Eu Shop-class-book 2019 X

CONTENTS 1 | BBQ SHOP CLASS 101 2 | WOOD PELLETS 3 | HOW IT WORKS 4 | WHY BUY A TRAEGER 5 | VERSATILITY 6 | MAINTENANCE 7 | ACCESSORIES 9 | THE ORIGINAL REINVENTED 11 | RECIPES 47 | BBQ SHOP PROS 48 | INTERNAL TEMP GUIDE 49 | #TRAEGERSHOPCLASS

If you’re a fan of amazing food and sharing it with those who matter most to you, you’re in the right place. Traeger, the original wood pellet grill has been providing incredible wood-fired flavor, and 6-in-1 versatility, all in one grill for over 30 years. From low and slow pork shoulder, to sizzling grilled ribeye steaks, everything you make on a Traeger is packed with amazing hardwood taste. With Traeger, you’re not just getting a grill, you’re joining a wood-fired community of people that are passionate about sharing their victories, learning experiences, and stories, and we want to hear from you too. Welcome to the Traeger family; can you pass the bbq sauce?

THE ORIGINAL WOOD PELLET GRILL TRAEGER INVENTED THE ORIGINAL WOOD-FIRED GRILL 30 years ago in Mt. Angel, Oregon. We continue to lead the industry as the world's #1 selling wood-fired grill, perfected by decades of mastering the craft of wood-fired cooking. A Traeger grill will transform the way you cook because it creates consistent results, every single time. Fuel your hunger for wood-fired flavor with Traeger.

BBQ CLASS 101

Many people don’t fully understand the difference between grilling, barbecuing and smoking. We’ll clear it up for you below. GRILLING uses high heat, often 204-316ºC (400-600ºF), to quickly cook meats. This application is commonly used for steaks, chops, hamburgers, and chicken breasts. BBQ in its true form is a longer, slower, low-heat method that uses wood or charcoal. True BBQ cookers use indirect heat by utilizing heat deflection shields or a firebox separate from the main cooking chamber, often called an “offset.” Barbecuing is ideally suited for large pieces of meat with a high fat content, such as whole pigs, shoulders, briskets, or ribs. Smaller items, like pork steaks, chicken pieces, or sausages, can also be BBQ. SMOKING infuses all natural hardwood flavor into your food. There are two methods of smoking: Cold smoking, which often requires a cure to enhance color, flavor, and texture, and hot smoking, which takes 8-10 hours but is worth the wait for the flavor. Bacon, hams, certain varieties of sausages, salmon, and cheeses are common choices for smoked meats. Because cooking is not an exact science, we are here today to share our BBQ Shop Class instructor’s tips, tricks, and the tools of the trade to enhance your outdoor cooking game. BBQ is 1/3 science and 2/3 art. Everyone has their own unique style to create great tasting BBQ.

1

WHY TRAEGER

WOOD PELLETS?

TRAEGER

HARDWOOD ALDER

100% ALL-NATURAL HARDWOOD NO FILLERS, NO UNNATURAL ADDITIVES, JUST PURE HARDWOOD FOR PURE FLAVOR.

APPLE CHERRY HICKORY MAPLE

WOOD FIRED TASTE & SMOKE SCIENCE JUST THE RIGHT MOISTURE RATIO RESLUTS IN THE HIGHEST-QUALITY PURE HARDWOOD FLAVOR.

MESQUITE OAK PECAN BIG GAME BLEND

USA

TRAEGER OWNED MILLS

& PELLET PRODUCTION PROCESS AFTER 30 YEARS IN BUSINESS, WE’VE CREATED THE “GOLD STANDARD” IN PELLET PRODUCTION.

TURKEY BLEND TEXAS BEEF BLEND SIGNATURE BLEND 2

GOOD WITH ANYTHING. GREAT WITH: BEEF CHICKEN

PORK

LAMB SEAFOOD

BAKED VEGGIES WILD GAME

1

1 HOPPER

2

FLAVOR BEGINS HERE. WITH AN 18 LB. CAPACITY, SIMPLY ADD THE WOOD PELLET FLAVOR OF YOUR CHOICE TO FUEL YOUR GRILL.

2 CONTROLLER

TURN ON THE GRILL AND SET YOUR DESIRED TEMPERATURE.

4

3 AUGER

INDUSTRY BEST DRIVETRAIN DELIVERS HARDWOOD PELLETS TO THE FIRE POT.

3

4 FIRE POT

5

AUTO-IGNITION STARTS THE HOT ROD, WHICH IGNITES THE PELLETS AND CREATES THE FIRE.

5 FAN

VARIABLE SPEED FAN STOKES THE FIRE WHILE SIMULTANEOUSLY CIRCULATING SMOKE AND HEAT AROUND YOUR FOOD.

3

TASTE

IT’S A FACT - COOKING WITH WOOD TASTES BETTER

VERSATILITY

GRILL, SMOKE, BAKE, ROAST, BRAISE & BBQ

COMMUNITY

NOTHING BRINGS PEOPLE TOGETHER LIKE WOOD-FIRED FOOD

WHY BUY A

TRAEGER WOOD-FIRED GRILL? EASE

NO NEED TO BABYSIT, SET IT & FORGET IT

CONSISTENCY

4

PERFECT RESULTS WITH EVERY SINGLE COOK

THE MOST VERSATILE GRILL MADE

6 1 -IN-

THE MOST VERSATILE GRILL MADE

GRILL

BAKE

ROAST

SMOKE

BRAISE

BBQ

5

MAINTENANCE TIPS |

KEEP YOUR TRAEGER RUNNING AT TOP PERFORMANCE

PELLET STORAGE

Store pellets in an airtight container. Do not store pellets in the grill or in an area where pellets can be subject to moisture.

GRILL CLEANING

Use all-natural cleaner. Spray evenly, wait 5 minutes and wipe with a damp cloth. Be sure to vacuum out the bottom of the grill, fire pot, and clean the RTD probe and chimney stack. Clean grill regularly (every 4-5 cooks).

