Pork
5:36
Traeger Pulled Pork Rice Bowls
Pork shoulder smoked low and slow with Maritime Madness rubs and sauce, wrapped with butter and cider vinegar, then piled into loaded rice bowls.
View recipe →Smoked Newfoundland Bologna Steaks
A scored Chris Brothers bologna chub smoked for three hours, sliced into thick steaks, and seared over charcoal for classic East Coast comfort food.
Watch the full cook on YouTube
Method
- 1Score the outside of the bologna in a crosshatch pattern so the seasoning and smoke penetrate deeper and there's extra surface area for bark.
- 2Coat the bologna with OG Hot Sauce as a binder, then season generously with O Porky dry rub.
- 3Smoke on the Traeger Woodridge Pro at 225°F for 3 hours, until it develops a beautiful bark and smoke ring.
- 4Slice the smoked bologna into thick steaks.
- 5Sear each steak over high heat on a bed of Kingsford charcoal briquettes to build delicious caramelization.
- 6Serve for breakfast with eggs, baked beans, and hashbrowns, or keep it simple with a generous amount of mustard.
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Pork
5:36
Pork
5:55
Two-Zone Charcoal Grilled Pork Chops
Thick-cut pork chops grilled two-zone over maple lump charcoal, finished with a hot sear and a light glaze of Ted Reader No Sugar BBQ Sauce.
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Pork
4:56
Spinach, Feta & Sun-Dried Tomato Stuffed Pork Loin
A budget-friendly pork loin butterflied, stuffed with spinach, sun-dried tomatoes, and feta, then rolled tight and slow-roasted on the Traeger Woodridge Pro.
View recipe →