1. food and drink
2. desserts and baking

TRAEGER
BUDGET
Anyone who shops for food is aware that food prices in
America are always rising. Nowhere is this more evident
than at the meat counter.
One of the most powerful weapons you have to use against the
escalating price of feeding your family and something that
makes food taste better than anything you’ve ever eaten is a
Traeger Pellet Grill. It can smoke, grill, braise, bake, barbecue low and slow,
TRAEGER PELLET GRILLS, LLC
9445 SW RIDDER RD
WILSONVILLE, OR 97070
1-800-872-3437
www.TraegerGrills.com
or roast utilizing the beautiful flavors of wood smoke. No other grill on the market
does more to transform simple ingredients into memorable meals. It can turn tough,
sinewy beef brisket into a melt-in-your mouth slab of beefy tenderness (see page 24),
or enable you to feed smoked pulled pork sandwiches to a crowd for less than a
dollar per serving (page 30). The money you spend on take-out, microwaved foods,
or prepared foods will drop dramatically. Pizza deliveries will become a thing of the
past once you discover how frozen pizzas taste hot off your Traeger.
To help you and your family spend less on food while eating
better, we’ve compiled our favorite budget-friendly recipes
in one handy cookbook. We’ve even provided a cost key utilizing dollar
signs ($, $$, $$$, $$$$, $$$$$), with one being the least expensive and five being the
most expensive, to help you make choices regardless of the occasion—
a family meal or a party. Some recipes make the most of pricier ingredients by
utilizing them in novel and economical ways, such as the Smoked Salmon-Stuffed
Potatoes on page 92. You won’t find a 7-bone prime rib in this book or Chilean
sea bass (both about $20 per pound at this writing). What you will find are reliable
recipes that will not only become family favorites, but that will help you reach your
financial goals.
For even more ideas, follow Traeger on Facebook or Twitter
and visit our website, www.traegergrills.com. We post new
recipes every week. You can even have them delivered directly to your e-mail
inbox by signing up for “Team Traeger”(details on our website).
Taste the Difference®!
Copyright © 2012, Traeger Pellet Grills. All rights reserved.
Reproduction in whole or in part without written permission is prohibited.
TIPS FOR STRETCHING
A BUDGET WITH YOUR
TRAEGER
1 Shop early in the day to take
advantage of markdowns on fresh meat
at your supermarket’s butcher counter.
2 Schedule a Traeger barbecue
session on the weekend and cook more
than you’ll need for one meal, utilizing
leftovers for lunches (including packed
lunches) and/or an easy weeknight
meal. For example, pulled pork or
shredded beef can debut as sandwiches
and later become a filling for enchiladas.
3 Maximize the efficiency of your
Traeger by routinely vacuuming out any
ash that accumulates in the bottom of
the grill or in the fire pot.
4 Unlike gas or charcoal grills, which
require you to keep about 30 percent
of the grill grate free in case of flareups, you can crowd Traeger’s grill grate
with food. This means you’ll get more
mileage out of your fuel. With planning,
you can cook your entire meal, from
appetizer to dessert, at one time.
5 Your Traeger’s ability to braise—
which means cooking slowly in a small
amount of liquid under cover—will help
you turn budget-friendly cuts of meat
into something delectable by breaking
down collagen and tough connective
fibers. Pork shoulder, beef chuck steak,
pork country-style ribs, and stewing hens
are all examples of proteins that benefit
from this cooking method.
6 Invest in a residential vacuum
sealer to repackage foods purchased in
bulk or to store barbecued pulled pork,
ribs, brisket, etc.
7 Boneless, skinless chicken breasts
are convenient, but are usually priced
substantially more per pound than whole
chickens or chicken parts. Alternatively,
learn to cut up whole chickens (it’s
easy), or accustom your family to eating
other parts of the chicken. Have “Wing
Night,” or marinate chicken legs in your
favorite marinade for an easy supper.
8 Make vegetables the star of the
occasional meal. For example, smokeroast large russet potatoes on your
Traeger, then offer a buffet of toppings.
9 Precooked packaged bacon sells
for premium prices at the grocery store.
Traeger a pound or more of bacon slices
(find directions on page 87), then let
them cool completely. Lay one bacon
slice on a long piece of plastic wrap
parallel to the short side. Fold the plastic
over the bacon, then top with another
slice. (The objective is to separate each
slice with plastic.) Transfer the bundle to
a resealable plastic bag and freeze for
sandwiches, beans, salads, etc.
10 At least one night a week, Traeger
whatever you have on hand—even pasta.
Macaroni and cheese, BBQ’d spaghetti,
stuffed peppers, or tuna and noodle
casserole are just a few of the options.
18 If you live in a metropolitan area,
check out the ethnic markets in your
city. They often have better prices on
produce, meat and poultry, seafood,
and spices and condiments.
11 Take advantage of your Traeger’s
versatility by doing most of your cooking
outdoors in the summer time. You’ll
keep the heat out of the kitchen and
save on cooling costs.
19 Americans throw away from 25 to 50
percent of the food they buy—nearly 400
pounds per year per person, on average.
Maintain an inventory—even if it’s an
informal one—of what’s in your pantry,
refrigerator, or freezer. One cook we know
stores perishables and leftovers on one
shelf of her refrigerator so she understands
what she has to use up. Of course, with a
Traeger, you’ll rarely have leftovers!
12 Discipline yourself to food shop only
once or twice a week. Extra trips mean
extra dollars spent.
13 Don’t mishandle pellets. Moisture
will degrade hardwood pellets, so
always store them indoors in a dry place
in a covered bin or pail.
14 Be a savvy shopper by comparing
prices at local food stores (including
big box stores) and using store
circulars to plan menus and guide
weekly purchases.
15 Eat seasonally (and buy local) for
the best prices on fruits, vegetables,
some seafood—salmon and perch, for
example—turkey, and wild game.
16 A chest freezer will enable you to
take advantage of specials on bulk
purchases of meat and poultry.
17 Meatloaf turns out great on a
Traeger—moist and flavorful. Mix up
your meatloaf repertoire by using
ground turkey or pork when they’re on
sale instead of the traditional ground
beef. Kids always enjoy individual
servings, so feel free to pack the mixture
into muffin tins instead of loaf pans.
20 Follow Traeger on Facebook or
Twitter, or join “Team Traeger” (see
details on our website, www.traegergrills.
com) and be notified when there are
special deals on pellets, grills, rubs,
shakes, spices, and accessories.
TABLE OF CONTENTS
APPETIZERS AND SNACKS
LEMON-BRINED SHRIMP AND SAUSAGE SKEWERS.........................................................2
SAVORY SNACK CRACKERS............................................................................................3
SICILIAN STUFFED MUSHROOMS......................................................................................4
ROASTED SPICED MIXED NUTS.........................................................................................5
SMOKED CHICKEN DIP.....................................................................................................6
SMOKED CHICKEN QUESADILLAS...................................................................................7
SMOKED GAZPACHO.......................................................................................................8
SMOKED SCOTCH EGGS..................................................................................................9
HOT-SMOKED SALMON....................................................................................................10
SAKE SHRIMP.....................................................................................................................11
BEEF
SMOKED TRI-TIP STEAKS....................................................................................................13
ITALIAN BEEF SANDWICHES..............................................................................................14
HUNGER KILLER (MATAMBRE)..........................................................................................16
TUSCAN-STYLE FLAT IRON STEAK WITH FRESH HERBS......................................................18
HOMEMADE PEPPERED BEEF JERKY................................................................................19
SKIRT STEAK MARGARITA WITH BLACK BEAN, CORN, AND AVOCADO SALSA..........20
HICKORY SMOKED LONDON BROIL WITH BLUE CHEESE BUTTER...................................22
POT-ROASTED BEEF BRISKET.............................................................................................24
ZESTY FLANK STEAK...........................................................................................................26
CAJUN MEATLOAF...........................................................................................................27
PORK
APRICOT-GLAZED HAM....................................................................................................29
PULLED PORK WITH CAROLINA COLESLAW...................................................................30
WINE-BRINED PORK RIBS WITH RED WINE BARBECUE SAUCE........................................32
CUBAN SANDWICH (CUBANO).......................................................................................34
KENTUCKY PORK TENDERLOIN.........................................................................................36
PORK KEBABS....................................................................................................................37
ORANGE- AND MAPLE-GLAZED BAKED HAM................................................................38
PORK TACOS VERDE.........................................................................................................40
GLAZED HAM LOAVES.....................................................................................................41
COUNTRY-STYLE PORK RIBS WITH APPLE CIDER AND MAPLE GLAZE...........................42
SMOKY PORK AND BACON BURGERS WITH SPECIAL SAUCE.......................................44
SPINACH-STUFFED PORK TENDERLOIN............................................................................46
LAMB
GREEK-STYLE ROAST LEG OF LAMB.................................................................................49
GRILLED BUTTERFLIED LEG OF LAMB...............................................................................50
POULTRY
CHICKEN LEG AND THIGH QUARTERS.............................................................................52
ITALIAN CHICKEN ROLL-UPS.............................................................................................53
“GOOD WOMAN” CHICKEN (POULET BONNE FEMME)...............................................54
SKEWERED BUFFALO CHICKEN TENDERS WITH BLUE CHEESE SAUCE...........................56
CHICKEN, MOZZARELLA, AND ROASTED BELL PEPPER SANDWICHES..........................58
GREEK KEBABS WITH TZATZIKI SAUCE (SOUVLAKI WITH TZATZIKI)..................................60
HERB-MARINATED CHICKEN CUTLETS.............................................................................62
ROASTED TURKEY LEGS.....................................................................................................63
ASIAN CHICKEN BURGERS WITH SPICY MAYONNAISE..................................................64
CHICKEN AND CHEESE ENCHILADAS.............................................................................66
JALAPENO POPPER CHICKEN BREAST............................................................................68
CHICKEN AND PARMESAN SLIDERS WITH PESTO MAYONNAISE...................................70
MAIN DISH SOUPS AND CASSEROLES
BEEF STEW WITH GUINNESS...............................................................................................72
BAKED SPLIT PEA AND BARLEY SOUP WITH LAMB..........................................................73
EASY SCALLOPED POTATOES AND HAM........................................................................74
BAKED SPAGHETTI.............................................................................................................76
TUSCAN BREAD SOUP (RIBOLLITA)..................................................................................78
LEMON AND ASPARAGUS RISOTTO................................................................................80
BAKED RICE.......................................................................................................................82
REUBEN PIE........................................................................................................................83
BACON MACARONI AND CHEESE..................................................................................84
SALADS
SMOKED BACON AND EGG SALAD...............................................................................87
SMOKED TURKEY SALAD WITH CANDIED BACON.........................................................88
Continued on next page
SEAFOOD
TUNA WRAPS WITH ASIAN RELISH....................................................................................91
SMOKED SALMON-STUFFED POTATOES..........................................................................92
“FISH AND CHIPS”.............................................................................................................93
CARIBBEAN SWORDFISH WITH RUM-GRILLED PINEAPPLE . ..........................................94
FRESH TUNA TACOS WITH LIME AND CILANTRO CREAM..............................................96
VEGETABLES
BAKED FENNEL WITH TOMATOES, LEMON AND PARMESAN.........................................99
CRISPY PARMESAN POTATOES........................................................................................100
SMOKE-ROASTED SEMI-DRIED TOMATOES......................................................................101
GRILLED POLENTA.............................................................................................................102
FARMER’S MARKET ROASTED PEPPER RELISH.................................................................103
BETTER THAN GRANDMA’S CORN CASSEROLE.............................................................104
CHEESY ACCORDIAN POTATOES....................................................................................106
BAKED GOODS
SALLY’S SUGAR COOKIES................................................................................................108
PUMPKIN MUFFINS............................................................................................................109
LAZY MORNING CINNAMON AND WALNUT COFFEE CAKE.........................................110
HOMEMADE BISCUITS WITH HONEY BUTTER....................................................................112
GRANOLA.........................................................................................................................114
OATMEAL-ORANGE BISCUITS..........................................................................................115
SENA’S SPICE CAKE WITH CREAM CHEESE ICING.........................................................116
HERB AND PARMESAN TWISTS.........................................................................................118
SWEETS
DOUBLE CHOCOLATE CHIP BROWNIE PIE WITH MACADAMIA NUTS AND
KAHLUA-FUDGE SAUCE....................................................................................................120
CHOCOLATE-COVERED BACON....................................................................................122
APPETIZERS AND SNACKS
LEMON-BRINED SHRIMP
AND SAUSAGE SKEWERS
A quick bath in a lemony brine not only whitens shrimp, but gives it a snappier pop when you bite into it. Sublime when coupled with the spice and
fattiness of a pork sausage coin. We think of it as an appetizer—these fly off the
plate at parties—but it could easily satisfy two people as part of a light dinner.
DIFFICULTY: 2/5 | PELLETS: Maple or Apple | COST: $
PREP TIME: 10 min. + 15 min. for brining the shrimp | COOK TIME: 6 to 8 min.
MAKES 12 PIECES: serves 4 as an appetizer or 2 as a light dinner
SAVORY SNACK CRACKERS
Delicious on their own, but terrific with soup, too, especially clam
or potato chowder or tomato soup. If desired, season the crackers with dry ranch dressing mix instead of the spices suggested below.
DIFFICULTY: 1/5 | PELLETS: Hickory | COST: $
PREP TIME: 5 min. | COOK TIME: 45 min. to an hour | MAKES: 10 cups
THINGS YOU’LL NEED
•16 tablespoons (2 sticks) butter,
melted
•1/2 teaspoon garlic powder
•1/2 teaspoon onion powder
•1/2 cup finely grated Parmesan cheese
THINGS YOU’LL NEED
•2 cups cold water
•1/4 cup salt
•2 to 3 fully cooked pork sausages,
about an inch in diameter, sliced
crosswise into 12 1/2-inch pieces
•12 large raw shrimp, peeled and
deveined (leave tail on)
•Traeger Regular BBQ Sauce, or your
favorite barbecue sauce, for serving
•Traeger Salmon Shake, or your
favorite barbecue rub
•1 lemon, sliced into 6 wedges
HOW TO MAKE
1 MAKE THE BRINE: In a mixing bowl, combine the water and salt and stir until the
salt crystals dissolve. Squeeze three of the lemon wedges to release their juice, and
add the juice and the wedges themselves to the brine. Add the shrimp to the brine.
After 15 minutes—no longer or the shrimp will become too salty—drain the shrimp
and rinse under cold running water. Pat dry on paper towels. (Discard the brine.)
2 Lay a piece of sausage flat on your work surface and curl a shrimp around
it. (Imagine the shrimp and sausage are spooning!) Run the point of a short
bamboo skewer through the shrimp, just above the tail, then pass it through the
sausage, and finally, through the top of the shrimp. Repeat with the remaining
shrimp and sausage.
•10 cups (about 1 pound) packaged
oyster crackers
•1 teaspoon celery salt
•1 teaspoon paprika
HOW TO MAKE
1 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.
2 Pour the melted butter into a large mixing bowl. Stir in the Parmesan, celery salt,
paprika, garlic powder, and onion powder. Add the oyster crackers and toss with a
rubber spatula until the crackers are coated with the butter mixture.
3 Tip the crackers into a large roasting pan or rimmed baking sheet. Bake for 45
minutes or longer, stirring occasionally, until the butter is absorbed and the crackers
have browned slightly. Let cool. Store in an airtight container.
3 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.
4 Arrange the shrimp skewers directly on the grill grate and grill for 3 to 4 minutes
per side, turning once, until the sausage is sizzling and the shrimp have turned
pink and opaque. Serve immediately with the remaining lemon wedges and the
barbecue sauce.
2
3
SICILIAN STUFFED
MUSHROOMS
Like pizza in every bite! These will go fast at your next party. A muffin tin
keeps the mushrooms upright and allows them to bake in their own wonderful
juices. Once you have the technique down, you can invent your own variations.
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 15 min. | COOK TIME: 25 to 30 min. | MAKES: 12 mushrooms
THINGS YOU’LL NEED
•12 medium fresh mushrooms, about
1-1/2 inches in diameter
•8 pimiento-stuffed green olives,
chopped
•4 ounces cream cheese, at room
temperature
•3 tablespoons finely diced pepperoni
•1/2 teaspoon dried basil
•1-1/2 tablespoons minced sun-dried
tomatoes, drained if packed in oil
•1/4 cup grated Parmesan or
Romano cheese
•1/4 teaspoon freshly ground
black pepper
ROASTED SPICED MIXED NUTS
Save money by buying unsalted nuts in bulk from a store that has
a lot of turnover. That way, you’ll have an expectation of freshness.
DIFFICULTY: 1/5 | PELLETS: Hickory, Oak, or Pecan | COST: $
PREP TIME: 5 min. | COOK TIME: 30 min. | Serves: 8 to 10 as an appetizer
THINGS YOU’LL NEED
•4 cups mixed nuts, unsalted
•2 teaspoons chopped fresh
rosemary needles
•2 teaspoons Traeger Pork and Poultry
Rub, or your favorite barbecue rub
•2 to 3 tablespoons extra-virgin olive oil
HOW TO MAKE
1 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.
2 In a mixing bowl, combine the nuts, olive oil, and Traeger Pork and Poultry Rub.
•1/4 cup shredded mozzarella
Stir until the nuts are evenly coated with the olive oil and seasonings. Spread the
nuts in a single layer on a rimmed baking sheet.
HOW TO MAKE
1 Dampen a paper towel and wipe the outside of the mushrooms clean. Remove the stem. Using a small spoon (such as a metal measuring spoon), scoop out
the inside of the mushroom leaving a shell.
3 Roast the nuts for 25 to 30 minutes, stirring once, until the nuts are slightly toasted. Remove from the heat and tip back into the mixing bowl. Add the chopped
rosemary and stir to distribute. Transfer to a serving dish.
2 MAKE THE FILLING: In a small mixing bowl, beat together the cream cheese,
Parmesan, and mozzarella. Stir in the olives, pepperoni, tomatoes, basil, and pepper. (You can make the filling up to 3 days ahead. Cover and refrigerate until ready
to use.)
3 Mound the filling in the mushroom caps. Set each filled cap into the well of a
muffin tin.
4 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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
5 Arrange the muffin tin on the grill grate and bake the mushrooms for 25 to 30
minutes, or until the mushrooms are tender and the filling is beginning to brown.
Transfer to a serving plate or platter.
4
5
SMOKED CHICKEN DIP
A perennial hit at tailgate parties, this dip goes together quickly if you’ve smoked
the chicken thighs at a previous grill session. Feel free to substitute three chicken
breasts for the thighs if desired.
DIFFICULTY: 2/5 | PELLETS: Hickory or Oak | COST: $$
PREP TIME: 10 min. | COOK TIME: 30 min. | SERVES: 6 to 8
THINGS YOU’LL NEED
•6 boneless skin-on chicken thighs
•1 4-ounce can diced green chiles
•Garlic salt and freshly ground
black pepper
•1 fresh jalapeno pepper, seeded and
finely diced, or several slices of
pickled jalapeno pepper, finely diced
•Nonstick cooking spray
•1 scallion (green onion), trimmed,
white and green parts thinly sliced
•1 8-ounce package cream cheese, at
room temperature
•Tortilla chips for serving
•1 cup shredded cheese (Cheddar,
Mexican blend, or Monterey Jack)
•1 cup mayonnaise
HOW TO MAKE
1 Start the Traeger grill on Smoke with the lid open until the fire is established
SMOKED CHICKEN
QUESADILLAS
If you’ve smoked the chicken at a previous grill session, these quesadillas can be
assembled and cooked in a matter of minutes. Vary the filling according to what
you have on hand, including shredded beef, pulled pork, sautéed onions, bell
peppers, or mushrooms. Younger children sometimes like plain cheese on theirs’.
DIFFICULTY: 2/5 | PELLETS: Mesquite | COST: $
PREP TIME: 10 min. | COOK TIME: 100 min. for the chicken, 10 min for the quesadillas
SERVES: 4 to 6
THINGS YOU’LL NEED
•2 skin-on, bone-in chicken breasts,
each about 8 ounces
•1/2 cup cilantro leaves
•Traeger Cajun Rub
•1/3 cup drained pickled jalapeno
slices (optional)
•Vegetable oil
•Coarse salt
•2 cups shredded Monterey Jack or
pepper Jack cheese or a combination
•Salsa or guacamole for serving
•Sour cream for serving
•2 scallions (green onions), trimmed,
white and green parts thinly sliced
•4 8- to 10-inch flour tortillas
(4 to 5 minutes).
2 Season the chicken thighs with garlic salt and black pepper. Smoke for 1 hour.
Increase the temperature to 300 degrees and continue to cook until the chicken
thighs are cooked through, about 30 minutes. Let cool slightly, then remove and
discard the skin and finely dice or shred the meat. The chicken can be cooked a
day ahead, covered and refrigerated. (If baking the dip right away, leave the grill
on and increase the temperature to 350 degrees F.)
3 Transfer the meat to a mixing bowl. Mix in the cream cheese, mayonnaise,
shredded cheese, diced canned chiles, and the jalapeno.
4 Spray a medium baking dish with nonstick cooking spray. Transfer the dip to
the prepared dish. Bake, uncovered, for 30 minutes or until the mixture is bubbling
and beginning to brown around the edges. Top with the diced onions. Serve with
tortilla chips.
HOW TO MAKE
1 Start the Traeger grill on Smoke with the lid open until the fire is established
(4 to 5 minutes).
2 Season the chicken with the Traeger Cajun Rub. Arrange the chicken, boneside down, on the grill grate. Smoke for 1 hour. Increase the temperature to 350
degrees F and roast the chicken until it is cooked through, about 35 to 40 minutes.
(The internal temperature should be 165 degrees F.) Let the chicken cool for a few
minutes. Remove and discard the skin and shred the meat with your fingers. Leave
the grill on if you intend to cook the quesadillas immediately, but increase the temperature to 400 degrees F.
3 Oil a large baking sheet and lay a tortilla on it. Assemble the quesadillas: Arrange one-fourth of the cheese, chicken, scallions, cilantro, and jalapenos (if using)
on half of the tortilla. Sprinkle with a little salt, then fold the tortilla in half to cover the
filling, making a half-moon-shaped quesadilla. Repeat with the remaining tortillas.
4 Arrange the quesadillas directly on the grill grate. Grill for several minutes,
carefully turning once with a spatula, until the outsides begin to brown. Cut each
quesadilla in 3 or 4 wedges and serve hot with salsa or guacamole and sour cream.
6
7
SMOKED GAZPACHO
SMOKED SCOTCH EGGS
This is a wonderful soup to make when the garden is bursting with sun-ripened
tomatoes and other produce. The only ingredient you may not be familiar with is
smoked Spanish paprika, often labeled pimentón de la Vera. Many specialty markets carry it, or you can find it online. It is an optional ingredient, in any case.
Fortnum & Mason claims to have invented Scotch eggs for wealthy travelers in 1738. But
earlier versions of this portable snack can be traced to India. Scotch eggs are usually deepfried. We happen to love an alternative method—smoking and baking the sausage-covered
eggs on a Traeger. We recommend you make only as many as you and your family or guests
can eat at one sitting. Chilled, the egg whites and sausage coating separate from each other.
DIFFICULTY: 3/5 | PELLETS: Hickory or Mesquite | COST: $
PREP TIME: 20 min. | COOK TIME: 1 hour | SERVES: 6 to 8
THINGS YOU’LL NEED
•3 to 4 large ripe tomatoes, cored and
sliced into wedges
•1/2 hothouse cucumber (sometimes
called an English cucumber),
coarsely chopped
•1 red bell pepper, stemmed and
seeded, cut into quarters
• 1/4 cup red wine vinegar, or more to taste
•1 green bell pepper, stemmed and
seeded, cut into quarters
•1-1/2 cups canned tomato juice, or
more as needed
•1 onion, peeled and cut into wedges
•1/2 cup cold water
•3 cloves garlic
•1 teaspoon ground cumin
•1/3 cup extra-virgin olive oil for
oiling the vegetables
•1 teaspoon smoked Spanish paprika
(optional)
• Traeger Veggie Shake, or salt and pepper
• Croutons for serving (optional; see Note)
DIFFICULTY: 1/5 | PELLETS: Apple or Pecan | COST: $
PREP TIME: 10 min., plus 1-2 hours to chill the eggs | COOK TIME: 90 min.
