Why You’ll Love This Recipe

• Tender and Juicy Chicken - This traeger chicken breast recipe recipe makes incredibly tender and juicy chicken breasts that the entire family will love! This Jerk Chicken is another tender and delicious smoked chicken that is juicy and full of flavor!
• Less than 30 minutes - This BBQ chicken is so quick and easy making it perfect for busy weeknight dinners as it will be on the table in 25-30 minutes! It’s also great for meal prep! If you’re looking for more meat recipes that save well throughout the week try these Asian Meatballs and this Shredded Buffalo Chicken.

• Incredibly Versatile - Traeger Grilled Chicken is one of my favorite staples and a great recipe to have on hand in the fridge. You can quickly and easy make various meals from this recipe or heat it up and throw it on a salad. This chicken is perfect for these Smoked BBQ Chicken Nachos! We also love using the shredded chicken for chicken tacos.
• Healthy Dinner Dish - It doesn't get any healthier and more delicious than a tender and lean piece of chicken for dinner!  Using a Whole30 and paleo compliant BBQ sauce keeps this chicken a great primal dish.  

Ingredients Needed

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Boneless Skinless Chicken Breasts - I always get my chicken from Butcherbox as the chicken is always organic, free-range, and humanely raised. This recipe works with chicken thighs as well, just adjust the cooking time as need or take a look at this smoked chicken thighs recipe.
• Avocado Oil - You can substitute for olive oil as well.
• Seasoning Blend - Use your favorite seasoning blend in this recipe! I love The New Primal’s Citrus Herb blend as well as Trader Joe’s 21 Seasoning Salute. Feel free to also season your chicken with just kosher salt, black pepper, onion powder and garlic powder or use this Chicken Dry Rub!
• BBQ Sauce - To keep this dish primal and paleo compatible, I like to use a naturally sweetened BBQ sauce with no additives.  One of my favorites is Good Food for Good.  

Butcherbox is a meat delivery service that delivers organic and free-range chicken, 100% grass-fed beef, wild caught seafood, and humanely raised pork straight to your door! We used this service for over five years before becoming affiliates and want to spread the word because we LOVE having a freezer full of delicious and high quality meats and we know you will too!

Click here to see the latest Butcherbox offer!

How To Make This Recipe

• Preheat the Traeger grill (or other pellet smoker) to 450 degrees F for 15 minutes.  You can absolutely smoke this chicken at a lower temperature, see my notes on that below.
• In a small bowl whisk the avocado oil, coconut aminos, garlic, and additional seasonings until well combined.
• Pat the boneless chicken breasts dry with a paper towel and place in either a large bowl or ziplock bag and pour the oil mixture over the top. Mix well ensuring the chicken breasts are well coated with the oil on all sides of the chicken. Set the chicken aside or back into the fridge overnight.

• Once the grill is hot, place the chicken breasts directly on the grill grates or bbq and grill for approximately 25 minutes, flipping the chicken breasts halfway through, or until the chicken reaches an internal temperature of 165F.

• Brush the chicken with the BBQ sauce, if using, approximately 5-10 minutes before removing the chicken from the grill.
• Remove chicken from the grill, cover, and let the chicken rest for 5 minutes.  Slice or shred the bbq chicken and enjoy!

Notes: 

• If you have a bit of extra time, smoke the chicken on the smoke setting for 30 minutes or so prior to increasing the grill to a higher temperature.  This will help to infuse a bit more of that smokey flavor.
• I highly recommend using a meat thermometer to prevent dry chicken.  Simply insert it into the thickest part of the breast for the most accurate reading.

How Long Does It Take To Smoke Chicken

The smoking time for this chicken breast will vary based on the temperature you are smoking at, as well as the size of the breasts.

The lower the temperature, the longer the cooking time and the more smoke flavor the chicken will have. The higher the temperature, the faster the chicken will cook however it will have less smoke flavor.

You can customize this recipe and the cook time based on how much time you have and how much smoke flavor you would like.

The cooking time will also vary based on the size and thickness of the chicken breasts. For best results use a meat thermometer. We use a meater plus bluetooth thermometer and love it!

Smoked Chicken vs Grilled Chicken

Grilling is a fast cooking method that uses high direct heat, usually from beneath the food, to sear the surface and lock in juices, typically resulting in a charred exterior and juicy interior.

Smoking, on the other hand, is a slow cooking method that uses indirect low heat, along with smoke from smoldering wood, to impart a distinctive smoky flavor and tenderize the food, often leading to a deeply flavored piece of meat.

I love using a Traeger grill for the best of both worlds.  Even at higher cooking temperatures, pellet grills give an irresistible smoke flavor to your chicken that traditional grills can't achieve.  Keep in mind that different pellets (ie flavors and brands) offer varying intensities of smoke.

Lower temperature and longer cooking times allow the smoke to infuse the chicken more deeply, resulting in a more intense smoky flavor, while higher temperatures offer a quicker cook with a milder smoke taste. Thus, with this pellet grill chicken breast recipe, you can choose your cooking method based on your preference for smoke intensity and the time you have!

What To Serve With This Smoked BBQ Chicken

Our favorite part about this BBQ Chicken recipe is how versatile it is! We love to serve this chicken with a salad or some delicious grilled veggies for a quick and healthy meal. These are some great options to serve with this smoked chicken:

• Smoked Vegetables
• Traeger Baked Potatoes
• Traeger Asparagus
• Broccoli and Bacon Salad

Or use any leftover chicken in these easy and healthy recipes:

• Air Fryer Baked Sweet Potatoes - This BBQ chicken is delicious shredded and stuffed in these sweet potatoes, then drizzled with a little bit more BBQ cause and our favorite Tessemae’s Ranch!
• Smoked BBQ Chicken Nachos - If you haven’t tried Smoked Nachos you’re missing out! This recipe is an all around family favorite.

If you love the delicious flavor that cooking chicken on the Traeger gives you, try these Traeger Chicken Wings as well!

Recipe FAQ’s

More Healthy Dinner Recipes

More Smoker Recipes

Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!

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Traeger Smoked Chicken Breast

This Traeger Smoked Chicken Breast recipe will leave you with tender and juicy chicken every time! This BBQ chicken is so easy and grills up in less than 30 minutes. It’s such a versatile dish and is perfect for an easy weeknight dinner or to include in your weekly meal prep!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Marinade Time 12 hours hours

Total Time 30 minutes minutes

Servings 4

Calories 289kcal

Author Emilee Mason

Equipment

• Traeger or other pellet smoker

Ingredients

• 4 boneless skinless chicken breasts
• ¼ cup avocado oil or olive oil
• 2 tbsp coconut aminos
• 1-2 cloves garlic minced
• ½ tbsp poultry seasoning or your favorite blend
• ¾ cup BBQ sauce

Instructions

• Preheat your pellet grill to 450F.
• In a small bowl whisk the avocado oil, coconut aminos, garlic, and additional seasonings until well combined.
• Pat the chicken breasts dry and place in either a large bowl or ziplock bag and pour the oil mixture over the top. Mix well ensuring the chicken breasts are well coated with the oil. Set the chicken aside or back into the fridge overnight.
• Once the grill is hot, place the chicken breasts directly on the pellet grill or bbq and grill for approximately 25 minutes, flipping the chicken breasts halfway through, or until the chicken reaches an internal temperature of 160F.
• Brush the chicken with the BBQ sauce, if using, approximately 5 minutes before removing the chicken from the grill.
• Remove chicken from the grill and let rest for 5 minutes until internal temp reaches 165F and the chicken is fully cooked. Slice or shred the chicken and enjoy!

Notes

Ingredient Notes

• Chicken Breast - This recipe works with thighs as well, just adjust the cooking time as need.
• Seasoning Blend - Use your favorite seasoning blend in this recipe! I love The New Primal’s Citrus Herb blend as well as Trader Joe’s 21 Seasoning Salute. You can also season your chicken with kosher salt, black pepper, onion powder and garlic powder.
• BBQ Sauce - To keep this dish primal and paleo compatible, I like to use a naturally sweetened BBQ sauce with no additives. One of my favorites is Good Food for Good.

Smoking/Grilling Notes

• The lower the temperature, the longer the cooking time and the more smoke flavor the chicken will have. The higher the temperature, the faster the chicken will cook however it will have less smoke flavor.
• The cooking time will also vary based on the size and thickness of the chicken breasts. For best results use a meat thermometer, like the Meater Plus.
• You can grill this chicken on a traditional propane or charcoal grill over medium high heat. I recommend a meat thermometer to prevent from undercooking or overcooking the chicken.

Storage Notes

• This chicken recipe is best stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 289kcal | Carbohydrates: 8g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 526mg | Potassium: 590mg | Fiber: 1g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

The post Traeger Smoked Chicken Breast appeared first on The Primitive Dish.

