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Meet Your Final Four.

Posted by Traeger Service on April 2, 2015

They dry brined, tri-tipped, baby-backed, and nacho-ed their way into the Meat Madness Wood-Fired Final Four, but what inspired them to enter the competition? Read on to get to know the ‘cue competitors that have survived the Bracket by garnering the most public support for their mean protein. Our chefs Traeger’ed all four recipes, and each of them brings something special to the table. The Championship is almost here. Make sure to get your final votes in at traegergrills.com/meat-madness before April 4th at 7pm EST so that your favorite recipe makes the cut.



A BBQ and wine pairing duo, Mary Cressler, a wine writer and sommelier, and Sean Martin, insurance exec by day, pitmaster by night, joined forces to create a dish that showcases their long history of Traeger’ing: Smoked Beef Brisket Nachos with Brisket Chili. They submit their Meat Madness recipe in honor of their hard work perfecting brisket…and they did it on a Traeger. Our Traeger chefs reproduced their tasty submission. The meaty chunks of wood-fired brisket over a bed of brisket chili, cheesy tortilla chips, and traditional nacho toppings elevate this snack to a whole new level of delicious. They document all of their BBQ and wine-pairing adventures on vindulgeblog.com



For the Chili:

1 small Red Onion, diced
3 cups leftover smoked Beef Brisket, roughly chopped into small cubes
1 medium Jalapeno, ribs and seeds removed, finely minced
1 cup Beer (we used a mild IPA)
¼ cup Coffee (whatever may be left over in the pot from your morning brew).
1, 15 oz. can Tomato Sauce
2 Tbsp. Tomato Paste
2 small Chipotle Peppers in Adobo from a can, finely diced. (you can use 1 if you’re sensitive to heat. These can be very spicy).
1, 15 oz. can Pinto Beans, drained
1 Tbsp. Chili Seasoning
1 Tbsp. Cumin
½ tsp. Cayenne Pepper
½ tsp. Smoked Paprika
½ tsp. Salt

For the Nachos:

Thick Corn Chips (they need to be sturdy enough to handle the weight of the toppings).
1 medium Tomato, diced
¼ cup Onion, finely chopped (more of less, depending on how much onion you like)
1 thinly sliced Jalapeno, shredded
Smoked Cheddar Cheese, or mixed Cheddar blend

Tip: Adjust the Post-Smoke Cooking Time of your turkey using Jeffrey’s handy guide found at the end of the recipe.


For the Chili:

  • In a large saucepan, over medium heat, pour approximately 1 Tbsp. olive oil and add your onions. Cook about 3-4 minutes, and then add the chopped, leftover brisket and the jalapeno. Cook 1-2 minutes until warmed up.
  • Add the beer and let it come to a simmer (about 1-2 minutes to let the alcohol reduce). Then add the coffee, tomato sauce, tomato paste, pinto beans, peppers, all the spices, and mix well.
  • Bring to a simmer for a few minutes and then reduce to low heat, for about 20-30 minutes, until the chili thickens, the flavors are well combined, and you’re happy with the flavor. Adjust seasonings to your preference. This is all about finding a richness and flavor you like.

To make the Nachos:

  • Take your plate and create one layer with corn tortilla chips. Make sure they are thick chips so they hold the weight of the chili! Layer the chips with the chili and a layer of shredded cheese. Create another layer.
  • If you are using an oven-safe platter, you can place in the oven under broil. Broil until the cheese is melted (this won’t take long, just a couple minutes). Alternatively, you can microwave the plate in 30 second increments until the cheese is melted well. The risk when using a microwave is the chips can get soggy easily!
  • When the cheese is nice and melted, remove from oven or microwave and top with your favorite toppings (sliced jalapeno, tomatoes, diced onion, cilantro) and have you favorite dips to serve alongside: salsa, guacamole, and sour cream. The guac and sour cream also help tame the heat from the chili.

Notes: **Depending on how many nachos you plan to make, the chili will yield leftovers. Nothing wrong with that! Just use how much chili you are comfortable with on your nachos. BONUS, this also pairs well with a crisp rose wine from Spain! Drink away with your tasty nachos!



