Category: Traeger Recipes

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Recipes Traeger Recipes

Best Traeger Pulled Pork Recipe

Easy Pulled pork

If you own a Traeger or really any smoker, one of the go to recipes you just have to try is pulled pork. This is the best Traeger pulled pork recipe! It’s so simple. You just have to make sure you have enough time to get it done before your guests arrive. Pulled pork is a great recipe to feed a crowd, but it also makes great leftovers.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost you you.

How long must you smoke a pork butt at 225 degrees F?

It depends on the size of your pork butt, your smoker and the weather. It also depends on weather or not you wrap it. If you follow my recipe and have a 6-7 pound pork butt and warm weather (-70 degrees F) it should take about 12 -14 hours.

What tools do you need to make the best pulled pork?

Pulled pork ingredients:

  • 6-7 pound pork shoulder roast (pork butt)
  • 2-3 Tablespoons Traeger pork and poultry rub
  • 1 cup apple juice
  • 2-3 Tablespoons honey
  • 1/4 cup dark brown sugar

Pulled pork directions:

Trim your pork the night before you want to smoke it. Remove excess fat but it is not necessary to remove all of the fat since by the time the pulled pork is ready, the fat will be mostly gone and fat adds flavor.

Season your pork with Traeger Pork and Poultry rub. Place it in the refrigerator overnight.

Seasoned and trimmed pork butt
Seasoned and trimmed pork butt

In the morning remove the pork from the refrigerator and preheat the Traeger to 225 degrees F. When the Traeger is preheated, place a meat thermometer in the pork and place it directly on the grate. Close the Traeger and monitor the temperature.

Pork butt on Traeger

Once the thermometer reaches 160 degrees (~6 hours). It is ready to wrap.

Pork butt after 6 hours of smoking-ready to wrap

For the wrapping stage, warm up the apple juice in the microwave so it is warmer than the pork. Remove the pork from the Traeger and place it in a foil pan. Alternatively, you can use butcher paper or just foil. Sprinkle on the dark brown sugar, drizzle with honey and add the warm apple juice to the pan. Cover the pan with foil, put the meat thermometer back in the meat. You can stick it right through the foil on top.

Pork seasoned with honey, brown sugar and apple juice. Ready to cover.
Pork seasoned with honey, brown sugar and apple juice. Ready to cover.

Continue to smoke for 6-8 more hours at 225 degrees F or until the internal temperature reaches 205 degrees F. Remove the pan from the Traeger and allow it to rest for at least 30 minutes before pulling it.

Pulled Pork
Pulled Pork – ready to serve.

You can use 2 forks to pull the pork, but if you have room to store them these meat shredder claws will get the job done faster.

What is the best sauce to add to pulled pork?

I like to wait to add sauce to my pulled pork because it’s better to allow each guest to choose a sauce they prefer. It’s also better for leftovers. You can get more creative if you do not add the sauce. Try these amazing pulled pork street tacos!

Here are some great options:

Homemade BBQ Sauce

Printable Pulled Pork Recipe

Easy Pulled PorkDownload
How to Make Fabulous Smoked ribs
Easy Sourdough Discard Whole Wheat Hamburger Buns

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Categories
Recipes Traeger Recipes

How to Smoke Pork Tenderloin on the Traeger

Pork tenderloins on the Traeger

Smoked Pork tenderloin is so easy. It’s easy to prepare, and simple to smoke. Add a couple of tasty sides and you have one of the easiest family dinners possible. Many side dishes can be smoked at the same temperature along with your pork tenderloin. Here’s how:

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Smoked pork tenderloin ingredients

1.5 pound pork tenderloins, silver skin removed

Your favorite rub

Great rubs for smoked pork tenderloin

How to smoke pork tenderloin

Preheat your Traeger to 225 degrees F. Place the seasoned pork tenderloins on the Traeger. Place a meat thermometer in the center of the largest tenderloin.

pork tenderloins ready to smoke

Smoke for 1.5 – 2 hours for 145 degrees. Smoke for 2 – 2.5 hours for 160 degrees. The smoke time varies depending on the size of your tenderloins and the weather.

smoked pork tenderloin

Great sides for pork tenderloin

How to smoke vegetables and potatoes on the Traeger

Smoke up some veggies along with your pork tenderloin. You can smoke most veggies at the same temperature as the pork tenderloin. Just add them after the first 1-1.5 hours of smoking.

