Get Ready for a Euro’s BBQ

The beautiful game is upon us, and what better way to celebrate the Euros than with a legendary BBQ bash? Get ready to transform your garden into a celebration zone with this sizzling selection of BBQ recipes. We’ve got everything from crowd-pleasing classics to innovative twists that will have your guests cheering for more. So, fire up the grill, grab your favourite beverage, and prepare for a summer of unforgettable football fun – all fueled by delicious BBQ!

Traeger’s Flat Top Smashed Cheeseburgers

SERVES: 4 PEOPLE | COOK TIME: 15 MINUTES | SKILL: 1/5

The deep savoury flavour that comes with adding some Traeger Burger Rub to a classic smashed burger means no sauce required, so hold the ketchup, mayo, and mustard and let the meaty patty be the star. In fact, go ahead and make two or three patties the star as in the photo. This recipe is perfect for a Traeger grill!

Ingredients

• 1 Pound ground beef, preferably 80% lean
• 5 Teaspoon Traeger Burger Rub
• 1 Tablespoon canola oil or other neutral-flavoured oil with a high smoke point
• 4 brioche or potato hamburger buns
• 1 Small sweet or yellow onion, very thinly sliced
• 4 Slices cheddar or American cheese
  Sliced pickles

Instructions

1. Preheat 2 adjacent zones of the cooktop to medium-high heat for 8 to 10 minutes. Have handy a large, metal spatula and a 5- to 6-inch inch square of parchment paper (to keep the patties from sticking to the spatula).
2. Divide the beef into 4 equal portions and roll into balls. Season generously on all sides with Traeger Burger Rub, about 1 teaspoon rub per ball.
3. Drizzle or squirt the oil over the hot surface and use a spatula to spread it evenly. Place the buns cut-side-down on the cooktop and toast until golden brown, 30 to 60 seconds. Set aside for serving.
4. Place the onions on the hot cooktop and spread in an even layer. Sprinkle with about 1 teaspoon Traeger Burger Rub, then divide the onions into 4 small piles. Let cook just until they start to steam, about 1 minute.
5. Top each onion pile with a burger ball. For each ball, top with the parchment square, then press down firmly with the spatula to smash the burgers into the onions, creating patties about ¼-inch-thick and just larger than the size of the bun. Cook for 2 to 3 minutes, then flip and cook for another 2 minutes. Top with a slice of cheese and then cover with the steam dome to melt the cheese, about 1 minute. (This may be done 2 at a time if they do not all fit under the dome.) The cheese should be fully melted and become lacy at the edges where it reaches the cooktop. The bottom of the burger should be well browned.
6. Place pickles on the bottom buns as desired and top with a burger patty and the top bun. Enjoy!

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Smoked Beef Short Ribs

SERVES: 3 PEOPLE | COOK TIME: 5 – 6 HOURS | SKILL: 2/5

Smoked beef short ribs stand out as a top pick in BBQ. The delightful blend of flavorful, crispy bark and tender, beefy interior is irresistible. This recipe is perfect for a Kamado Joe charcoal grill!

