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Cajun Smoked Chicken Lollipops

Posted by Mary M. on April 2, 2014

Cajun Smoked Chicken Lollipops

Feeling a little bored with the traditional chicken drumstick? It's time to switch it up a bit, giving your ordinary chicken leg an impressive and quite irresistible, might we add, presentation.

Not familiar with a chicken lollipop? Well here is a little Lollipop 101. The chicken lollipop is a “frenched” chicken leg. Frenching, in this case, is when the meat is cut loose from the small end and pushed down toward the bulk of the meat to create a “lollipop” look. The leg bone is left clean, creating the “stick”. The end result is sleek and polished and additionally, they taste as enticing as they look.

We finished these lollipops off when some Louisiana flair from our Cajun Shake and a dash of Louisiana hot sauce, of course, finished with a shiny, caramelized barbecue sauce glaze. Sounds like the most delicious lollipop you might ever get the chance to sink your teeth into.


PREP TIME: 1 hour 15 minutes, to let rub marinate
COOK TIME: 1 hour
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 6 to 8


12 to 18 chicken drumsticks
Traeger Cajun Shake
1 stick butter
Traeger BBQ sauce, or your favorite BBQ sauce
Louisiana hot sauce, optional


To turn regular chicken legs into lollipops you’ll need a sharp knife and a pair of kitchen shears. Start by making a cut all of the way around the leg just below the knuckle, cutting through the skins and tendons using either a sharp knife or a pair of kitchen shears.

Push the meat down to the large end and pull/cut the remaining skin and cartilage off the knuckle. You might want to also remove the tiny bone right against the leg. Remove this bone with your fingers or the shears, and trim away the tendons sticking out the top.

Season the chicken with the Cajun Shake.

Wrap the bones of the drumsticks with a small piece of aluminum foil to keep them from turning too black. Let the chicken sit for an hour in the fridge to allow the flavor to permeate.

Start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.

Put the chicken lollipops on the grill grate and let them smoke for 30 minutes. After you remove the chicken, turn the temperature up to 350 degrees F and let preheat, lid closed, for 10 to 15 minutes.

Place the stick of butter in a baking pan or aluminum pan and put on the grill to allow the butter to melt while the grill is coming to temperature. (The butter doesn't need to cover the chicken. It just keeps the drumstick moist and of course gives it a little added buttery finish.)

Arrange the lollipops in the pan with the bones sticking up straight. Let the chicken cook for about 40 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer.

Meanwhile, warm up the barbecue sauce in a small saucepan on the stove over low heat. If you want it to have that Louisiana kick, add in a few squirts of the hot sauce, to your taste. Once it starts to thin, turn down the heat to just keep it warm. If the sauce needs to be thinned, pour in a little bit of the butter used in the pan until it reaches a thickness that is thick enough to adhere to the drumsticks but not gluey.

Dip the lollipops into the barbecue sauce so that it is completely covered. You can also brush the barbecue sauce on the bones if you want a uniform look and sheen on the lollipops.

Turn the heat on the Traeger up to High. Place the chicken directly on the grill grate and cook until the internal temperature registers 175 degrees F, about 10 more minutes. Keep an eye on the lollipops to make sure that the glaze doesn't burn.

Cajun Smoked Chicken Lollipops

You're looking for that perfect caramelization of the barbecue sauce on the outside with a crisp skin to give a little texture.

Cajun Smoked Chicken Lollipops


Cajun Smoked Chicken Lollipops Recipe.docx (12.93 kb)

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Posted by Mary M. on April 1, 2014

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Now that spring is officially in session, it's time to start wistfully thinking about summer and all of its glorious sunny days and fresh, vibrantly colored, delicious eats. To stave off some of that suntan and pina colada anxiety, you need a dish that will transport you straight to a place that is sunny and warm with some cool, salt-scented breezes.

We've found the perfect dish. Pair a mild fish, like tilapia, with some toasted coconut, rum-grilled pineapple and why not throw in some mango and jalapeno too? Transportation complete. With this Coconut-Crusted Tilpia and Grilled Rum Pineapple-Mango salsa, you will get all of the feeling of the tropics without the over-priced airfare.