Smoked Asparagus with pork tenderloin
smoked asparagus at 225 degrees F
Smoked vegetables with pork tenderloin

Baked potatoes need to be smoked at 400 degrees for ~ 1 hour depending on the size of the potato. If you want to serve them with your smoked pork tenderloin, put the potatoes on first at 400 degrees for 30-40 minutes, then turn the heat down to 225 add the pork. The potatoes will finish cooking at the lower temperature over the longer time. I usually add a few extra potatoes and use the leftover smoked potatoes to make potato salad. Find the best potato salad recipe here.

Smoked vegetables

If you want to add some extra flavor to you vegetables try adding some Traeger veggie rub or Kinder’s Lemon pepper seasoning.

Traeger Smoked Corn on the Cob

More great Traeger recipes

How to Make Fabulous Smoked ribs
Easy Smoked Stuffed Peppers Recipe
Smoked Shepherd’s Pie on the Traeger Recipe

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Categories
Desserts Recipes sourdough recipes Traeger Recipes

Best Sourdough Discard Strawberry Shortcake Recipe

sourdough discard strawberry shortcake

This sourdough discard strawberry shortcake is to die for! So flaky and delicious. The perfect mix of sweet and sour. You will not want to make it any other way. Included below you will find directions for making the shortcakes, strawberry topping, and homemade whipped cream. You can also use Redi whip if you prefer. As always, I do not like to turn on the oven in the summer, so I’ve included directions for baking the shortcakes on the Traeger.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Sourdough discard shortcake ingredients:

  • 2 cups All-Purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 1/2 cup (1 stick) of cold butter
  • 1/3 cup sourdough starter discard (straight from the fridge)
  • 1/3 cup milk

Shortcake directions

Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture.

grated butter in shortcake dough

Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.

Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.

shortcakes ready to bake

Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned.

Allow the shortcakes to cool if desired.

Strawberry Topping Ingredients:

  • 2 pounds fresh strawberries
  • 1/4 cup sugar

Strawberry topping directions:

Wash the strawberries, and remove the stems. Slice the strawberries into bite size pieces. Place the berries in a bowl. Add the sugar and mix. This mixture can be added to the shortcakes right away, or if you prefer softer strawberries with more syrup, wait a couple of hours before serving.

Homemade whipped cream ingredients

  • 2 cups heavy cream or whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Homemade whipped cream directions

Mix the ingredients together in a bowl. Whip with a hand held mixer or stand mixer with a whisk attachment until peaks begin to form about 3-4 minutes. Do not over whip!

Homemade whipped cream is best used right away, although it can be stored for up to 24 hours in the refrigerator. If you choose to pipe your whipped topping onto the strawberry shortcake, I recommend the Wilton 8B tip. Otherwise, it tastes great if you just spoon it on!

How to assemble the strawberry shortcakes

Cut the shortcake in half. Place the bottom half in a bowl, layer with strawberries, then whipped cream then the top half then whipped cream then more strawberries. Yummy!

sourdough discard strawberry shortcake

Can you bake strawberry shortcake on the Traeger?

Yes you can! Preheat the Traeger to 425 degrees F. Place the parchment lined cookie sheet with shortcakes on the Traeger. Bake/smoke for 17-18 minuets or until lightly browned.

Shortcakes on the Traeger
Shortcakes baked on the Traeger.

Printable recipe

Sourdough discard Strawberry ShortcakeDownload

More Desserts:

Peach Blueberry Pie on the Traeger
Easy Apple Pie Recipe
Easy Morning Glory Muffins Recipe

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Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

5 minutes

Cooking Time

18 minutes

Calories

kcal

INGREDIENTS

  1. 2 cups All-Purpose flour

  2. 1 Tablespoon baking powder

  3. 1/2 teaspoon salt

  4. 3 tablespoon sugar

  5. 1/2 cup (1 stick) of cold butter

  6. 1/3 cup sourdough starter discard (straight from the fridge)

  7. 1/3 cup milk

  8. Strawberry topping

  9. Whipped cream

DIRECTION

  1. Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture. Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.<br>

  2. Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.
  3. Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned. <br>Allow the shortcakes to cool, if desired.
  4. Top with strawberries and whipped cream.

