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#TraegerRoadTrip Contest: Oregon City, OR

Posted by Traeger Service on June 24, 2015

Kenny is heading up north to grill up a storm in Oregon City, the next stop on the #TraegerRoadTrip. Come to sample killer grub and take a quick pic of the Traeger Trailer, post it and hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram. We will select one lucky hashtagger to win a free bag of Traeger pellets. We’ll announce the winner on 7/2/15 on this post—so keep an eye out.

June 26th-28th, The Oregon City Home Depot: 2002 Washington St, Oregon City, 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 the road trip head next?
Like and share with your Oregon friends.

Double Thick Bone-In Pork Chops with Pineapple Mango Salsa

Posted by Traeger Service on June 23, 2015

Double the chop, double the yum; serve these Double-Thick Bone-in Pork Chops hot off the Traeger with a generous helping of Pineapple Mango Salsa—it’s porky perfection. These chunky chops get a chipotle rub, a sizzling sear, and a forkful of spicy-sweet salsa for a fresh finish. It’s as simple and satisfying main course that will have you licking your chops.

DOUBLE THICK BONE-IN PORK CHOPS WITH PINEAPPLE MANGO SALSA

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Hickory, Maple, Pecan, Apple
SERVES: 3

INGREDIENTS

3, 16 oz. thick-cut, bone–In Pork Chops
2 Tbsp. Traeger Chipotle Rub
1 Tbsp. Canola Oil

Salsa:

1 Mango, peeled and diced
½ Pineapple, peeled, cored and diced
1 Red Bell Pepper, diced
1 Jalapeno, seeded and diced
2 Tbsp. Cilantro, chopped
Juice of 1 lime
1 tsp. Garlic Powder
1 tsp. Onion Powder
Salt & Pepper to taste

METHOD

  • Coat the chops with the chipotle rub, and refrigerate for ½ hour. Combine all of the ingredients for the salsa in a medium bowl. Set aside.
  • 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).
  • Place the chops on the grill and cook 5-6 minutes on each side, until medium well, or 165°F internal temp. Serve with salsa. Enjoy!

PRINTABLE RECIPE:

Traeger_Pork_Chops.pdf (46.38 kb)

Cocoa Encrusted Pork Tenderloin

Posted by Traeger Service on June 20, 2015

No you aren’t dreaming, it’s chocolate covered pig on the menu tonight. We have been saving this recipe for a special occasion—it’s fit for a king. Traeger Cocoa-Encrusted Pork Tenderloin is your new wood-fired weakness, marinated in the bold taste of cocoa, and seared to juicy perfection. They say, “go big or go home”, but we are going big and staying home, with a heaping helping of Cocoa-Encrusted Pork on the Traeger tonight.

COCOA ENCRUSTED PORK TENDERLOIN

DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
RECOMMENDED PELLETS: Hickory, Apple, Pecan
SERVES: 5-6

INGREDIENTS

½ tsp. ground Fennel Seed
2 tsp. unsweetened Cocoa Powder
1 tsp. Smoked Paprika
½ tsp. Kosher Salt
½ tsp. Black Pepper
1, 1 ½ lb. Pork Tenderloin
1 Tbsp. Olive Oil
Green Onions, thinly sliced for garnish

METHOD

  • With a paring knife, remove the silver skin and connective tissue from the loin. In a small mixing bowl, combine the remaining ingredients, making paste. Rub the paste on the pork loin, and refrigerate for 30 minutes.
  • When ready to cook, starts your Traeger grill on Smoke with the lid open until a fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
  • Place the loin on the front of the grill and sear it on all sides. After it has been seared, reduce the temperature to 350°F and move the pork to the center of the grill. Continue to cook for 10- 15 minutes, or until it has reached an internal meat temp of 145°F for medium to medium well. Once it has cooked, remove it from the grill and let rest for at least 8 to 10 minutes before slicing. Garnish with green onions, serve and Enjoy!

PRINTABLE RECIPE:

Traeger_Pork_Tenderloin.pdf (41.13 kb)

#TraegerRoadTrip Contest: Carmel and Santa Cruz, CA

Posted by Traeger Service on June 17, 2015

See what Kenny’s got cooking in Carmel and Santa Cruz CA, the next stops on the #TraegerRoadTrip. Come to sample some food, and while you’re there, take a quick pic of the Traeger Trailer, post it and hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram—it will put you in the running for a free bag of 100% hardwood. We will announce one winner on June 18th on the original post.

