This week on Traeger Kitchen, Dennis Prescott makes one of his most flavorful and aromatic curries, inspired by his time spent in Kenya. It’s one of about 100 easy-to-make and delicious recipes from his newly released cookbook, Cook with Confidence.

Take your Game Day recipes to the next level with Matt Pittman’s Texas Twinkies. Matt smokes the cream cheese for the filling before adding chopped smoked brisket and stuffing the jalapeño. Then, he wraps the whole thing in bacon.

Nichole Dailey’s BBQ baked beans recipe has been a hit in the Traegerhood for years. These beans are wood-fired and loaded with crispy bacon, making them the perfect side to any meal.

If you like our 321 ribs, you’ll love Diva Q’s Sweet & Heat BBQ St. Louis Ribs. The Queen of BBQ follows an improved method for the most delicious, sticky ribs you’ve ever had.

Faster than you can say “BBQ burnt ends pizza.” This week on Traeger Kitchen, Dennis Prescott puts leftover BBQ burnt ends to good use.

These beef ribs may seem like a monster task, but Austen Granger walks you through it one step at a time. Austen has made thousands of ribs in his time as a chef, and he’s going all-in this week on Traeger Kitchen with a huge cut of smoked black pepper beef ribs.

Tune in to Traeger Kitchen for step-by-step recipe videos every Tuesday. This week, watch how Matt Pittman makes tri-tip with garlic jalapeño chimichurri.

Wrapping your brisket is a crucial part of the cooking process. Here, Chad Ward shows you two different ways to wrap your brisket – one using butcher paper, and the other using aluminum foil.

Chef Timothy Hollingsworth teaches how to rest a steak.

How to achieve the best dry brine with Chad Ward

Knives are your most important tool in the kitchen. Ty Hess shows how to master your sharpening skills.