DETAILS

INGREDIENTS

PREPARATION

Line a rimmed baking sheet with foil. Spray a wire cooling rack with cooking spray and set on top of the baking sheet.
In a large frying pan, sauté the onion, celery, bell pepper, green onion, garlic, and jalapeno(s) in the oil until the vegetables soften, about 5 minutes.  Add the beef broth, ketchup, Traeger Cajun Rub, Worcestershire sauce, hot sauce, mustard, and pepper, and stir to combine.  Remove from the heat and let cool completely.

In a large mixing bowl, combine the ground beef, pork, and andouille sausage. Add the egg, bread crumbs, and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined. Form a rectangular loaf about 8 inches long and 1-1/2 to 2 inches high. Lay it on top of the cooling rack.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).  Put the pan with the meatloaf on the grill grate and smoke for 1 hour.

Increase the temperature to 325 and bake the meatloaf for 1 hour.

In the meantime, make the glaze: Combine the ketchup, brown sugar, hot sauce, white vinegar, and mustard in a small saucepan.  Simmer for 5 to 10 minutes. Pour the glaze evenly over the meatloaf, or brush it on with a pastry brush. Continue to cook the meatloaf for 30 minutes more, or until the internal temperature in the thickest part is 160 degrees F. Let the meatloaf rest for 10 minutes before slicing and serving.

INGREDIENTS
1 4- to 5-pound pork loin roast, preferably center-cut, butterflied to a
thickness of about 1-inch (see Note below)
Traeger Pork and Poultry Rub, or salt and freshly ground black pepper
1/4 cup extra-virgin olive oil plus extra for coating the meat
1 onion, diced
1 bulb fresh fennel, trimmed and diced
6 cloves garlic, minced
2 tablespoons minced fresh sage leaves, plus extra sprigs for garnish
2 tablespoons minced fresh rosemary leaves, plus extra sprigs for garnish
2 tablespoons orange zest
1-1/2 tablespoons fennel seeds
1 teaspoon red pepper flakes, or more to taste
1-1/4 cups grated Pecorino Romano cheese
1 pound thin-sliced bacon
1 cup white wine or apple juice
1 orange, sliced into wedges

PREPARATION
Lay the butterflied pork loin flat on a large cutting board. Cover the meat with plastic wrap. Using the smooth side of a meat mallet, pound the long edges of the pork loin to a thickness of 1/2-inch, about 1-1/2 inches deep. (Flattening the outside edges will make the meat easier to roll compactly.) Remove the plastic wrap. Season the cut side of the meat with Traeger Pork and Poultry Rub.

In a large frying pan over medium heat, sauté the onion, fresh fennel, and garlic in the olive oil until they begin to soften, about 5 minutes. Add the sage, rosemary, fennel seed, orange zest, and red pepper flakes and continue to cook for 1 to 2 minutes. Let cool. Stir in the cheese.

Distribute the onion/fennel/cheese mixture on the butterflied pork loin, leaving a 1-1/2 inch border on the long edges of the meat. Starting with the long edge nearest you, roll the meat up, jelly roll style. Tie at 2-inch intervals with butcher’s string. Oil the outside of the porchetta with olive oil, then season with Traeger Pork and Poultry Rub. Place in a roasting pan on a rack. (If you do not own a rack, improvise one using whole carrots or thick slices of peeled onion.) Drape the porchetta with overlapping bacon slices. Pour the wine in the bottom of the pan.

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.

Roast the porchetta, uncovered, for 2-1/2 to 3 hours, or until the internal temperature of the meat is 155 degrees F. Transfer to a cutting board. Let the porchetta rest for 10 minutes. Remove the bacon (you can serve it with the porchetta if it looks appetizing) and the butcher’s string and slice the porchetta into pieces approximately 1-inch thick. Arrange on a platter or plates and garnish with herb sprigs and orange wedges.

Note: Ask your butcher to do this for you. Or do it yourself. It’s not hard: Lay the pork loin on a cutting board so you’re facing the short side. Using a sharp knife, start at the opposite end of the loin and make an incision about 1-inch above the cutting board, cutting along the length of the loin and steadying the loin with your other hand. Go back to the top and continue slicing, unrolling the meat like a roll of paper towels. When finished, you’ll have a large rectangle of meat of even thickness.

