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Leftover Barbecue "Sundaes"

Posted by Susie B. on July 9, 2014

Leftover Barbecue

After a big BBQ, we occasionally have a few leftovers hanging out in our fridge. Not quite enough for a full round of seconds, but just enough to get excited about lunch. Do yourself a favor and give everything else in your fridge serious leftover envy by throwing these Barbecue Sundaes together. They take no more than a minute, look awesome, and taste great!

Reheating in the microwave is easy enough, but for the best results wrap any leftovers that need reheating in foil and throw in a hot oven or on the grill for 5-10 minutes.


Barbecue "Sundaes"


PREP TIME: 15 min.
COOK TIME: 10 min.
SERVES: Depends on your leftovers

Barbecued baked beans, reheated
Leftover coleslaw (drain if watery)
Leftover pulled pork, shredded beef, chicken or chopped beef brisket, reheated
Barbecue Sauce
Leftover barbecued ribs cut into individual ribs (optional), reheated or a slice of cooked bacon
Dill pickle spears
Cherry tomatoes


1. If you own the kind of glassware popular at soda fountains and ice cream parlors, break it out. If not, substitute clean 16-ounce canning jars or other clear glassware.

2. Put a layer of baked beans in the bottom of each glass or jar followed by layers of coleslaw and pulled pork, chicken or brisket. Drizzle with barbecue sauce. Stick a rib or bacon, if using, and a dill pickle spear in each “sundae”. Top with a cherry tomato. Serve and enjoy!

Leftover Barbecue

Leftover Barbecue

Printable Recipes:

Barbecue Sundaes.docx (14.07 kb)

Yummy Sticky Teriyaki Pork & Pineapple Skewers

Posted by Mary M. on July 8, 2014

Yummy Sticky Teriyaki Pork & Pineapple Skewers

Versatility, thy name is pork. That's just one of the reasons why pork is so darn lovable. Heck! If we could we'd kick out our own family members and give pork our spare room. (...that is if we could stand the smell as well.)

Today when we fired up our Traeger we just felt like sinking our teeth into something sweet and sticky (in both terms of the word) with a tangy asian kick. We used pork sirloin for this recipe, also labeled "city chicken" (a name coined during the Great Depression when pork was less expensive than chicken). You might even be able to find the pork sirloin already cubed and ready to go in your local grocery store's meat department. But you could certainly wing it with other cuts or beef or chicken.


PREP TIME: 1 to 3 hours to marinate
COOK TIME: 10 minutes
SERVES: 2 to 4


1 pound pork sirloin cubes, each about 1-inch by 1-inch and 1/2- inch thick (18 pieces)
2 to 3 slices fresh pineapple, cored and cut into bite-size chunks
1 cup Traeger Carne Asada Marinade, or your favorite teriyaki marinade
6 large scallions (green onions), trimmed, pale and light green parts cut into 1-inch lengths
6 6- to 8-inch wooden skewers


Thread a pork cube through the thin side on a skewer, followed by a chunk of pineapple and a piece of green onion; repeat the sequence, using 3 or 4 pieces of pork per skewer.

Repeat with the other skewers.

Transfer the skewers to a glass pan or pie plate and pour the marinade over them, turning to coat on all sides. Cover with plastic wrap and refrigerate for 1 to 3 hours.

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.

Drain the skewers, discarding the marinade.

Arrange the skewers on the grill grate and grill, turning once, for 10 minutes, or until the pork is cooked through.

Yummy Sticky Teriyaki Pork & Pineapple Skewers

Transfer the skewers to a platter or plates and serve immediately with some steamed rice.

