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  • Smoked Pork Ribs

    Smoked Pork Ribs

    This recipe is inspired by the Traeger 321; still 3 phases, we just use a slightly higher temperature to shorten the cook time for a busy family :). That said, if you can afford the time, keep the ribs on as long as possible in phase 3.

    Preparation:

    • Set pellet smoker to 225
    • Remove membrane on the back of the ribs
    • Pat dry ribs and cover generously with dry rub

    Phase 1

    • Place rib racks on the smoker bone side down and smoke at 225 for 2.5 hours.

    Phase 2

    • Remove ribs and wrap in commercial/kirkland aluminum foil with after brushing with bbq sauce. Feel free to add some apple slices, cider or sauce at this point.
    • Gently return the ribs to the smoker, careful not to tear the foil and lose the seal. Smoke the ribs in the foil for another 1.5 hours. Should be a total of about 4 hours now.

    Phase 3

    • Remove ribs by placing on a cookie sheet or pan. Be sure the pan is rimmed to protect yourself from hot grease if any leaks from the foil wrap.
    • Gently place the ribs back on the smoker bone side down and brush with a coat of bbq sauce. Smoke the ribs for another 1.5 hours or more if you can spare the time.
    • Remove ribs and let rest a few minutes before slicing.

  • Bacon, egg and cheese on sourdough

    One variation on the bacon, egg and cheese breakfast classic.

    Pan-fry or bake several strips of bacon. If baking, place bacon on parchment paper and bake at 350 for about 20 minutes. Cook the bacon to your preference, but note that well done bacon is easier to bite in a sandwich.

    Lightly pre-toast two slices of sourdough bread in skillet or using a toaster.

    Melt butter in skillet on medium-high heat and crack one egg into the bubbling butter. Pan fry the egg to taste either sunny-side up or over-easy; we recommend pulling from the heat while the egg still has some runny yolk.

    Have a slice or two of your preferred cheese ready to go to.

    Put one slice of the pre-toasted sourdough in the skillet and build the sandwich layering the egg, bacon and cheese. Add salt, pepper and a moderate swirl of ketchup before covering with the second slice of sourdough. Toast the sandwich for a few seconds; flip to finish. Slice the sandwich in two, plate and serve with ketchup on the side. Enjoy!

  • Smoked Buffalo Chicken Wings

    This recipe was a late addition to our New Year’s Eve menu to say goodbye to 2020! It is also the first time we have attempted wings using the Traeger. We have certainly had great results with other chicken dishes on the Traeger, so we had all the faith these wings would be top notch.

    1 package of party wings (serves 4)

    1/4 cup corn starch

    1/2 cup of dry rub

    1/4 cup Heinz 57

    3 tablespoons butter

    1/2 cup Franks Red Hot

    Preheat Traeger to 375 degrees F. Wash chicken wings and pat dry. Place in a bowl and sprinkle with cornstarch all over and then again with dry rub. Be diligent to ensure the rub completely covers each wing; this ensures each bite will have optimum flavor! Take the time here and you will taste the quality and care.

    Smoke chicken wings for 30 minutes on the Traeger at 375 F turning once about halfway through. Try to limit the amount of times you open the smoker lid.

    While wings are on the smoker, melt butter in a saucepan over medium-low heat adding Heinz 57 and Franks Red Hot. Whisk frequently and continue to simmer to help bring the sauce together.

    After 30-35 minutes the chicken wings should be approaching an internal temp of 165 degrees – the minimum for poultry – so remove from smoker and place in a bowl and coat liberally with sauce from the sauce pan. Once the wings have been sufficiently covered, return to the smoker (still at 375 F) for 10 minutes; this will help ‘set’ the sauce. Keep the sauce from the bowl/saucepan so you can sauce one more time before service. This dish travels very well! Pull at this point and then re-sauce/re-heat at your destination.

  • Butternut Squash and Spinach Gratin

    This amazing side is based on an original recipe on epicurious and is a fantastic pair for cold weather comfort food!

    3 (10-ounce) packages frozen leaf spinach, thawed
    5 tablespoons unsalted butter
    3/4 cup chopped onion
    3 garlic cloves minced or crushed
    1 1/2 teaspoons salt
    3/4 teaspoon black pepper
    Rounded 1/4 teaspoon freshly nutmeg
    1 cup heavy cream
    2 large butternut squash – peeled, quartered, and seeded
    1/4 cup finely grated Parmigiano-Reggiano

    Preheat oven to 400 degrees.

