Pork Belly burnt ends

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Pork Belly burnt ends

  • Author: Kelly Cahoon
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Description

Pork Belly burnt ends are basically smokey-bacon-candy-cubes, and I’m here for it.

Ingredients

  • Pork belly
  • Honey hog bacon rub
  • Apple juice
  • Guinness BBQ sauce
  • Honey

Instructions

  1. Heat grill to 275F
  2. Cut the pork belly into 1×1 chunks
  3. Cover thoroughly in honey hog bacon rub
  4. Place cubes on cooling rack(s) and into the smoker
  5. Cook for about 2 hours (internal temp should be 190F) spraying every 45min with apple juice. 
  6. Place into a foil pan, cover in more rub, Guinness bbq sauce, and drizzle with honey. Toss together, and place pan into grill for an additional hour or until sauce has reduced and caramelized. Let sit for 15-20 min.
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Glazed Green Bean Bacon Bundles

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Glazed Green Bean Bacon Bundles

  • Author: Kelly Cahoon
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Description

Think you’re not a fan of green beans? Try wrapping them in glazed bacon, that’ll change your mind. Plus these are perfect for Thanksgiving or Christmas get-togethers.

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Ingredients

  • Makes 14 bundles
  • 1 pkg bacon 
  • I pkg (85-100) green beans
  • 1T Montreal seasoning
  • 1t avocado oil
  • 1/4 C BBQ sauce (I used my FAVORITE Guinness sauce)

Instructions

  1. Set grill temp to 350F
  2. Toss green beans in oil and seasoning. Place 8-10 beans in a bundle as evenly as you can.
  3. Wrap in a single piece of bacon (no need to secure, the bacon will stick to itself).
  4. You can place it directly on the grates or on a perforated sheet pan. 
  5. Glaze the bacon 2-3 times during the last 15 minutes of the cook. 
  6. Cook for about 40 minutes or until the bacon is cooked through. Turn the grill to shutdown mode but leave the bundles inside for an additional 10-12 minutes to “tack up”. 
  7. Serve hot. These make AWESOME leftovers too!
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Pineapple, ginger, and brown sugar chicken sausage wrapped in crescent dough

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Pineapple, ginger, and brown sugar chicken sausage wrapped in crescent dough

  • Author: Kelly Cahoon
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Description

Perfect for a fun dinner with the kids or Halloween party

Ingredients

  • Sausages or Hot Dogs
  • Crescent Dough
  • Grainy mustard

Instructions

Just wrap your favorite sausage or hotdog in strips of crescent dough and cook in the grill at 350F until the dough is golden brown and dogs are heated through. Dip in grainy mustard

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Smoked squash stuffed with turkey and caramelized veggies, then topped with melty Muenster cheese

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Smoked squash stuffed with turkey and caramelized veggies, then topped with melty Muenster cheese

  • Author: Kelly Cahoon
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Description

This dish is fall perfection.

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Ingredients

  • 4 Squash bases, cleaned and trimmed
  • 2 Lbs Ground Turkey
  • 6T extra virgin olive oil
  • 2T Butter
  • 3 Large Leeks, diced
  • 1 Medium sized zucchini, diced
  • 3 Medium Carrots, diced
  • 1 Small Yellow Onion, diced
  • 3 Garlic cloves, minced
  • 8 Slices Muenster Cheese
  • S&P to taste
  • ½ C Chicken Stock
  • 1T Parsley

Instructions

  1. Set the smoker to “smoke” with the lid open for about 5 minutes. Then turn the heat up to 400F (you can totally do this in your oven too).
  2. While the smoker preheats, brush each squash with extra virgin olive oil and a generous amount of S&P 
  3. Place the Squash on a baking sheet and smoke them for about 35 minutes, until golden, and tender when pierced with a fork. 
  4. While the squash is cooking, brown Turkey in a deep pot. Drain, and set aside. 
  5. In the same pan heat 2T oil, and 2T Butter. Cook the leeks, onions, and carrots about 10 minutes, until aromatic and the onions are transparent. Add the chicken Stock. 
  6. Add the zucchini, garlic, turkey, and S&P and cook an additional 2-3 minutes. 
  7. Fill each Squash 1/2 way full. Layer a sliced cheese, and fill the rest of the way. Cover with more cheese. Place back into grill until cheese melts, or broil in oven
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Brioche French Toast

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Brioche French Toast

  • Author: Kelly Cahoon
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Description

A Brioche French Toast bar is the BEST brunch option for a crowd! Browned butter, Brioche bread, and a hint of smoke take this classic dish to the next level.

