Category: Traeger Grill Recipes


Sep
2022

Smoked Whole Turkey

categories: Main Dishes, Traeger Grill Recipes, Turkey
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Make a delicious 20 lb. smoked whole turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.
Make a delicious 20 lb. Smoked Whole Turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.

The first time I ever cooked a whole turkey was a LONG TIME ago (I was 20 years old). I won’t bore you with the details, but I’ll just say my husband and I had some single friends over for Thanksgiving and it wasn’t pretty! It ended with a turkey that was cooked and pretty on the “outside”, but the middle/insides of that bird were an entirely different story. UGH.

True story- and we all ended up having a good time, and lived to tell the tale… ha ha! After that disaster I learned how to perfectly roast a turkey in our oven, and have never had a problem since, thank goodness. 

My husband and I received a FREE 20 lb. turkey last Christmas, and decided to smoke it on our pellet grill, and this is the “recipe” we used. The finished turkey, covered with melted butter and lots of spices, had great seasoning and smoky flavor! Here’s how we make a smoked whole turkey on our pellet grill. We enjoy making smoked turkey outside, because it doesn’t heat up our kitchen cooking it all day, especially during our Summer heat!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preheat The Smoker

The prep time to get the turkey ready to cook is minimal, so the first thing you need to do is preheat your smoker or pellet grill according to the manufacturers instructions. Once preheated, set the temperature for 250°F. This is the temperature you will smoke the turkey at for the first half of the cooking time (low and slow!). 

While the smoker preheats, make the spice mix and prep the turkey (it only takes a few minutes). You can use whatever type smoker pellets you prefer, but we love using mesquite or applewood.

Make The Spice Mix For the Turkey

The ingredients for the seasoning mix are simple to prepare. Measure dried Cajun seasoning, Italian seasoning, basil, oregano, rosemary, salt, pepper, rosemary, celery seed and garlic powder in a small bowl. Stir to combine these ingredients, and your spice mix is done. See how easy that is?

Melt a stick of butter in a saucepan, and then stir in the seasoning mix until completely combined. Remove the pan from the heat.

A variety of spices used to season a whole turkey are combined in a bowl.Spice mix is combined with melted butter in a saucepan, before basting the turkey.

Remove the giblets from the inside cavity of the turkey. Pat the turkey dry on all sides, using paper towels to absorb the moisture, then set it on a small wire rack (to slightly elevate the turkey) in a large roasting pan.

Brush the butter seasoning mixture over the entire surface of the turkey, including inside the turkey cavity. Try to get some seasoning under the skin of the breast, as well. Use ALL of the seasoning mixture on the turkey. 

A 20 lb. turkey is patted dry, then placed on wire rack in a roasting pan.Butter and spice mixture is brushed over the surface of the turkey before it is cooked.

Time To Smoke The Turkey!

Once the smoker grill has reached 250°F. and the turkey has been seasoned, it’s ready to cook! Place the roasting pan in the smoker, then insert a temperature probe into the thickest part of the turkey.

Let the turkey cook UNCOVERED until it reaches an internal temperature of 100 – 110°F. Once it begins cooking, don’t open the grill… just be patient, and let it smoke away. It typically takes about 3 hours to reach this temperature for a turkey this size, but keep an eye on the temp, because we know the temps in various smokers can vary quite a bit!

The seasoned whole turkey is now ready to go on a pellet grill or into a smoker.Temperature probe is inserted into thickest part of the turkey before cooking.

Halfway Point

Once the turkey reaches an internal temp of 100 – 110°F., remove the turkey pan from the grill. Baste the turkey with any accumulated juice on the bottom of the pan. Add 3 Tablespoons of additional butter to the pan. Cover the pan with aluminum foil, then place the pan back on the grill.

TURN THE HEAT UP TO 300°F. and continue cooking the turkey (covered) for another 2-3 hours, OR until the internal temperature reaches 165°F. We have found that on our smoker (a Traeger), this second half of the cooking time usually takes somewhere between 2½ – 3 hours.

Obviously if you are cooking a much smaller weight turkey, your cooking time will be considerably less. Remember- your cooking time might vary, depending on the size turkey you’re using, model of smoker you’re using (and other conditions), so keep an eye on that internal temperature! The temperature probe is your friend!

Halfway through cooking time, turkey is basted with juices from pan, then covered with foil.

Smoked whole turkey rests after being removed from grill, before slicing.

Serving The Smoked Whole Turkey

Once the turkey is done, remove it from the smoker, and let it rest (covered) for 25-30 minutes before carving. The turkey will continue to cook slightly as it rests. This resting time allows the juices time to redistribute inside the turkey. After the turkey has rested, baste it again with the accumulated juices from the bottom of the pan, then slice and serve.

We enjoyed the smoky flavor of the well-seasoned meat, and served our turkey slices with steamed broccoli and a delicious Sweet Potato Apple Bake, which complimented the meat well.

The smoked whole turkey is cut into slices and served.Turkey slices, along with broccoli and a sweet potato apple side dish are served on a white plate.

I hope you have the opportunity to make a smoked whole turkey for yourself and those you love. We really enjoy having lots of leftovers when we cook a large turkey, which we use for sandwiches, Turkey Fiesta Casserole, and Turkey Tortilla Soup!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a great day!

Looking For More SMOKER GRILL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Smoker Grill Recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe adapted from: https://anaffairfromtheheart.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Smoked Whole Turkey
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 

Make a delicious 20 lb. Smoked Whole Turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.

Category: Main Dish
Cuisine: American
Keyword: smoked whole turkey
Servings: 16 (8 oz. servings) approx.
Calories Per Serving: 328 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 20 pound turkey giblets removed
  • ½ cup butter = ½ cup or 8 T.
  • 2 teaspoons Cajun seasoning or Creole seasoning
  • 1½ teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon celery seed
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 3 Tablespoons butter additional to be added later
US Customary - Metric
Instructions

  1. Preheat smoker or pellet grill according to manufacturer instructions. Once preheated, set temperature for 250°F.

  2. Combine Cajun seasoning, salt, basil, rosemary, oregano, Italian seasoning, celery seed, black pepper, and garlic powder in a small bowl. Melt a stick of butter in saucepan; add seasoning mix; stir until combined. Remove pan from heat.

  3. Pat turkey dry, using paper towels. Set turkey on small wire rack (to slightly elevate turkey) in a large roasting pan. Brush butter mixture over surface of turkey (all sides), including turkey cavity. Put some seasoning under skin of the breast, as well. Use ALL of the seasoning mixture.

  4. Place roasting pan in smoker; insert temperature probe into thickest part of turkey. Cook UNCOVERED until it reaches an internal temp. of 100° - 110°F. It typically takes about 3 hours to reach temperature. Keep an eye on the temp, because smoker temps can vary! When turkey reaches an internal temp of 100° - 110°F., remove pan from grill. Baste turkey with any accumulated juices in bottom of the pan. Add 3 Tablespoons more butter to the pan. Cover pan with aluminum foil; place pan back on the grill.

  5. TURN THE HEAT UP TO 300°F. and continue cooking turkey (covered) another 2-3 hours, OR until internal temp. reaches 165°F. Remember- your cooking time might vary, depending on the model of smoker (and other conditions), so keep an eye on that internal temperature! 

  6. Once done, remove pan from the smoker; let turkey rest (covered) for 25-30 minutes before carving. Turkey will continue to cook slightly as it rests. Resting time allows juices to redistribute in turkey. After resting, baste turkey again with juices from pan, then slice and serve.

Recipe Notes

NOTE: A 20 pound turkey will yield approximately 8½ - 9 pounds of white and dark meat after cooking. The caloric calculation listed is an approximation that uses both dark and white meat in the total per serving. Your caloric amount will vary depending on portion size, and type of turkey meat consumed (white or dark meat).

Nutrition Facts
Smoked Whole Turkey
Amount Per Serving (1 (8 oz. portion))
Calories 328 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Trans Fat 0.4g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 151mg50%
Sodium 484mg21%
Potassium 422mg12%
Carbohydrates 1g0%
Fiber 0.3g1%
Sugar 0.2g0%
Protein 39g78%
Vitamin A 473IU9%
Vitamin C 0.04mg0%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious 20 lb. Smoked Whole Turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.


Sep
2021

Smoked Macaroni And Cheese

categories: Meatless Meals, Side Dishes, Traeger Grill Recipes
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Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!
Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Do you enjoy homemade macaroni and cheese? It is a favorite “comfort food” of ours. Most of the time we make an EASY version on the stove top in our kitchen (recipe here on my blog). However, we also enjoy it when we use our smoker grill to make it, which imparts a unique smoky taste we really like. I came up with this recipe to in order to use our Traeger to make this handy dandy, beloved pasta dish. 

That is the recipe I am sharing here today. We tend to make this as a side dish when we are smoking meat low and slow on our Traeger grill. This smoked macaroni and cheese is smoked at a low temperature, and tastes wonderful once done. The cheese sauce and the pasta are pre-cooked inside, then combined to put on the smoker grill. Topped with sharp cheddar and bread crumbs, this is one delicious side dish OR main dish! You can make it ahead, and then smoke it when ready, which is definitely convenient. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cheese Sauce

TIP: While making the cheese sauce, cook the macaroni pasta in another saucepan, but cook it for 2 MINUTES LESS than the package instructions say. This will give you time to cook and drain the macaroni before adding the hot, completed cheese sauce.

To make the cheese sauce, melt butter in a medium saucepan on medium-low heat. Gradually whisk in the all purpose flour and dry mustard powder, being sure to whisk constantly. Cook for approx. 2 minutes, whisking constantly, to ensure the butter does not brown. Slowly whisk in the milk, and continue to mix until the sauce is slightly thickened and smooth.

Butter, mustard powder and flour are cooked in saucepan to begin making the cheese sauce.Milk is whisked into the flour/butter sauce, and cooked until slightly thickened and smooth.

Stir the Velveeta cheese OR American cheese chunks into the hot sauce in the saucepan. Stir until the cheese has melted. If you feel the sauce is too thick once done, simply add a small amount of milk to thin it out just a little bit.