PROPER START-UP

Grills produced after 2016 should start with the lid closed. For older models, start with lid open. If you have questions about your proper start up procedure call us at 1-800-TRAEGER. For more advice on grill maintenance check out our FAQ’s and maintenance videos at www.traegergrills.com/faqs.html

6

TRAEGER ACCESSORIES | PRO PICKS

CAST IRON SKILLET

RIB RACK

“Love the versatility of the skillet for sides or even searing steaks” -Diva Q

DRIP TRAY LINER - 5 PACK

“A clean Traeger is a happy Traeger! The liners make clean up so easy!” -Heath Riles

“When cooking for big crowds, this is a must have!” -Chad Ward

BUTCHER PAPER

WOODEN GRILL GRATE SCRAP “Does a great job of keeping my grill grates clean” -Doug Sheiding

LARGE CUT MEAT & FISH SPATULA

“This butcher paper does a great job keeping my brisket bark perfect” -Matt Pittman

“Can handle large cuts of meat like brisket and pork butt with ease” -DivaQ “In Texas, we like everything bigger! This is the biggest & best spatula on the market!” -Matt Pittman

7

BBQ PIGTAIL

“The pig tail is so versatile when dealing with steak, pork chops & chicken breast” -Curtis Nations

THE NEXT GENERATION OF WOOD-FIRED FLAVOR HAS ARRIVED INTRODUCING THE NEW PRO, IRONWOOD & TIMBERLINE SERIES GRILLS WiFIRE® injects cloud-based technology into this advanced lineup of grills, while the new D2® Direct Drive drivetrain boasts our most powerful motor and fan ever. Welcome to the future of outdoor cooking.

RECIPES

BIG FLAVOR

GRILLGUIDE®

TURBOTEMP

CONTROL

BUILT TO LAST

GET INSPIRED BY HUNDREDS OF RECIPES RIGHT AT YOUR FINGERTIPS

VARIABLE SPEED FAN AND AUGER PROVIDE OPTIMAL SMOKE PRODUCTION

HOTTER, FASTER ULTRAFAST STARTUP SO YOU CAN GRILL QUICKER

MASTER MORE RECIPES WITH OUR GRILLGUIDE’S STEP-BY-STEP GUIDANCE MONITOR TEMPERATURES AND ADJUST ACCORDINGLY ANYWHERE, ANYTIME

INDUSTRY FIRST BRUSHLESS MOTOR WILL DELIVER YEARS OF PERFORMANCE

9

PRO SERIES WITH WIFIRE TECHNOLOGY

IRONWOOD® SERIES WITH WIFIRE TECHNOLOGY

FEATURES:

FEATURES:

®

The world’s best-selling wood-pellet grill, thanks to its classic design, and time-tested reliability.

Pro D2 Controller WiFIRE® Technology D2® Direct Drive TurboTemp® GrillGuide® Advanced Grilling Logic® Meat Probe Extra Grill Rack Hopper Clean-Out

®

Introducing the all-new Ironwood Series. Next-gen grill technology and a superior structural design allows you to elevate your craft like never before.

Ironwood D2 Controller WiFIRE® Technology D2® Direct Drive TurboTemp® GrillGuide® TRU Convection® System Traeger Downdraft Exhaust® System Super Smoke Mode Meat Probe w/ Storage Compartment Double Side Wall Interior Adjustable Two-Tier Grate System Dual Position Smoke/Sear Bottom Grill Grate Stainless Steel Side Shelf with Hooks Hopper Clean-Out

10

TIMBERLINE SERIES WITH WIFIRE® TECHNOLOGY

The Timberline Series is the pinnacle of outdoor cooking. Its superior structure, performance enhancing design and industry-defining technology will take your grilling game to the Hall of Flame. FEATURES:

Timberline D2 Controller WiFIRE® Technology D2® Direct Drive TurboTemp® GrillGuide® TRU Convection® System Super Smoke Mode Traeger Pellet Sensor Traeger Downdraft Exhaust® System Meat Probe w/ Storage Compartment Double Wall Stainless Steel Interior 3 Tiers of Stainless-Steel Grill Grates Dual Position Smoke/Sear Bottom Grill Grate Concealed Grease Pan Stainless Steel Front Shelf Stainless Steel Side Shelf w/ Hooks Hopper Clean Out

RECIPES

11

12

HONEY GLAZED GRAPEFRUIT BUCK DIFFICULTY

2/5

PREP TIME

5 MINS

COOK TIME

25 MINS

SERVES

1

HARDWOOD

PECAN

INGREDIENTS 1.5 OZ VODKA OR BOURBON 1.5 OZ HONEY GLAZED GRILLED GRAPEFRUIT JUICE

.5 OZ TRAEGER SIMPLE SYRUP TOP W/ GINGER BEER

NOTES

13

FOR THE GRAPEFRUIT JUICE AND GARNISH: 2 GRAPEFRUIT, 1 HALVED, 1 SLICED FOR GARNISH 1/4 C HONEY

THE CRAFT HONEY GLAZED GRAPEFRUIT BUCK

PREPARATION FOR THE HONEY GLAZED GRAPEFRUIT JUICE AND SLICES: When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 177ºC (350ºF) and preheat, lid closed, for 10 to 15 minutes.

1. Dip cut side of grapefruit halves and grapefruit slices in honey.

2. Grill grapefruits on Traeger until they have visible char marks (25 min for halves, a little less for slices. Remove one by one as they are caramelized.) Remove Grapefruit Halves from Grill and set aside to cool. Once Grapefruit halves have cooled, use citrus juicer to extract juice.

3. Cut slices in half and set aside for garnish.

TO BUILD THE COCKTAIL:

4. Fill a pint glass with ice.

5. Add vodka, grapefruit juice and simple syrup. Shake vigorously for 30 seconds.

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6. Strain into a chilled Collins glass filled with ice.

7. Top off with ginger beer and garnish with grilled grapefruit slice. Enjoy!

SMOKED LEMONADE DIFFICULTY

2/5

PREP TIME

5 MINS

COOK TIME

1 HR 4O MINS

SERVES

4-6

HARDWOOD

OAK

INGREDIENTS 1/2 CUP TURBINADO SUGAR 16 LEMONS, HALVED 3 CUPS TRAEGER SIMPLE SYRUP

3 CUPS WATER, DIVIDED 1 CUP TITO’S VODKA

NOTES

15

ICE LEMON SLICES, FOR GARNISH

THE CRAFT SMOKED LEMONADE

PREPARATION

1. Cut the lemons into halves

2. Dip the lemon halves (cut-side down) into the 1/2 cup of turbinado sugar.

3. When ready to cook, set Traeger to 204ºC (400ºF) and press ignite.

6. Add in the simple syrup, Tito’s and 3 additional cups of cold water and stir to combine. Taste the lemonade and add more sugar and water as needed.

4. Once the grill has reached its temperature, place lemons, cut side down, directly on the grill grate. 5. Remove lemons from grill and place them on a platter, cut side up, to allow them to cool. Grab a pitcher and squeeze in the lemons through a sieve to catch all of the seeds and pulp.

