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Traeger's Meat Madness: The 32 Have Been Selected!

Posted by acassell on March 20, 2015

This ‘cue competition is heating up! From hundreds of entries, 64 moved on to the head-to-head #MeatMadness Bracket competition. Thousands of votes have been tabulated, and 32 BBQ Heroes will advance to Round 2 on the road to the Sweet Sixteen, the Elite Eight, and the Wood-Fired Final Four. Support the Chefs by voting. Surviving the Bracket is not going to be easy, but barbecue is not for the faint of heart. There can only be one Traeger Pit Master. Get your votes in at traegergrills.com/meat-madness.

Smoked Shrimp Tacos

Posted by Traeger Service on March 18, 2015

A fun twist on fish tacos, our Smoked Shrimp Tacos have everything you crave in a fresh seafood preparation, including bold smokiness and cilantro-lime sour cream, wrapped up in a warm tortilla for the perfect bite. Smoking the shrimp infuses them with rich flavor without any of the added oils or fats used in other cooking methods, making this a guilty pleasure without the guilt. Shrimp tacos are a light and inviting way to bring in the Spring or celebrate the Summer.



20 medium Prawns
1 clove Garlic, minced
½ tsp. ground Cumin
½ tsp. Chili Powder
¼ tsp. Kosher Salt
¼ tsp. Cayenne Pepper
1 Tbsp. Olive Oil
4 Corn Tortillas
Vegetable Oil for Frying
Shredded Lettuce
Diced Tomatoes
Sliced Avocado
Cilantro Lime Sour Cream

Cilantro Lime Sour Cream:

1/4 cup Sour Cream
2 Tbsp. fresh Cilantro, chopped
¼ tsp. Cumin
Juice and Zest from one Lime
Salt to Taste


  • In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
  • When ready to cook, start the Traeger grill on Smoke, with the lid open until the fire is established (4-5 minutes). Set grill to 225° F and preheat (10-12 minutes). Place prawns directly on the grate. Smoke until firm and opaque, 6-8 minutes on each side.
  • Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook the tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the leftover oil.
  • Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
  • Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.


Traeger_Shrimp_Tacos.pdf (52.80 kb)

Lamb Stew

Posted by Traeger Service on March 16, 2015

This Lamb Stew is hearty Irish fare at its most satisfying. The Stout gives the braising liquid rich complexity, and the lamb nice and tender. Combine that with the robust aroma of Hardwood smoke, and you’ve got a flavorful feast on your hands. Sop this Stew up with a thick slice of crusty bread, or savor it with creamy mashed potatoes for a hefty helping of warmth and comfort.


PREP TIME: 1 hour
COOK TIME: 1 ½ hours
SERVES: 8-10


3 Tbsp. Olive Oil
3 lbs. Lamb, cut into ½” chunks
4 cloves Garlic, chopped
Salt and Pepper to taste
¼ cup Tomato Paste
2 cups Beef Stock
12 oz. Beer, preferably Stout
2 tsp. dried Thyme
2 Bay Leaves
3 large Carrots, diced
1 large Turnip, diced
2 cups Pearl Onions, diced
1 large Parsnip, diced


  • 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 Fahrenheit and preheat with the lid closed (10-15 minutes).
  • Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.
  • Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.
  • Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.
  • While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender.
  • Serve hot with mashed potatoes. Enjoy!


Traeger_Lamb_Stew.pdf (44.92 kb)

Irish Crème Cake

Posted by Traeger Service on March 16, 2015

Although Irish Cream Liquor was not invented until the 1970’s, Irish Whiskey has long been an essential part of Irish cultural traditions, celebrations, and hospitality. In the words of the Irish playwright, George Bernard Shaw, “Whiskey is liquid sunshine.” We’ve added a dash of the tasty liquor to moisten and sweeten this Traeger’ed Crème Cake, for a taste of Ireland and a touch of sunshine.


