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Traeger Smoky Ham and Bean Soup

Thursday, February 22nd, 2024

Traeger Smoky Ham and Bean SoupGently simmered, this ham-centric soup demands minimal attention, boasting big flavors with just a little hands-on time. Fire up your Traeger to get started making this Smoky Ham and Bean Soup.

INGREDIENTS (Serves 8):

1 1/2 Pound Pork Neck
As Needed Pepper
1 Teaspoon Fine sea salt, plus more as needed
1 Tablespoon olive oil, or butter, or more as needed
1 Large yellow onion, diced
1 Tablespoon Garlic, minced
2 Teaspoon hot sauce
2 cans Northwest beans, drained, rinsed
1 Teaspoon cold water
1 Teaspoon cornstarch
3 Slices bacon, cooked, chopped, for serving
1 Tablespoon fresh parsley, chopped, for serving

STEPS:

  1. When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
  2. Season the pork neck with salt, and pepper. Place the pork directly on the grill grates. Close the lid and smoke for 2 hours, or longer depending on smoke preference. Remove the pork from the grill and allow it to cool.
    INGREDIENTS

    • 1 1/2 Pound Pork Neck

    • As Needed Pepper

    • 1 Teaspoon Fine sea salt, plus more as needed

  3. In a large pot over medium heat, add the oil, onions, and garlic and sauté, stirring occasionally until the onions are caramelized. Season with salt, and pepper, to taste.
    INGREDIENTS

    • 1 Tablespoon olive oil, or butter, or more as needed

    • 1 Large yellow onion, diced

    • 1 Tablespoon Garlic, minced

  4. Add the pork neck, and hot sauce to the pot. Add enough water to cover the meat. Bring the soup to a boil then reduce the heat to a simmer. Simmer uncovered for 3 hours.
    INGREDIENTS

    • 2 Teaspoon hot sauce

  5. Remove the pork from the pot and let cool. Once the pork has cooled, pull the meat off the bone and shred. Add the shredded pork back to the soup pot along with the beans and return the pot to medium heat.
    INGREDIENTS

    • 2  cans Northwest beans, drained, rinsed

  6. In a small bowl, mix the cold water and cornstarch together then add it to the soup. Stir constantly until it starts to thicken. Reduce the heat to low, and keep warm until ready to serve.
    INGREDIENTS

    • 1 Teaspoon cold water

    • 1 Teaspoon cornstarch

  7. Remove the soup from the heat and garnish with chopped bacon and parsley, and serve warm. Enjoy!
    INGREDIENTS

    • 3 Slices bacon, cooked, chopped, for serving

    • 1 Tablespoon fresh parsley, chopped, for serving

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Traeger Roasted Broccoli Cheese Soup

Thursday, February 15th, 2024

Traeger Roasted Broccoli Cheese SoupPut a tasty wood-fired twist on this comforting cheesy classic by roasting the broccoli on your Traeger for this Roasted Broccoli Cheese Soup.

INGREDIENTS (Serves 4): 

3 Cup broccoli florets, cut into bite-size pieces
1 Cup sliced broccoli stems
To Taste Olive oil
3/4 Teaspoon kosher salt, plus more to taste
5 Tablespoon unsalted butter, divided
1 Medium yellow onion, diced
1 Clove garlic, minced
1/4 Cup all-purpose flour
2 Cup chicken stock
2 Cup half-and-half
2 Large carrots, sliced into thin rounds
3/4 Teaspoon freshly ground black pepper, plus more to taste
1/2 Teaspoon paprika
1/2 Teaspoon dry mustard powder
Pinch of cayenne pepper
8 Ounce freshly grated cheddar cheese, plus more for garnish

STEPS:

  1. When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.
  2. Spread the broccoli florets and stems in a single layer on the prepared baking sheet. Drizzle with olive oil and season with a pinch of salt.
    INGREDIENTS

    • 3 Cup broccoli florets, cut into bite-size pieces

    • 1 Cup sliced broccoli stems

    • To Taste Olive oil

    • 3/4 Teaspoon kosher salt, plus more to taste

  3. Place the baking sheet on the grill grates, close the lid, and cook for 5 minutes. Stir and continue cooking until the broccoli is tender, 5 minutes more. Remove from the grill and set aside.
  4. Place a large cast iron pot on the grill grates. Close the lid and allow the pot to preheat for 5 minutes.
  5. Add 1 tablespoon of butter and the onion to the pot. Sauté, stirring frequently, until onion is translucent and barely browned, about 4 minutes. Add the garlic and cook until fragrant, stirring constantly so it does not burn, about 30 seconds.
    INGREDIENTS

