Welcome to Team Traeger
Login  |  Register

Community Forum

Post, Share, Collaborate, Listen

"Competition Style" Spare Ribs

Posted by Susie B. on September 11, 2014

We hesitated to put "Competition Style" in front of anything because we know how meticulous and passionate true BBQ cooks can be about their competition meats. However, after grilling up these beautiful racks of spare ribs using some tricks of the trade we knew we had to share the recipe and our cooking method with Traeger Nation.

When cooking for friends, we often prefer our ribs to have a bit of a spicy bite, a little kiss of sweetness, and we love for them to be fall off the bone tender. When cooking for competitions, the judges are looking for a different set of criteria; they want ribs that you can bite through easily, but don't pull away from the bone, sauce that is sticky sweet, and layers of flavor that complement the taste of the rib meat instead of overpower it.

Our method for producing "competition style ribs" is similar to our 3-2-1 baby back method, but spare ribs require a little extra cook time and a bonus application of a super sweet "glaze" before presentation. We pick spare ribs over baby backs for competitions because they have a lot more meat on them and a better marbling of fat. If a judge looks in your competition box and sees spare ribs, they know they'll be eating well! We use a St. Louis cut of spare ribs, but you can use whole spare ribs and trim te "rib tips" off of the top on your own if you prefer.


"Competition Style" Spare Ribs


Prep Time: 10-15 minutes
Cook Time: Approx 5 hours
Serves: 4-6 people
Recommended Pellets: 50/50 mix of Hickory/Apple or Hickory/Cherry

2 racks St. Louis Style pork ribs
Traeger Pork & Poultry Shake
1 cup dark brown sugar
1/4 cup honey (preferably clover honey)
8 tablespoons unsalted butter
1 1/2 cups Traeger BBQ Sauce (or your favorite BBQ sauce)
1/2 cup Traeger Apricot BBQ Sauce


Start the Traeger Grill on Smoke for 4-5 minutes with the lid open to establish the fire. While you grill is starting, begin trimming your ribs.

First, trim the end bones off of each rack. These bones are typically small, half bones that don't typically cook very evenly. trimming them off contributes to more even cooking and a better presentation. After the ends are removed, trim any excess fat down to approximately 1/4 inch in thickness.

**TIP: Use a really really sharp knife. It will make the preparation process go so much faster!

Next, remove the membrane from the back side of the ribs. This membrane is a little like silverskin and it won't break down when you cook it. You really want to bite through your ribs, so don't forget this step. We usually slide a butterknife in between the membrane and the bone to separate the two, then grab the end with a paper towel. Get a good grip and gently pull the membrane away from the back of the ribs.

Season liberally on both sides with Traeger Pork & Poultry rub and place on the grill (still on the Smoke setting) meat side up. Smoke for 2 hours.

Lay down a large strip of heavy duty aluminum foil an sprinkle with 1/4 cup dark brown sugar, 1 tablespoon honey, and 2 tablespoons of butter cut into small pieces. Turn the temperature on the grill up to 225 degrees.

Lay the ribs meat side down in the brown sugar mixture and sprinkle the bone side of the ribs with the brown sugar, honey and butter. Repeat with the second set of ribs.

Tightly crimp the foil and return to the grill, meat side down for 2 hours.

At this point, you'll need to test your ribs for tenderness. Carefully open the foil and insert a toothpick into the meat between the two center-most ribs. You'll want to sense a bit of resistance, but the toothpick should go in fairly smooth. If your ribs are already soft like butter, you'll cut down on the cook time in the next step. If they still seem a little tough, you will cook them a little longer in the next step.

Collect the juices from the foil and set aside. These sweet pork juices are wonderfully flavorful and will help make our amazing glaze.

Remove the ribs from the foil and place back on the grill grate. Combine the Traeger BBQ Sauce and Apricot Sauce in a small bowl and brush liberally on all sides of the ribs.

This is where the cooking process becomes a little more "sense and feel" than actual cooking times and temperatures. If your ribs were already very tender after the foiling period, you might only need 20 minutes to set the sauce. If your ribs were rather tough, you might need to cook them for an hour or more. Each rack of ribs has a different marbling and amount of fat, so they will all cook a little differently. Our average cook time for these ribs is an hour after they are sauced and returned to the grill.

