Don't you know that Traeger has you covered with our Salmon Spatula.

Of course it's perfect for moving large fillets or a whole fish but it's also great for those 'big daddy' burgers, pork tenderloins, briskets and basically all those larger cuts of meat that are tricky to maneuver.

We had to showcase this bad boy by grillin' up some Blackened Saskatchewan Salmon (try saying that three times fast) using our incredible Blackened Saskatchewan seasoning. The peppery flavor notes pair perfectly with the sweet honey drizzle on the salmon. This is a recipe from our Guilt Free - Love, Laugh, Grill cookbook that we tweaked just a little.

Blackened Saskatchewan Salmon

Recommended Pellets: Hickory, Mesquite or Maple
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Serves: 4

INGREDIENTS:

1 whole fresh salmon fillet, cleaned
Olive oil
Traeger Blackened Saskatchewan seasoning
Honey
Cooking Spray

Start with a beautiful piece of salmon. When you're shopping for fresh fish, there are a few things you should check. You want the flesh to be shiny, firm and 'springy' to the touch. The color should be bright without any discoloration. And it shouldn't smell fishy. Fresh fish should smell more like the ocean than a stinky fish. If it passes those tests, then this specimen is good to wrap up and take home!

Set your Traeger on Smoke with the lid open for 4-5 minutes, or until the fire is established. Preheat to 350 degrees F.

Rinse and pat dry the salmon fillet. Drizzle lightly with olive oil. Season the fish moderately with the Blackened Saskatchewan and lightly rub it in.

Flip the fish and repeat.

Tear a large sheet of foil and spray with cooking spray. Carefully move the fish to the foil.

Drizzle the top of the fish with a generous amount of honey. (don't rub it in)

Wrap the foil around the fish and cook for 15 minutes on the Traeger.

Unwrap the fish and take out of the foil, using the marvelous Salmon Spatula and put the fillet directly on the grill grate. This will let the outside caramelize and give it a little crispy crust on the exterior.

Grill for an additional 5-10 minutes (The time depends on how done you like your salmon. I like a little bit of rawness in the middle, so I only cooked it for 5 minutes more.)

If you like a little flair, garnish the salmon with some chopped chives and pause for the 'Oohs' and 'Aahs'.

*If you want a great side, pair it with some creamy mashed potatoes. I quickly whipped some up using the potato that I had scooped out and saved after making the Pizza Potato Skins. I heated them up along with 3 tablespoons of half & half, 2 tablespoons of butter, 3 tablespoons of onion and chive cream cheese (Love this stuff! You can use any kind of herbed cream cheese.), dill, and salt and pepper to taste. Just mix it together using a hand mixer (or by hand) and you're ready!

The Quality of Your Meat Makes a Difference!

Whether you are cooking beef, pork, or chicken it is the quality of your meat that is going to elevate the flavor and texture of your final product to the sublime. Whenever possible, be in control of what meat will be going on your Traeger.

One of the best ways to do just that is by buying local. It may not be something you are used to, but buying from local farms allows you to have so much more information about what you will be eating. Who really knows where your crayovaced bag of brisket has been?? Buying local allows you to have a direct relationship with the person who raised your livestock. You will know what they ate (grass fed beef has similar caloric value to skinless chicken and contains higher levels of healthy Omega 3 and 6 fatty acids). You will know how they exercised (free-range chickens vs. caged).

source: cmrbeef.com

Essentially, buying local livestock allows you to have a lot of information, a fresh product, and a good feeling in your heart for supporting local farmers in your community. Not to mention, your final product will just taste better!

To help you out with exploring more options for buying from your local animal stock, check out this AMAZING resource of local farms in each state from TipsforBBQ.com.