TIP#1: I’ve also made this sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. That will also make a nice, creamy sauce. TIP #2: If you are a real cheese lover, you can substitute a full pound of Velveeta or American cheese in the sauce (instead of the 12 ounces called for in the recipe). It is delicious, too!

American or Velveeta cheese is added to the creamy sauce mixture and cooked until melted.The creamy cheese sauce is seasoned, then is ready to add to cooked macaroni noodles.

Preparing The Macaroni And Cheese For The Smoker Grill

When the macaroni has finished cooking, drain the water, but do not rinse the noodles. Place the hot noodles in a large mixing bowl. Pour the hot cheese sauce over the top, then stir well to fully combine the ingredients. 

Macaroni pasta is cooked, drained, then placed in a large mixing bowl.Cheese sauce is added to the cooked pasta, and stirred until combined.

Take a quick taste, and add salt and pepper to suit your personal taste, if desired. Spray the baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese. Spread it out evenly in the pan.

Evenly sprinkle the surface with grated cheddar cheese. Next sprinkle with the bread crumbs, followed by a few sprinkles of paprika. Now your smoked macaroni and cheese is ready for the smoker grill.

Macaroni and cheese is placed into a greased or buttered baking pan.The macaroni and cheese is topped with shredded cheddar, bread crumbs and paprika.

Time For The Smoker Grill

Preheat your smoker grill to 225°F, according to the manufacturer’s instructions. Once at temperature, place the smoked macaroni and cheese pan onto the grate, leaving the pan uncovered. Close the lid of the smoker. Smoke the macaroni and cheese (pan uncovered) for 20 minutes.

After the first 20 minutes, cover the pan securely with aluminum foil, and continue cooking for another 25-30 minutes (we usually do 30), or until heated through and the cheese on top is melted.

Ready To EAT Some Smoked Macaroni And Cheese!

Now it’s time to enjoy your smoked macaroni and cheese! Serve this dish hot, grab a fork, and dig in. It has a subtle smoky taste (which we love) and tastes wonderful! This dish will yield approximately 8 small servings (can be served as a side OR a main dish. I hope you enjoy it!

Smoked macaroni and cheese, straight from the Traeger grill, hot and ready to serve.

Thank you for stopping by today. I truly hope you will come back again for more family-friendly recipes you can make for those you love. Have a great day, friends.

Looking for More Traeger Or Smoker Grill Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes utilizing a smoker grill for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

0 from 0 votes
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Smoked Macaroni and Cheese
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Category: Main Dish, Side Dish
Cuisine: American
Keyword: smoked macaroni and cheese
Servings: 8
Calories Per Serving: 516 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pasta:
  • 2½ quarts water =10 cups water
  • 1 pound elbow macaroni
For Cheese Sauce:
  • 4 Tablespoons butter
  • ¼ cup all purpose flour
  • ½ teaspoon dry mustard powder
  • 1 cup milk + more to thin sauce, if desired
  • 12 ounces American cheese (or Velveeta) , cut into small chunks
  • salt and pepper, to taste
  • 1 cup grated sharp cheddar cheese
  • ¼ cup dried bread crumbs
  • ¼ teaspoon paprika
Melted butter or cooking spray to grease the baking dish (bottom and sides)
    US Customary - Metric
    Instructions

    1. Cook Pasta- Bring water to a boil in a large saucepan. Add macaroni. Cook macaroni for 2 MINUTES LESS than the package instructions say. If you cook the pasta while making the cheese sauce in a separate pan, it will save you time.

    2. Make Cheese Sauce- Melt butter in a medium saucepan on medium-low heat. Gradually whisk in all purpose flour and mustard powder, being sure to whisk constantly. Cook 2 minutes, whisking constantly, to ensure butter does not brown. Slowly whisk in milk; continue to whisk until sauce is smooth and has thickened slightly. Stir Velveeta OR American cheese chunks into sauce. Stir until cheese has melted. If sauce is too thick once done, simply add a small amount of milk to thin it out a bit.

    3. When macaroni has finished cooking, drain off water, but do not rinse noodles. Place drained macaroni in a large bowl. Pour cheese sauce over the top, then stir well to fully combine ingredients. Taste, then season with salt/pepper to suit your taste. Spray baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese, spreading evenly in pan. Sprinkle top with grated cheddar, then bread crumbs, followed by a few sprinkles of paprika.

    4. Preheat smoker grill to 225°F, according to manufacturer's instructions. Once at temperature, place macaroni and cheese pan onto the grate, LEAVING PAN UNCOVERED. Close the smoker lid. Cook for 20 minutes. After 20 minutes, cover the pan securely with aluminum foil. Continue cooking another 25-30 minutes, or until heated through and cheese on top is melted. Remove from grill; serve hot.

    Recipe Notes

    TIP#1: You can make sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. 

    TIP #2: If you're a cheese lover, you can add a full pound of cheese to the sauce (instead of the 12 ounces called for in recipe). 

    Nutrition Facts
    Smoked Macaroni and Cheese
    Amount Per Serving (1 (1/8 of total))
    Calories 516 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 15g94%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 74mg25%
    Sodium 890mg39%
    Potassium 255mg7%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 4g4%
    Protein 21g42%
    Vitamin A 807IU16%
    Vitamin C 1mg1%
    Calcium 604mg60%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

     


    Aug
    2021

    Smoked Brisket Of Beef

    categories: Beef, For The BBQ Grill, Main Dishes, Traeger Grill Recipes
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    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!
    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

    We enjoy using our Traeger grill, especially in the summers when we don’t want to heat up the kitchen, and it’s nice outside. This recipe for smoked brisket of beef is a delicious meal, and any leftovers make great BBQ brisket sandwiches, too! I got the original recipe from Trager grills website, so I knew it would be a good one!

    My husband asked me to get a beef brisket at the store, using a free gift certificate we had received. I was wondering how the two of us could eat an entire brisket, but since the certificate got us a free 12 pound brisket, I obliged. I knew any leftover meat could make several meals for us, which meant less cooking! A win-win!

    For this smoked brisket of beef, you will need to plan ahead. The beef is well seasoned, and then it needs to be refrigerated overnight before you can put it on the smoker. As long as you can do that step , the rest is smoking it low and slow for best flavor. Here’s how to make this smoked brisket of beef:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Seasoning Mix For The Smoked Brisket Of Beef

    The seasoning mix is very simple to make, and adds great flavor to the beef brisket. Place sea salt, onion powder, and black pepper in a small bowl, and stir to combine. The next thing you will need to add to the spices is garlic paste.

    You can easily make your own garlic paste by chopping fresh garlic (2 T. for this recipe). Take 1 T. of sea salt and put it on a cutting board. Using the FLAT side of a large knife, rub the salt and chopped garlic together over and over. When done, the salt breaks down the garlic a bit and it becomes thick, like paste. Stir the garlic paste into the spices until combined.

    Spice rub for the beef brisket is combined in a bowl, and is ready for garlic paste to be added.Making garlic paste involves smashing chopped garlic cloves with coarse salt using flat side of a knife.

    Season Then Refrigerate Brisket Overnight

    After trimming the fat on the beef brisket to about 1/4″ thick, it is time to season the beef with the spice rub. This fat trimming will reduce the overall weight of the brisket. Place the brisket onto a large baking sheet to do this.

    Cover the entire surface of the brisket liberally with the rub, patting it onto the surface of the meat to adhere. Use all the spices to cover top, bottom and sides of the beef. Cover the meat with foil, and refrigerate the brisket overnight (at least 8 hours).

    Covered in spice rub, the beef brisket is ready to put on the smoker grill.

    Ready To Smoke The Beef Brisket

    Remove the brisket from the refrigerator and let it sit for about 45 minutes to take the chill off before smoking the meat. Once you’re ready to go, fire up your smoker according to manufacturer instructions. Preheat smoker to 225°F. with the lid closed (for about 15 minutes). For this recipe we used mesquite pellets in the hopper- hickory pellets are great for this brisket, also. I also like to add a pan full of water on the top shelf (creates moisture/steam as the brisket cooks-optional)

    Put the brisket onto the grate, with the fat side facing down, in the center of the grill. Smoke the brisket of beef for approx. 4½ – 5 hours, or until it reaches an internal temperature of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers, so be sure to check the internal temperature occasionally.  By the way… see those smoked chocolate chip cookie skillets? Uh huh. YUM!

    The smoked brisket of beef is cooked for several hours uncovered on the smoker grill.

    Once the meat registers that temperature internally, take the brisket off the smoker. Wrap the entire brisket securely in aluminum foil (or butcher paper). Place it back onto the gill, and let it continue cooking.

    The smoked brisket of beef will need to cook for approx. another 4 hours or so, or until the meat reaches an internal temperature of 203°F. The total smoking and cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers as we all know, so your final cooking time may vary.

    A temperature probe is used to gauge an internal temperature of 203°F in the beef brisket.

    Let The Smoked Brisket Of Beef REST!

    After removing the brisket from the grill, you will need to let the meat rest for 1 hour before slicing. Slicing the meat too soon can result in a lot of the juices running out of the meat. Letting it sit allows time for the juices to redistribute throughout the beef. After all your work cooking the beef, you want it to be nice and juicy, right? Here are two options for this:

    OPTION #1: Keep the brisket tightly wrapped in foil and  let it sit, undisturbed on the counter, or OPTION #2: Keep meat tightly wrapped in foil and let it rest in a covered cooler. You know, the kind of insulated cooler you take to the beach. It helps insulate and keep the meat nice and warm. Your choice.

    The smoked brisket of beef is unwrapped and rests for awhile before slicing.

    Time To EAT!

    After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4: thick, place the slices on a platter and serve. The brisket is really good, served with coleslaw and some fresh fruit  or baked beans on the side. YUM.

    We also enjoy shredding the brisket leftovers, adding a good quality bar-b-que sauce, and serving it on toasted hamburger buns! If I’m going to shred the beef, I put some of the leftover slices in a slow cooker with bbq sauce for a few hours to SUPER tenderize it BEFORE shredding it. That way we can have an entire other meal from the original brisket.

