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teamtraeger - 35k posts

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  • The only thing better than waking up on the weekend, is waking up to cheesy, eggy, wood-fired beef happiness wrapped up in a flour tortilla. There are few problems you can’t solve with a breakfast burrito. For all of you serious about your brunch game, take note from @utetastic tomorrow or right now... we fully endorse breakfast any time of day 🌯You’re welcome. ————————————————————————————— #Traeger #TraegerGrills #Brunch #Burrito #Cheesy #FoodGram #Goals
  • The only thing better than waking up on the weekend, is waking up to cheesy, eggy, wood-fired beef happiness wrapped up in a flour tortilla. There are few problems you can’t solve with a breakfast burrito. For all of you serious about your brunch game, take note from @utetastic tomorrow or right now... we fully endorse breakfast any time of day 🌯You’re welcome. ————————————————————————————— #Traeger #TraegerGrills #Brunch #Burrito #Cheesy #FoodGram #Goals
  • 10,364 229 7 December, 2019

Latest Instagram Posts

  • Chili stuffed meatloaf🌶️⁣
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I mixed ground beef with all the regular chili seasonings, an egg, some crushed tomatoes and tomato paste, and then I divided it 2/3.⁣
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Laid the bigger chunk out on a foil lined baking sheet, pressed a hollow into the middle, and filled it with sauteed onions, mushrooms, black soy beans, and some shredded cheddar.⁣
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Covered and sealed it up with the other 1/3 of the ground beef mixture. Pat it around alot and form into a nice loaf, so nothing oozes out. Seasoned the outside with Cape Louisiana Cajun and poked the temp probe into the deepest spot👌⁣
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Smoked at 215° using pecan pellets for about an hour and a half, until it hit 145° internally, and then I slathered it with a mixture of SF ketchup, garlic chili sauce, and chili powder. Jacked the temp to 350° and cooked till it hit 165° inside and the saucy outside had tacked up real nice♥️⁣
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#stuffedmeatloaf #chiliseason #smokedmeat #smokedmeatloaf #teamtraeger #traegergirl #girlswhosmoke #wintersmoke #carnivore  #bravethecold #ymm #meatgirl #albertabeef  #rollingsmoke #saucy
  • Chili stuffed meatloaf🌶️⁣

    I mixed ground beef with all the regular chili seasonings, an egg, some crushed tomatoes and tomato paste, and then I divided it 2/3.⁣

    Laid the bigger chunk out on a foil lined baking sheet, pressed a hollow into the middle, and filled it with sauteed onions, mushrooms, black soy beans, and some shredded cheddar.⁣

    Covered and sealed it up with the other 1/3 of the ground beef mixture. Pat it around alot and form into a nice loaf, so nothing oozes out. Seasoned the outside with Cape Louisiana Cajun and poked the temp probe into the deepest spot👌⁣

    Smoked at 215° using pecan pellets for about an hour and a half, until it hit 145° internally, and then I slathered it with a mixture of SF ketchup, garlic chili sauce, and chili powder. Jacked the temp to 350° and cooked till it hit 165° inside and the saucy outside had tacked up real nice♥️⁣





    #stuffedmeatloaf #chiliseason #smokedmeat #smokedmeatloaf #teamtraeger #traegergirl #girlswhosmoke #wintersmoke #carnivore #bravethecold #ymm #meatgirl #albertabeef #rollingsmoke #saucy
  • 133 33 8 hours ago
  • How’d we do on this one? 🔥💦
  • How’d we do on this one? 🔥💦
  • 268 53 22 hours ago
  • Pirate pasta on tonight. The @lilskyy pulled this out of the Giada cook book. Fantastic as usual . Sported the @casamspice for a lil kick! Great spice that pairs well with the Tuna . Here is the recipe . .
. Ingredients
Kosher salt
1 pound penne
1 cup grated Pecorino Romano cheese (6 ounces)
1/4 cup extra-virgin olive oil
8 ounces mushrooms, such as cremini, button or shiitake, sliced
2 cloves garlic, peeled and left whole
Freshly ground pepper
1/2 cup medium green olives (about 18), pitted and halved
1/4 cup tomato paste
2 tablespoons capers, drained and rinsed
1/2 teaspoon crushed red pepper flakes
One 10-ounce or two 5-ounce cans tuna in olive oil, such as Tonnino, drained
1/2 cup low-sodium chicken broth
1/2 cup chopped fresh basil

