Beer Can Chicken

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Beer Can Chicken

  • Author: Kelly Cahoon
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Description

Well, technically ROOT beer can chicken. I haven’t been to a grocery store in over 2 weeks, and beer weirdly wasn’t on my list of necessities so I’m working with what I have. It was SO good.

Ingredients

  • Rootbeer
  • Avocado oil
  • Meat Church honey hog rub
  • Whole chicken

Instructions

  1. Heat grill to 375F.
  2. Pour 1/2 can root beer into a chicken throne and the other half into a spray bottle. (if you don’t have a chicken throne just keep your can 1-2 full and use that) 
  3. Cover your chicken in avocado oil (or vegetable or canola or grapeseed- not olive) then rub the inside and outside in a sweet rub like Meat Church honey hog. 
  4. Place the whole chicken, neck side up, on the throne/beer can and cook on the lowest grate. After the first 30 minutes continue spritzing the chicken with remaining root beer every 10-12 minutes until done. (internal temp of 165F).
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Smoked Avocados filled with sunny side up eggs, sprinkled with everything seasoning

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Smoked Avocados filled with sunny side up eggs, sprinkled with everything seasoning

  • Author: Kelly Cahoon
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Ingredients

  • Large avocado
  • Egg
  • Everything seasoning

Instructions

  1. Preheat grill to 350F 
  2. Cut the avocado in half and remove the pit. (The one I used is from our tree and HUGE so you may want 2-3) 
  3. Fill each Avocado with an egg and top with Everything seasoning. Cook for 30+ minutes until egg whites are cooked through with a soft yolk. Serve hot with toast or waffles.
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Red wine braised Short Ribs

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Red wine braised Short Ribs

  • Author: Kelly Cahoon
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Description

Currently we’re hunkered down at home and the forecast says rain all week, but that didn’t stop me from making these awesome Hutterian Farm ribs from Crowd Cow.

Ingredients

  • Ribs
  • Avocado oil
  • Prime rib rub
  • Red wine 
  • Beef stock

Instructions

  1. Remove most of the fat from the top of the rack and Separate ribs (so you can get that flavor on every side!)
  2. Rub each rib in avocado oil and cover in a good layer of Prime rib rub. 
  3. Place directly on grill set to (225F) [super smoke if you have it]
  4. Combine 2 parts red wine and 1 part beef stock in a spray bottle. After the first hour, spritz the ribs every 20 minutes with the mixture. Once the internal temp reads (160F) with a probe thermometer, place the ribs into a foil pan, add remaining wine/stock mix to the bottom and cover with foil. Cook an additional hour + until you get an internal temp of (204F) with a probe thermometer. 
  5. Serve!
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Caramelized Sweet Potato Stacks with fresh herbs and flake salt

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Caramelized Sweet Potato Stacks with fresh herbs and flake salt

  • Author: Kelly Cahoon
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Description

The thin slices of potato cook together in a stack and get crispy and caramelized on the outside but you can cut through them like butter. Perfect for an appetizer, side dish, or even meal prep. ProTip👩🏼‍🍳 Use a mandolin to slice any veggies etc that need to be thin or consistent. It’ll change your life!

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Ingredients

  • 5 Sweet Potatoes (long and thin) 
  • 4+ T Olive oil 
  • ¼ C Butter, melted 
  • 4T Chopped Rosemary and Thyme ( Fresh is Best!) 1+ T Flack salt 
  • Pepper to taste 
  • 2 large muffin or mini loaf pans

Instructions

  1. Preheat Grill to 375F. 
  2. Cut the Sweet potatoes into thin round slices. They don’t need to be paper thin, but thinner slices look more impressive when they’re done! Toss the potato rounds with all other ingredients in a large bowl until well coated. (Add more olive oil if necessary). 
  3. Create stacks in the muffin tins until they go just above the rim (stacks will shrink slightly when cooked). Cover the tops of the stacks with any remaining liquid/herbs in the bowl.
  4. Cook for about 35 minutes or until stacks are *just* fork tender. Lower grill temp to “smoke” or “low” and cook for an additional 10 minutes. 
  5. Remove stacks from muffin tin/ pan with a fork while warm and place on a serving tray. (They stay in stacks really well!) Serve warm.
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Rolling smoke and Pork Butts with a spritz of cherry coke

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Rolling smoke and Pork Butts with a spritz of cherry coke

  • Author: Kelly Cahoon
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Description

Pork butts should always have a crust. My go to crust is made with Meat Church honey hog rub and a spritz of cherry coke every 30 minutes while the meat cooks uncovered.

