur (optional)
10 egg yolks
3/4 cup granulated sugar
Hot water for baking the crème brulees
Assorted berries such as blueberries, raspberries, strawberries, etc., for serving
Mint leaves, for serving


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the 6 tablespoons of Sugar in the Raw in a clean coffee or spice grinder and grind until the coarse crystals are fine (Alternatively, you could just empty and use your pepper grinder.) Set aside.

Pour the cream into a medium saucepan. Split the vanilla bean and scrape out the pulp and seeds; add both to the cream. Or stir the vanilla extract into the cream. Add the Grand Marnier, if using. Bring to a boil over medium-high heat.

Remove from the heat and let cool for 15 to 20 minutes. Strain into a large pitcher with a spout.

Reserve the vanilla bean for another use.

In the meantime, make the custard: Add the egg yolks and 3/4 cup of granulated sugar to a large mixing bowl.

Using a stand mixer or hand-held electric mixer, beat the egg yolks and sugar with the whisk attachment until they are a pale yellow, about 2 minutes. (You can make the custard using a whisk, but it is hard work.)

Very slowly add the cream with the mixer running continuously on medium-low speed. If you add the cream to the egg yolks too quickly, the eggs will scramble and your custard will not be silky-smooth.

Put a fine-mesh strainer over the mouth of the pitcher and pour the custard mixture through it. Arrange six 7- to 8-ounce heatproof ramekins on a large rimmed baking sheet or in a cake pan. Divide the custard among the ramekins.

Carefully set the pan with the ramekins on the grill grate of your Traeger. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.

Smoke the crème brulees for 15 minutes.

Increase the heat to 325 degrees F and continue to bake the crème brulees until they are set, 40 to 45 minutes depending on the depth of the ramekins.

Let the crème brulees cool, then cover with plastic wrap and refrigerate for at least 3 hours, or until well-chilled and firm. Remove from the refrigerator 30 minutes before serving. Just before serving, evenly dust the top of each crème brulee with the reserved raw sugar.

Using a small kitchen torch, melt and caramelize the sugar, moving the torch constantly, until the sugar’s crisp and golden brown. If you don't have a kitchen torch, place the ramekins in a large baking pan and fill space between with ice and water. Set your broiler to High and let the custards broil until the tops are caramelized to your liking.

Smoked Crème Brûlée

Top with berries and mint and serve immediately.

Smoked Crème Brûlée


Crème brûlée Recipe.docx (13.14 kb)

Classic Comfort Food: Old Fashioned Beef Stew

Posted by Susie B. on February 4, 2014

Classic Comfort Food: Old Fashioned Beef Stew

With the crisp Autumn chill in the air, nothing feels better than a belly full of hearty stew. Traeger's Recipe for Old Fashioned Beef Stew is sure to cure those comfort food cravings that come with colder weather. The only thing better than this stew hot off your grill, is warming it up for leftovers the next day after all of the flavors have had a chance to meld together.


Old Fashioned Beef Stew


Prep Time: 10 minutes
Cook Time: 4 hours
Serves: 6
Recommended Pellets: Pecan

2-1/2 pounds beef chuck roast cut into 1-1/2 inch cubes
3 tablespoons flour 
2 teaspoons Traeger Prime Rib Rub, or salt and pepper
2 tablespoons vegetable oil
1/2 cup red wine (optional)
3 cups low-sodium beef broth or bouillon
1 large onion, halved and then sliced lengthwise
2 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 bay leaf
1-1/2 teaspoons dried thyme
4 carrots, peeled and cut into 1-inch chunks
3 medium-sized boiling potatoes, peeled and cut into chunks
2 to 3 tablespoons instant mashed potato flakes (optional)
Chopped parsley for garnish Biscuits or buttered noodles for serving

1. Combine the flour and Traeger Prime Rib Rub in a large resealable plastic bag or bowl. Add the beef cubes, and toss to coat.

2. Heat the vegetable oil in a Dutch oven until it shimmers. Add the beef in batches and brown on all sides. Pour the wine, if using, and the beef broth into the pan and scrape up any brown bits with a wooden spoon. Stir in the onion, garlic, tomato paste, Worcestershire, bay leaf, and thyme. Put the lid on the Dutch oven.

Classic Comfort Food: Old Fashioned Beef Stew

3. 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 300 degrees F (Medium) and preheat, lid closed, for 10 to 15 minutes.

4. Place the Dutch oven on the grill grate. Braise the stew for 2 hours, then add the carrots and potatoes. Continue to cook until the meat and vegetables are tender, approximately 2 hours longer. If the gravy needs thickening, stir in 2 to 3 tablespoons of mashed potato flakes. Transfer to a serving dish and garnish with chopped parsley.

Classic Comfort Food: Old Fashioned Beef Stew

Baked Chicken Cordon Bleu

Posted by Susie B. on February 3, 2014

Sure, deep fried chicken cordon bleu is a delicious classic. We've actually come to favor our baked version, coated in flavorful and crispy panko bread crumbs and cooked over Traeger's tasty wood smoke. For a bonus layer of flavor, mix equal parts mayonnaise and mustard and spoon on top of the chicken right after baking or serve on the side as a dipping sauce.



Prep Time: 25-30 minutes, plus an hour to chill
Cook Time: 25-30 minutes
Serves: 4
Recommended Pellets: Apple, Hickory, Oak

4 boneless skinless chicken breasts, each
4 to 5 ounces, tenders removed
8 thin slices ham or prosciutto
1 cup baby spinach leaves
2 cups grated Swiss, gruyere, or mozzarella cheese
1/3 cup all-purpose flour
Salt and freshly ground black pepper
1 cup dry bread crumbs, preferably panko
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
2 eggs

Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.

Put each chicken breast between two pieces of plastic wrap that are 4 inches wider than the chicken breast. Evenly pound with the flat side of a meat mallet, being careful not to tear the chicken, until it is 1/4 inch thick. Remove the top piece of plastic wrap and discard.

Lay 1 to 2 slices of ham on the chicken breast to cover. Top with one-fourth of the cheese and spinach leaves.

Roll the chicken breast up like you would roll a burrito: Using the bottom piece of plastic wrap as an aid, fold the bottom of the breast up about an inch, then fold in the sides. Roll tightly. Wrap in the plastic wrap and tightly twist the ends to shape and compress the chicken. Repeat with the remaining chicken breasts. Refrigerate for 1 hour.

In the meantime, season the flour with salt and pepper and put in a shallow dish. Combine the bread crumbs, Parmesan cheese, butter, and thyme. Season with salt and pepper and put in a second shallow dish. Whisk the eggs in a third dish. Arrange on your workspace in this order: flour; eggs; bread crumbs. Put the prepared baking sheet next to the bread crumbs.

Remove the plastic wrap from the chicken breasts. Coat each lightly with flour, then dip in the egg. Finally, roll in bread crumbs, patting them on to make them adhere. Arrange on the baking sheet.

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. Place the baking sheet with the chicken on the grill grate. Bake for 25 to 30 minutes, or until the coating is golden brown and the chicken is cooked through.

Serve whole, or slice crosswise into pinwheels with a sharp serrated knife.

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