MAKES: 4 eggs (16 pieces)
THINGS YOU’LL NEED
•1/2 cup all-purpose flour
•1 cup dry bread crumbs, plus more if
needed, in a shallow dish
•4 teaspoons Traeger Pork and Poultry
Rub, or your favorite rub, divided use
•1 cup mayonnaise
•4 hard-cooked eggs, peeled
•1/4 cup Dijon-style mustard
•1 pound seasoned sausage, such as
Jimmy Dean or Bob Evans
•Leaf lettuce for the serving plate
•Pickles for serving (optional)
•1 raw egg, beaten, in a shallow dish
HOW TO MAKE
1 Combine the flour and 2 teaspoons of the Traeger Pork and Poultry Rub in a small
HOW TO MAKE
1 Combine the tomatoes, red and green bell peppers, onion, and garlic in a
roasting pan. Drizzle with olive oil and season with Traeger Veggie Shake. Use your
hands to toss the vegetables so they’re evenly coated with the oil, then spread out
in a single layer in the roasting pan.
2 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 vegetables for 1 hour.
3 Let the vegetables cool. Working in batches if necessary, puree the tomatoes,
bell peppers, onion, and garlic with the cucumber, red wine vinegar, tomato juice,
water, cumin, and paprika, if using. (Tip the roasting pan that held the vegetables
toward the blender jar so you get all the great juices.) Taste for seasoning, adding
Traeger Veggie Shake or salt and pepper as needed. If the soup seems too thick,
add a bit more tomato juice.
4 Transfer the gazpacho to a large glass pitcher. Cover with plastic wrap and chill for
4 hours before serving. Pour into glasses or small bowls and top, if desired, with croutons.
NOTE: Commercial croutons are fine, but you can easily make your own by panfrying small
cubes of bread in olive oil.
8
shallow dish. Wet the eggs with water and roll in the seasoned flour to lightly coat.
2 Wet your hands and divide the sausage into 4 equal-size balls. Flatten each
ball into an oval. Cover each egg in sausage, smoothing the seams to encase the
egg evenly. Rewet your hands as necessary. Dip each sausage-covered egg in the
beaten egg, letting any excess drain off, and then dredge in the bread crumbs.
Refrigerate the eggs, uncovered, for 1 to 2 hours.
3 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
4 Arrange the eggs on the grill grate and smoke for 1 hour. Remove from the grill
and set aside. Increase the grill temperature to 375 degrees. When the grill reaches
the set temperature, return the eggs to the grill grate and bake for 30 minutes. Let
cool for a few minutes, then slice each egg into quarters with a sharp knife.
5 While the eggs bake, combine the mayonnaise, mustard, and remaining 2
teaspoons of Traeger Pork and Poultry Rub in a small mixing bowl. Line a serving
plate with leaf lettuce. Arrange the quartered eggs on the serving plate accompanied by the dipping sauce, and if desired, pickles.
9
HOT-SMOKED SALMON
SAKE SHRIMP
Traeger Pellet Grills got its start in the Pacific Northwest where salmon is both
inexpensive and plentiful. While it can be a luxury in other parts of the country, smoked salmon can be stretched by adding it to a salad or mixing it with
cream cheese, onion, and lemon juice for a thrifty spread. (Or try our recipe for
Salmon-Stuffed Baked Potatoes on page 92.) Keep the smoking temperature of
your Traeger at or below 180 degrees F for best results.
We love this appetizer for two reasons: 1) It’s a welcome change from all the
heavy spreads and dips that sometimes precede a party meal; and 2) You can
marinate the shrimp for up to 2 hours, then grill them as your guests arrive.
DIFFICULTY: 3/5 | PELLETS: Alder, Apple, or Cherry | COST: $$
PREP TIME: 15 min.; up to 9 hours for curing
COOK TIME: 2-3 hours, depending on the thickness of the salmon | SERVES: 6
THINGS YOU’LL NEED
•24 large shrimp, shelled (leave tail
on) and deveined
•1/2 cup sake (Japanese rice wine)
THINGS YOU’LL NEED
•1 cup vodka or apple juice
•1 tablespoon coarse black pepper
•1-1/2 cups dark brown sugar
•1 salmon fillet (1-1/2 to 2 pounds),
preferably wild-caught
•1/2 cup coarse (kosher) salt
DIFFICULTY: 2/5 | PELLETS: Alder | COST: $
PREP TIME: 15 min. plus 2 hours for marinating | COOK TIME: 6 to 8 min. | SERVES: 8
•3 tablespoons soy sauce
•1 tablespoon fresh lemon juice
•1 scallion (green onion), trimmed
and thinly sliced
• 1 1-inch piece of ginger sliced into coins
•1 clove garlic, minced
•1 tablespoon sesame oil
•1 teaspoon sugar
•1 lemon, cut lengthwise into 6 wedges
HOW TO MAKE
HOW TO MAKE
1 Run your fingers over the salmon fillet and remove any pin bones you find with
kitchen tweezers or needle-nose pliers. Put the salmon fillet in a large resealable
plastic bag and pour the vodka over it. Massage the bag to make sure the salmon
is immersed, then refrigerate for 1 to 2 hours.
2 MAKE THE CURE: Combine the sugar, salt, and black pepper in another large
resealable plastic bag. Drain the fish. Discard the vodka. Add the fillet to the sugar
mixture, making sure the salmon is thoroughly coated. Refrigerate for 4 to 6 hours.
3 Rinse the cure off the salmon and dry with paper towels. Set the fish in a cool
ventilated place so it can form a tacky, smoke-friendly surface, 1 to 3 hours. (This is
called a pellicle.)
4 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
1 Wash and drain the shrimp.
2 Make the marinade: In a large bowl or resealable plastic bag, combine
the sake, soy sauce, lemon juice, scallion, ginger, garlic, oil and sugar. Add the
shrimp and stir or massage the bag to coat. Refrigerate for 2 hours, stirring or
massaging the bag to redistribute the marinade.
3 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.
4 Drain the shrimp (discard marinade) and pat dry. Thread 3 shrimp on each of
8 skewers. Arrange the shrimp skewers and lemon wedges on the grill grate and
grill, turning once, for 3 to 4 minutes per side, or until the shrimp are opaque and
cooked through. Serve the shrimp skewers with the grilled lemon wedges.
NOTE: If you wish, you can cut down the back of each shell with kitchen shears and devein
the shrimp.
5 Arrange the salmon (skin-side down, if it has skin) on the grill grate. Smoke until
the internal temperature of the fish is 145 degrees F, 2 to 3 hours. (The exact time will
depend on the thickness of the fillet.) There is no need to turn the fish. Using a large
thin spatula, transfer the salmon to a wire rack to cool. Cover the fish with plastic
wrap and refrigerate until serving time. Can be made 2 to 3 days ahead. Alternatively, you can vacuum-seal the fish and freeze if for up to 6 months.
10
11
SMOKED TRI-TIP STEAKS
Once a West Coast phenomenon, tri-tip roasts and steaks are appearing in
markets all over the country. Try to buy steaks that are well-marbled for maximum flavor and tenderness. We smoked ours’ from start to finish, but you could
certainly shorten the cooking time by grilling over high heat for 8 to 10 minutes
per side (less if you prefer your meat rare). Round out the meal with a baked potato (or see our Cheesy Accordion Potatoes on page 106) and a tossed green salad.
DIFFICULTY: 1/5 | PELLETS: Hickory | COST: $$
PREP TIME: 5 min. | COOK TIME: About 1 hour | SERVES: 4
THINGS YOU’LL NEED
•4 tri-tip steaks, each 6 to 8 ounces
and 1-inch thick
•Olive oil or vegetable oil
•Traeger Prime Rib Rub, or coarse
salt (kosher or sea) and freshly
ground black pepper
HOW TO MAKE
1 Oil the outside of the outside of the steaks and season well with Traeger
Prime Rib Rub.
2 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
3 Arrange the steaks on the grill grate and smoke for 1 hour, or until the desired
BEEF
degree of doneness is reached, 130 degrees F for medium-rare. Let rest for 3
minutes, then serve.
13
13
ITALIAN BEEF SANDWICHES
If you’re from Chicago—particularly the south side—Italian beef needs no
introduction. It’s a messy, drippy, supremely satisfying sandwich featuring slowroasted thinly sliced beef, fried peppers, and bottled giardiniera (chunky pieces of
pickled vegetables). Thought to be invented in the 1920s for Italian immigrants,
it is now sold and beloved throughout the Windy City. For best results, chill the
cooked meat thoroughly before slicing on a meat slicer.
DIFFICULTY: 3/5 | PELLETS: OAK | COST: $$$
PREP TIME: 20 min., plus 8 hours for chilling the meat and juices
COOK TIME: 2 hours or more | SERVES: 6 to 8
ITALIAN BEEF SANDWICHES Continued
4 Let the meat and juices come to room temperature. Wrap the meat in plastic
wrap and tip the juices into a covered container. (Keep or discard the onions.)
Chill in the refrigerator for several hours, preferably overnight.
5 Thinly slice the roast across the grain, preferably on a meat slicer. Skim any solid
fat off the juices. Pour the juices into a skillet and reheat. (You should have at least
3 cups. If not, add a bit more beef broth or bouillon.) Using tongs, dip a few slices of
meat into the juice and arrange on the hoagie. If you like your sandwich very wet,
carefully dip the cut sides of the bread in the juice before topping it with meat. Add
fried peppers and giardiniera, if using. Serve additional juice on the side, if desired.
THINGS YOU’LL NEED
FOR THE MEAT:
TO BUILD THE SANDWICHES:
•1 4-pound lean, boneless beef roast
(sirloin or top round)
•8 hoagie-style buns
•Olive oil
•4 cloves garlic, thinly sliced
•1-1/2 tablespoons Traeger Prime Rib
Rub (or a mixture of salt and pepper)
•2 cups thinly-sliced red or green bell
peppers or banana peppers fried in
olive oil
•1 cup bottled giardiniera (Italian
pickled vegetables; optional)
•2 teaspoons Italian seasoning
•1 onion, halved and thinly sliced
•6 cups beef broth or bouillon
HOW TO MAKE
1 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.
2 Combine the Traeger Prime Rib Rub and the Italian seasoning in a small bowl.
Coat the meat with olive oil. Season with the spice mixture. With a paring knife, cut
small slits in the roast and insert the garlic slices. Put the meat on a rack in a 9- by-13
inch baking pan. (If you don’t have a rack, rest the meat on an improvised rack
made out of onion wedges.) Lay the onion slices in the pan and pour in the beef
broth.
3 Roast the meat until the meat reaches a temperature of 145 degrees F, 2 hours
or more. (Time will depend on the thickness of your roast.) If the bouillon seems to
be evaporating too quickly, add a little water to it. You do not want the bottom of
the pan to dry out as the juices are an important part of the sandwich.
14
15
15
HUNGER KILLER (MATAMBRE)
Popular in Brazil and Argentina, this colorful pinwheel of meat, cheese, and
vegetables lives up to its name, “hunger killer”. It takes only a few minutes to
assemble, especially if your butcher has been kind enough to butterfly the meat
for you. (You can, of course, do it yourself with a sharp knife.) Vary the stuffing
ingredients according to your family’s taste. In South America, quartered hardcooked eggs are commonly used.
DIFFICULTY: 3/5 | PELLETS: Hickory or Oak | COST: $
PREP TIME: 20 min. | COOK TIME: 2 hours to 2-1/2 hours | SERVES: 6
HUNGER KILLER (MATAMBRE) Continued
4 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 325 degrees F.
5 Arrange the foil-covered roll directly on the grill grate and roast until the meat
is very tender, 2 to 2-1/2 hours (the internal temperature when read on an instantread meat thermometer should be 180 degrees). Transfer the roll to a cutting board
and let rest for several minutes. Remove the foil and the strings before slicing the
meat crosswise into 1/2-inch thick slices.
THINGS YOU’LL NEED
•1 2-pound flank steak or round steak,
butterflied
•1 6- to 8-ounce kielbasa or other
cooked smoked sausage
• 1-2 tablespoons Worcestershire sauce
•4 ounces fresh spinach leaves,
washed and dried
•1-1/2 teaspoons dried oregano
•Traeger Prime Rib Rub, or coarse
salt (kosher or sea) and freshly
ground black pepper
•8 ounces provolone cheese,
thinly sliced
•1/2 red bell pepper, sliced into
thin strips
•2 carrots, trimmed, peeled, and
thinly sliced lengthwise
•Olive oil or vegetable oil
HOW TO MAKE
1 Lay the flank steak on a cutting board between sheets of plastic wrap. Pound
the meat to an even 1/4-inch thickness with a meat pounder or scaloppini pounder. Discard the top piece of plastic wrap.
2 Brush the meat (the side facing up) with the Worcestershire sauce, then season
with the oregano and Traeger Prime Rib Rub. Distribute the cheese over the surface
of the meat, starting with the long side closest to you; leave 2 inches on the opposite side free of cheese and other toppings.
3 Evenly distribute the sausage strips, spinach leaves, bell pepper strips, and carrot strips on the meat, aligning them in rows parallel to the long side nearest you.
Roll the steak up like a tight jelly roll. Secure it with toothpicks. Trim off any scraggly
ends, if desired. Tie the meat roll with butcher’s string at 2-inch intervals. Remove
the toothpicks. Oil the outside of the meat with olive oil, then season it with Traeger
Prime Rib Rub. Enclose the roll in a large piece of heavy duty aluminum foil and
twist the ends to close. Use a knife to make a few shallow holes so the steam can
escape. Refrigerate if not cooking immediately.
16
17
17
TUSCAN-STYLE FLAT IRON
STEAK WITH FRESH HERBS
HOMEMADE PEPPERED
BEEF JERKY
This is a perfect recipe for a summer evening when your herb garden is lush and
you have a decent bottle of olive oil in the pantry. In Tuscany, a pricy bible-thick
porterhouse steak would be the classic cut of choice. But we’ve substituted the deeply
beefy and still-affordable flat iron steak—sometimes called top blade steak—that
comes from the top of the chuck. When thinly sliced and served in a bath of herbinfused oil, the meat becomes luxurious. A modest bottle of red wine is optional.
Could there be a more satisfying snack? Trouble is, jerky is expensive when you purchase it readymade—up to $20 per pound. It is much cheaper to make your own.
Very lean meat, cut across the grain, makes the best jerky. (We buy round steak that
is already cut; it is labeled “braciole”.) Because some moisture will be left in the
jerky at the end of the smoking time, refrigerate the jerky for longer-term storage.
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 5 min. | COOK TIME: 40 min. | SERVES: 4 to 6
DIFFICULTY: 2/5 | PELLETS: Hickory | COST: $
PREP TIME: 15 min. of active time; at least 8 hours for marinating the meat
COOK TIME: 4 to 6 hours | SERVES: 2 jerky addicts
THINGS YOU’LL NEED
THINGS YOU’LL NEED
•4 flat iron steaks (top blade steak; 2
pounds total), about 1-inch thick
•Traeger Prime Rib Rub, or coarse
salt (kosher or sea) and freshly
ground black pepper
•1/2 cup extra-virgin olive oil
•2 to 3 cloves garlic, finely minced
(optional)
•6 fresh sage leaves, coarsely chopped
•1 tablespoon coarsely chopped fresh
rosemary leaves
•1 tablespoon coarsely chopped fresh
oregano
•1 tablespoon thinly sliced fresh chives
•1 lemon, cut into 6 wedges
HOW TO MAKE
1 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
2 Season the steak well on both sides with Traeger Prime Rib Rub. Arrange the
meat on the grill grate and smoke for 30 minutes. Meanwhile, warm the olive oil in a
small saucepan. Stir in the garlic, if using, and the chopped fresh herbs. Keep warm.
3 Remove the steak from the grill grate and increase the temperature to 450
degrees F (or High if you have a manual controller). Arrange the lemon wedges
on the grill grate and return the steak to the grill. Grill the meat until it’s the desired
degree of doneness (130 degrees F for medium-rare), about 4 to 6 minutes per side.
4 Transfer the lemon wedges and the steak to a cutting board and let rest for 3
minutes. Slice the meat thinly on a diagonal across the grain.
5 Pour the herbed oil into a serving platter with a deep well. Arrange the meat
on the platter and spoon some of the oil and juices over it. Garnish with the grilled
lemon wedges.
18
•1/2 cup soy sauce, preferably lowsodium
•1/4 cup cold brewed coffee or cola
•1/4 cup Worcestershire sauce
•1 tablespoon Morton’s Tender Quick®
(a curing salt) or kosher salt
•2 cloves garlic, smashed
•Freshly ground black pepper (coarse
grind preferred)
•3 pounds trimmed beef top or bottom
round, sirloin tip, flank steak, or
venison
HOW TO MAKE
1 In a mixing bowl, combine the soy sauce, coffee, Worcestershire sauce, and
Tender Quick®, if using. Add the garlic.
2 With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This
is easier if the meat is partially frozen.) Trim any fat or connective tissue. Put the beef
slices in a large resealable plastic bag. Pour the soy sauce mixture over the beef,
and massage the bag so that all the slices get coated with the marinade. Seal the
bag and refrigerate overnight or up to two days for the best flavor and texture.
3 When ready to cook, start the Traeger grill on Smoke with the lid open until
the fire is established (4 to 5 minutes). Try not to let the temperature exceed 180
degreees F during the drying time.
4 Remove the beef from the marinade and discard the marinade. Dry the beef
slices between paper towels. Season them on both sides with black pepper. Arrange the meat in a single layer directly on the grill grate. Smoke for 4 to 6 hours, or
until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for
an hour at room temperature. Squeeze any air from the bag, and refrigerate the
jerky. It will keep for several weeks.
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19
SKIRT STEAK MARGARITA
WITH BLACK BEAN, CORN,
AND AVOCADO SALSA
The components of this dish made an outstanding salad when arranged on a bed
of iceberg or romaine lettuce and served with bottled ranch dressing—another
way to stretch your food dollars.
DIFFICULTY: 2/5 | PELLETS: Mesquite | COST: $$$$$
PREP TIME: 20 min. plus several hours for marinating the meat | COOK TIME: 10 min.
SERVES: 6
FOR THE MEAT:
FOR THE SALSA:
•1 lime
•1 large or 2 medium tomatoes, diced
•1/4 cup tequila
•1-1/2 cups canned corn, drained (see
Note below)
•2 teaspoons coarse salt
(kosher or sea)
•1 cup canned black beans, drained,
rinsed, and drained again
•1/2 cup diced red onions
•1/4 cup vegetable oil
•2 cloves garlic, minced
•Freshly ground black pepper
•1 jalapeno pepper, seeded and diced,
or diced pickled jalapeno chips
•2 pounds skirt steak, trimmed
•Flour tortillas for serving
2 Make the salsa the day you plan to serve the steak. Put he tomatoes, corn,
beans, onions, garlic, and jalapeno in a mixing bowl. Sir in the lime juice, vinegar,
cilantro, and cumin. Gently fold in the avocado with a rubber spatula. Season with
salt and freshly ground black pepper. Cover and refrigerate if not serving immediately.
3 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 if you
have a manual controller) and preheat, lid closed, for 10 to 15 minutes.
4 Remove the steak from the marinade and dry with paper towels. Grill for 5
THINGS YOU’LL NEED
•1 tablespoon triple sec or other
orange-flavored liqueur
SKIRT STEAK MARGARITA WITH BLACK BEAN,
CORN, AND AVOCADO SALSA Continued
minutes per side, or until the steak is done to your liking. (Skirt steak often varies in
thickness within the same piece.)
5 Transfer to a cutting board and let rest for 2 minutes. Slice thinly on the diagonal. Serve with the tortillas and salsa.
NOTE: : If you have grilled sweet corn from a previous Traeger grilling session, even better.
Simply cut it off the cob
•1 lime, juiced
•1 tablespoon rice wine vinegar or
balsamic vinegar
•2 tablespoons chopped fresh cilantro
•1 teaspoon ground cumin
• 1 ripe avocado, peeled, pitted, and diced
•Salt and freshly ground black pepper
HOW TO MAKE
1 Remove the zest from the lime, then juice the lime. Put both the zest and the
juice in a small mixing bowl. Add the tequila, triple sec, and salt and stir until the salt
crystals dissolve. Whisk in the oil. Transfer to a resealable plastic bag and add the
meat. Seal and refrigerate for several hours, or overnight.
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21
21
HICKORY SMOKED LONDON
BROIL W/ BLUE CHEESE BUTTER
HICKORY SMOKED LONDON BROIL
W/ BLUE CHEESE BUTTER Continued
As noted below, the term “London Broil” can refer to several different cuts of
meat of varying thicknesses, so grilling times are not exact. (Originally, flank
steak was used.)The Blue Cheese Butter adds flavor as well as fat to a cut that
is traditionally quite lean. The butter also goes well on baked potatoes or grilled
garlic toast.
2 Make the marinade: In a small mixing bowl, whisk together the soy sauce,
water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper,
and sugar. Put the meat in a resealable plastic bag and pour the marinade over it.
Refrigerate the meat for at least 6 hours, or even overnight. When ready to cook,
let the meat come to room temperature. Drain it, discarding the marinade, and
pat dry with paper towels. Season with the Traeger Beef Rub.
DIFFICULTY: 3/5 | PELLETS: Hickory | COST: $
PREP TIME: 15 min. active time plus 6 hours for marinating the meat
COOK TIME: About 1 hour, 20 minutes | SERVES: 4
3 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
THINGS YOU’LL NEED
FOR THE BLUE CHEESE BUTTER:
FOR THE MARINADE AND MEAT:
•8 tablespoons (1 stick) butter,
at room temperature
•1/4 cup soy sauce
•1 scallion (green onion), trimmed,
white and green parts finely minced
•1 small onion, coarsely chopped
•1/4 cup crumbled blue cheese,
or more to taste
•1 teaspoon Worcestershire sauce
•Freshly ground black pepper
•1/4 cup water
•1 clove garlic, minced
•2 tablespoons red wine vinegar
•2 tablespoons vegetable oil or extravirgin olive oil
4 Lay the steak directly on the grill grate and smoke for 1 hour. Transfer the meat
to a platter. Increase the temperature of the grill to 400 degrees and preheat for
10 to 15 minutes. Return the meat to the grill grate and grill until the internal temperature in the thickest part is 130 degrees F when read on an instant-read meat
thermometer, 15 to 20 minutes. Transfer to a cutting board.
5 Let the meat rest for 3 minutes, then thinly slice on a diagonal. Serve with the
Blue Cheese Butter.
NOTE: : The term “London Broil” can apply to several different cuts of beef, from flank steak
to round steak to sirloin.
•1 tablespoon ketchup or commercial
steak sauce
•1 teaspoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper
•1 teaspoon sugar
•2 pounds “London Broil”, about 1-1/4
inches thick (see Note below)
•Traeger Beef Rub, or coarse salt and
freshly ground black pepper
HOW TO MAKE
1 Make the Blue Cheese Butter: In a small mixing bowl, combine the butter,
scallion, blue cheese, Worcestershire sauce, and pepper and beat with a wooden
spoon. Cover and refrigerate if not using soon. (The butter can be made 2 to 3 days
ahead, or even frozen for 3 months.)
