Hot And Tasty Wood Fire Recipes

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Au Gratin Potatoes in Wood Fired Oven Recipe

Hot And Tasty Wood Fire Recipes
½ stick butter (3.5 tablespoons)
3 tablespoons all purpose flour
2 cups milk
6 large potatoes
1 onion
1.5 cups cheese (Muenster, Mozzarella or Cheddar)
¼ cup Romano, Parmesan cheese mix

In a sauce pan, melt butter, add flour and stir, add milk in ¼ cup increments until a smooth Alfredo sauce forms, add cheese and cook over medium fire until melted. Add salt and pepper to taste. Peal and cut potatoes in ¼ inch slices, cut onion in quartered slices. Mix potatoes, onions and cheese sauce, sprinkle Romano, Parmesan cheese mix on top and cook with a medium fire for 90 to 120 minutes.

Peppered Beef

Hot And Tasty Wood Fire Recipes

  • 1 (12-oz.) can or bottle Dark Beer
  • 1 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 3 Tbsp. Brown Sugar
  • 1 Tbsp. Morton Tender Quick Curing Salt (Optional)
  • 1/2 tsp. Garlic Salt
  • 3 – 4 Tbsp., divided Coarsely Ground Black Pepper
  • 2 lbs. Trimmed Beef Top or Bottom Round, Sirloin Tip, Flank Steak, or Wild Game


Plan ahead, this recipe deliciously marinades overnight.

In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, Curing salt, garlic salt, and 2 tablespoons of black pepper.

With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.)

Trim any fat or connective tissue.

Put the beef slices in a large re-sealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.

Seal the bag and refrigerate for several hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Remove the beef from the marinade and discard the marinade.

Dry the beef slices between paper towels.

Sprinkle the beef slices generously on both sides with the pepper. Arrange the meat in a single layer directly on the grill grate.

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

Transfer to a re-sealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.

Hot And Tasty Wood Fire Recipes

Wood Pellet BBQ Stuffed Bell Peppers

Hot And Tasty Wood Fire Recipes

  • (4) cored Bell Peppers (reserve the tops for the meat mixture)
  • 1 lb of Hamburger (cooked and drained)
  • Medium Onion (cooked with Hamburger and Bell Pepper tops)
  • 1 cup of cooked rice
  • 14 oz can of Tomato Sauce

Mix all ingredients together and stuff the cored Bell Peppers.


Bake the stuffed peppers at 350ºF for 1 – 1¼ hours until all the ingredients are thoroughly cooked and hot.

Allow the peppers to rest for 10 minutes before serving.

Topping the peppers with grated cheese of excess tomato sauce during the last 10 minutes of cooking adds a wonderful touch to the peppers.

Wood-Fired Calzone

Hot And Tasty Wood Fire Recipes

  • 4 cups – Fresh Tomato Sauce
  • 250g – Mozzarella – thin slices
  • 4 cups – Fresh Spinach
  • 4 pc – Garlic Cloves – peeled and finely chopped
  • 4pc – Thyme – stemmed and pulled leaves
  • 250g – Enoki Mushrooms – sliced
  • 250g – Cremini Mushrooms – sliced
  • 250g – Shiitake Mushrooms – sliced
  • 4 Tbsp – Extra Virgin Olive Oil – to taste
  • Flaked Sea Salt – to taste
  • Fresh Ground Black Pepper – to taste


  1. Preheat outdoor wood oven for 45 minutes before use to 315°C (600°F)
  2. Dust work surface with flour, turn out dough and using your fingertips press into 12” round
  3. Pizza dough should be ¼“ thick to the edges, spread sauce over half dough
  4. Arrange cheese, spinach, garlic, mushrooms, season with salt and pepper, drizzle with oil
  5. Fold dough in half over ingredients, rolling then pinching to close edges
  6. Place on stone using pizza peel, bake until dough puffs and golden on top, 10-12 minutes
  7. Use pizza peel to remove from stone, serve hot

Pizza Dough

Hot And Tasty Wood Fire Recipes


  • 5 1/2 cups – Unbleached All Purpose or “00” Flour
  • 2 cups – Warm Water
  • 1 Tbsp Raw- Sugar
  • 1/2 tsp Active Dry Yeast
  • 2 Tbsp – Extra Virgin Olive Oil
  • Flaked Sea Salt – to taste


  1. Combine yeast, sugar, water and oil in a stand mixer bowl, allow yeast to activate for 10 minutes
  2. Sift salt and flour in a bowl, slowly incorporate mixture into mixer with dough hook until dough forms
  3. Turn out dough into a greased stainless bowl, cover with damp cloth
  4. Allow dough to rise at room temperature 1 hour or until doubled in size, divide into 4 portions
  5. Refrigerate for up to 48 hour

Not Your Mama’s Meatloaf

Hot And Tasty Wood Fire Recipes


  • 2 lbs. Ground Beef
  • 1/4 lb. Ground Sausage
  • 1 cup Breadcrumbs
  • 1 cup Milk
  • 2 Tbsp. Onion, chopped
  • 1/2 tsp. Ground Sage
  • 2 tsp. Salt
  • 1-2 Eggs, beaten


  • 1/2 cup Apple Juice


When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes).

Turn temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Combine breadcrumbs, milk, onion, sage, and salt. Add beaten eggs.

Add both ground beef and ground sausage and mix well.

Form mixture into a loaf, packing tightly. Place on a well-greased cookie sheet.

Place pan on grill and cook meatloaf at 225 degrees F.

Cook for 2 hours, or until it reaches an internal temperature of 160 degrees F.

Meanwhile, take Traeger BBQ sauce and combine with apple juice.

Glaze meatloaf during last 20 minutes of cooking.



  • 2 racks Baby Back Pork Ribs
  • 1/3 cup Yellow Mustard
  • 1/2 cup, divided Apple Juice


If your butcher has not already done so, remove the thin silver skin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone.

Use paper towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce.

Spread thinly on both sides of the ribs; season with Traeger Pork and Poultry Rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Smoke the ribs, meat-side up, for 3 hours. Transfer the ribs to a rimmed baking sheet but leave the grill on. Set the temperature to 225F.

Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs; pull up the sides to keep the liquid enclosed.

Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice.

(Use a bit more apple juice if you want more tender ribs).

Lay another piece of foil on top and tightly crimp the edges so there is no leakage.

Repeat with the remaining rack of ribs. Return the foiled ribs to the grill and cook for an additional two hours.

Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with Traeger BBQ Sauce. Discard the foil.

Arrange the ribs directly on the grill grate and continue to grill until the sauce “tightens”, 30 minutes to 1 hour more.

Let the ribs rest for a few minutes before serving.

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