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7TERIYAKI WINGSThese will go fast at a party, so don’t hesitate to double the recipe.SERVES 4RECOMMENDED PELLETSApple, Cherry 2-1/2 pounds largechicken wings 1/2 cup soy sauce 1/4 cup water 1/4 cup brown sugar 2 tablespoons rice winevinegar or balsamicvinegar 2 scallions (greenonions), trimmed, whiteand green parts thinlysliced 1 clove garlic, minced 2 teaspoons sesame oil 2 nickel-sized pieces offresh ginger, smashed Vegetable oil for oilingthe grill grate With a sharp knife, cut the wingsinto three pieces through the joints.Discard the wing tips, or save for chickenstock. Transfer the remaining “drumettes”and “flats” to a large resealable plastic bagor a bowl. In a small saucepan, combine thesoy sauce, water, brown sugar, vinegar, scallions, garlic, sesame oil, and ginger. Bring toa boil, then reduce the heat and simmer for 10minutes. Let cool completely, then pour overthe chicken wings. Seal the bag and refrigerate for several hours, or overnight. Drain thewings, discarding the marinade. When ready to cook, start the Traeger grillon Smoke with the lid open until the fire isestablished (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed,for 10 to 15 minutes. Oil the grill grate. Arrange the wings on the grill grate. Cookfor 45 to 50 minutes, or until the skin is brownand crisp and the meat is no longer pink atthe bone. Turn once during the cooking timeto prevent the wings from sticking to thegrill grate. Transfer to a platter or bowl andsprinkle with the sesame seeds.STARTERS 1 tablespoon sesameseeds, lightly toasted ina dry nonstick skillet

8TRAEGER SAUSAGE “FATTY”Popular for several years with barbecue and smoking enthusiasts, “fatties”are usually 1-pound logs of smoked breakfast-type sausage (sometimesknown as chubs). Not only are they wonderful served with eggs, biscuits,or French toast, but when thinly sliced, they can double as appetizers. Abit of ground coffee added to the rub echoes the breakfast theme. If you’resmoking one, you might as well smoke two. They’ll disappear quickly. By theway, when you slice the sausage, you’ll see a lovely pink smoke ring nearthe surface—a barbecuer’s “badge of honor”.SERVES 4RECOMMENDED PELLETSHickory, Oak, Alder, Pecan 1 1-pound uncookedsausage chub, suchas Bob Evans or JimmyDean brands, any flavor Traeger Pork and PoultryRub, or your favoritebarbecue rub 1 tablespoon fine- tomedium-grind coffee Carefully remove the plastic wrappingfrom the sausage so the sausage remainslog-shaped, about 2-1/2 to 3 inches indiameter. Season evenly with the TraegerPork and Poultry Rub, then dust with thecoffee. When ready to cook, start the Traegergrill on Smoke with the lid open untilthe fire is established (4 to 5 minutes).Smoke the sausage for 1 hour. Increase theheat to 225 degrees F. Continue to cookthe sausage until an instant-read meatthermometer inserted through the endreads 160 degrees F, about 45 minutesto an hour. Let rest for 15 minutes beforeslicing. If you can wait that long!STARTERS

9GRILLED SHRIMP COCKTAILIn our estimation, grilled shrimp is far superior to boiled shrimp in thisAmerican classic.SERVES 8RECOMMENDED PELLETSPecan, Apple 2 pounds jumbo orextra-jumbo shrimp(about 36), peeled anddeveined, tail-on 1/4 cup extra-virginolive oil Traeger Veggie Shake,or your favoritebarbecue rub 1 cup Traeger ChiliSauce, or your favoritechili sauce 2 tablespoons preparedhorseradish, or more totaste In a medium bowl, toss the shrimpto coat with the olive oil and about 2teaspoons of Traeger Veggie Shake. Threadthe shrimp on the bamboo skewers, 2to a skewer. Combine the chili sauce,horseradish, lemon juice, Worcestershiresauce, and Tabasco sauce in a small bowl,whisking to blend. Season to taste withpepper. When ready to cook, start the Traegergrill on Smoke with the lid open until thefire is established (4 to 5 minutes). Set thetemperature to 450 degrees F (High) andpreheat, lid closed, for 10 to 15 minutes. Arrange the shrimp skewers on the grillgrate. Grill until firm and opaque, 2 to 4minutes per side. Arrange on a plate or platterwith the sauce and lemon wedges. 1 tablespoon freshlemon or lime juice 1 teaspoonWorcestershire sauce A few drops of Tabasco sauce Freshly ground blackpepper Lemon wedges forservingSTARTERS 6-inch bamboo skewers