    • 5 Tablespoon unsalted butter, divided

    • 1 Medium yellow onion, diced

    • 1 Clove garlic, minced

  6. Remove the pot from the heat and transfer the onion mixture to a small bowl. Wipe out the pot with paper towels. Reduce the Traeger temperature to 375°F. Place the pot back on the grill grates, close the lid, and allow to preheat again for 5 minutes.
  7. Add the remaining 4 tablespoons of butter and the flour to the pot. Close the lid and cook, whisking every 5 minutes, until the roux has thickened, about 20 minutes total.
    INGREDIENTS

    • 1/4 Cup all-purpose flour

  8. While whisking constantly, slowly pour in the chicken stock, then the half-and-half. Close the lid and cook, whisking occasionally, until the liquid has reduced and thickened, about 45 minutes.
    INGREDIENTS

    • 2 Cup chicken stock

    • 2 Cup half-and-half

  9. Add the roasted broccoli, carrots, onion and garlic mixture, salt, pepper, paprika, mustard powder, and cayenne. Close the lid and simmer until the soup has reduced and thickened more and the carrots are tender, 20-25 minutes.
    INGREDIENTS

    • 2 Large carrots, sliced into thin rounds

    • 3/4 Teaspoon freshly ground black pepper, plus more to taste

    • 1/2 Teaspoon paprika

    • 1/2 Teaspoon dry mustard powder

    •  Pinch of cayenne pepper

  10. Stir the cheese into the soup until melted and incorporated.
    INGREDIENTS

    • 8 Ounce freshly grated cheddar cheese, plus more for garnish

  11. Ladle the soup into bowls and serve immediately with more cheese for garnish. Enjoy!

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Traeger Lasagna Soup

Thursday, February 8th, 2024

Traeger Lasagna SoupIf you like lasagna, you will love this Traeger lasagna soup, which takes much less time to make yet packs all the same comforting flavors. Cooking it on the Traeger adds subtle wood-fired flavor.

INGREDIENTS (Serves 6):

2 Tablespoon Olive oil
1 Pound mild or hot Italian bulk sausage or links with casings removed
1 Small yellow onion, grated on the large holes of a box grater
4 Clove garlic, grated or minced
1 Tablespoon Italian seasoning
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
4 Cup chicken broth
3 Cup homemade or store-bought marinara (from a 24 oz jar)
1/2 Pound dried lasagna noodles (about 10), not the no-boil kind
2 Ounce mozzarella, grated (about ½ cup)
1 Ounce Parmesan, grated (about ¼ cup)
2 Ounce ricotta cheese (about ½ cup)
Fresh basil leaves, for serving

STEPS:

  1. Place a large, uncovered enameled Dutch oven or other oven-safe pot directly on your Traeger’s grill grate then preheat the grill with the lid closed to 350°F; this will take about 15 minutes.
  2. Add the olive oil to the hot pot, then add the sausage, onion, Italian seasoning, garlic, salt, and pepper. Stir with a wooden spoon or heatproof spatula, breaking up any large pieces of sausage. Close the grill lid and cook with the pot uncovered, stirring occasionally, until the sausage is cooked through and begins to brown, 25 to 30 minutes.
    INGREDIENTS

    • 2 Tablespoon Olive oil

    • 1 Pound mild or hot Italian bulk sausage or links with casings removed

    • 1 Small yellow onion, grated on the large holes of a box grater

    • 4 Clove garlic, grated or minced

    • 1 Tablespoon Italian seasoning

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon freshly ground black pepper

  3. Add the chicken broth and marinara and stir to combine. Break the lasagna noodles into 4 to 5 pieces each, then add them to the pot. Stir and then press down lightly on the noodles to ensure they are submerged. Close the grill lid and cook, stirring occasionally, until the noodles are al dente, 25 to 30 minutes
    INGREDIENTS

    • 4 Cup chicken broth

    • 3 Cup homemade or store-bought marinara (from a 24 oz jar)

    • 1/2 Pound dried lasagna noodles (about 10), not the no-boil kind

  4. Add the mozzarella and Parmesan and stir to combine.
    INGREDIENTS

    • 2 Ounce mozzarella, grated (about ½ cup)

    • 1 Ounce Parmesan, grated (about ¼ cup)

  5. Serve the soup topped with a dollop of ricotta cheese and fresh basil leaves, as desired. Enjoy!
    INGREDIENTS

    • 2 Ounce ricotta cheese (about ½ cup)

    •  Fresh basil leaves, for serving

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Traeger Smoked New England Clam Chowder

Thursday, February 1st, 2024

Traeger Smoked New England Clam ChowderThe secret to this Traeger Smoked New England Clam Chowder recipe is an hour-long smoke infusion of pure, 100% hardwood right on the Traeger grill.

