If you are looking to jazz up your Easter this year on your Traeger or Weber BBQ, we have found some superb recipes published by Traeger Kitchen and Weber Official. It is the perfect time to admire your outside space and get cooking on your Traeger grill or Weber BBQ.

Good Friday BBQ Recipe

Smoked Trout with Lemon 

Good Friday calls for tasty fish and if you are looking for a quick, but absolutely divine meal, Weber’s ‘Smoked Trout with Lemon, Herbs and Vegetable Parcels’ offers a fresh and zingy tingle to your tastebuds. Here are the steps and what you will need to create this mouthwatering dish.


  • 1 500-700g Trout
  • salt
  • pepper
  • 2 pprigs of dill or thyme
  • 1 organic lemon

For the vegetable parcels:

  • 1 onion
  • 1/2 a garlic clove
  • 1 fennel
  • 3 celery sticks
  • 2 red peppers
  • 4 asparagus
  • 1 lemon
  • dill


  1. Clean the fish. Rub inside and out with salt and pepper.

  2. Wash the herbs and place them inside the fish.

  3. Wash the lemon and slice it. Place the lemon slices on each side of the fish in the fish basket.

  4. Close the basket. If you want the fish to have grill marks, only place lemon slices on one side of the fish.

  5. Cut the onion in half, leaving the peel on.

  6. Wash the remaining vegetables and dill and cut them into smaller pieces. Season with salt and pepper.

  7. Cut the lemon in half.             

  8. Prepare the barbecue for direct heat – approx. 160-180 ºC. Grill the onion and the half clove of garlic until tender.

  9. Place the garlic with the cut side facing downwards. Grill the lemon for the vegetable parcels on the cut side so that it gets grill marks.

  10. Remove the onion and garlic from the grate, remove the peel and cut the onion into smaller pieces.

  11. Crush the garlic. Combine the garlic, onion, dill and the rest of the vegetables and divide evenly on 4 small pieces of baking paper. Drizzle with lemon juice before closing the small parcels with either string or just twisting the paper like on a wrapped toffee.

  12. Prepare the barbecue for indirect heat – approx. 150-170 ºC. Grill the parcels for 15 minutes.

  13. Remove the vegetable packages, and place the fish on indirect heat on the barbecue instead.

  14. Add woodchips to the grate, close the lid and smoke the fish for 15-20 minutes. Enjoy.

Roasted Halibut

Alternatively, Traeger has an effortless recipe that will start your Easter on a good note. The ‘Roasted Halibut In Parchment’ can be prepared and cooked in just 30 minutes! Although a gentler approach to smoking fish, this recipe does not lack any flavour at all.


  • 4 (4 oz) halibut fillets, pin bones removed
  • kosher salt
  • freshly ground black pepper
  • extra-virgin olive oil
  • 2 lemons, ends trimmed and cut into 12 slices
  • 2 ears corn
  • 16 fresh asparagus spears, sliced into 1-inch pieces


  1. When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

  2. Cut four pieces of parchment paper or Traeger butcher paper each 18" (30-40 cm) long.

  3. Place a fish fillet on the centre of a piece of parchment. Season with a pinch each of salt and pepper, then drizzle with olive oil. Place three lemon slices on the fillet, overlapping them slightly to cover the fish.

  4. Sprinkle one-fourth each of the corn, asparagus, and tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.

  5. Bring the long sides of the paper together, and fold the top edges down together to create a 1-inch (2 cm) seal, then continue to fold down tightly over the fish and vegetables.

  6. Twist the open ends of the parchment in opposite directions to prevent steam from escaping.

  7. Repeat the process with the remaining ingredients and parchment and place the packets on a baking sheet. If not cooking immediately, refrigerate for up to 4 hours.

  8. Place the baking sheet on the Traeger and bake until the packets are lightly browned and have puffed up which is about 15 minutes.

  9. Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the centre of each packet and carefully pull back the parchment and sprinkle with the herbs. Enjoy!

Easter Sunday BBQ Recipe

Roast Lamb

Roast Lamb is a traditional meal on Easter Sunday and it would be rude if we did not include some of our favourite Lamb recipes. If lamb is not your first choice of meat, do not fear because the possibilities are endless. You can visit 'Weber's Official Recipe Webpage' and/or 'Traeger Grills Recipe Webpage' to browse the wide variety of dishes that will be sure to leave you speechless.

If you are looking to pull off a perfectly roasted leg of lamb with a red wine reduction on your Traeger, Amanda Haas has just the recipe which will take your lamb leg to the next level this Easter.


