May is here and that means warmer weather and the start of BBQ season! Since May is National Barbecue Month, let’s talk about BBQ!

There are many ways you can barbecue your meats and vegetables these days and everyone has a special technique. People have been known to use charcoal, gas and wood to make their ideal BBQ, but there are also rubs and different ways to cook the food. HomCo sells all types of grills including your typical gas, charcoal, and wood-fired grills. The one grill that many at HomCo praise is Traeger. Everyone at HomCo who owns a Traeger says they love their Traeger and says that it makes the best food when grilling.

 

What exactly is a Traeger?

A Traeger is a grill that utilizes wood pellets to cook. Much like a pellet stove, the Traeger moves pellets using an auger. The auger moves the pellets from the hopper to the fire pot within the Traeger grill which is ignited by a hot rod and then fanned to create convention heating to cook your food. Using these pellets, the Traeger encircles your food with a flavorful smoke and cooks it evenly throughout.

With the Traeger grill, you can grill, smoke, bake, roast, braise, and barbecue with that pure hardwood flavor. Traeger allows you to cook pizzas, steaks, veggies, seafood, and even Mac & Cheese for the kids. The possibilities are limitless on the Traeger Pellet Grill. All you need to do is pick your pellet flavor of choice and set your Traeger grill to the desired temperature to begin cooking.

There is a perfect Traeger grill for everyone due to Traeger’s many different options. They have grills for the tailgater, basic griller, the pro griller, all the way to the commercial griller that satisfies the needs to travel to different locations. Traeger grills typically range in price from $399 to a couple of thousand dollars depending on how fancy you want to get.

Visit Traeger’s website to see all the different types of grills they offer.

Here at HomCo, we have many of these Traegers already in stock and on the floor for your viewing pleasure. We do not have the grill you want? No problem! We can special order and get it to you ASAP. We can also assemble all the grills and deliver right to your door.

 

What makes Traeger special?

The one thing that makes Traeger special is the pellets. Pellet grilling optimizes that wood-fired flavor. Traeger recommends that you use Traeger pellets for their grills. Traeger premium wood pellets are made in the USA from 100% natural food-grade hardwood. The pure pellets from Traeger really bring out that wood-fired flavor and make everything you grill taste great. There are many different types of pellet flavors to enhance your grilling. We sell them all Traeger flavors here at HomCo. Big Game Blend and Hickory are favorites among us at HomCo and our customers.

Below is a chart provided by Traeger that helps you explore grilling flavors and combinations:

We asked the experts why they love their Traeger, and here’s what they said:

The overwhelming response is that Traeger is easy to grill on and to clean all while it makes everything tasted delicious.

Shawn Whitehead, store manager at HomCo, states “It’s the best thing that I’ve grilled on. My Traeger Timberline 1300 comes out on top! Yes, I’ve messed up a couple of plates of food, but it has always been because of operator error, over-seasoned something or just really messed up the internal temperature of what I was trying to cook, but once you understand internal temperatures you like best, the results will be ‘perfectly delicious!’ I really suggest purchasing a Thermapen from HomCo to get those temps right! Regardless what your grilling on, it’s all about that internal temperatures.

The Traeger has been a fan favorite for me, my family and our friends.”

He also expresses, “The best thing about grilling with a Traeger is that you can get a recipe from the Traeger App, try it, and then tweak it to your liking. You can change the seasoning, pellet flavor, and the sauces depending on your mood but knowing whatever comes off, the Traeger grill is going to be awesome.”

Scott, a regular customer at HomCo, says “First, I do not call mine a Traeger; I refer to it as the magical meat machine. Traeger has been the industry standard when it comes to pellet-fed smokers. The reason I love mine so much is because it’s like the old Ronco commercials, “set it and forget it.” It is very difficult to screw something up and it makes smoking food very simple. I also like how the Traeger applies just the right amount of smoke to your food every time. Your food will never have an over-smoky flavor or under-smoky flavor.”

