For those celebrating 4th of July 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. Sarah Glover has compiled some tasty ideas for Aussies looking to celebrate this 4th of July with Traeger Grills. Check out the recipes below: July 4th Recipe 1: Smoky Brisket Burgers Feeds 6 Equipment: Traeger GrillCherry wood pelletsCamp oven Ingredients: 1 1/2 teaspoons smoked paprika1/2 tsp ground cinnamon1/4 tsp cayenne pepper2 tablespoons dark brown sugar1/3 cup honey1 kg rolled beef brisket 1 tablespoon Worcestershire sauce1 tablespoon dark soy sauce2 tablespoons Traeger Sweet & Heat Sauce (extra for serving)1 1/2 tablespoons vegetable oil6 burger buns of your choiceburger toppings of your choicepickles, to serve Cheese sauce: 1 tablespoon salted butter1 tablespoon plain (all-purpose) flour1 cup milksalt and freshly ground black pepper1/2 cup grated gruyere Method: 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. July 4th Recipe 2: Twice-Cooked Smoky Macaroni Cheese with Whisky Feeds 5 Equipment: Traeger GrillApple wood pelletsCast-iron frying pan Ingredients: 1 teaspoon salt500 g dried macaroni400 g bacon, diced2 tablespoons salted butter1/4 cup plain (all-purpose) flour1/2 cup whisky1 cup chicken stock1 tablespoon hot English mustard2 teaspoons Worcestershire sauce2 cups double (heavy) cream1 1/4 cups grated cheddar1/2 cup grated gruyere2/3 cup grated parmesan Topping: 1 cup dried breadcrumbs1/4 cup melted salted buttersalt and pepper, to taste1 cup grated cheddar Method: 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. July 4th Recipe 3: Smoked Cabbage Slaw (Vegetarian) Feeds 5 Equipment: Traeger GrillApple wood pellets Ingredients: 1 small whole green cabbage (about 570 g), cut in half through the core1 honey crisp apple (or another firm apple), halved2 carrots, peeled1/2 cup raisinsalmonds 1/3 cup flat leaf Parsley finely shredded 1/3 cups mint finely shredded Slaw dressing: 1/2 cup mayonnaise3 tablespoons honey2 tablespoons apple cider vinegar, plus extra to taste1 tablespoon Dijon mustardsalt and freshly ground black pepper Method: 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. About Sarah Glover: Internationally renowned chef and explorer Sarah Glover has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!). Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia. Liked these 4th of July recipes? 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