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"Competition Style" BBQ Chicken Thighs

Posted by Susie B. on August 4, 2014

Even if you never enter a BBQ Competition in your entire life, this recipe for "Competition Style" BBQ Chicken Thighs should go into regular rotation for your family dinners. These tender thighs hit all of the right flavor notes resulting in a happy mouth symphony that will have you reaching for seconds (or thirds). The reason we call these thighs competition style is because they perfectly fit all of the criteria for award winning chicken. They make a beautiful presentation with a super sweet, shiny sauce, they have the bite-through skin (meaning just a piece of skin comes off with each bit of meat, not the whole piece of skin at once) that BBQ judges love, and they are amazingly tender, flavorful, and juicy.

The pros hand-trim all of their thighs into perfectly uniform pieces because that is what the judges are looking for, but if you're just cooking for friends then feel free to use pre-trimmed bone-in thighs from the super market. If you are trying to replicate that uniform competition styling, be sure to leave the top skin long enough to allow you to pull it taut and tuck it under the thighs when grilling. After you've prepped your thighs, it's time to cook!

Our method for the perfect chicken thigh is actually rather similar to our 3-2-1 rib method, but we've flipped a few of the steps. First, we braise our chicken in flavorful liuid to infuse it with moisture and soften the skin. Next, we season and smoke the chicken so it develops a beautiful color and deep smoky flavor. Finally, we sauce the thighs and let them set on the grill for a perfect shiny presentation. Let me tell you, these thighs are blue-ribbon worthy!


"Competition Style" BBQ Chicken Thighs


Prep Time: 20 minutes, plus 3 hours of marinating time
Cook Time: 2 hours
Serves: 8
Recommended Pellets 50/50 blend of Apple and Hickory

16 bone-in chicken thighs
1 16 oz bottle italian dressing
Traeger Pork & Poultry Rub
4 tablespoons salted butter
1/3 cup water
2 teaspoons salt
2 cups Traeger BBQ Sauce (or your favorite sauce)
1/2 cup Traeger Apricot BBQ Sauce (or 1/2 cup apricot preserves)
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon soy sauce


Trim your chicken thighs as desired and place in a large resealable bag with the italian dressing. Refrigerate for 3 hours.

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and 2 teaspoons salt. Close the lid of the grill and turn the temperature setting up to 300 degrees. Allow the grill and dutch oven to preheat for 10-15 minutes.

Remove the chicken thighs from the dressing marinade and place in the dutch oven skin side down. Season the top of each thigh with Traeger's Pork & Poultry Rub. Cover the dutch oven with the lid, close the lid of the Traeger and cook for 45 minutes.

After the 45 minute braising period is up, remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Leave the grill at 300 degrees for the next step. 

Remove the thighs to a large workspace and pat dry with paper towels. Season liberally with more Pork & Poultry Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.

In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. 

Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly. Again, be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce.

Transfer the thighs to a prepared platter and serve immediately.

Printable Recipe:

Competition Style BBQ Chicken Thighs.docx (15.51 kb)

Crispy Traeger'ed Zucchini Plank "Fries"

Posted by Mary M. on August 3, 2014

Crispy Traeger'ed Zucchini Plank

The word "healthy" isn't exactly a mandatory word in our vocabulary. However, we do relish in adding and frequently using other words like "Traeger'ed". (And we also believe that it should be quite thoroughly used!) It is especially delightful when the two can be harmoniously and even deliciously combined. And we've got just the scrumptious bite to prove it!

Crispy Traeger'ed Zucchini Plank "Fries" are what one might call "pseudo-fried". Basically it's all of the crunch and flavor of fries with that lovely, woodsy Traeger finish. We imitate the crisp fry exterior with some panko bread crumbs and a quick, high heat trip on the Traeger. Add some cheese and a lemon-dijon mayo dipping sauce and bada bing, bada boom - you're ready for an incredible taste sensation.


