Make a complete meal on your Traeger grill with these smoked and reverse seared ribeyes with baked potatoes and grilled broccolini.| With the Woodruffs
Put your leftover brisket to good use with these homemade Texas kolaches (klobasnek), which are yeasted dough stuffed with savory fillings.| With the Woodruffs
A simple recipe for Tex-Mex smoked pinto beans cooked with beer, bacon, onions and peppers, and Mexican herbs and spices.| With the Woodruffs
A shortcut salsa macha recipe with fried shallots and garlic, a blend of Mexican chile flakes, nuts and seeds, and a few bonus ingredients.| With the Woodruffs
Repurpose your leftover brisket in style with this spicy jalapeño brisket fried rice. It takes about 20 minutes and just one pan!| With the Woodruffs
A Tex-Mex spin on Mississippi pot roast made on a Traeger. Smoked chuck roast is slow cooked until tender and served on cheesy tortillas.| With the Woodruffs
Learn how to make a tasty unique spin on classic Mexican esquites on your Traeger grill or indoors using a skillet.| With the Woodruffs
A smoky spin on guacamole salsa verde with smoked avocado, tomatillos, peppers, onion and garlic with fresh herbs and lime juice.| With the Woodruffs
The BEST, truly authentic Mexican rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.| Tastes Better From Scratch
How to easily make rich and creamy charro beans on the smoker using canned pinto beans, onion, garlic, poblano, and fire roasted tomatoes.| With the Woodruffs