Smoked Blueberry Bourbon Compote

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Smoked Blueberry Bourbon Compote

  • Author: Kelly Cahoon
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Description

Done from start to finish on the grill. Kissed with Hickory Smoke, Bourbon, Lemon zest, and Smoked vanilla-clove simple syrup.

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Ingredients

  • 2C Fresh Blueberries
  • 3T Sugar 
  • 1–2t Fresh Lemon zest
  • 1T Smoked Simple syrup 
  • 1T Water (more if needed)
  • 2T Bourbon

Instructions

  1. Set the smoker to 350F with a small cast iron pan inside. 
  2. Combine Berries, Water, Sugar, and Smoked Simple Syrup. 
  3. Pour into the hot cast iron pan, close the lid, and cook for about 20 minutes, stirring 2-3x.
  4. Add Bourbon, Lemon zest and more water if it’s getting too thick, and cook an additional 5-10 minutes. 
  5. Compote will thicken as it cools. 
  6. Serve with ice cream, pancakes, meat, or just eat it with a spoon.
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Smoked BBQ Chicken Pizza with Bacon, Pineapple, and a Gouda Stuffed Crust

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Smoked BBQ Chicken Pizza with Bacon, Pineapple, and a Gouda Stuffed Crust

  • Author: Kelly Cahoon
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Description

When in doubt, stuff the crust.

Ingredients

  • Pizza dough
  • Mozzarella
  • Gouda
  • Smoked chicken
  • Sugar Lips bbq sauce
  • Bacon
  • Pineapple
  • Cilantro

Instructions

  1. Mozzarella and Gouda top a BBQ Sauce base, and Smoked Chicken covered in Sugar Lips BBQ Sauce is layered with Bacon and Pineapple. 
  2. Smoke at 400F for 20 minutes or until golden brown.
  3. Finish with Cilantro
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Ratatouille from the grill

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Ratatouille from the grill

  • Author: Kelly Cahoon
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Description

If you’re gonna eat something meatless, Eat. This.

Ingredients

  • Zucchini
  • Squash
  • Tomato
  • Onion
  • Brown butter
  • Garlic tomato sauce
  • Extra virgin olive oil
  • Lemon zest
  • Garlic glaze

Instructions

  1. Thinly slice Zucchini, Squash, Tomato, and Onion 
  2. Layered on a Brown butter and Garlic Tomato Sauce.
  3. Brush with an EVOO, Lemon Zest, and Garlic Glaze. 
  4. Smoke at 375F for 30 minutes
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Pecan Smoked Spinach Artichoke Pizza

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Pecan Smoked Spinach Artichoke Pizza

  • Author: Kelly Cahoon
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Description

Your appetizer called. It says you can have your chips and dip back.

Ingredients

  • Spinach and artichoke dip
  • Wheat dough
  • Gruyere slices
  • Fresh spinach

Instructions

  1. Spread spinach and artichoke dip on wheat dough.
  2. Cover  in Gruyere slices. 
  3. Pecan Smoked at 400F for 10-12 min. 
  4. Top with fresh spinach
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Cherry Smoked, Honey injected Pork

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Cherry Smoked, Honey injected Pork

  • Author: Kelly Cahoon
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Description

28lbs of Pork, injected at room temperature with cherry coke and honey, covered in honey hog rub and smoked with cherry wood.

Ingredients

  • Pork
  • Cherry coke
  • Bee local Honey
  • Meat Church honey hog rub

Instructions

  1. Inject pork at room temperature with cherry coke and honey.
  2. Cover in honey hog rub.
  3. Smoke with cherry wood at 225F for an internal temp of 160F.
  4. Spray with more Cherry Coke every 30-40 min. 
  5. Place in a foil pan, and add more cherry coke to the bottom. 
  6. Cook at 275F until internal temp of 204F
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Apple Smoked, Sour Apple Schnapps injected Pork

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Apple Smoked, Sour Apple Schnapps injected Pork

  • Author: Kelly Cahoon
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Description

For those of you who don’t want Haggis on St. Patty’s.

Ingredients

  • Pork
  • Sour apple schnapps
  • Traeger pork and poultry seasoning

Instructions

  1. Inject pork with Sour Apple Schnapps and pork and poultry seasoning. 
  2. Cover in more seasoning.
  3. Super smoke for an internal temp of 160F. 
  4. Put in a foil pan with more schnapps and cover. 
  5. Smoke a few more hours for an internal temp of 204F
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Cherry Smoked, Root-beer Pulled Pork

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Cherry Smoked, Root-beer Pulled Pork

  • Author: Kelly Cahoon
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Description

This is my favorite 8 hour, cherry smoked, root beer pulled pork! Always use a HARD Root-beer, NEVER diet

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Ingredients

  • 1 Pork Shoulder (8 lbs)
  • 1 bottle Hard Root-beer
  • ½ C Traeger Rub

Instructions

  1. Set the smoker to “smoke” with the lid open for about 5 minutes. 
  2. Turn heat up to 250F
  3. While the smoker preheats, inject pork with ¼ C of the root-beer, and cover in rub.
  4. Set Pork directly on grates and smoke for 5 hours or until internal temp is 160F. 
  5. Remove from the smoker and turn the heat to 275F.
  6. Place pork and remaining root-beer in a foil pan and cover in more foil. 
  7. Smoke an additional 3 hours or until internal temp reaches 205F. 
  8. Pull apart, and put on EVERYTHING.
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Spatchcocked Chicken