22
23
23
POT-ROASTED BEEF BRISKET
Barbecued beef brisket—the kind they produce in the Texas Panhandle and
that tastes so good off a Traeger—is the Holy Grail for many barbecue enthusiasts. But there’s another kind of brisket, too, the kind that brings family dinners
and grandmas to mind: pot-roasted brisket. It usually takes less than 4 hours
from start to finish (versus the 10 to 12 hours or more a whole packer brisket
demands), making it a good choice when the family wants to eat earlier in the
day. Buttered noodles or mashed potatoes are naturals with it. It can be made
up to 2 days ahead.
DIFFICULTY: 3/5 | PELLETS: Hickory or Oak | COST: $$$
PREP TIME: 30 min. | COOK TIME: About 4 hours | SERVES: 6 to 8
THINGS YOU’LL NEED
•1 center-cut brisket flat, 4 o 5 pounds
•1/2 cup dry red wine
•Traeger Prime Rib Rub, or coarse
salt (kosher) and freshly ground
black pepper
•1 tablespoon tomato paste
•2 large onions, halved through the
stem end, then sliced
•1 teaspoon dried thyme
•2 cloves garlic, minced
•2 cups beef or chicken broth,
preferably low-sodium
•5 medium carrots, trimmed, peeled,
and cut into 2-inch lengths
•1 celery stalk, diced
POT-ROASTED BEEF BRISKET Continued
4 Lay the brisket fat-side up on top of the vegetables. Cover tightly with aluminum foil. Arrange the roasting pan on the grill grate and braise the meat for 3-1/2
to 4 hours, or until the meat is fork-tender. (Halfway through the cooking time,
carefully lift the foil and turn the meat over. Replace the foil.)
5 Let the brisket rest for 30 minutes. Remove and discard the bay leaves from
the vegetables and skim any visible fat from the liquids. Transfer the brisket to a
cutting board and slice into 1/4-inch slices. If desired, puree the vegetable sauce
in batches in a blender jar. (Do not fill the jar over halfway, and hold a thick
towel firmly over the lid as you process the mixture. Steam can cause the lid to
pop off.) Spoon over the sliced meat and top with parsley, if desired.
PLEASE NOTE: The brisket can be cooked up to 2 days in advance and refrigerated. (Discard
any fat that congeals around the brisket or on top of the sauce.) Reheat, covered tightly
with foil and moistened with sauce, for about an hour at 350 degrees F.
•1 tablespoon Worcestershire sauce
•1 14.5-ounce can diced tomatoes
•2 bay leaves
•Chopped fresh parsley for garnish
(optional)
HOW TO MAKE
1 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
2 If your butcher has not already done so, trim the fat cap on the brisket to
1/4-inch. Season generously with the Traeger Prime Rib Rub.
3 Distribute the onions, garlic, carrot, and celery evenly on the bottom of a
large roasting pan. Whisk the tomato paste, Worcestershire sauce, and thyme
into the wine and pour over the vegetables. Add the tomatoes and beef broth,
and bury the bay leaves in the vegetables.
24
25
25
ZESTY FLANK STEAK
CAJUN MEATLOAF
Flank steak, sometimes sold as “London Broil”, is a fibrous but flavorful cut of
meat from the underside of a cow. It is best cooked medium-rare. When overcooked, it toughens. It is also important to let the meat rest for a few minutes
before carving against the grain into thin slices.
The “Holy Trinity”—bell peppers, celery, and onion—as well as Cajun seasonings spice up this regionally-inspired specialty. Serve with rice or mashed potatoes.
DIFFICULTY: 3/5 | PELLETS: Mesquite | COST: $
PREP TIME: 10 min. plus several hours for marinating the steak
COOK TIME: 16 to 20 min. | SERVES: 4 to 6
DIFFICULTY: 3/5 | PELLETS: Oak | COST: $$
PREP TIME: 20 min. | COOK TIME: About 1 hour and 30 min. | SERVES: 8
THINGS YOU’LL NEED
•1-1/4 pounds ground beef
•1/2 green bell pepper, stemmed,
seeded, and diced
•1-1/4 pounds ground pork
THINGS YOU’LL NEED
•1 stalk celery, diced
•1/2 pound andouille sausage
removed from the casing
•1 fresh lime
•1 tablespoon Worcestershire sauce
•2 teaspoons Traeger Prime Rib Rub,
or salt and pepper
•2 teaspoons Caribbean-style hot
sauce, such as Busha Browne’s, or
your favorite hot sauce
•3 large eggs
•1 tablespoon Worcestershire sauce
•1 cup crushed saltines
•1 teaspoon hot red pepper flakes
•2 tablespoons vegetable oil
•1 tablespoon Louisiana-style hot
sauce (such as Crystal; use only 1
teaspoon if using Tabasco® sauce)
•2 cloves garlic, minced
•1/4 cup vegetable oil
•1/2 cup dry red wine
•1 flank steak (1-1/2 to 2 pounds)
•1 tablespooon Traeger Cajun Shake, or
your favorite Cajun-style seasoning
•3 scallions, trimmed, white and
green parts thinly sliced, divided use
•1/4 cup soy sauce
HOW TO MAKE
1 Zest the lime, then juice it. Put the zest and the juice into a mixing bowl. Add
the Traeger Prime Rib Rub and stir to dissolve the salt crystals. Add half of the
scallions (reserve the remaining half for a garnish), the garlic, red wine, soy sauce,
Worcestershire sauce, hot sauce and hot pepper flakes. Stir to combine. Whisk in
the vegetable oil.
2 Put the flank steak in a large resealable plastic bag and pour the marinade
over it. Seal and refrigerate for several hours, or overnight.
3 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 if you
have a manual controller) and preheat, lid closed, for 10 to 15 minutes.
4 Drain the flank steak and discard the marinade. Arrange the flank steak on
the grill grate at a diagonal to the bars. Grill for 6 to 8 minutes. Using tongs, turn the
steak, and continue to cook until the internal temperature is 130 to 135 degrees F on
an instant-read meat thermometer. Transfer to a cutting board and let the meat rest
for several minutes. Using a sharp knife, slice it against the grain on a sharp diagonal.
26
•1 red bell pepper, stemmed, seeded,
and diced
•3 cloves garlic, minced
•1/2 cup milk
•1/2 cup tomato sauce
•1 large onion, diced
HOW TO MAKE
1 In a large mixing bowl, combine the ground beef, pork, andouille sausage,
eggs, and saltines with wet hands. (Use a gentle touch.)
2 In a large skillet, heat the vegetable oil over medium heat. Sauté the onion,
bell peppers, celery, and garlic until tender, 5 to 8 minutes. Stir in the Worcestershire
sauce, hot sauce, milk, tomato sauce, and Traeger Cajun Shake. Remove from the
heat and let cool. Pour over the meat mixture and mix until well combined.
3 Shape the meat mixture into a loaf and place it in a 9- by 5- by 3-inch loaf pan.
4 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
5 Bake the meatloaf until the internal temperature is 160 degrees on an instantread meat thermometer, about 1 hour 30 minutes. Let cool for 10 minutes before
slicing and serving.
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27
APRICOT-GLAZED HAM
The saltiness of the ham and the sweetness of the apricot glaze go together
perfectly. With the exception of fresh hams or country-style hams, most hams
are sold precooked. So you only have to reheat them to an internal temperature of 135 to 140 to serve. Leftovers make wonderful sandwiches, of course.
DIFFICULTY: 3/5 | PELLETS: Apple or Pecan | COST: $$$$$
PREP TIME: 20 min. | COOK TIME: 2-1/2 to 3 hours | SERVES: 12 to 15
THINGS YOU’LL NEED
•1 8- to 10-pound boneless or semiboneless cured ham (fully cooked)
•1 cup apricot preserves
•1/2 cup apricot brandy
•1/4 cup honey
•1/4 teaspoon ground cloves
•6 ounces bottled apricot nectar or
ginger ale
•Parsley sprigs and whole fresh
apricots or dried apricot halves for
garnish (optional)
•1/4 cup firmly packed brown sugar
HOW TO MAKE
1 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 325 degrees F and
preheat, lid closed, for 10 to 15 minutes.
2 Place the ham on a rack in a roasting pan. (Line the pan with heavy duty
aluminum foil for easier clean-up.)
PORK
3 In a saucepan, stir together the apricot preserves, apricot brandy, honey,
brown sugar,cloves, and apricot nectar and simmer over medium heat until the
preserves, honey, and brown sugar have melted. Set aside and keep warm.
4 Arrange the roasting pan on the grill grate and bake the ham for 1 hour.
Baste it with the apricot mixture. Continue basting every 30 minutes until the ham
is richly glazed and the internal temperature has reached 140 degrees, 1-1/2 to 2
hours more.
5 Let the ham rest for 15 minutes before carving. Garnish the platter with the
parsley and apricots, if desired.
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29
PULLED PORK WITH
CAROLINA COLESLAW
Confusingly, pork butt (also called Boston butt or shoulder blade roast) comes
not from the rear of the animal, but from the top of the shoulder. It is a relatively inexpensive cut of meat and can often be found on sale. Like many cheaper
cuts, this rectangular roast contains a lot of fat and connective tissue, making it
a perfect candidate for low and slow cooking. Leftovers can be frozen in resealable plastic bags, thawed, and gently reheated. The accompanying vinegar sauce
and coleslaw are a bit puckery as well as spicy, so if you’ll be feeding children or
heat-averse palates, substitute your favorite barbecue sauce for the vinegar sauce
and make a more conventional mayonnaise-based slaw.
DIFFICULTY: 4/5 | PELLETS: Hickory or Apple | COST: $$
PREP TIME: 20 min. plus 8 hours for marinating the pork | COOK TIME: 8 to 10 hours
SERVES: 6 to 8
THINGS YOU’LL NEED
FOR THE PORK:
FOR THE SAUCE AND SLAW:
•1 bone-in Boston butt (6 to 7 pounds)
•2 cups apple cider vinegar
•Traeger Pork and Poultry Rub, or
your favorite barbecue rub
•1-1/2 cups water
•1 cup apple cider vinegar
•1 cup beer or apple juice
•2 tablespoons fresh lemon juice
•1 tablespoon Worcestershire sauce
•1 teaspoon hot red pepper flakes
•Sliced buns for serving
•1/2 cup ketchup
•1/4 cup brown sugar, or more to taste
•5 teaspoons salt
•2 to 4 teaspoons hot red pepper flakes
(more or less to taste)
•1 teaspoon freshly ground black
pepper
PULLED PORK WITH CAROLINA COLESLAW Continued
3 When ready to cook, start the Traeger grill on Smoke with the lid open until
the fire is established (4 to 5 minutes).
4 Remove the plastic from the pork butt and place the meat directly on the
grill grate. Smoke for 3 hours, mopping with the mop sauce every hour after the
first hour. Increase the temperature to 250 degrees F and continue to roast the
pork until the internal temperature is 160 degrees, about 3 more hours, mopping
each hour.
5 Wrap the pork butt in foil and continue to cook until the internal temperature
is 190 degrees. Wrap the pork (still in the foil) in heavy bath towels and place in
an insulated cooler for an hour.
6 In the meantime, make the vinegar sauce: In a mixing bowl, combine the
apple cider vinegar, water, ketchup, brown sugar, salt, hot red pepper flakes,
black pepper, and white pepper and stir until the salt and sugar crystals have
dissolved. Taste for seasoning, adding more sugar or hot red pepper flakes as
needed. Let sit for an hour for the flavors to develop.
7 In a mixing bowl, combine the shredded cabbage with about 1 cup of the
vinegar sauce.
8 Separate the still-warm pork into chunks, discarding the bone and any nasty
bits. Pull the pork into shreds and put them in a roasting pan (disposable is fine).
Moisten the meat with any juices that accumulated in the foil as well as a little of
the vinegar sauce. Serve the meat on the buns along with extra vinegar sauce
on the side.
• 1 teaspoon freshly ground white pepper
•1/2 large cabbage, cored and
shredded
HOW TO MAKE
1 Generously sprinkle the rub on the meat, rubbing it in with your fingers. Wrap
the pork in plastic wrap and refrigerate for 8 hours.
2 Make the mop sauce: In a nonreactive bowl, combine the 1 cup of apple
cider vinegar, beer, lemon juice, Worcestershire sauce, and hot red pepper
flakes. Reserve.
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31
31
WINE-BRINED PORK RIBS WITH
RED WINE BARBECUE SAUCE
A friend who is a chef and restaurateur in New York City confided that the
secret to his coq au vin (a stew featuring red wine-soaked chicken that wowed a
popular food critic) was Gallo Burgundy. We’ve been cooking with this modestly
priced wine ever since. Here, the wine is used three times to build flavor: in the
brine; in the mop sauce; and in the barbecue sauce. By the way, if you like your
ribs falling-off-the-bone tender, you can wrap in foil the last hour of cooking.
DIFFICULTY: 4/5 | PELLETS: Cherry or Hickory | COST: $$
PREP TIME: 30 min. of active time plus 8 hours for brining the pork
COOK TIME: 2-1/2 to 3 hours | SERVES: 4 with side dishes
THINGS YOU’LL NEED
FOR THE MEAT AND BRINE:
FOR THE MOP SAUCE:
•2 slabs (6 pounds total) pork spare
ribs (St. Louis cut) or baby back ribs
•1 cup same wine as used above
•1 quarts water
•1 cup inexpensive, food-friendly red
wine (such as Gallo Burgundy)
• 1 cup beef broth, preferably low-sodium
•1/4 cup Worcestershire sauce
•2 tablespoons Dijon-style mustard
•1/3 cup coarse (kosher) salt
•1/4 cup brown sugar
FOR THE RED WINE BARBECUE SAUCE:
•1 onion, coarsely chopped
•1 cup same wine as used above
•2 bay leaves
•2 tablespoons butter
•12 crushed black peppercorns
•1 13.1 ounce bottle Traeger Regular
BBQ Sauce, or your favorite allpurpose barbecue sauce
WINE-BRINED PORK RIBS WITH
RED WINE BARBECUE SAUCE Continued
3 Make the mop sauce: Put the wine, beef broth, Worcestershire sauce, and
mustard in a small mixing bowl and whisk to combine. Transfer to a food-safe
spray bottle.
4 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.
5 Make the Red Wine Barbecue Sauce: Pour the remaining cup of red wine
into a small saucepan and boil over medium-high heat until only a few tablespoons—about 1/4 cup—of wine remain. (Watch carefully so the wine doesn’t
completely boil away.) Whisk in the butter, then the barbecue sauce. Set aside.
6 Drain the ribs and pat dry with paper towels. (Discard the brine.) Grill the ribs,
meat-side up, spraying generously with the mop sauce every 30 minutes, until they
are tender and nicely browned, about 2-1/2 to 3 hours. When done, you should be
able to easily insert a toothpick into the meat between the middle bones.
7 Brush the ribs on both sides with the barbecue sauce and cook for 15 minutes more, or until the sauce has tightened. Transfer to a cutting board and let
rest for several minutes before cutting into half-slabs or individual bones. Serve
with any remaining barbecue sauce.
HOW TO MAKE
1 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. Transfer the ribs to a large resealable plastic bag.
2 Make the brine: In a large saucepan or mixing bowl, combine the water,
wine, salt, and brown sugar and stir until the salt and sugar crystals dissolve. Add
the onion, bay leaves, and peppercorns. Pour over the ribs, seal the bag, and
refrigerate for 8 hours or overnight. (To avoid any leakage, either double-bag the
ribs or put the bag in a drip pan.)
32
33
33
CUBAN SANDWICH (CUBANO)
Cuba is not only the world’s largest repository of pre-1962 American-made
cars, but the inventor of one of the planet’s most satisfying sandwiches, the
Cubano. It is a great way to utilize leftover pork of any kind, although we
give directions for making an authentic Cuban marinade if you want to start
from scratch with a pork loin roast. Best case scenario would be to serve the
roast pork below for dinner, reserving enough for sandwiches the next day.
DIFFICULTY: 3/5 | PELLETS: Apple | COST: $$
PREP TIME: 20 min. plus 8 hours for marinating the pork
COOK TIME: 1-1/2 hours for the pork & about 20 min. for the sandwiches | SERVES: 4
THINGS YOU’LL NEED
FOR THE SANDWICHES:
1 3-pound center cut pork loin roast
4 hoagie rolls, split
1 small onion, coarsely chopped; 1
large onion, thickly sliced
Yellow mustard
2/3 cup orange juice
1/3 cup lime juice
1-1/2 teaspoons Traeger Pork and
Poultry Rub, or salt
4 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
5 Roast the pork, uncovered, for 1-1/2 hours, or until an instant-read meat
thermometer inserted in the thickest part of the meat reads 160 degrees F. (If you
like your pork slightly pink in the center, roast it to 145 degrees F.) If you intend to
make the sandwiches immediately, leave the grill on. Transfer the pork to a cutting board and let rest for 5 minutes before slicing thinly. The pork can be roasted
up to 3 days ahead, covered and refrigerated.
6 If you cooked the pork in advance, restart your Traeger as instructed above.
FOR THE MARINADE AND PORK:
4 cloves garlic, smashed
CUBAN SANDWICH (CUBANO) Continued
3/4 pound (12 ounces) thinly sliced
roast pork
Thinly sliced dill pickles or pickle
chips, drained
1/2 pound mild Swiss cheese, thinly
sliced
1 teaspoon dried oregano
3/4 pound (12 ounces) thinly sliced
cooked ham
1 teaspoon coarsely ground black
pepper
Softened butter for spreading on the
sandwiches
1/2 cup vegetable oil or olive oil
HOW TO MAKE
1 Put the pork roast in a large resealable plastic bag.
7 Make the sandwiches: Open the hoagie rolls and lay them on a rimmed
baking sheet.
8 Working assembly-line style, spread the cut halves of the rolls with mustard.
Arrange the pickle slices on the bottom half of each roll. (Be generous.) Continue
to build the sandwiches with the pork, cheese, and finally, the ham. Replace the
tops.
Butter the bottom and top of each sandwich. Leave the sandwiches on the
baking sheet.
9 Put the baking sheet with the sandwiches on the grill grate. Top with a
second baking sheet. Put something heavy and heatproof—such as a large cast
iron skillet or two, or fireplace bricks—on top of the second sheet to compress the
sandwiches.
10 Bake the sandwiches until the bread is slightly toasted on the outside, the
meats are hot, and the cheese has melted, about 20 minutes. Slice each sandwich in half on a sharp diagonal and serve immediately.
2 Make the marinade: In a mixing bowl, combine the chopped onion, garlic,
orange juice, lime juice, Traeger Pork and Poultry Rub, oregano, and black
pepper. Slowly whisk in the vegetable oil. Pour over the pork, seal the bag, and
refrigerate 8 hours or overnight.
3 Arrange the sliced onions in a rough line in the middle of a roasting. Drain the
pork (discard the marinade), and lay it on top of the onions. (The onions make a
natural roasting rack.)
34
35
35
KENTUCKY PORK TENDERLOIN
PORK KEBABS
This is a very versatile marinade—even when made with cheap bourbon—that
complements pork beautifully. While we call for pork tenderloin here, feel free
to substitute pork blade steaks, cubes of pork sirloin (skewer for kebabs), or pork
chops. Adjust cooking times as needed.
Precut pork cubes, sometimes labeled “city chicken”, make great kebabs for a
weeknight dinner. Enlist the kids’ help in threading the ingredients on the skewers. It seems they always eat more when they’ve had a hand in making a meal.
DIFFICULTY: 2/5 | PELLETS: Hickory or Apple | COST:
$
PREP TIME: 10 min. active time plus 8 hours for marinating the pork
COOK TIME: 24 to 32 min. | SERVES: 4 to 6
THINGS YOU’LL NEED
•2 pork tenderloins, each about
1 to 1-1/4 pound
•1/3 cup Kentucky bourbon or
apple juice
•1/4 cup soy sauce, preferably
low-sodium
•1/4 cup packed brown sugar
DIFFICULTY: 3/5 | PELLETS: Oak | COST: $
PREP TIME: 15 min. plus 2 to 8 hours for marinating the pork
COOK TIME: 15 to 20 min. | SERVES: 4
THINGS YOU’LL NEED
•2 tablespoons Dijon-style mustard
•1-1/2 pounds pork shoulder or loin,
cut into 1-inch cubes
•2 teaspoons Worcestershire sauce
•2 large sweet onions
•1 teaspoon freshly ground black
pepper
•2 bay leaves
•1 medium onion, coarsely chopped
•1 tablespoon coriander seeds
•2 cloves garlic, minced
•1/2 cup dry white wine
HOW TO MAKE
•1 tablespoon black peppercorns
•1/4 cup extra-virgin olive oil
•2 yellow bell peppers, cut into 1-inch
squares
•6 ounces button or cremini
mushrooms, stems removed
•6 ounces thick sliced country-style
bacon, sliced crosswise into
1-inch pieces
HOW TO MAKE
1 Trim any silverskin from the tenderloins with a sharp knife. Place in a large
resealable plastic bag.
2 MAKE THE MARINADE: In a small mixing bowl, combine the bourbon, soy
sauce, brown sugar, mustard, Worcestershire sauce, and pepper and whisk to
mix. Stir in the onion and garlic. Pour over the tenderloins and refrigerate for 8
hours or overnight.
3 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.
4 Remove the pork from the marinade and scrape off any solid ingredients
(onions or bits of garlic). Discard the marinade. Arrange the tenderloins on the
grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal
temperature is 145 degrees F when read on an instant-read meat thermometer.
(The pork will still be slightly pink in the center. If you prefer your pork well-done,
cook it to 160 degrees F.) Transfer the tenderloins to a cutting board. Let rest for
several minutes before carving on a diagonal into 1/2-inch slices.
1 Placed the pork in a nonreactive mixing bowl or baking dish. Cut one of the
onions in half and grate the halves on the large holes of a box grater or puree
them in a food processor. Add it to the pork along with the bay leaves, peppercorns, coriander seeds, and olive oil. Stir to mix. Cover and refrigerate for at least
2 hours, or preferably, overnight.
2 Cut the remaining onion in half crosswise and cut each half in quarters.
Break the quarters into individual layers. Finely chop the smaller onion pieces and
add them to the marinating pork. Set the remaining onion pieces aside.
3 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.
4 Drain the cubes of meat, knocking off any solids, and discard the marinade.
Thread the pork onto the skewers, alternating the cubes of meat with the pieces
of onion, bell pepper, mushrooms, and bacon.
5 Arrange the kebabs on the grate and grill until golden brown on the outside
and cooked to taste, 15 to 20 minutes, turning once. Serve immediately.
36
37
37
ORANGE AND MAPLE
GLAZED BAKED HAM
No one can dispute the convenience of a spiral-sliced ham. But the additional surface area means the ham can dry out faster during reheating than
an unsliced ham. That’s why we recommend wrapping it tightly in foil with
orange juice for the first 1-1/2 hours of roasting. A maple and orange marmalade glaze is applied the last hour. Serve the ham with roasted asparagus
and sweet potatoes.
DIFFICULTY: 3/5 | PELLETS: Apple or Cherry | COST: $$$
PREP TIME: 10 min. | COOK TIME: About 2-1/2 hours | SERVES: 20 or more
ORANGE AND MAPLE GLAZED BAKED HAM Continued
5 Carefully open the top of the foil on the roasting ham and generously brush
all sides of the ham with the glaze. Pour any remaining glaze over the top. (Do
not reclose the foil as you want the outside of the ham to caramelize.)
6 Increase the temperature to 400 degrees F and continue to bake the ham
until the internal temperature when read on an instant-read meat thermometer
is 140 degrees F and the glaze is shiny and caramelized, about 45 minutes to 1
hour longer. Let rest for 15 minutes. Carefully remove the ham from the foil and
transfer to a serving platter. Garnish with fresh orange and parsley, if desired.
