Traeger BBQ Beef Ribs and Celebrating Our Independence

Happy 4th of July to everyone out there today!  We have been very busy decorating the yard and house and preparing for the day.  We started with a wonderful hike with the dogs to one of the rivers and they took in a well deserved swim.

The girls have planned our menu and jumped right into the kitchen preparing our evening's picnic and festivities while we watch the City's fireworks display.

All decorated and ready to go!

So very handsome!

Our patriotic pups!

The main event for tonight of course will be grilled ribs.  This recipe comes from our Traeger book, which has proven to be our go-to for smoking and grilling time and time again.

Beef Ribs
Courtesy of Traeger's Everyday Cookbook

(2) 7-bone racks beef long ribs (back ribs), 5 to 6 pounds total
Traeger Prime Rib Rub (or your favorite barbecue rub)
Traeger Texas Spicy Barbecue Sauce (or your favorite barbecue sauce)

** If you don't have a Traeger, you could certainly do this same rib on your grill and/or smoker, and cook according to your temperature's/manufacturer's directions.

Remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife. Use paper towels to get a firm grip, then tear the membrane off.

Season the ribs with your Prime Rib rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).  Smoke the ribs, meat-side up, for 2 hours.  Set the temperature to 225 degrees.

Continue to cook the ribs for 3 to 4 hours more, or until the meat is tender.  If desired, wrap the ribs tightly in foil partway through the cooking time.  The last 30 minutes, carefully remove the ribs from the foil and brush them liberally with your barbecue sauce, and return to grill.  Transfer the ribs to a cutting board and let them rest for a few minutes before carving them into individual ribs.

Season them up.

Set it...and forget it!

I think family "blooper" photos are my favorite!

One Year Ago:  Apple Pie Cake

Grilled Balsamic and Blue Steak

It is officially June, summer days and I cannot believe how fast time is going by already since school got out.  We are hitting 90 degrees today, which means no more kitchen cooking!!  It's grilling season!!  

During the summers, I "try" not to use the oven too much since it really heats up the house.  I am holding out as long as I can, being the penny pincher I am and refusing to turn on the air conditioner. That being said, it's been a lot of grilling, crock pot and salads this past week.

We made this Balsamic and Blue Cheese Steak a couple weeks ago and it truly is one of my all time favorites.  Super easy to prepare and really delicious.  I get the steak marinating before I go to work and when we come home, perfectly flavored and ready to grill.  We like to use the leftover steak (when there rarely is any) for taco Tuesday - awesome!

Grilled Balsamic and Blue Steak

Adapted from Traeger Grills

1-1/2 pounds Flat Iron Steak (or Top Round Steak)

3 Tbl. Olive Oil

6 Tbl. Balsamic Venigar

1 Tbl. Traeger Prime Rib Rub (or your favorite available brand)

1 tsp. fresh Thyme, chopped

1 tsp. fresh Rosemary, chopped

3 cloves  Garlic, minced

1/4 cup butter, softened

1/4 cup Blue Cheese crumbles

1 clove garlic, finely minced

1 green onion (white and green parts), chopped

In a large plastic zipper bag, add the olive oil, balsamic vinegar, prime rib rub, thyme, rosemary and 3 cloves of minced garlic.  Mix/whisk well in bag to combine.  Place the steak in the bag with mixture, seal the bag and marinate in the refrigerator for a minimum of 4 hours or overnight.  Remove the steak from the refrigerator 45 minutes before grilling to bring it to room temperature.

Combine the butter, blue cheese, 1 clove of garlic and the chopped green onion in a small bowl.  Mix well.  Refrigerate until ready to use.

When ready to cook, (at this point, you can heat your grill to the recommended directions for steak) or if using a Traeger Grill, start your Traeger on Smoke with lid open until the fire is established (4-5 minutes)., Set the temperature to High and preheat, lid closed (10-15 minutes).

Place the steak towards the front of the grill grate for 6 minutes on each side to give it a sear, for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well).  Remove from the heat and rest for 10-15 minutes.

Slice the steak against the grain and add the blue cheese butter on top.  Enjoy with herb seasoned roasted baby potatoes and fresh garden salad.

Grilled Island Chicken with Asian Slaw

Our pseudo "Hawaiian Week" is coming to an end and we have been reminiscing about our adventures that we were blessed enough to experience last summer.  Fortunately the sun has peeked out for us a little bit every day this week.

I even went so far to bring all our outdoor lounge and dining furniture out, so we could enjoy a few meals on the patio this week.  I figured if summer is refusing to come to me, then I was determined to have summer dining even if I was in rain gear! The tiki torches are scattered throughout the backyard again, and we now have a real firepit for some tropical coconut s'mores.

