Tag: BBQ Recipes

Saturday March 3rd, BBQ Concepts Grilling Class Overview

Chef Phillip Dell Using Oakridge BBQ Habanero Death Dust for Jambalaya

BBQ Concepts - Chef Phillip Dell Mardi Gras Themed Back to Basics Grilling Class

BBQ Concepts – Chef Phillip Dell Mardi Gras Themed Back to Basics Grilling Class


 

Chopped Champ Chef Phillip Dell instructed another grilling class over at BBQ Concepts in Las Vegas, Nevada yesterday. For this class, he decided to go Mardi Gras style. Chef Dell grilled up some scrumptious Creole Shrimp, Barbecue Jambalaya, and Grilled Bananas Foster. Chef Dell absolutely delivered during this class with a fantastic meal! If you missed this Mardi Gras themed grilling class, we invite you to join us for our next one on the 11th of April. Learn how to “Build a Better Burger” by Signing up today for this exclusive celebrity chef instructed class. We must warn you though; space is limited. Visit the link below to secure your spot today!

Chef Dell couldn’t say enough about Oakridge BBQ rubs at yesterdays #BBQCONCEPTS grilling class. All the attendees had a blast learning how to grill Mardi Gras style. We would like to give Chef Dell a special thanks for his time and commitment to the BBQ Concepts brand. We can’t wait until next month on April 11th, when he shows us how to Build a Better Burger! If you missed yesterdays class, sign-up now for our next exclusive class with professional Chef Phillip Dell. We can’t wait to see you there.

#OAKRIDGEBBQ #BBQCONCEPTS #BBQCONCEPTSLASVEGAS #CHEFPHILLIPDELL #BBQ #GRILLINGCLASSES #BARBECUECONCEPTS #LASVEGAS #NEVADA

Traeger Recipe – Smoked Dry Rubbed Baby Back Ribs

Smoked Spice Rub Ribs Traeger Wood Pellet Grills

Smoked Dry Rubbed Baby Back Ribs

  • Difficulty2/5
  • Prep time15 mins
  • Cook time5 hrs
  • Serves4 – 6
  • HardwoodHickory

Smoke and spice make for a winning baby back combo. These pork baby back ribs are seasoned with a sweet and spicy rub, smoked over rich hickory wood and set with our smokin’ Traeger ‘Que BBQ sauce.

Ingredients

Rub:

  • 1/4 cup Dark Brown Sugar
  • 1/4 cup Sea Salt
  • 1/4 cup Pimenton (Spanish Smoked Paprika)
  • 2 Tbsp Black Pepper
  • 2 tsp Granulated Onion
  • 2 tsp Granulated Garlic
  • 1 tsp Ground Cumin
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg

Baby Back Ribs:

  • 4 racks (8 to 10 lbs total) Baby Back Ribs

Preparation

For the rub, combine all the rub ingredients in a small bowl and whisk to mix.

If your butcher has not already done so, remove the thin silverskin from the bone-side of the ribs by working the tip of a butter knife or screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.

Sprinkle the rub over both sides of the ribs. Gently pat the seasonings onto the meat, but do not rub vigorously. You will need about 1-1/2 tablespoons of rub for each side.

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 250 degrees F and preheat, lid closed, for 15 minutes.

Place the ribs bone-side down on the grill grate. Smoke the ribs until browned, very tender, and the meat has shrunk back from the ends of the rib bones by 1/4-1/2 inch, about 3-1/2 to 4-1/2 hours.

Remove the ribs from the grill grate and let rest. Increase the temperature of the Traeger to 375 degrees F and allow to preheat.

Brush the ribs with Traeger ’Que BBQ Sauce. Grill for 6 to 8 minutes per side, or until the sauce has set.

Cut each rack into halves or individual ribs for serving. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

Traeger Super Center of Las Vegas, Nevada – BBQ Concepts

BBQ Concepts is the official Traeger Pellet Grill super center of Las Vegas, Nevada. We’re die-hard fans and happily carry the most extensive selection of Traeger Wood Pellet Grills, Seasonings, Sauces, Rubs, Shelves, Wood Pellets, Accessories and more. We invite you to come on down to our convenient location off of Tropicana and Fort Apache. We can’t wait to see you here!