PREP TIME: 20 minutes
COOK TIME: 20 to 25 minutes
SERVES: 4 to 6


1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 large egg
1 cup buttermilk
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
2 cups panko
2 medium zucchini, very thinly sliced lengthwise
Parmesan, grated - for garnish
Freshly chopped parsley, for garnish

Lemon Dijon Mayo
1/2 cup mayonnaise
1 teaspoon dijon mustard
1 tablespoon lemon juice
2 tablespoons grated parmesan
Dash of cayenne pepper
Dash of Worcestershire sauce
1/4 teaspoon freshly cracked black pepper
Salt, to taste
Freshly chopped parsley, for garnish


The thinner you can slice your zucchini, the crispier your "fries" will be. If you have a mandolin, that would be ideal, otherwise just do your best.

Use 3 separate shallow bowls to create the breading station. In one bowl place the flour, seasoned with the salt and pepper. In another bowl mix together the egg, buttermilk, oregano, garlic and thyme. In the last bowl place the panko bread crumbs.

Bread each slice of zucchini by first dredging it in the flour. Next dip it in the egg mixture, shaking off the excess. Lastly, thoroughly coat it in the panko bread crumbs. Place the breaded zucchini slices on a parchment-lined baking sheet.

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

Place the baking sheet with the zucchini on the Traeger and cook for 15 minutes.

Turn each zucchini plank over and cook for 5 to 10 minutes more or until the zucchini slices are golden and crispy.

Meanwhile, mix together the Lemon-Dijon Mayo. Stir together all of the mayo ingredients and set aside.

After you take the zucchini off the Traeger grate fresh parmesan over the top.

Crispy Traeger'ed Zucchini Plank

Serve the crispy zucchini planks while warm after giving the zucchini and lemon-dijon mayo a sprinkling of the freshly chopped parsley.

Crispy Traeger'ed Zucchini Plank


Crispy Traeger'ed Zucchini Fries Recipe.docx (12.24 kb)

Traeger's Awesome Mac & Cheese Stuffed Burgers

Posted by Susie B. on August 2, 2014

Traeger's Awesome Mac & Cheese Stuffed Burgers

Stuffed burgers are all the rage these days (as they should be!!!) and we couldn't help but add to our filled meats repetoire with these Mac & Cheese Stuffed Burgers. No, you are not mistaken my hungry friends. What you see there is a heaping pile of cheesy noodle-y goodness enrobed by the best ground round our butcher had to offer. Seasoned just right on the outside and grilled over that signature Traeger wood smoke, these big and beautiful burgers will satisfy whatever tooth it is that craves beef and cheese.

If you've got a commercial burger stuffer (you can find them online for anywhere from $5-$20) then your job will be made a little more simple. If you're left to do them by hand, just be sure to handle the meat gently and create a good basin of meat to hold in your mac & cheese. We actually like to use day old mac & cheese as it seems to hold up a little bit better during the stuffing process, so this is a perfect way to use up those leftovers!

Hopefully your stuffed burger adventures don't stop here. If you liked these, be sure to check out our Pastrami Stuffed Burgers!


Mac & Cheese Stuffed Burgers


Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves: 4
Recommended Pellets: Hickory, Oak, Alder

1 lb ground round (80/20)
1 cup leftover Mac & Cheese
1/2 cup shredded sharp cheddar cheese
salt and cracked black pepper
Traeger's Beef Shake
4 buns, plus assorted burger toppings


Start the Traeger grill on Smoke for 4-5 minutes with the lid open. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while you prepare your burgers.

Separate the pound of ground beef into quarters, then each quarter into halves so you have 8 equal portions of meat. Press four of the portions into small basins and the other four into flat patties.

Fill each of the four basins with 1/4 cup mac & cheese. Top with extra shredded cheddar and season with salt and pepper.

Gently lay the flat patties on top of the mac & cheese filled basins and press the edges together to form a sealed burger. Season with Traeger's Beef Shake.

Carefully transfer the patties to the grill and cook for 10 minutes.

Flip gently and cook for an additional 10 minutes or until an internal thermometer reads 175 degrees F.

Traeger's Awesome Mac & Cheese Stuffed Burgers

Serve on toasted buns with desired toppings. Enjoy!