    Slices of smoked brisket of beef on a cutting board, ready to enjoy.Smoked brisket of beef has been shredded then heated in bbq sauce for a delicious sandwich.

    I hope you’ll have he opportunity to try this recipe for smoked brisket of beef, and trust you will enjoy it, too! Thanks for stopping by, and I hope you will come back again soon. Have a wonderful day.

    Looking For More SMOKER GRILL Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Traeger grill recipes you might be interested in, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original Recipe Source: traegergrills.com/recipes/chef-brisket

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    Smoked Brisket Of Beef
    Prep Time
    10 mins
    Cook Time
    8 hrs
    Total Time
    8 hrs 10 mins
     

    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

    Category: Dinner
    Cuisine: American
    Keyword: smoked brisket of beef
    Servings: 10
    Calories Per Serving: 732 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 pound whole packer beef brisket fat trimmed to ¼"
    • ⅓ cup sea salt
    • 2 Tablespoons garlic paste See Notes Section, below
    • 2 Tablespoons onion powder
    • ⅓ cup Black pepper
    US Customary - Metric
    Instructions

    1. Combine sea salt, onion powder, and black pepper in a small bowl. Add garlic paste; stir until combined. See NOTE below to make your own garlic paste.

    2. Trim fat on brisket to about 1/4" thick. Season beef with spice rub. Place the brisket on large baking sheet to do this. Cover top, bottom, sides of brisket liberally with spice mix, using it all. Pat it onto surface of meat to adhere. Cover meat with foil; refrigerate overnight (or at least 8 hours). After refrigerating, remove brisket from refrigerator. Let it sit for about 45 minutes to take the chill off, before adding it to grill.

    3. Preheat smoker to 225°F. with lid closed (approx. 15 minutes), according to manufacturer instructions. Put brisket directly on grate in center of grill, with the fat side facing down. Smoke (lid down) approx. 4½ - 5 hours, or until it reaches an internal temp. of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers; be sure to monitor internal temperature.

    4. Once internal temp. is at temp., take brisket off smoker. Wrap entire brisket securely in aluminum foil (or butcher paper). Place it back onto grill; continue to cook approx. another 4 hours or so, or until meat reaches an internal temperature of 203°F. The total smoking/cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers, so your final cooking time may vary.

    5. Once done, remove brisket from grill; let meat rest for 1 hour before slicing. Letting it sit allows time for juices to redistribute throughout beef. Here are two options for this: OPTION #1: Let it rest on counter, still covered in foil OR OPTION #2: Keep meat in foil and let it rest in a covered cooler (the kind you'd take to the beach). Sealed cooler helps insulate and keep meat nice and warm.

    6. After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4" thick, place the slices on a platter and serve.

    Recipe Notes

    NOTE: Make garlic paste by chopping fresh garlic. Take 1 T. of sea salt; put it on cutting board with garlic. Using FLAT side of large knife, rub salt and garlic together quite a few times, pressing as you go.. When done, salt breaks down the garlic and it becomes thick, like paste. 

    Nutrition Facts
    Smoked Brisket Of Beef
    Amount Per Serving (1 g)
    Calories 732 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 12g75%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 16g
    Cholesterol 281mg94%
    Sodium 4134mg180%
    Potassium 1628mg47%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 95g190%
    Vitamin A 43IU1%
    Vitamin C 1mg1%
    Calcium 71mg7%
    Iron 10mg56%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!


    Jul
    2021

    Smoked Smothered Pork Chops

    categories: Main Dishes, Pork, Traeger Grill Recipes
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    Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. They’re prepped on a stove, then cooked until tender on a smoker grill.
    Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. Prepped on a stove, then cooked until tender on a smoker grill.

    We love smothered pork chops, and typically we bake them. However, when it is summer and it’s really hot, I don’t want to heat up our kitchen by using our oven. That’s where our smoker comes in handy! We do the prep work for these smoked smothered pork chops on the stovetop for several minutes, then transfer them to our Traeger grill to cook low and slow!

    I made a couple tweaks to a recipe I posted on this blog a few years ago, by doubling the ingredients (to serve 4) and adapting it to be cooked on a smoker grill. They turned out wonderful! Delicious and tender, this is an easy way to slow cook pork chops on a HOT summer day, without using the oven!

    The long cooking time (1 hour, 45 minutes) on the smoker gives bone-in pork chops a chance to be infused with flavor and they always turn out really tender! The pork chops are “smothered” in a simple onion gravy while they cook away! YUM! Here’s how to make smoked smothered pork chops.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Season The Pork Chops

    Place paprika, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Stir to combine these dry spices. Pat the pork chops dry using a paper towel, then sprinkle both sides of the pork chops evenly with the spice mix. Press the spices into the meat, so it adheres.

    A simple spice mix is combined to use on the smoked pork chops.Four bone-in pork chops are coated with spices on both sides before cooking.

    Prepare The Smoked Smothered Pork Chops

    Before cooking the pork chops on your smoker, you will need to quickly pan-sear and brown them. Heat vegetable oil in a large oven-proof skillet on medium-high heat, until very hot, but just barely smoking.

    Add the seasoned pork chops to the skillet in a single layer, and cook each side 3-4 minutes, until well browned. Transfer the pork chops from the skillet to a plate (once browned), and keep them warm. Do NOT clean out the skillet!

    Seasoned pork chops are browned in a skillet before putting them on the smoker.Both sides of the pork chops are browned well in a large skillet.

    Caramelize Onions To Smother The Pork Chops

    Add butter to the same skillet, and let it melt on medium heat. Add the onion slices, and cook for 8-10 minutes, stirring occasionally, until well browned. Stir in thyme and minced garlic, and cook for about 30 additional seconds.

    Add 1 cup beef broth to the skillet (reserving remaining 2 Tablespoons broth for later use). Toss in the bay leaf, and stir well, scraping up the browned bits (lots of flavor) from the bottom of the skillet while it cooks.

    Bring this mixture to a simmer, then transfer the pork chops back into the skillet. Spoon some of the sauce and onions over the top of each piece, then remove skillet from the stove and cover it with aluminum foil.

    Sliced onions are cooked in butter until well browned.Smoked smothered pork chops are covered with gravy and cooked onions.

    Ready For The Smoker Grill

    Preheat your smoker to 300°F according to manufacturer’s instructions. Once it is ready and at temperature, carefully place the foil-covered skillet onto the grill grate. Close the lid, and let the smoked smothered pork chops cook, (undisturbed) for 1 hour and 45 minutes, until the pork chops are tender.

    Smoked smothered pork chops are cooked on a Traeger grill in a foil-covered skillet.

    Last Step Before Serving The Smoked Smothered Pork Chops

    When done, remove the skillet from the smoker, and carefully transfer the smoked smothered pork chops (meat only) to a plate. Cover them with foil to keep them hot. Place a large strainer on top of a medium-sized bowl.

    Pour the sauce and onions from the skillet through the strainer. The sauce will run through strainer into the bowl below. The onions will remain in the strainer. Discard the bay leaves, and place the onions in a small bowl. If desired, remove any accumulated fat from the surface of the sauce.

    Measure out 2/3 cup of the sauce, and place it back into the skillet. Bring the sauce to a low simmer. In a separate small bowl, whisk together the reserved 2 Tablespoons beef broth and the cornstarch until smooth. Add this to the sauce in the skillet, and whisk to combine. The sauce will slightly thicken as it cooks for about a minute. Once thickened, add the onions back into the sauce, and stir to combine. **If desired, season gravy with additional salt and pepper, to suit your taste.

    Onions and juices are separated by straining juice over a bowl.Some of the onion sauce is used to make a gravy.The onions are added back into the gravy and cooked until gravy thickens.

    Time To Eat!

    Now it’s time to serve the smoked smothered pork chops! By this time you should be more than ready to enjoy this dish. Place a pork chop onto each plate, and then generously spoon some of the onion gravy over the top of each piece.

    We always enjoy having mashed potatoes with the pork chops, and like to add a bit of the “gravy” to them! Serve, and enjoy these tender and delicious smoked smothered pork chops. I think you will really enjoy them!

    A serving of smoked smothered pork chops, with mashed potatoes and broccoli on the side.A thick onion gravy tops the smoked smothered pork chops.

    I hope you’ll have the opportunity to try these pork chops, because they are really yummy. You can also check out my original recipe for BAKED smothered pork chops (for two) here. Thank you for stopping by, and I hope you will come back again soon for more family-friendly recipes.

    Looking for More PORK CHOP Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few, delicious pork chop recipes you’ll enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

     

    0 from 0 votes
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    Smoked Smothered Pork Chops
    Prep Time
    20 mins
    Cook Time
    1 hr 45 mins
    Total Time
    2 hrs 5 mins
     

    Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. They're prepped on a stove, then cooked until tender on a smoker grill.

    Category: Dinner
    Cuisine: American
    Keyword: smoked smothered pork chops
    Servings: 4
    Calories Per Serving: 441 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 teaspoon onion powder
    • ½ teaspoon paprika
    • ½ teaspoon (each) salt and pepper
    • ¼ teaspoon cayenne pepper
    • 4 bone-in pork chops , approx. 8 ounces each, (¾-1" thick)
    • 2 Tablespoons vegetable oil
    • 2 Tablespoons butter
    • 2 large yellow onions halved, sliced thin top to bottom
    • 2 cloves garlic , minced
    • 1 teaspoon fresh thyme, minced , OR ¼ tsp. dried thyme
    • 1 cup PLUS 2 Tablespoons low sodium beef broth , divided use
    • 2 bay leaves
    • 1½ teaspoons cornstarch
    US Customary - Metric
    Instructions

    1. Place paprika, onion powder, salt, pepper, and cayenne pepper in small bowl. Stir to combine. Pat pork chops dry using paper towel; sprinkle both sides of meat with spice mix, pressing spices into meat to adhere.

