Tender, juicy Denver Steak in 20 minutes.

Brisket is one tough cut of meat that above all, requires patience on the part of the barbecuer. Always allow more time than you think you’ll need. If your brisket is tender before your guests arrive, wrap it tightly in foil, then in newspaper or towels and let it rest in an insulated cooler. You can also rewarm foil-wrapped brisket in a low oven or on your Traeger.

Steak this simple never tasted so good!

A great variation on an all time classic!

Once you taste corned beef cooked in its own juices on your Traeger pellet grill, you’ll never go back to boiled corned beef. And leftovers, if you have any, make terrific Rueben sandwiches. See a recipe below.

Cooks all day from 8am to 5 pm.

Unless you grind your own meat, medium-rare burgers are nearly a thing of the past given the proliferation of food-borne illnesses like E. coli. The challenge now is to cook a burger to a safe temperature of 160 degrees F without drying it out. I use two techniques: The first is to cook the burger using indirect heat, a forte of Traeger pellet grills; the second is to make a slight depression in the top of the patty which accumulates the meat’s juices like a small pond.

This is also delicious cold, and can be the centerpiece of a holiday buffet.

Because there's no babysitting with a Traeger, you can throw this on at midnight, and let the grill do the work while you dream about how good it is going to taste,

For a 6 to 8 pound brisket, plan for 8 to 12 hours of cook time, roughly 90 minutes per pound. A remote probe thermometer is critical to use for brisket.

The Tri-Tip, otherwise known as the "Santa Maria steak" is known for it's full flavor, low fat content, and comparatively low cost to cuts of beef. Also great for sandwiches!

Brisket is a cut from between a steer’s forelegs. It is a muscle used frequently by the animal, which explains its beefy flavor and its need to be cooked low and slow for hours. Look for a brisket with a cap of fat at least 1/4-inch thick. Allow more time than you think you’ll need as every brisket is different. And always bring it to an internal temperature of 190 to 195 degrees F for maximum tenderness.

If you can't find crosscut beef short ribs (also called flanken), feel free to substitute another cut of beef, such as sirloin or chuck, sliced 1/4-inch thick across the grain. The marinade is also excellent on rib-eyes, skirt steak, and even chicken thighs or breasts.

Chili sauce combined with root beer and onions makes a delectable braising sauce for beef short ribs.

Celebrate the Mexican-American holiday Cinco de Mayo (May Fifth) by making the Traeger version of one of Mexico’s most popular barbecued dishes. Feel free, of course, to substitute the more authentic skirt steak, but grill this thin cut only for a few minutes per side. Grilled red and green bell peppers, jalapenos, and onions go well with Carne Asada, as do refried beans. And don’t forget to chill some Mexican beer!

Why does food always seems to taste better when it’s skewered? Skewering is a popular technique used in many of the world’s grilling cultures, including Thailand. Serve with rice and a cool relish made by combining one English cucumber, diced or thinly sliced, with 1/2 of a red bell pepper (the other half is used below); 1 small onion, diced; 1/4 cup soy sauce; 1/8 cup rice wine vinegar; 1/8 cup water; and 2 teaspoons sugar. Let sit for 30 minutes before serving.

Beef back ribs are more prevalent in markets around the holidays and June wedding season. Why? Because boneless prime rib is most popular then, and because beef back ribs are a necessary byproduct of that expensive cut. Buy the meatiest ones you can find. Most of the meat will be between the bones. And since this is, after all, tender prime rib, there’s no need to cook it for hours and hours, or even sauce it.

Jerky is good any time of day as a quick snack and energy boost, but a coffee- and cola- infused version is a natural for a mid-morning break.

You can't go wrong with a delicious meatball sandwich with a hint of smoke.

This recipe makes great use of two vegetables you can buy for a song at supermarkets and farmers’ markets in August—luscious red peppers (or green, yellow, or orange) and at-its-peak sweet corn. The stuffing is also excellent in zucchini. Cut each zucchini in half lengthwise, then use a teaspoon to scoop out the flesh, leaving a 1/4-inch shell.

This traditional Eastern European dish is also known by the whimsical-sounding name "galumpkis". If you don't have time to freeze the cabbage, simply wilt the leaves by coring the head and boiling it in salted water for 10 to 15 minutes.

Beef stew cooked low and slow with wood smoke… Now that’s a cool weather dinner to look forward to after a day of raking leaves or putting the patio furniture away for the winter. Traeger is truly a grill for all seasons.

Add a new trick to your burger repertoire by stuffing ground bison or hamburger patties with a filling reminiscent of jalapeno poppers. Perfect fare for a weeknight supper or an adult Halloween party.

Pastrami was introduced to America by immigrating Romanians in the 1800s. Katz’s, the New York deli made famous by the movie “When Harry Met Sally”, has been serving pastrami sandwiches since 1888. Though the brining and curing steps take several days, the active time is minimal. You mix up a brine. You make a rub. You smoke the brisket on your Traeger, and then press and refrigerate the meat overnight. Simple! Rye bread never had it so good.

An accurate meat thermometer is a necessity when roasting a thick (and expensive!) cut of meat like prime rib. A remote model is even better as it prevents you from opening your grill to check on the temperature, and allows you to do other things while your prime rib cooks to perfection.

Cooking a fantastic prime rib is easy on the Traeger and will be sure to impress your guests. The wood smoke on a Traeger grill brings out an intensity of flavor like you have never tasted. Buy a roast with a layer of fat on it – this keeps the meat tender and forms a crust. Ask the butcher to cut off a portion of the fat cap to expose the end of the bones. We highly recommend the use of a meat thermometer to accurately measure the internal meat temperature.

