We ALL LOVE everything we have made on it - basically any kind of protein you can think of. We had a family party the other day and he used the Traeger to make the BEST BRISKET we've ever had. It was such a large piece of meat - that we ended up with leftovers - and you can't let meat that good EVER go to waste. So - I made a beef stew with it.
I didn't grow up eating beef stew, pot roast or anything akin to that. It just so happens that my husband has made pot roast the last 2 times I had the flu - so I was much more than skeptical. BUT this changed my mind completely. It was delicious. Even in August.
BEEF STEW
Ingredients:
5-6 c Beef Broth
1/4 tsp ground cloves
8 fresh sprigs of thyme
2 bay leaves
Salt and Pepper to taste
5-6 cloves garlic, minced
1 pkg frozen pearl onions
1-2 cups of baby carrots, sliced lengthwise or into rounds
1 pkg sliced mushrooms
1 pkg small potatoes
Brisket
1 can beef consumme (I had brisket drippings and gravy I added instead)
1 pkg frozen peas
Add everything EXCEPT the brisket (bc it's already cooked) and the frozen peas.
Cook on Low setting for 2 - 2 1/2 hours. Add Brisket and cook for another hour or so.
Add the peas just before serving. *Don't forget to take out the Thyme and Bay leaves*
Serve soup with a dollup of Horseradish Sour Cream (Tyler Florence) recipe below
Horseradish Sour Cream
1 cup sour cream
1 T prepared horseradish
EVOO
S&P
chives to garnish
*Oops! I forgot to add the peas - lots going on every weeknight!!
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