Recipes

These Sweet Thai Chili roasted chicken wings by Meat Church's Matt Pittman mixes sweet and heat in perfect harmony.

Complement your main course with this crunchy side. Sweet onions are smoked over hickory then roasted till tender before getting tossed with lettuce, tomatoes, cucumber and crispy bacon, all tied together with a homemade vinaigrette.

The bird is the word and word is delicious. Douse your chicken with some big rub flavor and finish it off with a sweet glaze for award-winning taste.

Kick up your salad with crispy bacon and maple wood roasted beets. Tossed together with walnuts, sweet pears, and avocado, this versatile salad makes the perfect side.

We’re transforming this classic sandwich into your new favorite salad. Homemade baked croutons and tender bacon are tossed with romaine lettuce and tomatoes, and drizzled with a buttermilk parmesan dressing.

Anything that starts with bacon ends with happiness. These beef tenderloins are seasoned with our rich beef and coffee rubs, wrapped with thick-cut bacon and reverse seared over sweet cherrywood to medium rare perfection.

Give your wings some garlic butter love. These wings are grilled, tossed in a flavorful sauce, and topped with melt-in-your-mouth fresh grated parmesan.

Smoky, creamy, and all kinds of delicious. Lightly seasoned asparagus is smoked on the Traeger before getting blended into a rich and flavorful soup.

This new technique for fish will blow your smokin' taste buds away. These fresh halibut fillets are seasoned with Traeger Fin & Feather Rub, loaded into Traeger butcher paper with spring vegetables, doused with a white wine butter sauce and baked to wood-fired perfection.

This veggie staple just got even better. Pair your Easter spread with wood-fired roasted asparagus and pour on some smokin' flavor with a homemade hollandaise.

This roasted rack of lamb is rubbed down with mustard, seasoned generously with salt & pepper, coated with a Panko breadcrumb mixture and roasted over rich hickory for a simple take on an elevated dish.

These chokes are no joke. Artichokes are stuffed with pancetta, shallots, garlic, white wine mixture, loaded with gruyere and pecorino cheese and topped with breadcrumbs and fresh parsley.