PREP TIME: 20 minutes
COOK TIME: 1 hour
SERVES: 8-10



1 cup Pecans, chopped
1 package of Yellow Cake Mix
1 (3.4 oz) package of Instant Vanilla Pudding Mix
4 large Eggs
¼ cup Water
½ cup Vegetable Oil
¾ cup Irish Cream Liquor


½ Cup Butter
¼ Cup Water
1 Cup Sugar
¼ Cup Irish Cream Liquor


  • Grease and flour a 10-inch Bundt pan. Sprinkle pecans along the bottom.
  • In a large bowl, with a mixer, combine yellow cake mix, pudding mix, eggs, water, oil, and Irish Cream liquor. Pour batter over nuts in the pan.
  • 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 325° F and preheat, with the lid closed (10-15 minutes).
  • Place Bundt pan on the Traeger and bake for 1 hour, or until a toothpick comes out clean. Remove from heat, cool for 10 minutes.
  • While the cake is cooling, combine the butter and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and add Irish cream liquor.
  • Use a bamboo skewer to poke holes in the cooled cake. Spoon glaze over the cake. Allow cake to absorb the glaze.
  • Cut, Serve, and Enjoy!


Traeger_Irish_Creme_Cake.pdf (44.84 kb)

Irish Pasties

Posted by Traeger Service on March 16, 2015

Just in case you aren’t hip to the lingo, a Pastie is a savory, meat-filled pie that you can eat with your hands. These portable pies are originally Cornish, but have since been adopted as traditional Irish pub fare, usually served with crisps (Irish for Fries) and—if you’re feeling daring—gravy for dipping.


PREP TIME: 30 minutes
COOK TIME: 20 minutes


1 lb. Roast Beef, cubed and browned
3-4 Potatoes, cooked and cut in ½ in. cubes
1 Piecrust
2 cups Beef Gravy
Salt and Pepper to taste
1 Tbsp. Butter, melted
Milk for brushing


  • 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 425 degrees Fahrenheit and preheat with the lid closed, for 10-15 minutes.
  • Mix the beef, potatoes, salt, and pepper in a large mixing bowl. Unroll the piecrust, and cut in half. Put a good amount of filling in each half, fold over, and seal shut. Brush with a little milk.
  • Place on a greased basking sheet, and poke a few holes in the top of each pasty. Bake for 16-20 minutes, or until the crust is golden brown.
  • Remove from the Traeger, brush with butter, and serve with gravy.


Traeger_Irish_Pasties.pdf (40.80 kb)

Roasted Brussels Sprouts with Bacon

Posted by Traeger Service on March 14, 2015

Traeger up some Brussels Sprouts for that warm fall feeling anytime of year. Roasting them on a baking sheet at a higher heat gives them a light golden color. A light dusting of savory spices contrasts and compliments the splash of bright Balsamic, and we added Bacon because, well, Bacon makes everything better. These Traeger’ed Brussels Sprouts will warm your belly and make you dream of a crisp chill in the air.


PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
SERVES: 3-6 people


2 Lbs. Fresh Brussels Sprouts, trimmed and halved lengthwise
3 Tbsp. Canola Oil
Salt and Pepper to taste
10 strips of cooked Bacon, diced
2 tsp. Onion Powder
2 tsp. Garlic Powder
¼ cup Chicken Stock
1 Tbsp. Balsamic Vinegar


  • When ready to cook, start the Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to 450 degrees Fahrenheit, and preheat (10-15 minutes).
  • Line a large baking sheet with foil for easy cleanup. Combine all ingredients, except the Chicken Stock, Bacon, and Balsamic Vinegar..
  • Place the Sprouts, cut side down, on the baking sheet and roast until they turn a light golden brown (about 8 – 10 minutes).
  • Add the cooked Bacon, pour Chicken Stock and Balsamic Vinegar over the sprouts, mix and continue to cook until the liquid has thickened. Remove from heat. Enjoy!


Traeger_Brussells_Sprouts.pdf (43.54 kb)

$15K in Prizes. Join the Madness.

Posted by cshumway on March 9, 2015

Registration for Meat Madness is officially OPEN!

Meat Madness Meat Madness Teaser Video

Submit your favorite grilled recipe, along with a photo of the prepared dish by March 14th at 11:59 PM PST. The 64 most amazing recipes will advance to the bracket to compete in head-to-head match-ups and win over $15,000 in prizes! It’s a colossal competition for carnivores. Sixty-four recipes. Six rounds. One Traeger Pit Master. #MeatMadness - Join Now!


Traeger’s Iconic Longhorn Steer @ South Coast Supply

Posted by cshumway on March 4, 2015

Located across the street from the historic Los Alamitos High School, you can’t miss SouthCoast Supply. Family owned and operated for over 24 years, South Coast Supply/Garden Daze is pleased to offer the entire line of Traeger Pro Series Grills, all 8 flavors of Traeger Hardwood Pellets, and endless Traeger accessories. The owners, Bonnie & Dennis, can be found grilling in the shop’s garden on weekends, giving BBQ enthusiasts the opportunity to sample different foods cooked using a variety of Traeger pellets, sauces & rubs.

