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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 375F 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!
An hour's smoke followed by a quick sear and a luscious pat of bourbon-flavored butter take these to a whole new level. Ingredients (serves 4): 1/2 Cup butter, room temperature 2 Clove garlic, minced 2 Tablespoon bourbon 1 Tablespoon minced chives or green onions 1 Tablespoon minced parsley 1/2 Teaspoon salt 1/2 Teaspoon ground black pepper 4 (1 inch thick) rib-eye steaks To Taste Traeger Prime Rib Rub Steps: 1. For the Bourbon Butter: In a small mixing bowl, combine the butter, garlic, bourbon, chives, parsley, salt and pepper and stir with a wooden spoon. Butter can be prepared ahead and refrigerated until serving time. 2. When ready to cook, set Traeger temperature to 180F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. 3. Generously season the steaks with the Traeger Prime Rib Rub. 4. Arrange the steaks directly on the grill grate and smoke for 1 hour. 5. Momentarily remove the steaks to a platter and set the temperature of your Traeger to 500F. 6. When grill is hot, return the steaks to the grill, turning once, until they reach an internal temperature of 135F for medium-rare, about 6 to 8 minutes per side. 7. Transfer steaks to a platter and immediately top each with a pat of the bourbon butter. 8. Let the meat rest for 3 minutes before serving. Enjoy!
You'll go wild for these tots! Wood-fired tater tots, hearty ground venison, creamy mushroom soup and peas make for the ultimate comfort dish when you're hankering for a homestyle meal. Ingredients (Serves 4): 2 Pound Venison, ground 2 Can Peas, canned 2 Can cream of mushroom soup 28 Ounce frozen tater tots Steps: 1. Cook ground venison in a medium sauté pan over medium high until browned. Drain off excess fat and set venison aside. 2. In a 13x9 pan, combine venison, peas and soup. Top with tater tots. 3. When ready to cook, set the Traeger to 350F and preheat, lid closed for 15 minutes. 4. Place casserole dish directly on grill grate and cook for 30 minutes. Serve hot, enjoy!
Ingredients (serves 8): 1 1/2 Cup kosher salt 3/4 Cup bourbon 3/4 Cup pure maple syrup 1/2 Cup brown sugar 1 onion, peeled and quartered 3 bay leaves, crushed 4 Strips orange peel 2 Tablespoon black peppercorns 1 Tablespoon whole cloves 1 (12-14 lb) turkey, fresh or thawed 1 Cup butter, melted 1/4 Cup pure maple syrup As Needed Traeger Pork & Poultry Rub or salt and pepper sprigs of fresh sage and thyme, for serving orange wedges, lady apples or kumquats, for serving Steps: 1. Note: Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt-solution. 2. For the Brine: In a large stockpot or container, combine 5 quarts hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, orange peel, peppercorns, and cloves and stir until well mixed. 3. Add 3 quarts ice. Rinse the turkey, inside and out, under cold running water. Remove giblets and gravy packet and discard or save for another use. 4. Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight. Weigh down with a bag of ice to keep the bird submerged. 5. Drain and pat turkey dry with paper towels; discard the brine. 6. To Spatchcock the Turkey: With a large knife or shears, cut the bird open along the backbone on both sides through the ribs and remove the backbone. Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly. 7. Combine the melted butter and the remaining 1/4 cup of maple syrup and divide in half. 8. Brush half of the mixture on the bird and sprinkle with Traeger Pork & Poultry Rub or salt and black pepper. Set aside the other half of the mixture until ready to use. 9. When ready to cook, set Traeger temperature to 350F and preheat, lid closed for 15 minutes. 10. Roast the turkey until the internal temperature in the thickest part of the breast reaches 165F, about 2-3 hours. 11. Brush with the remaining butter-maple syrup glaze the last 30 minutes of cooking. 12. Let the turkey rest for 15 to 20 minutes before carving. 13. Garnish, if desired, with fresh herbs and or kumquats. Enjoy!
Kick off your Thanksgiving festivities with this savory appetizer! Ingredients (Serves 4): 1/2 Pound cream cheese, room temperature 1/8 Cup sour cream 1/4 Pound Bacon, sliced 2 Tablespoon green onions, thinly sliced 1/2 Cup shredded cheddar cheese 1/2 Teaspoon garlic powder 1/2 To Taste salt Steps: 1. When ready to cook, set grill temperature to 180F and preheat, lid closed for 15 minutes. 2. Place the cream cheese and sour cream in a medium baking dish and transfer to the grill. 3. Smoke for 20 minutes or until desired level of smoke is reached. 4. Remove from heat and increase the grill temperature to 350F. 5. When the grill is hot, place bacon slices directly on the grill grate for 15-20 minutes until bacon is crispy and fat is rendered. 6. Remove from heat and let stand at room temperature until cool. 7. While the bacon is cooling, place smoked cream cheese, sour cream, green onion, cheddar cheese, garlic powder and salt in the bowl of a food processor.