NOTES

Categories
Recipes Sides Traeger Recipes

Traeger Smoked Corn on the Cob

Smoked corn on the cob

You will not regret giving this recipe a try. It is so easy and so delicious. Honestly it’s the best corn on the cob I’ve ever made.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Smoked corn on the cob ingredients:

  • 8 fresh sweet cobs of corn, husks removed
  • 3 tablespoons of butter
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions:

Melt the butter and add the seasonings to the melted butter. Mix well.

brushing butter on corn

Use a silicone brush to coat the corn cobs with the seasoned butter.

corn ready for the smoker

Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.

corn on the Traeger

Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.

Smoked corn on the cob

What goes great with smoked corn on the cob?

Honestly any summer grilled or smoked meat would be perfect for a side of corn on the cob! Smoked sausage pairs really well with smoked corn on the cob because it smokes for almost the same amount of time at the same temperature! If you are smoking a larger meat that needs more space the corn can smoke on the top shelf. Try it with these tasty ribs.

Corn on the cob and sausage on the Traeger
Smoked sausage and corn on the cob meal

Don’t forget to add homemade sauerkraut!

Other fabulous Traeger side dishes:

Try adding this smoked corn to smoked succotash! Just cut the corn from the cob and mix it in instead of using canned corn. Four corn cobs is approximately equal to one can of corn. A perfect side for any smoked meat.

Many vegetables are great smoked. Try this amazing smoked asparagus.

Smoked Asparagus recipe

More Traeger Recipes

Traeger Smoked Pork Tenderloin

Smoked Stuffed Peppers

Easy Breakfast Casserole on the Traeger

Smoked Shepherd’s Pie

Printable Recipe:

Smoked corn on the cobDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

5 minutes

Cooking Time

75 minutes

Calories

kcal

INGREDIENTS

  1. 8 fresh sweet cobs of corn, husks removed

  2. 3 tablespoons of butter

  3. 1/4 teaspoon fresh ground black pepper

  4. 1/8 teaspoon salt

  5. 1/4 teaspoon garlic powder

  6. 1/4 teaspoon onion powder

DIRECTION

  1. Melt the butter and add the seasonings to the melted butter. Mix well.  Use a silicone brush to coat the corn cobs with the seasoned butter.

  2. Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.
  3. Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.

NOTES

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Categories
Sides Traeger Recipes

Smoked Succotash on the Traeger Recipe

Succotash

Need a great side for your pulled pork or brisket? Look no further, this amazing smoked succotash on the Traeger recipe will surely please!

Disclaimer: This post may contain affiliate links. I earn commission on qualified sales at no additional cost to you.

Smoked Succotash Recipe Ingredients:

  • 16 ounces fresh or frozen lima beans
  • 1/2 pound of bacon, cooked and minced
  • 1 large onion (diced)
  • 12 ounces okra, fresh or frozen (sliced)
  • 2 – 15 ounce cans of sweet corn, drained (or corn from 8 smoked cobs)
  • 1/2 teaspoon fresh ground pepper
  • 4 tablespoons butter
  • 1 pint cherry tomatoes, halved
  • 1/4 cup thinly sliced fresh basil

Directions:

Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.

Sauté onions and okra

Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat. Stir in the corn, lima beans, remaining butter and pepper.

Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.

Smoked Succotash

When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.

Smoked succotash

Note: When you smoke the succotash, you are essentially just adding smoky flavor and heat. The temperature and time can be adjusted. This is part of the reason why this is such a great side for smoked meat. You can add this side for the last hour of smoking at any temperature between 180-225 degrees F. Alternatively you can smoke this side while your meat rests. If you want to warm it faster you can smoke ate 350 degrees F for about 20 minutes.

Can you prepare Smoked Succotash ahead of time?

Yes, you can! You can prepare it the night before. Refrigerate overnight, but bring it to room temp before smoking it. If you want to heat it straight from the fridge, you will need to increase the temperature and cooking time. From cold, smoke at 350 degrees F for 30 min. No matter how you choose to smoke it, wait to stir in the tomatoes, basil and cooked bacon until ready to serve.

Does smoked succotash make good leftovers?

It sure does! So great my daughter eats it for breakfast. I mean, why not? It does have bacon!

What goes great with Smoked Succotash?

Smoked succotash is a great summer side for burgers and brats! Try it with Smoked Ribs, brisket or pulled pork!

