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Roast Pork Cheater Pho

Posted by Mike C. on April 21, 2014

Roast pork cheater Pho

Traeger family, this is one of the quickest and easiest pho recipes you'll ever have. Not only is it easy, it's so incredibly delicious. If you're not familiar with this Vietnamese soup, you've been missing out your whole life. This soup has depth. Its savory, it can be spicy, its a little sweet. It's perfect. Traditionally, its served with bean sprouts, jalapenos, and basil or cilantro. My recipe just calls for a few items, one being your favorite pack of ramen noodles. After you've experimented with this recipe, you can add your own additions and make it a soup all of your own. I've done many different variations, each one as good as the last!


Roast Pork Cheater Pho


Prep Time: 5 Minutes, 8 hours of brining
Cook Time: 20-30 minutes
Serves: 2 people 
Recommended Pellets: Cherry


For brine:

3 cups of water

2/3 c kosher salt

2/3 c brown sugar

1 tbsp black pepper

1tsp garlic powder

1/2 tsp dried tyme

5 c of ice

For the Pho:

1 pork tenderloin (any size)

2 pks of your favorite brand Ramen noodles

3 cups of water

1 ramen flavor pack

favorite Traeger rub

1 lime for juice

2 tbsp sugar

2 tsp fish sauce

pinch of pepper flakes

couple handfuls of bean sprouts (optional)

basil or cilantro (optional)



The morning before you make your soup, in a large pot add your 3 cups of water, 2/3 c kosher salt, 2/3 c brown sugar, 1 tbsp black pepper, 1tsp garlic powder and 1/2 tsp dried tyme. Turn your heat to high and watch your brine. As the mixture starts to heat up enough that it will dilute all of the salt and sugar turn off the stove and take the mixture off the heat. You don't need this mixture to boil, only to incorporate. You can boil it, it will just take longer to cool it off. Now that you have your brine, add 5 cups of ice. This should be enough to completely cool off your brine. When your brine feels at least room temperature, take out your pork tenderloin and put it into the brine. Secure this on the bottom shelf of your fridge. Keep in the brine for 6-8 hours. I'd suggest no more than 8 hours. 

After your pork has set at least 6 hrs in your brine, take it out and rinse it off. Once it has been rinsed well, dry it off with a paper towel then season it with your favorite Traeger rub.

After you have your pork ready to go, heat up your Traeger grill according to the recommended instructions. Turn your Traeger to the "smoke" setting with the grill door open for 3-4 minutes. While your grill is heating up you can get all of your supplies ready for the pho. I like to hand tear the cilantro into a bunch then set out my fish sauce and lime (or lime juice).

Roast pork cheater Pho


Once your grill is ready to go, set it to the "High" setting and allow it to at least reach 400 degrees with the lid closed. Once it hits 400, place your pork on the grill. Set your timer for 15 minutes to come out and check on your meat. After 15 minutes is up, rotate your pork loin so the back side can get some char marks as well. Set your timer for another 10 minutes, that should be plenty of time. As you're letting your pork loin cook for the additional 10 minutes, now is a great time to start your soup. In order to start, take a large pot and start boiling 3 cups of water. As your water comes to a boil, add your two packs of Ramen and turn off the heat. The boiling water should cook your noodles within around 3 minutes. When the 3 minutes are up add your 1 pk of seasoning from the ramen pack. You only need one pack of seasoning for 2 packs of noodles because you'll be adding other things. When you get your seasoning pack stired in, then you can add 2 tbsp of white sugar, 2 tsp fish sauce and a pinch of pepper flakes.

Now you should be reay to take your meat off of the grill.



After you check your pork to make sure its cooked all the way through, you're ready to slice it. Traditionally, the meat in Pho is usually cooked in the hot broth as its served, but being as this is cheater pho we're doing it a little different. Take your pork and slice it very thin. 


Now that the meat and pho is ready to go, all we have to do is assemble! This is when you take a nice, big bowl and load up your noodles and broth. Then top it off with some of your sliced pork, cilantro (or basil) and fresh lime juice. If you're wanting it to be a bit more traditional you can add some bean sprouts and slices of jalapeno. Also, a nice touch you could add would be a touch of Hoisin sauce and Sriracha for a nice little kick! This really is a great, quick soup that will have you coming back for more! You can thank me later.