Traeger Smokers - Professional Rubs and Sauces

Traeger Smokers – Professional Rubs, Sauces, Seasonings & Pellets Available at BBQ Concepts of Las Vegas, Nevada

Traeger Recipe – Baked Pickles with Buttermilk Dip

Traeger Wood Pellet Grills Recipe - Baked Pickles with Buttermilk

Baked Pickles with Buttermilk Dip

  • Difficulty1/5
  • Prep time20 mins
  • Cook time10 mins
  • Serves4 – 6
  • HardwoodAlder

The pickles make for the ultimate game day appetizer. These pickles are breaded a delicious blend of spices and panko, baked and paired with a creamy buttermilk dip you won’t be able to get enough of.

Ingredients

Baked Pickles:

  • 2 large EGGS
  • 1/3 CUP ALL-PURPOSE FLOUR
  • 1 tsp HOT SAUCE
  • 1/2 tsp CHIPOTLE CHILE POWDER
  • 1/2 tsp ANCHO CHILE POWDER
  • 1 tsp GARLIC POWDER
  • 1/2 TSP DRIED OREGANO
  • 1/4 tsp JACOBSEN SEA SALT
  • 1/4 tsp BLACK PEPPER
  • 1 CUP PANKO BREADCRUMBS
  • 1/2 cup GRATED PARMESAN CHEESE
  • 1 (16 OZ) JAR DILL PICKLES, SLICED

Buttermilk Dip:

  • 1/2 cup MAYONNNAISE
  • 2 tbsp BUTTERMILK
  • 1 tsp FRESH PARSLEY, CHOPPED
  • 1/4 tsp ONION POWDER
  • 1/4 tsp BLACK PEPPER

Preparation

When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 450 degrees F and preheat, lid closed 10-15 minutes.

Place a cooling rack on top of a baking sheet and spray the rack with nonstick cooking spray. Drain the pickles, spread out on paper towels and pat dry.

In a medium bowl add eggs, flour, hot sauce, chile powders, oregano, garlic powder, salt and pepper and whisk to combine.

In a large bowl combine the breadcrumbs and parmesan. Toss the pickles in the egg mixture, remove, letting the excess drip off, and transfer to the breadcrumb mixture. Toss to coat.

Transfer the pickles to the prepared cooling rack and arrange in a single layer. Place the baking sheet directly on the grill grate and cook until the tops of the pickles are crisp and golden brown, about 10 minutes.

Make the buttermilk dip by combining all of the dip ingredients in a blender and blending until its smooth. Season to taste with salt and pepper. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

Traeger Super Center of Las Vegas, Nevada – BBQ Concepts

BBQ Concepts is the official Traeger Pellet Grill super center of Las Vegas, Nevada. We’re die-hard Traeger fans and happily carry the most extensive selection of Traeger Wood Pellet Grills, Seasonings, Sauces, Rubs, Shelves, Wood Pellets, Accessories and more. We invite you to come on down to our convenient location off of Tropicana and Fort Apache. We can’t wait to see you here!

Traeger Smokers - Professional Rubs and Sauces

Traeger Smokers – Professional Rubs, Sauces, Seasonings & Pellets Available at BBQ Concepts of Las Vegas, Nevada

Traeger Wood Pellet Grill Recipe – Short Rib Chili by Daniel Seidman

Treager Wood Pellet Grills - Short Rib Chili

Traeger Super Center of Las Vegas, Nevada – BBQ Concepts

BBQ Concepts is the official Traeger Pellet Grill super center of Las Vegas, Nevada. We’re die-hard Traeger fans and happily carry the most extensive selection of Traeger Wood Pellet Grills, Seasonings, Sauces, Rubs, Shelves, Wood Pellets, Accessories and more. We invite you to come on down to our convenient location off of Tropicana and Fort Apache. We can’t wait to see you here!

