us-navbar

us-nav-category---learn

us-nav-category---shop

us-nav-category---recipes

dealers---navbar-dropdown-category

navbar-geo-selector

US-EN Language Selector - 9-11-20

Select a Different Location

WiFIRE® pelletsgriller nå på lager

dealer

support_1

20190418_Smoked-Spare-Ribs_RE_HE_M

As if ribs weren't perfect enough, adding a heaping helping of spices will thrill your eaters. Fire these up for your next neighborhood gathering.

Smoked Pork Spare Ribs

20190418_Traeger-BBQ-Half-Chickens_RE_HE_M

This BBQ chicken may be cut in half, but it's full of wood-fired flavor. Season your bird on both sides with our Summer Shandy rub and roast at 375℉ until it hits an internal temp of 160℉.

Traeger BBQ Half Chickens

DW_Recipe_Simple_Steak_Ribeye_Hero

For good reason, rib-eyes are the favorite steaks of many a discriminating meat eater. An hour's smoke followed by a quick sear and a luscious pat of bourbon-flavored butter take these to a whole new level.

Smoked Rib-Eyes with Bourbon Butter

1649701_ROTW-3-2-1-Ribs_RE_HE_M

Ribs don't get much easier or tastier with our top Pitmaster's take on 3-2-1 ribs. This juicy method will win over your heart and your stomach. These pork ribs are rubbed with our signature Pork and Poultry seasoning and smoked for three hours, wrapped with brown sugar and honey for two, and given perfect color with a little Traeger BBQ glazing in the final hour.

BBQ 3-2-1 St. Louis Ribs

Reverse-Sear-Rib-Eye-Steaks_Traeger-Wood-Pellet-Grills_RE_HE_M

Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare and seared over hickory for perfect caramelization and marks.

Reverse Seared Rib-Eye Steaks

20180913_Classic-Beef-Chili_RE_HE_M

Chorizo and ground beef combine to create a one-of-a-kind chili that the whole family will love. Our recipe features the always tasty combo of ground chorizo, ground beef and ranch style beans all melting together with veggies and spices inside a Dutch oven that cooks directly on your grill grate.

Classic Beef Chili

Over-the-Top-Chili_Hero

Here’s the Traeger take on a popular internet recipe. Ground meat is cooked on a rack positioned above a pot of chili for optimum smoke penetration. As the meat cooks, it drips fat and flavor into the pot below. Once done cooking, the wood-fired meat gets crumbled into the chili. It’s truly a fun way to make an old favorite. Note that this chili is not overly spicy; if you like more heat, feel free to add some cayenne to the meat along with the Fajita Rub.

Over the Top Chili

20190116_Roasted-Buffalo-Wings_RE_HE_M

These smoked buffalo wings are the #1 seed for a reason. The tangy-spice of the buffalo sauce combined with fall-off-the-bone wood-fired flavor makes a classic even better. If you like your sauce super hot, feel free to add a pinch of cayenne.

Roasted Buffalo Wings

Traeger-Three-Wings_Hero

Making a variety of sauces (each assembled in just a couple minutes) to toss cooked wings into is a super easy way to offer a choice of flavorings. Here we have a fruity and fragrant BBQ sauce, a take on bang bang sauce, and a tandoori spiced sauce. Save yourself a step and buy what are known as chicken party wings—wings sold already broken down into flats (also called wingettes) and drumettes (which look like tiny chicken legs). You can also butcher whole wings yourself; just discard the wing tip or save it for the soup pot.

Grilled Chicken Wings Three Ways

super-bowl-recipe-category---recipe-category-body-slot--en

super-bowl-recipe-category---general-slot--en