These sweet potato fries are delightfully crisp on the outside and tender on the inside. The maple soy glaze adds a sweet and savory finish.
For the Sweet Potato Fries:
- 2 sweet potatoes, scrubbed and cut into 8 wedges each
- Extra virgin olive oil
- Fine sea salt
For the Maple Soy Glaze:
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1/2 cup maple syrup
Prepare the grill for indirect cooking at 350° to 400°F.
Brush the sweet potato wedges on all sides with olive oil and then sprinkle with salt. Transfer the wedges to the grill, placing them skin-side down in the indirect cooking zone.
Cook with the hood closed, undisturbed for about 30 minutes. Check for a crisp outer layer and tender insides. Cook for up to 15 minutes more if necessary.
While the potatoes are cooking, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Stir in the brown sugar until dissolved. Return to a simmer and stir in the maple syrup.
Return to a simmer and then remove from the heat. Set aside and allow to cool and thicken.
Remove the potatoes from the grill and transfer to a serving dish or individual plates. Drizzle with the maple soy glaze.
8 TBSP. BUTTER
1 LARGE ONION, DICED
1 RED OR GREEN BELL PEPPER, STEMMED, SEEDED, AND DICED
2 STALKS CELERY, DICED
3-4 CLOVES GARLIC, MINCED
1 TSP SMOKED PAPRIKA
1/2 TSP. CAYENNE PEPPER
2 TBSP. WORCESTERSHIRE SAUCE
3 15-OZ. CANS DICED TOMATOES
1 CUP TRAEGER REGULAR BARBECUE SAUCE
2 LBS. SMOKED PULLED CHICKEN AND/OR PORK, COOKED AT A PREVIOUS GRILL SESSION
1/2 LB. SMOKED BEEF BRISKET, CHOPPED, COOKED AT A PREVIOUS GRILL SESSION
6 CUPS CHICKEN BROTH
1 10-OZ. PACKAGE FROZEN LIMA BEANS OR PEAS, THAWED
1 10-OZ. PACKAGE FROZEN CORN, THAWED
1 CUP OKRA, SLICED
TO TASTE SALT AND BLACK PEPPER, FRESHLY GROUND
1-2 TBSP. APPLE CIDER VINEGAR
FOR SERVING HOT SAUCE
HICKORY RECOMMENDED HARDWOOD
- Melt the butter in a large cast iron Dutch oven over medium heat. Saut the onion, bell
pepper, and celery until soft and translucent, 5 to 8 minutes.
- Add the garlic and saut for 2 minutes. Add the paprika, cayenne, Worcestershire sauce,
tomatoes, and barbecue sauce and let simmer for 5 minutes. Stir in the meats. Add the
chicken broth and bring to a boil.
- In the meantime, start the Traeger grill on Smoke with the lid open until the fire is
established (4 to 5 minutes). Set the temperature to 300F and preheat, lid closed, for 10 to
- Put a lid on the Dutch oven and carefully transfer it to the grill grate. Cook for 1-1/2 hours,
adding more broth as necessary. The stew shouldn’t be too soupy.
- Add the lima beans, corn, and okra, if using, and continue to cook, lid off, for about 30
minutes more, or until the vegetables are tender. Add salt and black pepper to taste – the
amount will depend on how salty your smoked meats are – and more cayenne pepper if you
like more heat.
- Add vinegar to brighten the flavors. Serve hot in bowls with hot sauce on the side.
1 FILLET, 10 – 12 OZ., SKIN ON SALMON
2 EARS SWEET CORN, HUSKED
3 STRIPS BACON
4 CANS CONDENSED CREAM OF POTATO SOUP
4 SOUP CANS, OR MORE AS NEEDED WHOLE MILK
1 (8-OZ. PACKAGE) CREAM CHEESE, CUT INTO SMALL PIECES
3 SCALLIONS, WHITE AND GREEN PARTS THINLY SLICED CROSSWISE
2 TSP., OR MORE TO TASTE HOT SAUCE
ALDER RECOMMENDED HARDWOOD WOOD:
- When ready to cook, start the grill on Smoke with the lid open until the fire is
established (4 to 5 minutes). Arrange the salmon skin-side down on the grill grate. Smoke
for 30 minutes. Increase the temperature to 350F.
- Cook the salmon for 30 minutes, or until the fish flakes easily with a fork. (The exact time
will depend on the thickness of the fillet.) There is no need to turn the fish. Using a large
thin spatula, transfer the salmon to a wire rack to cool. Remove the skin. (The salmon can
be made a day ahead, wrapped in plastic wrap and refrigerated.) Break into flakes and set
- When the grill reaches 350, arrange the corn and bacon strips on the grill grate. (The
salmon will be roasting while you do this.) Roast the corn and the bacon until the corn is
cooked through and browned in spots, turning as needed, and the bacon is crisp, about 15
- In the meantime, bring the cream of potato soup and the milk to a simmer over medium
heat in a large saucepan or Dutch oven on the stovetop. Gradually stir in the cream cheese
and whisk to blend. Chop the bacon into bits and slice the corn off the cobs using long
strokes of a chef’s knife.
- Add to the soup along with the green onions. Stir in the salmon. Heat gently for 5 to 10
minutes. Add the hot sauce to taste. If the chowder is too thick, add more milk. Serve at