16

7. Add in some ice and garnish with lemon. Enjoy!

SMOKED PEPPERED BEEF JERKY DIFFICULTY

2/5

PREP TIME

15 MINS

COOK TIME

SERVES

4 HRS

4-6

HARDWOOD

HICKORY

INGREDIENTS 1 (12-OZ) CAN OR BOTTLE DARK BEER 1 C SOY SAUCE 1/4 C WORCESTERSHIRE SAUCE

3 TBSP BROWN SUGAR 2 TBSP MORTON TENDER QUICK CURING SALT

1/2 TSP GARLIC SALT 3 - 4 TBSP GROUND BLACK PEPPER, DIVIDED

NOTES

17

2 LBS. TRIMMED BEEF TOP OR BOTTOM ROUND, SIRLOIN TIP, FLANK STEAK, OR WILD GAME

THE CRAFT SMOKED PEPPERED BEEF JERKY

PREPARATION

1. In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of the black pepper.

2. With a sharp knife, trim any fat or connective tissue off of meat. Slice the beef into 1/4-inch thick slices against the grain (this is easier if the meat is partially frozen).

4. When ready to cook, set temperature to 82ºC (180ºF) and preheat, lid closed

3. Put the beef slices into a large re-sealable container. Pour the marinade mixture over the beef, and massage the beef slices so that all slices get coated with the marinade. Seal the container and refrigerate for several hours to overnight.

for 15 minutes. For optimal flavor, use Super Smoke if available.

7. Transfer to a re-sealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature.

5. Remove beef slices from the marinade and discard the marinade. Dry the beef slices between paper towels then sprinkle beef slices generously on both sides with black pepper.

*Cook times will vary depending on set and ambient temperatures.

6. Arrange the meat in a single layer directly on the grill grate. Smoke for 4 to 5 hours or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

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8. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy!

REVERSE SEARED RIBEYE DIFFICULTY

3/5

PREP TIME

10 MINS

COOK TIME

75 MINS

SERVES

4-6

HARDWOOD

BIG GAME BLEND

INGREDIENTS 10-12 LB WHOLE BONELESS RIB ROAST

1/4 C TRAEGER PRIME RIB RUB

NOTES

19

1/4 C TRAEGER COFFEE RUB

THE CRAFT REVERSE SEARED RIBEYE

PREPARATION

1. Take the whole boneless rib roast and cut steaks that are at least 1” thick. Take the remaining steaks that you aren’t cooking and vacuum seal them and store in the freezer for up to 1 year.

2. Generously season the steaks with the Traeger Prime Rib Rub and Traeger Coffee Rub. Let the rub sit for 10-15 minutes.

3. When ready to cook, set Traeger to 93ºC (200ºF) and press ignite, then push the Super Smoke button.

6. Return the steaks to the grill, and cook for 6 to 8 minutes per side, or until -15ºC (5ºF) from desired doneness (54°C (130ºF) for medium-rare). The steak will carry over cook the additional 5 º once it is removed and rested.

4. Arrange the steaks directly on the grill grate and smoke for 1 hour or until the steaks reach 46ºC (115ºF). 5. Remove the steaks to a platter, tent with foil and increase the grill temperature to 260°C (500ºF).

20

7. Transfer the steaks to a platter, tent with foil and let the meat rest for 5 minutes before serving. Enjoy!

PEACH COBBLER DIFFICULTY

2/5

PREP TIME

15 MIN

COOK TIME

35 MIN

SERVES

6-8

HARDWOOD

APPLE

INGREDIENTS 3 POUNDS PEACHES, SLICED 1/4 CUP TRAEGER SMOKED SIMPLE SYRUP PINCH SALT PINCH CINNAMON

2/3 C FLOUR 3/4 TSP BAKING POWDER 1/2 CUP WHITE SUGAR 1 EGG

NOTES

21

1/2 TSP VANILLA 1 TBSP RAW SUGAR

THE CRAFT PEACH COBBLER

PREPARATION

1. Grease 10.5˝ cast iron skillet with butter.

2. In a medium bowl toss peaches with smoked simple syrup and place in a cast iron pan.

3. In a small bowl mix in flour, baking powder and salt, set aside. 4. In a separated bowl cream the butter and 1/2 cup sugar, then add egg and vanilla extract. 5. Gradually fold in the flour mixture. Spoon batter on top of peaches, sprinkle the top with raw sugar.

6. When ready to cook, set Traeger to 171ºC (340ºF) and press ignite. 7. Place the cast iron pan directly on the grill grate and bake approximately 35 to 45 minutes. Serve and Enjoy!

22

PULLED PORK DIFFICULTY

2/5

PREP TIME

15 MINS

COOK TIME

8-10 HRS

SERVES

12-15

HARDWOOD

HICKORY

INGREDIENTS 2 10-12 LB BONE-IN PORK BUTTS 1 1/2 C TRAEGER PORK & POULTRY RUB

4 C TRAEGER TEXAS SPICY SAUCE

NOTES

23

1 1/2 C APPLE JUICE

THE CRAFT PULLED PORK

PREPARATION

1. Trim off excess fat from the top portion of the butt, leaving the bottom fat cap intact.

2. Trim off any pieces of bone and excess fat.

4. Rub each pork butt with Traeger Pork & Poultry Rub.

3. Trim along the edges to help square up the shape of the butt.

5. Let sit for 4-8 hours, covered & refrigerated, to allow rub to set.

6. When ready to cook, set Traeger to 107°C (225ºF) and press ignite, then push the Super Smoke button.

10. Place back in grill and continue to cook until pork butt has reached an internal temperature of 96°C (204ºF), or the bone can be easily pulled out.

7. Place pork directly on grill grate. Spritz with apple juice about every 1/2 hour, or whenever the surface of the pork butts are dry. Keep the surface of the butts moist but not dripping. Cook until the internal temp hits 74-77°C (165-170ºF) in the thickest part in the middle of the butt and the color is a deep reddish mahogany.

11. Remove pans from grill and strain out pan juices. Add pan juices to Traeger Texas Spicy Sauce.

8. Carefully transfer each pork butt into an aluminum pan. Add 3/4 cup apple juice to pan. Cover each pan with foil, sealing it tightly.

13. Place wrapped pork in insulated cooler, covering with towels. Rest pork butts for 2 hours.

9. Increase temperature to 135°C (275ºF).

12. Glaze each pork butt with sauce mixture, then cover each with food-safe plastic wrap and double layer with foil.

14. After resting, pull large chunks of pork butt, discarding fat and any gristle. 15. Mix with additional sauce if desired and serve.

