Recipes

Easy to make, impressive to plate, and bursting with taste, let our sausage stuffed acorn squash wow family and friends.

We’re taking an all-time household classic and injecting it with wood-fired flavor with Traeger’s Smoked Pot Roast recipe. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, and then smoked directly on the grill for 90 minutes. Then drop the roast in a Dutch oven with potatoes, carrots, onions as well as aromatics and chicken stock, and let it cook for up to 5 hours.

We’ve done the impossible. We made carnitas even better by braising them in beer inside a Traeger grill. Start with a well marbled boneless pork shoulder and break it down to two inch chunks. Then toss the chunks into a Dutch oven and cover with beer and water and let it cook down for about 3 hours.

Our Roasted Fall Veggie recipe will have you busting out the flannel shirts in no time. This easy and healthy recipe features brussels sprouts, new potatoes, butternut squash and cremini mushrooms.

Try something new for your side dish with chef Timothy Hollingsworth’s roasted crispy potato recipe. We bake tri-colored potatoes first then fry them to crispy perfection.

Who says cauliflower has to be bland and boring? We bring the flavor with our whole roasted cauliflower. This simple cauliflower recipe will surprise you with how tasty this veggie can be.

Bring the heat with Traeger’s Roasted Spicy Wings. Fresh chicken wings are marinated overnight in a spicy habanero based sauce then roasted at 350 degrees F for 30 minutes.

Guacamole Traegerized. First, we smoke avocados, then we roast corn on the cob and fresh poblanos until they have a nice char and mix them all up with fresh garlic, spices and lime juice for a unique take on this classic dip.

Don’t let the simplicity of one of our most famous recipes fool you. This bad bird packs a powerful flavorful punch. Simply coat a whole chicken with Traeger’s Chicken Rub and cook for just over an hour. That’s all you’ll need to do for chicken perfection.

These aren’t the sad cooked veggies your mom served you as a kid. Our roasted veggie recipe combines purple and yellow cauliflower heads and pairs them with butternut squash and oyster mushrooms for an undeniably delicious dish.

The Santa Maria Tri-Tip brings the west coast vibes of California right to your backyard thanks to Chef Timothy Hollingsworth. His 3-day marinade is essential to breaking the meat down, injecting flavor and giving this tri-tip that signature char.

Check out this fresh take on a summer standby. We grill peaches, tomatoes and jalapeños and combine them with garlic, green onions, lime juice and apple cider vinegar for a truly unique salsa.