Our culinary journey through 5 Traeger’ed Courses ends with the pièce de résistance: Smoked Crème Brûlée. A gentle tap to the crisp, caramelized shell and you’ll detect a delicate smokiness accompanying each bite of creamy custard—a sweet end to a meal designed to bring Valentines together.
TRAEGER SMOKED CRÈME BRÛLÉE
PREP TIME: 25 minutes
COOK TIME:1 hour
RECOMMENDED PELLETS: Apple or Cherry
6 Tbsp. Sugar in the Raw (Turbinado Sugar) or Granulated Sugar
1 quart (4 cups) Heavy Cream
1 whole vanilla bean or 1 Tbsp. quality Vanilla Extract
1 Tbsp. Grand Marnier or other Orange-Flavored Liqueur (optional)
10 Egg Yolks
3/4 cup Granulated Sugar
Hot water for baking the crème brûlée
Assorted Berries (i.e., blueberries, raspberries, strawberries), for serving
Mint Leaves, for serving
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
- Put the Sugar in the Raw into a clean coffee or spice grinder and grind until the coarse crystals are fine. (Alternatively, you could just empty and use your pepper grinder.) Set aside.
- Pour the cream into a medium saucepan. Split the vanilla bean and scrape out the pulp and seeds; add both to the cream. (Or stir the vanilla extract into the cream.) Add the Grand Marnier, if using. Bring to a boil over medium-high heat.
- Remove from heat and let cool for 15 to 20 minutes. Strain the mixture into a large pitcher with a spout. Reserve the vanilla bean for another use.
- Using a stand mixer or hand-held electric mixer, beat the egg yolks and sugar with the whisk attachment until they are a pale yellow, about 2 minutes. (You can make the custard using a whisk, but it is hard work.)
- Very slowly add the cream mixture, blending continuously on medium-low speed. If you add the cream to the egg yolks too quickly, the eggs will scramble and your custard will not be silky-smooth.
- Put a fine-mesh strainer over the mouth of the pitcher and pour the custard mixture through it. Arrange six 7- to 8-ounce heat-proof ramekins on a large rimmed baking sheet or in a cake pan. Divide the custard evenly between the ramekins.
- Carefully set the pan with the ramekins on the grill grate of your Traeger. Pour enough hot water into the pan to reach halfway up the sides of the ramekins. Close the Traeger.
- Smoke the crème brûlée for 15 minutes.
- Increase the heat to 325̊ F and continue to bake the crème brûlée until they are set, 40 to 45 minutes depending on the depth of the ramekins.
- Let the crème brûlée cool, then cover with plastic wrap and refrigerate for at least 3 hours, or until well-chilled and firm. Remove from the refrigerator 30 minutes before serving. Just before serving, evenly dust the top of each crème brûlée with the finely ground, raw sugar.
- Using a small kitchen torch, melt and caramelize the sugar, moving the torch constantly, until the sugar is crisp and golden brown. If you don’t have a kitchen torch, place the ramekins in a large baking pan and fill space between with ice and water. Set your oven to Broil (High) and let the custards broil until the tops are caramelized to your liking.
- Top with berries and mint and serve immediately.
Traeger_Brulee_Recipe.docx (17.91 kb)
When developing your game plan for the best mixture of munchables to watch the Big Game, don’t forget the sweet stuff. Hit them with the savory snacks, and then bring it home with a decadent mixture of smoky, sweet ice cream (with a kick!), framed by grilled bananas and your favorite toppings. Traeger’ed Banana Splits are the cherry on top of the perfect Game Day celebration.
GRILLED BANANA SPLIT WITH SMOKED VANILLA BOURBON ICE CREAM
1 cup Heavy Cream
2 cups Half-and-Half
2 tsp. Bourbon
Seeds from 1 Vanilla Bean or 1 Tbsp. Vanilla Extract
2/3 cup Granulated Sugar
4 ripe, but still firm Bananas, unpeeled, split lengthwise
Jarred Chocolate, Butterscotch, Pineapple, or Strawberry ice cream toppings
Sweetened Whipped Cream (Reddi-Wip® or homemade)
4 Maraschino Cherries
Ice Cream Preparation:
PREP TIME: 10 minutes
COOK TIME: 3 hours
SERVES: 6 to 8
RECOMMENDED PELLETS: Apple
- When ready to cook, start the Traeger on SMOKE with the lid open until the fire is established (4 to 5 minutes).
