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Grilled Romaine Caesar Salad

Posted by Traeger Service on August 13, 2015

Hold the forks—this Grilled Romaine Caesar Salad isn’t just for herbivores. Amp up the flavor with your Traeger and pull the deep romaine flavor to the tips of the leaves. Drizzle with homemade Caesar dressing, crisp croutons, and fine Parmesan shavings -- this wedge salad will put hair on your chest.


PREP TIME: 10 minutes
COOK TIME: 2 minutes
SERVES: 4-6 people



2 heads Romaine Lettuce
Canola Oil
¼ cup Parmesan


¼ cup Extra Virgin Olive Oil
2 cloves Garlic
1 tsp. Dijon Mustard
1 cup Mayonnaise
1 tsp. Worcestershire
¼ tsp. Salt
¼ tsp. Pepper


  • Combine the dressing ingredients, Garlic, Dijon, Mayo, Worcestershire, Salt, and Pepper in a food processor or blender, slowly add the Olive Oil until smooth. Refrigerate
  • Cut the Romaine in half lengthwise leaving the ends intact so it doesn’t come apart. Wash and allow to dry
  • 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).
  • Brush the Romaine halves with canola oil and place cut side down, momentarily, just until you see light grill marks.
  • Top with dressing, parmesan, and croutons. Enjoy!


Grilled_Romaine_Caesar_Salad_Traeger_Grills.pdf (53.32 kb)

Bacon-Wrapped Poultry & Pork Skewers

Posted by Traeger Service on August 10, 2015

Pork loin, chicken, and bacon -- it’s a finger lickin,’ triple threat for carnivores far and wide Load up your Traeger skewers and slide onto the bacon train, this pile of protein will start your week off right. These zesty hunks grill hot and fast for a quick meal. Cook them for a party or savor them all yourself. 


PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 8 - 10


1 lb. Pork Tenderloin, cut into 1 ½ inch pieces
1 ½ lbs. Boneless Chicken Breasts, cut into 1 ½ inch pieces
10-12 Bacon Strips
2 Garlic Cloves, minced
2 tsp. fresh Thyme
2 tsp. Rosemary, chopped
3 Tbsp. Olive Oil
Juice of 2 Limes
Salt and Pepper
Traeger Skewers


  • In a large bowl, combine the rosemary, thyme, garlic, chicken, pork, lime juice, olive oil, salt, and pepper. Cover and let marinade for 30 minutes in the refrigerator.
  • When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F), close the lid, and preheat (10-15 minutes.
  • While the Traeger is preheating, cut bacon in thirds, wrap the chicken pieces with bacon, and alternate them on the skewers with the pork.
  • Place them in the front and back of the Traeger to get grill marks on them (4-5 minutes), then move them to the center and finish cooking (5-6 minutes), remove and serve.


Bacon_Wrapped_Poultry_and_Pork_Skewers_Traeger_Grills.pdf (41.00 kb)

Diva Q Takes on The Jack

Posted by Traeger Service on August 7, 2015

Congratulations to Traeger Pro Team member Danielle Bennett of Team Diva Q! Danielle has been invited as 1 of only 90 competitors from around the world to compete in the 27th annual Jack Daniel’s World Championship—and she will cook her Q on a Traeger Wood-Pellet Grill.  This is Danielle’s 4th invitation to the contest. She has been creating epic BBQ for over 10 years on Traegers, and we couldn’t be more stoked to have her represent Traeger Wood-Fired Barbecue at The Jack. 

The Jack Daniel’s World Championship is one of the most prestigious BBQ competitions in the world, second only to the American Royal. This year's World Championship Barbecue takes place in Jack Daniel's Hollow. It is a combination of culinary expertise and friendly, but serious, competition with a $10,000 prize going to the Individual Grand Champion. Award-winning teams from around the world will compete for the coveted title of Grand Champion in seven categories: Chicken, Pork Ribs, Pork Shoulder/Butts, Beef Brisket, Dessert, Cook's Choice, and Jack Daniel's Sauce.

Get to Know the Daring Diva:

Danielle Bennett has a passion for BBQ that knows no boundaries. She lives, breaths and eats BBQ. She travels all over North America competing in a variety of sanctioned BBQ Competitions, writing about BBQ, and eating anywhere BBQ is served. 

Danielle has won numerous BBQ awards and multiple Grand Championships. She is a former World Bacon Champion and a former World Champion of Pork, winning the latter on a Traeger.

It doesn't matter if it's a one man shack serving chicken over a hot charcoal filled barrel on the side of the road or a high end BBQ joint serving Q off of the latest in BBQ technology. She wants it all and she wants to know the stories behind these BBQ folks.

Danielle has been featured on the TV programs Playing House on the W Network, TLC BBQ Pitmasters Season 2, Destination America BBQ Pitmasters Seasons 3 and 4, and has been a guest on the Today Show, CITY TV Breakfast Television, The Marilyn Denis Show, Rogers Daytime TV, CMT and CTV Canada AM numerous times.

