Traeger season. My favorite time of year. An entire meal cooked out on the deck either directly on the grill or in aluminum packets makes for quick easy clean-up. The scent of mesquite pellets wafts about the deck. I peel russet potatoes and cube them, spray Pam on a huge piece of heavy-duty aluminum foil, spread out the cubes, sprinkle with salt and pepper, and seal ‘er up. To make sure they’re crispy on the bottom, they go on the grill first. My favorite part is sitting in the sun snapping the fresh green beans. I add a little lemon juice, salt, and summer savory to this packet and put it on the grill after the potatoes have cooked about twenty minutes. Then last, but certainly not least, the rib eyes, bright red and perfectly marbled with delicious fat. Mmmm. I sprinkle both sides with Traeger Prime Rib Rub, the perfect steak seasoning (in my opinion). Then on the grill they go. I set the timer on the stove so I don’t get sidetracked and over cook them. Time has a way of getting away from me when I’m basking in the sun in my deck chair waiting for dinner.
Season of delightful foods
For Haibun Monday at dVerse Poets Pub today, Bjorn is hungry and looking for recipes. He wanted us to write about time in the kitchen, but my thoughts immediately went to cooking outside on my Traeger pellet stove. I’ve had a Traeger for years and could never go back to grilling over charcoal or gas. There is just something about that mesquite or hickory smoke that makes the food taste so delicious!