Breakfast Brisket Hash
This most delicious St. Patrick’s Day Irish breakfast brisket hash is loaded with protein and will make you forget about those pesky leprechauns that will haunt your St. Paddy’s Day.
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This most delicious St. Patrick’s Day Irish breakfast brisket hash is loaded with protein and will make you forget about those pesky leprechauns that will haunt your St. Paddy’s Day.
(more…)
Roasted halibut in parchment paper produces a more even and gentler cooking process, while still delivering that signature Traeger wood-fired flavor. Add in corn, asparagus, and tomatoes for a quick and healthy meal. (more…)
These beefy racks pack some serious flavor. Cooked over Apple Hardwood Pellets, these BBQ Beef Short Ribs are generously seasoned with rub, mopped with apple juice for moisture, and cooked low and slow to tender perfection.
4 EA (4 BONE) BEEF SHORT RIB RACKS
1/2 cup TRAEGER BEEF RUB
1 CUP APPLE JUICE
If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
Season both sides of ribs with Traeger Beef Rub.
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Arrange the ribs on the grill grate, bone side down.
Cook for 8-10 hours, spritzing or mopping with apple juice every 60 minutes until internal temperature reaches 205℉.
Slice between ribs and serve immediately. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
Recipe and photo from Traeger.
Melt-in-your-mouth Reverse Seared Filet Mignon with Red Wine Reduction gets wrapped in smoky bacon and topped with a rich red wine reduction for an awe-inspiring dinner you won’t soon forget.
Bacon Wrapped Filet Mignon
2 ea Filet Mignon
2 slices bacon
Traeger PRIME RIB RUB, AS NEEDED
TOOTHPICKS
Red Wine Reduction
1 TBSP BUTTER
1 SHALLOT, THINLY SLICED
1/2 CUP RED WINE
1/2 CUP BEEF STOCK
1 TSP CHOPPED ROSEMARY
1 TBSP COLD BUTTER
SALT, TO TASTE
When ready to cook, set the temperature to 225℉ and preheat, lid closed for 15 minutes.
Wrap each filet with a slice of bacon and secure with a tooth pick. Season liberally with Traeger Prime Rib rub.
Place steaks directly on the grill grate and cook until the internal temperature reaches 115℉, start checking after about 20 minutes.
Remove steaks from grill and set aside. Increase grill temperature to High and let preheat 10 minutes.
For the Red-Wine Reduction Sauce: In a sauté pan over medium heat, melt 1 Tbsp butter and shallots and sauté until translucent. Add red wine and beef stock and bring to a simmer. Reduce the heat and let simmer until reduced by half. Add rosemary, remove from heat and whisk in the 1 Tbsp cold butter. Season with salt to taste.
When grill is hot, place steaks back on the grill and sear for 5-7 minutes on each side or until the internal temperature reaches 125℉ for medium-rare.
Remove from grill and let rest 5-7 minutes before serving.
Serve steaks with your favorite sides and spoonful of red wine reduction sauce over the top. Enjoy!
*Cook times vary depending on set and ambient temperatures.
What could be better than a reverse sear, smoked low-&-slow and finished with a quick five-minute sear on each side? We love this recipe for Grilled T-Bone Steaks with Bloody Mary Steak Sauce – it’s everyone’s favorite steak!
Give your game day crowd something to talk about. This Baked Buffalo Chicken Dip combines chicken, cheese and buffalo hot sauce until hot and bubbly. Then top it with blue cheese and bacon for the perfect shareable dip. (more…)