After your ribs have finished cooking, remove them from the grill and let them rest for 15 minutes before slicing.

Grab the pork juice that you set aside from the foiling step. By now, the fat will have separated from the other juices. Spoon the fat off of the top and discard. Using a basting brush, generously coat the cut ribs with the sticky sweet glaze. This will give them an amazing shiny finish.

Arrange on a bed of beautiful greens in a styrofoam box and you'll be set to win. Or simply serve them next to some baked beans and cole slaw for an amazing meal. Enjoy!


Competition Style Spare Ribs.docx (15.53 kb)

Blueberry BBQ Sauced Chicken Thighs

Posted by Mary M. on September 10, 2014

Blueberry BBQ Sauced Chicken Thighs

Blueberries just happen to be one of our most favorite blue foods to eat. In fact, 9 out of 10 people prefer blueberries over any other kind of berry. Okay, maybe that's not factually proven, but we do love blueberries. More specifically we love a blueberry barbecue sauce. And if it just happens to be quick and simple we just might scream...with joy.

Sometimes we just want to keep things simple. Simply delicious, that is. With only two ingredients in it, this barbecue sauce is almost too good to be true. This recipe is not only easy but truly finger-lickin' good.


PREP TIME: 20 minutes
COOK TIME: 14 minutes
RECOMMENDED PELLETS: Mesquite, Hickory and Cherry


6 boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
Traeger Chicken Rub or Sweet Rub
1 cup blueberries, fresh or frozen and thawed
1 tablespoon brown sugar
1 cup Sweet Baby Ray's barbecue sauce, or favorite barbecue sauce


Mix together the olive oil, Worcestershire sauce and garlic.

Brush all sides of the chicken thighs with the Worcestershire sauce mixture and season with the Chicken Rub. Let the thighs marinate while the grill preheats.

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 the chicken thighs directly on the grill grate and cook for about 5 to 7 minutes per side or until an instant-read thermometer reads 165 degrees F, flipping once halfway through.

While they're grilling make that easy-peasy blueberry barbecue sauce.

Add the brown sugar into a small bowl with the blueberries and mash them together.

Let the blueberries macerate for a few minutes before adding in the barbecue sauce.

Stir it all together and it's done!

After the thighs reach 165 degrees F, brush them with the blueberry barbecue sauce and let them cook for a couple of minutes more.

Blueberry BBQ Sauced Chicken Thighs

Take the chicken thighs off the grill and after a brief rest, dig in!

Blueberry BBQ Sauced Chicken Thighs


Blueberry BBQ Sauced Chicken Recipe.docx (12.06 kb)

Korean BBQ Beef Short Rib Tacos

Posted by Mary M. on September 9, 2014

Korean BBQ Beef Short Rib Tacos

Once upon a time there was (well, really there is) a brilliant man and chef named Roy Choi. Among his numerous accomplishments he started a barbecued slice of heaven that will take you down to the dirty streets of Korea and L.A., in the best way possible.

It's a revelatory food truck in L.A. called Kogi BBQ Taco Truck. This food truck introduced a lot of Americans - or at least Californians - to the delicious, deeply-developed flavors of Korean barbecue with a few fresh twists. Food trucks have been well-hidden gems that recently have been emerging and gaining vast popularity. (If you happen to come across food trucks near you, bust your britches and get in line when you can!)

So what do you do if you don't have access to try the Kogi truck's Korean bbq tacos? You guessed it. You Traeger it yourself!