Ingredients

  • Pork
  • Cherry coke
  • Meat Church honey hog rub

Instructions

  1. Preheat the smoker to 225F. (Use Super Smoke if you have it!) 
  2. Cover pork in ½ C rub and place directly on grates. Smoke for about 6 hours or until internal temp reads 160F. 
  3. Place pork into a foil pan with 2C Cherry Coke and cover tightly with more foil. Turn the smoker up to 275F and cook for an additional 2-3 hours or until internal temp reads 204F. Let rest 1 hour and serve.
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Salty Monsters

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Salty Monsters

  • Author: Kelly Cahoon
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Description

Every single time I make these cookies I get asked for the recipe. I always make them in my Traeger for that added kiss of smoke, but you could make them in your oven too! The goal with these was to see how many mini m&ms I could pack into one cookie. I think I crushed it!

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Ingredients

  • 1 ½ C room temp butter 
  • 1 ½ C brown sugar 
  • ½ C granulated sugar 
  • 2 room temp eggs 
  • 2 T cornstarch 
  • 2 t baking soda 
  • 1 t salt
  • 4 cups flour 
  • 1.5 (10 oz) bags mini m&ms (plus more for topping)
  • 1/2 (16oz) bag milk chocolate chips 
  • 2T flake Salt

Instructions

  1. Cream the butter and sugar. Add eggs and mix until light and fluffy. Combine all dry ingredients and add slowly to butter mixture. Stir in chocolate chips and mms. Refrigerate dough overnight or at least 1 hour. 
  2. Preheat the oven (or Grill) to 350F. Spoon dough into golf ball sized balls. Roll tops in salt and press 3-4 additional m&ms into the top and sides of each cookie. Flatten slightly and place on a parchment lined cookie sheet. Bake for 9 minutes. Let cool on the cookie sheet for 5 minutes, serve with milk.
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Sweet White Bread Loaves

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Sweet White Bread Loaves

  • Author: Kelly Cahoon
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Description

This bread recipe is the BEST. No fail. super tasty, and can be made in a loaf or frying pan. ProTip: The internal temperature of bread when it’s cooked through is 203F. Use a probe thermometer to make sure you never have a doughy center.

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Ingredients

  • 2 C Warm Water 
  • 1 pkg active dry yeast
  • ½ T Sugar 
  • 1/4 C melted butter 
  • 1 T Smoked Salt
  • ¼ C Sugar 
  • ½ C Evaporated Milk 
  • 6+ C Bread Flour
  • Non-stick cooking spray 
  • 1 T Butter (to top bread)

Instructions

  1. Combine water, sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy. 
  2. In a stand mixer, combine the melted butter, smoked salt, sugar, and evaporated milk. When yeast mixture is ready add it to the stand mixer as well. Add 3 cups of flour and mix with the bread hook attachment on low. Slowly add the remaining 3 cups, 1/2 cup at a time, until incorporated and the dough no longer sticks to bowl or fingers when touched. 
  3. Remove the dough from the bowl and spray both the bowl and dough with non-stock spray. Return to the bowl and cover with plastic wrap. Let double in size by a sunny window (about 1.5 hours). After dough has risen, punch dough down and knead it on a floured surface 2-3 minutes. Cut dough in half and form into 2 logs. Place dough logs into greased dough pans (or pans) and cover loosely in plastic wrap. Allow to rise to the top of the pan (about 1 hour).
  4. Preheat the smoker to 375F. Place the bread loaves in the center (of the center rack if you have a timberline) and cook for 25-27 minutes until done. Brush with the butter and let cool on a cooling rack.
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Salami wrapped asparagus

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Salami wrapped asparagus

  • Author: Kelly Cahoon
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Description

Because vegetables should always be wrapped in meat. These were the perfect side dish for a get together we hosted! They would be great for breakfast for a crowd too, served with fried eggs, toast, and hollandaise.

Ingredients

  • Asparagus
  • Avocado oil
  • Veggie rub
  • Salami

Instructions

Toss your asparagus spears in avocado oil, sprinkle with veggie rub, and wrap in a single slice of salami per 1-2 spears. Cook directly on the grates at 400F until salami is crisp and asparagus is cooked through and crisp on the ends.

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Smoked Cinnamon Rolls with Brown Butter icing and bacon sprinkles

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Smoked Cinnamon Rolls with Brown Butter icing and bacon sprinkles

  • Author: Kelly Cahoon
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Description

For me, Cinnamon Rolls on Christmas morning are an absolute must. It’s a tradition for both my husband and I that we plan to continue with our boys. I put my own spin in this classic Christmas morning fare, and I have to say it’s fantastic!

