Burly Man Recipe Ebook Table of Contents ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

TRAEGER’S BURLY MAN RECIPE EBOOK TABLE OF CONTENTS ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

4 MARGHERITA PIZZA

6 SKIRT STEAK QUESADILLAS

8 SWEET & SPICY PORK ROAST Traeger fires natural & memorable flavors for a lifestyle that’s anything but ordinary. We’ve compiled a dash of our favorite 10 Traegered recipes to amp your breakfast, lunch, and dinner with BACON EXPLOSION healthy and delicious wood-fired flavor. So gather family and friends and spend some quality time feasting round the table. 12 SMOKED BUFFALO FRIES

14 APPLEWOOD SMOKED BACON

16 CHARRED TOMATO SALSA

18 PICKLE-BRINED PORK CHOPS

20 BACON BREAKFAST SAUSAGE

22 CHOCOLATE CHIP COOKIES

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• MARGHERITA PIZZA

With a wood-fired oven right in your backyard, it’s simple to fire up homemade pizza any night of the week. Your Traeger infuses delicious hardwood smoke and cooks pizza perfectly every time.

•••••••••••••••••••••••••••••••••• INGREDIENTS ••••••••••••••••••••••••••••••••••

2 FRESH HEIRLOOM TOMATOES, 2 POUNDS BUFFALO ---- FOR THE DOUGH---- SLICED MOZZARELLA, THINLY SLICED 1-1/2 CUPS FRESH SOURDOUGH 1/2 TEASPOON FRESH OREGANO 32 LARGE BASIL LEAVES, TORN STARTER* INTO PIECES 1/4 CUP PLUS 1 TABLESPOON 4 TO 5 TABLESPOONS OLIVE OIL EXTRA-VIRGIN OLIVE OIL 1 TEASPOON JACOBSEN SALT JACOBSEN SALT AND FRESHLY GROUND PEPPER 1-1/4 TO 1-3/4 CUPS FLOUR

••••••••••••••••••••••••••••••••••••••• PREP •••••••••••••••••••••••••••••••••••••••

When ready to cook, start the Traeger significantly, if at all.) Roll the dough out grill on Smoke with the lid open until the into a circle using a minimum amount of fire is established (4 to 5 minutes). Set flour to prevent sticking. the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. Bake the crust for approximately 7 minutes.

Mix together the fresh sourdough starter, Remove the crust from the Traeger Grill one tablespoon of oil, the salt and 1-1/4 and brush on the remaining oil to prevent cups of flour. Add more flour, a little at the toppings from soaking into the crust a time, as needed to form a pizza dough and making it soggy. consistency. The amount of flour needed will depend on the hydration level of your Add the desired toppings and bake the sourdough starter (the flour-to-water pizza until the crust browns and the ratios used when feeding the starter). cheese melts.

Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won’t rise SKIRT STEAK QUESADILLAS

This sizzling steak is spiced with deep South American flavors and when Traeger smoke is added, the robustly flavored results are fantástico. Cook these quesadillas up for Cinco de Mayo or just to satisfy your weekly beef craving.

SKIRT STEAK 1/2 TSP. CHIPOTLE POWDER 12 6-INCH CORN TORTILLAS 2 TBSP. CHILI POWDER 1/2 TSP. CAYENNE PEPPER VEGETABLE OIL, FOR BRUSHING 2 TSP. KOSHER SALT 1 TSP. LIME ZEST 1 1/2 CUPS SHREDDED PEPPER JACK CHEESE 1 TSP. GROUND CUMIN 1 1/2 LBS. SKIRT STEAK

SKIRT STEAK: Combine the chili powder, Remove from the grill and let it rest for salt, cumin, chipotle powder, cayenne, 20 minutes. Cut into bite sized strips. andlime zest in a small bowl. NEXT ASSEMBLE THE QUESADILLAS: Rub the spice mixture over entire skirt Fill the tortillas with cheese and skirt steak. steak and let it marinate in a zip-top bag at least 20 to 25 minutes. Place quesadilla on the grill or in a grill or sauté pan with a dash of oil to crisp up When ready to cook, start the Traeger tortillas and to prevent burning. grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set Serve with guacamole, sour cream, the temperature to 400 degrees F and and salsa. preheat, lid closed, for 10 to 15 minutes. Place the skirt steak on the grill for 3 to 4 minutes per side. SWEET & SPICY PORK ROAST

Tangy pork is a crowd pleaser in Asia and America. We’ve roughed up traditional sweet and spicy pork to create a smoky Traeger rubbed roast. The rub develops overnight as it penetrates, creating a rich, amazing flavor.

