Category: Traeger Grill Recipes

Smoked Smothered Pork Chops

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 soIf 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.

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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
  • teaspoons cornstarch
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.

Traeger Grill Smoked Trout

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 soIf 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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Author's signature

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

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
  • cup salt
  • ¼ cup brown sugar (light or dark)
  • ½ Tablespoon black pepper
  • 1 Tablespoon soy sauce
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!

 

Traeger Chili Smoked Chicken Breasts

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 soIf 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

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
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!

Skillet Brownies For Two

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 soIf 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.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

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

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
  • cup water
  • cup vegetable oil
  • OPTIONAL Add-Ins: chopped pecans, walnuts, and/or chocolate chips
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!

Traeger BBQ Baby Back Ribs

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 soIf 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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Author's signature

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

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
  • 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)
  • cup honey (warmed)
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.

Peach Pear Blueberry Cobbler

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 soIf 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/

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:
  • cups all purpose flour
  • 3 Tablespoons granulated sugar
  • teaspoons baking powder
  • ½ teaspoon salt
  • 8 Tablespoons COLD butter (equals 1 stick or ½ cup butter total)
  • ½ cup light sour cream
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!

Smoked Chili Rib Eye 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.
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! 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:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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

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
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.

Traeger Grilled Chocolate Lava Cake

Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.
Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

If you like to eat gooey lava cakes that practically “erupt” when you eat then, you are going to ABSOLUTELY LOVE this Traeger grilled chocolate lava cake! No… really! This “grilled” dessert serves 10, and tastes amazing!

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

Last year we were fortunate enough to get a new Traeger pellet grill. I had scrimped and saved for a couple years, and was able to buy it for my husband’s birthday and Father’s Day gift. It was also a blogging gift to me, because a smoker grill provides a new way to cook and create delicious foods!

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

We’ve Already Used The Traeger For Several Recipes!

I’ve been fortunate to have already gotten used to this form of grilling… user a smoker / pellet grill! Some of the foods we’ve already grilled using our Traeger include roasted whole chicken, turkey breast, pork loin roast, and rosemary wine pork chops.

We’ve also used this smoker to make asparagus, Caribbean jerk pork chops, and an amazing berry cobbler. I’ve also got a few more recipes to post, just as soon as I can get to them!

Since I was inspired by how good the dessert berry cobbler was, it excited me to find a recipe online for a lava cake, and realized I could adapt it for our grill! Traeger grilled chocolate lava cake for the WIN! Here’s how:

Prepare Traeger Grill

Make sure hopper is loaded with pellets (we used Cherry, but it won’t really matter what kind!). Turn to smoke setting, leave lid open, and let the fire get established and smoking. This usually takes 4-5 minutes.

Once fire is established and it’s really smoking, set the temperature gauge to 350° F.  Close the lid, and let the Traeger preheat until it reaches temperature (about 10-15 minutes). While the grill preheats, prepare the lava cake.

Make The Traeger Grilled Chocolate Lava Cake

Using a medium sized bowl, stir together 2 cups of self-rising flour, 1½ cups of granulated sugar and 3 Tablespoons of unsweetened cocoa powder. Add milk and vanilla extract and stir well, to make a nice, thick and smooth batter. Set aside.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Batter Is Now Added To Skillet

Melt butter in a 12″ ovenproof skillet or cast iron skillet on medium heat. Once the butter has melted, remove skillet from heat source, and spoon the batter over the top of the butter.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

The batter will not fully cover the butter… no worries! This is what mine looked like after all the batter had been added. Try to spoon it evenly around the skillet. Do not stir.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Sprinkle With Cocoa Sugar Topping

Take the remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder, and stir together in a separate medium bowl. Once mixed, sprinkle all this mixture over the top of the batter and butter in skillet. This mixture should cover just about the entire surface of the chocolate lava cake.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Take Skillet Outside For Last Step (With Boiling Water)

For this last step, I would recommend you do this OUTSIDE, right by the grill. You will be using boiling hot water, and nobody wants to carry a huge skillet with boiling water through the house, right? Carefully and slowly pour 3 cups of boiling water over the surface of the chocolate lava cake. Do not stir.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Time To Cook The Traeger Grilled Chocolate Lava Cake!

Place the skillet onto a rack in the Traeger. Bake the lava cake at 350° for 30-35 minutes, with the lid closed. Check the cake at the 30 minute mark.