THINGS YOU’LL NEED
•1 8- to 10-pound fully cooked spiralsliced ham
•1-1/2 cups fresh orange juice,
divided use
•1/2 cup maple syrup
•1/2 cup orange marmalade
•1/4 cup Dijon-style mustard
•2 tablespoons apple cider vinegar
•3/4 teaspoon ground cinnamon
•1/4 teaspoon ground cloves
•Orange wedges or thin slices of
orange for garnish (optional)
•Parsley for garnish (optional)
HOW TO MAKE
1 Place a rack in a large roasting pan. Lay a large sheet of heavy duty aluminum foil on the rack and place the ham, fat-side up, on the foil and pull the foil
up around the sides of the ham. Pour 1 cup of the orange juice over the ham,
then crimp the edges of the foil to enclose the ham and juice.
2 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.
3 Place the roasting pan with the ham on the grill grate and roast for
1-1/2 hours.
4 Meanwhile, make the glaze: In a small saucepan, put the remaining 1/2 cup
of orange juice, the maple syrup, marmalade, mustard, vinegar, cinnamon, and
cloves. Warm over low heat, whisking to combine the ingredients. Remove from
the heat and reserve.
38
39
39
PORK TACOS VERDE
GLAZED HAM LOAVES
To be honest, we were getting a little bored with the same old BBQ pulled pork sandwiches and were looking for a different flavor profile when we spied a bottle of green taco sauce
in the pantry. And just like that, a new recipe was born—and an easy one at that. We
couldn’t stop eating it straight out of the pan. The meat would be great in enchiladas, too.
Disposable individual-serving aluminum foil loaf pans work great with this
recipe, although you can certainly form the meat mixture into one loaf, if desired.
DIFFICULTY: 2/5 | PELLETS: Mesquite or Hickory | COST: $$
PREP TIME: 10 min. | COOK TIME: 4 to 4-1/2 hours | SERVES: 4 to 6
DIFFICULTY: 2/5 | PELLETS: Hickory | COST: $
PREP TIME: 15 min. | COOK TIME: About 40 min. | SERVES: 6
THINGS YOU’LL NEED
•1-1/2 pounds ground cooked ham
(see Note below)
THINGS YOU’LL NEED
•1 teaspoon dry mustard
•1 teaspoon ground black pepper
FOR THE MEAT:
FOR SERVING:
•3/4 pound ground pork or beef
•1 large onion, peeled, halved through
the stem end, and thinly sliced
•6 corn or flour tortillas, warmed on
the Traeger
•1 small onion, finely diced
•1 4-1/2 to 5 pound pork shoulder
blade roast, bone-in
•Sliced ripe avocado
•1 cup crushed saltines (preferably
unsalted) or unseasoned bread crumbs
•Sliced fresh or pickled jalapenos
•1 cup milk
•3/4 cup brown sugar
•Fresh cilantro leaves
•2 eggs
•2 tablespoons white wine vinegar
•1 8-ounce bottle or jar green taco
sauce (such as Ortega brand)
•Diced white or yellow onion
•1/4 cup chopped fresh parsley
•2 teaspoons prepared mustard
•1/2 cup water or beer
•Tabasco® Green Jalapeno Sauce
•Traeger Pork and Poultry Rub, or salt
and pepper
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground cloves
•1 cup ketchup
•Sour cream
HOW TO MAKE
1 Line a rimmed baking sheet with parchment paper or greased aluminum foil.
HOW TO MAKE
1 Arrange the onions in the bottom of a roasting pan (disposable aluminum foil
2 When ready to cook, start the Traeger grill on Smoke with the lid open until
is okay). Season the pork roast on both sides with the Traeger Pork and Poultry Rub.
Pour half the taco sauce over the onions, and set the pork roast on top. Cover the
pork roast with the remaining taco sauce. Rinse out the bottle with the water or
beer, and add the liquid to the pan.
the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
2 When ready to cook, start the Traeger grill on Smoke with the lid open until
the fire is established (4 to 5 minutes).
3 Set the pan with the pork on the grill grate and Smoke for 1 hour. Then, tightly
cover the pan with aluminum foil and increase the temperature of the Traeger to
300 degrees F. Roast the pork for 3 to 3-1/2 hours, or until the pork is fork-tender,
turning the pork over once in the sauce halfway through the cooking time. (Be very
careful when removing the foil.)
4 Pull or chop the pork while it is still hot, discarding the bone and any fat or
membrane, mixing it well with the sauce and onions in the bottom of the roasting
pan. Transfer to a serving bowl.
5 Serve the pork with the warmed tortillas and suggested serving accompaniments.
40
3 In a large mixing bowl, combine the ham, pork, onion, saltines, milk, eggs,
parsley, dry mustard, pepper, cinnamon, cloves, and pepper and mix with your
hands. Use a light touch.
4 Divide the mixture into 10 equal portions and shape each into a loaf. (As
noted above, you could also pack the mixture into individual loaf pans or large
muffin tins.) Arrange the loaves on the baking sheet.
5 Make the glaze: Combine the ketchup, brown sugar, vinegar, and mustard
in a small bowl and set aside.
6 Bake the loaves for 25 to 30 minutes. Spoon the glaze over the loaves. Continue to bake for 10 minutes more, or until the internal temperature of the loaves
is 160 degrees F and the glaze is set.
NOTE:You can grind the ham in a food processor or meat grinder. Do not overprocess: the
meat should still have some texture.
41
41
COUNTRY-STYLE PORK
RIBS WITH APPLE CIDER
AND MAPLE GLAZE
Country-style ribs are often one of the biggest bargains at the meat counter. They
are cut from the shoulder and are not actually ribs at all, though they sometimes
have part of shoulder blade bone attached. The recipe below calls for boneless ribs, which are meatier and generally have less waste. Serve with sautéed
greens—spinach, Swiss chard, or broccoli rabe—baked sweet potatoes, and for
dessert, baked apples.
DIFFICULTY: 3/5 | PELLETS: Hickory | COST: $$
PREP TIME: 10 min. plus 8 hours for brining the meat
COOK TIME: About 1-1/2 hours | SERVES: 4 to 6
THINGS YOU’LL NEED
FOR THE MEAT AND THE BRINE:
FOR THE GLAZE:
•1 quart water
•1 cup apple cider
•1 cup apple cider
•1/2 cup maple syrup
•1/3 cup coarse (kosher) salt
•1/4 cup brown sugar
•1/4 cup brown sugar
•1 tablespoon bourbon or sweet
vermouth (optional)
•1/4 cup Worcestershire sauce
•3 cloves garlic, smashed
COUNTRY-STYLE PORK RIBS WITH APPLE CIDER
AND MAPLE GLAZE Continued
3 Meanwhile, make the glaze: In a small saucepan over medium-high heat,
combine the apple cider, maple syrup, and brown sugar. Boil until the mixture is
reduced by half. Watch carefully. (If you accidentally reduce it too much, simply
add a little more apple cider.) Remove from the heat. Add the bourbon, if desired, and whisk in the butter, one piece at a time. Keep warm.
4 Remove the pork from the brine and discard the brine. Pat the ribs dry with
paper towels. Season on all sides with pepper.
5 Arrange the pork ribs on the grill grate and grill for 1 hour. With a basting
brush, brush the ribs on all sides with the glaze. Repeat glazing in 30 minutes, and
grill for a few minutes more so the heat can “set” the glaze. The internal temperature of the ribs should be 145 degrees F. If not, continue to grill and glaze until the
meat is tender and cooked to your liking. Let rest for 3 minutes before serving.
•1 tablespoon cold butter, cut into
4 pieces
•2-1/2 pounds boneless country-style
pork ribs
•Coarsely ground black pepper
HOW TO MAKE
1 MAKE THE BRINE: In a large mixing bowl, combine the water, cider, salt,
brown sugar, and Worcestershire sauce and stir until the salt and sugar crystals
have dissolved. Add the garlic and pork ribs. Cover and refrigerate for 8 hours or
overnight.
2 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.
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43
SMOKY PORK AND BACON
BURGERS WITH SPECIAL SAUCE
These burgers deliver a triple pork whammy by featuring ground pork, Mexican
chorizo, and slivers of bacon. If desired, top with a slice of cheese a few minutes
before the burgers are done.
DIFFICULTY: 2/5 | PELLETS: Hickory or Mesquite | COST: $
PREP TIME: 10 min. | COOK TIME: 1 hour | SERVES: 6
THINGS YOU’LL NEED
•2 pounds ground pork
•1 teaspoon ground cumin
•1/4 pound Mexican chorizo removed
from the casing, or a different
sausage
•1 teaspoon freshly ground black
pepper
•3 slices bacon, cut crosswise into
thin slivers
•1 small onion, finely diced
•1/2 cup mayonnaise
SMOKY PORK AND BACON BURGERS
WITH SPECIAL SAUCE Continued
4 Arrange the pork patties on the grill grate, depression-side down, and smoke
for 30 minutes. Turn the patties over. Increase the temperature to 300 degrees F
and cook until the internal temperature of the burgers is 160 degrees, about 30
minutes. (Insert the temperature probe of the instant-read meat thermometer
through the side, not the top of the burger.) Meat juices may pool in the depression in each burger. Be sure not to spill these juices when you transfer the burgers
to the buns.
5 While the burgers cook, combine the mayonnaise, barbecue sauce, and
pickle relish, if using, in a small mixing bowl.
6 Transfer the burgers to a platter or plates and serve with the mayonnaise barbecue sauce and lettuce and tomatoes.
•3 tablespoons Traeger Regular BBQ
Sauce, or your favorite barbecue sauce
•2 cloves garlic, finely minced
•1 tablespoon sweet pickle relish
(optional)
•2 tablespoons minced parsley
•6 buttered hamburger buns
•2 teaspoons Traeger Pork and Poultry
Rub, Cajun Rub, or your favorite
barbecue rub
•Lettuce and tomato slices for serving
HOW TO MAKE
1 In a large mixing bowl, combine the pork, chorizo, bacon, onion, garlic,
parsley, Traeger Pork and Poultry Rub, cumin, and black pepper. Wet your hands
under cold running water, then use them to thoroughly but gently mix the ingredients. Use a light touch so the meat doesn’t become too compressed.
2 Divide the meat mixture into six equal portions, rewetting your hands if
necessary. Form each portion into a patty about 3 inches in diameter. Using your
thumbs, make a shallow depression in the top of each so that the patty looks
concave on one side. (This helps the burger cook evenly.)
3 When ready to cook, start the Traeger grill on Smoke with the lid open until
the fire is established (4 to 5 minutes).
44
45
45
SPINACH-STUFFED
PORK TENDERLOIN
If you prefer your pork smoky-flavored, smoke the stuffed tenderloins for 30
minutes. Remove to a platter, then increase the temperature to 400 degrees F.
Return the tenderloins to the grill grate and roast until cooked through, about
30 minutes. Pretty enough to serve when company comes, but easy enough for
a weeknight family dinner. You can prepare the stuffed tenderloin in advance:
Wrap tightly in plastic wrap and refrigerate until ready to grill.
SPINACH-STUFFED PORK TENDERLOIN Continued
5 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.
6 Arrange the tenderloins directly on the grill grate, seam-side up, and roast for
25 to 30 minutes. Let rest for 5 minutes before removing the strings and slicing.
PLEASE NOTE: Drain the spinach in a kitchen colander set over the sink, pushing on the
spinach with your hands. Alternatively, wrap the spinach in a clean cotton towel and wring
the liquid out of the spinach.
DIFFICULTY: 3/5 | PELLETS: Hickory or Pecan | COST: $
PREP TIME: 20 min. | COOK TIME: About 30 min. | SERVES: 6
THINGS YOU’LL NEED
•1-1/2 tablespoons butter
•1/3 cup grated Romano cheese
•1/4 cup finely chopped onion
•Traeger Pork and Poultry Rub, or salt
and pepper
•2 cloves garlic, minced
•1 10-ounce package frozen chopped
spinach, thawed and well-drained
(see Note below)
•2 pork tenderloins, each about 1-1/4
pounds (2-1/2 pounds total)
•Olive oil
•1/3 cup fine dry bread crumbs
HOW TO MAKE
1 MAKE THE STUFFING: Melt the butter in a skillet on the stovetop over medium
heat. Add the onion and sauté until translucent, 5 minutes. Add the garlic and
cook 1 to 2 minutes more. Remove from the heat. Stir in the spinach, bread
crumbs, and Romano. Season to taste with Traeger Pork and Poultry Rub.
2 Using a sharp knife, trim any visible silverskin off the outside of the tenderloins
(or ask your butcher to do it). Butterfly each tenderloin by cutting the meat
lengthwise through the center, leaving a 1/2-inch “hinge” on one side. (Do not
cut so far that you separate the meat into two halves.)
3 Open the tenderloins and lay them, cut-side up, on a piece of plastic wrap.
Cover with another piece of plastic wrap. Using the flat side of a meat tenderizer,
pound the meat until it is an even thickness. Season the cut sides with Traeger
Pork and Poultry Rub.
4 Distribute the spinach mixture evenly along the length of both tenderloins. Gently
close the tenderloins over the stuffing and tie the tenderloins at intervals with butcher’s
string. Use a finger to push any escaping stuffing back into the meat. Brush the outside
of the tenderloins with olive oil and season with the Traeger Pork and Poultry Rub.
46
47
47
GREEK-STYLE
ROAST LEG OF LAMB
Lamb is non-negotiable at many Greek Easter celebrations, from whole lambs
spit-roasted over a wood fire to braised lamb shanks. Leg of lamb is a beautiful cut
of meat to do on your Traeger if you are serving a small number of people, 6 to 8.
Coat quartered potatoes or potato wedges with olive oil and salt and pepper and
roast for about 45 minutes to an hour, depending on their size.
DIFFICULTY: 3/5 | PELLETS: Hickory | COST: $$$$$$
PREP TIME: 20 min. active plus at least 8 hours for marinating the lamb
COOK TIME: About 1 hour, 30 min. | SERVES: 6 to 8
THINGS YOU’LL NEED
•1 6 to 7 pound leg of lamb, bone-in
•Juice from 2 lemons
•8 cloves garlic
•2 sprigs fresh rosemary, needles
stripped, stems discarded
•6 tablespoons extra-virgin olive oil
•1 sprig fresh oregano (or 1 teaspoon
dried)
•Coarse salt (kosher) and freshly
ground black pepper
HOW TO MAKE
1 Using a paring knife, make a series of small slits in the leg. On a cutting board, fine-
LAMB
ly mince the garlic, rosemary, and oregano with a chef’s knife to make an herb and
garlic paste. (Alternatively, put the garlic and herbs in a small food processor.) Stuff a
little bit of the paste into each of the slits, driving it into the slit with a spoon handle or
other utensil. Put the lamb on a rack inside a roasting pan. If desired, line the pan with
foil for easier clean-up. Rub the outside of the lamb with the lemon juice, then the olive
oil. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight. Remove
from the refrigerator and let the lamb come to room temperature. Remove the plastic
wrap and season the lamb with salt and pepper.
2 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.
3 Roast the lamb for 30 minutes. Reduce the heat to 350 degrees F (300 if you
have a manual controller) and continue to cook until the internal temperature in the
thickest part of the meat—be sure the temperature probe is not touching bone—is
about 140 degrees F for medium-rare, about 1 hour more, longer if you’re cooking
at 300 degrees F or prefer your lamb more well-done. Transfer the lamb to a cutting
board and let rest for 15 minutes before slicing on a diagonal into thin slices.
49
GRILLED BUTTERFLIED
LEG OF LAMB
If you ask your butcher to butterfly the leg of lamb for you, request that he or she tries
to achieve an even thickness of meat. Sometimes a little fancy knife work is required.
DIFFICULTY: 3/5 | PELLETS: Pecan, Cherry, or Apple | COST: $$$$$
PREP TIME: 15 min. plus several hours for marinating the lamb
COOK TIME: 30 min.SERVES: 6
THINGS YOU’LL NEED
•1/2 cup extra-virgin olive oil
•1 teaspoon salt
•1/4 cup red wine vinegar
•1 teaspoon freshly ground black
pepper
•4 cloves garlic, minced
•2 tablespoons minced fresh rosemary
leaves, or 2 teaspoons dried
•2 teaspoons fresh thyme, minced, or
1 teaspoon dried
•1 cup extra-virgin olive oil
•1 onion, sliced into rings
•1 4- to 5-pound butterflied (boneless)
leg of lamb
HOW TO MAKE
1 MAKE THE MARINADE: Cut the lemon into quarters and remove the seeds.
Squeeze the juice into a mixing bowl, reserving the lemon rinds. Add the red wine
vinegar, garlic, rosemary, thyme, and salt and pepper and stir until the salt crystals
dissolve. Whisk in the olive oil. Remove any netting from the lamb. Put the lamb
into a large resealable plastic bag. Pour in the marinade, and add the onion and
the reserved lemon rinds. Massage the bag to distribute the marinade and herbs.
Refrigerate for several hours, or overnight.
2 Remove the lamb from the marinade and pat dry with paper towels. Discard
the marinade.
3 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.
4 Arrange the lamb on the grill grate, fat-side down. Grill 10 to 15 minutes per
side for medium-rare (135 degrees F on an instant-read meat thermometer), longer
if you prefer your lamb more well done. Let rest for 5 minutes. Slice thinly across the
grain, and serve.
50
CHICKEN
CHICKEN LEG AND
THIGH QUARTERS
There was a time when a food fight could break out at the table over chicken:
Who was going to get the white meat and who was going to get the dark meat?
But now, industry leaders report, Americans are beginning to follow the rest of
the world in their preference for the richer, softer-textured dark meat. It still sells
for less per pound than chicken breast, and makes a fine supper when roasted over
wood smoke. This particular cut—leg and thigh quarters—makes a perfect singleserving for most diners. A higher temperature for the second hour crisps the skin.
DIFFICULTY: 2/5 | PELLETS: Hickory | COST: $$
PREP TIME: 5 min. plus 1 to 2 hours for marinating the chicken
COOK TIME: About 2 hours (including smoking time) | SERVES: 8
THINGS YOU’LL NEED
•8 connected chicken leg and thigh
pieces
•Traeger Pork and Poultry Rub, or
your favorite barbecue rub
ITALIAN CHICKEN ROLL-UPS
A classic Italian dish called “saltimbocca” (meaning “jump in the mouth”) inspired
this dish. Traditionally, veal scallops are pan-fried with prosciutto and fresh sage
leaves. But because we can’t leave well enough alone, we substituted more affordable
chicken breasts for the veal, added cheese, and rolled everything up in an attractive
package. You could easily transform these roll-ups into an appetizer by slicing them on
the diagonal and arranging cut-side down on a platter lined with fresh spinach leaves.
DIFFICULTY: 3/5 | PELLETS: Oak | COST: $
PREP TIME: 20 min. | COOK TIME: 20 to 25 min. | SERVES: 4 to 6
THINGS YOU’LL NEED
•6 boneless skinless chicken breasts,
each about 6 ounces
•1 8-ounce package sliced provolone
cheese (8 slices)
•6 thin slices of ham or prosciutto
•8 to 10 fresh sage leaves, finely minced
•1 cup grated Parmesan cheese
•Extra-virgin olive oil
•Traeger Pork and Poultry Rub, or salt
and pepper
•3 tablespoons olive oil, or as needed
HOW TO MAKE
HOW TO MAKE
1 Rinse the chicken pieces under cold running water and pat dry with paper
towels. Put the chicken pieces in a large mixing bowl or resealable plastic bag.
Pour the oil over the chicken to coat each piece, then season to taste with the rub.
(You might want to wear disposable gloves.) Try to massage the chicken pieces to
encourage the oil and seasonings to get under the skin. Cover and refrigerate for 1
to 2 hours, or longer if it’s convenient for you.
2 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
3 Remove the chicken from the refrigerator, letting any excess oil drip back into
the mixing bowl or bag. Arrange the chicken on the grill grate and smoke for 1
hour. Increase the temperature to 350 degrees F (or Medium if you have a manual
controller) and continue to roast the chicken until the internal temperature in the
thickest part of a thigh is 165 degrees F when read on an instant-read meat thermometer, or the chicken is golden brown and the juices run clear, 50 to 60 minutes.
52
1 Cover a cutting board with plastic wrap. Using a sharp knife, carefully butterfly
each chicken breast and open it like a book. (Alternatively, you can buy chicken
cutlets—sometimes called scaloppini—at your supermarket or butcher shop.) Lay
another sheet of plastic wrap on top of the cutlets. Gently pound each to an even
1/4-inch thickness with the flat side of a meat mallet. Remove the plastic wrap from
the chicken.
2 Center one slice of provolone on each chicken breast and top with a slice
of ham. Sprinkle with the minced sage and Parmesan cheese. Starting at the
short end, roll each chicken breast up jellyroll fashion. Secure with a toothpick so
it doesn’t unroll while roasting. Oil the outside of each chicken roll-up and season
lightly with Traeger Pork and Poultry Rub.
3 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.
4 Arrange the chicken roll-ups directly on the grill grate at an angle to the bars.
Roast until the chicken is cooked through, about 25 to 30 minutes. Transfer to a platter
or plates. Let rest for 2 minutes before serving. Don’t forget to remove the toothpicks.
53
“GOOD WOMAN” CHICKEN
(POULET BONNE FEMME)
How can you not love a recipe named “Good Woman”? The hardest part about
making this French bistro dish is finely dicing the vegetables so they’ll cook to
tenderness as the chicken roasts. If you’re short on time, you can skip the brining
process, but we think it significantly improves the texture and flavor of the meat.
DIFFICULTY: 3/5 | PELLETS: Hickory | COST: $$
PREP TIME: 20 to 25 min. | COOK TIME: 1-1/2 hours | SERVES: 4 to 6
THINGS YOU’LL NEED
•1 gallon cold water
•1 cup kosher salt
•1/4 cup sugar
•2 chickens, each 3-1/2 to 4 pounds,
any giblets removed
•1 large onion, finely chopped
•2 medium zucchini, cut into 1/4-inch
cubes
•1/2 cup chicken broth or stock
“GOOD WOMAN” CHICKEN (POULET BONNE FEMME) Continued
3 Tuck the wings behind the chickens’ backs. Rub each chicken with the remaining butter. Lightly sprinkle each chicken with the Traeger Pork and Poultry Rub.
Stuff each chicken with half the vegetable mixture and tie the legs together with
butcher’s string. Drape each bird with two pieces of bacon arranged in an “X”
over the breasts.
4 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 375 degrees F and
preheat, lid closed, for 10 to 15 minutes.
5 Arrange the chickens directly on the grill grate and roast until the vegetables
are tender and the temperature of the thickest part of the thigh is 165 degrees F
when read on an instant-read meat thermometer, about 1-1/2 hours. Let the chickens rest for 5 minutes before carving and serving with the vegetables.
•2 tablespoons soy sauce, preferably
low-sodium
•1/4 cup minced fresh parsley
•2 cloves garlic, minced
•1/2 teaspoon freshly ground black
pepper
•8 tablespoons (1 stick) butter, at room
temperature, divided use
•Traeger Pork and Poultry Rub, or
paprika
•3 medium potatoes, peeled and cut
into 1/4-inch cubes
•2 chickens, each 3-1/2 to 4 pounds
each
•2 carrots, peeled and cut into 1/4inch cubes
•4 slices bacon
HOW TO MAKE
1 MAKE THE BRINE: Combine the water, kosher salt, and the sugar in a large stockpot or clean container large enough to hold the chickens. (Large resealable plastic
bags work, too.) Stir to dissolve the salt and sugar granules. Submerge the chickens
in the brine, cover, and refrigerate for 8 hours, or overnight. Remove the chickens
from the brine, discarding the brine, and pat the chickens dry with paper towels.
2 In a large nonreactive saucepan over medium heat, melt 4 tablespoons of the
butter. Sauté the onion and garlic until translucent, about 5 minutes. Add the potatoes and carrots and sauté 5 minutes. Increase the heat to medium-high, and add
the chicken broth. Bring to a boil, and cook the vegetables for 5 minutes, adding
the zucchini the last 3 minutes. As the chicken broth boils away, allow the vegetables to brown slightly. Remove from the heat and add the soy sauce, parsley, and
ground black pepper.