You know it's really bad when I buy "Hawaiian Aloha" flagrance

trash bags for that tropical scent in our kitchen to remind me of the islands.

A couple months back, our Traeger website sent me these recipes.  They were super delicious and easy to make, with a very little prep needed for a wonderful dinner.  We love the slaw so much, we have made it quite a few times since.  I make a large batch of the chicken and we use the extras for various adaptations on dinners throughout the week.

Grilled Island Chicken with Asian Slaw
Adapted from Traeger Grills

4, 4 oz. Chicken Breasts
Marinade:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, grated
1 tsp. fresh Garlic, chopped
2 tsp. Soy Sauce
2 tsp. Coconut Oil

Slaw:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, peeled and grated
2 tsp. Soy Sauce
2 Tbsp. Rice Vinegar
1 cup Napa Cabbage, shredded
1 cup Green Cabbage, shredded
1 cup Purple Cabbage, shredded
1 cup Carrots, julienned
1 cup Bean Sprouts
2 Tbsp. Scallions, chopped

Combine all the ingredients for the marinade.  Place the chicken breasts and the marinade in a large, seal-able bag.  Seal and place in the refrigerator.  Marinate the chicken for at least 3 hours, best if overnight.

Add the first five ingredients for the slaw in a small bowl, whisking to combine. In a large bowl, combine the remaining ingredients. Toss with the dressing at least 30 minutes before serving.

When ready to cook the chicken, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10 to 15 minutes). Take the chicken out of the marinade and place it on the grill. ** If you are using your own BBQ or Grill, just cook until the internal meat temperature reaches 160°F.

Serve with slaw and white rice. Enjoy!

Traeger Salmon and A Taste of Alaska Bacon Jam

You know those families that you always see every year on the Hallmark channel or at the movies during the holiday cinema time...the families that are all dressed up in their beautiful Ralph Lauren ensembles, carrying a carafe of hot cocoa and they are out getting their tree.  When they return home, the fireplace is going with their perfectly behaved golden retriever waiting for them and they decorate the most amazing Macy's store tree.  You know these families that I speak of?  As much as every Pinterest wife and mother would like to have that...yeah, that just never seems to happen for us.

This year was no different.  Now mind you we have tried every tree option out there - tree lots, home improvement store, the fake/pre-lit, grocery store supplied fresh stock and the ever memorable going into the actual forest to the allotted area and cutting down your own tree in the wind storm.

Our front entrance greeters.

This year after our Friday night family dinner date, we were overstuffed with enchiladas, tacos and salsa and decided to search out for out tree.  It was late, we were tired and some of us were getting cranky.  We did a drive by at our favorite grocery store and saw one special very tall tree still tied up.
We got out, gave it a once over and for $39.95 for an 8 foot fresh cut tree, I was willing to take a leap of faith that once we untied the tree, it would be perfect.  My tree searching instinct was right - the perfect Macy's tree (well in our minds it is anyway).  Now, if I could just get my dogs to behave, like the Hallmark channel movies.

This year's finished product.

This dinner is a perfect meal to serve your Ralph Lauren lined guests that you may have over this holiday season.  The bacon jam is from my friend Toni in Alaska.  You can find the recipe at A Taste Of Alaska.  Mine did not turn out as pretty as hers, but it was unbelievably delicious on our salmon.  We even served it round 2, later in the week with our mushroom and blue cheese burgers. YUM!!

A Taste of Alaska Bacon Jam

Easy Glazed Salmon Fillets

Adapted from Traeger Grills

1 side of salmon or 4 center-cut salmon fillets with skin on, each 6 to 8-ounces
Traeger Salmon Shake, or salt and freshly ground black pepper (or your favorite fish seasoning
1/2 cup mayonnaise, preferably Hellmann’s
2 tablespoons Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon or dill, or 1 teaspoon dried
Lemon wedges and fresh chopped dill for garnish (optional)

Round 1 - over mustard glazed salmon.

Season fillets with salt and pepper or seasoning and set aside. To make the glaze, combine the mayonnaise and mustard in a small bowl.  Stir in the lemon juice and dill.

Spread the flesh-side of the fillets with the glaze. (Keep the glazed side facing up).

**Grill or bake your fillets (skin side down) at 350 degrees for 25 to 30 minutes, or until the salmon is opaque and flakes easily with a fork.

Transfer to your plates and garnish with sliced lemons, chopped dill and bacon jam.

* Served over a rice pilaf.

Round 2 over burgers.

