SMOKED BRISKET
8 SERVINGS TIME: 9 HOURS
INGREDIENTS METHOD
Rub 1. When ready to cook, set Traeger temperature to
2 T Garlic Powder 225℉ and preheat, lid closed for 15 minutes. For
2 T Onion Powder optimal flavor, use Super Smoke if available.
2. For the Rub: Mix together garlic powder, onion
2 T Paprika
powder, paprika, chili pepper, kosher salt and
2 teaspoon Chile
pepper in a small bowl.
Powder
3. Season the brisket on all sides with the rub.
1/3 Cup Jacobsen
4. Place brisket, fat side down on grill grate. Cook
Kosher Salt brisket until it reaches an internal temperature of
1/3 Cup Coarse 160℉, about 5 to 6 hours. When brisket reaches
Ground Black internal temperature of 160℉, remove from grill.
Pepper, Divided 5. Double wrap meat in aluminum foil and add the
main beef broth to the foil packet. Return brisket to grill
1 (13 Lb) Whole and cook until it reaches an internal temperature
of 204℉, about 3 hours more.
Packer Brisket,
6. Once finished, remove from grill, unwrap from foil
Trimmed
and let rest for 15 minutes. Slice against the grain
1 1/2 C Beef Broth
and serve.
ANNIE'S DRUNK DOG
CFF Fan - Ann Connors
Before leaving for the concert-
Line a crockpot with the braided liners.
Place hot dogs in crockpot and cover with your favorite beer
Thinly slice up a few onions depending on how many hot dogs your
preparing.
Put crockpot on low.
When you get back from concert you have the perfect snack ready!
A drunk dog
Smothered with mustard, relish n onions…
Enjoy!
FAN FEST CLASSIC BURGER
INGREDIENTS METHOD
Rub 1. Form ground beef into 3oz-4oz balls and season with
2 T Garlic Powder salt and pepper or Beef Rub.
2. When ready to cook, set Traeger temperature to 450°F
2 T Onion Powder
and preheat, lid closed for 15 minutes. Place a cast
2 T Paprika
iron griddle on the grill grate while the grill preheats.
2 teaspoon Chile
3. Oil the griddle with fat or butter. Place the onions on
Powder the corner of the griddle to start caramelizing. Place
1/3 Cup Jacobsen burger balls on a hot griddle and immediately smash
Kosher Salt them down with a spatula until flattened thin, (about
1/3 Cup Coarse a half-inch).
Ground Black Pepper, 4. Cook until burgers are well browned.
Divided 5. Carefully flip the burger, place some onions on top of
main the patty, then add cheese. Butter buns and place on
griddle to toast.
1 (13 Lb) Whole
6. Remove burgers and buns from grill and build in this
Packer Brisket,
order: bottom bun, desired sauce, lettuce, burger with
Trimmed
caramelized onions and cheese, another layer of
1 1/2 C Beef Broth
lettuce, house pickles, a little more sauce, and the top
bun. Serve immediately. Enjoy!
FAN FEST FRIES WITH
CHIPOTLE KETCHUP
INGREDIENTS METHOD
4 Whole Chipotle Chiles 1. Chop the chipotle peppers, then combine them
T Extra-Virgin Olive Oil with the remaining chipotle ketchup ingredients
1 t Onion Powder in a mixing bowl. Refrigerate the mixture for at
least 1 hour to allow the flavors to blend (making
1 t Garlic Powder
it one day ahead of time is even better if you can
1 C Ketchup
swing it).
1 T Sugar
2. When ready to cook, set temperature to High and
1 T Cumin
preheat, lid closed for 15 minutes.
1 T Chili Powder 3. Place the potatoes in a bowl, drizzle with melted
1 Whole Limes butter and sprinkle with Beef rub, toss to coat.
6 Whole Yukon Gold 4. Lay the fries on a Traeger Grilling Basket or a
Potatoes, Cut Into Thick baking sheet and bake for 10-15 minutes, or until
Strips the fries reach your desired level of crispiness
2 T Butter 5. Remove the fries from the grill, place in a bowl,
and toss with parsley. Enjoy by the handful with
1 T Traeger Beef Rub
plenty of chipotle ketchup for dipping. Enjoy!
1/4 C Chopped Flat-Leaf
Parsley
ROASTED ASPARAGUS
INGREDIENTS METHOD
1 Bunch (1 Lb) 1. When ready to cook, set the Traeger temperature
Asparagus, Ends to 350 °F and preheat with the lid closed for 15
Trimmed minutes.
2. Drizzle the asparagus with the olive oil and
2 Tablespoon Olive Oil,
sprinkle with Traeger Veggie Rub, rubbing to coat
Plus More To Taste
evenly.
Traeger Veggie Rub
3. Arrange the asparagus directly on the grill grates.
Close the lid and cook until tender, 15-20 minutes.
4. Remove the asparagus from the grill and serve.
Enjoy!