54
55
SKEWERED BUFFALO
CHICKEN TENDERS WITH
BLUE CHEESE SAUCE
Chicken tenders come from the underside of the breast, and are frequently
cut off by the butcher so the chicken breast presents a tidier package. The
tenders can frequently be found for a good price at the supermarket. The
blue cheese sauce can be made ahead of time. (If you have leftovers, serve
it as a topping for baked potatoes or over iceberg lettuce wedges with
crumbled bacon.)
SKEWERED BUFFALO CHICKEN TENDERS WITH
BLUE CHEESE SAUCE Continued
4 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.
Transfer to a platter and serve with the blue cheese sauce and carrots and celery
sticks, if desired.
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 10 min. | COOK TIME: About 20 min. | SERVES: 4 to 6
THINGS YOU’LL NEED
FOR THE BLUE CHEESE SAUCE:
FOR THE CHICKEN:
•1-1/2 cups mayonnaise
•2 pounds chicken tenders (about 16)
•3/4 cup sour cream
•Garlic salt
•1 teaspoon Worcestershire sauce
•Freshly ground black pepper
•1/2 teaspoon dry mustard
•1/2 cup Louisiana-style hot sauce,
such as Frank’s® RedHot
•1/2 teaspoon black pepper
•1/2 teaspoon garlic powder
•1 cup blue cheese, crumbled
•4 tablespoons butter (1/2 stick),
melted
•Carrot and celery sticks for serving
(optional)
HOW TO MAKE
1 MAKE THE BLUE CHEESE SAUCE: In a mixing bowl, whisk together the mayonnaise, 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.)
2 Season the chicken tenders well with garlic salt and black pepper. Thread
each tender on a bamboo skewer.
3 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.
56
57
CHICKEN, MOZZARELLA,
AND ROASTED BELL
PEPPER SANDWICHES
Thin-sliced boneless skinless chicken breasts—often referred to as cutlets—are
widely available at supermarkets across the country. (If you can’t find them, make
your own by cutting whole boneless skinless chicken breasts into cutlets with a
sharp knife.) You’ll get more mileage from 1-1/2 pounds of chicken if you turn it
into Italian-inspired sandwiches with colorful roasted bell peppers, greens, and
mozzarella cheese.
DIFFICULTY: 2/5 | PELLETS: Oak or Hickory | COST:
$
PREP TIME: 2 hours for marinating the chicken | COOK TIME: 25 min. | SERVES: 4
THINGS YOU’LL NEED
•1-1/2 pounds thin-sliced boneless
skinless chicken breasts (cutlets)
•1 cup prepared Italian dressing or
vinaigrette
•3 red bell peppers
•Freshly ground black pepper
CHICKEN, MOZZARELLA, AND ROASTED
BELL PEPPER SANDWICHES Continued
4 Remove the chicken cutlets from the marinade and pat dry with paper towels.
Season the cutlets on both sides with the pepper. Brush the cut sides of the kaiser rolls
with olive oil. Arrange the chicken cutlets on the grill grate and grill, turning once with
tongs, for 4 to 5 minutes per side, or until the juices run clear and the chicken is cooked
through. If you have room on your grill, toast the buns at the same time, cut side down,
3 to 4 minutes for golden brown. (Watch carefully as bread burns easily.) Transfer the
chicken and kaiser rolls to a platter.
5 To assemble the sandwiches, put a piece of mozzarella on the bottom of each
Kaiser roll. Top each sandwich with 2 chicken cutlets, 2 to 3 pieces of the roasted
red pepper, and a few leaves of baby spinach. Replace the tops of the kaiser rolls.
Serve immediately.
•4 1-ounce slices mozzarella
•4 kaiser rolls, sliced, or 8 slices
rustic Italian-style bread
•Extra-virgin olive oil
•1-1/2 cups loosely packed baby
spinach leaves, arugula, or leaf
lettuce
HOW TO MAKE
1 Put the chicken cutlets and Italian dressing in a resealable plastic bag and
refrigerate for 2 hours.
2 In the meantime, 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.
3 Grill the peppers, turning as needed, until the skin is blackened on all sides,
about 20 minutes. Transfer to a plate and let cool. When the peppers are cool
enough to handle, carefully peel off the blackened skin. (Don’t fret if you don’t get
every last bit off.) Remove the stems and seeds and slice each pepper lengthwise
into quarters. Drain by laying the peppers flat on paper towels. Set aside until you’re
ready to assemble the sandwiches.
58
59
GREEK KEBABS WITH
TZATZIKI SAUCE (SOUVLAKI
WITH TZATZIKI)
Kebabs (called souvlaki in Greece) were one of the world’s first “fast foods”, even
mentioned in antiquity by Aristotle and Homer. Though traditionally made with
cubes of lamb, the kebabs are equally appealing made with chicken, pork, turkey, or even beef. Pita bread and typical Greek salad ingredients round out the
meal. Feel free to add cooked rice to the menu if you’ll be feeding hearty appetites.
DIFFICULTY: 2/5 | PELLETS: Oak | COST:
$$
PREP TIME: 20 min. plus several hours for draining the yogurt, if needed
COOK TIME: 20 to 25 min. | SERVES: 6 to 8
THINGS YOU’LL NEED
FOR THE MARINADE AND MEAT:
FOR THE TZATZIKI:
•1/4 cup extra-virgin olive oil
•1-1/2 cups plain yogurt, Greek-style
yogurt preferred
•2 tablespoons lemon juice or red
wine vinegar
•1-1/2 teaspoons Traeger Souvlaki
Seasoning, or salt and pepper
•1 small cucumber, peeled, seeded,
and cut into 1/4-inch dice
GREEK KEBABS WITH TZATZIKI SAUCE
(SOUVLAKI WITH TZATZIKI) Continued
2 Make the Tzatziki Sauce: Line a kitchen colander with coffee filters or a double
thickness of paper towels. Drain the yogurt in the sink for 3 to 4 hours to thicken it.
(If you have Greek-style yogurt on hand, which is naturally thicker, you can skip this
step.) Transfer the yogurt to a mixing bowl and stir in the cucumber, garlic, olive
oil, salt, and dill. Cover and refrigerate until serving time. The Tzatziki can be made
several hours ahead.
3 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.
4 Drain the chicken and discard any excess marinade. Thread the chicken
onto metal or bamboo skewers. Grill for 20 to 25 minutes, turning once, or until the
chicken is cooked through. In the meantime, warm the pita breads on the grill
grate. Serve the skewers with the pita and Tzatziki Sauce and other suggested accompaniments. (If you used metal skewers, caution your guests that the skewers will
be very hot.)
•2 garlic cloves, finely minced
•1 teaspoon dried oregano
•2 tablespoons extra-virgin olive oil
•1/2 teaspoon dried mint (optional)
•1/2 teaspoon salt
•2 pounds boneless skinless chicken
breast, pork tenderloin, turkey
tenderloin, or lamb shoulder, cut into
1-1/4 inch cubes
•1-1/2 tablespoons fresh chopped dill
FOR SERVING:
•8 pita breads
•Fresh tomato wedges
•Shredded lettuce
•Thinly sliced red or white onions
•Sliced black olives (optional)
•Lemon wedges
HOW TO MAKE
1 Combine the olive oil, lemon juice, Traeger Souvlaki Seasoning, oregano, and
mint, if using, in a mixing bowl large enough to hold the meat. Add the chicken,
and toss gently with your hands to distribute the marinade. Cover with plastic wrap
and refrigerate for 2 hours, or even overnight.
60
61
HERB-MARINATED
CHICKEN CUTLETS
Chicken cutlets (also called paillards on restaurant menus) cook very quickly, so
there is no risk of drying them out. They can be served hot or cold, and are excellent
when paired with a fresh green salad or grilled asparagus and a few hunks of crusty
bread. Perfect for a light lunch or supper. You must add them to your repertoire if
you have an herb garden.
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 10 min. active time plus 1 hour for marinating the chicken
COOK TIME: 8 to 10 min. | SERVES: 4 (2 cutlets per person)
THINGS YOU’LL NEED
•4 boneless skinless chicken breasts,
6 to 8 ounces each
•1/2 teaspoon freshly ground black
pepper
•1/2 cup extra-virgin olive oil
•1/2 teaspoon hot red pepper flakes
(optional)
•2 tablespoons fresh lemon juice
•Lemon wedges for serving
•2 tablespoons minced fresh parsley
•1 tablespoon minced fresh basil,
tarragon, rosemary, marjoram,
thyme, oregano, or a combination
•1 tablespoon minced fresh chives
•1 teaspoon salt
ROASTED TURKEY LEGS
Why wait for the holidays to serve the family roast turkey? Legs are a bargain at
the poultry counter—sometimes as little as 99 cents a pound. You can skip brining, if you wish, but we think it enhances the flavor and texture of the meat.
DIFFICULTY: 2/5 | PELLETS: Apple | COST: $$
PREP TIME: 10 min. plus several hours for brining the turkey legs
COOK TIME: 1-1/2 to 2 hours | SERVES: 8
THINGS YOU’LL NEED
•2 quarts water
•8 turkey legs, each about 1-1/4 pounds
•1/2 cup kosher salt (or 1/4 cup
table salt)
•Vegetable oil
•1/2 cup brown sugar
•Traeger Pork and Poultry Rub or your
favorite rub
HOW TO MAKE
1 Combine the water, salt, and brown sugar in a large deep container, such as a
stockpot, and stir until the salt and sugar crystals dissolve. Submerge the turkey legs
in the brine and refrigerate overnight.
2 Rinse the turkey legs under cold running water and dry thoroughly on paper
towels. Oil the legs with vegetable oil and season lightly with Traeger Pork and
Poultry Rub.
HOW TO MAKE
1 Prepare the chicken: Using a sharp knife, cut each chicken breast in half
lengthwise, giving you 8 pieces of chicken. Gently pound each piece of chicken
between sheets of plastic wrap or wax paper, working from the center out, until it is
about 3/8-inch thick. Arrange in a single layer in a baking dish.
2 MAKE THE MARINADE: In a small mixing bowl, combine the lemon juice, parsley,
chives, other fresh herbs, salt, pepper, and hot red pepper flakes, if using. Slowly
whisk in the olive oil. Pour over the chicken cutlets, turning the chicken over to coat
both sides with the marinade. Cover and refrigerate for one hour.
3 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
4 Arrange the turkey legs on the grill grate and roast until the internal temperature of the thickest part of the leg is 165 degrees F (be careful that the temperature
probe doesn’t touch bone) and the skin is crispy, about 1-1/2 to 2 hours. Transfer
the legs to a platter and let rest for a few minutes before serving.
3 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.
4 Using tongs, lift the chicken cutlets from the marinade and arrange on the grill
grate. Discard the marinade. Grill the chicken, turning once, until the cutlets are cooked
through, about 4 to 5 minutes per side. (The chicken should have no pink at the center.)
Transfer to a platter or plates and garnish with lemon wedges for squeezing.
62
63
ASIAN CHICKEN BURGERS
WITH SPICY MAYONNAISE
This is a great recipe to make when you suspect you’ve been hitting the pulled pork
too hard or are expecting someone at your table who avoids red meat. The addition
of chopped mushrooms, which exude liquid as they cook, keeps the lean ground
chicken juicy and moist. As for other ingredients, Asian-style chili-garlic sauce was
once exotic but has become fairly easy to find in the ethnic section of most supermarkets. Don’t despair if you can’t find it as there are other ways to add heat and
flavor: For example, throw in your favorite hot sauce or add a finely minced clove
of garlic and a minced chile pepper or hot red chile flakes to the meat mixture.
DIFFICULTY: 2/5 | PELLETS: Cherry or Apple | COST: $$
PREP TIME: 15 min. | COOK TIME: 1 hour | SERVES: 4
THINGS YOU’LL NEED
FOR THE SPICY MAYONNAISE:
FOR THE BURGERS:
•1/2 cup good-quality mayonnaise,
such as Hellmann’s
•1-1/2 pounds ground chicken
•1 tablespoon Asian chili-garlic sauce
•1 tablespoon fresh minced cilantro
(optional)
•1 tablespoon fresh lime juice
•2 teaspoons soy sauce
•1 teaspoon sugar
•6 to 8 mushrooms (button, cremini,
or shiitake), cleaned, stems
trimmed, and finely chopped
•2 scallions (green onions), trimmed,
white and green parts minced
ASIAN CHICKEN BURGERS WITH SPICY MAYONNAISE Continued
3 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
4 Pour the vegetable oil in a small bowl and take it and the meat mixture grillside. Oil your hands, then form the meat into four patties, each about 4 inches
across and 1/2-inch thick. Re-oil your hands as necessary. Lay each patty directly
on the grill grate after shaping. Close the lid, and smoke the burgers for 30 minutes.
5 Increase the heat to 300 degrees F and continue to cook the burgers for 30
minutes, turning once, or until an instant-read meat thermometer inserted through
the side of a burger toward the center reads 165 degrees F. Transfer to buns, if
desired, topping each burger with a spoonful of the Spicy Mayonnaise. This burger
is also delicious served open-faced with sprouts or a green salad. Leftovers can be
thinly sliced and served cold on a salad, in a pita pocket, or as a nice addition to
cooked ramen noodles.
TRAEGER TIP: The flavor of fresh ginger, one of the cornerstones of Asian cuisine, is
far superior to dried powdered ginger, so we urge you to seek out a small piece of
the gnarled rhizome. Peel the thin skin off using the edge of a teaspoon or a metal
measuring spoon. Mince or cut into slices, then freeze in resealable plastic bags or
plastic wrap. It will keep for months.
•2 tablespoons soy sauce
•1 tablespoon Asian chili-garlic sauce
•1 tablespoon fresh minced ginger
(see Traeger Tip below)
•1 tablespoon fresh minced cilantro
(optional)
•2 tablespoons vegetable oil
•4 good-quality hamburger buns for
serving (optional)
HOW TO MAKE
1 Make the Spicy Mayonnaise: In a small mixing bowl, combine the mayonnaise,
chili-garlic sauce, cilantro (if using), lime juice, soy sauce, and sugar: stir. Cover and
refrigerate until serving time.
2 Make the burgers: In a medium mixing bowl, combine the ground chicken,
mushrooms, scallions, soy sauce, chili-garlic sauce, ginger, and cilantro (if using).
Mix gently with your hands or a wooden spoon. Do not overwork.
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65
CHICKEN AND CHEESE
ENCHILADAS
We took this to a potluck, and because we were toward the end of the line,
didn’t even get a bite! Feel free to cook (or smoke) the chicken at a previous
grill session. You can even assemble the dish up to a day ahead and refrigerate. Cook covered with foil for the first 20 minutes, then remove the foil and
continue to cook until the enchilada filling is hot and bubbling, about 20
minutes more.
DIFFICULTY: 2/5 | PELLETS: Mesquite or Oak | COST: $$
PREP TIME: 15 min. | SERVES: 10 cups
COOK TIME: 30 min. for the chicken breasts plus 25 to 30 min. for the enchiladas
CHICKEN AND CHEESE ENCHILADAS Continued
4 Pour 1 can of the enchilada sauce in the bottom of the prepared baking dish.
Divide the chicken-cheese between the tortillas and roll up. Arrange seam-side
down in the baking dish. Pour the remaining can of enchilada sauce over the tops
of the tortillas, moistening the outsides of each. Top evenly with the shredded
Monterey Jack.
5 Put the baking dish on the grill grate and bake, uncovered, for 30 minutes, or
until the cheese is melted and the filling is hot. Top with the chopped cilantro, if
desired, and serve with sour cream, shredded lettuce, and tomato wedges.
THINGS YOU’LL NEED
•Nonstick cooking spray
•1 cup sliced black olives
•6 bone-in, skin-on chicken breasts, 8
to 10 ounces each
•12 6- to 8-inch flour tortillas
•2 10.5 ounce cans prepared enchilada
sauce (red or green)
•Traeger Cajun Rub, or your favorite
southwestern-style seasoning
•8 ounces shredded Monterey Jack or
Mexican blend cheese
•1 8-ounce package cream cheese,
diced
•2 tablespoons chopped fresh cilantro
leaves (optional)
•3 scallions (green onions), trimmed,
white and green parts thinly sliced
•1 small can can chopped green chilies
•Sour cream, shredded lettuce, and
tomato wedges for serving
HOW TO MAKE
1 Spray a 9- by 13-inch baking dish with nonstick cooking spray and set aside.
2 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
3 Season the skin side of the chicken with Traeger Cajun Rub. Arrange the
breasts bone-side down on the grill grate. Roast until the chicken is cooked through
(165 degrees F on an instant-read meat thermometer). Leave the grill on if you
intend to cook the enchiladas right away. Let the chicken cool slightly. Skin and
bone the chicken, and shred the meat with your fingers. Transfer the meat to a
mixing bowl. Add the diced cream cheese, green chiles, and black olives and stir
gently with a rubber spatula to mix.
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67
JALAPENO POPPER
CHICKEN BREAST
The flavors of one of America’s most popular appetizers—jalapeno poppers—meet
one of our favorite proteins—boneless skinless chicken breasts—for a dish with
broad appeal. Round out the meal with Southwestern-style rice (the kind you
simply microwave in the pouch gets our vote) and grilled vegetables: thick slices of
zucchini and yellow squash; wide strips of colored bell peppers; and trimmed scallions or slices of red onion. (Brush the vegetables with olive oil and season with salt
and pepper before grilling.)
JALAPENO POPPER CHICKEN BREAST Continued
3 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
4 Arrange the chicken breasts on the grill grate. Roast for 45 to 55 minutes, or
until the juices run clear when pricked with a fork. Transfer to a platter or plates
and remove any toothpick. Let rest for 5 minutes before serving. Garnish with the
cilantro sprigs.
DIFFICULTY: 2/5 | PELLETS: Apple or Pecan | COST: $
PREP TIME: 15 min. | COOK TIME: 45 to 50 min. | SERVES: 6
THINGS YOU’LL NEED
•8 ounces cream cheese at room
temperature
•1/2 cup cilantro leaves, chopped,
plus 6 whole sprigs for garnish
•2 ounces finely grated Colby or
Monterey Jack cheese (about 1/2 cup)
•2 teaspoons Traeger Cajun Rub (or your
favorite rub), plus more as needed
•2 cloves garlic, finely minced
•2 teaspoons of your favorite Mexicanstyle hot sauce, or more to taste
•3 slices cooked bacon, crumbled or
diced
•2 jalapeno peppers, stemmed,
seeded, and minced
•1 tablespoon lime juice
•6 boneless, skinless chicken breasts,
about 6 to 8 ounces each, tenders
removed
•2 tablespoons olive oil or vegetable oil
HOW TO MAKE
1 Make the cheese filling: Put the cream cheese and Colby cheese in a small
mixing bowl and stir to combine. Work in the garlic, bacon, jalapeno, lime juice,
cilantro, 2 teaspoons of Traeger Cajun Rub, and the hot sauce. Taste for seasoning,
adding more rub or hot sauce as desired.
2 Using a boning knife or paring knife, carefully make a slit in the center of the
thickest end of each chicken breast, moving your knife toward the thinner end
to form a deep pocket. Use the handle of a wooden spoon to gently widen the
hole. Stuff each pocket with some of the cheese mixture, tamping it with the spoon
handle. (Alternatively, if the cheese mixture is at room temperature, you can transfer it to a resealable plastic bag; cut the corner and squeeze the cheese into the
pocket.) Oil the outside of each chicken breast with the vegetable oil and season
with Traeger Cajun Rub. If desired, pin the hole shut with a toothpick so the cheese
filling doesn’t leak out.
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69
CHICKEN AND PARMESAN
SLIDERS W/ PESTO MAYONNAISE
Sliders (or “slyders”, the diminutive burgers made famous by the White Castle
chain) have seemingly elbowed their way into every casual dining establishment in
America. They’ve become so popular that grill equipment manufacturers now sell
slider molds, and bakeries are churning out 3-bite slider buns by the thousands.
For a change, we like our sliders made with ground chicken cut with an indulgent
amount of Parmesan, which helps keep the chicken moist. Naturally, you could
substitute ground beef, turkey, lamb, pork, or veal for the chicken.
DIFFICULTY: 2/5 | PELLETS: Apple or Oak | COST: $$
PREP TIME: 15 min. | COOK TIME: About 30 min. | SERVES: 4
THINGS YOU’LL NEED
•2 pounds ground chicken
•2 tablespoons prepared pesto sauce
•1 cup shredded Parmesan
•12 slider buns, split
•1 tablespoon Worcestershire sauce
•3 Roma tomatoes, thinly sliced
•Freshly ground black pepper
•1 small red onion, thinly sliced
•1 cup mayonnaise
•Fresh spinach or arugula leaves,
washed and dried
HOW TO MAKE
1 Line a baking sheet with plastic wrap. In a large mixing bowl, combine the ground
chicken, the Parmesan, the Worcestershire, and a few grinds of black pepper. Wet
your hands with cold water, and use them to mix the ingredients. Divide the meat mixture in half, then form six 2-inch patties out of each half. Place the patties on the baking sheet, cover with another sheet of plastic wrap, and refrigerate for at least 1 hour.
2 Combine the mayonnaise and pesto in a small bowl and whisk together. Cover
and refrigerate until serving time.
3 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.
4 Arrange the chicken patties on the grill grate and grill, turning once, until the
patties are cooked through (165 degrees F), about 30 minutes. To serve, put a
chicken patty on the bottom of a slider bun and top with a dollop of the pesto
mayonnaise. Add tomato, onion, and spinach as desired. Replace the top of the
bun and skewer with a frilled toothpick, if desired.
70
MAIN DISHES, SOUPS,
AND CASSAROLES
BEEF STEW WITH GUINNESS
This hearty stew has a rich, slightly malty flavor from the addition of stout. Serve
over mashed potatoes or accompany with crusty bread.
DIFFICULTY: 2/5 | PELLETS: Hickory | COST: $
PREP TIME: 30 min. | COOK TIME: About 3 hours | SERVES: 4
THINGS YOU’LL NEED
•1/2 cup all-purpose flour
•1 cup beef broth
•Salt and freshly ground black pepper
•2 bay leaves
•2-1/2 pounds beef chuck, cut into
1-1/2 inch pieces
•1 tablespoon tomato paste
•2 tablespoons vegetable oil, plus
more if needed
•1 large onion, coarsely chopped
•1 clove garlic, minced
•1 cup Guinness, or your favorite stout
BAKED SPLIT PEA AND
BARLEY SOUP WITH LAMB
If your family is not keen on lamb, simply skip the smoking part and bake your
soup with a meaty ham shank. Just a few dollars’ worth of ingredients will feed 4
to 6 hearty appetites.
DIFFICULTY: 2/5 | PELLETS: Hickory, Oak, or Pecan | COST: $$$
PREP TIME: 10 min. plus 1-1/2 hours for smoking the lamb
COOK TIME: 4 to 4-1/2 hours | SERVES: 4 to 6
THINGS YOU’LL NEED
•2 cups carrots, peeled and sliced
•1 lamb shank, about 1-1/2 pounds
•1 cup diced carrot
•1 teaspoon dried thyme
•2 tablespoons vegetable oil or olive oil
•1 cup diced celery
•Instant mashed potato flakes if
needed to thicken the gravy
•2 quarts chicken or vegetable stock,
plus more as needed
•1 bay leaf
•Chopped parsley for serving
•1 cup yellow or green dried split peas
•1/2 cup barley (not quick cooking)
•1 onion, diced
HOW TO MAKE
1 Combine the flour, 1-1/2 teaspoons salt, and 1 teaspoon pepper in a large
•1/2 teaspoon dried thyme
•1/2 teaspoon dried marjoram
•Salt and freshly ground pepper to
taste
HOW TO MAKE
resealable plastic bag. Add the meat (in batches, if necessary), close the bag,
and shake to lightly coat the meat. Shake any excess flour off the meat cubes and
discard the flour remaining in the bag.