10BARBECUED CHICKEN NACHOSHave you ever ordered a plate of nachos in a restaurant, only to discovermany of the chips missed out on the toppings? Not only is this recipe atwist on traditional versions, but each chip carries a payload of all theingredients.SERVES 4RECOMMENDED PELLETSApple, Hickory 1-1/4 pounds bonelessskinless chicken breasts Traeger Pork and PoultryRub, or taco seasoning 1/2 to 3/4 cup TraegerRegular Barbecue Sauce 24 large tortilla chips(not broken) 3 cups (12 ounces)grated Mexican fourcheese blend 1/2 cup sliced blackolives, drained Sliced pickled jalapenos(optional) 3 scallions (greenonions), trimmed, whiteand green parts thinlysliced 1 cup sour cream, forserving Season the chicken breasts with theTraeger Pork and Poultry Rub. When ready to cook, start the Traegergrill on Smoke with the lid open until thefire is established (4 to 5 minutes). Set thetemperature to 350 degrees F and preheat, lidclosed, for 10 to 15 minutes. Arrange the chicken breasts on the grillgrate and cook, turning once halfway throughthe cooking time, for 25 to 30 minutes, oruntil the internal temperature when read onan instant-read meat thermometer is 170degrees F. Transfer to a cutting board and letrest for 3 minutes. Leave the grill on if you aremaking the nachos immediately. Dice the chicken into small cubes, 1/2-inchor less. Transfer to a mixing bowl and pour1/2 cup of Traeger Regular Barbecue Sauceover the diced chicken. Stir gently to coateach piece. (Add more sauce if needed, butnot so much that the mixture is “gloppy”.) Setaside, or cover and refrigerate if not makingthe nachos immediately. Lay the tortilla chips in a single layer on arimmed baking sheet or pizza pan. Sprinkleevenly with half the cheese. Spoon a little ofthe barbecued chicken mixture on each chip.Top with black olives and pickled jalapeno, ifdesired. Sprinkle the remaining half of the cheese evenly over the chips.Scatter the sliced onions over the chips.STARTERS Put the baking sheet on the grill grate. Bake until the chips are crisp andthe cheese is melted, 12 to 15 minutes. With a spatula, transfer the nachosto a plate or platter. Serve immediately with the sour cream.

11GRILLED CORN SALSASalsa it’s not just for chips anymore. Grilled Corn Salsa is so versatile, youcan serve it over grilled chicken, beef, or steak fish like tuna, halibut, orswordfish. Or pair it with grilled shrimp for a unique shrimp cocktail. Vary thesalsa by adding diced red bell pepper or avocado, or a can of black beans,rinsed and drained.SERVES 6-8RECOMMENDED PELLETSHickory, Mesquite 4 tomatoes, such asRoma, halved 1 medium-size onion,peeled and quarteredthrough the root end 1/2 to 2 jalapenopeppers, or more totaste, halved 3 ears sweet corn,husked 2 cloves garlic, finelyminced 1 to 2 tablespoonsvegetable oil Fresh lime juice to taste 1-1/2 teaspoons TraegerVeggie Shake, or saltand freshly groundpepper to taste When ready to cook, start the Traegergrill on Smoke with the lid open until thefire is established (4 to 5 minutes). Set thetemperature to 450 degrees F (High) andpreheat, lid closed, for 10 to 15 minutes. Arrange the tomatoes, onion, andjalapeno(s) cut-sides down, on the grill grate.Grill until the vegetables have nice char markson the cut sides. Grill the corn at the sametime, turning frequently, until some of thekernels are deeply browned. Transfer the vegetables to a cutting boardand let cool. With a sharp knife, cut the cornkernels off the cob (if you work on a damptowel the kernels won’t scatter so much).Slip the skins off the tomatoes and dice. Dicethe onion. Seed the jalapenos (or leave theseeds in for a noticeably hotter salsa), andmince. Transfer the grilled vegetables to amixing bowl. Stir in the garlic, vegetable oil,lime juice, Traeger Veggie Shake, cumin,and cilantro. Serve at room temperaturefor the best flavor. The salsa can be madeseveral hours ahead, but is best the day it ismade. Refrigerate any leftovers in a coveredcontainer. 1 teaspoon cuminSTARTERS 1/4 cup fresh cilantroleaves, chopped

