Looking for inspiration for your next meal? Explore the best pellet grill recipes that let you grill, smoke, braise, bake, roast, and BBQ.
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Take your grilling to the next level with bold new Traeger recipes added every week. Explore fresh ideas from our Traeger Kitchen and brand ambassadors, ranging from smoked meats to flavorful sides. We've got everything you need to fire up the ultimate backyard feast and impress your guests.
Diva Q’s recipe for 321 Ribs, where you smoke ribs uncovered for 3 hours, cook wrapped for 2, and then sauce and finish uncovered for 1 hour, is hands down the most popular Traeger recipe. And they are great! In her new Sweet & Heat BBQ St. Louis Ribs recipe, Diva revisits the method with a focus more on temps than time. She also tweaks the flavor and offers great tips for beginner grillers and veteran pitmasters alike.
Pulled chicken (aka shredded chicken) is as versatile as pulled pork, maybe even more so. Toss smoked pulled chicken with your favorite Traeger BBQ sauce and serve it with slaw for a classic sandwich. Or use it to make chicken salad, tacos, chili, nachos, burritos, and more. A stand mixer makes the shredding quick and easy.
Truly authentic tacos al pastor are near impossible to make in a home kitchen, unless it’s equipped with a spinning vertical spit. That’s because the dish originated with immigrants from Lebanon to Mexico who took their method for cooking shawarma and applied it to tacos, replacing the lamb with pork in the process. Yet this easy, weeknight-friendly preparation hits many of the same notes with spices like cumin and cinnamon, heat from canned chipotles, and bright and sweet pineapple. This makes enough for about 24 street-size tacos; leftovers will keep a couple days covered and refrigerated.
If you live in Utah, chances are you've had funeral potatoes, a cheesy-potato casserole popular among members of The Church of Latter-day Saints. As the name implies, it's often served at after-funeral meals, especially in Mormon households, but it's also a popular potluck dish for happier occasions as well. Usually made with canned "cream of" soup, this version uses broth, flour, and milk instead, yet it's just as easy to make. The crunchy topping comes from corn flakes, but crushed potato chips are also a great choice.
Traeger chef Austen Granger has a secret ingredient that gives his black pepper beef ribs a deep savory flavor, and chances are it’s in your pantry: beef bouillon. Austen mixes it into a paste with oil and slathers it over the ribs. The high salt content acts like a brine transferring flavor deep into the meat and helping to guarantee tender, juicy results. A coating of black pepper adds texture as well as flavor and creates a deep, dark bark. Plan ahead: You want to season the ribs a day ahead of cooking, and the ribs can take as long as 8 hours to cook depending on their size.
Originally hailing from St. Louis, Missouri, gooey butter cake is a beloved Midwestern treat. It’s comprised of two layers, a yeasty cake base and, as the title implies, a gooey, buttery top layer. We've added a bit of bright lemon zest to balance the richness of the butter, but you can leave it out if you prefer. For a delicious variation, scatter about a cup of fresh raspberries over the top before baking. Note that the cake base needs at least 3 hours rising time, so plan ahead.
Turn your BLT into a BLAT sandwich (bacon, lettuce, avocado, and tomato) by adding avocado smashed with a little lime juice. Layer on some sliced smoked turkey—cut from one you smoked yourself or procured at the deli—for a hearty sandwich sure to become a favorite.
Matt Pittman, founder and CEO of the BBQ brand Meat Church, likes to pair reverse seared tri-tip with his take on chimichurri sauce. His version of the bright herb sauce includes a bit of heat from jalapeño, doubles down on the wood-fired flavor with smoked garlic, and features herbs that are coarsely chopped for more texture. Store any leftover smoked garlic in its oil in the fridge for up to a week; use it to jazz up a vinaigrette, tomato sauce, or gravy or to boost the flavor of mashed potatoes.
This sheet pan Mediterranean chicken features marinated chicken thighs and favorite garden vegetables plus olives and halloumi cheese. The cheese holds its shapes in the heat of the grill and browns beautifully adding toasty flavor and crisp texture. Though it’s available at most supermarkets, feta can also work, or you can leave the cheese out and still enjoy a tasty chicken and veg dinner.
Get ready to dominate chili night with a bold, smoky twist. For a chili stacked high with flavor, try out Over-the-Top Chili made on the Traeger. Check out our full guide to mastering this epic recipe.
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Give our most popular Traeger recipes a try.
Our famously easy 321 ribs will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making baby back ribs without sacrificing any of the flavor. You'll begin this method by smoking your ribs for 3 hours, then cooking inside foil for 2 hours. Finish by removing your ribs from the foil, brushing on BBQ sauce, and then cook for another hour.
Learn to cook steak like a pro with this expert guide to achieving the perfect medium-rare. Discover the secrets to measuring steak doneness, selecting the perfect cut, and resting it for maximum flavor.
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Fire up your Traeger and get ready to impress with the best steak recipes around, featuring perfectly reverse seared ribeye steaks that are juicy and flavorful. Whether you're grilling up a tender flank steak or a classic NY strip, these recipes will elevate your backyard cookouts to a whole new level.
Traeger brings America's favorite restaurant, the steakhouse, to your own home. Our wood-fired smoke takes your beef to the next level by enhancing the natural meat flavors to create the perfect Traeger steak. Get more bang for your buck at your cookout by grilling your favorite cuts of turf n' turf right in your outdoor kitchen.
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Chef JRob describes his sweet brunch dish as a cross between French toast and cheesecake. Yet the cream cheese and blueberry filling could not be easier to make, and the large surface area of the flat top lets you cook all the brioche at once so everyone can eat at the same time.
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.
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.