Kansas Lollipops (bacon pork pinwheels)

Posted by Mike C. on April 19, 2014

Kansas Lollipops (bacon pork pinwheels)

If you're looking for a new week day favorite, look no further! These delicious pork loin and bacon roll ups are sure to be a hit in your house! Taking minimal time and effort you can have this tasty dish any night of the week. 

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 4-6 people

Recommended Pellets:  Hickory and Cherry mix


1 pork loin (whole)

4 pieces of bacon

Traeger Honey Bourbon sauce



Cavenders Greek Seasoning

Skewers for pork rolls


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

Start off by trimming your pork loin of any unwanted silver skin or fat. Then using a sharp knife start cutting your pork loin length wise until you have 4 nice, long strips of pork. Lay your pork out flat then season with salt, pepper and Cavender's greek seasoning. Once you have the seasoning applied flip the pork strips over and layer your bacon on the unseasoned side. Once your bacon is set and ready start tightly rolling the pork strips where the bacon is being rolled up on the inside.


Kansas Lollipops (bacon pork pinwheels)

After you have a nice and tight roll, shove a skewer all the way through your pork roll to secure it in place.

Kansas Lollipops (bacon pork pinwheels)

After securing each pork roll you're ready to take it to the grill. Set the pork down then leave it undisturbed for 15 minutes. This will allow for some beautiful caramelization. 

When 15 minutes are up brush your Traeger honey bourbon sauce all over the pork, turn each skewer over, then coat the other side. Let your pork sit for another 5-10 minutes depending on thickness of your pork. 

I suggest serving your Kansas Lollipops (pork rolls) with white cheddar mashed potatoes, crispy onion strings and a nice vinaigrette salad!

Kansas Lollipops (bacon pork pinwheels)

Not What You Think, Provolone Grilled Cheese

Posted by Mike C. on April 18, 2014

Not What You Think, Provolone Grilled Cheese

If your house is anything like mine, meal times come up quick with our hectic schedule. A lot of times you really don't have the time with the kids asking the question, "When is dinner?" Have no fear my friends, this quick and painless appetizer will be a big hit at the house and will quiet all those questions, after all, you have work to do. This dish also makes great party, and game day food. We are sure this will be a go to dish in your family real soon!

Not what you think, Grilled Cheese

PREP TIME: 4 minutes, for Traeger to prepare
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Hickory and Cherry wood


2 small French baguettes

1 small 3/4 lb round of Provolone cheese

2 tsp sliced green onion

1 tsp olive oil



Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). While the grill is starting to smoke, slice up 2 teaspoons of green onion and slice your 3/4 lb provolone cheese round in half so as to have 2 cheese rounds with half the thickness.



Next get your baguettes ready by slicing them at an angle to add more surface area for grilling. Once this is complete drizzle olive oil over the bread and put a little in the bottom of the pan you're going to cook your cheese in. I personally used 2 small cast iron skillets but you can use any oven safe vessel you have.



After your pan(s) are nice and oiled up, drop your cheese circles into the pan. Make sure you put your cheese on the grill while the temperature is still set to smoke. Leave the cheese on the smoke setting for 2 minutes, this will allow the cheese to pick up a nice, subtle smoke flavor. Once the two minutes are up kick the grill up to high. This will give your cheese time to thoroughly heat up so it's nice and melted when time is up.


Not What You Think, Provolone Grilled Cheese


Once you shut the lid set your timer for 10 minutes. Might seem like a long time but once you get into the kitchen and working on dinner you'll be right back outside to collect your delicious, melty treasure. When the 10 minutes are up take your bread outside and place the oiled side down to the heat, this will give you a beautiful golden color to it. Grill for 5 minutes while your cheese continues to melt. Once the 5 minutes are up you're ready to pull your cheese and bread from your grill. Top with green onion and enjoy.


Not What You Think, Provolone Grilled Cheese


There you have it, very quick, very easy way to buy yourself a little time for dinner!


Traeger's Chicken Challenge

Posted by Susie B. on April 17, 2014

Traeger's Chicken Challenge

The Chicken Challenge is one of Traeger's signature dishes for many reasons. First, it is crazy easy. Anyone with a Traeger and a bottle of Chicken Rub can make this dish. Second, it is delicious. We can pretty much guarantee that this will be the most tender, juicy, and flavorful chicken you have ever cooked. Third, it is inexpensive. Whole chickens are some of the cheapest meat you can get by the pound, so cook up a few and save the flavorful meat for easy meals during the week. Bonus: check out the recipe page for the Chicken Challenge as we have added a fantastic new video for your viewing pleasure!