Scarborough’s Ace Hardware –290 Crossroads Boulevard Carmel, CA 93923
Scarborough Home Center – 9470 Highway 9 Ben Lomond, CA 95005

Sampling food from 11am-4pm
Get a pic of the truck and trailer from 8am-5pm
Full Terms and Conditions: po.st/traegerroadtrip

Traeger Grilled Corn Salsa

Posted by Traeger Service on June 16, 2015

Customize this substantial, satisfying salsa recipe to your desired spice level—from a whisper of heat to blazing inferno. Treat your taste buds to spice balanced by the sweetness of wood-fired corn—your mouth will thank you. This Traeger Grilled Corn Salsa is chock full of tomatoes, cilantro, red onion, jalapeno, and lime, but the Traeger’ed corn is what separates this hot condiment from the “ho hum” of the rest.

TRAEGER GRILLED CORN SALSA

DIFFICULTY: 1/5
PREP TIME: 30 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Mesquite, Hickory
SERVES: 8-10

INGREDIENTS

4 large Ears of Corn, husk on
4 Roma Tomatoes, seeded and diced
⅓ cup Cilantro, chopped
1 medium Red Onion, diced
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 Jalapeno, grilled, seeded and diced
Juice of 1 Lime
Salt & Pepper to taste

METHOD

  • When ready to cook, start your 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).
  • Place the corn on the grill and cook until it is thoroughly charred, remove the husk and cut the kernels from the cob.
  • Combine the corn with the remaining ingredients and refrigerate until ready to eat. Serve with chips or as an accompaniment to the fiesta food of your choice. Enjoy!

PRINTABLE RECIPE:

Traeger_Corn_Salsa.pdf (45.03 kb)

Father's Day Giveaway: Winner Announcement!

Posted by Traeger Service on June 16, 2015

Congratulations to Brook Hargrave, winner of our Make Your Father’s Day Giveaway! Her touching story won her a Lil’ Tex Elite and Junior Elite duo for her and her wonderful dad. Thank you to everyone who participated by sharing inspiring stories of the admirable individuals that raised you! Head on over to Facebook to congratulate Brooke and see their story: https://www.facebook.com/TraegerPelletGrills Our Smokin’ Rebates are available in-store and online through June 21st, so there’s still time to make your father’s day and get up to $100 back. See the rebates: po.st/rebates

Traeger'ed NY Strip Steak

Posted by Traeger Service on June 12, 2015

For a delicious and flavorful marinade that comes together in a flash, look no further. The marinade combines the soft, peppery heat of Texas Spicy with the sweet tanginess of Apricot BBQ Sauce that penetrates the meat and creates a delicious caramelization during grilling. Not only does it hit the taste buds just right, it’s the best 5-minute steak marinade for when you’ve got better things to do than meal prep. Succulent steak grilled to order over wood-fire always hits the spot.

TRAEGER'ED NY STRIP STEAK

DIFFICULTY: 1/5
PREP TIME: 5 minutes
INACTIVE TIME: 3 hours
COOK TIME: 10-15 minutes
RECOMMENDED PELLETS: Mesquite, Cherry
SERVES: 2

INGREDIENTS

14 oz. New York Strip Steak
Traeger Beef Shake
½ cup Traeger Texas Spicy BBQ Sauce
½ cup Traeger Apricot BBQ Sauce

METHOD

  • Pour the Texas Spicy and Apricot BBQ Sauce into a shallow casserole dish, stirring to combine. Place the strip steak in the mixture, making sure the steak is coated evenly on both sides. Cover with plastic wrap and marinate in the refrigerator for a minimum of 3 hours, or overnight. Remove the steak from the marinade and season with Beef Shake 45 minutes before grilling to bring it to room temperature and allow it to absorb the seasoning.
  • 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 steak toward the front of the grill grate for 4-5 minutes on each side for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well). Remove from the grill and let rest for 3-5 minutes. Slice against the grain, serve and enjoy!

PRINTABLE RECIPE:

Traeger_Strip_Steak.pdf (40.18 kb)

Traeger Nation, We Want You!