PREP TIME: Marinate overnight up to two days
COOK TIME: about 6 minutes


For the marinade and short ribs:
6 cloves garlic, peeled and rough chopped
4 scallions, trimmed, white and green parts rough chopped
1 ripe kiwi, peeled and rough chopped
One 2 inch knob of ginger, peeled and rough chopped
1/2 Asian (or other variety) pear, peeled, cored, and rough chopped
1/2 onion, peeled and rough chopped
1 cup soy sauce
3/4 cup fresh orange juice
1/4 cup mirin
3 tablespoons Asian sesame oil
2 tablespoons sugar
2 tablespoons toasted sesame seeds
1 tablespoon fish sauce
2 pounds boneless short ribs

For the slaw:
2 tablespoons soy sauce
2 tablespoons rice vinegar, or more to taste
1 clove garlic, peeled and rough chopped
1 tablespoon grated peeled ginger
2 teaspoons sugar
1 teaspoon Sriracha sauce, or more to taste (optional)
1/4 cup vegetable oil, such as peanut oil
1 tablespoon Asian sesame oil
2 cups shredded napa or savoy cabbage
2 cups shredded romaine lettuce
2 scallions, trimmed, white and green parts thinly sliced

For the tacos:
White corn tortillas
Cilantro leaves
Toasted sesame seeds
Korean gochujang or Sriracha for serving


Put all the marinade ingredients (with the exception of the ribs) in a blender jar and process until fairly smooth.

Transfer to a large resealable plastic bag. Using a sharp knife, slice the ribs across the grain into rectangles about 3/8-inch thick.

Add the short ribs to the marinade and refrigerate for 1 to 2 days.

On the day you want to make the tacos, put the soy sauce, vinegar, garlic, ginger, sugar, and Sriracha (if using) in a blender or small food processor and mix until smooth.

Gradually add the vegetable and sesame oils. Toss with the cabbage, romaine, and scallions. (Do this at the last minute.)

Preheat the Traeger to High. Drain the meat and pat dry with paper towels.

Grill the meat for 2 to 3 minutes per side, or until cooked through.

Briefly warm the tortillas.

Korean BBQ Beef Short Rib Tacos

Assemble the tacos by piling meat and slaw on tortillas. Top with cilantro leaves and toasted sesame seeds. Add gochujang or Sriracha if desired.

Korean BBQ Beef Short Rib Tacos


Korean BBQ Short Rib Tacos Recipe.docx (12.33 kb)

Traeger Tailgate Series: Bacon Bowl Bean Dip

Posted by Mike C. on September 9, 2014

Traeger Tailgate Series: Bacon Bowl Bean Dip

If you're looking to turn heads at your team's next game, look no further. Not only do you have an impressive bowl made of bacon, you have an amazing layered bean dip that will blow your mind. Bean dips have been a staple at parties and game days through the dawn of time, but this is not your ordinary appetizer, this is Traeger magic.


Traeger Tailgate Series: Bacon Bowl Bean Dip


Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: As many friends as you'd like to make
Recommended Pellets: Mesquite, Pecan, Hickory or Cherry

1 pack of bacon
1 can of kidney beans (or your favorite refried beans)
1 small container of sour cream
1 tub already made guacamole (or home made)
1 c of your favorite shredded cheese as well as 3 slices of processed packaged cheese

For the beans:

2 tbsp of your favorite salsa
1/2 pack taco seasoning
Dash Salt and Pepper


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


Start off by taking your bacon apart strip by strip and laying it side by side until you're around 5-6 slices deep on a cutting board or a sheet of plastic. Once you have them laid out start by pulling the odd or even strips from left to right about 1 inch it start your weave. Only do odds or evens though, this will start your weave. Once you have the bacon slices pulled back just a touch, lay a piece of bacon across the exposed slices and the gaps, then fold the bacon you originally peeled back on top of the strip you had just laid. Then its just a matter of doing the same thing, just the alternate. If you started with the odds do the evens but now that the first strip is established, instead of pulling from the left to the right, do the right to the left until you can lay another strip. It should look like this.



If you continue to alternate and lay strips you'll have a full out bacon weave and this is the easiest method I've found to use. Once you do it a time or two you'll become a pro.


