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All site content © 2020 McCollum Hardware, Inc. Unless otherwise stated. All rights reserved. Third-party logos and marks are registered trademarks of their respective owners.
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Mon: 8am - 5:30pm Tue: 8am - 5:30pm Wed: 8am - 5:30pm Thurs: 8am - 5:30pm Fri: 8am - 5:30pm Sat: 8:30am - 2pm Sun: Closed
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Traeger Feature Recipes
Take a shot of darn good BBQ! These green chile, cream cheese and sausage bacon wrapped shots will give your taste buds a smokin' buzz. Ingredients: (Serves 8) 1 (8 oz) block cream cheese, softened 2 Large green chile peppers, diced 1 Cup shredded cheese 1 Tablespoon chile powder 2 Tablespoon Meat Church Honey Hog BBQ Rub 1 Pound Sausage, Smoked 1 Pound thick-cut bacon Steps: 1. When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes. 2. Mix cream cheese, chiles, shredded cheese, chili powder and Honey Hog BBQ Rub thoroughly in a mixing bowl. Set aside. 3. Slice sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick. 4. Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ Rub. 5. Place the pig shots on the Traeger until the bacon is crispy and golden brown, about 45 to 60 minutes. 6. Remove the pig shots from the grill and cool for 10 minutes, the cream cheese may still be hot. Enjoy!
Serve up wood-fired flavor the whole family will enjoy! This easy-to-make recipe will satisfy everyone on any chilly night. Ingredients (Serves four): 2 Tablespoon butter 1 Small yellow onion, diced 1 Stalk celery, diced 2 Tablespoon flour 2 Cup chicken or turkey stock, preferably homemade 1/2 Cup cream or milk 2 Teaspoon dry sherry, optional 3/2 Cup frozen peas and carrots, thawed 1/2 Teaspoon Traeger Pork & Poultry Rub 1/4 Teaspoon dried thyme leaves 4 Cup cooked skinless chicken or turkey, diced To Taste salt and pepper 1 sheet frozen puff pastry flour, for dusting as needed 1 egg, beaten with 1 tablespoon water Steps: 1. When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes. 2. Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook 3 to 5 minutes, or until the onion is translucent. Sprinkle with flour and stir to coat. 3. Slowly stream in the chicken stock whisking out any lumps. Add milk or cream and bring to a simmer. Let simmer for a few minutes until slightly thickened, the mixture should coat the back of the spoon. Add in the dry sherry. 4. Add the Traeger Pork & Poultry Rub, thyme, peas and carrots, and chicken and simmer for 5 to 10 minutes. Season to taste with salt and pepper. 5. Coat a cast iron skillet with cooking spray and fill with the pot pie filling. 6. Unroll the puff pastry sheet on a lightly floured countertop. Let thaw slightly. 7. Cover the top of the cast iron with the puff pastry crimping any overhang. Make several small slits in the center to let the steam escape and brush lightly with the egg wash. 8. Bake the pot pie for 30 minutes, or until the puff pastry is nicely browned and the filling is bubbling. Serve immediately. Enjoy!
This week's feature recipe is a Grilled Winter Salad. It's colorful, fresh and you can make it on a Traeger Grill! Ingredients (serves 4): 2 Head radicchio, quartered 2 Head endive, chopped 2 Head endive, chopped As Needed olive oil As Needed kosher salt As Needed freshly ground black pepper 2 Whole lemons, halved 1/2 coarsely chopped almonds 1 Small shallot, finely diced 1/4 Cup red wine vinegar 1 Teaspoon salt 1/2 Cup olive oil 1/2 Teaspoon freshly ground black pepper 1 (5-1/2 oz) log salami, diced into 1/2 inch pieces 1/2 Cup diced provolone cheese 4 Whole fire roasted red peppers, drained and cut into thin strips 1 pear or apple, diced into 1/2 inch pieces Steps: 1. When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes. 2. Drizzle the radicchio and endive with olive oil and season with salt and pepper. 3. When the grill is up to temperature, add the lettuces and cook with the lid closed for 2 to 4 minutes per side, until they begin to wilt. Remove from the grill. 4. Drizzle halved lemons with olive oil and place cut-side down on the grill for 2 to 3 minutes. 5. In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2 to 3 minutes. Remove from the grill. 6. To Make the Vinaigrette: Combine shallots, red wine vinegar and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper. 7. Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears and toasted almonds. Toss with vinaigrette and season with salt and pepper to taste. Enjoy!
