April 6, 2021
Traeger Smoked Meat & Veggie Platter
Happy spring! It's grilling season!
Happy spring! It's grilling season!
Spring is in the air, which means the weather is warming up, pretty skies, colorful flowers, & outdoor cooking!
I bought my Traeger Grill last year & I absolutely love cooking on it. You can grill, smoke, roast, barbecue, braise, & even bake with it. The Traeger is so versatile & you can cook up some really tasty foods.
This platter for 2 is perfect for couples. Double the recipe & it makes a great dish for families or meal prep! Don't be fooled by the photo though, there are more meat & veggies than the platter shows (I just couldn't fit it all on the platter I have).
The bottom round roast I used is rubbed with a sweet & spicy Memphis inspired dry rub & cooked til it's moist & slightly pink! No dipping sauce needed (but if you must, I recommend Traeger's Sweet & Heat Sauce).
You'll notice another cut of protein on the grill since I was also cooking up another dish that will be featured on the blog real soon.
But for now, enjoy this smoked meat & veggie platter! Oh, & soak up all that sunshine too! Enjoy with a glass of chilled white wine or rose, or heck even a refreshing cocktail.
What you'll need (for 2 people):
- Traeger's Signature Blend Hardwood Pellets
- 1/2 lb andouille sausage
- 1.5-2 lb bottom round roast
- 4 tbsp Private Selection Memphis-Inspired Seasoning Rub
- 2 medium sweet onions, quartered
- 1 bunch asparagus
- 2 bell peppers, sliced into 1.5-2 inch rounds
- 2 medium eggplants, halved
- 1 large yellow squash, halved
- 1-2 tbsp extra virgin olive oil
- Balsamic glaze of your choice
- Load the hopper with your favorite wood pellets.
- Preheat your Traeger by turning the dial to the "smoke" position.
- While your grill is preheating, take your bottom round roast & coat with the dry rub until all surfaces are covered.
- Next the veggies, cut the bottom inch off the asparagus; peel & quarter the onions; cut the bell peppers in half, remove the seeds, then cut in to thirds; cut the eggplants & squash in half, lengthwise.
- Brush the veggies with the EVOO.
- Place the beef towards the back of the bottom rack, then add the sausage, in front of it. Place the squash & eggplants cut side down towards the front of the bottom rack. Place the asparagus & onions on the top rack. Place the peppers on foil & place it on the top rack. Smoke everything for 30 minutes, then remove the veggies from the grill and set aside.
- Turn the heat up to 250, insert the thermometer probe into the center of the beef & roast for 2 hours.
- Crank the heat up to 375, add the veggies back to the grill with the meat & cook for 20 minutes, flipping halfway through. Then remove the sausage & veggies.
- Continue to cook the beef until the internal temperature reaches 145. Then remove from the grill & let it rest for at least 10 minutes on a cutting board with a reservoir.
- Slice it up! Cut the eggplant & squash into half moons. Carve the bottom round roast into 1/4 inch slices. Slice the sausage into 1/2 - 1 inch rounds.
- Platter time: start with adding the beef to the platter, then top with the rendered juices. Next add the veggies, season with pink Himalayan salt & drizzle the veggies with balsamic glaze. Fill in the gaps with the sausage & enjoy!
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