  • 1 (6-8 lb) bone-in leg of lamb
  • 10 clove garlic, peeled and thinly sliced
  • 3 tablespoon chopped rosemary
  • 2 teaspoon chopped thyme leaves
  • 2 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Red Wine Jus:

  • 1 cup red wine
  • 1 cup chicken or beef stock
  • 3 tablespoon unsalted butter
  • salt and pepper


  1. Rinse lamb leg with water and pat dry. Using a sharp paring knife, create 20 1-inch slits all around the leg of lamb that are 1-inch deep. Place a sliver of garlic into each slit.

  2. Combine the chopped rosemary and thyme with olive oil, salt and pepper. Using your hands, coat the lamb evenly with the herb oil.

  3. Gently wrap lamb in plastic wrap, place on a tray and refrigerate for at least 4 hours to overnight.

  4. When ready to cook, set Traeger temperature 425°F and preheat, lid closed for 15 minutes.

    Place the lamb in its roasting pan directly on the grill grate and roast for 20 minutes. Reduce the heat to 350℉ and roast another hour or more, about 10 to 12 minutes per pound or until the temperature reaches 130℉ when a meat thermometer is inserted into the thickest part of the leg away from the bone.

  5. Remove the meat from the grill and loosely tent with foil on a cutting board. Allow it to rest for 15 to 20 minutes.

  6. Meanwhile, strain the juices from the pan into a medium saucepan removing any excess fat that has dropped into the pan. Bring the juices to a boil, reduce to a simmer and cook until it can coat the back of a spoon, about 10 minutes.

  7. Whisk in the butter and taste, adding more salt and pepper as needed.

  8. Carve the lamb and serve with the red wine jus. Enjoy!

Leg of Lamb

If you do not have a Traeger but would like to serve a tasty meal to your loved ones, Weber has a simple 'Leg of Lamb with Garlic and Rosemary' recipe to keep your leg of lamb succulent and cook it to perfection on your BBQ.


  • leg of lamb around 2.5kg
  • 1 garlic bulb
  • 1 bunch rosemary
  • 1 tbsp olive oil
  • 2 carrots, cut into large chunks
  • 1 onion, cut into quarters
  • 1 glass red wine (about 150ml)
  • 300ml beef, lamb, chicken or vegetable stock
  • salt and pepper


  1. Stud the lamb with garlic and rosemary and using a sharp pointed knife; make small incisions all over the meat. Peel five garlic cloves, half lengthways and then push into each incision. Next, pull off small sprigs of rosemary and push them into the incisions too. Rub the leg of lamb with the olive oil and finish with a good pinch of salt and pepper

  2. Pre-heat the barbecue for indirect heat at approximately 180 °C - 200°C. If you are using a charcoal barbecue, you will need half a chimney starter of Weber briquettes.

  3. Scatter the carrot, onion and any remaining garlic and rosemary in a large Weber drip pan, pour in the wine and stock, then place on the charcoal great next to the coals. If using a gas barbecue you, can use either a roasting wrack or place the lamb leg directly in the drip pan

  4. Roast in the (indirect method) for about 1 hour 45 minutes until the centre of the meat reaches 60°C. When cooked, remove the lamb and allow to rest in a warm place for about 15 minutes.

  5. While the lamb is resting, make the gravy. Pour all the stock from the pan through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little over a direct heat if you feel you want to concentrate the flavour.

Easter BBQ Treat

Hot Cross Bun Pudding

Easter would not be complete without one of the biggest symbols of easter... Hot cross buns! With a twist on traditional bread and butter pudding, this sticky and sweet recipe Weber’s Hot cross bun pudding goes perfect with Easter lunch/dinner.


  • 4 hot cross buns
  • low-fat margarine
  • 1 orange, zest
  • demerara sugar
  • 450ml semi-skilled milk
  • 2 eggs


  1. Pre-heat the barbecue for baking (in-direct method) at medium/high heat (180°C). Slice the buns horizontally into three slices and butter one side of each slice.

  2. Grease four large ramekin dishes with a little butter. Place the first slice of the hot cross bun on the base and sprinkle with sugar and orange zest. Repeat with the second slice and then add the top of the bun and sprinkle with just the sugar. Make sure you save some of the sugar and orange zest and repeat for the remaining three puddings.

  3. Place the eggs, milk and cream in a bowl and whisk to mix thoroughly. Pour equally over the puddings.

  4. Bake (indirect method) for approximately 15-20 minutes, or until the top is golden. Serve with ice cream or clotted cream.

  5. For variety try 4 tablespoons of marmalade instead of the orange zest and sugar.

Happy Easter! We hope that you enjoy these recipes for your Traeger Grill or Weber BBQ as much as we do. We wish your Easter is full of joy and scrumptious food and is one to remember!

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