You can learn techniques and tricks from our Traeger Pros. You’ll find recipe building blocks, tips for mastering BBQ competition & how to make Thanksgiving dinner on a Traeger
How to Sear Meat: The Ultimate Grill Searing Guide
How to sear meat —steaks, burgers, chicken breasts, sausages — plus tips for searing seafood and veggies, too. Find out why searing is the key to fantastic flavor.
View our step-by-step guide for how to cook brats, how long to cook them for, at what temperatures, and how to smoke, season, and braise the best bratwurst.
Learn how to smoke pork shoulder for the best pulled pork. This cut is laced with so much flavor when cooked low and slow, giving it incredibly tender texture and succulent flavor.
It’s a scientific fact that adding bacon makes everything more delicious. And there’s no better way to add bacon than wrapping an entire cut of meat it.
We’ll show you how to trim, season and BBQ your full packer for epic flavor and ultimate tenderness. Master your backyard BBQ with a Traeger take on a full packer competition brisket.
Techniques & Tips: How to Dry Brine with Chad Ward
Dry brining might sound complicated, but it really just means salting your meat to add flavor and draw out moisture. Poultry is perfect for dry brining.
Steer clear of boring and take your love to the next level this Valentine’s Day. Nothing says I love you like a smokin’ bouquet of wood-fired bacon roses.
Slow smoke a pork butt for tender, flavorful pulled pork from the grill. These pork butts are rubbed, smoked and spritzed on the Traeger then wrapped till they reach fall-off-the-bone perfection.
Techniques & Tips: How to Wet Brine with Chad Ward
When it comes to creating a wet brine, the flavor options are endless. This video, gives you the basics of how to properly prepare and season your brine.
Techniques & Tips: How to Take Better Food Photos with Dennis Prescott
Whether you’re an aspiring photographer or just want some extra likes on your social media posts, following a few fundamentals will help get you there.
Learn how to make amazing pork belly burnt ends on your Traeger grill with our easy how-to guide. Featuring tips and tricks from Traeger Pro Team Member Matt Pittman, you’ll master this BBQ delicacy and keep coming back to his recipe time and time again.
See four tasty grilling recipes with age-appropriate tasks for kids age 3 to 13+. These foolproof recipes will make family time more fun and teach kids key skills.
We’re bringing you a guide for the best smoked ribs. Learn all you need to know about the 321 ribs method and check out tips from our Pros about how long to smoke ribs for so you can smoke like a pro.
Spatchcock is the method of removing the poultry backbone so that it lays flat so that it will cook evenly. Traeger grilling it allows the flavorful smoke to penetrate every inch of the meat and help it retain moisture and tenderness.
Techniques & Tips: De-seeding a Pepper with Sammy Moniz
Whether you want your bell pepper cut for scooping hummus, sliced thin for stir-fry, or diced up for Denver omelets, Sammy Moniz is here to show you how.
Here’s how to grill the perfect pork loin. Our BBQ expert, Chad Ward will help you create delicious BBQ pork loin. The key to perfectly tender pork loin is only cooking it to 145 degrees F.
Techniques & Tips: Ingredients & Tools 101 with Amanda Haas
Join Amanda Haas as she walks you through all the pantry staples, kitchen tools, and grilling accessories she has on hand ensuring she is always ready to cook.
Knife Skills: How to French a Bone-in Prime Rib with Matt Crawford
There are few dishes more impressive than a beautiful French roast. But while it may look really difficult, Matt “Sasquatch” Crawford is here to show you that’s actually pretty easy.
There’s nothing wrong with simply boiling lobster, but cooking it on your Traeger grill takes it to a new level of deliciousness with wood-fired flavor.
Marinating your meat is a crucial step that seasons, tenderizes, and infuses the meat with flavor. Here are some tips on building a delicious marinade.
Learn how to make smoked ice with our quick guide on how to bring wood-fired smoked flavor to your cocktails. Infusing smoking flavor into your Traeger Cocktails has never been easier.
Recipe Building Blocks: Vinaigrette with Amanda Haas
Why buy dressing when you can easily make an amazing vinaigrette at home? Watch as Amanda Haas breaks down the basic elements of creating a great vinaigrette.
Competition BBQ champion Chad Ward shares tips for creating competition brisket to enter in a BBQ competition. The key to competition brisket is the quality of beef, brisket marbling, and brisket flavor.
We have put together tips from the BBQ pros on how to create the best competition ribs in the business. Here’s what BBQ competition judges judge ribs on from Traeger Pro, Chad Ward. Competition style ribs are judged on appearance, tenderness, and taste.
Here’s what you need to know about getting into the BBQ circuit. Check out these tips from a BBQ Pro on becoming a BBQ judge & entering your BBQ. Chad Ward, competitive BBQ champ gives tips for starting a competition BBQ team.