PREP TIME: 10 minutes
COOK TIME: 15 to 20 minutes


Coconut-Crusted Tilapia:
1/3 cup unsweetened coconut flakes
1/3 cup panko breadcrumbs
1/2 teaspoon chili powder, to taste
1/4 teaspoon curry powder (optional)
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 cup all-purpose flour
1 eggs
1 tablespoons milk
2 tilapia fillets

Rum Pineapple-Mango Salsa:
2 tablespoons butter, melted
2 tablespoons rum or lime juice
8 3/4-inch slices fresh pineapple, cored
2 tablespoons brown sugar
1 mango, peeled, pitted and diced
1 jalapeno, seeded and diced
4 tablespoons cilantro, chopped
1 green onion, diced
1/4 red bell pepper, diced (optional)
2 tablespoons lime juice, or more to taste
1/4 teaspoon salt, or more to taste


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

Meanwhile prep your pineapple and bread the tilapia. Whisk together the rum or lime juice, melted butter and brown sugar. Brush this mixture on all sides of the pineapple slices.

Place the flour in a shallow bowl or dish. In a small bowl whisk together the egg and the milk. On a different place mix together the coconut flakes (if the flakes are too big you may need to run them through the food processor to break them up), panko breadcrumbs, chili powder, curry powder, salt and pepper.

Rinse and pat dry your tilapia fillets.

Bread them by dipping the fillets first into the flour, then the egg mixture and lastly into the coconut-panko mixture, pressing the breadcrumbs onto the fish to get a good covering. Place the fillets on a parchment-covered baking sheet.

Place the baking sheet on the Traeger with the pineapple slices arranged around it.

Grill the pineapple and tilapia for 15 to 20 minutes, turning the pineapple every five minutes to get a good char on all sides.

Check the tilapia after 15 minutes to see if it is ready and flakes gently with a fork and watch it to make sure it doesn't burn.

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa

Dice the grilled pineapple and mix it with the rest of the salsa ingredients, adding more salt or lime juice to taste.

Serve the coconut-crusted tilapia fillets while they're warm with a heaping side of the rum pineapple-mango salsa and a garnish of cilantro.

Coconut-Crusted Tilapia with Grilled Rum Pineapple-Mango Salsa


Coconut-Crusted Tilapia & Pineapple Salsa Recipe.docx (12.47 kb)

Competition Style Injected Pulled Pork

Posted by Susie B. on April 1, 2014

Competition Style Injected Pulled Pork

If you want to eat competition style pulled pork, you've got to learn to cook like the pros. This recipe for Competition Style Injected Pulled Pork has all the right ingredients, mixed with a few new techniques that will make your pulled pork blue-ribbon ready (even if you never enter it in a contest). The sweet and savory injection sauce really pushed our traditional pulled pork into delicious (and exceptionally tender) new territory with flavor in each strand of meat. Grab yourself a meat injector and give this one a try! 


Competition Style Injected Pulled Pork


Prep Time: 20 minutes
Cook Time: 9-11 hours
Recommended Pellets: Apple, Hickory, Oak
Serves: 8-10 people

1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
1 cup apple juice or cider
1/4 cup apple cider vinegar 
1/4 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons Traeger Pork and Poultry Rub
2 tablespoons brown sugar

In a non-reactive bowl, combine the apple juice, vinegar, water, worcestershire sauce, Pork rub and brown sugar. Whisk vigorously until all the sugar is dissolved.

Using Traeger's Meat Injector, inject all of the injection sauce into the pork. Start at the top of your pork butt and directly insert the meat injector deep into the muscle tissue. Depress the plunger 1/3 of the way, partially remove the needle and tip it about 25 degrees to the right, depress another 1/3 of the way, remove partially and tip about 45 degrees to the opposite side then depress the rest of the way. Using just one entry hole to access three different parts of your meat will result in less leakage and more juice staying in your meat. Look at the images below to get a better idea of the angles you'll want to hit at each injection site.

After filling your pork shoulder with all of the injection liquid, season generously with Traeger's Pork and Poultry Rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Put the roast on the grill grate, fat-side up, and smoke for 3 hours.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F.

If the pork starts to brown too much, cover it loosely with aluminum foil.

Competition Style Injected Pulled Pork

Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl.

Competition Style Injected Pulled Pork

Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.) Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side.

Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.


Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

Posted by Mary M. on March 31, 2014

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

Dinner for two does not have to be relegated to the stale leftover heels of the bread loaf and any cheese you can scrounge up from the bottom of your fridge drawer or whatever pre-made meals you find in the back of your freezer. They can be simple, fast, with no prep required, and still oh-so tasty!

Chicken thighs are excellent meal go-tos. They cook quickly, are full of juicy flavor, are compatible with practically everything and are, thankfully, hard to overcook. With the perfect balance of sweet and heat in the chile-honey glaze on these chicken thighs, delightful fireworks will explode on your taste buds. We're willing to bet that dinner for two has never been started and finished so quickly with every plate licked clean.


PREP TIME: 15 minutes, for Traeger to preheat
COOK TIME: 1 hour to 1 hour 15 min


1/4 cup honey
2 tablespoons soy sauce
2 garlic cloves, minced or 1/4 teaspoon garlic powder
Pinch or two red pepper flakes, or more to taste
4 boneless skinless chicken thighs
2 tablespoons olive
2 teaspoons Traeger Sweet Rub
Ancho chile powder
1/4 teaspoon coarse ground black pepper
2 sweet potatoes, washed, scrubbed
Chopped green onions, to garnish chicken thighs
Butter and honey or brown sugar for topping sweet potatoes


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 400 degrees F (High heat) with the lid closed for 10 to 15 minutes.

Poke the sweet potatoes with a fork a few times and place directly on the grill grate and cook for an hour to an hour and fifteen minutes or until squeezable. (Add the chicken thighs to the grill during the last 15 minutes of cooking.)

In a small bowl, combine honey, soy sauce, garlic and red pepper chile flakes; blend well with wire whisk. Set aside.

Drizzle the chicken thighs with olive oil and season generously on both sides with the Traeger Sweet Rub and black pepper and give each thigh a few shakes of ancho chile powder on both sides.

After the sweet potatoes have cooked for about 50 minutes, place the seasoned chicken thighs directly on the grill grate and cook for about 5 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer.

After you flip the chicken thighs, brush with the chile-honey glaze.

Feel free to give the finished chicken thighs an extra dose of the yummy chile-honey glaze.

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

The potatoes should be done around the same time as the thighs. (They should be squeezably soft.) Slice open the potatoes and serve them with some butter, and generous drizzles of honey or brown sugar. Finish of the meal with a fresh spinach salad. (Spinach + Bacon + Tomatoes + Your favorite dressing = Scrumptious!)

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs


Chile Honey Chicken Thighs Recipe.docx (12.36 kb)

Caramel Apple Cream Cheese Pull-Aparts

Posted by Mary M. on March 30, 2014

Caramel Apple Cream Cheese Pull-Aparts

Some breakfasts are so deliciously intoxicating and sweetly addicting that they almost should qualify as desserts...almost. Luckily, they've got just enough gooey biscuit-apple substance to count them as brunch.

Thank goodness for that! We just put a little twist on our Cinnamon Pull-Aparts because you can NEVER have too many variations on those delectable morsels!



PREP TIME 20 min
COOK TIME: 30 min

2 (12-oz) cans refrigerated buttermilk biscuits 
1 cup packed brown sugar
1/2 cup whipping (heavy) cream
3 tart apples, like Pink Lady or Granny Smith, peeled and cut into 1-inch cubes
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt, divided use
4 ounces cream cheese, room temperature
1/4 cup whipping cream or whole milk
6 tablespoons powdered sugar, or more to taste


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

Spray a 12-cup bundt pan with cooking spray. Mix together the 2 tablespoons of sugar and the teaspoon of cinnamon in a small bowl and toss together with the diced apples to coat them all evenly.

Separate the biscuit dough into individual biscuits and cut each biscuit into fourths.

Make the caramel sauce by mixing together the brown sugar, the 1/2 cup whipping cream and 1/4 teaspoon salt. Heat up for a minute in the microwave to help it to combine.

Sprinkle a handful of chopped apples in the bottom of the bundt pan. Then follow with half of the chopped biscuits and half of the remaining apples.

Pour half of the caramel evenly over the top of the biscuit mix.

Layer the rest of the biscuits and apples and top with the remaining caramel.

Place the pan on the middle of the grill and cook for 30 to 35 minutes or until golden brown and biscuits are cooked.

Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes.