Traeger's Awesome Mac & Cheese Stuffed Burgers

Traeger's Cowgirl Brisket Recipe

Posted by Mary M. on August 1, 2014

Traeger's Cowgirl Brisket

The way to a man's heart is through his stomach. If that's the case then beef must be some kind of method of tasty mind control. Just a few slices of a moist smoked brisket will render anyone, male or female, into your indebted service. Putty in your hands.

We call this the Cowgirl Brisket because it harnesses those readily available cooking ingredients that most any cowgirl or cowboy would carry in their saddlebag. And it just so happens that they also tenderize and impart a great compliment to that hard-earned smoke flavor.

And here's a good Traeger Tip for you: if you quite miraculously happen to have leftovers, you can gently reheat them on your Traeger at about 300 degrees F, wrapped in foil.

This beefy recipe is in our From Pulled Pork to Peach Pie cookbook.


PELLETS: Oak or Mesquite
PREP TIME: 10 min.
COOK TIME: 8 to 10 hours + 1 hour for resting
SERVES: 6 to 8


For the mop sauce:
1 cup flat beer
1 cup cold strong coffee
1/4 cup vegetable oil
2 tbsps. brown sugar
1 tbsp. Worcestershire sauce
2 tsps. chili powder
1 tsp. ground cumin
1 tsp. garlic salt

For the brisket:
1 5-6-pound center-cut brisket flat, with a 1/4-inch cap of fat on the top
Traeger Prime Rib Rub or Beef Shake, or your favorite barbecue rub
1 cup beef broth or beer
1 8-ounce bottle of Traeger Texas Spicy Barbecue Sauce for serving, or your favorite barbecue sauce (optional)


Make the mop sauce: Combine the beer, coffee, oil, brown sugar, Worcestershire, chili powder, cumin, and garlic salt in a bowl and whisk to dissolve any salt or sugar crystals.

Transfer to a clean spray bottle. (Make sure the spices are finely ground so they don’t clog the nozzle. You can also “mop” the sauce on with a barbecue mop or basting brush.)

Season the brisket on both sides with the Traeger Prime Rib Rub.

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 brisket directly on the grill grate, fat side down, and smoke for 3 hours.

Spray or mop the brisket with the mop sauce every 30 minutes.

Transfer the brisket to a disposable aluminum foil pan. Increase the grill temperature to 225 degrees and continue to roast (and spray) until the internal temperature reaches 160 to 165 degrees F, about 3 hours or more.

At that point, turn the brisket over. Add the beef broth and cover the pan tightly with foil. Continue to cook until the internal temperature of the brisket reaches 190 degrees F. Anything less, and your brisket will be tough.

Traeger's Cowgirl Brisket

Remove the brisket from the pan and wrap tightly in foil, reserving the juices. Wrap the brisket in thick towels (old beach towels work perfectly) or layers of newspaper and place in an insulated cooler to rest for an hour. In the meantime, combine some of the brisket juices with the barbecue sauce.

Slice the brisket against the grain on a diagonal into pencil-width slices. Serve with the juices.

Traeger's Cowgirl Brisket


Cowgirl Brisket Recipe.docx (12.84 kb)

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

Posted by Mary M. on July 20, 2014

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

Summertime screams the need to grill any piece of fruit you can get your hands on. The high heat caramelizes and intensifies the sugars in the fruit and quite frankly, just makes it taste so much better.

We can't resist adding some kind of the cream to the peaches cause, well, you just have to! So we Traeger'ed it up the best way we know how, smoking the cream and topping the whole confection off with some sticky, salted caramel.


PREP TIME: 10 minutes
COOK TIME: 40 minutes, including smoke time


5 firm peaches
1/2 cup mascarpone cheese (4 ounces)
3 tablespoons well-chilled heavy cream
1/8 cup powdered sugar
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into pieces
1 cup heavy cream, room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Pour the heavy cream into a pan and smoke on the Traeger for 30 minutes. (If you want a stronger smoke taste, smoke it for up to an hour.) Leave the Traeger on after the heavy cream has finished smoking and turn the heat up to High and let it preheat for 10 to 15 minutes.

Meanwhile make the salted caramel. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt.

When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, we suggest using a candy thermometer.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, switch to a wooden spoon.

