Grilled Vegetables - Traeger Recipe

Grilled Vegetables - Traeger Recipe

Grilled Vegetables on the upper and Lower Racks

I am not a huge Vegetable eater,  I am a steak and Potatoes kind of a guy.  From time to time I do Grill Vegetables for other people and I'll eat some too.  I grill Peppers, Zucchinis, Onions and whatever else they had to me in the Marinade bag.

Grilled Vegetables in Marinade Bag

Grilled Vegetable Traeger Recipe

I Just throw the Vegetables on the grill and cook them on both sides turning occasionally.   

When I am cooking only vegetables I cook them at 375 and get a nice char on both sides.  I just wing it and check them every 10 minutes or so and turn as needed.  When cooking with something else like burgers or chops I just cook them at temperature of main entree and still check and turn from time to time,  I pull them off when they have a nice Char

Please Note:

Any recipe I make is just a guideline.  I am not a big fan of gooey sauces so almost everything is I cook would be a dry rub.  You of course should experiment and see what works best for you.  I don't often recommend a rub because it is a matter of personnel taste.  These recipe would also work well on most other pellet grills or charcoal and gas grill using indirect heat for the low temperature recipes. 

My Favorite Traeger Day

My Favorite Traeger Day

Brats and taters 

Steak and Lobster

My Favorite Traeger Day

Traeger Recipe
One could argue that any day I cook on my Traeger Junior aka Tjr is my favorite Traeger day.  With my schedule its not often I get to cook twice on Tjr in the same day.  Yesterday was such a day.

My morning errands included stops at Paul's Market, where I purchased bacon wrapped Fillets and Apple Brats.  I then stopped at the supermarket and purchased sweet potatoes and Brioche hot dog buns.

I fired up TJr and made the apple Brats and sweet potatoes for lunch.  Then a few hours later I fired up the T again and cooked the Filllets and Lobster for diner. 

The diner was special because my mom was in town and my wife picked up our 6 year old grandson from school.  My grandson only ate the fillets but every one else had filet and Lobster.  It was the first time I cooked for mom, she finally was able to visit.

The Technical details:

BBQ Lobster

BBQ Lobster

Cut shell with Scissor

Brushed with melted butter
Smoke at 225 for abt 45 minutes Internal Temp should be 135-140

BBQ Bacon Wrapped Filets

Bacon Wrapped Fiilets

Rubbed with Trader Joe's Coffee rub
Smoke at 225 for abott 45 minutes to an Internal Temperature of 135-140

The Rub

Apple Brats

Cooked Apple Brats at 375 about 30 minutes flipping once.  Got a nice char both sides

apple brats

Sweet potatoes

Sweet potatoes

Wash Sweet potatoes
Cut Sweet potatoes in half
Wrap Sweet potatoes in foil
Cook Sweet potatoes at 375 for about an hour till soft like butter

please note:

Any recipe I make is just a guideline.  I am not a big fan of gooey sauces so almost everything is I cook would be a dry rub.  You of course should experiment and see what works best for you.  I don't often recommend a rub because it is a matter of personnel taste.  These recipe would also work well on most other pellet grills or charcoal and gas grill using indirect heat for the low temperature recipes.

BBQ Corn on the Cob.- Traeger Recipe

BBQ CORN on The Cobb

Traeger Recipe 
I have cooked Corn on the Cobb many ways.  My current favorite is with the Husk on at a low temperature.  I have also cooked it wrapped in foil at 375 or so for about 20 to 30 minutes.
The wonderful thing about this method is you can cook it alongside pineapple and they both finish after about an hour.  As you can see  I am using the Junior rack to cooke the Corn and pineapple on top with pork tenderloin and more corn down below.

BBQ Corn on The Cobb Traeger Recipe 

Leave corn in the Husk
Start Traeger on smoke for 10 minutes with lid open'
Preheat lid closed to temperature of 225
Smoke for about an hour with the husk on
Let cool down peel and enjoy

Please Note:

Any recipe I make is just a guideline.  I am not a big fan of gooey sauces so almost everything is I cook would be a dry rub.  You of course should experiment and see what works best for you.  I don't often recommend a rub because it is a matter of personnel taste.  These recipe would also work well on most other pellet grills or charcoal and gas grill using indirect heat for the low temperature recipes.