Now is when we talk options for our bowl base. I personally have a metal bowl that I use for tortillas and other things so I figured that would be a great place to start. If you have an oven safe bowl of any sort grab that. If you don't, I've seen people create bowls just using wadded up foil to create the bowl. 



how to make a bacon bowl

Let's get our grill set to 375 and prepare for bacon bowl glory. Once your grill is to temperature, put your bowl upside down on the grill then lay your bacon over the top of it, this way the grease will run off of the bowl and bacon so you're not collecting a mass of grease inside the bowl.


how to make a bacon bowl

Odds are depending on the size of your bowl, you're going to have excess. That's ok. Just the bacon do it's thing. I wouldn't suggest cutting the bacon down now, you never know how much the bacon will shrink so it's best to just let it work its course. While the bacon bowl is working let's get our dip ready to go. I personally go with kidney beans and smash them because I love the flavor, but you could just as easily use a can of refried beans to save yourself a step. If you're going with the kidney bean method, drain half of the can's juice out while saving the other half. Pour the juice and beans into a bowl and prepare to smash. 


Add 2 tbsp of your favorite salsa, a dash of cumin, salt, pepper and 1/2 pack of taco seasoning then start to smash away.


Now that our bean dip is ready to go we can gather the rest of our dip ingredients, it won't be long until our bowl is ready to go.


Traeger Tailgate Series: Bacon Bowl Bean Dip

Now that our bowl has been on around 25-30 minutes it's looking pretty good. This would be a great time to pull the bowl off and slice some of the excess bacon from the top of the bowl. Reserve that bacon because it'll make a great layer for the dip. Once you're trimmed up you can put it on the grill for another 10-15 minutes to finish. You want the bacon to get a little dark, but not burned. Otherwise your bowl will be soft and not hold the dip well.


Now that you're staring at your bowl you're probably thinking to yourself, "Well this has spaces in it, how will it hold the dip in?". Don't worry. I've got it covered. Take your 3 slices of processed cheese slices and layer it around the inside of the bowl.


Traeger Tailgate Series: Bacon Bowl Bean Dip

Now we can go ahead and assemble our layers. Let's start with a good amount of our bean mixture.


Now let's throw in some sour cream. The beans will spread out a bit around the sour cream as well so keep that in mind.


What would be better than tossing a ton of cheese all over the top of this?


This is looking incredible! Time to add our guacamole. Feel free to use store bought or home made, your choice!


Traeger Tailgate Series: Bacon Bowl Bean Dip

It's almost game time. Now we can finish off with a little bit of sour cream and chop up the bacon you cut off and top the sour cream with it. Then it's time to dig in. 


Traeger Tailgate Series: Bacon Bowl Bean Dip

I can't begin the explain how amazing all of this tastes together. You should have seen the line at my house with people trying to get their hands on some. I guarantee this will be a game day hit, prepare for a stampede! Go Pokes! As always, we'd love to see your creations on our social media. Find Traeger grills on Facebook, Instagram and Twitter @traegergrills 

Getting to Know your Beef Ribs: "Shiners" vs. Hand Butchered

Posted by Susie B. on September 8, 2014

Getting to Know your Beef Ribs:

Beef ribs are typically overlooked in the world of BBQ in favor of pork ribs. This is often because the only beef ribs available at your local super market are what the BBQ world derisively calls "shiners." The term refers to ribs that have had so much meat butchered off that the rib bones "shine" through and are visible. Shiners are common in the world of beef ribs because butchers can get top dollar for the prime cuts of meat that come attached to the rib bones (like the prime rib, or rib-eye). Butchers cut as close to the bone as possible to maximize the amount of meat on the pricier cuts and then sell the excess ribs as cast-offs. As a result, beef ribs are typically inexpensive but have very little meat. Some serious BBQ folks completely refuse to cook shiners because the effort it takes to get tender, flavorful ribs isn't worth the tiny amount of meat that's left at the end of the cooking process. It's a crying shame, really, because beef ribs are full of flavor.

If you are looking to cook a rack of beef ribs, straight out of your grocery store, this recipe will get you tasty and tender ribs (even if there isn't a ton of meat on there). If you are lucky enough to have a really friendly butcher, ask him to hand butcher ribs for you off of a rib-eye roast or a prime rib roast. These ribs will be cooking low and slow, so save some money and buy the prime beef (instead of choice) since the result and flavor will be really similar. If your butcher won't cut them for you, you might be forced to buy the roast with the bones in and then you can trim the bones off yourself (darn). Luckily for you, beef ribs make a fantastic Saturday supper and the remaining rib roast is perfect for gathering the family around on Sunday.

