Traeger Kitchen Live: Mother's Day Edition | Stuffed Burgers with Diva Q

I need an answer Hey guys, welcome to Trager

live

here in my

kitchen

. Who I am? I'm Danielle Olsen, known as Diva Q. I'm a world champion of pork, bacon, greens and many other things, the sausage that currently reigns in the world. champ and I cook a lot in my backyard and I love trigers. One of the best things I can do is teach around the world normally and of course you can come to my house today and we are doing something that I think is absolutely decadent and delicious because we are celebrating all the

mother

s this week, we are making

burgers

stuffed

to the max with the most delicious bacon you can ever make which is sweet pork so those are the two things we're running today today we're also running two grills yeah not just one grill two grills because we're dealing with two different temperatures on my left, we have the Pro 780 trigger and we're running it at 500 degrees, it has that marking.

The awesome new d2 controller that moves it to my right side, we have the Big Mac Daddy Timberline 1,300, it runs from 250 degrees for pork candy up to 275 if you have it on your grill and those two grills are what I'm using tonight for the recipes we are making now is just a reminder. All of the recipes we go over on Trigger Kitchen Live are available in the Trigger Grills app, so make sure you get a good handle on them now. Why do we make fillings? ham

burgers

Stuffed hamburgers are amazing because you can fill them with whatever you want.

Tonight I'm making a five-year aged cheddar that was sent to me by some very good friends in Wisconsin and we're dealing with some tonight. pretty epic ground beef yeah I'm spoiling tonight this is Snake River Farms Wagyu Ground Beef now of course this was de

live

red to my house and it was super convenient so make sure you guys check out because you know that there is a discount code here and that is available to everyone and we are using 3 pounds of this now. If you're at home and you can't get it delivered, then you know what you can do is look for really good quality ground beef and usually that. means to me an 80/20 mix, what does that mean?

Well, it's 80% protein, 20% fat and that will give you a big, juicy, succulent burger, so why don't we get started? I have three pounds of ground beef here. I have a tray lined with plastic wrap. Now we already put the plastic wrap in here because God knows we all know that sometimes it's a challenge to get out of the box, so we take our ground beef and we're really going to put it on. right on the plastic wrap, we'll squish it a little bit and then to make our lives a lot easier, I have my gloved hand.

In fact, we'll add some plastic wrap on top to make our lives a lot easier, you know, moms deserve really good burgers. I'm a mom of three and I love the fact that my kids learn about a ton of barbecue and goodness every day at my house, on Skype, on FaceTime. I make all those things and I'm using them for my burgers and the kids have done this at their house too. We're using a rolling pin to start and what we want to do is end up with a really nice rectangle. of meat now the rectangle of meat can be anywhere from about a quarter of an inch to a knife edge of an inch thick, the reason we do this is we want burgers that are all the same thickness because you know what happens if you have a hamburger? that filling is the same thickness on both sides, it will cook evenly once again, we are actually cooking the burgers at 500 degrees, we are going to move on to the pro 780 now the Pro 780 is an amazing grill.

I love it. There's a new controller in there and it's a lot of fun, so smoothing out the meat and making sure it's all even and we have two rubs tonight. Now the recipe when I originally wrote it for Trager actually called for salt and pepper. I ordered a pair. from things like minced garlic, now I take the easy way, the tastiest way and that way is the things that I use on the steak, which triggers the coffee mixture and the ribs. We teach thousands of students in our classes each year and I love that combination. upside down here on steaks and I started putting my burgers on, but if you're at home and you don't have these spices, you know what, add a couple teaspoons of minced garlic, add a little salt, add a little pepper.

It will be all kinds of good, remember that we are celebrating Mom's Day. Oh, and just a note, be sure to check out Traeger Day coming up. Traeger Day is an amazing epic day, so you'll want to see what you guys can contribute. for our Traeger trekker day, May 16th, we are now asking for applause, so be sure to connect to Treasure Grilles Instagram or their Facebook and be sure to check out all the details, so now you have a nice rectangle and So what I'm going to do is cover a little bit. I have a pizza peel or pizza wheel that is unattractive and what I'm going to do is write this down.

I'm going to write it down. into 16 rectangles and the reason is that I'm going to make eight burgers so I'm trying to make this as easy as possible for me. It's pretty easy, check it out once you've discarded it and have this nice rectangle. As you can see it's very easy, grab your pizza cutter and if you don't have a pizza cutter, use a butter knife. Okay, and you want to divide them into 16, a little more evenly. I just made it in sixteen portions and the reason I came up with this is because one day I was making ravioli and I like, you know, I put the meat on top of the cheese and I thought I could do that.

I could do that for burgers, so here we go guys, we're making the best burgers. As you can see very easy, now what you want to do is get a really good cheddar, this is an aged cheddar that I was told and you want to stack it between each one, now you can use whatever you have. This is what I have here at home, so this is what I'm using. If you have a more solid cheese, you can even cut strips of cheese and put it here. In fact, you can load it with bacon. Make onions, you could do a lot of things, but it makes it really easy to assemble, so between a cup and two cups of cheese depending on how much you want and we've cut it pretty thin, so here we go guys.