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

These shrimp skewers come together so quickly and easily! They make a great quick dinner or easy appetizer and are perfect for the beginner home chef.

Smoking or grilling dinner is one of my favorite things to do year round because it cuts down on dishes and mess in the kitchen and you just can’t beat the flavor that smoking provides, especially when using Traeger Apple Wood Pellets which are my absolute favorite!

I love to pair these shrimp skewers with a side of grilled veggies for a healthy and protein packed dinner or to serve them up as a delicious appetizer. A little surf n turf is also a great option, serving these skewers alongside your favorite steaks.

For more Traeger pellet smoker recipes try this Traeger Smoked Chicken Breast recipe or this Smoked Bacon Wrapped Asparagus.

Ingredients Needed

• Large Shrimp or Jumbo Shrimp - I prefer to buy mine already peeled and de-veined with the tail on to save time, but feel free to do it yourself! Make sure it's raw shrimp.
• Primal Kitchen Italian Dressing - This is one of my favorite marinades and dressings to always have on hand! It's made with avocado oil and has a great citrus flavor. It's also great for marinading veggies before grilling them! You can also substitute for 3 tbsp olive oil and 1 tbsp red wine vinegar or additional apple cider vinegar.
• Apple Cider Vinegar - This adds a great tang to the marinade.
• Garlic - I prefer fresh but you can use garlic powder as well.
• Dill
• Salt & Black Pepper

How To Make This Recipe

1. Soak the bamboo skewers: place the skewers in water for at least 30 minutes.
2. Make the marinade: In a large mixing bowl, whisk all ingredients together except for the shrimp.
3. Rinse the shrimp: Rinse the fresh shrimp in cool water and then pat dry with a paper towel.
4. Marinade shrimp: Add the shrimp to the large bowl and mix ensuring the shrimp is well coated in the marinade. Marinade the shrimp for 30-60 minutes, any longer and the acid in the vinegar will begin to cook the shrimp.
5. Pre-heat the smoker: Pre-heat the electric smoker to 250 degrees F according to the manufacturers instructions.
6. Make the skewers: Thread the shrimp onto the skewers.
7. Smoke the Shrimp Skewers: Place the shrimp skewers directly on the grill grates or onto the smoker rack and smoke for 20 minutes, then increase the temperature to 375 degrees F and grill for 2-3 minutes on each side or until opaque and cooked thoroughly. *If smoking the shrimp over indirect heat, be sure to move them to the grill grates for the final grilling time.

*Be careful not to overcook as overcooked shrimp becomes chewy and not as delicious! The cooking time will vary based on the size of the shrimp so be sure to keep an eye on them!

Can I Make This Recipe Without A Smoker?

This recipe can absolutely be made without a smoker! Grill the shrimp until cooked thoroughly, flipping the skewers halfway through. You can also add ⅛ tsp to ¼ tsp (depending on taste preferences) of liquid smoke to the marinade before grilling for added smokey flavor.

Tips & Tricks

Smoked Shrimp Variations

The great thing about this recipe is how versatile it is! You can swap out the marinade for a dry rub and cook the shrimp the same way. Here are some delicious seasonings to try on smoked shrimp:

• Cajun Seasoning
• BBQ Rub
• Old Bay Seasoning

More Whole30 Appetizers You’ll Love

Smoked Bacon Wrapped Asparagus

Deviled Eggs with Bacon (Whole30, Paleo)

Bacon Wrapped Scallops with Pepper Relish (Whole30)

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Smoked Shrimp Skewers | Whole30, Paleo

These Smoked Shrimp Skewers are marinaded in a tangy Whole30 marinade and then smoked and grilled to perfection! They make the perfect smoked shrimp recipe for a Traeger grill and are great for appetizers or as a main dish!

Course Appetizer, Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Marinade Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 245kcal

Author Emilee Mason

Equipment

• Traeger Grill or other pellet smoker

Ingredients

• 1 ½ lb large or jumbo shrimp peeled & de-veined, tail-on
• ½ cup primal kitchen italian dressing
• ¼ cup apple cider vinegar
• 2 cloves garlic minced
• ½ tbsp dill dried
• ½ tsp salt
• ¼ tsp pepper

Instructions

• In a large bowl, whisk all ingredients together except for the shrimp.
• Add the shrimp to the bowl and mix ensuring the shrimp is well coated in the marinade.
• Marinade the shrimp for 30 minutes, any longer and the acid in the vinegar will begin to cook the shrimp.
• Pre-heat the smoker to 250F according to the manufacturers instructions.
• Thread the shrimp onto the skewers.
• Place the shrimp skewers on the smoker and smoke for 20 minutes, then increase the temperature to 375F and grill for 2-3 minutes on each side or until opaque and cooked thoroughly.

Notes

• It’s important not to overcook shrimp as it becomes chewy and rubbery when cooked too long. The cooking time in this recipe is very dependent on the size of the shrimp but in general, shrimp is fully cooked when they curl up and turn opaque pink in color.
• To make this recipe without a smoker, simply grill the shrimp until cooked thoroughly, flipping the skewers halfway through. You can also add ⅛ tsp to ¼ tsp (depending on taste preferences) of liquid smoke to the marinade before grilling.
• These shrimp skewers are best enjoyed immediately after cooking, however, they do save just fine in the refrigerator for 2-3 days!

Nutrition

Calories: 245kcal | Carbohydrates: 2g | Protein: 16g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 836mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

The post Smoked Shrimp Skewer Recipe For Your Pellet Grill appeared first on The Primitive Dish.

But what's the difference between Atlantic salmon and Pacific salmon and which one should you choose for your next healthy meal? I'll answer all those questions in this post!

You'll most often see salmon served as a main entree - like this Traeger Grilled Salmon. However, salmon can also be served as an appetizer, like salmon dips, or as a breakfast and brunch item like cream cheese and smoked salmon bagels. There are also plenty of ways to prepare it such as grilling, smoking, baking, or even frying.

While it is easy to find in nearly any grocery store, you may come across both Atlantic Salmon as well as Pacific Salmon and be wondering what the difference is.

This article will provide details on the differences between Atlantic salmon and Pacific salmon so that you can make a more informed purchasing decision when shopping for salmon.

Atlantic Salmon

Atlantic salmon is the type of salmon most commonly available in the United States. This type of salmon is found in the north Atlantic Ocean, including in Europe and North America.

These delicious fish offer an exceptional, wholesome source of protein that is packed with omega-3 fatty acids, vitamins, and minerals - all of which provide a host of health benefits!

Pacific Salmon

Pacific salmon is the most common type of salmon found in Asian countries, including China, Japan, and other Pacific-rim countries.

Pacific salmon is also commonly referred to as Alaskan salmon as it is found in the pacific northwest. As its name suggests, this type of salmon is found in the Pacific Ocean and is often distinguished from Atlantic salmon by its color and size.

Like Atlantic salmon, Pacific salmon is also a highly nutritious, fatty fish that contains high levels of omega-3 fatty acids.

Differences Between Atlantic Salmon and Pacific Salmon

Whether from the Atlantic or Pacific oceans, all Salmon is a group of fish from the Salmonidae family.

While both types of salmon are healthy and nutritious sources of protein there are a few differences to consider when comparing Atlantic Salmon vs Pacific Salmon!

Below I'll outline some of the key differences between these different types of fish!

Species

Atlantic salmon contains only one species - genus salmo salar - while there are five well-known species of pacific salmon:

• King or chinook salmon - this is the largest of the salmon species and is said to be the most delicious!
• Coho Salmon - you may also see this labeled as silver salmon for its silver skin and delicate texture.
• Sockeye Salmon - sockeye is a very popular species and is known for its brightly colored orange flesh.
• Pink Salmon - this is one of the most common species of pacific salmon and you will most often see it as canned, smoked, and frozen.
• Chum Salmon - often used for sushi in Asia, chum salmon is similar to pink salmon and is often one of the most affordable salmon species.

Color

Pacific salmon naturally tends to be richer in color than Atlantic salmon. However, because the majority of Atlantic salmon is farmed, its color is typically a pale grey color. The salmon is then artificially colored to appear a brighter red-pink color.

Size

While the king salmon (or chinook salmon) is the largest of the salmon species, the Atlantic salmon is not far behind in size! The Atlantic Salmon is typically larger than all of the remaining Pacific Salmon species which are generally smaller fish.

Taste and Texture

The difference in taste and texture between Atlantic and Pacific salmon is generally quite minimal! Pacific salmon is said to have a rich flavor with smaller and more tender flakes. Where as Atlantic salmon has a more mild flavor. However, unless you're a professional food connoisseur it's unlikely you'll notice the difference.

The biggest difference in taste and texture when it comes to salmon typically comes from whether the salmon is wild-caught or farm-raised salmon, regardless of whether it's Atlantic or Pacific salmon.

