Chai Bourbon Smoked Duck

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Chai Bourbon Smoked Duck

  • Author: Kelly Cahoon
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Description

I’ve been wanting to make a duck dish for a few months now; so when I finally got my hands on a duck, I wanted it to be extra 😂
Chai Tea, Bourbon, Maple Syrup, and fresh herbs give this dish a ton of great flavor, add a little smoke and it’s 👌🏻

Scale

Ingredients

  • Duck, 5ish Lbs
  • 6 Chai Tea Bags
  • 1 liter hot water
  • 1/2 Cup Bourbon
  • 1 Cup organic Maple Syrup, divided
  • 1/4 Cup Pink Himalayan Salt
  • 2 Cloves garlic
  • 3–4 Sprigs Thyme
  • 1/2 Lemon

Instructions

  1. Steep the 6 tea bags in very hot liter of water until the water is cool.
  2. Add 1/2 Cup of syrup and 1/2 Cup bourbon. Submerge the Duck completely in the chai marinade, cover, and refrigerate overnight.
  3. The next day, Remove duck from marinade and pat dry with a paper towel. Place on a cooling rack over a sheet pan and score (cut diamond the fatty breast and legs. (Try not to cut completely through the fat to the skin) Return the Duck uncovered to the fridge for about 1 hour.
  4. Preheat Smoker to 250F.
  5. Remove duck from refrigerator and salt generously both inside the cavity and outside. Fill the Cavity with the garlic, thyme, and lemon then tie duck legs with butchers twine to truss. Keep the Duck on the cooling rack over the sheet pan and place them in the preheated Smoker.
  6. Cook for 45 minutes, then baste every 30 minutes after with the remaining maple syrup. The Duck should take between 2.5 and 3 hours to fully cook. The internal Temperature should be 160F.
  7. Remove from smoker and tent duck with foil while it rests for about 10 minutes
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Honey and Heat Smoked Pork Shoulder

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Honey and Heat Smoked Pork Shoulder

  • Author: Kelly Cahoon
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Description

This 5 Lb Bone in pork shoulder was scored, covered in Truff sauce and Meatchurch Honey Hog rub, then spritzed every 30 minutes with apple juice.

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Ingredients

  • 1–2 T Truffle hot sauce
  • 1/2 C rub
  • Apple juice

Instructions

  1. Preheat smoker to (225F). (Use Super Smoke if you have it!)
  2. Use a sharp knife to score the fatty side of the shoulder.
  3. Cover pork in 1-2T Truff hot sauce and in 1/2C rub then place directly on grates. *Spritz every 30 minutes with Apple juice after the first hour.*
  4. Smoke for about 6 hours or until internal temp reads (160F).
  5. Place pork in a foil pan filled with 1/2 Cup apple juice and cover with more foil.
  6. Turn the smoker up to (275F) and cook for an additional 2-3 hours or until internal temp reads (204F).
  7. Let rest 1 hour and serve.
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Not your moms Bacon and Beans

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Not your moms Bacon and Beans

  • Author: Kelly Cahoon
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Description

These Grilled Green Beans with Bacon and Cashews are hands down my most requested side dish. It’s basically equal parts bacon, beans, and cashews. Like a savory dinner trail mix. I get asked for the recipe every time I make them; but for some reason I’ve never posted about them till now.
It’ll be your new favorite side dish guaranteed.

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Ingredients

  • Green beans, trimmed (enough to fill a sheet pan)
  • 1 lb Bacon, cooked and chopped
  • 1T+ reserved bacon grease
  • 3/4 C cashews, rough chopped
  • 1t Garlic, minced
  • 1/2 T flake salt
  • Pepper to taste

Instructions

  1. Set grill to 400F
  2. In a large bowl combine the Green beans, Bacon grease, cashews, and garlic and stir until well coated.
  3. Pour the mixture onto a sheet pan spread to create a single layer (as much as you can). Sprinkle the flake salt and pepper on the beans and cook on the bottom rack of the preheated grill for about 35 minutes or until the beans are cooked through and cashews are golden brown.
  4. Add the chopped bacon about 10 minutes before the dish is done. (At the 25 minute mark)
  5. Serve hot. Make recipe cards, cause everyone asks for this recipe
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Salt Block Salmon

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Salt Block Salmon

  • Author: Kelly Cahoon
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Description

Favorite New Recipe! This salmon is covered in rub, smoked low and slow on a salt block, and finished with thick teriyaki glaze. Throw the whole thing on a bed of basmati, and dinner is served

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Ingredients

  • 1 skinless salmon fillet
  • Traeger fun and feather rub
  • 1 C Teryaki
  • 3/4 C Brown Sugar
  • 1T Orange zest
  • 1t minced Garlic
  • 1T Sesame oil