24

BEEF BRISKET DIFFICULTY

4/5

PREP TIME

30 MINS

COOK TIME

10-12 HR

SERVES

15-20

HARDWOOD

OAK

INGREDIENTS 14-16 LB FULL PACKER PRIME GRADE BRISKET

1/2 C TRAEGER BEEF RUB 1/2 C TRAEGER PRIME RIB RUB

NOTES

25

1 C TRAEGER APRICOT SAUCE 1 C APPLE JUICE

THE CRAFT BEEF BRISKET

PREPARATION

1. Pat the entire brisket dry with a paper towel.

2. Trim off all the fat and silver skin from the top portion of the brisket.

3. Cut out the large chunk of hard fat found where the flat and point connect, this fat won’t render or add any flavor to the brisket.

4. Slice into fat between the flat and the point, removing fat as you go to expose meat on the point. Keep lower part of flat intact to protect the center meat.

5. Trim edges to square up brisket shape as needed. Keep shape of brisket uniform to ensure even cooking.

6. Slice off tip, against the grain, so you can easily remember where to slice when it is cooked and harder to see the direction of grain.

7. Flip over and trim fat cap so that the brisket sits evenly on the grill grate.

8. Flip brisket so fat cap side is up and start seasoning with 50/50 mixture of Traeger Beef & Prime Rib Rub. Shake rub starting on edges, then move across fat cap.

9. Flip over meat side up and shake the same seasoning across top.

10. Let brisket sit with rub for 1 hour at room temperature to allow rub to set.

11. When ready to cook, set Traeger to 107ºC (225ºF) and press ignite, then push the Super Smoke button, if available. 12. Place brisket directly on grilll grate. Insert temperature probe into the center of the flat about 1/2˝ deep. 13. Spritz with apple juice every 45 minutes. 14. When the brisket internal temp hits 71°C (160ºF), or when the bark has developed, remove and wrap tightly with a couple layers of butcher paper. 15. Increase the Traeger to 135°C (275ºF). 16. Place wrapped brisket back on grill. 17. Continue to cook until an internal temp of 96°C (204ºF) is reached in the thickest part of the flat.

26

18. Remove brisket from grill and let rest on a heat-resistant surface, still wrapped in butcher paper, for 10 minutes. 19. Unwrap the brisket and remove the point from the flat. Re-wrap the flat in butcher paper followed by plastic wrap. Let rest in an insulated cooler for 1 hour minimum. 20. Cube point into 1˝ X 1˝ squares, put in a small disposable pan and toss in sauce to ensure they are coated well. Cover the pan in foil and return to the Traeger at 135°C (275ºF) for 1 hour. 21. Remove the burnt ends from the Traeger and let rest for 10 minutes. 22. Remove flat from wrappings and glaze with sauce. 23. Slice brisket against the grain and serve with burnt ends.

ST. LOUIS SPARE RIBS DIFFICULTY

3/5

PREP TIME

15 MINS

COOK TIME

5 HRS

SERVES

6-8

HARDWOOD

PECAN

INGREDIENTS 4 RACKS OF ST. LOUIS SPARE RIBS 1 C TRAEGER SWEET & HEAT BBQ SAUCE

2 C APPLE JUICE

NOTES

27

1/4 C TRAEGER PORK & POULTRY RUB

THE CRAFT ST. LOUIS SPARE RIBS

PREPARATION

1. Remove the thin silver skin from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over an end bone. Use paper towels to get a firm grip, then pull the membrane off.

2. Using your hands, straighten out rib bones so they are aligned with each other. Find the highest rib in the rack - usually 3rd or 4th bone. From top of that bone, cut along edge to square.

5. Press down on the rack and trim off any excess meat that bulges out.

3. Cut off the skinny end of the rib that you won’t be using.

6. Trim extra fat off each side of the rib.

8. When ready to cook, set Traeger to 107°C (225ºF) and press ignite. 9. Place the ribs meat side up on the grill grate. Cook the ribs until the temperature reaches 71ºC (160ºF) on an instant read thermometer when inserted between the two middle bones.

4. Cut off the first rib, alongside the bone at the end, so that the ribs end on meat and not bone.

7. Sprinkle the rub over both sides of the ribs, letting it sit for 10-15 minutes.

12.Tightly and neatly fold over end edges of the foil to seal in the ribs (meat side down), leaving one of the ends open to pour 1/2 cup of the apple juice in, then seal up completely. (Repeat this step for all rib racks) 13. Increase the grill temp to 135°C (275ºF).

10. Spritz ribs with apple juice every 1/2 hour until the ribs are wrapped.

14. Return foiled ribs to the grill, meat side down, and cook until internal temp of ribs reaches 96°C (204ºF).

11. When ribs have reached 71°C (160ºF), prepare a double layer of aluminum foil, 4 inches longer than the rack of ribs.

15. Carefully remove the ribs from the foil and place directly on grill grate (bone side down). Sauce the ribs with Traeger Sweet & Heat BBQ Sauce and let them cook an additional 5 minutes so the sauce can set. 16. Remove from grill and let rest uncovered, meat side up for 10 min before serving.

28

TRAEGER SMOKED SALMON DIFFICULTY

3/5

PREP TIME

15 MINS

COOK TIME

4 HRS

SERVES

6-8

HARDWOOD

ALDER

INGREDIENTS 1 LARGE SALMON SIDE, 2.5-3 LBS 1 C KOSHER SALT

1 C BROWN SUGAR, PACKED FRESH

NOTES

29

GROUND BLACK PEPPER

THE CRAFT TRAEGER SMOKED SALMON

PREPARATION

1. Remove all pin bones from salmon. In a small bowl combine salt, sugar and black pepper.

2. Lay a large piece of plastic wrap on a flat surface that is at least six inches longer than the fillet. Spread 1/2 of the mixture on top of the plastic and lay the fillet skin side down on top of the cure.

5. Place a couple of cans or something heavy inside the top pan to weigh it down making sure the weight is distributed evenly. Transfer the weighted salmon to the refrigerator and cure for 8-12 hours.

7. When ready to cook, set temperature to 82ºC (180ºF) and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

3. Top with another 1/2 of the cure spreading it evenly over the top of the fillet. Fold up the edges of the plastic and wrap tightly.

6. Remove the salmon from the plastic wrap and rinse the cure completely. Place skin side down on a wire rack atop a sheet tray and pat dry. Place the sheet tray in the refrigerator and allow the salmon to dry overnight. This allows a tacky film called a pellicle to form on the surface of the salmon. The pellicle helps smoke adhere to the fish.

8. Place the salmon skin side down directly on the grill grate and smoke for 3-4 hours or until the internal temperature of the fish registers 66ºC (150ºF). 9. Enjoy warm or chilled. Enjoy!

