Cherry Smoked Prime Rib

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Cherry Smoked Prime Rib

  • Author: Kelly Cahoon
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Description

Cherry Smoked Prime Rib is always a good idea

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Ingredients

  • 5–6 bone prime rib
  • Traeger Prime rib rub
  • ⅓ C Dijon mustard
  • 2T grainy mustard
  • 2T horseradish
  • Pinch of flake salt
  • Fresh ground pepper

Instructions

  1. Cover a 5-6 bone Prime Rib in Traeger Prime Rib Rub (make sure to get the rub ALL over)
  2. Preheat your smoker to 375F. 
  3. Place the meat directly on grates, fat side UP for about 5 minutes and then turn the heat to 300F
  4. Smoke for about 5 hours or until an internal thermometer reads 135F
  5. Remove from the grill and wrap in foil. 
  6. Let rest for 25 minutes. 
  7. Mix 1/3C Dijon Mustard, 2T Grainy Mustard, and 2T Horseradish with a pinch of flake salt and fresh ground pepper for a great sauce to serve with it
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Cheaters Sometimes Prosper Double Chocolate Cake

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Cheaters Sometimes Prosper Double Chocolate Cake

  • Author: Kelly Cahoon
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Description

Yes, you read that right. The base of this cake is from a BOX. I know, it’s a sin, but if you’re not cheating, you’re not trying. This is my GO TO Cake for all of our last minute parties and get-togethers. Everyone is starting their diets tomorrow right?

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Ingredients

Cake: 

  • 1 Box Devil’s food cake mix
  • 1C mayonnaise 
  • 1C milk
  • 3 eggs
  • 1box milk chocolate pudding mix

Frosting:

  • 1 8oz pkg cream cheese, room temp
  • ½ C Butter, room temp
  • 2t Vanilla
  • ½ C unsweetened Cocoa 
  • 1 (32oz) Pkg Powdered Sugar
  • 7–8 T Heavy whipping Cream

Instructions

  1. Combine all ingredients and put in 3 7-in pans or 2 8-9in pans at 350F for about 20 min or until the tops of the cake “bounce back” after lightly touched with finger
  2. To make frosting, beat first 3 ingredients in your kitchen aid until light and fluffy and completely combined
  3. Whisk powdered sugar and cocoa in medium bowl
  4. Alternately add 1T cream and 1C powdered sugar mixture to butter mixture while keeping the kitchen aid mixing at low. If you want a thinner frosting feel free to add more cream, or a little more powdered sugar for a thicker frosting.
  5. Once all the cream and Powdered Sugar are combined beat frosting for 2-3 minutes until fluffy. 
  6. Frost Cake immediately
  7. I garnished mine with Lindt Truffles 
  8. PRO TIP: Frost cake after it’s cooled completely. Even better if you wrap and refrigerate the layers overnight and frost them COLD.
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Pre-cooked Ham on Traeger

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Pre-cooked Ham on Traeger

  • Author: Kelly Cahoon
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Description

Did you know you can use your Traeger to heat a pre-cooked Ham?! One of my favorite Traeger Hacks yet

Ingredients

  • Pre cooked ham
  • Apple cider
  • Glaze: Orange juice, brown sugar and cinnamon)

Instructions

  1. Heat the Traeger to 350F
  2. Place the ham in a foil pan along with about 1/4-1/2in apple cider and cover.
  3. Heat until the internal temp reaches 140F and remove from Smoker. 
  4. Turn up the heat to 400F
  5. While the smoker preheats, prepare glaze and cover Ham. (Be sure to get the glaze in between all the slices!)
  6. Return the ham to the Smoker uncovered for about 10 minutes or until glaze is bubbling and starting to caramelize
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Cream Soda Smoked Pork

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Cream Soda Smoked Pork

  • Author: Kelly Cahoon
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Ingredients

  • 7–9 lb Pork Shoulder
  • 3 C Hard cream soda (not diet) 
  • 3T extra virgin olive oil
  • ⅓ C Pork and poultry seasoning
  • ⅓ C Brown Sugar (+ 3T cream soda and 1T brown sugar to inject)

Instructions

  1. Cover pork in EVOO and rub
  2. Place directly on the grill and smoke at 225F for 5-6 hours 
  3. Remove from the smoker and turn up the temp to 275F (If you have Super Smoke use it!)
  4. Place the meat in a foil pan. Pour the cream soda in the base of the pan and cover the top half of pork in the brown sugar. 
  5. Cover in foil TIGHT and place back into smoker about 4 hours or until the internal temp hits 203F
  6. Remove from the smoker and let rest (in the foil) for a minimum of 30 minutes
  7. Pull apart with forks (or hands 😏)and enjoy!
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Reverse Seared Tri Tip with Salted Honey Butter

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Reverse Seared Tri Tip with Salted Honey Butter

  • Author: Kelly Cahoon
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Description