Wild-Caught vs Farmed

Most Atlantic salmon is found to come from salmon farms whereas most pacific salmon is wild-caught. You can read more about the differences below!

Farmed Atlantic salmon is the most common salmon sold in grocery stores in the United States.

Habitat

Essentially the main difference between the two is their habitat. Atlantic salmon is found in the Atlantic Ocean, including in Europe and North America, while Pacific salmon - just as its names suggests - is found in the Pacific Ocean, including in Asia, Japan and other Pacific rim countries.

Both Atlantic and Pacific salmon are born in and will spawn in freshwater rivers. These fish will live there for a year or two before the salmon swim to their respective open ocean waters where they will continue to grow and take on even more nutrients.

Having the capability of living in both fresh and salt waters makes all salmon species anadromous.

Lifespan

Atlantic salmon tend to live slightly longer at 5-8 years, compared to 3-7 years for Pacific salmon.

Farmed Salmon vs Wild-Caught Salmon

When it comes to choosing the best (and healthiest) salmon it's important to understand the differences between farmed salmon and wild-caught salmon.
Wild-caught salmon is exactly what it sounds like!

Wild-caught fish are raised in their natural environments - the wild - and consume a natural diet. Because of this, wild-caught salmon is generally higher in omega-3 fatty acids and contains fewer contaminants than farmed salmon.

Farmed salmon, on the other hand, are raised in captivity in pens and tanks that have been submerged in open waters such as the ocean or other bodies of fresh water. Farmed fish are typically fed grains and other additives. These fish are also given vitamins, minerals, and antibiotics to prevent bacteria and disease from so many fish cohabitating in these fish farms.

Although it typically contains more contaminants than wild-caught salmon, farmed salmon still offers many health benefits. It is also more widely available and thus usually less expensive than wild-caught.

When choosing farmed and wild fish, it's important to look for the highest quality and freshest fish possible. Wild-caught salmon is generally considered to be the healthiest option with lower toxicity and mercury levels in addition to being the tastier option!

Health Benefits of Salmon

Both Atlantic and Pacific salmon are seen as one of the healthiest and most nutritious foods available. Salmon is not only delicious but offers a wide range of health benefits as well!

Salmon is rich in omega-3 fatty acids, protein, vitamins, and minerals and has been shown to provide some of the following health benefits:

• Increased Heart Health
• Reduced Inflammation
• Improved Brain Health
• Reduced Risk of Certain Cancers
• Increase Heart Health

Source: https://safebeat.org/cardiac/heart_health/12_health_benefits_of_salmon_for_the_heart_brain_and_much_more/

Salmon FAQ's

Conclusion

As you can see the differences between Atlantic salmon and Pacific salmon are quite minimal - especially when it comes to taste and texture which is arguably the most important factor! Both of these types of fish are highly nutritious and offer countless health benefits.

When it comes to deciding between the two, if and when given the option, the most important thing is to go with the highest quality and preferably wild-caught salmon if the option is available! This will ensure the healthiest, most delicious piece of fish to prepare however you'd like!

The post Atlantic Salmon vs Pacific Salmon: What's the Difference? appeared first on The Primitive Dish.

Soups are the perfect main dish for the fall time of year. Making soup is a delicious way to pack in veggies like butternut squash and sweet potatoes for a family favorite recipe.

This creamy butternut squash soup with bacon is made dairy free with canned coconut milk and is such a simple recipe that goes great with a variety of side dishes!

What is butternut squash soup?

Butternut squash soup is most commonly made up of blended butternut squash, a variety of veggies and herbs, and broth. Often times, you’ll find that this soup includes some sort of cream resulting in a creamy soup full of savory flavors.

Butternut squash has a nutty flavor and is often compared to sweet potatoes, though butternut squash is most definitely softer.

Like most soups, butternut squash soup can be made in an instant pot, crockpot (slow cooker), or in a dutch oven on the stove. You can also make roasted butternut squash soup simply by roasting the squash on a baking sheet until golden brown prior to making your favorite recipe.

Roasting squash is a great way to intensify that nutty and slightly sweet flavor.

Soup & Salad

Fall soups pair wonderfully with a light salad packed with roasted vegetables. These delicious salads will make the perfect side dish for soups and are made up of fresh, wholesome ingredients. A soup and salad combo makes a quick and healthy weeknight dinner for the family!

Butternut and Beetroot Salad

Another delicious squash dish, this roasted butternut and beetroot salad makes such a beautiful gluten free salad that is packed with flavor. Roasted butternut squash and beets paired with feta or goat cheese, sweet pomegranates, crunchy pumpkin seeds, all on an arugula base and topped with a creamy Whole30 Date and Dijon Mustard dressing.

Check out this recipe

Crunchy Kale Parmesan Salad

A bright and citrusy Crunchy Kale Parmesan Salad with lemon juice, olive oil, and parmesan cheese. This is the perfect healthy salad for a side dish and it only takes 4 ingredients!

Check out this recipe

Roasted Vegetable Panzanella Salad

This roasted vegetable panzanella salad pairs well with cozy fall soups. With complimentary flavors and crusty bread, it will add a great crunch to contrast the delicious soup.

Check out this recipe

Apple Arugula Salad with Maple Vinaigrette

This Apple Arugula Salad with Maple Vinaigrette will be your new favorite fall salad to serve up with a creamy fall soup!

Check out this recipe

Fall Kale Salad with Roasted Butternut Squash

This Fall Kale Salad with Roasted Butternut Squash is a little sweet, a little savory, warm, and hearty. It's a simply delicious side to your favorite cozy soup or sandwich.

Check out this recipe

Beautiful Blood Orange Salad with Poppyseed Dressing

This Beautiful Blood Orange Salad is with vitamins, nutrients, antioxidants and some of the rainbow’s most stunning offerings. Topped with a quick and easy Creamy Poppyseed Dressing, this healthy Autumn salad is not to be missed.

Check out this recipe

Golden Beet Salad (A Favorite Year Round Recipe)

This Golden Beet Salad is bursting with bold flavor and vibrant colors. It's the perfect way to enjoy beets throughout the Fall season.

Check out this recipe

Harvest Fall Salad

This Harvest Apple and Pear Fall Salad tossed in Apple Cider Vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

Check out this recipe

Acorn Squash Salad with Maple Dressing

Roasted acorn squash salad is a must for Thanksgiving or even as a side for a fall dinner, especially drizzled with creamy maple syrup dressing!

Check out this recipe

Breads & Rolls

Is there a more classic pair than a big bowl of hearty soup and a warm slice of bread topped with butter, melty cheese, or even a little bit of garlic butter? Bread is one of THE best sides for your favorite soup recipe.

These bread recipes will also go great alongside a bowl of Spicy Sweet Potato Chili!

Gluten-Free Vegan Sweet Potato Cornbread Muffins

These gluten-free vegan sweet potato cornbread muffins are perfect for dipping in your fall soup! They’re so easy to make, too!

Check out this recipe

Vegan Garlic Knots (Roasted Garlic and Herb) - From The Comfort Of My Bowl

These vegan garlic knots are soft, fluffy and packed with roasted garlic and herb flavor. They are a tasty side dish that can be served at any dinner table.

Check out this recipe

Pumpkin Bread Rolls

These adorable vegan rolls are pillowy soft, extra fluffy, and wonderfully flavorful – exactly like you want dinner rolls to be! They also make the perfect addition to your holiday table!

Check out this recipe

Rustic Gluten-Free Cornbread

Enjoy the old-fashioned classic once again! Rustic Gluten-Free Cornbread that's vegan and allergy-free. Baked right in your grandma's seasoned cast iron skillet, this cornbread recipe will bring back all the comforting feels!

Check out this recipe

Gluten-Free Sourdough Garlic Bread (Vegan, Allergy-Free)

What dinner table is complete without some garlic bread? This Gluten-Free Sourdough Garlic Bread is a delicious, vegan, and top-8 allergy-free twist on the Italian classic. Using gluten-free sourdough buns, these garlicky delights are ready in 10 minutes!

Check out this recipe

Gluten Free Vegan Breads

A healthy, and very easy recipe for gluten-free vegan quick bread. Made gluten-free by using buckwheat flour and oat flour. This bread makes a great addition to any bowl of soup!

Check out this recipe

Almond Flour Cornbread [With Cornmeal]

This almond flour cornbread is fluffy, moist, and gluten free! It's a one-bowl cornbread recipe that takes about 5 minutes to whip up!

Check out this recipe

Keto dinner rolls (Gluten-free)

Made with coconut flour, these low carb keto dinner rolls are an easy gluten-free bread that is moist, delicious, and fulfilling.

Check out this recipe

Soup Toppings

Toppings are one of my favorite ways to take any bowl of soup to the next level! From croutons to bacon crumbles, all of these toppings will compliment butternut squash soup perfectly!

