Royal Printing & Specialties - "Authorized Traeger Dealer"

03/16/2026

Madness in March Royal Pellet Sale, when buying 2 bags or more. Whether your watching Slam Dunks or Buzzer Beaters, elevate your gameday with Wood Fired Flavor. From smoked wings to brisket sliders, we make every meal taste like a championship! Stop by Royal and stock up this week, sale ends March 31st!

12/31/2025

Happy New Year to you & your families! We look forward to serving you in the New Year!

12/24/2025

Merry Christmas to you & your families!

12/21/2025

Christmas Sale limited supply available on both. Sale price this week $850 your choice either The Traeger Pro 780 or Ironwood 650 grills makes it simple to achieve incredible wood-fired flavor. Set-It & Forget-It® ease and precise temperature control help you create unforgettable meals. Stop by and pick up your grill this week. When there gone there gone.

12/21/2025

Need a last minute Stocking Stuffer Gift for your BBQ enthusiast? We have Gift Cards available $25, $50, $100 or more. Stop by and see us this week for all your Christmas gifts! Seasoning, Accessories, Pellets and more

12/18/2025

Creamy Green Bean Casserole with Shallots
By Traeger Kitchen

A modern riff on a classic casserole. We’re using fresh green beans, making our cream of mushroom from scratch and frying up shallots instead of using those canned fried onions.

Prep Time 15 Min
Cook Time 50 Min
Pellets Pecan
Yields: 10 Servings

Ingredients
main
1 Tablespoon kosher salt
3 Pound green beans, ends trimmed
2 Tablespoon olive oil
2 Tablespoon unsalted butter
1/4 Cup shallot, minced
1/2 Pound mixed mushrooms, such as shiitake or king trumpet, stems trimmed
1 Pinch Salt
3/4 Cup rice flour
1/2 Cup dry sherry
2 Cup chicken stock
1 Cup heavy cream
1 Cup grated Parmigiano-Reggiano cheese
1 Cup Almonds, slivered
4 Cup canola or vegetable oil
8 Whole shallot, sliced into rings

Watch Video
https://www.youtube.com/watch?v=OCVEj-fOFdE&t=5s

Step 1
Fill a large stockpot 2/3 full with water and bring to a boil over high heat. Prepare a large ice bath. When the water is boiling, add 1 tablespoon of salt. After the water has returned to a rolling boil, add half of the green beans. Cook until al dente, about 2 minutes. Transfer the beans to the ice bath to cool. Remove the green beans from the water and place on paper towels to dry. Repeat with the remaining green beans. (The green beans may be blanched a day ahead of assembling the casserole and kept covered and refrigerated.)

Ingredients
1 Tablespoon kosher salt

3 Pound green beans, ends trimmed

Step 2
When ready to cook, preheat the grill with the lid closed to 375°F; this will take about 15 minutes.

375 ˚F / 191 ˚C

Step 3
Melt the butter and olive oil in a saucepan over medium heat. Add the minced shallot and mushrooms and a generous pinch of salt and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.

Ingredients
2 Tablespoon olive oil

2 Tablespoon unsalted butter

1/4 Cup shallot, minced

1/2 Pound mixed mushrooms, such as shiitake or king trumpet, stems trimmed

1 Pinch Salt

Step 4
Sprinkle 1/4 cup of the rice flour over the top and stir to coat the mushrooms. Cook, stirring occasionally, until the flour no longer tastes raw, about 2 minutes.

Ingredients
1/4 Cup rice flour

Step 5
Add the sherry, stir and cook until most of it has evaporated. Then slowly stir in the stock, stirring to ensure there are no lumps, and cook until thickened, about 3 minutes.

Ingredients
1/2 Cup dry sherry

2 Cup chicken stock

Step 6
Stir in the cream and the Parmigiano-Reggiano. Season to taste with salt and pepper. Add the green beans to the sauce. Pour into a large oven-proof serving dish and sprinkle with the almonds.

Ingredients
1 Cup heavy cream

1 Cup grated Parmigiano-Reggiano cheese

1 Cup Almonds, slivered

Step 7
Bake on the Traeger until the sauce is bubbling and the almonds are browned, about 30 minutes.

00:30

375 ˚F / 191 ˚C

Step 8
While the green beans are on the grill, fry the shallots. Place the oil in a deep saucepan or Dutch oven and heat oil to 350°F.

Ingredients
4 Cup canola or vegetable oil

Step 9
Combine the remaining 1/2 cup rice flour and a pinch salt in a shallow bowl and mix with a fork. Slice the shallots into 1/8” rings. Toss the shallots to coat in the rice flour, shaking off any excess in a sieve.

Ingredients
8 Whole shallot, sliced into rings

1/2 Cup rice flour

Step 10
Fry the shallots in batches until golden brown, about 30 seconds to one minute. Drain on paper towels.

Step 11
When the casserole is ready, garnish with the fried shallots and serve. Enjoy!

12/17/2025

Rosemary and Thyme-Infused Mashed Potatoes with Cream
By Traeger Grills

Double the flavor of mashed potatoes by adding herbs and Traeger’s signature wood-fired taste. Start by roasting the potatoes on the grill for an hour, then add the herb and garlic-infused cream, and watch them disappear.