Traeger's Chicken Challenge


Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Serves 4-6
Recommended Pellets: Hickory, Mesquite, Oak

1 whole chicken (about 4 lbs.)
Traeger Chicken Rub


1. Lightly season chicken with Traeger Chicken Rub. Traeger Chicken Rub is a MUST, its part of the magic.

Traeger's Chicken Challenge

2. Start your Traeger on smoke with lid open for 5 minutes to get started, after the fire starts turn the temperature to High (400 to 450 degrees F).  

3. Place a chicken or as many as you want on the Traeger grill until internal temperature reaches 170 degrees -- cook time 1 hour and 10 minutes. Remove from grill, then enjoy!

Traeger's Chicken Challenge

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Posted by Susie B. on April 16, 2014

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Oh, we love our Traeger for so many reasons. We especially love how it can be used to transform old stand-by recipes into something new, flavorful, and extraordinary.

Take meatballs, for example. They have been around forever. They almost all taste the same. They are typically thrown in a crockpot or oven and cooked until all of the flavors and juice have departed and all you are left with is a dry, tasteless ball of what was once meat. They somehow show up covered in some sort of bottled bbq sauce at every potluck or family gathering and sit by the other appetizers looking gloppy and neglected.

Sad, sad times.

But no longer! Using our Traeger, we can infuse our meatballs with smoky goodness and cook them to a perfect juicy golden brown. Toss these delicious little morsels in a homemade honey balsamic bbq sauce and you will take people into meatball territory previously unexplored.

Instead of being the lone appetizer left at your summer potluck like it's boring meatball predecessors, these smoky meatballs will disappear faster than the cocktail shrimp and 7 layer bean dip!



Prep Time: 10 minutes
Cook Time: 45 minutes
Recommended Pellets: Hickory, Mesquite, Maple
Makes 24 meatballs


For the meatballs:
 1/3 cup unseasoned bread crumbs
2/3 cup milk
1lb ground beef
1 egg, whisked
1/2 small onion, grated
2 garlic cloves, pressed
1 Tablespoon Worcestershire sauce
1/2 teaspoon Italian seasoning
salt and pepper

For the Honey-Balsamic BBQ Sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/4 cup honey
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1/4 teaspoon garlic powder
salt and pepper


Combine ingredients for the BBQ Sauce in a small saucepan over medium-high heat. Bring to a boil, stirring intermittently. Reduce heat to low and simmer for 45 minutes, or until sauce is thick and has lost its vinegary bite.


Start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire.  

In a large bowl combine beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, and Italian seasoning. Gently mix with yout hands and roll into 24 meatballs.

Place either on a wire baking rack directly on the grill or use a Frogmat to prevent the meatballs from falling through the grate or sticking. Smoke for 30 minutes.

Turn the temprature setting to High and bake for 15-17 minutes, or until no longer pink in the center. 

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Gently add meatballs to sauce and stir to coat. Serve immediately.

Smoky Meatballs with a Honey Balsamic BBQ Sauce



Click the link below for a printable version of this recipe:


Cedar Plank Asparagus and Honey-Glazed Carrots

Posted by Mary M. on April 15, 2014

Cedar Plank Asparagus and Honey-Glazed Carrots

It's time to add some new flavor to the same old vegetables. And as we all know, the Traeger is the best tool to make that mission possible. (Thank you, bacon-wrapped asparagus!!) This time we're adding another element into the mix with a little cedar plank love. You'll end up with all of the woodsy flavor but a lot less of the burnt ends.

The cedar planks absorb the heat and help to evenly distribute it to the vegetables while also making them taste like the outdoor experience that we all want to have every day, three times a day. With only a few simple ingredients in the recipe, the true flavor standouts are the vegetables and the wood (both pellet and plank).



1 bunch Asparagus, ends trimmed
2 handfuls Baby carrots, peeled
2 tablespoons Olive oil
2 tablespoons Honey
Sea Salt
Lemon zest
1 or 2 food-grade cedar planks


Soak your cedar planks in water for 2 hours to overnight.

Rinse all of your vegetables under cold water.

Depending on the size of your baby carrots, you may need to quarter them length-wise to help them cook faster.

Drizzle the asparagus and carrots with olive oil and give the asparagus a generous sprinkling of sea salt and the carrots a light sprinkle of sea salt. Give the carrots a generous drizzling of honey.

