Stir in the brown sugar, black pepper, and garlic and onion powders. You've never had a stuffing so rich with flavor. When ready to smoke, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to an hour. We use Persian cucumbers for the pickles and a bone-in pork butt for the pulled pork, with an easy to make BBQ sauce tying them all together. These onion rings are wrapped in bacon & will kick any savory or spicy craving you’ve got. Bologna isn’t just for sack lunches--with rich smoky flavor & toasted edges, it tastes delicious piled high on your favorite bun. Planking tenderloin helps the smoky flavor permeate the spiced slab of delicious meat. This bone-in ham is roasted and basted with a sweet & heat, pineapple, brown sugar BBQ glaze for epic flavor. Try out this ball park triple. You'll find this hearty pork roast rolled up and served by street vendors in Rome. This three cheese dip is elevated with wood-fired bacon, spiced with jalapeños and baked over mesquite wood for a dip your crowd will flip over. It's Traeger down-home delicious. It creates a crisp and spicy outside and keeps juices wrapped up inside. This hog is seasoned with Traeger Pork & Poultry rub, slow-roasted and with a tangy spritz of apple juice and glazed to blue ribbon perfection with apricot BBQ sauce3. When you sample spare ribs at a BBQ competition, take a page from the Pro's and try to one-up your last backyard ribfest. Finish them off with a sweet BBQ glaze your guests will rave about. Our homemade smoked bacon is cured for 8 days then saturated with flavorful apple hardwood smoke. Douse this hog with a guilt-free homemade BBQ sauce and do pulled pork the right way. If you dig pig on pork, this succulent heavenly ham will be a new Christmas tradition. Our take on the popular fast food classic is packed with Traeger hickory flavor and big enough to share. Wake up to a burrito of epic proportions. Pure, pork-packed heaven. Every time you take to the Traeger it's an enjoyable challenge to try to win the blue ribbon from friends and family. March 5, 2020 • Meat & Poultry, Technique. Once you've had homemade, you'll never want commercial bacon again! We're sorry, there was an error with your subscription. 1- cup Bourbon 1/2 cup Pure maple Syrup 1/4 cup brown sugar pinch of cayenne pepper add 1/3 cup of the basic dry cure rub mix (below) Put them in a pan, bring to a low boil and reduce to simmer till it thickens up (stir it while it simmers, approx 15 minutes). These ribs are mind-blowingly delicious. Fried pork chops and smothered in scratch-made gravy and baked to wood-fired perfection for an enticingly simple dish. Then, simply smoke the sausage on the smoke setting for up to three hours on the grill. Throw a Hail Mary on game day with Paul Pabst, from The Dan Patrick Show's favorite snack. This sweet apple juice brined pulled pork will take your BBQ game to the next level. Pork and poultry seasoned pork ribs are given an apple juice spritz and cooked over cherry wood for some deep flavor and rich color. Wild mushrooms, toasted hazelnuts, fresh herbs and sage-rubbed sausage are baked over maple wood for an earthy take on stuffing. This first place pulled pork is trimmed and heavily injected with an apple juice and spice blend, rubbed down with some sweet and salty pork and poultry rub and smoked low and slow until this melt in your mouth pork falls apart in true BBQ fashion. A healthier take on ribs. Our wood-fired sausage hash recipe uses Jacobsen Salt Co.’s world famous Pure Kosher Sea Salt. https://www.traegergrills.com/recipes/home-cured-bourbon-bacon This traditional baked Italian pasta dish is filled with bacon and sausage in a homemade marinara sauce. One grill that has six uses: grill, bake, smoke, slow cook, braise, and BBQ. Bagels. Brush or spray on all sides with some of the bourbon, reserving the rest. Satisfy a pork craving with bacon & sausage, partner them up for a zesty breakfast. With this recipe you're safe from bitter beer face. Ask your butcher to "french" the bones (clean them of meat and gristle) and remove the chine bone for easier carving. (You can cure and smoke the trimmings alongside the bacon or use them to flavor beans, soups, collard greens, etc.). This Kung Pao recipe is so fiery & baconlicious, it will roundhouse kick your taste buds. Get moist & savory smoked pork by injecting juices & topping it with a bacon weave.