How to Make Fabulous Smoked ribs

More Traeger Recipes:

Smoked Shepherd’s Pie on the Traeger Recipe
Easy Smoked Stuffed Peppers Recipe
Peach Blueberry Pie on the Traeger

Printable Recipe

Smoked Succotash RecipeDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

10 minutes

Preparing Time

20 minutes

Cooking Time

60 minutes

Calories

kcal

INGREDIENTS

  1. 16 ounces fresh or frozen lima beans

  2. 1/2 pound of bacon, cooked and minced

  3. 1 large onion (diced)

  4. 12 ounces okra, fresh or frozen (sliced)

  5. 2 – 15 ounce cans of sweet corn, drained

  6. 1/2 teaspoon fresh ground pepper

  7. 4 tablespoons butter

  8. 1 pint cherry tomatoes, halved

  9. 1/4 cup thinly sliced fresh basil

DIRECTION

  1. Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.

  2. Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat.
  3. Stir in the corn, lima beans, remaining butter and pepper.
  4. Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.
  5. When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.

NOTES

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Categories
Healthy Recipes Recipes Traeger Recipes

Easy Smoked Stuffed Peppers Recipe

stuffed peppers on Traeger grill
Smoke bake uncovered 10 min

This easy stuffed pepper recipe is a great meal to prepare ahead or bake right away. I usually make it when peppers are on sale, which is usually in the summer. I don’t like to heat up my house with the oven in the summer so, I’ve included directions for smoked stuffed peppers. These stuffed peppers also make great leftovers for packed lunches and this meal is freezable. Basically the prefect family meal!

Disclaimer: This post may contain affiliate links. I earn commission from qualified purchases at no additional cost to you.

Best pepper characteristics for making stuffed peppers

  • similar in shape and size
  • level bottom, so they stand up straight
  • tall and thin vs. short and fat – to fit in the baking dish better
  • 4 bumps on the bottom rather than 3, because the stand up better on their own
bell peppers
Choose peppers with 4 bumps on the bottom.

Stuffed Pepper Ingredients:

  • 8 bell peppers, any color
  • 1 pound ground beef
  • 1 package of taco seasoning + water needed per package directions
  • 1 cup rice, cooked according to package directions (~ 2 cups cooked)
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced or grated
  • 1 15.5 ounce can black beans, drained and rinsed
  • 1 14.5 ounce can of fire roasted diced tomatoes
  • 1 4 ounce can of diced green chilis
  • 1 cup shredded cheddar cheese
  • fresh cilantro for garnish

How to make stuffed peppers

Cut the tops off the peppers. Remove the stems, but keep the remaining flesh from the top. Remove any remaining seeds and as much pith as possible. Place the pepper bottoms in a Pyrex deep 9×13 inch baking dish and dice up the tops.

bell peppers ready to stuff

Prepare the rice according to package directions. Set aside.

Brown the ground beef, drain and add the taco seasoning according to package directions. Set aside.

taco meat

Sauté the onions and diced pepper tops until softened, add the garlic, and sauté for another minute.

sauteed onions and peppers

Add the tomatoes and green chilis, mix until well combined.

add tomatoes and chilis

Add the black beans and mix.

add black beans

Finally add the cooked rice and mix until well combined.

Mexican rice mixture

Remove from heat and mix in the taco meat.

Stuff this mixture into the pepper bottoms.

stuffed bell peppers

Top with shredded cheese. Pour about 3/4 cup of water into the bottom of the baking dish. Just enough to cover the bottom of the dish.

Top with cheese and add water

Cover with aluminum foil.

covered stuffed peppers on Traeger grill
Smoke/bake covered 30 min
stuffed peppers on Traeger grill
Smoke bake uncovered 10 min

Preheat the Traeger or Oven to 400 degrees F. Bake/smoke covered for 30 min. Remove the foil and continue to bake/smoke for another 10 minutes or until the cheese is melted.

Garnish with fresh cilantro.

stuffed pepper
sliced stuffed pepper

Are smoked stuffed peppers good re-heated?

Yes, stuffed peppers make a great leftover meal. They are perfect for packed lunches too. They fit perfectly into a mug Pop-in for easy reheating!

stuffed pepper packed for lunch

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More Great smoked meals:

Try this amazing smoked Shepherd’s Pie. This recipe includes both directions for baking and smoking the pie.

Try this amazing breakfast casserole on the Traeger. This recipe can also be baked in an oven.