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

Place the cedar plank on the grill for 3 minutes. Flip the plank over and load the asparagus and carrots onto the hot cedar plank.

Cook the vegetables for 15 to 20 minutes or until they're done to your liking.

Cedar Plank Asparagus and Honey-Glazed Carrots

Top the asparagus with some fresh lemon zest and you're ready to serve!

Cedar Plank Asparagus and Honey-Glazed Carrots


Cedar Plank Veggies Recipe.docx (11.59 kb)

Picking the Perfect Pellet {A How-To Guide}

Posted by Susie B. on April 14, 2014

Picking the Perfect Pellet {A How-To Guide}

Whether you are a new member to Traeger Nation or you've been with us for a while, you've probably noticed we like to post our recipes with a little bonus information at the top. In that one little line, we like to recommend certain types of pellets to accompany whatever dish we have created. This small tidbit of information might have previously been overlooked, or skipped because it just didn't seem that important. Well, please let me be the first to tell you... THE PELLET MATTERS! Here at Traeger, we take a lot of pride in making pellets out of the purest wood available. Each bag of pellets you buy is special, and each type of wood creates a unique flavor profile that you are adding to your food. One of the best things you can do when smoking with your Traeger is learn to consider the flavor of your pellets as an additional ingredient in your recipe.

Below we have a handy little graphic that helps you see exactly what pellets work best with what types of food. Save this image, print it off, and most importantly, take your own notes as you cook. Just because maple typically works great with turkey doesn't necessarily mean it will be your favorite, you might prefer something lighter like apple.

Picking the Perfect Traeger Pellets {A How-To Guide}


Alder: These pellets are the most versatile because of their mild flavor and aroma. Alder wood gives off a great amount of smoke without overwhelming even the most delicate flavors like chicken, fish, or baked goods. Try the Bacon Wrapped Scallops next time you are looking to add that perfect wood fired taste with your Alder pellets.

Apple: Most often used with poultry and pork, apple wood pellets offer a lightly fruity smoke that helps enhance mild flavored meats. Apple pellets take Smoke Roasted Apple Pie to a whole new level of awesome. Think about it, apple wood smoked apple pie? Unbelievable.

Cherry: One of the more flavorful pellets, cherry wood lends itself to application where you want to add a hearty smoke flavor. Try some Marinated Beef Ribs with Cherry pellets. Between the marinade and the cherry smoke, these flavorful ribs don't require any sauce to be exceptionally flavorful.

Hickory: Probably the most widely used pellets in barbecue, hickory pellets release a strong flavor and complement most meats. Some people find hickory can be a little strong and like to mix it with a more mild pellet like oak or apple. Using hickory pellets to smoke some Peppered Beef Jerky to add a perfect level of smokiness to the meat.

Maple: Mild, with a hint of sweetness, maple pellets are great on pork and especially turkey. Using maple pellets to smoke your holiday Herb Roasted Turkey and your family will request that you cook every year.

Mesquite: A favorite of Texas BBQ, Mesquite pellets infuse your meat with hearty smoke flavor. That super smoky flavor is great for recipes that are begging for a little something extra like Southwestern Stuffed Peppers.

Oak: Oak is a great middle ground as far as smoke intensity goes. A little stronger than cherry or apple, and a little lighter than hickory, Oak is great to use with fish and veggies or both at the same time like Mahi-Mahi Shish Kabobs.

Pecan: Deliciously nutty and even a little spicy, Pecan pellets are great with beef, pork, or poultry. They add a great depth to baked goods as well. Be sure to try Mom's Best Pumpkin Bread and enjoy the added nutty flavor from the Pecan smoke.

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Posted by Susie B. on April 13, 2014

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Sometimes it might not seem worth it to fire up the Traeger to cook a weeknight meal for two. But when you can cook it all on the grill (from main course to veggies AND fruit) and have it taste oh so good, you'll wonder why you ever had reservations about flipping that on-switch. These tangy and flavorful steak and shrimp kebabs taste even better than they look. The hearty steak and tender shrimp pair perfectly with the onions and peppers. Add in a sweet and tart bite from the grilled pineapple and the savory flavors of our garlic-lime glaze and you'll be coming back to this dish for a quick two-person meal over and over again.