Ingredients

SPRITZ

• 1/4 CUP BEEF BROTH
• 1/4 CUP SOY SAUCE
• 1 BOTTLE SPRAY BOTTLE
• 1/2 CUP WATER

MAIN

• 5 POUNDS BEEF SHORT RIBS
• 2 SHEETS BUTCHER PAPER
• 1 1/2 TABLESPOONS MAYO

DRY RUB

• 3 TABLESPOONS BLACK PEPPER
• 1 1/2 TABLESPOONS GARLIC POWDER
• 3 TABLESPOONS SEASONED SALT

Instructions

1. Remove the beef ribs 1 hour prior to smoking. This will give the meat time to reach room temperature for more even cooking and allow the rub to adhere better. Trim off any extra thick fat and silver skin from the top of the short ribs. You can remove all of the fat, but I keep a thin layer for protection and added flavor. Slather the mayonnaise evenly over the entire surface of the beef ribs. Mix dry rub ingredients in a bowl and sprinkle evenly over the ribs. You’ll want a heavy coating of the rub to help build a nice bark on the outside of the beef short ribs. The ribs are thick, so even a lot of rub won’t overpower them.
2. Preheat the grill to 250 F.
3. Place short ribs on the grill and smoke at 250°F until it hits an internal temperature of around 175°F in the thickest part of the meat, approximately 5-6 hours depending on the size. I recommend using a good leave-in meat thermometer so you don’t have to constantly check the short ribs. We’re looking for a nice bark to have formed before we wrap the short ribs. If your bark isn’t where you’d like it to be yet, keep smoking for an additional hour or so to help the bark form.
4. Combine the spritz ingredients and place in spray bottle. Each hour after the first 3 hours or once the bark starts looking dry, open up the smoker and spritz the beef short ribs. Make sure your spray bottle is set to spray in a light, even mist and not a direct blast of the liquid. You just want to moisten the short ribs, not soak them.
5. When the bark has formed and the smoked short ribs hit our target temperature of at least 175°F, remove them from the smoker, lay them in the center of 2 pieces of partially overlapped butcher paper (lengthwise), and then wrap tightly around the ribs. You can spritz the butcher paper a few times to help it form a tighter wrap around the beef short ribs. If you don’t have butcher paper, you can use heavy duty aluminum foil instead. Just note, the bark will be a little mushy when it’s done as it’s not permeable like butcher paper and will partially steam it.
6. Return to the grill, insert the meat probe again, and smoke at 250°F for approximately 4 more hours. The smoked beef short ribs are done when the internal temperature is around 205°F-208°F and the meat thermometer slides in and out like a knife slicing through room temperature butter – barely any resistance. I find that this usually occurs around 205°F, but all meat is different. Remember to take the temperature in a few places as the short ribs tend to cook slower in larger areas.
7. Remove the smoked beef short ribs from grill and keep wrapped while it rests for a minimum of 1 hour. If you need to keep the meat warmer even longer, place them inside of a good cooler for up to 4 hours.
8. Slice the short ribs between each bone and serve with the bone or slice into smaller portions and share. Enjoy!

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Stonebaked Pesto Pizza

SERVES: 3 PIZZAS | COOK TIME: 30 MINUTES | SKILL: 3/5

Dial up the heat and unleash the flavour! This pizza shines on a vibrant pesto masterpiece, perfectly at home in the scorching embrace of a Gozney pizza oven. Get ready for a crispy, blistered crust that serves as the canvas for a symphony of pesto and your favourite toppings. It’s a guaranteed win for any Euro’s pizza night.

Ingredients

• 50g/ 1.8 Oz basil leaves 

• 2 small cloves of garlic, peeled 

• 70g/2.5 Oz Parmigiano Reggiano, cut into chunks 

• 30g/1 Oz Pecorino Romano, cut into chunks 

• 30g/ 1 Oz of pine nuts 

• Extra-virgin olive oil 

• Salt

Instructions

1. Wash and allow basil leaves to air-dry on a clean cloth.
2. In a food processor or blender, combine basil, garlic, Parmigiano Reggiano, Pecorino Romano, pine nuts and a drizzle of extra-virgin olive oil to form a paste. You can also do this in a pestle and mortar if preferred.
3. Gradually drizzle in more extra-virgin olive oil and salt to taste and continue processing until the pesto is the desired consistency.
4. Store the pesto in an air-tight jar and refrigerate it for up to 1 week or freeze for up to 2–3 months.
5. Take 3 x sourdough dough balls and stretch them out.
6. Take the parcel pesto and spread all over one of the bases. Add fresh mozzarella and gorgonzola.
7. Take fresh mozzarella and place it over the second sourdough base. Grate over some Parmigiano Reggiano, before adding drops of the basil pesto to the pizza. Add some roasted cherry tomatoes to finish.
8. Add fresh mozzarella to the base of the third pizza (the rest will be added post-bake).
9. Cook each of the pizzas in a Gozney oven at 840°F/450°C until baked.
10. For the basil pesto pizza, once out the oven, add a few basil leaves and a drizzle of extra-virgin olive oil.
11. Serve and enjoy!

