We’re bringing the heat with this spicy BBQ chicken recipe. Pureed Thai chilies and scotch bonnet peppers are combined with garlic, onion and grape seed oil, then smothered on a whole chicken for one fiery bird.
We’re Traegerizing this T-bone with a reverse sear, smoking this famous cut low-&-slow until it reaches an internal temp of 125F. Cooking this steak on a new Ironwood or Timberline? Make sure to activate Super Smoke Mode for even more wood-fired flavor. Finish it all off with a quick 5-minute sear on each side on High and you’ll be good to go, especially with that smokin’ Bloody Mary sauce on the side.
Our famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to an hour.
This BBQ chicken may be cut in half, but it's full of wood-fired flavor. Start by cutting out the backbone and splitting the chicken in half. Season on both sides with our Summer Shandy rub and roast at 375℉ until the bird hits an internal temp of 160℉.
We’re infusing Nashville’s favorite sandwich with unbeatable wood-fired flavor. Our hot chicken sandwich recipe combines the Music City’s famous tongue-tingling heat with Traeger’s signature hardwood taste, for a combo that’s fit to headline the Grand Ole Opry.