These tacos by John Dudley are straight up buck wild. Braise wild game neck, shoulder, or arm meat, then add Traeger’s Sriracha Sugar Lips Sauce and serve in warm tortillas with spicy, smoked jalapeños.
Pellet Grill Lunch Recipes
These pulled pork sandwiches with homemade slaw by Dennis The Prescott are an absolute explosion of smoky, sweet, and savory wood-fired flavor.
Pork collar is a uniquely versatile cut of meat. Thanks to its marbled nature, pork collar is perfect for both high temperature grilling, as well as low-and-slow smoking. This versatility is on full display in our Grilled Pork Collar Taco recipe. We start with a blistering sear on high, before dropping the temp to infuse smoky, hardwood flavor. Shred the meat, fill a taco shell, top with a homemade onion relish and let the wood-fired fiesta begin.
Don’t just taco ‘bout wood-fired flavor, be about it. Dennis the Prescott’s chicken taco recipe does just that. Grilled chicken gets topped with spiked sour cream, fresh pico and homemade guacamole for a taco night done right.
These burgers are for those looking to cut carbs and fat without sacrificing taste. Ground chicken thighs are combined with coconut cream, spices and herbs, topped with a fresh papaya slaw and tucked into butter lettuce leaves for a unique wood-fired flavored burger.