For those celebrating July 4th here in Oz, there’s no need for the colder weather to stop you from firing up the BBQ in the name of American Independence Day.  

Traeger Grills Australia Ambassador and Author of WILD: Adventure Sarah Glover has compiled some tasty ideas for Aussies looking to celebrate this July 4th.

Smoky Brisket Burgers

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Feeds 6



  • 1 1/2 teaspoons smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1/3 cup honey
  • 1 kg rolled beef brisket 
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Traeger Sweet & Heat Sauce (extra for serving)
  • 1 1/2 tablespoons vegetable oil
  • 6 burger buns of your choice
  • burger toppings of your choice
  • pickles, to serve

Cheese sauce:

  • 1 tablespoon salted butter
  • 1 tablespoon plain (all-purpose) flour
  • 1 cup milk
  • salt and freshly ground black pepper
  • 1/2 cup grated gruyere


Combine the paprika, cinnamon, cayenne pepper, dark brown sugar and honey in a small bowl. Spread the mixture over the brisket, then place the brisket on a tray. Add the Worcestershire sauce, soy sauce, Traeger Sweet & Heat Sauce and vegetable oil and massage the ingredients into the brisket. Cover and set aside in the fridge to marinate for a minimum of 3 hours and up to overnight. 

Allow the brisket to come to room temperature. Set up you Traeger Grill for smoking with cherry wood pellets and preheat the grill to 80°C.

Place the brisket on the grill and smoke for 3–4 hours, until the internal temperature of the meat reaches 71°C. Remove the brisket from the grill and wrap it in foil. 

Increase the temperature of the barbecue grill to 120°C and place the temperature probe back inside the brisket. Return the brisket to the grill, still wrapped in foil, and continue to cook for 3–4 hours, until the internal temperature reaches 94°C. Remove the brisket from the grill and rest in the foil for at least 30 minutes. 

While the meat is resting, prepare the cheese sauce. Melt the butter in a camp oven, then whisk in the flour until a paste forms. Add the milk, a little at a time and whisking constantly, until you have a thickened, lump-free creamy sauce. Season with salt and pepper and whisk in the cheese until melted. Remove the pan from the heat.

To serve, cut the burger buns in half and toast, cut-side down, on the grill until warmed through. Slice the brisket, then divide among the buns and spoon over the cheese sauce. Add your favourite toppings and serve with pickles and Traeger Sweet & Heat Sauce on the side. 

Twice-Cooked Smoky Macaroni Cheese with Whisky

Feeds 5



  • 1 teaspoon salt
  • 500 g dried macaroni
  • 400 g bacon, diced
  • 2 tablespoons salted butter
  • 1/4 cup plain (all-purpose) flour
  • 1/2 cup whisky
  • 1 cup chicken stock
  • 1 tablespoon hot English mustard
  • 2 teaspoons Worcestershire sauce
  • 2 cups double (heavy) cream
  • 1 1/4 cups grated cheddar
  • 1/2 cup grated gruyere
  • 2/3 cup grated parmesan 


  • 1 cup dried breadcrumbs
  • 1/4 cup melted salted butter
  • salt and pepper, to taste
  • 1 cup grated cheddar 


Bring a large saucepan of water to the boil over high heat. Add the salt, followed by the macaroni, and cook according to the packet instructions until al dente. Drain and set aside.

Set up a Traeger Grill with apple wood pellets, and preheat the grill to 180°C. 

Place a deep cast-iron frying pan or skillet on the grill and cook the bacon for 4–5 minutes, until golden, then set aside in a bowl, leaving 2 tablespoons of bacon fat in the pan. Add the butter and allow it to melt, then whisk in the flour until combined.

Next, add the whisky, chicken stock, mustard and Worcestershire sauce and whisk to combine you want a smooth sauce, so try to avoid it being too hot while the smooth sauce is forming. Then bring the mixture to a simmer, whisking occasionally to scrape up any bits stuck to the base of the pan, and cook until starting to thicken. Stir in the cream and return to a simmer, then add all the cheese and stir until melted and you have a thick cheesy sauce. Add the macaroni and stir to combine, then transfer to a fireproof baking dish. 

Combine the breadcrumbs, melted butter and bacon in a bowl and season with salt and pepper. Scatter the mixture over the macaroni cheese and top with the grated cheddar. Cook in the Traeger for 30 minutes or until the top is golden brown. 

Smoked Cabbage Slaw (Vegetarian)

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Feeds 5



  • 1 small whole green cabbage (about 570 g), cut in half through the core
  • 1 honey crisp apple (or another firm apple), halved
  • 2 carrots, peeled
  • 1/2 cup raisins
  • almonds 
  • 1/3 cup flat leaf Parsley finely shredded 
  • 1/3 cups mint finely shredded 

Slaw dressing:

  • 1/2 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar, plus extra to taste
  • 1 tablespoon Dijon mustard
  • salt and freshly ground black pepper


Set up your Traeger Grill for smoking with apple wood pellets and preheat the grill to 80°C. 

Place the halved cabbage on the grill and smoke for 1 hour. Remove from the grill and set aside to rest.

Using a mandoline or a chef’s knife, finely shred the cabbage, apple and carrot and combine in a large bowl. Stir in the raisins and almonds. 

To make the dressing, combine the ingredients in a small bowl and season to taste with salt and pepper. Taste, and add a little extra apple cider vinegar if you prefer a tarter dressing.

Stir the dressing into the slaw and toss to combine. Taste and add a little extra salt, if needed, sprinkle with the mint and parsley.

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