Meanwhile make the cream cheese glaze/icing by mixing the softened cream cheese, 1/4 cup whipping cream/milk, powdered sugar and the remaining 1/4 teaspoon salt until it's thoroughly combined. Add more milk if you want a thinner glaze or more cream cheese if you like it thicker. You may also want more or less powdered sugar so add it gradually and taste as you go.

Caramel Apple Cream Cheese Pull-Aparts

Drizzle the cream cheese icing liberally over the pull-aparts and serve them warm. Just try and resist them, we dare you.

Caramel Apple Cream Cheese Pull-Aparts


Caramel Apple Pullaparts Recipe.docx (12.35 kb)

Zesty "Bang Bang" Shrimp Skewers

Posted by Mary M. on March 20, 2014


In case you haven't heard all the scuttlebutt (it's a word!), Bang Bang Shrimp is all the rage. Those crunchy, breaded shrimp fried up to golden-deliciousness and then smothered in a spicy, creamy sauce are irresistible! The dish originated at the Bonefish Grill and is pretty much "da bomb". So why feel restrained to enjoy it by your proximity to a restaurant when we can recreate it ourselves? On the Traeger, of course.

The adjectives tell you everything you need to know:



PREP TIME: 40 minutes
COOK TIME: 6 to 10 minutes


1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
A squirt or 2 of sriracha
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

32 medium shrimp, peeled and deveined
Cooking spray

1/2 cup mayo
1/3 cup sweet chili sauce
5 to 10 drops of sriracha (or more if you want more spice)
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon toasted sesame seed oil
1/2 teaspoon fish sauce, optional

1 green onion, thinly sliced


Whisk together the beaten eggs, milk and a squirt or two of sriracha, depending on how hot you like it. To a shallow bowl or plate put in the 1/2 cup flour. In a separate bowl whisk together the 3/4 cup flour, panko, salt, pepper and all the spices. Arrange a breading station placing the shrimp, flour, beaten egg, and panko mixture side-by-side on the table in that order.

Bread the shrimp: It's easiest to minimize the mess by making one of your hands the "wet" hand and the other the "dry" hand. Holding the shrimp by the tail dip them, one at a time, in the flour, thoroughly coating both sides.

Next dip in the egg allowing excess to drip off.

Lastly coat with the bread crumb mixture patting on with your "dry" hand if needed. Set on a platter or large plate(s) in one layer. Refrigerate 20 minutes.

Meanwhile, in a small bowl whisk the sauce ingredients together. Cover and refrigerate. 

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

Thread the shrimp on bamboo skewers that have been soaked in water for 15 minutes, about 4 shrimp per skewer.

Spray the shrimp on both sides with the cooking spray.

Once the Traeger has preheated place the skewers on the grill grate and cook for 3 to 5 minutes per side or until the shrimp is pink and the breading is golden.


After the shrimp are cooked, spoon the sauce over the top and serve with steamed rice, garnished with chopped green onions. (Alternatively, you could serve the sauce on the side as dipping sauce.)



Bang Bang Shrimp Recipe.docx (12.31 kb)

Smoked Portobello Mushroom "Burgers"

Posted by Mary M. on March 18, 2014

Smoked Portobello Mushroom

These "burgers" are almost good enough to make you think, "Hey, maybe being vegetarian wouldn't be that bad." (Okay, we said almost!) The real deal-sealers are the portobello mushrooms that take on a meaty taste and texture, especially after being marinated and infused with wood smoke. Dress them up with grilled onions and melted cheese and she's a sure-winner.


PREP TIME: 5 minutes plus 4 to 6 hours to marinate
COOK TIME: 50 minutes

4 large Portobello mushrooms, each 4- to 5-inches across
3/4 cup Traeger Carne Asada Marinade, or your favorite marinade for beef
1 onion, peeled and sliced into 1/2-inch rounds
4 ounces mozzarella or muenster cheese, thinly sliced
1 large ripe tomato, thinly sliced
4 tablespoons butter, melted
4 large kaiser-style hamburger rolls, split
Pickles, lettuce leaves, mayonnaise, mustard, and ketchup for serving


Wipe the mushroom caps clean with a damp paper towel. Remove the stems.

Put the mushrooms and the onion slices into a resealable bag along with the Traeger Carne Asada Marinade. Let marinate, refrigerated, for 4 to 6 hours.