- Leave the dial on SMOKE.
- Combine the heavy cream and half-and-half in an aluminum roasting pan. Place them in the Traeger and smoke for 45 minutes.
- Once the cream mixture has smoked, remove it from the grill, add the bourbon, vanilla, sugar, and salt. Stir until it is fully dissolved, and chill in the refrigerator for 1 hour.
- Pour into an ice cream maker until it reaches a soft serve consistency. Next, put it into a plastic container and place in the freezer for at least 1 hour, or until you are ready to assemble the banana splits.
Banana Split Preparation:
PREP TIME: 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Cherry
- 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 450 degrees F (HIGH) and preheat, lid closed, for 10 to 15 minutes. Dip a stiff brass-bristled grill brush in water and brush the grill grate thoroughly before grilling the bananas (You don’t want any residual food particles from previous grilling on the bananas).
- Sprinkle the cut sides of the bananas lightly with sugar. Lay the bananas, cut-side down, on the grill grate. Grill for 10 to 12 minutes. Transfer to a cutting board and let cool slightly.
- Peel the bananas. Cut each banana piece in half, crosswise.
- For each serving, arrange 4 pieces of banana in a serving bowl. Top with 2 scoops (or more!) of Smoked Vanilla Bourbon Ice Cream, and a decadent drizzle of one or more of the ice cream toppings. Top with a lush mound of whipped cream. Sprinkle with nuts, if desired, and finish with a maraschino cherry. Serve immediately.
Trager_Grilled_Banana_Split.pdf (50.14 kb)
Traeger your way into the hearts of your Game Day guests with sweet, tangy shrimp and spicy sausage. Not only is it quick to prepare, it’s a dynamite flavor combo, and the skewer makes it portable, so you can grab one (or two!) and get back to the game.
SWEET SHRIMP AND SPICY SAUSAGE SKEWERS
21-24 Shrimp, cleaned, peeled, & de-veined
8 Spicy Sausage Links
½ cup Apple Cider Vinegar
1 tsp. Dijon Mustard
1 tsp. Onion Powder
2 cloves Garlic, minced
3 Tbsp. Honey
¼ cup Canola Oil
1 tsp. Dry Thyme
Salt and Pepper to taste
12-15 8” Bamboo Skewers (let soak in water 15-20 minutes)
- Mix together the vinegar, mustard, onion powder, garlic, honey, thyme, salt, pepper, and canola oil. Toss in shrimp, let marinade for 30 minutes.
- Cut sausage links in half lengthwise, and then cut into 2 inch pieces.
- Start the Traeger grill on SMOKE with the lid open until the fire is established (4-5) minutes. Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
- Alternate the sausage and shrimp on the skewers (about 2 shrimp and 3 sausages per skewer). Place on grill, cook about 8-10 minutes until shrimp is cooked. Serve.
Traeger_Shrimp_and_Sausage_Skewers.pdf (43.04 kb)
Horseradish Mayo tastes refreshingly amazing on anything, but it goes especially well with our Traeger Steak Fries. It’s a dynamic duo worthy of the Big Game. So tasty and crave-able, you may want to double the batch.
TRAEGER STEAK FRIES WITH HORSERADISH MAYO
PREP TIME: 10 minutes
COOK TIME: 25 minutes
SERVES: 6 to 8
RECOMMENDED PELLETS: Oak
5 large Baking Potatoes
2 Tbsp. Canola Oil
1 tsp. melted Butter
3 cloves crushed Garlic
1 tsp. Onion Powder
2 tsp. Salt
1 tsp. Pepper
- Wash the potatoes thoroughly, and cut them in eighths, then toss them in the olive oil, butter, crushed garlic, onion powder, salt, and pepper.
- 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 450 Degrees F (high) and preheat, lid closed, for 10 to 15 minutes.