Printable smoked stuffed peppers recipe:

Stuffed Peppers recipeDownload

Recipe By Kristin
Course: dinner Cusine: Difficulty:easy

Servings

8 minutes

Preparing Time

30 minutes

Cooking Time

40 minutes

Calories

kcal

INGREDIENTS

  1. 8 bell peppers, any color

  2. 1 pound ground beef

  3. 1 package of taco seasoning + water needed per package directions

  4. 1 cup rice, cooked according to package directions (~ 2 cups cooked)

  5. 1 medium onion, diced

  6. 2-3 garlic cloves, minced or grated

  7. 1 15.5 ounce can black beans, drained and rinsed

  8. 1 14.5 ounce can of fire roasted diced tomatoes

  9. 1 4 ounce can of diced green chilis

  10. 1 cup shredded cheddar cheese

  11. fresh cilantro for garnish

DIRECTION

  1. Cut the tops off the peppers. Remove the stems, but keep the remaining flesh from the top. Remove any remaining seeds and as much pith as possible. Place the pepper bottoms in a baking dish and dice up the tops.

  2. Prepare the rice according to package directions. Set aside.
  3. Brown the ground beef, drain and add the taco seasoning according to package directions. Set aside.
  4. Sauté the onions and diced pepper tops until softened, add the garlic, and sauté for another minute.<br>
  5. Add the tomatoes and green chilis, mix until well combined. Add the black beans and mix. Finally add the cooked rice and mix until well combined.
  6. Remove from heat and mix in the taco meat.<br>Stuff this mixture into the pepper bottoms. Top with shredded cheese.
  7. Pour about 3/4 cup of water into the bottom of the baking dish. Just enough to cover the bottom of the dish.
  8. Cover with foil.
  9. Preheat the Traeger or Oven to 400 degrees F. Bake/smoke covered for 30 min. Remove the foil and continue to bake/smoke for another 10 minutes or until the cheese is melted.

NOTES

Categories
Breakfast recipes Casseroles Recipes Traeger Recipes

Easy Breakfast Casserole – Smoked or Baked

Egg casserole on a Traeger

After I tried this breakfast casserole, I stopped looking for another egg bake recipe. It is so easy and so versatile. It can be assembled the night before for easy morning baking. This casserole can be baked it in an oven or smoked on a pellet grill. Use this casserole to feed a crowd, or use it for leftover breakfast for a few days.

Follow The Better Home Life:

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Breakfast Casserole Ingredients:

  • 10 eggs
  • 2 cups cooked rice
  • 2 cups diced cooked or smoked ham
  • 1 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup minced onion
  • 1 dash of Worcestershire sauce (optional)
  • 1/2 teaspoon fresh ground pepper
Smoked ham

For best results used leftover smoked ham!

How to make easy breakfast casserole

Crack all of the eggs in a mixing bowl, whisk lightly. Add the milk, whisk again. Mix in remaining ingredients.

Egg bake ingredients mixed in a bowl

Pour into a greased 9×13 inch Pyrex baking dish.

Egg Casserole ready to bake or smoke

Preheat oven or Traeger to 350 degrees F. Bake uncovered for 35-40 minutes or until the eggs are set.

Egg Casserole

Can you use Pyrex on a pellet grill?

Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a 9×13 inch Pyrex baking dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees. It is also important to make sure you keep you grill clean to avoid flare ups from grease fires.

Can you prepare breakfast casserole the night before?

Yes, this recipe can be prepared the night before. Overnight directions: After you pour ingredients into the greased 9×13 inch Pyrex baking dish, place the lid on the dish and store the prepared/unbaked casserole in the refrigerator overnight. Remove it from the refrigerator in the morning, remove the lid and bake or smoke it. Note this may increase the baking time slightly.

How do you reheat egg bake?

This casserole can make mornings easier because it makes great leftovers. Just cut a piece, put it on a microwave safe plate, cover, and microwave for 45 -60 seconds. Easy breakfast in 1 minute or less!

Optional Variations

Swap out the ham for 1 pound of browned bulk breakfast sausage or chorizo. Drain the sausage and allow it to cook for 5-10 minutes before mixing it into the eggs.

Swap out the onions for peppers, spinach or mushrooms!

Swap out the cheddar cheese for any cheese you like! If you try goat cheese, I would recommend slicing it on top, rather than mixing it in.

Get creative!