Her recipes have been published multiple times in the KCBS 25th Anniversary Cookbook, Julie Reinhart's She-Smoke, Ted Reader's Beerlicious, and numerous online resources.

She also regularly contributes to BBQ pod-casts and radio. She teaches BBQ classes throughout Canada and the US. She writes about her BBQ life and adventures on her website, which receives more than a million hits annually.

Danielle is currently the host of the hit TV show BBQ Crawl, a lip-smacking, mouth-watering adventure of all things BBQ. The show features BBQ joints from all over the US, the Pitmasters, their stories and of course fun competitions. She lives by the motto “Life is too short for Bad BBQ.” 

Charred Brussels & Radicchio with Hot Bacon Dressing

Posted by Traeger Service on August 6, 2015


Smash your gnashers on these bacon-drenched veggies. This fancy dish is as delicious as it is hearty. Charred Brussels and Radicchio with Hot Bacon Dressing has a glorious presence of sophistication that’s damn near miraculous.


PREP TIME: 25 minutes
COOK TIME: 10 - 15 minutes



8 slices thick-cut Bacon, chopped
1/2 cup Rice Vinegar
4 Tbsp. Balsamic Vinegar
6 Tbsp. Water
3 tsp. Sugar
1/2 tsp. White Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 tsp. Salt

Brussels & Radicchio:

1 lb. Brussels Sprouts (about 20), halved, rinsed, and dried
2 heads Radicchio, rinsed and cut into quarters
1 Red Onion, sliced
2 oz. Feta Cheese
2 Tbsp. Canola Oil


  • 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 High (450°F), close the lid, and preheat for 10-15 minutes.
  • In a hot cast iron skillet, cook the chopped bacon until crisp. Add the vinegars and water, heat until it starts to boil.
  • Reduce heat to 325°F and add the sugar, salt, pepper, onion powder, and garlic powder, and cook until sugar is dissolved
  • Toss Radicchio and Brussels in Canola oil, place the Brussels onto a foiled sheet pan. On a second foiled sheet pan, set the radicchio, cut side down, and grill until golden brown and fork tender, 8-10 minutes.
  • Arrange the Brussels and the Radicchio on a platter and sprinkle with the cut onions, hot bacon dressing, and feta cheese, and serve



Charred_Brussels_and_Radicchio_with_Hot_Bacon_Dressing_Traeger_Grills.pdf (50.44 kb)

Mastering the Swineapple

Posted by Traeger Service on August 5, 2015

Caution—Beard drippings ahead. Miss Piggy said, “Never eat more than you can lift”. Good thing a Swineapple is the perfect sized vessel for sweet meats! Traeger this hearty, tropical trophy, low and slow for a hurricane of juicy hog. We think everything is better wrapped in bacon, especially a refreshing fruit jam-packed with ribs. If you only have eyes for pork and pineapple, merge sweet with meat for Swineapple hog heaven.

Grilled Onion with Honey Lime Mint

Posted by Traeger Service on July 27, 2015

This quick and easy grilled side dish will have your mouth watering, not your eyes, so no protective eyewear or nose plug necessary! Sweet, fresh-cut, wood-fired onions are the perfect vegetable to accompany any barbecued meat.  Combining the onion's tangy, sweet flavor with the infusion of hardwood smoke gives you a delicious addition to any tantalizing Traeger recipe.


PREP TIME: 10 minutes
COOK TIME: 12 - 16 minutes


4 large sweet Onions (Walla Walla, or Vidalia)
1/4 cup Olive oil
2 Tbsp. melted butter
3 Tbsp. Dijon Mustard
1/4 cup Honey
1 Tbsp. Mint, chopped
2 Limes, juiced
Salt & Pepper to taste


  • Peel onions, leave root intact. Cut into wedges leaving ends attached
  • In a bowl, combine remaining ingredients then brush on onions.
  • 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 High (450°F), close the lid, and pre-heat for 10-15 minutes.
  • Place onion wedges on grill for 6-8 minutes per side.
  • Sprinkle with chopped mint. Serve & enjoy!


Grilled_Onion_with_Honey_Lime_Mint_Traeger.pdf (41.31 kb)

Peppered Beef Jerky

Posted by Traeger Service on July 25, 2015

It’s your right to eat meat, anytime—anywhere. Smoke this hearty Peppered Beef Jerky recipe low and slow then, sink your teeth into a pre-historic chunk of protein. What once was an ancient necessity can now be wood-fired on your Traeger for a gourmet snack. This tender beef is immersed in a sweet and spicy bourbon marinade, all night long, creating a savory and moist jerky that you will enjoy for days. Take a slice or 2 in your back pocket, just in case you get a hankering for meat. Never has jerky breath won you so many new friends.


