Refresh your Traeger to ensure it operates in tip-top shape with replaceable grill parts. You can Traeger all year round, so a grill maintenance routine is key. Once you’ve got your grill cleaned and prepped using our Spring Cleaning Tips, make sure anything worn gets replaced. Periodically refreshing your grill will keep you in mouthwatering barbecue year after year and make this BBQ season truly epic.
4 / 5 Stars | 24 Reviews
by Wayne
"Ground beef is mixed with egg, bread crumbs, prepared mustard, and Worcestershire sauce, formed into patties, seasoned with salt, pepper, and garlic salt, then sauteed for 10 to 15 minutes."
Many salmon recipes claim to be the best, but we’ll just lay down our recipe and let your mouth decide if it’s the best grilled salmon you’ve ever tasted. (Spoiler Alert: It will be.) Traeger’ing Amazing Salmon requires only three ingredients. You don’t want to overwhelm the delicate fish with too many contrasting flavors. Salmon is highly susceptible to over-seasoning, so take it easy. Your Traeger grill makes the real magic happen. Once you close the lid to the BBQ, rich, hardwood smoke gently caresses the salmon, lightly crisping the skin and making the inside flaky and irresistible.
INGREDIENTS
1 fillet Salmon
Zesty Italian Dressing
Traeger Blackened Saskatchewan
METHOD
PRINTABLE RECIPE:
Charcuterie: it’s fun to say, fun to eat, and rich in history. Charcuterie is the art of smoking, curing, and brining meats, and originated from the need to preserve meats before modern refrigeration stepped in and changed the way we eat. Don’t be intimidated by the French name. It’s just a fancy way of saying “meat plate” while impressing your friends with your knowledge of fine dining. Many meats that you might select for a charcuterie board require lengthy processes to properly preserve them, but salmon is delicate meat that cures quickly and tastes amazing after a relatively short smoke session on your Traeger. Feel free to beef up your board with any number of salamis and prosciuttos from your specialty deli, or just let the salmon shine on its own.
DIFFICULTY: 3/5
PREP TIME: 3 1/2 hours
COOK TIME: 1-1 1/2 hours
RECOMMENDED PELLETS: Mesquite, Hickory, Oak, Alder
SERVES: 8-10
INGREDIENTS
1, 1 ½ - 2 lb. Salmon Filet, skin on, pin bones removed
1 cup Gin
1 cup dark Brown Sugar
½ cup Kosher Salt
2 Tbsp. coarse ground Pepper
2 Tbsp. toasted Fennel Seed
1 loaf French Bread, sliced
1 Tbsp. Garlic, crushed
3 Tbsp. Olive Oil
10 Radishes, sliced thin
3 Avocados, sliced
2 cups Arugula
1, 8 oz. package Cream Cheese
1, 4 oz. package Boursin Cheese (combine with cream cheese)
METHOD
PRINTABLE RECIPE:
It’s been an epic and meaty fight to the finish, and winners of the Meat Madness Championship Matchup are officially posted. These meat magicians cooked their hearts out and earned the support of the grillin’ public. Who has been crowned Traeger Pit Master? Check it out at traegergrills.com/meat-madness.
In the words of Althea Gibson, professional golfer and tennis player, “Being a champion is all well and good, but you can’t eat a crown.” Luckily, the Champions of Meat Madness are walking away with 2-year supplies of pellets and Texas Pro Grills so they can continue nurturing their passion for outstanding barbecue. Those smokin’ trophies and the title come with a lifetime supply of bragging rights. See who has risen through the ranks to achieve the title of Traeger Pit Master at traegergrills.com/meat-madness.
As Meat Madness comes to a close, Team Traeger would like to thank everyone who participated in the competition by submitting their recipes and voting. Your support for the chefs has made this competition truly colossal, and it will go down in the Traeger history books. Although the Bracket competition has ended, Meat Madness lives on through each of us. Every time you slow smoke a brisket, sear a steak, or wood-fire fajitas—the flame of Meat Madness burns bright. You’re all BBQ Heroes in our eyes. Start tweaking your best ‘cue recipes now, there just might be a Meat Madness 2016 in our future!
Meat Madness Prizes:
Visit our Traeger Store to check them out: traegergrills.com/shop
4.38 / 5 Stars | 116 Reviews
by MRSTEWART
"Blue cheese, jalapeno and Swiss cheese round out these huge grilled burgers. These delicious burgers will make you think twice about eating chicken!"
It’s been a long and grueling battle through the Beefy Bracket, and we are closing in on the finish line. We started with hundreds of applicants, carved down to 64 competitors, chopped down to the Meat Sixteen, the Elite Eight, the Wood-Fired Final Four, and then there were two. It has truly been a colossal competition for carnivores, but it’s not over until the final votes are cast and one Traeger Pit Master emerges victorious. The Championship Matchup is posted. Vote your favorite fare to the top of the winner’s circle at traegergrills.com/meat-madness
Prizes given away so far:
