Wether you know what your cooking this week, or like us, have no idea what to do even 10 minutes before, then let us help. Here are four amazing recipes to liven up your dinner menu for the week, thanks to Sarah Glover, Traeger Grills Australia ambassador and author of Wild: Adventure Cookbook.
CARNE ESADO TACOS
Makes: 10
Ingredients:
1.5 kg chuck steak, fat trimmed
1/3 cup Traeger Meat Rub
1 garlic bulb, cut in half horizontally
1 white onion, quartered
2 litres beef stock
10 corn tortillas, warmed
1 bunch of coriander, leaves picked
crumbled Cotija, to serve (optional)
lime wedges, to serve
Pickled red onion
1/2 cup granulated sugar
1 cup vinegar of your choice
1 red onion, finely sliced
Method:
- To make the pickled onion, combine the sugar and vinegar in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Place the onion in a heatproof non-reactive bowl and pour the vinegar mixture over the top. Set aside for the onion to pickle.
- Preheat your Traeger grill on Super Smoke mode to 135°C for 15 minutes.
- Place the chuck steak directly on the grill and insert a meat probe into the thickest part of the meat. Close the lid and smoke the steak for 2–21/2 hours, until the internal temperature reaches at least 71°C and the meat is nicely browned.
- Transfer the steak to a small roasting tin, add the garlic and onion and pour the beef stock over the steak. Cover the pan with foil, then place on the grill, close the lid and cook, flipping the steak halfway through cooking, for 4–5 hours, until the meat is very tender. Allow the steak to rest, covered, for 15 minutes.
- Shred the steak using two forks, then pile into tortillas, top with the coriander, pickled onion and cheese (if using) and serve with lime wedges on the side.
WHISKY GRILLED CHICKEN WINGS
Feeds 4
Ingredients
1 kg chicken wings
100 ml Jameson whiskey
3 tablespoons brown sugar
1 tablespoon soy sauce
21/2 tablespoons Jameson whiskey
1 tablespoon brown sugar
juice of 1 lime
1 spring onion, finely chopped
1/4 green cabbage, shredded
1/4 pawpaw, cut into bite-sized pieces
1 avocado, sliced
handful of flat-leaf parsley, chopped
1 green chilli, seeded and sliced
juice of 1 lime
2 tablespoons verjuice
1 clove garlic, finely chopped
1/2 cup finely chopped flat-leaf parsley
1/2 cup finely chopped coriander
Cobram Estate EVOO
salt
Equipment:
Traeger Grill using pellets
Method
1: Place the chicken wings in a bowl, add the whiskey, brown sugar and soy sauce and turn to coat the chicken well. Cover and marinate in the fridge or esky on ice for 4 hours, or overnight for extra tasty wings
Heat your Traeger Grill to 180∞C as per the instructions.
Place the chicken wings on the grill, close the lid and cook for 15 minutes each side.
2: Meanwhile, to make the whiskey sauce, whisk together the whiskey, brown sugar, lime juice and spring onion.
3: Toss together the cabbage, pawpaw, avocado, parsley and chilli in a bowl, then arrange on a plate or stone.
4: To make the dressing, put the lime juice, verjuice, garlic, parsley, coriander and a drizzle of EVOO in a mortar and pound with a pestle until well combined. Season to taste with salt.
Dress the salad and arrange the wings on top. Drizzle the whiskey sauce over the chicken and enjoy the sunset and vino.
TWICE COOKED SMOKY MACARONI CHEESE WITH WHISKY
Feeds 5
Equipment:
Ingredients:
- 1 teaspoon salt
- 500 g dried macaroni
- 400 g bacon, diced
- 2 tablespoons salted butter
- 1/4 cup plain (all-purpose) flour
- 1/2 cup whisky
- 1 cup chicken stock
- 1 tablespoon hot English mustard
- 2 teaspoons Worcestershire sauce
- 2 cups double (heavy) cream
- 1 1/4 cups grated cheddar
- 1/2 cup grated gruyere
- 2/3 cup grated parmesan
Topping:
- 1 cup dried breadcrumbs
- 1/4 cup melted salted butter
- salt and pepper, to taste
- 1 cup grated cheddar
Method:
Bring a large saucepan of water to the boil over high heat. Add the salt, followed by the macaroni, and cook according to the packet instructions until al dente. Drain and set aside.
Set up a Traeger Grill with apple wood pellets, and preheat the grill to 180°C.
Place a deep cast-iron frying pan or skillet on the grill and cook the bacon for 4–5 minutes, until golden, then set aside in a bowl, leaving 2 tablespoons of bacon fat in the pan. Add the butter and allow it to melt, then whisk in the flour until combined.
Next, add the whisky, chicken stock, mustard and Worcestershire sauce and whisk to combine you want a smooth sauce, so try to avoid it being too hot while the smooth sauce is forming. Then bring the mixture to a simmer, whisking occasionally to scrape up any bits stuck to the base of the pan, and cook until starting to thicken. Stir in the cream and return to a simmer, then add all the cheese and stir until melted and you have a thick cheesy sauce. Add the macaroni and stir to combine, then transfer to a fireproof baking dish.
Combine the breadcrumbs, melted butter and bacon in a bowl and season with salt and pepper. Scatter the mixture over the macaroni cheese and top with the grated cheddar. Cook in the Traeger for 30 minutes or until the top is golden brown.
SMOKY BRISKET BURGERS
Feeds 6
Equipment:
Ingredients:
- 1 1/2 teaspoons smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 tablespoons dark brown sugar
- 1/3 cup honey
- 1 kg rolled beef brisket
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Traeger Sweet & Heat Sauce (extra for serving)
- 1 1/2 tablespoons vegetable oil
- 6 burger buns of your choice
- burger toppings of your choice
- pickles, to serve
Cheese sauce:
- 1 tablespoon salted butter
- 1 tablespoon plain (all-purpose) flour
- 1 cup milk
- salt and freshly ground black pepper
- 1/2 cup grated gruyere
Method:
Combine the paprika, cinnamon, cayenne pepper, dark brown sugar and honey in a small bowl. Spread the mixture over the brisket, then place the brisket on a tray. Add the Worcestershire sauce, soy sauce, Traeger Sweet & Heat Sauce and vegetable oil and massage the ingredients into the brisket. Cover and set aside in the fridge to marinate for a minimum of 3 hours and up to overnight.
Allow the brisket to come to room temperature. Set up you Traeger Grill for smoking with cherry wood pellets and preheat the grill to 80°C.
Place the brisket on the grill and smoke for 3–4 hours, until the internal temperature of the meat reaches 71°C. Remove the brisket from the grill and wrap it in foil.
Increase the temperature of the barbecue grill to 120°C and place the temperature probe back inside the brisket. Return the brisket to the grill, still wrapped in foil, and continue to cook for 3–4 hours, until the internal temperature reaches 94°C. Remove the brisket from the grill and rest in the foil for at least 30 minutes.
While the meat is resting, prepare the cheese sauce. Melt the butter in a camp oven, then whisk in the flour until a paste forms. Add the milk, a little at a time and whisking constantly, until you have a thickened, lump-free creamy sauce. Season with salt and pepper and whisk in the cheese until melted. Remove the pan from the heat.
To serve, cut the burger buns in half and toast, cut-side down, on the grill until warmed through. Slice the brisket, then divide among the buns and spoon over the cheese sauce. Add your favourite toppings and serve with pickles and Traeger Sweet & Heat Sauce on the side.
ABOUT:
Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).
Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.
Traeger Grills: Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au