One Year Ago: Cranberry Bliss Bars

Sweet Shrimp and Spicy Sausage Skewers and No Sense

It's official, winter is here.  Yesterday in the city we saw our first snow.  One thing is for sure, never a dull moment around here.

I left for work at 7 am and it was 63 degrees, sun shining and a beautiful morning.  In less than 4 hours, the temperature dropped to 20 degrees, gail force winds, snow dumping everywhere...and there I was at work...no coat, no gloves, no boots and obviously no sense.  After being here for 2-1/2 years you think I would learn to always leave the house prepared and keep my car packed with the winter essentials because we truly never know when a surprise blizzard is going to set in here.

This photo below, which was posted on Instagram tells the story perfectly of how yesterday went down.  That is the exact location on University of Colorado Boulder campus at 4 different times throughout the day...amazing!

Well, the good news is we had an opportunity to make this dish before we put the grills in hibernation and covered them up before yesterday's downpour of snow.  If you have a stove top grill pan it can also easily be made inside and keep you toasty warm for the winter.

Sweet Shrimp and Spicy Sausage Skewers
Courtesy of Traeger

21-24 Shrimp cleaned, peeled, & de-veined
8 spicy sausage links
½ cup apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons honey
¼ cup canola oil
1 teaspoon dry thyme
Salt, pepper to taste

12-15 metal skewers

Mix together the vinegar, mustard, onion powder, garlic, honey, thyme, salt, pepper, and canola oil. Toss in shrimp, let marinade for 30 minutes.

Cut sausage links in half length wise, and then cut into 2 inch pieces.

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

Alternate the sausage and shrimp on the skewers (about 2 shrimp and 3 sausages per skewer). Place on grill, cook about 8-10 minutes until shrimp is cooked. 

*** You can also do this dish on your own grill, bbq or stove top grill pan.

One Year Ago: Pear Tart

Smoked BBQ Chicken Nachos

Well, it's that time of year again...the weekend when the most grilling/BBQ/smoking happens more than any other time of the year.  I also heard today that the average person eats twice as much during an outdoor event, than if they were eating indoors...hmm.

I don't know about that because we tried out these BBQ nachos a couple weeks ago, ate them inside and I could have inhaled them all by myself, they were that awesome!!  If memory serves me, I believe I was even referred to as "Cronk" at one point during the night...can't say it wasn't well deserved.

We started with using taco seasoning blend, and grilling boneless, skinless chicken breasts.

Let chicken cool.  Chop into diced, bite size portions.  Coat with your favorite BBQ sauce.  

We are partial to Stubb's Original BBQ Sauce.

  

Line a cookie sheet with aluminum foil and lightly coat with a non-stick spray.  Spread a layer of tortilla chips.  Add a layer of Mexican four cheese shredded blend.  Top with the bbq sauce coated chicken.

Add another layer of the shredded cheese.

*This next step can be done in your oven at 350 degrees for about 20-30 minutes 

(or until cheese has completely melted).

We used our Traeger Grill at 350 degrees for 30 minutes (turning them around, half way through), so they got equal heat and they were positively amazing.

Add your favorite toppings and serve.

We included diced tomatoes, diced avocados and green onions and sour cream.

Enjoy and have a safe and relaxing Labor Day Weekend.

One Year Ago:  Flatbread Friday

Fry Sauce and A New Toy

Today is my one year anniversary.  Today, one year ago was my first blog publication.  How is it that time can go so incredibly fast...I will never understand.  Well, a lot has definitely happened in this past year and so much more is yet to come.

In celebration of this anniversary, and Father's Day, and Mother's Day and our actual wedding anniversary, we purchased a Traeger Smoker and Wood Pellet Grill or as my daughter called it, a cute little train???

We took this smoker/grill for a test run this weekend and had a carnivore fest in preparation of family coming out to see us.  Oh my goodness this smoker kicks butt - literally!!  We made the most incredible pork butt pulled pork in its finale for tonight's dinner.

For its inauguration, we did our Friday Night Daddy Burgers and added Gorgonzola cheese to the beef mixture along with Worcestershire sauce and McCormick's steak seasoning - mmmmm!!!

The best part of our new toy is it will work in the middle of winter and less cooking for mama - wahoo!!

Of course you cannot have burgers without fries, so I baked up a batch and we made our own fry sauce. We first learned about fry sauce during one of our Idaho trips and have been hooked ever since.  You will never want ketchup again after dipping in this delight.

Fry Sauce

1 cup mayonnaise
1/4 cup white sugar
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 cup ketchup
2 Tablespoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce

Whisk together all ingredients until smooth and well blended.  Cover and refrigerate until chilled and ready to use.


1 Year Ago:  Colorado and Pickling Cucumbers