PELLET GRILL RECIPES HOLIDAY HAM W/ APPLE & BOURBON GLAZE This recipe is for “ready to eat” or “fully cooked” hams—not fresh hams. Try to buy hams that have been minimally processed, preferably, bone-in and unsliced with a nice cap of fat. Serves: 1/3 pound per person Recommended Pellets: Alder, Apple, Cherry, Hickory, Maple, Pecan INGREDIENTS • 1 fully cooked ham or half-ham • 1 to 2 cups apple juice or cider • 1 cup apple jelly • 2 tablespoons Dijon mustard • 1 to 2 tablespoons bourbon • 2 teaspoons fresh lemon juice • 1/2 teaspoon ground clove PREPARATION When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the ham on a rack in a roasting pan. Pour the apple juice or in the bottom of the pan. Place on the Traeger and close the lid. Time wise, allow 15 to 18 minutes per pound for a half-ham, and 10 to 15 minutes per pound for a whole ham. Meanwhile, in a small saucepan over medium-low heat, melt the apple jelly. Whisk in the mustard, bourbon, lemon juice, and ground clove and remove from the heat. Brush over the outside of the ham 40 to 50 minutes before you expect the ham to be done. Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and pass it separately at the table. AWARD WINNING BRISKET Cooks all day from 8am to 5 pm. Serves: 5-7 Recommended Pellets: Alder, Cherry, Hickory, Maple, Mesquite, Oak, Pecan INGREDIENTS • 6 to 8 pound brisket • Your choice of rub PREPARATION Cooks all day from 8am to 5 pm. At 8:00: Turn on the grill to smoke with the lid open for 10 minutes. Rinse brisket and pat dry with paper towels. Trim any excess fat, but leave ¼” or so. Apply your choice of rub generously all over the brisket. Place directly on the grill fat side up and close lid. Cook on “smoke” setting from approximately 8:00am to 3:00pm. Turn every 2 hours. At 3:00pm: Take brisket off grill and place on a disposable foil roasting pan. Cut up a whole onion and cover the top of the brisket. Fill bottom of roasting pan with a ½” of your favorite beer. Turn grill up to medium (350 degrees). Cover pan with foil. Cook on medium from 3:00 to 4:30. At 4:30: Take foil off brisket, (Optional: Cover with your favorite BBQ sauce) and cook until approximately 5:00 pm…then ENJOY! TRI-TIP ROAST The Tri-Tip, otherwise known as the “Santa Maria steak” is known for it’s full flavor, low fat content, and comparatively low cost to cuts of beef. Also great for sandwiches! Serves: 6-8 Recommended Pellets: Alder, Cherry, Hickory, Maple, Mesquite, Oak, Pecan INGREDIENTS • 1 tri-tip roast • BBQ Sauce • Prime Rib Rub PREPARATION Marinade the tri-tip in BBQ sauce overnight in refrigerator. Remove tri-tip from marinade, and lightly season with Prime Rib Rub. Start your Traeger on smoke with lid open for 5 minutes to get started, and then place tri-tip on grill for 4 to 5 hours on smoke. Remove tri-tip from grill and place in aluminum foil with 1/2 cup water. Close aluminum foil and adjust digital controller to 350 degrees. Place back on the grill for 45 minutes. Remove from grill and let rest for 15 minutes. Eat and enjoy! CLASSIC CHOCOLATE CHIP COOKIES Once you try chocolate chip cookies from a Traeger Grill, you’ll never want to go back to your oven! INGREDIENTS • 2 ½ cups all-purpose flour • 1 tsp baking soda • ½ tsp salt • 1 ½ sticks of butter, softened • 1 cup packed light brown sugar • ½ cup granulated sugar • 2 eggs • 1 tsp vanilla extract • 2 cups (12 oz) semisweet chocolate chips • 1 ½ cup chopped walnuts or pecans (optional) PREPARATION • Set grill to Medium setting (three speed controller) • Combine flour, baking soda, and salt, set aside • In another bowl beat butter. Add brown sugar, sugar, eggs, and vanilla, mix • Gradually emerge the flour mixture • Fold chocolate chips and nuts into dough • Drop spoonful amounts of dough onto aluminum foil • Bake for 17 minutes • (Tip: Use a new sheet of foil for each batch of cookies to prevent sticking) 3-2-1 BABY BACK RIBS The 3-2-1 method of barbecuing ribs—3 hours of smoke, 2 hours wrapped tightly in foil, and 1 hour sauced—has become very popular among competition barbecuers and home cooks alike, especially those who prefer their ribs “fall-off-the-bone” tender. Adjust the cooking time if you like your ribs with more chew. Serves: 4 Recommended Pellets: Hickory or Oak INGREDIENTS • 2 racks baby back pork ribs (about 5 pounds total), trimmed • 1/3 cup yellow mustard • 1/2 cup apple juice (divided use), plus more if needed • Your choice of rub • 1 tablespoon Worcestershire sauce • 1/2 cup packed dark brown sugar • BBQ Sauce • 1/3 cup honey, warmed PREPARATION 1.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 or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. 