Smoked Bacon

The savory taste of this smoked bacon pairs deliciously with the sweetness from the butternut squash. This bacon recipe is incredibly quick, easy, and so delicious! Crumble it up and top your bowl of soup with it for a punch of smokey flavor!

Check out this recipe

Healthy Homemade Sourdough Croutons

All you need to make Healthy Homemade Sourdough Croutons is bread, olive oil, salt, pepper and optional fresh garlic. This simple basic recipe for homemade croutons will bring all your soups and salads to life!

Check out this recipe

Crispy Roasted Black Beans

Crunchy and savory, these roasted black beans is a great topping for soups and salads! An easy recipe that can be made in an oven or air fryer.

Check out this recipe

Crunchy Air Fryer Croutons in 10 Minutes!

You will love these Air Fryer Croutons! They’re crunchy on the outside, yet soft and slightly chewy on the inside. They’re properly seasoned, full of flavor, and ready in just 10 minutes!

Check out this recipe

Vegetable Side Dishes

These vegetable side dishes are a great way to add in even more veggies to round out a complete healthy dinner!

Traeger Baked Potatoes

These Traeger Smoked Baked Potatoes make the perfect classic side dish!  They are creamy on the inside with deliciously crispy skin on the outside.  Finish them off with all of your favorite toppings and serve them alongside smoked chicken, pork, or beef! 

Check out this recipe

Traeger Asparagus

This Traeger Grilled Asparagus is such a simple side dish that is packed with flavor. These asparagus spears are smoked to perfection on a pellet grill and then topped with lemon zest, shaved parmesan cheese, and fresh cracked black pepper. This dish will become a favorite for everyone!

Check out this recipe

Air Fryer Roasted Cauliflower (Whole30, Paleo)

This Roasted Cauliflower makes a delicious and quick Whole30 side dish! The flavor from the ghee, nutritional yeast, and cumin along with crispy, caramelized edges makes this dish a delicious addition to any healthy meal.

Check out this recipe

Air Fryer Baked Sweet Potatoes

Baked sweet potatoes in the air fryer make a delicious and mess free side dish! These potatoes are tender on the inside and crispy on the outside. Top them with some ghee and garlic to pair with your favorite Whole30 dinner or add some cinnamon and honey for a nutritious paleo dessert!

Check out this recipe

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More Healthy Side Dishes

Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!

The post What to Serve with Butternut Squash Soup: 25 delicious side dishes appeared first on The Primitive Dish.

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Why You'll Love This Recipe

• Delicious and crispy chicken skin! Who doesn’t love that? The dry rub on these smoked chicken thighs help the skin to crisp up and give it incredible flavor.

• This recipe is great for meal prep. I love smoking a ton of chicken on the weekend to have on hand for the week and this recipe is perfect for this! Chicken breasts work great as well if you’re not a fan of dark meat or chicken thighs. Give this Traeger Smoked Chicken Breast recipe a try!

• These chicken thighs are quick and easy to make. One of my favorite reasons for using our traeger grill is that it’s incredibly easy and mess free! This is a delicious and simple recipe for your electric smoker that is full of smoky flavor.

• Chicken thighs are more tender, flavorful, and less expensive than chicken breasts. Chicken thighs have a higher fat content than breasts making them the perfect protein to smoke without worry of them drying out. They remain moist, juicy, and are naturally full of flavor! Thighs are also more economically priced then chicken breasts making this recipe a great one to double or even triple for your week.

Ingredients Needed

Ingredient Notes

• Chicken thighs - I recommend bone-in and skin-on chicken thighs however you can use boneless and skinless thighs as well! We love Butcherbox organic and free-range chicken thighs!
• Coconut sugar - this is a great natural and paleo alternative to brown sugar and helps caramelize the skin on the chicken while adding delicious flavor to the dry rub.
• Cayenne pepper - You can add more or less depending on the spice level you prefer!
• BBQ sauce - this is great recipe to use your favorite barbecue sauce if desired! These thighs are also delicious with only the chicken dry rub or you can use dipping sauces after grilling. 
• Apple Cider Vinegar - this is used to thin the bbq sauce to create a mop for the final minutes of cooking.

Butcherbox is a meat delivery service that delivers organic and free-range chicken, 100% grass-fed beef, wild caught seafood, and humanely raised pork straight to your door! We used this service for over five years before becoming affiliates and want to spread the word because we LOVE having a freezer full of delicious and high quality meats and we know you will too!

Click here to see the latest Butcherbox offer!

How To Make This Recipe

• In a small bowl mix all of the ingredients for the chicken dry rub.
• Pat the chicken thighs dry with a paper towel, and place in a large bowl or on a baking sheet. Sprinkle the chicken thighs with enough rub to fully coat each thigh.

Note - You can store any unused chicken rub in an airtight container at room temperature, assuming it wasn’t in contact with the raw chicken.

• Use your hands to rub the seasonings into the chicken.
• Place the chicken thighs skin side up directly on the grill grates of your preheated traeger. Smoke the chicken for approximately 45 minutes (the time can vary greatly based on the size of the thighs).

• While the chicken is smoking, mix the bbq sauce with apple cider vinegar. 
• Once the internal temperature of the chicken thighs reaches 160 degrees F, mop the chicken with the bbq sauce and then flip the thighs skin side down in order for the skin to crisp up.  *I highly recommend using a digital meat thermometer (like a Meater Meat Thermometer) when cooking any type of meat to ensure it is perfectly done!
• Continue grilling the chicken until the internal temperature reaches 170-175 degrees F.  Remove chicken from the grill and enjoy!

Note: The texture of thigh meat (or other dark chicken meat) is better and more tender cooked to a higher temperature than that of white meat like chicken breast.

What To Serve With Smoked Chicken

This chicken recipe is so versatile and goes great with all of your favorite sides. Here are a couple great options to serve with these chicken thighs:

Smoked Vegetables
Air Fryer Baked Sweet Potatoes
Traeger Asparagus
Traeger Baked Potatoes

Recipe FAQ’s

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Smoked Chicken Thighs

Smoked Chicken Thighs are tender, juicy, and full of smoky flavor! Smoking chicken thighs on a pellet grill is an easy and mess free way to have a delicious dinner on the table quickly. This recipe is also great for meal prep and serving with your favorite BBQ or dipping sauce.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 383kcal

Author Emilee Mason

Equipment

• Traeger Pellet Grill or other electric smoker

Ingredients

• 3 lb chicken thighs bone-in and skin-on
• ¾ cup bbq sauce
• 2 tbsp apple cider vinegar

Chicken Thigh Dry Rub

• 2 tbsp coconut sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tsp cayenne pepper optional
• ½ tsp allspice
• 1 ½ tsp salt
• 1 tsp black pepper

Instructions

• Preheat your Traeger grill (or other smoker) to 300°F. See notes below for additional cooking times and temperatures.
• In a small bowl mix all of the ingredients for the chicken dry rub.
• Pat the chicken thighs dry with a paper towel, and place in a large bowl or on a baking sheet. Sprinkle the chicken thighs with enough rub to fully coat each thigh and use your hands to rub the seasonings into the chicken.

  Note - You can store any unused chicken rub in an airtight container at room temperature, assuming it wasn’t in contact with the raw chicken.
• Place the chicken thighs skin side up directly on the grill grates of the preheated Traeger. Smoke the chicken for approximately 40 minutes until the internal temperature reaches 160° F (the time can vary greatly based on the size of the thighs).
• While the chicken is smoking, mix the bbq sauce with apple cider vinegar.
• Once the internal temperature of the chicken thighs reaches 160°F, mop the chicken with the bbq sauce and then flip the thighs skin side down in order for the skin to crisp up.
• Continue grilling the chicken until the internal temperature reaches 170-175° F.
• Remove chicken from the grill and enjoy!

Notes

Ingredient Notes

• Chicken Thighs - You can swap bone-in and skin-on thighs for boneless-skinless thighs or even chicken legs. Adjust the time as needed to ensure the internal temperature reaches the desired temp without overcooking the chicken.
• Coconut sugar - this can be substituted for brown sugar (though it is not paleo).
• Cayenne - this is optional but adds a delicious kick to the spice rub if you desire it!
• BBQ sauce - Use your favorite BBQ sauce here. These thighs are also great with only the chicken dry rub or you can use dipping sauces after grilling. 

 

Smoking Notes

• The texture of thigh meat is more tender cooked to a higher temperature than that of white meat like chicken breast which is why I recommend cooking to an IT of 170-175 degrees F.
• I always recommend using a digital meat thermometer (like a Meater Meat Thermometer) when cooking any type of meat to ensure it is perfectly done!
• You can smoke these thighs at a lower temperature (200-250 F) for a longer period to get more of a smoke flavor. 
  • Remove them from the grill in the last 10 minutes and increase the heat to around 400 degrees F in order to sear the chicken skin side down.
  • Cooking the chicken at a higher temperature and/or searing the skin keeps the skin crispy rather than tough and rubbery.