Yummy Sticky Teriyaki Pork & Pineapple Skewers


Teriyaki Pork n Pineapple Skewers Recipe.docx (11.70 kb)

Traeger's Porky Bacon Breakfast Sausage

Posted by Susie B. on July 7, 2014

Traeger's Porky Bacon Breakfast Sausage

We have a sad breakfast dilemma at our house on a fairly regular basis: sausage or bacon? When we are forced to choose, we become a house divided. Bacon and sausage are equally phenomenal on the Traeger so picking one side or the other can be painful and nearly impossible. We always want both. Luckily, we have access to a meat grinder and a near psychotic drive to master all things meaty. The result of our desire for both bacon and sausage is the birth of a new breakfast super-species. The Porky Bacon Breakfast Sausage! All the flavors you love in a traditional breakfast sausage, with that salty smoky twist that can only come from man's other best friend, BACON!

That's right, Traeger Nation. There is bacon....IN OUR SAUSAGE! And it is every bit as flavorful and delicious as you might imagine it to be.

The best part is that this sausage is completely customizable. You like a sweeter breakfast sausage? Use dark brown sugar instead of light and maple flavored bacon. BOOM! Maple bacon sausage. You like a spicy breakfast sausage? Double the amount of cayenne pepper and red pepper  flakes. You like less of an herb-y flavor? Use dried herbs instead of fresh. You don't have a meat grinder or sausage stuffer? Purchase ground pork and finely dice the bacon (we use scissors and cut it into small pieces) then hand-form into patties instead of links. The possibilities are endless.

Life problem solved, breakfast disaster averted. For the rest of time, we now can have both bacon AND sausage. The world is good again. Traeger on.


Porky Bacon Breakfast Sausage


Prep Time: 25-30 minutes if grinding your own sausage, 5-10 minutes if using ground pork, plus at least 1 hour to overnight in the refrigerator.
Cook Time: 10-15 minutes
Serves: 8-10 people
Recommended Pellets: Apple, Hickory, Maple, Oak

2 lbs pork butt, diced into 1/4-inch pieces if grinding your own sausage or 2 lbs ground pork
1/2 lb bacon fat back, diced into 1/4-inch pieces if grinding your own sausage, or finely diced if making patties by hand
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon finely chopped fresh marjoram
1/2 teaspoon ground nutmeg  
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar


In a large bowl, combine pork with all other ingredients, cover, and chill in the refrigerator for at least 1 hour (or overnight for best flavor).

If grinding your own sausage, use the fine blade of a meat grinder and pass the pork and bacon mixture through once.

Either form into patties or push through the small tube of a sausage stuffer to form links.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.

Place the links or patties directly on the grill grate and cook for 10-15 minutes, flipping once, until an internal thermometer reads 175 degrees F.

Traeger's Porky Bacon Breakfast Sausage

Remove from the grill and serve immediately.

Traeger's Porky Bacon Breakfast Sausage

Traeger's Porky Bacon Breakfast Sausage

Printable Recipe:

Porky Bacon Breakfast Sausage.docx (14.17 kb)

Strip Steak Topped with the Amazing Bacon-Onion Jam

Posted by Mary M. on July 6, 2014

Strip Steak Topped with the Amazing Bacon-Onion Jam

We had a dream once, where steaks were topped with a thick, salty-sweet bacon jammy goodness. Each bite was euphoric. Then we woke up and decided to turn it into a reality.

For this recipe we used a delicious piece of dry-aged New York strip steak. Dry-aged = more concentrated beef flavoritude. You do have to pay more for dry-aged beef or you could also just dry-age it yourself! (See how in this post.) The strip steak is slightly leaner than others but it still has good marbling and incredible flavor.

This won-the-lottery bacon-onion jam is also delicious on a toasted piece of baguette with a smear of cream cheese or even with some eggs to add the most superlative finishing flair to any breakfast.


