Difficulty: 2/5
Prep Time: 10 minutes
Cook Time: 60 minutes
Serves: 6
Pellets: Apple, Hickory, Maple

• 1/4 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 2 teaspoons honey
• 1 clove garlic, finely minced
• 1/2 teaspoon coarse salt (kosher or sea)
• 1/2 teaspoon hot red pepper flakes
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley or cilantro
• 6 pork chops, each at least 1/2-inch thick
• Traeger Pork and Poultry Rub, or salt and pepper

Make the vinaigrette: In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley.

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

Season the pork chops on both sides with the Traeger Pork and Poultry Rub.

Arrange the pork chops on the grill grate and smoke for 30 minutes.  Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.

Difficulty: 2/5
Prep Time: 5 minutes
Cook Time: 30 minutes smoking time plus 8 to 12 minutes grilling time
Serves: 4 generously
Pellets: Mesquite or Hickory

• 1/2 cup (1 stick) butter, at room temperature
• 1 to 2 cloves garlic, finely minced
• 2 tablespoons bourbon
• 1 tablespoon finely minced chives or green onion
• 1 tablespoon finely minced parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 rib eye steaks, each at least 1-inch thick
• Traeger Prime Rib Rub, or coarse salt and freshly ground black pepper

In a small mixing bowl, combine the butter, garlic, bourbon, chives, parsley, and salt and pepper and stir with a wooden spoon. (The flavored butter can be prepared ahead and refrigerated until serving time.)

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

Generously season the steaks with the Traeger Prime Rib Rub. Arrange the steaks directly on the grill grate and smoke for 1 hour. Momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F (High). Return the steaks to the grill grate and grill, turning once, for 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare). Transfer the steaks to a platter and immediately top each with a pat of the bourbon-flavored butter. Let the meat rest for 3 minutes before serving.

INGREDIENTS

• 1 flank steak, 1-1/2 to 2 pounds, or substitute skirt steak
• 1 cup Traeger Carne Asada Marinade
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano, preferably Mexican
• 1/2 to 1 chile in adobo sauce (optional), minced
• Warm flour tortillas for serving
• Your favorite salsa (red and/or green), for serving

PREPARATION

1. Lay the flank steak in a baking dish large enough to hold it. In a small bowl, combine the Carne Asada Marinade, the lime juice, garlic, cumin, oregano, and chile in adobo sauce, if using. Pour the marinade over the steak, turning to coat, then cover with plastic wrap and refrigerate for 2 to 4 hours.

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 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

3. Lift the flank steak from the marinade (discard the marinade) and pat dry with paper towels. Arrange the steak at a diagonal directly on the grill grate. Grill for 6 minutes, then turn with tongs. Continue grilling for 4 to 6 minutes more. (The exact time will depend on the thickness of your steak, but flank steak is best medium-rare.)

4. Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal across the grain. Arrange on a platter. Serve immediately with the tortillas and salsa(s).

Difficulty: 2/5
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Pellets: Apple or Oak

• 2 pounds ground chicken
• 1 cup shredded Parmesan
• 1 tablespoon Worcestershire sauce
• Freshly ground black pepper
• 1 cup mayonnaise
• 2 tablespoons prepared pesto sauce
• 12 slider buns, split
• 3 Roma tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• Fresh spinach or arugula leaves, washed and dried

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.Combine the mayonnaise and pesto in a small bowl and whisk together. Cover and refrigerate until serving time.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the 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.

Difficulty: 3/5
Prep Time: 30 minutes
Cook Time: 50 to 60 minutes
Serves: 6 to 8
Pellets: Apple or Cherry

• 3-1/2 cups diced fresh rhubarb (about 1 pound, trimmed)
• 3-1/2 cups sliced strawberries
• 1/2 teaspoon vanilla
• 1-1/4 cup sugar, plus additional for sprinkling on the crust
• 1/4 cup cornstarch, flour, or instant tapioca
• 1 teaspoon cinnamon
• Pinch of salt
• 1/4 cup strawberry jam, warmed
• Top and bottom prepared pie crust (purchased or homemade) for a 9-inch pie
• 2 tablespoons butter cut into small cubes
• 1 to 2 tablespoons milk or cream
• Vanilla ice cream for serving (optional)

In a large mixing bowl, combine the rhubarb, strawberries, and vanilla. Combine the 1-1/4 cups of sugar, cornstarch, cinnamon, and salt in a smaller bowl and stir. Pour the dry mixture over the fruit, and toss gently with a rubber spatula.

Brush the strawberry jam lightly over the flat part of the bottom crust. (This help keeps the bottom crust from getting soggy.) Tip the fruit filling into the crust.  Distribute the cubes of butter on top of the fruit. If desired, cut a vent in the center of the top crust with a donut-hole cutter, or simply make a few 1/2-inch slits in the top of the pie so the steam can escape. Position the top crust over the filling. Trim and crimp the edges.  Brush the top crust lightly with milk and sprinkle with sugar.

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 (or High) and preheat, lid closed, for 15 to 20 minutes.

Put the pie on a rimmed baking sheet. Bake for 50 to 60 minutes, or until the crust is golden and the filling is bubbling. (If the pie crust rim browns too quickly, arrange a small strip of aluminum foil around it.)

For the best presentation, let the pie cool on a wire rack for 2 hours before cutting and serving. (When the pie is warm, the juices will run.) But if you intend to serve it with vanilla ice cream, the pie should be slightly warm.

Difficulty: 3/5
Prep Time: 20 minutes, plus 8 hours for chilling the meat and juices
Cook Time: 2 hours or more
Serves: 6 to 8
Pellets: Oak

• 1 4-pound lean, boneless beef roast (sirloin or top round)
• Olive oil
• 4 cloves garlic, thinly sliced
• 1-1/2 tablespoons Traeger Prime Rib Rub (or a mixture of salt and pepper)
• 2 teaspoons Italian seasoning
• 1 onion, halved and thinly sliced
• 6 cups beef broth or bouillon

  To build the sandwiches:

• 8 hoagie-style buns
• 2 cups thinly-sliced red or green bell peppers or banana peppers fried in olive oil
• 1 cup bottled giardiniera (Italian pickled vegetables; optional)

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.

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.

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.

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.

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.