    2. Heat oil in large oven-proof skillet on medium-high heat, until very hot. Add pork chops in single layer; cook each side 3-4 minutes, until well browned. Transfer pork chops from skillet to a plate & keep warm. Do NOT clean out skillet!

    3. Add butter to same skillet; melt on medium heat. Add sliced onions; cook for 8-10 minutes, stirring occasionally, until well browned. Stir in thyme and minced garlic; cook for 30 additional seconds. Add 1 cup beef broth to skillet (reserving remaining 2 Tablespoons for later). Add bay leaves and stir well, scraping up the browned bits from bottom of skillet while it cooks. Bring to a simmer; transfer pork chops back into skillet. Spoon sauce and onions over pork chops. Remove skillet from stove; cover it with aluminum foil.

    4. Preheat smoker to 300°F according to manufacturer instructions. Once at temp., place foil-covered skillet onto grill grate. Close smoker lid; let cook, (undisturbed) for 1 hour and 45 minutes, until pork chops are tender.

    5. When done, remove skillet from smoker; transfer pork chops (meat only) to a plate. Cover with foil to keep them hot. Place a large strainer on top of a medium-sized bowl. Pour sauce and onions from skillet through strainer. Sauce will run through strainer into bowl below. Onions will remain in strainer. Discard bay leaf. Place onions in small bowl. Remove any accumulated fat from surface of sauce. Place ⅔ cup of the sauce back into the skillet. Bring to a low simmer. In separate bowl, whisk reserved 2 Tablespoons beef broth and cornstarch until smooth. Add to sauce in skillet; whisk to combine. Sauce will slightly thicken as it cooks for about a minute. Once sauce thickens, add onions; stir to combine. **If desired, season gravy with additional salt and pepper, to taste.

    6. Place a pork chop onto each plate, and generously top each one with onion gravy. Serve, and enjoy!

    Nutrition Facts
    Smoked Smothered Pork Chops
    Amount Per Serving (1 pork chop and gravy)
    Calories 441 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 14g88%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 8g
    Cholesterol 132mg44%
    Sodium 548mg24%
    Potassium 835mg24%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 37g74%
    Vitamin A 389IU8%
    Vitamin C 7mg8%
    Calcium 59mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. Prepped on a stove, then cooked until tender on a smoker grill.


    Jan
    2020

    Traeger Grill Smoked Trout

    categories: Main Dishes, Seafood, Traeger Grill Recipes
    4.8K Shares
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    Traeger Grill Smoked Trout is a great recipe for cooking smoked, fresh trout! Butterflied trout are soaked in a brine before smoking, for peak flavor!
    Traeger Grill Smoked Trout is a great recipe for cooking smoked, fresh trout! Butterflied trout are soaked in a brine before smoking, for peak flavor!

    We sure have been having fun trying recipes on our Traeger grill! Our most recent adventure involved brining and smoking trout that we received from a very nice, generous neighbor!

    I found the original recipe on the Traeger app, and thought it sounded wonderful, so off I went into the kitchen to check this recipe out! WOW! This was some good tasting smoked trout! My husband (a trout-lovin’ guy) said it was some of the best trout he has ever had!

    With very minimal prep work, and a “hands off” smoking time on the grill, this recipe was also SUPER EASY! Brine the fish, then smoke it on the pellet grill. BOOM! Yummy smoked trout! Here’s how to make Traeger smoked trout:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The BRINE Mixture

    Salting meats as a way to preserve food has been around for many, many years. Throughout history voyagers, travelers or armies used to preserve their meats in salt so they could survive on long voyages or trips, even with a lack of refrigeration.

    Nowadays brining is a “thing”. When you brine meats, it’s typically done using a salt, water, and seasoning combination, but using far less salt than our ancestors. Brining infuses meats with lots of flavor, and can also help tenderize the meat, in a fairly short amount of time.

    To make THIS brine for Traeger smoked trout, place water, salt, brown sugar, black pepper and soy sauce in a LARGE covered container. Whisk the ingredients together until sugar has dissolved. THIS will be your brine!

    Ingredients for the brine are whisked together before adding trout.

    Prepare The Trout

    The trout will need to be cleaned and gutted, with the head removed. Butterfly cut each trout almost all the way down to the tail, and then spread it out. You want the trout to be able to lie flat while being smoked on the grill.

    NOTE: The recipe as written (in the printable recipe card at the bottom of this post) is for 4 trout. Since it was only my husband and I eating, I smoked only TWO trout, but used the regular amount of brine.

    Trout are cleaned, gutted, and butterflied before brining and smoking.

    Place the butterflied trout into the brine, and position in the brine so that it is covered. You might find it easy to weigh the fish down with a heavy plate, to keep it under the brine. Cover the container, and then let the trout brine in the liquid for 60 minutes in the refrigerator. Turn the trout over, halfway through the brining time.

    The butterflied trout are soaked in brine for one hour before smoking on the grill.

    Dry The Brined Trout And Then Get Them On The Traeger

    Once the fish has brined for 1 hour, remove each fish from the brine and pat dry with a paper towel. Get both sides as dry as possible before you put them onto the grill.

    Each trout is patted dry before putting it on the grill for smoking.

    Preparing Traeger Smoked Trout Is EASY!

    Fill your pellet hopper with fresh pellets (we used mesquite). Start your Traeger by turning it on and waiting 4-5 minutes (with the lid open) until it is smoking, and a fire has been fully established. Turn the temperature gauge to 225°F., and let the grill preheat (with the lid closed). This might take anywhere from 10-15 minutes.

    Once pre-heated, quickly brush vegetable oil over the grill grates with a pastry brush. This helps to help prevent the fish skin from sticking to the grill. Place the patted dry trout directly onto the oiled grill grate, with the skin side down. Close the lid on the grill.

    Traeger grill smoked trout is cooked skin side down on the grill.

    Smoke the trout for 1½ – 2 hours until the fish starts to flake and the fish turns slightly opaque in color. You don’t even need to mess with them once they are on the grill. NOTE: Cooking times can vary a bit, due to ambient temps of each smoker, and the thickness of the trout. The length of time will obviously depend on the thickness of the trout you are using. Ours were done in 1½ hours! See how beautiful they looked? Oooh…

    When done, Traeger smoked trout is beginning to flake and is opaque in color.

    Time To EAT Some Traeger Grill Smoked Trout!

    Remove the trout from the Traeger once they are fully cooked, and transfer them to a baking sheet and bring them indoors! They smell really good about this time. De-bone each fish, and then serve this tasty Traeger grill smoked trout. You can serve this smoked fish hot or cold, however you prefer it. It has GREAT flavor!

    Here is one Traeger grill smoked trout, fully cooked, and ready to de-bone and eat!

    Thanks for reading. I sure do sincerely hope you enjoy this recipe for Traeger grill smoked trout. My husband is already asking for me to make it again… ha ha! Lucky for us, our sweet neighbor just gave us even MORE frozen trout this week. Yippee!

    Looking For More TRAEGER Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. A few of my Traeger recipes you might enjoy checking out include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe adapted from: https://www.traegergrills.com/recipes/seafood/smoked-trout

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    4 from 1 vote
    PRINT
    Traeger Grill Smoked Trout
    Prep Time
    5 mins
    Cook Time
    1 hr 30 mins
    Brining Time (inactive)
    1 hr
    Total Time
    2 hrs 35 mins
     

    Traeger Grill Smoked Trout is a great recipe for cooking smoked, fresh trout! Butterflied trout are soaked in a brine before smoking, for peak flavor!

    Category: Entree-Seafood
    Cuisine: American
    Keyword: Traeger grill smoked trout
    Servings: 4
    Calories Per Serving: 392 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 medium trout (approx. 8 ounces per fish) , cleaned and head removed
    For Brine:
    • ½ gallon water
    • ⅛ cup salt
    • ¼ cup brown sugar (light or dark)
    • ½ Tablespoon black pepper
    • 1 Tablespoon soy sauce
    US Customary - Metric
    Instructions

    1. To make brine: Place water, salt, brown sugar, black pepper and soy sauce in a LARGE covered container. Whisk ingredients together until sugar has dissolved.

    Brine The Trout:

    1. Remove fish head. Clean and gut each trout. Butterfly cut each trout almost all the way to the tail, and then spread it out. Do not slice all the way through the bottom skin. You want the trout to be able to lie flat when smoking. Place the butterflied trout into the brine; make sure each fish is covered. You might need to weigh the fish down with a heavy plate, to keep them under the brine. Cover container, and let fish brine in liquid for 60 minutes in refrigerator. Once fish has brined for 1 hour, remove fish from brine and pat dry with a paper towel. Get fish as dry as possible before you put them onto the grill.

    Smoking The Trout:

    1. Start Traeger by turning it on and waiting 4-5 minutes (with lid open) until it is smoking, and a fire has been established. Turn temperature gauge to 225°F., and let grill preheat (with lid closed). This might take anywhere from 10-15 minutes. Once pre-heated, quickly brush vegetable oil over the grill grates with a pastry brush. This helps to help prevent the fish skin from sticking to the grill. Place trout directly onto oiled grill grate, skin side down. Close the lid. Smoke trout for 1½ - 2 hours until the fish starts to flake and turns slightly opaque in color. You don't need to mess with them once they are on the grill. Remove trout once they are fully cooked; transfer to a baking sheet. De-bone each fish, and then serve. You can serve the trout hot or cold, however you prefer it.

      NOTE: Cooking times can vary a bit, due to the ambient temps of each smoker, and thickness of the trout.

    Nutrition Facts
    Traeger Grill Smoked Trout
    Amount Per Serving (1 trout (whole))
    Calories 392 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 3g19%
    Cholesterol 132mg44%
    Sodium 3816mg166%
    Potassium 847mg24%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 13g14%
    Protein 47g94%
    Vitamin A 129IU3%
    Vitamin C 1mg1%
    Calcium 126mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Traeger Grill Smoked Trout is a great recipe for cooking smoked, fresh trout! Butterflied trout are soaked in a brine before smoking, for peak flavor!