PREP TIME: 10 minutes
COOK TIME: about 1 hour for the bacon-onion jam and 8 to 10 minutes for the steaks
RECOMMENDED PELLETS: Hickory, Oak or Mesquite


1 sweet onion, quartered and thinly sliced
1/2 lb. bacon, cut into chunks
1/4 cup brown sugar
3 tablespoons strong brewed coffee
1/2 tablespoon balsamic vinegar
1/4 cup apple juice or water
1/2 teaspoon black pepper
Salt, to taste
2 New York Strip Steaks
Olive oil
Traeger Prime Rib Rub


Start by pulling your steaks out of the fridge about 30 minutes before you finish the bacon-onion jam to allow them to come to room temperature. Go ahead and season them on both sides with the Traeger Prime Rib Rub.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Put the chopped bacon in a cast iron pan and put on the Traeger. You could really cut up your bacon to be how ever large or small you want the chunks of bacon in the jam to be.

Let the bacon cook for about 10 to 15 minutes or until the fat has rendered.

Remove the bacon from the pan and drain out all but 1 tablespoon of the bacon grease from the pan. (Reserve the rest of the fat for use in another recipe.)

Add the onions into the cast iron pan and cook on the Traeger for about 10 minutes or until the onions have softened.

Add in the brown sugar and cook for about 15 to 20 minutes more to allow the onions to caramelize.

Add in the coffee, apple juice or water and cooked bacon and continue to cook, stirring occasionally, until the onions really become thick and "jammy" - about 20 more minutes.

Stir in the balsamic vinegar and spoon into a bowl and set aside. (Keep the leftover bacon-onion jam in the fridge. This bacon-onion jam really tastes best at room temperature so always let it come to room temp before enjoying.)

Turn the heat on the Traeger up to High and preheat for 10 to 15 minutes with the lid closed.

Lightly drizzle the steaks with olive oil and cook them on the Traeger for about 4 to 5 minutes on each side, for medium-rare, or until they reach your desired doneness.

Strip Steak Topped with the Amazing Bacon-Onion Jam

After they're done, remove them from the grill and let rest for about 10 minutes before slicing.

Top each steak with the bacon-onion jam and you've got some serious money right there.

Strip Steak Topped with the Amazing Bacon-Onion Jam


Strip Steak with Bacon-Onion Jam Recipe.docx (12.55 kb)

Sweet 'n Smoky Barbecued Ribs

Posted by Mary M. on July 5, 2014

Sweet 'n Smoky Barbecued Ribs

Perhaps there is something fundamentally carnal in all of us, or at least most of us, that dates back to our primal knuckle-dragging, fire-waving ancestors that makes us crave and adore meaty, charred, smoke-kissed ribs. Whatever it is, if you need an excuse it's safe to blame genetics for the reason why you've single-handedly polished off the whole rack.

With these Sweet 'n Smoky Barbecued Ribs you get double the sticky meat by using spare ribs. (or if you're attached to baby backs you could always sub in those - just cook them for less time.) No matter what, with the combo of smoke, pork and a lip-smacking sauce it's a win-win.


PREP TIME: 4 hours up to overnight for ribs to soak
COOK TIME: 4 to 5 hours
RECOMMENDED PELLETS: Hickory, Mesquite, Apple or Cherry
SERVES: 6 to 8


2 racks pork spare ribs (2-1/2 to 3 pounds each)
4 to 6 cups apple juice or cider
Traeger Sweet Rub, or your favorite barbecue rub
2 cups Traeger Regular BBQ Sauce, or your favorite barbecue sauce
1/4 cup brown sugar


If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

Lay the ribs in a baking dish and pour the apple juice over them, turning to coat. (Use as much apple juice as you need to submerge the meaty side of the ribs.) Cover and refrigerate for 4 to 6 hours, or overnight. Remove the ribs from the apple juice. Reserve the apple juice. Sprinkle the ribs on all sides with the Traeger Sweet Rub, rubbing it in with your fingertips.

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 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Transfer the apple juice to a saucepan and place in a corner of the grill grate. (The juice will keep the cooking environment moist. If the apple juice boils down too far add more or just add some water.) If you have a 3-position controller, you can cook the ribs on either Smoke or Medium: On Smoke, the ribs will likely take longer to cook; on Medium, they will likely take less time.

