If passionate doesn’t even begin to describe your feelings for all things barbecue and a Traeger is your rig of choice—we’ve got a way for you to channel that energy into some extra scratch. If you can’t stop talking about your latest and greatest Traeger creation and you’re the first to hop on a thread to impart your hard-earned knowledge to the masses—it’s time to turn your wood-fired obsession into grill gear. We are looking for Traeger Advocates to step up and represent on traegergrills.com. Get the details and apply here: http://bit.ly/1cQPp4z
Visit us in California this week and sample some killer grub. While you’re there, if you snap a picture of the Traeger Trailer, post it and hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram, it will put you in the running for a free bag of pellets. We will announce one winner on June 17th on the original post.
See what Pit Master Kenny’s got cooking at these 6 locations in CA this weekend:
- June 11th: Crown Ace – 2750 Dewey Rd, San Diego, CA 92106
- June 12th: Crown Ace – 9045 Adams Ave. Huntington Beach, CA 92646
- June 13th: BBQ Grill Outlet – 24396 Swartz Dr. Lake Forest, CA 92704
- June 14th: Corning Ace Hardware – 2020 Solano St. Corning, CA 96021
- June 15th: Richert Lumber Company – 5505 Sunol Blvd. Pleasanton, CA 94566
- June 16th: Schrimper’s Ace Hardware – 150 N Wilma Ave Ripon, CA 95366
Sampling food from 11am-4pm
Get a pic of the truck and trailer from 8am-6pm
Full Terms and Conditions: po.st/traegerroadtrip
You'll love this Wood-Fired Pizza from the very first bite. This recipe is infinitely flexible, incredibly cheap, and more fun to make than money at a poker table. The flavor is sophisticated, bold with a touch of daring. There’s not a picky eater in town that will turn it down. Take the take-out off your speed dial, and fire up your Traeger - its Pizza Night!
PREP TIME: 30 minutes
INACTIVE TIME: 1 hour 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Alder, Pecan, Hickory
2/3 cup warm Water (between 105°F and 115°F)
2 ½ tsp. Active Dry Yeast
½ tsp. granulated Sugar
1 tsp. Kosher Salt
1 Tbsp. Oil
1 ¾ to 2 cups all-purpose Flour
¼ cup fine Cornmeal
1 Large Grilled Portabella, sliced
1 jar pickled Artichoke hearts, chopped
1 cup Fontina cheese, shredded
1/2 cup Parmigiano, shaved, divided
Roasted Garlic, chopped
¼ cup Olive Oil
Banana Peppers (optional)
Traeger Pizza Kit
- In a glass, stir together warm water, yeast, and sugar and let stand until the mixture starts to foam (about 10 minutes). In a mixer, combine 1 ¾ cup flour, sugar, and salt. Stir oil into the yeast mixture. Slowly add the liquid to the dry ingredients while slowly increasing the mixers speed until fully combined. The dough should be smooth and not sticky. Knead the dough on a floured surface, gradually adding the remaining flour as needed to prevent the dough from sticking, until smooth (about 5-10 minutes). Form the dough into a ball.
- Apply a thin layer of olive oil to a large bowl. Place the dough into the bowl, and coat the dough ball with a small amount of olive oil. Cover and let rise for about 1 hour, or until doubled in size, in a warm place.
- When ready to cook, start your Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes.) Place a pizza stone in the grill while it preheats.
- Spread the cornmeal evenly on the pizza peel. Punch the dough down and roll it out form into a 12” circle on a floured surface. Place the dough on the pizza peel and assemble toppings evenly in the following order: olive oil, garlic, fontina, portabella, artichoke hearts, parmigiano, then banana peppers (optional).
- Carefully slide the assembled pizza from the pizza peel to the preheated pizza stone and bake until the crust is golden brown (about 10-12 minutes).
- Remove the pizza stone from the Traeger. Slice pizza, serve, and enjoy!
Traeger_Wood-Fired_Pizza.pdf (45.00 kb)
Put down your marshmallows, people—we've got something better for roasting. We are head over heels for Grilled Seasonal Fruit, and you will be too. This recipe is as simple as it is scrumptious. All you need is fruit, honey, and your Traeger to go next level status on dessert tonight. It’s the perfect end to any Traeger grilled or smoked meal.
GRILLED SEASONAL FRUIT WITH GELATO
PREP TIME: 5 minutes
COOK TIME: 5 minutes
RECOMMENDED PELLETS: Pecan, Maple
2 of each: Apricots, Peaches, Plums, or the seasonal fruit of your choice
¼ cup Honey
3 Tbsp. Turbinado Sugar
Your Favorite Flavor of Gelato
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Slice each piece of fruit in half, removing the pit. Brush the sliced side with honey and sprinkle with sugar.
