Traeger Flatrock has completely transformed how I cook at home. This griddle is my go-to for everything from weekend breakfasts to grilling dinner outdoors. Its large, flat cooking surface and precise heat control make it incredibly versatile—I can sear steaks, sauté veggies, or whip up pancakes and eggs all on the same surface. What I love most is how evenly it cooks, no matter where I place the food. It’s similar to the Blackstone griddle in terms of versatility and cooking style, with that wide flat top, but I’ve found the Flatrock’s design and heat distribution to be just a bit more refined.
Having it alongside my Traeger pellet grill completes my backyard cooking setup. The pellet grill is perfect for low-and-slow smoking and infusing rich wood-fired flavor into meats, while the Flatrock handles the high-heat searing and quick-cooking tasks. Together, they give me everything I need to cook an entire meal outdoors, whether it's a casual cookout or something a little more gourmet. Below I'm sharing everything you need to make one of our family's favorite meals.
Carnitas Tacos
4 pounds boneless pork shoulder, aka ‘pork butt’ but don’t ask me why
Oil
Kosher salt & pepper
2 tablespoon dried Mexican oregano
2 tablespoons ground cumin
1 small onion, chopped
6 cloves garlic, peeled
Juice from 3 huge oranges
Juice from 2 limes – the juice from oranges & limes should be about a cup
Flour tortillas
Queso Fresco
Salsa Verde (Herdez brand is best)
Mexican Rice (recipe below)
Trim excess fat from the pork - you definitely want some for flavor, but not giant hunks of it - then cut into roughly 2 inch pieces
Oil pieces lightly, then season with the salt, pepper, oregano and cumin – put into the pressure cooker.
Add the onion, garlic and juice from oranges & limes.
Secure the lid, set for 45 minutes and away you go. When done allow steam to release on it’s own.
Now the good part: heat griddle with a little oil, and take a few pieces of the pork, give them a slight squish and put them on the griddle.
Add some of the cooking liquid from the pot and allow them to get really crispy on one side, then remove.
Make tacos! Add queso fresco, avocado, salsa verde, etc. Serve with rice.
Slow Cooker Option:
Do the above but instead of the pressure cooker, put everything into a slow cooker, turn to low and cook for 8 hours.
Oven Option:
Same as above but increase juices to about 2 cups, then put everything into an ovenproof pot with a lid. Cook at 325 until pork is very tender, approximately 3-4 hours
The Best Mexican Rice
1 Tbsp oil
3/4 cup rice
1 tsp garlic powder
1 tsp onion powder
Pinch Mexican oregano
1/2 tsp cumin
1 Tbsp chicken bouillon (optional - I thought it made the rice too salty)
1 tsp salt
1/3 cup tomato sauce
2 cups chicken broth warmed
Brown rice with oil in a heavy cast iron pan- stir evenly, then add sauce, add spices (toast) then broth.
Cover with lid. Once broth in, don’t stir and keep the lid on for at least 10 mins.
Chef Colby- I’ve been passionate about cooking for over 10 years, and I love preparing meals for my family on weekends, as well as when we host parents, friends, or holiday gatherings. My wife and I are big on weekly meal prep, crafting high-quality dishes that meet our protein, carb, and fat macros, along with our calorie targets—all while keeping the food delicious and satisfying. My cooking is influenced by YouTube chefs like Sam the Cooking Guy, Meat Church BBQ, and That Dude Can Cook.
I also enjoy recreating dishes from our time living in Singapore and from our travels to places like Mexico, Spain, Thailand, Indonesia, and Malaysia. In fact, I often find that I can make dishes that rival or even surpass what we get in local Boise restaurants, and I love sharing new creations with family and friends. Most of my cooking happens outdoors on our patio, and I’ll even fire up a propane heater to keep going through the cold months!
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