12PEPPERONI-PROVOLONE BREADHighly addictive as an appetizer or accompaniment to an Italian dinner. Thaw the bread dough and let it rise acSERVES 8RECOMMENDED PELLETS cording to the package directions. On a lightlyOak, Apple, Pecan 1 loaf frozen breaddough, such as Rhodes Extra-virgin olive oil 1 teaspoon driedoregano 1 teaspoon dried basil 1 teaspoon dried parsley 4 ounces thinly slicedpepperoni 4 ounces thinly slicedprovolone cheese, ormozzarella Cornmeal for dustingthe baking sheetfloured kitchen counter or other flat surface,roll and stretch the dough into a 12- by 18inch rectangle. (This takes a little patience ifthe dough is very elastic. Let it rest for a fewminutes and try again.) Brush with olive oil,and sprinkle evenly with half of the oregano,basil, and parsley. Arrange the pepperoni ina single layer on the dough, leaving a 1-inchborder on all sides. Lay the cheese on top ofthe pepperoni. Starting on the long side, rollthe dough up evenly jelly roll-style. Pinch thelong seam together along its length. Pinchthe ends together and tuck under the loaf,crimping the dough to keep the cheese andpepperoni enclosed. Lay the bread, seam-side down, on an oiledbaking sheet dusted lightly with cornmeal.Brush the top and sides with olive oil, andsprinkle the remaining dried herbs evenlyover it. Using a bread knife, slice shallowvents in the top on a diagonal. Cover withoiled plastic wrap and let rise in a warm placefor 30 minutes. When ready to cook, start the Traeger grillon Smoke with the lid open until the fire isestablished (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed,for 10 to 15 minutes.STARTERS Remove the plastic wrap from the bread.Transfer the baking sheet with the bread tothe grill. Bake for 40 to 50 minutes, or untilthe bread is brown and baked through. (It’sbetter to overbake than underbake, in thiscase.) Let the bread cool completely on a rackbefore slicing and serving.

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14RETAIL BEEF CUTSCHUCK ROUNDEnglish CutSHORT LOINArm Pot RoastArm Steak Porterhouse SteakRolled Neck T-Bone SteakBoneless Neck Club SteakBlade SteakBlade Pot RoastTriangle Pot RoastBoneless Chuck Pot RoastShoulder FilletRIB Standing Rib Roast Rolled Rib Roast Rib Steak Round SteakTop RoundBottom RoundGround BeefHeel of RoundHind ShankSIRLOIN Sirloin Steak Pin Bone Sirloin SteakBRISKET Beef Brisket Corned BeefSHANK Knuckle Soup Bone Cross Cut Fore ShankPLATE Plate Boiling Beef Rolled Plate Short RibsFLANK Rolled FlankFlank StewFlank SteakFlank Steak FilletsBEEF