Jeffrey Potts, a BBQ enthusiast from Spanish Fork, Utah, has always loved to cook, especially great meat on the grill. His Meat Madness submission, Dry Brine Traeger Turkey, combines his passion for cooking with his love of Traeger’ing. Dry brining a turkey for over 24 hours gives the aromatic mixture the time it needs to truly penetrate the meat. Dry brining also cures the skin, so it crisps while you roast it. We cooked up Jeffrey’s recipe in the Traeger kitchen, and the result was a juicy, flavorful bird with robust smokiness from the extended smoke session. Jeffrey was definitely not exaggerating when he said: “Eating out at nice restaurants has been ruined for us thanks to our Traeger grill. Everything tastes better on a Traeger.”



1 Organic Farm Fresh Turkey (Never Frozen)
1 Tbsp. Kosher Salt per/lb. of Turkey
Extra Large zip-lock bag or plastic wrap


  • Combine desired amounts of thyme, rosemary, sage, and/or parsley with kosher salt.
  • Rub kosher salt and spice mixture over entire surface of the turkey, including the cavity. Place turkey in the bag or plastic wrap and seal tight. Place turkey in the fridge for 2 days.
  • On day 3, take the turkey out of the bag or unwrap plastic wrap. Place the turkey back in the fridge, uncovered for 24 hours.
  • On day 4, start your Traeger grill on Smoke with lid open until fire is established (4-5 minutes). Place the turkey on Traeger grill, breast up.
  • Smoke the turkey for 3 to 4 hours.
  • After 3-4 hours, set the temperature to 325°F and preheat, lid closed (10-15 minutes). Cook turkey until it reaches an internal temperature of 165°F.

Post-Smoke Cooking Time:

10-13 lbs. | 1-1/2 to 2 ¼ hours

14-23 lbs. | 2 to 3 hours

24-27 lbs. | 3 to 3 ¼ hours

28-30 lbs. | 3 ½ to 4 ½ hours



Matthew Holopirek recently moved to San Diego from Kansas City, the heart of barbecue country—so he’s no stranger to quality ‘cue. His love of smoking meats began by his dad’s side as a youngster, and has only grown through the years. His Meat Madness submission, Longhorn (Cowboy) Tri-Tip, may seem simple, but our Traeger Chef tried it out, and the end result was a delicious Tri-Tip steak with that signature smoke ring you can only get from a lengthy smoke session. The coffee gives the end product a good bark, and helps seal in the natural juices.



1 2-3 lb. Tri Tip Roast/Steak
1/8 cup Coffee Grounds
1/4 cup Butt Rub


  • Start your Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 180°F and preheat, lid closed (10-15 minutes).
  • Rub Tri Tip with Butt Rub and coffee grounds. Place on the grill grate and smoke at 180 °F for 3 hours. Remove Tri-Tip and turn the temperature to 275°F.
  • Double wrap the Tri-Tip in foil, return it to grill and let it cook for 45 minutes to 1.5 hours, or until the internal meat temp. reaches 160°F. Once it is finished remove from grill, unwrap it, and let it rest for 10-15 minutes Cut and serve.
  • Tip: remember to cut your meat against the grain as it will be much more tender.



Bill Gaston bought his first Traeger 4 years ago, and spends his free time cookin’ up a storm for his wife and 2 children. As barbecue goes, his tastes are eclectic; he enjoys Tennessee, North Carolina, and Texas BBQ styles. His Meat Madness submission, Baby Backs…The Simplest is the Best!, consists of 4 ingredients: Ribs, Cracked Pepper, Kosher Salt, and Hickory Hardwood. His recipe name is more than a title—it’s a challenge. Our Traeger Chefs whipped up a few racks of these simple ribs, and they did not disappoint. There’s something magical about the combination of meat, salt, pepper, and wood smoke that just tastes right.



2-3 Baby Back Ribs (thawed)
Cracked Black Pepper
Kosher Salt
Traeger Hickory Pellets
No sauce is needed…or enjoy with your favorite.