Steak and Shrimp Kebabs with a Garlic-Lime Glaze


Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Serves: 2
Recommended Pellets: Oak, Hickory, Pecan

1 New York Strip Steak, cubed
1/2 lb raw shrimp, peeled and deveined
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 red onion, cut into 1 inch pieces
1 can pineapple chunks, drained or 3/4 cup fresh pineapple cut into pieces
Traeger Veggie Shake
For the Garlic-Lime Glaze:
2 tablespoons melted butter
1 clove garlic, pressed
Zest and the juice of 1 lime
3/4 teaspoon salt 
1/4 teaspoon ground black pepper 
1/4 teaspoon cayenne pepper


When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature settings up to High. Allow the grill to preheat for 10-15 minutes while you prepare your skewers.

Thread the meat, shrimp, vegetables, and pineapples on the skewers in an alternating pattern. If using bamboo skewers, make sure to soak them for a bit before threading to prevent the wood from scorching.

Season liberally with Traeger's Veggie Shake. Place directly on the grill for 5-6 minutes.

While your kebabs are grilling, make the Garlic-Lime Glaze. Combine all ingredients in a medium bowl and whisk to throughly combine.

Brush the Glaze on the kebabs with a basting brush and turn the kebabs over. Cook for an additional 5-6 minutes, or until the shrimp is opaque and the steak is cooked to your liking. Serve immediately.

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Click below for a printable version of this recipe:

Steak and Shrimp Kebabs with a Garlic Lime Glaze.docx (13.58 kb)

Roasted Jalapeno Cheddar Deviled Eggs

Posted by Susie B. on April 12, 2014

Roasted Jalapeno Cheddar Deviled Eggs

Easter is almost upon us and that means a lot of things to a lot of people, but here at Traeger HQ it mostly means delectable ham and flavorful stuffed deviled eggs. Sure you can stick with the traditional boiled egg/mayo combination, but if you've got a Traeger then please don't.

We have mastered the art of baking the eggs on your grill, then smoking the peeled eggs and we are here to share our secrets. A smoked hard cooked egg is something extra special and fantastically delicious. This year, we filled our smoky baked egg whites with creamy yolks mixed with roasted jalapenos and topped with shredded sharp cheddar.

These aren't your Grandma's deviled eggs. They are waaaaay better. In fact, you might want to make a double batch.

PS, to save a step, we recommend roasting your jalapenos while you bake your eggs.


Traeger'ed Hard Baked Eggs


Prep time: None
Cook time: 25 to 30 minutes
Makes: 1 dozen eggs, but recipe can be adjusted down or up 

Pellet recommendation: Any

1 dozen large eggs

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. Divide the eggs between the wells of a muffin tin, or put the eggs directly on the grill grate.

Bake the eggs for 25 to 30 minutes.

Plunge the eggs into ice water to stop the cooking.

If not using immediately, use a permanent marker and mark each shell with a small X to indicate it’s a cooked—not raw—egg, then refrigerate.



Roasted Jalapeno Deviled Eggs


Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 1 dozen Deviled Eggs
Pellet Recommendations: Any

7 Hard Cooked Eggs, peeled (follow recipe above)
3 tablespoons mayonnaise
1 teaspoon brown mustard
1 teaspoon apple cider vinegar
1 jalapeno, roasted, seeded, and finely diced
Dash of hot sauce
Salt and pepper to taste
1/2 cup finely shredded sharp cheddar cheese
Paprika (optional)

Start your Traeger on smoke and leave the lid open for 4-5 minutes to establish the fire. Place your eggs directly on the grill grate, in a muffin pan, or on a handy FrogMat (read our review here) and smoke for 30 minutes. Remove from the grill and allow the eggs to cool. Smoking your eggs will give them a slightly yellowed color, but an intense smoky flavor. If a classic white egg is your preference, then skip this step.

Slice the eggs lengthwise and scoop the egg yolks directly into a gallon zip top bag. Add the mayo, mustard, vinegar, hot sauce, roasted jalapenos and salt and pepper to the bag. Eat or discard the two egg whites that look the ugliest.

Zip the bag closed and, using your hands, knead all of the ingredients together in the bag until completely smooth. Squeeze the yolk mixture into one corner of the bag and then cut the corner off.

Pipe the yolk mixture into the whites.

Sprinkle with the finely shredded cheddar or Paprika (if using) and chill until you are ready to serve.