1 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
2 Heat the 2 tablespoons of oil in a Dutch oven over medium-high heat. Brown
2 Smoke the lamb shank for 1-1/2 hours. Increase the temperature of the Traeger
to 300 degrees F.
the meat (work in batches – don’t crowd the pan), turning occasionally to brown
all sides. Add another tablespoon of oil if the pan seems dry and add the onion
and garlic. Reduce the heat to low and add the Guinness, beef broth, bay leaves,
tomato paste, carrots, and thyme. Bring to a simmer.
3 Meanwhile, 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.
4 Cover the Dutch oven and put it on the grill grate. Bake for 2 to 3 hours, or until
the beef is meltingly tender. Discard bay leaves. Taste for seasoning, adding more
salt and/or pepper if needed. If the gravy seems too thin, add a tablespoon or two
of the instant mashed potato flakes. Transfer to bowls or plates and sprinkle with
chopped parsley.
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3 On the stovetop, heat the oil over medium-high heat in a Dutch oven until
shimmering. Season the lamb shank with salt and pepper and brown, turning as
needed with tongs. Add the chicken stock and bring to a boil. Add the dried split
peas, barley, onion, carrot, celery, bay leave, thyme, and marjoram.
4 Cover the Dutch oven and carefully transfer to the Traeger. Bake the soup until
the peas have broken down and the meat is tender, 4 to 4-1/2 hours. Using tongs,
lift the lamb shank and bay leaf from the soup. Trim off any fat or membranes and
cut the meat into bite-size chunks. Discard the bone and the bay leaf and return
the meat to the pot. Taste for seasoning, adding salt and pepper as needed. Ladle
the soup into bowls for serving.
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EASY SCALLOPED
POTATOES AND HAM
A food processor outfitted with a shredding disc makes quick work of the
potatoes. If you don’t have one, grate the potatoes on a box grater or slice
thinly with a sharp knife. This recipe serves 12, but can easily be halved for a
smaller gathering.
DIFFICULTY: 2/5 | PELLETS: Oak, Hickory, or Pecan | COST: $
PREP TIME: 30 min. | COOK TIME: 1 hour, 10 minutes | SERVES: 12
EASY SCALLOPED POTATOES AND HAM Continued
5 Distribute half the potatoes over the bottom of the baking dish. Top with all
the ham, and half the cheese. Top with the remaining potatoes and cheese. Pour
the butter and cream mixture evenly over the top of the casserole. Cover tightly
with foil.
6 Arrange the casserole directly on the grill grate and bake for 30 minutes.
Remove the foil and continue to bake for another 30 to 40 minutes, or until the
potatoes are tender and the top of the casserole is golden brown. Dust lightly with
paprika before serving.
THINGS YOU’LL NEED
•Nonstick cooking spray
•2 cups diced cooked ham
•10 baking potatoes (such as russet),
peeled
•10 tablespoons butter
•3 cloves garlic, peeled and smashed
•1-1/2 teaspoons dry mustard powder
(Colman’s)
•2 teaspoons salt
•Freshly ground black pepper
•1 pound (16 ounces) shredded
Cheddar cheese, divided use
•2-1/2 cups cream or half-and-half
•Paprika
HOW TO MAKE
1 Spray a large baking dish with cooking spray and set aside.
2 Put the potatoes in a big pot and cover with cold water. Add the garlic and
salt. Bring to a boil over medium-high heat and cook for 15 minutes. (The potatoes
will not be cooked through.) Drain, discard the garlic, and set the potatoes aside to
cool. When they are cool enough to handle, grate them in a food processor using
the shredding disc. (Alternatively, grate by hand on the large holes of an old-fashioned box grater.) Set aside.
3 Melt the butter in a saucepan over medium-low heat, then whisk in the dry mustard and plenty of black pepper. Whisk in the cream, then remove from the heat.
4 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
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75
BAKED SPAGHETTI
A cross between lasagna and spaghetti with sauce, this cheesy dish lets you feed 10
to 12 people on a mere 1-1/2 pounds of ground meat. And best of all, you won’t
heat up your kitchen. A great recipe for potlucks, church suppers, or to serve at a
family gathering with a green salad and garlic bread.
DIFFICULTY: 3/5 | PELLETS: Oak | COST: $$
PREP TIME: 20 min. | COOK TIME: 1 hour, 15 minutes | SERVES: 10 to 12
THINGS YOU’LL NEED
•Nonstick cooking spray
•2 eggs
•1 pound ground beef
•1 cup grated Parmesan cheese,
divided use
•1/2 pound sweet Italian sausage (or
more ground beef), removed from its
casing
•3 tablespoons olive oil
•1-1/2 teaspoons Italian seasoning
•1 small onion, diced
•1 teaspoon black pepper
•1 jar (24 to 26 ounces) meatless
spaghetti sauce, your favorite brand
BAKED SPAGHETTI Continued
4 Assemble the casserole: Using tongs, distribute half the spaghetti and egg
mixture over the bottom of the prepared baking pan. In this order, top with half the
cottage cheese, the meat sauce, and the mozzarella. Repeat. Sprinkle the remaining Parmesan on top. Tightly cover the pan with aluminum foil.
5 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
6 Put the pan on the grill grate. Bake the spaghetti casserole for 45 minutes.
Carefully remove the foil and continue to bake until the top begins to brown, about
25 to 30 minutes longer. Transfer the baked spaghetti to a wire cooling rack and let
cool for 15 minutes before serving.
NOTE: You can certainly use a sturdy disposable foil lasagna pan—especially handy for
potlucks—but we recommend using a double thickness as this is a heavy casserole. The
outer pan can, of course, be reused.
•2 cups cottage cheese (not low-fat)
•4 cups (1 pound) shredded
mozzarella cheese
•1/2 cup water
•1 teaspoon crushed hot red pepper
flakes (optional)
•Chopped parsley for garnish
(optional)
•1 pound (16 ounces) uncooked
spaghetti
HOW TO MAKE
1 Spray a 9- by 13-inch baking pan with nonstick cooking spray. (See Note below.) Set aside.
2 In a large skillet over medium heat, sauté the ground beef and sausage, breaking up the lumps with a large fork or spoon. Add the onion and continue to sauté
until the meat is no longer pink and the onion softens. Drain off and discard the fat.
Stir in the spaghetti sauce. Rinse out the jar with the water, and add the water to
the meat sauce along with the red pepper flakes, if using. Remove from the heat.
3 Cook the spaghetti 2 minutes less than the package directions, or until it is
barely al dente. While the spaghetti cooks, whisk the eggs, 1/2 cup of the Parmesan cheese, the olive oil, Italian seasoning, and black pepper in a large mixing
bowl. Drain the spaghetti well in a colander. Add to the egg mixture, and using
tongs, toss the spaghetti to coat.
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77
TUSCAN BREAD SOUP
(RIBOLLITA)
This hearty soup was born when thrifty Italian peasants discovered they could
stretch leftover soup from the day before (such as minestrone) by baking or boiling
it with stale bread. (Ribollita means “reboiled”.) Feel free to add or substitute other
vegetables in the soup depending on what’s in the larder: corn, green beans, and
shredded cabbage are all good.
DIFFICULTY: 2/5 | PELLETS: Oak or Pecan | COST: $$
PREP TIME: 30 min. | COOK TIME: 1-1/2 to 2 hours | SERVES: 8
THINGS YOU’LL NEED
•2 tablespoons extra-virgin olive oil,
plus additional for serving
•1 large onion, chopped
•1 cup diced celery (2 to 3 stalks)
•5 cloves garlic, minced
•1 large potato, peeled and diced
•2 carrots, peeled and diced
•1 15-ounce can diced or crushed
tomatoes, undrained
•8 cups chicken, beef, or vegetable
broth
•1 tablespoon tomato paste
TUSCAN BREAD SOUP (RIBOLLITA) Continued
2 Layer the soup and bread in a lidded Dutch oven or large bean pot. Cover
and refrigerate for at least 8 hours, or overnight. Bring to room temperature. Top
with 1/2 cup of Parmesan and replace the lid.
3 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.
4 Place the Dutch oven on the grill grate and bake for 1 to 1-1/4 hours. Let the
soup stand for 15 minutes before serving. Garnish with the chopped parsley. Offer
olive oil for drizzling and extra Parmesan cheese for sprinkling.
•1 teaspoon dried oregano
•1/2 to 1 teaspoon hot red pepper
flakes, or more to taste
•Coarse salt (kosher) and freshly
ground black pepper to taste
•1 14.5 ounce can cannellini beans or
Great Northern beans, drained
•2 small zucchini, quartered
lengthwise and cut into chunks
•8 slices of rustic-style bread (such as
ciabatta or French bread, preferably
toasted on your Traeger, then torn
into bite-size chunks
•1 bunch kale or Swiss chard, washed,
stemmed, and coarsely chopped
•1/2 cup (2 ounces) freshly grated
Parmesan cheese, plus more for
serving
•1 small sprig fresh rosemary
•1/4 cup chopped fresh parsley
•1-1/2 teaspoons dried basil
•Extra-virgin olive oil for drizzling
•1 teaspoon dried thyme
HOW TO MAKE
1 Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Saute
the onion and celery for 3 to 5 minutes, then add the garlic and cook for 1 to 2
minutes more. Add the potato, carrots, crushed tomatoes, chicken stock, tomato
paste, kale, rosemary, basil, thyme, oregano, pepper flakes, and salt and black
pepper to taste. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let the soup simmer, uncovered, for 30 minutes. Stir in the beans and
zucchini. Taste for seasoning. Let cool. Remove the rosemary stem. (The needles will
have likely fallen off. That is okay.)
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79
LEMON AND
ASPARAGUS RISOTTO
This risotto—made with fresh asparagus and lemon zest—is a great addition to
your spring table, either as a side dish or as a main course. A traditionally-made
risotto is somewhat labor-intensive, requiring at least 25 to 30 minutes of active
stirring. So we were happy to learn you can make this dish on the Traeger, and that
it requires stirring only once during the cooking time. If your local supermarket
does not carry Arborio rice, you can easily find it online. (Do not substitute common long grain rice: Arborio is a special strain, and absorbs several times its weight
in liquid when cooked.)
DIFFICULTY: 4/5 | PELLETS: Oak or Pecan | COST: $$
PREP TIME: 20 min. (including time to grill the asparagus)
COOK TIME: 25 to 30 min. | SERVES: 4 to 6 as a side dish, 2 to 3 as a main course
THINGS YOU’LL NEED
•1 bunch fresh asparagus, tough
ends removed
•1-1/2 teaspoons fresh lemon thyme
leaves, or plain fresh thyme
•Coarse salt (kosher) and freshly
ground black pepper
•2 to 3 shallots or 1 small onion,
finely diced
•5 tablespoons extra-virgin olive oil,
divided use
•4-1/2 to 5 cups hot chicken broth
•1 tablespoon fresh lemon zest
•3 cloves garlic, minced
•1-1/2 cups Arborio rice
•1/2 cup dry white wine or
chicken broth
LEMON AND ASPARAGUS RISOTTO Continued
3 On the stovetop, warm a Dutch oven over medium heat. Add 3 tablespoons
of olive oil to the pan. Add the shallots and cook, stirring often, until they are soft
and translucent. Add the garlic and cook for an additional minute. Add the rice
and stir to coat the grains with the olive oil. (A metal spatula or pancake turning
works well for this as its flat edge efficiently moves the rice around.) Pour the white
wine into the pan, stirring, until the liquid has been absorbed by the rice. Stir in the
thyme, lemon zest, and 3-1/2 cups of broth into the rice mixture. Increase the heat
to medium-high; bring the liquid to a simmer. Keep the remaining broth hot. Put the
lid on the pot and transfer to the grill grate.
4 Bake the risotto, stirring once halfway through the cooking time, for 25 to 30
minutes, or until most of the liquid has been absorbed. (Add 1/2 cup additional
broth to the pot if the rice seems dry or looks like it could scorch.) When cooked,
the rice should be just tender, but not mushy. “Al dente,” the Italians call it.
5 Stir in an additional 1 cup of broth (or more if you like your risotto creamier), the
Parmesan, and the butter, 2 pieces at a time, stirring vigorously. Finally, gently fold
in the chives, if using, and the reserved asparagus. Taste for seasoning, adding salt
and pepper as desired. Transfer to a bowl or bowls and serve immediately.
•3/4 cup finely grated Parmesan
cheese
•2 tablespoons cold butter cut into
8 pieces
•2 tablespoons thinly sliced fresh
chives (optional)
HOW TO MAKE
1 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.
2 Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with 2
tablespoons of the oil (use more if needed) and season the asparagus with salt and
pepper. Arrange the asparagus spears directly on the grill grate (perpendicular
to the bars so they doesn’t fall through) and grill until the spears are tender and
charred in spots, 10 to 15 minutes, depending on their thickness. Slice the asparagus spears on a diagonal into 1-inch pieces and set aside. Leave the grill on. (The
asparagus can also be cooked at a previous grill session.)
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81
BAKED RICE
REUBEN PIE
Yes, you can bake rice on your Traeger—no starchy boilovers or pot-watching!
The rice can cook alongside your main course, and best of all, turns out darn near
perfect every time. Feel free to customize it by adding sautéed vegetables (onions or
bell peppers, for example) and your own blend of herbs or spices.
Stretch 8 ounces of ground beef, 12 ounces of cooked corned beef, and sauerkraut
and cheese into an economical meal for eight with the help of a prepared deep-dish
pie crust. (For instructions on smoke-roasting a corned beef brisket on a Traeger, see
the recipe section of our website: www.traegergrills.com.)
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 10 min. | COOK TIME: 30 min. | SERVES: 8
DIFFICULTY: 2/5 | PELLETS: Hickory or Oak | COST: $
PREP TIME: 15 min. | COOK TIME: 35 to 45 min. to an hour | SERVES: 8
THINGS YOU’LL NEED
THINGS YOU’LL NEED
•4 cups chicken broth, vegetable
broth, or water
•2 cups converted long-grain rice,
such as Uncle Ben’s
•3 tablespoons butter
•1/2 pound ground chuck
•1/4 teaspoon black pepper
•1 teaspoon salt (add only if the liquid
you use does not contain salt)
•1 egg, beaten
•1 8-ounce can sauerkraut, well
drained
HOW TO MAKE
1 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
2 Melt the butter in a medium saucepan. Add the rice and stir until the grains are
coated. Add the chicken broth and bring to a boil. Carefully pour into a 2-quart
baking dish and cover tightly with foil.
3 Bake the rice for 25 to 30 minutes, or until the grains are tender. Carefully pull
back the foil (a lot of steam will escape), and fluff the rice with a fork before serving. If you need to hold the rice for a bit for any reason, fold up a clean cotton dish
towel and lay on top of the rice. Replace the foil. (The towel will absorb the excess
moisture and keep the rice from turning mushy.)
•1/3 cup evaporated milk
•3/4 cup soft bread crumbs
•12 ounces cooked corned beef, finely
diced
•1/4 cup minced onion
•1-1/2 cup grated Swiss cheese
•1 teaspoon prepared mustard
•1 prepared deep dish pie crust,
unbaked
•1/4 teaspoon salt
HOW TO MAKE
1 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 375 degrees F and
preheat, lid closed, for 10 to 15 minutes.
2 In a skillet, cook the ground beef over medium heat until browned, breaking
up with a wooden spoon. Drain, discarding the grease. Let cool.
3 In a medium mixing bowl, combine the egg, milk, bread crumbs, onion, mustard, salt, and pepper and stir. Add the ground beef, sauerkraut, and corned beef
and mix together. Put half the meat and egg mixture into the crust and top with
3/4 cup of cheese. Add the remaining meat and egg mixture, and sprinkle with the
remaining 3/4 cup of cheese.
4 Transfer the pie to a rimmed baking sheet. Arrange the baking sheet on the
grill grate and bake the pie until the filling is firm and the cheese bubbles, 35 to 45
minutes. Let cool slightly before cutting into wedges.
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83
BACON MACARONI AND CHEESE
Bacon is such a natural addition to classic macaroni and cheese that we’re surprised
we don’t see it more often. It goes without saying that you should make extra bacon
while you have the Traeger fired up. You know you’re going to sneak a few pieces
while you’re assembling the casserole!
DIFFICULTY: 3/5 | PELLETS: Oak, pecan, or Apple | COST:
$$
PREP TIME: 30 min. | COOK TIME: About 1 hour | SERVES: 10 to 12
4 Melt the remaining 4 tablespoons of butter in a saucepan. Add the breadcrumbs, and stir to coat with butter. Spread the breadcrumbs evenly over the top
of the macaroni and cheese. Dust lightly with paprika.
5 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
6 Bake the macaroni and cheese for 45 minutes to 1 hour, or until the mixture is
THINGS YOU’LL NEED
•6 to 8 slices cooked bacon, crumbled
or chopped
•2 pounds Velveeta® cheese or American
cheese, cut into 1/2-inch cubes
•2 pounds elbow macaroni
•1-1/2 cups grated mild Cheddar
cheese
•12 tablespoons butter (1-1/2 sticks),
plus extra for buttering the pan
BACON MACARONI AND CHEESE Continued
hot and bubbling and the breadcrumbs are golden brown. Turn the pan 180 degrees halfway through baking. Serve hot.
•1-1/2 cups plain dry breadcrumbs
•1/2 cup flour
•Salt and freshly ground black pepper
•1 teaspoon dry mustard
•Paprika
•3 cups milk, or more as needed
HOW TO MAKE
1 Butter a large baking pan or casserole and set aside.
2 Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1
tablespoon of salt. Add the macaroni, and stir. Cook for 2 minutes less than the
time recommended on the package, stirring periodically to keep the pasta from
sticking. (The pasta will continue to cook in the Traeger.) Drain well, and transfer to
a large mixing bowl.
3 Meanwhile, melt 8 tablespoons (1 stick) of butter in a medium saucepan over
medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful that the mixture doesn’t begin to
brown. (The butter/flour mixture will bubble.) Gradually whisk in 3 cups of milk; whisk
continuously until the mixture is smooth. Reduce the heat to medium-low and stir in
the Velveeta®, one-third at a time, until all the cheese is incorporated and melted.
Add more milk if the cheese sauce seems too thick. Season to taste with salt
and pepper. Pour the cheese sauce over the pasta. Add the bacon and stir the
mixture gently with a rubber spatula or wooden spoon. Butter the roasting pan or
casserole. Pour the macaroni and cheese evenly into the pan. Sprinkle the Cheddar cheese on top.
84
85
SMOKED BACON
AND EGG SALAD
Eggs are one of the most affordable proteins on the market and are often on sale.
Buy an extra dozen for this deliciously different smoked bacon and egg salad. Serve
it on a bed of lettuce or on a sandwich with lettuce and sliced tomato. This smoking technique can be used to make deviled eggs, too.
DIFFICULTY: 2/5 | PELLETS: Hickory or Cherry | COST: $
PREP TIME: 1 hour, 20 min. | COOK TIME: 1 hour, 25 min. | SERVES: 6 to 8
THINGS YOU’LL NEED
•12 large eggs
•2 teaspoons fresh lemon juice, or
more to taste
•4 slices bacon
•1 stalk celery, trimmed & finely diced
•2 tablespoons minced chives or 1
green onion, trimmed and white and
green parts minced
•1/2 to 3/4 cup mayonnaise, or as needed
•2 teaspoons mustard
•Coarse salt (kosher) and freshly
ground black pepper
•Smoked paprika for garnish
•Bread or crackers for serving
HOW TO MAKE
1 Put the eggs in a large saucepan and cover with water by 1 inch. Bring to a
rolling boil over medium-high heat. Remove from the heat and cover with a tightfitting lid. Let the eggs sit in the hot water for 8 minutes, then drain. Cover with ice
water. When cool enough to handle, peel the eggs under cold running water.
SALAD
2 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
3 Arrange the peeled eggs on the grill grate and smoke for 45 minutes. (They will
develop a light brown color from the smoke.) Transfer to a plate or bowl and let the
eggs cool.
4 Increase the temperature of the grill to 350 degrees F. Grill the bacon until it is
crisp, about 25 minutes. Let cool, then dice. Transfer to a mixing bowl.
5 Dice the eggs and add them to the bacon. Add the celery, chives, mayonnaise, lemon juice, mustard, and salt and pepper to taste. If the salad looks dry,
add more mayonnaise.
6 Mound the egg salad in a serving bowl and lightly dust the top with the
smoked paprika. Serve with bread or crackers.
87
SMOKED TURKEY SALAD
WITH CANDIED BACON
The list of ingredients may look intimidating, but this salad is really just a series of
simple steps. You brine, then smoke-roast the turkey. You make the candied bacon
while the turkey cools. You make the dressing. (All of these can be done up to two
days ahead.) You assemble the salads. For ease of preparation, use bagged mixed
greens from the supermarket: They are often on sale, and unopened, keep well in
the refrigerator. You will have more turkey than you will need, so if desired, cut
only half the breast into strips and slice the remaining half for sandwiches.
DIFFICULTY: 3/5 | PELLETS: Pecan or Maple | COST: $$$$
PREP TIME: 45 min. of active time plus 8 hours for brining the turkey
COOK TIME: About 4 hours | SERVES: 8 with leftovers
THINGS YOU’LL NEED
FOR THE TURKEY AND BACON:
•3 quarts water
•3/4 cup kosher salt
•3-1/2 cups safflower or other
vegetable oil
•1/2 cup (loosely packed) roughly
chopped fresh basil or parsley
•1/4 cup sugar
•1 6-pound bone-in, skin-on whole
turkey breast, thawed if frozen
FOR THE SALAD:
•1 pound thinly sliced bacon
•12 cups mixed lettuces, such as
romaine, iceberg, Bibb, etc.
•1 cup brown sugar
•3 cups baby spinach, or more lettuce
•3/4 teaspoon cayenne pepper (optional)
•1-1/2 cups very thinly slivered
purple cabbage
FOR THE DRESSING:
•4 scallions (green onions), trimmed,
white and green parts thinly sliced
on a diagonal
•1/2 cup balsamic vinegar, or more
to taste
•1/4 cup apple cider vinegar
•2 tablespoons Dijon-style or coarse
grain mustard
•2 tablespoons maple syrup or honey,
or more to taste
•2 cloves garlic, coarsely chopped
•1-1/2 teaspoons salt, or more to taste
•2 tart, crisp eating apples, such as
Red Delicious or Granny Smith, cored
and diced (see Traeger Tip below)
•1 cup pecans or walnuts, roughly
chopped
•1 cup dried sweetened cranberries
•1 cup crumbled feta, blue cheese, or
another salty cheese
•1-1/2 teaspoons freshly ground black
pepper, or more to taste
HOW TO MAKE
1 Brine and smoke-roast the turkey: In a pot large enough to hold the turkey,
combine the water, 3/4 cup salt, and granulated sugar. Bring to a boil over high
heat, stirring occasionally, until the crystals melt. Let cool completely, then refrigerate
for several hours. Submerge the turkey in the brine, cover, and let brine overnight.
Remove the turkey from the brine (discard brine) and pat dry with paper towels.
2 When ready to cook, start the Traeger grill on Smoke with the lid open until the
fire is established (4 to 5 minutes).
3 Put the turkey breast directly on the grill grate and Smoke for 1 to 2 hours. Increase the temperature to 325 and roast the turkey until the internal temperature in
the thickest part of the breast reads 165 degrees, 2 to 2-1/2 hours more. Transfer to
a cutting board to cool. Do not turn off the grill.
4 MAKE THE BACON: Meanwhile, combine the brown sugar and cayenne, if using,
in a small bowl. Line a rimmed baking sheet with aluminum foil and set a wire cooling
rack on top of it. Spray the rack with cooking spray or oil it with vegetable oil. Sprinkle
the sugar mixture on both sides of each bacon strip, pressing gently with your fingers
to help the sugar adhere. Arrange the bacon in a single layer on the cooling rack.
