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Matt Pittman, founder and CEO of Meat Church BBQ, takes jalapeño poppers to a whole new level by smoking the cream cheese for the filling and, even better, adding brisket. “People will love these,” promises Matt. Plus, this perfect party snack is, as he says, “fun to make, easy to cook, and you can’t screw it up.” Bonus: The smoked cream cheese, delicious in the Texas Twinkies, is also great on its own served with pepper jelly (or some Cowboy Candy) and crackers.

Texas Twinkies

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If you love wood-fired pizza and and BBQ, you have got to try this burnt ends pizza. Dennis uses brisket burnt ends to make a BBQ brisket pizza, but feel free to experiment with pork belly burnt ends, too. There are recipes for both kinds on the Traeger website.

BBQ Burnt Ends Pizza

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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.

Black Pepper Smoked Beef Ribs

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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.

Tri-Tip with Smoked Garlic Jalapeno Chimichurri

Brisket-Sandwich_HERO

The recipe for the wildly popular brisket sandwich on the menu at Tim’s Otium restaurant in Los Angeles pairs tender, brisket (yes, you’ll have leftover brisket on occasion), with pickles, onion, and cheese for one incredible bite. If you have (or can make) clarified butter, use that for best results.

Otium Brisket Sandwich

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This full packer packs a punch. Slow smoked to tender perfection, this 2-in-1 recipe give you the main dish and a savory burnt end snack for later.

Smoked Brisket with Burnt Ends

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Reverse seared like a boss, this tri-tip is everything a steak should be: juicy, flavorful, and addicting.

Smoked Tri-Tip

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Showcase marinated flank-steak at its best when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.

Carne Asada Tacos

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Have a wood-fired Italian night with this comforting pasta dish. Fresh pasta is loaded with a rich and hearty homemade meat sauce. Just like grandma used to make it, only better.

Weekend Pasta with Slow Braised Meat Sauce

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BEEF RECIPES

If you have a meat-tooth for steak, brisket or prime rib then you should grill, braise, BBQ, smoke or roast your way into the hearts of any hungry soul.

Beef Recipes for Wood Pellet Grills | Traeger Grills

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