Tag Archives: Traeger

Traeger Season

Traeger season. My favorite time of year. An entire meal cooked out on the deck either directly on the grill or in aluminum packets makes for quick easy clean-up. The scent of mesquite pellets wafts about the deck. I peel russet potatoes and cube them, spray Pam on a huge piece of heavy-duty aluminum foil, spread out the cubes, sprinkle with salt and pepper, and seal ‘er up. To make sure they’re crispy on the bottom, they go on the grill first. My favorite part is sitting in the sun snapping the fresh green beans. I add a little lemon juice, salt, and summer savory to this packet and put it on the grill after the potatoes have cooked about twenty minutes. Then last, but certainly not least, the rib eyes, bright red and perfectly marbled with delicious fat. Mmmm. I sprinkle both sides with Traeger Prime Rib Rub, the perfect steak seasoning (in my opinion). Then on the grill they go. I set the timer on the stove so I don’t get sidetracked and over cook them. Time has a way of getting away from me when I’m basking in the sun in my deck chair waiting for dinner.

Savory summer
Season of delightful foods
Sweet tranquility


For Haibun Monday at dVerse Poets Pub today, Bjorn is hungry and looking for recipes. He wanted us to write about time in the kitchen, but my thoughts immediately went to cooking outside on my Traeger pellet stove. I’ve had a Traeger for years and could never go back to grilling over charcoal or gas. There is just something about that mesquite or hickory smoke that makes the food taste so delicious!


Filed under Family, Life, Poetry, Recipe

Grilled Corn on the Cob for Recipe Friday

It’s finally corn on the cob season. It’s early in the season, but there is corn on the cob available nonetheless. I bought some at the vegetable stand that I pass on the way home from church.

For several years I’ve talked about grilling corn on the cob on my Traeger, but we have always ended up deciding just to boil it instead. “We know it’s good boiled,” we’d always say. But this week I decided it was time to finally try grilling it. It turned out pretty good, and I bet it will be even better later in the year when the corn is sweeter.

I forgot to take pictures, but wanted to share the recipe anyway.

Grilled Corn on the Cob


Corn on the cob
Olive oil or melted butter


Peel husks of the corn down, leaving it attached at the bottom of the cob. Remove all the corn silk and rinse the ears. Rub each ear of corn with olive oil or melted butter, and sprinkle with salt. Pull the husks back up over the corn cobs. Wrap the cobs in heavy aluminum foil, adding ¼ to ½ cup of water to the packet. Place packet on the Traeger (or other grill) at 350° and cook for 20 to 30 minutes. Remove from grill, open packet, and carefully remove husks from hot corn cobs. I actually used kitchen scissors to cut the husks away.

Serve with additional butter, if desired. Enjoy with your other favorite grilled items.


Filed under Faith, Family, Recipe

Taco Burgers for Recipe Friday

The other night I was planning to make tacos for dinner, but it was such a beautiful night and was hot in the kitchen so I didn’t want to cook in the kitchen. Yet I had a hankering for tacos. On my way driving home I had this idea for Taco Burgers. This recipe allowed me to use up the hamburger buns I already had and also satisfy my taco craving. So I stopped at the store for an avocado, cheese, and some fresh hamburger (because you can’t make hamburger patties with previously frozen burger – they will fall apart).

Of course, now I still have the taco shells that I bought over the weekend in the cupboard so we’ll have to have tacos soon, but these Taco Burgers were so good we will definitely be having them again.

We made these on the Traeger, but you could make them on any barbecue grill. Each of us assembled our burgers a bit differently, so I’ve included several pictures below. Not one of us complained – because these were delicious!

Taco Burgers

1 ½ lbs ground beef
1 pouch Frontera Skillet Sauce
2 large sweet peppers
1 medium sweet onion
chipotle pepper seasoning
olive oil
1 avocado
Pace Picante salsa
cheese slices (pepper jack or provolone)
hamburger buns


Pre-heat Traeger (or other grill) to 350°. Slice sweet peppers into thin strips. Slice onion into thin strips. Spray a large piece of heavy-duty aluminum with non-stick spray. Place pepper and onion slices in the middle of the aluminum, sprinkle with chipotle pepper seasoning, and drizzle with a small amount of olive oil. Close up aluminum packet and place on the grill.

Mix together ground beef and Frontera Taco Skillet Sauce. Divide meat into desired number of patties (I made 5) and press into hamburger shape.

Place on the grill and cook for 10 minutes. Flip burgers and cook for 10 minutes more or until desired doneness.

Slice avocado. Assemble burgers as either closed sandwiches or open-faced.

