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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Traeger Grill/ Smoker - Fav recipe
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    Traeger Grill/ Smoker - Fav recipe

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    SlimSadie
    Thu Apr 17, 2008 10:29 pm
    Experienced "Head Chef" Poster
    Are there any Traeger owners here? If so, what is your favorite, go to recipe icon_question.gif
    Mama's Kitchen (Hope)
    Mon Apr 21, 2008 1:39 pm
    Food.com Groupie
    Hi there Slim!

    I do not own one but am curious. Would you tell us all about this Grill/Smoker?
    SlimSadie
    Tue Apr 22, 2008 1:02 am
    Experienced "Head Chef" Poster
    The website is: http://www.traegergrills.com/. It is a pellet-fed smoker. We have had our Traeger grill for about 5 years and LOVE it... We have cooked everything on it including Cheese Zombies (famous in our school district - like a grilled cheese/Stromboli) and even wiener bread. It smakes a mean steak too and the chicken is to die for - always juicy. And the BBQ favs - pork shoulder/butt, pork loin,etc.. We made some fresh springer tonight for dinner.

    We have found we still want/need the propane grill too to get the crispy edges -

    Actually my DH has gotten most of the people he works with to buy one - and with their BBQs at work, they have bought one for work too. They are having their 2nd annual bbq cookoff next month where they all bring in their
    Traegers...

    Anyway, as you tell I love it. I just can't pick a favorite dish -- I could probably pick a favorite in each meat category...

    YUM!
    Red Apple Guy
    Tue Apr 22, 2008 5:10 pm
    Forum Host
    I've heard of those, Slim and now I've seen pics.

    I use pellets for smoke on my WSM sometimes to get different smoke wood. I order from http://www.bbqrsdelight.com/. Are Traeger pellets similiar?
    SlimSadie
    Tue Apr 22, 2008 11:47 pm
    Experienced "Head Chef" Poster
    The pellets look really similar... We get 20# bags normally for about $12-15 for each bag. We have bought them for $9, but that was a great sale we will probably not see again.

    It helps having friends with the same needs - we can buy in bulk that way...

    The pellets last us a long time - we smoked some fish all day today and bet we didn't even go through one pound -- with of course greater use of pellets on high..
    Andrea05
    Wed Jun 04, 2008 8:58 pm
    Regular "Line Cook" Poster
    Hi, I stumbled accross your post, and I too own a Traeger. we absolutely love it! It seems like it gives everything a nice, subtle smokey flavor. We like to cook just about everything on it, but I would say smoking a brisket is one of our favorites. (A lot of work too!) We get about an 8# brisket with about 1/2" or a little less fat around it and season with salt, pepper, garlic powder, onion powder, and a bbq rub seasoning. We smoke it for about 8 hours (overnight with the fat side up), then turn it on low for about 4-5 hours or until the internal temp is about 175. Then let it rest and it will hit the 180-185 F mark and will shred super easy. We serve it on buns with a BBQ sauce that our local butcher shop makes, and it's the best sauce ever! I forgot, we also baste the brisket all over the last 15 minutes or so with the same bbq sauce.
    I think the grill (any grill really) just makes everything taste better though. Even a plain old hot dog or hamburger!
    We have to clean the inside of our Traeger pretty frequently though, or it doesn't heat up properly. Do you have to do this as well? I suppose it's probably pretty standard with most smokers/grills?

