shop online at www.missourivalleyshopper.com May 23, 2017 • Page 9 Baby Back Ribs with Sesame Seeds and Sweet Chili Sauce Serves: 4 // Prep time: 50 minutes | Grilling time: 2¾ to 3 hours | Special equipment: 18-inch-wide heavy-duty aluminum foil INGREDIENTS RUB • 2 teaspoons kosher salt • ½ teaspoon freshly ground black pepper • ½ teaspoon garlic powder • 2 racks baby back ribs, each 2 to 2½ pounds SAUCE • 2 cups unseasoned rice vinegar • 11/3 cups water • ½ cup granulated sugar • 1½ tablespoons peeled, minced fresh ginger • 1½ teaspoons crushed red pepper flakes • 4 garlic cloves, minced • Kosher salt • 1 tablespoon toasted sesame seeds • 2 teaspoons soy sauce • 1 tablespoon cornstarch dissolved in 1 tablespoon water Traeger BLT Burgers This zesty burger is anything but ordinary, our BLT recipe is so superbly savory, you’ll want to eat it for breakfast, lunch, & dinner. INGREDIENTS BLT BURGERS: • 2 lbs. Ground Chuck • 1 lb. Pastrami, thickly sliced • 8 slices Sharp Cheddar Cheese • Traeger Beef Shake, as needed • 8 Hamburger Buns • Desired toppings: Lettuce, tomatoes, red onions, etc. FRY SAUCE: • 1/2 cup Mayonnaise • 1/3 cup Traeger BBQ Sauce • 1 tsp. Pickle Juice PREPARATION When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Divide ground beef into 8 equal sized patties; season with Traeger's Beef Shake. Place directly on the grill grate, close the lid, and smoke for 30 minutes. While the burgers smoke, make the fry sauce. In a small bowl, combine the mayo, BBQ sauce, and pickle juice. Stir to combine, cover, and keep in the refrigerator until ready to use. Remove the burgers from the grill and increase the temperature to 450 degrees F. Allow the grill to preheat INSTRUCTIONS 1. Prepare the grill for indirect cooking over low heat (250° to 350°F). 2. Combine the rub ingredients. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off. Season the racks on both sides with the rub. Wrap each rack in a sheet of heavy-duty aluminum foil, crimping the seams well and taking care not to puncture the foil. Grill the foil-wrapped racks, bone side down, over indirect low heat, with the lid closed, for 2 hours. 3. Meanwhile, in a medium saucepan combine the sauce ingredients. Bring to a boil over high heat, stirring to dissolve the sugar, and then reduce the heat to medium-high and cook at a hard simmer until the sauce is reduced to ½ cup, 30 to 35 minutes (or longer), for 10-15 minutes before returning the burgers to the grill grate. Cook for 4-5 minutes on one side, then flip burgers. When you flip the burgers, add the pastrami to the grill in 8 individually portioned piles. Close the lid and cook for an additional 4-5 minutes. Carefully transfer the pastrami to the top of the burgers and place a slice of cheese on each. If desired, you can also add the buns to the grill so they can get toasted. Close the lid again and cook until the cheese is melted and the burgers reach a desired level of doneness. The recommended internal temperature for a well-done burger is 175 degrees F. Transfer the pastrami topped burgers to the bottom bun. Slather the top bun with the fry sauce, adorn with the burger toppings of your choosing and serve. Enjoy! stirring occasionally. Reserve 3 tablespoons sauce to use later for a dipping sauce. Don’t wash the saucepan. 4. Remove the racks from the grill and transfer to a rimmed baking sheet. Carefully unwrap one end of each foil packet, tipping and pouring the collected drippings into a glass measuring cup or heatproof bowl; reserve. Unwrap the racks and discard the foil. Season the racks lightly with salt. 5. Return the racks to the grill, meaty side down, and brush some of the remaining sauce on the bone side of each rack. Cook over indirect low heat, with the lid closed, for 15 minutes. Use a brush to spread out any of the sauce that has accumulated in the curve of the racks. Turn the ribs over and brush some of the sauce onto the meaty side. Close the lid and continue grilling over indirect low heat for 30 to 45 minutes more, brushing the racks with sauce every 15 minutes. The ribs are done when the meat has shrunk back from most of the bones by ¼ inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. Season with the sesame seeds. 6. In the saucepan you used for the sauce, combine the reserved drippings, the reserved 3 tablespoons sauce, and the soy sauce. Bring to a boil. Stir in the dissolved cornstarch and simmer until the sauce is slightly thickened and translucent, about 1 minute, whisking constantly. Remove from the heat. 7. Remove the racks from the grill and let rest for 5 to 10 minutes. Reheat the dipping sauce, if necessary. Cut the racks into individual ribs and serve warm with the sauce. READY SET Any Grill master knows the secret to great BBQ is a key ingredient to leave ‘em always wanting more. The best way to do that is to put some smoke on it! GRILL SEAR BBQ CHAR-GRILL SMOKE LG 700 70000 $ GRILL ROAST BAKE BRAISE LG 900 LG 1100 80000 $ $ 90000 We carry a wide range of accessories to enhance all your grilling and smoking needs. For the front, back, inside or out we know you’ll be the star of the show! Premium Hardwood Pellets 100% All Natural Flavor 2999 $ Gourmet BBQ Spices, Rubs, & Sauces 40# Bag or 2-Bags $50 “Where the Buck Stops and the Hunter Shops!” Dakota Archery & Outdoor Sports 2305 E. Hwy. 50 • Yankton, SD • 605-665-8340 Open Every Night Till 9 p.m. Fish and Shrimp Stuffed Jalapenos INGREDIENTS • 1 pound jalapenos • 4 - 6 oz cream cheese • 1 - 2 pounds shrimp • 1 pound bacon Seasoning Grilled Grouper INSTRUCTIONS Set EGG for indirect cooking (with convEGGtor) at 400°F/204°C. Cook the grouper on a Perforated Cooking Grid. Mix with cream cheese when cooked. Cut the stems off and split the jalapenos in half long ways. Use your knife to cut out the vein through the middle of the jalapeno with all the seeds. If you do not remove the seeds, your peppers will be very spicy… in fact, probably too hot for most people’s liking. After removing the seeds, place the hollowed out jalapenos into your strainer and rinse them thoroughly. Fill the hollowed out peppers with cream cheese and grouper. Remove the tail from your shrimp and place a single piece on top of your jalapeno. Wrap your jalapeno with half a slice of bacon and set into a Deep Dish Baking Stone. Once all the jalapenos are wrapped, sprinkle with seasoning. Place jalapenos on the EGG for 15 minutes turning them half way through.