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Ingredients

  • 1 loaf Brioche Bread 
  • 4 eggs 
  • ¾ C Milk 
  • 2T Sugar
  • Pinch salt & cinnamon
  • 1t Vanilla bean paste

Instructions

  1. Preheat the grill to 400F with the grill pan inside. 
  2. Slice bread and set aside. Combine all other ingredients in a shallow dish. 
  3. Melt 2T butter in the grill pan until browned. Dip 3-4 slices of bread into the milk mix and place evenly on a hot grill. After 3-4 minutes flip. Continue until all bread and mix are gone.
  4. Serve with berries, orange curd, whipped cream and syrup
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Smoked OREO Cheesecake

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Smoked OREO Cheesecake

  • Author: Kelly Cahoon
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Description

My Smoked OREO Cheesecake is the perfect dish to bring to a Halloween party! Protip: Crush up the Oreos and add gummy worms or cookie headstones to make it extra spooky!

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Ingredients

  • Cream from all the Oreos in a MEGA stuffed package
  • 3 pks Cream Cheese, room temp
  • 1/4 C Milk
  • 2 Eggs
  • 2 T Flour
  • 3/4 C Sugar
  • 3.5 t Vanilla 

Crust: 

  • All Cookies from a mega stuffed Oreo box. Cream removed.
  • 6T Melted Butter
  • ⅓ C Sugar
  • Salt, pinch 

Instructions

  1. Preheat Smoker to 350F. I used pecan pellets.
  2. Mix all ingredients in an electric mixer until there are no lumps.
  3. Pour the cream cheese mixture over the prepared Oreo cookie crust in a 9in Springform Pan.
  4. Smoke for 1 hour. Let fully set in the refrigerator for a minimum of an additional 3-4 hours. If you can, keep it in the refrigerator overnight before serving. I like to add a layer of chocolate fudge topping and cut up Oreos as garnish before serving. 
  5. For the crust: In a medium sized bowl combine all ingredients until fully incorporated.
  6. Cover the bottom of a 9in springform pan in parchment and spray the sides in cooking spray. 
  7. Press the Oreo mixture into the base of the pan, pour the cream cheese mixture over the top.
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Whole roasted Chicken cooked in a cast iron pan with veggies

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Whole roasted Chicken cooked in a cast iron pan with veggies

  • Author: Kelly Cahoon
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Description

A whole roasted Chicken cooked in a cast iron pan with veggies is basically a snuggly sweater. Throw some pumpkin spice and Uggs on her and she’s basically everything you need till Christmas.

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Ingredients

  • Whole Chicken
  • Avocado oil
  • Traeger Chicken Rub
  • Traeger Veggie Rub
  • 1T Chopped garlic
  • 2 onions sliced
  • 2 C carrots
  • Sliced lemon
  • Bundle of thyme
  • Salt and Pepper
  • ½ C chicken stock

Instructions

  1. Preheat smoker to 400F
  2. Cover bird in avocado oil and equal parts Traeger Chicken and veggie Rub. 
  3. Add 1T chopped Garlic, and 2 Onions sliced, 2 cups carrots and a sliced lemon in a cast iron pan. Cover with a bundle of thyme and salt and pepper everything generously. Place chicken over veggies. 
  4. Cook for about 30 minutes, then add ½ C chicken stock to the pan (don’t pour it on the chicken).
  5. Continue cooking chicken until you get an internal temp of 155F. Remove from the smoker/oven and let rest 5 -10 minutes before serving.
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The signature bacon drip

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The signature bacon drip

  • Author: Kelly Cahoon
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Description

I’ve been using this hack for years now, and I have to say, it’s a GREAT one! Just cook the bacon on the rack above another dish to let the bacon fat infuse and flavor the dish below. Works particularly well with veggies, biscuits, and breakfast foods! It worked perfectly for this fun spin on my Brussels Recipe!

