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WiFIRE® Pellet Grills Now In Stock

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Quick and easy garlic butter steak bites cook in just a few minutes then get bathed in a garlic butter sauce that cooks alongside. We love a thick-cut marbled ribeye, but New York strip, sirloin, or even tenderloin also works well. Serve them with toothpicks for a fun party snack. Or serve them over baked potato as a main course being sure to include any of that butter sauce.

Flat Top Garlic-Butter Steak Bites

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Armadillo eggs, a Texas BBQ staple, has no egg in it at all. Instead, they’re cheese-stuffed jalapeños wrapped in pork sausage and shaped like, you guessed it, eggs. This version ups the flavor quotient by seasoning the pork with Traeger Fajita Rub, using pepper jack cheese, and by adding bacon two ways: crisped and crumbled into the filling as well as strips wrapped around the “egg.” But that’s not all. They also get hit with wood-fired flavor, and a basting of BBQ sauce, if you like.

Bacon Wrapped Armadillo Eggs

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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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This cooked tomato salsa has tons of bright fresh flavour thanks to the lime, cilantro, and red onion added to the pureed charred ingredients. Serve it with tortilla chips or to accompany your favourite tacos or burritos.

Homemade Charred Tomato Salsa

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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

Cowboy-Caviar_HERO

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 colourful dip deep flavour.

Cowboy Caviar with Smoky Jalapeno Dressing

Smoked-Nuts_HERO

Smoked nuts make an excellent snack on their own but also add wood-fired crunch to salads, soups, pastas, and are an excellent addition to a cheese board. Enjoy pure wood-fired flavor or season the nuts (a bit of sweet and heat is nice) before smoking as you like.

Smoked Nuts

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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Pick from these appetizers to start the party of right.