Traeger Smokers - Professional Rubs and Sauces

Traeger Smokers – Professional Rubs, Sauces, Seasonings & Pellets Available at BBQ Concepts of Las Vegas, Nevada

Short Rib Chili by Daniel Seidman

  • Difficulty3/5
  • Prep time15 mins
  • Cook time4 hrs
  • Serves4 – 6
  • HardwoodMaple

Flavor runs deep in this smokin’ chili. Savory short ribs are complemented with rich, aromatic spices, spicy chiles, a tasty brew, and stirred into a red hot bowl of chili deliciousness. You haven’t tasted chili like this.

Ingredients

  • 4 lbs beef short ribs, boneless
  • 2 whole dried Ancho chilies, seeds and stem removed
  • 2 whole dried Guajillo chilies, seeds and stem removed
  • 2 whole dried Arbol chilies, seeds and stem removed
  • 2 chipotles in adobo, plus 2 tsp sauce from can
  • 1 large Spanish onion, diced
  • 4 cloves garlic, chopped
  • 1 jalapeno, finely chopped
  • 1.5 quarts chicken or beef stock
  • 1 bottle beer
  • 1 tsp Mexican oregano
  • 1 tsp coriander seed, toasted and crushed
  • 1 tsp cumin seed, toasted and crushed
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tbsp vegetable oil, plus more as needed
  • Salt and pepper, to taste

Preparation

When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes.

On stovetop, heat a skillet over medium heat and add the dried chilies. Toast in dry pan, tossing occasionally until fragrant, about 5 minutes. Add a cup of the stock to the pan, it (should boil instantly) and then turn off the heat.

Transfer the chilies and stock to the jar of a blender along with the adobo chilies and their sauce. Close lid and allow the chiles to steam while you move on to the next steps.

Generously season the short ribs with salt and pepper. On stovetop, heat vegetable oil in large Dutch oven on high heat until very hot.

Sear the ribs on all sides until deeply browned (about 4 minutes per side). Do this in batches as to not over crowd the pan.

Once seared, remove ribs to board and cut into bite sized cubes. Cutting the ribs after searing results in less moisture loss allowing for a deeper sear and more tender meat. Set the meat aside for now.

Now would be a good time to blend the chilies with the stock. Blend on high until smooth and set aside for now. Lower heat to medium, and if necessary, add more oil to pan.

Sauté the onions for 5-7 minutes until softened, stirring occasionally. Add the garlic, chopped jalapenos, cinnamon stick, bay leaves, oregano, cumin and coriander and continue to stir for about a minute until the spices start to stick to the bottom of the pot.

Pour in beer and bring to a boil, scraping the bottom of the pan. Allow the beer to reduce by half and then stir in the blended chilies and stock.

Add the cut up short ribs back to the pot. Pour in stock until the meat is just barely covered. You may need to adjust the amount of stock used depending on the size of your Dutch oven.

Bring to a boil, and then carefully transfer the Dutch oven to the Traeger. Cook chili uncovered on grill for about 3 hours until the meat is extremely tender.

Stir in 4 or 5 torn up corn tortillas to help thicken the chili if desired. Serve with cilantro, chopped onion, shredded cheese, and lime. Enjoy!

Recipe provided by Daniel Seidman. Check out his Instagram, @DanSeidman for more recipes and food inspiration.

Access this, and over a thousand other Traeger recipes on the Traeger App.

Roasted Sweet Potato Steak Fries Recipe – Traeger Wood Fire Grills

Sweet Potato Steak Fries Traeger Wood Fired Grills

Roasted Sweet Potato Steak Fries

  • Difficulty1/5
  • Prep time10 mins
  • Cook time40 mins
  • Serves4 – 6
  • HardwoodHickory

These hickory roasted sweet potato fries will blow you away. Thick cut sweet potato fries are given a smokin’ kick with fresh rosemary for the perfect savory sidekick for any meal.

Ingredients

  • 3 SWEET POTATOES
  • 4 tbsp OLIVE OIL
  • SALT AND PEPPER, TO TASTE
  • 2 tbsp CHOPPED FRESH ROSEMARY

Preparation

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 450 degrees F and preheat, lid closed 10-15 minutes.