3 LBS. PORK LOIN ROAST 1/2 TSP. CHINESE 5 SPICE 1 TBSP. LIME, JUICED 1 HABANERO PEPPER 1 TBSP. PAPRIKA 1 TBSP. GARLIC, MINCED 1 CAN COCONUT MILK 1 TSP. YELLOW CURRY POWDER 1 TSP. GINGER, GRATED

In a large mixing bowl, combine all of the Set the temperature to 300 degrees F and ingredients except the pork roast. preheat, lid closed, for 10 to 15 minutes.

Rub the mixture onto the pork roast. Cook for 1 hour to 1 1/2 hours, or until the pork reaches an internal temperature Cover and refrigerate overnight. of 144-150.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). BACON EXPLOSION There aren’t many things that are better than a heaping helping of double pork. This bacon wrapped pork roll is stuffed with hash browns and veggies, then rolled together and fired on the grill to create a breakfast of Traeger champions.

•••••••••••••••••••••••••••••••••• INGREDIENTS •••••••••••••••••••••••••••••••••• 1 LB. BACON 1 SMALL RED ONION, DICED SALT AND PEPPER 1 LB. GROUND PORK SAUSAGE 2 CUPS FROZEN HASH BROWNS YOUR FAVORITE TRAEGER RUB 1 RED BELL PEPPER, DICED 4 TBPS. BUTTER TRAEGER REGULAR BBQ SAUCE (OPTIONAL) 1 GREEN BELL PEPPER, DICED 2 TBPS. VEGETABLE OIL

• • • • • • • •••••••••••••••••••••••••••••••• PREP ••••••••••••••••••••••••••••••••• • • • • • • Create a bacon weave on a piece of wax paper Lift up one side of the sausage and roll or tin foil. Sprinkle the bacon weave with it over the side and top of the vegetables, a small amount of BBQ rub. Chop up the press the seams closed on each end. remaining pieces of bacon and set aside. Using the wax paper or foil, lift the bacon Melt 2 Tbsp. of the butter and olive oil weave up and over the sausage roll. Overlap together in a large hot skillet and add sliced the bacon weave to create a seam along the vegetables, hash browns, and chopped bacon bottom and on each end. from the previous step. Season to taste with salt and pepper. Cook for 15 to 20 minutes, When ready to cook, start the Traeger on stirring occasionally, until the vegetables are Smoke with the lid open for 4-5 minutes to softened, hash browns are golden brown, establish a fire. Place the roll seam side down and the bacon is cooked through. Remove onto the grill grate and smoke for 1 hour. from the skillet and set aside. Increase the temperature to 250 degrees and Spread the ground sausage directly onto the cook until the internal temperature reads bacon weave, about 1/2 inch thick using the 175 degrees Fahrenheit (approximately back of a spoon to evenly distribute. one more hour.)

Spoon the hashbrowns, onions, peppers and Slice into 1-inch thick wheels and serve with bacon mixture on top of the sausage. your condiment of choice. We love Traeger’s Regular Barbecue sauce best! SMOKED BUFFALO CHICKEN & FRIES

Get ready for a spicy, smoked dish that’s so delicious there won’t even be one scrap left. This spicy, southern-style dish is high in protein, loaded with savory comfort food, and over-the-top satisfying.