By: Traeger

Prep Time: 15 minutes

Cook Time: 210 minutes

Difficulty Rating: 3/5

Main Ingredient: 1 3-pound boneless chuck roast

Secondary Ingredients:

• 1/4 cups Worcestershire sauce
• 1 teaspoons Traeger Prime Rib Rub, or coarse salt and pepper
• 2 teaspoons vegetable oil
• 1 large onion, diced (about 1-1/2 cups)
• 1 red bell pepper, stemmed, seeded, and diced
• 1 poblano pepper, stemmed, seeded, and diced
• 1 jalapeno pepper, stemmed, seeded, and diced
• 3 cloves garlic, minced
• 1 4.5-ounce can Mexican-style diced tomatoes with chiles
• 1-1/2 cups beef broth, or more as needed
• Juice of 1 lime
• 1 tablespoons chili powder, or more to taste
• 2 teaspoons ground cumin
• 1 – 1/2 oregano (preferably mexican)
• Salt and pepper to taste

Preperation Steps

• Place the chuck roast in a roasting pan (or sturdy disposable foil pan) and coat it on all sides with the Worcestershire sauce. Season it generously with Traeger Prime Rib Rub.
• When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
• Remove the meat from the roasting pan and place it directly on the grill grate. Smoke for 1 hour. Set the roasting pan aside; you will need it later.
• Meanwhile, in a large saucepan or frying pan, sauté the onions, bell pepper, poblano pepper, jalapeno, and garlic in the oil over medium heat until softened, about 5 minutes. Add the tomatoes, beef broth, lime juice, chile powder, cumin, oregano, and salt and pepper and bring to a boil over high heat. Reduce heat, and simmer the tomato mixture for 20 minutes. Taste for seasoning, adding more chili powder, cumin, or salt and pepper as needed.
• Transfer the smoked chuck roast to the reserved roasting pan. Increase the temperature of the Traeger to 300 degrees F. Slice the roast into 4 or 5 chunks of roughly equal size. Carefully pour the hot tomato mixture over the meat and cover it tightly with a lid or heavy duty foil. Place the roasting pan on the grill grate. Roast the meat for 2-1/2 to 3 hours, turning the meat chunks over in the juices once or twice. (Use tongs to lift the lid or foil to avoid steam burns.) If the pan seems dry, add more beef broth. The meat is done when it is very tender and can be pulled apart easily.
• Let the meat cool slightly, then shred with a pair of forks. If not serving immediately, return to the tomato mixture, cool, cover, and refrigerate. (Machaca can be made up to 3 days ahead.)

By: Traeger

Prep Time: 25 minutes

Cook Time: 120 minutes

Difficulty Rating: 2/5

Main Ingredient: 40 jalapeno peppers

Secondary Ingredients:

• 1 8-ounce package cream cheese, at room temperature
• 1 cup(s) Grated Cheddar, pepper Jack cheese, or mozzarella
• 1-1/2 teaspoon(s) Traeger Pork and Poultry Rub
• 2 tablespoon(s) sour cream
• 1 package mini sausages (such as “Lit’l Smokies by Hillshire Farms, or another brand
• 20 slices smoked bacon, cut in half

Preperation Steps

• Wash and dry the peppers. Cut the stem ends off with a paring knife, and using the same knife or a small metal spoon, carefully scrape the seeds and ribs out of each pepper. Set aside.
• In a small bowl, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream. Transfer the mixture to a sturdy resealable plastic bag and trim 1/2-inch off one of the lower corners with a scissors. Squeeze the cream cheese mixture into each pepper, filling each a little over the halfway point. Stuff one sausage into each pepper. Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks. Arrange the peppers on a foil-lined baking sheet.
• When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
• Smoke the peppers for 1 to 1-1/2 hours. Increase the heat to 350 degrees F and continue to cook for 20 to 30 minutes, or until the bacon begins to render its fat and crisp.
• Let cool slightly before serving.

By: Traeger

Prep Time: 10 minutes

Cook Time: 35 minutes

Difficulty Rating: 2/5

Main Ingredient: 2-1/2 cups finely shredded or diced chicken meat (we like white and dark meat), cooked at a previous grill session

Secondary Ingredients:

• 2 8-ounce packages cream cheese (not reduced fat), at room temperature
• 1-1/2 cup(s) shredded Cheddar or mozzarella cheese
• 3/4 cup(s) Frank’s RedHot® Cayenne Pepper Sauce or other Louisiana-style hot sauce
• 3/4 cup(s) bottled blue cheese or ranch dressing
• 1/2 cup(s) finely diced celery
• 2 green onions, trimmed, white and green parts thinly sliced (optional)
• Celery and carrot sticks, crackers, pita crisps, or tortilla chips for serving

Preperation Steps

• Beat the cream cheese and shredded cheese with a wooden spoon until fairly smooth. Stir in the chicken, hot sauce, blue cheese dressing, and celery. Turn into a casserole or baking dish.
• 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. (If using a manual controller, set your Traeger to Medium and bake the dip a few minutes longer.)
• Bake for 30 to 35 minutes, or until the dip is hot and bubbling. Sprinkle with the green onion, if using. Let cool slightly before serving with the dippers suggested above.