When done, the chocolate lava cake should be set on top in the middle.  Since there is some liquid chocolate “lava” inside, it will not feel solid all the way through. Just cook it until it looks and feels fairly “set”. Mine ended up taking 40 minutes to finish cooking, and I was satisfied with how it looked (and felt on top).

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

After Cooking The Traeger Grilled Chocolate Lava Cake

The photo below show the Traeger grilled chocolate lava cake, right after I brought it inside. Oh my goodness! It looked so good! Let the cake cool for 10-15 minutes until it is warm but not boiling hot. If you look closely at the photo, you can see in a crack in the lower third of the cake a glimpse of some “lava” inside. You can also see how the top is set.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Ready To Serve The Chocolate Lava Cake!

When it is ready to serve,  take a large spoon, and dip out the cake into small serving bowls. You should have enough for 10 portions! You will be amazed how much chocolate “lava” comes running (like a volcano) out of the cake.

Top each portion of Traeger grilled chocolate lava cake with a scoop of ice cream, and serve. You can see in the photo below, the cake AND the “lava” in the bowl. YUMMO! This cake tastes wonderful!

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

We LOVED this dessert, and wouldn’t hesitate to make it again for family and friends! I hope you will have the opportunity to make this Traeger grilled chocolate lava cake on your own smoker or pellet grill! Have a GREAT day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Original recipe source: thesauce.atbbq.com/cast-iron-chocolate-lava-cake/

Traeger Grilled Chocolate Lava Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

Category: Dessert
Cuisine: American
Keyword: Traeger Grilled Chocolate Lava Cake
Servings: 10
Calories Per Serving: 512 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups self rising flour (see NOTES for substitute)
  • cups granulated white sugar
  • 3 Tablespoons unsweetened cocoa powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup butter
  • 2 cups granulated white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 cups boiling water
Instructions
  1. Load hopper with pellets. Turn to smoke setting, leave lid open, and let fire get established and smoking. This usually takes 4-5 minutes. Once fire is established and it's smoking, set the temperature gauge to 350° F.  Close lid, and let Traeger preheat to 350° (about 10-15 minutes). While grill preheats, prepare cake.

  2. Stir together 2 cups self-rising flour, 1½ cups of granulated sugar and 3 Tablespoons of unsweetened cocoa powder in medium bowl. Add milk and vanilla extract and stir well, to make a nice, thick and smooth batter. Set aside.

  3. Melt butter in a 12" ovenproof skillet or cast iron skillet on medium heat. Once butter has melted, remove skillet from heat, and spoon the cake batter over the top of the butter. The batter will not fully cover the butter. Try to spoon it evenly around the skillet. Do not stir.

  4. In a medium bowl, stir remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder together. Once mixed, evenly sprinkle this mixture over the top of the batter and butter in skillet. It should cover the surface of the cake. Carefully and slowly pour 3 cups of boiling water over the surface of the chocolate lava cake. Do not stir. TIP: I recommend pouring the hot water into skillet OUTSIDE, next to grill.

  5. Place the skillet onto a rack in the Traeger. Bake the lava cake at 350° for 30-35 minutes, with the lid closed. Check the cake at the 30 minute mark. When done, the chocolate lava cake should be set on top in the middle.  Since there is some liquid chocolate "lava" inside, it will not feel solid all the way through. (I ended up cooking mine for 40 minutes-perfect!). When done, remove from grill and let it cool for 15 minutes until it is warm but not boiling hot.

  6. When ready to serve,  take a large spoon, and dip out the cake into small serving bowls. You should have enough for 10 portions! You will be amazed how much chocolate "lava" comes running (like a volcano) out of the cake. Top each portion with a scoop of vanilla ice cream, and serve. Enjoy!

Recipe Notes

TIP: Don't have self-rising flour? Do this: Sift 2 cups flour, 3 teaspoons baking powder, and 1 teaspoon salt together. Use this mixture to replace the self-rising flour called for in recipe.

Nutrition Facts
Traeger Grilled Chocolate Lava Cake
Amount Per Serving (1 g)
Calories 512 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 39mg13%
Sodium 138mg6%
Potassium 150mg4%
Carbohydrates 93g31%
Fiber 3g13%
Sugar 71g79%
Protein 5g10%
Vitamin A 465IU9%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

Rosemary Wine Pork Chops

Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They’re tender, juicy & full of flavor!
Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!

