#bbqdelight

Indulge in the rich and smoky flavor of this Traeger-smoked mac and cheese. Creamy, cheesy, and with a hint of hickory, it's the perfect comfort food for any BBQ gathering.

Ingredients: 1 lb elbow macaroni. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups whole milk. 1 lb sharp cheddar cheese, shredded. 1/2 lb smoked gouda cheese, shredded. 1/2 tsp smoked paprika. 1/2 tsp garlic powder. Salt and pepper to taste. 2 cups hickory wood chips, soaked in water.

Instructions: Follow the directions on the package to cook the elbow macaroni. Remove the water and set it aside. Turn on your Traeger grill and heat it up to 107F 225C. Melt the butter over medium-low heat in a large saucepan. Add the flour and stir to make a roux. Cook for two minutes. Slowly add the milk while whisking the mixture so that it gets thicker. Turn down the heat. Stir in the smoked gouda and shredded cheddar until the cheese is completely melted and smooth. To taste, add smoked paprika, garlic powder, salt, and pepper to the cheese sauce. Mix the cheese sauce into the cooked macaroni and stir it around until it's well covered. Add more shredded cheese on top of the mac and cheese mixture that has been put in a foil pan. Put the wet wood chips in the smoker box of the Traeger or right on the hot grate. Smoke the pan at 225F 107C for 1.5 to 2 hours, or until the top is golden and bubbly. Place the pan on the Traeger grill. Take it off the grill, let it rest for a while, and then serve it hot. Have fun with your tasty smoked mac and cheese!

Prep Time: 20 minutes

Cook Time: 120 minutes

Elevate your holiday feast with this succulent smoked turkey, infused with a perfect blend of spices and a hint of smokiness. The result is a moist and flavorful centerpiece that will have everyone asking for seconds.

Ingredients: 1 whole turkey 12-14 pounds. 1/2 cup kosher salt. 1/4 cup brown sugar. 2 tablespoons black pepper. 2 tablespoons smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried thyme. 1 tablespoon olive oil. Wood chips for smoking apple or hickory.

Instructions: Remove giblets and neck from the turkey cavity; rinse and pat dry. In a bowl, mix kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme to create the dry rub. Rub the turkey inside and out with the dry rub, ensuring an even coating. Place the turkey in the refrigerator and let it marinate for at least 4 hours or overnight. Preheat your smoker to 225F 107C using apple or hickory wood chips for a rich flavor. Brush the turkey with olive oil and place it on the smoker grates. Smoke the turkey at 225F 107C for approximately 30 minutes per pound or until the internal temperature reaches 165F 74C in the thickest part of the thigh. Let the smoked turkey rest for 20 minutes before carving. Serve and enjoy your flavorful smoked turkey!

Prep Time: 30 minutes

Cook Time: 5 minutes

Enjoy a smoky twist on the classic blooming onion with this grilled version. The smoker infuses rich flavors into the onion while the crispy coating adds a delightful crunch.

Ingredients: 1 large sweet onion. 1 cup all-purpose flour. 1 cup buttermilk. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon salt. 1/2 teaspoon black pepper. Oil for grilling.

Instructions: Set the smoker's temperature to 375F 190C. Remove the onion's top and peel it, making sure the root stays whole. Cut the onion vertically, about 1/2 inch apart; do not cut through the root. Combine the flour, black pepper, paprika, garlic powder, and salt in a bowl. Make sure the flour mixture gets into the cuts on the onion by dipping it into the buttermilk first. Transfer the coated onion to a grill pan and brush with oil. After transferring the grill pan to the smoker, preheat it and cook it for 45 to 60 minutes, or until it becomes crispy and golden brown. For even grilling, turn the onion halfway through the cooking process. When finished, take it out of the smoker and give it a few minutes to cool before serving.

Prep Time: 15 minutes

Cook Time: 45-60

Juicy and flavorful beer-braised beef brisket, smoked to perfection and served on crusty rolls. A delicious twist on the classic beef sandwich.

Ingredients: 2 lbs beef brisket, trimmed. 1 bottle of your favorite beer. 1 cup beef broth. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 4-6 crusty sandwich rolls. Sliced cheese optional. Pickles for topping optional.

Instructions: Preheat your smoker to 250F 120C. Season the brisket with salt, black pepper, and smoked paprika. Place the brisket in the smoker and smoke for 2 hours. In a saucepan, combine beer, beef broth, onion, garlic, brown sugar, Dijon mustard, Worcestershire sauce, and bring to a simmer. After 2 hours of smoking, transfer the brisket to a large foil pan and pour the beer mixture over the brisket. Cover the pan tightly with foil and return to the smoker. Continue smoking for an additional 2-3 hours or until the brisket is fork-tender. Remove the brisket from the smoker and let it rest for 15 minutes. Shred the beef using two forks. Split the sandwich rolls and toast them on the smoker for a few minutes. Assemble the sandwiches by placing a generous amount of shredded beef on each roll. Top with sliced cheese and pickles if desired. Serve the beer-braised beef sandwiches hot and enjoy!

