Fancy cooking up something delicious for Dad? Then let us show you some things that we would love this Father’s Day. All thanks to renowned outdoor chef and Traeger Grills brand ambassador, Sarah Glover.
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.
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.
Lamb Shanks with Creamy Sweet Potato Bake
Feeds 4
Equipment:
Ingredients:
- 1 tablespoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 4 meaty lamb shanks (ask for the hind shanks)
- 1 tablespoon vegetable oil
- 1 large onion, roughly chopped
- zest and juice of 2 limes
- zest and juice of 2 oranges
- a few thyme sprigs
- 2 fresh bay leaves
- 6 cups hot chicken stock or water
- 2 tablespoons roughly chopped parsley, to garnish
- 2 tablespoons roughly chopped mint or dill, to garnish
- smashed potatoes, to serve
Method:
Combine the salt, cinnamon, nutmeg, cardamom, black pepper and turmeric in a small bowl, then massage the mixture into the lamb shanks. Set aside at room temperature for 1 hour, or wrap and refrigerate overnight, returning the lamb shanks to room temperature before cooking.
Set up a Traeger Grill for smoking with oak wood pellets and preheat the grill to 80°C.
Add the lamb shanks to the grill and smoke for 2 hours.
Transfer the smoked lamb to a Dutch oven or camp oven over medium–high heat and add the oil.
Increase the Traeger Grill temperature to 180°C.
Add the onion, citrus zest and juice, thyme sprigs and bay leaves to the lamb and pour over the chicken stock or water. Cover with a lid, transfer to the Traeger and cook for 1 1/2 – 2 hours or until the meat is falling off the bone.
Remove the lamb shanks to a deep serving dish and rest, covered, for 30 minutes. Keep warm.
Use a large spoon to separate the tender lamb into large chunks, then divide among shallow bowls. Drizzle over the juices from the pan and serve, scattered with the herbs, with smashed potatoes 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.