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Ingredients

  • Brussels 1–2 lbs quartered 
  • 1/2 lb Thick cut Bacon
  • 4T Dark maple syrup 
  • 4T Honey 
  • 1T Dijon mustard Salt
  • S&P to taste

Instructions

  1. Preheat the smoker to 425F with the pan already inside. 
  2. Combine brussels, syrup, honey, mustard, and S&P in a large bowl, set aside. 
  3. Once preheated, place slices of bacon on the rack(s) directly above the pan so the fat drips inside. After about 5 minutes add the prepared Brussels to the hot pan, now filling with bacon grease. 
  4. Cook bacon for 15-20 min until done. Remove from the grill and let cool. Cook Brussels for an additional 20 min until browned and crisp. Chop cooled bacon and stir into Brussels sprouts. Serve hot.
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Smoked Mac N Cheese with sharp cheddar and gruyere

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Smoked Mac N Cheese with sharp cheddar and gruyere

  • Author: Kelly Cahoon
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Description

The BEST side dish and a great intro to fall

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Ingredients

  • 1 bag (2 cups) elbow macaroni, cooked, tossed in oil, and cooled
  • 6 tbsp unsalted butter
  • 1/3 cup flour
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 3 cups sharp cheddar cheese shredded
  • 3 cups Gruyere cheese shredded
  • 1 1/2 cups Panko
  • 4 tbsp butter melted

Instructions

  1. Preheat the grill to 350F. Combine shredded cheeses in a large bowl and set aside.
  2. Melt butter in a deep saucepan and whisk in flour over medium heat.
Slowly whisk in the milk and heavy cream until smooth. Continue whisking 2-3 minutes and add salt and pepper.

  3. Slowly add all but 1.5 cups of the cheese and whisk until smooth. 
Stir in the cooled pasta until combined.

  4. Pour half of the mac and cheese into the baking dish. (Be sure to spray the pan first!) Add 1.5 cups of shredded cheese then layer the remaining mac and cheese.

  5. Combine Panko crumbs and melted butter and top the Mac. Place directly on the grill and cook for about 30 minutes until the edges bubble and top is crispy.
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Triple chocolate chip Cookie Recipe

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Triple chocolate chip Cookie Recipe

  • Author: Kelly Cahoon
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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 
  • ½ bag mini m&ms 
  • ½ bag milk chocolate chips 
  • ½ bag semi sweet chocolate chips.

Instructions

  1. Cream butter and sugar. Add eggs and mix until light and fluffy. 
  2. Combine all dry ingredients and add slowly to butter mixture. Stir in chocolate chips and m&ms. Refrigerate dough overnight or at least 1 hour. 
  3. Preheat the oven (or Grill!) to 350F. Spoon dough into golf ball sized balls. Flatten slightly and place on a parchment lined cookie sheet. 
  4. Bake for 9 minutes. Let cool on the cookie sheet for 5 minutes, serve with milk!
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Fire Hot Funyun topped Mac N Cheese with sharp cheddar and gruyere

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Fire Hot Funyun topped Mac N Cheese with sharp cheddar and gruyere

  • Author: Kelly Cahoon
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Description

I craved Fire Hot FUNYUNS like crazy my entire pregnancy. Some cravings never leave. I love this dish! The perfect crunch and touch of heat to go along with a super creamy and smooth sauce.

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Ingredients

  • 1 bag (2 cups) elbow macaroni, cooked, tossed in oil, and cooled
  • 6 tbsp unsalted butter
  • 1/3 cup flour
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 3 cups sharp cheddar cheese shredded
  • 3 cups Gruyere cheese shredded
  • 1 1/2 cups fire hot Funyuns crumbled
  • 4 tbsp butter melted

Instructions

  1. Preheat grill to 350F. Lightly grease a large baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
  2. Melt butter in a deep saucepan and whisk in flour over medium heat.
Slowly whisk in the milk and heavy cream until smooth. Continue whisking 2-3 minutes and add salt and pepper.

  3. Slowly add all but 1.5 cups of the cheese and whisk until smooth. 
Stir in the cooled pasta until combined.

  4. Pour half of the mac and cheese into the baking dish. (Be sure to spray the pan first!) Add 1.5 cups of shredded cheese then layer the remaining mac and cheese.

  5. Combine Funyun crumbs and melted butter. 
  6. Place directly on grill and cook for about 30 minutes until edges bubble and top is crispy
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Peach and Pepper Jelly Chutney

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Peach and Pepper Jelly Chutney

  • Author: Kelly Cahoon
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Description

This is such a tasty addition to any dish! If you’ve never cooked with pepper jelly you’re missing out! This is a mix of sweet with a touch of heat and is so easy to make on the grill.

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Ingredients

  • 1 large peach, diced 
  • 2–3T pepper jelly 
  • 1T Smoked simple syrup

Instructions

  1. Combine peaches and syrup in a cast iron pan. Cook on high in grill until peaches begin to break down slightly. 
  2. Add pepper jelly and cook an additional 10 minutes to allow flavors to combine. 
  3. Serve hot or cold with pork, eggs, chicken, waffles or everything! (You may want to double this one!! It’s amazing!)
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