Prep Time: 20 minutes

Cook Time: 4 minutes

This Grilled Bacon Wrapped Hot Dog Sandwich is a flavor-packed twist on a classic favorite. The smoky aroma from the Traeger Wood Pellet Grill adds an extra dimension to the already delicious combination of bacon-wrapped hot dogs topped with cheese, onions, tomatoes, pickles, and fresh parsley.

Ingredients: 4 hot dog sausages. 8 slices bacon. 4 hot dog buns. 1/2 cup shredded cheddar cheese. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup diced pickles. 1/4 cup chopped fresh parsley. Mustard and ketchup, to taste.

Instructions: Preheat your Traeger Wood Pellet Grill to 375F 190C. Wrap each hot dog sausage with 2 slices of bacon, securing the ends with toothpicks. Place the bacon-wrapped hot dogs directly on the grill grates and cook for 10-12 minutes, turning occasionally, until the bacon is crispy and the hot dogs are cooked through. While the hot dogs are grilling, lightly toast the hot dog buns on the grill for about 1-2 minutes. Once the hot dogs and buns are ready, assemble the sandwiches by placing each bacon-wrapped hot dog in a bun. Top each hot dog with shredded cheddar cheese, diced onions, diced tomatoes, diced pickles, and chopped parsley. Drizzle with mustard and ketchup, to taste. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Grilled shrimp that are juicy and glazed in a delicious Jameson Whiskey sauce will make your mouth water. The rich flavors of Jameson Irish Whiskey are mixed with soy, honey, and fragrant spices in this recipe, making a perfect balance of sweet and savory. Perfect for barbecues or a tasty dinner during the week.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup Jameson Irish Whiskey. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: To make the marinade, put olive oil, honey, minced garlic, ginger, soy sauce, and Jameson Irish Whiskey in a bowl. Put shrimp that have been peeled and deveined into the marinade and make sure they are well covered. Put it in the fridge for at least 30 minutes to marinate. Warm up the grill over medium-high heat. Put the shrimp that have been marinated on skewers and save the marinade to baste the shrimp. Grill the shrimp for two to three minutes on each side, or until they turn opaque and get grill marks. While the food is cooking, baste it with the marinade. Add salt and pepper to taste after taking the shrimp off the grill. Before serving, sprinkle with fresh parsley. Put some Jameson Whiskey Sauce on the side so that you can dip the grilled shrimp in it. Grilled Shrimp with Jameson Whiskey Sauce tastes great!

Prep Time: 40 minutes

Cook Time: 10 minutes

With these tasty Hawaiian Chicken Kabobs, you can feel like you're in the tropics. Grilled to perfection, this dish has sweet pineapple, juicy chicken, and bright vegetables. You should make this dish for your summer BBQs!

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 1 cup pineapple chunks. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/2 cup soy sauce. 1/4 cup honey. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Wooden skewers, soaked in water for 30 minutes.

Instructions: For the marinade, mix soy sauce, honey, vegetable oil, garlic powder, and ginger powder in a bowl. Pour half of the marinade over the chicken cubes in a plastic bag that can be closed again. Put the bag in the fridge for at least an hour, but preferably overnight. Warm up the grill over medium-high heat. On the soaked wooden skewers, alternately thread chunks of chicken marinated in a sauce, bell peppers, red onion, and pineapple chunks. Use the rest of the marinade to brush on the skewers. Turn the kabobs over every so often for 10 to 15 minutes, or until the chicken is cooked through and has a nice char. Serve the Hawaiian Chicken Kabobs hot and enjoy the tastes of the tropics!

Prep Time: 75 minutes

Cook Time: 15 minutes

In this recipe for Grilled Asian Chicken, soy sauce, honey, and sesame oil are mixed with garlic, ginger, and sriracha to make it taste great. grilled to a juicy perfection and topped with sesame seeds and green onions.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon rice vinegar. 1 teaspoon sriracha sauce. 1 green onion, chopped for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and sriracha sauce to create the marinade. Place the chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes, allowing the chicken to marinate. Preheat the grill to medium-high heat. Remove the marinated chicken from the bag and discard the used marinade. Grill the chicken for about 6-8 minutes per side or until fully cooked, basting with the reserved marinade during grilling. Once cooked, transfer the grilled chicken to a serving platter. Garnish with chopped green onions and sesame seeds. Serve the Grilled Asian Chicken hot, accompanied by your favorite sides. Enjoy the delicious flavors of this Asian-inspired barbecue dish!

Prep Time: 40 minutes

Cook Time: 15 minutes