Roasted Jalapeno Cheddar Deviled Eggs

Roasted Jalapeno Cheddar Deviled Eggs

Click the link below for a printable version of this recipe:


Hard Baked Eggs and Roasted Jalapeno Cheddar Deviled Eggs.docx (14.03 kb)

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Posted by Mary M. on April 11, 2014

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Since breakfast is the most important meal of the day (or at least the first...for most people) you know that we couldn't leave the Traeger out of the action.

The first lesson in Traeger Breakfast 101 is Eggs. Eggs truly are incredible, not to mention edible. And anything that's a friend of bacon's is a friend of ours!

To keep your eggs coming off the Traeger with the greatest of ease and tasting perfect, we've put together a little guide to help you along the way to Traeger'ing your favorite eggs and becoming the mighty Egg Master.



Eggs (of course)
Cast iron skillet
Muffin tin (optional)
Butter or olive oil
Saucepan and lid (for poached egg)
Spatula or Slotted Spoon
Salt and pepper
Favorite egg toppings - cheese, ketchup, salsa, etc.
Your appetite


After the fire is established, preheat the Traeger to 325 degrees F. Place the eggs (a dozen or however many you want) in a muffin tin for easy removal off and onto the Traeger and cook for 25 to 30 minutes. Immediately plunge the eggs into an ice bath to stop the cooking. Peel and enjoy or devil! (BONUS - when you Traeger your eggs this way they are so much easier to peel!)



Start with a hot cast iron skillet - preheating it and the Traeger to 325 degrees F. Add either a tablespoon of butter or a tablespoon of olive oil into the skillet and swirl around the pan. One of the best tricks to keeping the yolks whole is to crack the eggs into a ramekin or bowl and then gently slide them into the pan.

Quickly lift the handle just enough to make the egg pool slightly on the far side. This will help prevent the albumin from running out all over the pan and keep the egg together.

After you pour the egg into the pan, allow the egg to sit for 6 minutes or until the whites seem mostly firm, opaque but not completely cooked yet. Gently flip the egg over with a spatula. Let the egg cook on the second side for 10 seconds and then flip the egg back over again and season with salt and pepper and you're done!



Follow the same steps as above, preheating the Traeger and cast iron skillet to 325 degrees F, but add in a bit more butter or olive oil - about 2 tablespoons.

Gently slide the egg into the pan and let it sit for 5 minutes. Use a large spoon to delicately spoon the hot butter over top of the egg repeatedly to lightly cook the top. Season with salt and pepper and dig in.

Guide to Cooking Your Favorite Kind of Eggs on the Traeger


Same as above, preheat the Traeger and cast iron skillet to 325 degrees F, adding in a couple tablespoons of butter or olive oil. Whisk together two to three eggs with a couple tablespoons of milk and a pinch of salt and pepper. (Feel free to get creative and add in your favorite scrambled eggs fixins' - bacon, diced ham, chopped peppers, mushrooms, etc.)

Add the eggs into the skillet and tip so that the eggs stay together on one side of the pan. Don't tough the eggs for a couple minutes, or until you see the edges start to set up. Once about 30% of the eggs is set up, gently break up the eggs. But only stir them a couple of times. The more you mess with your scrambled eggs, the tougher and more rubbery they become. It's easy to overcook scrambled eggs, so watch them and pull them off while they're still a little soft. Top with cheese and serve them hot.



Start preheating the Traeger to High heat. Fill a saucepan with enough water to come an inch or two up the side. Add in 1 teaspoon kosher salt and 2 teaspoons white vinegar. (Don't worry - you won't be able to taste the vinegar but it will help the egg hold together.) Place the pot on the Traeger and let it come to a boil (about 20 minutes).

Crack a very cold, large, fresh egg into a ramekin or small bowl. Use a spoon to quickly stir the water around the pan in one direction in a circle. (If you want to poach a large batch of eggs - more than one or two - use a large 12-inch skillet and do not stir the water.)

While the water is spinning, carefully ease the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

After you add in the egg, remove it from the Traeger and set it to the side with the lid on. Let the egg sit and poach for 5 minutes. (Resist the overwhelming temptation to peek or stir the egg while it poaches.)


Use a slotted spoon to lift the egg out and season and serve the masterpiece immediately.

Guide to Cooking Your Favorite Kind of Eggs on the Traeger

Need we mention how delicious these would be in our Eggs Benedict with Pulled Pork??

Now go break some eggs and enjoy breakfast Traeger-style!

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