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  • Grilled Vegetables: Corn on the Cob & Asparagus

    Fresh corn is given a Traeger Veggie Rub rubdown before being grilled on the Traeger. Make sure to douse this grilled corn on the cub in butter for the perfect summer side.

  • Reverse Seared Rib-Eye with Matt Pittman

    Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare and seared over hickory for perfect caramelization and marks.

  • Braised Venison Shredded Tacos with John Dudley

    These tacos by John Dudley are straight up buck wild. Braise wild game neck, shoulder, or arm meat, then add Traeger’s Sriracha Sugar Lips Sauce and serve in warm tortillas with spicy, smoked jalapeños.

  • Smoked Brisket with Matt Pittman

    Don't mess with this Texas brisket from Pitmaster Matt Pittman. It's light on ingredients and heavy on flavor inspired by the "Lone Star State."

  • Grilled Fresh Fish with Eva Shockey

    This two ingredient meal is a quick and simple dinner recipe. Spice that fish up and let it grill on the Traeger to perfection.

  • Grilled Lobster with Dennis the Prescott

    Bring a little surf to your turf and take a page from Dennis The Prescott’s cookbook. You’ll be dreaming about this smoky ocean dweller for a long time.

  • 3-2-1 Ribs with Diva Q

    Danielle "Diva Q" Bennett's famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to 1 hour.

  • BBQ Injected Brisket with Coffee Rub Recipe

    A darker take on brisket. Smoked low ‘n slow over hickory, this cut is rubbed down with Traeger Coffee Rub and injected with a beef broth and coffee mixture for an extra punch of flavor.

  • Roasted Prime Rib with Timothy Hollingsworth

    Few things will wow your guests like a roasted prime rib, and Chef Tim Hollingsworth walks you through how to kick this staple up a notch with a savory Dijon mustard and Herbs De Provence. This massive cut of meat will take time to cook, so make sure to plan ahead and prep for a memorable feast.

  • Pulled Pork & Hot Vinegar Sauce with Timothy Hollingsworth

    Follow along while Chef Tim Hollingsworth seasons, smokes, and sauces up delicious, flavor-packed pulled pork. This recipe is a new twist on an old favorite, and it’s perfect for every occasion. Take quality, bone-in pork shoulder, give it a dry rub and an overnight marinade, smoke it, sauce it up with homemade hot vinegar, and serve your hungry crowd.