  • Peel membrane from backside of the ribs.
  • Lightly season with cracked black pepper and Kosher salt.
  • 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 225°F and preheat, lid closed (10-15 minutes).
  • Cook at 225°F, meaty side up for two hours, then flip the ribs to meaty side down and cook for one more hour. Enjoy!

Eggs in Smoked Portobello Baskets

Posted by Traeger Service on April 2, 2015

You’ve most likely eaten an omelet with mushrooms. This recipe flips that breakfast classic on its head—Traeger style. Portobello Mushrooms are great at absorbing flavor, and have a substantial, meaty texture. We kept the flavor profile simple with olive oil and fresh herbs so that the robust hardwood flavor really comes through in the dish. Eggs baked in their own little baskets make a delicious addition to breakfast, brunch, or brinner.


PREP TIME: 10 minutes
COOK TIME: 35 to 40 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Oak


6 large Portobello Mushrooms
6 large Eggs
2 Tbsp. Olive Oil
1 Tbsp. fresh Rosemary, chopped
1 Tbsp. fresh Thyme, chopped
1 Tbsp. fresh Basil, chopped
Salt and Pepper to taste


  • 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 225°F and preheat, lid closed (10 to 15 minutes).
  • Wipe the mushroom caps clean with a damp paper towel and remove the stems. Use a spoon to remove the gills from the mushrooms and place them on the Traeger. Smoke the mushrooms for 30 minutes.
  • While the mushrooms are smoking, combine the olive oil, rosemary, thyme, and basil. After the 30 minutes have passed, remove the mushrooms from the grill. Turn the grill to High (450°F).
  • While the grill is heating up, brush the mushrooms with the olive oil and herb mixture. When the grill has come up to temp, crack an egg into each mushroom and place them back on the Traeger for an additional 5 minutes or until the eggs are cooked to your liking. Sprinkle with salt and pepper. Serve.


Traeger Eggs in Smoked Portobello Baskets.pdf (46.78 kb)

Egg and Brisket Hash

Posted by Traeger Service on April 2, 2015

Breakfast Hash is a compelling combination of veggies, potatoes, and the protein of your choice—married in a cast iron skillet until crispy in some places and tasty everywhere. Alone, each ingredient is incomplete; together they become a magnificent way to start your morning. If you think hash turns out well on your stovetop, wait till you taste it fresh from the Traeger.


PREP TIME: 25 minutes
COOK TIME: 20 minutes


16 ounces Beef Brisket, cooked and shredded
2 cups Hash Brown Potatoes, cooked
3 fresh Eggs
½ cup Green Bell Pepper, diced
½ cup Red Bell Pepper, diced
½ cup Yellow Onion, diced
3 Tbsp. Canola Oil
1 clove Garlic, minced
1 tsp. Salt
1 tsp. Pepper


  • When ready to cook, start your Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the grill on High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Once the Traeger reaches 400-450°F place a cast iron skillet in the grill and preheat it for 10 minutes.
  • Place the oil, Peppers and onion in the skillet and sauté until they are translucent. Add the garlic and cook 3 more minutes. Add the cooked potatoes and brisket and cook until the brisket is heated through. Sprinkle in the salt and pepper and stir.
  • When all of the ingredients are hot, crack the eggs into the skillet, being careful not break the yolks. Cook an additional 5 minutes, or until the eggs are done to your liking. Serve and enjoy!


Traeger Egg and Brisket Hash.pdf (47.23 kb)

Baked Bacon and Egg Squares

Posted by Traeger Service on April 2, 2015

You’ll need to crack a few eggs to make these Breakfast Squares. Puffy pastry brushed with garlic and olive oil makes the perfect portable plate for bacon and eggs, and fresh thyme ties the whole package together. These little bundles of joy will brighten up any brunch plate, but feel free to serve them anytime you need something quick and tasty.


