By purchasing a Traeger Pellet Grill, you have made one of the best decisions of your cooking and grilling life. You, your family, and friends.
223 KB – 109 Pages
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By purchasing a Traeger Pellet Grill, you have made one of the best decisions of your cooking and grilling life. You, your family, and friends will notice an immediate difference in the food you bring to the table. Whether it™s beef, pork, chicken, lamb, seafood, or even baked goods like apple pie or browniesŠeverything will come off your Traeger tender, moist, and kissed by the incomparable flavors of real wood. It™s magical. We have compiled Traeger™s Everyday Cookbook to help you and your new Traeger Pellet Grill get off to a great start, whether you™re new to backyard barbecuing or an experienced grill master. For example, try fiBeginner™s Brisket,fl a virtual blueprint for brisket success. Then move on to fiLone Star Brisketfl if you want to really impress your guests and make the neighbors jealous. Even easier are fiRoasted Chickenfl or fiBasic Traeger Chicken Breastsfl. Be sure to make extras for fiCheesy Chicken Enchiladasfl. From juicy fiBetter Burgersfl to fall-off-the-bone- tender fi3-2-1 Baby Back Ribsfl to fiBlueberry-Sour Cream MuffinsflŠ they™re all here. Plus much, much more. In fact, there are over 80 day-in-day-out dependable recipes in this book, from appetizers to desserts, that showcase Traeger™s amazing range. Add them to your menus, and you™ll not only eat extraordinarily well, you™ll quickly understand that you really can grill, barbecue, bake, braise, smoke, and roast on your new grill. Our goal is to inspire your cooking today, tomorrow, and everyday. From Day 1. Also, don™t overlook the italicized notes that precede every recipe: They are packed with useful information including meat-buying tips, suggestions for side dishes, and ideas for utilizing leftoversŠif you have any. Specific Traeger hardwood pellet recommendations are given for each recipe. This, Traeger owner, is just the beginning. Become an active member of the Traeger community by joining fiTeam Traegerfl (see our website, www.traegergrills.com) or following us on Facebook and Twitter. And should you have any questions about the set-up or operation of your Traeger Pellet Grill (or even about recipes), our Service Department is ready to help you 7 days a week from 5 a.m. to 7 p.m. Pacific Time, 8 a.m. to 10 p.m. Eastern Time. Call 1-800-872-3437. Now, stop grilling and start Traeger™ing. Taste the Difference®!
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Alder Apricot BBQ Rub Apple Carne Asada Beef Rub Cherry Chili Blackened Saskatchewan Hickory Honey Bourbon Chicken Rub Maple Mandarin Glaze Prime Rib Rib Mesquite Regular Souvlaki Seasoning Oak Texas Spicy Sweet Rub Pecan Beef Shake Cajun Shake Pork & Poultry Salmon Shake Veggie Shake BeefPork Chicken Fish Lamb Turkey BeefPork Chicken Fish Lamb Turkey BeefPork Chicken Fish Lamb Turkey
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STARTERS 22-1/2 pounds large chicken wings Traeger Pork and Poultry Shake, Sweet Rub, or your favorite barbecue rub 1 12.8 ounce bottle Traeger Honey-Bourbon Barbecue Sauce, or your favorite barbecue sauce With a sharp knife, cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock. Transfer the remaining fidrumettesfl and fiflatsfl to a large resealable plastic bag or a bowl. Season well with the Traeger Pork and Poultry Shake. When ready to cook, start the Traeger grill on Smoke with the lid open until the ˜re is established (4 to 5 minutes). Set the tempera – ture to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the wings on the grill grate. Cook for 45 to 50 minutes, or until the chicken is no longer pink at the bone. Baste the wings on both sides with the Traeger Honey-Bourbon Sauce. Cook for 5 to 10 minutes more to fisetfl the sauce. Serve immediately. 4Hickory While this recipe calls for Traeger™s Honey-Bourbon Barbecue Sauce, in truth, any of Traeger™s sauces are excellent on wings. Feel free to substitute. HONEY-BOURBON WINGS RECOMMENDED PELLETS SERVES