This is a perfect dish for a cold winter’s night. Serve with bread or potatoes roasted separately on your Traeger.

Beef tenderloin can be extravagantly priced, especially around the holidays. But when thinly sliced as part of a cocktail buffet, it can serve as many as 12 people. Serve small crusty rolls with the meat as well as condiments such as caramelized onions, mayonnaise, mustard, etc.

Why would anyone want to boil a hot dog when you can stuff it with cheese, wrap it in bacon, and grill it? This enhanced dog, incidentally, is the basis for a dish that’s becoming very popular in the American Southwest – the so-called Sonoran hot dog. To make one, top the bacon-wrapped hot dog with warmed pinto beans, shredded cheese, diced onions and tomatoes, sliced jalapenos or chile relish, mustard, ketchup, and thinned mayonnaise. Serve in a Mexican bolillo roll (or a standard hot dog bun).

Here’s a great party dish! This dip combines all the iconic flavors of a Reuben sandwich, that improbable but popular assemblage of corned beef, Thousand Island dressing, Swiss cheese, and sauerkraut. Serve with rye crackers or pumpernickel cocktail breads.

The national food of Indonesia, satay’s popularity has spread to the West. It is a kind of kebab, although the meat is threaded in one sinuous piece on (usually) a bamboo skewer before being quickly grilled. We prefer economical flat-iron steak for this preparation. But you can substitute rib eye if your butcher is unfamiliar with the flat-iron, a cut from the top of the chuck. If desired, use chicken or pork in place of beef.

An upscale New York restaurant is famous for its braised short rib- and foie gras-stuffed hamburgers. But would could be more quintessentially New York than a burger stuffed with the city’s beloved pastrami?

Although not truly authentic – real machaca starts with meat that is cooked with spices, dried to a jerky-like texture, and reconstituted – this version of machaca is no more difficult to make than a pot roast, but it is infinitely more flavorful. Use it in tacos, enchiladas, or flautas, or serve it with fried eggs and beans. We love the shredded meat tossed with a little Traeger Chili Barbecue Sauce.

Satisfy your inner Cajun! This bayou-inspired meatloaf gets a spicy kick from the addition of Louisiana-style hot sauce and incorporates the famous “Holy Trinity” of onion, bell pepper, and celery. We used the milder Crystal hot sauce in this recipe; if you substitute Tabasco sauce, use less as it packs a spicier punch. Roast potato wedges alongside the meatloaf (the potatoes will need about an hour), or whip up some mashed potatoes in the kitchen while the meatloaf cooks.

Barbecued beef brisket—the kind they produce in the Texas Panhandle and that tastes so good off a Traeger—is the Holy Grail for many barbecue enthusiasts. But there’s another kind of brisket, too, the kind that brings family dinners and grandmas to mind: pot-roasted brisket. It usually takes less than 4 hours from start to finish (versus the 10 to 12 hours or more a whole packer brisket demands), making it a good choice when the family wants to eat earlier in the day. Buttered noodles or mashed potatoes are naturals with it. It can be made up to 2 days ahead.

If you’re from Chicago—particularly the south side—Italian beef needs no introduction. It’s a messy, drippy, supremely satisfying sandwich featuring slow-roasted thinly sliced beef, fried peppers, and bottled giardiniera (chunky pieces of pickled vegetables). Thought to be invented in the 1920s for Italian immigrants, it is now sold and beloved throughout the Windy City. For best results, chill the cooked meat thoroughly before slicing on a meat slicer.

For good reason, rib eyes are the favorite steaks of many a discriminating meat eater. An hour’s smoke followed by a quick sear and a luscious pat of bourbon-flavored butter take these to a whole new level.

A 30-minute romp in wood smoke and a savory compound butter take beef tenderloin steaks to a new level. Leftover butter can be used on baked potatoes, pork chops, or toasted bread.

It was our privilege one day to cook two brisket flats side by side. We applied rub to both. One received a mustard slather (see below). The other one was periodically sprayed with a thin mop sauce. There was a marked difference between the two slabs of meat at the end of the cook: The brisket that received the mustard “moisturizer” was much juicier. Do not skip the resting period once you take the brisket off the grill. Cooking times are approximate. Each brisket is different.

If you’ve ever wondered why beef back ribs don’t have much meat on them, it’s because butchers have an incentive to trim the meat close to the bone to maximize the weight of pricy prime rib or rib steaks. When you find meaty ones, buy them. Or if purchasing a prime rib, ask the butcher to leave extra meat on the bones.

Travel the world—or even the U.S.—and you’ll find many local versions of hot dogs. Below is one of our favorites, the Chicago dog. Some ingredients are specific to that city, but we’ve suggested work-arounds that will bring you close to the real deal.

Hard-cooked eggs baked, jewel-like, into the center of this savory meatloaf elevate it from the homely to the sublime. Feel free to customize this recipe by substituting cooked spinach (squeeze dry) and chopped sun-dried tomatoes for the bell peppers. Minced mortadella, bacon, ham, anchovies, or green olives also make nice additions.

Family hungry? You can have these tacos on the table in minutes. Lime juice mixed with sour cream makes a tangy topping. If desired, serve with precooked microwaveable Mexican or Spanish rice.

This Southern favorite—claimed by the town of Brunswick, Georgia, and Brunswick County, Virginia—makes good use of leftover smoked meats including pork, ham, chicken, turkey, rabbit, brisket, or sausage. Don’t feel bound by the recipe. Serve with biscuits.

There’s nothing like a bowl of “red” on a chilly day, especially one subtly infused with wood smoke. In this recipe, we share a trick for smoking ground meats and diced vegetables using equipment you likely already have in your kitchen.