4 Must-Try Grilling Recipes from Traeger®

Dry Rubbed BBQ St. Louis Ribs

Ingredients:

• 2 racks St. Louis style ribs
• 1/4 cup Traeger Pork & Poultry Rub
• 8 tablespoons butter
• 1/2 cup white grape juice

Recommended Pellets for Wood Grill: Mesquite

Directions:

1. Lay ribs bone side up and remove membrane using a paper towel. Season with Traeger Pork & Poultry Rub and allow to sit at room temperature for 30 minutes or refrigerate in plastic wrap overnight.
2. When ready to cook, start Traeger grill according to grill instructions, and set the temperature to 250°F (set to Super Smoke mode if using a WiFIRE-enabled grill).
3. Place ribs on grill bone side down and cook for 1.5 to 2 hours or until internal temperature reaches 160°F when an instant-read thermometer is inserted in the thickest part of the meat not touching the bone.
4. Once 160°F is reached, place 4 tablespoons butter on a double layer of heavy duty foil large enough to create a packet for each rack of ribs. Place ribs meat-side down over butter, 4 tablespoons per rack. Add 1/4 cup grape juice and seal each foil packet.
5. Place foil packet back on grill and continue to cook at 250°F for 1.5 to 2 hours or until an instant-read thermometer inserted in the thickest part of the meat (not touching the bone) reads 195°F.
6. Remove from grill and allow to rest for 15 minutes before slicing. Enjoy!

Grilled Garlic Burger

Ingredients:

Recommended Pellets for Wood Grill: Mesquite

Directions:

1. When ready to cook, start Traeger grill according to grill instructions, and set the temperature to 250°F (set to Super Smoke mode if using a WiFIRE-enabled grill).
2. Cut the garlic bulb in half horizontally, drizzle with olive oil and wrap in foil. Place directly on the grill grate and cook for 30-45 minutes or until cloves have softened and are cooked through.
3. Place ground beef in a bowl and squeeze roasted garlic from the bulb into the bowl with the meat. Season with Traeger Beef Rub and mix well using your hands. Cover meat and place in the refrigerator until ready to cook
4. In a small bowl, combine all ingredients for jalapeno relish. Cover and place in refrigerator.
5. In a medium sauce pan, brown the bacon over medium heat until fat is rendered and bacon is crispy. Remove bacon from the pan and drain all but 2 tablespoons bacon fat.
6. Add onions and cook over medium-low heat stirring often until onions are softened and caramelized, about 15-20 minutes. Add a little bit of water to the pan if it begins to get too dry before onions are fully caramelized. Finish with salt and pepper to taste and sherry vinegar.
7. Add bacon back to the pan and cook for 10-15 minutes more and set aside until burgers are ready.
8. Adjust the grill temperature to 450°F (500°F if using a WiFIRE enabled grill) and preheat, lid closed for 10-15 minutes.
9. Portion ground beef into 4, 6 oz. patties and flatten. Place patties directly on the grill grate and cook 5 minutes on the first side then flip, top with cheese, and cook for an additional 5 minutes.
10. To build the burger, place bacon jam on the top and bottom bun. Place burger on top of bacon jam, top with relish, top bun, and finish with a pickle skewer. Enjoy!

BBQ Whole Salmon with Lemon and Dill

Ingredients:

• 1 whole, head-on, scaled, and gutted salmon
• 8 oz. butter
• 4 lemons, sliced
• 1 bunch of dill, fronds picked
• 2 tablespoons olive oil
• Traeger Fin and Feather Rub
• 1 lemon, halved

Recommended Pellets for Wood Grill: Maple

Directions:

1. Using a sharp knife, make 5 large slices at an angle on each side of the fish, about 5 inches long and 1/2-inch deep.
2. Place whole salmon on a large sheet tray. Season the cavity generously with Traeger Fin & Feather Rub.
3. Cut half of the lemons into half-moon-shaped slices. Place the whole lemon slices inside the cavity of the fish with 4 Tbsp of butter (cut into small pieces and scattered throughout) and 2 Tbsp dill fronds.
4. Stuff remaining butter into the slits on each side of the salmon. Follow with remaining slices and dill fronds. Drizzle the exterior with olive oil and season generously with Fin and Feather Rub.
5. When ready to cook, start Traeger grill according to grill instructions and set the temperature to 350°F.
6. Place sheet tray with salmon directly on the grill grate and cook for 30-45 minutes or until the internal temperature registers 145°F when an instant-read thermometer is inserted into the thickest part of the salmon.
7. Remove fish from grill and squeeze lemon over the top of the fish and serve. Enjoy!

Baked Summer Berry Tart

Ingredients:

Recommended Pellets for Wood Grill: Apple

Directions:

1. Place flour and sugar in the bowl of a food processor and pulse to combine. Add vanilla and butter little by little until it forms a dough.
2. Transfer cookie dough to a bowl and let rest in the fridge for 1 hour. Roll out on a lightly floured surface into a 12-inch circle and transfer to a baking dish.
3. Trim and crimp edges to fit the dish. Cover with parchment paper and place weights on top (if you don’t have pie weights, you can use beans).
4. When ready to cook, start Traeger grill according to grill instructions and set the temperature to 350°F. Place baking dish in the grill and cook for 15 minutes or until lightly browned.
5. For the almond cream: While the shell is baking, add butter and sugar to the bowl of a stand mixer fitted with the whisk attachment. Cream the butter and sugar together.
6. Add eggs one-by-one and mix until fully combined. Add almond flour and all-purpose flour and mix just until incorporated. Add calvados and mix just until combined.
7. For the tart: Pour almond mixture into baked shell and transfer to the grill. Bake for 35-40 minutes or until the center is set and the top is lightly browned. Remove from the grill and let cool at room temperature until cool to the touch.
8. For the glaze: While the tart bakes, make the glaze. Combine marmalade and Grand Marnier in a small saucepan and bring to a simmer over medium heat. Simmer for 2 minutes then remove from heat and set aside.
9. Spread the whipped cream topping on top of the tart and place berries on the top. Drizzle with the glaze. Enjoy!

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Recipes courtesy of Traeger