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Here’s the perfect dip for entertaining. Why? Aside from its cheesy, roasted garlic goodness, the whole thing can be made ahead before cooking and refrigerated. Then, about a half hour before serving, all you need to do it stick it on the grill. Serve it with sliced apples, crostini, crackers, or crudité for dipping.

Baked Ricotta Dip with Roasted Garlic

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Meat Church's Matt Pittman gives his buddy Judd McCutchen full credit for turning him on to this easy but delicious way to cook chicken thighs. The thighs get marinated with a whole can of pickled jalapeños, seasoned, and then grilled and basted with a buttery hot sauce. The chicken can be served as is, used in tacos, or quesadillas, or made into an epic sandwich as is done here. But don’t worry if you’re not a fan of spicy foods—this chicken packs some heat but it’s not too hot.

Grilled Jalapeño Chicken Sandwich

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Matt Pittman, founder and CEO of Meat Church BBQ, takes jalapeño poppers to a whole new level by smoking the cream cheese for the filling and, even better, adding brisket. “People will love these,” promises Matt. Plus, this perfect party snack is, as he says, “fun to make, easy to cook, and you can’t screw it up.” Bonus: The smoked cream cheese, delicious in the Texas Twinkies, is also great on its own served with pepper jelly (or some Cowboy Candy) and crackers.

Texas Twinkies

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Diva Q’s recipe for 321 Ribs, where you smoke ribs uncovered for 3 hours, cook wrapped for 2, and then sauce and finish uncovered for 1 hour, is hands down the most popular Traeger recipe. And they are great! In her new Sweet & Heat St. Louis Ribs recipe, Diva revisits the method with a focus more on temps than time. She also tweaks the flavor and offers great tips for beginner grillers and veteran pitmasters alike.

Sweet & Heat BBQ St. Louis Ribs

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Find out why Chef Tom Hollingworth calls his take on a famous fast-food item “the perfect sandwich.” The key is to cook ribs until the bones easily pull out; this is not the way everyone likes to eat straight-ahead ribs, but it’s crucial here. If bourbon is not your thing, change up the spritz to half apple cider vinegar and half apple juice.

Boneless Rib Sandwich

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Give trending griddle taco burgers a Traeger twist for your next backyard BBQ. Topped with charred onions and a smoky BBQ sauce schmear, these smashed burgers are perfect for feeding a crowd and can be easily cooked in large batches on the Flatrock Flat Top Grill.

Taco Burgers

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The recipe for the wildly popular brisket sandwich on the menu at Tim’s Otium restaurant in Los Angeles pairs tender, brisket (yes, you’ll have leftover brisket on occasion), with pickles, onion, and cheese for one incredible bite. If you have (or can make) clarified butter, use that for best results.

Otium Brisket Sandwich

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This full packer packs a punch. Slow smoked to tender perfection, this 2-in-1 recipe give you the main dish and a savory burnt end snack for later.

Smoked Brisket with Burnt Ends

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These tequila lime wings start with a south of the border rub, before getting a proper wood-fired roasting. We finish them with a tequila-lime glaze for a taste you can raise a shot glass to.

Roasted Tequila-Lime Wings by Amanda Haas

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GAME DAY RECIPES

Catch easy recipes to chow on while grilling on your Traeger BBQ smoker grill. Find finge- licking food for all your guests to munch on through the big game.

Super Bowl Recipes & Menu Ideas | Traeger Grills

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