- In order to get great grill marks, line up the wedges on the front of the grill and the back of the grill, turning to get grill marks on all sides. Once they have been seared, move them to the center of the grill and finish cooking about ten more minutes, serve hot with the horseradish mayo.
Traeger_Steak_Fries.pdf (36.73 kb)
TRAEGER GRILLS AND BALDFACE LODGE COMBINE FORCES
Portland, OR: Traeger Grills and Baldface Lodge have partnered to create a one-of-a-kind dining and destination experience.
Oregon-based company Traeger Grills features natural wood pellet grills that help people cook delicious meals outdoors. Designed to grill, smoke, bake, roast, braise and barbeque- the difference of a Traeger Grill is in the taste. The Traeger Grill Company has been inspiring food enthusiasts for years and most recently British Columbia’s Baldface Lodge.
Jeff Pensiero, GM of Baldface Lodge, remembers- “The partnership with Traeger came to me from a long-time friend and mentor in the snowboard industry. He told me his Traeger Grill was nothing short of inspiring! That word resonated with me. I’m always looking to create the most aspirational experience for our guests. Our lodge and our food, alongside our 32,000 acres of world-class terrain, is what sets Baldface apart. This partnership has inspired our chefs, as well! They’ve purchased all grass-fed beef and organic turkeys and keep finding unique ways to use our Traegers: smoked apricots in our salads and a smoke infused butter cream topping for our carrot cake are just a couple new additions.”
The Baldface Lodge, featured on the front page of the New York Times and named as one of GQ’s Top Ten Hippest Hotels in the World, is barbecuing exclusively with Traeger Grills. Traeger Grills’ outdoor cooking products produce unique flavors that only natural wood pellet grills can offer and the Baldface Lodge felt the partnership would be a great addition to their resort experience.
Recently, some members of the Traeger Grill team traveled to British Columbia to spend a few days at the Baldface Lodge. Together they had an unforgettable powder experience and ate delicious food prepared by Baldface Chefs cooked exclusively on Traeger Grills. Team members mentioned, “We’ve finally found something better to smoke than weed in British Columbia,” and “Even gnu get’s better on a Traeger!”
Both companies are excited about the partnership and look forward to creating more unique experiences for visitors. “We look forward to many years of great food, great snow and great people to share them with,” concludes GM Jeff Pensiero.
When planning Game Day food for this Sunday, go BIG. Traeger Pulled Pork Nachos taste so nice, we stack them twice. That way you get more smoked cheese, more mouthwatering pulled pork, and more of your favorite toppings in every delicious bite.
DOUBLE-DECKER PULLED PORK NACHOS WITH SMOKED CHEESE
1 block Pepper Jack Cheese or Mozzarella Cheese, frozen
1 block Sharp Cheddar Cheese, frozen
Leftover pulled pork (2 cups or so)
Favorite nacho toppings: Olives, Jalapenos or Pickled Jalapenos, Cotija Cheese, Cilantro, Sour Cream, etc.
- Start your Traeger on SMOKE with the lid open until the fire is established (4 to 5 minutes).Leave the temperature on the SMOKE setting.
- Make sure you smoke the cheese on a cold day, or use the Cold Smoke attachment, or else it may be too warm, causing the cheese to melt. We suggest freezing the cheese overnight to ensure that it holds together.
- Place the cheese on a rack on top of a tray filled with ice. You may want to cut the cheese into smaller portions, maybe 2 or 3 chunks per block, to help it smoke more quickly.
- Smoke the cheeses for 45 to 60 minutes, depending on how much smoke taste you want. Remove from heat and allow to cool. Shred the cheeses (about 1 cup of each), and set aside.
- Turn the heat on the Traeger up to 350 degrees and preheat, lid closed, for 10-15 minutes.
- Lay out your tortilla chips on large baking sheet and top evenly with the shredded, smoked cheeses. Place the baking sheet on the Traeger grill grate and cook for about 10 minutes, or until the cheese is melted and bubbly.
