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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

Deep-Fried-Deviled-Eggs-Hero

When Matt Pittman discovered deep-fried deviled eggs—the whites get breaded and fried and the filling sits atop for a creamy-crunchy contrast—it rocked his world. His rendition features his Honey Hot Seasoning and uses pork panko, a gluten-free “breading” made from ground pork rinds, which adds a subtle meaty flavor. Pro tip: You can prepare the filling the night before frying; just keep the whites and filling covered in the fridge.

Deep-Fried Deviled Eggs

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

Smoked Turkey by Rob cooks_RE_HE_M

Prepare your smoked turkey outside on the Traeger to free up oven space. Let that bird smoke its way to deliciousness while catching up with relatives on Thanksgiving. The smoked flavor will be worth getting scrappy over.

Smoked Turkey

Pumpkin_Cheesecake_Bars

Here’s an easy yet delicious fall dessert to make when feeding a crowd for a school party, a game-day tailgate, or a holiday celebration. If you don’t have pumpkin pie spice, combine 2 teaspoons cinnamon and ¼ teaspoon each ground nutmeg and ground ginger and use that.

Pumpkin Cheesecake Bars

Two_Bite_Holiday_Tarts

What to serve after the main holiday feast when everyone wants “just a sliver” of pie? Offer up these mini two-bite tarts instead! Even better: The dessert can be baked on the Traeger then frozen for up to a couple months ahead. When reheated, they taste fresh baked. We offer three fillings here to make a total of 36 tiny tarts. However, you can choose to make just 12 using the filling flavor of your choice. Each is a riff on a classic and all are delicious.

Two-Bite Holiday Tarts

DW_Recipe_apple_pear_crisp_Hero

Smoked apples and pears caramelize and soften under a pile of buttery crumble creating unforgettable flavor.

Apple Pear Crisp

maple-bourbon-pork-tenderloin

Simple pork tenderloin gets a triple hit of whiskey flavor--in the wood, the rub, and the BBQ sauce, the latter two courtesy of our new partnership with the Vermont-based WhistlePig distillery. Tangy mustard and sweet maple round out the flavor. For best results, season the tenderloin at least a few hours before smoking.

Maple Bourbon Reverse-Seared Pork Tenderloin

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