Instructions

  1. Place Salt block on the lowest grate of the grill. Turn grill on and set to 225F.
  2. Combine garlic and sesame oil in a small pan over medium heat. Cook garlic until just starting to brown.
  3. Add the zest, teryaki, and brown sugar and simmer until reduced by 1/3 (or until it has the consistency of thin syrup)
  4. Place salmon fillet on a cooling rack or foil -Something you can easily use to transfer to the salt block.
  5. Cover the top of the Salmon in a thick layer of the rub and slide onto preheated salt block. Cook for 1 hour, then brush with the glaze. Repeat 1-2x every 10 minutes until fillet reads 145F with instant read thermometer (Link in profile if you don’t have one. Trust me, you need it)
  6. Serve over a bed of basmati and the remaining glaze on the side. 👌🏻
  7. Hate salmon? Now you’ll love it
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Brûléed Apple Whiskey Cream Pie

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Brûléed Apple Whiskey Cream Pie

  • Author: Kelly Cahoon
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Description

Sweet Cream and vanilla with a bite of green apple and whiskey then finished with a caramelized crust. SO good.

Scale

Ingredients

Pie crust (This recipe makes enough for 2. Usually I’ll freeze the other one 🙂

  • 2C Flour
  • 1C Shortening
  • 1t Salt
  • 1/2C very cold water
  • Egg wash

Filling

  • 4 medium green apples, peeled and sliced
  • 2T Butter
  • 2T Whiskey
  • 4 Eggs
  • 3/4 C + 2T White sugar, separated
  • 1t vanilla ( I like vanilla bean paste)
  • 1/4t salt
  • 1C Whole milk
  • 1.5 C Heavy Cream
  • More sugar to brûlée top

Instructions

  1. For Crust: Mix salt and flour in a large bowl. Cut shortening into flour mixture with a pastry cutter until mixed and shortening resembles peas.
  2. Pour the water into the mixture and stir with a fork until dough sticks together in a ball. Cut dough in half and wrap the other half in plastic to freeze or use later.
  3. Flour a flat surface and roll the remaining half of dough to 1/4in.
  4. Place in a cast iron pan or pie plate and pinch or fold the edges to make a crust. Poke the bottom with a fork 8-10x.
  5. Refrigerate 20 min. Cover the dough with parchment and fill with pie weights or rice.
  6. Brush crust in egg wash.
  7. Bake at 500F for 8 minutes to blind bake. Set aside. (Can be done up to 2 days ahead)

Filling

  1. Preheat Grill or oven to 375F
  2. Heat 2T butter in a pan and add the apples, 2T sugar, and Whiskey. Stir until the apples are slightly softened but still have a bite to them. Pour the apples into your pie crust and arrange the the slices on top for a more “finished” look. Set aside.
  3. Combine Eggs, 3/4 C Sugar, vanilla, milk and cream in large bowl and whisk until combined. Pour custard mix carefully over the apples and fill to the top.
  4. Place the pie in the grill and cook for about 40-45 minutes until the custard just set. Let cool completely. (I pop mine in the fridge for a few hours)
  5. After Custard is set, sprinkle a layer of sugar over the top, and torch it. If you need more, add more until the top is completely covered.
    ProTip 👩🏼‍🍳 To cut pie into even slices, either cut before you brûlée, or use the side of the pie server to karate chop through the brûléed sugar, then cut and serve pie like normal.
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Spatchcocked Chicken

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Spatchcocked Chicken

  • Author: Kelly Cahoon
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Description

The most common question I get after telling people what I do is, “what is your favorite thing to make?”
(BTW I could never choose a favorite, I love all food equally! 😂) However, this dish is probably the one I make the most.
Its on repeat at my house and never gets old. I use it for meal prep, weekday meals, even dinner parties. The recipe is SO easy and the chicken has a ton of flavor

Scale

Ingredients

  • 1 Chicken spatchcocked (the spine is cut out and the wings are folded behind the breast)
  • 1/4 C Butter, room temp
  • 1/4+ C Meat church honey hog rub

Instructions

  1. Preheat grill to (375F) (I prefer Pecan pellets)
  2. Spatchcock and thoroughly dry the chicken with paper towels. Mix half of the honey hog rub into the butter. Rub the butter mix UNDER the skin of the legs and breast. Rub the rest of the butter on the entire surface of the chickens skin. Finish with covering the whole chicken with the remaining rub. ( don’t forget to season the underside)
  3. Place directly on the grates and cook for about 45 minutes. (for an internal temp of 165F) Rest and serve.
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Smoked Beef Jerky

