Traeger Kitchen
Step into the Traeger Kitchen. Pro chefs and pitmasters, plus a different recipe every week—we’ve got it all. Tune in to Traeger Kitchen every Tuesday to watch step-by-step instructions on your favorite recipes from the pros. Get the confidence and skills you need to become the best on the block, and try some new techniques while you’re at it. There’s nothing like hands-on experience with help from the pros.
Beer Can Chicken with Chad Ward
Crack open a cold one and brew up some major flavor with our classic beer can chicken recipe. All it takes is a generous shake of Traeger Chicken Rub, a can of your favorite beer, and some Traeger mesquite heat to achieve moist and tender poultry perfection.
Previous Episodes
BBQ Bourbon Bacon Burgers with Chad Ward
Bourbon, bacon, BBQ—layer on the flavor with this triple “B” booze-infused burger. Beef patties are seasoned with our Whiskey Dust rub and sprinkled with brown sugar, hot sauce, and—of course—bourbon before hitting the fridge to marinate.
Smoked Pulled Pork Sandwiches with Chad Ward
Keep the smoke flowing for National BBQ Month with this can’t-miss classic. Pork butt is simply seasoned with our Pork & Poultry Rub and smoked on the Traeger till fall-off-the-bone tender.
Apple Bourbon Brisket with Austen Granger
If you’re looking to level up your brisket game—this one’s for you. Chef Austen uses a triple-threat combo of apple juice, bourbon, and soy sauce as a spritz and binder for the rub, as well as in his sweet and savory finishing sauce.
Party Ribs with Chad Ward
Cook your ribs off the rack for flavor that’s off the hook. These party ribs are a cross between ribs and burnt ends—giving you deep flavor with crispy caramelized edges in every bite.
Smoked Chicken Lollipops with Austen Granger
Fire up some finger-lickin’-lollipop-goodness with this week’s recipe. Chef Austen shows you how to transform chicken drumsticks into saucy, smoky chicken lollipops that will bring the wow factor to your table.
Smoked Chicken Cobb Salad
Transform your sad salads into mouthwatering masterpieces with Nichole Dailey’s secret weapon—smoked chicken breast. Her lemon and brown sugar brine ensures ultra-tender and juicy results, and a low and slow smoke session on the Traeger brings the flavor.
Glazed Holiday Ham with Nichole Dailey
Go full ham for your Easter feast this year with our from-scratch recipe. We start with an 8-day brown sugar brine before letting it cure in the fridge. On the big day, all that’s left to do is give your ham a nice coating of our Pork & Poultry rub and let it cook low n’ slow on the Traeger.
Not Your Mama’s Meat Loaf with Austen Granger
Sorry, Mom—our meatloaf, our rules. Instead of packing it into a traditional loaf pan, we put the whole thing right on the grill grates and crank up the Super Smoke to maximize the wood-fired flavor infusion.
The Traeger Chicken Challenge
This roasted bird packs a powerful, flavorful punch thanks to a generous coat of Traeger Chicken Rub before getting cooked to poultry perfection on the grill.
Smoked Pork Tenderloin
Our smoked pork tenderloin is one of our highest-rated recipes for a reason, featuring a sweet and herby marinade made with apple juice, brown sugar, and honey.
Braised Short Ribs with Colcannon Cakes
Celebrate St. Patrick’s Day with hearty short ribs braised in Guinness and cozy potato and cabbage colcannon cakes to soak up all that brothy goodness.
Smoked Pastrami Brisket with Nichole Dailey
Start with a 5-day soak in Nichole’s brine packed with brown sugar, pickling spices, and plenty of garlic. Then she packs on her signature peppercorn crust before letting the Traeger work its low n’ slow magic.
Gochujang Pulled Pork
Gochujang, the popular Korean condiment, is the secret sauce behind this spicy Korean pork. Rubbed all over the meat before smoking, the fermented chile paste adds sweet, spicy, and savory notes.
Diva Q’s Barbecued Brisket
If there’s anything the queen of BBQ knows how to do—it’s make a damn good brisket. Award-winning Pitmaster Diva Q is dishing out her expertise in trimming, seasoning, spritzing, wrapping, resting, and slicing the ultimate BBQ brisket.
Smoked Tomahawk Steak with Steakhouse Butter
No reservations needed for this juicy, restaurant-style tomahawk. Traeger’s Nichole Dailey’s recipe starts with a low and slow smoke for ultimate wood-fired flavor, followed by a quick sear for the perfect crust.
Chorizo Biscuits and Gravy
To kick off his famous tailgates, Traeger pitmaster Chad Ward likes to whip up a Southern classic—biscuits and gravy. Using one of his ingredient MVPs—canned biscuits—lets him focus on his homemade gravy, made with spicy wood-fired chorizo and thickened with butter and flour.
Braised Chicken Tacos with Cracklins
Melty. Crispy. Saucy. These Mexican birria-inspired tacos check off all the boxes and then some. Traeger Chef Austen braises chicken thighs to tender perfection in a spicy sauce, then dips the tortillas in the same sauce before griddling them.