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Traeger’s Chicken Parmesan Sliders

SERVES: 6 PEOPLE | COOK TIME: 60 MINUTES | SKILL: 3/5

When you’re looking for perfect party bites, these chicken parmesan sliders are the way to go because, really, who doesn’t love chicken parm? We’ve upped the flavour quotient a bit with garlic butter, an easy pesto-mayo, and of course, some wood-fired flavour. Best cooked on a Traeger wood pellet grill with Signature Blend Pellets.

Ingredients

CHICKEN

• 2 boneless, skinless chicken breasts

• 1/2 Cup all-purpose flour

• 1 Teaspoon garlic powder

• 1/2 Teaspoon kosher salt

• 1/4 Teaspoon freshly ground black pepper

• 3 large eggs

• 1 Cup panko breadcrumbs

• 1/4 Cup finely grated Parmesan cheese

• 1 Teaspoon Italian seasoning

• 1/2 Cup avocado oil or other neutral frying oil

GARLIC BUTTER

• 4 Ounce unsalted butter, melted
• 2 Tablespoon finely grated Parmesan cheese
• 1 garlic clove, minced
• 1 Teaspoon finely chopped fresh parsley
• 1/2 Teaspoon kosher salt
• 1/2 Teaspoon freshly ground black pepper

SLIDERS

• 1 12-count package Hawaiian sweet rolls
• 1/2 Cup mayonnaise
• 3 Tablespoon homemade or store-bought basil pesto
• 2 Cup homemade or store-bought marinara
• 12 Ounce mozzarella cheese, sliced thin

Instructions

1. For the chicken breast: Place the chicken breast on a cutting board. Holding a long sharp knife parallel to the work surface, slice the breast in half. You will have four pieces of chicken. Place plastic wrap over the chicken and pound each piece until ¼-inch thick.
2. In a wide bowl or rimmed plate, combine the flour, garlic powder, salt, and pepper. Crack the eggs into a bowl large enough to hold a chicken cutlet and whisk well. In another wide bowl or rimmed plate, combine the panko, Parmesan, and Italian seasoning.
3. Dip a cutlet into the flour, followed by the egg, then coat it in the panko mixture, patting it on to ensure it sticks. Follow with remaining cutlets, then set aside until ready to fry.
4. Place a wire rack on a sided baking sheet. Heat the oil in a large, high-sided skillet over medium-high heat. When the oil is hot (325°F) add the chicken breast (you may need to do this in two batches depending on the size of your pan). Cook until golden brown on one side, 4 to 5 minutes. Flip and cook until golden brown and cooked through, another 4 to 5 minutes. Transfer the cooked chicken breast to the wire rack.
5. Preheat the Traeger with the lid closed to 400°F; this will take about 15 minutes.
6. Meanwhile, make the garlic butter: In a small bowl, combine the melted butter, Parmesan, garlic, parsley, salt, and pepper. Set aside.
7. Make the sliders: Line a rimmed baking sheet with butcher paper or parchment paper for easy cleanup. Keeping the rolls attached, use a long serrated knife to slice off the tops of all 12 rolls in one fell swoop; you will have one large top section and one large bottom section. Transfer the bottom section to the prepared baking sheet and set the tops aside.
8. In a small bowl combine the mayonnaise and pesto and mix well. Brush the cut side of the rolls with the pesto mayo. Place the chicken cutlets on the bottom half and top with the marinara followed by sliced mozzarella.
9. Place the baking sheet directly on the grill grate and cook until the cheese is melted and the rolls are toasted, about 10 minutes.
10. Place the tops section of rolls back on and brush with the garlic butter. Cook until the tops are toasted, about 10 minutes. Carefully transfer the sliders to a cutting board, slice, and serve. Enjoy!

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