So, you’re thinking of picking up a Traeger but you are conflicted – “Will I use it?”, “what will I make with it?” Or, you are just looking for some ideas on what to make with your grill… Well, whatever brought you, here are some options.
Pulled Pork Burritos
Previously I made a post about a staple in our house – Pulled Pork Burritos. These are smokey, have a small hit of spice, but are also something that will feed a couple for a few days of leftovers, or would be a great thing to make when you are having company. While the process may take a while, it is well worth it in the end.
Mojo Pulled Pork or Chicken
Recently, I made another pork shoulder using and updating a Mojo seasoning recipe. Instead of injecting, I marinated the pork in a mojo marinade that I made consisting of the following ingredients:
- ~ 1/2 cup of Orange Juice
- ~ 1/4 cup of canola Oil
- 5 cloves of fresh garlic, shredded on microplane
- ~1/2 cup of fresh squeezed lime juice
- ~1/2 cup Chopped Cilantro
- 1 teaspoon cumin
- 1/4 – 1/2 cup of Soy Sauce (I use reduced sodium to keep the salt content down)
- ~1/4 cup of honey to add sweetness
- ~1/4 to 1/2 cup of whiskey
With all of this, I was able to scale up the marinade to the amount of meat that I had. In this case I found that doubling worked for the ~6 lb pork shoulder I was working with. The measurements here would work well for 2-4 chicken breasts or around 2-3 lbs of meat.
I let the marinade do its work overnight and then in the morning pulled the meat from the bag and patted it down. I coated it in a Pork and Poultry rub and put it on the grill.
Time and temperature is best left to your best judgement based on your experience. I cooked mine at around 180 until the internal temp was around 165 F and then pulled the meat from the grill and wrapped it in butcher’s paper, placed it back on the grill at ~350 until the meat probed over 203 F and was able to be pulled effortlessly.
While the meat was cooking I took the marinade from the bag and reduced it until it was a honey-like consistency. That was then used to coat the pulled pork. The meal was served with a Corn Salad, Cilantro Lime Rice, and fresh pico de gallo.
Now, I am no expert on Jerk chicken, and I cheat by using a store bought dry-rub, but I still love to make this from time to time.
I personally take it pretty easy with the recipe and start by using either oil and then using this seasoning from Badia to coat Chicken quarters with the seasoning, the oil acting as a binder to keep the seasoning on the chicken. I also will sometimes coat the chicken in the dry rub then use Duck Fat Spray to bind the seasoning from the outside. From there, I will cook the chicken on the grill at ~350 until done.
This is usually paired with home made red beans and rice, something my wife learned to make from my mom!
This is one thing that I love to cook on the grill and is always a super simple and fantastic meal.
This will usually consist of only a couple items, a wet binder (typically something like Traeger Que sauce or a sauce you like for a light coating) and whichever beef rub is your fancy for the meal.
Recently I tried the Oak Ridge BBQ Black Ops rub and it is absolutely fantastic.
Once the meat has its wet and dry rubs applied, I place it on the preheated grill at 180 F until complete.
If it is a smaller piece I will use an A-Maze-N Smoke Tube filled with the pellets I want to cook with to ensure adequate smoke during the cook.
Overall, the grill contributes to nearly all of the meals that are made in our house. If you are curious about my experiences with the Traeger Renegade Pro, or my experiences with their Customer Service see my Traeger Review Series.
Do you have a recipe that you like to make on your Traeger Grill? If so, comment below!
If you have any questions about my experience, or questions about using the Traeger in General, let me know!
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