Now we have eight burgers filled with cheddar cheese. Well look how easy it is because we lined them with plastic wrap, you just lift the plastic wrap like this and fold it over your burgers. and crush it because remember we wrote them all down. I'm going to grab another glove and let's start doing this now. This is what the burgers really need to sit in the refrigerator for about an hour. The reason is that when it sits in the refrigerator, the meat will stay nice and cold on the grill for the first few minutes and you'll get a better overall texture without having to cook an overcooked burger, so we grade them all and then just split it up into those little sections and form the burgers like this, now there's another thing we want to talk about briefly, okay, make sure the ratio of burger, beef, meat and bun works so that your fat content is at least 80 /twenty. you get a really delicious succulent burger, your burger fits your buns, so if you have small buns, make small burgers.

No one likes to eat three inches of bread total, one ounce of meat, so as you can see, it's pretty easy, everyone joins in and gets lucky. For you guys, I don't actually have to go to the refrigerator with these because I already have some butter made, so here we go guys,

stuffed

burgers ready to go, so let's grab the tray that I already have. prepared and we're going to take them to the grill now these are frozen TV magic frozen burgers I made them a couple of hours ago I threw them in the refrigerator and now we want to make sure once you have them all Relax like this, you can add the seasoning inside, too you can add the seasoning on the outside tonight.

I'm going for the seasoning on the outside, so we're going to lacquer all of this with wheat ribs and rub generous amounts because this brings out the meat a lot of rosemary a lot of garlic here we're going to season each of these burgers with a lot of goodness just like that and then we'll come back to the coffee rub now that the coffee doesn't serve it tastes like espresso it literally brings out the meat of the red meats so I'm a big fan of the coffee rub so there you have it guys tonight we're getting to the grill.

These are the Pro 780 preggers at 500 degrees and the key here, these burgers. You need to reach an internal temperature of 160 degrees, so you don't want to measure the cheese, you want to measure the part of the burger, so let's go there, okay Brian, I'm sure you have some questions, here we go guys, I love it. That sizzle, can you repeat it? Okay, so the question was one of the benefits of Snake River Farm beef. Well, first of all, I've been using snake companies personally for competitions because they have really good quality standards, so that's one of the things I love. the fact that it arrives at my door I don't have to go out and get it and plus we have a great selection of meats online at Snake River Farms from porter houses to ground beef and everything in between especially some really great ones too. quality pork, so do you know what the temperature of the professional is?

It's running at 500 degrees and tonight we're going to use maple and walnut and remember you can choose what we are, you know, whatever pellets you like. I'm a big fan. maple I'm a big fan of hickory when it comes to making burgers and pork treats, you know, I think hickory and sweeter meats are sweeter woods that go very, very, very well with this kind of thing, but ya You know which is your house. it's your flavor profile you should use whatever you want okay next question so the question I was just asked is would I implement these burgers now normally that's a great question because if I were making a pure beef burger that wouldn't have stuffing, one of the key tips that I've always given over the years is to take your thumbs and just make a little impression in the middle of the burger because the burger will puff up a little bit because we already stuff these burgers, we know that they will They're going to puff up a little, so I didn't dimple them.

I think you should partially reach the top Andy, what do you think? Okay, everyone, so those are the burgers that We're done with the burger prep, now we're going to get rid of this and move on to something that is absolutely decadent, truly delicious, and should come with a warning for anyone who loves bacon and I love bacon. what we have people Bring pork and poultry pure maple syrup that's it and then we'll have a tray of bacon, a lot of bacon, so here we go guys and we have to talk a little bit about bacon okay one of the things What I see that people question or have some problems when it comes to making pork candy is the fact that they usually choose bacon that is too thick and that is a big problem when it comes to making bacon for pork candy or any wrapper.

Try to buy the thinnest bacon possible, which usually means 18/24 slices per pound. It is also sometimes labeled as restaurant style bacon. It's super thin. It is available in grocery stores and also some very large retailers, so whenever possible, try to buy the finest bacon possible. and then you'll end up with a much better result for pork candy okay guys let's grab a tray and let's get ready so I'm a big fan of doing this on a tray. I cook, I would say 99.9% of everyone. of my bacon, whether for breakfast, snacks, or grilled pork treats, and the reason is because it's easier.

I love the way it stays nice and flat and overall it's delicious. Regular pork treats are the easiest method of all, literally two ingredients, maple syrup. Eat pork and poultry and you'll be pleased with the results every time. Now in about ten minutes, we're going to check our burgers and give them a little flip, if you want you can flip your burgers, it's not necessary, but I find that a lot of people like to flip burgers, so we're going to flip burgers tonight, it's okay, about ten minutes as soon as we finish preparing the pork candy, another pair of gloves, so we have a tray that has already been sprayed.

With a non-stick spray just one tip makes it easier. I only have a basic silicone liner on my tray and the reason is that it makes cleaning easier. Remember we are combining bacon fat and sugar and a temperature to bring those three things together. It's something I don't want to scrub, I don't want to wash, if you don't have a silicone mat you can always use parchment paper, you can even line everything just with a layer of non-stick spray aluminum foil, make your life so much easier, okay Bryan, we'll answer another question before we start collecting candy.

Oh, someone just asked what grade of maple syrup I'm using. Here is the very smart question because not all maple syrups are created. same as this if you noticewhich is quite dark, the darker the maple syrup, the greater the flavor, so I actually have a dark maple syrup. Here's the thing, what if you don't have maple syrup at home? What can you use? You can also use corn. syrup I also made this with pancake syrup because I just wanted some pink caramel and all I had in the cupboard was pancake syrup. I'm telling you right now, any of those types of sticky liquids work great.