- Remove the pan from the Traeger and start to assemble the double-decker nachos. If your pulled pork isn’t warm, heat it up in the microwave and mix it with enough Traeger BBQ sauce to coat the meat, but not make it soupy.
- Assemble the nachos with a layer of cheesy chips on the bottom, some pulled pork, and more cheesy chips on top. Finish it off with your favorite nacho toppings. Serve warm.
Traeger_Double_Decker_Pulled_Pork_Nachos.pdf (45.21 kb)
It doesn’t really feel like Game Day without a plate of chicken wings, piled as high as your hopes for victory. We’ve spiced this recipe up with red-hot Sriracha, and sweet, buttery brown sugar to balance it out. This Sunday, your team will bring the heat. Will you?
SWEET AND SPICY SRIRACHA WINGS
1 Tbsp. Sesame Oil
2 Tbsp. Traeger Chicken Rub
2 tsp. Garlic Powder
2 lbs. Chicken Wings (thawed)
5 Tbsp. Melted Butter
1/3 cup Dark Brown Sugar
1/4 cup Siracha
2 Tbsp. Soy Sauce
2 Tbsp. Lime Zest
1 Tbsp. crushed Garlic
1 Tbsp. crushed Ginger
1 Tbsp. chopped Cilantro
1 Tbsp. toasted Sesame Seeds
Juice from 2 limes
- 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 325 degrees and preheat, lid closed, for 10 to 15 minutes.
- Combine all the ingredients for the rub. Evenly coat the wings in the rub mixture and place the wings directly on the grill. Cook for 25 to 30 minutes, until the chicken reaches an internal temperature of 160 degrees.
- While the wings are cooking, combine all the ingredients for the sauce except the cilantro and the sesame seeds. Once the wings are cooked, remove them from the grill, turn the Traeger up to HIGH (450 degrees),toss the cooked wings in half of the sauce mixture (just enough to coat them), and place them back on the grill for 10 to 15 minutes, or until the sauce is caramelized.
- Top with chopped cilantro and sesame seeds. Serve with the remaining sauce on the side.
Traeger_Sriracha_Wings.pdf (43.30 kb)
This Sunday, get ready to celebrate America’s second largest grill day, Traeger style. Football fans across the country have made serious snacking a big part of celebrating the last game of the season. Check out our infographic to see just how monumental our Game Day munching can be when we work together as a team. Are you ready for the Big Game? Your Traeger is.
If you’re looking for to take a culinary leap into the unknown, you may want to consider taking a trip to Spamville. Not only is it basically Hawaii’s unofficial state mascot, there are actually cooking competitions and chef showcases that choose Spam as the star ingredient. Well, prepare yourself to get Spammy with it—Treager style. Think of it as bacon’s lightly-spiced cousin. It goes great with your morning eggs, or crisped up to make one killer burger topper. Our Traeger Spamburger is dressed to impress with smoky Chipotle Mayo, and a Sunny-side Up Egg for good measure. It’s simply Spamtastic.
TRAEGER SPAMBURGER WITH EGG AND CHIPOTLE MAYO
PREP TIME: 10 minutes
COOK TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite
8 oz. Fresh Ground Beef
2 oz. Sliced Spam
1 Freshly Baked Hamburger Bun
2 tsp. Mayo
1/2 tsp. Traeger Chiptole Rub
1 Lettuce Leaf
- When ready to cook, start the grill on smoke until the fire is established (4 to 5 minutes). Set the temperature to high and preheat, lid closed, for 10 to 15 minutes.
- Form the ground beef into a patty and place it on the grill. While the beef is cooking combine the mayo and the chipotle rub and set aside.
- In a nonstick skillet, place a teaspoon of vegetable oil and preheat in the Traeger for 5 minutes. Add the egg to the skillet, cooking the egg Sunnyside up, then remove it from the grill.
- Just before the ground beef is finished place the spam on the grill and cook, about 5 minutes.
- Lightly toast the bun about 2-3 minutes on the grill.
ASSEMBLY IN ORDER:
Bottom bun, chipotle Mayo, lettuce, Burger patty, Spam, egg, Top bun.
Traeger Spamburger.docx (13.29 kb)