May 20th, 2023
Bring the smokehouse to your backyard with these best-bet recipes.
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.
Clear some space in the trophy case because our competition-style brisket recipe will have you wrapped up in winning wood-fired flavor.
Bite-sized BBQ deliciousness. Pork belly is slow-smoked, then tossed and sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long.
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.
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.
These beefy racks pack some serious flavor. Beef ribs are generously seasoned with Traeger Beef Rub, mopped with apple juice for moisture, and cooked low and slow to tender perfection.
Check out some of the Traeger hood’s most-viewed and top-rated mains.
These thick-cut pork chops are surprisingly simple to make, but pack complex flavor into each and every bite. Your weeknight dinner just got an upgrade.
Brew up some major flavor. All it takes is our Chicken Rub, a can of beer, and some Traeger mesquite heat for moist & tender poultry perfection.
Pork to fork wood-fired goodness. Ground pork, onion, garlic, and ground mustard pair perfectly with this homemade mesquite-smoked sausage. You'll never go back to store-bought.
Sometimes you don't need much to make a great burger. Cheese, onions and beef smashed together on a griddle are all you need to make your taste buds happy and your neighbors envious. Get smashing.
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.
Reverse-seared like a boss, this juicy tri-tip is everything a steak should be: juicy, flavorful, and addicting.
Make it a meal with our newest appetizers, side dishes, and desserts.
This over-the-top crispy smoky topping featuring pork two ways works especially well atop this gooey, cheesy, creamy mac ‘n’ cheese. However, you could also add it to your own favorite version.
Inspired by the Mexican street food, this delicious corn off the cob tastes great as a side to just about anything off the grill. If you can't find Cotjia cheese, you can substitute feta.
Feed a crowd dessert easily with this genius way of making shortcake. Lightly sweetened buttery biscuit dough gets pressed onto a baking sheet and scored so that after baking on the Traeger, it’s easy to break into individual cakes to layer with juicy fresh strawberries and vanilla whipped cream.
When Matt Pittman discovered deep-fried deviled eggs—the whites get breaded and fried and the filling sits atop for a creamy-crunchy contrast—it rocked his world. His rendition features his Honey Hot Seasoning and uses pork panko, a gluten-free “breading” made from ground pork rinds, which adds a subtle meaty flavor. Pro tip: You can prepare the filling the night before frying; just keep the whites and filling covered in the fridge.
If you have 5 minutes, you can get this festive, crowd-pleasing appetizer ready for the grill. Then forget about it for a couple hours while the wood fire does its thing, making the cheese deliciously gooey and adding a welcome smoky flavor. Feel free to experiment with whatever preserves you have on hand.
We transformed this classic kid-favorite, no-bake treat into a dessert that grownups will swoon over by adding crispy bacon, a bit of whiskey, and, of course, a hint of smoke. You’ll make more caramel sauce than you need for the treats, but it keeps for a couple weeks in the fridge and is delicious gently reheated and poured over ice cream or drizzled on apple pie.
Move over jalapeño, there’s a new popper in town. Pickles! If you use a colored chip for the coating, the result can turn out wild. Because pickles tend to be salty, you’ll want to serve the poppers with a creamy dip like chipotle ranch.