ANNIE’S CARMEL TURTLES
CFF FAN - ANN CONNORS
INGREDIENTS METHOD
1 bag small pretzel 1. Preheat oven to 350
knots 2. Line cookie sheet with parchment or wax paper
1 or 2 bags ROLOS 3. Lay out same number of whole pretzels as the #
rolls you have
1 pound PECAN Half’s
4. Place a rolo on top of each pretzel
5. Next lay a pecan on top of each rolo
6. Place in oven for 2-3 minutes.
7. Keep checking - by pressing the pecan into the
rolo.
8. Once it eases into the rolo flattening it, take the
cookie sheet out.
9. NOW press all the pecans into each rolo pretzel.
10.Place in refrigerator to cool completely - about
15-20 minutes.
11. Make plenty! These are addicting! Sooo yummy!!!
12. Enjoy!
MAUI WOWEE AHI TUNA
PINEAPPLE BOWL
DEREK WOLF
OVER THE FIRE COOKING
INGREDIENTS METHOD
Tuna
Ahi tuna steak 1. Carve up a pineapple and seasoned it with brown
2 T Spiceology Maui sugar to hang over the fire for about 30 minutes or
until fully cooked. Remove from heat and chop. Set
Wowee Hawaiian Rub
aside.
2 t sesame oil
2. Chop the remaining salsa ingredients and place
1 T green onions, sliced for
them in a mixing bowl with grilled pineapple. Place
garnish
in carved out pineapple bowl or regular bowl.
Salsa 3. Seasoned ahi tuna steaks with sesame oil and
1 caramelized pineapple, Spiceology Maui Wowee Hawaiian Rub .
chopped 4. Sear ahi tuna for 45 seconds per side on a cast-iron
1 pineapple, cut in half pan. Slice tuna and added it to a carved out
and carved out for bowl pineapple bowl filled with the salsa. Garnish with
1/2 c tomatoes, chopped green onion.
1/2 c red onion, chopped
1/4 c cilantro, chopped
1 jalapeño, chopped
2 t salt
2 limes, juiced
ANNIE'S PANCAKES
CFF FAN - ANN CONNORS
INGREDIENTS METHOD
Pancake Mix: Pour 1/3 c batter onto heated electric skillet,
T4 cups All Purpose Flour cook until bubbles surface and begin to pop
3 Tb Baking Powder ((about 3-4 minutes) flip and cook about another 2
2 tsp Baking Soda
minutes.
1 tsp Salt
3 Tb Sugar
Enjoy!
For 5 large pancakes
Use 1 cup of my PANCAKE MIX
1 EGG
1 c MILK
2 TB melted BUTTER
1 tsp real VANILLA
BREAKFAST OMELET IN A BAG
CFF FAN - VALERIE RADECKI
2 eggs, bacon, sausage, cheese, any ingredients you want.
Place bags in the boiling water for exactly 13 minutes.
Carefully remove the bags from the water (they will be hot)
Open the top of the bag.
Jiggle the omelet onto a serving plate.
It will roll right out!
Serve with additional toppings of choice, if desired.
SMOKED DRY RUBBED BABY BACK RIBS
8 SERVINGS TIME: 9 HOURS CFF KITCHEN
INGREDIENTS
1. When ready to cook, set the Traeger temperature to 250℉ and
preheat with the lid closed for 15 minutes.
1/4 C Brown Sugar 2. Make the rub: In a small bowl, whisk together the brown
1/4 C Sea Salt sugar, salt, pimentón, pepper, onion, garlic, cumin, cinnamon,
1/4 C Pimentón and nutmeg.
(Spanish Smoked 3. If your butcher has not already done so, remove the thin
Paprika) membrane from the bone-side of the ribs by working the tip
2 T Black Pepper of a paring or butter knife underneath the membrane over a
2 t Granulated Onion middle bone. Use paper towels to get a firm grip, then pull the
membrane off.
2 t Granulated Garlic
4. Sprinkle the rub over both sides of the ribs, about 1 1/2
1 t Ground Cumin
tablespoons per side.
1/2 t Ground
5. Insert the probe into the center of a rack of ribs, avoiding the
Cinnamon bones. Place the ribs, bone-side down, directly on the grill
1/4 t Ground Nutmeg grates. Close the lid and smoke the ribs the internal
Baby Back Ribs temperature reaches 203°F and the ribs are browned and very
4 (2-2 1/2 Lb) Racks tender.
Of Baby Back Ribs 6. Remove the ribs from the grill. Increase the Traeger
2 Cup Traeger 'Que temperature of the 375°F.
BBQ Sauce 7. Brush the ribs with Traeger ’Que BBQ Sauce on both sides.
When the grill is hot, return the ribs to the grill, close the lid,
and cook for 6-8 minutes per side, or until the sauce has set.
8. Remove the ribs from the grill. Enjoy!