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STARTERS 318 medium to large jalapeno peppers 8 ounces cream cheese, at room temperature 4 ounces grated Mexican four-cheese blend or Cheddar cheese 1 teaspoon chili powder, or more to taste 1/2 teaspoon garlic salt 2 scallions (green onions), trimmed, white and green parts minced 8 to 10 slices of thin-cut bacon Cut each jalapeno in half lengthwise and remove the ribs and seeds. A baby spoon or demitasse spoon works well for this. (You may want to wear latex gloves.) In a mixing bowl, combine the cream cheese, Mexican cheese, chili powder, and garlic salt until well-blended. Stir in the scallions. Transfer the mixture to a quart-size resealable plastic bag. With a scissors, clip about 1/2-inch o˚ one of the lower corners to make a pastry bag. Squeeze the cheese mixture into the jalapeno pepper halves. (Le˛over cheese mixture is wonderful on baked potatoes.) Cut the bacon crosswise into pieces long enough to wrap around the middle of each jalapeno, seam-side down. Arrange on a baking sheet covered with foil or parchment paper. When ready to cook, start the Traeger grill on Smoke with the lid open until the ˜re is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Roast the jalapenos for 30 minutes, or until the peppers have so˛ened, the bacon is cooked, and the cheese is hot and bubbling. Let cool for a few minutes before serving. Hickory, Mesquite, Oak 8These are always popular at parties. For something di˜erent, forego the bacon and add 1/2 cup diced shrimp or crabmeat to the cheese mixture. JALAPENO POPPERSRECOMMENDED PELLETS SERVES
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STARTERS 41 salmon ˜llet (1-1/2 to 2 pounds), preferably wild-caught 1 cup vodka or apple juice 1 cup brown sugar or brown sugar substitute, such as SPLENDA® 1/2 cup coarse (kosher) salt 1 tablespoon coarse black pepper 6 Run your ˜ngers over the salmon ˜llet and remove any pin bones you ˜nd with kitchen tweezers or needle-nose pliers. Put the salmon ˜llet 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. Make the cure: Combine the sugar, salt, and black pepper in another large resealable plastic bag. Drain the ˜sh. Discard the vodka. Add the ˜llet to the sugar mixture, making sure the salmon is thoroughly coated. Refrig -erate for 2 to 4 hours. Rinse the cure o˚ the salmon and dry with paper towels. When ready to cook, start the Traeger grill on Smoke with the lid open until the ˜re is established (4 to 5 minutes). Arrange the salmon (skin-side down, if it has skin) on the grill grate. Smoke for 30 min – utes. Increase the temperature to 225 degrees F. Cook the salmon for 45 minutes to an hour, or until the ˜sh flakes easily with a fork. (The exact time will depend on the thickness of the ˜llet.) There is no need to turn the ˜sh. Using a large thin spatula, transfer the salmon to a wire rack to cool. Cover the ˜sh with plastic wrap and refrigerate until serving time. Can be made 2 to 3 days ahead. A short romp in vodka or other spirits (rum, gin, whiskey, etc.) mutes any ˚shiness in the salmon, and adds subtle flavor to this fully cooked, hot- smoked ˚llet. It™s great for breakfast with bagels and cream cheese, or even folded into scrambled eggs or tucked into an omelet. But it can double as an appetizer, too, especially when served with the traditional accompani -ments of chopped hard-cooked egg, diced onion, and capers. SMOKED SALMON Alder, Apple, Cherry RECOMMENDED PELLETS SERVES
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STARTERS 51/2 cup brown sugar 1/4 cup kosher salt 1 tablespoon pickling spice 1 quart cold water 1-1/2 pounds trout (3 to 4), cleaned and butterflied, skin-on Alder, Hickory, Oak 4-6 Make the brine: Combine the brown sugar, salt, pickling spice, and water in a large pitcher or canning jar. Stir until the sugar and salt crystals dissolve. Open the trout. Run your ˜ngers over the flesh to detect bones; remove any you ˜nd with kitchen tweezers or needle-nose pliers. Submerge the trout in the brine; refrigerate for 2 to 3 hours, but no longer. When ready to cook, start the Traeger grill on Smoke with the lid open until the ˜re is established (4 to 5 minutes). Close the lid. Remove the trout from the brine, knock o˚ any large pieces of the pickling spices, and dry the ˜sh on paper towels. Arrange the trout skin-side down on the grill grate. Smoke for 30 to 40 minutes until the flesh turns opaque and flakes easily when prodded with a ˜nger or fork. Transfer to a cooling rack. When cool, cover with plastic wrap and refrigerate until serving time. Smoked trout will keep, refrigerated, for 2 to 3 days. TRAEGER HOT-SMOKED TROUT Trout smoked on your Traeger and served as an appetizer is guaranteed to impress dinner guests. It™s terri˚c when served with pickled onions on cocktail breads, but can be fistretchedfl by mixing a cup of flaked smoked trout with 8 ounces of room temperature cream cheese, 3 tablespoons of so˛ened butter, 1 tablespoon of fresh lemon juice, salt and pepper to taste, and a few drops of hot sauce. Minced red onion, scallions, or chives are a nice addition, too. RECOMMENDED PELLETS SERVES
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