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INGREDIENTS

BBQ WHOLE SALMON

WITH LEMON AND DILL

1 WHOLE, HEAD ON, SCALED

AND GUTTED SALMON

8 OZ BUTTER

4 LEMONS, SLICED

1 BUNCH OF DILL, FRONDS PICKED

2 TBSP OLIVE OIL

TRAEGER FIN AND FEATHER RUB

1 LEMON, HALVED

DIFFICULTY

3/5

PREP TIME

10 MINS

COOK TIME

35-45 MINS

SERVES

8-10

HARDWOOD

PREPARATION

MAPLE

Using a sharp knife, make 5 large slices at an angle

on each side of the fish, about 5-inches long and

1/2-inch deep.

Place whole salmon on a large sheet tray. Season

the cavity generously with Traeger Fin & Feather

Rub.

Cut half of the lemons into half-moon shaped

slices. Place the whole lemon slices inside the

cavity of the fish with 4 Tbsp of butter (cut into

small pieces and scattered throughout) and 2

Tbsp dill fronds.

Stuff remaining butter into the slits on each side

of the salmon. Follow with remaining slices and dill

fronds. Drizzle the exterior with olive oil and season

generously with Fin and Feather Rub.

When ready to cook, start Traeger grill according

to grill instructions, and set the temperature to

350 degrees F.

Place sheet tray with salmon directly on the grill

grate and cook for 30-45 minutes or until the

internal temperature registers 145 degrees F when

an instant-read thermometer is inserted into the

thickest part of the salmon.

Remove fish from grill and squeeze lemon over the

top of the fish and serve. Enjoy!

Summary of content (9 pages)