Remove the pan from the heat and slowly pour in the smoked heavy cream. Whisk until cream is incorporated and caramel is smooth.

Whisk in the fleur de sel or Maldon sea salt flakes.

Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar or container and cool to room temperature. After enjoy your fill of peaches, cream and salted caramel, store the caramel sauce in the refrigerator for about a month.

Cut all of the peaches in half, remove the pits and drizzle the cut sides with honey.

Put the peach halves on the grill grate, cut side down and grill on High heat for 5 to 10 minutes or until the peaches soften and develop grill marks.

Make the mascarpone cream by mixing together the mascarpone, cream and sugar until mixture holds stiff peaks.

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel

In a bowl layer the warm grilled peaches with the mascarpone cream on top, finished with a drizzle of the salted caramel sauce and a sprinkle of sea salt.

Grilled Peaches with Smoked Mascarpone Cream & Salted Caramel


Grilled Peaches Smoked Mascarpone Cream RECIPE.docx (693.12 kb)

The Best Grilled Romaine Salad with Homemade Bleu Cheese and Bacon Dressing

Posted by Mike C. on July 19, 2014

The Best Grilled Romaine Salad with Bleu Cheese and Bacon

This is going to be your new summer side! I've heard many people say they didn't like grilled lettuce because it get's soggy and wilted. Well I'm here to help you ensure that it doesn't happen to you. Many people who have tried to grill lettuce tend to over cook it, which will make it wilted and kind of soggy. Follow these quick and easy steps and be elevated in summer side dish glory!

Grilled Romaine Salad

PREP TIME: 5 minutes
COOK TIME: 2 minutes
MAKES: 2 wedge salads


1 Romaine lettuce heart
1 tsp olive oil
2 tsp parmesan cheese
Salt and pepper

Optional Bleu cheese dressing:

2 tsp bleu cheese
2 tsp mayonaise
1/4 c milk

Salt, pepper, garlic powder to taste


Begin by starting your grill with the lid open, making sure the grill is on the "Smoke" setting. Allow it to heat up for 3-5 minutes. We can take this time to prepare the lettuce and dressing.

Cut your romaine in half, then either brush or drizzle olive oil over both faces of the romaine. Once the oil is on, season the lettuce with salt, pepper and parmesan cheese. Now we can kick the grill up to "High" and get it good and hot. Once your grill is ready we can throw the romaine on, face down.


Now this is the important part, you want to stay close to your lettuce. As soon as you walk away, you'll come back and it will be a wilted mess. Depending on your grill and the weather conditions, your grill could be anywhere from 400-500 degrees so the cooking time will vary here. I was around 450 degrees so it literally only took around 2 minutes to grill. You won't have really dark marks on the lettuce, but you will have some nice color because of the oil and cheese.


Now we can take our lettuce in and get it inside and prepare our dressing. You can prepare your dressing by mixing your bleu cheese, mayonaise and milk in a bowl. Mix it will, although you will want a few bleu cheese chunks as well. Season to taste with a little salt, pepper and garlic powder. Keep in mind the garlic powder will get a little more intense in flavor as it has a chance to rehydrate.


As you start to dress your salad, if you're like me you want more bleu cheese, so feel free to throw a few more crumbles all over the top.


The Best Grilled Romaine Salad with Homemade Bleu Cheese and Bacon Dressing

If maybe you're feeling like there's just a little something missing from this salad, I wouldn't hold it against you if you threw a little bit of cooked bacon on top to garnish. Why bacon? Because, bacon.


The Best Grilled Romaine Salad with Bleu Cheese and Bacon

If your mouth isn't watering already you might want to check your pulse. I promise this salad tastes as good as it looks. If you haven't already, go ahead and dig in. That beautiful grill flavor, the saltiness of the bleu with the smokiness of the bacon. Talk about flavor perfection.


The Best Grilled Romaine Salad with Bleu Cheese and Bacon

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Posted by Mary M. on July 18, 2014

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Every lead guitarist needs a skilled back-up drummer. And so it is that every smoked slab of meat needs an exquisite accompanying side - preferably with some more meat but if not a tasty veggie will suffice.