Egg casserole with chorizo sausage and goat cheese
Egg casserole with chorizo sausage and goat cheese
Breakfast-CasseroleDownload

Recipe By Kristin
Course: Breakfast Cusine:American Difficulty:Easy

Servings

15 minutes

Preparing Time

15 minutes

Cooking Time

35 minutes

Calories

kcal

INGREDIENTS

  1. 10 Eggs

  2. 2 cups cubed cooked or smoked ham

  3. 2 cups cooked rice

  4. 1.5 cups shredded cheddar cheese

  5. 1 cup milk

  6. 1/2 cup minced onion

  7. 1 dash Worcestershire sauce (optional)

  8. 1/2 teaspoon fresh ground pepper

DIRECTION

  1. Crack the eggs into a mixing bowl and lightly whisk.

  2. Add the milk and lightly whisk.
  3. Mix in remaining ingredients.
  4. Pour into a greased 9 x 13 inch Pyrex baking dish.
  5. Bake uncovered at 350 degrees F. for 35-40 minutes, or until eggs are set.

NOTES

More Recipes:

Peach Blueberry Pie on the Traeger
Prepare Ahead Breakfast Sandwiches
Easy Morning Glory Muffins Recipe
Pharmacist Shares Immune Boosting Granola Recipe
Smoked Shepherd’s Pie on the Traeger Recipe

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Categories
Appetizers Easy meals Recipes Traeger Recipes

Best Leftover Pulled Pork Street Tacos, better than Hello Fresh

Leftover pulled pork street tacos
Leftover Pulled Pork Street Tacos
Leftover Pulled Pork street tacos
Leftover pulled pork street tacos.

A pulled pork leftover street taco recipe so good it must be shared. I’m a big fan of using my leftovers. It is a great way to save money on groceries. For more info on how to save money on groceries check out my other post.

I made my pulled pork on my Traeger Silverton 620. This is the recipe I used to smoke the pulled pork on my Traeger. I did not add anything to the pulled pork after shredding it. I prefer to allow each person to choose their own BBQ sauce.

What is the best way to use leftover pulled pork?

My favorite way to use my left over pulled pork is by making pulled pork street tacos. I got the idea for this recipe from a Hello Fresh recipe. I gave Hello Fresh a try and really enjoyed it. My family ended up with a couple of new favorite recipes from our trial subscription. This recipe is a creative spin on one of our favorites. It will not work if you have already added BBQ sauce to your pulled pork.

How to prepare leftover pulled pork for pulled pork street tacos.

Put your leftover pulled pork in a frying pan. Toss it around in the pan until warmed evenly. Add sweet soy sauce to coat. I used ABC Sweet Soy Sauce. Add about 1 tablespoon of sweet soy sauce per 1 cup of leftover pulled pork, and mix. If not fully coated add 1 tablespoon of sweet soy sauce and mix, continue adding 1 tablespoon at a time until fully coated but not soupy.

Leftover pulled pork for street tacos
Pulled pork for street tacos.

How to prepare coleslaw for your leftover pulled pork tacos.

I always make coleslaw as a side dish with my pulled pork. personally, I do not like soggy leftover coleslaw so I only dress (add dressing to) what I think my guests will eat. This way any leftover coleslaw mix will last weeks in the refrigerator and I can dress more whenever I feel like eating some. Also, I’m able to switch up the dressing for different recipes such as leftover pulled pork tacos.

Here is my basic coleslaw mix: 1 head of cabbage chopped (I like to use half red and half green), 3-4 carrots peeled and shredded, 1 sweet onion chopped. This mixture will last for 2-3 weeks in your refrigerator. For this leftover pulled pork street taco recipe I use 2-3 cups of my coleslaw mix, 3-4 tablespoons of chopped fresh cilantro, and 3-4 tablespoons of Seasoned rice vinegar. Mix right before serving. If you prefer less crunch, mix 20-30 min before serving and add a little salt.

coleslaw with cilantro for leftover pulled pork street tacos
Coleslaw for pulled pork street tacos.

What other toppings are needed?

For my leftover pulled pork street tacos I also make a quick crema. Just add a tablespoon or two of Sriracha hot sauce to 3 tablespoons of sour cream and mix!

crema for leftover pulled pork street tacos
Crema for pulled pork street tacos.

You can also add some shredded Monterey Jack cheese.