Honey also works very well. Molasses also works great. but it will make the bacon very dark, but yes, I traditionally prefer darker maple syrup because I think it gives a much better flavor overall. That's a great question. Thank you all, so let's grab enough slices to fill this tray. Brian, why don't you ask another question while I do this? So the question was whether pellet flavor matters at high temperature. I think it always matters no matter what temperature you're cooking at, we're still cooking with wood and we want to get the flavor profile we really want.

The only thing is the lower the temperature on your grill the more wood smoke flavor you will get, the higher the temperature the less smoke flavor you will get and that is just our design and of course if you have one of our newer grills, you can always use the super smoke feature, that super smoke gives you double that kind of optimal clean smoke, that beautiful clean smoke doesn't give you that bitter, acrid taste, it literally gives you that beautiful clean smoke that helps you develop. that delicious mahogany outer layer and it just provides you with a ton of goodness with all your meats or barbecue products or other things.

Another question, Bret Oh, the question was: could you use ground turkey? Well, of course, ground turkey is leaner and much lower in fat content, you always can. use ground turkey, you can use ground pork, you can add ground chicken in the back, the only thing is let me give you a tip when you use those leaner meats that you might want to consider in the recipe itself and here's a tip because I I love a good burger, okay, and I love turkey burgers and chicken burgers, but here's a tip for anyone who wants to use these things to the fullest.

The recipe calls for you to go get a box grater and grate some onion and some regular white. sweet onion that you get at the grocery store and the reason why I recommend that you sort it out when you grate it, you're actually going to get a whole inch of onion juice out that's going to go into the meat and it's also going to help keep it moister because when you have those meats leaner ones will have much less fat. We still want to give you all that flavor and all the benefits of wood-fired smoking, but there is a tip for you if you want to make chicken. or pork or even ground turkey, okay, now that we have our slices lined up, you can see I have a whole tray of slices.

I'm going to save this because I'm only going to make this much for tonight so what. what we have now is we have a whole tray of goodness waiting for some flavor to happen, so we have once again two ingredients, we have maple syrup, I have a small spatula, a brushed pastry brush, here we are. I'm going to spread the maple syrup on each individual slice and then we're going to glaze it and give it a little flavor. Now this is what I'm a little hot on because I don't like a lot of hot foods, but I realized there are a lot of them.

There are many people who like spicy foods, so tonight, while I use only Traeger pork and poultry, you can always sprinkle a little spice, i.e. Chipotle powder or Hilo powders or chili powder green poblano powder, any of those and just add another layer of flavor to get the flavor profile that you want, so basically take this method and run your own flavor profile, but the Traeger pork and what a beautiful color it just Soak in that bacon among others, you know this maple syrup. Trager's pork and poultry are just spectacular, well Brian the question is can you use turkey bacon?

I'll honestly answer no and here's why turkey bacon is good for breakfast. The problem is turkey bacon if you've ever had turkey bacon. It doesn't shrink much I have made pork caramel with turkey bacon the results were not spectacular I love you all very much it's okay to want to be healthier and I understand it, I understand, I feel like using turkey bacon and I love many of the products turkey, but turkey bacon and pork treats are out of the question for me, sorry guys, the next question was funny, so the total cooking time for the burgers really depends on how big they are.

I'm not going to give you a cooking time, but it's going to be about 20 to 30 minutes and that's why I say it like that, your biggest indicator when those burgers are done is the temperature, first and foremost, so remember I did say a 4 burger. ounces or a 5 ounce body, what if they were really hungry at home? Maybe they made a 7 ounce burger, maybe they used super lean beef or maybe they used 70/30 beef, so as long as it's burgers and steaks and things like that and if you want a specific time, always I'm going to reference the temperature, especially because the temperature will really guide you and you start checking your burgers in about 15 to 20 minutes and that would be ideal, and speaking of which, I'm going to go check our burgers before we put this sweet on pork, we'll take a look at them.

Okay, we've got the Trager spatula back there. I'm going to grab a smaller spatula, just to flip it though, so here we go. guys, let's go grill, let's check out our burgers, see how delicious they are, okay, so look at that goodness, it looks pretty spectacular. The burger is already good, 500 degrees in the travel line we're going to get. Dolla flip here we go guys we got some good burger yeah okay back to the pork candy okay guys little glitch but we reviewed our burgers and I think they were so amazing the internet just couldn't bear it.

It's pretty sure that's what just happened because we all saw those burgers, that's a good thing, so we've got our pink candy, let's put a little more of this maple syrup, maple syrup for me, it's just a beautiful glue. For this pork candy, we're going to finish them off and then take them to the grill. We're going to talk about some condiments and some other things that we're going to put on our burgers tonight. I preached it all my By the way, when we go to prepare the burger, I already toasted them with a little bit of butter, so just so you know my buns are toasted and they are quite delicious, so now that we have all that beautiful, delicious syrup of maple on all of our pork candy slices in progress, we're going to go ahead and we're going to sprinkle all of this very generously with Pork and Poultry Trigers.