All site content © 2020 McCollum Hardware, Inc. Unless otherwise stated. All rights reserved. Third-party logos and marks are registered trademarks of their respective owners.
RM

Hours: Mon thru Fri 8AM - 5:30PM; Sat 8:30AM - 2PM
Connect with Us
Product Search
Traeger Feature Recipes
Take a shot of darn good BBQ! These green chile, cream cheese and sausage bacon wrapped shots will give your taste buds a smokin' buzz. Ingredients: (Serves 8) 1 (8 oz) block cream cheese, softened 2 Large green chile peppers, diced 1 Cup shredded cheese 1 Tablespoon chile powder 2 Tablespoon Meat Church Honey Hog BBQ Rub 1 Pound Sausage, Smoked 1 Pound thick-cut bacon Steps: 1. When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes. 2. Mix cream cheese, chiles, shredded cheese, chili powder and Honey Hog BBQ Rub thoroughly in a mixing bowl. Set aside. 3. Slice sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick. 4. Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ Rub. 5. Place the pig shots on the Traeger until the bacon is crispy and golden brown, about 45 to 60 minutes. 6. Remove the pig shots from the grill and cool for 10 minutes, the cream cheese may still be hot. Enjoy!
Serve up wood-fired flavor the whole family will enjoy! This easy-to-make recipe will satisfy everyone on any chilly night. Ingredients (Serves four): 2 Tablespoon butter 1 Small yellow onion, diced 1 Stalk celery, diced 2 Tablespoon flour 2 Cup chicken or turkey stock, preferably homemade 1/2 Cup cream or milk 2 Teaspoon dry sherry, optional 3/2 Cup frozen peas and carrots, thawed 1/2 Teaspoon Traeger Pork & Poultry Rub 1/4 Teaspoon dried thyme leaves 4 Cup cooked skinless chicken or turkey, diced To Taste salt and pepper 1 sheet frozen puff pastry flour, for dusting as needed 1 egg, beaten with 1 tablespoon water Steps: 1. When ready to cook, set Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes. 2. Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook 3 to 5 minutes, or until the onion is translucent. Sprinkle with flour and stir to coat. 3. Slowly stream in the chicken stock whisking out any lumps. Add milk or cream and bring to a simmer. Let simmer for a few minutes until slightly thickened, the mixture should coat the back of the spoon. Add in the dry sherry. 4. Add the Traeger Pork & Poultry Rub, thyme, peas and carrots, and chicken and simmer for 5 to 10 minutes. Season to taste with salt and pepper. 5. Coat a cast iron skillet with cooking spray and fill with the pot pie filling. 6. Unroll the puff pastry sheet on a lightly floured countertop. Let thaw slightly. 7. Cover the top of the cast iron with the puff pastry crimping any overhang. Make several small slits in the center to let the steam escape and brush lightly with the egg wash. 8. Bake the pot pie for 30 minutes, or until the puff pastry is nicely browned and the filling is bubbling. Serve immediately. Enjoy!
This week's feature recipe is a Grilled Winter Salad. It's colorful, fresh and you can make it on a Traeger Grill! Ingredients (serves 4): 2 Head radicchio, quartered 2 Head endive, chopped 2 Head endive, chopped As Needed olive oil As Needed kosher salt As Needed freshly ground black pepper 2 Whole lemons, halved 1/2 coarsely chopped almonds 1 Small shallot, finely diced 1/4 Cup red wine vinegar 1 Teaspoon salt 1/2 Cup olive oil 1/2 Teaspoon freshly ground black pepper 1 (5-1/2 oz) log salami, diced into 1/2 inch pieces 1/2 Cup diced provolone cheese 4 Whole fire roasted red peppers, drained and cut into thin strips 1 pear or apple, diced into 1/2 inch pieces Steps: 1. When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes. 2. Drizzle the radicchio and endive with olive oil and season with salt and pepper. 3. When the grill is up to temperature, add the lettuces and cook with the lid closed for 2 to 4 minutes per side, until they begin to wilt. Remove from the grill. 4. Drizzle halved lemons with olive oil and place cut-side down on the grill for 2 to 3 minutes. 5. In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2 to 3 minutes. Remove from the grill. 6. To Make the Vinaigrette: Combine shallots, red wine vinegar and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper. 7. Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears and toasted almonds. Toss with vinaigrette and season with salt and pepper to taste. Enjoy!