Ingredients: 2 1/4 Pound Lean Ground Beef 1/2 Pound Mild Italian Sausage 1 Cup panko breadcrumbs 1/2 Cup whole milk 1 Whole egg 1 Teaspoon hot sauce 2 Teaspoon ancho chile powder To Taste salt and pepper 1 Tablespoon olive oil Half yellow onion, diced 1 Clove garlic, minced To Taste kosher salt 1 Teaspoon ancho chile powder 1 1/2 Cup brown sugar 1 Cup water 2 Cup ketchup 3 Tablespoon apple cider vinegar Steps: 1. To make the meatballs, combine the ground beef, sausage, and the breadcrumbs in a large mixing bowl. Use your hands to gently mix it all together. 2. In a small bowl, whisk the whole milk, egg, and hot sauce to combine. Pour over the ground meat mixture, along with the chili powder, salt, and pepper. Use your hands to mix until the ingredients look evenly incorporated. 3. Using an ice cream scoop or your hands, form into 16 equal-sized meatballs and place in a disposable foil pan or roasting pan. 4. When ready to cook, set temperature to 180 and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Place the pan on the grill grate and smoke for 45-60 minutes. 5. For the BBQ Sauce: In a small saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and a pinch of Kosher salt and cook, stirring until the onions are soft, about 5-8 minutes. Stir in the chili powder and cook for 1 minute. Whisk in the brown sugar, then slowly whisk in the water and bring to a simmer to dissolve the brown sugar. Stir in the ketchup and apple cider vinegar and reduce the heat to low. Allow to simmer slowly until thickened slightly, about 15-20 minutes. 6. Once the meatballs have smoked, pour the BBQ sauce over them and increase the grill temperature to 300. Cook the meatballs for an additional 30-45 minutes, or until their internal temperature reaches 165. Serve meatballs smothered in sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.

Ingredients: 1 1/2 Cup water 2 Yeast, active 2 Teaspoon sugar 1/4 Cup olive oil 1 Teaspoon salt 4 Cup flour 2 Cup Cornmeal 2 Cup Traeger Sweet & Heat BBQ Sauce 3 Cup mozzarella cheese 1 Pound Pork, pulled To Taste Traeger Prime Rib Rub To Taste red onion, sliced To Taste cilantro, finely chopped Steps: 1. To Make the Dough: Pour warm water into a bowl, add the yeast and stir gently. Let sit for 5 minutes or until it starts to foam. Stir in sugar, oil and salt. Add flour and combine until the dough forms a ball. 2. Brush a large bowl lightly with olive oil and place the dough inside. Cover bowl with plastic wrap and let sit until the dough has doubled in size (approximately one hour). Turn dough out onto a lightly floured surface and knead 4 to 5 times. Let rest for 15 minutes. 3. While dough is resting, start the Traeger and set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes. 4. Sprinkle your surface generously with cornmeal. Cut the dough in half and roll into circles, on top of the cornmeal to approximately 1/4" inch thickness. 5. Spread 1 cup of the Traeger Sweet Heat BBQ sauce evenly over each round of pizza dough. Add 1/2 cup cheese to each pizza (or more if you prefer your pizza extra cheesy). Chop the pulled pork and spread over the cheese. 6. Sprinkle a layer of the Traeger Prime Rib Rub over the pizzas. Move pizzas to the grill with a pizza peel or the bottom side of a sheet pan. 7. Cook for 15 to 25 minutes, rotating pizza every 5 minutes. Remove pizza and let rest for 5 minutes before slicing. Top with sliced red onion and chopped cilantro. Enjoy!