15BEEF TIPS Marinate beef for the times directed by the recipe. Donot over-marinate, or the meat can develop a mushytexture. For better color and caramelization, knock most of thesolid marinade ingredients off meat (garlic, onions,etc.) and dry it thoroughly with paper towels beforegrilling. Season beef just before cooking with your favoriteTraeger Rub or Shake or salt and pepper. Otherwise,the salt will begin to draw moisture out of the meat. Always let beef rest before carving or serving to allowthe natural meat juices redistribute themselves;the time will depend on the cut of meat. Let thinnersteaks and hamburgers rest 2 to 3 minutes, thickercuts 4 to 5 minutes, and brisket, prime rib, or beefshoulder clod, 20 minutes or longer. Keep meat refrigerated until you cook it. (The “dangerzone” is between 40 and 140 degrees F.) Premiumsteakhouses never leave their meats out at roomtemperature. Invest in a reliable instant-read or remote meatthermometer and memorize cooking temperatures forrare (125 degrees F), medium-rare (135 to 140 degreesF), and well-done (150 degrees F and above). Top steaks with a pat of room-temperature butterbefore letting them rest for extra flavor and richness.BEEF Remember that meat will continue to rise severaldegrees in temperature as it rests.

16BARBECUED FLAT IRON STEAKSA butcher confided to us that flat iron steaks (also known as beef shoulder top blade steaks) are his favorite cut of beef. Taken from the top of thechuck, they are meaty-tasting, well-marbled, and are best when servedmedium-rare. Use them the next time you make fajitas.SERVES 4RECOMMENDED PELLETSHickory, Mesquite 4 flat iron steaks, each1/2- to 3/4-inch thick, 7to 8 ounces each Traeger Beef Rub, oryour favorite barbecuerub 2 tablespoons mincedparsley Season the steaks well on both sides withTraeger Beef Rub. Rub the seasoning in withyour fingers. When ready to cook, start the Traegergrill on Smoke with the lid open until thefire is established (4 to 5 minutes). Set thetemperature to 450 degrees F (High) andpreheat, lid closed, for 10 to 15 minutes. Arrange the steaks on the grill grate andgrill, turning once, for 8 to 10 minutes formedium-rare, or 11 to 13 minutes for medium,turning once halfway through grilling.Transfer to a platter or plates and sprinklewith parsley. Let the steaks rest 2 minutesbefore serving to give the juices a chance toredistribute themselves.BEEF

17BEEF TENDERLOINA two-step cooking process—searing and then roasting on the Traeger—isone of the best ways to handle this pricy, special occasion meat. You cansimplify this recipe by skipping the mustard coating, but it does help keepthis lean cut moist. An instant-read meat thermometer will help you achievethe perfect degree of doneness.Oak, Pecan, Hickory 2 tablespoons extravirgin olive oil (divideduse) 1 2- to 3-pound filetof beef, trimmed,preferably center cut(see Note below) Traeger Beef Rub orPrime Rib Rub, or coarsesalt and freshly groundblack pepper 1/3 cup Dijon-stylemustard 1 teaspoon dried thymeleaves or 1 tablespoonfresh thyme leaves 1 teaspoonWorcestershire sauce Heat a large skillet, preferably cast iron, onthe stovetop over medium-high heat. Add onetablespoon of the olive oil to the pan. Seasonthe meat with the Traeger Beef Rub. Whenthe oil is shimmering, put the meat into thepan, searing it well on all sides. (Don’t forgetthe ends: Carefully hold the meat uprightwith tongs.) Transfer the meat to a rimmedbaking sheet. In a small bowl, combine themustard, thyme, Worcestershire sauce, andthe remaining tablespoon of olive oil and mixwell. Brush or slather the mustard mixtureover the outside of the filet. When ready to cook, start the Traegergrill on Smoke with the lid open until thefire is established (4 to 5 minutes). Set thetemperature to 400 degrees F and preheat, lidclosed, for 10 to 15 minutes. Put the filet directly on the grill grate androast for 25 to 30 minutes, or until an instantread meat thermometer registers an internaltemperature of 135 degrees F (for mediumrare). Cook less time if you prefer your meatrarer than that, or more time if you like itwell-done. Transfer to a cutting board and letthe meat rest, tented with aluminum foil, for 5minutes before slicing and serving. Note: If your filet has a narrow “tail” on oneend, fold it under the tenderloin and secure itwith butcher’s string so the tenderloin cooksevenly along its length.BEEFSERVES 4-6RECOMMENDED PELLETS