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Ingredients

  • 1 batch of your favorite cinnamon roll recipe cooked on the grill. (OR if you’re in a hurry: 1-2 cans store bought cinnamon rolls cooked according to package) 
  • ¼ C Salted Butter 
  • ⅓ C Brown Sugar 
  • 5 T Heavy whipping Cream
  • ½ t Vanilla 
  • 2 C Powdered Sugar (sifted) 
  • ½ lb Bacon, smoked

Instructions

  1. Heat the butter over medium heat until browned, bubbly, and amber colored. 
  2. Add the brown sugar and cook over heat for 1-2 minutes until mostly dissolved. Remove from heat and stir the vanilla and 5T cream into the mixture, stirring constantly. Add the powdered sugar and stir until smooth. 
  3. Cover cinnamon rolls with icing, and top with smoked bacon pieces. Serve warm.
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Browned Butter German Pancake with Snickerdoodle Cream

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Browned Butter German Pancake with Snickerdoodle Cream

  • Author: Kelly Cahoon
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Description

The perfect way to start off winter break. This classic German pancake gets cooked on the grill and topped with fresh strawberries and snickerdoodle whipped cream.

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Ingredients

  • 3 eggs room temp 
  • ¾ C Flour 
  • ¾ C Whole milk 
  • ¼ t Salt 
  • 2 T Butter

Instructions

  1. Place a 10in cast iron pan on the grill while it heats to 450F. 
  2. Blend flour, milk and salt until well mixed. Set aside. Add the butter to the hot pan and allow it to get foamy and browned. Pour batter into the hot pan and close the grill. Cook for 15-18 minutes or until puffed and golden on the edges. 
  3. Garnish with berries and 1 C Heavy whipping Cream whipped to stiff peaks with 2t snickerdoodle sugar or cinnamon sugar mix. Syrup not necessary.
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Chocolate Chai Pumpkin Pie

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Chocolate Chai Pumpkin Pie

  • Author: Kelly Cahoon
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Description

With a chocolate pie crust, and spiced chai pumpkin filling, this is the pie you didn’t know you needed for your Thanksgiving spread!

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Ingredients

For chocolate pie crust:

  • 1 ¾ C Flour 
  • ¼ C cocoa Powder 
  • 1C butter flavored shortening
  • 1T salt 
  • ½ C cold water 

Filling: 

  • ½ can pumpkin
  • ¾ C sugar 
  • 3t pumpkin pie spice 
  • 2 eggs 
  • 12oz evaporated milk
  • 2–3 bags chai tea

Instructions

  1. Mix cocoa and flour. Cut shortening into mixture using a pastry cutter until the shortening resembles small peas. Slowly add the water and stir until the dough balls up. Split the ball in half, and use more flour to roll the dough out into rounds ¼ in thick. Place into two 7in cast iron pans or 8in pie pans. 
  2. For filling: Heat grill to 425F. Heat milk in a microwave and steep tea bags for at least 30 min while milk cools. Combine all other ingredients. Remove tea bags, and slowly stir in evaporated milk. Pour into the chocolate crusts and place onto the center rack of the grill. Cook for 15 minutes and turn heat to 350F and cook for an additional 30-40 minutes until the center is set. Let cool and serve with whipped cream.
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Smoked Mini banana loaves with vanilla bean

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Smoked Mini banana loaves with vanilla bean

  • Author: Kelly Cahoon
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Description

Baking on your grill. Have you tried it? It’s THE easiest way to get added flavor in your baked goods with a kiss of smoke. Plus it saves space in your oven. You can even use your instant read thermometer to check to see when it’s done! (203F is the sweet spot for most baked items!) If you don’t use a thermometer yet, get going! It’s a MUST for all things cooked, grilled, candied, or baked.

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Ingredients

  • 1 ¼ C All purpose flour
  • ½ t baking soda
  • ½ t baking powder
  • ½ C packed brown sugar
  • ¼ C white sugar
  • ¼ t salt
  • 2 ripe, mashed bananas
  • ¼ C sour cream
  • 1 egg (room temp)
  • ¼ C vegetable oil
  • ¼ C Melted and cooled butter
  • 2 T vanilla extract

Instructions

  1. In a small bowl whisk together, flour, baking soda, baking powder, and salt. Put aside]
  2. In a large bowl, mix the sugars, egg, oil, sour cream,  and vanilla. Add those bananas.
  3. Stir the dry ingredients into the wet ingredients and mix until just combined. No overmixing! Chop 3-4 chocolate bars into rough “chips” and mix in. 
  4. Spoon into greased mini loaf pans (or full pan) and top with more chocolate chunks. Cook at 350 for about 20 minutes (or 50 60 for a full loaf) or until internal temp is 203F.
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