4 BONE-IN CHICKEN BREASTS 2 CUPS BLUE CHEESE DRESSING 1 CELERY STALK (RECOMMENDED LITE HOUSE) KOSHER SALT & PEPPER OIL FOR FRYING 1/2 CUP FRANK’S HOT SAUCE

When ready to cook, start the Traeger Heat oil to 375 degrees in a Dutch oven or grill on Smoke with the lid open until the deep pot on the Traeger, then gently place fire is established (4 to 5 minutes). Set potatoes in oil. Fry until golden brown. the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Remove potatoes and drain on a sheet pan lined with paper towels, then season Season chicken breasts with salt and with kosher or sea salt. Repeat until all pepper and place on the grill. the potatoes are cooked.

Let them cook for 25 to 30 minutes or Keep potatoes warm in an oven until you until the internal temperature reaches are ready to serve. 165 degreees. Turn chicken intermittently. TO ASSEMBLE CHICKEN & FRIES: Pull and set aside. Place fries on a platter or wood board lined with butcher paper. Whisk blue cheese dressing and hot sauce together in a bowl and set aside. Drizzle with the Frank’s sauce mixture, then sprinkle the pulled chicken over the top. Cut celery into 2 in. long sticks, soak cut celery in cold water until serving. Garnish with celery and serve immediately.

Cut potatoes into 1/4 in. sticks to resemble French fries. APPLEWOOD SMOKED BACON

Pick up a porky slab of pork belly at the butcher for superior flavor. The extra fat makes this sweet and savory bacon recipe super juicy and sinfully delicious. The pepper and brown sugar mixture creates a sweetly spiced treat.

2 LBS. PORK BELLY (SKIN REMOVED) 1/2 CUP BROWN SUGAR 1/2 CUP KOSHER SALT 1 TBSP. CRUSHED BLACK PEPPER

Mix salt and brown sugar in a bowl, then Smoke for 2 to 3 hours, or until the pork add black pepper. belly has an internal temperature of 150 degrees F. Smother the mixture all over the pork belly. Wrap the bacon in plastic wrap and place Place pork a plastic, re-sealable bag, in the freezer for 30 minutes. This will removing as much air as possible. Place make the pork belly more firm, but not in the refrigerator for 8 days. Every 2 frozen, and easier to slice. days turn the pork belly over to ensure the juices go to both sides of the meat Cut bacon into strips and refrigerate and the pork belly is evenly cured. until ready to fully cook the bacon to eat.

When ready to cook, start the Traeger on Smoke until a fire is established, about 4 to 5 minutes. Place the pork belly on a roasting rack and place on the grill grate. CHARRED TOMATO SALSA

This smoky homemade Traeger salsa will be your new favorite topping. Charring and smoking the vegetables will sweat out the rich, deep flavors to create robust and natural hues that won’t be found in grocery store salsa.

3 DRIED RED CAYENNE PEPPERS 1 GARLIC CLOVE 1/2 SMALL ONION, HALVED BOILING WATER 1/2 CAN CHIPOTLE CHILE IN 2 TBSP. CILANTRO, CHOPPED ADOBO—SEEDED, WITH 2 TSP, OF VEGETABLE OIL, FOR THE GRILL SAUCE FROM THE CAN 1/2 TBSP. FRESH LIME JUICE 1 LARGE TOMATO SALT AND FRESHLY GROUND PEPPER

Cover the dried red chiles with boiling Cook, turning, until lightly browned and water and let stand until softened, about just softened, about 8 minutes. core and 30 minutes. Drain well. Discard the stems peel the tomato. and seeds and finely chop the chiles. In a blender, combine the tomato, Start the Traeger Grill on HIGH. reconstituted chiles, grilled garlic, onion, chipotle adobo sauce, cilantro, and lime Place the tomato, stem side down, in juice. Puree until smooth. Scrape the the center of the grill. Cook, turning salsa into a bowl and season with salt occasionally, until softened and charred and pepper. all over, about 10 minutes. The salsa can be refrigerated overnight or Meanwhile, thread the garlic clove and bring to room temperature before serving. onion onto a skewer. Place the skewer in the center of the grill grate where it is cooler. PICKLE-BRINED PORK CHOPS

Try this simple recipe that’s packed with zest. When you’re at the end of your pickle jar, use the juice to brine pork chops. The chops drink in the vinegar and dill flavor creating a more tender pork and a uniquely delicious flavor.

