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When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for about 15 minutes.
Place an cooking rack on top of a baking sheet and spray the rack with nonstick cooking spray.
Drain the pickles and spread out on paper towels, patting them dry.
Whisk the eggs with the flour, hot sauce, chile powders, oregano, garlic powder and salt and pepper in a medium bowl
In a large bowl, combine the breadcrumbs and Parmesan.
Toss the pickles in the egg mixture so they are fully coated.
Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture.
Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).
Place the baking sheet on the Traeger and cook until the tops of the pickles are crisp, golden brown, about 10 minutes.
Flip the pickles and continue to cook until golden brown all over, about 5 more minutes.
Whip up the buttermilk dip by combining all of the dip ingredients into a blender and blending until it's smooth. Season to taste with salt and pepper. Enjoy!