One of the most eye-catching additions to their impressive collection is Traeger’s iconic Longhorn Steer. Produced in a barn in Mt. Angel, Oregon in the early 2000’s, Longhorn Steer grills are no longer in production, but they are an important part of Traeger History. During that time period, the Traeger Team experimented with striking designs that made a real statement about the playful nature of Barbecue. Joining the Longhorn Steer in the ranks: the Lil’ Pig, the Train, the Red Razorback, and the Tractor, all with the same versatile functionality of traditional, barrel-shaped Traegers.

So if you want to check out South Coast Supply/Garden Daze to stock up on building and garden supplies, and visit a little piece of Traeger history at the same time, stop on by. Bonnie and Dennis will be happy to see you, and they may even be Traeger’ing up some grub.

South Coast Supply is located at 3626 West Cerritos Ave. Los Alamitos, CA 90720. (562)430-7576. @southcoastsupplyinc

Traeger Smoked Meatballs

Posted by Traeger Service on February 19, 2015

Whether you are a beginner in the outdoor cooking scene, just started Traeger’ing, or you just want to make a fast and flavorful meal, Traeger Smoked Meatballs will get you there. Smoking the Meatballs packs them full of rich, luscious flavor, and while these babies finish off at a higher temperature you will have time to prepare your pasta, or whatever you choose to pair them with. Serve them as appetizers, as part of a Mediterranean plate, or tucked inside crusty bread with provolone for amazing sandwiches.


PREP TIME: 10 minutes
COOK TIME: 60-80 minutes
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 8-10 people


1 tsp. Pepper
1 Tbsp. Parsley
1 Tbsp. Oregano
1 tsp. crushed Red Pepper
1 tsp. Kosher Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 cup grated Parmesan Cheese
1 lb. ground Italian Sausage
5 lbs. Hamburger
2 Eggs
1 Tbsp. Worcester Sauce
1/2 cup Bread Crumbs


  • In a large mixing bowl, add all ingredients, including the ground beef and sausage. Mix together with hands until all ingredients are combined.
  • Once all ingredients are mixed, shape the mixture into meatballs a little smaller than the size of a baseball. The recipe will yield 8-10 meatballs.
  • 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 180°F and preheat the grill with the lid closed (about 5 minutes).
  • Place the meatballs directly on the grill grate and Smoke at 180 degrees for 30-40 minutes, then increase the temperature to 350°F and cook for additional 30-40 minutes, or until internal temp of the Meatballs reaches 165-175 degrees.
  • When done, serve over spaghetti noodles and top with your favorite marinara sauce.


Traeger Smoked Meatballs.pdf (62.04 kb)

Grilled Santa Maria Tri Tip

Posted by Traeger Service on February 17, 2015

Santa Maria style ‘cue dates back to the 19th century in California’s Santa Maria Valley, and the star of this style is definitely the Tri Tip. Prepped with a simple rub that lets the meaty flavor shine through and basted with a vinegar-based mop that gives it a flavorful crust, our Smoked Santa Maria Tri Tip can be served as a hearty steak or sliced thin to make a killer sandwich.


PREP TIME: 30 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Hickory or Mesquite


For the Tri Tip:

2 tsp. Salt
2 tsp. freshly ground Black Pepper
2 tsp. Garlic Powder
1 ½ tsp. Paprika
1 tsp. Onion Powder
1 tsp. dried Rosemary
1/4 tsp. Cayenne Pepper
1 (2 1/2 pound) Beef Tri-Tip Roast

For the mop sauce:

1/3 cup Red Wine Vinegar
1/3 cup Vegetable Oil
4 cloves crushed Garlic
½ tsp. Dijon Mustard


  • Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place Tri Tip in a glass baking dish and coat beef on all sides with the spice mixture. Cover the dish with plastic wrap and refrigerate for 1- 4 hours.
  • Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set grill on High and let pre heat (10-12 minutes)
  • Remove meat from fridge and place on preheated grill and brush with garlic-vinegar mixture. Cook meat for 5 minutes, flip, and baste. Repeat the flip and baste process every 5 minutes until beef starts to firm and is reddish-pink and juicy in the center, 30-40 minutes total or until the internal temperature of the meat reaches 130 degrees F.


Traeger Smoked Santa Maria Tri Tip.pdf (73.99 kb)

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