Leftover Pulled Pork Tacos RecipeDownload

Recipe By Kristin
Course: Dinner Cusine:Aisian Mexican Difficulty:easy

Servings

16 minutes

Preparing Time

20 minutes

Cooking Time

10 minutes

Calories

kcal

INGREDIENTS

  1. 1 head of cabbage chopped (or ½ a head of each green and red cabbage)

  2. 3-4 Carrots peeled and shredded

  3. 1 onion chopped

  4. ¼ cup chopped fresh cilantro

  5. Pinch of salt (optional)

  6. ¼ cup seasoned rice vinegar

  7. 4 cups leftover pulled pork

  8. ½ cup sweet soy sauce (more if needed)

  9. ½ cup sour cream

  10. 1-2 tablespoons sriracha sauce ( more if desired)

  11. 4 ounces grated Monterey jack cheese (optional)

  12. 16 4-inch street taco shells

DIRECTION

  1. Prepare the crema: 

    Mix the sour cream and sriracha.  Add more sriracha if desired. 

  2. Prepare the coleslaw mix. 

    Mix the chopped cabbage, shredded carrots, and onion.  Measure out 4 cups of the mix.  Save the remainder for another use.  Add the cilantro and vinegar.  Mix to coat.  Add salt if you prefer a softer coleslaw, and mix.

  3. Prepare the pulled pork.

    Put the pulled pork in a frying pan and warm it while mixing.  Add the sweet soy sauce.  Mix until coated but not soupy, add extra sauce if needed to coat the pork.  Remove from heat.

  4. Assemble the Tacos.

    Warm the taco shells if desired.  Top with pork, slaw, crema and cheese.

NOTES

    You can store the extra coleslaw mix in your refrigerator for 2-3 weeks.

Categories
Recipes Traeger Recipes

How to Make Fabulous Smoked ribs

best smoked baby back ribs

Finally, after multiple attempts, I have been able to perfect my fall off the bone smoked baby back ribs. These ribs are fabulous! I’ve tried 3-2-1 recipes in the past; but in my opinion this recipe is better than 321 ribs. They are certainly award winning according to my family. I want to share this wonderful recipe for how to make fabulous smoked ribs with you.

Smoked ribs Ingredients

2 racks of Baby Back Ribs

4 Teaspoons garlic powder

4 Teaspoons Traeger Pork and Poultry Rub

1/3 cup honey

1/4 cup apple juice

4 Tablespoons Dark Brown Sugar

BBQ sauce to taste

How to prepare fabulous smoked ribs

The first step is to remove the silver skin from the baby back ribs. This may have been done by your butcher, but if not it’s a really simple process. Just turn over the rack and use a paper towel to find the skin and pull to remove. Once the silver skin is removed season both sides with garlic powder and a generous portion of Traeger Pork and Poultry Rub.

How to prepare the Traeger Silverton 620 for ribs

Clean the Traeger from any previous cook. Ribs can be really messy so you should use a Traeger tray liner to protect your grill. This Trager grill liner is slightly wider that the liner that came with my Silverton 620 grill, but it is bendable and actually provides more coverage. You could just use foil for this step, but the tray liners do work better. Initially I tried to clean the tray between cooks, but I ended up finding the best cost saving option to be lining the tray with foil. This way I just remove to foil and reapply clean foil to the tray. I get several uses out of each tray, and keep my grill clean. Fill the hopper with Traeger Signature Blend Pellets. Preheat the Traeger to 200 degrees F.

How to make fall off the bone ribs on the Traeger Silverton 620

Place the prepared ribs directly on the rack of the preheated Silverton 620 Treager grill. Smoke at 200 degrees F for 2 hours.

Baby Back ribs prepared to smoke

Line a 21 x 13 Inch foil pan with aluminum foil, make sure there is excess foil to wrap the ribs.

Remove the ribs from the grill, use a hand held Probe Thermometer to check the meat as close as possible to the center between two ribs. The internal temperature at this step should be approximately 150 degrees F. Turn the Traeger Silverton 620 temperature up to 235 degrees F.

Smoked baby back ribs

Place the ribs in the foil lined pan. Drizzle the ribs with honey, approximately 1/3 cup.

baby back ribs drizzled with honey
Baby back ribs drizzled with honey

Pour one cup of warm apple juice over the ribs. Then sprinkle each rack with dark brown sugar, approximately 2 tablespoons each.

baby back ribs with dark brown sugar
Baby back ribs with dark brown sugar

Tightly wrap the foil around the ribs and return to the Traeger.

Baby back ribs wrapped in foil

Smoke the foil wrapped ribs for 2.5 hours.

