Cheese stuffed garlic bread on the grill

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Cheese stuffed garlic bread on the grill

  • Author: Kelly Cahoon
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Description

This bread is SO good! It’s pre cut so perfect for a crowd! Super crispy on the outside and super soft and cheesy on the inside

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Ingredients

  • Fresh loaf of bread
  • ½ C melted butter
  • Slices of your favorite cheese
  • Green onions

Instructions

  1. Just slice fresh loaf ¾ of the way through into 2in cubes. 
  2. Pour 1/2C melted butter over the top and in between slices. 
  3. Fill with slices of your favorite cheese (I used garlic infused cheese and hatch chili bread)
  4. Place in a cast iron and cover in foil. Cook at 400F for about 10-12 minutes until Cheese is melted. 
  5. Uncover, cook for an additional 5 minutes. Garnish with green onions and serve!
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Smoked Rack of Pork

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Smoked Rack of Pork

  • Author: Kelly Cahoon
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Description

Smoked Rack of Pork complete with crackling and a flake salt crust. Served with a fresh Peach and Pepper Jelly Chutney.

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Ingredients

  • Rack of pork (10-12 bones) 
  • 1–2 T avocado oil 
  • Flake salt
  • Pepper

Instructions

  1. The day before serving, thoroughly dry off the entire cut, and score the top (fat portion) of the rack into small cubes using a criss cross cut with a sharp knife. Do not cut into the muscle! 
  2. Place in a sheet pan and refrigerate UNCOVERED overnight. 
  3. When ready to cook, remove from the fridge and let sit on the countertop for 45 min to an hour. 
  4. Preheat grill to 500F
  5. Cover the entire rack of ribs in oil making sure to massage and get in between all the scoring. Add flake salt, and pepper to all sides (cover in a little more salt than you think you should ). Place directly on grates for 20 minutes to let the fat crisp. Reduce the temp to 325F and cook an additional hour or until you get an internal temp of 145-150F. Let rest for 10 min. Serve.
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Red Wine Chocolate Cake

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Red Wine Chocolate Cake

  • Author: Kelly Cahoon
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Description

Red Wine Chocolate Cake cooked with cherry wood on the grill and topped with fresh cherries and raspberries.

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Ingredients

  • 1 C Red wine
  • 3 eggs 
  • 1 C Mayonnaise
  • 1 Box Chocolate Cake mix 
  • 1 Pkg Chocolate pudding mix

Frosting: 

  • 1C butter
  • 2C powdered sugar
  • 1t vanilla
  • 1C melted and cooked semisweet chocolate

Instructions

  1. Preheat Grill to 350F 
  2. Combine all ingredients in a stand mixer and beat until smooth. 
  3. Pour into greased pans (I used three 7 in pans but you could do two 9 in or even a 9×13)
  4. Cook on the grill for 30-35 minutes until a toothpick inserted in the center comes out clean.
  5. Let cool, frost, and garnish with fresh fruit. 
  6. For frosting: Mix butter until whipped. Slowly add powdered sugar until combined. Mix in vanilla, then add melted chocolate and continue to mix until light and fluffy.
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Double Honey Chicken

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Double Honey Chicken

  • Author: Kelly Cahoon
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Description

I LOVE my chicken on the sweet side. This one has honey hog rub from Meat Church under and over the skin as well as several layers of honey brushed on the skin. Cut this up and serve it over waffles, top with thin green apple slices and a drizzle of syrup. It’s also perfect for a wrap or a super flavorful chicken salad.

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Ingredients

  • 1 Chicken spatchcocked 
  • ½ C Butter
  • ¼ C Meat church honey hog rub 
  • ¼ C Honey

Instructions

  1. Preheat grill to 375F 
  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 breasts. Rub the rest of the butter on the entire surface of the chicken’s skin. Finish in the remaining rub (don’t forget to season the underside).
  3. Place directly on the grates and cook for about 40 minutes (for an internal temp of 160F). The last 5-7 minutes brush the chicken with the honey 2-3 separate times until it “tacks up”. Let rest about 5 minutes and serve.
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Smokey, stuffed sweet potatoes

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Smokey, stuffed sweet potatoes

  • Author: Kelly Cahoon
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Description

Smokey, stuffed sweet potatoes. Rubbed in oil and Montreal seasoning for a perfect skin and stuffed with all the southwest fixings. I made these guys meatless but they’re so flavorful and pretty to boot!