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Smoked Beef Jerky

  • Author: Kelly Cahoon
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Description

This Smoked Beef Jerky is flavored with fresh orange juice, ginger beer, teriyaki, and brown sugar and is SO great. Perfect for all those socially distanced hikes, beach days, and outings

Scale

Ingredients

  • Bottom round sliced THIN ( about 10-12 slices)
  • 12oz Ginger beer (I used Bundaberg)
  • 1/4C Teriyaki Sauce
  • 1T Hot Honey (I used Bee Local)
  • 1 1/2 C Brown Sugar
  • 1T BBQ Rub (something sweet)
  • 1/4 C Fresh Orange Juice

Instructions

  1. In a medium saucepan, combine the Ginger Beer, Teriyaki, Honey, Brown Sugar, BBQ Rub, and Orange juice. Whisk on medium heat until reduced by HALF. ( you don’t need to stir the entire time, but keep an eye on it cause it’ll boil over!)
  2. Remove from heat and let cool completely.
  3. After the marinade is fully cooled, cover the meat completely and refrigerate at least 6 hours
  4. When you’re ready to start cooking, set your smoker to (180F) with super smoke, if you have it.
  5. Shake any excess marinade off of the slices and place directly on the grates. Smoke for about 3 hours, flipping halfway through. They’ll look dark and shiny, but not wet or juicy when done.
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The “In my feelings” Cookie

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The “In my feelings” Cookie

  • Author: Kelly Cahoon
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Description

These GIANT cookies are packed with double stuffed Oreos, mini m&ms, Pinot noir salt, and a tiny hint wood fire sweetness.

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Ingredients

  • 1 cup cold butter, grated
  • 1 1/4 C brown sugar
  • 1/2 C white sugar
  • 2 eggs
  • 2 t vanilla bean paste (or extract)
  • 1 1/2 C cake flour
  • 1 1/2 C All purpose flour
  • 1 t baking soda
  • 1 t salt (I used Pinot noir salt from @jacobsensaltco but regular works too)
  • 30-ish double stuffed Oreo Cookies,chopped (not crushed) + more for topping
  • 1/2 C mini m&ms

Instructions

  1. Preheat grill or oven to 375F.
  2. In a large bowl, beat the butter and sugars on high for 4 minutes til mixed.
  3. Mix in eggs and vanilla. Beat in the flours, baking soda and salt until everything is combined. Add the Oreo pieces and mms and mix with a wooden spoon. Try not to break up the oreo pieces too much.
  4. Use 2 ice cream scoops of dough on top of each other to create extra large dough balls. (Should be about 1/3C of dough total in a cylinder shape)
  5. Place the dough balls on the parchment lined cookies sheets (6 cookies per sheet) then add 4-5 additional Oreo pieces into each dough ball.
  6. Bake for about 10 minutes, or until cookies are barely golden on the edges.
  7. Let them sit on the cookie sheet for an additional ten minutes before letting them cool on a cooling rack.
  8. Feel all the feels
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Wood fired Quiche with Truffled Brie and caramelized veggies

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Wood fired Quiche with Truffled Brie and caramelized veggies

  • Author: Kelly Cahoon
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Description

This quiche starts with a home made pie crust, then gets a layer of caramelized onions and garlic, followed with spirals of zucchini and truffled Brie, then is finished with a milk and egg mixture poured over the top. Add a sweet Smokey flavor by cooking it on the grill, and viola- brunch!

Scale

Ingredients

Pie crust (This recipe makes enough for 2. Usually I’ll freeze the other one 🙂

  • 2C Flour
  • 1C Shortening
  • 1t Salt
  • 1/2 C very cold water

Quiche

  • 6 Eggs
  • 1 cup milk
  • 2 Zucchini’s cut into very thin strips
  • 1/2 C Truffled Brie, cut into strips
  • 1/2 sweet onion chopped + 2 garlic cloves minced, caramelized and cooled.
  • S&P to taste

Instructions

Pie Crust:

  1. Mix salt and flour in a large bowl. Cut shortening into flour mixture with a pastry cutter until mixed and shortening resembles peas.
  2. Pour the water into the mixture and stir with a fork until dough sticks together in a ball.
  3. Cut dough in half and wrap the other half in plastic to freeze or use later.
  4. Flour a flat surface and roll the remaining half of dough to 1/4in. Place in a cast iron pan or pie plate and pinch or fold the edges to make a crust. Poke the bottom with a fork 8-10x.
  5. Refrigerate 20 min. Cover the dough with parchment and fill with pie weights or rice.
  6. Bake at 500F for 8 minutes to blind bake. Set aside. (Can be done up to 2 days ahead)

