Recipe

Don’t be intimidated by these big ol’ beef ribs. After an easy dry brine, simply smoke for 4-5 hours, then wrap the ribs in foil

These Texas Pinto Beans by Doug Scheiding are his original competition recipe, taking home first place multiple times. Fire them up with confidence at your

This is the best way to smoke a brisket, worthy of any true Texan. This full packer is injected with Butcher’s Prime, sprayed down with

Simple steak for a quick and delicious meal. Celebrate the natural flavors of beef with a thick Traeger Ribeye, rubbed with steak seasoning and grilled

Half the chicken with 100% of the flavor. It’s injected with Butcher’s BBQ Honey, seasoned with Pork & Poultry, cooked over applewood and glazed with

Make a meal out of these potatoes. Hasselback-style potatoes are loaded with bacon and butter, then slow-roasted and topped with melted cheddar cheese and fresh

Savory, spicy and sour. This bubbly cocktail is a triple threat of flavor you’ll want to cool off with. Prep Time 5 Min Cook Time 1 Hr

This bourbon and pecan bread pudding is warm, sticky, sweet and oh so good. Challah bread is soaked and baked in a white chocolate cream

Rich and flavorful chili con queso is the perfect party starter. Spicy pork sausage and chiles are tossed with two types of cheese and smoked

This baked green chile mac and cheese recipe from Doug Scheiding is wood-fired flavor amplified. Cold-smoked cheddar and mozzarella cheeses combine with roasted green chiles