While the turkey breast is cooling, cook the bacon. Arrange the baking sheet on the
grill grate and cook the bacon until the sugar is bubbling and the bacon has rendered its fat, 20 to 25 minutes. Let cool (the bacon will harden as it cools), and chop
into bite-size pieces. Set aside and steal pieces when no one is looking.
5 When the turkey is cool enough to handle, remove the skin. Slice the breasts off
the bone. (Discard skin and bone.) Using a sharp knife, slice the breasts crosswise
into slices, then cut into strips. If not using immediately, transfer to resealable plastic
bags and refrigerate until ready to assemble the salads.
6 MAKE THE DRESSING: In the jar of a blender, combine the balsamic vinegar,
apple cider vinegar, mustard, garlic, salt, and pepper and run the blender for 15
seconds. Slowly add the oil through the removable center cap (on the blender jar
lid) while running the machine until the dressing is emulsified. Taste for seasoning
adding more vinegar, honey, or salt and pepper as needed. Add the basil and
pulse several times. Transfer to a tightly lidded jar and set aside until ready to serve.
(The dressing can also be refrigerated.)
7 ASSEMBLE THE SALADS: In a large salad or mixing bowl, combine the lettuces,
spinach, slivered cabbage, and scallions. Using your hands, gently toss with half the
dressing. (Vigorously shake the dressing in the jar if it has separated, making sure the
lid is on tight!) Mound the lettuce mixture on 8 dinner plates (preferably chilled) and
top each with 1 cup of turkey strips. Garnish with the diced apples, candied bacon,
pecans, dried cranberries, and cheese. Drizzle with the remaining dressing or transfer the dressing to a cruet and let your guests dress their own salads.
TRAEGER TIP: To prevent the diced apples from browning, hold them in a bowl of cold
water to which you’ve added a tablespoon of lemon juice or rice wine vinegar.
88
89
TUNA WRAPS WITH ASIAN RELISH
It is common in Asian food cultures to use animal proteins (meat, fish, chicken) more
like condiments, serving them with an ample amount of vegetables. It is a healthy
and economical way to eat. Each diner lays a few pieces of tuna in a lettuce leaf,
tops it with some relish and a bit of wasabi (optional), and rolls it up like a burrito.
If daikon radish is unavailable where you shop, substitute another kind of radish,
or even peeled jicama. Steamed white or brown rice is a nice addition to the menu.
DIFFICULTY: 2/5 | PELLETS: Oak or Alder | COST: $
PREP TIME: 15 min. | COOK TIME: 10 to 12 min. | SERVES: 4 to 6
THINGS YOU’LL NEED
•1 cup finely diced English hothouse
cucumber
•1 teaspoon sugar
•1 cup finely diced daikon radish
•1/2 teaspoon hot red pepper flakes
(optional)
•2 scallions (green onions), trimmed,
white and green parts thinly sliced
•2 10-ounce skinless tuna steaks, each
about 1-inch thick
•1/2 red or green bell pepper, finely
diced
•2 tablespoons toasted (Asian) sesame oil
•1/3 cup soy sauce
•Coarse salt (kosher or sea) and
freshly ground black pepper
•1 tablespoon rice vinegar, or more
to taste
•Leaves of butter lettuce or romaine
lettuce, washed and dried, for wrapping
•1 tablespoon sesame seeds
•Prepared wasabi for serving (optional)
HOW TO MAKE
SEAFOOD
1 MAKE THE RELISH: In a mixing bowl, combine the cucumber, radish, scallions,
and bell pepper. Add the soy sauce, vinegar, sesame seeds, sugar, and hot red
pepper flakes, if using. Stir gently to mix. Transfer to a serving bowl and set aside.
2 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.
3 Cut out any dark spots in the tuna steaks with a sharp knife. Brush on both sides
with the sesame oil. Season with salt and pepper.
4 Arrange the tuna steaks on the grill grate and grill, turning once, until the desired degree of doneness is reached, about 10 to 12 minutes per side. (If you or your
guests like their tuna medium-rare, grill for less time.)
5 Transfer the tuna to a cutting board and let rest for 3 minutes. Slice thinly and pile
on a platter along with the lettuce leaves. Serve with the relish and wasabi, if desired.
91
SMOKED SALMONSTUFFED POTATOES
Twice-baked potatoes are a popular side dish in our circle, but with the addition of hot-smoked salmon (page 10) or even baked salmon leftover from another
meal, they can become the main course. You might notice that we say this recipe
serves four, but that we use six potatoes. That’s because we want the potatoes to
look overstuffed! Also, we sometimes puncture the skin while scooping the potato
flesh out of the shells, so we give you a couple of extras as back-ups . Buttered
crumbs are an optional topping, but we like their texture.
DIFFICULTY: 3/5 | PELLETS: Alder | COST: $$
PREP TIME: 20 min. | COOK TIME: 41 hour, 45 min. | SERVES: 4
THINGS YOU’LL NEED
•6 large thick-skinned baking
potatoes, such as Idaho, scrubbed
•1/4 cup minced chives or scallion
(green onion) tops
•Traeger Veggie Shake, or coarse salt
(kosher or sea) and freshly ground
black pepper
•8 ounces hot-smoked salmon (see
recipe on page 00) or cooked salmon
fillets or steaks, skinned and broken
into flakes
•3/4 cup hot milk or cream, or more
as needed
•1 cup buttered cracker or bread
crumbs (optional)
•6 tablespoons cold butter, cut into
1/2-inch cubes
•Vegetable oil
HOW TO MAKE
1 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.
2 Oil the outside of the potatoes and prick with the tines of a fork. Season with
the Traeger Veggie Shake. Arrange the potatoes on the grill grate and bake until
tender, about 1 hour and 15 minutes. Remove the potatoes from the grill, but lower
the temperature of the grill to 350 degrees F.
3 Let the potatoes cool slightly, then slice about 1/2-inch off the top of the potatoes. Scoop the flesh into a mixing bowl, leaving a 1/4-inch shell, and mash until
smooth. Add the 3/4 cup hot milk and mix until smooth, adding more milk if necessary.
Whip in the butter. Season with salt and pepper. Stir in the chives and smoked salmon.
Generously fill each potato shell with the potato-salmon mixture, mounding it at the
top. Top with buttered crumbs, if desired, patting the crumbs on with your fingertips.
“FISH AND CHIPS”
A little play on words in a nod to English fish and chips (fried fish and potatoes).
We got the idea from a frugal chef at a Mexican restaurant who was trying to find
a use for tortilla chip crumbs. He began coating fish fillets with them, and voila! A
new recipe was born. After some experimentation with potato chips, we found we
liked the crunch of old-fashioned fried shoestring potatoes best.
DIFFICULTY: 2/5 | PELLETS: Alder or Oak | COST: $$
PREP TIME: 10 min. | COOK TIME: 25 min. | SERVES: 4
THINGS YOU’LL NEED
•4 6-ounce cod fillets (sometimes
called cod loins) or other firm, mild
white fish
•2 1-3/4 ounces cans shoestring
potatoes, or 4 ounces kettle-cooked
potato chips
•1/2 cup mayonnaise
•1/4 cup finely grated Parmesan cheese
•1 tablespoon lemon juice
•Paprika
•2 teaspoons Dijon-style mustard
•Malt vinegar or prepared tartar
sauce for serving
•1 teaspoon freshly ground black pepper
HOW TO MAKE
1 When ready to cook, start the Traeger grill on Smoke with the lid open until
the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and
preheat, lid closed, for 10 to 15 minutes.
2 Rinse the cod fillets under cold running water and pat dry.
3 In a small bowl, combine the mayonnaise, lemon juice, mustard, and pepper
and stir to combine.
4 Put the shoestring potatoes in a resealable plastic bag and crush with a rolling
pin. Pour the crushed shoestring potatoes and Parmesan cheese in a shallow dish
such as a pie plate and mix. Spread each fillet on all sides with the mayonnaise
mixture, then coat with the potato mixture; pat the coating gently with your fingers
to help it adhere.
5 Arrange the fish fillets directly on the grill grate and grill (no need to turn) for 25
minutes, or until the coating is golden brown and the fish flakes easily when pressed
with a fork. Transfer to a platter or plates and dust with paprika. Serve with the malt
vinegar or tartar sauce.
4 Return the potatoes to the grill and bake until the filling is heated through and
the crumb topping, if using, is golden brown. Serve immediately.
92
93
CARIBBEAN SWORDFISH
WITH RUM-GRILLED PINEAPPLE
Bring the flavors of the islands to your home! If your family is sensitive to hot peppers, feel free to substitute 1/4 cup of chopped green bell pepper for the jalapeno.
Canned pineapple slices (drained) can stand in for fresh.
DIFFICULTY: 3/5 | PELLETS: Apple or Cherry | COST: $$$
PREP TIME: 15 min., plus 2 to 4 hours for marinating the fish | COOK TIME: 10 to 12 min. | SERVES: 4
THINGS YOU’LL NEED
FOR THE FISH AND MARINADE:
FOR SERVING:
•3 scallions (green onions), white and
green parts coarsely chopped
4 tablespoons butter, melted
2 tablespoons rum or lime juice
•2 cloves garlic, peeled and coarsely
chopped
8 3/4-inch slices fresh pineapple,
cored
•1/4 cup fresh cilantro leaves
CARIBBEAN SWORDFISH WITH
RUM-GRILLED PINEAPPLE Continued
3 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 (or High)
and preheat, lid closed, for 10 to 15 minutes.
4 Whisk the rum into the melted butter. Brush this mixture on both sides of the
pineapple slices.
5 Remove the swordfish steaks from the marinade and blot dry with paper towels.
6 Arrange the steaks and the pineapple slices on the grill grate and grill for 10
to 12 minutes, or until the fish is cooked through and can be flaked easily when
pressed with a fork.
7 Transfer the swordfish steaks to a platter or plates along with the pineapple.
Garnish with lime wedges and serve with hot sauce, if desired.
Lime wedges (optional)
•1/2 jalapeno chile, seeded and
deveined, coarsely chopped
Caribbean-style hot sauce (optional)
•1/4 cup orange juice, or more to taste
•2 tablespoons soy sauce
•1 teaspoon salt, or more to taste
•1/2 teaspoon freshly ground black
pepper
•1/4 teaspoon nutmeg
•1/2 cup vegetable or olive oil
•4 swordfish steaks (each 6 to 8
ounces, and about 3/4-inch thick)
HOW TO MAKE
1 Make the marinade: In the jar of a blender, combine the scallions, garlic,
cilantro, jalapeno, lime juice, soy sauce, salt, pepper, nutmeg, and oil and run the
machine for 15 to 20 seconds. Pour half into a baking dish large enough to hold the
swordfish steaks in one layer.
2 Rinse the swordfish steaks under cold running water, then drain and blot dry with
paper towels. Place on top of the marinade, then pour the remainder of the marinade over the steaks to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.
94
95
FRESH TUNA TACOS WITH
LIME AND CILANTRO CREAM
Fresh fish—like tuna—can be a luxury. But it becomes economical when grilled
and served in warmed corn tortillas with a variety of condiments and rice and
refried beans on the side. You can simplify this recipe by substituting ranch dressing (it now comes in a spicy variety) for the Lime and Cilantro Cream, and you
can pick up most of the cold condiments(cabbage, onions, etc.) at a well-stocked
supermarket salad bar. Also, feel free to substitute cod, haddock, or other mild,
firm-fleshed fish for the tuna.
DIFFICULTY: 3/5 | PELLETS: Alder | COST: $$$
PREP TIME: 25 min. plus 4 hours for marinating the tuna | COOK TIME: 20 min. | SERVES: 3 to 4
THINGS YOU’LL NEED
FOR THE MARINADE AND TUNA:
FOR SERVING (ANY OR ALL):
•1/4 cup orange juice
•6 corn tortillas, warmed on the
Traeger
•1/4 cup lime juice
FRESH TUNA TACOS WITH LIME AND CILANTRO CREAM Continued
3 MAKE THE LIME AND CILANTRO CREAM: Put the sour cream, lime juice, cilantro,
garlic, and pickled jalapeno juice in the jar of a blender and process until smooth.
Refrigerate, covered, until serving time. (Can be made 1 day ahead.)
4 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.
5 Arrange the cold condiments on a serving platter or in bowls.
6 Drain the tuna and dry with paper towels. Arrange directly on the grill grate
and grill until the tuna is cooked to medium-well, turning once, about 15 to 20 minutes (less if you like your tuna more rare). Let rest, then cut into thin slices.
7 Let your guests assemble their own tacos using the grilled tuna and preferred
cold condiments. Serve the Lime and Cilantro Cream on the side.
•Shredded fresh cabbage or iceberg
lettuce
•1 tablespoon Traeger Cajun Rub or
taco seasoning
•Diced fresh tomatoes
•2 cloves garlic, minced
•Sliced black olives
•1/2 cup olive oil or vegetable oil
•Diced red or white onions or sliced
scallions
•1 1-pound very fresh tuna steak,
about 3/4-inch thick
•Fresh or pickled jalapeno slices
FOR THE LIME AND CILANTRO CREAM:
•1 cup sour cream
•Fresh cilantro leaves
•Fresh lime wedges
•Mexican-style hot sauce
•2 tablespoons fresh lime juice
•1/3 cup fresh cilantro leaves
•1 clove garlic, coarsely chopped
•2 teaspoons pickled jalapeno juice,
or Mexican-style hot sauce
HOW TO MAKE
1 Put the tuna steaks in a resealable plastic bag.
2 MAKE THE MARINADE: Put the orange juice, lime juice, taco seasoning, and
olive oil in a jar with a tight-fitting lid. Shake vigorously to combine. Pour over the
tuna, seal, and refrigerate for 4 hours.
96
97
BAKED FENNEL WITH TOMATOES,
LEMON AND PARMESAN
Fennel bulbs have a mild licorice-like flavor that is subdued and sweetened by the
heat of the grill. Serve hot as a side dish or at room temperature as a salad.
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 15 min. | COOK TIME: 30 to 40 min. | SERVES: 6 to 8
THINGS YOU’LL NEED
•Extra-virgin olive oil
•2 lemons
•4 large fennel bulbs
•1 cup cherry tomatoes
•Traeger Veggie Shake, or salt and
coarsely ground black pepper
•1 cup grated or shredded Parmesan
cheese
HOW TO MAKE
1 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
2 Drizzle some olive oil over the bottom of a rimmed baking sheet. Trim the tops
VEGETABLES
off the fennel just above the white bulb. Save some of the green feathery fronds for
a garnish. Remove any discolored outer leaves from the fennel bulbs. Slice each
into 3/8-inch slices through the stem. Lay each slice in the olive oil, then turn over to
coat. Repeat with the remaining slices, adding more olive oil as necessary. Arrange
in a single layer and season well with Traeger Veggie Shake.
3 Cut the lemons in half through their equators and snuggle next to the fennel
slices, cut sides down.
4 Roast the fennel and lemons for 15 to 20 minutes. Turn the fennel slices over
with a metal spatula. Add the cherry tomatoes to the pan. Continue to roast the
fennel, lemons, and tomatoes for 15 to 20 minutes more. Arrange the fennel on a
platter. Cut the lemons in half, and protecting your hands, squeeze the juice over
the fennel slices. Drizzle with more olive oil. Sprinkle evenly with the grated Parmesan. Arrange the cherry tomatoes on the plate. Garnish with the reserved fennel
fronds. Complete the dish with a few grinds of pepper.
99
CRISPY PARMESAN POTATOES
Over the years, even our baking potatoes have been “super-sized”, a trend that
started in steakhouses. But just two of these steroidal spuds can accompany a meal
for four people. Great with steak, pork chops, or chicken.
DIFFICULTY: 2/5 | PELLETS: Hickory or Oak | COST: $
PREP TIME: 15 min. | COOK TIME: About 1 hour, 10 minutes
MAKES: 4 potato halves, but can easily be multiplied
THINGS YOU’LL NEED
•Nonstick cooking spray
•A generous 1/2 cup grated Parmesan
•2 large baking potatoes, preferably
russet, 12 ounces each
•1 teaspoon crumbled dried thyme or
basil leaves
•3 tablespoons butter, melted
•Freshly ground black pepper
•2 teaspoons lemon juice
HOW TO MAKE
SMOKE-ROASTED
SEMI-DRIED TOMATOES
A perfect thing to make when you have great tomatoes and some extra room on
your Traeger—say, when you’re smoking a pork shoulder. These tomatoes are fantastic on sandwiches, pizzas, and in pasta salads.
DIFFICULTY: 2/5 | PELLETS: Any | COST: $
PREP TIME: 10 min. | COOK TIME: About 3 hours | MAKES: 10 to 12 slices
THINGS YOU’LL NEED
•3 large ripe tomatoes
•2 teaspoons sugar
•2 tablespoons coarse (kosher or sea)
salt
•2 teaspoons dried thyme or basil
•1 tablespoon coarsely ground fresh
pepper
•Olive oil
HOW TO MAKE
1 Start the Traeger grill on Smoke with the lid open until the fire is established (4
to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10
to 15 minutes.
2 Spray a baking sheet with nonstick cooking spray.
3 Scrub the potatoes with a vegetable brush under cold running water; dry on
paper towels. Cut each potato in half lengthwise.
4 Combine the butter and lemon juice in a small bowl and brush on the cut sides
of the potatoes. (Do this quickly so the potatoes don’t discolor.)
5 Mix together the grated Parmesan, dried thyme, and black pepper on a sheet
of foil or wax paper. Dip the cut side of each potato in the Parmesan mixture,
pressing to encourage the cheese to adhere. Transfer the potato halves, cut sides
down, to the prepared baking sheet.
6 Bake the potatoes until they are tender, 40 to 45 minutes. (A bamboo skewer
should pierce the potato easily.) Use a thin-bladed spatula to transfer the potatoes
to a platter or plates.
100
1 Line a rimmed baking sheet with parchment paper.
2 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.
3 Remove the stem end from each tomato and cut the tomatoes into 1/2-inch
thick slices.
4 Combine the salt, pepper, sugar, and thyme in a small bowl and mix.
5 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.
6 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. The tomatoes slices will still be pliant.
101
GRILLED POLENTA
Instant polenta takes only a few minutes to cook. (Non-instant polenta is a labor
of love, requiring nearly an hour of attentive stirring. Meanwhile, the mixture
bubbles and pops aggressively, forcing the cook to dodge the lava-like blobs.)
And there is an even easier alternative—pre-cooked polenta. It is usually sold in
sausage-like chubs in the pasta aisle or at the meat counter. Simply chill, slice, and
grill as directed below. A smoky tomato sauce or ratatouille makes a fine topping.
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 5 min. for instant polenta; 1 hour for non-instant polenta,
plus several hours for chilling | COOK TIME: 15 to 20 minutes | SERVES: 6
•Olive oil
You can neither miss them nor resist them (peppers) at the local farmer’s market or
vegetable stand—those jewel-like colors simply draw too much attention to themselves. If you’ve overbought bell peppers and don’t want your purchase to go to waste,
this relish comes to the rescue. We’ve added an optional poblano for a little heat, but
you can leave it out. This relish complements Traegered meat, chicken, or fish.
DIFFICULTY: 2/5 | PELLETS: Oak or Hickory | COST: $
PREP TIME: 30 min. | COOK TIME: About 20 min. | MAKES: about 2-1/2 cups
THINGS YOU’LL NEED
THINGS YOU’LL NEED
•2 cups polenta
FARMER’S MARKET
ROASTED PEPPER RELISH
•Coarse salt (kosher or sea) and
freshly ground black pepper
•6 bell peppers (red, orange, yellow,
green, or a combination)
•2 cloves garlic, minced
•1/4 cup extra-virgin olive oil
•1 poblano pepper (optional)
•3 tablespoons diced red or sweet onion
HOW TO MAKE
1 Cook the polenta in a saucepan according to package directions. Oil a baking pan large enough to hold it. Pour the still-hot polenta into the pan and smooth
the top with a spatula. Let cool, then refrigerate for several hours or overnight; it will
firm up.
2 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.
3 Cut the chilled polenta into wedges with a knife or into rounds using a biscuit
cutter or cookie cutter. Brush the polenta on both sides with olive oil and season
with salt and pepper.
4 Arrange the polenta wedges or rounds directly on the grill grate and grill,
turning once with a thin metal spatula, until the polenta develops grill marks and
browns slightly, 15 to 20 minutes total. Serve hot as a side dish with grilled meats.
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•8 to 10 pitted black olives, roughly
chopped
•2 tablespoons red wine vinegar, or
more to taste
•1 teaspoon sugar
•1/4 cup small brined capers, drained
•Salt and freshly ground black pepper
•3 tablespoons chopped parsley
HOW TO MAKE
1 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 (or High)
and preheat, lid closed, for 10 to 15 minutes.
2 Arrange the bell peppers and poblano pepper, if using, on the grill grate and
grill until the skin is blistered and blackened, turning as needed, about 20 minutes.
Remove from the grill grate and let cool. Pull the outer skin off the peppers with
your fingers or a paring knife. (Don’t worry if you don’t get every last bit.) Stem and
seed the peppers. Cut each into small dice.
3 Transfer the diced peppers to a mixing bowl. Add the red onion, olives, capers,
and garlic and stir gently with a rubber spatula. Add the olive oil, vinegar, sugar,
and salt and pepper to taste. Taste for seasoning, adding more vinegar or salt or
pepper as needed. Finally, stir in the parsley. Cover and refrigerate if not serving
immediately.
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BETTER THAN GRANDMA’S
CORN CASSEROLE
The season’s first ears of local sweet corn, often sold off the tailgate of a pick-up truck
or at a serve yourself (“we trust you to pay”) farm stand, are always eaten straight off
the cob with a Mason jar of melted butter and salt and pepper. But once the edge
is off our sweet corn craving, this homey corn casserole is what we want. The subtle
smokiness it picks up from the Traeger takes it over the top. (Sorry, Grandma.) If
you don’t have access to fresh sweet corn, frozen corn is the next best thing
DIFFICULTY: 2/5 | PELLETS: Pecan | COST: $$
PREP TIME: 15 min. | COOK TIME: 50 to 60 Min. | SERVES: 8
THINGS YOU’LL NEED
•Nonstick cooking spray
•4 eggs
•6 tablespoons butter, plus more if
needed
•1-1/2 cups cream or half-and-half
•25 saltine crackers or butter crackers
(such as Ritz), coarsely broken
•1 large sweet onion, diced
•1 large red or green bell pepper,
cored, seeded, and cut into small dice
•2 cloves garlic, minced
•4 cups fresh corn kernels cut off 6 to 7
ears, or substitute 4 cups frozen corn BETTER THAN GRANDMA’S CORN CASSEROLE Continued
4 In the meantime, put the remaining 2 cups of corn, the eggs, cream, Tabasco®
sauce, mustard powder, salt, and pepper in the blender jar and blend for 15 to 20
seconds. Add 1-1/2 cups of cheese and pulse 2 or 3 times to combine. Pour into the
cooled vegetable mixture and stir to combine. Tip into the prepared baking dish. Top
evenly with the reserved cracker crumb mixture and the remaining 1/2 cup of cheese.
5 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
6 Arrange the baking dish on the grill grate and bake for 50 to 60 minutes, or until
the casserole is firm and the topping is golden brown. Let cool for several minutes.
Before serving, gsarnish with chopped parsley, if desired.
•1 teaspoon Tabasco® sauce
•1 teaspoon dry mustard powder (such
as Colman’s)
•1 teaspoon salt
•3/4 teaspoon freshly ground black
pepper
•2 cups shredded Swiss or Colby
cheese, divided use
•Chopped parsley for garnish (optional)
HOW TO MAKE
1 Spray a 9- by 13-inch baking dish with cooking spray and set aside. Melt the
butter in a large skillet over medium heat.
2 Put the crackers in a blender jar and process until you have medium-size
crumbs. (Do not turn the crackers to dust.) Pour in about half of the melted butter
and pulse a few times until the crackers are coated and clumpy. Transfer to a small
bowl and set aside. Do not wash out the blender jar.
