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By Ryan Newton 01 Sep, 2020
DIFFICULTY 2/5 PREP TIME 20 MINS COOK TIME 15 MINS SERVES 4 - 6 HARDWOOD APPLE We've got a wood-fired take on a classic NY style pizza. Homemade dough, topped with a delicious homemade tomato sauce, finished with cheese, pepperoni and dusted with cornmeal. INGREDIENTS PIZZA DOUGH: 4 1/2 CUPS BREAD FLOUR, PLUS MORE FOR DUSTING 1 1/2 TBSP SUGAR 2 TSP INSTANT YEAST 3 TBSP EXTRA-VIRGIN OLIVE OIL 15 OZ LUKEWARM WATER PIZZA SAUCE: 1 (28 OZ) CAN WHOLE PEELED TOMATOES 1 TBSP EXTRA-VIRGIN OLIVE OIL 1 TBSP UNSALTED BUTTER 2 MEDIUM CLOVES GARLIC, GRATED OR FINELY MINCED 1 TSP DRIED OREGANO PINCH RED PEPPER FLAKES KOSHER SALT 2 SPRIGS FRESH BASIL WITH LEAVES ATTACHED 1 MEDIUM YELLOW ONION, PEELED AND SPLIT IN HALF 1 TSP SUGAR PIZZA TOPPINGS: 1 LB GRATED MOZZARELLA CHEESE 1 LB SLICED PEPPERONI CORN MEAL FOR DUSTING PIZZA PEEL PREPARATION For the Pizza Sauce: Pulse tomatoes and their juice in a food processor until pureed. Puree should not be completely smooth, and still have some chunks of tomato. Set aside. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, until reduced by 1/2 (about 1 hour). Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks. For the Pizza Dough: Combine flour, sugar, salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into three even parts and place each into a 1 gallon zip top bag. Place in refrigerator and allow to rise at least one day, and up to 5. At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume. 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 High and preheat, lid closed, for 10 to 15 minutes. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle, about 1/4-inch thick. Transfer to pizza peel that has been sprinkled with corn meal. Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/2 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted (slightly browned) and crust is golden brown and puffed, 15 to 20 minutes total. Transfer to cutting board, slice, and serve immediately. Enjoy!
By Ryan Newton 01 Sep, 2020
DIFFICULTY 2/5 PREP TIME 15 MINS COOK TIME 30 MINS SERVES 4 - 6 HARDWOOD HICKORY Easter eggs will taste smoky & heavenly with this zesty Traegered smoked deviled eggs recipe. INGREDIENTS 7 HARD BOILED EGGS, COOKED AND PEELED 3 TBSP MAYONNAISE 3 TSP CHIVES, DICED 1 TSP BROWN MUSTARD 1 TSP APPLE CIDER VINEGAR DASH HOT SAUCE SALT AND PEPPER, TO TASTE 2 TBSP BACON, CRUMBLED PAPRIKA, FOR DUSTING PREPARATION When ready to cook, start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes). Keep the temperature on Smoke setting (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes. Place cooked and peeled eggs directly on the grill grate. Smoke eggs for 30 minutes. Remove from the grill and allow eggs to cool. Slice the eggs lengthwise and scoop the egg yolks into a gallon zip top bag. Add mayonnaise, chives, mustard, vinegar, hot sauce, salt and pepper to the bag. Zip the bag closed and, using your hands, knead all of the ingredients together until completely smooth. Squeeze the yolk mixture into one corner of the bag; cut a small part of the corner off. Pipe the yolk mixture into the hard boiled egg whites. Top deviled eggs with crumbled bacon and paprika. Chill until ready to serve. Enjoy!
By Ryan Newton 01 Sep, 2020
DIFFICULTY 4/5 PREP TIME 15 MINS COOK TIME 35 MINS SERVES 2 - 4 HARDWOOD HICKORY This chicken is stuffed with ridiculous flavor. Mustard-rubbed chicken breasts are stuffed with fresh mozzarella, prosciutto, tomato, basil and roasted over rich hickory. INGREDIENTS 2 BONELESS CHICKEN BREASTS SALT AND BLACK PEPPER, TO TASTE 2 TBSP DIJON MUSTARD 4 ROUND PIECES FRESH MOZZARELLA 1 LARGE TOMATO, SLICED 4 LARGE BASIL LEAVES 2 TBSP OLIVE OIL TOOTHPICKS PREPARATION When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes. While grill heats up, use a sharp knife to fillet each chicken breast in two. Open up each half, by pounding with a meat tenderizer. Season each breast half with salt and pepper to taste. Rub mustard on both sides. Place a slice of proscuitto on the inside of the breast followed by a slice of mozzarella, a slice of tomato and a basil leaf. Drizzle olive oil on top. Fold chicken breast back in half and secure with toothpicks. Brush outside of stuffed breast with olive oil. Place directly on the grill grate. Cook for 6 to 7 minutes per side, or until chicken reaches an internal temperature of 160 degrees F.