Quiche:

  1. Set grill to 375F
  2. Spread the onion and garlic mix into the base of the cooked and cooled pie crust. Starting in the center of the crust, wrap the zucchini into a spiral and continue to add more strips until you reach the edges. (Spread the spirals out so there is some space)
  3. Wedge the Brie strips into the open spaces of the zucchini evenly.
  4. Sprinkle with S&P
  5. Mix the eggs and milk together and pour over the zucchini/cheese spiral, making sure to get the egg mix into all the empty space. Place quiche in the center of the preheated grill and cook for 40-50 minutes or until golden and center is set. Let cool slightly and serve.
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Smoked Garlic Knots

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Smoked Garlic Knots

  • Author: Kelly Cahoon
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Description

Does anyone else like the garlic knots more than the pizza sometimes? Just wait until you add a kiss of smoke.

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Ingredients

  • Knot dough
  • 1.5 Cups warm water
  • 2 t Sugar
  • 1 package of yeast
  • 4 cups bread flour
  • 2 T olive oil
  • 2 t salt

Garlic Topping:

  • 4T Butter
  • 2 Cloves garlic, chopped small
  • 1 T chopped Parsley
  • 1 T Flake Salt

Instructions

  1. Combine warm water, sugar and yeast in a large bowl. Add the flour, olive oil, and salt and mix for about 5 minutes until sticky yet manageable.
  2. Cover a bowl in a layer of olive oil and place the dough inside. Cover with plastic wrap and let rise until doubled.
  3. Set grill to 475F
  4. Flour a cutting board well so the dough ball doesn’t stick. Use a bench cutter or knife to cut dough into small baseball sized pieces. Roll/stretch balls into short ropes and tie into knots. Place knots on a parchment lined sheet pan and cook for about 10 minutes or until knots are golden and cooked through.
  5. While the knots are cooking, combine butter and garlic in a small saucepan and cook on medium/low until the butter is foamy and the garlic is starting to brown. Remove from heat and set aside.
  6. After the knots have cooled slightly remove them from the sheet pan and place them in a large bowl with the butter/garlic mix, parsley, and salt.
  7. Toss all ingredients together until the knots are well coated. Be sure to scrape the bowl of anything that remains and top any knots that need it.
  8. Serve warm.
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Chicken in a Biscuit drizzled with apricot Jam

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Chicken in a Biscuit drizzled with apricot Jam

  • Author: Kelly Cahoon
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Description

Or would this be considered a chicken sandwich? Either way you get the best of your main dish and side in one portable snack.

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Ingredients

  • 8 Chicken Legs
  • 1 Can Pillsbury Flaky Biscuits
  • 1/3 C Apricot Ale Jam
  • 2T avocado oil
  • 2–4T Meat Church honey hog Rub

Instructions

  1. Set smoker to 350F.
  2. While smoker preheats, toss the chicken legs in the oil and cover in the seasoning.
  3. Hang on your chicken rack, and cook for about 30 Minutes.
  4. While Legs are cooking, remove the biscuits from canister, and using a very small biscuit cutter or thimble, remove the center. ProTip👩🏼‍🍳:you can use your hand for this and just rip a hole in it if you need to, but smaller is better! otherwise the biscuit will slide off as it cooks.
  5. Remove the chicken rack from the smoker and, one by one, place the biscuits over the chicken.
  6. Place the Chicken rack back into the smoker for about 15 minutes. Until the biscuits are golden, and the internal temp of the chicken is at least (165F)
  7. Keep chicken biscuits inverted until ready to serve. Melt jam in the microwave for about 45 seconds until runny. drizzle over chicken and biscuit and serve!
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Black Truffle Kale Chips

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Black Truffle Kale Chips

  • Author: Kelly Cahoon
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Description

3 ingredients, for the easiest, tastiest, and healthiest treat ever! I KNOW. I know what you’re thinking; “Why make lettuce a chip? Gross.” But these are seriously good. Super crispy tons of flavor, and your kids will love them.

Ingredients

  • Kale
  • Truffle infused olive oil
  • Black truffle salt

Instructions

  1. Set smoker (or oven) to 325F
  2. Clean and dry Kale then rio into chip sized pieces. Toss in a large bowl with Truffle infused olive oil. Just enough to barely cover all of the leaves-don’t overdo the oil!
  3. Place leaves in a sheet pan (perforated worked best, or put a cooling rack on top of your sheet pan) in a single layer. Sprinkle with black truffle salt.
  4. Cook leaves for 10 minutes or until very dry and crunchy. They should still look green with little to no browning. Add more salt if necessary and serve.
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