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Spatchcocked Chicken

  • Author: Kelly Cahoon
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Description

Spatchcocked Chicken on a bed of Mandarin Oranges, Caramelized Onions, Thyme, and Garlic, and cooked in a cast Iron pan with Triple Sec liqueur

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Ingredients

  • 4 mandarin oranges
  • 1T chopped garlic
  • ½ onion sliced thin
  • Bundle of thyme
  • Salt
  • Spatchcocked chicken
  • 2T Extra virgin olive oil
  • 1T rub (i used Kosmos Q killer honey)
  • 3T softened butter
  • ½ C Triple Sec Liqueur
  • ¼ C chicken stock

Instructions

  1. Preheat smoker or oven to 425F
  2. Lay the pieces of 4 mandarin oranges, 1T chopped Garlic, and 1/2 Onion sliced thin on the bottom of a cast iron pan. 
  3. Cover with a bundle of thyme and salt everything generously. 
  4. Place spatchcocked chicken, skin side down on the pan. Cover the bottom in 2T EVOO and 1T rub
  5. Flip the bird so the skin side is up and place about 3T softened butter under the skin of the legs and breast meat. 
  6. Cover the top of the skin in more EVOO and rub. 
  7. Cook for about 30 minutes. 
  8. Add ½ C Triple Sec liqueur and ¼ C chicken stock to the pan (don’t pour it on the chicken) 
  9. Continue cooking chicken until you get an internal temp of 155F. 
  10. Remove from the smoker/oven and let rest 5 -10 minutes before serving.
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Pecan Smoked, Prosciutto Wrapped Asparagus

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Pecan Smoked, Prosciutto Wrapped Asparagus

  • Author: Kelly Cahoon
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Ingredients

  • Extra virgin olive oil
  • Asparagus
  • Salt & Pepper
  • Prosciutto

Instructions

  1. Toss the Asparagus in EVOO and Salt and Pepper. 
  2. Cut the Prosciutto into thirds (lengthwise) and wrap it around 1-3 pieces of asparagus (depending on the size of your spears) 
  3. Smoke directly on the grates for about 25 min at 400F.
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Smoked Chicken Half with crunchy skin and juicy meat

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Smoked Chicken Half with crunchy skin and juicy meat

  • Author: Kelly Cahoon
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Description

Crunchy and juicy smoked chicken. So good!

Ingredients

  • Butter
  • Kosmos Q Honey killer bee rub
  • Chicken half

Instructions

  1. Butter under and on top of the skin and Honey Killer Bee Rub on BOTH sides. 
  2. Smoke in the traeger at 375F till you get an internal temp of 165F
  3. No sauce necessary, this bird is perfect just like this.
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Smoked Chicken tossed in Sugar Lips BBQ Sauce

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Smoked Chicken tossed in Sugar Lips BBQ Sauce

  • Author: Kelly Cahoon
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Description

Smoked Chicken tossed in Sugar Lips BBQ Sauce, topped with a melty slice of Gouda, and finished with an Apple-Radish Hot Honey Slaw. All hugged together by a toasted bun!

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Ingredients

  • 2C leftover smoked chicken
  • ½ C Sugar Lips Sauce
  • 2 small radishes
  • ½ Green Apple
  • ⅓ C purple cabbage
  • Ginger Ale or 7up
  • 4–6 sliced rolls
  • 1–2 T Hot honey

Instructions

  1. Mix the smoked chicken with ½ C Sugar Lips Sauce 
  2. Slice 2 small radishes, 1/2 Green Apple, and 1/3C purple cabbage super thin. As you slice, put apples and radishes in a small bowl filled with cold Ginger Ale or 7up.
  3. Toast 4-6 sliced rolls. 
  4. Top the bottom half of the rolls with chicken mix and slice of Gouda. Broil until Cheese is melted.
  5. Drain the Apple/radish mix and add cabbage. Toss in a paper towel to remove excess moisture. 
  6. Stir in 1-2 T Hot honey until coated. 
  7. Place Slaw in small stacks on top of Gouda slice and top with the other half of the roll
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Pepper Jelly Glazed Candied Bacon

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Pepper Jelly Glazed Candied Bacon

  • Author: Kelly Cahoon
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Ingredients

  • 1 lb Bacon
  • 1 C Brown Sugar
  • ⅓ C Maple Syrup
  • ⅓ C Pepper Jelly (warmed to liquid)
  • Fresh Black Pepper
  • 1T Turbinado Sugar 

Instructions

  1. Preheat Smoker to 300F
  2. In a large bowl combine the Bacon, Brown Sugar, and Syrup. Make sure everything is well coated. 
  3. Place in a single layer directly onto grates. 
  4. Season with fresh black pepper.
  5. Smoke for about 45 minutes. Or until about 3/4 done.
  6. Brush the bacon with the pepper jelly and smoke for an additional 15-20 minutes. 
  7. Remove bacon from the smoker and place on a cooling rack. 
  8. Sprinkle with Turbinado sugar and let it harden about 20 minutes before serving.
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