    Enjoy your grill this summer!!
    Chef #1217023
    Thu Mar 26, 2009 9:21 pm
    Newbie "Fry Cook" Poster
    Dear SlimSadie,
    I have no idea if this is going to the right person, but I found you out on the internet so here goes. After coming within an eyelash of buying a classical gas grill, my local hardware store introduced me to the Traeger "lilTex". Since almost everything I do on my old gas grill is indirect heat and smoking with wood chips, I was very interested in this product. BUT! I cook my steaks and hamburgers over a hot direct flame. I am told this is not a problem...simply crank up the heat to 400+ and cook away. I see comments from Traeger users on the Net that talk about their great steaks prepared on this grill. (The hardware store owner, who is actually a friend, said he cooks his steak/burgers over a lower temperature and they are great.) Is it really possible to cook a steak/burger over essentially indirect heat and have it turn out OK? If so, do you have any tips for such cooking. Thank you so much for your time. I hope this reaches the right person. Dave
    Janealle
    Thu Apr 09, 2009 4:22 pm
    Newbie "Fry Cook" Poster
    I am new to RecipeZarr and boy am I glad I found this forum! icon_biggrin.gif I absolutely love my Traeger grill I use at least twice a week. We have a traditional smoker grill and a gas grill but I love my traeger. You can cook everything from a burger to a brisket and it doesn't dry out. My favorite thing to cook on it is chicken. The guy that sold us ours even makes banana bread on his...I will have to find the recipe and post it. We use mostly apple pellets but the grape is awesome with shrimp!
    I am so glad I found other sick bbq smokers out there! lol icon_lol.gif
    Happy BBQing
    Janealle
    Red Apple Guy
    Fri Apr 10, 2009 12:43 pm
    Forum Host
    Most of the smoking recipes here will work well on a Traeger since the temp and time are the only real variables and the pellets take care of the smoke. Here's a few:


    Smoked Boston Butt
    Grilled Stuffed Pork Loin
    Chattahoochee Mist Barbecue (Bbq) Rub
    Civilized Barbacoa (Smoked Chuck Roast)
    Smoked Whole Brisket With Burnt Ends
    usujason
    Mon May 25, 2009 11:19 am
    Regular "Line Cook" Poster
    I am a proud Traeger owner for several years, it is my favorite way to cook.

    You really can't go wrong with anything on the Traeger, I've even done pizza. My all time favorite would have to be pork tenderloin. I put my favorite dry rub on it and then cook it on the "smoke" setting for 4-6 hours.

    Invite a few guests over and blow them away with the rich flavors. Great pulled or sliced.
    Chef #1403912
    Sun Oct 04, 2009 2:17 pm
    Newbie "Fry Cook" Poster
    Sadie,

    how do you make those cheese zombies? My husband told me about them once when he was in school, but I had never heard of them. Would love to make them and surprise him.
    icon_smile.gif
    Chef #1430044
    Thu Oct 29, 2009 10:35 am
    Newbie "Fry Cook" Poster
    I'm looking for a great way to cook boneless skinless chicken breast on a treager grill. So good that it is a staple meal eaten more than once a week.
    adopt a greyhound
    Fri Oct 30, 2009 9:54 am
    Food.com Groupie
    Chef #1403912

    Here is one that will give you an idea of how to make it.
    I'm sure you could design what you like.

    Cheese Zombies
    Chuck NMB
    Sun Jun 06, 2010 11:02 am
    Newbie "Fry Cook" Poster
    Here is my favorite way to cook ribs on my Traeger- I mostly use hickory pellets and sometimes mix it with oak.

    1. Put your favorite dry rub on the night before.
    2. Fire up your Traeger on the Smoke or low setting.
    3. Put ribs in at the smoke or low setting.
    4. After 2 hours, wrap ribs in foil. Return them to the grill.
    5. Continue cooking for 1.5 hours in the foil.
    6. Remove the ribs from the foil and return them to the grill.
    7. Add your favorite sauce & continue cooking for 30 minutes.

    Result: Tender tasty ribs.
    tomco
    Mon Jul 05, 2010 2:28 pm
    Newbie "Fry Cook" Poster
    Just got a Trager grill for father's day, a Texas model. Problem is, even with a digital thermostat it won't get above 325 degrees. I've done some smoking on it and it's great for that, but I was told it would sear steaks, etc. Took 45 minutes to cook brats and burgers on the 4th of July. Is this normal? Thanks.
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