Nutrition

Calories: 383kcal | Carbohydrates: 16g | Protein: 24g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 840mg | Potassium: 404mg | Fiber: 1g | Sugar: 11g | Vitamin A: 464IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

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Why You'll Love This Recipe

• Flank steak is an inexpensive cut of meat. Because it is a lean cut of beef, flank steak is generally one of the most inexpensive cuts out there! It is such a versatile piece of meat and is a popular choice for fajitas. Flank steak would be a perfect cut for these Blackstone Fajitas.  
• It’s a quick dish with lots of flavor! This is a simple recipe that the whole family will love. The easy marinade paired with the sweet basil chimichurri adds so much incredible flavor to this smoked meat.
• This steak can be served with all of your favorite side dishes. This flank steak recipe goes great smoking right alongside these Traeger Baked Potatoes and these Smoked Vegetables. 

What Is Flank Steak?

Flank steak is a cut of meat that comes from the cows abdominal area. It is an extremely lean (ie. not a lot of fat) and thin cut. Because of how lean it is, it is very easy to overcook resulting in a very tough piece of meat. Flank steak is often times labeled in grocery stores as london broil and is often used interchangeably with skirt steak as well.

Flank steak is most commonly thinly sliced and used for fajitas but if cooked correctly is one of the most delicious and versatile steaks. Despite its low fat content, one of the best things about flank steak is that it's known to be full of flavor with wonderful texture. Letting it sit in a good marinade, smoking, and then reverse searing on a high temperature keeps this cut of meat incredibly tender and flavorful.

Ingredients Needed

For Flank Steak

For Basil Chimichurri Sauce

Ingredient Notes

• Avocado Oil - This can also be substituted for olive oil. Avocado oil has a high smoke point and is my preferred oil of choice when searing meat at a high temperature.
• Red Wine Vinegar - the acidity helps to tenderize the steak prior to cooking and adds great flavor. If needed, this can be substituted for additional apple cider vinegar.
• Coconut Aminos - this is a gluten free and soy free substitute to soy sauce and has delicious flavor. However, it can be substituted 1:1 for soy sauce or even worcheschire sauce. 
• Basil - The basil adds an incredible sweet flavor to this chimichurri sauce.

How To Make This Recipe

• In a small bowl mix all the marinade ingredients until well combined.
• Trim any excess fat and silver skin from the steak (if necessary) and place it in a shallow dish or a ziplock bag and pour the marinade over the top. Flip the steak ensuring all sides are covered in the marinade. 

• Place the steak in the fridge to marinade two hours up to 6 hours.
• Preheat the Traeger to 225 degrees F for 15 minutes, then place the marinated steak directly on the grill grates. 
• Allow the flank steak to smoke for 45 minutes then remove the steak, very loosely cover with aluminum foil and set aside. 
• Turn the pellet smoker up to 450 degrees F and allow to fully preheat. Place the steak back onto the hot grill grates and sear on high heat for approximately 3 minutes per side, until the internal temperature has reached 130 degrees F for medium rare. It will continue to cook as it rests. 

• While the steak is smoking, add all ingredients for the chimichurri (aside from the oil) to a food processor or blender and pulse until everything is finely chopped.
• Slowly add the oil and pulse until combined.

• Remove the steak from the grill and allow to rest on a cutting board for 5 minutes.
• Thinly slice the steak against the grain, top with the basil chimichurri and enjoy!

What To Serve With This Recipe

This juicy steak along with the chimichurri sauce will definitely be the star of dinner! I like to keep the sides simple and even smoke some side dishes alongside the steak. These recipes go great served with this flank steak for a delicious meal:

• Traeger Baked Potatoes
• Smoked Vegetables
• Traeger Asparagus
• Air Fryer Baked Sweet Potatoes
• Whole30 Mashed Potatoes

For a healthier dessert serve up this Cast Iron Peach Cobbler or these Gluten Free Chocolate Cupcakes. 

Recipe Tips

• Cook to temp rather than time - I always recommend using a meat thermometer as the cook time on every cut of meat can be different! 
• Cut against the grain - Cutting against the grain will keep your meat tender and delicious! Slicing meat with the grain results in a tougher piece of meat. You will cut perpendicular to the muscle fibers that run in a single direction.
• Don’t skimp on the marinade time - Because flank steak is known to be a tougher cut of meat, marinading is imperative to keep it tender when smoking or grilling. Allow the steak to marinade for at least 2 hours up to 6-8 hours. 

Recipe FAQ’s

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Traeger Smoked Flank Steak

This Traeger Smoked Flank Steak recipe is packed with flavor and will impress any dinner guest! This steak is marinaded in a delicious sauce and then smoked and seared resulting in a tender piece of meat topped with a sweet and flavorful basil chimichuri sauce.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Marinade Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 6

Calories 474kcal

Author Emilee Mason

Equipment

• Traeger Grill or other pellet smoker

Ingredients

Smoked Flank Steak

• 2 lb flank steak
• ¼ cup avocado oil
• ¼ cup red wine vinegar
• ¼ cup coconut aminos
• 3 cloves garlic minced
• 1 ½ tsp salt
• 1 ½ tsp pepper

Chimichurri Sauce

• ½ bunch cilantro
• ½ cup fresh basil
• 6 cloves garlic
• 2-4 jalapenos
• 1 shallot
• ¼ cup red wine vinegar
• ½ cup olive oil
• salt and pepper to taste
• red pepper flakes optional, to taste

Instructions

• In a small bowl mix all the ingredients for the marinade until well combined.
• Trim any excess fat and silver skin from the steak (if necessary) and place it in a shallow dish or a ziplock bag and pour the marinade over the top. Flip the steak ensuring all sides are covered in the marinade. 
• Place the steak in the fridge to marinade one hour up to 8 hours.
• Preheat the Traeger to 225 degrees F for 15 minutes, then place the marinated steak directly on the grill grates. 
• Allow the flank steak to smoke for 45 minutes then remove the steak and set aside. 
• While the steak is smoking, add all ingredients for the chimichurri (aside from the oil) to a food processor or blender and pulse until everything is finely chopped. Slowly add the oil and pulse until combined.
• After 45 minutes, turn the pellet grill up to 450 degrees F and allow to fully preheat. Place the steak back onto the grill grates and sear for approximately 3 minutes per side, until the internal temperature has reached 135 degrees F for medium rare (or your desired level of doneness).
• Remove the steak from the grill and allow to rest for 5 minutes.
• Thinly slice the steak against the grain, top with the basil chimichurri and enjoy!

Notes

Ingredient Notes

• Avocado Oil - This can also be substituted for olive oil. Avocado oil has a high smoke point and is my preferred oil of choice when searing meat at a high temperature.
• Red Wine Vinegar - the acidity helps to tenderize the steak prior to cooking and adds great flavor. If needed, this can be substituted for apple cider vinegar.
• Coconut Aminos - this is a gluten free and soy free substitute to soy sauce and has delicious flavor. However, it can be substituted 1:1 for soy sauce or even worcheschire sauce.

Cooking Notes

• Flank steak is best cooked to medium rare any more done and it becomes too tough to enjoy. I recommend removing the steak from the smoker when it has reached an internal temperature of 130 degrees F. It will continue cooking as it rests.
• For gas or charcoal grill - Grill the steak on high heat for approximately 5 minutes per side until the internal temperature has reached 130 degrees F. Remove the steak from the grill and allow to rest for 5 minutes before serving.

Recipe Tips

• The temperature will vary based on the size and thickness of the steak, use an internal thermometer to cook to temp rather than time.
• Cut against the grain - Cutting against the grain will keep your meat tender and delicious.  Slicing meat with the grain results in a tougher piece of meat. You will cut perpendicular to the muscle fibers that run in a single direction.
• Allow the steak to marinade for at least one hour up to 6-8 hours. 

Nutrition

Calories: 474kcal | Carbohydrates: 5g | Protein: 33g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 91mg | Sodium: 892mg | Potassium: 587mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg

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The post Traeger Smoked Flank Steak appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• The crispy edges - The signature characteristic of a good smash burger is the extra browning on the outside edges and a juicy interior! Smashing the burger allows for more of the surface area to be in direct contact with the heat source. This produces a delicious burger that has a nice crust while retaining the juices.

• Smash burgers are so versatile - Making homemade smash burgers allows you to make them exactly how you like them, with the toppings and ingredients you desire!

• You can cook everything in one place - The blackstone (or other flat top grill) is perfect for making big hearty meals all in one place! The burgers, bacon, and onions can be cooked right alongside each other and the buns can be heated on the griddle as well! This Blackstone Fried Rice recipe and the Blackstone Fajitas are a couple more of our favorite blackstone meals.

What Is A Smash Burger?