By: Traeger

Prep Time: 5 minutes

Cook Time: 60 minutes

Difficulty Rating: 2/5

Main Ingredient: 4 Cornish game hens

Secondary Ingredients:

• 4 sprigs of rosemary or sage, plus additional sprigs for garnish
• 4 tablespoons melted butter
• 4 teaspoons Traeger Chicken Rub, or more to taste

Preperation Steps

• Rinse the game hens under cold running water, inside and out. (Game hens do not usually come with giblets, but do check the cavity for them before rinsing. If you find giblets, freeze them for chicken stock, if desired.) Dry thoroughly with paper towels. Tuck the wings behind the backs and tie the legs together with butcher’s string.
• Rub the outside of each hen with the melted butter. Sprinkle with Traeger Chicken Rub. Slip a sprig of rosemary into the main cavity of each hen.
• 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.
• Roast the hens for 50 to 60 minutes, or until the juices run clear and the internal temperature of the thigh, when read on an instant-read meat thermometer, is 165 degrees F. Transfer the hens to a platter or plates and let rest for 5 minutes.
• Garnish with a sprig of rosemary before serving.

By: Traeger

Prep Time: 10 minutes

Cook Time: 35 minutes

Difficulty Rating: 2/5

Main Ingredient: 2 pounds ground turkey, preferably a mix of breast and thigh meat, chilled

Secondary Ingredients:

• 1 cup(s) mayonnaise (for tartar sauce)
• 2 green onions (scallions), trimmed and minced (for tartar sauce)
• 2 pickle relish (for tartar sauce)
• 1 minced canned chipotle chile, plus 1 teaspoon of the adobo sauce (for tartar sauce)
• 1 teaspoon(s) Traeger Pork and Poultry Rub (for tartar sauce)
• 3 tablespoon(s) mayonnaise
• 2 tablespoon(s) milk
• 2 tablespoon(s) finely minced onion
• 1-1/2 teaspoon(s) Traeger Pork and Poultry Rub
• 1/2 cup(s) fresh bread crumbs (not dried)
• 12 sesame slider buns or small dinner rolls
• Thinly sliced plum tomatoes, thinly sliced red onion, fresh leaf lettuce or arugula, for serving

Preperation Steps

• Make the Chipotle Tartar Sauce: In a small mixing bowl, combine the mayonnaise, green onion, pickle relish, chipotle chile, adobo sauce, and Traeger Pork and Poultry Rub. Whisk to combine. Cover and chill if not serving immediately.
• Make the sliders: In a medium mixing bowl, combine the mayonnaise, milk, minced onion, Worcestershire sauce, mustard, and Traeger Pork and Poultry Rub and whisk to combine. Stir in the bread crumbs. Add the ground turkey, and using wet hands and a light touch, mix the meat with the mayonnaise and bread crumb mixture. Wet hands again, if needed, and form the mixture into 12 patties. Use your thumbs to create a wide depression in the center of each. (Cover and chill if making ahead.)
• 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.
• Grill the sliders until they are cooked through and the internal temperature reads 160 degrees on an instant-read meat thermometer, 30 to 35 minutes.
• Transfer the sliders to the bottom half of the buns. Top with the Chipotle Tartar Sauce, desired condiments, and the top half of the bun. Serve immediately with the remaining Tartar Sauce.

