Recipe of the Week
This shepherd’s pie has been given an upgrade with Guinness beer and a kiss of hickory smoke. If you prefer lamb, use the same amount as beef, but pour off some of the fat after cooking it and before adding the onion. Finally, it doesn't matter whether you cook the meat or mash the potatoes first; you can even do it at the same time if space allows.View Recipe
We’re taking the classic smashed burger up a notch with porcini powder and a special sauce. The dried mushroom powder, sometimes called dust, gives the meat an even deeper savory flavor. If your supermarket carries dried porcinis but not powder, simply grind the whole dried mushrooms in a spice grinder. Spreading a little mayo on the buns before toasting them makes them nicely browned and crisped.
Diva Q makes this fantastical, many-layered cake for her kids, who request it often for breakfast (and just about any other time of day). Once you try it, you will know why. For best results, let the crepe batter rest for at least a couple of hours but preferably overnight.
Classic crab cakes are perfect for cooking outside on your flat top. They’re delicious paired with lightly dressed greens as a first course or paired with heartier sides as a main dish. While fresh crab is always a treat, canned crab works well, too.
This quick and tasty appetizer is gluten free if you use tamari in place of the soy sauce. For fewer bowls needed at the grill, consider combining the garlic, ginger, scallions, and the red pepper flakes, if using, into one bowl.
You’re gonna need a lotta limes for this vibrant fresh take on shrimp tacos from Diva Q. To save time, buy easy-peel shrimp.
Though this batter is exceptionally thick, it yields light and fluffy pancakes, thanks to the egg yolks and whites getting separated and added to the batter at different times. Bonus: You don’t even have to whip the whites first.
Boneless, skinless chicken thighs are a great choice for cooking on the griddle. As convenient and quick cooking as chicken breast, they have a deeper flavor and are more forgiving so they’re almost guaranteed to stay juicy after cooking. We like the heat the jalapeño ribs provide. If that’s not your thing, cut the seeds ribs out of the slices. Depending on how filled you like your fajitas, you may have extra vegetables; if so, save them to use in omelets or on pizza.
Cooking fajitas on a flat top griddle makes the process so easy because you can sear the steak, cook the vegetables, and toast the tortillas in three different heat zones at the same time. If you like spicy food, leave the ribs in the jalapeños.
See all of our best chicken wing recipes. Our collection includes every type of wing. 3-way, classic buffalo wings, garlic glazed, dry rub, smoked, old, and new. We include our top old-time favorites and new ones this year so you can prep for Super Bowl Sunday and find your favorite.
Give our most popular Traeger recipes a try.
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.
Smoke it low, smoke it slow. Perfect pulled pork is worth the wait, and this versatile BBQ meat can be served any way you like.
Give your pork a sweet and smoky kick. These tenderloins are marinated in a sweet honey and thyme mixture, then smoked to perfection over aromatic applewood pellets.
Say hello to bold hickory hardwood flavor. This brisket is given a Traeger Beef Rub coating, then smoked low and slow to tender perfection.
Reverse-seared like a boss, this juicy tri-tip is everything a steak should be: juicy, flavorful, and addicting.
Prepare this turkey outside on the Traeger to free up oven space for all the sides. Let that bird smoke its way to deliciousness while catching up with relatives on Thanksgiving. The smoked flavor will be worth getting scrappy over.
We’re taking everyone’s favorite BBQ dish, brisket, and infusing it with our signature wood-fired flavor. Forget seconds, you’ll be coming back for thirds on this mouthwatering whole packer.
Grab your rib bib & sink your teeth into these tender, sweet, and spicy ribs. They smoke low and slow, and are definitely worth the wait.
Wrap your next poultry cook with a little smoke. This whole chicken is brined, seasoned with our chicken rub, lemon, garlic, and fresh thyme, and mesquite-smoked for some smokin' flavor.
Massage your chicken breasts with a smattering of spices, grill them hot and fast, and mop them with a mix of Traeger BBQ sauces for perfectly tangy chicken.
See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.
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