2.In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread thinly on both sides of the ribs; season with rub. 3.When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the ribs, meat-side up, for 3 hours. Transfer the ribs to a rimmed baking sheet but leave the grill on. Set the temperature to 225 degrees F. 4.Tear off four long sheets of heavy duty aluminum foil. Top with a rack of ribs; 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 of the remaining apple juice. (Use a bit more apple juice if you want.) Lay another piece of foil on top and tightly crimp the edges so there’s no leakage. Repeat with the remaining rack of ribs. 5.Return the foiled ribs to the grill and cook for approximately 2 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” for 1 additional hour. Let the ribs rest for a few minutes before serving. WHOLE SALMON WITH LEMON AND DILL Serves: 10-12 Recommended Pellets: Mesquite or Alder INGREDIENTS • 1 Whole Salmon (7 to 9 pounds with head removed • 1 Bunch Fresh Dill (2 tablespoons chopped the remaining in sprigs) • 2 Lemons (thinly sliced and seeded) • 1 Clove Garlic (finely minced) • 6 Tablespoons Butter (melted) PREPARATION Cut the fins and gills off the salmon along with ragged edges on the tail by making a v-shape. Rinse the fish inside and out, under running cold water and then drain and blot dry, inside and out. Make 4 or 5 diagonal slashes to the body on each side of the fish. Stuff the cavity and slashed with the lemon slices and dill sprigs. Stir chopped dill and garlic into the melted butter. Brush the fish on both sides with some of the mixture. Season the fish generously on both sides with salt and pepper. Place the fish on aluminium foil-wrapped cardboard. Place salmon on its cardboard in the middle of the grill and cover the grill. Grill salmon until cooked through, 45 minutes to 1 hour. Baste salmon with the garlic-dill butter when you put it on the grill and then at 15 minute intervals. To test for doneness, press fish with your finger, it will break apart into clean flakes when done. Transfer the fish to a large platter; Re-season the salmon with salt and pepper. To serve, run a knife along the backbone to separate the top fillet. Lift the bones in sections. Remove the bones and cut the fish crosswise into serving portions. STUFFED PEPPERS Serves: 3-6 Recommended Pellets: Hickory or Apple INGREDIENTS • 3 Large Green Bell Peppers • 1 Pound Lean Ground Beef • 1 Tablespoon Green Pepper (chopped) • 1 8 oz. can Tomato Sauce • 1/4 Teaspoon Chilli Powder • 1 Tablespoon Chopped Onion • 1/2 Teaspoon Worcestershire Sauce • 1/2 Cup Quick Cooking Rice (uncooked) • 2 Small Whole Tomato’s (Peeled and Cut) • 1/2 Cup Water • Salt and Pepper to taste PREPARATION Remove tops and seeds from the green peppers. Cook whole peppers in boiling salted water for 3 to 5 minutes; invert to drain. Brown onion, green pepper and ground beef in a skillet. Add remaining ingredients (reserving 3 tablespoons tomato sauce and ½ cup cheese). Simmer for 10-15 minutes. Stuff peppers with mixture; place 1-teaspoon tomato sauce on top of each pepper on a double layer of aluminium foil (9 inch square). Shape foil to fit around peppers leaving the top uncovered. Place peppers, in foil, on cooking grid, cover and cook 35 to 40 minutes. Top with grated cheese and heat until cheese melts. About 5 minutes longer. BANANA CARAMEL Serves: 4 Recommended Pellets: Alder or Apple INGREDIENTS • 1/2 Cup Butter Or Margarine • 1/2 Cup Brown Sugar Packed • 2 Tablespoons Corn Syrup • 1/2 Cup Sweetened condensed milk • 4 Green Tipped Bananas • 1/3 Cup Chopped Pecans or Walnuts PREPARATION Put first four ingredients into heavy saucepan. Heat and stir until boiling. Continue to boil and stir for five minutes. Keep stirring as it burns quickly. Remove from heat. Leave bananas in peel. Place right onto the grill. Let warm for 5 minutes then flip over for another 5 minutes. Peels will turn dark in color and peel may begin to split as fruit heats up. Place banana on serving dish. With sharp knife cut a slit into the peel crosswise at both ends, then cut banana peel lengthwise. Pull peel back from fruit . Spoon sauce overtop. Sprinkle with nuts. SLOW SMOKED PULLED PORK Cook Time: • 8-12 hours depending on the size of the pork roast INGREDIENTS • 6-8 lbs of pork (Look for a bone-in pork butt which is often referred to as a picnic or Boston butt) • Your favorite dry rub • Wood Pellets – We recommend a Mesquite, Apple, or Alder wood pellet PREPARATION 1.Trim the thick fat caps down to a quarter inch 2.Rinse and pat dry to prepare to apply the dry rub • Coat the entire butt with dry rub. Be sure to cover ALL sides and spaces 3.You can do this up to one day before smoking if covered in plastic wrap and stored in a refrigerator 4.Place roast in the grill and insert the meat probe into the thickest part of the