Ingredients: 1 loaf day-old Italian or French bread, cut into 1-inch cubes 12 Ounce cream cheese, softened 1 Cup sour cream 1/2 Cup powdered sugar 1 Cup fresh blueberries, rinsed 12 egg, beaten 2 Cup milk 1/2 Cup maple syrup 1 Teaspoon vanilla extract Pinch salt Whipped cream, for serving Maple syrup, for serving Steps: 1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish. 2. In a separate bowl, combine the softened cream cheese, sour cream and powdered sugar using a handheld mixer. Spread evenly over the bread cubes using a rubber spatula. 3. Sprinkle blueberries over the cream cheese mixture, and top with remaining bread cubes. 4. In a large bowl, mix the eggs, milk, syrup, vanilla extract and salt. Pour over the bread cubes. 5. Cover with foil and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. 6. When ready to cook, set Traeger to 350F and preheat, lid closed for 15 minutes. 7. Place the covered baking dish directly on the grill grate and bake for 30 minutes. 8. Remove the foil and continue to cook for an additional 30 minutes until the bread is browned and the center is firm. 9. Serve with syrup and whipped cream if desired. Enjoy!

Boldly Traegered to a moist, smoky perfection, then piled high with mashed potatoes, chives, and a douse of bacon. Ingredients: 1 Teaspoon olive oil 1 Cup onion, diced 1 Teaspoon dried oregano 2 Clove garlic, minced 1 Cup breadcrumbs 1 Teaspoon Worcestershire sauce 1 Teaspoon salt 6/25 Teaspoon black pepper 2 Whole eggs As Needed cooking spray 1 1/2 Pound ground beef, 80% lean 3 Tablespoon chives, chopped 1 Cup Traeger Chili BBQ Sauce 4 Cup Potatoes, mashed 12 Slices cooked bacon, crumbled Steps: 1. When ready to cook, set the temperature to 350 F and preheat, lid closed (10-15 minutes) 2. Combine all ingredients, except for the BBQ sauce, in a large bowl. Fold gently; use your hands. 3. Spray a 12-cup muffin or mini loaf pan with cooking spray. Spoon the meat mixture into the cups. 4. Top each meatloaf mancake with 2 tsp. of BBQ sauce. Bake for 25 minutes. 5. Prepare the mashed potatoes while the meatloaf bakes. 6. Once the meat has finished cooking, pipe the mashed potatoes on top of each mini meatloaf using a pastry bag with a large star tip. 7. Shower with chives and bacon. Enjoy!

This week’s feature recipe: BBQ Sweet & Smoky Ribs Soaked in apple juice, coated with Traeger’s Big Game Rub, and cooked low n’ slow on the Traeger. Finished off with a sweet BBQ glaze. Ingredients: 2 Rack Pork, Spare Ribs Trimmed 6 Cup apple juice 2 Tablespoon Traeger Big Game Rub 2 Cup Traeger 'Que BBQ Sauce 1/4 Cup brown sugar Steps: 1. If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. (2 Rack Pork, Spare Ribs Trimmed) 2. Lay the ribs in a baking dish. Pour the apple juice over ribs, using as much apple juice as needed to submerge the meaty side of the ribs. Turn to coat. (6 cup apple juice) 3. Cover and refrigerate ribs for 4 to 6 hours or overnight. Remove the ribs from the apple juice; reserve juice. 4. Sprinkle ribs on all sides with Traeger Big Game Rub. (2 Tablespoon Traeger Big Game Rub) 5. When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes. 6. Transfer the apple juice to a saucepan and place in a corner of the grill, the juice will keep the cooking environment moist. 7. Arrange the ribs bone side down, directly on the grill grate. Cook for 4 to 5 hours, or until a skewer or paring knife inserted between the bones goes in easily. 8. Check the internal temperature of the ribs, the desired temperature is 202℉. If not at temperature, cook for an additional 30 minutes or until temperature is reached. 9. Meanwhile, combine the BBQ sauce and brown sugar in a small saucepan. Generously brush the ribs on all sides with the BBQ sauce the last hour of cooking. (2 Cup Traeger 'Que BBQ Sauce, 1/4 Cup brown sugar) 10. Using a sharp knife, cut the slabs into individual ribs. Serve. Enjoy!