#traegergrilling

If you cook these smoked maple glazed ribs on your Traeger pellet grill, they will be just the right amount of sweet and savory.

Ingredients: 2 racks of baby back ribs. 1/4 cup of olive oil. 1/4 cup of Dijon mustard. 1/4 cup of apple cider vinegar. 1/2 cup of maple syrup. 2 tablespoons of soy sauce. 2 cloves of garlic, minced. 1 teaspoon of smoked paprika. 1 teaspoon of onion powder. Salt and pepper to taste.

Instructions: Remove the membrane from the back of the ribs and pat them dry with paper towels. In a bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, maple syrup, soy sauce, minced garlic, smoked paprika, onion powder, salt, and pepper to create the marinade. Place the ribs in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 4 hours, or preferably overnight. Preheat your Traeger pellet grill to 225F 107C. Remove the ribs from the marinade and let them come to room temperature. Discard the used marinade. Place the ribs on the preheated grill and smoke for 3 hours. Meanwhile, simmer the remaining half of the marinade in a saucepan over low heat until it thickens to create the glaze. Brush the ribs with the maple glaze and continue to smoke for an additional 30 minutes or until the internal temperature reaches 190F 88C. Remove the ribs from the grill, let them rest for 10 minutes, then slice and serve. Enjoy your delicious smoked maple glazed ribs!

Prep Time: 20 minutes

Cook Time: 210 minutes

Savor the deep flavors of peaches soaked in bourbon, garnished with a crispy granola and pecan mixture. This Drunken Peach Cobble, perfectly cooked on a Traeger Wood Fired Grill, is a delightful dessert that perfectly embodies outdoor cooking.

Ingredients: 6-8 fresh peaches, pitted and sliced. 1/4 cup bourbon. 1/2 cup brown sugar. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 cup granola. 1/2 cup chopped pecans. 1/4 cup unsalted butter, melted.

Instructions: Set the temperature of the Traeger Wood Fired Grill to 375F 190C. Sliced peaches, bourbon, brown sugar, cornstarch, vanilla extract, cinnamon, and nutmeg should all be combined in a big bowl. Toss until all of the peaches are coated. Combine granola, melted butter, and chopped pecans in a different bowl. Evenly distribute the peach mixture into a baking dish or cast-iron skillet. Over the top of the peaches, scatter the granola and pecan mixture. After heating the Traeger, place the skillet on it and cook for 25 to 30 minutes, or until the peaches are soft and the topping is browned. Before serving, take it off the grill and allow it to cool for a few minutes. Serve warm, with the option to add a scoop of vanilla ice cream on top. Savor your mouthwatering Drunken Peach Cobble!

Prep Time: 15 minutes

Cook Time: 30 minutes

The Traeger BLT Burgers are the best of both worlds: a bacon, lettuce, and tomato sandwich and a juicy grilled burger. This burger tastes even better because of the smoke from the Traeger grill.

Ingredients: 1.5 lbs ground beef. 4 hamburger buns. 8 slices bacon. 4 lettuce leaves. 4 tomato slices. 4 slices cheddar cheese. Salt and pepper to taste. Your favorite burger condiments e.g., ketchup, mayo, mustard.

Instructions: Set up your Traeger grill for direct grilling and heat it up to 375F 190C. While the grill is getting hot, make 4 burger patties of the same size out of the ground beef. Add salt and pepper to taste. Put the bacon slices on a tray that can go on the grill or on aluminum foil. Grill them for about 10 to 15 minutes, or until they're crispy. Take it out and set it aside. The burger patties should be cooked for about 7 to 8 minutes on each side, or until they're done the way you like them. In the last two minutes of grilling, add a slice of cheddar cheese to each patty. For a minute or two, toast the hamburger buns on the grill until they're just barely brown. Starting with the bottom bun, put a lettuce leaf on it. Then add a burger patty with cheese, a slice of tomato, and two crispy bacon slices. Put your favorite burger toppings on the top bun, then put it on top of the stack. Enjoy the Traeger BLT Burgers while they're still hot.

Prep Time: 20 minutes

Cook Time: 20 minutes

A simple recipe for grilled macaroni and cheese that tastes great and is smoked with a Traeger grill.

Ingredients: 1 lb elbow macaroni. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups whole milk. 1 tsp dry mustard. 1/2 tsp smoked paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp cayenne pepper. Salt and black pepper to taste. 3 cups shredded sharp cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 2 tbsp chopped fresh parsley.

Instructions: Cook the elbow macaroni according to package instructions, then drain and set aside. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste roux. Gradually whisk in the milk, ensuring no lumps form. Add dry mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well. Simmer the sauce until it thickens, then reduce heat and add shredded cheddar, mozzarella, and Parmesan. Stir until cheeses are melted and the sauce is smooth. Combine the cooked macaroni with the cheese sauce, mixing thoroughly. Preheat your Traeger smoker to 225F 107C. Transfer the mac and cheese mixture to a Traeger-safe pan and place it in the smoker. Smoke the mac and cheese for 1-1.5 hours or until a smoky flavor is achieved. In a small bowl, mix breadcrumbs with chopped parsley. Sprinkle the breadcrumb mixture over the smoked mac and cheese. Continue smoking for an additional 15-20 minutes or until the breadcrumbs are golden brown. Remove from the smoker and let it rest for a few minutes before serving. Garnish with extra parsley if desired. Enjoy your Traeger Smoked Mac and Cheese!

Prep Time: 20 minutes

Cook Time: 100 minutes

Upgrade your BBQ experience with these delicious Traeger-grilled Cheddar Bay Biscuits, featuring a perfect blend of sharp cheddar, garlic, and Old Bay seasoning. A mouthwatering wood-pellet side dish that adds a savory kick to any barbecue feast.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1 teaspoon sugar. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 cup sharp cheddar cheese, shredded. 3/4 cup buttermilk. 2 tablespoons fresh parsley, chopped. 1/4 cup melted butter. 1/2 teaspoon Old Bay seasoning.

Instructions: Use any wood pellets you want to heat up your Traeger grill to 400F 205C. Mix the flour, baking powder, sugar, garlic powder, and salt in a large bowl with a whisk. Add the cold, cubed butter to the pile of dry goods. You can mix the ingredients together with your fingers or a pastry cutter until the mixture looks like big crumbs. Add the chopped parsley, buttermilk, and shredded cheddar cheese and mix just until everything is combined. Do not mix too much. Put spoonfuls of the dough on a baking sheet or cast-iron skillet that has been lined with parchment paper. Put the pan or baking sheet on the Traeger grill that has been heated up. Bake for 15 to 18 minutes, or until the biscuits are golden brown and fully cooked. Melt some butter and mix it with Old Bay seasoning in a small bowl while the biscuits are cooking on the grill. Mix the Old Bay butter and water together and brush it on top of the biscuits while they are still warm. Have fun with the Traeger Grilled Cheddar Bay Biscuits while they are still warm.