INGREDIENTS (Serves 8):

4 (6 1/2 oz) cans clams, chopped
2 Cup heavy whipping cream
3 Tablespoon unsalted butter
6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces
1 Large yellow onion, diced
2 Stalk celery, diced
As Needed kosher salt
As Needed Freshly ground black pepper
1/3 Cup all-purpose flour
2 Cup Bottled Clam Juice
2 Whole Bay leaves
1 Tablespoon fresh thyme leaves, chopped
2 Tablespoon finely chopped parsley
Oyster crackers, as needed, for serving
Hot sauce, as needed, for serving

STEPS:

  1. When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  2. Drain the clams, reserving the juice. Set the juice aside. Chop the clams, if they are not already chopped, and spread them into a single layer in a disposable foil pan or deep baking dish.
    INGREDIENTS

    • 4  (6 1/2 oz) cans clams, chopped

  3. Place the pan with the clams directly on the grill grates. Close the lid and smoke for 30 minutes.
  4. Add the heavy whipping cream and 1 cup of the reserved clam juice to the pan. Close the lid and smoke for an additional 30 minutes.
    INGREDIENTS

    • 2 Cup heavy whipping cream

  5. Remove the clams with the smoked cream mixture from the grill and set aside.
  6. In a large heavy saucepan or Dutch oven on the stovetop over medium heat, add the butter and bacon. Cook until the butter is melted and the bacon has begun to render the fat and sizzle. Stir in the onion, and celery and cook, stirring occasionally, until softened, 5-10 minutes. Season with salt and pepper.
    INGREDIENTS

    • 3 Tablespoon unsalted butter

    • 6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces

    • 1 Large yellow onion, diced

    • 2 Stalk celery, diced

    • As Needed kosher salt

    • As Needed Freshly ground black pepper

  7. Stir in the flour and cook for 5-8 minutes, stirring constantly to ensure the flour does not brown. Add the potatoes, bottled clam juice, bay leaves, and fresh thyme. Allow the mixture to come to a boil. Cook until the potatoes are tender, 12-15 minutes.
    INGREDIENTS

    • 1/3 Cup all-purpose flour

    • 1 Pound

    • 2 Cup Bottled Clam Juice

    • 2 Whole Bay leaves

    • 1 Tablespoon fresh thyme leaves, chopped

  8. Stir in the smoked clam and cream mixture and simmer for 5 minutes. If the chowder is too thick, add more clam juice until the desired consistency is achieved. Taste for seasoning, adding more salt, and pepper as needed.
  9. Before serving, remove the bay leaves and stir in the parsley. Serve with oyster crackers and hot sauce. Enjoy!
    INGREDIENTS

    • 2 Tablespoon finely chopped parsley

    •  Oyster crackers, as needed, for serving

    •  Hot sauce, as needed, for serving

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Traeger Chicken Tortilla Soup Recipe

Wednesday, January 24th, 2024

Traeger Chicken Tortilla SoupSmoking the chicken for soothing tortilla soup keeps the meat tender and juicy while adding toasty wood-fired flavor. The spice level on this soup is mellow, just a slight tingly warmth, so if you prefer more of a kick, add some cayenne or serve with your favorite hot sauce.

INGREDIENTS:

1 (3 1/2 to 4 lb) chicken, spatchcocked (backbone removed)
1/3 Cup Traeger Spicy Fajita Rub
2 Tablespoon avocado or canola oil, divided
2 ears corn, husks and silks removed
1 red onion, sliced ½-inch thick rounds
1 Teaspoon Kosher salt
1 Teaspoon Freshly ground black pepper
4 Clove garlic, minced
2 Tablespoon tomato paste (double concentrated)
8 Cup chicken broth
1 15-oz can black beans, rinsed well and drained

To Serve:

Crispy tortilla strips
1 avocado, diced
1 plum tomato, diced
1/2 Bunch cilantro
Lime wedges
Cotija cheese, crumbled (optional)

STEPS:

1. When ready to cook, preheat the Traeger to 225°F with the lid closed; this should take about 15 minutes

2. Season the underside (bone side) of the spatchcocked chicken with half of the Traeger Spicy Fajita Rub, flip the chicken over and season the skin side with the remaining rub.

INGREDIENTS

  • 1  (3 1/2 to 4 lb) chicken, spatchcocked (backbone removed)

  • 1/3 Cup Traeger Spicy Fajita Rub

3. Insert a leave-in meat thermometer into the thickest part of the breast, avoiding the bone, if possible. Place the chicken skin-side-up directly on the grill grates. Close the lid and smoke for 1 hour.

4. Leaving the chicken on the grates, increase the temperature of the grill to 400°F.

5. While the grill is heating, drizzle the corn and onion slices with the oil and season with kosher salt and pepper on all sides.

