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4-Cheese-Mac-and-Cheese_HERO

What's better than mac and cheese? A homemade 4 cheese mac and cheese by Diva Q. But skip the elbow macaroni and use cavatappi, a thick curly tube that grabs hold of all that cheese.

4 Cheese mac and Cheese

Hot-Brown_small

The Kentucky hot brown has been a tradition since its creation at Louisville's Brown Hotel in 1926. The open-face sandwich, made on the Flatrock griddle, is a great way to use leftover Thanksgiving turkey, but you can make it with deli turkey as well.  A cheesy Mornay sauce covers the turkey, tomato, and bread. As per tradition, it’s served with strips of bacon on top.

Leftover Turkey Hot Brown Sandwich

Lemon-Chicken_Hero

“This is something everyone should have in their arsenal of recipes at home,” says Diva Q of this Greek-inspired chicken dinner. Why? First off, flavor. Her lemon pepper chicken recipe features a TON of lemon—zest, juice, and slices—plus lots of garlic and black pepper. And because it's spatchcocked, the bird cooks up evenly and super juicy, too. The recipe directs you to smoke the chicken first at a low temperature to get that nice wood-fired flavor and then to crank the heat to crisp the skin. If you are short on time, however, you can simply cook the chicken at a steady 350°F and it'll be done sooner.

Smoke-Roasted Lemon Pepper Chicken

Sunday-Lunch-Lasagna-HERO

For his new cookbook, Cook with Confidence, Dennis Prescott collected his favorite recipes for sharing with family and friends. One magnificent example: This fragrant and meaty lasagna. Dennis is the first to admit that making it is a bit of a commitment, but, that you'll feel a beautiful sense of accomplishment. You can also spread out the work; for instance, simmering the sauce a day or so ahead. And, of course, lasagna improves upon sitting, so you can always bake it the day before you plan to serve it.

Sunday Lunch Lasagna

Jalapeno-chicken-sandwich_Hero

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

Burnt-Ends-Pizza_hero

If you love wood-fired pizza and and BBQ, you have got to try this burnt ends pizza. Dennis uses brisket burnt ends to make a BBQ brisket pizza, but feel free to experiment with pork belly burnt ends, too. There are recipes for both kinds on the Traeger website.

BBQ Burnt Ends Pizza

Smash-burger-taco_Hero

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

Rib-Sandwich_HERO

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

Brisket-Sandwich_HERO

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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LUNCH RECIPES

Wood-fire easy recipes on your outdoor cooker for a delicious lunch hot off the smoker grill. From salad to french fries, Traeger food you love and amp up boring lunches.

Quick and Easy Lunch Grill Ideas | Traeger Wood Pellets Grills

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