- Place fruit directly on the grill, cut side down, until you start to see grill marks. Remove from the grill and serve one of each fruit with scoops of gelato. Drizzle with honey, if desired. Serve and Enjoy!
Traeger_Grilled_Fruit.pdf (40.42 kb)
It’s race day in Baja and our friends at BBQ Island in AZ, the largest BBQ store west of the Rockies, are off-roading with the best of them. Mike West and JT Thomas of #bbqislandracing are tackling the Baja 500 course in their new, custom class 10 car, but they’re no strangers to the course. BBQ Island Racing has been riding the 500 in Baja since 2006 in multiple different classes from UTV to the Current 4400/Ultra 4 Truck.
The Baja 500 course changes every year, but always begins and ends in Ensenada, just two hours south of San Diego. They’ll be battling rough and unforgiving desert terrain in hopes of off-roading straight to the podium. Cheer them on and wish them luck on Instagram @bbqislandaz. Tell them @traegergrills sent you!
The Traeger Truck and Trailer are making the rounds. Each week we will announce the locations so that you can visit and sample some killer grub. While you’re there, if you snap a picture of the Traeger Truck and Trailer, post it and hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram, it will put you in the running for a free bag of pellets. One winner will be announced on June 11th on the original post.
See what Pit Master Kenny’s got cooking in Vegas this week:
- June 6th: Bass Pro Rib Championship – 8200 Dean Martin Dr. Las Vegas, NV 89139
Sampling Food from 11am-4pm
Get a pic of the truck and trailer from 8am-6pm
Full Terms and Conditions: http://bit.ly/1FlcLN1
We’re throwing a Make Your Father’s Day Giveaway contest on Facebook where we’ll give a Lil’ Tex Elite and a Junior Elite to the person with the best story about the person in their life who “knows best.” Follow the thread on Facebook and enter to win here: https://www.facebook.com/TraegerPelletGrills?fref=ts
When you finish entering, don’t forget to check out our smokin’ Father’s Day Rebates. Through June 21st you can get up to $100 back through in-store and online rebates. Get the details here: po.st/rebates
The popular saying, “bacon makes everything better” has led to ingenious innovations like the bacon weave and even inspired bacon desserts. As dedicated bacon enthusiasts, we’re working hard to test this hypothesis by wrapping everything in bacon before grilling it to crispy, salty perfection on the Traeger. Bacon Wrapped Asparagus gets our stamp of porky approval as a crowd-pleasing appetizer or a star side dish.
BACON WRAPPED ASPARAGUS
PREP TIME: 20 minutes
COOK TIME: 15-20 minutes
RECOMMENDED PELLETS: Hickory, Pecan
1 bunch Asparagus, trimmed
1 lb. thin cut Bacon
1 Tbsp. Olive Oil
½ tsp. Garlic Powder
½ tsp. Onion Powder
Salt & Pepper to taste
- Coat the Asparagus evenly with olive oil, then sprinkle the asparagus evenly with, garlic powder, onion powder, salt and pepper. Individually wrap each asparagus with 1 piece of thin cut bacon.
- When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
- Place the wrapped asparagus on the grill and roast for 15-20 minutes, or until the bacon is crispy. Enjoy!
Traeger_Asparagus.pdf (43.15 kb)
Think of a Salted Baked Potato, wood-fired until tender and fluffy on the inside, as dinner’s blank canvas. You can load anything you’re craving onto that sucker, from chili and cheese, to pulled pork and BBQ sauce, to fresh salsa—the possibilities are endlessly delicious. The beauty of a blank canvas is everyone at the dinner table can customize their dinner to suit their tastes. Make a Traeger’ed Baked Potato bar tonight for a simple way to get creative with your food.
SALTED BAKED POTATOES
PREP TIME: 5 minutes
COOK TIME: 25-30 minutes
RECOMMENDED PELLETS: Oak, Pecan, Maple
6 Baker Style Potatoes, scrubbed and dried
3 Tbsp. Canola Oil
1 Tbsp. Kosher Salt
Salt & Pepper
Sharp Cheddar Cheese
- In a large bowl coat the potatoes in canola oil and sprinkle evenly with salt.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
- Place the potatoes on the grill grate and cook them for 25-30 minutes, or until soft in the middle when pricked with a fork. Serve loaded with your favorite toppings. Enjoy!
Traeger_Baked_Potatoes.pdf (42.63 kb)
It’s not often that people invite you to come shiggin’ their BBQ secrets, but that’s just what we’re doing. Take a look at our step-by-step recipe videos, Traeger how-to’s, and Tips from the Pros to make your meals just a little more epic: https://www.youtube.com/user/TraegerGrills