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Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

Posted by Mary M. on September 5, 2014

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

Sometimes it's difficult to make friends, not only for our kids at the beginning of a new school year but for us too. We feel like that kid in the lunch room, awkwardly clutching their tray, unsure of where to sit. But who would turn down a person carrying fries? Better yet, who would turn down someone carrying bacon-wrapped fries?! With these bad boys you have just made yourself the life of the party and everyone's favorite neighbor.

Part of the magic is the combination of the slight sweetness of the sweet potato with the salty smoke of bacon. A little burst of freshness and zing from the lime zest and cayenne pepper make each bite transcendental.

And it's a little known fact that the fries are much happier this way. Trust us.

BACON WRAPPED SWEET POTATO FRIES

PREP TIME: 15 minutes
COOK TIME: 20 to 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

2 medium sweet potatoes, cut into matchsticks (about the width of your pinky)
8 oz of Bacon (not thick cut)
2 limes, zested
Pinch cayenne pepper
Pinch salt
Chopped cilantro, for garnish

PREPARATION

When you're cutting the sweet potatoes feel free to leave the skin on if you like a bit more texture or peel and then chop them. It's your prerogative.

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.

Place a wire rack on top of a baking sheet lined with foil. (You could also put the fries directly on the Traeger but there's less clean up and less flare-ups if you use the baking sheet.)

Slice each piece of bacon in half lengthwise, and then in half width wise as well. You should have 4 strips from 1 piece of bacon. Wrap 1 strip of bacon around one matchstick sweet potato. It should look like a candy cane.

Place the wrapped sweet potatoes on top the wire rack on the baking sheet.

Put the fries on the Traeger and cook for 20 to 25 minutes or until the potatoes feel soft and bacon is done to your liking.

While the fries are cooking mix together the lime zest, cayenne pepper and salt.

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

If you've got a particularly windy day and the bacon still feels a little soft after the potatoes have finished, you could also throw the pan under the broiler for a few minutes to make them crisp.

Sprinkle the warm fries with the lime zest mixture and gently toss. Finish with a garnish of chopped cilantro leaves. Let cool slightly and then enjoy. Do not share.

Cayenne and Lime Bacon-Wrapped Sweet Potato Fries

PRINTABLE RECIPE:

Bacon-wrapped Sweet Potato Fries Recipe.docx (11.86 kb)

Traeger Tailgate Series: Roast Garlic Parmesan Wings

Posted by Mike C. on September 2, 2014

Traeger Tailgate Series: Roast Garlic Parmesan Wings

Folks, game day is upon us. No matter who you're cheering for, you better be expecting some great eats. This is the big season for all of the Traeger family. This is when people love to come over and eat some good BBQ or some awesome tailgating food. Be prepared Traeger family, the tailgaters are coming...

These wings are good. Too good. Roasting your garlic before adding it to the sauce gives it a whole new depth of flavor. Your guests are going to go nuts over these wings, and they're so easy to make. This will definitely be a repeat recipe for you and with a new game every Sunday, that's a good thing.

Roast Garlic Parmesan Wings

PREP TIME: 5 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Mesquite
SERVES: 4

INGREDIENTS

2 lb chicken wings
1 whole garlic bulb
2 tbsp olive oil
1/2 c mayo
1 tbsp parmesan cheese
1/2 tsp each basil and oregano
1 tbsp corn syrup
1 teaspoon lemon juice

PREPARATION

As always let's start by getting the grill and our food all ready. Start your grill as normal by placing the setting to "Smoke" and leaving your grill door open. Do this for 3-5 minutes until the grill warms up. In the mean time, let's tend to our garlic.

 

This is going to be pretty easy. All we're looking to do is cut the garlic in half.

 

By now go ahead and crank up your grill to "High" we want around 400 degrees. While your grill is getting up to temp let's put our garlic in foil and seal it up.

 

Odds are some of it will come apart, and that's ok. Just throw it in with the rest of the garlic. We're going to get the chicken a little pre-seasoned as well. Nothing too major, just a little salt and pepper because it's going to be smothered in our delicious sauce which will have a little salt and pepper in it already.

 

Looks like we're ready. Place your chicken and garlic (wrapped in foil) on the grill and we're going to let it cook for 30 minutes. At 15 minutes however, we're going to flip the chicken over to get a nice color on both sides. 

 

While our chicken and garlic is getting all golden brown and delicious, let's prepare our sauce. Easy enough, just start measuring out your ingredients and throw it all into a bowl. I like to add a little salt and pepper at the end. Once our garlic comes off the grill we'll finish the sauce off with those soft little cloves!

 

Ok, after 15 minutes we've flipped our chicken over and now after ANOTHER 15 minutes we're ready to go! 

