With over 40 years of grilling and smoking, I have evolved into a devoted fan of the Traeger grills. This site is a collection of recipes I have most enjoyed. It is a work in progress. I add recipes as time and patience permits. I do not often get into technique or science on this site, as there are many theories and ways to cook different dishes. However, if you have any specific questions after reviewing any of the 30+ recipes, click the email button below and I will be happy to help.
I have been smoking all types of food for over 40 years. Started with a charcoal upright smoker with the water pan in the bottom. Pain in the ass trying to keep the coals going and temperature controlled, not to mention the pain of having to top off the water pan early and often.
Moved on to a barrel smoker with the fire box on the side. Much easier keeping fire going, though temperature control was still difficult. Furthermore, I found it was 100 degrees hotter on the side by the fire box as opposed to the opposite side, and 100 degrees hotter in the top of the barrel compared to the bottom.
Found out about the Traeger pellet grill and bought my first one from Costco about 15 years ago. These grills are fantastic! Automatic feed of wood pellets to maintain any temperature between 150-450F. It also has a convection fan so the temperature remains even throughout the grill.
Bought a Green Egg once to see what their cult was all about, but ended up giving it to my son as it was too much of a pain in the ass compared to the Traeger. I now own 3 Traeger grills in 3 different sizes. I take my tailgater everywhere I travel, including tailgate parties in the muni lot for Browns games.
Everyone that eats the food off one of these grills always comments that it just tastes better on a Traeger.
|Smoked Tri Tip|
Found this baby at my butcher, marinating in a soy/teriyaki mix. Decided to give it a try and it did not disappoint.
There are many ways to do a beef brisket, and none of them are fast. First thing you have to decide is if you are going to cook a full Packer brisket, or just the flat. I tend to go with the full brisket, and if I can find a USDA Prime brisket, I stock up.
Burnt Ends, a super tasty nugget of cow that just melts in your mouth. And it should, after 18-24 hours of cooking!
|Prime Rib- Dry Aged & Smoked|
Smoked, bone-in, prime rib…a carnal thing of beauty! You can go right from the meat case to the grill, or, dry age it for a bit.
Once you’ve had smoked corn beef, you will never settle for the old norm. Salty, smoky, tender and delicious!
Pastrami is nothing more than corned beef with a spicy, peppery bark.
|Smoked Tomahawk Steak|
Fred Flintstone would be envious! Bring out your carnal man by cooking up one of these!
A meal in every stick! You can make out of Flank Steak or Beef Brisket.
|Smoked Beef Short Ribs|
The meatiest and tastiest beef rib you will ever have! The only thing in common this has with it’s Pig cousin is the bone!
|Smoke Skirt Steak|
From Carne Asada to just a tasty cut of meet, this skirt steak was the bomb!
|Smoked Chuck Roast|
Why not? Inexpensive and tasty. Cooked just like a brisket.
They say a pig roast is not the best way to cook pork, as you have to take the whole hog to almost 200F, but I say phooey on that! The roast pork is outstanding and the presentation is priceless!
One of the tastiest cooks you can have…it just takes a long time! Depending on the size of your pork butts, this can be an 8-12 hour cook.
|Baby Back Ribs|
Simple, yet delicious. And a relatively quick cook, typically finishing in 6 hours or so. Good choice for tailgate parties if you have the time.
A ham is nothing but a fresh pork leg, cured for about a week in a salt water solution, similar to what happens to bacon. If you do it right, it will be the moistest, tastiest piece of pig you have ever eaten!
|Fresh Ham- Uncured and pulled|
When you just need a delicious pulled pork option, start with a fresh ham (pig leg).
|Smoked Pork Belly Burnt Ends|
Similar to the succulent nuggets of beef love you get from a beef brisket burnt ends, these pork belly burnt ends are even more tender and juicy than it’s beef counterpart, and they don’t take 2 days to make!
That tasty, succulent, salty goodness you can only get from a pig. Takes a bit of work, but the results are far worth the effort. If you like your bacon thick, this is the only way to do it.
|Crispy Pork Belly|
Pork belly isn’t just for bacon. This piggy delight is juicy, crispy and delicious!
I have heard that nothing is wasted on a hog but the squeal! So what do you do with that tough skin? Turn them into crispy, salty, crunchy nuggets of love!
|Smoked Pork Chops|
What a beautiful and tasty cut of meat. Center cut, bone-in pork chop. About 2-3″ thick, brined overnight, smoked for 4 hours, seared, and moved back to the Traeger until the internal temperature gets to 145F.
Delicious morsels of beef and pork smoked to perfection. Drop them into a sandwich or put them on top of spaghetti, all covered with cheese!
Not just for Thanksgiving, a smoked turkey is the gift that keeps on giving. The effort to cook 20# is the same as that for 10#. Get yourself a big ‘ol bird and get creative with leftovers!
One of the easiest, and quickest, foods you can cook on your smoker. To get the skin crisp, you need to crank up the heat, but in less than 90 minutes you will be tasting some of the juiciest chicken you’ve ever tasted!
|Smoked Chicken Wings|
The best chicken wing you’ll ever have is the one off your own grill. I have been experimenting with different methods and recipes for smoked wings. What I describe here is now my tried and true recipe for the best wings ever!
|Twice Baked Potatoes|
Believe it or not, I don’t just use my smoker for meat. This twice baked potato is a great side for any of you entrées.
|Hogsbreath BBQ Sauce|
Though this sounds like a sauce for pork, I find the horseradish in it makes an excellent complement to beef and brisket as well. The flavor profile is most closely aligned with Sweet Baby Rays traditional sauce.
|Columbia Gold Spicy BBQ Sauce|
A most excellent, mustard based BBQ sauce. Goes particularly well with roast pig.
|Hot Garlic Buffalo Wing Sauce|
The most tasty and delicious wing sauce ever!
|Pulled Pork Mop|
A great mop for pulled pork.
|Pulled Pork Rub|
Can be used on most anything, though most awesome on pork butts for pulled pork.
Smoked cheese is the bomb, however, it can be tricky to do.
|Smoked Mac & Cheese|
I adapted this recipe from Patti Labelle for the smoker. It is the BEST mac & cheese you will ever have!
Feel free to send me an email if you have any questions about what you see on this site. Click the email icon below.