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Burn Your Fingers Bermuda Triangle Wings

Posted by mmillet on September 1, 2014

Burn Your Fingers Bermuda Triangle Wings

The Caribbean islands know how to do a lot of things well. White sandy beaches, clear blue water as far as the eye can see and the unforgettable combos of spice and flavor.

What's the key weapon in their robust culinary arsenal?  Hot peppers! For this scorchingly delicious creation we're using this small but potent little orange guy called the habanero pepper.

Although small in size this pepper is quite mighty and packs some serious tongue-searing heat and potency, registering 100,000-350,000 on the Scoville scale. (The Scoville scale measures the heat of peppers.) In other words, that is pretty knock-your-boots-off hot!

With that little habanero in its back pocket, these wings are destined for greatness!


PREP TIME: Marinate wings overnight
COOK TIME: about 1 hour
SERVES: 6 to 8


4 lbs fresh chicken wings
2/3 cup chopped green onions (white and green parts)
2 cloves garlic, peeled and roughly chopped
1 white onion, peeled and chopped
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons habanero or other hot pepper sauce
1 1/2 teaspoon salt
1 1/2 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 to 1 whole habanero pepper, seeds removed (use more if you like it really hot)


Wipe chicken with damp paper towels; cut tips off of wings and discard. Cut the wings into the drumette and flat sections.

Puree green onions and garlic in a food processors; add white onion, oil, soy sauce, habanero/pepper sauce, salt, allspice, black pepper, thyme, cinnamon and habanero pepper.

Arrange wings in a shallow baking dish and lightly cover with the pureed mixture. Cover and refrigerate wings and remaining marinade overnight, turning wings over at least twice.

Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes). Close lid and switch to 300 degrees F (Medium) and let preheat, lid closed, for 10 to 15 minutes.

Take the wings out of the marinade. Place the wings on the grill grate and cook for 15 minutes, basting once with the reserved marinade mixture.

Turn the wings over and baste again. Close the lid and continue cooking for 30 minutes. Switch the heat to Smoke and cook the wings for another 15 to 20 minutes or until the wings look golden brown.

Burn Your Fingers Bermuda Triangle Wings

Garnish the wings with some fresh chopped scallions and maybe pour yourself a nice glass of milk to cool the burn.

Burn Your Fingers Bermuda Triangle Wings


Bermuda Triangle Wings Recipe.docx (12.00 kb)

Traegerized Smoked Bologna

Posted by Traeger Service on August 28, 2014


I was one of those kids who was force fed bologna growing up. I can't say that I'm a fan anymore, until I tried it smoked. I don't know the science behind it but as far as I'm concerned I don't need to know the science behind delicious. This recipe is so incredibly quick and easy, it'll be a fast favorite, especially when you have a lot of people over. It's so easy to grab some Hawaiian Rolls, slice up some bologna and throw on your favorite Traeger BBQ sauce. Even if bologna isn't your go to, I promise this recipe is worth a shot.


Traegerized Smoked Bologna


Prep Time: 5 minutes
Cook Time: 3-4 hours
Serves: 4-6
Recommended Pellets: Mesquite

1 lb chub bologna
1/4 c brown sugar
1 tbsp yellow mustard
1 tsp soy sauce
Dash of Worcestershire


Start off by turning on your grill to the "Smoke" setting for 3-5 minutes with the lid open to warm up. In the mean time, let's prepare this bologna. You want to score the meat just a little bit. This will allow some of the flavors to spread through the meat and will leave you a pretty sweet looking design on the bologna itself. Be careful not to cut too deep or your bologna will split on you.


Now let's make this thing taste big and bold by mixing our brown sugar, mustard, soy sauce and worcestershire sauce together.


This will definitely be a liquid but it will be thick. Once you mix this up rub it all over your bologna.


Heat your grill up to 225 and get ready to smoke this thing for 3-4 hours, depending on your self control!


Like I said, this is a quick and easy recipe so, yeah, sit back, relax, have yourself a drink or something. Maybe a nap?


