New York Steaks

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New York Steaks

  • Author: Kelly Cahoon
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Description

Hickory smoked and reverse seared in browned butter.

Ingredients

  • New York steak
  • Avocado oil
  • Favorite rub

Instructions

  1. Rub each steak in a little avocado oil, cover in your favorite rub(s), and smoke directly on the grates at 225F for one hour or until an internal temp of 115F. 
  2. Remove from the smoker and wrap in foil to rest. 
  3. Place cast iron pan or griddle in the smoker and set to 450F or “high”. 
  4. Once preheated, add 1-2 T butter to the cast iron and let brown slightly. 
  5. Sear the steaks for 1-2 minutes per side. Internal temp should reach 140F.
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Smoked Peach Galette with pistachios, marzipan, and honeycomb

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Smoked Peach Galette with pistachios, marzipan, and honeycomb

  • Author: Kelly Cahoon
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Description

GUYS, I’m serious, this dish is perfection.

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Ingredients

  • 2 C all purpose flour
  • 1t Vanilla Bean Salt
  • 1T Granulated Sugar 
  • 1 C Butter flavored Shortening
  • ½ C Ice Water 
  • 2T + 2T Pistachio, crushed
  • 1T Turbinado Sugar 
  • 1 Egg, beaten 
  • ⅓ C Marzipan, room temp

For Filling 

  • 4 Large peaches, sliced (skin on) 
  • ¼ C Honey 
  • 2 T Flour
  • Lemon Zest from ½ Lemon 
  • 1 t fresh ginger, zested 
  • 1 ½ T cornstarch
  • ½ T Vanilla bean paste 
  • ½ C Fresh Honeycomb

Instructions

  1. Preheat the smoker to 375F. 
  2. In a large bowl mix the flour, vanilla bean salt, 2T pistachios and granulated sugar. 
  3. Use a pastry cutter to cut the shortening into the flour mixture. The dough will look crumbled and flakey, but shouldn’t come together. 
  4. Slowly add the ice water while stirring with a metal fork until the dough just comes together in a ball. Set aside. 
  5. In a separate large bowl, stir together the ¼ C Honey, 2 T Flour, Lemon Zest, Ginger, Corn Starch, and Vanilla bean paste. Set aside to allow flavors to combine. 
  6. Flour a clean surface and rolling pin and roll the dough to ¼ in thickness round. 
  7. Place the dough on a sheet pan lined with oversized pieces of parchment paper. (The dough will hang over the sides.) Set aside. 
  8. On the same surface, roll out the marzipan as thin as you can. Rip into ½ in pieces and line the Galette dough, leaving a 2 in border. The dough should be covered in a single layer of marzipan. 
  9. After slicing, add the peach slices to the vanilla-honey mixture and fold with a rubber spatula until the peaches are coated. 
  10. Starting from the outside, layer the peach slices on top of the marzipan making sure that they’re all facing the same direction and overlapping the next next row on top of the previous row until all the peaches are gone. 
  11. Use a paring knife to cut 1 ¾ in  slits into every 4-5 inches of the border crust. Fold each section over the one next to so it tops the peaches and creates a decent sized border. Cover crust in egg wash and sprinkle with Turbinado sugar and pistachios. 
  12. Place in the smoker and cook until browned and cooked through, about 30 minutes. 
  13. Remove from Smoker and top with pieces of honeycomb.
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Guinness Chicken

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Guinness Chicken

  • Author: Kelly Cahoon
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Description

This is my favorite Chicken Recipe! MAKE IT.

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Ingredients

  • 1 Fryer Chicken
  • ½ C Butter, room temp 
  • ⅓ C Traeger Chicken Rub
  • 11oz Bottle Guinness
  • ½ C Traeger Texas Spicy BBQ sauce
  • ½ C Apple cider vinegar
  • ¾ C Brown sugar 

Instructions

Set the smoker to smoke with the lid open for 5 minutes. Close the lid and preheat to 375F. 

  1. Pat the chicken down with a paper towel and cut the spine out with scissors. Rub about half of the butter under the skin of the breast, thighs and legs. Rub the rest of the butter on the entire outside of the skin. Cover the whole thing in rub. Don’t be shy about it, If you need more rub, use MORE. Place directly on the grates, breast side up. 
  2. While the chicken smokes, Combine the Guinness, Texas heat sauce, vinegar, and brown sugar in a small saucepan. Bring to a boil, then lower heat and simmer for about 30 minutes.