Drain. You can refrigerate the marinade and reuse if desired, since it only touched vegetables, and not meat.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Arrange the mushrooms (gill-side down) and onion slices on the grill grate and smoke for 30 minutes.

Increase the temperature to 350 degrees F and flip the mushrooms gill-side up. Cook the mushrooms and onions for 15 to 20 minutes more, or until the mushrooms are tender. The onions can still retain a bit of crunch.

When the mushrooms are almost done, top each with one-fourth of the cheese and let it melt.

Brush the cut sides of the rolls with the melted butter. Grill, cut-side down, for a few minutes, or until they just begin to brown.

Smoked Portobello Mushroom

Transfer the bottom halves of the buns to plates or a platter. Top with the cheese-filled mushroom, onion slices, tomato, pickle, lettuce leaves, and bun tops. Serve with your favorite condiments.

Smoked Portobello Mushroom


Portobello Burgers Recipe.docx (12.33 kb)

Jalapeno Popper Stuffed Chicken Breasts

Posted by Mary M. on March 18, 2014

Jalapeno Popper Chicken Breasts

It turns out that you really can consider jalapeno poppers a meal! Particularly when you use them as a spicy-creamy filling in a chicken breast. We turned one of America's most popular appetizers into a main dish that will still make you sweat and have you insatiably popping these back.

Serve these with some Southwestern-style rice and some of your favorite grilled vegetables. Here's a way to get your fill of jalapeno poppers and not feel guilty one iota. So stuff away!


PREP TIME: 15 minutes
COOK TIME 30 to 45 minutes

• 8 ounces cream cheese at room temperature
• 2 ounces finely grated Colby or Monterey Jack cheese (about 1/2 cup)
• 2 cloves garlic, finely minced
• 3 slices cooked bacon, crumbled or diced
• 2 jalapeno peppers, stemmed, seeded, and minced
• 1 tablespoon lime juice
• 1/2 cup cilantro leaves, chopped, plus 6 whole sprigs for garnish
• 2 teaspoons Traeger Cajun Rub (or your favorite rub), plus more as needed
• 2 teaspoons of your favorite Mexican-style hot sauce, or more to taste
• 6 boneless, skinless chicken breasts, about 6 to 8 ounces each, tenders removed
• 2 tablespoons olive oil or vegetable oil


Make the cheese filling: Put the cream cheese and colby cheese in a small mixing bowl and stir to combine.

Work in the garlic, bacon, jalapeno, lime juice, cilantro, 2 teaspoons of Traeger Cajun Rub, and the hot sauce. Taste for seasoning, adding more rub or hot sauce as desired.

Using a boning knife or paring knife, carefully make a slit in the center of the thickest end of each chicken breast, moving your knife toward the thinner end to form a deep pocket. Use the handle of a wooden spoon to gently widen the hole.

Stuff each pocket with some of the cheese mixture, tamping it with the spoon handle. (Alternatively, if the cheese mixture is at room temperature, you can transfer it to a resealable plastic bag; cut the corner and squeeze the cheese into the pocket.)

Oil the outside of each chicken breast with the vegetable oil and season with Traeger Cajun Rub. If desired, pin the hole shut with a toothpick so the cheese filling doesn’t leak out.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the chicken breasts on the grill grate. Roast for 30 to 45 minutes, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.

Transfer to a platter or plates and remove any toothpick. Let rest for 5 minutes before serving. Garnish with the cilantro sprigs.

Jalapeno Popper Chicken Breasts

Jalapeno Popper Chicken Breasts


Jalapeno Popper Chicken Breasts Recipe.docx (12.86 kb)

Beef Satay and Grilled Pepper Skewers

Posted by Mary M. on March 17, 2014

Beef Satay and Grilled Pepper Skewers

In Indonesia, satay is the common ware of street vendors. They set up shop with a tiny grill and a basket of the pre-skewered meat and grill up the satays to order. The clever vendors tap a wooden stick on their grills to make an unmistakable tap-a-tap-a sound to attract customers and let people know that they're ready for some barbecuin'. If the sound doesn't pique your curiosity, the smoky smell of caramelized meal will definitely get ya.

You should expect the same reaction when you start up your Traeger and release the smoke signals into the sky from searing these skewers of sweet, marinated meat. Not many of us have been Indonesia, but after trying your hand at these easy satays, you'll have your own little taste and it will leave you wanting more.


