Shave the time in half using my easy shortcut method that utilizes a pressure cooker for part of the cook to help tenderize the ribs without sacrificing the wood-fired flavor that pellet grills impart.
Tender, juicy Traeger Grilled Chicken Breast is the easiest way to cook up chicken on a pellet grill. This grilled chicken is such a simple recipe, and with four spices required, it makes it versatile. So you can use the grilled chicken breast as an addition to so many recipes.
Dress up your pasta dishes with this smooth and savory mushroom cream sauce. A simple mushroom cream sauce that is packed full of rich creamy and cheesy flavors with tender bites of mushroom throughout.
These delicious Traeger Steak Fajitas are made with a reverse seared steak that is then sliced and given a quick sear with some lime juice and Mexican seasonings before being put into warm tortillas and adding some delicious blistered peppers and onions into the mix.
These savory, spicy Ground Beef Tacos pack a flavor punch! This is a classic beef taco recipe with the seasoning kicked up to eleven. They have everything from beef to green chiles to El Pato jalapeño tomato sauce, plus plenty of cheese and tons of flavor. These tacos are bound to be your new favorite go-to meal.
When most people think of ribs, they think of baby back pork ribs, but if you never venture into the beef rib territory you are missing out. They are good for more than just stock and gravy. These smoked beef ribs take a little time, but the end result is one of the best bites of barbecue you can have.
Bacon wrapped scallops taste so good that you may have to worry about serving them as an appetizer. If there are enough, then some folks might not have enough appetite left over for the main course!
This Traeger Tomahawk Ribeye is one of the shining stars of the steak world, but one that can be intimidating, especially for those new to bbq. Don’t let it be. This cowboy steak is simple to make, and will be the star of your next cookout! Get yourself a bone-in ribeye today! Tomahawk Ribeye Are …
These Traeger Grilled Beef Short Ribs are a definite must-have for your collection of grilling recipes for this season! Cut and trimmed into a “lollipop” style, then cooked low and slow on the Traeger Grill with my homemade BBQ sauce, fall off the bone tender and savory flavors will have your family licking their fingers and asking for MORE!
My spicy Bison Bolognese is one of my favorite kinds of spaghetti sauce, and is one of our family favorites. You can use ground beef if you prefer, or almost any type of ground wild game like venison, elk, or even ground moose. Bison Bolognese Recipe When you are craving a hearty bowl of pasta …
My Million Dollar BLT is extra easy to make, and there’s a secret trick that will have even those of you who have never been fans of BLTs going back for seconds. Read on to see what all the fuss is about! Million Dollar BLT BLTs are a classic American sandwich that feature lettuce, fresh …
Our bacon-wrapped Stuffed Pork Tenderloin has a bacon weave and is filled with spinach, smoked cheddar cheese, and provolone. Once it is stuffed, we wrap the bacon around the whole pork tenderloin and toss it on the Traeger. Traeger Stuffed Pork Tenderloin What to cook for dinner tonight? The age-old question we all face 7 …
This Pan Seared Lingcod is lightly seasoned and then pan seared and served with a squeeze of lemon. Serve with some sides and there you have a great meal that cooks up in minutes but presents like a restaurant quality masterpiece! Perfect for those rainy days when you can’t get outside to grill! Pan Seared …
This Shrimp Yakisoba is a simple yet absolutely delicious stir fry, with Yakisoba noodles, shrimp, asparagus, and mushrooms and served with a chili-garlic sauce. Shrimp Yakisoba Recipe If you’re looking for something quick that will satisfy your hungry family and your tight schedule, this is the recipe for dinner tonight! I love making stir-fry for …
This Shrimp Ceviche is a combination of Jumbo Shrimp grilled on my Traeger Grill, then cut up and mixed with jalapeños, cucumber, tomato, onion, tomato sauce and lime juice. Marinated in the fridge for a couple of hours, then served chilled with tortilla chips. Shrimp Ceviche This is my grilled version of the classic South …