We have the perfect smoky side to get your saliva glands started and pave the way for the entree: Smoke-Roasted Semi-Dried Tomatoes. A few hours of smoke-time turns this inexpensive produce into solid gold morsels of enjoyment.

Recipes like these are also a fantastic way to multi-task while smoking a pork shoulder or some saucy ribs and really make the most out of your Traeger and those precious pellets.

Save yourself some coin by checking out this recipe in our Traeger on a Budget cookbook.


PREP TIME: 10 min.
COOK TIME: About 3 hours
MAKES: 10 to 12 slices


• 3 large ripe tomatoes
• 2 tablespoons coarse (kosher or sea) salt
• 1 tablespoon coarsely ground fresh pepper
• 2 teaspoons sugar
• 2 teaspoons dried thyme or basil
• Olive oil


Line a rimmed baking sheet with parchment paper.

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 (set on Smoke if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.

Remove the stem end from each tomato and cut the tomatoes into 1/2-inch thick slices.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

Combine the salt, pepper, sugar, and thyme in a small bowl and mix.

Pour olive oil into the well of a dinner plate. Dip one side of each tomato slice in the olive oil and arrange on the baking sheet.

Dust the tomato slices with the seasoning mixture.

Arrange the pan directly on the grill grate and smoke-roast the tomatoes until the juices stop running and the edges have contracted, about 3 hours.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes

The tomatoes slices will still be pliant and quite delicious.

Money-Saving Sides: Smoke-Roasted Semi-Dried Tomatoes


Smoke-Roasted Semi-Dried Tomatoes Recipe.docx (11.66 kb)

Caliente BBQ Meatball Subs on a Stick

Posted by Mary M. on July 16, 2014

Caliente BBQ Meatball Subs on a Stick

What's the fastest way to take any meal and make it portable? As ice cream learned, you put it on a stick! From corn dogs and kebabs to popsicles and caramel apples - some of our most favorite eats are made even more loveable, somehow, by spearing them through with a convenient little handle.

We figured why not apply the same technique to the Italian American classic, meatball sub? But when also given the opportunity to play with the flavors, of course we must oblige! We transformed the sub by giving it a bit of Southwestern/Mexican flair with some spicy chorizo, red pepper flakes and a finishing glaze of zesty barbecue sauce.

Oh, and did we mention that we added a little bit of bacon too?

Yeah, we thought we should drop that flavor bomb on you.


PREP TIME: 25 minutes
COOK TIME: 20 minutes
MAKES: 8 skewers


1 lb ground pork
1/4 lb. chorizo
2 slices bacon, thinly chopped up
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup freshly chopped parsley or cilantro
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cumin
1/2 teaspoon cracked black pepper
8 slices peppered bacon
1 can pre-made breadsticks (like Pillsbury)
Traeger BBQ Sauce, or your favorite barbecue sauce
1 cup shredded mozzarella cheese
8 (10"-12") wooden skewers, soaked in water


Start your Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10 to 15 minutes.

Line 2 baking sheets with parchment paper and set aside.

In bowl combine ground pork, chorizo, 2 slices chopped bacon, panko bread crumbs, Parmesan cheese, chopped parsley, garlic cloves, red pepper flakes, cumin and black pepper.

Go ahead and get in there with your hands. It's the best way to mix it.

Form into 1 inch meatballs.

Open the can of breadsticks and starting with one breadstick at a time thread on the dough and then a slice of peppered bacon and then a meatball. Follow by threading on the bacon again and the bread stick and another meatball. Repeat this process for as many meatballs as can fit on the skewer. (Ours fit about 3 meatballs each.) Essentially you're weaving the breadstick and bacon around the meatballs. Make sure you end with the breadstick. Slightly separate the meatballs apart so that there's room for the dough to expand and the meatballs receive even heat.

Place the meatball sub skewers on the prepared baking sheets and put the baking sheets on the Traeger.

Cook them for about 18 minutes or until the meatballs are cooked through and breadsticks are golden.

Remove the skewers from the Traeger and brush each meatball with the Traeger BBQ Sauce and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese.