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 375F 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!
An hour's smoke followed by a quick sear and a luscious pat of bourbon-flavored butter take these to a whole new level. Ingredients (serves 4): 1/2 Cup butter, room temperature 2 Clove garlic, minced 2 Tablespoon bourbon 1 Tablespoon minced chives or green onions 1 Tablespoon minced parsley 1/2 Teaspoon salt 1/2 Teaspoon ground black pepper 4 (1 inch thick) rib-eye steaks To Taste Traeger Prime Rib Rub Steps: 1. For the Bourbon Butter: In a small mixing bowl, combine the butter, garlic, bourbon, chives, parsley, salt and pepper and stir with a wooden spoon. Butter can be prepared ahead and refrigerated until serving time. 2. When ready to cook, set Traeger temperature to 180F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. 3. Generously season the steaks with the Traeger Prime Rib Rub. 4. Arrange the steaks directly on the grill grate and smoke for 1 hour. 5. Momentarily remove the steaks to a platter and set the temperature of your Traeger to 500F. 6. When grill is hot, return the steaks to the grill, turning once, until they reach an internal temperature of 135F for medium- rare, about 6 to 8 minutes per side. 7. Transfer steaks to a platter and immediately top each with a pat of the bourbon butter. 8. Let the meat rest for 3 minutes before serving. Enjoy!
You'll go wild for these tots! Wood-fired tater tots, hearty ground venison, creamy mushroom soup and peas make for the ultimate comfort dish when you're hankering for a homestyle meal. Ingredients (Serves 4): 2 Pound Venison, ground 2 Can Peas, canned 2 Can cream of mushroom soup 28 Ounce frozen tater tots Steps: 1. Cook ground venison in a medium sauté pan over medium high until browned. Drain off excess fat and set venison aside. 2. In a 13x9 pan, combine venison, peas and soup. Top with tater tots. 3. When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes. 4. Place casserole dish directly on grill grate and cook for 30 minutes. Serve hot, enjoy!
Ingredients (serves 8): 1 1/2 Cup kosher salt 3/4 Cup bourbon 3/4 Cup pure maple syrup 1/2 Cup brown sugar 1 onion, peeled and quartered 3 bay leaves, crushed 4 Strips orange peel 2 Tablespoon black peppercorns 1 Tablespoon whole cloves 1 (12-14 lb) turkey, fresh or thawed 1 Cup butter, melted 1/4 Cup pure maple syrup As Needed Traeger Pork & Poultry Rub or salt and pepper sprigs of fresh sage and thyme, for serving orange wedges, lady apples or kumquats, for serving Steps: 1. Note: Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt- solution. 2. For the Brine: In a large stockpot or container, combine 5 quarts hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, orange peel, peppercorns, and cloves and stir until well mixed. 3. Add 3 quarts ice. Rinse the turkey, inside and out, under cold running water. Remove giblets and gravy packet and discard or save for another use. 4. Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight. Weigh down with a bag of ice to keep the bird submerged. 5. Drain and pat turkey dry with paper towels; discard the brine. 6. To Spatchcock the Turkey: With a large knife or shears, cut the bird open along the backbone on both sides through the ribs and remove the backbone. Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly. 7. Combine the melted butter and the remaining 1/4 cup of maple syrup and divide in half. 8. Brush half of the mixture on the bird and sprinkle with Traeger Pork & Poultry Rub or salt and black pepper. Set aside the other half of the mixture until ready to use. 9. When ready to cook, set Traeger temperature to 350F and preheat, lid closed for 15 minutes. 10. Roast the turkey until the internal temperature in the thickest part of the breast reaches 165F, about 2-3 hours. 11. Brush with the remaining butter-maple syrup glaze the last 30 minutes of cooking. 12. Let the turkey rest for 15 to 20 minutes before carving. 13. Garnish, if desired, with fresh herbs and or kumquats. Enjoy!
Kick off your Thanksgiving festivities with this savory appetizer! Ingredients (Serves 4): 1/2 Pound cream cheese, room temperature 1/8 Cup sour cream 1/4 Pound Bacon, sliced 2 Tablespoon green onions, thinly sliced 1/2 Cup shredded cheddar cheese 1/2 Teaspoon garlic powder 1/2 To Taste salt Steps: 1. When ready to cook, set grill temperature to 180F and preheat, lid closed for 15 minutes. 2. Place the cream cheese and sour cream in a medium baking dish and transfer to the grill. 3. Smoke for 20 minutes or until desired level of smoke is reached. 4. Remove from heat and increase the grill temperature to 350F. 5. When the grill is hot, place bacon slices directly on the grill grate for 15-20 minutes until bacon is crispy and fat is rendered. 6. Remove from heat and let stand at room temperature until cool. 7. While the bacon is cooling, place smoked cream cheese, sour cream, green onion, cheddar cheese, garlic powder and salt in the bowl of a food processor.