Oh has it been 3 hours already? Well that was fast. Now! We slice!


If you think that color is amazing, just wait until you taste it! It's smokey, salty, sweet, bold. I could go on and on but I won't. As I stated, I suggest serving this on some Hawaiian Rolls with your favorite Traeger BBQ sauce and you're set. Talk about amazing eats!


We love to see what you cook so make sure you follow us on your social media (Facebook, Twitter and Instagram) by searching @traegergrills. 

Traeger Tailgate Series: Gameday Grilled Hummus

Posted by Traeger Service on August 28, 2014

Here at Traeger, we're always looking for new ways to take on classics. We're a big fan of chips and dips but we love our BBQ and smoke as well. We had to come up with a great way to incorporate smoke and grill flavor into some classics. We present to you our Gameday Grilled Hummus.


Traeger Tailgate Series: Gameday Grilled Hummus 

Prep Time: 5 minutes
Cook Time: 45 minutes
Serves: 8
Recommended Pellets: Pecan or Mesquite


1 head of garlic
1 can of chick peas
1 1/2 tbsp of Tahini paste
2 small lemons
1/4 c olive oil

Pita bread or pita chips for dipping


Start off by turning on your Traeger to the "Smoke" setting with the lid open for 3-5 minutes to warm up. Once the grill has warmed up, set it to 375. First thing we're going to do is get all of our ingredients out and ready.


Now what we want to do is take our garlic and get ready to slice a little off of the top to expose all of the garlic cloves.


Now let's take our garlic and pour just a touch of olive oil over the top of it and wrap it in foil to get it ready to roast.


Our grill should be ready for action now, let's set our garlic on for about 30 minutes. Let's go ahead and get our lemons ready to grill as well. Start by slicing your lemons in half.


Let's go ahead and open up our can of chickpeas, draining out half of the juice but reserving the other half for our dip. Go ahead and toss it into a large bowl or blender (depending how you're going to mix this).


Now we can add 1 1/2 tbsp of Tahini paste to our chickpeas. 


30 minutes has gone by and our garlic is still working so let's add our lemons.


Grill your lemons for around 10 minutes and in the last 5 minutes, if you have pita bread, add it to your grill to toast it up a bit.


Go ahead and pull everything off of your grill. When you open up your garlic it should be very soft and have a nice soft brown color to it.


Next, let's take 1 whole lemon, 2 halves of course, and squeeze this over your bowl with a wire screen or cheese cloth to catch seeds.


The best part about this soft garlic is you can squeeze it out into the bowl of chick peas. You're looking to start with around 6-8 cloves of roast garlic to flavor your hummus. 


This is the fun part, add your 1/4 c of olive oil and blend/smash this up by any means necessary. Once you have a nice dip forming feel free to add salt, paprika, cumin, really anything you'd like to flavor up this hummus. You can even top off the hummus once it's finished with paprika and more olive oil for looks or just eat it as is with your toasted pita or pita chips. The roast garlic flavor is amazing and the grilled lemon accent is a nice touch as well. This dip will have you coming back for more, repeatedly.


I like to pile up the pita and chips along with some more lemon in case any of your party goers or game day buddies love lemon. Now just sit back, enjoy some food and await the compliments. As always, we want to see your pictures. Add us on our social media by searching Facebook, Twitter and Instagram for @traegergrills. We love to see what you cook!

Bacon-Wrapped Stuffed Chicken Breasts

Posted by Traeger Service on August 21, 2014

The phrase, "All in one" is sweet music to our ears. The faster and more comprehensive, the better for those hurried, harried weeknights. We like to save "slow and steady" for those dishes that truly deserve it like brisket, pulled pork and ribs. Mmmmm! But in this instance we want it fast but it had better taste like it took hours. That's the beauty of the Traeger magic, baby! And wrapping it in bacon certainly doesn't hurt.

The chicken breast stays juicy and gets imparted with the salty pork flavor that we all crave pretty much incessantly. And with a stuffing of fresh spinach, smoked Gouda, and diced ham you can even check off multiple food groups, other than bacon. (That's a food group, right?)