     


    Nov
    2019

    Traeger Chili Smoked Chicken Breasts

    categories: Chicken, Main Dishes, Traeger Grill Recipes
    1.4K Shares
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    Cook delicious chili smoked chicken breasts on a Traeger or pellet grill. Chicken is basted with a simple seasoning, then smoked and grilled to finish!
    Cook delicious chili smoked chicken breasts on a Traeger or pellet grill. Chicken is basted w/ a simple seasoning, then smoked and grilled to finish!

    Here’s another easy smoked and then grilled chicken breast recipe for the ol’ pellet grill. We love to try new recipes on our Traeger, and really enjoyed this one, that uses boneless, skinless chicken breasts!

    This past summer we enjoyed making Smoked Chili Rib-Eye Steaks, and so I decided to use the same chili-flavored basting sauce on boneless skinless chicken breasts. The result? Some really good tasting chicken! Here’s how easy this recipe is to make!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Chili Basting Sauce

    It’s very easy (and quick) to make the chili basting sauce that will be applied to the chicken. The ingredients are chili powder, worcestershire sauce, olive oil, brown sugar, ground cumin, minced garlic and salt (I used sea salt).

    The ingredients used to make the chili rub seasoning.

    Start by placing finely chopped fresh garlic and the salt into a small bowl. Use a fork, and mash these two ingredients together until it forms a thick, paste-like mixture.

    Garlic and salt are mashed together into a paste for the spice rub.

    Add the other chili sauce ingredients to the bowl of garlic and salt mixture, and stir well, to fully combine. That’s it… your basting sauce is now ready. See? That’s how quick the sauce comes together!

    The chili basting sauce for chicken breasts is mixed together in a bowl.

    Prepare The Chicken

    Brush the chili sauce over all sides of the boneless, skinless chicken breasts. Use all of that tasty seasoning sauce!  Once done, cover the chicken and let it refrigerate for 1 hour. NOTE: The chicken can be refrigerated for up to 24 hours, if necessary. Remove chicken from the fridge about 30 minutes before putting it on the grill, to take the chill off of the meat.

    Sauce is brushed onto the chicken breasts before putting them in the smoker.

    Time To SMOKE The Chicken Breasts!

    Okay… now it is time to smoke the chicken! Set the Traeger grill to the SMOKE setting. Keep the lid open and let it go for about 4-5 minutes, until the fire is established and the grill is smoking. We used mesquite pellets in the hopper, but use whatever you have on hand!

    Now turn the temperature gauge to 225°F, and preheat (lid closed), for about 10-15 minutes (or until it reaches temperature). Once the grill is at 225°F., you’re ready to smoke the chicken! Place the chicken breasts directly on the grill grate, and let them smoke (lid closed) for 25 minutes.

    Chili smoked chicken breasts on the Traeger grill.

    Once the chili smoked chicken breasts are done “smoking”, remove them from the grill (and wrap to keep them warm). Turn the temperature setting on the grill to HIGH (450°F), and preheat for about 10 minutes (or until it reaches temperature).

    The Traeger chili smoked chicken breasts are removed after smoking and before grilling.

    Time To GRILL The Chili Smoked Chicken Breasts!

    Once the grill is at the HIGH grill setting (450°F), place the chili smoked chicken breasts back onto the grill.  Grill the chicken for 5 minutes on High, then flip the pieces over, and grill the other side for 5 minutes. This will help sear the chili basting sauce to the chicken.

    IMPORTANT NOTE: Since pellet grills often vary quite a bit temperature-wise and have fluctuating heat levels, it is best to check the internal temperature of the chicken breasts once you flip them. Place the temperature probe into the thickest part of the chicken. Remove the chicken once it reaches 165°F  (it will continue to cook a bit as it rests off the heat).

    Let Chicken Rest Before Serving

    Let the chili smoked chicken breasts rest for 3-4 minutes before serving, to let the juices redistribute inside the meat. I think we can all agree that juicy chicken is perfect!

    After grilling, the chili smoked chicken breasts rest before they are served.

    I hope you enjoy this simple, but delicious recipe for chili smoked chicken breasts. We sure did! They are not too spicy, but have a great depth of flavor from the mesquite pellet smoking, and the chili basting sauce.

    Any leftover chicken will keep for a few days in the refrigerator. The leftover smoked chicken tastes great sliced and added to the top of a mixed green salad or added into quesadillas! Yum! Hope you enjoy this recipe, and trust you will have a good day!

    Looking For More TRAEGER Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite Traeger recipes include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original recipe source for chili seasoning sauce: https://www.traegergrills.com/recipes/beef/chili-rib-eye-steaks

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Traeger Chili Smoked Chicken Breasts
    Prep Time
    10 mins
    Cook Time
    35 mins
    Refrigeration (included in total time, but inactive time)
    1 hr
    Total Time
    1 hr 45 mins
     

    Cook delicious chili smoked chicken breasts on a Traeger or pellet grill. Chicken is basted w/ a simple seasoning, then smoked and grilled to finish!

    Category: Dinner
    Cuisine: American
    Keyword: chili smoked chicken breasts
    Servings: 6
    Calories Per Serving: 220.06 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 boneless, skinless chicken breasts , fairly thin (approx. 5 ounces per piece)
    For Chili Seasoning:
    • 2 large garlic cloves
    • 1 teaspoon salt
    • 2 Tablespoons chili powder
    • 2 Tablespoons worcestershire sauce
    • 2 Tablespoons olive oil
    • 1 teaspoon brown sugar (packed)
    • 1 teaspoon ground cumin
    US Customary - Metric
    Instructions

    1. Place finely chopped garlic and salt into a small bowl. Use a fork to mash these ingredients together until it forms a paste-like mixture. Add remaining chili sauce ingredients to mixture, and stir well, to combine. Brush sauce over all sides of chicken. Cover chicken and refrigerate for 1 hour.  NOTE: Chicken can be refrigerated for up to 24 hours, if necessary. Remove chicken from fridge about 1/2 an hour before putting on grill, to take the chill off the meat.

    2. Set temperature gauge to SMOKE setting. Keep lid open and let it go for about 4-5 minutes, until fire is established and grill is smoking. Now turn temperature to 225°F, and preheat (lid closed), for 10-15 minutes (or until it reaches temperature). Once grill is at 225°F., you're ready to smoke the chicken! Place chicken breasts directly on grate, and let them smoke (lid closed) for 25 minutes.

    3. Once done "smoking", remove chicken from grill (and wrap to keep them warm). Turn temperature setting on the grill to HIGH (450°F), and preheat for 10 minutes (or until it reaches temperature). Once grill is at 450°F, place chicken back onto grill.  Grill for 5 minutes, then flip over, and grill other side for approx. 5 minutes. This helps sear the chili basting sauce to the chicken.

      IMPORTANT NOTE: Since pellet grills often vary quite a bit temperature-wise and at times have fluctuating heat levels, it is best to check the internal temperature of the chicken breasts once you flip them. Place the temperature probe into the thickest part of the chicken. Remove chicken from grill once it reaches 165°F  (it will continue to cook a bit as it rests off heat).

      Let the chili smoked chicken breasts rest for 3-4 minutes before serving, to let the juices redistribute inside the meat. Serve, and enjoy!

    Recipe Notes

    NOTE: If using large chicken breasts (thick), you may need to adjust the grilling time (cook longer) to bring to internal temperature of 165° F.

    Nutrition Facts
    Traeger Chili Smoked Chicken Breasts
    Amount Per Serving (1 piece)
    Calories 220.06 Calories from Fat 79
    % Daily Value*
    Fat 8.8g14%
    Saturated Fat 1.52g10%
    Cholesterol 90.72mg30%
    Sodium 652.28mg28%
    Potassium 627.76mg18%
    Carbohydrates 3.56g1%
    Fiber 0.93g4%
    Sugar 1.43g2%
    Protein 30.58g61%
    Vitamin A 833.19IU17%
    Vitamin C 2.75mg3%
    Calcium 26.86mg3%
    Iron 1.51mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cook delicious chili smoked chicken breasts on a Traeger or pellet grill. Chicken is basted w/ a simple seasoning, then smoked and grilled to finish!


    Aug
    2019

    Skillet Brownies For Two

    categories: Chocolate, Desserts, Traeger Grill Recipes
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    Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It’s fun & romantic to share this EASY dessert with those you love!
    Cook cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

    My husband and I went out to dinner for our anniversary last year (#41), and the restaurant gave us free dessert to celebrate! They presented us with the cutest little warm skillet brownie in a cast iron skillet, topped with ice cream and sauce, for us to share.

    Oh. My. Goodness. The skillet brownies for two tasted AMAZING, and it was fun to share this unique, sweet treat with the man I love! I’ve posted instructions to make them in an oven OR on a pellet grill (a great way to keep the kitchen cool in the heat of summer!).

    Anniversary photo and skillet brownie we received at restaurant, to celebrate the occasion.

    Well, we enjoyed that cute little dessert so much, I knew I wanted to make it at home! We have tried them cooked in an oven, and on our Traeger grill. I whip up this dessert and bake it in 6 inch mini cast iron skillets, and use a store bought chocolate brownie mix to save time!

    The mini-skillets (recipe makes 4 skillets at 2 servings each) are also a convenient, cute way to serve a number of dinner guests (especially couples)!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Using A Box Mix Is An Easy Timesaver!

    Almost always I make homemade  brownies from scratch, but sometimes I just want dessert made fast, without much effort! This shortcut method (using a boxed brownie mix) allows me to quickly get FOUR of these cute little desserts made, lickety split! If you would rather make the brownies from scratch, I recommend my favorite brownies!

    We have also taken warm skillet brownies for two with scoops of ice cream and chocolate sauce to our neighbors to enjoy! One evening my husband took one (still warm) to a neighbors home when it was raining. He carried the warm brownie skillet, (topped with chocolate syrup and a scoop of ice cream) under an umbrella and delivered it right to their front door!

    How To Make Skillet Brownies For Two (EASY PEASY!)

    When using a box brownie mix (I used Duncan Hines dark chocolate for these photos), be sure to follow directions (if provided) for “fudgy” texture brownies. This usually means simply reducing the number of eggs used from 2 to 1. That is what I do when I make these skillet desserts.

