Traeger Grills BBQ Recipes.
Living in Southern California means grilling is practically a year-round activity. One of the more respected brands in outdoor grills, Traeger not only represents a quality product, but they are super helpful when it comes time to use one. They even offer BBQ shop classes for home cooks who are in the competitive realm. However, most of us are content with a handful of reliable recipes. We spoke to the team at Traeger for advice on achieving pitmaster status. Bonus: We’ve included some of their favorite recipes!
- Clean grills = happy grills! Be sure your drip pan and grate are clean each time you cook. This prevents unsavory flavors from getting into your food.
- Make sure you keep your pellets dry 24/7. This is the key to hot, clean fires.
- When cooking chicken breasts, pork chops and steaks, only flip the meat once. You will end up with a consistent product that’s cooked evenly on both sides.
- If you plan to sauce, do so during the final 15 minutes of cooking time. Any sooner, and it’ll likely scorch. That translates to a burnt taste as well as appearance.
- Use a thermometer to decide whether meat is ready. You’ll want to rely on this method more than how much time has passed. It is a safe way to ensure doneness.
- After removing meat from the grill, it continues to cook. What this means for you is taking food off the heat a few degrees (two or three) short of doneness to achieve that ideal temperature.
- Let the meat rest for 10 to 30 minutes (depending on how big the cut is) before slicing. You’ll retain all the juices that would otherwise spill out, as they’ll be evenly distributed.
- When slicing beef, be sure to do so against the grain. It may not make sense at first, but you’ll taste the difference when you begin to chew.
Got all that? Then we shall move on to those recipes! We’ve got a trio for you to choose from, featuring different proteins and skill levels. Start with the chicken, and work your way up to the brisket. Note: all three recipes utilize Hickory hardwood.
Traeger Chicken – serves 4-6
Ingredients (just 2!):
1 chicken – 4 pounds
Traeger chicken rub
- Lightly season chicken with Traeger rub.
- Start your grill on Smoke, with the lid open until fire is established (4-5 minutes).
- Set temperature to High (400-450 F), and preheat with the lid closed for 10-15 minutes.
- Place the chicken on the grill and remove once the internal temperature reaches 170-degrees; approximately 1 hour, 10 minutes.
- Eat up!
Baby Back Ribs – serves 6-8
2 racks baby back pork ribs
1/3 cup yellow mustard
½ cup, divided apple juice
1T worcestershire sauce
½ cup dark brown sugar
1 cup Traeger BBQ sauce
1/3 cup honey, warmed
Traeger pork and poultry shake, to taste
- Remove the silverskin membrane from the bone side of the ribs. Use the tip of a butter knife to get under the membrane before tearing it out.
- Combine ¼ cup of apple juice and worecestshire sauce. Lightly coat both sides of the ribs. Season with the rub.
- Start your Traeger grill on Smoke with the lid open until fire is established.
- Smoke the ribs, meat side up, for three hours. Transfer to a rimmed baking sheet, but leave the grill on. Set the temperature to 225 F.
- Tear off four long sheets of aluminum foil. Top with rib rack; pull up the sides to keep the liquid enclosed.
- Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use more juice if you prefer more tender ribs.
- Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs. Return the foiled ribs to the grill and cook an additional two hours.
- Carefully remove the foil from the ribs (watch out for hot steam) and brush the ribs on both sides with BBQ sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce “tightens”, between 30 minutes and one hour.
- Let the ribs rest for a few minutes before serving.
Brisket recipe – Serves 8-12
1 brisket – 6-8 pounds
Your preferred rub, Traeger’s beef shake, prime rib rub or salt & pepper
- Plan for approximately 90 minutes per pound, 8-12 hours for a 6-8 pound brisket. We recommend using a remote probe thermometer, if possible.
- Coat brisket liberally with your preferred rub. Wrap in plastic wrap when done.
- Let the wrapped brisket sit in the refrigerator for 12-24 hours.
- Start the Traeger grill on Smoke with the lid open until the fire is established. Leave temperature set to Smoke, and pre-heat, lid closed for 10-15 minutes.
- Place brisket, fat side up, on the grill grate. Insert thermometer probe and smoke for 4 hours.
- After 4 hours, turn grill up to 250 F.
- When internal meat temperature reaches 160 F, remove brisket from the grill and wrap in foil – do NOT remove thermometer probe.
- Place foiled brisket back on grill and cook until internal temperature is 204 F.
- Remove brisket and allow it to rest in the foil for at least 30 minutes.
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