Cut the sweet potatoes into wedges and toss with olive oil, salt, pepper and rosemary. Spread on a parchment lined baking sheet and put in the grill.

Cook for 15 minutes then flip and continue to cook until lightly browned and cooked through, about 40-45 minutes total. Serve with your favorite dipping sauce. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

If you’re in the market for high-performance grills & outdoor kitchen components, stop in today to speak with one of our proficient team members.

 

Schedule an On-Site Outdoor Kitchen Design Consultation

Schedule an on-site design consultation with the professionals here at BBQ Concepts. We're Las Vegas, Nevada's custom outdoor kitchen design company. What are you waiting for? Let's start building, today! Please keep in mind that we will call to confirm all the information provided.
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Traeger Recipe – Baked Artichoke Dip with Homemade Flatbread

Traeger Recipes - Artichoke Dip Traeger Wood Pellet Grills
Traeger Pro Series 34 Smoker - Left Side

Traeger Pro Series 34 Smoker – Left Side

Baked Artichoke Dip with Homemade Flatbread

  • Difficulty 2/5
  • Prep time 20 mins
  • Cook time 30 mins
  • Serves 8 – 12
  • Hardwood Cherry

You’ll flip over this wood-fired dip. Homemade flatbread is paired perfectly with a melty, cheesy, bubbly baked artichoke dip everyone will love.

Ingredients

Baked Artichoke Dip:

  • 1 (14 oz) can ARTICHOKE HEARTS, DRAINED
  • 10 oz FROZEN CHOPPED SPINACH, DEFROSTED AND DRAINED
  • 1 cup PEPPER JACK CHEESE, SHREDDED
  • 1 cup MAYONNAISE
  • 1 cup PARMESAN CHEESE, SHREDDED

Homemade Flatbread:

  • 1 cup CAKE FLOUR
  • 1/2 tsp KOSHER SALT
  • 1/4 tsp BAKING POWDER
  • 1/2 cup PARMESAN CHEESE, SHREDDED
  • 1/2 cup MILK
  • 1-1/2 TBSP OLIVE OIL

Preparation

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

To make the dip: Mix artichokes, spinach, jack cheese, parmesan and mayonnaise in a large bowl.

Place mixture into a buttered cast iron dish and place in the Traeger. Cook until cheese is melted and dip is heated through.

For the flatbread: Mix 1/2 cup parmesan, the flour, salt, and baking powder together in a large bowl.

Add milk and olive oil and stir until a soft dough forms. Place the dough on a floured surface and knead until it is smooth and no longer sticky, adding flour as necessary.

Shape the dough into a rectangle and flour both sides. Using a pizza cutter, cut the dough into 12 equal rectangles.

Place the dough on a cookie sheet and bake in the grill for 23-28 minutes or until golden brown.

Remove bread from grill and dip in the artichoke dip. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

If you’re in the market for high-performance grills & outdoor kitchen components, stop in today to speak with one of our proficient team members.

 

Schedule an On-Site Outdoor Kitchen Design Consultation

Schedule an on-site design consultation with the professionals here at BBQ Concepts. We're Las Vegas, Nevada's custom outdoor kitchen design company. What are you waiting for? Let's start building, today! Please keep in mind that we will call to confirm all the information provided.
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    Please include a date that will fit your schedule. Please keep in mind that we will contact you to confirm this date.
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Traeger Wood Pellet Grill Recipe – Baked Deep Dish Apple Pie

Traeger Wood Fired Grills - Baked Deep Dish Apple Pie

Baked Deep Dish Apple Pie

  • Difficulty2/5
  • Prep time10 mins
  • Cook time40 mins
  • Serves8 – 12
  • HardwoodPecan

Apple pie like never before. This buttery spiced filling is loaded with apples, cranberries and citrus zest, topped with a homemade crust and baked in deep dish over pecan.