Roasted Red Pepper White Bean Dip

Prep Time: 5 minutes
Cook Time: 40 minutes
Recommended Pellets: Any

INGREDIENTS:

4 cloves roasted garlic (we'll tell you how to roast a whole head of garlic)
2 roasted red peppers (ditto the above)
2 cans cannellini beans, drained and rinsed (or other white bean)
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
4 teaspoons fresh squeezed lemon juice
1 1/2 teaspoons salt (or more, to taste)

ROASTED RED PEPPERS & GARLIC:

First we need to roast the garlic and red peppers. This is so easy to do and so flavorful, you'll be wondering why you haven't roasted these guys for every dish.

Roasting the garlic takes away a little of its edge and potency but replaces it with a smoky-toastiness that will have you adding roasted garlic to just about everything you eat. You may even be tempted to munch on some while it's fresh, warm from the Traeger.

Start the Traeger on Smoke with the lid open for 4-5 minutes (or until the fire is established). Then preheat to 400 degrees F.

It's easiest to roast the entire head of garlic, or even better, several heads of garlic. (You won't regret it!) Keep the unused cloves in the fridge and whip them out to make future dishes extraordinary. (Roasted garlic makes the ultimate garlic bread!)

Peel away the outside layers of the garlic husk. Cut off the top of the garlic bulb, exposing each of the individual cloves.

Drizzle olive oil over the top of the head of garlic and rub it in.

Wrap the garlic in foil, completely covering it. Put the head of garlic and the two red peppers (washed and dried) on the Traeger. Roast the garlic for 25-30 minutes and the peppers for about 40 minutes. Rotate the peppers a quarter-turn every 10 minutes until the exterior is blistered and blackened.

Pull the peppers off the grill and put them in a bowl. Cover the bowl with plastic wrap and leave them for 15 minutes. The steam will loosen the skins so that they slip off like a drumstick covered in barbecue sauce.

Peel off the pepper skin.

Cut off the stems and scrap out the seeds and they're ready to use.

As for the garlic, let it cool and then pull out the individual cloves as needed. (If any of the outside cloves get too dark, just throw them away)

THE DIP

In a blender put the roasted red peppers, 4 cloves of roasted garlic, dill, parsley, drained and rinsed beans, olive oil, lemon juice and salt.

Blend until the dip is smooth and creamy. You may need to scrape down the sides of the blender a couple of times. If it's having difficulty blending or looks too thick add more olive oil or lemon juice. (Add more lemon juice if it tastes like it needs more acid or brightness.)

The great thing about this recipe is you can tweak it to taste how you like it to taste. Add more fresh herbs if you want it more herbaceous or more salt if it tastes bland. You could even add in some red pepper flakes if you wanted a hit of heat.

Serve this tasty dip with some fresh-cut vegetables, warm grilled pita (or naan bread), kebabs or just about anything.

INGREDIENTS
For the Brine:
1 beef brisket flat (4 to 5 pounds), fat trimmed to 1/4-inch
1 gallon water
6 cloves garlic, peeled and smashed
5 juniper berries, bruised, or 1/4 cup gin
3 bay leaves, broken into pieces 
3/4 cup kosher salt
1/2 cup brown sugar
2 tablespoons Morton’s TenderQuick curing salt (optional)
1 tablespoon whole black peppercorns
5 allspice berries

For the Rub:
3 tablespoons coarsely ground black pepper
3 tablespoons coriander seeds
1 tablespoon yellow mustard seeds
2 bay leaves
1/4 cup brown sugar
2 tablespoons sweet paprika
1 tablespoon kosher salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground clove

PREPARATION

Make the brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns, and allspice berries.

Let cool completely, then immerse the meat. (Weight it down with a plate if necessary.) Refrigerate for 3 days.

Make the rub: In a spice grinder or small food processor, combine the black pepper, coriander seeds, mustard seeds, and bay leaves.

Pulse until coarsely ground. Stir in the brown sugar, paprika, cinnamon, and clove.

Remove the meat from the brine and rinse under cold running water. Pat dry with paper towels. Sprinkle and pat the rub on the brisket.

