Once preheated, place empty 15 in cast iron into the smoker
Combine eggs, salt, flour, and milk in a blender and mix for 1 minute.
Place the 6T of butter into the hot pan and swirl it around the pan as it melts, coating the bottom and edges.
Pour the batter into the prepared pan and close the lid. Cook for 30 minutes or until the edges rise and the top puffs up and browns. Serve with berries, caramelized apples, salad, eggs etc.
1621 called. They want their sweet potato casserole back. Upgrade your thanksgiving dinner with these twice baked, maple and cream sweet potatoes topped with Italian meringue.
Scale
Ingredients
4 large Sweet Potatoes
⅔ C Sweetened Condensed milk
1t Pumpkin pie spice
½ C candied Pecans, chopped (optional)
1t Maple extract
Meringue
4 egg whites, room temp
1C granulated sugar
½ C Water
½ t Cream of tartar
Instructions
Preheat the smoker to 400F.
Place potatoes on a baking sheet and cook for 1 hour until soft. Let cool completely.
Slice in half lengthwise and scoop out the insides with a spoon (leaving enough flesh so that the potato maintains its shape-can be done day ahead).
Combine flesh, pecans, condensed milk, spice, and maple extract in a mixer and mix until well combined.
Spoon the mix back into potato skins and place potatoes back on a cookie sheet and cook in the preheated smoker at 350F for 20 minutes until heated through and browned slightly.
Pipe or scoop meringue onto each potato, torch, and serve warm.
For meringue: Combine egg whites and cream of tartar in a stand mixer. Mix on medium-high speed until soft peaks form. Meanwhile,Bring water and sugar to a boil. When the temp registers 240F with a thermometer remove it from heat and VERY slowly pour sugar into the egg white mixture, while the mixer is on. Continue mixing even after all of the sugar mix is combined until the mixing bowl is cool to the touch. About 10 minutes. It should be silky and very shiny with stiff peaks.
Smoked Pork Shoulder with a caramelized Guinness crust
Scale
Ingredients
11 oz bottle Guinness
1 Pork Shoulder, bone in
3T Honey Hong rub
1T Traeger Coffee Rub
1 can Dr Pepper
¼ C Dark brown sugar
Guinness Sauce
11oz Bottle Guinness
½ C Traeger Texas Spicy BBQ sauce
½ C Apple cider Vinegar
¾ C Brown sugar
Instructions
Inject trimmed pork shoulder at room temp with ½ of the Guinness.
Cover in the honey and Coffee Rubs and place directly on grates.
Combine the Dr Pepper and other half of the Guinness in a spray bottle. Be sure to spray the mixture over the pork every 20-30 min.
Smoke with pecan or apple wood at 225F for an internal temp of 160F.
Place pork in a foil pan, and add whatever liquid is left in the spray bottle to the bottom.
Sprinkle the top with brown sugar and tent with foil. Continue to Cook at 275F until internal temp of 204F.
Serve with Guinness sauce.
For the Guinness sauce, bring all of the ingredients to a boil in a small saucepan, then lower heat and simmer to reduce for about 30 minutes. (it should be about the consistency of syrup when cool) *THIS SAUCE IS AMAZING you may want to double the recipe*
Not your moms banana bread. Unless, of course, you’re one of my kids.
Scale
Ingredients
1 ¼ C + 1T Flour
1t Pinot Noir Salt from jacobsen salt co
1t Baking soda
½ C + 1T Butter flavored Crisco
1t Vanilla Bean Paste
1C Sugar
2 Eggs
4 very ripe Bananas, mashed
Instructions
Preheat Grill to 350F.
Grease and flour the loaf pan with the 1T of crisco and 1T flour.
Stir the remaining flour, salt, and baking soda in a medium bowl. Set aside.
In a stand mixer beat the sugar and crisco, add the eggs and vanilla and stir until light and fluffy.
Add the bananas and mix until just combined.
Pour into the prepared pan, sprinkle with more chips and salt, and place in the center of the grate. (Use the center rack if you have a Timberline model)
Bake for 60 minutes until dark golden brown. Use a toothpick to poke the center of the loaf, it should be mostly clean except for a few moist crumbs.
Let cool completely before removing from the pan.
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Candied Bacon and Arugula Salad on a Savory German Pancake
½ Purple Cabbage cut lengthwise. (so you have two, 1/4 pieces)
2 T EVOO
1 T Honey
1 t Grainy Dijon Mustard
1 t Lemon Zest
Honey Mustard Vinaigrette
1/3 C Apple Cider Vinegar
1/3 C Honey
1/3 C Grainy Dijon Mustard
1/3 C EVOO
Candied Bacon
1lb Bacon, cut in half to create twice as many short pieces.
2 T Syrup
3 T Brown Sugar
Instructions
Preheat smoker to 400F
Once preheated, place empty 15in cast iron into the smoker
Combine eggs, salt, flour, and milk in a blender
Place the 6T of butter into the hot pan and swirl it around the pan as it melts, coating the bottom and edges.
Pour the batter into the prepared pan and close the lid. Cook for 30 minutes or until the edges rise and the top puffs up and browns
Sprinkle with ½ cup of cheese, and sprinkle with the salt and pepper.
Remove the german pancake from the smoker and cover with the cheese, and salt and pepper. Use a spatula to cut the pancake into 10 slices while it’s still in the cast iron. Top the cabbage slices in a single layer first, followed by the candied bacon pieces. Drizzle with Honey Mustard vinaigrette. Top with Arugula dressed in more vinaigrette, and garnish with cheese, and edible flower pieces.
Bacon Braised Cabbage:
Preheat oven at (400F)
Combine Evoo, Honey, Mustard, and Lemon Zest
Brush mixture over the cabbage slices, doing your best to cover all the layers
Place the cabbage slices wedge side up on a perforated sheet pan directly under the bacon. Cook for 30 minutes, until slightly softened and glaze is caramelized.
Remove from smoker and slice both quarters into 1/4in slices lengthwise.
Fan the slices on top of the German pancake to create an even layer. Top with bacon, arugula, cheese, and flowers…
Candied Bacon:
Preheat smoker to (400F)
In a medium sized bowl combine the syrup and the bacon until combined. Top with the brown sugar and mix until well coated.
Place the bacon slices directly on grates, on the top tiers. (Arranging them directly above the cabbage)
Cook for 20 minutes or until the bacon is cooked through. Cut into bite sized pieces.