Ranch Buttermilk Chicken Wings
These wings just might be your new FLAVORite. Dunked in a 1:1 hot sauce and buttermilk bath with a touch of maple syrup, then grilled to juicy perfection and finished with a cheesy ranch coating, they’re layered in crave-able flavor.
BBQ Pulled Pork Enchiladas
Hot. Bubbling. And over-the-top cheesy. That’s how Diva Q’s pulled pork enchiladas come off the Traeger. Follow along as she makes her own enchilada sauce—it’s easy and better than anything you can buy—then get wrapping and rolling and ready for some good eating.
Poor Man’s Burnt Ends
Love burnt ends but not the cost and time commitment of cooking a full-packer brisket? Traeger Pitmaster Chad Ward has the perfect solution—his “poor man’s burnt ends.”
Salmon with Sesame Ginger Glaze
Grilling a whole side of salmon is an easy way to feed a crowd—and wow them, too. Diva Q ups the ante with a glaze that will have your fish swimming in zesty sesame, ginger, mint, and orange flavors.
Pecan Sticky Buns
What’s better than the smell of warm cinnamon buns in the morning? Smothering those buns in a rich and gooey caramel sauce topped with pecans.
Porcini-Crusted Beef Tenderloin
If you want to really wow a crowd this holiday season, plate up this showstopper. Served with his thick and glossy mushroom sauce, this dish rivals anything you’ll find in a fancy restaurant.
Meat Church Prime Rib
This expensive cut may seem intimidating, but take it from Matt Pittman—it’s one of the easiest things you can cook and is perfect for a holiday feast.
4 Cheese Mac and Cheese
This ain’t the blue box stuff—it’s a quadruple-cheese masterpiece. Diva Q is dishing out all her pro tips for making the best mac and cheese ever, from which pasta to use to the right blend of cheeses.
Cornbread Sausage Stuffing with Cranberry
Say hello to “holiday happiness in a tray.” Diva Q is dishing out her go-to stuffing recipe featuring a mix of aromatic herbs, savory ground sausage, and tart n’ sweet cranberries. Pick up her tips for creating the best flavors and textures this Thanksgiving.
Turkey Roulade with Bourbon
Move over whole roasted turkeys, there’s a new Thanksgiving centerpiece in town. Made from a deboned whole turkey breast and filled with a breadcrumb stuffing flavored with leeks, cranberries, and citrus zest, this turkey roulade packs way more flavor than a traditional bird.
Smoked Cajun Turkey
Say hello to the juiciest, most flavor-packed turkey you’ve ever tried. Not only does Diva Q rub her turkey with Cajun-inspired spices, but she also injects the spatchcocked bird with those same spices—plus melted butter!
Cast Iron Pineapple Upside Down Cake
Just a few simple ingredients and some Traeger wood-fired flavor will turn your taste buds upside down. This week on Traeger Kitchen, Matt Pittman is showing you how he transforms a “doctored up” cake mix into an unforgettable dessert.
Diva Q’s Favorite Easy Chicken
Smoke it slow and finish quick on high heat or stay with one moderate temp the whole way. No matter which way you go, you’ll get incredibly juicy chicken packed with, as Diva says, “big, bold flavor.”
Dennis Prescott’s Sunday Lunch Lasagna
If you haven’t checked out Dennis Prescott’s new cookbook, Cook with Confidence, this lasagna recipe will give you a hint at what you’re missing. Watch Traeger Kitchen to see how he builds flavorful layers of Bolognese, béchamel, basil, and more.
Grilled Chicken Sandwiches with Matt Pittman
Matt Pittman of Meat Church BBQ has made some epic meals as a BBQ pro, and this grilled jalapeño chicken sandwich is an all-time favorite. If you’re not a fan of spicy foods, don’t worry—this chicken has a bit of a kick without being too hot.
Diva Q’s Blueberry Clafoutis
Classic French clafoutis (pronounced cla-fou-tee) is hard to say but easy to make. This week on Traeger Kitchen, Diva Q’s making this creamy, custardy dessert. Serve it warm or cool, and don’t forget to top it off with whipped cream.
Dennis Prescott’s Kenyan-Style Chicken Curry
This week on Traeger Kitchen, Dennis Prescott makes one of his most flavorful and aromatic curries, inspired by his time spent in Kenya. It’s one of about 100 easy-to-make and delicious recipes from his newly released cookbook, Cook with Confidence.
Matt Pittman’s Texas Twinkies
Take your Game Day recipes to the next level with Matt Pittman’s Texas Twinkies. Matt smokes the cream cheese for the filling before adding chopped smoked brisket and stuffing the jalapeño. Then, he wraps the whole thing in bacon.
Wood-Fired BBQ Baked Beans
Nichole Dailey’s BBQ baked beans recipe has been a hit in the Traegerhood for years. These beans are wood-fired and loaded with crispy bacon, making them the perfect side to any meal.
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