Ingredients

  • Potatoes
  • Avocado oil
  • Montreal seasoning
  • Rice
  • Sauteed onions and peppers
  • Cheese
  • Avocado
  • Sour cream
  • Green onions
  • Cilantro

Instructions

  1. Preheat the smoker to 425F
  2. Scrub potatoes and poke all over with a fork. 
  3. Rub in avocado oil and cover in Montreal seasoning.
  4. Cook for 45-50 minutes until fork tender. 
  5. Split down the middle and fill with rice, sautéed onions and peppers, and cheese. Place back in the grill for an additional 5 minutes until the cheese is melted. 
  6. Fill with avocado, sour cream, green onions, and cilantro. Top with another dash of Montreal seasoning and serve!
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Honey Hog Cherry Coke Bath

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Honey Hog Cherry Coke Bath

  • Author: Kelly Cahoon
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Description

Bone in pork covered in Meat Church Honey Hog rub, soda spritzed every 30 minutes while slow smoked at 225F, then finished in a Cherry Coke bath. This is one of my go-to Pork recipes! It works for sandwiches, salad, over pizza, nachos, and pretty much everything else! I never sauce my pork directly after shredding it. I find I’m able to use it in more recipes, and can taste all of the awesome caramelized flavor when I don’t sauce it👌🏻 (You can always serve it with sauce on the side)

Ingredients

  • Meat Church Honey Hog Rub
  • Bone in pork
  • Cherry Coke

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. 
  3. Smoke for about 6 hours or until internal temp reads 160F. 
  4. Place pork into a foil pan with 2C Cherry Coke and cover tightly with more foil. 
  5. 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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Smokey Mexican Street Corn

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Smokey Mexican Street Corn

  • Author: Kelly Cahoon
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Description

This is one of my ultimate summer side dishes, so fresh and so good! Make it on your smoker to add a new level of flavor.

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Ingredients

  • 6 ears corn
  • 1–2T avocado oil 
  • S&P
  • 2 limes, sliced 
  • ½ C Cotija Cheese 
  • ½ bunch cilantro, chopped 
  • 1t chili powder 
  • Mix ¼ C Mayo with ¼ C Sour cream + ½ t garlic salt

Instructions

  1. Preheat the smoker to 350F. 
  2. Brush corn with oil and sprinkle with salt and pepper. 
  3. Smoke for about 25-30 minutes until corn is softened and browning. 
  4. Remove from the grill and brush with mayo/sour cream mix. 
  5. Cover in cotija cheese, top with a sprinkle of chili powder and cilantro, and serve immediately with a lime wedge.
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S’more dip on the grill

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S’more dip on the grill

  • Author: Kelly Cahoon
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Description

This recipe takes 4 ingredients, and about 8 minutes. Who doesn’t love s’mores for a crowd?!

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Ingredients

  • 2 T butter 
  • 1 big chocolate bar, chopped
  • 1 bag marshmallows
  • Kodiak Cakes bear bites for dipping

Instructions

  1. Mix the chocolate and butter together and fill the bottom of a small cast iron pan. 
  2. Cover in a layer of mallows and place in a preheated 400F grill. 
  3. Cook until chocolate is fully melted and mallows are soft and toasted (5-8 min). 
  4. Serve with Kodiak Cakes bear bites and strawberries.
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Red, White and Blueberry Jello Bundt

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Red, White and Blueberry Jello Bundt

  • Author: Kelly Cahoon
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Description

You had me at Jello. I wasn’t always a fan of Jello, but lately I’ve found that it’s actually a favorite side dish of mine! It counts as a fruit or a dessert (or vegetable if you’re into that 🤔), travels well, and is consistently a crowd pleaser. Try out this awesome layered Red, White and Blueberry Jello bundt for July 4th!

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Ingredients

For Cherry layer 

  • 3/4 cup boiling water
  • 3 oz. box cherry gelatin 
  • 1/2 cup sour cream

 For Raspberry layer

  • 1 1/2 cups boiling water
  •  3 oz. box raspberry gelatin
  • 1 cup sour cream

 For strawberry layer:

  • 1 1/2 cups boiling water
  • 3 oz. box strawberry gelatin
  • 1 cup sour cream

Instructions

  1. Spray bundt pan with cooking spray.
  2. For the first layer: Add ¾ cup boiling water to the gelatin mix in a medium bowl. Stir 2 minutes until completely dissolved. Refrigerate for 20 minutes to cool. 
  3. Whisk in ½ cup sour cream. Refrigerate 30 minutes until thickened but not set. Meanwhile, add 1 ½ cups boiling water to the raspberry gelatin mix; stir 2 minutes until completely dissolved. Chill 25 minutes to cool. 
  4. Whisk in 1 cup sour cream. Gently spoon or pour over the first layer in the mold. Chill 30 minutes, until thickened but not set.
  5. Add 1 ½ cups boiling water to the third gelatin mix; stir 2 minutes, until completely dissolved. Chill 25 minutes. Whisk in 1 cup sour cream. Gently spoon or pour over the second layer in mold. 
  6. Refrigerate 6 hours, until firm. 
  7. When ready to serve, fill your sink with hot water. Set the bundt pan in the water for about 5 seconds and remove. Put your serving plate upside down over the top of the bundt pan and flip. The jello mold should release from the pan and be right side up on your serving dish. Garnish with blueberries and serve with whipped cream! 
  8. ProTip: For a Smokey twist, smoke your berries, and use smoked simple syrup in your cream!
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The BEST Sloppy Joe sliders EVER

