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Blackened-Cheez-Its-HERO

Is it possible to make Cheez-It crackers even more savory and delicious? You bet! This easy-to-make wood-fired snack packs on the umami flavor with a little bit of Worcestershire and a sprinkling of our Blackened Saskatchewan Rub, which features garlic plus bold spices. Just try to stop eating these.

Blackened Cheez-Its

cherry-and-black-pepper-smoked-cream-cheese-HERO

If you have 5 minutes, you can get this festive, crowd-pleasing appetizer ready for the grill. Then forget about it for a couple hours while the wood fire does its thing, making the cheese deliciously gooey and adding a welcome smoky flavor. Feel free to experiment with whatever preserves you have on hand.

Cherry and Black Pepper Smoked Cream Cheese

Sweet-n-Spicy-Roasted-Nuts-HERO

Warning: These are hard to stop eating. If you prefer a single kind of nut, such as all almonds, that works, too. Aside from snacking, these would be tasty in a salad or as part of cheese board.

Sweet n’ Spicy Roasted Nuts

Rosemary-Parmesan-Potato-Chips-HERO

Give potato chips an Italian accent with a sprinkling of rosemary and Parmesan. We went with lightly salted chips because the cheese can taste salty, but if you only have regular chips on hand, they’ll work. Just be sure to have a cold beer handy!

Parmesan & Rosemary Potato Chips

Tim-Hollingsworths-Mayo-Coated-Turkey

Chef Tim Hollingsworth's secret to the most tender turkey? Mayonnaise. Unlike oil and butter, the high-fat coating stays put when he slathers his turkey with it, basting the bird as it cooks and keeping it moist and tender.  It also encourages the Maillard reaction, which is a fancy way of saying it turns the turkey a gorgeous deep brown color. (For the best results you will want to start ahead, coat the turkey, and then let it chill in the fridge for at least 12 hours.) Does the coating make the turkey taste like mayonnaise? Nope. All you taste is delicious turkey goodness.

Tim Hollingsworth's Mayo Coated Turkey

Matt-Pittmans-Spatchcocked-Smoked-Turkey

How does Matt Pittman make turkey burst with flavor at every bite? First, he spatchcocks and brines the bird to keep it tender and juicy. He then massages on spices, smokes it low and slow, and bastes it—with butter. For the finish: a tangy-sweet honey-mustard glaze. Turkey never had it so good.

Matt Pittman's Spatchcocked Smoked Turkey

Easy-White-Chicken-Chili-Hero

When you are hankering for chili but don’t have a lot of time, try this quick yet satisfying version. Canned beans and cooked chicken (a store-bought rotisserie chicken works well) give you a head start. (Don’t rinse the beans as the starch on them helps to thicken the dish.) Feel free to adjust the garnishes as you like. Charred corn kernels, sliced scallions, or pickled jalapeños are also great options.

Easy White Chicken Chili

Pork-Schnitzel-with-Mushroom-Cream-Sauce-Camillo

World Barbecue Champion Camillo Tomanek (aka Don Caruso BBQ) wields his Traeger in his home country of Germany. Here he Traeger-izes schnitzel by adding some wood-fired flavor to the crisp cutlets. A creamy mushroom sauce makes the dish extra luxe while an easy cucumber salad balances the richness with a tangy crunch. If you like, you can make the sauce and salad ahead of cooking the pork.

Pork Schnitzel with Mushroom Cream Sauce

Boozy-Bacony-Marshmallow-Treats

We transformed this classic kid-favorite, no-bake treat into a dessert that grownups will swoon over by adding crispy bacon, a bit of whiskey, and, of course, a hint of smoke.  You’ll make more caramel sauce than you need for the treats, but it keeps for a couple weeks in the fridge and is delicious gently reheated and poured over ice cream or drizzled on apple pie.

Boozy & Bacon-y Marshmallow Treats

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SMOKED RECIPES

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Smoked Recipes for Pellet Grill Cooking | Traeger Grills

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2023 Traeger Pellet Grills LLC. All rights reserved.

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