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4. Place the wrapped salmon fillet in the bottom of a flat, rectangle baking dish or hotel pan. Place another identical pan on top of the fillet.

SPATCHCOCK CHICKEN DIFFICULTY

3/5

PREP TIME

20 MINS

COOK TIME

4O MINS

SERVES

2-4

HARDWOOD

PECAN

INGREDIENTS 3.5-4.5 LB WHOLE CHICKEN 1/2 C TRAEGER SWEET & HEAT SAUCE

1/4 C TRAEGER RUB

NOTES

31

OLIVE OIL

THE CRAFT SPATCHCOCK CHICKEN

PREPARATION

1. With a large knife or shears, cut the bird open along the backbone on both sides, through the ribs, and remove the backbone.

2. Once the bird is open, press down on the breastbone to spread it flat, this will allow it to roast evenly.

4. When ready to cook, set Traeger to 191°C (375ºF) and press ignite. 5. Place chicken on the Traeger, breast side up and cook for 35 to 40 minutes or until a thermometer inserted into the breast registers 74°C (165ºF).

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3. Brush chicken with olive oil and season both sides with Traeger rub.

6. In the last few minutes of cook time, brush the chicken with BBQ sauce and cook for 2 minutes more until glaze is set. 7. Remove from the grill and let rest 5 minutes before slicing. Enjoy!

@TRAEGERRECIPES

FOLLOW @TRAEGERRECIPES ON INSTAGRAM FOR A DELICIOUS NEW RECIPE EVERY SINGLE DAY. WE’LL KEEP YOU TRAEGERING 365 DAYS A YEAR.

33

CLASSIC SMOKED POTATO SALAD DIFFICULTY

2/5

PREP TIME

COOK TIME

10 MINS

35 MINS

SERVES

4-6

HARDWOOD

MESQUITE

INGREDIENTS 2 LBS RUSSET POTATOES 2 TBSP OLIVE OIL 1 TBSP KOSHER SALT 1/2 TSP BLACK PEPPER

2 C MAYO 1 TBSP DRY MUSTARD 1 TBSP WHITE WINE VINEGAR 2 STALKS CELERY, CHOPPED SMALL

2 HARD BOILED EGGS 1/2 RED ONION, CHOPPED SMALL 1 TBSP CHIVES, CHOPPED

PREPARATION 1. Scrub the potatoes under cold water with a vegetable brush. Coat potatoes with olive oil and season with salt and pepper.

6. When the potatoes are tender, remove from grill and set aside until cool enough to handle.

2. When ready to cook, set temperature to 82ºC (180ºF) and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

8. In a mixing bowl, whisk mayo, mustard, vinegar, celery, eggs, onion and chives.

7. Using your hands and a towel, remove the potato skins and cut into large chunks.

3. Spread potatoes out on a sheet pan and place in the grill. Smoke potatoes for 15-20 minutes. 4. Remove the potatoes from the grill. Increase the grill temperature to 232ºC (450ºF) and preheat with the lid closed. 5. Place the tray of potatoes back on the grill and cook for an additional 20-25 minutes or until tender. 34

9. Combine potatoes and dressing in a large bowl. Taste for seasoning and adjust with salt and pepper if needed. 10. Cover with plastic wrap and transfer to the fridge until cooled. Enjoy! *Cook times will vary depending on set and ambient temperatures.

SMOKED PORK TENDERLOIN DIFFICULTY

1/5

PREP TIME

3 HRS

COOK TIME

2.5 HRS

SERVES

HARDWOOD

4-6

APPLE

INGREDIENTS 2 1-1/4 TO 1-1/2 LB PORK TENDERLOINS, SILVER SKIN REMOVED 1/2 C APPLE JUICE

3 TBSP HONEY, WARMED 3 TBSP TRAEGER PORK & POULTRY RUB 1/4 C BROWN SUGAR

2 TBSP DRIED THYME LEAVES 1/2 TBSP BLACK PEPPER

PREPARATION 1. For the Marinade: In a large bowl, add the apple juice, honey, Traeger Pork & Poultry rub, brown sugar, thyme leaves and black pepper. Whisk to combine. 2. Add pork loins to the bowl with the marinade. Turn pork to coat in marinade and cover bowl with plastic wrap. Marinate in the refrigerator for 2-3 hours. 3. When ready to cook, set the temperature to 107ºC (225ºF) and preheat, lid closed for 15 minutes.

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4. Place the pork loin directly on the grill grate and smoke until the internal temperature registers 63ºC (145ºF) (for medium) when an instant read thermometer is inserted into the thickest part of the loin. About 2.5 to 3 hours. 5. Let rest 5 minutes before slicing. Enjoy! *Cook times will vary depending on set and ambient temperatures.

ULTIMATE SMOKED TURKEY DIFFICULTY

3/5

PREP TIME

COOK TIME

75 MINS

4 HRS

SERVES

6-8

HARDWOOD

APPLE

INGREDIENTS 1 (18-20 LBS) TURKEY TRAEGER TURKEY BRINE KIT

1/2 C TRAEGER PORK & POULTRY RUB

1 LB SOFTENED BUTTER, DIVIDED

PREPARATION

1. The day before, brine the turkey according to the Traeger Turkey Brine Kit package directions.

4. Transfer to the fridge and let chill for at least 1 hour.

8. Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal temperature reaches 38-43ºC (100-110ºF) when an instant read thermometer is inserted into the thickest part of the breast. 9. Increase the temperature on the grill to 177ºC (350ºF) and continue to cook until an instant read thermometer registers 71ºC (160ºF) when inserted in the thickest part of the breast, about 3 to 4 hours total cook time. Turkey will continue to cook once taken off grill to reach a final temperature of 74ºC (165ºF) in the breast.

5. Remove from the fridge and truss the legs and tuck the wing tips back around the bird.

10. Remove the bird from the grill and let rest for at least 15 minutes before carving. Enjoy!

7. When ready to cook, set the Traeger to 107ºC (225ºF) and preheat, lid closed for 15 minutes.

11. Reserve pan juices to make smoked gravy if desired.

2. Remove from brine, rinse and pat dry. Season the inside cavity with Traeger Pork & Poultry rub. 3. Prepare the turkey by separating the skin from the breast creating a pocket to stuff the softened butter in. Place half the butter between the skin and the breast and spread evenly. Using the remaining butter, cover the entire breast with 1/4” thickness of butter.

*Cook times will vary depending on set and ambient temperatures.

