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Pork with Fruit Chutney

Sear seasoned pork tenderloin in a frying pan with evoo. Take pork out and cook on Traeger or in oven at 400 for 20 minutes (cooking times vary depending in your tenderloin). In the same pan that you seared your pork add more evoo and sauté one yellow onion until tender. Add 1/2 cup apple cider 1/2 cup apple cider vinegar 2-3 Tb sugar hot pepper flakes cinnamon stick one thinly sliced apple a bag of dried mixed fruit (prunes, apricots, cranberries) Stir until incorporated and fruit is very soft. Add one bunch of Rainbow chard chard until wilted. Add zest of one orange and cook for another minute or so. Top pork with chutney and Enjoy!

Citrus Butter Scallops

8 tablespoons salted butter, melted 1 clove garlic, finely minced Zest from 1/2 small orange Juice from 1/2 small orange 1/4 teaspoon Worcestershire sauce 1-1/2 teaspoons chopped fresh parsley or tarragon 1-1/2 to 2 pounds large dry-packed scallops Freshly ground black pepper Salt to taste Put a cooling rack or wire grid on a rimmed baking sheet. Season the scallops with salt and pepper and arrange them on the rack on baking sheet. Put the baking sheet with the scallops on the grill grate and smoke for 20 minutes. Remove the baking sheet and set aside. In the meantime, increase the temperature of the Traeger to 400 degrees F. Preheat for 15 minutes. Return the baking sheet with the scallops to the grill grate and roast the scallops until just opaque and tender, 10 to 15 minutes. The time will depend on how thick the scallops are. Do not overcook. In the meantime, melt the butter in a small saucepan over medium-low heat. Add the garlic, orange zest, orange juice, Worcestershire sauce, and parsley. Simmer for 5 minutes. Keep warm….

Pulled Pork and Tri Tip

PREPARATION Pork shoulder Roast: Generously season all sides of the pork roast. Put the roast on the grill grate, fat-side up, and smoke for 3 hours, spraying with apple juice every hour after the first hour. Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil. Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands pull the pork into pieces. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top of liquid. Add barbecue sauce, if desired, and mix well. PREPARATION for Tri Tip: Season with Spade L Ranch seasoning and let it sit out…

Stuffed Sweet Potatoes

I made these Stuffed sweet potatoes for a cooking segment I did this past month and I can’t imagine going back to sweet potato casserole ever again. 12 large sweet potatoes 3/4 cup butter 3/4 cup light brown sugar 3/4 cup all-purpose flour Dash of ground cinnamon Dash of salt 1 cup toasted pecans 1 cup mini marshmallows Wash and prick the sweet potatoes and place on a cookie sheet. Bake or TRAEGER for about 45 minutes or until soft and squishy inside. Mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows until combined. Once the sweet potatoes are done baking, slice them down the center and open up to make room for topping. Stuff the sweet potatoes generously with the topping and return to the oven or grill. Bake for another 20 minutes, or until the topping is bubbly and brown. These are especially amazing on the Traeger with that hint of smoky sweet flavor.

Buffalo Chicken Nachos

Preheat your Traeger or oven to 350 degrees F. For the Buffalo sauce: Sauté butter, jalapeno, and garlic for about 2 minutes. Stir in the hot sauce, chicken broth, lime juice and bring to a simmer and reduce by 1/2. Season with salt and pepper. For the dry rub: Combine the smoked paprika, cayenne, onion salt, salt and pepper in a small bowl. Shred rotisserie chicken and sprinkle rub throughout the chicken. Add 1/2 of buffalo sauce to chicken. Let sit or put in oven to warm through. For the blue cheese topping: Add milk and 1/2 cup of the blue cheese in a sauce pan. Allow the cheese to melt into the milk, then transfer the mixture to a bowl along with the remaining blue cheese and the mayonnaise, sour cream, and green onion. To assemble: In a large roasting pan, spread out half of the pita chips in an even layer. Top with half of the shredded chicken, half of the remaining Buffalo sauce, half of the blue cheese topping and 1/2 cup of the shredded mozzarella. Repeat,…

Traeger TV segment

You can view my cooking segment at 3:00 MST (link in bio) with a live interactive event where we’ll take questions and give tips on making your Thanksgiving the best yet! Hope you join me! After the Your Brand Live Event, I’ll link you to the show on YouTube.

Traeger and Freshly Picked Giveaway

A Traeger Thanksgiving

Lunch break at the Traeger offices! A lot of smokin’ Thanksgiving recipes over the next week!

Traeger Thanksgiving Turkey

Happy Thanksgiving! Its not too late to make this amazing Traeger Turkey. If desired, loosely stuff the turkey after washing and drying it using your favorite dressing recipe. Add extra roasting time as the internal temperature of the stuffing should be 165 degrees F. By the way, if you do not own a meat roasting rack, improvise one out of whole peeled carrots or celery stalks. INGREDIENTS 8 tablespoons (2 sticks) butter, at room temperature 2 tablespoons chopped mixed herbs such as parsley, sage, rosemary, and marjoram 1/4 teaspoon freshly ground black pepper 1 turkey, 12 to 14 pounds, thawed if previously frozen 3 tablespoons butter, melted Traeger Pork and Poultry Rub, or salt and pepper 2 cups chicken or turkey broth. PREPARATION In a small mixing bowl, combine the 8 tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with a wooden spoon. (You can make the herbed butter several days ahead: Cover and refrigerate, but bring to room temperature before using.) Remove any giblets from the turkey cavity and save them for gravy making,…

Smoked Brisket

Our Traeger was working overtime the last couple of days. It really the best thing that has happened to our kitchen this past year! The most unbelievable tender Brisket recipe TRAEGER recipe- cover brisket in a whole bottle of Famous Daves Rib Rub. Place brisket right on the grill grate for about 3 hours on 180 degrees. Take the brisket off and put in roasting pan covered with foil and put back on the grill at 225 for another 5 hours.