Honey, it is hot! Dinner on the fly, it’s in the bag—marinating. 95% of Bourbon is made down the old Kentucky Bourbon trail, although KY has 37 dry counties. Our Honey Bourbon BBQ Sauce is so good, you’ll sneak this hooch ‘cross county lines just to make this recipe. There isn’t a juicer bird than Traeger grilled chicken for miles. Quick ‘n’ dirty, wood-fired chicken is first rate. Whip that meaty bag of marinade up tonight and savor sweet and spicy kabobs tomorrow within just 20 minutes of firing up your Traeger. If you have too many irons in the fire, let your Traeger work its time-saving magic.
BOURBON BBQ CHICKEN KABOBS
PREP TIME: 15 minutes
INACTIVE TIME: 8+ hours
TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite, Apple, Maple
3 lbs. Chicken Breasts, diced in 1" cubes
1/2 cup Traeger Texas Spicy BBQ Sauce
1/2 cup Traeger Honey Bourbon BBQ Sauce
1/4 cup Bourbon
1 tsp. Garlic
1 tsp. Onion Powder
- Combine all of the ingredients in a 2-quart zipper top bag, and marinate in the refrigerator overnight.
- Load the marinated chicken chunks onto skewers.
- 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).
- Put the skewers on the front of the grill for a nice char. Then move them to the center of the grill and finish grilling, 8-10 minutes, or until chicken reaches an internal temp of 165°F. Enjoy!
Traeger_Bourbon_BBQ_Chicken_Kabobs.pdf (50.80 kb)
“That’s too much bacon,” said no one ever. Achin’ for more bacon—that’s the only bad thing about it. Once you snarf up hot n’ crispy, fried pork belly, you just want more. (Keep calm, there’s more bacon). Come to the swine side. With Traeger, every day can be a bacon day. Get bacon-wrapped recipes at: http://www.traegergrills.com/recipes
Get ready, Tigard! Kenny the Pit Master is heading your way on the #TraegerRoadTrip. Stop by to say hi, sample phenomenal food and snap a pic of the Traeger Trailer. If you post it, hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram, it will put you in the running for a free bag of 100% hardwood. We’ll announce the winner on 7/16/15 on this post.
July 10th-12th, The Tigard Home Depot: 14800 SW Sequoia Parkway, Tigard, OR
Sampling food from 11am-3pm
Get a pic of the truck and trailer from 9am-6pm
Full Terms and Conditions: po.st/traegerroadtrip
Where should Kenny head next?
Share with your pals near Tigard.
For a healthy alternative to traditional croutons, try our effortless roasted garbanzo beans. These flavor chameleons sop up any unique flavor they touch. You won’t feel that you’re sacrificing taste by switching from your regularly programmed croutons to these crunchy, golden nuggets. Pop a handful in your mouth. As Chef Steve says—they’re yummy. See the video here!
To Traeger up some Roasted Chickpeas:
- Start your Traeger on Smoke with lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Distribute the garbanzo beans evenly on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Place the baking sheet on the Traeger and toast the garbanzo beans for 25-30 minutes, or until they are golden brown and crunchy. Remove from the grill and allow them to cool. Sprinkle them on salads as a healthier crouton, or eat them by the handful!
Jump in with both hands on the skewer and sink your teeth into a sizzling, 5-alarm hunk of plump crustacean. Normally, we think of burgers and brats on the grill for a holiday barbecue. No sir, we’re over normal; let’s throw some shrimp on the Traeger. Today we are going to revolutionize traditional shrimp with steamy, fiery cilantro, jalapeño, and lime marinated shrimp. Make sure you’re wearing your sunglasses; this vivid, sizzlin’ hot flavor could quite possibly cause a temporary eclipse of the sun. Every finger-lickin,’ seared spear will be a fiesta on your tongue. Share this green gift from the sea at your next neighborhood shindig to give it some Traeger BBQ, grilled zest.
GREEN GRILLED SHRIMP
PREP TIME: 10 minutes
COOK TIME: 6 minutes
RECOMMENDED PELLETS: Oak
2 lbs. Shrimp
1 bunch Cilantro
4 Jalapeños, seeded and roughly chopped
1 bunch Green Onions
3 cloves Garlic
1 tsp. Salt
1 tsp. Pepper
1 tsp. Cumin
½ cup Olive Oil
Juice from 2 Limes
Cilantro, for garnish
- Slice the jalapeños and remove the seeds; coarsely chop the jalapeños, green onions and 3 garlic cloves.
- Place the chopped ingredients into the blender; add cilantro, salt, pepper, cumin, and the juice of 2 limes. Slowly add olive oil, blending until smooth.
- Toss shrimp in marinade, cover and chill in the refrigerator for 3 hours.
- Arrange the shrimp onto Traeger Skewers.
- When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F) and preheat, lid closed (10-15 minutes)
- Place the shrimp skewers on hot, cleaned, and oiled grill grate. Cook 3 minutes per side with door closed.
- Garnish with chopped cilantro, serve, and enjoy!
Traeger_Grilled_Shrimp.pdf (40.22 kb)
Sausage Shots are the most entertaining party trick you will perform this weekend. Toss back your favorite smoky whiskey in a brawny, maple sausage beaker. Sink your teeth into that porky, grilled shot glass (yes it’s edible) and chomp down a smokin’ hot jalapeno and pepper jack cheese chaser. Try to remain standing; this will be pure, sizzling, liquid smoke all the way down your gullet. It’s meaty medicine for the weekend-loving, pre-hangover soul. Our Sausage Shots are just the beginning of a memorable weekend. Race to your Traeger BBQ grill to create this raucous dish for your friends.