Now remember that this has a little bit of color. It has a little smoked paprika It has a little salt It has a little pepper It has a little garlic It has a little onion It has so many goodness and I use it in many things in my house the other day we were making some tortillas and we like to cut our tortillas into triangles, throw them on the grill with a little leftover pork and poultry or rub them. It was great so it's one of my favorites for everyone like a lot of things so we have our slices and we're seasoning them. all these beautiful slices and remember that the thinner the Timberline 1300 goes behind me at 250 degrees, here's what you can cook sweet pork very quickly, but the problem is that all the meats will shrink like this, they will shrink like crazy.

I prefer to do it low and slow and that for me is between 250 degrees and 275 degrees and that way you will end up with some really good slices that maintain a good size, the fat renders beautifully, they look delicious and are perfect for many applications, as they can see we've got this and now it's time to go to the grill so tonight we're going to the Timberline 1300. We've got a whole tray of pig treats and it's time to put it on. the grill we're running at 250 and as you can see if you want to do multiple trays you can do that it's very easy to do okay close it clean and we'll answer a couple more questions what do we have?

So the question about leaner burgers is: if you want, you can use zucchini instead of onion. Well, let me give you some advice about zucchini. I love zucchini. Zucchini is amazing. Unfortunately, zucchini has an extraordinarily high water content, so here's what I'll tell you and I mean it's actually too much, while onions add a lot of flavor, zucchini will actually give you soggy burgers, so I'll do it. What I would recommend is that you grate the zucchini, take a

kitchen

towel, okay, a nice clean kitchen towel, put the zucchini on it. on the kitchen towel give it a little ring, not too much, you don't want to get rid of all the moisture, but get rid of a little bit of moisture from that zucchini, okay, that would be my recommendation if you want to put zucchini on your burgers, okay , you know, a healthier modified burger is really a good suggestion, in fact, it's full of fiber, it's got great vitamins, but you have to get some of that moisture out of there, yeah, go ahead, oh, so the question is how .

Do I control the internal temperature of a burger? Well, I'm going to wipe down the counter, as you can see, our goal is to clean a super clean work environment, so we try to sanitize between each layer. I have a new table here that I love, it's so beautiful and it's also quite shiny. I'd like to keep it shiny, so now that we're all clean, the question is how do I maintain the internal temperature of the burgers? Lucky for us, I have one. Of these, this is a digital thermometer and we are about two minutes away from checking it.

One of the key things for me is to use a digital thermometer to check the temperature, so like I said, 15 to 20 minutes after putting the burgers on is when you want to start checking them and by then you can evaluate how you're doing, here's the Another thing, if you have a trigger that has a digital probe, one of the things you can do is use our Wi-Fi technology and you actually put the probe inside any of your meats and setting the alarm on your phone is a convenient thing if you are outside. Oh, and by the way, if you're out, drink an even better beer.

Okay, so the question is: does the bacon have to go on a rack, do you put it on the rack, can you put it on your rack. I'm not going to put it on my grill and this is why you can put it on your grill, but I try to work a little cleaner and honestly it comes down to the fact that we're making caramel at the time and I don't want to take it out. of my grill, honestly, I really don't want it, so once again, it's much easier to put that mesh grate in the sink to soak than to soak it. getting caramel off a Timberline grill, that's reality, everyone's fine, we'll check the burger grill and see what temperature they're okay at because we're working at 500 degrees, we're on the pro 780. we've got burger stuff maxed out and remember that all the recipes are available on Traeger Grills throwback bar recipes and we want to make sure that our burgers are not overcooked, they are all here so let me take a look at this. sitting on 100, wait, I made 153 152 157 one sixty-one thirty-four, so we'll give you just a couple more minutes.

I have one of my six burgers ready. I'm going to achieve that one. in just a minute and then you know what we're going to show you guys what the pork candy looks like, completed okay everyone just so you know we have that pork candy on the Timberline 1,300 it's doing its thing this is it that reality is. It will take me between an hour and a half and two hours. As much as I know we all want to hang out together, I have to make a burger in a moment, so I'm going to go get a tray of pork candy.

Bryan, you already have another question for me, so the question is: How did the burger stay together? I just molded them with my hands while I had gloves on and actually gently pressed them together, how could you see? enough for them to be together, okay, everyone, moment of truth. I want to show you how decadently amazing pork candy is made in a crawler. This has helped me make thousands of dollars over the years, so I am very fond of Trigers Pig Candy. program I came up with this a long time ago and it has been working, as you can see that thin bacon, now this is the question when it comes to knowing when your pork taffy is ready.

Notice that the pork candy is still flexible but it doesn't fall off, so that's it. of those things, thank goodness on the top, the maple syrup that activates the pork or poultry has been completely absorbed into the top of the meat. Okay, we put enough seasoning on it. I don't think it's necessary to season both sides, but as you can see, look. with that delicious color now, when it comes to taking this off the rack, do it while it's still a little warm, okay, you goto head your bets to make sure it doesn't stick to the grate, what I like to do is actually lie down. either a piece of aluminum foil or parchment paper, spray it lightly with some non-stick spray, line up the piggy candy slices, fold it over with another piece of aluminum foil or parchment paper and you can store it in the refrigerator.

Now I really should keep it. You can eat this in the refrigerator in three or four days, but I'll tell you what. I make a lot of desserts with these things. My friends love their pork treats when it comes to Christmas stuff and bacon. in peanut brittle, I'll put it in cupcakes, I'll add it to cookies, brownies, the list could be a ton and many times I've taken it out of the freezer so I make very large batches, usually five to five. ten pounds at a time and that's a lot easier for me and freezes beautifully so I didn't use brown sugar, but you could definitely use brown sugar.