    Mix one box of brownie mix (18.2 ounces) with one egg, water, and vegetable oil in a large bowl. Easy peasy, and no mixer needed. Just whisk or stir with a spoon until ingredients are fully blended. If you wish, you can add chocolate chips or chopped nuts to the batter, as well.

    Only 1 egg is used to make the brownies more fudgy.Batter for brownies is quickly mixed together in large bowl.

    Grease (or spray) 4- six inch cast iron skillets. I got mine (Wilton 6 inch skillets) on Amazon using a gift card from my family! They have sure been fun to use for various “individual sized” desserts! Evenly divide the brownie batter between the skillets, and level out the batter with a spatula or the back of a spoon.

    Four 6" mini cast iron skillets were used to cook the brownies in.

    Making Skillet Brownies For Two In An Oven

    If you are baking these desserts in your oven, preheat it to 350 degrees. Once at temperature, place the skillets on the middle rack. Bake for between 17-22 minutes, checking them at the 17 minute mark, by inserting a toothpick into the middle.

    Ovens can have temperature variances, so your baking time may be a little different. When done, remove from oven and let them cool for 3-5 minutes. TIP: If you like brownies slightly underdone and gooey : they’re “usually” ready at about 17 minutes. If you like brownies more done: they’re “usually” ready at about 20- 22 minutes.

    Making Skillet Brownies For Two On a Traeger Or Pellet Grill

    To make these skillet brownies on a Traeger or pellet grill, here’s how: Make sure hopper is full of pellets. Turn to SMOKE setting (lid open) and let fire get established (about 4-5 minutes). Once smoking and fire is established, turn temperature setting to 350° F. Close the lid and let grill preheat for 10-15 minutes to reach temperature.

    Place skillet brownies directly onto grill grate once temp. has been reached. Bake the brownies (lid closed) for 20-25 minutes, or until a toothpick inserted into middle of brownie comes out fairly clean. Cover skillet with foil, if the edges begin to brown too quickly. When done, remove skillets from grill, and let them cool for 3-5 minutes.

    The skillet brownies for 2 baking in a Traeger pellet grill, but can also cook in an oven.

    Let the skillet brownies cool for 3-5 minutes before serving.

    These desserts are done baking, and ready to garnish for serving!

    Time To Serve The Skillet Brownies For Two!

    While the brownies are still warm, top each dessert with a big ol’ scoop of ice cream . Drizzle with chocolate or caramel sauce (or both!), and garnish with a maraschino cherry! Each of the skillet brownies is 2 servings, so give everyone a spoon or fork, and let them dig in!

    Top the brownies with a scoop of ice cream, chocolate syrup and a cheery on top!To eat the skillet brownies for 2, grab 2 forks and both of you can now dig in!

    Hope you enjoy these cute little skillet brownies for two! We sure do (and so did several of our neighbors)! Have a wonderful day.

    Looking For More Traeger/Pellet Grill Desserts?

    You can find all of my recipes in the Recipe Index, located at the top of the page. A couple dessert recipes for a Traeger or pellet grill you might also enjoy include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: Box of Duncan Hines dark chocolate brownie mix

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    Skillet Brownies For Two
    Prep Time
    5 mins
    Cook Time
    25 mins
    Total Time
    30 mins
     

    Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

    Category: Dessert
    Cuisine: American
    Keyword: skillet brownies
    Servings: 8 (4 skillets total)
    Calories Per Serving: 373 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 18.2 ounces chocolate fudge brownie mix , I used Duncan Hines dark chocolate brand
    • 1 large egg
    • ⅓ cup water
    • ⅓ cup vegetable oil
    • OPTIONAL Add-Ins: chopped pecans, walnuts, and/or chocolate chips
    US Customary - Metric
    Instructions

    1. Mix one box of brownie mix (18.2 ounces) with one egg, water, and vegetable oil in a large bowl. Stir or whisk until ingredients are fully blended. If you want, you can add chocolate chips or chopped nuts to the batter, as well.

    2. Grease (or spray) 4- six inch cast iron skillets. Evenly divide the brownie batter between the skillets, and level it out with a spatula or the back of a spoon.

    If Using An OVEN:

    1. Preheat oven to 350° F. Once at temperature, place skillets on the middle rack. Bake for 17-22 minutes. Ovens can have temperature fluctuations, so your baking time may be a little different. Check them at the 17 minute mark by inserting a toothpick into the middle of one. If it comes out fairly clean, it is done. When done, remove from oven and let them cool for 3-5 minutes.

    2. TIP: If you like brownies slightly underdone and gooey : oven-baked are "usually" ready at about 17 minutes. If you like brownies more done: they're "usually" ready at about 20- 22 minutes.

    If Using A TRAEGER Or PELLET GRILL:

    1. Make sure hopper is full of pellets. Turn to SMOKE setting (lid open) and let fire get established (about 4-5 minutes). Once smoking and established, turn temperature setting to 350° F. Close lid and preheat for 10-15 minutes to reach temperature. Place skillet brownies directly onto grill grate once temp. has been reached. Bake (lid closed) for 20-25 minutes until your desired done-ness, or until a toothpick inserted into middle of brownie comes out fairly clean. Cover skillet with foil, if the edges begin to brown too quickly. When done, remove skillets from grill, and let them cool for 3-5 minutes.

    To Serve:

    1. While brownies are still warm, top each skillet with a scoop of ice cream. Drizzle with chocolate or caramel sauce (or both!), and garnish with a maraschino cherry, or other toppings (as desired)! Each of the skillet brownies is 2 servings, so give everyone a spoon or fork, and let them dig in! Enjoy!

    Recipe Notes

    Optional Toppings: vanilla ice cream, chocolate sauce, whipped cream, maraschino cherries, chopped nuts, caramel sauce, sprinkles, etc.

    Nutrition Facts
    Skillet Brownies For Two
    Amount Per Serving (0.5 g)
    Calories 373 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 9g56%
    Cholesterol 26mg9%
    Sodium 199mg9%
    Potassium 10mg0%
    Carbohydrates 51g17%
    Sugar 32g36%
    Protein 4g8%
    Vitamin A 38IU1%
    Calcium 4mg0%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!


    Aug
    2019

    Traeger BBQ Baby Back Ribs

    categories: For The BBQ Grill, Main Dishes, Pork, Traeger Grill Recipes
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    Make BBQ baby back ribs in “3-2-1” on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.
    Make BBQ baby back ribs in "3-2-1" on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.

    This recipe for BBQ baby back ribs is fairly easy, especially with it’s easy to remember 3-2-1 game plan! My husband and I enjoyed these delicious ribs last month which were smoked, then cooked on our Traeger grill, and decided to share this recipe (also from Traeger) here on the blog.

    Summer evenings and hot temperatures seem to pair very nicely with bbq ribs that are sloppy with sauce, and tender to the bite! YUM… BBQ baby back ribs are a definite favorite summer food of ours! Here’s how to make 3-2-1 bbq baby back ribs on a Traeger or pellet grill:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Baby Back Ribs For Smoking

    The first part of Traeger’s 3-2-1- cooking method is to smoke the ribs for 3 hours, after seasoning them. Make sure to remove the silverskin (thin membrane) from the bone side of the ribs (if your grocery store butcher has not already done so). Pat the ribs dry with paper towels.

    Two racks of baby back ribs ready for seasoning.

    Mix mustard, ¼ cup apple juice, and worcestershire sauce together in a small bowl. Using a pastry brush, brush this sauce onto BOTH sides of each rib rack.

    Lightly season (to taste) the racks of pork with your favorite pork and poultry rub spice mix. I used my homemade dry rub spice mix (for pork or chicken), and just sprinkled each rack with a decent covering of spice mix.

    Simple sauce with mustard and apple juice, etc. is brushed onto both sides of the ribs.

    The racks of ribs are lightly seasoned with pork/poultry spice mix.

    Step #1- BBQ Baby Back Ribs In The Smoker

    Prepare your pellet grill according to manufacturer instructions. For a Traeger, fill the pellet hopper, and turn the temperature gauge to SMOKE. Leave lid open. Once a fire has been established and grill is smoking (about 4-5 minutes), turn the temperature gauge to 180° F. Let the grill preheat for 15 minutes with the lid closed.

    Place the racks of bbq baby back ribs directly onto the grill grate, with the meat side facing up. Smoke the ribs for 3 hours, with the lid closed. Once done, transfer ribs off the grill onto a rimmed baking sheet, and take them into kitchen. Turn temperature setting up to to 225° F.

    Smoking the baby back ribs on a Traeger grill for 3 hours.Two racks of smoked ribs ready for the next step.

    Prepare The Smoked Baby Back Ribs

    Now for the next step! Pull off 4 long sheets of heavy duty foil. Put a rack of smoked ribs on top in the middle. Pull up the sides to surround the meat, because you will be adding liquid in a moment. Evenly distribute HALF of the brown sugar on top of the ribs. Drizzle the brown sugar with HALF of the honey, and HALF of the remaining apple juice (¼ cup).

    Put another long piece of aluminum foil on top of the ribs, and close up all the foil, crimping the edges, so the packet is securely sealed. You don’t want it to leak! Repeat the process with the other rack of ribs.

    Each rib rack is sprinkled with brown sugar, and drizzled with honey and apple juice.BBQ Baby Back Ribs are covered in brown sugar and honey with apple juice in foil.

    Step #2- Put Foil-Wrapped BBQ Baby Back Ribs Back On Grill

    Place the foil-wrapped racks of ribs back directly onto the grill grate. Close the lid, and cook the ribs for 2 hours at 225° F. After 2 hours have passed, carefully remove the foil off of the ribs. I did this in our kitchen, because there is a lot of juice in the foil packets. Discard the foil. Keep the ribs (just sayin’).

    Foil packets with the ribs are cooked on the grill for two hours.After two hours, the foil is removed from the racks of ribs.

