Eva Shockey made wood-fired bacon-wrapped jalapeno poppers even better by adding fresh strips of elk into the equation. Make sure to marinate the elk for at least 2 hours and up to overnight for best results.
Pellet Grill Super Bowl Recipes
Chorizo and ground beef combine to create a one-of-a-kind chili that the whole family will love. Our recipe features the always tasty combo of ground chorizo, ground beef and ranch style beans all melting together with veggies and spices inside a Dutch oven that cooks directly on your grill grate.
Stuff your own, with our homemade Jalapeño Cheddar Smoked Sausage recipe. Take two pounds of ground pork, fresh jalapeño’s, cheddar cheese and spices, and mix in a food processor. Stuff the meat mixture into hog casings and let dry overnight. Then, simply smoke the sausage on the smoke setting for up to three hours on the grill.
Ready to increase your knowledge of bacon? Well good, because Bacon Class 101 is in session at University of Traeger this week. Start with 2 pounds of pork belly. From there, create a cure from equal parts salt and brown sugar, with a dash of black pepper as well. Cover the pork belly and cure for 8 days, turning the belly over every two days, before taking it to the grill.
Whiskey in a burger? Dreams really do come true. We start by incorporating whiskey directly into the ground sirloin and lightly season the patties with Traeger’s Beef Rub. Once cooking, baste with our homemade whiskey glaze for one-of-a-kind flavor.