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DIVA Q’S HERB-CRUSTED PRIME RIB DIFFICULTY

3/5

PREP TIME

4 HRS

COOK TIME

2 HRS

SERVES

4-6

HARDWOOD

HICKORY

INGREDIENTS 1/4 C FRESH ROSEMARY LEAVES 1/4 C FRESH FLAT-LEAF PARSLEY LEAVES

1/4 C GARLIC, MINCED 1/4 C CANOLA OIL 3 TBSP DIJON MUSTARD

2 TBSP KOSHER SALT 2 TBSP BLACK PEPPER, FINELY GROUND 1 (5-7 LBS) BONE-IN PRIME RIB ROAST

PREPARATION 1. Combine the rosemary, parsley, garlic, oil, mustard, salt, and pepper in a food processor. Pulse until the herbs are finely chopped and the ingredients are combined. 2. Coat the entire prime rib with the herb mixture. Refrigerate prime rib uncovered, for 4 hours. 3. When ready to cook, set the temperature to 121ºC (250ºF) and preheat, lid closed for 15 minutes.

4. Place the prime rib bone side down on the grill. Roast meat (allowing 12-15 minutes per pound) until the internal temperature in the thickest part of the prime rib reaches 49-54ºC (120-130ºF) for rare to medium-rare, 1.5-2 hours 5. Remove the prime rib from the grill, tent loosely with foil, and let rest for 15 minutes before slicing. Enjoy! *Cook times will vary depending on set and ambient temperatures.

This recipe was provided by Traeger Pro Team member Danielle Bennett. Check out more of her recipes from her bestselling cookbook Diva Q’s BBQ on her website: www.divaq.ca

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GRILLED CORN ON THE COB WITH PARMESAN AND GARLIC DIFFICULTY

3/5

PREP TIME

COOK TIME

4 HRS

60 MINS

SERVES

4-6

HARDWOOD

HICKORY

INGREDIENTS 6 TO 8 EARS FRESH CORN 4 TBSP MELTED BUTTER

2 CLOVES GARLIC, MINCED SALT AND PEPPER, TO TASTE

1/2 C SHAVED PARMESAN 1 TBSP CHOPPED PARSLEY

PREPARATION 1. When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. 2. Place butter, garlic, salt and pepper in a medium bowl and mix well. 3. Peel back corn husks and remove the silk. Rub corn with half of the garlic butter mixture. Close husks and place directly on the grill grate.

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4. Grill from 30 min to 1 hour depending on size of ears of corn, turning occasionally until corn is tender. Remove from grill, peel and discard husks. 5. Place corn on serving tray, drizzle with remaining butter and top with parmesan and parsley. Enjoy! *Cook times will vary depending on set and ambient temperatures.

NOT YOUR MAMA’S BBQ MEATLOAF DIFFICULTY

2/5

PREP TIME

COOK TIME

15 MINS

2 HRS

SERVES

6-8

HARDWOOD

APPLE

INGREDIENTS 2 LBS GROUND BEEF 1/4 LB GROUND SAUSAGE 1 C BREADCRUMBS

MEATLOAF: 1 C MILK 2 TBSP ONION, CHOPPED 1/2 TSP GROUND SAGE

1 C TRAEGER BBQ SAUCE

GLAZE:

2 TSP TRAEGER BIG GAME RUB 1-2 EGGS, BEATEN

1/2 C APPLE JUICE

PREPARATION 1. When ready to cook, set the Traeger to 107ºC (225ºF) and preheat, lid closed for 15 minutes.

4. For the Glaze: Combine Traeger BBQ Sauce with the apple juice. Glaze meatloaf during the last 20 minutes of cooking.

2. Combine breadcrumbs, milk, onion, sage, and salt. Add beaten eggs. Add both ground beef and ground sausage and mix well with your hands.

5. Let meatloaf rest 5-10 minutes before slicing. Enjoy! *Cook times will vary depending on set and ambient temperatures.

3. Form mixture into a loaf, packing tightly. Transfer to the refrigerator and let chill for 1 hour. Place meatloaf directly on the grill grate and cook for 2 hours, or until it reaches an internal temperature of 71ºC (160ºF). 39

BAKED MACARONI & CHEESE DIFFICULTY

2/5

5 QTS WATER 1 TBSP SALT 2 LBS ELBOW MACARONI 12 TBSP (1 1/2 STICKS), PLUS EXTRA FOR BUTTERING THE PAN

PREP TIME

COOK TIME

25 MINS

45 MINS

INGREDIENTS

1/2 C FLOUR 1 TSP DRY MUSTARD 1-1/2 TO 2 C (OR MORE AS NEEDED) MILK

1. Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt.

SERVES

8-12

2 LBS VELVEETA OR AMERICAN CHEESE, CUT INTO 1/2” CUBES 1-1/2 C MILD CHEDDAR CHEESE, GRATED 2 C PLAIN DRY BREADCRUMBS

PREPARATION

HARDWOOD

CHERRY

PAPRIKA, AS NEEDED 1 DISPOSABLE ALUMINUM ROASTING PAN (TURKEY-SIZE), OR LARGE HEAT-PROOF CASSEROLE

8. Butter the roasting pan or casserole and pour the macaroni and cheese evenly into the pan Sprinkle the cheddar cheese on top.

2. Add the macaroni and stir. Cook for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Traeger). Stir periodically to keep the pasta from sticking.

9. Melt the remaining 4 tablespoons of butter in a saucepan. Add the breadcrumbs and stir to coat with butter. Spread the breadcrumbs evenly over the top of the macaroni and cheese and dust lightly with paprika.

3. Drain well, and transfer to a large mixing bowl. 4. Melt 8 tablespoons (1 stick) of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful the mixture doesn’t begin to brown. Gradually whisk in 1-1/2 cups of the milk, whisking continuously until the mixture is smooth. 5. Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until all the cheese is incorporated and melted.

10. When ready to cook, set the temperature to 177ºC (350ºF) and preheat, lid closed for 15 minutes. 11. Bake the macaroni and cheese for 45 to 60 minutes, or until the mixture is hot and bubbling and the breadcrumbs are golden brown. Turn the pan 180º halfway through baking. 12. Serve hot. Enjoy! *Cook times will vary depending on set and ambient temperatures.

6. Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper. 7. Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.

