Crowd Favorite Appetizer

This dip is our most commonly requested appetizer. Smokey, cheesy, and savory. Served up with corn chips, tortilla chips, french bread, or veggie tray.

Preparation begins with cubing the cream cheese and velvetta cheese. Dice your onion, jalapenos, and hatch chilies. 

Set your Traeger to 225* and turn on the Super Smoke feature. Smoke until cheese is melted. 

Mix the dip thoroughly. Pour in beer to your desired consistency. 

Coat with Big Unc All Purpose Rub and Big Unc Blazed Beef. 

Crank the Traeger to 325* to finish.

Garnish with finely chopped cilantro.

Italian comfort food with a smokey twist. Juicy, crispy, cheesy, deliciousness! Served with pasta and veggies, or with spaghetti squash.

Preparation begins by pounding out the chicken breasts to a uniform thickness. Add a light coating of your favorite olive oil and use a zip lock bag to minimize cleanup.

Season generously with Big Unc All Purpose Rub and Big Unc Loco Pollo! 

Prepare your breading station by seasoning your flour, your egg wash, and your panko. The order of operations for coating the chicken is: flour, egg wash, flour, panko. Be sure to fully coat, then remove excess on each step. Set aside breaded cutlets.

Set the Traeger Induction to medium heat, and saute your onion, and garlic in olive oil until translucent. Add the San Marzano tomatoes, basil, and oregano, and smash the tomatoes before bringing to a simmer.  Once the sauce has reduced a bit, add tomato paste to desired thickness and red wine to balance the acidity. *You can opt to use sugar instead of red wine. Pour sauce into dutch oven or roasting pan. Dust with freshly grated parmesan cheese.

Set Traeger to 225* with the Super Smoke feature enabled. Bring sauce onto grill, and now it's time to fry up the cutlets. Fry cutlets in thin layer of canola oil until golden brown, and then add to sauce in Traeger. 

Spoon some sauce onto the top of the cutlets and add a dusting of the freshly grated parmesan and a couple thin slices of Mozzarella. Crank the Traeger to 375* to add a bit of color to the melted cheese.

Garnish with finely chopped basil and freshly grated parmesan.

Your favorite dish at TGIF is even better at home! Heads turn when the plate is served sizzlin! Served in a piping hot cast iron with mashed potatoes. Date night is easily elevated with this dish!

Fire up your Traeger to 350* and place a cast iron on the grill to heat up.

Trim the chicken thighs to your standards, and top with light coating of olive oil.

Season generously with Big Unc All Purpose Rub and Big Unc Loco Pollo. If you want a spicy version, the Big Unc Pollo Diablo is the move!

Slice the bell peppers and onions. Season the veggies with just salt, pepper, and garlic powder and coat them lightly with olive oil.

Throw the chicken thighs on the grill, presentation side down and saute the peppers and yellow onions in a grill basket. Once chicken has browned on both sides, it's time to transfer the veggies to the cast iron with a tab of irish butter. 

Thinly shred a light layer of cheddar and jack cheese over the veggies. Throw a few dollops of your favorite mashed potatoes in one half of the cast iron. Add the chicken to the other half. Top with more cheese and the green onion.

Crank the Traeger up to 400* until the chicken is done and the cheese and veggies are sizzling.

Serve directly out of the piping hot cast iron.