Smash burgers are essentially loosely packed burger balls made up of ground beef or ground chuck that is smashed over a hot griddle. Differing from a thick traditional burger, this results in a thin patty that is crispy on the outer edges and juicy and tender on the inside. Smash burgers are full of flavor and perfect for doubling (or tripling!) the patties on your burger.

Smashed burgers became popularized by the burger joint franchise, SmashBurger, that was founded in 2007 and specializes in these smashed burger patties.

Ingredients Needed

For BBQ Bacon Smash Burgers

For Toppings

Ingredient Notes

• Ground Chuck or Ground Beef - We prefer the flavor that ground chuck provides these burgers, however, ground beef will work as well! We recommend not using anything leaner than 80/20.
• Uncured Bacon - Uncured Bacon is easy to find and simply means the bacon was not cured using synthetic nitrates, nitrites or other preservatives. Bacon without added sugar is a great paleo and primal option!
• Barbecue Sauce - If you’re looking to keep these burgers primal or paleo compatible be sure to check the ingredients!
• Avocado Oil - This will be used as needed cook on the griddle. You may not need any depending on the fat content of the bacon.
• Cheese - your favorite will do! We like to use a raw grass-fed cheddar cheese slice.
• Buns - To keep these gluten free, we use Canyon Bakehouse gluten free buns. However, brioche buns, potato buns, or any other soft bun will be delicious as well!

There are no rules here! Top these burgers with your favorite toppings; burger sauce, dill pickles, tomatoes, or lettuce.

How To Make This Recipe

• Add the hamburger meat, barbecue sauce, salt and pepper to a large bowl and combine well. 
• Divide the ground beef mixture into eight even sized, loosely packed, balls.

• Add the bacon slices to the preheated Blackstone griddle on medium-high heat.
• Then, add the sliced onions and mix with a small amount of the bacon fat to allow them to begin caramelizing.
• Flip the bacon as needed to ensure even cooking on both sides. 

• Next, add the beef balls to the griddle over medium high heat and using a burger press, immediately smash the burgers for approximately 10 seconds each until each patty is thinned. Cook for 2-3 minutes per side.

**Note: If you don't have a burger press you can use a bacon press, a large flat metal spatula, or a cast iron skillet. To use a cast iron pan, place a piece of parchment paper between the skillet and the top of each patty.

**Note: Use avocado oil as needed to prevent the burgers from sticking. You may not need any depending on the fat content of the bacon.

• When the bacon is done to your liking, remove it from the griddle and onto a paper towel lined plate.
• Continue stirring the onions as needed and when caramelized to your liking remove them from the griddle.

• Add the hamburger buns to the bacon fat (cut side down) and let them toast on medium heat (turning down to low if you need more time).
• 1-2 minutes before the burgers are done, top them with a slice of cheese. Allow the cheese to melt while the burgers continue cooking to your preferred level of doneness. Then, remove from the heat.

• Assemble your homemade smashburger to your liking! Top the toasted bun with the patties, bacon, caramelized onions, additional bbq sauce, and any other toppings you desire.

What To Serve With Smash Burgers?

These smash burgers are so versatile and go great served with many things! Serve them with a side salad, homemade baked potato wedges (or traditional french fries), or any of these delicious healthy side dishes:

Smoked Vegetables
Paleo Broccoli and Bacon Salad
Traeger Asparagus

Recipe FAQ’s

More Blackstone Recipes

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Blackstone BBQ Bacon Smash Burgers

These BBQ Bacon Smash Burgers make the best recipe for the blackstone griddle! A juicy burger with crispy edges that is loaded with uncured bacon, carmalized onions, and your favorite bbq sauce. It will most definitely become a family favorite burger recipe.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 592kcal

Author Emilee Mason

Equipment

• Blackstone Griddle or cast iron pan
• Burger Press or large metal spatulas

Ingredients

• 2 lb ground chuck or ground beef
• 2 tbsp bbq sauce
• 12 oz bacon
• ½ large onion sliced thinly
• 1 tsp salt
• ½ tsp pepper
• grass-fed cheddar cheese optional
• hamburger buns

For Toppings

• tomatoes sliced
• lettuce
• BBQ sauce

Instructions

• Add the hamburger meat, bbq sauce, salt and pepper to a large bowl and combine well.  Then, divide the ground beef mixture into eight even sized, loosely packed, balls.
• Add the bacon slices to the preheated blackstone griddle on medium-high heat. Then, add the sliced onions and mix with a small amount of the bacon fat to allow them to begin caramelizing.

  Flip the bacon as needed to ensure even cooking on both sides. 
• Next, add the beef balls to the griddle over medium high heat and using a burger press, immediately smash the burgers for approximately 10 seconds each until each patty is thinned. Cook for 2-3 minutes per side.
• When the bacon is done to your liking, remove it from the griddle and place it on a paper towel lined plate.  Continue stirring the onions as needed and when caramelized to your liking remove them from the griddle.
• Add the hamburger buns to the bacon fat (cut side down) and let them toast on medium heat (turning down to low if you need more time).
• 1-2 minutes before the burgers are done, top with a slice of cheese, allow it to melt while the burgers continue cooking to your preferred level of doneness and then remove from the heat.
• Assemble your homemade smash burger to your liking, topping the toasted bun with the patties, bacon, caramelized onions, additional bbq sauce, and any other toppings you desire. Enjoy!

Notes

Ingredient Notes

• Ground Chuck or Ground Beef - We prefer the flavor that ground chuck provides these burgers, however, ground beef will work as well! We recommend not using anything leaner than 80/20.
• Uncured Bacon - Uncured Bacon is fairly easy to find and simply means the bacon was not cured using synthetic nitrates and nitrites or other preservatives. Bacon without added sugar keeps it paleo and primal.
• BBQ Sauce - If you’re looking to keep these burgers primal or paleo compatible be sure to check the ingredients!
• Buns - If you're looking to keep these gluten free, Canyon Bakehouse gluten free buns are a great option. However, brioche buns, potato buns, or any other soft bun will be delicious as well.

Cooking Notes

• If you don't have a burger press you can use a large flat metal spatula, or a cast iron skillet to smash the burgers.
  • To use a cast iron pan, place a piece of parchment paper between the skillet and the top of each patty.
• To make these burgers in a cast iron skillet, I recommend cooking the bacon first and reserving some of the bacon fat to use for caramelizing the onions and cooking the burger patties in.
  • The burgers will have to be cooked in batches to prevent from overcrowding and allowing enough room to “smash”.

Storage Notes

• These burgers store best in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 592kcal | Carbohydrates: 17g | Protein: 42.6g | Fat: 36.8g | Saturated Fat: 15.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 155mg | Sodium: 760mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g

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The post Blackstone BBQ Bacon Smash Burgers appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• The crispy skin! - In this recipe we use arrowroot powder (as opposed to cornstarch or baking powder) to dry out the chicken skin. Then, these wings are smoked at a low temperature before increasing the temperature on the grill to finish. This gives these wings a perfectly crisp skin while keeping the inside incredibly tender.

• Healthy alternative to fried chicken wings - In this recipe we use the Traeger (or other pellet grill) to smoke and then grill the chicken wings rather than frying in oil.

• Delicious flavor - These chicken wings are coated in a perfectly spiced dry rubbed and then smoked giving them such great flavor!

• Perfect for a crowd - This recipe is so easy to double or triple for a crowd! They make a perfect appetizer and would be great served alongside these smoked deviled eggs and these smoked bacon wrapped asparagus bundles.

Ingredients Needed

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Chicken Wings - I love using these organic Butcherbox Party Wings. You could also use chicken legs and adjust the cooking time as needed!
• Arrowroot powder - This is a great grain free (and paleo compatible) substitute to corn starch or baking powder. It helps to dry out the skin resulting in delicious crispy wings.
• Coconut sugar - This is a great paleo alternative to brown sugar and helps the skin to crisp up while adding great flavor!

Butcherbox is a meat delivery service that delivers organic and free-range chicken, 100% grass-fed beef, wild caught seafood, and humanely raised pork straight to your door! We used this service for over five years before becoming affiliates and want to spread the word because we LOVE having a freezer full of delicious and high quality meats and we know you will too!

Click here to see the latest Butcherbox offer!

How To Make This Recipe

• Preheat the Traeger or other pellet grill to 250 degrees F.
• Mix all dry spice ingredients in a small bowl.
• Place wings in a large bowl and pat the wings dry with a paper towel.

• Sprinkle the dry rub on the wings and use your hands to rub the mix well into each wing. You can also place in a large ziplock bag to do this.

• Place the wings directly on the grates of the preheated smoker and smoke for 20 minutes and 250 degrees F
• Increase the temperature to 400 degrees F and continue to smoke for another 20 minutes until the internal temperature reaches 170 degrees F. *I highly recommend using a meat thermometer when smoking or grilling to prevent the chicken from overcooking.
• Remove from grill and enjoy!

