1 12 oz can dark bottled beer
1 c soy sauce
1/4 c Worcestershire Sauce
3 T brown sugar
1 T Morton Tender Quick Curing Salt (opt)
1/2 t garlic salt
3 – 4 T coarsley ground black pepper, divided
2 lbs trimmed beef top
Plan ahead, this recipe deliciously marinades overnight. In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt and 2 T black pepper. With a sharp knife, slice the beef into 1/4″ 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 re-sealable plastic bag. Pour the marinade mix over the beef and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours or overnight. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 – 5 min). Remove beef from the marinade and discard the marinade. Dry the beef slices between paper towels. Sprinkle the beef slices generously on both sides with the pepper. Arrange the meat in a single layer directly on the grill grate. Smoke for 4 – 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece. Transfer to a re-sealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temp. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.
1 1 lb bag of refrigerated sauerkraut
2 – 3 Granny Smith, cored and chopped
1/3 c brown sugar, packed
1, 2 – 2 1/2 lb pork loin roast
Traeger Sweet Rub or salt and pepper
Spread sauerkraut and apple pieces i the bottom of a 9 x 13″ glass baking dish. Sprinkle evenly with brown sugar. Season pork with Traeger Sweet rub and lay it on top of the sauerkraut, apple mix, fat side up. When ready to cook, start the Traeger grill on Smoke with the lid open til the fire is established ( 4 – 5 min). Set the temp to 350 F. Roast the pork for 1 – 1 1/2 hours or until the internal temp on an instant read meat thermometer reads 160 F. Transfer meat to a cutting board and let rest. Meanwhile stir sauerkraut and apple mix and arrange on a platter. Slice the pork roast and shingle the slices on top of the sauerkraut and apples. Serve immediately.
1 (5 – 7 bones) prime rib
Traeger Prime Rib rub as needed
Coat the roast with Prime Rib rub. Wrap in plastic and let sit in the refrigerator for 24 hours. Use Cherry hardwood. Start grill on Smoke with lid open until fire is established (4 – 5 min). Increase temp to 375 and preheat, lid closed, for 10 – 15 min. Place Prime Rib, fat side up, on grill grate. Switch setting to 300. Close lid and cook 3 – 4 hours or until done for your taste. Internal meat temp will read 130 F for rare, 145 F for medium and 160 F for well done. Remove from grill, let rest under foil for 15 min before carving and serving. Serves 8 – 12.
4 – 6 medium tomatoes, stemmedand cut into wedges
2 cloves garlic, smashed
1 c fresh basil leaves, torn or slivered, divided
1 – 2 T extra virgin olive oil
1 t coarse salt
1 lb pizza dough
8 oz fresh mozzarella, cut into 1/4″ slices
1/2 c parmesan cheese, finely grated
1 t red pepper flakes, or to taste
flour as needed
Use Pecan hardwood. Start the Traeger grill on Smoke with the lid open until the fire is established (4 – 5 min). If you own a pizza stone, place it on the grill grate. Set the temp to 450 F and preheat, lid closed, for at least 30 min. Combine the tomato wedges, garlic, olive oil, salt and half the basil leaves in a blender jar or the bowl of a food processor. Blend or process until you achieve a slightly chunky sauce. Strain over a bowl to remove excess liquid. Use the liquid for soups, such as gazpacho, or freeze into ice cubes for Bloody Mary’s. Transfer the sauce to a mixing bowl and stir in the olive oil and salt. Set aside. Tear 2 12″ sheets of cooking parchment from a roll. Working with one sheet at a time, lightly dampen your work surface and lay the parchment on top. Divide the dough into 2 equal portions and form into balls. Dust your hands lightly with flour. Put a portion of dough in the center of the parchment paper and flatten it with the heel of your hand. Gently stretch and pull it into a rough round about 10″ in diameter; pinch a slight rim around the edge. If the dough springs back, let it relax for a few min before continuing. You can also use a rolling pin lightly dusted with flour to help you achieve a thin crust. Transfer the dough to an upside down rimmed baking sheet. Repeat with the remaining portion of dough. Spread a few tablespoons of sauce over the first pizza. Arrange half of the mozzarella slices on top, leaving a bit of space between each. Dust lightly with half the Parmesan. Carefully tilt the baking sheet with the pizza and parchment onto the pizza stone. If you are not using a pizza stone, put the upside down baking sheet with the pizza directly on the grill grate. Bake the pizza until the crust is nicely browned and the cheese is melted and bubbling, about 12 – 18 min, depending on the thickness of the crust. Remove from the grill. Leave the pizza stone, if using, on the grill grate. Sprinkle the pizza with 1/4 c remaining basil leaves and 1/2 t hot red pepper flakes, if using. Slice into wedges. Cook the remaining pizza the same way. When finished cooking, let the Traeger and pizza stone cool for several hours. Traeger Tip: To remove grease from your pizza stone, sprinkle it with cornmeal and let it sit overnight. Brush the oil-absorbing cornmeal off in the morning.