There are a couple of products that might make your life a little easier, although there is a product that exists called silver brown sugar, so one of the things is that the related brown sugar actually has a much higher percentage of small capacity, in other words, you could spill it and it would make your life much easier. Well, I think that works for a lot of things. Brown sugar, if you have it at home, is one of the things. which can sometimes create a bit of company, so if you are using it, make sure you don't have too many large lumps in the pork candy.

I think it makes a big difference in the overall product. Okay, Brian, do you have another question for Absolutely, the question was: Do I ever worry about the cheese melting off the bacon? The hamburger. I'll tell you. It absolutely worries me. I think it's a big concern. That's why we never want to overcook the burgers, that's another part of the reason why once you're done making them, you put them back in the refrigerator for at least an hour and that really helps prepare them a lot. You can also make them the night before, so if you have to know how to stock your freezer or if you want to make more than a few, you know the thing is you can actually do this, set them all up, throw them in the freezer and then thaw them in the refrigerator the night before it's really very easy to ask well No, so the question is did I put maple syrup on both sides no, actually I only put maple syrup on one side, it's sweet enough and I mean, if you want to go through and after a Now turn them over and do both sides, you can move on.

I'm just going to do one side because I think it's enough, just an idea. Okay, barn, what do you have? Well, the question is someone, someone, some, there are some people, there are some people. Out there who really likes some sweet things, so the question is: can you make it with bourbon or maple syrup? Honey, it's your house. If you want to go ahead and do that, I prefer to drink my bourbon and then do it with it, but it's your house. sure, if you want to use more maple syrup, go ahead, but first I try this batch, it's pretty sweet on its own, okay guys, so I just want to let you know about a couple of things next week that you won't be using. just get one Traeger live range, you'll actually get two.

There will be a special

edition

of Traeger Cooking Live on Tuesday with Mr. Chad Ward and there will be another one on Thursday as well, so that's two for next week and of course, again, just a reminder, get excited for Traeger day. Our big trigger day will arrive on May 16th. There are so many wonderful things happening in the Trekker community. hashtag so wicked cool hashtag nation Traeger activation day all those people are so epic and it's such a big group of people you know everyone from you know Tim Montana's chef Amanda Haas you know even my friends who are as bearded buck hunters Guys, there's a really cool community of trackers out there and it's like all these little tribes that come together over delicious wood-fired food.

I'm proud to be a part of it, okay Bryan, what you got. Oh look. I was going to say that next, okay, so I told you that I made some special condiments for tonight and even though we're officially only making two recipes tonight, we have trigger pork candy and we have trigger things for the burgers maxed out. Those recipes are available in Traeger Grills Kickback Bar Recipes. I made a couple of things because you already know what you're going to make, an epic stuffed burger, you better make some epic condiments to go with it, so I have two for today.

The first is, this is Diva Q's Smoked Garlic Aioli, yes, it's ridiculously decadent and used on every grilled meat under the sun, so that's number one and number two is literally beyond amazing, This is my absolutely decadent, oh my good sauce, did you just make it? that bacon jam, so it takes about four to six hours to make, so it's an investment of time because, again, it's about putting all that delicious caramelized goodness into this bacon jam and these are two of my favorite toppings in a super over- the best decadent burger remember we're celebrating mom, you know mom rock, you know we got VIP, how about V is very important, mom, mom, rock, boys are the backbone of everything and we know it, that's why I want to celebrate all those moms?

Come out and say hello moms, thank you moms for all the moms that are out there, that know how to kick ass every day, we want to celebrate them, so if you're going to make a burger for your mom, it's worth a five and six hour investment. As far as I'm concerned, I'm just saying the next question, well the question is: have I ever used smoked simple syrup on stone candies or dipped them in chocolate? I didn't answer the chocolate question at all if you take this beautiful piece of pork candy. drizzle chocolate, throw it on a little skewer, you'll have the best snack, okay, plus, I put them on brownies and a bunch of chocolate-based items, so that's always good.

The other question was: do I use simple activating syrup in the selection? No. Actually, I haven't, it's not enough ski for me personally, where I use activator simple smoke simple syrup in a lot of cocktails and also I use activator smoke simple syrup in desserts, just a different kind, like that than what I do. What I'm going to do is take a traditional pound cake or a traditional angel food cake, take some trigger smoke, simple syrup, mix it with equal parts whipped butter, spread cut cake slices on it, and trigger roast them at 500 degrees. Top that off with some whipped cream, some fresh berries, or whatever fresh local fruit is in season in your area and you have an amazing, easy dessert with a kiss of, you know, beautiful smoke because you gotta remember that this smoke simple syrup trigger has notes of vanilla and clove is perfect for desserts perfect for cocktails perfect for many things okay Brian, one more question, do you want me to give you the answer? the correct answer, then the question is how long the large candy will last. in the refrigerator depends on who you live with because let's say, for example, you had a day and you're going to want to use it and use the pork candy for a project.

Look, you put it in the refrigerator. It's been there for two days. Do you think that? it's still there and you open the fridge and it's gone like I said it depends on who you live with usually three or four days max is where I keep it in the fridge and then I put it in the freezer or use it on another item it's okay I'm going to go get the burgers, okay, I'm pretty sure they're ready. I've got my spatula, my big spatula, I'm going to grab a glove because those puppies are going to be hot, well, okay, everyone, tray.