Posted by Traeger Service on June 12, 2015

If passionate doesn’t even begin to describe your feelings for all things barbecue and a Traeger is your rig of choice—we’ve got a way for you to channel that energy into some extra scratch. If you can’t stop talking about your latest and greatest Traeger creation and you’re the first to hop on a thread to impart your hard-earned knowledge to the masses—it’s time to turn your wood-fired obsession into grill gear. We are looking for Traeger Advocates to step up and represent on traegergrills.com. Get the details and apply here: http://bit.ly/1cQPp4z

Image Map

#TraegerRoadTrip Contest: California

Posted by Traeger Service on June 10, 2015

Visit us in California this week and sample some killer grub. While you’re there, if you snap a picture of the Traeger Trailer, post it and hashtag it #TraegerRoadTrip on Facebook, Twitter, and/or Instagram, it will put you in the running for a free bag of pellets. We will announce one winner on June 17th on the original post.

See what Pit Master Kenny’s got cooking at these 6 locations in CA this weekend:

June 11th: Crown Ace – 2750 Dewey Rd, San Diego, CA 92106
June 12th: Crown Ace – 9045 Adams Ave. Huntington Beach, CA 92646
June 13th: BBQ Grill Outlet – 24396 Swartz Dr. Lake Forest, CA 92704
June 14th: Corning Ace Hardware – 2020 Solano St. Corning, CA 96021
June 15th: Richert Lumber Company – 5505 Sunol Blvd. Pleasanton, CA 94566
June 16th: Schrimper’s Ace Hardware – 150 N Wilma Ave Ripon, CA 95366

Sampling food from 11am-4pm
Get a pic of the truck and trailer from 8am-6pm
Full Terms and Conditions: po.st/traegerroadtrip

Wood-Fired Pizza

Posted by Traeger Service on June 9, 2015

You'll love this Wood-Fired Pizza from the very first bite. This recipe is infinitely flexible, incredibly cheap, and more fun to make than money at a poker table. The flavor is sophisticated, bold with a touch of daring. There’s not a picky eater in town that will turn it down. Take the take-out off your speed dial, and fire up your Traeger - its Pizza Night!

WOOD-FIRED PIZZA

DIFFICULTY: 4/5
PREP TIME: 30 minutes
INACTIVE TIME: 1 hour 10 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Alder, Pecan, Hickory
SERVES: 2-4

INGREDIENTS

Dough:

2/3 cup warm Water (between 105°F and 115°F)
2 ½ tsp. Active Dry Yeast
½ tsp. granulated Sugar
1 tsp. Kosher Salt
1 Tbsp. Oil
1 ¾ to 2 cups all-purpose Flour
¼ cup fine Cornmeal

Toppings:

1 Large Grilled Portabella, sliced
1 jar pickled Artichoke hearts, chopped
1 cup Fontina cheese, shredded
1/2 cup Parmigiano, shaved, divided
Roasted Garlic, chopped
¼ cup Olive Oil
Banana Peppers (optional)

Tools:

Traeger Pizza Kit
Pizza Peel

METHOD

  • In a glass, stir together warm water, yeast, and sugar and let stand until the mixture starts to foam (about 10 minutes). In a mixer, combine 1 ¾ cup flour, sugar, and salt. Stir oil into the yeast mixture. Slowly add the liquid to the dry ingredients while slowly increasing the mixers speed until fully combined. The dough should be smooth and not sticky. Knead the dough on a floured surface, gradually adding the remaining flour as needed to prevent the dough from sticking, until smooth (about 5-10 minutes). Form the dough into a ball.
  • Apply a thin layer of olive oil to a large bowl. Place the dough into the bowl, and coat the dough ball with a small amount of olive oil. Cover and let rise for about 1 hour, or until doubled in size, in a warm place.
  • When ready to cook, start your Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes.) Place a pizza stone in the grill while it preheats.
  • Spread the cornmeal evenly on the pizza peel. Punch the dough down and roll it out form into a 12” circle on a floured surface. Place the dough on the pizza peel and assemble toppings evenly in the following order: olive oil, garlic, fontina, portabella, artichoke hearts, parmigiano, then banana peppers (optional).
  • Carefully slide the assembled pizza from the pizza peel to the preheated pizza stone and bake until the crust is golden brown (about 10-12 minutes).
  • Remove the pizza stone from the Traeger. Slice pizza, serve, and enjoy!

PRINTABLE RECIPE:

Traeger_Wood-Fired_Pizza.pdf (45.00 kb)


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