Pellet Grill Recipes
Looking for inspiration for your next meal? Explore the best pellet grill recipes that let you grill, smoke, braise, bake, roast, and BBQ.
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New Recipes
Take your grilling to the next level with bold new Traeger recipes added every week. Explore fresh ideas from our Traeger Kitchen and brand ambassadors, ranging from smoked meats to flavorful sides. We've got everything you need to fire up the ultimate backyard feast and impress your guests.
Braised Short Ribs with Colcannon Cakes
Celebrate St. Patrick’s Day with hearty short ribs braised in Guinness and cozy potato and cabbage colcannon cakes to soak up all that brothy goodness. Cookbook author Dennis Prescott walks you through his comforting, slow-cooked recipe inspired by flavors from the Emerald Isle. Need something to do while your short ribs braise on the Traeger till fall-off-the-bone tender? Dennis says just grab a pint.
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How to Smoke Corned Beef
Give your St. Patrick’s Day feast a wood-fired upgrade with smoked corned beef brisket on your pellet grill. Low and slow smoke takes this cut to the next level—amping up the flavor, breaking down the connective tissue for melt-in-your-mouth tenderness, and building a perfectly seasoned bark.
Learn how to make corned beef the Traeger way, plus the history behind this classic dish. Once you’ve had it smoked, you’ll never go back.
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Top St. Patrick's Day Recipes
Embrace St. Patrick's Day with classics like corned beef and cabbage, Irish stew, and buttery potatoes.
Smoked Corned Beef Brisket
Experience the irresistible taste of smoked corned beef brisket. Begin by soaking your brisket in water for a minimum of 8 hours, ensuring tender perfection. Then, halfway through your cook, infuse your Traeger corned beef with a fusion of Dijon mustard and Apricot BBQ Sauce for additional flavor. Make sure to use the leftovers in your breakfast hash.
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Flatrock Griddle Recipes
Braised Chicken Tacos with Cracklins
Inspired by birria tacos, these braised chicken tacos get dipped in a spicy enchilada sauce before a turn on the griddle. Crisped chicken skin (aka cracklins) adds welcome crunch to the filling. Serve these up with some rice, beans, and Mexican beer for the full cantina experience at home.