Discover everything you want to know about the Flatrock™ flat top grill – an all-new Traeger first. From flapjacks in the morning to fajitas for dinner, the Flatrock™ can do it all day, every day. Read on to learn more about what separates the Flatrock™ from the competition, why we made it, and the countless griddle recipes you can cook on it.
This is a carousel. Tab through the slides for content.
With chicken, hearty vegetables, and perfectly cooked noodles or rice, Austen Granger shows how to make a delicious stir fry on the Traeger Flatrock™ Flat Top Grill.
Watch Claire King, head of culinary at Traeger, showcase the ease of making these cakes on the Flatrock™ Flat Top Grill, creating the perfect crispy crust to complement the sweet, creamy crab filling.
Take advantage of peak season blueberries and satisfy your sweet tooth with Chef JRob's stuffed French toast, made on your Flatrock™ Flat Top Grill.
Diva Q knows how to turn shrimp tacos into a flavor fiesta. See how she gets a perfect sear on her shrimp, and discover the magic of "golden goodness".
This is a carousel. Tab through the slides for content.
Seasoning is a crucial step in any cooking process, and it’s time to learn how to prep your flat top grill for searing, sautéing, steaming, and more. This video will show you how to do it all so you can get to cooking.
n order to keep your Flatrock™ in pristine condition for every cook, you’ve got to make sure to clean it properly. This video will show you how, so you can keep on top of your flat top grill game for mouthwatering meals to come.
EXPLORE THE ALL-NEW FLATROCK WITH JEREMY ANDRUS
This is a carousel. Tab through the slides for content.
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.