PREP TIME: 1 hour 10 minutes, including marinating time
COOK TIME: about 8 minutes total
RECOMMENDED PELLETS: Hickory, Mesquite or Apple
SERVES: 6 to 8


2 pounds flat-iron steak, or boneless rib eye
1 bottle Traeger Carne Asada Marinade, or your favorite teriyaki-style marinade
3 cloves garlic, peeled and crushed with the side of a knife or cleaver
2 green onions (scallions), trimmed, and white and green parts thinly sliced
1 or 2 red, yellow or orange bell peppers cut into chunks (optional)
Purchased Asian-style peanut sauce (optional)
1/4 cup chopped dry-roasted peanuts
Lime wedges for garnish


Using a sharp knife, cut the steak into 1/3-inch strips on a sharp diagonal. (This will not only maximize the length of the strips, but will ensure the meat’s tenderness.) Put into a resealable plastic bag or a large bowl.

Pour the Carne Asada marinade over the meat, and stir in the garlic and onions. Refrigerate for 1 hour.

Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer that has previously been soaked in water. For a little bit of color and added texture, thread a piece or two of bell pepper onto the end of each skewer (optional).

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Grill the satays, turning once, for 3 to 4 minutes per side. (Indonesians prefer their meat well-done.)

Beef Satay and Grilled Pepper Skewers

Meanwhile, pour the peanut sauce into a small bowl and put on one end of a plate or platter. Arrange the satays on the dish, and sprinkle with the chopped peanuts and more scallions, if desired. Garnish with lime wedges.

Beef Satay and Grilled Pepper Skewers


Beef Satay Skewers Recipe.docx (12.55 kb)

30 Minute Meals: Grilled Chicken Thighs Diablo

Posted by Mary M. on March 16, 2014

30 Minute Meals: Grilled Chicken Thighs Diablo

Some like it hot. Yes, please. If you're one of those aforementioned "some", boy are you in for a treat! We're making some Grilled Chicken Thigh Diablo. Diablo as in devil - a.k.a. red guy with a pitch fork - i.e. searing hot flames and pain.

But don't worry because with this recipe you can dial up the heat for those of you with numb tongues or dial it down for the more temperature sensitive. Simply swap out the jalapenos for a milder pepper like anaheim or instead swap them out (or add in) some habaneros or even a little bit of hot sauce. Spice it up to your preferred sweat-level.


PREP TIME: 10 minutes
COOK TIME: 25 minutes


1/4 cup olive oil
4 4-ounce boneless skinless chicken thighs
Freshly ground black pepper
Traeger Cajun Shake
Ancho or chipotle chile powder, to taste
2 garlic cloves (sliced)
1/2 onion (diced)
1 red bell pepper (thinly sliced)
1 jalapeno (sliced into rings)
1 14-ounce can San Marazano tomatoes (crushed)
2 tablespoons capers (rinsed and drained)
1/2 cup roughly chopped fresh flat-leaf parsley leaves, plus more for garnish


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a dutch oven or deep cast iron skillet on the grill grate and preheat the Traeger to High heat, lid closed, for 10 to 15 minutes.

Season both sides of the chicken thighs with the Cajun Shake, ancho or chipotle chile powder and black pepper. Put the seasoned chicken thighs on the grill grate and cook for 5 minutes per side.

While the chicken is cooking, pour the olive oil into the pan and add in the garlic, onion, bell pepper, jalapeno, and a pinch of salt, and cook for about 5 minutes to soften the onions and peppers.

Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 5 more minutes.

Add the chicken thighs into the pot along with the tomatoes with juices and capers, cover the pan, and cook for 5 minutes or until the sauce has thickened to your liking. Taste the sauce and if it isn't hot enough, throw in more jalapenos, a few dashes of hot sauce or even a whole habanero, kept whole - not sliced, just make sure that you don't eat it and pull it out before you serve.

Remove the pan from the heat and stir in the parsley.

30 Minute Meals: Grilled Chicken Thighs Diablo

Taste and adjust the seasoning, adding salt and pepper as needed. Garnish with more fresh parsley and serve immediately.

30 Minute Meals: Grilled Chicken Thighs Diablo


Chicken Thigh Diablo Recipe.docx (12.46 kb)

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