How to sear meat —steaks, burgers, chicken breasts, sausages — plus tips for searing seafood and veggies, too. Find out why searing is the key to fantastic flavor.
How to slice brisket: The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.
View our step-by-step guide for how to cook brats, how long to cook them for, at what temperatures, and how to smoke, season, and braise the best bratwurst.
Learn how to smoke pork shoulder for the best pulled pork. This cut is laced with so much flavor when cooked low and slow, giving it incredibly tender texture and succulent flavor.
It’s a scientific fact that adding bacon makes everything more delicious. And there’s no better way to add bacon than wrapping an entire cut of meat it.
We’ll show you how to trim, season and BBQ your full packer for epic flavor and ultimate tenderness. Master your backyard BBQ with a Traeger take on a full packer competition brisket.
Dry brining might sound complicated, but it really just means salting your meat to add flavor and draw out moisture. Poultry is perfect for dry brining.
Steer clear of boring and take your love to the next level this Valentine’s Day. Nothing says I love you like a smokin’ bouquet of wood-fired bacon roses.
We’re bringing you a guide for the best smoked ribs. Learn all you need to know about the 321 ribs method and check out tips from our Pros about how long to smoke ribs for so you can smoke like a pro.
Spatchcock is the method of removing the poultry backbone so that it lays flat so that it will cook evenly. Traeger grilling it allows the flavorful smoke to penetrate every inch of the meat and help it retain moisture and tenderness.
The best way to check the doneness of your steaks is with a thermometer, but if you’re in a pinch you can do it by touch. Here is how it’s done.
Whether you want your bell pepper cut for scooping hummus, sliced thin for stir-fry, or diced up for Denver omelets, Sammy Moniz is here to show you how.
Here’s how to grill the perfect pork loin. Our BBQ expert, Chad Ward will help you create delicious BBQ pork loin. The key to perfectly tender pork loin is only cooking it to 145 degrees F.
Cast-iron maintenance is essential for ensuring it lasts forever. Learn how to take care of your cast-iron by using our guide for seasoning properly.
Not only are sharp knives easier to work with, but they’re also much safer, too. Keep your knives sharp and safe with this tutorial from Ty Hess.
Join Amanda Haas as she walks you through all the pantry staples, kitchen tools, and grilling accessories she has on hand ensuring she is always ready to cook.
There are few dishes more impressive than a beautiful French roast. But while it may look really difficult, Matt “Sasquatch” Crawford is here to show you that’s actually pretty easy.
Ever wanted to know more about the kinds of knives the pros use for wild game? Here is a general overview of the types of knives we find most useful.
When it comes to baking, the temperature of your ingredients is actually very important. Mandy Tanner explains why it matters and offers some tips.
There’s nothing wrong with simply boiling lobster, but cooking it on your Traeger grill takes it to a new level of deliciousness with wood-fired flavor.
Marinating your meat is a crucial step that seasons, tenderizes, and infuses the meat with flavor. Here are some tips on building a delicious marinade.
Learn how to make smoked ice with our quick guide on how to bring wood-fired smoked flavor to your cocktails. Infusing smoking flavor into your Traeger Cocktails has never been easier.
Take your pie presentation to the next level with some help from Mandy Tanner. Here she’ll start by showing you how to do a simple lattice crust.
Why buy dressing when you can easily make an amazing vinaigrette at home? Watch as Amanda Haas breaks down the basic elements of creating a great vinaigrette.
Competition BBQ champion Chad Ward shares tips for creating competition brisket to enter in a BBQ competition. The key to competition brisket is the quality of beef, brisket marbling, and brisket flavor.
Here’s what you need to know about getting into the BBQ circuit. Check out these tips from a BBQ Pro on becoming a BBQ judge & entering your BBQ. Chad Ward, competitive BBQ champ gives tips for starting a competition BBQ team.