PREP TIME: 25 minutes
COOK TIME: 20 to 30 minutes


1 tablespoon olive oil
8 ounces fresh baby spinach
1 clove garlic, finely minced
1 cup grated smoked Gouda or Swiss cheese
1/2 cup finely diced ham
Salt and pepper to taste
4 large boneless skinless chicken breasts, about 1-1/2 pounds total
Traeger Pork and Poultry Shake, or your favorite rub
8 thin strips bacon, about 1/2 pound


In a skillet over medium heat, sauté the olive oil, spinach, and garlic.

Let cool, then gently wring any excess water out of the spinach. Roughly chop the spinach and transfer to a medium mixing bowl. Stir in the cheese and the ham. Add salt (you won’t need much) and pepper to taste.

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.

Using a small sharp knife, make a deep slit through the side of each chicken breast, being careful to stop about 1/2 inch from the opposite side. Generously stuff each chicken breast with the spinach mixture.

Season the outside of the chicken breasts with the Traeger Pork and Poultry Shake. Spiral wrap each stuffed chicken breast with bacon, completely covering the outside. If necessary, use toothpicks to secure the bacon.

Arrange the chicken breasts directly on the grill grate and grill, turning once or twice, until the bacon is crisp and golden brown and the internal temperature of the chicken breast is 165 degrees F.

Let the meat rest for 3 minutes, then remove any toothpicks and serve.


Bacon Wrapped Stuffed Chicken Breast Recipe.docx (12.21 kb)

Jamaican Jerk Kickin' Chicken Wings

Posted by sbulloch on August 15, 2014

Jamaican Jerk Kickin' Chicken Wings

We can never get enough chicken wings hot off the Traeger and our lust for all things wings have sent us on flavor journey into tasty territories previously unknown. This voyage has taken us to the island and Traeger's Jamaican Jerk Rub is absolutely phenomenal as part of a tasty, fresh wing marinade that incorporates green onions, jalepenos, garlic, and ginger. Vibrant, slightly spicy, and perfectly smoky, these wings will hit the rotation come game day. That's a Traeger guarantee, mon.


Jamaican Jerk Kickin' Chicken Wings


Prep Time: 10 minutes, plus 8 hours to marinate
Cook Time: 1 1/2 hours
Serves: 8
Recommended Pellets: Alder, Hickory

4 lbs chicken wings (flats and drummettes)
1 bunch green onions, coarsely chopped
15 pickled jalapenos (more if you like it spicy!) or 1 whole fresh jalapeno, stem removed (seeded if you like it mild)
1 1 inch piece of fresh ginger, peeled
3 cloves garlic
3 tablespoons Traeger Jamaican Jerk Rub
3 tablespoons vegetable oil
3 tablespoons water (more if needed)


Add all ingredients (except chicken wings) in a small food processor or blender. Mix until fully combined. Add water a tablespoon at a time to thin the marinade, if necessary, to a smooth consistency.

In a large bowl, pour the marinade directly over the chicken wings. Cover and refrigerate 8 hours or overnight.

When ready to cook, 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 setting to 200 degrees. Close the lid and allow the grill to preheat for 10-15 minutes. Place the wings directly on the grill grate. Sprinkle lightly with more Jamaican Jerk rub, if desired.

Turn the wings over on the grill every 30 minutes. Allow the wings to cook for 1 1/2 hours total. The wings will be brown and crispy and the internal temperature should read at least 170 degrees F. Serve immediately and enjoy!

Jamaican Jerk Kickin' Chicken Wings

Jamaican Jerk Kickin' Chicken Wings



Jamaican Jerk Kickin Chicken Wings.docx (13.50 kb)

Sweet Peach Glazed Pork Spare Ribs

Posted by mmillet on August 14, 2014

Sweet as a Peach Glazed Pork Spare Ribs

Not sure what to do with those blushing peaches that are weighing down your tree branches or perhaps just taking up space on your countertop? Well, we can't resist a little alliteration so it's time for some pork and peaches!

