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Make your guests feel special by serving up beef Wellington. Always impressive, this pastry-wrapped beef takes a bit of time but anyone can do it, especially with Diva Q showing the way. (You can also assemble it ahead of the final cook.) Note that in her video, Diva Q uses a single large piece of puff pastry, but you might have to roll a couple or even a few sheets together to create a rectangle large enough to wrap the meat.

Smoked Beef Wellington

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When Diva Q has leftover turkey, she uses it to make this single-skillet pot pie. But you don't have to wait for a holiday to make it; you can roast a turkey breast any time of year or even sub in cooked chicken. A store-bought puff pastry crust makes assembly easy. It can go on as a whole sheet or cut and woven as pictured. To make the lattice top, use 2 sheets of puff pastry and follow the steps shown in the video.

Leftover Turkey Pot Pie

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Give your turkey the smoke it deserves. This bird is brined in our signature citrus brine kit, rubbed down with Turkey Rub and smoked over none other than our Turkey Blend hardwood for flavor inside and out.

Ultimate Smoked Turkey

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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

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There's nothing as impressive as golden brown salt and fat covered skin crackling on a huge cut of prime rib on the Traeger. You'll be tempted to lift that lid and just to gaze into its wonder.

Traeger Prime Rib Roast

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Master the art of the perfect steak. This just might be the best damn steak you’ve ever tasted.

Grilled Butter Basted Porterhouse Steak

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Let’s face it: Prime rib is an extravagant, expensive cut of meat usually reserved for special occasions. You don’t want to mess it up. Thankfully, Mandy Tanner has created a flavorful and foolproof way to make the most of this roast. To start, she salts the roast at least a day ahead to concentrate its savory meaty flavor. Before cooking, she coats the roast with a flavored mayonnaise to keep it juicy and moist and layers aromatic herbs between the bones and the meat. A dusting of Traeger Prime Rib Rub adds flavor and encourages browning. Finally, she cooks it low and slow to ensure a perfect medium rare.

Herb-Crusted Prime Rib with Au Jus

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Not much beats crab legs and these wood-fired legs are smokin'. Fresh crab legs are doused in an herb garlic butter, grilled and served with fresh lemons for the ultimate take on this seafood favorite.

Grilled Crab Legs with Herb Butter

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We’re smoking then roasting lamb shanks, adding in incredible wood-fired flavor into this classic recipe. This easy-to-make recipe starts by smoking the shanks for an hour before braising in a red wine and beef broth bath.

Braised Lamb Shank

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