How to Slice Brisket

How to slice brisket: The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

5 Steps For Smoking & Grilling Brats

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.

How to Smoke Pork Butt for Pulled Pork

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.

BBQ: How to Make a Bacon Weave with Matt Crawford

COMMENT PRÉPARER LES MEILLEURES POITRINES DE BŒUF FUMÉES

Nous voulons vous montrer comment découper la viande, assaisonner et cuire au barbecue votre poitrine de bœuf complète, pour un goût épique et une viande tendre. Maîtrisez votre cuisine extérieure avec Traeger et relevez le défi de la poitrine de bœuf au barbecue.

Techniques & Tips: How to Dry Brine with Chad Ward

How To Make Bacon Roses

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 roses. There’s no need for delivery this Valentine’s Day. This is the best gift and a meal for any boyfriend, girlfriend, wife or husband. Check out how easy it is to make this tasty and savory bouquet with our step-by-step guide.

How To Spatchcock a Chicken

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: Doneness of Steak by Feel with Timothy Hollingsworth

Techniques & Tips: De-seeding a Pepper with Sammy Moniz

The #1 Tip for Grilling the Perfect Pork Loin

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.

Knife Skills: Sharpening with Ty Hess

Wild Game: Field Knife Essentials with Chad Belding

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.

Grilled Lobster with Dennis Prescott

Cocktails : Glaçons fumés avec John Dudley

Apprenez comment fumer vos glaçons avec notre guide Comment pour infuser la saveur fumée dans vos cocktails. Infuser de la fumée dans vos cocktails n’a jamais été aussi facile.

Baking: Making a Decorative Pie Crust with Mandy Tanner

Winning World Competition Ribs

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.

BBQ: Building a BBQ Competition Box with Chad Ward

How To Start A BBQ Competition Team

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.