Lyukum Cooking Lab > Blog > equipment > Traeger grill/smoker

Tasso | Traeger Grill

Tasso is a specialty of Nola cuisine and used to flavor many dishes. Sounds like Mexican chorizo for Mexican and TexMex, right? But it is not a sausage, and it’s smoked. Traditionally, it is made with pork butt that was sliced across the grain 3″ thick. What if we use the same rub and smoke a pork tenderloin using Traeger Grill?

February 9, 2021
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Smoked Blood Sausage | Кров’янка | Traeger Grill

It’s my third serious attempt to master Ukrainian blood sausage using local ingredients. Every time I slightly change the approach with a better understanding of what and why I am doing with every step.

January 19, 2021
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Smoked Lamb | Pellet Grills

Traeger Grill was THE 2020 cooking device for me. And the best tasting smoked meat I made with it was the rack of lamb.

January 12, 2021
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Smoked Christmas Goose | Traeger Grill

Roasted young goose became my favorite Thanksgiving and Christmas dish only a few years ago. And I wrote a very long text about it. This year, I gave my heart to another version of cooking goose — smoke-roasting with Traeger Grill. I tried it once out of curiosity and will never go back to oven-roasting for as long as I have my little Traeger.

January 5, 2021
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Smoked Wagyu Brisket | Traeger Grill

In Central Texas, we see more and more rare for Prime and Wagyu beef cuts every holiday season. Since beef brisket is one of Texas BBQ specialty, it was very tempting to smoke Wagyu using my Traeger.

December 29, 2020
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