Do you enjoy grilled pork chops? We sure do, and this recipe for rosemary wine pork chops is a real winner! Boneless pork chops marinate in a easy, simple sauce, and then are grilled on a traditional BBQ or a pellet smoker (we grilled them on our Traeger grill).

The recipe is so simple, but yields very tender and flavor-filled pork chops! For us, grilling is especially wonderful as the days get warmer and warmer. I don’t know about you, but we grill outside a LOT in late Spring and summer, to avoid getting our kitchen heated up. Here’s how to make this yummy dish!

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

Make The Marinade For The Rosemary Wine Pork Chops

The marinade for the pork chops is super simple to make!  In a small bowl, combine olive oil, red wine, chopped rosemary, salt and Montreal seasoning. Mix well with a whisk or fork, until all ingredients are fully combined.

NOTE: Measure out a few Tablespoons of the marinade into a separate container and reserve for later. You will use this reserved marinade to brush on the pork chops while they are cooking!

Trim as much fat off the pork chops as you can, and discard (discard the FAT, not the pork chops, ha ha!). Place the pork chops in a zip loc bag.

Marinate The Pork Chops

Pour the marinade for the rosemary wine pork chops into the plastic bag. Seal the bag, and then “smoosh” the bag around with your fingers to coat the pork chops on all sides with the marinade. Once the pork chops are fully coated in the marinade, place the bag into the refrigerator and let the meat marinate for 2 hours (minimum).

After the rosemary wine pork chops have finished marinating, remove the chops from the marinade. Discard the marinade in the bag (do not use it after being exposed to the raw pork). Grab the reserved marinade you set aside earlier. Now you are ready to put these tenderized, marinated pork chops on the bbq grill to cook!

Grilling The Rosemary Wine Pork Chops

Place the pork chops directly onto the grill grate. There is no need to “oil” the grill, because the pork marinade has olive oil in it, which will help to prevent the meat from sticking!

Using a Standard BBQ Grill (propane or briquettes)?

Prepare grill as you normally would. Once briquettes are ready, or grill has pre-heated, place the rosemary wine pork chops directly over heat on the grill grate. Grill, turning once (and occasionally basting with marinade), until pork reaches an internal temperature of 145-160°F. This will take approximately 25-20 minutes.

Using a Traeger or Other Smoker/Pellet Grill?

If using a Traeger grill (we were), follow the normal “start-up” process: let Traeger smoke then ignite (about 5 minutes). When the fire has ignited, set the temperature gauge to 450° F., and let the grill preheat for 10-15 minutes. Once preheated, cook the rosemary wine pork chops for 30 minutes, or until the pork reaches an internal temperature of 145-160° F. Baste the pork chops occasionally with the marinade while they cook.

A Real “Traegerpalooza”!

The evening we grilled these delicious pork chops, we cooked quite a few other dishes on our Traeger grill, including roasted turkey breast, hot dogs, and brat sausages (not pictured). I didn’t have to cook dinner for almost a week after this BBQ extravaganza, because we had so much great food to enjoy!

We also cooked Caribbean Jerk Pork Chops and Grilled Asparagus (with lemon and Parmesan), which are shown in the photo below by the rosemary wine pork chops (see arrow).

When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Once you’ve done that, these delicious rosemary wine pork chops are ready to eat!

I really hope you enjoy this recipe for grilled rosemary wine pork chops! The pork is very tender, and the chops are wonderfully flavored! Have a fantastic day!

Looking For Other PORK CHOP Recipes?

You can find all of my pork recipes in the Recipe Index, located at the top of the page. A few favorite pork chop recipes you might want to check out include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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: www.traegergrills.com/recipes

Rosemary Wine Pork Chops
Prep Time
10 mins
Cook Time
30 mins
Marinating (inactive time)
2 hrs
Total Time
2 hrs 40 mins
 
Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!
Category: Entree
Cuisine: American
Keyword: rosemary wine pork chops
Servings: 2
Calories Per Serving: 340 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless pork chops (1½" thick) (approx. 4 ounces each)
For Rosemary Wine Marinade:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine
  • 2 Tablespoons fresh rosemary , chopped
  • 1/2 Tablespoon Montreal seasoning
  • 1/4 teaspoon salt
Instructions
  1. Make The Marinade: In a small bowl, combine olive oil, red wine, chopped rosemary, salt and Montreal seasoning. Mix well with a whisk or fork, until all ingredients are fully combined. NOTE: Measure out a few Tablespoons of marinade into a separate container and reserve for later. You will use this reserved marinade to brush on the pork chops while they are cooking!