Ingredients

Crust:

  • 2-1/2 cups ALL-PURPOSE FLOUR
  • 1 tbsp SUGAR
  • 1 tsp SALT
  • 1 cup (2 sticks) BUTTER, cold
  • 6-7 tbsp ICE WATER
  • 1 EGG, beaten with a splash of cold water
  • 1 tbsp RAW SUGAR

Deep Dish Apple Pie:

  • 10 APPLES, PEELED, CORED AND SLICED
  • 1 Tbsp CINNAMON, GROUND
  • ZEST OF 1 ORANGE
  • ZEST OF 1 LEMON
  • 1 tsp FRESH GINGER, GRATED
  • 1/3 cup FLOUR
  • 1/3 cup BROWN SUGAR
  • Juice of 1/2 lemon
  • 2 tbsp BUTTER
  • 1/3 cup FRESH CRANBERRIES

Preparation

In the bowl of a food processor combine flour, sugar and salt. Pulse to combine.

With the machine running, drop in little pieces of cold butter until all butter is added and mixture resembles coarse corn meal. Add cold water 1 Tbsp at a time until dough comes together. You may not need all the water.

Turn dough out onto a floured surface and roll into 2 big rounds large enough to cover the pie dish with an over hang of at least 1” inch. Place into pie dish and prick the bottom with a fork.

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

In a large bowl, combine sliced apples, cinnamon, ginger, orange zest, lemon juice, brown sugar, flour and butter. Toss to coat well and transfer to a baking sheet.

Place baking sheet in the grill and cook for 10-15 minutes, just until the apples release their juices.

Remove apples from the grill, combine with cranberries and place into the prepared pan reserving the juices.

Place the other pie dough on top of the apples, crimp the edges, cut slits into the top to vent, brush with egg wash and sprinkle with sugar.

Place directly on the grill grate and cook for 40 minutes or until the crust is golden brown. Let cool. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

If you’re in the market for high-performance grills & outdoor kitchen components, stop in today to speak with one of our proficient team members.

 

Schedule an On-Site Outdoor Kitchen Design Consultation

Schedule an on-site design consultation with the professionals here at BBQ Concepts. We're Las Vegas, Nevada's custom outdoor kitchen design company. What are you waiting for? Let's start building, today! Please keep in mind that we will call to confirm all the information provided.
  • Date Format: MM slash DD slash YYYY
    Please include a date that will fit your schedule. Please keep in mind that we will contact you to confirm this date.
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Traeger Recipe – Roasted Brussels Sprouts with Cheddar Cream

Traeger Recipe - Roasted Brussels Sprouts Cheddar Cream Traeger Wood Pellet Grills

Roasted Brussels Sprouts with Cheddar Cream

  • Difficulty2/5
  • Prep time10 mins
  • Cook time30 mins
  • Serves4 – 6
  • HardwoodCherry

Brussels sprouts prepared the way they should be; roasted over cherry wood, and smothered in a savory and salty bacon cheese sauce.

Ingredients

  • 2 LB BRUSSEL SPROUTS, TRIMMED AND HALVED
  • 1 SMALL ONION, FINELY DICED
  • 2 OZ BACON, DICED
  • 4 OZ GRATED GRUYERE CHEESE
  • Salt and pepper, to taste

Preparation

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 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Toss brussel sprouts with olive oil and season with salt and pepper. Spread on a baking sheet and place directly on grill grate. Cook 15-20 minutes or until golden brown.

On the stovetop, using a large cast iron skillet, sauté the bacon until crisp. Remove the bacon from the skillet and place on a paper towel.

Add the butter and the onion to the bacon grease and cook the onions until translucent. Add the flour to the onions and whisk for 1 to 2 minutes or until lightly browned.

Add the milk and stir until smooth. Cook on low for 3 to 4 minutes or until the sauce coats the back of a spoon. Add the Traeger Chicken Rub and mix well.

Add the cheese and stir until melted into the sauce. Add the cooked bacon and stir into sauce. Season with salt and pepper to taste.