By Ryan Newton 01 Sep, 2020
DIFFICULTY 1/5 PREP TIME 20 MINS COOK TIME 75 MINS SERVES 8 - 12 HARDWOOD APPLE This recipe will make your holiday feast merry & delicious, so skip the restaurant lines & wood-fire our Honey Glazed Ham in your own backyard. INGREDIENTS 21 (7 LB) READY-TO-EAT HAM 1/4 CUP WHOLE CLOVES 1/4 CUP DARK CORN SYRUP 1 CUP BEE LOCAL CHERRY WOOD SMOKED HONEY, AT ROOM TEMPERATURE 1 STICK BUTTER, SOFTENED PREPARATION 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. Score ham. Smear the entire ham with softened butter and stud with the whole cloves. Place ham in foil lined pan. Combine the dark corn syrup and Cherry Smoked Bee Local Honey. Warm to combine if needed. Pour three-fourths of the glaze over ham, and bake for 1 hour and 15 minutes in the grill. Baste ham every 10 to 15 minutes with remaining honey glaze. Remove from grill, and let sit a few minutes. Slice and serve. Enjoy!
By Ryan Newton 01 Sep, 2020
DIFFICULTY 3/5 PREP TIME 10 MINS COOK TIME 55 MINS SERVES 6 - 8 HARDWOOD BIG GAME BLEND Sweet, smoky wings with a tangy mustard kick. These wings are tossed in a warm mustard sauce, grilled and then smoked for some deep wood-fired flavor. INGREDIENTS 1/2 CUP SPICY MUSTARD 1/2 CUP MOLASSES 1 CUP UNSEASONED APPLE CIDER VINEGAR 1/2 CUP SOY SAUCE 2 TBSP HONEY 1 TBSP MISO 5 LB CHICKEN WINGS, SPLIT 1/4 CUP CANOLA OIL KOSHER SALT, TO TASTE BLACK PEPPER, TO TASTE LEMON WEDGES, FOR SERVING PREPARATION In a medium saucepan, whisk the mustard with the vinegar, soy sauce, honey and miso. Bring to a boil. Cook over medium heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes. 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 and preheat, lid closed, for 10 to 15 minutes. In a large bowl, toss the chicken wings with the oil and season generously with salt and pepper. Place the wings on the hottest part of the grill and cook until cooked through and lightly browned, about 15 minutes. Turn frequently so wings don't burn. Decrease the grill temperature to 225 degrees F (and activate Super Smoke if you have a Timberline). Smoke wings for an additional 30 minutes. Using tongs, transfer the wings to a clean large bowl. Toss the wings with the sauce and return to the grill. Increase the temperature to 350 degrees F and continue cooking until glazed and lightly charred in spots, about 10 to 15 minutes more. Transfer the wings to a platter and garnish with chopped herbs. Serve with lemon wedges. Enjoy!
By Ryan Newton 01 Sep, 2020
DIFFICULTY 2/5 PREP TIME 10 MINS COOK TIME 25 MINS SERVES 4 - 6 HARDWOOD APPLE Turn on the heat and turn down the carbs with these baked bites. Cauliflower is roasted, tossed in a homemade buffalo sauce and paired with a creamy, ranch dipping sauce. INGREDIENTS 1 HEAD CAULIFLOWER, CUT INTO FLORETS 2 TBSP OLIVE OIL 1 TSP KOSHER SALT 2 TBSP CHOLULA HOT SAUCE 1 TBSP SRIRACHA 1/2 TSP LEMON JUICE 1 TBSP MELTED BUTTER 1 CUP RANCH DRESSING 1/4 CUP SOUR CREAM 1 TBSP HEAVY CREAM SALT AND PEPPER, TO TASTE PREPARATION 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, 10-15 minutes. Toss cauliflower florets with salt and olive oil and spread onto a sheet tray. Plate directly on the grill grate and cook 25-35 minutes until cooked through and lightly browned. While cauliflower is cooking combine Cholula, Sriracha, lemon juice and melted butter. Mix well. Remove cauliflower from the grill and toss with hot sauce mixture. Spread back on the baking sheet and place back on the grill for another 5 minutes. In another bowl, combine the ranch, sour cream, heavy cream and salt and pepper. Serve with the cauliflower. Enjoy!
By Ryan Newton 01 Sep, 2020
DIFFICULTY 1/5 PREP TIME 15 MINS COOK TIME 30 MINS SERVES 4 - 6 HARDWOOD OAK Create this classic Southern dishes using your Traeger. The sweet, smoky shrimp combined with creamy, savory grits, are a lowcountry match made in heaven. INGREDIENTS 1 1/2 CUP OLIVE OIL 1/4 CUP LEMON JUICE 1 CLOVE GARLIC 1/2 TSP PEPPER 1 LB SHRIMP 8 OZ MUSHROOMS, QUARTERED 1 GREEN BELL PEPPER, CUT INTO 1" SECTIONS 1/2 RED ONION, CUT INTO 1/2" A SQUARES 1/4 CUP CILANTRO, CHOPPED 1 TSP SALT 1 CUP QUICK COOKING GRITS 1 CUP SHREDDED CHEDDAR PREPARATION Bring 4 cups salted water to a boil in a medium cast iron pan over medium-high heat. Remove from heat and gradually whisk in grits working out any lumps. Return to heat and stir occasionally until thickened (about 8-10 minutes). Stir in cheddar, cover and keep warm. Combine olive oil, lemon juice, garlic, and pepper. Add shrimp stirring to coat evenly. Let stand at room temperature for 5 minutes. While the shrimp marinates, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes. Remove shrimp from marinade, discarding marinade. Build the skewers alternating between mushrooms, peppers, onion, and shrimp. When the grill is hot, grill the kabobs with the lid closed for 4-5 minutes on each side until shrimp turns pink. When kabobs are done, strip the the contents of the kabob onto the grits. Garnish with cilantro and serve. Enjoy!