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REVERSE SEARED TRI-TIP WITH CHIMICHURRI SAUCE DIFFICULTY

3/5

PREP TIME

COOK TIME

4 HRS

60 MINS

SERVES

4-6

HARDWOOD

HICKORY

INGREDIENTS

2 C PACKED FRESH ITALIAN PARSLEY 4 TSP DRIED OREGANO (OR 1/4 C PACKED FRESH OREGANO LEAVES)

GRILLED TRI-TIP: 1 (4-5 LBS) TRI-TIP, TRIMMED TRAEGER BEEF RUB, AS NEEDED CHIMICHURRI SAUCE: 4 MEDIUM GARLIC CLOVES, 1/4 C RED WINE VINEGAR PEELED AND SMASHED 1/2 TSP KOSHER SALT 1 C EXTRA VIRGIN OLIVE OIL

FRESHLY GROUND BLACK PEPPER, AS NEEDED 1/2 TSP RED PEPPER FLAKES

PREPARATION

1. Place all ingredients for chimichurri in a blender and pulse until it reaches a chopped like consistency.

5. Remove meat from grill and turn the grill temperature up to High and preheat with the lid closed. For optimal results, set to 260ºC (500ºF) if available.

2. Season tri-tip liberally with Traeger Beef Rub. Allow to sit at room temperature for 30 minutes.

6. Place tri-tip back on grill and sear for 5 minutes per side. Remove from grill and slice. Serve with chimichurri on the side or spoon over the top of sliced meat. Enjoy!

3. When ready to cook, set temperature to 107ºC (225ºF) and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. 4. Cook at 107ºC for 60 to 90 minutes or until an instant read thermometer inserted in the thickest part of the meat registers 52ºC (125ºF).

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*Cook times will vary depending on set and ambient temperatures.

BAKED PORK AND BEANS DIFFICULTY

3/5

PREP TIME

20 MINS

COOK TIME

8 HRS

SERVES

4-6

HARDWOOD

APPLE

INGREDIENTS 1 LB DRIED BEANS, SUCH AS RED, KIDNEY, CHILI, PINTO, NAVY, OR PINK 3 STRIPS RAW BACON, DICED 1 LARGE ONION, DICED

3 CLOVES GARLIC, MINCED 1 GREEN BELL PEPPER, DICED 6 C WATER 2 LBS LEFTOVER SMOKED PORK SHOULDER, CUT INTO 2-INCH CHUNKS

1 LEFTOVER SMOKED HAM HOCK, OR MORE PORK SHOULDER 1 C TRAEGER ‘QUE BBQ SAUCE OR KETCHUP 1/2 C APPLESAUCE

1/4 C DARK BROWN SUGAR 1/4 C MUSTARD SALT AND BLACK PEPPER, TO TASTE 1 TO 2 TBSP BOURBON (OPTIONAL)

PREPARATION

1. When ready to cook, set the temperature to 149ºC (300ºF) and preheat, lid closed for 15 minutes.

2. Put a cold Dutch oven on the stovetop and add the bacon. Turn the heat to medium-low and sauté the bacon, stirring occasionally, until fat begins to render.

6. Re-cover the pot and continue to cook for 3 to 4 hours, stirring occasionally and adding more water if needed to keep the beans from drying out. Beans should be tender but not falling apart. Remove the lid from the pot if the sauce needs thickening.

3. Add the onion, bell pepper and garlic and cook until onion is translucent. Add the 6 cups of water and the beans. Increase the heat to medium-high and bring to a boil. 4. Submerge the pork shoulder and ham hock in the beans so they are covered with liquid. Put a lid on the Dutch oven and carefully transfer it to the grill grate.

7. Remove the pork chunks and ham hock from the beans and shred or dice into bite-size pieces, discarding any bones, fat and skin. 8. Stir the meat back into the pot along with the bourbon and add salt and pepper to taste. Continue to bake for a few more minutes to reheat the meat. Serve hot. Enjoy!

5. Bake beans for 2 to 3 hours, stirring occasionally. Add the BBQ sauce, applesauce, brown sugar, and mustard.

*Cook times will vary depending on set and ambient temperatures.

42

GRILLED HALIBUT FILLETS WITH LEMON AND BUTTER SAUCE DIFFICULTY

3/5

PREP TIME

30 MINS

COOK TIME

15 MINS

SERVES

2-4

HARDWOOD

CHERRY

INGREDIENTS HALIBUT:

4 EA THICK-CUT HALIBUT FILLETS

1/4 C OLIVE OIL

SALT AND PEPPER, TO TASTE

BUTTER SAUCE: 1 C WHITE WINE 1/2 C WATER 1/4 C SHALLOTS, CHOPPED FINELY

1 TBSP WHITE WINE VINEGAR 1/2 TSP FRESHLY GROUND WHITE PEPPER 1/2 TSP SALT

2 TBSP HEAVY CREAM 2 STICKS SWEET CREAM BUTTER, UNSALTED

JUICE OF HALF A LEMON 1/2 TSP RED PEPPER FLAKES

PREPARATION

1. To make the Butter Sauce: Combine the wine, water, shallots, vinegar, white pepper and salt in a saucepan over medium to high heat. Bring to a boil to reduce it to about 1/3 cup.

5. When ready to cook, set temperature to 191ºC (375ºF) and preheat lid closed for 15 minutes. Add olive oil to a Traeger cast iron pan and place inside the grill to preheat for 15-20 minutes.

2. Transfer mixture to a food processor bowl to puree. Once pureed, transfer back to the saucepan and add the heavy cream.

6. Season halibut with salt and pepper and place inside the Dutch oven.

3. Turn the stovetop heat to low and add butter little by little, slowly whisking with a wire whisk after each addition, this should take about 3 to 4 minutes to add all the butter. Beat steadily, the sauce should never boil.

fish is opaque and flakes easily with a fork.

4. Add lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.

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7. Cook for approximately 3 to 4 minutes per side, or until the internal temperature reaches 54ºC (130ºF) and 8. Serve halibut with butter sauce over filets. Enjoy! *Cook times will vary depending on set and ambient temperatures.

BBQ BURNT ENDS DIFFICULTY

3/5

PREP TIME

10 MINS

COOK TIME

7 HRS

SERVES

6-8

HARDWOOD

HICKORY

INGREDIENTS 1 BRISKET POINT 1 BOTTLE TRAEGER BEEF RUB

2 CUPS BEEF BROTH

12 OZ TRAEGER TEXAS SPICY BBQ SAUCE

PREPARATION 1. Combine broth and sauce in small bowl and set aside. Trim excess fat off brisket point and rub brisket with Traeger Beef Rub.

4. Toss brisket cubes with sauce mixture in a pan and cover the pan with aluminum foil.

2. When ready to cook, start the Traeger according to grill instructions. Set temperature to 121ºC (250ºF) and preheat, lid closed, for 10 to 15 minutes.