 


Traeger Tailgate Series: Roast Garlic Parmesan Wings

Our garlic will be a nice soft brown. You can continue to cook the garlic a little longer if you'd like and get some more color but you also run the risk of burning your garlic, and if you've had burnt garlic you know that's not very tasty.


Traeger Tailgate Series: Roast Garlic Parmesan Wings

Now all we have to do is scoop a little bit of our garlic into our sauce and mix it up well. Since the garlic is cooked, it will be very soft so it will mix into the sauce very easily. I would say it's safe to start out with around 6 cloves but make sure to taste your sauce then add more if needed. Once there's too much garlic in it, you're kind of stuck. Feel free to add as much as you'd like. Cooking garlic gives it some amazing flavor and even brings out some sweetness so roasting your garlic will take it to a whole new level.

 

Traeger Tailgate Series: Roast Garlic Parmesan Wings

All there is to do is sauce these babies up and watch them fly off the plate. I suggest you have some of this sauce handy because it's going to be a hit, let alone the amazing smokey-grill flavor the Traeger gives your chicken. Remember, we want to see your tailgating and BBQ pictures! Add us on Facebook, Twitter and Instagram by searching for Traeger Grills or you can find us using @traegergrills. Show us how you like to tailgate!

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

Posted by Mary M. on September 1, 2014

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

The Italians' culinary bible states that you cannot mix seafood and cheese. Clearly they were not referring to cream cheese cause that stuff is amazing and has the power to cure all that ails you...or at least make you forget your troubles while filling your belly with warm, creamy happiness.

Experimenting one day on his Traeger, Traeger veteran Mike Henderson came up with these bad boys. We appreciate Mike for sharing his recipe and years of support!   

Pure genius.

BACON-ROLLED COCONUT SHRIMP JALAPENO POPPERS

PREP TIME: 10 minutes
COOK TIME: about 55 minutes total
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

6 jalapenos
8 ounces (1 block) cream cheese, softened
6 to 12 shrimp (25-30 count), peeled and deveined
Traeger Salmon Shake
Olive oil
12 slices bacon
1/2 cup unsweetened coconut flakes
2 tablespoons fresh chopped cilantro (plus more for garnish)

PREPARATION

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.

Rinse and season the shrimp with the Salmon Shake. (Skewering the shrimp makes it so much easier to put them on the grill, turn and remove.) Drizzle the shrimp with olive oil and cook on the Traeger for about 5 minutes per side or until the shrimp is opaque.

Remove the shrimp and let cool. Turn the grill down to 350 degrees F.

Meanwhile, get those poppers going. Cut the jalapenos in half and remove the stems and seeds.

Chop the shrimp and mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon of the Salmon Shake and 2 tablespoons chopped cilantro.

Load a generous amount of the filling in each pepper half.

Top with a sprinkle of coconut.

Wrap each stuffed pepper with a slice of bacon and place on a foil-covered baking sheet.

Cook the peppers on the Traeger for about 45 minutes or until the bacon fat has rendered and the cream cheese is golden.

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

Serve the peppers warm with a garnish of fresh chopped cilantro.

Bacon-Rolled Coconut Shrimp Jalapeno Poppers

PRINTABLE RECIPE:

Bacon Rolled Coconut Shrimp Poppers Recipe.docx (11.89 kb)

Burn Your Fingers Bermuda Triangle Wings

Posted by Mary M. 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!

BURN YOUR FINGERS BERMUDA TRIANGLE WINGS

PREP TIME: Marinate wings overnight
COOK TIME: about 1 hour
RECOMMENDED PELLETS: Maple or Mesquite
SERVES: 6 to 8

INGREDIENTS

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)

PREPARATION

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

PRINTABLE RECIPE:

Bermuda Triangle Wings Recipe.docx (12.00 kb)

Jamaican Jerk Kickin' Chicken Wings

Posted by Susie B. 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

INGREDIENTS:
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)

PREPARATION:

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

 

PRINTABLE RECIPE:

Jamaican Jerk Kickin Chicken Wings.docx (13.50 kb)

Sweet Peach Glazed Pork Spare Ribs

Posted by Mary M. 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.

SWEET AS A PEACH GLAZED RIBS

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

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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

Traeger's Bacon Wrapped Tailgating Chicken Wings

Posted by Susie B. 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

INGREDIENTS:
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)

PREPARATION:

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 Mary M. 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.

PULLED PORK POTATO SKINS

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

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

Pulled Pork Potato Skins RECIPE.docx (12.16 kb)

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

Posted by Susie B. 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

INGREDIENTS:
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

PREPARATION:

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 Mary M. 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!

CALIENTE CHILI RUBBED RIBEYE STEAKS

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

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

Chili rubbed Ribeyes Recipe.docx (11.95 kb)


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