    Squeeze thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.

    Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic for 3-5 min stirring periodically. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

    Cut squash to separate bulb section the straight neck section, then cut pieces in long strips into 1/8-inch-thick slices. Take good care as butternut squash is awkward and easy to cut yourself.

    Layer squash and spinach mixture in baking dish 13 x 9, using about 1/5 of squash and 1/4 of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and add remaining 2 tablespoons of butter, then cover directly with wax paper. Bake 25 to 30 minutes until squash is tender and filling is bubbling. Uncover and bake gratin another 10-15 min until browned slightly.

  • Beef Wellington

    2-3 pounds Beef Tenderloin (fat trimmed)
    Salt and Pepper to taste 
    3 tablespoons Extra Virgin Olive Oil
    4 tablespoons Butter (divided) 
    2 Shallots (minced)
    2 Garlic cloves (minced)
    1 1/2 pounds Button Mushrooms (minced)
    3 fresh Thyme sprigs (leaves pulled)
    2 pieces Puff Pastry (thawed)
    1/3 cup English Mustard
    1 Egg plus 1 tablespoon of Water (whisked)
    1/4 cup Red Wine
    1/2 cup Beef Stock
    1 tablespoon Creme Fraiche

    Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment.

    Take the streak out of the refrigerator and let come to room temperature, about 30 minutes before you’re ready to cook it. Season well with salt and pepper. Heat a large pan (cast iron if you have it) over medium-high. Add about 3 tablespoons of oil to the pan and sear meat on all sides until golden brown, about 8 – 10 min. Drain the excess fat from the pan and set aside to cool.

    Heat another large saute pan over medium-high. Add 3 tablespoons of butter add the shallots and a pinch of salt and cook for 2 to 3 minutes, until softened. Add garlic and cook just until fragrant, about 1 minute. Add the mushrooms and thyme, season with salt and pepper and toss to incorporate. Saute for 5 minutes, stirring occasionally, until the mushrooms are cooked and there is very little moisture remaining in the pan. Remove from heat and allow to cool.

    Roll out the pastry on a lightly floured surface to about 3 to 4 inches longer and 5 to 6 inches wider than the tenderloin. Brush the center area with the mustard and spread the cooled mushroom mixture onto the pastry, piling mostly in the center. Place the meat into the center of the pastry. Fold the dough around the beef to cover completely and seal by pressing gently.

    Transfer to the parchment lined baking sheet, seam-side down. Brush with the egg wash and season with salt. Bake for 30 to 35 minutes, until the pastry is a nice golden brown and the internal temperature reaches 125 to 130 degrees Fahrenheit for medium rare. Remove from pan and allow to rest. Return the original saute pan over a medium heat; deglaze with red wine, scraping up the crispy bits with a wooden spoon. Whisk beef stock, remaining butter and the creme fraiche just until warm.

  • Garlicky Beef Tenderloin with Orange Horseradish

    For Beef

    1 (4-lb) beef tenderloin, trimmed and tied
    1 Tbsp kosher salt
    1 Tsp fresh ground black pepper
    1 Tbsp chopped fresh rosemary
    1 Large garlic clove
    2 Tbsp extra virgin olive oil

    For Sauce

    2 Cups crème fraîche
    1/4 Cup white horseradish
    Grated zest of 1/2 orange
    Pinch of crushed red pepper

    Got this recipe courtesy of the NY Times and it rocketed to the top of our favorites list. Enough said, just make it and reap the rewards!

    We bought our beef at Costco and cleaned it ourselves. That keeps the cost down. For more on cleaning a tenderloin, this video is helpful.

    Heat oven to 450 degrees.

    Season the cleaned tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.

    In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 minutes per side.

    Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.

    In a small bowl, whisk the crème fraîche, horseradish, orange zest and crushed red pepper. Let the mixture sit in the fridge for a few hours so the flavors can assimilate.

  • Soy and Sesame Chicken with Cucumbers and Mint

    We adapted this recipe from Cooking Light and it was a perfect weeknight dish with amazing flavor.