PAGE 1
BBQ WHOLE SALMON WITH LEMON AND DILL DIFFICULTY 3/5 PREP TIME COOK TIME 10 MINS 35-45 MINS SERVES 8-10 HARDWOOD MAPLE INGREDIENTS 1 WHOLE, HEAD ON, SCALED AND GUTTED SALMON 8 OZ BUTTER 4 LEMONS, SLICED 1 BUNCH OF DILL, FRONDS PICKED 2 TBSP OLIVE OIL TRAEGER FIN AND FEATHER RUB 1 LEMON, HALVED PREPARATION Using a sharp knife, make 5 large slices at an angle on each side of the fish, about 5-inches long and 1/2-inch deep.
PAGE 2
GRILLED RIB-EYE KABOBS DIFFICULTY 2/5 PREP TIME 10 MINS COOK TIME 12 MINS SERVES 4-6 HARDWOOD HICKORY INGREDIENTS 2 RIB-EYE STEAKS, CUT INTO 1-INCH CUBES 1 LARGE RED ONION, QUARTERED 1 LARGE WHITE ONION, QUARTERED 1 PACKAGE WHITE BUTTON MUSHROOMS 4 ASSORTED COLORED BELL PEPPERS, CUT INTO 1-INCH PIECES 1 PACKAGE CREMINI MUSHROOMS 2 YELLOW ZUCCHINIS, SLICED INTO 1/2-INCH ROUNDS 1 PACKAGE CHERRY TOMATOES 2 GREEN SQUASH, SLICED INTO 1/2-INCH ROUNDS TRAEGER PRIME RIB RUB TRAEGER FLEX SKEWERS PREPARA
PAGE 3
REVERSE SEARED RIB-EYE WITH BAKED CREAMED GREENS DIFFICULTY 3/5 4 (1 1/2-INCH THICK) BONELESS RIB-EYE STEAKS 1/4 CUP TRAEGER COFFEE RUB 4 LBS GREENS (KALE, SWISS CHARD, COLLARD GREENS), CLEANED AND CHOPPED PREP TIME COOK TIME 10 MINS 45 MINS SERVES INGREDIENTS 2 TSP UNSALTED BUTTER 2 CLOVES GARLIC, MINCED 1 SHALLOT, MINCED 2 TSP ALL-PURPOSE FLOUR 2 CUPS MILK 4-6 PREPARATION When ready to cook, start Traeger grill according to grill instructions, and set the temperature to 225 degrees F (set to Su
PAGE 4
DRY RUBBED BBQ ST. LOUIS RIBS DIFFICULTY 2/5 PREP TIME 30 MINS COOK TIME 3-4 HRS SERVES 4-6 HARDWOOD MESQUITE INGREDIENTS 2 RACKS ST. LOUIS STYLE RIBS 1/4 CUP TRAEGER PORK & POULTRY RUB 8 TBSP BUTTER 1/2 CUP WHITE GRAPE JUICE PREPARATION Lay ribs bone side up and remove membrane using a paper towel. Season with Traeger Pork & Poultry Rub and allow to sit at room temperature for 30 minutes, or refrigerate wrapped in plastic wrap overnight.
PAGE 5
GRILLED GARLIC BURGER DIFFICULTY2 2/5 BURGER 1-1/2 LBS GROUND BEEF 2 TBSP TRAEGER BEEF RUB 1 BULB GARLIC PREP TIME 30 MINS COOK TIME 30 MINS SERVES 4-6 INGREDIENTS JALAPENO RELISH 4 JALAPENOS, DICED SMALL 1 SHALLOT, DICED SMALL 1 GARLIC CLOVE, MINCED 1/4 CUP WHITE WINE VINEGAR 4 TBSP SUGAR 4 TBSP SALT HARDWOOD MESQUITE BACON JAM 1 LB BACON, CUT INTO LARDONS 2 YELLOW ONIONS, SLICED INTO 1/4-INCH RINGS 2 TBSP SHERRY VINEGAR SALT AND PEPPER, TO TASTE TOPPINGS 4 LARGE SLICES GRUYERE CHEESE 4 BRIOC
PAGE 6
BAKED SUMMER BERRY TART DIFFICULTY 2/5 COOKIE DOUGH 1 CUP FLOUR 3/4 CUP SUGAR 1/2 CUP BUTTER 1 TSP VANILLA PREP TIME 25 MINS COOK TIME 45 MINS SERVES 8-10 INGREDIENTS ALMOND CREAM 1 CUP BUTTER 1 CUP GRANULATED SUGAR 3 WHOLE EGGS 2-1/3 CUPS ALMOND FLOUR 1/3 CUP ALL-PURPOSE FLOUR 1 TBSP CALVADOS OR RUM TOPPINGS 1 CUP WHIPPED CREAM 3 CUPS BLACKBERRIES 3 CUPS RASPBERRIES 1 CUP STRAWBERRIES HARDWOOD APPLE GLAZE 1/4 CUP ORANGE MARMALADE 1 TBSP GRAND MARNIER PREPARATION Place flour and sugar in the
PAGE 7
BBQ CHICKEN WINGS WITH TRAEGER TEXAS SPICY BBQ SAUCE DIFFICULTY 2/5 PREP TIME 5 MINS COOK TIME 60 MINS SERVES HARDWOOD 4-6 MESQUITE INGREDIENTS 2 LBS CHICKEN WINGS 3 TBSP TRAEGER CHICKEN RUB 2 CUPS TRAEGER TEXAS SPICY BBQ SAUCE PREPARATION When ready to cook start the Traeger grill according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes. Season wings evenly with the Traeger Chicken Rub and place directly on the grill grate.
PAGE 8
GRILLED BEEF AND CHORIZO BURRITO DIFFICULTY 2/5 PREP TIME 5 MINS COOK TIME 20 MINS SERVES 4-6 HARDWOOD MESQUITE INGREDIENTS 1/2 LB GROUND BEEF 1/2 LB GROUND MEXICAN CHORIZO 1/2 CUP SHREDDED CHEDDAR CHEESE 1/4 CUP PICO DE GALLO 1/4 CUP GUACAMOLE 4 LARGE FLOUR TORTILLAS PREPARATION When ready to cook start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.
PAGE 9
BBQ BACON RANCH BURGER DIFFICULTY 2/5 PREP TIME 10 MINS COOK TIME 30 MINS SERVES 4-6 HARDWOOD HICKORY INGREDIENTS 1-1/2 LBS GROUND BEEF 4 BACON SLICES RANCH DRESSING 2 TBSP TRAEGER RUB 1 TOMATO, SLICED TRAEGER TEXAS SPICY BBQ SAUCE 4 LARGE SLICES CHEDDAR CHEESE GREEN LEAF LETTUCE 4 BRIOCHE BURGER BUNS PREPARATION When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.