PREP TIME: 10 minutes
INACTIVE TIME: 8-24 hours
TIME: 2-3 hours


2 lbs. Top Round Beef (sliced 1/8" thick)
4 cup Pineapple Juice
1/4 cup Soy Sauce
1 cup Bourbon
2 Tbsp. Rice Vinegar
1 tsp. Sesame Oil
1 tsp. Black Pepper
1 tsp. Tender Quick
2 Tbsp. Traeger Cajun Rub


  • In a large mixing bowl combine all the liquid ingredients, pepper, and tender quick.
  • Add the sliced top round to the marinade, making sure to completely submerge and marinade each piece.
  • 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 180°F and preheat, lid closed, (10 to 15 minutes)
  • Place the slices of beef on the grill grate making sure not to overlap, pat dry with a paper towel. Shake Traeger Cajun Rub on each piece and smoke for 1- 1 1/2hours, turn and repeat. Smoke until jerky is cooked through, but still moist.
  • Store in resealable plastic bag. Enjoy!


Peppered_Beef_Jerky_Traeger.pdf (41.13 kb)

Know Your Beef Infographic

Posted by Traeger Service on July 24, 2015

Chuck caution to the wind and grab a hunk of beef. We love turf n’ turf just as much as you do, so whatever meaty marvel you crave, we’ve got your back. From brisket to delicious rump, t-bone to juicy porterhouse, any cut you yearn for, we’ve rounded up mouth-watering ways to smoke it low and slow, or grill it hot and fast. 

Vietnamese Lettuce Wraps

Posted by Traeger Service on July 19, 2015

Traeger Grilled Vietnamese Meatball Lettuce Wraps are flawlessly refreshing on a hot summer evening. The light and tangy flavors collide with our wood-fired smoke to craft a fresh, vibrant, taste that you’ve never created in your kitchen before. Wrap these zesty meatballs in crisp, chilled lettuce and enjoy a burst of flavor that’s just what the doctor ordered. These satisfying orbs of grilled excellence are perfect for appetizers or a light meal, they slide down easy and satiate your summer appetite.


PREP TIME: 20 minutes
INACTIVE TIME: 3-8 hours
TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Oak
SERVES: 8-10


6 lbs. Ground Chicken
1/3 cup Cilantro, chopped
1/4 cup Green Onion, minced
1/4 tsp. Garlic
3 Tbsp. Oyster Saucec
2 tsp. Chili Paste (Sambal
Juice of 1 Lime
Lettuce of your choice i.e. Butter, Green Leaf, Iceberg


  • In a large mixing bowl combine all the ingredients except lettuce and refrigerate for at least 3 hours, preferably overnight.
  • Shape the ground chicken mixture into golf ball sized portions and place on a parchment paper covered baking sheet.
  • 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 High (450°F), and preheat, lid closed (10-15 minutes).
  • Place the meatballs on the grill and cook them for 8-10 minutes or until meatballs reach an internal temp of 165° and are browned evenly on all sides.
  • Serve the meatballs with lettuce on the side to make individual wraps. Serve with white rice, brown rice, or quinoa.  Add extra Sambal on the side. Enjoy!


Vietnamese_Lettuce_Wraps_Traeger.pdf (55.37 kb)

Scones with a Vanilla Bean Glaze

Posted by rkay on July 17, 2015

A little bit sweet and big on flavor, these bite-sized sidekicks are a must to accompany your morning beverage. Hot off the Traeger, reach for a fluffy, buttery, baked scone. One nibble of this vanilla glazed treat and you will think you’ve been transported to a British tearoom. Nah, it’s grilled right in your backyard on your very own Traeger. Let this barbecued Scones recipe be your Saturday morning guilty pleasure, they’re scrumptious.


PREP TIME: 30 minutes
COOK TIME: 8 minutes



2/2 cups Flour
1/2 cup Sugar
1 tsp. baking powder
1 tsp. Salt
1 small box Vanilla Instant Pudding Mix
1/2 cup Butter, cold and cubed
1/2 cup Half & Half
1 Egg
2 Tablespoons Vanilla


2 Tablespoons Butter, softened
1 cup Powdered Sugar
1 Tablespoon Vanilla extract
1 Tablespoon Heavy Cream, smoked


  • 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 375°F, and preheat, lid closed (10-15 minutes). Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut in until it resembles coarse meal. Stir in the dry pudding mix.
  • Make a well in the center of the dry ingredients and add the vanilla extract, egg, and all but 1 Tbsp. of the half & half. Bring dough together with your hands, mixing until the dry ingredients are incorporated. Place the dough onto a floured surface and form into small rounds, then cut into 8 triangles. Place the triangles on the parchment covered baking sheet, and brush them with the remaining 1 Tbsp. of half & half. Bake in the Traeger for 6-8 minutes, or until golden brown. Remove and let cool.
  • To make the glaze, beat the butter and sugar until crumbly. Add the vanilla and smoked cream, mix thoroughly. Frost the scones with the glaze and serve. Enjoy!


Traeger_Scones_with_a_Vanilla_Bean_Glaze.pdf (43.56 kb)

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