    Step #3- Grill The BBQ Baby Back Ribs

    Okay, now we’re ready for the final step in the 3-2-1 method. Once you’ve discarded the foil, brush your favorite BBQ sauce on both sides of each rack of ribs.

    Place the ribs directly on the grill grate, and grill for 1 hour! They sure do look good right about now, right? Toward the end of the grilling time, we added asparagus (another recipe on the blog) to the grill, as well.

    The ribs are coated with BBQ sauce, and grilled for one more hour until done!

    When done, transfer the bbq baby back ribs to a cutting board. Let them rest for about 5 minutes, then slice between the bones,  and serve!

    BBQ Baby Back Ribs are finished cooking, and rest on cutting board for 5 minutes.The BBQ baby back ribs are sliced into individual portions, and are ready to EAT!

    Sure hope you enjoy the ribs, cooked 3-2-1 Traeger style! We sure did. It’s an easy to remember method (smoke/braise/grill), and the bbq ribs were delicious! Have a nice day.

    Looking for more TRAEGER Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes for grilling meats (and desserts) on a Traeger, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: https://www.traegergrills.com/recipes/pork/3-2-1-baby-back-ribs

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Traeger BBQ Baby Back Ribs
    Prep Time
    15 mins
    Cook Time
    6 hrs
    Total Time
    6 hrs 15 mins
     

    Make BBQ baby back ribs in "3-2-1" on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.

    Category: Dinner
    Cuisine: American
    Keyword: bbq baby back ribs
    Servings: 6 people
    Calories Per Serving: 653 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 racks baby back ribs
    • ⅓ cup yellow mustard
    • ½ cup apple juice divided use
    • 1 Tablespoon worcestershire sauce
    • Pork and Poultry Spice Rub (or homemade, to taste)
    • ½ cup dark brown sugar
    • 1 cup BBQ sauce (your favorite)
    • ⅓ cup honey (warmed)
    US Customary - Metric
    Instructions

    1. Prepare your pellet grill according to manufacturer instructions. For a Traeger, fill the pellet hopper, and turn the temperature gauge to SMOKE. Leave lid open. Once a fire has been established and grill is smoking (about 4-5 minutes), turn the temperature gauge to 180° F. Let the grill preheat for 15 minutes with the lid closed.

    2. Step #1- BBQ Baby Back Ribs In The Smoker: Remove silverskin from ribs (if your grocery store butcher has not already done so). Pat ribs dry with paper towels. Mix mustard, ¼ cup apple juice, and worcestershire sauce together in a small bowl. Brush sauce onto BOTH sides of each rib rack. Lightly season (to taste) the ribs with your favorite pork and poultry rub spice mix. I used my homemade dry rub spice mix . Place racks of ribs directly onto the grill grate, with meat side facing up. Smoke ribs for 3 hours, with the lid closed. Once done, transfer ribs off of grill onto a rimmed baking sheet. Close lid. Turn temperature setting up to to 225° F.

    3. Step #2- For each rack: Pull off 4 long sheets of heavy duty foil. Stack them on top of each other. Put one rack of smoked ribs on top in the middle. Pull up the sides to surround the meat, because you will be adding liquid. Evenly distribute HALF of the brown sugar on top of the ribs. Drizzle with HALF of the honey, and remaining ¼ cup of apple juice. Put another long piece of aluminum foil on top of the ribs, and tightly close up foil, crimping the edges, so the packet is securely sealed. You don't want it to leak! Repeat the process with the other rack of ribs. Place foil-wrapped ribs back directly onto grill grate. Close lid, and cook ribs for 2 hours at 225° F. After 2 hours, carefully remove foil off of the ribs. Do this in your kitchen, because there is a lot of juice in the foil. Discard foil.

    4. Step #3- Brush your favorite BBQ sauce onto both sides of each rack of ribs. Place the ribs directly on the grill grate, and cook for 1 hour! When done, remove ribs from grill; let meat rest for 5 minutes, then slice, and enjoy!

    Recipe Notes

    Caloric calculation was based on 1/2 rack per serving (total of 4 servings). If you serve 6 with this recipe, the caloric calculation per serving comes out to approximately 653 calories per serving. These are best estimates, because the weight of each rack of ribs will vary, as well as the type of BBQ sauce used.

    Nutrition Facts
    Traeger BBQ Baby Back Ribs
    Amount Per Serving (1 (1/3 rack))
    Calories 653 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 11g69%
    Cholesterol 130mg43%
    Sodium 845mg37%
    Potassium 674mg19%
    Carbohydrates 57g19%
    Fiber 1g4%
    Sugar 51g57%
    Protein 37g74%
    Vitamin A 158IU3%
    Vitamin C 1mg1%
    Calcium 101mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make BBQ baby back ribs in "3-2-1" on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.


    Jul
    2019

    Peach Pear Blueberry Cobbler

    categories: Cobblers and Crisps, Desserts, Traeger Grill Recipes
    337 Shares
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    Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!
    Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!

    So far we have been enjoying our summer, here in Oregon. We’ve enjoyed warm temperatures, and not a lot of rain, which means using our Traeger grill more, for meals, INCLUDING DESSERTS!

    We love using this grill, to reduce heat IN the house, especially during warm weather! Recently I made a chocolate lava cake on our Traeger, and we’ve also made grilled Triple Berry Cobbler!! Both recipes are absolutely AMAZING!

    This peach pear blueberry cobbler can be cooked on a pellet grill OR in the oven, so everyone can enjoy this tasty dessert! I used a combination of fresh peaches, home-canned peaches and pears, and fresh blueberries! The recipe is versatile, so you can use fresh or drained, canned peaches and pears, to make it more convenient.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Fruit Filling

    Place the peaches, pears, blueberries in a large mixing bowl. Add granulated sugar, salt, cinnamon, flour, and lemon juice to the fruit. Stir the ingredients gently, but well, until they are fully mixed together. Pour this fruit filling into a 9″ cast iron skillet OR a  9″ ovenproof skillet.

    The fruit for the cobbler is mixed with sugar and spices in large bowl.Fruit for the cobbler is poured into a 9" skillet after mixing together.

    Make The Crumb Topping For The Peach Pear Blueberry Cobbler

    Make the crumb topping for the cobbler by mixing flour, sugar, baking powder, and salt in a medium-sized bowl. Cut very COLD butter chunks into the flour mixture using a pastry blender until mixture is about the size of peas.

    Once mixed, gently stir in sour cream only until the dough begins to come together (yes, it will still be crumbly).

    Streusel ingredients are cut together, then sour cream is added to the topping.

    Cover The Cobbler With Pieces Of Crumb Topping

    Using your fingers, pinch the crumb topping “dough” together into small pieces, and place on top of the fruit filling in the skillet. Continue until all the crumb topping pieces are covering the top of the peach pear blueberry cobbler.

    Peach Pear Blueberry Cobbler is covered with streusel topping before cooking.

    Are You Cooking The Peach Pear Blueberry Cobbler In An OVEN?

    If baking this peach pear blueberry cobbler in a traditional oven, preheat oven to 350° F. Place the cobbler on the middle rack, and place a sheet of aluminum foil on the rack below, to catch any drips. This will make any necessary cleanup a lot easier, should the cobbler bubble over the sides.

    Bake the peach pear blueberry cobbler at 350°F. for 30-35 minutes. When done, the cobbler should be bubbling all around the edges, and should be golden brown on top.

    Are You Cooking The Cobbler On A Traeger Or Pellet Grill?

    Start Traeger grill on the “Smoke” setting with the lid open for 4-5 minutes, or until the fire has been established and grill begins smoking. Turn temperature to 350° F, and preheat grill for 10-15 minutes with lid closed, until temperature has been reached.

    Place the skillet with the peach pear blueberry cobbler directly on the grill grate. You can see in the photo below, that we keep the drip pan underneath covered in foil, also. This definitely helps in case of any spills or drips! P.S. You can see our roasted chicken and au gratin potatoes in the second photo below, too!

    Close the lid and cook the cobbler for 35 minutes at 350°F. When done, the cobbler should be bubbling around the edges and be golden brown on top. You may find that you want to let it cook a bit longer to achieve the golden brown color on top, due to temperature fluctuations.

    A cast iron skillet full of cobbler is placed onto a Traeger grill, next to roasting chicken.The peach pear blueberry cobbler is bubbly and golden brown on top when done.

    The Cobbler Is Done – Now What?

    When the cobbler is finished cooking, carefully remove the very HOT skillet from the grill OR oven. Let the cobbler cool down for about 10 minutes before serving.

    Here is the finished cobbler cooling down on the counter before serving.

    After cobbler has cooled down a bit, scoop out portions into dishes! Top each warm portion with a scoop of vanilla ice cream, and if desired, drizzle some of the cobbler juices over the top.

    This cobbler tastes great with a scoop of ice cream and juices from skillet drizzled over the top.

    Hope you have the opportunity to make this absolutely delicious peach pear blueberry cobbler! I’m confident you will enjoy it! Have a GREAT day!

    Looking For More COBBLER Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. These cobbler recipes include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: https://www.thegratefulgirlcooks.com/berry-cobbler-traeger-grill-style/

    0 from 0 votes
    PRINT
    Peach Pear Blueberry Cobbler
    Prep Time
    15 mins
    Cook Time
    35 mins
    Total Time
    50 mins
     

    Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!

    Category: Desserts
    Cuisine: American
    Keyword: peach pear blueberry cobbler
    Servings: 8
    Calories Per Serving: 356 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 cups fresh peaches, peeled and sliced thin *can sub. canned peaches (drained well)
    • 1 cup ripe, but firm pears, peeled and sliced thin * can sub. canned pears (drained well)
    • 1 cup blueberries
    • ¾ cup granulated sugar
    • ¼ cup all purpose flour
    • 1 pinch salt
    • 1 Tablespoon fresh lemon juice
    • ½ teaspoon cinnamon
    For Streusel Topping:
    • 1½ cups all purpose flour
    • 3 Tablespoons granulated sugar
    • 1½ teaspoons baking powder
    • ½ teaspoon salt
    • 8 Tablespoons COLD butter (equals 1 stick or ½ cup butter total)
    • ½ cup light sour cream
    US Customary - Metric
    Instructions
    Prepare Cobbler:

    1. Place peaches, pears, blueberries in a large mixing bowl. Add granulated sugar, salt, cinnamon, flour, and lemon juice to the fruit. Stir gently, until all ingredients are fully mixed together. Pour fruit filling into a 9" cast iron skillet OR a  9" ovenproof skillet.