Arrange the ribs, bone side down, directly on the grill grate. Cook for 4 to 5 hours, or until a skewer or paring knife inserted between the bones goes in easily. Meanwhile, combine the barbecue sauce and brown sugar in a small saucepan. (If you find the sauce a bit too sweet add a little bit of apple cider vinegar or Worcestershire sauce.) Generously brush the ribs on all sides with the barbecue sauce the last hour of cooking.

If you like your ribs saucy, reapply the barbecue sauce just before serving.

Sweet 'n Smoky Barbecued Ribs

Using a sharp knife, cut the slabs into individual ribs. Serve any remaining sauce on the side.

Sweet 'n Smoky Barbecued Ribs


Sweet n Smoky Ribs Recipe.docx (12.86 kb)

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Posted by Susie B. on July 5, 2014

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

We put up a post around this time last year of some out of this world Smoky Stuffed Jalapenos (known in the BBQ world as ABTs, or Atomic Buffalo Turds. I know. Now you understand the reason for the nickname). Springtime has come again, and with it, the call of the stuffed jalapeno! We wanted all of the flavors of our beloved original, but were looking for something a little more main-course instead of an appetizer so naturally our taste buds led us to the land of the all-beef frank. The original version calls for cocktail weenies, but we went larger scale and got some bun length dogs just begging to be filled. The creamy, cheesy filling is almost identical to the original, with the added bonus of the diced jalapenos to give you a little bite in every bite. Finally, we wrap these dogs in love (known round these parts as bacon).

Throwing these gourmet stuffed franks together takes hardly any time at all, but your guests will be obliged to bow down to the grill master when you serve these at your next cook out. Top them with whatever accoutrements you choose, or eat them as is. There are enough flavors in each bite that they really don't require much extra.


Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)


Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 8
Recommended Pellets: Any


1 package bun length, all beef hot dogs (8 count)
4 oz cream cheese, softened
1/4 cup shredded sharp cheddar cheese
1 fresh jalapeno, seeds and stem removed, finely diced (leave the seeds in if you like your food really spicy!)
2 teaspoons Traeger Chipotle Rub (or your favorite BBQ rub)
8 slices bacon
Buns and any desired toppings


Start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes.

While the grill is preheating, assemble your hot dogs.

First, cut a deep slit lengthwise across the dog without cutting all the way through the bottom. Genltly separate the halves with your fingers, being careful not to tear the halves apart.

In a small bowl, combine the cream cheese, cheddar cheese, diced jalapenos, and Chipotle Rub.

Using a spoon, fill the slit in each dog with 1 heaping tablespoon of the cream cheese jalapeno mixture.

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Wrap each hot dog in a strip of bacon. Make sure the ends of the bacon start and finish underneath the hot dog.

Place the wrapped hot dogs directly on the grill grate and cook for 5-6 minutes before flipping over. Cook an additional 5-10 minutes, or until the hot dogs are cooked to an internal temperature of 175 degrees F and the bacon is cooked to your liking.

Serve immediately on toasted buns. Enjoy!

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Click below for a printable version of this recipe:

Inside Out ABTs.docx (15.34 kb)

Treager on a Budget: Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce

Posted by Susie B. on July 4, 2014

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

With prices at the meat counter steadily rising, we thought we'd feature a few recipes from Traeger's fantastic cookbook "Traeger on a Budget" in an effort to help you get the most out of your dollar. One of our favorite recipes calls for chicken tenders. Chicken isn't always the cheapest cut of meat (although typically rather affordable) especially if you opt for boneless, skinless chicken breasts. One secret to get the same great taste, flavor, and lean trimmed meat as a breast without the price tag is to buy chicken tenders. These strips of breast meat are often cast off after butchers trim down chicken breasts so they can get a more uniform appearance on the breast. We paired these particular tenders with the ever popular buffalo sauce and a blue cheese dip that might literally make your taste buds explode from unadulterated flavor joy.


Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce


PREP TIME: 10 min.
COOK TIME: About 20 min.
SERVES: 4 to 6


• 2 pounds chicken tenders (about 16)
• Garlic salt
• Freshly ground black pepper (or Traeger's Pork & Poultry Rub, Cajun Shake, or Chicken Rub)
• 1/2 cup Louisiana-style hot sauce, such as Frank’s® RedHot
• 4 tablespoons butter (1/2 stick), melted
• Carrot and celery sticks for serving (optional)
• 1-1/2 cups mayonnaise
• 3/4 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup blue cheese, crumble


MAKE THE BLEU CHEESE SAUCE: In a mixing bowl, whisk together the mayon- naise, sour cream, Worcestershire sauce, mustard, black pepper, and the garlic powder. Stir in the blue cheese. Cover and refrigerate if not using immediately. (The sauce can be made up to 3 days ahead.)

Season the chicken tenders well with garlic salt and black pepper or rub/seasoning of your choice.

Thread each tender on a bamboo skewer.

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 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the chicken skewers on the grill grate. Grill for 5 to 6 minutes. Turn over and grill on the other side.

In the meantime, combine the hot sauce and melted butter in a small bowl. Brush the chicken skewers with the hot sauce/butter mixture and return the chicken to the grill for a few minutes to set the sauce.

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Transfer to a platter and serve with the bleu cheese sauce and carrots and celery sticks, if desired.

Click below for a printable version of this recipe:

Skewered Buffalo Chicken Tenders with Blue Cheese Sauce.docx (14.51 kb)

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

Posted by Mary M. on July 4, 2014

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

When faced with the dilemma, "to plank or not to plank?", we say, "If you can plank, you should plank it!" There is a particular beauty in the combined components of the flavors of the sweet cedar from the plank and the smokiness contributed by the alder pellets. (You could certainly sub in a different kind of pellets and still get mouthwatering results.) It's a double whammy of middle-of-the-woods freshness straight into your meat and into your belly.

The meat in particular that we're gussying up with a cedar plank is a perfectly tender, juicy, rose-pink pork tenderloin. After rubbing it with an immaculately balanced spice rub filled with ancho chile powder, brown sugar, cumin and a few of our other favorite seasonings, we threw it on a cedar plank and let the wood and Traeger do all the work to bring that baby home.


PREP TIME: 30 minutes to let pork marinate, plus 2 hours to soak cedar planks
COOK TIME: 15 to 20 minutes
SERVES: 4 to 6


2 1 lb. pork tenderloins
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 teaspoons cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1 tablespoon brown sugar
1/4 teaspoon dry mustard
Olive oil
2 cedar planks


Soak the cedar planks in water for at least 2 hours to overnight.

Mix together all of the dry spices and brown sugar in a small bowl.

Lightly drizzle the tenderloins with olive oil and rub with the spice mixture. Let sit for 30 minutes.

Start the Traeger on Smoke with the lid open until the fire is established. Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Place the soaked cedar planks on the grill, close lid, and allow to heat for 3 minutes. Flip the planks and place a pork tenderloin on the heated side of each plank.

Grill the tenderloins for 15 to 20 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer.

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin

Tent the tenderloins with foil and let rest for 5 minutes before slicing and serving.

Full of Flavor Spice-Rubbed Cedar Plank Pork Tenderloin


Cedar Plank Spice Rubbed Tenderloin Recipe.docx (11.90 kb)