  2. Trim as much fat off the pork chops as you can, and discard. Place pork chops in a zip loc bag (or covered container). Pour the marinade over the chops, to cover. Seal the bag, and then "smoosh" the bag around with your fingers to coat the chops on all sides with marinade. Once pork chops are fully coated, place bag (or container) in the refrigerator and let pork marinate for 2 hours (minimum).

  3. After chops have finished marinating, remove the chops from the marinade. Discard the marinade in the bag (do not use it after being exposed to the raw pork). Grab the reserved marinade you set aside earlier, and you're ready to grill!

Using a Traeger or Other Smoker/Pellet Grill?
  1. Prepare grill as you normally would. Once briquettes are ready, or grill has pre-heated, place pork chops directly over heat on the grill grate. Grill, turning once (occasionally basting with marinade), until pork reaches an internal temperature of 145-160°F. This will take approximately 25-20 minutes. When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Serve, and enjoy!

Using a Standard BBQ Grill (propane or briquettes)?
  1. If using a Traeger grill (we were), follow the normal "start-up" process: Let Traeger smoke then ignite uncovered (about 5 minutes). When the fire has ignited, set the temperature gauge to 450° F., and let the grill preheat for 10-15 minutes (covered). Once preheated, cook the rosemary wine pork chops for 30 minutes, or until the pork reaches an internal temperature of 145-160° F. Baste pork chops occasionally with reserved marinade while they cook. When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Serve, and enjoy!

Nutrition Facts
Rosemary Wine Pork Chops
Amount Per Serving (1 chop)
Calories 340 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 89mg30%
Sodium 356mg15%
Potassium 518mg15%
Carbohydrates 1g0%
Protein 29g58%
Vitamin A 85IU2%
Vitamin C 0.4mg0%
Calcium 26mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!

Caribbean Jerk Pork Chops

Caribbean Jerk Pork Chops are bone-in pork chops, marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!
Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!

Are you looking for an EASY grilling recipe for bone-in pork chops? If so, then I hope you will continue reading! This recipe for Caribbean jerk pork chops is ridiculously simple to prepare, and the chops taste wonderful!

The prep time for these pork chops is only a couple minutes, then the chops are refrigerated for half an hour. After that, throw ’em on the grill or smoker, and enjoy the finished grilled pork chops. Anyone can make these flavorful pork chops, and I’m happy to show you just how very easy it is!

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

Marinate The Caribbean Jerk Pork Chops Before Cooking

This is the marinade that we use to make these delicious pork chops. I am not sponsored by this company, but just want to show you what we used. We bought this sauce at our local grocery store, and it is also available on Amazon.

Mix the marinade with pineapple juice in a small container. Place two large bone-in pork chops in a resealable bag or container and pour in the marinade and pineapple juice blend.

This is the Caribbean-inspired marinade I used for the pork chops.

Seal the bag or container and then “smoosh” the bag around to distribute the marinade sauce, to fully cover the chops with sauce.

Once the pork chops are coated in sauce, place the container or bag in the refrigerator for 30 minutes, so they can absorb lots of flavor!

The bone-in pork chops marinate in the refrigerator for at least 30 minutes before cooking.

When ready to grill the pork chops, remove them from the refrigerator. Discard the excess sauce that had the raw pork in it.

Pour additional “fresh” Caribbean jerk sauce (without the pineapple juice) in a small container, so you can baste the chops with it, while they cook on the grill.

Marinated Caribbean jerk pork chops (and extra sauce) are ready to put on the grill.

We Had Quite The Grilling “Traegerpalooza”!

The same evening we enjoyed these delicious Caribbean jerk pork chops, we also grilled other items alongside them on our Traeger grill.

In the photo below you can see we also had grilled asparagus, brats and hot dogs, tri-tip steaks, and another batch of boneless pork chops, made with a different sauce. We also roasted a whole turkey breast on the Traeger (not pictured). As you can see, the Caribbean jerk pork chops were in great company!

These are some of the foods we grilled along with the pork chops.