5. Place pan in grill and cook for 1 hour. Stir the burnt ends and cook for an additional hour. Enjoy!

3. Place brisket on the grill grate and cook until the internal temperature reaches 88ºC (190ºF) (approximately 6 to 7 hours). Remove brisket from grill and cut into 1-inch cubes.

*Cook times will vary depending on set and ambient temperatures.

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SMOKED TERIYAKI SALMON BY MATT PITTMAN DIFFICULTY

2/5

PREP TIME

COOK TIME

2 HRS

30 MINS

SERVES

6-8

HARDWOOD

CHERRY

INGREDIENTS 1 FULL (2-3 LBS) SALMON FILLET 2 BOTTLES OF YOUR FAVORITE TERIYAKI MARINADE

MEAT CHURCH HONEY HOG RUB, AS NEEDED 1/2 STICK BUTTER

1 C GRADE A MAPLE SYRUP

PREPARATION 1. Pour your favorite teriyaki marinade over the salmon fillet, cover and marinate for two hours in the refrigerator. After 2 hours, remove fillet from the marinade, rinse off and thoroughly pat dry.

6. Cook the fish until it reaches an internal temperature of 63ºC (145ºF), about 30-40 minutes total.

2. Season fillet with Meat Church Honey Hog rub on all sides.

This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.

3. When ready to cook, set the temperature to 135ºC (275ºF) and preheat, lid closed for 15 minutes. 4. Cut Traeger butcher paper to fit size of salmon leaving 1” around all sides. Place the fillet on Traeger butcher paper and lay directly on the grill grate.

7. Remove the fish carefully and let rest 10 minutes before serving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

5. While the fish is smoking, melt the butter and mix with the maple syrup. Pour the butter and syrup mixture over the salmon when it reaches an internal temperature of 46ºC (115ºF). 45

BAKED BUFFALO CAULIFLOWER BITES DIFFICULTY

2/5

1 HEAD CAULIFLOWER, CUT INTO FLORETS 2 TBSP OLIVE OIL 1 TSP KOSHER SALT

PREP TIME

15 MINS

COOK TIME

25 MINS

INGREDIENTS

2 TBSP CHOLULA HOT SAUCE 1 TBSP SRIRACHA 1/2 TSP LEMON JUICE

SERVES

4-6

1 TBSP MELTED BUTTER 1 C RANCH DRESSING 1/4 C SOUR CREAM

HARDWOOD

APPLE

1 TBSP HEAVY CREAM SALT AND PEPPER, TO TASTE 2 TBSP CHOPPED PARSLEY

PREPARATION

1. When ready to cook, set the temperature to 177ºC (350ºF) and preheat, lid closed for 15 minutes. 2. Toss cauliflower florets with salt and olive oil and spread onto a sheet tray. Place directly on the grill grate and cook for 25-35 minutes until cooked through and lightly browned.

3. While cauliflower is cooking, combine Cholula, Sriracha, lemon juice and melted butter. Mix well.

4. Remove cauliflower from the grill and toss with hot sauce mixture. Spread on the baking sheet and place back on the grill for another 5 minutes. 5. For the Ranch Sauce: In another bowl, combine the ranch, sour cream, heavy cream, salt and pepper. 6. Sprinkle cauliflower with chopped parsley and serve with ranch sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.

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BBQ SHOP CLASS | PROS & PARTNERS BUILT FOR THE WILD YETI’S PREMIUM OUTDOOR COOLERS ARE A GAME CHANGER Traeger is honored to partner with this pioneering brand. YETI’s burly design and unparalleled ice retention lets you pack up the cooler and Traeger for a weekend off grid, full of delicious wood-fired meals.

DANIELLE “DIVA Q” BENNETT TV PERSONALITY & BBQ CHAMPION/EXPERT “Life’s too short for bad BBQ.” @DivaQBBQ @DivaQBBQ

CHAD WARD

BBQ CHAMPION & BBQ SHOP OWNER “I like to cook food over live fire because it brings people together.”

CURTIS NATIONS

BBQ CHAMPION & TRAEGER PITMASTER “Good barbecue comes from experience, and experience comes from poor barbecue.”

@WhiskeyBentBBQ

@crtnations

@WhiskeyBentBBQ

SNAKE RIVER FARMS IS INVOLVED WITH PRODUCING THEIR SPECIAL WAGYU CROSS CATTLE FROM START TO FINISH.

Traeger is excited to bring SRF’s amazing American Wagyu beef to its Shop Class students for a flavorful, tender meat experience you just can’t get with anything else.

DOUG SCHEIDING

WORLD CHAMPION PITMASTER “Texas BBQ is my obsession that I love to share.” @RogueCookers

MATT PITTMAN

CHAMPIONSHIP PITMASTER & BBQ ENTREPRENEUR “BBQ is the great uniter.” @MeatChurch

HEATH RILES

CHAMPIONSHIP PITMASTER & CEO OF HEATH RILES BBQ ““BBQ is about creating yourself & bringing people together” @HeathRilesBBQ

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LEINENKUGEL’S HAS BEEN BREWING BEER SINCE 1867 AND HAS A HISTORY AS FLAVORFUL AS ITS PRODUCT.

We’re proud to partner with Leinenkugel’s, bringing their variety of brews coast-to-coast at Traeger Shop Class because just like Traeger season, beer season is year round.

INTERNAL TEMPURATURE GUIDE

FISH 63ºC (145ºF)

PORK

POULTRY 74ºC (165ºF)

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BEEF

63ºC (145ºF)

RARE: 52ºC (125ºF)

MED WELL: 68ºC (155ºF)

PULLED: 96ºC (205ºF)

MED RARE: 57ºC (135ºF)

WELL: 71ºC (160ºF)

MED: 63ºC (145ºF)

BRISKET: 96ºC (205ºF)

POST FROM #TRAEGERSHOPCLASS

TO WIN A TRAEGER SHOP CLASS T-SHIRT

STEP 1: DURING THE CLASS POST A PHOTO TO INSTAGRAM, FACEBOOK OR TWITTER USING #TRAEGERSHOPCLASS STEP 2: TAG @TRAEGERGRILLS AND THE SHOP CLASS LOCATION STEP 3: FOLLOW TRAEGER GRILLS ON INSTAGRAM, FACEBOOK OR TWITTER STEP 4: SHOW YOUR POST TO THE TRAEGER TEAM TO GET YOUR SWAG

@TRAEGERGRILLS | @TRAEGERRECIPES 49

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THIS CERTIFICATE IS PRESENTED TO

DATE

BBQ PRO / INSTUCTOR

TRAEGERGRILLS.COM #TraegerShopClass