The King of BBQ: Traeger's Burnt Ends

Posted by Mike C. on July 3, 2014

The King of BBQ: Traeger's Burnt Ends

I hope you all can agree with me here for a moment and say that when it comes to BBQ there is nothing better than Burnt Ends. If you're a pro around the BBQ circuit you've probably had this more times than you'd care to admit, and if you've never been blessed enough to try these burnt ends then quite frankly, you haven't lived. This is the ultimate flavor. It has the beautiful smoke, the tender beef, the crispy exterior and the flavorful juices. My mouth is watering right now just thinking about this dish all over again. Now, it is hard to find just a "point" of a brisket. If you're not familiar with the portions of the brisket, its all one big cut of meat but essentially there are two parts, or muscles. One is the flat, the other is the point. Just as you'd assume the flat is the long, more narrow portion of the meat and the point is the "hill" of the brisket. If you can't tell that much of a difference there's a good chance you've bought a pre-trimmed brisket and they've removed a good portion of the point. It happens. Aim for "packer" briskets, you'll have to cut off excess fat, but it's totally worth having the cut of meat you want. If you can't find one, no big deal. We'll work with what we have!


King of BBQ: Burnt Ends


Prep Time: 20 minutes 
Cook Time: 9 and 1/2 hours (it's worth it...)
Serves: An Army
Recommended Pellets: Hickory, Apple, Cherry


8 lb brisket trimmed

8 beef bouillon cubes

1 tbsp Worcestershire sauce

1 bottle Traeger Rub

1/2 c of your favorite Traeger sauce


Ok, here's the start of this epic journey. I've done brisket two ways, one by mixing beef brother with worcestershire and injecting the meat, the other was crushing beef bouillon cubes and mixing it with worcestershire sauce. Both work great, for this preparation I chose to go with the later. Start by getting your brisket set out and in a vessel that will make this as mess free as possible.




Ok, now we can go ahead and make the wet portion of our rub. Start crushing up 8 beef bouillon cubes in whatever you'd like, then add your tablespoon of worcestershire sauce and mix it well. Once you have it all incorporated start rubbing all of that goodness all over your brisket.


After your wet rub is set go ahead and throw your favorite Traeger rub all over your brisket. Make sure you're pretty liberal with the seasoning. You're not going to over season this thing, actually the rub is going to give you a nice "bark", don't you dare call it burned. There's a difference. So, this next part is totally up to you. You can go ahead and take your brisket to the Traeger, or you can do like I did and let it sit over night in the fridge. I felt it would help the flavors marry and the salt would break down into the meat a little bit. Anyways, to the next step!

When you're ready to cook, go ahead and start your Traeger by turning it on and setting your thermostat to "Smoke" with the grill door open. Once you've given it around 5 minutes set your heat to 250 degrees and shut the door. Once your temperature is ready to go you can go ahead and get your brisket on the grill.


Here's the best part about owning a Traeger, once your meat is set in and the lid is shut, we're going to cook it for 4 hours. No tedious stocking of wood. No manning a fire. No guess work at all. Set your lawn chair out, pour yourself a nice lemonade (thats as hard of a drink I'll take), and watch the grass grow while letting these wonderful aromas carry you away. If you haven't recently added pellets you might have to check it after a little while but if you're all topped off and ready to go you're ready to relax. Once 4 hours is up we're faced with another situation. It seems at this point in time a lot of briskets kind of hit a stall point. People feel that it takes a while to reach the perfect internal temperature and if you just let the meat sit and finish cooking it will dry out, on the other hand, some people say its best to wrap your brisket in foil (known as the Texas Crutch) and let the meat steam and come to heat. This ensures a nice, moist brisket, but could kill your bark. What a dilemma. I opted for the texas crutch, and odds are I always will. Here's why. When you're making burnt ends, you're going to take the point muscle off of the brisket anyway, re-season, then place back on the smoker. If you've already got your moisture down, another coat of seasoning will just add to your bark and create even more texture. So for me, it's always going to be wrapped in foil. So next step, wrap in foil, on the grill at 250 for another 4 hours. Once your 4 hours is up make sure you're gentle with your package. It has all kinds of delicious juices in there so feel free to open over a bowl to savor all that flavor.


Now if you look at the above picture it's more clear where your point is apart from your flat. You can almost see a dividing line to guide you on your way. Next step, remove the point from the flat and get ready for phase two.