Break open those spare ribs and a pot cause you're making some sticky spare ribs with a peach glaze. (If you're not a jam-maker, don't dismay. Just go buy a jar of your favorite peach preserves or have your jammin' friend make you some.) These ribs are meaty, with a nice barky bite on the exterior and a thick, sweet sauce that will have you wishing you had more fingers to lick.


PREP TIME: 10 minutes
COOK TIME: about 5 hours
SERVES: 6 to 8


3 to 4 racks pork spare ribs
1 tablespoon butter
1 medium onion, peeled and chopped
1 1/2 cup peach preserves
1 cup light corn syrup
1/2 cup apple cider vinegar
1/2 cup bourbon
1 teaspoon Worcestershire sauce
1 teaspoon grated gingeer
1 teaspoon dry mustard
1 clove garlic, peeled and minced
Traeger Pork & Poultry Rub or Sweet Rub
Apple juice


Wipe the ribs with damp paper towels and trim off excess fat. Season the ribs on both sides with the Pork & Poultry or Sweet Rub.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Switch the temperature to 275 degrees F (or Medium heat) and let the grill preheat, lid closed for 10 to 15 minutes.

Place the ribs either in a rib rack or directly on the grill grate, bone side down and cook for 3 hours, misting with apple juice every 30 to 45 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add in the chopped onion and saute until golden brown.

Stir in the peach preserves, corn syrup, vinegar, bourbon and Worcestershire sauce. Add in the ginger, mustard and garlic; mix well.

Simmer for 15 minutes or until the sauce starts to thicken. Set it aside.

After 3 hours, switch the setting to Smoke; close the lid and smoke the ribs for 1-1/2 to 2 hours, misting every 30 minutes.

Switch the grill to 275 degrees F for 10 minutes to finish.

Sweet as a Peach Glazed Pork Spare Ribs

Pull the ribs off the grill and liberally brush on the peach sauce while they're still hot.

Sweet as a Peach Glazed Pork Spare Ribs


Sweet as a Peach Glazed Ribs Recipe.docx (12.37 kb)

Traeger's Bacon Wrapped Tailgating Chicken Wings

Posted by sbulloch on August 13, 2014

Traeger's Bacon Wrapped Tailgating Chicken Wings

Where there is bacon, there is something to wrap it around! We are never short on bacon, so the only real question is why on earth did it take us thing long to wrap up some wings?! It is like a match made in Traeger heaven (we're pretty sure that's a place and that there is loads of bacon there). Juicy chicken wings and salty, smoky bacon come together in a harmonious union to create a food experience heretofore unknown. It was like these two were meant to be together. Food nirvana, if you will. To round out the best food in the world experience, we added beer. Because, you know, beer. The brine before the grilling results in exceptionally moist and flavorful chicken from the inside out. There is nothing but winning in this entire recipe.

We seasoned our wings liberally with Traeger's Cajun Shake just before wrapping, but really any seasoning would be absolutely outstanding. We also preferred to use the whole chicken wing because wrapping the smaller drumettes and flats individually required too much time and way too many toothpicks. Plus, our guests were more satisfied with more meat. Go figure!


Bacon Wrapped Chicken Wings


Prep Time: 25-30 minutes
Cook Time: 1 hour
Serves: 10-12 people
Recommended Pellets: Hickory, Apple, Oak Pecan

2 lbs whole chicken wings
1 large can beer
2 teaspoons red pepper flakes (optional)
1 lb bacon (10-12 slices, depending on how many wings you've got)
Traeger Cajun Shake (your favorite rub, or cracked black pepper)


Trim the tips off of the wings and discard or set aside for homemade stock.

Cut the skin flap between the flat and the drummette so the wing stays a little more straight and is easier to wrap.

Place the wings in a large bowl and cover with the beer and red pepper flakes (if desired). Refrigerate for 12-24 hours before grilling.

Remove the wings from the brine and pat dry. Season liberally with Traeger's Cajun Shake.

Wrap each wing with a piece of bacon. You can secure with toothpicks, if necessary.