By: Traeger

Prep Time: 20 minutes

Cook Time: 210 minutes

Difficulty Rating: 3/5

Main Ingredient: 1 pound salmon fillets
Secondary Ingredients:

* 1/8 Traeger Salmon Shake or Traeger Blackened Saskatchewan seasoning
* 2 tablespoon(s) olive oil
* 1 pound(s) Yukon Gold potatoes, scrubbed and thinly sliced
* 2 cup(s) cubed white bread, dried, or croutons
* 2 green onions (scallions), trimmed, white and green parts thinly sliced
* 1/8 Butter for the baking dish
* 6 large eggs
* 1-1/2 cup(s) milk
* 1 tablespoon(s) Minced fresh dill
* 1 tablespoon(s) dry mustard
* 1/2 teaspoon(s) salt
* 1/2 teaspoon(s) freshly ground black pepper

Preparation Steps

* Season the salmon fillets with Traeger Salmon Shake and let rest, uncovered, in the refrigerator for 3 hours.
* When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave on the Smoke setting.
* Arrange the salmon (skin-side down, if it has skin) on the grill grate. Smoke for 2 to 2-1/2 hours or until the fish flakes easily with a fork. (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 if not using immediately. (Can be made 2 to 3 days ahead.) Break into flakes, discarding any skin or discolored parts.
* Increase the temperature on the Traeger to 400 degrees F. Oil a rimmed baking pan with the olive oil and arrange the potato slices on the pan in a single layer. Roast the potatoes until tender and lightly browned, 15 to 20 minutes. Let cool. Transfer to a large mixing bowl and add the salmon, bread cubes, and onions, and and stir gently with a rubber spatula. Generously butter a 9- by 13-inch baking pan, preferably nonstick. Transfer the bread and potato mixture to the baking pan.
* In another large mixing bowl, whisk the eggs, milk, dill, mustard, and salt and black pepper. Pour evenly over the bread and potato mixture. Let sit for 30 minutes before baking, or up to 1 day ahead, covered and refrigerated. (Uncover and bring to room temperature before baking.)
* When ready to bake the casserole, 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.
* Bake the casserole until the egg mixture is set and the top is very lightly browned, 45 minutes to an hour. (A knife inserted in the center should come out clean.) Allow to cool for 15 minutes before serving. Cut into squares with a sharp knife. Serve sour cream, diced red onions, lemon wedges, and capers in separate bowls on the side.

By: traeger

Prep Time: 15 minutes

Cook Time: 300 minutes

Difficulty Rating: 3/5

Main Ingredient: 1 8 to 10 pound fresh ham, preferably shank portion, skin on

Secondary Ingredients:

• 1/2 cup kosher salt
• 1/2 cup Morton’s TenderQuick curing salt
• 3/4 cup dark brown sugar
• 2 quarts water
• Whole cloves (optional)
• Traeger Pork and Poultry Rub
• 2 cups apple juice
• 1/4 cup maple syrup, warmed
• 1/4 cup bourbon, or more apple juice

Preperation Steps

*For the mustard sauce:1/4 cup dry mustard (Colman’s), 1/2 cup brown sugar (light or dark), 2 teaspoons coarse salt (kosher or sea), 1 teaspoon freshly ground black pepper, 1/2 cup apple cider vinegar, 2 cups heavy (whipping) cream, 4 egg yolks (beaten)

*Make the brine: In a container large enough to hold the brine and ham, combine the kosher salt, curing salt, 3/4 cup of brown sugar, and the water. Stir to dissolve the salt and sugar crystals. If a more “cured” texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. Submerge the ham, weighting it with ice-filled resealable plastic bags, if necessary. Cover it and refrigerate for 24 hours.

*Rinse the ham thoroughly under cold running water and pat it dry with paper towels. (Discard the brine.) Using a sharp knife, score the skin on the entire surface of the ham at 1-inch intervals in a crosshatch pattern. Insert a whole clove into each diamond shape, if desired. Season the outside of the ham with Traeger Pork and Poultry Rub. Put the ham on a rack in a roasting pan.

*When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

*Place the roasting pan with the ham on the grill grate.

*Smoke the ham for 2 hours.

*Make the mop: Combine the apple juice, maple syrup, and bourbon and transfer to a mister. Mist or mop the outside of the ham.

*Increase the temperature of the grill to 300 degrees F (Medium), and continue to roast the ham, misting occasionally, until the internal temperature reaches 165 degrees F, about 3 to 4 hours. Check the temperature at the 2-hour mark: fresh hams are quite lean, and you do not want to overcook the meat. When done, the smaller bone at the end of the ham will wiggle easily. Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving.

*Meanwhile, make the mustard sauce: In a saucepan, whisk the mustard, brown sugar, and salt and pepper, breaking up any lumps with the whisk or your fingers. Add the vinegar and blend well.

*Add the cream and beaten egg yolks to the saucepan and cook over very low heat, stirring constantly, until thickened and smooth. Serve warm with the ham.