3 Return the skillet to the heat, adding 1 or 2 additional tablespoons of butter
if desired. Sauté the onion and bell pepper, stirring occasionally, until the onion is
translucent and the pepper softens. Add half the corn kernels and the garlic, and
cook for 2 to 3 minutes. Remove from the heat and let cool.
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105
CHEESY ACCORDIAN POTATOES
There are baked potatoes…and then there are baked potatoes! Even finicky kids are
intrigued by this presentation. Terrific with grilled meat or poultry, or as a vegetarian main course.
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 20 min. | COOK TIME: About 1 hour | SERVES: 4
THINGS YOU’LL NEED
•4 large unblemished baking potatoes,
such as Idahos, of approximately
equal size
•6 tablespoons butter
•Traeger Veggie Shake, or seasoned
salt
•1/2 cup finely grated Cheddar,
Parmesan, or Romano cheese
•2 tablespoons minced fresh chives
or chopped parsley for serving
(optional)
HOW TO MAKE
1 If desired, peel the potatoes, or simply scrub them thoroughly with a vegetable
brush. Position a potato lengthwise with a pencil or chopstick on either side of it.
(The pencils or chopsticks will be your cutting guides.) Using a sharp knife, cut each
potato crosswise into thin slices, being careful not to cut all the way through the
bottom: The pencils should stop your knife from cutting too deep. Repeat with the
remaining potatoes. (Note: If cutting more than 4 potatoes, hold the cut ones in a
bowl of cold water while you work on the remaining potatoes to prevent them from
oxidizing. Drain thoroughly on paper towels before proceeding with the recipe.)
2 Put the potatoes in a baking dish. Drizzle them with the butter, then season
generously with the Traeger Veggie Shake.
3 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.
4 Position the baking pan on the grill grate and bake the potatoes for about 1
hour, or until they are tender. Sprinkle the tops evenly with the cheese and bake for
5 to 10 minutes more, or until the cheese is melted. Transfer the potatoes to a platter or plates and garnish with the chopped chives, if desired.
106
BAKED GOODS
SALLY’S SUGAR COOKIES
PUMPKIN MUFFINS
Big, soft, and buttery—those are words that describe these cookies. Because they’re
quite large, you’ll only be able to fit 6 at a time on your cookie sheet.
Perfect on a chilly fall morning when breakfast isn’t rushed.
DIFFICULTY: 3/5 | PELLETS: Apple or Cherry | COST:
$
PREP TIME: 25 min. | COOK TIME: 12 to 15 min. per pan | MAKES: 18 cookies
THINGS YOU’LL NEED
•1-1/4 cups (2-1/2 sticks) butter
•2 cups granulated sugar, plus 1 cup
for coating
•1/2 teaspoon almond or lemon
extract
•4 cups all-purpose flour
•2 eggs
•1/2 teaspoon baking powder
•2 tablespoons milk
•1/2 teaspoon cream of tartar
•2 teaspoons vanilla extract
•1/4 teaspoon salt
DIFFICULTY: 2/5 | PELLETS: Apple or Pecan | COST: $
PREP TIME: 10 min. | COOK TIME: 18 to 20 min. | MAKES: 12 muffins
THINGS YOU’LL NEED
•Nonstick cooking spray
•1/2 cup raisins (optional)
•1-1/2 cups all-purpose flour
•1 egg
•2 teaspoons baking powder
•1/4 cup chopped walnuts or pecans
(optional)
•1/2 teaspoon salt
•1/2 cup sugar
•1 teaspoon pumpkin pie spice
•4 tablespoons (1/2 stick) butter
HOW TO MAKE
1 In a large mixer bowl, beat the butter and sugar together until the mixture is
light and fluffy. (You can do this by hand, but a stand mixer or hand-held mixer will
make the job easier.) Add the eggs, milk, vanilla, and almond extract.
2 Sift the flour, baking powder, cream of tartar, and salt into the butter mixture
and beat on low speed until blended.
3 Put the remaining cup of sugar into a shallow bowl.
4 Tear off 3 sheets of parchment paper large enough to fit a cookie sheet. Put one
piece of parchment on the cookie sheet. (Alternatively, bake the cookies directly on the
cooke sheet.) Measure 1/4-cup of dough using an ice cream scoop or 1/4-cup measuring cup. Roll the dough into a ball, then roll in the sugar. Place on the prepared cookie
sheet. Repeat five times, leaving space between the balls. Flatten each cookie with the
bottom of a glass to a diameter of about 3 inches. Cover the remaining dough with plastic wrap; put the wrap directly on the surface of the dough to keep it from drying out.
5 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 375 degrees F and
preheat, lid closed, for 10 to 15 minutes.
•1/2 cup canned pumpkin
•1/2 cup milk
•2 tablespoons Sugar in the Raw
(also called turbinado sugar), or
granulated sugar
HOW TO MAKE
1 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.
1 Spray a muffin tin with nonstick cooking spray or line each cup with a paper
cupcake liner.
1 Sift together the flour, baking powder, and salt into a mixing bowl. Stir in the
sugar and spices and the raisins and nuts, if using.
1 Beat the egg lightly with a fork or whisk in a small mixing bowl. Stir in the pumpkin and milk. Add the egg mixture to the flour mixture and stir just to combine. (Do
not overmix.) Divide the batter among the 12 muffin cups. Sprinkle the top of each
muffin with the Sugar in the Raw.
1 Bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center
of a muffin comes out clean. Let the muffins cool slightly before removing from the
muffin tin.
6 Put the cookie sheet with the cookies directly on the grill grate and bake for
12 to 15 minutes, or until light brown. Transfer the cookies to a cooling rack. Let the
cookie sheet cool completely, then bake the remaining cookies. In all likelihood,
you will bake the cookies in 3 batches.
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109
LAZY MORNING CINNAMON
AND WALNUT COFFEE CAKE
Here’s an easy coffeecake for those mornings when you have a little extra time. You
likely have everything in your pantry, with the possible exception of sour cream.
(Feel free to substitute milk for the sour cream.)
DIFFICULTY: 2/5 | PELLETS: Apple | COST: $
PREP TIME: 15 min. | COOK TIME: 50 to 60 minutes | SERVES: 8 to 10
4 MAKE THE CAKE: Sift the 2 cups of flour, baking powder, and salt into the bowl
of a stand mixer. Beat for 15 seconds to combine. Add the milk, sour cream, 1/4
cup of vegetable shortening, and the vanilla and beat for 1 to 2 minutes. Add the
eggs, one at a time, beating for 30 seconds after the addition of each. Use a rubber spatula to scrape the batter into the prepared pan. Sprinkle evenly with the
cinnamon-walnut topping.
5 Bake until a toothpick or skewer comes out clean (no raw batter clinging to it),
THINGS YOU’LL NEED
FOR THE TOPPING:
FOR THE CAKE:
•1/2 cup all-purpose flour
•1 tablespoon vegetable shortening for
greasing the pan
•1/4 cup sugar
LAZY MORNING CINNAMON
AND WALNUT COFFEE CAKE Continued
•2 tablespoons brown sugar
•2 cups plus 1 tablespoon all-purpose
flour
•1-1/4 teaspoons ground cinnamon
•1 cup sugar
•Pinch of salt
•1 tablespoon baking powder
•4 tablespoons butter cut into 1/2-inch
cubes
•1/2 teaspoon salt
•1-1/4 cup coarsely chopped walnuts
(lightly toasted in a dry skillet, if
desired)
•1/2 cup sour cream
50 to 60 minutes. Transfer to a cooling rack and serve warm or at room temperature
with butter, if desired.
•1/2 cup milk
•1/4 cup vegetable shortening
•1-1/2 teaspoon vanilla
•2 eggs
•Softened butter for serving (optional)
HOW TO MAKE
1 Start the Traeger grill on Smoke with the lid open until the fire is established (4
to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10
to 15 minutes.
2 Make the topping: In a small mixing bowl, combine the flour, sugar, brown
sugar, cinnamon, and salt and stir well. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until it is incorporated and resembles
coarse meal. Stir in the nuts.
3 Grease a 9-inch round baking pan with the shortening and flour with the 1
tablespoon of flour. Tap to release any excess.
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111
HOMEMADE BISCUITS
WITH HONEY BUTTER
When it comes to biscuits, you have options: You can buy refrigerated biscuits,
prepackaged biscuit mixes, or—best of all—you can make your own from ingredients you likely have in your pantry. Ditto for Honey Butter, which is quite expensive
when purchased from the dairy aisle, and not nearly as good as homemade. Here
are four tips for good biscuits: 1) Do not overwork the dough; 2) Cut straight down
with the biscuit cutter—do not twist; and 3) Preferably, use an air-insulated heavy
duty cookie sheet; and 4) Watch the biscuits carefully the last few minutes of baking.
DIFFICULTY: 2/5 | PELLETS: Pecan | COST: $
PREP TIME: 20 min. | COOK TIME: 18 to 20 min. | MAKES: 1 dozen biscuits
THINGS YOU’LL NEED
FOR THE HONEY BUTTER:
FOR THE BISCUITS:
•12 tablespoons (1-1/2 sticks) butter,
at room temperature
•3 cups all-purpose flour, plus more
for rolling and cutting the biscuits
•2 tablespoons honey, or more to taste
•1/4 cup instant nonfat dry milk powder
•1/2 teaspoon ground cinnamon
•1/8 cup double-acting baking powder
•1/2 teaspoon vanilla extract
•1 teaspoon salt
HOMEMADE BISCUITS WITH HONEY BUTTER Continued
3 MEANWHILE, MAKE THE BISCUITS: In a large mixing bowl, sift together the flour,
milk powder, baking powder, salt, and cream of tartar or use a whisk to mix. Using a
pastry blender or two knives, cut the shortening into the flour mixture until it resembles coarse crumbs. With a wooden spoon, stir in 3/4 cup water. If the dough seems
a little dry, and more water a tablespoon at a time. The dough should just come
together—neither too wet nor too dry. Do not overmix or your biscuits will be tough.
4 Lightly flour your hands, a work surface, a rolling pin, and a 2-1/2 inch biscuit
cutter. Turn the dough onto the flour and knead 5 or 6 times or until the dough is
fairly smooth. Lightly roll the dough into a round about 3/4-inch thick. Cut straight
down—do not twist the cutter—flouring the cutter between cuts, and place the
biscuits on an ungreased cookie sheet. (You can reroll the trimmings if desired, but
these biscuits will not be as light as the first ones.)
5 Put the cookie sheet on the grill grate. Bake the biscuits until risen and golden
brown, about 18 to 20 minutes. Serve warm with the Honey Butter.
•1 teaspoon cream of tartar
•1 cup cold vegetable shortening
(such as Crisco)
•Water or buttermilk
HOW TO MAKE
1 In a mixing bowl, combine the butter, honey, cinnamon, and vanilla and whip
with a wooden spoon. Taste, adding more honey if desired. Transfer to a small serving bowl. Cover and refrigerate if not using immediately. (They honey butter can be
made several days ahead.)
2 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.
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113
GRANOLA
OATMEAL-ORANGE BISCUITS
Yet another thing you can make on your Traeger, and for a lot less money than
you’d pay for a comparable commercially made cereal. (Healthier, too, we daresay.)
Great for a weekend brunch. The dried fruits really give it curb appeal, and you
can vary them according to your tastes. Unless you own a large Traeger, you will
likely have to bake the granola in two batches.
Pantry items can easily be converted to flaky orange-scented biscuits for a weekend
breakfast or brunch. For a substantial breakfast sandwich, split the biscuits, butter
the cut sides, and tuck a piece of ham inside.
DIFFICULTY: 2/5 | PELLETS: Apple | COST: $$
PREP TIME: 10 min. | COOK TIME: About 30 to 40 min. for each pan
MAKES: about 8 cups
•1/3 cup vegetable oil, plus more for
the pans
•2 teaspoons vanilla
•3/4 teaspoon salt
•4 cups old-fashioned rolled oats (not
instant or quick-cooking oats)
THINGS YOU’LL NEED
•1 cup uncooked quick-cooking oats
(not instant)
•2/3 cup solid vegetable shortening
(Crisco)
•1-1/2 cups sliced almonds
•3 cups flour, plus additional for the
work surface
•1/2 cup maple syrup (preferably
Grade B) or honey
•3/4 cup shredded sweetened coconut
•5 teaspoons baking powder
•1/4 cup plus 2 tablespoons brown
sugar
•1 tablespoon grated orange peel
•1 cup milk, plus additional for
brushing the tops
•1 teaspoon ground cinnamon
•2 teaspoons ground cinnamon
•Sugar in the Raw (turbinado sugar)
for sprinkling the tops
•1/4 teaspoon ground cloves
•1-1/2 cups dried cranberries,
blueberries, or raisins, or a
combination
•Softened butter for serving
•1/4 teaspoon salt
THINGS YOU’LL NEED
•1/3 cup honey or maple syrup,
warmed
DIFFICULTY: 2/5 | PELLETS: Apple | COST: $
PREP TIME: 10 min. | COOK TIME: 15 to 18 min. | MAKES: 8 3-inch biscuits
HOW TO MAKE
1 Put a sheet of parchment paper on a cookie sheet, preferably insulated. (Or
HOW TO MAKE
1 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.
2 Lightly oil two rimmed baking sheets.
3 In a small bowl, combine the honey, oil, vanilla, and salt, and stir to mix.
4 In a large mixing bowl, stir together the oats, almonds, coconut, brown sugar,
and cinnamon. Pour the honey mixture over the oat mixture and stir gently until the
ingredients are well combined. Divide the mixture between the two baking sheets,
spreading it out evenly. Wash and dry the large bowl; you will need it again.
5 Working in batches if necessary, put one pan on the grill grate and bake the granola for 20 minutes. Stir and lift the mixture with a spatula and bake 10 to 20 minutes
more, or until the granola is golden brown. Let cool. Repeat with the second pan.
6 Combine the two pans of granola in the large mixing bowl. Add the dried berries or raisins. Store in an airtight container for up to 1 month.
114
grease a cookie sheet with vegetable shortening.)
2 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.
3 In a large mixing bowl, combine the oats, 3 cups of flour, baking powder, orange peel, cinnamon, cloves, and salt. Using two knives or a pastry blender, cut in
the shortening until the mixture resembles coarse crumbs.
4 Stir in the maple syrup and 1 cup of milk to form a soft but cohesive dough. Lightly flour the work surface and your hands. Tip the dough onto the work surface and
knead several times, re-flouring the work surface and your hands as needed. Pat the
dough into a round about 1-inch thick. Using a 3-inch round cookie cutter, cut out as
many biscuits as you can. Place about 1/2-inch apart on the prepared cookie sheet.
5 Brush the tops with milk and dust with sugar.
6 Bake the biscuits for 15 to 18 minutes, or until the biscuits are golden brown.
Serve warm with butter.
115
SENA’S SPICE CAKE
WITH CREAM CHEESE ICING
SENA’S SPICE CAKE WITH CREAM CHEESE ICING Continued
Why pay more than $20 for a store-bought cake when you can make your own?
This is one of those cakes that never goes out of fashion and that benefits from the
hint of smoke it picks up from the Traeger. For a professional look, sprinkle the top
of the iced cake with chopped pecans or walnuts before serving.
mon, nutmeg, cloves, and allspice in a mixing bowl and run the mixer on the slowest speed to combine. (If you don’t have a stand mixer, use a hand-held one, or
mix the batter by hand with a wooden spoon.) Add the wine, shortening, molasses,
and vanilla and beat on medium speed for 1 to 2 minutes. Add the milk and eggs
and beat 2 minutes more. Pour the batter into the prepared pans.
DIFFICULTY: 3/5 | PELLETS: Apple or Pecan | COST: $
PREP TIME: 25 min. | COOK TIME: About 30 to 35 min. | SERVES: 8 to 10
THINGS YOU’LL NEED
FOR THE CAKE:
FOR THE FROSTING:
•2-1/2 cups sifted cake flour (not selfrising)
•8 ounces softened cream cheese
•1-1/2 cups sugar
•6 tablespoons butter, at room
temperature
•1 tablespoon baking powder
•1 1-pound package powdered sugar
•1 teaspoon salt
•1 teaspoon vanilla
•1 teaspoon ground cinnamon
•2 to 4 tablespoons milk or cream, or
more if needed
•1/2 teaspoon ground nutmeg
3 In the bowl of a mixer, combine the flour, sugar, baking powder, salt, cinna-
4 Arrange the pans directly on the grill grate and bake for 30 to 35 minutes, or
until a toothpick stuck in the center of the cake comes out clean. Rotate the pans
180 degrees halfway through the baking time. Allow the cake to cool in the pans
for 10 minutes, then carefully tip the cakes onto wire cooling racks.
5 Meanwhile, make the frosting. Using an electric mixer, beat the cream cheese,
butter, powdered sugar, and vanilla together. Gradually beat in the milk until a
good spreading consistency is reached.
6 Frost the flat side of one cake. Put the other cake on top of it, flat side down.
Frost the top and sides of the cake. Cut into wedges to serve.
•1/4 teaspoon ground cloves
•1/4 teaspoon ground allspice
•3/4 cup white wine or apple juice
•1/2 cup solid shortening (Crisco)
•1 tablespoon molasses
•2 teaspoons vanilla
•1/4 cup milk
•2 eggs
HOW TO MAKE
1 Grease and flour two 9-inch round cake pans. With a pencil, draw two 9-inch
circles on waxed paper and cut them out. (Just draw around the bottom of the
pans.) Put one wax paper circle in the bottom of each cake pan.
2 Start the Traeger grill on Smoke with the lid open until the fire is established (4 to
5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to
15 minutes.
116
117
117
HERB AND PARMESAN TWISTS
A package of frozen puff pastry—such as the widely available Pepperidge Farm
sold in the frozen food section of most supermarkets—can launch many recipes,
from appetizers to desserts, that will make you look like a cooking genius. Pull these
Herb and Parmesan Twists off the Traeger as guests arrive or bundle them, wrap
attractively in parchment paper or cellophane and give as gifts at holiday time.
DIFFICULTY: 2/5 | PELLETS: Oak | COST: $
PREP TIME: 20 min. plus 40 min. for defrosting dough
COOK TIME: 15 to 20 min. | MAKES: 1about 60 twists
THINGS YOU’LL NEED
•1 1-pound package frozen puff pastry
•2 eggs
•2 tablespoons water
•2 tablespoons sesame seeds
•4 teaspoons dried Italian herbs, crumbled
•1-1/2 teaspoons freshly ground black
pepper
•1 teaspoon garlic salt
•Flour for the work surface
•1 cup (4 ounces) freshly grated
Parmesan or Asiago cheese
HOW TO MAKE
1 Put a piece of baking parchment or foil in the bottom of a rimmed baking sheet.
2 Thaw the puff pastry (still in its package) for about 40 minutes.
3 Meanwhile, in a small mixing bowl, beat the eggs with the water. In another bowl,
combine the cheese, sesame seeds, herbs, black pepper, & garlic salt and mix thoroughly.
4 Lightly sprinkle flour on your work surface. Remove the puff pastry dough from
its packaging, and working with one sheet at a time, gently roll the pastry with a
floured rolling pin to smooth out any creases. Using a pastry brush, brush the sheets
of dough on both sides with the beaten egg mixture. Generously sprinkle both sides
of each piece of dough with the cheese-herb mixture.
5 Using a pizza cutter, cut the dough lengthwise into 1-inch strips. Twist each strip
into a spiral and transfer to the baking sheet, placing the strips about an inch apart.
6 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.
7 Bake the strips for 15 to 20 minutes, or until they have puffed and are golden
brown. Let cool slightly before removing from the baking sheet.
118
SWEETS
DOUBLE CHOCOLATE CHIP
BROWNIE PIE W/ MACADAMIA
NUTS & KAHLUA-FUDGE SAUCE
Make a batch of this rich chocolate- and nut-studded dough and freeze it for
when unexpected company comes. Line a pie plate with plastic wrap, then press
the dough into the pie plate as directed. Freeze, and transfer the disk of dough to
a resealable plastic bag. A few hours before serving, transfer the frozen dough to
a prepared pie plate and let thaw. Bake as directed.
DOUBLE CHOCOLATE CHIP BROWNIE PIE W/ MACADAMIA
NUTS & KAHLUA-FUDGE SAUCE Continued
5 Arrange the plate directly on the grill grate and bake about 30 minutes, or until
the brownie has begun to pull away from the edges of the pan.
6 In a microwave-safe glass measuring cup, warm the fudge sauce in the microwave. Stir in the Kahlua, if using.
7 Cut the brownie pie into wedges and serve warm with the fudge sauce.
DIFFICULTY: 2/5 | PELLETS: Apple | COST: $
PREP TIME: 15 min. | COOK TIME: About 30 min. | SERVES: 8 to 10
THINGS YOU’LL NEED
•Nonstick cooking spray
•1 teaspoon baking soda
•1 cup (2 sticks) butter
•1 teaspoon salt
•1 to 2 tablespoons Kahulua or other
coffee-flavored liqueur (optional)
•1 cup semisweet dark chocolate chips
•1 cup firmly packed brown sugar
•3/4 cup white chocolate chips
•1 cup granulated (white) sugar
•3/4 cup chopped macadamia nuts,
walnuts, or pecans
•2 teaspoons vanilla extract
•1 8-ounce bottle prepared fudge sauce
•2-2/3 cups all-purpose flour
•4 eggs
HOW TO MAKE
1 Spray a 10-inch pie plate with nonstick cooking spray and set aside.
2 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
3 In a mixing bowl, cream together the butter, brown sugar, and white sugar. Using a
mixer, beat until light and fluffy. Beat in the eggs one at a time; then beat in the vanilla.
4 On a large sheet of wax paper, sift together the flour, baking soda, and salt. Lift
up the corners and carefully pour into the butter/sugar/egg mixture. Beat until the
dry ingredients are just incorporated. Stir in the chocolate chips and nuts. Press the
dough into the prepared pie plate.
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121
CHOCOLATE-COVERED BACON
Bacon and chocolate together? It’s a fabulous combination, as some high-end candy
makers have discovered. In fact, some charge over $30 a pound for this unusual
treat. But you can easily make your own, and for much, much less, too. The suggested toppings below are optional. We have also seen melted white chocolate drizzled
on the dark chocolate after the dark chocolate has “set”. Have fun with this!
DIFFICULTY: 2/5 | PELLETS: Hickory | COST: $
PREP TIME: 10 min. | COOK TIME: 25 min. | MAKES: About 8 pieces
THINGS YOU’LL NEED
•Nonstick cooking spray
•1 pound thick-sliced bacon
•1 12-ounce bag milk chocolate or
semisweet chocolate chips
•Optional: Coarse sea salt; hot red
pepper or dried chipotle chile flakes;
flaked sweetened coconut; chopped
almonds, walnuts, or pecans;
crushed potato chips, etc.
HOW TO MAKE
1 Line a rimmed baking sheet with parchment paper or foil and set a wire cooling rack in the pan. Spray the cooling rack with nonstick cooking spray. Arrange the
bacon in a single layer on the cooling rack.
2 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 350 degrees F and
preheat, lid closed, for 10 to 15 minutes.
3 Put the baking sheet on the grill grate and cook the bacon until it is crispy and
has rendered most of its fat, 20 to 25 minutes. Let it cool. Lift out the bacon on the
wire rack and replace the parchment paper.
4 Melt the chocolate chips in a double-boiler until just melted, stirring sparingly.
(Do not allow the chocolate to come in contact with any water.) Arrange the optional toppings in separate bowls, if desired.
5 Using tongs, dip the bacon into the warm chocolate. (A pastry brush or offset
spatula can help you coat the bacon evenly.) Sprinkle with the optional toppings
while the chocolate is still warm. Transfer the bacon to the prepared baking sheet
and refrigerate for at least 30 minutes to “set” the chocolate. Store in the refrigerator.
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