PREP TIME: 20 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Maple, Apple, Oak
2 lbs. Ground Maple Sausage
2 Jalapenos, julienne cut
1 block Pepper Jack Cheese, julienne cut
8 oz. of your favorite bourbon or whiskey
- Form the meat around the outside of 8 shot glasses, making sure not to leave any open spots. Make the meat a little thicker than you think, it shrinks while cooking. Try not to work the sausage too much.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to 350°F to preheat, lid closed (10-15 minutes).
- Place the shot glasses open side down on the grill for 8 to 10 minutes. Remove them from the grill and let cool for 5 minutes.
- Slide the meat off the shot glass.
- Pour bourbon or whiskey into meat cups and garnish with jalapeno and pepper jack cheese. Take the shot, eat the glass, chase with cheese and rejoice in a burly deed well done!
Traeger_Sausage_Shots.pdf (38.83 kb)
Go whole hog with your 4th of July menu this weekend. From snout to curly tail, Boston butt to shank, and belly to fat back, whatever piece of pig you choose, it’s all delicious and Traegers up to hog heaven. We like pork butts and we cannot lie. Get pork recipes for your fireworks feast here
Through the 4th of July weekend, when you buy a new Traeger, you get a FREE cover to protect your grill. Paired with free shipping on orders over $100 through 7/7, you’ve got even more reasons to celebrate with fireworks.
Everything is more fun drunken, and Traeger’s Drunken Peach Cobbler proves the rule. This is an every man for himself, don’t be late kind of dessert. It’s absolutely delicious, but definitely not traditional. This popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey. Bourbon is best known for its vanilla, oak, and caramel flavors, and it’s just the thing for this tipsy treat. If you think you’re too tough for desserts—think again. Traeger’s Drunken Peach Cobbler is damn delicious, cooked in cast iron, and swimming in spirits.
DRUNKEN PEACH COBBLER
PREP TIME: 45 minutes
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Apple, Pecan, Maple
½ cup packed Brown Sugar
2 Tbsp. Corn Starch
½ tsp. Cinnamon
Pinch of Salt
4 Tbsp. Butter
6 large Peaches, pitted, peeled, and sliced
1/8 cup Bourbon Whiskey
3 cups All-Purpose Flour
4 tsp. Sugar
½ tsp. Salt
2 sticks of Butter, chilled
4 Tbsp. Vegetable Shortening, chilled
5 Tbsp. cold Water
- In a large saucepan, melt the butter.
- In a separate bowl, combine sugar, corn starch, cinnamon
- Add sugar mixture to peaches and cook, stirring constantly until thickened.
- Remove from head, add the Bourbon. Stir and let cool.
- Combine all the dry ingredients. Add the butter and shortening and mix until it resembles a course meal.
- Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.
- After it has chilled, divide the dough in two, one part being slightly larger than the other.
- Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang
- Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.
- Pour the peach mixture into the bottom dough.
- One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal.
- Brush the top with milk.
- When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°f, close the lid, and preheat for 10-15 minutes.
- Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown.
Traeger_Cobbler.pdf (64.80 kb)
This Smoked Beer Cheese with Grilled Herb Bread will knock your tool belt off. Popular in the Midwest, this dip or spread gives new meaning to “game food.” It pairs perfectly with pretzels, chips, and all variety of crackers, but today we are going classy with a crust of French bread brushed with herbed olive oil, and grilled to a toasty crunch. You could put out some chips and salsa for your next smoke out, but if you go with homemade Beer Cheese and Grilled Bread your buddies will marvel at your culinary skills right before they devour your handiwork. We aren’t sure which Americans like more - beer or cheese. But we are certain you and your party crew will love them blended together in Traeger’s Smoked Beer Cheese with Grilled Herb Bread.
SMOKED BEER CHEESE WITH GRILLED HERB BREAD
PREP TIME: 15 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Hickory, Mesquite
1 cup (8 oz.) of flat Beer
¼ lb. Sharp Cheddar
¼ lb. dry Mozzarella Cheese
1 tsp. Dijon Mustard
1 tsp. Worcestershire Sauce
¼ tsp. Traeger Beef Rub
4 cloves roasted Garlic, minced
1 Loaf French bread, sliced
2 Tbsp. fresh Basil, chopped
2 Tbsp. fresh Rosemary, chopped
2 Tbsp. fresh Oregano, chopped
2 Tbsp. Olive Oil
Salt & Pepper to taste
- Start by freezing your mozzarella and cheddar until solid.
- When ready to grill, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes), then close the lid.
- Fill a 9 x 13 pan with ice and place on the Traeger. Place metal cooling racks over the top, then arrange the cheese on the racks. Smoke the cheese from 30-40 mins. or until they reach desired smokiness. Remove the smoked cheeses from grill and shred.
- In a food processor, combine the beer, smoked cheeses, Dijon, Worcestershire, beef rub, and roasted garlic. Combine until smooth, then refrigerate.
- Combine the fresh basil, oregano, rosemary, and olive oil, salt, and pepper.
- Brush herb mixture on sliced bread.
- Set the Traeger’s temperature to High (450°f), close the lid, and pre-heat for 10-15 minutes.
- Place bread face down until they have grill marks (2-3 minutes).
- Serve the bread warm with beer cheese spread. Enjoy!