Place sprouts on a serving dish and pour cheese sauce over the top. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

 
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Traeger Wood Pellet Grill Recipe – Smoked Venison Holiday Jerky

Traeger Wood Fire Grills - Venison Holiday Jerky

Smoked Venison Holiday Jerky

  • Difficulty2/5
  • Prep time20 mins
  • Cook time4 hrs
  • Serves6 – 8
  • HardwoodBig Game Blend

Sweet, salty and snack-worthy. Thin venison slices are given a bath in a sweet and salty marinade and smoked over our classic Big Game Hardwood for some big flavor. Stick that in your back pocket.

Ingredients

  • 2 lb VENISON, TRIMMED
  • 1 tsp APPLE CIDER VINEGAR
  • 1 tsp GRANULATED GARLIC
  • 1 tsp SALT
  • 1/2 cup SOY SAUCE
  • 1/2 cup WORCESTERSHIRE SAUCE
  • 1 Tbsp BROWN SUGAR
  • 2 tsp WHITE PEPPER
  • 1 tsp GROUND CLOVE
  • 2 tsp GROUND CINNAMON
  • 2 tsp STAR ANISE
  • 1 tsp GROUND NUTMEG

Preparation

With a sharp knife, slice the venison into 1/4″ inch thick slices. Trim any fat or connective tissue.

Add all ingredients besides venison to a bowl and whisk. Add venison slices and mix to combine.

Transfer contents of bowl to a large zip top bag and seal removing as much air as possible. Place in fridge to marinate overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the venison and discard the marinade.

Arrange the meat in a single layer directly on the grill grate. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg.

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.

Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an air tight container or zip top bag in refrigerator. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

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Traeger Wood Fire Grills – Baked Holiday Sugar Cookies

Baked Holiday Sugar Cookies

  • Difficulty2/5
  • Prep time25 mins
  • Cook time10 mins
  • Serves6 – 8
  • HardwoodCherry

A wood-fired twist on a classic treat, perfect for the holidays. Homemade buttery sugar cookies are kissed with cherry wood and topped with a decadent cream cheese frosting. So good, you’ll be fighting over who gets to lick the spoon.

Ingredients

Sugar Cookies:

  • 1 1/4 CUPS BUTTER, SOFTENED
  • 2 cups GRANULATED SUGAR
  • 2 EGGS
  • 2 tbsp MILK
  • 1/2 TSP ALMOND EXTRACT
  • 4 CUPS ALL-PURPOSE FLOUR
  • 1/2 TSP BAKING POWDER
  • 1/2 TSP CREAM OF TARTAR
  • 1/2 TSP SALT

FROSTING:

  • 3 oz CREAM CHEESE, SOFTENED
  • 1 Tbsp MILK
  • 1 tsp VANILLA EXTRACT
  • 2 1/2 CUPS POWDERED SUGAR

Preparation

In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy (you can do this by hand, but a stand mixer or hand-held mixer will make the job easier). Add the eggs, milk, vanilla, and almond extract.

Sift the flour, baking powder, cream of tartar, and salt into the butter mixture and beat on low speed until blended.

Tear off 2 large sheets of parchment paper. Shape the dough into a ball, flatten it out slightly, wrap it up with plastic wrap and refrigerate for about 2 hours (this will make it easier to roll out the dough and cut out shapes without sticking).

After two hours, take out the dough and place between the two sheets of parchment paper. Use a rolling pin to roll out the dough to about 1/2″ inch thickness. Tear another piece of parchment paper the size of the baking sheet and place on the baking sheet to keep the cookies from sticking. Cut out shapes.

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

Put the cookie sheet with the cookies directly on the grill grate and bake for 10 to 12 minutes or until light brown. Rotate the pan halfway through to ensure even cooking.

Transfer the cookies to a cooling rack. Let the cookie sheet cool completely, then repeat the process with remaining dough.

To make the frosting: Combine cream cheese, milk and vanilla in the bowl of a stand mixer. Using the whisk attachment beat on medium-high until combined. Reduce the speed to medium-low and add powdered sugar one cup at a time beating between each addition until well combined.

Frost cookies and finish with fresh nutmeg if desired. Enjoy!

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