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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

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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

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Bring this easy but impressive corn and bean salad to your next potluck and you will be hounded for the recipe. Grilling the corn, onions, and jalapeño on the Traeger gives the colorful dip deep flavor.

Cowboy Caviar with Smoky Jalapeno Dressing

Shrimp-Brochette

Matt Pittman's recipe combines two classic starters for one epic appetizer. Extra-large shrimp are stuffed with a jalapeño popper-inspired cheese and pepper combo, then wrapped in bacon, seasoned, and grilled till crispy. Bonus: You can prep them the night before; just keep them refrigerated until ready to grill.

Grilled Shrimp Brochette

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“Awesome dish. Simple to make.” That’s how Chef Mike Robinson describes his light and airy focaccia stuffed with creamy ricotta cheese and verdant pesto. You can use your own homemade or high-quality store-bought pesto, or—even better—make Mike’s which you can find in his Slow Braised Venison and Pesto Lasagna on this site.

Mike Robinson’s Stuffed Focaccia

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Give burnt ends an east Asian twist by cooking tender chunks of smoked pork belly in an aromatic barbecue sauce featuring ginger, garlic, and sesame oil plus two Korean pantry staples: gochujang (fermented hot pepper paste) and gochugaru (red chili pepper flakes). Once those ingredients are procured (check an Asian market if your supermarket doesn’t carry them), the sauce takes less than 30 minutes to make. (That said, you can save some time by substituting a good quality store-bought Korean barbecue sauce instead.) Serve the caramelized and sticky bites on their own as an appetizer, in tacos, on pizza, or in lettuce leaves with warm rice and kimchi for a fun make-your-own-wrap meal.

Korean-Inspired Pork Belly Burnt Ends

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Say hello to these healthy shrimp tacos, unlike any other under the sun.

Grilled Shrimp Tacos with Garlic Cilantro Lime Slaw

20181115_Roasted-Potato-Poutine_RE_HE_M

Wood-fired roasted potatoes, gravy and cheese curds. This is appetizer excellence. Bust out this drool-worthy roasted potato poutine recipe for the big game or big party.

Roasted Potato Poutine

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Go long and score with Dan Patrick’s all-star pull-apart bread. Sourdough bread meets butter, pesto and melty cheese for a game day snack soon to be a game day staple.

The Dan Patrick Show pull-apart Pesto Bread

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