Take your cooked point and cover it all over again in your favorite Traeger rub then set it BACK on the grill at 250 for another 1 and 1/2 hours. With this time feel free to take the 1/2 c of your favorite Traeger sauce and 1/4 c of your saved brisket juices and combine the two. Talk about some amazing flavor. Now you're set to go ahead and slice your flat against the grain so you have a nice, tender texture. Once you have it all sliced go ahead and slather some of your BBQ sauce mixture on it. This will help you make it through until those burnt ends are ready!


The King of BBQ: Traeger's Burnt Ends

Now after patiently waiting for an hour and a half, this is going to be one glorious site. This point has picked up even more smoke and caramelization making this the perfect burnt end.


The King of BBQ: Traeger's Burnt Ends

If you're not familiar with this style of BBQ you're going to say, "Oh no its burned". No. No it's not. We don't do that here at Traeger. Once you taste this delicious bit of perfection, you will quickly realize there is no burned taste to it. Sure its "burnt" but that's just the look, not the flavor. I like to cube this stuff up and pour the sauce over the top. I had the priviedge of serving this to an amazing crew of physical therapists that I have been working with to recover from a small series of surgeries that I've accumulated as a soldier. They've put in so many hours trying to make me better, this was just a small way to show my appreciation. Plus it's fun to give the Captain BBQ tips, he's a member of the Traeger family too! Hope you all enjoy this king of bbq, the burnt end! I know we all did.


The King of BBQ: Traeger's Burnt Ends

Camping Western Omelet Breakfast Casserole

Posted by Susie B. on July 3, 2014

Camping Western Omelet Breakfast Casserole

We love surprising people with all of the things we can cook on a Traeger. We get our most incredulous glances from serving delicious breakfast dishes hot off of our grill. People just can't seem to wrap their head around the idea that you can, in fact, bake a breakfast casserole outside on a grill grate in the middle of winter. Surprise your family and friends with this delicious recipe for a Western Omelet Brakfast Casserole. All of the prep work is done the night before, making breakfast a breeze. Simply throw it on the grill when you first wake up and enjoy a hot and hearty breakfast that will please your crowd.

Western Omelet Breakfast Casserole


Serves: 10 -15 people
Prep Time: 25 Min, plus 8 hours of time in the fridge
Cook Time: 45 minutes-1 hour
Recommended Pellets: Any

1 package (32 ounces) frozen hashbrown potatoes
1 small red onion (diced)
1 lb lean ham (cubed about 1-inch)
2 cups White Cheddar or Monetery Jack cheese (shredded)
12 large eggs (beaten well)
1/2 medium each: green and red bell peppers (diced)
1 1/4 c milk
1/2 tsp salt
1 tsp ground black pepper
Hot sauce, to taste


Butter the inside of a 9x13 inch baking dish. Layer 1/3 of the potatoes, vegetables, ham and cheese in the pan. Repeat 2 more times until all ingredients are used, but reserve the last 1/2 of shredded cheese instead of sprinkling on top. 

Beat together the milk, spices and eggs, salt, pepper, and hot sauce. Pour the egg mixture over the potatoes and vegetables. Cover the dish with foil and refrigerate overnight.

Western Omelet Breakfast Casserole

Western Omelet Breakfast Casserole

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and the temperature up to 350 degrees, allowing the grill to preheat for 10-15 minutes. Plcae the covered casserole dish directly on the grill grate and bake for approximately 30 minutes.

Remove the foil and top the casserole with the remaining shredded cheese. Bake uncovered for an additional 15-30 minutes until the eggs are entirely set and the cheese is melted and bubbly.

Western Omelet Breakfast Casserole

Remove from the heat and allow to cool for a few minutes before slicing into portions and serving.


Click below for a printable version of this recipe:

Western Omelet Breakfast Casserole.docx (12.22 kb)

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