My son doesn’t like peppers, onions, and avocados, so he assembled his as closed sandwiches (yes, he had 2) with the burger, pepper jack cheese on one and provolone on the other, Miracle Whip, ketchup, and barbecue sauce.

My husband assembled one closed sandwich and one open-faced with the burger, pepper jack cheese on one and provolone on the other, Miracle Whip, avocado slices, cooked peppers and onions, and salsa.

I assembled mine open-faced with the burger, avocado, cooked peppers and onions, and salsa — no cheese, of course, but it didn’t need it.


Filed under Faith, Family, Life, Recipe

Cedar Plank Fish for Recipe Friday

For several years I’ve wanted to make fish on my Traeger, but my first attempt to cook the fish in aluminum foil like I do vegetables didn’t work out very well. It turned out mushy and the flavor was not that great.

But a couple of weeks ago we found a new product at Costco – cedar planks for grilling. They are about $1 per plank with 6 in a pack. Each plank is a single use item, but for the price they seem worth it.

The weekend before last when I went grocery shopping the fish counter looked really good and fresh, so I decided to try out the cedar planks. As first I was just going to get some cod, but then I noticed that some of the shellfish was buy-one-get-one so I got some shrimp and scallops, too.

It all turned out so delicious that I thought I would share.

Cedar Plank Fish
1 – 1 ½ lbs cod filets
¼ lb peeled, deveined shrimp
¼ lb scallops
2 strips bacon
Olive oil
Lemon herb seasoning


Brush cod filets with olive oil and sprinkle with lemon herb seasoning and salt. Place on cedar plank. Skewer shrimp, 5 – 6 per skewer. Brush with olive oil and sprinkle with lemon herb seasoning and salt. Place on cedar plank with cod. For the scallops, place scallops in the center of a piece of aluminum foil. Cut bacon into small pieces and add to foil. Brush with olive oil and sprinkle with lemon herb seasoning and salt. Close up foil packet, leaving a small vent in the top.

Preheat Traeger to 350°. Place cedar planks on grill and cook for 15 – 20 minutes. Add scallop packet to the grill after the first 5 – 10 minutes depending on the size of the scallops. (The ones I got were very small, and only needed less than 10 minutes of cooking time).

Remove planks and aluminum packet from the Traeger. Be careful not to let the juice to run off plank. Serve with lemon and tartar sauce.

We also had Grilled Asparagus with this. It was so yummy!


Filed under Faith, Family, Life, Recipe

Grilled Asparagus for Recipe Friday

Spring seems to be in hiding here in the Pacific Northwest and we had at least an inch of snow here at our house yesterday morning. Nonetheless, by dinner time the snow had melted and the sky was clear. So we cooked dinner on the Traeger. We had pork chops along with roasted carrots, Traeger potatoes, and grilled asparagus. I decided to share my recipe for grilled asparagus because I think this is the best asparagus I’ve ever had. I like it okay steamed, but it just has a better flavor grilled.

This recipe is for cooking the asparagus on a Traeger pellet stove. The grilling time might need to be shortened on a gas or charcoal grill because they use a more direct heat. Cooking on a Traeger is a bit like cooking in a convection oven because there is indirect heat from the burning wood pellets that is distributed via a fan.

I’ve tried a number of vegetables on the Traeger, and most turn out best when enclosed in an aluminum foil packet. But asparagus is one vegetable that turns out better not covered. I bought the grilling pan that is in this picture at our local Ace Hardware store for a good price, and it works great! It’s kind of weird to cook in a pan full of holes, but when you are grilling that’s what you need.

Grilled Asparagus


1 bunch of asparagus
1 tbsp of olive oil
1 tsp summer savory


Rinse asparagus spears. Snap off the woody bottoms of the spears. Place spears in the grilling pan and rinse. Drizzle with olive oil and toss with fingers to distribute oil. Sprinkle with savory and toss again. (I do the rinsing and drizzling by balancing the grilling pan over my smaller sink by its handles, like you would a colander.)

Place on grill for 15 minutes or until slightly tender. Serve with your favorite grilled meat.


Filed under Faith, Family, Life, Recipe

Dueling Chickens for Recipe Friday

I love chicken on the Traeger, but usually we do chicken breasts or drumsticks. But a couple of weeks ago we were at Costco and they had two-packs of whole chickens. We decided to just cook them both on the same day and have leftovers. We planned to cook one as a beer can chicken with the beer can cooker we purchased at the hardware store.

So we had it all planned to cook them on a Sunday afternoon after church. On Saturday I had purchased some Apricot Pale Ale and side dish veggies and we were set.

