If you're looking to make a prime rib on the pellet grill, look no further. Create a mouthwatering roast for the holiday season rubbed with a Dijon, garlic, and herb seasoning then slow-roasted over hickory hardwood for amazing smoke flavor.
We’re taking smoked beef tenderloin to the next level with a mustard, garlic, bourbon marinade, a peppered outer crust, and an hour-long blast of pure hardwood smoke.
Give your pork a sweet and smoky kick. This smoked pork tenderloin is marinated in a sweet honey and thyme mixture, and then smoked to perfection over aromatic applewood pellets.
Stop swimming upstream and start smoking salmon with ease. Our smoked salmon recipe takes all the guesswork out of the equation, leaving you perfectly smoked salmon every time.
Discover the ultimate Traeger brisket. This brisket recipe is given a Traeger Beef Rub coating and then smoked low and slow to tender perfection for a delicious wood-fired flavor.
This Meat Church prime rib makes a show-stopping main course perfect for the holidays and other special occasions. Matt Pittman's trick of melting butter onto the meat as it rests also works with steak and other beef cuts.
A bottle of Traeger Honey & Brown Sugar Glaze makes entertaining easy. Simply brush on your ham toward the end of cooking for a deep sweet flavor that complements the salty. Adding some liquid (in this case broth and apple juice) to the roasting pan keeps the meat nice and moist during cooking. (The pan juices become too fatty to serve with the ham, however.) If you like, you can garnish your honey brown sugar glazed ham with sliced orange.
Our famously easy 321 ribs will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making baby back ribs without sacrificing any of the flavor. You'll begin this method by smoking your ribs for 3 hours, then cooking inside foil for 2 hours. Finish by removing your ribs from the foil, brushing on BBQ sauce, and then cook for another hour.