Directions For Cooking Caribbean Jerk Pork Chops On A Traeger Grill

If using a Traeger smoker grill to cook the pork chops, follow manufacturer instructions to get the fire ignited. Once ignited and smoking, set the temperature control to 450° F. Close the cover, and let the grill preheat for 10-15 minutes.

Once the grill is preheated and at temperature, place the marinated pork chops directly on the grill grate. Cook the Caribbean jerk pork chops for about 30 minutes, or until the internal temperature reaches between 145-160° F.

Continue to baste with sauce while cooking. It is not necessary to turn the chops, because of the indirect heat feature (convection) present on a Traeger grill. Remove the pork chops once done, and let them “rest” for a few minutes to let the juices redistribute inside the meat, before serving.

Cooking The Pork Chops On A Traditional BBQ?

If you will be cooking the Caribbean pork chops on a traditional BBQ, place the chops directly on the grill grate. Continue to baste with sauce while cooking, turning as necessary during the cooking time.

The cooking time might vary slightly due to cooking them over a direct flame, so be sure to check the internal temperature of the pork chops. They are safely “done” when they reach an internal temperature of 145-160° F. Remove the pork chops once done, and let them rest for a few minutes to let the juices redistribute inside the meat, before serving.

We grilled the pork chops on our Traeger grill, along with other items.

Here are the finished Traeger grilled Caribbean jerk pork chops! They are full of flavor, and are enhanced by the wood pellet smoker feature of the grill! We used mesquite wood pellets in our Traeger. NOTE: If cooking these on a traditional “over the flame” BBQ, the chops will be a lot browner and crispy on the outside.

The Caribbean jerk pork chops have come off the grill, and are ready to eat!

I really hope you will give this very simple recipe for Caribbean jerk pork chops a try! We really enjoyed them, and trust you will, too! Have a wonderful day!

Looking For More PORK CHOP Recipes?

You can find all of my recipes (over 700!) in the Recipe Index, located at the top of the page. A few of the pork chop recipes you might want to check out include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Caribbean Jerk Pork Chops
Prep Time
3 mins
Cook Time
30 mins
Marinating
30 mins
Total Time
1 hr 3 mins
 
Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!
Category: Main Course
Cuisine: Caribbean
Keyword: Caribbean Jerk Pork Chops
Servings: 2
Calories Per Serving: 362 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large pork chops (bone-in)
  • 1/2 cup KC Masterpiece Caribbean Jerk Marinade
  • 2 Tablespoons pineapple juice
  • Additional marinade for basting meat while grilling , as needed
Instructions
  1. Mix the marinade with pineapple juice in a small container. Place two large bone-in pork chops in a resealable bag or container and pour in the marinade and the pineapple juice blend.
  2. Seal the bag or container and then "smoosh" the bag around to distribute marinade sauce, to fully cover chops with sauce. Once the chops are coated in sauce, place container or bag in refrigerator for 30 minutes, so they can absorb lots of flavor!

If Cooking On A Traeger Or Smoker Grill:
  1. If using a Traeger or smoker grill to cook the pork chops, follow manufacturer instructions to get the fire ignited. Once ignited and smoking, set the temperature control to 450° F. Close the cover, and let the grill preheat for 10-15 minutes. Once the grill is preheated and at temperature, place the marinated pork chops directly on the grill grate. Cook the Caribbean jerk pork chops for about 30 minutes, or until the internal temperature reaches 145-160° F. Continue to baste with sauce while cooking. It is not necessary to turn the chops. Remove the pork chops once done, and let them "rest" for a few minutes to let the juices redistribute inside the meat, before serving. Enjoy!

If Cooking On Traditional BBQ Grill
  1. Once fire (or briquettes are ready) place the chops directly on the grill grate. Continue to baste with sauce while cooking, turning as necessary during the cooking time. The cooking time might vary slightly, due to cooking them over a direct flame, so be sure to check the internal temperature of the pork chops. They are safely "done" when they reach an internal temperature of 145-160° F. Remove the pork chops once done, and let them rest for a few minutes to let the juices redistribute inside the meat, before serving. Enjoy!

Nutrition Facts
Caribbean Jerk Pork Chops
Amount Per Serving (1 chop)
Calories 362 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 116mg39%
Sodium 93mg4%
Potassium 600mg17%
Carbohydrates 1g0%
Sugar 1g1%
Protein 35g70%
Vitamin C 1.5mg2%
Calcium 32mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!