Cover tightly with plastic wrap. Refrigerate for 24 hours.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the plastic wrap from the beef brisket and arrange on the grill grate. Smoke the meat for 3 to 4 hours.

Wrap the brisket tightly in foil. Increase the temperature to 250 degrees, and continue to cook the brisket until the internal temperature is 175 degrees. Allow the brisket to cool to room temperature, leaving it in the foil.

Transfer the brisket to a baking dish, and weight it with foil-covered bricks or cast iron skillets. Refrigerate overnight.

Slice thinly against the grain for serving. (A meat slicer is preferred to a knife.)

Simple Grilled Thick Cut Pork Chops-  Rub, then grill. It can't get any easier (or more delicious). No flipping required! Prep Time: 2 minutes Cook Time: 30 minutes

Grilled Chicken Alfredo Pizza- Use chicken that you've previously cooked and a prepared crust for a weeknight meal that comes together quickly. Prep Time: 15 minutes Cook Time: 15 minutes

Simple Fish- Use this fool-proof recipe as a guide to help you get perfect results in hardly any time at all. All you need is fish and your favorite rub! Prep Time: 2 minutes Cook Time: 20-25 minutes

Roasted New Potatoes with Mustard Seeds and Chives- Throw these tasty little gems on the grill, right along side whatever you are cooking for the perfect busy night side dish.

Old-Fashioned Strawberry Shortcake- Yes, you can even have dessert on a weeknight. Prep the dough while you are getting dinner ready and then toss them on the already heated grill while you are eating. Prep time: 15 minutes Cook Time: 10 minutes

1- The Traeger Canopy Tent- This is our number one pick for the must-have outdoor accessory item. Bright red and proudly sporting the TRAEGER logo, people from all around will know what you are grilling on and be sufficiently jealous. Perfect for tailgating, camping, sports events, or competition BBQing! 

2- The NEW Traeger Grill Pad- Let me tell you, this was a serious contender for the number one spot. At 32X42 inches, this rubber grill pad will protect anything you put your Traeger on. It is the perfect Traeger companion when you are out Tailgating with your PTG or your Junior Tailgating Conversion Kit (also awesome picks for summer grilling)

3- The Pellet Hopper Label Set- So ingenious and so handy. If you are out grilling, people will come over. People will look at your awesome canopy tent, smell your delicious food, and start asking questions. These little magnets might save you a few of those questions so you can focus your enegry and attention on relaxing while your Traeger does all the hard work for you.

4- Pellet Caddy- We all know it is imperative to keep your pellets dry. The Caddy is useful for this. It is also large enough to help you transport all of those little items that are a pain to haul around when you are heading out with your equipment. Spare the car behind you from getting hit with loose pellets or the rogue set of tongs flying out of your truck by keeping it all in the Caddy.

5- Traeger Apparel- This makes our list because wearing Traeger apparel is (not) Scientifically Proven to make you a better cook! It is also Scientifically Proven to make you look 100% more awesome (also not Scientifically Proven, but true nonetheless).

So there you have it, our best of the best for outdoor Traeger'ing! Feel free to leave a comment and let us know your top picks or tips for making your outdoor grilling experience easier. We love to hear from you, Traeger Nation!

The BBQ Mitt: my personal favorite, and most used accessory. This BBQ Mitt is different than the quilted, insulated fabric varieties you typically find and your superstore. Traeger's BBQ Mitt is made out of heavy duty red silicone to give you unparralled grip and easy clean-up. The inside of the mitt is lined with 100% cotton and is seriously cozy.

The Salmon Spatula: Don't let the adorable fishy cut-out fool you. This is a serious spatula that is made for moving your lovely Traeger goodies. I have used mine for all sorts of things from fish to focaccia. It is a wide stainless steel spatula with a long handle to keep your hands out of the heat. My favorite feature is the slightly sharpened edge on the front of the spatula. It makes it so easy to slide under your food instead of just pushing it around on your grill.

