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Mark Carter

PRO SNOWBOARDER & CATTLE RANCHER

Hometown TEN SLEEP, WY
|
Grill PRO SERIES 34
|
Favorite Hardwood APPLE

Biography

Mark Carter manages to mosey between different worlds as few can. Totally at ease flipping calves, riding horses and getting into the kind of deep stuff only true cowboys know. Come winter, Carter can flip tricks and trade tram laps at Jackson Hole with the best snowboarders in the business. From winning a stop at The North Face Masters big mountain series to hitting the podium at the heavy-hitting Natural Selection to appearing in some of the most memorable shred flicks out there, Carter’s put his brand on the sport and culture. 

In the off-season, Mark is back on the family ranch nestled in the foothills of the Big Horn range where his family raises cattle. Mark and his brother have recently started selling beef from off the range direct to the customer. Carter Country Meats is a new endeavor, one that he is proud of and one that will certainly put smiles on faces. Nothing improves the taste of their beef than grilling it on a Pro 34, and there is no better way to unwind that cooking out on the ranch. 

Always remember your roots.

Photo Gallery


Mark's Favortie Recipes

Traeger

Smoked Brisket Marinade

Get your full packer started off right. This marinade combines rich red wine, fresh garlic, mustard and Traeger Beef Rub for smokin' flavor infusion from start to finish.

30 mins 6 Ingredients

Traeger

Smoked Brisket

We’re taking everyone’s favorite BBQ dish, brisket, and infusing it with our signature wood-fired flavor. Forget seconds, you’ll be coming back for thirds on this mouthwatering whole packer.

7.25 hrs 8 Ingredients

Traeger

Spatchcocked Maple Brined Turkey

Spatchcocking your turkey will ensure a juicy bird with perfectly crisp skin, while the maple bourbon brine brings the flavor.

11.5 hrs 18 Ingredients

Traeger

Korean BBQ Short Ribs

These Korean barbecue short ribs offer a tasty marinade of garlic, ginger, honey, and vinegar. This dish is perfect off the Traeger and traditionally served with lettuce, rice, and red bean paste.

4.25 hours 12 Ingredients

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Interview

Traeger

Tell us about your most memorable day on the mountain or ranch.

Mark Carter

My most memorable day was when I was about 6 yrs old and my first time being bucked off my horse. I knew after that I loved to catch air and needed to learn how to wreck. I was humbled.

Traeger

Who do you credit with helping you most in your career, any mentors or people you look up to?

Mark Carter

I give most credit to my Ma and Pa for raising me up right, giving me one hell of a work ethic and making me tough.

Traeger

For beginner ranchers or snowboarders what’s the one bit of advice you would give?

Mark Carter

If you're gonna be dumb, you better be tough. Only you know your path.