When ready to cook, 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 setting up to High. Allow the grill to preheat for 10-15 minutes.

Place the wings directly on the grill grate, close the lid, and cook for 30 minutes.

Flip the wings and cook for an additional 30 minutes or until the bacon is crisp and the chicken is fully cooked (at least 165 degrees F).

Traeger's Bacon Wrapped Tailgating Chicken Wings

Serve immediately with your favorite sauces for dipping. We love buffalo sauce and Traeger's Texas Spicy Sauce. YUM!


Bacon Wrapped Chicken Wings.docx (14.78 kb)

Traeger's Bacon Wrapped Tailgating Chicken Wings

Game Day Eats: Pulled Pork Potato Skins

Posted by mmillet on August 12, 2014

Game Day Eats: Pulled Pork Potato Skins

What more perfect thing is there to snack on while watching the ole pig skin get thrown around than pulled pork potato skins?! Football season is back, baby!! There is something so alluring about firing up the Traeger in the fall and enjoying the smell of smoke mingled with the smell of crisp leaves and then kicking back to enjoy some football. 

We noticed that Traeger Nation member, Sherry Carter, fired up these bad boys and we must concur that they are porktastically amazing! If you haven't made these yet, today is your day.


PREP TIME: 10 minutes
COOK TIME: 1 hour 25 minutes
MAKES: 8 potato skins


4 russet potatoes
4 tablespoons butter
2 cups leftover pulled pork
1 cup cheddar cheese
Traeger Regular BBQ Sauce, of your favorite BBQ sauce
Chopped chives, for garnish
Diced jalapenos, for garnish


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.

Wash and scrub the potatoes and prick all over with a fork. Wrap each potato with foil and cook for about 1 hour and 15 minutes or until they are squeezably soft.

Remove, unwrap and cool the potatoes until they are cool enough to handle. Leave the Traeger on.

Cut the potatoes in half lengthwise.

Scoop out most of the cooked potato, leaving a 1/2-inch shell. Melt the butter in the microwave and brush both sides of each potato skin with the melted butter.

Cook the potato skins directly on the grill grate on High heat for 4 minutes on each side.

Take the skins off the Traeger, but leave it on. Grab some of our delicious pulled pork, reheated. Place the potato skins on a baking sheet and pile a mound of pulled pork into each. Drizzle with some sweet and tangy Traeger BBQ Sauce. Top with a lovely sprinkle of cheese.

Put the potato skins back on the Traeger and cook for a few more minutes or until the cheese melts.

Game Day Eats: Pulled Pork Potato Skins

Remove the potato skins from the Traeger and garnish with some chopped chives, jalapenos or whatever your heart desires.

Game Day Eats: Pulled Pork Potato Skins


Pulled Pork Potato Skins RECIPE.docx (12.16 kb)

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Posted by sbulloch on August 12, 2014

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Hey Traeger Nation. Let's talk steaks.

New York Strip Steaks, to be more precise. One of the most long-standing steak cuts on the market today, the New York strip tops the list of tastiest steaks for a slew of reasons. It is cut from the part of the cow called the short loin. This muscle doesn't do much work, and therefore is exceptionally tender. The strip steak has the perfect marbling of fat (not quite as fatty as a rib-eye and much more fatty than a tenderloin). If you're buying a T-bone, you're essentially buying a strip steak with the bone attached and a small portion of tenderloin. This cut of beef is very meaty and has a great beef flavor that is perfectly enhanced by Traeger's wood smoke.

Selecting the perfect steak: If you are going to a butcher, have them freshly slice your strip steaks to about 1 1/2 inches thick. Pick the steaks with the most amount of marbling (fat) because that marbling is what gives your steak the most moisture and flavor. If you are buying steaks that have already been sliced, be sure to select steaks that are bright red without any brown or grey areas. Shop for your steaks on the same day you plan to cook them. The fresher the steak, the brighter the flavor. Meat is really good at absorbing any odors you have lurking in your fridge and the longer they sit in there, even covered by plastic, the more unwanted flavors they absorb.