    Chicken:

    6 Skinless, boneless chicken thighs
    1/4 Cup soy sauce
    2 Tbsp dark sesame oil
    1 Tbsp minced peeled fresh ginger
    1 Tbsp honey
    1/2 Tsp freshly ground black pepper
    3 Garlic cloves, thinly sliced

    Cucumbers:

    1 English cucumber, peeled, halved lengthwise, and thinly sliced
    1/4 Tsp salt
    1/4 Cup minced shallots
    2 Tbsp chopped fresh mint
    1 Tbsp seasoned rice vinegar
    1 Tbsp honey
    1 Tsp dark sesame oil
    1/4 Tsp ground red pepper

    To prepare chicken, place each chicken thigh between 2 sheets of waxed or parchment paper; pound to 1/2-inch thickness using a meat mallet. Combine soy sauce and next 5 ingredients (through garlic) in a large bowl or zip-top plastic bag. Add chicken to soy sauce mixture and marinate in refrigerator 30 minutes, turning bag occasionally.

    To prepare cucumbers, place cucumber slices in a colander/strainer; sprinkle with salt, tossing well. Drain for 1 hour. Place cucumber slices on a few layers of paper towels; cover with additional paper towels, pressing down occasionally. Combine cucumber, shallots, and next 5 ingredients in a large bowl; mix gently. Cover and set aside.

    Heat a grill pan or griddle over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4-6 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining thighs if necessary. Serve 2 thighs over a bed of cucumbers and enjoy!

  • Philly Cheesesteak at Home

    It doesn’t get much better than a Philly Cheesesteak when it comes to comfort food! Checkout our adaptation that you can whip up at home for lunch or dinner!

    1 (12-ounce) flank steak or skirt steak, trimmed
    1/4 Tsp kosher salt
    1/4 Tsp freshly ground black pepper
    2 Tsp extra-virgin olive oil (separate each Tsp)
    1 Cup thinly sliced onion
    1 Cup thinly sliced green bell pepper
    1 Cup thinly sliced red bell pepper
    2 Tsp minced garlic
    1/2 Tsp Worcestershire sauce
    1/2 Tsp lower-sodium soy sauce
    2 Tsp all-purpose flour
    1/2 Cup 1% low-fat milk
    1 Oz provolone cheese (torn into small pieces)
    2 tablespoons grated Parmigiano-Reggiano cheese
    4 Hoagie rolls

    Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.

    Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add bell peppers, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until heted through and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.

    Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses, stirring until smooth. Keep warm and stir frequently to keep the sauce smooth.

    Hollow out each half of the rolls, leaving a 1/2-inch-thick shell.. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; add the top half back on and serve.

  • Butter Lettuce and Avocado Salad

    1 Cup of sliced red onion (slice very thin)
    2 Tbsp olive oil
    1 Tbsp fresh lime juice
    1 Pinch of salt
    1 Pinch of black pepper
    3 Cups of butter lettuce
    1 Avocado sliced

    Mix the red onion, salt, pepper, olive oil and lime juice in a bowl and let sit for 10-15 minutes. Add Lettuce and avocado and toss gently so the dressing is evenly distributed.

    Butter Lettuce and Avocado Salad
    Butter Lettuce and Avocado Salad

  • Basil and Garlic Meatballs with Linguine

    For the Marinara Sauce:

    1 Large can of crushed tomatoes
    1 Cup of yellow onion chopped (roughly half of a smaller onion or 1/4 of a larger one)
    1 Tbsp of olive oil or canola oil
    1/2 Tbsp of butter
    2 Cloves of garlic minced
    1 Tsp of Oregano
    1/2 Tsp of dried parsley
    1 Pinch of red pepper flakes

    Melt butter in the bottom of a medium sauce pan under medium heat and add oil. Drop in onion and begin to sweat for 1-2 minutes. Add in minced garlic and stir frequently to ensure onions cook evenly. Now add the seasoning and stir for 15 seconds. This will help the aromatics of the dried seasoning. Add crushed tomatoes and lower to a simmer.

    For the Meatballs:

    16 Ounces ground sirloin
    1/4 Cup panko
    1/4 Cup breadcrumbs with Italian seasoning
    1/3 Cup of chopped fresh basil
    3 Garlic cloves minced
    Pinch of kosher salt
    Pinch of fresh ground black pepper
    1 Large egg, slightly beaten
    2 teaspoons of olive oil
    1 Oz of Parmesan cheese

    Combine seasonings, garlic and beef in a large bowl and mix using your hands. Add the egg and continue to mix the meat so the seasoning is spread evenly throughout. Shape the mixture into even balls roughly the size of a golf ball. Heat the olive oil in a large skillet over medium-high heat. Add meatballs, cook 5 minutes browning on all sides. Reduce heat to low and add marinara. If necessary, use some water from the pasta pot to add liquid. Cover and cook for 11 minutes (perfect time for cooking the pasta).

    Serve over linguine and enjoy!