3 lbs salmon
2 c gin
1 c dark brown sugar
1/2 c Kosher salt
1 c maple syrup
1 T black pepper
In a large bowl, combine all ingredients for the cure. Cut the salmon into 2 oz pieces and place in the cure. Cover and refrigerate overnight. Use Maple hardwood. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 – 5 min). Leave temp set to Smoke, and pre-heat, lid closed (10 – 15 min). Cover the grill grate with foil and spray with vegetable oil. Put salmon on foil and sprinkle with additional brown sugar. Close grill and smoke for 3 – 4 hours until fully cooked.
2 1/2 lbs potatoes, peeled and sliced 1/8″
4 T butter, cut into chunks
1 1/2 c mild cheddar or Jack cheese, grated, divided
salt and freshly ground pepper to taste
1/2 large sweet onion, thinly sliced
2 c milk
paprika, as needed
Use Cherry hardwood. Butter the inside of a cast iron skillet and layer half the potato slices on the bottom. Top with half the onions. Season with salt and pepper. Sprinkle 1 c cheese over the potatoes and onions, and dot with butter. Layer the remaining potatoes and onions on top. Dot with butter. Pour the milk into the skillet. Cover the skillet tightly with aluminum foil. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 – 5 min). Set the temp to 350 F and preheat, lid closed, for 10 – 15 min. Bake for 1 hour, or until the potatoes are very tender. Remove the foil and top with the remaining 1/2 c cheese. Bake 30 min more (uncovered) until the cheese is lightly browned. Dust the top with paprika and serve immediately.
1 bunch Asparagus, trimmed
1 lb bacon, thin cut
1 T olive oil
1/2 t garlic powder
1/2 t onion powder
salt and pepper to taste
Coat Asparagus evenly with olive oil, then sprinkle the asparagus evenly with, garlic powder, onion powder, salt and pepper. Individually wrap each asparagus with 1 piece of thin cut bacon. Use hardwood hickory. When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 – 5 min). Set temp to High (450 F) and preheat, lid closed (10 – 15 min). Place the wrapped asparagus on the grill and roast for 15 – 20 min or until the bacon is crispy. Serves 4 – 6.
1 lb macaroni noodles
With the door open to the smoker, turn on to smoke for about 5 minutes. Then shut the lid and preheat the smoker to 350 F for about 15 min. Boil pasta 2 min short of al dente as listed on the box. When the pasta is done, drain and add 1 t butter to keep the noodles from sticking together. Set aside.
1/4 c & 1 t unsalted butter, divided
1/4 c flour
3 c milk
8 oz cream cheese, cut into chunks
garlic powder to taste
salt and pepper to taste
2 c sharp cheddar cheese, shredded
2 c Gouda, shredded
1 c Parmesan, shredded
1 c bread crumbs of choice
In a large saucepan, melt 1/4 c butter and whisk flour into it. Over medium heat, let the flour and butter become fragrant, but keep whisking so it doesn’t burn. Slowly whisk in the milk, careful to whisk out any lumps. Cook for about 5 min until the sauce begins to thicken and come to a simmer. Add cream cheese and whisk until smooth. Add garlic powder, salt and pepper to taste. Stir in the cheese, reserving a handful for the top. Stir until melted and then mix in the pasta to coat. Pour into an 11 x 9 1/2″ roasting pan and top with bread crumbs and remaining cheese. Place in the smoker, uncovered, for 45 – 60 min.
4 – 6 lb flat cut brisket
1 T Worcestershire sauce
1 T Traeger Beef Rub
1 t Traeger Chicken Rub
1 t Traeger Blackened Saskatchewan Rub
Whisk Worcestershire sauce and Traeger seasonings together in a bowl. Rub mix into meat. Use Maple hardwood. When ready to cook, (time for bed!) start your Traeger on Smoke with the lid open until the fire is established (4 – 5 min). Leave temp set to Smoke, and pre-heat, lid closed (10 – 15 min). Place brisket on the grill and leave on smoke for 6 hours (overnight), or until internal temp of the meat reaches 160 F. Remove from the grill and double wrap tightly with foil. Place back on grill for 2 hours, or until the internal temp of the meat reaches 200-205 F. Remove from grill and let rest at least 30 min. Slice and serve with your favorite Traeger BBQ sauce. Serves 6 – 8.