The 3-Piece Grilling Tool Set: Now you wouldn't think these need an explanation. Everybody know about tongs, a spatula, and a giant fork, right? Maybe you know what they are, but these tools have some special features that deserve some conversation. Look at the handles on these bad boys. They are wide and rounded to give you the perfect grip while feeling comfortable in your hand. They are also all heavy duty stainless steel, which means alot for longevity. All of which is fantastic, but do you want to know my most favorite feature?? They are one piece! No rubber handles to catch water when you are washing or cracks to keep in germy grossness. Overall, my favorite accessories kit in the Traeger Line-up.

So, Traeger Nation, get some new accessories and get to Traeger'ing!

1. Schedule a Traeger barbecue session on the weekend and cook more than you'll need for one meal, utilizing leftovers for lunches and/or an easy weeknight meal. For example, pulled pork or shredded beef can turn into sandwiches or become a filling for enchiladas. Use one weekend's effort for a week's worth of enjoyment!

2. Unlike gas or charcoal grills, which require about 30 percent of the grill grate free in case of flare-ups, you can cram the Traeger's grill grate with food. This means you'll get more mileage out of your fuel. With some planning, you can cook your entire meal (and several future meals/leftovers) at one time.

3. Maximize the efficiency of your Traeger by treating it right with routine cleanings and vacuuming out any ash that accumulates in the bottom of the grill or in the fire pot.

4. Don't mishandle the pellets! Moisture will degrade hardwood pellets, so always store them indoors in a dry place in a covered bin, like our handy pellet caddy, or pail.

5. Shop early in the day to take advantage of markdowns on fresh meat at your supermarket's butcher counter. Try to only go shopping once or twice a week. Each trip means more dollars spent.

6. Eat seasonally and buy local for the best prices and quality on fruits, vegetables, and even some seafood.

7. Buy the whole bird. Boneless, skinless chicken breasts are convenient but often cost a lot more per pound than buying a whole chicken. Learn how to cut up a chicken and take advantage of the entire fowl. We've got some helpful tips for what to do with all that tender chicken meat, like making chicken stock using the carcass.

8. Invest in a chest freezer! This will enable you to take really take advantage of the specials on bulk purchases of meat, poultry, and vegetables. There's even space for those leftovers too.

9. Save some money on heating and cooling costs by doing most of your cooking outdoors on your Traeger during the summer time. Your family will appreciate the cooler house, too!

10. Keep doing what you're doing and follow our blog and follow us on Facebook. We'll notify you of awesome deals and discounts on pellets, grills, rubs, sauces and all the wonderful accessories. We'll take good care you!

Smoky Stuffed Jalapenos

Prep Time: 30 minutes
Cook Time: 2 1/2 hours
Serves: 6-8
Pellet Recommendations: Mesquite, Hickory, or Oak

INGREDIENTS:
40 jalapeno peppers
8-ounce package cream cheese, at room temperature
cup grated Cheddar, pepper Jack cheese, or mozzarella
1-1/2 teaspoons Traeger Pork and Poultry Rub
2 tablespoons sour cream
1 package mini sausages (such as “Lit’l Smokies by Hillshire Farms, or another brand
slices smoked bacon, cut in half

PREPARATION:

Wash and dry the peppers. Cut the stem ends off with a paring knife, and using the same knife or a small metal spoon, carefully scrape the seeds and ribs out of each pepper. Set aside.

In a resealable plastic bag, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream. Trim 1/2-inch off one of the lower corners with a scissors.

Squeeze the cream cheese mixture into each pepper, filling each a little over the halfway point.

Stuff one sausage into each pepper.

Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks.

Arrange the peppers on a foil-lined baking sheet. When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the peppers for 1 to 1-1/2 hours.

Increase the heat to 350 degrees F and continue to cook for 20 to 30 minutes, or until the bacon begins to render its fat and crisp. Serve warm.