BBQ + Buffalo Wings

If you’re looking for wings slathered in BBQ sauce or Buffalo sauce simply place these wings in a large bowl after cooking and toss them with your favorite sauce!

For a sweet and spicy option, I love using the buffalo sauce used in this Instant Pot Buffalo Chicken recipe and combining Franks Red Hot Sauce, ghee, and honey. Add all ingredients to a sauce pan, bring to a boil, then allow to cool slightly and pour over the cooked chicken wings.

What To Serve With These Smoked Chicken Wings

Serve these Traeger chicken wings up with one of these great side dishes:

• Paleo Broccoli and Bacon Salad
• Air Fryer Baked Sweet Potatoes
• Loaded Buffalo Ranch Potato Salad
• Whole30 Coleslaw

Recipe FAQ’s

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Traeger Chicken Wings

These crispy Traeger Chicken Wings are perfectly seasoned with a wonderful smokey flavor. They are tender and delicious with a dry rub but pair perfectly with your favorite BBQ or buffalo sauce as well!

Course Appetizer, Dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 304kcal

Author Emilee Mason

Equipment

• Traeger or other pellet grill

Ingredients

• 3 lb chicken wings

Chicken Dry Rub

• 1 tbsp arrowroot powder
• 2 tbsp coconut sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tsp allspice
• 1 tsp cayenne optionl
• 1 ½ tsp salt
• 1 tsp pepper

Instructions

• Preheat the Traeger or other pellet grill to 250F.
• Mix all dry spice ingredients in a small bowl.
• Place wings in a large bowl and pat the wings dry with a paper towel.
• Sprinkle the dry rub on the wings and use your hands to rub the mix well into each wing. You can also place in a large ziplock bag to do this.
• Place the wings directly on the grates of the preheated smoker and smoke for 20 minutes at 250F.
• Increase the temperature to 400F and continue to smoke for another 20 minutes until the internal temperature reaches 170 degrees F. *I highly recommend using a meat thermometer when smoking or grilling to prevent the chicken from overcooking.
• Remove from grill and enjoy!

Notes

Ingredient Notes

• Arrowroot powder - This is a great grain free (and paleo compatible) substitute to corn starch or baking powder and helps to dry out the skin resulting in delicious crispy wings.
• Coconut sugar - This is a great paleo alternative to brown sugar and helps the skin of the chicken to crisp up and adds great flavor!
• Cayenne Pepper - This is an optional ingredient that adds a kick.  You can add more or less depending on the level of spice you prefer!

Cooking Notes

• The USDA recommends all chicken be cooked to an internal temperature of at least 165 degrees F. However, the texture of chicken wings (dark meat) is typically better and most tender when cooked to an internal temperature of about 175 degrees F.
• Air Fryer Directions - Simply place them in the air fryer basket and cook for approximately 20 minutes at 350 degrees F, flipping the wings multiple times during the cooking process. The time will vary based on how meaty the wings are, as always I recommend using a meat thermometer. To get the skin extra crispy in the air fryer, increase the temperature to 400F in the last two minutes.

Serving Notes

• If you’re looking for wings slathered in BBQ sauce or Buffalo sauce simply place these wings in a large bowl after cooking and toss them with your favorite sauce!

Nutrition

Calories: 304kcal | Carbohydrates: 8g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 692mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

The post Traeger Chicken Wings appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• Healthy dinner option - Delicious salmon recipes are such a great choice for a quick, easy, and healthy dinner! This recipe is so versatile and can be served in a variety of ways like topping with this Mango Habanero Salsa.

• It's such an easy recipe! - Using a traeger or other pellet grill is one of the best ways to easily and quickly cook grilled salmon with no mess!  

• Delicious smoke flavor - This salmon is packed with great flavor! It is deliciously marinaded and then smoked to perfection. This Smoked Jerk Chicken is another great dish for smokey flavor!

Ingredients Needed

Ingredient Notes

• Salmon Fillet - Wild Caught King salmon and sockeye salmon are great options for smoking and grilling! You can use a whole salmon fillet or smaller individual sized fillets.
• Avocado Oil - Avocado oil can also be substituted for olive oil.
• Coconut Aminos - This is a great gluten free and soy free substitute to soy sauce. Using just a small amount gives this salmon really great flavor.
• Favorite seasoning - Use your favorite seasoning mix here! I love using The New Primal Citrus Herb or Trader Joes 21 seasoning salute. Another great option would be a mix of garlic powder, onion powder, parsley, salt and black pepper. Lemon pepper seasoning would be delicious as well!

How To Make This Recipe

• First step; preheat the traeger pellet grill (or other pellet smoker) to 350 degrees F. Then, rinse the salmon fillet and pat dry with paper towels. Place salmon in a large bowl, baking pan, or on a baking sheet.
• In a small bowl mix the oil, coconut aminos, lemon, and spices. Use a basting brush to brush the marinade onto the top of the piece of salmon. 

• Place the fillet, salmon skin-side down, straight onto the preheated grill grates, close the lid, and cook until the internal temperature reaches 140 degrees F, approximately 35 minutes, though the total time will vary based on the thickness of the fillet. (I highly recommend using a meat thermometer for best results and inserting the probe into the thickest part of the salmon fillet.)
• Remove the salmon from the grill and serve with lemon wedges, lemon zest, and fresh parsley if desired, enjoy!

What Is The Best Salmon To Grill?

My favorite salmon to grill is wild caught king salmon. It has the highest fat content of all salmon, meaning the most amount of healthy Omega-3 fatty acids. This also makes it more difficult to dry out. The texture is delicious and this salmon holds up very well through the smoking and grilling process.

Another great option is wild caught sockeye salmon. This type of salmon doesn’t have as much fat as the king salmon so it is a bit easier to dry out but so long as you keep an eye on the temperature, it’s a great healthy choice!

If you're wondering the difference between Atlantic Salmon vs Pacific Salmon, this post contains all the info you need to know!

Wild Caught Salmon vs Farm Raised Salmon

Wild caught salmon (or any fish) simply means that the fish was caught in its natural environment and was living on and had access to a natural diet.

Farm raised salmon means that the fish was raised in pens, cages, etc. that have been submerged in bodies of water (including the ocean). Farm raised salmon typically consume a more processed and unnatural diet.

In general, wild-caught salmon is a more nutritious (and environmentally conscious) option with a higher content of healthy Omega-3 fatty acids.

You can read more about Wild Caught Salmon vs Farm Raised Salmon at these resources:

“Wild for Salmon”

“Wild vs Farmed Salmon: Which Type of Salmon is Healthier?” by Healthline

How To Serve This Recipe

This recipe is so versatile and goes great with a variety of sides and toppings for your fish!

• Mango Habanero Salsa - This fresh, sweet and spicy salsa goes great with both fish and chicken!
• Traeger Asparagus - This is a delicious side dish to cook right alongside your salmon on the grill!
• Teriyaki Sauce (Whole30) - Swap the marinade in this recipe for this teriyaki sauce. Or simply omit the lemon and brush this glaze on the salmon in the final minutes of cooking.
• Broccoli and Bacon Salad - This is a great side dish to serve with this recipe!
• Air Fryer Baked Sweet Potatoes - This is a perfect healthy side to serve with this salmon and a simple green salad!

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Traeger Grilled Salmon

This Traeger Grilled Salmon recipe is easy, full of smoky flavor, and perfectly tender. With very little prep time, this healthy dish will be on the table in no time and is versatile enough to serve with your favorite sides!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 3

Calories 478kcal

Author Emilee Mason

Equipment

• Traeger Smoker or other Pellet Grill

Ingredients

• 1 ¼ lb Salmon Fillet
• 2 ½ tbsp avocado oil or olive oil
• 2 ½ tbsp coconut aminos
• ½ large lemon juiced
• 1 tbsp favorite seasoning blend

Instructions

• Preheat the traeger (or pellet grill) to 350F. Rinse the salmon fillets and pat dry with a paper towel.
• In a small bowl mix the oil, coconut aminos, lemon, and spices. Use a basting brush to brush the marinade onto the salmon fillets.
• Place the fillets, salmon skin-side down, straight onto the preheated grill grates, close the lid, and cook until the internal temperature of the salmon has reached 140 degrees F, approximately 35 minutes. The time will vary based on the thickness of the fillet. I highly recommend using a meat thermometer and placing it into the thickest part of the fillet.
• Remove the salmon from the grill and serve with lemon wedges and fresh parsley if desired, enjoy!

Notes

Ingredient Notes

• Salmon Filet - Wild Caught King salmon and sockeye salmon are great options for smoking and grilling.  You can use a whole salmon fillet or smaller individual sized fillets.
• Favorite seasoning - Use your favorite seasoning mix here or a mix of garlic powder, onion powder, parsley, salt and black pepper. Lemon pepper seasoning would be delicious as well.

