Wood Pellet Grill Recipes to Keep You Warm this Winter
In case you missed the announcement, M&G Trailers now sells Traeger Wood Pellet Grills! This series of wood pellet grills will ensure a smoky, hardwood flavor to enrich any dish you cook up. These 6-in-1 grills enable you to grill, smoke, bake, roast, braise and barbecue with unbeatable wood-fired flavor. To help you get started with your Traeger grill, we gathered some delicious recipes that will keep you warm from your fingers to your toes this winter.
Traeger Fries with Chipotle Ketchup
From the Traeger Kitchen
Chipotle Ketchup
Ingredients
4 Can chipotle peppers in adobo sauce
1 Tablespoon olive oil
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 Cup tomato ketchup
1 Tablespoon sugar
1 Tablespoon cumin
1 Tablespoon chili powder
1 Whole lime, juiced
Directions
Chop the chipotle peppers, then combine them with the remaining chipotle ketchup ingredients in a mixing bowl.
Refrigerate the mixture for at least 1 hour to allow the flavors to blend (making it one day ahead of time is even better if you can swing it).
Traeger Fries
Ingredients
6 Whole Yukon Gold potatoes, cut into thick strips
2 Tablespoon butter, melted
1 Tablespoon Traeger Beef Rub
Directions
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
Slice potatoes into thick-cut steak fry strips.
Place the potatoes in a bowl, drizzle with melted butter and sprinkle with Traeger Beef Rub, tossing to coat.
Lay the fries on a baking sheet and bake for 10 to 15 minutes, or until the fries reach your desired level of crispiness. Remove the fries from the grill, place in a bowl and toss with parsley.
Enjoy!
Grilled Shrimp with Old Bay and Aioli
From Bon Appetit
Ingredients
½ cup plus 1 Tbsp. canola oil, plus more for grill
1 lb. shell-on shrimp (16–20 per lb.)
3 small garlic cloves, finely grated, divided
1½ tsp. Old Bay seasoning, plus more for serving
¾ tsp. kosher salt, divided, plus more
1 large egg yolk
2 lemons, divided
Directions
Prepare Traeger grill for medium-high heat. Lightly oil grate. Using kitchen shears, snip down back of each shrimp shell along the vein, stopping at the tails. You may end up cutting a little but of the flesh, but the aim here is to make it easy to peel the shell later (if you choose!) without compromising the shrimp’s tenderness. The shells are a protective barrier, so keep them on when grilling.
Transfer shrimp to a medium bowl. Add 1 Tbsp. oil, two-thirds of garlic, 1½ tsp. Old Bay, and ¾ tsp. salt and toss to combine. Let sit 10–15 minutes while you prepare the aioli.
Whisk egg yolk and remaining garlic in a medium bowl. Finely grate 1 tsp. lemon zest into egg mixture. Whisking constantly, gradually stream in remaining ½ cup oil until thick and pale yellow. Stir in juice of one lemon half. Season well with salt—it should taste really vibrant.
Cut remaining lemon in half. Grill shrimp and 3 lemon halves (cut sides down) until shells are golden brown and charred in some spots and flesh is opaque and cut sides of lemons are deeply caramelized, 1–2 minutes.
Spread aioli on a platter. Arrange shrimp and charred lemons over. Season lightly with more Old Bay.
Enjoy!
3-2-1 BBQ Baby Back Ribs
From the Traeger Kitchen
Ingredients
2 Rack baby back pork ribs
1/3 Cup yellow mustard
1/2 Cup apple juice, divided
1 Tablespoon Worcestershire sauce
To Taste Traeger Pork & Poultry Rub
1/2 Cup dark brown sugar
1/3 Cup honey, warmed
1 Cup Traeger ‘Que BBQ Sauce
Directions
In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours.
After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
Return the foiled ribs to the grill and cook for an additional 2 hours.
Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger ‘Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
Let the ribs rest for a few minutes before serving.
Enjoy!
These delicious recipes are just a taste of what our Traeger Grills can do; there are hundreds of ways to make a killer meal. If you try any of these or whip up your own original dish, make sure to post it and tag M&G Trailers!