roast 5.Set the grill to “High Smoke” • Make sure the hopper is filled with food grade smoking pellets 6.Once the roast reaches an internal temperature of 160° F, wrap it with aluminum foil and leaved it covered until it reaches an internal temperature between 195°-200° F 7.Remove the roast from the grill and initiate the “Shutdown” sequence • For best results – after removing the roast from the grill, leave it covered and allow it to rest for 15 minutes before pulling. This will allow the roast to redistribute the juices and make it easier to pull If everything goes well, you’ll have true, slow smoked pulled pork that should have enough flavor you don’t need a sauce. However, adding some sauce with homemade coleslaw and lemonade won’t hurt one bit. SMOKED BUTTERNUT SQUASH INGREDIENTS • Butternut squash • Maple syrup (the real kind) • 6 T. Butter (cubed into 12 pieces) • Brown sugar • Turn the pellet grill on 300 degrees to pre-heat. • Cut the butternut in half lengthwise and scoop out the seeds. PREPARATION • Place the squash face down on the rack of the pellet grill. Cook with high smoke for 30 minutes, and then turn squash over and smoke for 30 more minutes. • Place each squash half on piece of tin foil big enough to wrap it in. • Cover each with maple syrup, a sprinkle of brown sugar and about 6 cubes of butter. Close the foil wrap by rolling the ends together and folding up the remaining two sides to form an airtight cover. • Place back on the pellet grill (set at 400) until tender, about 30-40 more minutes. • Unfold the foil carefully to keep the syrup, put the squash on a plate and pour the remaining syrup over the top. Serve by scooping out with a spoon. SMOKED YAMS WITH CILANTRO INGREDIENTS •2/3 C. dried cranberries •Olive oil •One lime •2T. sugar •3-4 yams or sweet potatoes •1T. Ground Coriander •1T. ground cumin •Salt and pepper • 3 T. butter •¼ c. cilantro PREPARATION • In a small saucepan, bring the cranberries, 3 T. olive oil, 3 T. lime juice, sugar, and ¼ C. water to a boil. Add 2 tsp. lime zest; take off heat and cover to steep. • Peel the yams and cut into ½-1 inch pieces. • Place in a roasting pan and coat with olive oil, add the coriander, cumin, and some salt and pepper. • Place in the pellet grill with high smoke for about 1 hour uncovered. • Pour the cranberry mixture over the yams and toss to coat; add 3 pads of butter. • Turn the pellet grill up to 400 degrees and cook until tender, about 30-40 minutes. • Turn potatoes 1 or 2 times to coat with sauce during the last 30 minutes. • Transfer to serving plate and toss with cilantro to serve. SMOKED DEVILED EGGS INGREDIENTS •12 eggs PREPARATION 1. First you need to boil 12 eggs. 2. Place eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. 3. Heat over high heat just to boiling. Remove from burner and cover pan. 4. Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large). 5. Place eggs in cold water to cool. 6. Set the pellet smoker on low smoke so it can heat up while you peel the eggs. 7. Put the eggs on the cooking grid and smoke them for 15 minutes. If you want the grill marks on both sides of the egg, turn the eggs over half way through. The eggs will take on a yellow hue. 8. You can use whichever wood pellet you prefer, try experimenting to see which flavor you like best. I like using apple wood, because it gives it a sweeter taste. Here’s a basic recipe for deviled eggs that you can follow after smoking the boiled eggs. INGREDIENTS • 2 tsp. Dijon mustard • 1/3 Cup mayo • 1 Tbls. minced onion • Tabasco • Salt and pepper • Paprika • 12 eggs PREPARATION 1. Cut the eggs in half and put the egg yolks in a medium size bowl. 2. Add 2 tsp. Dijon mustard 1/3 Cup mayo 1 Tbls. minced onion Tabasco Salt and pepper 3. Mix this together well with a fork. 4. Put egg yolk mixture in a plastic baggie, cut the tip off and squeeze to fill the well of each egg white. 5. Sprinkle with paprika to finish. SMOKED MEATLOAF INGREDIENTS •1 ½ lbs. ground beef •½ lb. sausage •½ C. bread crumbs •¾ C. plain yogurt •¼ C. milk •2 eggs •2 tsp. chopped garlic •½ C. Parmesan cheese •1 Tbs. dried parsley •1 tsp. dried oregano •1 ½ t. kosher salt •Your favorite rub •Black pepper PREPARATION 1. Start the pellet grill and turn it to 350 degrees to heat it up. 2. Using a medium size bowl, mix the wet ingredients together, and then put the seasonings in. Mix the ground beef and sausage together well and then add it to the other ingredients in the bowl. Mix very well and form into a loaf. 3. Now roll it in your favorite rub. 4. Put it on the pellet grill rack and put the meat probe in the center. 5. We smoked it on Hi smoke for about 30 minutes and then finished cooking at 350 degrees until the internal temperature was 160 degrees, it took about 1 hour.