I'm going to get the burgers, okay, all the burgers should be ready by now. I'm going to try them individually again, oh honey, what are those burgers? They look great, hold on, let me reset them, there we go 161 perfect 162 163 159 close enough. 163 61 Oh honey, I let you cook too much, okay, let's get all this out, hot things are coming, okay, so we've got our burgers, we've got them sitting here on the counter, now this is the hardest part. I need to let the burgers rest. I know everyone thinks of it for barbecues. I know everyone thinks of it as whole chicken cutlets and everything else, but in all honesty, literally a two or three minute break and we'll just put them away until We have to keep the foil tight, we're going to cover the sides of our trays and this is what camping really means, so remember this for all future roast chickens, all the things that you love, you can see through them, okay, so the ends are not closed. okay, okay, this is a tent, so let's try them out just for a couple of minutes now.

I'm in Florida. I live in Central Florida. It's 75 degrees here tonight. Now I understand this. I can be outside and do this without a problem. you are in a colder state, okay, a much colder state, you have to remember that you may want to take them into the house and put them in a nicer warmer place, so keep that in mind, it is important to let the meat rest, okay, internal temperature. it needs to get to at least 160 degrees and that's just for food safety reasons okay okay okay so the question is do I cook individual burgers at 500 degrees and this is what I'll tell you there is no right way to cook. a burger or here's another answer, it depends on how thick your burgers are and it depends on the flavor profile.

Sometimes I want almost a reverse seared smoked burger, so sometimes I take my ground beef and make a beautiful, delicious thick burger and I mean a thick one like a good two inch burger and I'll actually put it on the grill at 225 degrees and I will smoke it until it reaches about 120 degrees. I'll take it out and then turn up the grill to 500 degrees just to finish it off because remember the lower the temperature on the grill the more wood smoke gets in so sometimes I want more smoky flavor sometimes I just need to get things done and We all know I'm a busy mom so you can put individual burgers on the grill at 500 degrees it won't hurt them at all it's very simple to do and you know like I said if you want to do it quick you can and if you want to take. a little low and slow and get that wood fired oven goodness, yes you can do that too, just the basics, what have you got?

So the question is what other seasonings do I recommend for pork sweets, besides pork and poultry, well, actually you already have it. We have a great variety of options, we have a big game dressing that would be really good to use, it will be a little more flavorful on the side, the chicken dressing is also very flavorful but it's a really nice grind size. and what I mean is that it has a very fine grind size that really absorbs into the meat very quickly. I also recommend them or honestly you can just go straight for some coffee because you know, coffee bacon is always good, maple syrup and coffee bacon.

Even better, next question, please sir, what kind of beer am I drinking? Well, tonight I'll do a double fist just to make it very clear, not just one cocktail, I have two, so I have a Yingling beer here and I might have something. related to bourbon here it's been that kind of day, so greetings everyone Greetings, how about we build a burger to have this tray of meat piping hot? Let's start with the background. bagel like I said, I have some beautiful toasted bagels here. I like these really soft muffins. Use whatever bun you have, but again, it's all about the meat to bun ratio.

It's very important, so start with the bottom bun and this is what I think there is. It's really the right way and the wrong way to make a burger and I know I'm probably going to upset some people when I say this, but I don't like tomato slices next to the cheese, it's just a personal preference. I don't want the cheese to be like the little tomato seeds I don't know why I've never liked it I'll never like it so I'm going to make my burger the way I like it so I always start with the aioli on the bottom and top because I I really like this aioli, it is a smoked garlic aioli.

This recipe is on my Instagram. You can find me at

diva

Q BB. You know, I literally cook with triggers every day. I love it and not just hamburgers. I cook everything. baked goods you know quiches to pick up an e-2 we made octopus this week and a bunch of other delicious things of course I love this it's really addictive so there's the aioli so there's a garlic aioli smoked in the background. then I have a little bit of something green, if you are a healthy person, you can add a lot more. I also like spinach and arugula, so we have a beautiful lettuce and the aioli helps it stick together once again. all about Sikich.

I have some big, beautiful tomatoes. One of the best things about being here in Florida is that I honestly know we are totally blessed. We have many firm positions here. Use what you can. Here's what you need if you want. put ketchup on it and do it directly, it certainly depends onyou, now you have a couple more things here. I love it, this is something that is very addictive in our house, these are my refrigerator pickles, so for me refrigerator pickles are really an easy way to not have to can things, so the we put in the refrigerator for about a week and they're super easy, lots of dill, super crunchy and it's a good bite so we have a lot of vinegar. of punches of goodness, okay, so of course I have some onion, okay, so we have some red onion in there.

I know some of my friends will say no, no, no more onion, but I like onion, in fact, I really like onion. I'm going to add it twice, not only am I going to put that onion in there, but I'm also going to add some basic caramelized onions that I made today, so this is going to be a great burger that we're investing in. mom's size burger moms deserve a really good big burger now with onions. I'm going to have a couple more pieces of cheese. This is a jalapeño cheddar that I can handle and it is not.