*THIS SAUCE IS AMAZING you may want to double the recipe* 

  1. Brush the chicken in a layer of sauce at 145F. Cook for an additional 10-15 min until internal temp of 160F and serve…..with more sauce.
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Dark Chocolate Cake with Reese’s Peanut Butter Frosting

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Dark Chocolate Cake with Reese’s Peanut Butter Frosting

  • Author: Kelly Cahoon
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Description

ProTip: If you make a box cake, switch the water out for whole milk, switch the oil out for melted butter and double the amount, add one more egg, and a box of instant pudding. Not quite homemade, but still fabulous.

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Ingredients

  • 8 oz unsalted butter
  • 4 C powdered sugar
  • ⅓ C milk
  • 2 tsp vanilla
  • 2 C Reese’s peanut butter
  • Chopped Reese’s

Instructions

  1. Cream 8 oz unsalted butter, room temp for 2-3 minutes. 
  2. Slowly add 4 cups powdered sugar until fully combined and no lumps.
  3. Add ⅓ cup milk, 2 tsp vanilla, and 2 cups Reese’s peanut butter. 
  4. Garnish with chopped Reese’s.
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Cherry Coke + Cherry Smoke

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Cherry Coke + Cherry Smoke

  • Author: Kelly Cahoon
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Description

Cherry Coke + Cherry Smoke

Ingredients

  • Pork shoulder
  • Cherry coke
  • Meat church honey hog rub

Instructions

  1. Inject pork shoulder at room temp with Cherry Coke and Honey Hog Rub.
  2. Cover in more rub and smoke with cherry wood at 225F for an internal temp of 160F. 
  3. Be sure to spray with Cherry Coke every 30-40 min. 
  4. Place in a foil pan, and add more Cherry Coke to the bottom. 
  5. Cook at 275F until internal temp of 204F
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Protein Hash on the grill

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Protein Hash on the grill

  • Author: Kelly Cahoon
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Description

Your breakfast called, he says you skipped leg day.

Ingredients

  • Tri-Tip
  • Bacon
  • Eggs
  • Potato
  • Onion
  • Leeks
  • Red pepper
  • Green pepper
  • Garlic
  • Thyme
  • Flake salt
  • Chipotle aioli
  • Fresh avocado

Instructions

  1. This dish has the meats, with Tri-Tip, bacon, and Eggs. Combined with sautéed potatoes, onions, leeks, red peppers, green peppers, garlic, and thyme. Then finished with flake salt, Chipotle aioli, and fresh avocado
  2. ProTip: Hash is one of the MOST versatile ways to use up leftovers. Add whatever meat you have leftover to sautéed potatoes and veggies, throw some eggs on, and viola-Hash.
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Maple smoked Blueberry Pie

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Maple smoked Blueberry Pie

  • Author: Kelly Cahoon
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Description

Fresh blueberries, spiked with lemon and sugar in an ultra flakey homemade crust and topped with vanilla bean ice cream.

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Ingredients

For filling:

  • 5 C Fresh Blueberries
  • 1 T lemon zest
  • 1 t lemon juice
  • ¼ C cornstarch
  • ½ cup white Sugar
  • ½ teaspoon cinnamon

For crust:

  • 4 C AP Flour
  • 2 C Butter flavored Shortening
  • 1 C Ice Water 
  • 1 t Salt
  • 1T Turbinado Sugar 
  • 1 Egg, beaten 

Instructions

  1. Preheat smoker to 425F
  2. In a large bowl mix the flour and salt. 
  3. Use a Pastry cutter to cut the Shortening into the flour mixture. The dough will look crumbled and flakey, but shouldn’t come together. 
  4. Slowly add the Ice Water while stirring with a metal fork until the dough just comes together in a ball. Set aside.
  5. In a separate large bowl stir together the berries, lemon, corn starch, sugar, and cinnamon. The mix will look dry. It’s fine. 
  6. Flour a clean Surface and rolling pin and roll ½ of the Dough to ¼ in thickness round. Use your hands to even out all the edges. Place the dough into a 9 in pie plate. Roll out the other half, and Set aside. 
  7. Fill the bottom crust with the blueberry mix. 
  8. Using the backside of a knife, cut the bottom crust along the side of the pie plate so it’s the same shape as the pie plate. Use a cookie cutter to cut shapes out of the top crust and layer over the berries. Make sure to layer top crust pieces all the way to the edge of the bottom dough. 
  9. Brush the crust with the beaten egg and sprinkle with Turbinado sugar. 
  10. Place on the center rack of the preheated smoker and cook for 20 minutes, turn the heat to 325F and cook for an additional 30-35 min. Let it set for 30 min-hour before serving.
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Hickory smoked, lemon scented Asparagus

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Hickory smoked, lemon scented Asparagus

  • Author: Kelly Cahoon
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Description

Proof that even vegetarians can find happiness. Probably.