Preparing the perfect steak: Most recipes for steak will counsel that your allow your meat to come to room temperature before grilling to ensure even cooking. With a Traeger that is completely unnecessary. In fact, the opposite is true. The most smoke flavor is absorbed when the meat is cooler and since you will be smoking your steaks before cooking, they will slowly come up in temperature to even out before you put them on a hot grill. Immediately before putting your steaks on to smoke, season them liberally. Use the palms of your hands to press and massage the seasoning into the meat. This will help prevent the seasoning from falling off when you transfer the steaks to the grill grate. Now you're ready to cook!

The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Prep Time: 10 minutes
Cook Time: 30 minutes to smoke, 6-8 minutes to grill
Serves: 2
Recommended Pellets: Mesquite, Alder, Hickory, Oak

1 small yellow onion
1 (12 oz) package white button mushrooms
2 Tablespoons extra virgin olive oil
2 Tablebspoons unsalted butter
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 New York strip steaks
Traeger Prime Rib Rub


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

Place the butter, olive oil, and sliced onions in a cast iron pan and place directly on the grill grate with the seasoned steaks. Close the lid and Smoke for 30 minutes.

Remove the smoked steaks to a separate plate and tent with foil.

Turn the temperature setting to High and add the mushrooms to the cast iron skillet. Season with the salt and black pepper. Cook the mushroom and onion mixture until soft.

Return the steaks to the hot grill and cook for 3-4 minutes per side for a rare steak. (For a great reference on cooking a steak to the perfect done-ness, check out this blog post!)

In the last minute of cooking, top the steaks with the grilled onions and mushrooms. Allow the steaks to rest for 6-8 minutes before cutting and enjoy!

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Traeger Basics: The Perfect New York Strip Steak with Grilled Onions and Mushrooms

Printable recipe:

The Perfect New York Strip Steak with Grilled Onions and Mushrooms.docx (14.32 kb)

Smoked Caliente Chili Rubbed Ribeye Steaks

Posted by mmillet on August 11, 2014

Smoked Caliente Chili Rubbed Ribeye Steaks

"Live life on the edge." "You only live once." So many of these popular "mottos" are over-used to the point of near extinction. (And we're not all-together very sad about it.)

BUT, hold off the execution squad. For once, we think a generous application of these statements is quite appropriate. If you were ever to act like there was no tomorrow, you'd better have one of these ribeyes in your hand or at least add it to your "Last Meal" menu.

The drool factor is created after a good hour of smoking a delicious fat-ribboned ribeye that's coated with spicy chili powder and smoky cumin. Grill this slab medium-rare and we could eat one of these lovelies every hour of that last day!


PREP TIME: 4 hours up to 2 days to marinate
COOK TIME: about 1 hour 10 minutes
RECOMMENDED PELLETS: Mesquite, Oak or Cherry


4 beef ribeye or strip steaks
2 large garlic cloves, minced
1 teaspoon salt
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon packed brown sugar
1 teaspoon ground cumin


Mash the garlic and salt into a paste in a small bowl; stir in the chili powder, Worcestershire sauce, olive oil, brown sugar and cumin.

Rub all surfaces of the steaks with the mixture.

Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.

When you're ready to cook start the Traeger grill on Smoke with the lid open until the fire is established (about 5 minutes). Close the lid and allow it to preheat for 10 minutes.

Place the steaks on the grill grate and smoke for 1 hour.

Remove the steaks to a platter and turn the heat up to High heat. Close the lid and let it preheat for about 10 to 15 minutes.

Return the steaks to the grill and cook until your desired doneness. We love a good medium-rare, which is about 135 to 140 degrees on an instant-read thermometer, so we cooked it for about 3 to 5 minutes on the first side and only a minute or two on the second side.

Smoked Caliente Chili Rubbed Ribeye Steaks

Let the steaks rest for 5 to 10 minutes before cutting into these beauties.

Smoked Caliente Chili Rubbed Ribeye Steaks


Chili rubbed Ribeyes Recipe.docx (11.95 kb)

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