Traeger Game Day
Armadillo eggs, a Texas BBQ staple, has no egg in it at all. Instead, they’re cheese-stuffed jalapeños wrapped in pork sausage and shaped like, you guessed it, eggs.
Our famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to 1 hour.
This pulled pork recipe features some south-of-the-border spices and a secret bubbly ingredient for a sweet kick.
Whiskey in a burger? Dreams really do come true. We start by incorporating whiskey directly into the ground sirloin and lightly season the patties with Traeger’s Beef Rub. Once cooking, baste with our homemade whiskey glaze for one-of-a-kind flavor.
Bologna isn’t just for sack lunches–with rich, smoky flavor and toasted edges, this smoked meat is delicious piled high on your favorite bun.
Not much beats king crab, and these wood-fired legs are smokin'. Grilled and served with garlic butter and fresh lemon for a classic take on this seafood favorite.
Traeger Pro Team Member Matt Pittman knows how to pile on the delicious. Tender, saucy burnt ends are layered on tortilla chips with melty cheddar and Monterey Jack cheese, all finished with your favorite toppings.
A well-seasoned tri-tip roast, barbecued to juicy tenderness, will secure your status as grill master. Marinate your slab in Traeger 'Que BBQ Sauce, then shower it with Traeger Prime Rib Rub for competition-worthy 'cue that will have your neighbors haulin' down the block. Plan ahead, the tri-tip needs to marinate overnight.
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