By Ryan Newton 01 Sep, 2020
DIFFICULTY 2/5 PREP TIME 10 MINS COOK TIME 15 MINS SERVES 2 - 4 HARDWOOD PECAN Grilled to perfection with pecan hardwood and basted with rich, seasoned butter, our Pecan Grilled Lobster Tail recipe is perfect for a romantic date night in. INGREDIENTS 4 LOBSTER TAILS 1/2 CUP BUTTER, MELTED 2 CLOVES GARLIC, MINCED 2 TSP LEMON JUICE JACOBSEN SALT, TO TASTE PEPPER, TO TASTE PREPARATION When ready to cook, start Traeger on Smoke with the lid open until fire is established (4-5 minutes). Turn temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. Combine butter, lemon juice, garlic, salt and pepper. Cook on the Traeger for 5-10 minutes or until butter melts. Reserve half of butter for serving. While butter is melting, prepare lobster tails. Cut down the top of the shell and expose lobster meat. Brush lobster meat with butter mixture. Place lobster tails on grill and cook for approximately 15 minutes. Half way through cook time, brush again with butter mixture. Serve with reserved butter. Enjoy!
By Ryan Newton 01 Sep, 2020
DIFFICULTY 2/5 PREP TIME 20 MINS COOK TIME 30 MINS SERVES 6 - 8 HARDWOOD OAK With layers of rich homemade mac, robust hardwood smoke, & leftover pulled pork, you’ll have to waive your white flag & dive into this delicious dish. INGREDIENTS 1/2 TBSP. KOSHER SALT 1 TBSP. VEGETABLE OIL 1 LB. ELBOW MACARONI OR CAVATAPPI NOODLES 4 CUPS MILK 8 TBSP. BUTTER, DIVIDED USE 1/2 CUP FLOUR 4 CUPS GRUYERE CHEESE, GRATED 2 CUPS EXTRA-SHARP CHEDDAR CHEESE, GRATED 1/2 TSP. BLACK PEPPER, FRESHLY GROUND 1/2 TSP. GROUND NUTMEG 2 CUPS LEFTOVER PULLED PORK, COOKED 1-1/2 CUPS FRESH WHITE BREAD CRUMBS PREPARATION When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but do not boil. In a separate, large 4 quart pot, melt 6 tablespoons butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove pot from heat and add Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Pour in cooked macaroni noodles and leftover pulled pork; stir well. Layer the cooked macaroni and leftover pulled pork into a 3-quart baking dish or skillet. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top. Serve warm with an extra sprinkle of cheese and barbecue sauce. Enjoy!
By Ryan Newton 01 Sep, 2020
DIFFICULTY 2/5 PREP TIME 10 MINS COOK TIME 30 MINS SERVES 4 - 6 HARDWOOD HICKORY Massage your chicken breasts with a smattering of spices, Grill them hot and fast, and Mop them with a tangy Traeger 3 BBQ sauce concoction for perfectly tangy chicken. INGREDIENTS 4 CHICKEN BREASTS 1/4 CUP OLIVE OIL 1 TSP. GARLIC, FRESHLY PRESSED 1 TBSP. WORCESTERSHIRE SAUCE AS NEEDED TRAEGER BLACKENED SASKATCHEWAN AS NEEDED KIRKLAND SWEET MESQUITE SEASONING (COSTCO) 1 BOTTLE TRAEGER HONEY BOURBON SAUCE 1 BOTTLE TRAEGER REGULAR BBQ SAUCE 1 BOTTLE TRAEGER TEXAS SPICY BBQ SAUCE PREPARATION Cover Chicken Breast or Breasts in olive oil, garlic, Worcestershire sauce, Blackened Saskatchewan, and Sweet Mesquite seasoning. In a separate bowl, combine equal parts of Traeger's Honey Bourbon BBQ Sauce, Regular BBQ Sauce, and Texas BBQ Spicy Sauce. When ready to cook, start your Traeger on Smoke, lid open, until the fire is established (4-5 minutes). Increase the temperature to 450F and allow the grill to preheat, lid closed, for 10 - 15 minutes. Place chicken breasts on the hot grill and cook 20 to 30 minutes, depending on breast size. Five minutes before the chicken is done, splash on the 3 BBQ Sauce mixture. Remove from grill and enjoy.
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