    2. Make crumb topping for the cobbler by mixing flour, sugar, baking powder, and salt in a medium bowl. Cut COLD butter chunks into flour mixture using a pastry blender until mixture is about the size of peas. Once mixed, gently stir in sour cream only until dough begins to come together (yes, it will still be crumbly). Using your fingers, pinch the crumb topping "dough" together into small pieces, and place on top of the fruit filling in skillet. Continue until all the crumb topping pieces are covering the top of the peach pear blueberry cobbler.

    If Baking In Oven:

    1. Preheat oven to 350° F. Place cobbler on middle rack, and lay a sheet of aluminum foil on the rack below, to catch any drips. This will make any necessary cleanup a lot easier, should the cobbler bubble over the sides. Bake cobbler for 30-35 minutes. When done, cobbler should be bubbling all around the edges, and should be golden brown on top.

    If Using Traeger Or Pellet Grill:

    1. Start Traeger grill on "Smoke" setting with lid open for 4-5 minutes, or until fire has been established and grill is smoking. Turn temperature to 350° F, and preheat for 10-15 minutes with lid closed, until temperature has been reached. Place the skillet with cobbler directly on grill grate. Close lid and cook cobbler for 35 minutes at 350°F. When done, cobbler should be bubbling around the edges and be golden brown on top. You may need to let it cook a few minutes longer to achieve golden brown color on top, due to temperature fluctuations.

    When Done:

    1. When cobbler is finished cooking, carefully remove the very HOT skillet from grill or oven. Let the cobbler cool for about 10 minutes before serving. Once it has cooled down, scoop out portions! Top each warm portion with a scoop of vanilla ice cream, and if desired, drizzle some of the skillet juices over the top. Serve, and enjoy!

    Nutrition Facts
    Peach Pear Blueberry Cobbler
    Amount Per Serving (1 g)
    Calories 356 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 8g50%
    Cholesterol 35mg12%
    Sodium 262mg11%
    Potassium 279mg8%
    Carbohydrates 57g19%
    Fiber 3g13%
    Sugar 32g36%
    Protein 4g8%
    Vitamin A 595IU12%
    Vitamin C 7.3mg9%
    Calcium 65mg7%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!


    Jul
    2019

    Smoked Chili Rib Eye Steaks

    categories: Beef, For The BBQ Grill, Traeger Grill Recipes
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    Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.
    Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.

    We really enjoyed these delicious smoked chili rib eye steaks recently! Thick juicy steaks are coated in a spice mixture, and the meat is refrigerated for several hours to let the flavors permeate fully!

    Once the steaks are ready, they are first “smoked” on a pellet grill (we used our Traeger), and then cooked over high heat until perfectly done!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Can I Still Make These Steaks If I Don’t Have a Smoker Grill?

    The simple answer is YES! They will not have the depth of smoky flavor that “smoking” the meat with wood pellets will have, but they’re gonna still taste great! The’re going to taste wonderful because of the chili garlic seasoning mixture that coats the meat!

    Make The Spice “Rub” For The Steaks

    This spice “rub” or “paste” is very simple to make, and packs a lot of flavor onto the steaks. The ingredients are chili powder, cumin, brown sugar, salt, olive oil, worcestershire sauce, and garlic.

    These ingredients plus garlic make the spice rub for the rib eyes.

    Mash the minced garlic into the salt in a bowl, until they form a paste like mixture. It’s easy to do, using a fork! Stir in the remaining ingredients until they are fully incorporated. The finished mix will be the consistency of a thin chili sauce.

    Minced garlic and salt are mashed together to form a paste.Ingredients are mixed together to form a chili-based sauce rub for the steaks.

    Prepare The Steaks And Refrigerate

    Brush the chili spice paste mixture over all sides of the steaks. I found using a pastry brush very easy, but you can certainly use your (clean) hands, if desired.

    A pastry brush applies the chili rub to the rib eye steaks.

    Once all four rib eyes are fully coated with the chili spice mixture, cover, and let them “chill” in the refrigerator for 4 hours. This lets the flavors really permeate the meat. NOTE: The seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.

    After the spice rub is applied, the steaks are refrigerated for 4 hours.

    Using A Propane or Briquette BBQ Grill?

    If using a propane or briquette BBQ, when you are ready to grill the steaks, prepare the grill, according to manufacturer instructions. When grilling the steaks (without smoking them), put the seasoned, marinated steaks on, and grill them to your preferred done-ness.

    Time To Put the Smoked Chili Rib Eye Steaks On The Smoker!

    If using a Traeger grill or other pellet smoker, turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once the fire is established and the grill is smoking, turn the temperature setting to 225° F, and close the lid. Let the grill preheat for 10-15 minutes, until temperature has been reached.

    Place the steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°.

    Smoked Chili Rib Eye Steaks are smoked for 45 minutes on grill.

    When the meat reaches an internal temperature of 120°, remove the steaks from grill. Cover them with foil and keep them warm. See where the temperature probe was in the steak, below?

    The smoked chili rib eye steaks are removed to rest while grill is turned up to high grilling temp.

    Time To GRILL The Smoked Chili Rib Eye Steaks!

    Turn the temperature setting up to High (450° F), and preheat grill with the lid closed until it reaches temperature in about 10 minutes.

    Return the smoked chili rib eye steaks back onto the grill. Insert a temperature probe back into one of the steaks. Cook until desired done-ness has been reached, turning them once. Cooking times will vary, depending on the type of grill you are using, hot spots, etc.  Remember that the temperature will continue to rise a bit after taking the steaks off the grill.

    How Long Should I Grill The Steaks?

    Grill 4-5 minutes on the first side, then flip and finish grilling the other side until temperature is reached. Here are the “recommended” benchmarks:

    • Rare Steaks: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.
    • Medium-rare steaks:  Take off grill between 135-140° F. Final temp. = 145°.
    • Medium steaks: Take off grill at 155°. Final temp. = 160° F.
    • Well done: Take off grill at 165°. Final temp. = 170°.

    Let the smoked chili rib eye steaks rest for about 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Serve, and enjoy!

    Smoked chili rib eye steaks are grilled on high temps after resting, to finish!

    The smoked chili rib eye steaks turned out wonderfully, and flavor permeated the meat! These steaks are not too spicy! When my husband cut into his medium-rare steak, he said it was cooked perfectly! Hooray! Hope you will give this delicious recipe a try!

    If you’re looking for another steak recipe that is NOT cooked on a pellet grill, check out my quick and simple recipe for Easy Garlic Butter Steak Bites! They’re delicious, too! Have a great day.

    Looking For More TRAEGER GRILL Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several Traeger grill recipes, including:

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    Original recipe source: https://www.traegergrills.com/recipes/beef/chili-rib-eye-steaks

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    Smoked Chili Rib Eye Steaks
    Prep Time
    5 mins
    Cook Time
    55 mins
    Marinating Time (inactive)
    4 hrs
    Total Time
    5 hrs
     

    Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.

    Category: Entree
    Cuisine: American
    Keyword: smoked chili rib eye steaks
    Servings: 4
    Calories Per Serving: 677 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 rib eye steaks (10-12 ounces each)
    • 2 cloves garlic (large cloves) , minced
    • 1 teaspoon salt
    • 2 Tablespoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon packed brown sugar
    • 2 Tablespoons olive oil
    • 2 Tablespoons worcestershire sauce
    US Customary - Metric
    Instructions
    Make Spice Mixture:

    1. Place minced garlic and salt in a small bowl. Mash minced garlic into salt with a fork, until it forms a paste like mixture. Add the chili powder, cumin, brown sugar, olive oil, and worcestershire sauce. Stir well, to combine. Use a pastry brush (or clean hands) to fully cover all sides of the steaks with the spice mixture. Cover the steaks, and let them "chill" in the refrigerator for 4 hours. This lets the flavors permeate the meat. NOTE: If making ahead of time, the seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.

    Using A Propane Or Briquette BBQ:

    1. Remove seasoned steaks from refrigerator about 15 minutes before grilling. When ready to cook the steaks, prepare your grill, according to manufacturer instructions. Put the seasoned, steaks on, and cook them to your preferred done-ness.

    Using A Traeger Grill Or Other Pellet Smoker To Smoke, Then Grill:

    1. Remove steaks from refrigerator while preheating grill. Turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once fire is established and the grill is smoking, turn temperature setting to 225° F, close the lid, and let the grill preheat for 10-15 minutes, until temperature has been reached. Place steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°. Remove the steaks from grill. Cover with foil and keep them warm.

    2. Turn temperature setting up to HIGH (450° F), and preheat grill (lid closed) until it reaches temperature ( about 10 minutes). Return steaks to the grill. Insert temperature probe into a steak. Grill 4-5 minutes (lid open) on the first side, then flip and finish grilling the other side until temperature is reached, turning ONCE. Let the steaks rest 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Remember the temperature will continue to rise a bit after taking the meat off the grill. These are the commonly "recommended" temperatures for grilled steaks:

      Rare: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.

      Medium-rare:  Take off grill anywhere between 135-140° F. Final temp. = 145°.

      Medium: Take off grill at 155°. Final temp. = 160° F.

      Well done: Take off grill at 165°. Final temp. = 170°.

    Nutrition Facts
    Smoked Chili Rib Eye Steaks
    Amount Per Serving (1 steak)
    Calories 677 Calories from Fat 432
    % Daily Value*
    Fat 48g74%
    Saturated Fat 19g119%
    Cholesterol 173mg58%
    Sodium 879mg38%
    Potassium 915mg26%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 58g116%
    Vitamin A 1230IU25%
    Vitamin C 1.6mg2%
    Calcium 50mg5%
    Iron 6.4mg36%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.