Prep Time 20 Min
Cook Time 1 Hr
Pellets Cherry
Yields: 6 Servings
Ingredients
main
4 1/2 Pound russet potatoes
1 1/2 Cup water
1 Pint heavy cream
2 Sprig fresh rosemary
3 Sprig fresh thyme, plus more for garnish
6 fresh sage leaves
6 Whole Black peppercorns
2 garlic cloves, chopped
1 Cup (2 sticks) unsalted butter, softened, or as needed
kosher salt, plus more to taste
Freshly ground black pepper, to taste

Step 1
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

350 ˚F / 177 ˚C

Step 2
Wash and peel the potatoes, then cut into 1-inch cubes. Transfer the potatoes to an oven-safe dish and pour in the water. Cover the dish.

Ingredients
4 1/2 Pound russet potatoes

1 1/2 Cup water

Step 3
Place the baking dish on the grill grates. Close the lid and cook until the potatoes are fork-tender, about 1 hour.

01:00

350 ˚F / 177 ˚C

Step 4
Meanwhile, in a small saucepan, combine the cream, rosemary, thyme, sage, whole black peppercorns, and garlic. Cover, then place on the saucepan on the grill grates and steep for 15 minutes. Strain the cream through a fine-mesh sieve, discarding the solids, then return the cream to the saucepan and keep warm on the stovetop over low heat.

00:15

350 ˚F / 177 ˚C

Ingredients
1 Pint heavy cream

2 Sprig fresh rosemary

3 Sprig fresh thyme, plus more for garnish

6 fresh sage leaves

6 Whole Black peppercorns

2 garlic cloves, chopped

Step 5
Drain the potatoes, then pass through a potato ricer or food mill into a large stockpot. Slowly pour in two thirds of the infused cream, then stir in 1 stick of butter and the salt. Add more cream, butter, and salt until your desired consistency and flavor is reached. Season with freshly ground black pepper to taste.

Ingredients
1 Cup (2 sticks) unsalted butter, softened, or as needed

kosher salt, plus more to taste

Freshly ground black pepper, to taste

Step 6
Serve immediately, or keep warm over a water bath or in a slow cooker on the lowest setting. Enjoy!

12/16/2025

12/16/2025

We took mulled wine and gave it the Traeger treatment. Warm spices, citrus, honey, and a hint of smoke that feels like winter in a mug. 🔥 Find the full recipe via link below.

https://bit.ly/4rwpIx5

11/26/2025

Turkey Gravy from Scratch
By Traeger Kitchen

There's nothing like smothering your potatoes, stuffing (and just about everything else at Thanksgiving) in turkey gravy from scratch. Grill bones and vegetables before making the stock.

Prep Time 20 Min
Cook Time 14 Hr
Pellets Pecan
Yields: 8 Servings

Ingredients
main
4 Pound Turkey bones, chicken bones, chicken feet
2 Tablespoon olive oil, divided
1 Medium onion, quartered
2 celery stalks, cut into 2-inch pieces
2 Medium carrots, cut into 1-inch pieces
1 Tablespoon apple cider vinegar
1 Head garlic, halved crosswise
2 Bay leaves
2 Tablespoon Black peppercorns
1 Bunch Fresh parsley, leaves and stems
2 Sprig thyme
As Needed cold water

Steps
Step 1
When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes.

450 ˚F / 232 ˚C

Step 2
Lightly grease a large rimmed baking sheet using 1 tablespoon of olive oil, and spread the bones and chicken feet out evenly.

Ingredients
4 Pound Turkey bones, chicken bones, chicken feet

2 Tablespoon olive oil, divided

Step 3
Place the baking sheet on the grill grates. Close the lid and roast for 90 minutes, turning occasionally, until the bones are golden brown.

01:30

450 ˚F / 232 ˚C

Step 4
Place the onion, celery, and carrots on a separate rimmed baking sheet and toss with the remaining tablespoon of olive oil.

Ingredients
1 Medium onion, quartered

2 celery stalks, cut into 2-inch pieces

2 Medium carrots, cut into 1-inch pieces

Step 5
Place the baking sheet with the vegetables directly on the grill grates. Close the lid and roast alongside the bones for 25 minutes, until lightly caramelized.

00:25

450 ˚F / 232 ˚C

Step 6
Remove the roasted bones and vegetables from the grill. Reduce the temperature on the grill to 250˚F.

250 ˚F / 121 ˚C

Super Smoke

Step 7
Place the bones and vegetables in a large roasting pan, making sure to scrape up all the browned bits. Add the vinegar, garlic, bay leaves, peppercorns, parsley, and thyme to the pan and fill with enough cold water to cover the contents. Partially cover the roasting pan with a lid or foil.

Ingredients
1 Tablespoon apple cider vinegar

1 Head garlic, halved crosswise

2 Bay leaves

2 Tablespoon Black peppercorns

1 Bunch Fresh parsley, leaves and stems

2 Sprig thyme

As Needed cold water

Step 8
Place the roasting pan directly on the grill grates. Close the lid and cook for 6-8 hours, occasionally skimming excess oil off the top.

08:00

250 ˚F / 121 ˚C

Super Smoke

Step 9
Remove the roasting pan from the grill. Using a large slotted spoon or spider skimmer, gently remove the bones and discard. When all the large pieces have been removed, strain the stock through a fine-mesh sieve into another large roasting pan.

Step 10
Place the roasting pan directly on the grill grates. Close the lid and cook an additional 3-4 hours or until reduced and thickened enough to cover the back of a spoon.

04:00

250 ˚F / 121 ˚C

Super Smoke

Step 11
Remove the gravy from the grill and serve. Enjoy!