Beer can cooker and beer

We thought it was going to be a beautiful sunny day, but woke up in the morning to a slight rain. By the time I was driving home from church it was pouring down rain, the kind of rain that requires full wipers, not just intermittent wipers. I thought the chicken plans were a bust. But then about 3:00 it cleared up and Traeger was on again!

I didn’t want to cook both chickens the same, especially since I only had one beer can cooker. So I prepared them quite differently and cooked them both at the same time – hence the title of this post: Dueling Chickens.

I personally liked the Apricot Beer Can Chicken better, but my son preferred the Rosemary Garlic Chicken. So today I thought I’d share both recipes and you can decide which you prefer.

Dueling Chickens

Apricot Beer Can Chicken


1 whole chicken
2 tbsp pineapple salsa
6 oz Apricot Pale Ale
2 tbsp olive oil
Traeger Sweet Rub


Remove gizzards from chicken, rinse inside and out, and pat dry with a paper towel. Rinse an empty beer or soda can. Put salsa and beer in the can. (Note: Apricot Pale Ale or any other pale ale that works good for cooking comes in a bottle, and everything I read about beer can chicken says that the kind of beer that comes in a can doesn’t taste as good.) Place the can in the beer can cooker. Sprinkle salt and pepper inside the chicken. Place the chicken with legs pointing down over the cooker. With a basting brush, coat the chicken with olive oil. Sprinkle liberally with Traeger Sweet Rub and a small amount of salt.

Rosemary Garlic Chicken


1 whole chicken
2 – 3 whole garlic cloves
2 tbsp melted butter
Rosemary garlic spice
Salt and pepper


Remove gizzards from chicken, rinse inside and out, and pat dry with a paper towel. Sprinkle salt and pepper inside the chicken. Peel garlic cloves, slice into 3 or 4 slices each, and place the garlic inside the chicken cavity. Place the chicken on a small jelly roll pan. With a basting brush, coat chicken with melted butter. Sprinkle liberally with rosemary garlic spice and a small amount of salt.

Cooking both chickens:

Heat Traeger to 350°. Place both chickens on the Traeger and roast for 1 to 1 ½ hours or until internal temperature is 180°. Baste the beer can chicken periodically using the juices in the bottom of the beer can cooker. Remove the beer can chicken very carefully because the beer and salsa mixture will be very hot. Let both chickens sit for a few minutes before cutting.


Filed under Faith, Family, Life, postaday2011, Recipe

Bacon-Wrapped Pork Tenderloin for Recipe Friday

I am really loving having my Traeger again! There are just so many good things to make on a Traeger. Last week we had bacon-wrapped pork tenderloin. I’ve made tenderloin lots of times, but have never tried it with bacon. It turned out awesome!

We also tried a little bit different way to do peppers and onions this time, I they turned out better than my closed-packet recipe. So I’ve included it as a bonus recipe today.

Bacon-Wrapped Pork Tenderloin
w/Peppers and onions


2 tenderloins
6 thick-cut slices of pepper bacon
Traeger Pork and Poultry Shake

Bacon-Wrapped Pork Tenderloin

2 red, orange, or yellow peppers
1 large sweet onion
Chipotle pepper powder
Salt and pepper

Peppers and Onions


Start the Traeger and heat to 350°. Rub each tenderloin with Pork and Poultry Shake, salt, and pepper. Wrap three slices of bacon around each tenderloin, securing with toothpicks. Place the tenderloins on the Traeger and grill for 30 to 45 minutes or until internal temperature reaches 170°. Turn once during cooking process.

Slice peppers and onions. Create an open-topped “bowl” with heavy duty aluminum foil. Spray with Pam cooking spray. Put peppers and onions in the foil bowl and sprinkle with salt, pepper, and chipotle pepper powder. Place on the grill with the tenderloin. By leaving the top of the packet open, you get slightly crispy vegetables that aren’t so juicy but are very flavorful.


Filed under Faith, Family, Life, postaday2011, Recipe

Traeger Chicken for Recipe Friday

Update: I’ve notice recently that this post gets a lot of hits. In fact, it’s the #3 post on my blog. But since posting it I’ve actually posted another Traeger Chicken recipe that I like better. So I thought I’d add links to that recipe here for those who want to compare recipes before the cook-out starts. It’s called Dueling Chickens – two different styles of whole chicken on the Traeger.

I think I’ve mentioned a time or two on Recipe Friday that our Traeger pellet stove quit working last summer, and in spite of several calls to tech support my husband was unable to get it fixed. He was told that it was a fuse, but each time he replaced the fuse it would blow again. I was starting to worry that we would have another whole summer without the Traeger.