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The BEST Sloppy Joe sliders EVER

  • Author: Kelly Cahoon
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Description

Seriously. It’s a thing. Ground Bison cooked with vidalia onions, red wine and brown sugar on toasted Brioche rolls. I get it guys, sloppy joes are typically not super attractive, (and why has nobody thought of a better name?!) But I promise, these will be your favorite dish of the summer. You could use this recipe over pasta, with veggies, or eat it by itself with a spoon.

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Ingredients

  • 2 lbs bison 
  • 1 Vidalia onion diced 
  • 2 cloves garlic minced 
  • ½ C brown sugar 
  • 1 Cup Beef broth 
  • ½ bottle red wine 
  • 1T Dijon mustard 
  • 1T Worcestershire 
  • S&P
  • 8 Brioche Rolls

Instructions

  1. Brown meat and drain
  2. Sautée onions and garlic till fragrant adding ½ c red wine to deglaze the pan 
  3. Return the meat to the pan with broth, wine, mustard, sugar, Dijon, Worcestershire, and s&p. 
  4. Set the grill to 225. Smoke the mix for at least one hour uncovered. Reduce sloppy joe mix on stove or grill uncovered until desired thickness.
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Sweet cherry smoked ribs

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Sweet cherry smoked ribs

  • Author: Kelly Cahoon
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Description

I smoked These baby backs using the 3-2-1 method. They smoked for 3 hours covered in Meat Church honey pecan rub, wrapped in foil with butter, honey, brown sugar and smoked simple syrup, then got one more dose of rub for the final hour to tack up. No BBQ sauce to be found! (Yes, I prefer my ribs un-sauced.👊🏻)

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Ingredients

  • 2 racks baby back ribs
  • ⅓ cup yellow mustard
  • ⅔ cup Traeger Rub
  • 1 tsp Worcestershire sauce
  • ¾ cup brown sugar, divided
  • ¼ cup butter, sliced into 6 pieces
  • 4 Tbsp honey, divided
  • 4 Tbsp Traeger Simple Syrup
  • 4 large pieces of heavy duty foil

Instructions

  1. Preheat the grill to 200°
  2. Remove the silverskin from the bone side of ribs by working the tip of a butter knife under the membrane, then using paper towels to get a firm grip to tear the membrane off.
  3. In a small bowl, combine mustard and Worcestershire sauce. Spread mixture on both sides of ribs and season with Traeger rub.
  4. Smoke ribs meat-side up for 3 hours. They should develop a deep color.
  5. Sprinkle ¼ cup of brown sugar on 2 large pieces of foil laid flat on top of each other. Place 3 slices of butter over sugar, drizzle with 1 tablespoon honey and 1 tablespoon Simple Syrup. Place one rack, meat side down on a brown sugar stack. Top with ⅛ cup of brown sugar and 1 tablespoon of both honey and simple syrup. Repeat with the other rack.
  6. Fold foil over top of ribs and be sure to pinch edges tight to form a seal.
  7. Return foiled ribs to grill and cook for an additional 2 hours.
  8. Carefully remove ribs from foil and sprinkle lightly with more rub.
  9. Arrange ribs directly on grill grate meat side up and continue to grill about 30-60 minutes more until ribs tack up.
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Strawberry Shortcake Trifle

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Strawberry Shortcake Trifle

  • Author: Kelly Cahoon
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Description

This is a perfect dessert for get togethers and potlucks, not to mention it’s only SIX ingredients!

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Ingredients

  • 2 Premade Angel food Cakes, cut into bite sized cubes
  • 2C Heavy Whipping Cream
  • ⅓ C Sugar
  • 1T Smoked Simple Syrup 
  • 3C Strawberries, chopped 
  • Zest of 1 Lemon

Instructions

  1. Combine the Heavy cream, simple syrup, and sugar in a mixer and whip to stiff peaks. Set aside. 
  2. Combine the lemon zest and strawberries. Set aside. 
  3. Using a clear trifle dish, layer half of the angel food cubes into the bottom of the dish (Smash them if you need to). Top with half of the whipped cream and spread into an even layer. Top the cream with ¾ of the berries, and repeat once more. Be sure to center the remaining berries in the center of the dish, and garnish with edible flowers. 
  4. Refrigerate until you serve it! 
  5. Pro Tip: Don’t add sugar to the strawberries unless you plan on serving it directly! They’ll get mushy faster and compromise the integrity of the cake. 
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