4 PORK CHOPS, 1 TO 1-1/4 3 CUPS DILL PICKLE BRINE, OR THE COARSE BLACK PEPPER INCHES THICK BRINE FROM 2 JARS OF DILL PICKLES AS NEEDED

Place the pork chops and pickle brine in Place the chops directly on the grill grate a resealable plastic bag and refrigerate and grill, for about 1 hour, turning once, for at least 4 hours. or until the internal temperature of the chop is at least 145 degrees F. Drain well and pat dry with paper towels. Let the pork chops rest for 5 minutes Season generously with black pepper. before serving.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes. BACON BREAKFAST SAUSAGE

This recipe is literally loaded with herbs and spices to create a killer sausage dish. If you need a kick of protein to get you going in the morning, this recipe has a superior flavor. Breakfast is the most important bacon of the day

2 LBS. GROUND PORK 1/2 TSP. GROUND NUTMEG 1/2 TSP. FRESH MARJORAM, 1/2 LB. BACON FAT BACK, 2 TSP. FRESH SAGE LEAVES, FINELY CHOPPED FINELY DICED FINELY CHOPPED 1/2 TSP. CAYENNE PEPPER 3 TSP. KOSHER SALT 2 TSP. FRESH THYME LEAVES, 1 TSP. CRUSHED RED PEPPER FLAKES FINELY CHOPPED 2 TSP. BLACK PEPPER, 1 TBSP. BROWN SUGAR FRESHLY GROUND 1/2 TSP. FRESH ROSEMARY LEAVES, FINELY CHOPPED

If grinding your own sausage, use the the temperature setting up to High. Allow fine blade of a meat grinder and pass the the grill to preheat for 10-15 minutes. pork and bacon mixture through once. Either form into patties or push through Place ground pork In a large bowl, add the small tube of a sausage stuffer to all the herbs and spices, then combine form links. gently with hands. Cover, the bowl and chill in the refrigerator for at least 1 hour Place the links or patties directly on (or overnight for the best flavor). the grill grate and cook for 10-15 minutes, flipping once, until an internal When ready to cook, start the Traeger grill thermometer reads 175 degrees F. on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn Remove from the grill and serve immediately. CHOCOLATE CHIP COOKIES

These are the ultimate in Traeger-baked treats. Show your family who’s boss by cooking them outside on the Traeger and they’ll scramble to get their mitts on messy. Warm, homemade cookies translate to love.

2 1/2 CUPS ALL-PURPOSE FLOUR 1 CUP LIGHT BROWN SUGAR, PACKED 2 CUPS (12 OZ.) SEMI-SWEET CHOCOLATE CHIPS 1 TSP. BAKING SODA 1/2 CUP GRANULATED SUGAR 1 1/2 CUPS WALNUTS OR PECANS, 1/2 TSP. SALT 2 EGGS CHOPPED (OPTIONAL) 1 1/2 STICKS BUTTER, SOFTENED 1 TSP. VANILLA EXTRACT

In a large bowl, combine flour, baking Drop dough by spoonful onto covered sheet. soda, and salt; set aside. When ready to cook, start the Traeger grill In another bowl beat the butter until on Smoke with the lid open until the fire fluffy. Add brown sugar, sugar, eggs, and is established (4 to 5 minutes). Increase vanilla and mix. temperature to 350 degrees F and preheat, lid closed, for 5 to 10 minutes. Gradually mix the flour mixture in. Place cookie sheet on the grill grate, and Gently fold in chocolate chips and nuts bake for 17 minutes. into dough. TIP: Use a new sheet of foil for each Cover a cookie sheet in aluminum foil. batch of cookies to prevent sticking. TRAEGER PELLET GRILLS | 1215 E WILMINGTON AVE, SALT LAKE CITY, UT 84106 ®/™ © 2016 Traeger Pellet Grills, LLC. All rights reserved.