18TRAEGER SMOKED T-BONESA T-bone (and its larger cousin, the Porterhouse) consists of a strip steakand a tenderloin separated by a T-shaped bone. Topping the meat withbutter is a trick employed by fancy steakhouses.SERVES 4RECOMMENDED PELLETSHickory, Oak, Mesquite Season the steaks on both sides with theTraeger Rub. When ready to cook, start the Traeger grillon Smoke with the lid open until the fire isestablished (4 to 5 minutes). 4 T-bone steaks (14- to16-ounces each), at least1-inch thick Arrange the steaks on the grill grate andsmoke for 30 minutes. Your favorite TraegerRub, or coarse salt andfreshly ground blackpepper Set the temperature to 450 degrees F(High), and preheat, lid closed, for 10 to 15minutes. Cook the steaks to your desireddegree of doneness, turning once, about 15to 20 minutes for medium-rare (135 degreesF), longer if you prefer your steaks more done.Top each with a pat of butter. Let the steaksrest for 3 minutes before carving and serving. 4 tablespoons butter, atroom temperatureBEEF

19BETTER BURGERSIn recent years, we’ve been challenged to cook beef burgers to a safeinternal temperature of 160 degrees F without drying them out. That’s adifficult order on a conventional grill, but easy on a Traeger. The gentleindirect heat cooks the meat through and leaves it juicy as all get out.SERVES 4RECOMMENDED PELLETSHickory, Oak, Mesquite 2 pounds ground chuck,80/20 or 85/15 (lean tofat ratio) 2 teaspoons TraegerBeef Rub, or substituteyour favorite barbecuerub 1 cup mayonnaise(preferably Hellmann’s) 1/4 cup Traeger RegularBarbecue Sauce, or yourfavorite barbecue sauce 3 tablespoons butter,melted 4 kaiser rolls, split Lettuce leaves Sweet onion slices Tomato slices Dill pickle chips Make sure the meat is well-chilled beforehandling. Combine the ground beef andTraeger Beef Rub in a medium bowl. Wet yourhands with cold water, and mix gently. Dividethe meat into four equal portions. Rewet yourhands with cold water, and form each portioninto a patty about 4 inches in diameter and3/4-inch thick. (Try not to overwork themeat.) Using your thumbs, make a shallowwide depression on the top of each burger.(This prevents the burger from developing abulge in the middle.) Combine the mayonnaise and the barbecuesauce in a shallow bowl and refrigerate untilserving time. Brush the cut sides of the kaiser rolls withthe melted butter. When ready to cook, start the Traegergrill on Smoke with the lid open until thefire is established (4 to 5 minutes). Set thetemperature to 425 degrees F and preheat, lidclosed, for 10 to 15 minutes. Arrange the burgers directly on thegrill grate, depression-side down. Cookfor 10 minutes, then flip. Cook for 10 to 15minutes more, or until an instant-read meatthermometer (put the probe through the sideof the burger) registers 160 degrees F. Meanwhile, lightly toast the buns, cut sides down. Watch carefully asbuttered bread can easily burn.BEEF Spread the cut sides of the buns with the mayonnaise sauce. Put aburger on each bun bottom, and top with lettuce, onion, tomato, andpickle. Finish with the top of the bun. Serve immediately.

20PRIME RIB WITHHORSERADISH CREAMPrime rib is, of course, one of the most luxurious cuts of beef you can buy.And it’s amazing when roasted on a Traeger. A remote meat thermometeris a real help when cooking a large, bone-in roast like pri

on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the tempera-ture to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the wings on the grill grate. Cook for 45 to 50 minutes, or until the chicken is no longer pink at the bone. Baste the wings