SCHEELS What’s Cookin’ with Joe?

Step up your holiday feast game with these sweet & savory Traeger recipes.

Joe Schultz SCHEELS Grilling Expert




Take a bite out of some wood-fired spice. These jalapeños are loaded with a cream cheese mixture, seasoned with Traeger Prime Rib rub and wrapped with none other than bacon.

40 Jalapeño Peppers
1 8oz. Package Cream Cheese,
Room Temperature

1 Cup of Colby Jack, Grated
1-1/2 Tsp. Prime Rib Rub
20 Slices Bacon, Cut in half

  • Wash and dry the peppers. Cut the stem ends off with a paring knife, and using the same knife or a small metal spoon, scrape the seeds and ribs out of each pepper. Set aside.
  • In a small bowl, combine the cream cheese, grated Colby Jack, Traeger Prime Rib Rub, and cream cheese.
  • Spoon the cream cheese mixture into each pepper, filling each a little over the halfway point.
  • In the meantime, make the sauce in a saute pan on medium high heat. Reduce the Port, Merlot and beef stock by 1/3. Stir in the cranberry sauce until totally dissolved. Finish the sauce with butter.
  • Wrap the outside of each with a piece of bacon and secure with 1 or 2 toothpicks.
  • Arrange the peppers on a foil-lined baking sheet. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • Set temperature to 275 and smoke the peppers for 2 hours. Enjoy!

The Sides


NNothing says Thanksgiving like sweet potatoes. Turn away from your old ways and roast your sweet potatoes with butter, brown sugar and douse them in a creamy, homemade marshmallow sauce. You’ll thank us later.

4 Large Sweet Potatoes
1 Stick Butter, Cut into Slices
1/2 Cup Brown Sugar

1/4 Tsp. Nutmeg, Ground Or Freshly Grated
1 Cup Marshmallow Fluff Or Mini Marshmallows Kosher Salt

  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
  • Place a sweet potato on a clean, flat surface horizontally between the handles of 2 wooden spoons. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. The spoon handles will prevent slicing the potato all the way through. Repeat with every potato.
  • Insert a thin slice of butter between the potato slices. Sprinkle with kosher salt, brown sugar, and nutmeg.
  • Place potatoes on a pan in the grill and bake for one hour. The sweet potatoes should be cooked through and crispy looking on top.
  • Add a dollop of marshmallow cream or marshmallow sauce to the top of each potato.
  • To make marshmallow sauce, combine mini marshmallows with 1 Tbsp. butter on stovetop over medium heat until mallows are melted and creamy. Top with additional brown sugar if desired.
  • Place the pan back into the grill for an additional 5-IO minutes or until the marshmallows have melted and brown sugar on top has caramelized. Remove from the oven and enjoy!

The Sides


This buttery, creamy and cheesy green bean casserole makes for a hearty turkey sidekick. Baked over pecan to crisp, golden brown perfection, this classic savory dish will be a surefire crowd favorite.

1/2 Stick Butter
1 Small Onion, Diced
1/2 Cup Button Mushrooms, Sliced
4 Cans Green Beans, Drained

2 Cans Cream of Mushroom Soup
1 Tsp. BBQ Seasoning Salt
1 Can French Fried Onion Rings
1 Cup Cheddar Cheese, Grated


  • Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • Melt butter in a cast iron skillet and add onions and mushrooms stirring occasionally until softened.
  • Add drained green beans, cream of mushroom soup and stir gently to combine.
  • Season with seasoning salt and pepper and sprinkle the top with the shredded cheddar cheese and onion rings.
  • Bake for 25 minutes. Serve warm, enjoy!

The Main Course


1 (16-18 LB.) Wild Turkey
1/2 Cup Unsalted Butter, Softened
1/4 Cup Traeger Fin and Feather
Rub, Divided

2 Tsp. Butter
1/2 Cup Whiskey
3 Tsp. Brown Sugar
1/4 Cup Honey
Salt and Pepper to Taste

  • When ready to cook, start Traeger grill according to grill instructions, and set the temperature to 375 degrees F.
  • While the grill comes up to temperature, combine softened butter and half of the Traeger Fin and Feather Rub in a small bowl.
  • Slide your hands underneath the skin on top of the breast to separate from the meat. Place half the butter mixture butter underneath the skin and massage to spread all over the breast.
  • Spread remaining butter over the skin on the breast and legs. Season the exterior of the bird and the cavity with remaining Traeger Fin and Feather Rub and truss the legs.
  • Place turkey directly on the grill grate and cook for 20-30 minutes at 375 degrees F or until the skin begins to brown.
  • Reduce the temperature to 325 degrees F and continue to cook until internal temperature registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the breast.
  • While the turkey is cooking, combine ingredients for glaze in a small saucepan and bring to a boil. Reduce the temperature and let simmer 15-20 minutes or until thick enough to coat the back of a spoon. Remove from heat and set aside.
  • During the last ten minutes of cooking, brush the glaze on the turkey and cook until the glaze is set.
  • Remove from grill and let rest 10-15 minutes before carving. Enjoy!



Apples, cinnamon sugar and a touch of lemon come together in bubbly harmony under a buttery, flaky crust for a dish sweet as pie.

4-5 Apples, Thinly Sliced
1/4 Cup Sugar
1 Tbsp. Cornstarch

1 Refrigerated Pie Crust, Softened
as Directed On Box
1/4 Cup Peach Preserves

  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • In a medium bowl, mix the apples, sugar and cornstarch; set aside.
  • Unroll pie crust. Place in ungreased pie pan. Place apple mixture-in pie shell. Place second pie crust on top and form to the edges of the pie pan. Cut slits in the top crust to allow for steam to release in the Traeger.
  • Place a baking sheet upside down on the grill grate to make an elevated surface. Put the pan with pie on top so it is elevated off grill. (This will help prevent the bottom from overcooking.)
  • Cook the pie for 30 to 40 minutes or until crust is golden brown, the filling is bubbly.
  • Remove from grill; cool 10 minutes before serving. Enjoy!
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