The preparation for shiners and hand butchered ribs are identical, so just follow the recipe below. We've included pictures of each so you can see the difference in how a set of "off the shelf" ribs compares to thick cut, hand butchered ribs.


Low and Slow Barbecued Beef Ribs


Prep time: 5 minutes
Cook Time: 6.5-7 hours
Serves: Varies, plan on 3 ribs per person
Recommended Pellets: Mesquite, Hickory, Oak


1 rack beef ribs
1/2 cup yellow mustard
Traeger Prime Rib Rub
Traeger Regular BBQ Sauce


Begin by trimming your ribs. Using a sharp knife, remove any excess fat aong the top of the ribs. Flip the ribs over and remove the thick membrane along the back of the ribs (much like you would on pork ribs).

Rub the ribs down with the yellow mustard and season liberally with Traeger Prime Rib Rub.

Start the Traeger Grill on Smoke with the lid open for 4-5 minutes until the fire is established. Place the ribs directly on the grill grate meat side up and close the lid. Smoke the ribs for 3 hours. (In the pictures below, the shiners are first and the hand butchered are second)

Remove the ribs from the grill and turn the temperature setting up to 225 degrees.

Lay the ribs meat side up on a double layer of aluminum foil. Cover liberally with the Traeger BBQ sauce and seal the foil pouch.

Return to the grill for an additional 3 hours.

Remove the ribs from the foil and return to the grill for an additional 30 minutes to an hour until the meat is tender and the sauce has set.

Getting to Know your Beef Ribs:

Serve immediately.

Getting to Know your Beef Ribs:

Getting to Know your Beef Ribs:

Traeger's BBQ Meatball Onion Bombs

Posted by Mike C. on September 8, 2014

Traeger's BBQ Meatball Onion Bombs

Everyone has heard the saying, "A picture is worth a thousand words" if this is true, I can't imagine what this picture is screaming right now. This delicious meatloaf ball is filled with mushrooms, onion and parsley, while being encased in an onion shell and wrapped in bacon THEN finished with your favorite Traeger BBQ sauce. Talk about ridiculously good. This is one of those recipes you have to share with your friends because it is too good. Make these bad boys for your next get together and just wait for the results! 

BBQ Onion Bombs

PREP TIME: 10 minutes
COOK TIME: 60 minutes smoking at 225, 20-30 minutes at 350


1 lb ground beef
2 yellow onions
1 pack bacon
1/4 c each chopped parsley, chopped mushrooms and diced onion
1 tbsp spice ketchup 
1 tsp each soy and worcestershire sauce
1 tbsp each brown sugar and Traeger Prime rub
1/4 c Panko bread crumbs


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 to warm up your Traeger.


Start off by cutting the tops and bottoms off of your onions and ridding them of the tough exterior skin. Slice your onion in half and start to peel the layers of onion apart. You want to keep the biggest layers of onion you can to stuff, however, make sure you're not keeping the tough exterior onion layers, that won't taste (or cut) very well.


Set your onion shells aside and let's mix our meatloaf. Mix 1 lb of ground beef, diced onion, parsley, mushroom, as well as your spices, condiments and bread crumbs into a bowl and mix by hand.


Now that our meatloaf mixture is ready, you can heat your Traeger to 225 and get ready to stuff these onion bombs. Take a small handful of your meatloaf mixture and place it inside one of your onion layer pieces, then press another layer piece on top of the mixture, making an onion sealed meatball. Continue with the rest of your onion layers until your meatloaf mixture is gone. The number of onion bombs will depend on the size of the onions you buy.


Now, let's wrap this thing in bacon. Why? Because...bacon. I wrapped 3 slices of bacon around each bomb, you may need more bacon depending on size. Secure the bacon with tooth picks so it doesn't unravel while it's cooking. 



Traeger's BBQ Meatball Onion Bombs

Place these bombs on your Traeger at 225 for an hour to smoke, once the hour is up, kick up the heat to 350 for another 20-30 minutes until your internal temperature is around 160-165, you'll have some carry over heat even when you pull the bombs off the grill. The last 10 minutes or so of cooking, put your favorite Traeger BBQ sauce all over the onion bomb and let it caramelize.