Then two weekends ago we went to Costco and they happened to be having a Traeger event! (If you aren’t familiar with Costco, their events are where they have various vendors come in for a limited time to set up their wares to sell at discounted prices.) They had three sizes of Traeger, including the one we have (that doesn’t work). They had great prices — 40% off the regular retail price! We decided we had to get one, but agreed that if we did then we would have to not eat out all summer. So every time someone mentions eating out, the other will suggest something on the Traeger instead.

The first week we had steaks and chicken, but I was just so excited about dinner each of those nights that I forgot to take any pictures or think about the recipes. Then last weekend my sister came to visit and we made some yummy things both nights she was here — pork chops one night and hamburgers the other — but again, I forgot to take pictures.

So the other night we had chicken again, and when my husband walked in the door from work he said he could smell it in the front yard already. I took some pictures right after I put the chicken breasts on the Traeger. But it smelled so good when it was done and I was so hungry, I forgot to take pictures of the finished product! Well, I decided the two pictures I had will have to do. And the recipe is simple. It really is the Traeger that is the most important ingredient. Sometimes I think you could throw a piece of shoe leather on the Traeger and it would turn out delicious! (Okay, that might be exaggerating a bit, but you get the idea.)

The Traeger

Traeger Chicken


Boneless, skinless chicken breasts
Traeger Pork and Poultry Shake


Pre-heat Traeger to 350°. Rinse chicken breasts and trim any excess fat or gristle. Rub each breast with Traeger Pork and Poultry Shake. (You can actually use any spices you like for chicken, but on this particular night, I used the Traeger Shake.) Place the chicken breasts on the grill. Cook for 20 minutes and turn. Cook for another 20 – 30 minutes, or until chicken is cooked through. The cooking time depends on the thickness of the chicken pieces.

Chicken on the Traeger

Note about quantity: I always get the value pack of chicken, in this case the package I bought was almost 4 pounds. Leftover Traeger chicken works great in other dishes, such as a rice skillet, chicken salad, or chicken alfredo. Plus I’ll get two day’s lunch out of this dinner. Mmmmmmm, Traeger!


Filed under Family, Life, postaday2011, Recipe

Green Beans for Recipe Friday

My all-time favorite vegetable is green beans, also known as string beans. When the farmers market opens in the spring, I go every week looking for the first green beans of the season. We eat them at least twice a week all summer long.

So I thought I would share two main ways that I cook green beans as a side dish. But first the most important part of both recipes: You have to start with fresh green beans that snap when you bend them. I don’t do canned or frozen green beans.

Green Beans with Lemon and Butter


1 lb fresh green beans
lemon juice


Snap ends off each green bean. You can either leave them whole or snap into small pieces depending on your size preference. Place the beans in a pot of cold water. Add 2 squirts of lemon juice (I usually use the bottled kind, but you could use a fresh lemon if you have one), 2 shakes of marjoram, 2 shakes of basil, and a dash or 2 of salt. Bring to a boil. Reduce heat slightly and continue to boil on medium for approximately 10 – 15 minutes, or until the beans are just tender. I usually pull one out and test to see if it is tender but still “squeaks” a little bit when you bite it. Drain beans. Add 1 more squirt of lemon and 2 tsp or so of butter. Serve with whatever else you made for dinner.

* * * * *

Traeger Green Beans


1 lb fresh green beans
lemon juice
cooking spray (like Pam)


Snap ends off each green bean. Leave whole and rinse. Spray middle of a large sheet of heavy-duty aluminum foil with cooking spray. Place beans on the aluminum foil. Add 2 or 3 squirts lemon juice, 2 shakes of marjoram, 2 shakes of basil, and salt and pepper to taste. Fold up sides and ends of aluminum foil making a packet, leaving a small opening at the top. Add 1/8 water, being careful not to wash the spices off the beans. Close up aluminum.

Now here’s the tricky part. To make this turn out the way it does for me, you need to have a Traeger pellet stove. It’s kind of like a bar-b-q, but kind of like a smoker, too. I suppose you could do this on a gas grill, but you won’t get the flavor that comes from the smoking of the wood pellets.

Place the packet of green beans at the coolest end of the pellet stove or grill. Cook for 20 minutes. Remove from grill and serve. Some of the beans may get a little black, but they taste really good that way. We usually do chicken or steak, and potatoes, on the Traeger at the same time. Makes for easy after-dinner clean up. You just throw away all the aluminum foil!


Filed under Family, Life, Recipe