Grilling + Smoking Notes

• Alder is the most traditional wood used for smoking salmon, however, hickory, apple, or cherry are also great options.
• To grill this salmon on a charcoal or gas grill:
  • Prepare the salmon as directed and then place directly on the grill grates (salmon skin side down) over medium to medium-high heat. Close the lid of the grill and allow the salmon to cook for approximately 8-10 minutes and then flip the salmon to quickly sear the top for 2-3 minutes or until the internal temperature reaches 140 degrees F. The cook time will vary based on the thickness of the fillet, so always grill based on temperature rather than time. 
• The USDA recommends salmon be cooked to an internal temperature of 145 degrees F, this is a fairly well-done. For a medium degree of doneness, aim for 135 degreees F, keeping in mind that the fish will continue cooking for a couple minutes after removing it from the grill.

Nutrition

Calories: 478kcal | Carbohydrates: 10g | Protein: 46g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 783mg | Potassium: 85mg | Sugar: 5g | Vitamin A: 79IU | Iron: 1mg

The post Traeger Grilled Salmon appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• Healthy 30-minute meal - This Beef and Broccoli on the griddle makes such a quick dinner! From start to finish, it will be on the table in less than 30 minutes. It is also Paleo, Whole30, and Keto compatible! For a healthy and quick breakfast on the Blackstone try our Ultimate Blackstone Breakfast.

• Better than takeout! - This stir fry is a healthy twist on the classic Chinese dish and will quickly become a family favorite.

• Gluten-free + Soy-Free - With a few simple swaps, this Beef and Broccoli is both gluten and soy free without skimping on flavor! For more gluten and soy free favorites: try this Gluten-free Teriyaki Sauce and these Asian Pork Meatballs.

Ingredients Needed

Beef & Broccoli

Stir Fry Sauce

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Flank Steak - Flat iron steak or top sirloin can be substituted for flank steak in this stir fry. Butcherbox's grass-fed flank steak works great in this recipe!

Butcherbox is a meat delivery service that delivers organic and free-range chicken, 100% grass-fed beef, wild caught seafood, and humanely raised pork straight to your door! We used this service for over five years before becoming affiliates and want to spread the word because we LOVE having a freezer full of delicious and high quality meats and we know you will too!

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• Tapioca Flour - This is a great substitute to corn starch and is used as a thickening agent. You may also find it labeled as tapioca starch. Arrowroot powder works well for this as well.

• Coconut Aminos - Coconut aminos is a delicious gluten-free, soy-free, and paleo + Whole30 substitute to soy sauce. A couple of my favorite brands are Big Tree Farms Coconut Aminos and The New Primal.

• Date Syrup - Using date syrup to sweeten the stir fry sauce keeps this recipe naturally sweetened and Whole30 compliant. Date syrup can be found near the honey and maple syrup in natural grocery stores. It can also be subbed for maple syrup or honey (though not Whole30).

How To Make This Recipe

*When making a stir fry make sure all of the ingredients are prepped and ready to go before beginning. The searing and griddle process goes quickly so you won’t be able to wait!

• Place the broccoli in a large bowl and blanch it in microwave for 2 ½ minutes. Stir and return to microwave for another minute.
• Slice the flank steak into thin strips across the grain and place into a large bowl.

• Season the steak with salt and pepper and mix well.
• Add the garlic and coconut aminos and mix until well combined the sprinkle the tapioca flour onto of the steak and mix until the steak is well coated.

• In a small bowl, add the coconut aminos and the tapioca flour for the sauce and whisk until well combined. Add the remaining sauce ingredients and whisk until combined then set aside.
• Add the marinaded steak to the well oiled (with either avocado oil or ghee) and preheated griddle and begin to cook on high stirring as needed.

• Next immediately add the blanched broccoli. If the steak is beginning to reach a doneness to your liking prior to the broccoli being cooked and tender, remove it from the griddle and set it aside. (The steak will continue to cook a couple more minutes with the sauce.)

• Allow the broccoli to cook for about 4 more minutes or until tender to your liking. (If the broccoli begins to char more than you desire, you can add ½ cup of water to it to help it steam).
• Add the steak back to the griddle (if it was removed) and mix well with the broccoli.

• Immediately pour the sauce over the top of the beef and broccoli and mix ensuring everything is well coated. Allow the beef and broccoli to cook for about a minute, while mixing, in order for the sauce to thicken.
• Remove the beef and broccoli from the griddle and if desired allow the sauce to continue cooking on the griddle until thickened before pouring over the dish. Garnish with green onions and sesame seeds. Enjoy!

What To Serve This Beef and Broccoli With?

This stir fry is complete with this Blackstone Fried Rice! For a paleo and Whole30 option you can serve it with cauliflower rice as well.

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Blackstone Beef and Broccoli (Paleo)

This healthy Blackstone Beef and Broccoli makes a quick and delicious dinner that is gluten and soy-free, and paleo compatible! The tender steak sears up quickly on the griddle and pairs perfectly with the crunchy broccoli and stir fry sauce! This better than take-out dish will definitely become a family favorite!

Course Dinner

Cuisine Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 364kcal

Author Emilee Mason

Equipment

• Blackstone Griddle or cast iron

Ingredients

Beef and Broccoli

• 2 lb flank steak sliced thinly against the grain
• 8 cups broccoli florets
• 2 tbsp avocado oil
• 2 tbsp tapioca flour or arrowroot powder
• 2 tbsp coconut aminos
• 1-2 cloves garlic minced
• salt and pepper to taste

Gluten-Free Stir Fry Sauce

• ½ cup coconut aminos
• 1 tbsp tapioca flour or arrowroot powder
• 1 clove garlic minced
• 2 tbsp date syrup see notes
• 1 tbsp sesame oil

For Garnishing, Optional

• green onions
• sesame seeds

Instructions

• Be sure to read all instructions and have all ingredients prepped and ready to go prior to starting to cook. The searing and griddle process goes quickly so you won’t be able to wait!
• Place broccoli in a large bowl and blanch it in the microwave for 2 ½ minutes. Stir and return to microwave for another minute.
• Slice the flank steak into thin strips across the grain and place into a large bowl. Season with salt and pepper and mix well. Add garlic and coconut aminos and mix until well combined. Then, sprinkle the tapioca flour onto of the steak and mix until the steak is well coated.
• In a small bowl, add the coconut aminos and the tapioca flour for the sauce and whisk until well combined. Add the remaining sauce ingredients and whisk until combined then set aside.
• Add the marinaded steak to the well oiled (with either avocado oil or ghee) and preheated griddle and begin to cook on high stirring as needed.
• Next immediately add the blanched broccoli. If the steak is beginning to reach a doneness to your liking prior to the broccoli being cooked and tender, remove it from the griddle and set it aside. (The steak will continue to cook a couple more minutes with the sauce.)
• Allow the broccoli to cook for about 4 more minutes or until tender to your liking. If the broccoli begins to char more than desired before it's tender, add ½ cup of water to help it steam.
• Add the steak back to the griddle (if it was removed) and mix well with the broccoli then immediately pour the sauce over the top of the beef and broccoli and mix ensuring everything is well coated. Allow the beef and broccoli to cook for about a minute, while mixing, in order for the sauce to thicken.
• Remove the beef and broccoli from the griddle and if desired allow the sauce to continue cooking on the griddle until thickened before pouring over the dish.
• Garnish with green onions and sesame seeds. Enjoy!

Notes

Ingredient Notes

• Flank Steak - This can be substituted for flat iron steak or top sirloin as well.
• Tapioca Flour - This is a great substitute to corn starch and is used as a thickening agent. You may also find it labeled as tapioca starch. Arrowroot powder works well for this as well.
• Coconut Aminos - Coconut aminos is a gluten-free, soy-free, and paleo substitute to soy sauce. I highly recommend The New Primal and/or Big Tree Farms brands.
• Date Syrup - Date syrup can be found near the honey and maple syrup in natural grocery stores. It can also be subbed for maple syrup or honey (if not Whole30).

Cooking Notes

• This recipe cooks up great using a searing hot cast iron pan as well. Follow the instructions as written and be sure the steak cooks in a single layer (this may need to be done in batches).

Recipe Variations

• Feel free to add additional veggies such as carrots, bell pepper, and onions.
• Serve with this Blackstone Fried Rice or cauliflower rice for a paleo option.

Nutrition

Calories: 364kcal | Carbohydrates: 21g | Protein: 36g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 91mg | Sodium: 685mg | Potassium: 937mg | Fiber: 4g | Sugar: 5g | Vitamin A: 756IU | Vitamin C: 109mg | Calcium: 93mg | Iron: 3mg

Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!

The post Blackstone Beef and Broccoli (Paleo) appeared first on The Primitive Dish.