Traeger's BBQ Meatball Onion Bombs

After your 10 minutes are up you're ready to rock and roll. These things are fantastic. Not only do you have a nice, savory, sweet meatloaf, you also have that sticky, salty aspect going on as well. Garnish with a little parsley and you can hear people starting to drool all over your floor. Make sure after you make these beautiful creations at home, you tag us on our social media by searching Traegergrills or @traegergrills.


Traeger's BBQ Meatball Onion Bombs

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

Posted by Mary M. on September 7, 2014

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

We feel like one of those infomercials offering a special deal for a "limited time only!" Those vine-ripened tomatoes are still sweet and bursting with juices outside but pretty soon those cold winds will start blowing and they will be no more. (Technically you could just buy some at the store, but fresh is always best!) And so it is time to carpe diem before all that crazy-good flavor withers before your eyes.

With the help of our best bud, pork, you end up with warm, ripe tomatoes bursting with juices, wrapped in crisp bacon with a molten mozzarella core.


PREP TIME: 15 minutes
COOK TIME: 25 minutes


20 cherry or grape tomatoes
10 slices bacon
2 slices fresh mozzarella, cut into small slivers
Fresh cracked black pepper
Balsamic vinegar and fresh basil for serving (optional)


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

Slice the bacon in half crosswise. Make a small slit in the top of each tomato and slide in a small piece of mozzarella. (You could also omit the mozzarella and just wrap the tomatoes in bacon.) Wrap each tomato with a half slice of bacon.

Place the tomatoes on a large foil-lined baking sheet and sprinkle them with cracked black pepper.

Cook the tomatoes on the Traeger for about 25 minutes or until the bacon has rendered and tomatoes are bursting.

Roasted Bacon-Wrapped Cherry Tomatoes

Remove the tomatoes and serve them warm with a drizzle of balsamic vinegar and fresh basil, if desired.

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes


Bacon Wrapped Tomatoes Recipe.docx (11.37 kb)

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Posted by Mary M. on September 6, 2014

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Tequila-Lime Grilled Chicken Thighs: All of the flavors with none of the hassle of drinking... only chewing. And by flavors, we mean that you'll WISH you could drink these chicken thighs just so that they could get in your belly faster.

With a dust of ancho chile powder in the dry rub, they're deliciously smoky. Plus a luscious coat of sticky-sweet glaze that we pumped with some hot sauce and red pepper flakes.


PREP TIME: 15 minutes
COOK TIME: 25 to 30 minutes


Dry Rub:
2 teaspoons ancho chile powder
2 teaspoons sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
1 teaspoon chili powder

12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil

4 tablespoons honey
4 tablespoons pineapple juice
3 tablespoons tequila
1/4 teaspoon red pepper flakes
1 1/2 tablespoons hot sauce
1 1/2 tablespoons butter
1 1/2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro (optional)
Lime halves or wedges, for garnish
Pineapple slices, optional


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10-15 minutes.

Combine the dry rub ingredients in a medium bowl. Add chicken to bowl; toss well.

Add oil to bowl; toss well to coat each piece.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Place the chicken directly on the grill grate, meat side down and cook for 15 minutes on the first side.

Meanwhile, place the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken (about 3 minutes). Keep the syrup warm while waiting to glaze.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

After the chicken thighs have cooked for 15 minutes brush them with some of the syrup mixture. Turn the chicken over. Brush with more glaze on the other side and grill for another 10 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer. If you want, now is a great time to grill some limes and pineapple slices to go along with the tequila chicken. Just grill them for about 5 minutes per side or until the fruit develops some grill marks.

Finish the thighs with any remaining glaze and garnish with cilantro, if desired. Serve with the grilled pineapple and limes.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs


Tequila Lime Chicken Thighs Recipe.docx (12.39 kb)

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.


PREP TIME: 15 minutes
COOK TIME: 20 to 25 minutes


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


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


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


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


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!

Have something to share? Add a blog entry.