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Our regular Cowboy Candy (aka candied jalapeños) was such a hit that we decided make a version for the holidays by adding tart cranberries to complement the sweet heat. Perfect with turkey (you can sub it for the usual cranberry sauce) it would also go well with salmon and lamb and is great paired with cheese.

Cranberry Candied Jalapeños (Holiday Cowboy Candy)

Cajun-Turkey

Make this the year you try injecting your turkey with big, bold flavor with Diva Q’s Cajun turkey injection recipe. Smoke this Cajun turkey first to get that awesome wood-fired flavor and then finish over higher heat for deliciously crisp skin.

Juicy Smoked Cajun Turkey

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Mississippi pot roast, created by a woman from, well, Mississippi, is seasoned with ranch seasoning mix and au jus gravy mix plus butter and pepperoncini peppers for a flavor that’s deeply savory and slightly salty. We've improved on the original by smoking the meat first.

Smoked Mississippi Pot Roast

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“This is something everyone should have in their arsenal of recipes at home,” says Diva Q of this Greek-inspired chicken dinner. Why? First off, flavor. Her lemon pepper chicken recipe features a TON of lemon—zest, juice, and slices—plus lots of garlic and black pepper. And because it's spatchcocked, the bird cooks up evenly and super juicy, too. The recipe directs you to smoke the chicken first at a low temperature to get that nice wood-fired flavor and then to crank the heat to crisp the skin. If you are short on time, however, you can simply cook the chicken at a steady 350°F and it'll be done sooner.

Smoke-Roasted Lemon Pepper Chicken

Sunday-Lunch-Lasagna-HERO

For his new cookbook, Cook with Confidence, Dennis Prescott collected his favorite recipes for sharing with family and friends. One magnificent example: This fragrant and meaty lasagna. Dennis is the first to admit that making it is a bit of a commitment, but, that you'll feel a beautiful sense of accomplishment. You can also spread out the work; for instance, simmering the sauce a day or so ahead. And, of course, lasagna improves upon sitting, so you can always bake it the day before you plan to serve it.

Sunday Lunch Lasagna

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In his new book Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together, Dennis Prescott shares the origin story for this fragrant chicken curry. Through his work with World Vision Canada, Dennis has visited Kenya several times. In Dzikunze, a remote village in the drought-ridden southeastern region of the country, he met a woman (now a friend) named Beatrice. Because of the persisting drought in the region, Beatrice’s property often goes weeks (if not months) without substantial rain, making growing crops, feeding livestock, and, ultimately, putting food on the table, an incredible challenge. Dennis was honored to cook along with Beatrice and her family. This recipe, a fragrant slow-cooked stew packed with rich spices, fragrant ginger, cilantro, and coconut milk, was inspired by a day spent cooking with them. Says Dennis: "Cooking this dish with Beatrice, her family, and friends is one of the greatest honors of my life."

Kenyan-Style Coconut Chicken Curry

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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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Diva Q’s recipe for 321 Ribs, where you smoke ribs uncovered for 3 hours, cook wrapped for 2, and then sauce and finish uncovered for 1 hour, is hands down the most popular Traeger recipe. And they are great! In her new Sweet & Heat St. Louis Ribs recipe, Diva revisits the method with a focus more on temps than time. She also tweaks the flavor and offers great tips for beginner grillers and veteran pitmasters alike.

Sweet & Heat BBQ St. Louis Ribs

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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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SMOKED RECIPES

Traeger wood-pellet grills are known for their ability to use smoke to create amazing meals. Get inspired and try these smoked recipes on your Traeger.

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