Put the skewers back on the Traeger for about 2 minutes or until the cheese is melted.

Caliente BBQ Meatball Subs on a Stick

Serve immediately with a sprinkling of fresh chopped cilantro or parsley, if desired.

Caliente BBQ Meatball Subs on a Stick


BBQ Meatball Subs on a Stick Recipe.docx (12.42 kb)

Cherry Cola Chocolate Pudding Cake

Posted by Susie B. on July 16, 2014

Cherry Cola Chocolate Pudding Cake

The secret to a fantastic dessert is simplicity. After spending all your time and effort on that perfect rack of ribs or out of this world brisket, you want to round out the meal with something sweet and easy. This Cherry Cola Chocolate Pudding Cake is the answer. With an ingredient list shorter than your pinky finger and flavor that will wow your guests, this cake has it all! We like to get everything ready and throw it on the grill just as we are sitting down to eat our dinner. The cake is perfectly cooked, warm and bubbly as soon as we are done eating. Throw on a scoop of ice cream or a dollop of whipped cream and dig in!

If you would like to make your cake more like a cobbler, just skip the stirring step and you'll have a more crumbly cake opposed to a gooey pudding cake. Either way is delicious!


Cherry Cola Chocolate Pudding Cake


Prep Time: 5 minutes
Cook Time: 30-40 minutes
Serves: 6-8
Recommended Pellets: Cherry

1 jar (24 oz) cherry pie filling
1 box triple chocolate cake mix (look for boxes that advertise pudding in the mix)
1 cup of your favorite brand of cola
1 tablespoon butter

Start Traeger grill on Smoke with lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up tp 350. Allow the grill to preheat for 10-15 minutes while you prepare the cake.

Using the butter, liberally grease a 9X13 baking dish or medium dutch oven.

Dump the entire can of pie filling into the pan.

Pour the cake mix directly on top of the cherries and pour in the soda.

Gently stir the cake and soda without disturbing the bottom layer of cherries. If you prefer a cobbler type dessert, gently swirl the soda into the cake mix without thoroughly mixing.

Place the pan directly in the preheated grill and bake 35 to 40 minutes.

Cherry Cola Chocolate Pudding Cake

Cool about 15 minutes before cutting and serving cake.

Cherry Cola Chocolate Pudding Cake

Printable Recipe:

Cherry Cola Chocolate Pudding Cake.docx (13.90 kb)

Traeger's Maple and Brown Sugar Bacon

Posted by Susie B. on July 15, 2014

Traeger's Maple and Brown Sugar Bacon

It's no secret that the members of Traeger Nation love some bacon and we, as dutiful bloggers, are more than happy to supply our members with as many bacon-based recipes as possible. From burgers to breakfast, bacon is pretty much always an appropriate answer when your loved ones ask "What are we gonna eat?" To help satisfy the cravings, we have a recipe here for a sweet and savory Maple and Brown Sugar Bacon that is just as good in the morning as it is before bed. Plus, it is simple, quick, and made from ingredients you will most likely already have on hand. Eat it plain or wrap it up in a pancake with eggs and cheese for a delicious breakfast sandwich on the go.


Maple and Brown Sugar Bacon



1 pound bacon, cold
1/2 cup pure maple syrup, warmed
1/2 cup brown sugar (light or dark), or more as needed



Line a rimmed baking sheet with aluminum foil or parchment paper and lay a wire cooling rack on the foil.

Using a pastry brush, brush each strip of bacon on both sides with the warmed maple syrup, then sprinkle brown sugar evenly on both sides. (Alternatively, put the brown sugar in a bowl, add all the maple-coated slices of bacon, and toss gently to coat. Let any excess sugar fall back into the bowl.)

Traeger's Maple and Brown Sugar Bacon

Arrange the bacon strips in a single layer (not touching) on the wire cooling rack.

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 300 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the baking sheet with the bacon on the grill grate. Cook for 30 minutes, or until the bacon browns and appears to be crisping. (It will crisp more as it cools.)

Traeger's Maple and Brown Sugar Bacon

Let cool slightly (the sugar will be hot!) before transferring to a platter.

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