PREP TIME: 10 minutes
COOK TIME: 10-12 minutes


1 can Crescent Dough
6 fresh Eggs
12 strips Bacon, cooked
2 Tbsp. Olive Oil
2 cloves fresh Garlic, crushed
1 Tbsp. fresh Thyme, chopped
Salt and Pepper to taste


  • When ready to cook, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the grill temperature to 375°F and preheat, lid closed (10 to 15 minutes).
  • In a small bowl, combine garlic and olive oil.
  • Roll out the dough onto a floured surface and cut them into six, 6-inch long rectangles. Fold the edges over ¼ of an inch then brush them with the olive oil mixture. Place the squares on a piece of parchment paper and bake for 7 to 8 minutes.
  • Remove them from the Traeger and sprinkle them with the fresh thyme. Top with the cooked bacon, then crack an egg onto each rectangle, and place them back into the grill for an additional 5 minutes, or until eggs are done, but still runny. Add salt and pepper to taste. Enjoy!


Traeger Bacon and Egg Squares.pdf (47.79 kb)

The On the Go Griller!

Posted by Traeger Service on March 31, 2015

On-the-Go Grillers are movers and shakers. They’re outdoor jetsetters with an appetite for adventure—whether it’s rock climbing after grilling some mean protein at basecamp, chilling on the beach with a plate of wood-fired fajitas, or enjoying Traeger Dutch-Oven Cherry Cobbler at their campsite after a long hike. They don’t sacrifice flavor for mobility. Grab your grill and go appreciate everything that nature has to offer with our portable Traegers.

Beach Day Checklist:

Wood-Fired Excursion Checklist:



Traeger Potato Torte

Posted by Traeger Service on March 31, 2015

The word torte comes from the Italian word torta, meaning cake. When you think of a torte, visions of decadent, layered cake may dance through your head. A torte usually does have more layers than a traditional cake, and is usually denser, but is not always sweet. This savory Potato Torte incorporates thin layers of potatoes, garlic butter, fragrant rosemary, and parmesan. Baking it in your Traeger fuses all the individual flavors together with rich, wood smoke, creating a unified, scrumptious dish.


PREP TIME: 20 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Oak, Mesquite, Hickory, Alder
SERVES: 8-10


6 Yukon Gold Potatoes, sliced thin, widthwise
2 sticks Butter, melted
3 cloves Garlic, crushed
2 Tbsp. Rosemary, chopped
1 cup Parmesan Cheese
Salt and Pepper to taste


  • 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 375°F and preheat, lid closed (10 - 15 minutes).
  • While the Traeger is heating up, peel and slice the potatoes (make sure to put them in water so they won’t oxidize). Melt the butter and combine it with the crushed garlic.
  • Grease a 12-inch cast iron pan with butter and start to layer the torte. The layers should go as follows, potatoes, butter garlic mixture, rosemary, parmesan, continue layering to the top of the pan, about 4 to 5 layers. Place it in the Traeger and bake 20 to 25 minutes or until the potatoes are fully cooked. If the top of the torte starts to get dark before it is finished cooking, reduce the heat to 325°F. Serve hot and Enjoy!


Traeger_Potato_Torte.pdf (35.30 kb)

Traeger's Meat Madness: Welcome the Elite Eight!

Posted by Traeger Service on March 27, 2015

We’re getting closer to the Championship Round of Meat Madness. The Elite Eight results are now posted. Make sure your preferred protein makes it to the Wood-Fired Final Four by showing your support—they need it now more than ever. Like their social posts, cheer them on, and vote for their recipes! It’s a long and winding road to grillin’ glory, but BBQ is not for the faint of heart. Vote, support your chef and help them get the word out! Meet the Elite Eight here. #MeatMadness

Traeger Reverse Sear Ribeye Steak with Lobster

Posted by Traeger Service on March 24, 2015

Surf ‘n turf, pier ‘n steer, or beef ‘n reef—whatever you call it, it combines the best of land and sea into one epic plateful. This culinary classic is rumored to date back to the Atlantic Coast of the United States in the late 1960s. It’s a popular, sometimes pricey, item on restaurant menus consisting of steak or prime rib and lobster tails. This dish is so sumptuous and simple to prepare on a Traeger, you might start dining in on special occasions. Smoking the rib eye before grilling makes sure the luscious, smoke flavor deeply penetrates the meat. Get ready to indulge with surf ‘n turf, Traeger style.


PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
SERVES: 1 Very Hungry Person


1- 12 oz. Rib Eye Steak, 1” thick
1- 8 oz. Lobster Tail
1 tsp. Garlic Powder
1 tsp Onion Powder
2 Tbsp. Butter
1 tsp. Traeger Prime Rib Rub
1 tsp. fresh Chives
1 tsp. fresh Parsley
Salt and Pepper to taste


  • Rub the Traeger Prime Rib Rub on both the sides of the steak, and allow it to come almost to room temperature, this will allow for maximum smoke penetration.
  • 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 180°F and preheat, lid closed (10-15 minutes).
  • Place the steak on the grill and smoke for 30 minutes. After 30 minutes, remove the steak and turn the Traeger up to High (450°F). While it is preheating, prepare the lobster by scoring down the middle of the tail, cutting all the way through the top shell and the flesh but not through the bottom shell. Melt 1 tsp. butter and combine that with the garlic and onion powder. Brush the butter mixture on the lobster tail. When the grill has come up to temp, place the steak on the grill, towards the front, until it has good grill marks, then place it in the center of the grill for 8-10 minutes for a medium rare steak.
  • Place the lobster in the center of the grill at the same time as the steak; grill for about 8- 10 minutes, until fully cooked. Top the steak with remaining butter, chives, and parsley. Enjoy!


Traeger Surf 'N Turf .pdf (38.59 kb)

Traeger's Meat Madness: The Sweet 16 is Here!

Posted by Traeger Service on March 22, 2015

We’ve reached the halfway point of Meat Madness. The Sweet Sixteen results are posted. See if your preferred pit master made the cut at traegergrills.com/meat-madness. We’ve given away over $6,400 in prizes, but the best is yet to come. Vote your BBQ Hero to the top of the Bracket and help them win some killer prizes and bragging rights. It’s a colossal ‘cue competition for carnivores. #MeatMadness.

Asian Style Pork Tenderloin

Posted by Traeger Service on March 21, 2015

Our Traeger’ed Asian-Style Pork Tenderloin has sweet, spicy, garlic, and ginger notes, but the star of the dish is Sambal, a Malaysian condiment made from ground chile peppers and various spices. Sambal adds a dark, savory character to the meaty tenderloin. You can find Sambal at an Asian food market, or in the international aisle at most grocery stores, along with the fish sauce, soy sauce, and sesame oil. For best results, marinate your meat for at least 30 minutes to let it soak up every bit of flavor, then grill it hot and fast over fragrant hardwood smoke until perfectly pink.

Looking for an Asian inspired side dish? Steamed rice and Bok Choy are fast, simple and super convenient. You can even stir a spoonful of Sambal into the rice to give it a slight kick.


PREP TIME: 45 minutes
COOK TIME: 15 minutes


2 8-10 oz. Pork Tenderloins
2 Tbsp. Canola Oil
2 Tbsp. Sambal Oelek
1 tsp. Sesame Oil
1 tsp. fresh Garlic, minced
1 tsp. fresh Ginger
1 tsp. Fish Sauce
1 tsp. Soy Sauce
¼ cup Brown Sugar


  • To prepare the tenderloin, use a sharp paring knife to remove the silver skin that is around the loin. This will allow the loin to absorb the marinade. If not removed, it will be very tough when eaten.
  • Once the loins have been cleaned, combine all the ingredients together. Cover the tenderloins in the mixture and allow them to marinate in the refrigerator for 30 minutes.
  • 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 degrees) and preheat, lid closed (10-15 minutes).
  • Place the loins towards the very front of the grill; this part of the grill gets the most direct heat. Turn periodically until there are dark grill marks all around. Transfer them to the middle of the grill to finish cooking. Cook for an addition 7-10 minutes for a medium rare tenderloin. When they are done cooking, remove them from the grill and let them rest for 10 minutes before slicing.


Traeger Asian-Style Pork Tenderloin.pdf (43.82 kb)

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