They sent it to me from Wisconsin. Thank you. a lot of Wisconsin, I appreciate it, so we have it on that side and then right on top of that tomato because then they don't touch. I know it's a little strange, but it's true, they don't touch, so I'm going to put some of that delicious bacon jam that was smoked on the Gers tray, so you got that delicious bacon jam like that and we're making an epic burger. , people, okay, once again, just a reminder, it's about moms, we're celebrating moms, all moms. Oh my goodness, we got some pork caramel on our burger, yes, we're getting two slices, one on the bottom and one on the top.

You see the ultimate big burger, okay, that's what we're going to do one more time. The day of the trigger is approaching. Until May 16th it's so much fun to be part of the Traeger nation and we have a great time. with Traeger day every year and I love seeing some of the creations and I love seeing the creativity of the whole team and it warms my heart See so many people gathered with delicious food, so join our triggering day now. of course we have and we noticed that we didn't lose much cheese because if you know how to stuff it right you will end up with a beautiful burger that is wonderfully seasoned and cooked so here we go guys I told you this is one epic burger and we're not going to waste any time , so this is my best stuffed burger.

Oh yeah, by the way, if you're going to make a great stuffed burger, you better bring a skewer to the party and we've got cheddar cheese and caramelized onions. pork caramel and a toasted bun and we have a smoked Reger garlic aioli and we have a toasted goodness from all that pork caramel and a bun we have some pickles from my recipe we have a couple of slices of pork caramel and I will answer questions during the next five minutes before we figure out how to bite this thing. What do you have Bry? You should always butter your rolls.

Buttered bagels are better. You can't believe I said that. strong yeah go ahead so the question is is there a recipe for smoked garlic aioli. Yes, it's posted on my Instagram and it 100% worked on a Trager grill because I make a lot of smoked garlic. I make a lot of big batches of garlic because I think that wood-oven smoked kiss, you know, garlic goes and likes so well with so many things that it's just one of them, okay, what are you, garlic aioli or smoke? Okay, so the question is how long will the last thing last in the refrigerator, well honestly, I'm going to put it in there for four or five days tops.

You can freeze it in small batches, but as it is something that contains an egg yolk. You know, compostable ingredients and stuff like that. I would be very cautious after four days. I am very careful not to extend the times in my refrigerator, so I would freeze it then. Well, after four or five days at most, I would freeze it. next question, oh, so the question is some of my favorite things to put in burgers that aren't cheese. I'm telling you right now, bacon jam, caramelized onions and finely chopped caramelized mushrooms. I'm a big fan of that, I think it's calm.

Oh, it's really good, you know, it's like if you make a traditional beef wellington, you make a mushroom duxelle on top of the meat under the dough for me, if you just take that mushroom duxelle and put it on a burger, you'll get everything delicious. flavor profile and all kinds of goodness, next question please, then the question is: should all meat be cold before grilling? I'm going to tell you something right now. I think a lot of people make a mistake and literally raise all their meats to room temperature I think it's a big deal these are wood grills they are all wood grills one of the benefits of owning a treasure is actually incorporating all that delicious goodness from firewood to your meats, so here's an example for you, this is the initial temperature of your refrigerator, let's say for example your refrigerators are at 36 37 degrees.

This here, as we can see, is the final temperature of our burger, it's 160 degrees, which temperature and that final temperature is the amount of time it gets. cook any of your proteins, so if you raise any of your proteins to room temperature and, for example, it's like 75 80 degrees here right now, you just reduce 50 degrees of opportunity and time to give that wood-fired flavor to that meat. so in all cases I always recommend that you go cold cooking, that way you will end up with the most magnificent wood fired flavored product every time, so the question is how do I make my refrigerator pickles? on my Instagram for that, all these recipes are posted on my Instagram on my Facebook fan page.

I appreciate you asking me, yes, these are just condiments that are always in our refrigerator because they are always delicious. Refrigerator pickles are easy for a week in the refrigerator. Go to my Instagram or my Facebook and you can find the address is

diva

QB BQ. Okay, so the question I just got was what is the best type of hot gloves for handling hot food, so if I just use like you're just taking out a tray. I have some Duluth gloves that I use regularly. They're just a basic everyday glove if I'm working with hot meat, although I actually use white linen gloves with layers of nitrile gloves that give me plenty. protection so you can actually handle the meat, separate the pork butts, hold a brisket when cutting it, take the meat off the grill;

However, you should always have barbecue gloves at your disposal as a good investment if you ever need to grab them. from a super hot grill, okay, so if you have to do some hot work for some reason, you should always have a really good quality pair of barbecue gloves and then you'll always have the opportunity to take them out, okay? I'm going to try and bite into this burger because you know it's sitting here I'm totally tempted and here we go, the best stuffed burger oh my good juicy cheesy sauce absolutely decadent aioli bacon jam meaty goodness a kiss of sweetness from the pork caramel nothing more than this It stinks, it's a Very good burger, okay, everyone asks, I have to put the stick.

I like it, I have a hamburger on my nose. Okay, so the question is: do I use burger presses? No, I have two hands and I think the method you already know is to score it and kind. to look at it without offending anyone else, so you want to use the hamburger press, go ahead. I have never seen it. I've never seen any reason to do so. I make a lot more burgers and most people, can I prepare the dishes in advance? The question is: can I prepare these dishes in advance? I would prepare the burgers like I did today ahead of time, keep them absolutely cold.