Here are some HomCo favorite Traeger grilling recipes from our HomCo staff and customers:

John Wright of Contractor Sales Favorite Recipe:
The Grilled Butter-Basted Ribeye Steak

Ingredients:

  • Steak of Choice
  • Butter
  • Salt
  • Pepper
  • (Hickory Pellets are recommended)

Procedure:

  1. Season both sides of steaks with salt and pepper and let stand at room temperature for 20 minutes.
  2. When ready to cook, start the Traeger grill on the smoke setting with the lid open until the fire is established (four to five minutes).
  3. Set the temperature to high and place a cast iron skillet with enough room for the steaks into grill and preheat, with lid closed, for 10 to 15 minutes. Season the steaks again with salt and pepper.
  4. Place steaks on the hottest part of the grill and cook for 5 minutes with the lid closed.
  5. After 5 minutes, open the lid and place the butter in the skillet, it should melt almost immediately. Flip the steaks into the cast iron skillet so the grilled side is facing up.
  6. Cook for 5-7 minutes basting the steaks with butter as they cook. Close the lid and continue cooking until internal temperature reaches 125 to 130 degrees F for medium rare (about 10 minutes).
  7. Remove the pan from the grill and allow steaks to rest for 10 minutes. Transfer steaks to plates and pour reserved butter over the top.

Donn Merrick, Contractor Sales Manager, favorite recipe: homegrown elk back strap (or beef flank steak) wrapped in bacon with green beans

Elk back strap

Ingredients:

  • Elk Back Strap (6 inch section, butterfly cut to flat ½” thick) or flank steak
  • Fresh Jalapeno pepper, julienned with seeds removed
  • 8 oz Cream Cheese (whipped or regular)
  • 1.5 lbs of thick cut bacon uncooked
  • Traeger Leinenkugel’s Summer Shandy Rub or
  • Spade L Ranch Beef Seasoning
  • Toothpicks for holding meat together
  • Big Game Pellets are recommended

Procedure:

    1. After butterfly cutting Back Strap, season both sides with either Spade L or Summer Shandy rub.
    2. Spread cream cheese evenly on one side of meat then garnish evenly with cut jalapenos.
    3. Tightly roll the meat up and insert toothpicks to hold together.
    4. Weave the bacon into a mat, then wrap the meat bundle with the bacon mat.
    5. Place meat roll directly on grill grates and cook for 40 minutes at 375. (You can put the green beans on after 20 minutes so you can pull everything off of the grill at the same time.)
    6. Remove from grill and let rest for 10 minutes before slicing.
    7. Prepare to have your mind blown!

Green beans

Ingredients:

  • Rising Hy Habanero Olive Oil
  • Rising Hy Devil Salt

Procedure:

  1. In gallon zip loc, shake with 6-drops Rising Hy Habanero Olive Oil and ¼ tsp Rising Hy Devil Salt.
  2. Place green beans on a sheet of foil on grate at 375 for 20 minutes, until done to your liking.

HomCo Customer Scott’s favorite recipes: pork butts and briskets

Ingredients:

  • Pork butt or beef brisket

Procedure:

“Two of my favorite items to smoke are pork butts and briskets. The recipes are very simple, and both are about the same. I rub the meat with yellow mustard and then liberally put my rub on it. I let the meat sit for about 30 minutes with the rub on it and this also gives me time to get the smoker started and up to temp. I set the magical meat machine to 225 degrees and place the meat on it with the fat cap up. Once the internal temp hits 160ish (which is the temp it stalls at), I wrap the meat in foil and finish it off. Pork butts I get to internal temp of 204 and brisket about 200. I pull the meat and let it rest in a cooler with towels under it and on top of it for about 2 hours.”

 

For more information on Traeger grills, come to HomCo and ask our experienced grillers.

If the Traeger is not for you, the next Blog will talk about Charcoal vs
Gas Grills, because HomCo strives to meet everyone needs, especially for BBQ season.