Traeger Pellet Grills

Traeger Pellet Grills




Traeger Grills

 SMOKED PORTERHOUSE STEAK

A porterhouse is the king of steaks! Cut from the rear of the short loin, this magnificent hunk ’o meat features a strip steak and a tenderloin separated by a T-shaped bone. (A T-bone is similar, but smaller.) Here, we brush the steaks with a richly-flavored baste, dust them with our favorite rub, and smoke them for 30 minutes before finishing over high heat. While most recipes suggest letting steaks come to room temperature before cooking, we prefer to leave them in the refrigerator until we are ready to grill them. Smoke sticks better to cold, wet surfaces.

INGREDIENTS

  • 4 tablespoons butter, melted
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon-style mustard
  • 2 porterhouse steaks, each 16 to 20 ounces and at least 1-1/2 inches thick
  • Traeger Prime Rib Rub, or your favorite rub

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Combine the butter, Worcestershire sauce, and mustard and whisk until smooth. Brush on both sides of the steaks with a pastry brush. Season the steaks on both sides with Traeger Prime Rib Rub.

Arrange the steaks on the grill grate and smoke for 30 minutes. With tongs, transfer the steaks to a platter and increase the heat to High. Once again, brush the steaks with the butter-Worcestershire sauce mixture.

When the Traeger reaches the new temperature (400 to 450 degrees F), return the steaks to the grill grate and grill until cooked to your desired degree of doneness (135 degrees F for medium-rare), several minutes per side. Brush once more with the butter-Worcestershire sauce mixture.

Transfer the steaks with tongs to a platter or plates and let rest for 3 minutes before serving. If desired, cut the tenderloins and the strip steaks off the bones, thinly slice on a diagonal, and serve each diner some of each.

 

QUICK RIBS (LESS THAN 3 HOURS)

Full of smokey flavor, and fall off the bone tender in less than 3 hours!

 

SIGN UP FOR OUR RECIPE OF THE WEEK

INGREDIENTS

  • 1-3 racks baby back ribs
  • 1 jar of Texas Spicy BBQ sauce
  • 1 jar of Apricot sauce
  • 1 jar Pork and Poultry shake

PREPARATION

Lightly sprinkle Traeger shake on the ribs…top, bottom and sides. Refrigerate overnight. Start your Traeger on smoke with lid open for 5 minutes to get started. Turn grill on high for 10 minutes, then place ribs uncovered on the grill. Cook ribs on high for 15 minutes, then reduce heat to medium for 2 hours. At 2 hours, look at the ribs and check that the meat has pulled back from the end of the bones ¼- to ½ inch and the rib color looks awesome! Mix up about ½ cup each of the Texas Spicy and Apricot BBQ sauces into a bowl. Apply liberally to the top of the ribs. Cook 15 minutes more. Place ribs in foil and place back on grill for 15 minutes, remove from grill and enjoy!

 

ANYTIME PORK ROAST

This Sunday, let the grill do all work.

 

SIGN UP FOR OUR RECIPE OF THE WEEK

INGREDIENTS

  • 1 Pork Roast
  • Pork and Poultry Shake
  • 4 tbsp. Apple Juice

PREPARATION

 

Sprinkle roast with Pork and Poultry shake. Start your Traeger on smoke with lid open for 5 minutes to get started. Place Pork Roast on grill at 10:00 a.m. on smoke.

Mow the lawn – Watch Football – Play with the family

About 1 hour before your meal, loosely wrap the roast in tinfoil and add 4 TBS of apple juice. When you get hungry for dinner, check the internal temperature. If the temperature is below 170, turn up the heat to 350 until you hit 170 degrees. When the roast hits 170, remove it from the grill and let it rest for 15 minutes, slice and serve.

 

TRAEGER BBQ CHICKEN BREAST

Everybody has thrown chicken breasts on the grill, but once you’ve had them off a Traeger, you’ll never be able to go back.

 

SIGN UP FOR OUR RECIPE OF THE WEEK

INGREDIENTS

  • Chicken Breasts
  • Olive Oil
  • Fresh Pressed Garlic
  • Worcestershire Sauce
  • Traeger Blackened Saskatchewan
  • Kirkland Sweet Mesquite Seasoning from Costco
  • Traeger Honey Bourbon Sauce
  • Treager Regular BBQ Sauce
  • Traeger Texas Spicy BBQ Sauce

PREPARATION

 

  1. Cover Chicken Breast or Breasts in
    • Olive Oil
    • Fresh Pressed Garlic
    • Worcestershire sauce
    • Traeger Blackened Saskatchewan
    • Kirkland Sweet Mesquite Seasoning From Costco
  2. Traeger BBQ 3 Sauce Mix
    • Honey Bourbon Sauce
    • Regular BBQ Sauce
    • Texas BBQ Spicy Sauce
    • Mix equal amounts For as many chicken breast’s your cooking.

Start your Traeger on smoke with lid open for 5 minutes to get started, then cook on high For 20 To 30 minutes, depending on breast size. The last five minutes splash on that Amazing BBQ sauce.

 

TRAEGER TINGLE WINGS

Traeger’ized wings with a big spicy kick!

INGREDIENTS

  • 3 Whole Jalapeno’s
  • Red Devil Cayenne Pepper Sauce
  • Traeger Texas Spicy BBQ Sauce
  • Traeger Blackened Saskatchewan Shake
  • Olive Oil
  • Honey
  • Worcestershire Sauce
  • 1/4 cup Water
  • Chicken Wings

PREPARATION

To make your sauce grab your blender and add the following at your desired liking;

  • 3 Whole Jalapeno’s (cut off the stem’s)
  • Red Devil Cayenne Pepper Sauce
  • Traeger Texas Spicy BBQ Sauce
  • Traeger Blackened Saskatchewan Shake
  • Olive Oil
  • Honey
  • Worcestershire Sauce
  • 1/4 Cup Water

Now turn on the blender and mix!

Pour sauce into a Ziplock bag, throw in your wings, and shake it up! Let marinate for 1 hour or overnight.

Start your Traeger on smoke with the lid up for 5 minutes to start, then select 350° or Medium for your cooking temp. Let your smoker pre-heat, grill wings for 1/2 hour, and you’re done.

Traeger Pellet Grills