How to make your own BBQ sauce

While your ribs are smoking prepare your own BBQ sauce.

BBQ Sauce Recipe

Ingredients:

2 tablespoons mustard

3/4 cup ketchup

2 tablespoons apple cider vinegar

2 tablespoon dark brown sugar

1 teaspoon garlic powder

1/2 teaspoon onion powder

2 tablespoons apple juice

Mix all ingredients together in a sauce pan over low heat. I highly recommend the Ballarini Parma sauce pan for this. If you choose to buy one you will thank me when it comes to clean up time. Stir occasionally while maintaining a simmer. Taste your sauce. If it is:

Too sour? Add more apple juice or brown sugar

Too sweet? Add more apple cider vinegar

Not enough mustard, garlic, onion? Add more of those ingredients.

Continue to simmer until sauce is slightly thinner that you would desire your BBQ sauce to be. It will continue to thicken as it cools.

homemade BBQ sauce
Homemade BBQ sauce

Final step for perfect fall off the bone baby back ribs

After your wrapped ribs have smoked 2.5 hours, remove them from the Traeger Silverton 620 with, heat resistant silicone gloves , and once again check a temperature with a hand held probe thermometer. The temperature at this step should be approximately 200 degrees F.

Use a silicone basting brush to coat the top side of each rack of ribs with your homemade BBQ sauce.

Smoked baby back ribs coated with BBQ sauce

Return the ribs to the Traeger. This time they go right on the rack, unwrapped. Continue to smoke at 230 degrees F for 30-40 minutes or until the sauce is tightened.

baby back ribs with sauce on the Traeger
Baby back ribs with sauce on the Traeger

Remove from the Traeger with large tongs, slice or break apart and enjoy!

smoked baby back ribs
Smoked baby back ribs

Hope you enjoyed learning how to make fabulous smoked ribs.

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Categories
Desserts Recipes Traeger Recipes

Peach Blueberry Pie on the Traeger

Peach Blueberry Pie on the Traeger
Peach Blueberry Pie on the Traeger

This pie is a family favorite. It is requested in place of birthday cake for two of my family members. It can also be baked in an oven, but peach season is in August, obviously a terrible time to heat up the house. I prefer to bake Peach Blueberry Pie on my Traeger Silverton 620 pellet grill.

How do you bake on a pellet grill?

Baking on a pellet grill is basically the same a baking in an oven, as long as your pellet grill has a bake feature and is able to maintain a consistent temperature. Just preheat the grill to the same temperature the recipe calls for in the oven. This peach blueberry pie is baked at 400 degrees, which is a little higher than most baked recipes. Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a Pyrex pie dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees.

Pellet Grill Cooking Methods Infographic. How to bake, smoke, grill, roast and braise on a pellet grill.

Peach Blueberry Pie Recipe

Ingredients:

Best Pie Crust

5 Cups of peeled and thinly sliced peaches

2 Cups of fresh blueberries

1 cup of sugar

3 tablespoons of lemon juice

1/4 cup tapioca

1/8 teaspoon of salt

2 tablespoons of butter

Directions:

Prepare a pie crust. Find my Best Pie Crust recipe here.

Preheat the Traeger to 400 degrees F.

Peel and thinly slice peaches. Add peaches, blueberries, sugar, lemon juice, tapioca, and salt to a large mixing bowl. Mix well.

Peach Blueberry Pie filling
Peach Blueberry pie filling in bottom crust

Pour into a prepared Pyrex pie dish. Top with slices of butter. Cover with top crust. Pinch the edges together. I use the handle of a butter knife to make a decorative edge, and the blade to make a few slits.

Peach Blueberry Pie ready to bake
Peach Blueberry Pie ready to bake

Cover the pie edges with foil so the crust doesn’t brown too quickly, and place in the center of the grill.

Peach Blueberry pie with foil covering edges
Peach blueberry pie with foil covering edges on the Traeger grill

Bake for 30 minutes, then remove the foil.

Peach Blueberry Pie on the Traeger.

Continue to bake for another 20 minutes or until the crust is slightly browned.

Best Pie Crust
Peach Blueberry pie with Best Pie Crust

Alternate baking directions for the oven.

Preheat the oven to 400 degrees F. Cover the edges of the crust with foil, so the crust doesn’t brown too quickly, and bake for 35 minutes. Remove the foil and bake for another 10 minutes or until the crust is lightly browned.

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