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Ingredients

  • Bundle of asparagus 
  • 1T Extra virgin olive oil
  • Traeger veggie rub
  • Fresh lemon

Instructions

  1. Remove stems from asparagus. 
  2. Toss in 1T EVOO, sprinkled liberally with veggie rub.
  3. Finish with a squeeze of fresh lemon. 
  4. Smoke for 15-20 minutes @ 425F.
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Smoked Salt and Vanilla bean Ice Cream

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Smoked Salt and Vanilla bean Ice Cream

  • Author: Kelly Cahoon
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Description

This homemade ice cream has two ingredients, and can be combined with any flavor your heart desires.

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Ingredients

  • 2C heavy whipping cream
  • 2t vanilla bean paste
  • ½ t smoked flake salt
  • 1 can sweetened condensed milk

Instructions

  1. Whisk 2C heavy whipping cream until stiff peaks form. 
  2. Add 2t vanilla bean paste and 1/2t smoked flake salt. 
  3. Fold 1 can of sweetened condensed milk into the whipped cream until combined (don’t over mix).
  4. Pour the mixture into a bread pan lined with wax paper or parchment. 
  5. Freeze a minimum of 5 hours before serving (best to let it freeze overnight).
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Red Cream Soda injected, Brown sugar coated, and Cherry Smoked Pulled Pork

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Red Cream Soda injected, Brown sugar coated, and Cherry Smoked Pulled Pork

  • Author: Kelly Cahoon
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Description

Red Cream Soda injected, Brown sugar coated, and Cherry Smoked Pulled Pork

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Ingredients

  • 5–7 lb pork shoulder
  • Barqs red cream soda
  • Honey hog rub
  • 2–3 T dark brown sugar

Instructions

  1. Inject 5-7lb, almost room temperature Pork Shoulder with about 8oz Red cream soda, and cover in Honey Hog rub. 
  2. Smoke directly on the grates @ 225F. 
  3. Spritz with more Cream soda every 30 minutes. 
  4. Cook until you get an internal temp of 160F (about 6 hours)
  5. Place in a foil pan filled with another 6 oz Red cream soda and sprinkle the top with 2-3T dark Brown Sugar. 
  6. Tent tightly with foil, making sure not to touch the foil to the pork. 
  7. Return to smoker now set to 275F and cook to an internal temp of 204F.
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Honey Brushed Chicken

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Honey Brushed Chicken

  • Author: Kelly Cahoon
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Description

Pecan Smoked over Onions, Grapefruit, Thyme, and White Wine.

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Ingredients

  • ½ onion
  • 2–3 slices of grapefruit
  • Thyme
  • ¼ C white wine
  • Spatchcocked chicken
  • 1T Extra virgin olive oil
  • 1 T rub (Traeger Fin and feather is great)

Instructions

  1. Preheat smoker or oven to 425F
  2. Lay the pieces of 1/2 Onion sliced thin, and 2-3 slices of grapefruit on the bottom of a cast iron pan. 
  3. Cover with a bundle of thyme and cover in 1/4C white wine. Set aside. 
  4. Place spatchcocked chicken, skin side down on a cutting board. 
  5. Cover the bottom in 1T EVOO and 1T rub 
  6. Flip bird so the skin side is up and place about 3T softened butter UNDER the skin of the legs and breast meat. 
  7. Place 2-3 Sprigs of Thyme on each breast under the skin also. 
  8. Cover the top of all of the skin in more Butter, and sprinkle liberally with rub. 
  9. Rest the chicken directly on top of the sliced grapefruit.
  10. Cook for about 40 minutes or until you get an internal temp of 155F. 
  11. Brush the skin with honey and cook for an additional 1-2 minutes. (If the top is browning too quickly, tent with foil.) 
  12. Remove from grill and let rest 5 -10 minutes before serving
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Slow Smoked Turkey legs

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Slow Smoked Turkey legs

  • Author: Kelly Cahoon
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Description

Brined in Citrus, covered in Jerky Rub, and brushed in Sauce

Ingredients

  • Turkey legs
  • Water
  • Sugar
  • Salt
  • Orange juice
  • Room temperature butter
  • Jerky seasoning
  • BBQ sauce (I used Traeger Q)

Instructions

  1. Brine the turkey legs overnight in water, sugar, salt, and orange juice. 
  2. Pat dry and rub room temp butter under and over the skin. 
  3. Cover liberally with jerky seasoning. 
  4. Smoke at 225 for about 4-5 hours til you get an internal temp of 155. 
  5. Leave them in the smoker but turn it off. 
  6. Brush them with bbq sauce and close the lid. 
  7. Take them out after 10 minutes, and serve.
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