INGREDIENTS

  • 1 Tablespoon avocado or canola oil, divided

  • 2  ears corn, husks and silks removed

  • 1  red onion, sliced ½-inch thick rounds

  • 1 Teaspoon Kosher salt

  • 1 Teaspoon Freshly ground black pepper

6. When the grill reaches 400°F, place the onion slices and corn directly on the grill grates next to the chicken. Close the lid and cook for 10 minutes, then flip the onions and rotate the corn. Close the lid and cook until the onions have nice grill marks and are tender.

7. Remove the onions from the grill. Continue cooking the corn and the chicken until the internal temperature of the chicken reaches 165°F, about another 10 minutes. Remove the chicken and the corn from the grill (leave the grill on) and let cool slightly.

8. Meanwhile, place a Dutch oven or similar ovenproof pot on the grill grates to preheat for 5 minutes. Add 1 tablespoon of oil, the minced garlic, and tomato paste to the pot. Close the lid and cook for 5 minutes, then stir, close the lid and cook until the garlic is fragrant and tomato paste is sizzling, another 3 to 5 minutes.
INGREDIENTS

  • 1 Tablespoon avocado or canola oil, divided

  • 4 Clove garlic, minced

  • 2 Tablespoon tomato paste (double concentrated)

9. Pull the skin off the chicken breast in one or two pieces and reserve it. Shred or chop the meat into bite-size pieces as desired. Slice the corn off the cob and chop the grilled onion.

10. Slowly add 1 cup of broth to the Dutch oven, stirring to distribute the tomato paste. Then add the remaining chicken broth and the chicken skin (it will be removed but it has a lot of seasoning on it that you want in the broth). Close the grill lid and bring to a simmer.

INGREDIENTS

  • 8 Cup chicken broth

11. Once simmering, carefully remove the chicken skin. Add the chicken meat, black beans, corn, and onion to the soup, and stir to combine. Cook until hot, another 10 to 15 minutes.
INGREDIENTS

  • 1  15-oz can black beans, rinsed well and drained

12. Portion the soup into bowls, and top with the tortilla strips, avocado, tomato, cilantro, and cotija cheese if desired. Serve with lime wedges. Enjoy!
INGREDIENTS

  •  Crispy tortilla strips

  • 1  avocado, diced

  • 1  plum tomato, diced

  • 1/2 Bunch cilantro

  •  Lime wedges

  •  Cotija cheese, crumbled (optional)

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Grilling Slider

Friday, July 31st, 2020

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Sugar Beet Crush Attractant

Wednesday, October 14th, 2015

Sugar Beet Crush AttractantPick up your deer attractants at J&N Feed and Seed. Wildgame Innovations Sugar Beet Crush Attractant is real sugar beets crushed and blended with fresh heat processed beans into an ultra concentrated one of a kind attractant. Deer go wild over real sugar beets and even more so after Wildgame Innovations crushes ’em and bags ’em. It is now easier to get sugar beets where you need them in this convenient carry pouch. This product is like no other and gives you that edge you are looking for to lure in that big buck with a craving for sweet beets.

  • Real crushed sugar beets blended with fresh heat processed beans to create an ultra concentrated attractant
  • Deer go wild over real Sugar Beets and even more so after Wildgame Innovations™ crushes ’em and bags ’em
  • Its now easier to get Sugar Beets where you need them in this convenient carry pouch
  • This product is like no other and gives you that edge you are looking for to lure in that big buck with a craving for sweet beets

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May Fish Truck Deliveries

Monday, May 4th, 2015

fish truck- https://www.jandnfeedandseed.comThe fish truck visits J&N Feed and Seed twice in May!  The truck will have channel cat, large mouth bass, black crappie, bluegill, hybrid bluegill, red ear bream, and fathead minnows.  The truck provides containers for all fish but the 11″ channel cats, so please bring your own containers for them.

Stock My Pond – Wednesday,  May 13th from 4:00 pm to 5:00 pm.

Abney’s Fish Truck – Wednesday, May 20th, from 2:00 P.M. to 3:00 P.M.

J&N Feed and Seed
450 Pecan Street
Graham, TX
Phone: (940) 549-4631

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Closed on Memorial Day

Thursday, April 23rd, 2015

Memorial-Day-Images-2014-2Memorial Day is a United States federal holiday observed on May 25, 2015. Formerly known as Decoration Day, it commemorates U.S. men and women who died while in the military service. First enacted to honor Union soldiers of the American Civil War (it is celebrated near the day of reunification after the Civil War), it was expanded after World War I. We want to take this opportunity to honor all those who are serving and have served our country!

J & N Feed and Seed will be closed in observance of Memorial Day.

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Red Flannel

Tuesday, January 13th, 2015

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