Directions
* 	Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.
* 	In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5 to 6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.
* 	Pour the tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper. .
. ✅ #traegergrills #casamspice  #traegerbbq #hutchesgourmetbbqsauce  #traegeroutdoors #freddyfoxxcuesauce  #traegerculinary  #whiskeybentway  #whiskeybentbbqproducts #barbecue #bbq #onegrill #carnivore #gaines #fixerupper #magnolia #smokedmeat #castiron #food 
#traegerbbq #traegergrills #traegernation #teamtraeger #traegerarmy #traegerfamily
  • Pirate pasta on tonight. The @lilskyy pulled this out of the Giada cook book. Fantastic as usual . Sported the @casamspice for a lil kick! Great spice that pairs well with the Tuna . Here is the recipe . .
    . Ingredients
    Kosher salt
    1 pound penne
    1 cup grated Pecorino Romano cheese (6 ounces)
    1/4 cup extra-virgin olive oil
    8 ounces mushrooms, such as cremini, button or shiitake, sliced
    2 cloves garlic, peeled and left whole
    Freshly ground pepper
    1/2 cup medium green olives (about 18), pitted and halved
    1/4 cup tomato paste
    2 tablespoons capers, drained and rinsed
    1/2 teaspoon crushed red pepper flakes
    One 10-ounce or two 5-ounce cans tuna in olive oil, such as Tonnino, drained
    1/2 cup low-sodium chicken broth
    1/2 cup chopped fresh basil

    Directions
    * Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.
    * In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5 to 6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.
    * Pour the tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper. .
    . ✅ #traegergrills #casamspice #traegerbbq #hutchesgourmetbbqsauce #traegeroutdoors #freddyfoxxcuesauce #traegerculinary #whiskeybentway #whiskeybentbbqproducts #barbecue #bbq #onegrill #carnivore #gaines #fixerupper #magnolia #smokedmeat #castiron #food
    #traegerbbq #traegergrills #traegernation #teamtraeger #traegerarmy #traegerfamily
  • 65 19 11 December, 2019
  • Had a blast this past Sunday with some recipe experimentation....homemade smoked chicken mole enchiladas! ⁣
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I riffed off of the @dudediet enchiladas recipe and elevated the flavor. These flavor bombs are filled with @traegergrills smoked and pulled chicken breast, corn, black beans, and topped with my homemade @tillamook smoked cheddar cheese, wrapped in a @donpanchofoods “golden blend” tortilla and absolutely smothered in the goodness that is mole sauce! The smoked chicken really pairs well with the flavor profile of the mole sauce. Pretty hyped with my results!⁣
  • Had a blast this past Sunday with some recipe experimentation....homemade smoked chicken mole enchiladas! ⁣

    I riffed off of the @dudediet enchiladas recipe and elevated the flavor. These flavor bombs are filled with @traegergrills smoked and pulled chicken breast, corn, black beans, and topped with my homemade @tillamook smoked cheddar cheese, wrapped in a @donpanchofoods “golden blend” tortilla and absolutely smothered in the goodness that is mole sauce! The smoked chicken really pairs well with the flavor profile of the mole sauce. Pretty hyped with my results!⁣
  • 33 8 10 December, 2019
  • We don’t go out to eat very often but when we do we make it a priority to visit @dineopensesame in downtown LBC. 
This is hands down the best Lebanese food we’ve ever had.  Been going there for about 10 years now it’s only gotten better!
If you are even remotely close then stop by for some insanely good food!
  • We don’t go out to eat very often but when we do we make it a priority to visit @dineopensesame in downtown LBC.
    This is hands down the best Lebanese food we’ve ever had. Been going there for about 10 years now it’s only gotten better!
    If you are even remotely close then stop by for some insanely good food!
  • 54 5 10 December, 2019
  • Join us for all day Happy Hour🍷🍺
$5 Drafts and $2 off wines by the glass
  • Join us for all day Happy Hour🍷🍺
    $5 Drafts and $2 off wines by the glass
  • 69 2 9 December, 2019