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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)

Traeger Grilled Mussels in White Wine

Posted by Traeger Service on February 10, 2015

Our Valentine’s Day 5 Traeger’ed Courses* starts out with Traeger Grilled Mussels in White Wine. The white wine and butter sauce with a squeeze of lemon is a simple and elegant way to showcase the mussels. Light and sumptuous at the same time, they perfectly prepare the palate for what’s to come.

*We recommend pairing this 5 course meal with a Sauvignon Blanc or Pinot Gris.


PREP TIME: 15-20 minutes
COOK TIME: 6-8 minutes
SERVES: 4 to 6


18 to 24 Mussels
1 stick (4 oz.) Butter, diced
3 cloves Garlic, minced
2 Tbsp. fresh Parsley, chopped
1 Lemon, cut in fourths
2 Tbsp. White Wine


  • 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°F and preheat the grill for 10 to 15 minutes.
  • Clean the mussels by rinsing them in cold water, removing the beards, and discarding any that mussels that don’t close when squeezed, or that are broken.
  • Place the butter, garlic, parsley, white wine, and the juice of 2 lemon wedges in a pan or oven safe casserole dish and place it on the grill.
  • Arrange the mussels on the grill grate. Close the door and cook 6 to 8 minutes or until they open. Carefully toss any that fail to open (they’re hot!). Transfer the opened mussels to the pan with the butter mixture. Try not to splatter any juice.
  • Pour the mussels with butter mixture into a serving dish. Serve with remaining lemon wedges.


Traeger_Mussels_Recipe.docx (15.61 kb)

Grilled Romaine Hearts with Tomato Relish

Posted by Traeger Service on February 10, 2015

Next in our 5 Course, Valentine’s Day journey: Grilled Romaine Hearts with Tomato Relish. Romaine lettuce has natural sugars that release when grilling, so not only does it enhance the flavor of the lettuce, the quick char gives it a sweet smokiness that pairs well with the fresh tomato relish, savory feta, and tangy vinaigrette.


PREP TIME: about 10 minutes
COOK TIME: 3-5 minutes


2 romaine hearts


1 pint Red Grape Tomatoes
1 pint Yellow Grape Tomatoes
½ cup Feta Cheese, crumbled


1 cup Rice Vinegar
1 cup Extra Virgin Olive Oil
1 Tbsp. Smoked Paprika
1 tsp. Granulated Garlic
1 tsp. Onion Powder
1 tsp. Salt
½ tsp. Pepper
2 Tbsp. fresh Basil
1 Tbsp. Canola Oil


  • Prepare Relish: Slice the tomatoes in half, lengthwise, and toss with the Feta Cheese crumbles.
  • Prepare Dressing: In a blender, combine the vinegar, paprika, garlic, onion powder, salt, pepper, and basil. Gradually add in the extra virgin olive oil and blend until thoroughly combined.
  • 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 (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
  • Cut the romaine hearts in half lengthwise. Lightly brush them with the canola oil. Place on the grill just until they have grill marks: remove promptly.
  • Top with relish, drizzle with dressing and serve.


Traeger_Romaine_Hearts_Recipe.docx (15.83 kb)

Asparagus and Baby Carrots with Toasted Anise Seed

Posted by Traeger Service on February 10, 2015

The 3rd Course in our 5 Traeger’ed Courses can be served alone, or as an accompaniment to the Grilled Salmon. The light seasoning and toasted anise allow the flavor of the fresh veggies to really shine. Asparagus and baby carrots grilled to crisp-tender perfection give a pop of bright color to your Valentine’s Day plate.


PREP TIME: 10 minutes
COOK TIME: 8-10 minutes


2 bundles Asparagus
6-8 Baby Carrots
1 tsp. fresh Garlic
1 tsp. Onion Powder
1 tsp. toasted Anise Seed
½ tsp. Salt
½ tsp. Pepper
1 Tbsp. Olive Oil


  • 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 the grill with the lid closed for 10 to 15 minutes.
  • Combine the garlic, anise seed, salt, and pepper.
  • Cut the bottoms off of the asparagus and place them in a large mixing bowl with the baby carrots. Sprinkle the seasoning mixture over them, then drizzle in the olive oil.
  • Place them on the hot grill for about 8 to 10 minutes until they are slightly toasted. Serve warm.


Traeger_Asparagus_Recipe.docx (15.35 kb)

Traeger Salmon with Balsamic Glaze

Posted by Traeger Service on February 10, 2015

Traeger Salmon with Balsamic Glaze is the succulent main course in your Valentine’s Day feast. The sweet and peppery dry rub fuses with the rich salmon and forms a light caramelization when grilled over high heat. Drizzling the balsamic reduction over the top of that crispy, peppery sweetness makes this opulent Salmon dish simply delectable, and it’s perfectly portioned for two.


PREP TIME: 15-20 minutes
COOK TIME: 10-15 minutes
SERVES: 2 to 4



2, 8 oz Salmon Filets
1 Tbsp. fresh Ground Pepper
1 Tbsp. Sugar


2 cups Balsamic Vinegar
1 Tbsp. Grand Marnier
1 pinch Salt


  • Combine the fresh ground pepper and sugar; set aside.
  • Place the Balsamic Vinegar in a small, heavy bottomed sauce pan. On medium heat, bring to a low boil. Adjust the heat to maintain a steady simmer and reduce the Balsamic vinegar until it resembles a syrup, or until it can coat the back of a spoon. Let cool. Add the Grand Marnier and pinch of salt 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 High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
  • Season the salmon evenly with the pepper and sugar mixture and place flesh-side down on the hot grill, preferably in the very front to get a good sear. Once they are seared, move them to the center of the grill and cook for 10-15 minutes, or until they reach an internal temperature of 145°F. Drizzle with glaze. Serve warm.


Traeger_Salmon_Recipe.docx (15.70 kb)

Traeger Smoked Crème Brûlée

Posted by Traeger Service on February 10, 2015

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.


PREP TIME: 25 minutes
COOK TIME:1 hour


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)

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