You are using an unsupported browser

In order to take advantage of modern web technologies, this site is not fully supported in older versions of Internet Explorer. To get the best experience from this website, please upgrade to the latest, most secure version of Internet Explorer. Alternatively, try using Google Chrome or Mozilla Firefox.


cover January 10th, 2014

Smoked Salmon September 13th, 2013

Smoked Salmon


Serves: 2-3 servings per pound

Recommended Pellets: Alder, Apple, Cherry


  • 1 Cup Brown Sugar
  • 1 TBSP Black Pepper
  • 1/2 Cup Coarse Salt
  • 1 Cup Vodka
  • 1-1/2 to 2 Lbs. Salmon (Preferably Wild Caught)


Place the Salmon in a large resealable bag. Pour vodka into bag and massage the bag until the salmon is immersed. Refrigerate for 1-2 hours. Mix dry ingredients and apply to salmon. Refrigerate for 2-4 hours. Rinse the cure and dry with paper towels. Set your grill to smoke with lid open until fire is established. Smoke salmon for 30 minutes (Skin-Side down). Increase to 225°F-230°F. Cook salmon for 45 min-1 hour. Refrigerate until serving time.

Baked French Toast Casserole September 6th, 2013

Baked French Toast Casserole


Serves: 8

Recommended Pellets: Apple or Cherry


  • Nonstick cooking spray or softened butter
  • 8 large eggs
  • 2-1/4 cups half and half or whole milk
  • 1/4 cup granulated white sugar
  • 1/4 cup brown sugar or more white sugar
  • 1 tablespoon vanilla
  • 1-1/2 teaspoons cinnamon
  • 1 12- to 16-ounce loaf French or Italian bread, cubed
  • 1 8-oz. package cream cheese, cut into small pieces
  • Powdered sugar, for serving
  • Butter, for serving
  • Warm maple or pancake syrup, for serving


Coat a 9- by 13-inch baking dish with cooking spray or softened butter and set aside.

In a large mixing bowl, thoroughly whisk together the eggs, half and half, white and brown sugars, vanilla, and cinnamon.

Arrange half the bread cubes in the prepared baking dish and spread out to cover the bottom. Pour half the egg mixture evenly over the bread and distribute the cream cheese bits randomly over the bread. Top with the remaining bread cubes and egg mixture. Cover tightly with foil and refrigerate overnight.

When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Remove the foil from the casserole and bake for 55 to 60 minutes, or the top is slightly crusty and golden brown.

Put a couple of tablespoons of powdered sugar in a small kitchen sieve and dust the top of the casserole with it. Cut the casserole into portions and serve warm with butter and syrup.

Grilled Chicken Alfredo Pizza August 30th, 2013

Grilled Chicken Alfredo Pizza 


Serves: 4 to 6

Recommended Pellets: Oak


  • 4 chicken breasts, each 4 to 6 ounces
  • Traeger Pork and Poultry Shake
  • 2 red or yellow bell peppers, stemmed, seeded, and diced
  • 8 tablespoons butter
  • 2 cloves garlic, minced
  • 2 cups heavy whipping cream
  • 1/2 cup freshly grated Parmesan, plus more for topping the pizza
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg
  • 2 12-inch Boboli® Original Pizza Crusts
  • 1-1/2 cups grated mozzarella cheese
  • 2 teaspoons dried basil or Italian seasoning


When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Season the chicken breasts with Pork and Poultry Shake. Arrange on the grill grate and grill, turning once, for 15 to 20 minutes. Remove from the grill , let cool slightly, and cut into 3/4-inch cubes. Leave the grill on. In the meantime, make the Alfredo sauce: Melt the butter in a saucepan on the stove over medium heat. Add the garlic, and cook for 2 minutes. Add the cream and simmer the mixture for 10 minutes, or until thickened. Whisk in the 1/2 cup of grated Parmesan, the pepper, and the nutmeg. If the mixture is too thin, let it simmer a few minutes more. Assemble the pizzas on a rimless baking sheet. Top each crust with Alfredo sauce. Divide the diced chicken and peppers between the two pizzas. Top each with 3/4 cup of mozzarella cheese and a teaspoon of dried basil. Dust the tops with additional Parmesan cheese. Put the pizzas directly on the grill grate and bake for 10 to 12 minutes. Let cool slightly before cutting into wedges.

Next Page »« Previous Page