You can prepare the seasonings on the entire tray like we did today, just to prepare for you. In fact, we have everything ready in advance and today we took a couple of hours off. We just had a good what else do you have? Okay, so the question is: do I ever make my own bacon? I'm a world bacon champion, actually a former world bacon champion. Champion, I've created quite a few different bacon flavor profiles, some of them might appear in a future book, so yes, absolutely curing bacon or bellies into bacon is very easy on my Instagram, in fact there are a few recipes of Canadian bacon. made on the Trager grill I think that's a really key thing.

I think it's very important that you understand that my grill is behind me. Get used to it regularly, so I have recipes for Canadian bacon and I have peameal bacon, which is two. different types but they have the same type of cure, it's a seven day cure, you know, six to seven days depending on the bacon itself and instead of using pork belly, I actually use pork loin, which is a little different, it is a much thinner and much leaner bacon. In fact, for the pork caramel today I use maple balls for the burger. I use Hickory, any of them are interchangeable and on the activator website, you have to actually visit the website, get the app and see how many incredibly talented people love it. for grilling and adding wood-fired goodness are in the app because you can actually see that a lot of different people have different opinions about barbecue.

There is no right way to grill and grill. We all have many different opinions. I love Hickory. I love it. maple, maybe someone else would like mesquite or oak or something else and you can always check out our general pellet peeling guide which is available on the trigger girl website. One of the cool things you can do that I'm going to show you is here. I have Traeger cubes. Sometimes at home I make my own custom blends and then put them in these buckets. One of the fun things you can do with trigger shot. It's actually making a blend that's just for your home, so maybe you put in one-third maple, one-third cherry, one-third walnut and you know, your home blend we have some great blends, we have a blend exclusive, we have a gourmet mix, you know.

A dad's Texas, but you can always make your own blend at home. Remember it's fun, it's just a barbecue and you just bring people together with food that is all kinds of African food, so once again we want to thank all the moms. I'm not going to say goodbye yet, still a couple of minutes, but I want to thank all the moms and once again thank the amazing moms that are out there that get that or all if you caught Kelly's yesterday on Traeger grill is so epic that she has three kids in Utah, Chef Kelly is just a great, cool chef, Amiata Haas.

We have quite a few amazing women at Traeger and I am proud to be one of them. An incredible scream! To the moms, we thank you so much for all the recipes today, again, just a reminder. Traeger Grills recipes calm the backslash. It's really very important again if you're looking for any of the things we're doing tonight. Buckets Grills Big Kick. -butt spatulas, all that kind of stuff, okay, especially all of our delicious dips, rib dip, coffee dip, pork dip, if you're looking for any of this, you can find it at Trager Girls Calm or you can also visit a nearby retail store.

You can go online and find out where all these products are. You can always access all these important things. Check it out if you want to get any of the things we used today for this delicious pork candy. best stuffed burger, okay Brian, I'm going to answer one more question and drink more beer. I want you to ask another question, give me some advice, so the person asked me to explain Trager Dave. I want you to go to the trigger grills website and look for all the awesomeness that is Trager Grill Day Trigger Day, it's May 16th and this is when we celebrate being Traeger Nation and we bring together so many awesomenesses and they change different things every year, so there are different components, so I love it.

You see Trager. girls calm down and look at everything there are a lot of questions so I could see it scrolling through all of them so the question is which wipes do I prefer to repeat that's what you will ask me which wipes do I prefer to clean my surfaces. Right now, any of them, as everyone knows, sometimes it's a challenge to find disinfectant wipes. I have a lot of bleach spray, so I'm covered no matter what, but at the end of the day I don't have any. a preference, only if you can get something, okay, answer one more question.

I don't have a knife, I could try, well, at lunch, someone wants me to open a burger and see the cheese, wait a second, we're all going to line up. oh my gosh, well that's okay guys here we go. I'm going to open up a couple of burgers so you can see some cheese, so here you go guys, we have cheesy goodness. I lost a little bit when I cut it open, wait, let me put it back in there, guys, what else do we have? Okay, it's all juicy, it's coming out, that's why I didn't want to do it right, okay guys, on that note next Tuesday you'll get aextra extra life in the Traeger kitchen with mr.

Chad Ward's special

edition

also next Thursday, another cooking trailer. Make sure the girls at Traeger are calm to get all the information on all social media channels, so there's Instagram, YouTube, Twitter and of course the website itself, lots of information. Make sure you download that app. You have three. to four thousand recipes, yes, three to four thousand recipes that are amazing and delicious, and like this one, perfect for an everyday grilling experience, remember that when you bring food people together it's epic, okay, also, once again, thanks mom, I am too. I'm going to say a big thank you for this right now because I'm almost out of time.

I want to congratulate my children Ella Gabe and Lexie. I know you're at home and I can't see you right now. year I love you all and next up you can join us for a drink. Yes, that's right, I'll actually do it in 10-15 minutes. In fact, I'm joining mr. Chad Ward at Traeger interrogates Instagram in the story, make sure you join us, you can ask a lot of questions, you know, you can find out a little more, we'll have some cocktails, I'll tell you right now. I'm going to eat more of this burger because it's amazing and for this and many more recipes guys seriously visit Trager Grills throwback bar recipes that Traeger hand picked today we did things for burgers to the max and we did it with a Lots of great, so thanks for joining us guys.

I really appreciate your time. I hope they got fun. Follow me on Instagram diva q BB q make sure to follow Triger Grills, above all, have a great night everyone.