Reverse seared tri tip with salted honey butter

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Ingredients

  • Tri tip
  • Extra virgin olive oil
  • Favorite Rub (Traeger rub or smokey bowes rub are both great)
  • 4T unsalted butter
  • 2t honey
  • Flake salt

Instructions

  1. Trim any excess fat from the tri tip. 
  2. Cover in EVOO and your favorite rub 
  3. Set smoker to 225F with “super smoke” if you have it (ALWAYS super smoke) 
  4. Place Tritip directly on grates and smoke for about 2 hours or until internal temp hits 135F
  5. Remove from Grill and wrap in foil. 
  6. Preheat Smoker to 450F
  7. While the grill preheats, combine 4T unsalted butter with 2t Honey. Spoon the Honey-Butter onto a square of wax paper and roll into a “log”
  8. Refrigerate at least 30 minutes
  9. Return the tri tip to the grill and sear about 5-7 minutes per side (depending on how well done you’d like it)
  10. Remove from grill, wrap in foil, and let rest for a minimum of 20 minutes.
  11. Once Butter is hardened, remove from wax paper and roll in a thin layer of flake salt
  12. Slice into thin rounds, and allow to melt over Tri tip. 
  13. Slice meat against the grain, and serve.
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Smoked Asparagus with Peppercorn Salt and fresh lemon

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Smoked Asparagus with Peppercorn Salt and fresh lemon

  • Author: Kelly Cahoon
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Description

Simple and Perfect

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Ingredients

  • 25–30 Asparagus
  • 1–2 T Extra virgin olive oil
  • 2t peppercorn salt
  • ½ t lemon zest
  • Juice from ¼ lemon

Instructions

  1. Toss all ingredients and smoke at 450F for 10-15 minutes until the tops are crispy, and edges are browned. You can place them directly on the grates too.
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Open faced Omelet topped with a hash brown waffle

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Open faced Omelet topped with a hash brown waffle

  • Author: Kelly Cahoon
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Description

Open faced omelet topped with a hash brown waffle, smoked bacon, sharp cheddar cheese, and dark maple syrup.Saturday Morning Brunch is always my favorite.

Ingredients

  • Eggs
  • Hash brown waffle
  • Smoked bacon
  • Sharp cheddar cheese
  • Dark maple syrup

Instructions

  1. Make an open faced omelet
  2. Make your Hash-browns in a waffle Iron for individual portions that don’t look sloppy
  3. Top with smoked bacon, sharp cheddar cheese and dark maple syrup!
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Smoked New York Steak over Egg Noodles

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Smoked New York Steak over Egg Noodles

  • Author: Kelly Cahoon
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Description

Smoked New York steak over egg noodles and homemade alfredo sauce, topped with rosemary and black garlic sautéed mushrooms. ProTip: If you don’t like mushrooms, switch them out for caramelized Onions!

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Ingredients

  • 2C egg noodles
  • 1T melted butter
  • 8–10 mushrooms
  • 2 cloves garlic
  • 1T fresh rosemary
  • ¼ t Jacobsen black garlic salt
  • 2T butter
  • 2 New York steaks
  • ½ T extra virgin olive oil
  • Trager Prime rib rub
  • Sandys Alfredo Sauce: ½ C butter, 2 garlic cloves minced, ¼ t pepper, 2C heavy whipping cream, ½ C parmesan, ¾ C mozzarella

Instructions

  1. Boil 2C of egg noodles for 5-7 minutes. 
  2. Drain and toss in 1T melted butter. Set aside. 
  3. Slice 8-10 Mushrooms and 2 cloves Garlic thin.
  4. Add fresh Rosemary and Black Garlic Salt and sautée in 2T Butter over medium heat until softened and fragrant. (About 8 minutes)
  5. Cover 2 New York Steaks in extra virgin olive oil and prime rib rub. 
  6. Grill at 450F about 2-3 minutes per side. 
  7. Remove from the grill and let rest. 
  8. For Sandy’s Alfredo Sauce: Combine all ingredients except mozzarella over medium heat. Let simmer for 8-10 minutes. Add mozzarella and stir until smooth. 
  9. Layer pasta, Alfredo, sliced Steak, and Mushrooms. 
  10. Then garnish with a sprig of fresh Rosemary!
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Panko Crusted Rack of Lamb served with Pepper Jelly

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Panko Crusted Rack of Lamb served with Pepper Jelly

  • Author: Kelly Cahoon
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Description

This was a HUGE hit!

Ingredients

  • Rack of Lamb
  • Extra virgin olive oil
  • Salt and Pepper
  • Dijon mustard
  • Rosemary
  • Parsley
  • Panko Crumbs

Instructions

  1. Sear rack of lamb with extra virgin olive oil and salt and pepper.
  2. Cover in Dijon Mustard, Rosemary, Parsley and Panko Crumbs.
  3. Smoke at 375F until it hits an internal temp of 150F
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Applewood Smoked Pizza

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Applewood Smoked Pizza

  • Author: Kelly Cahoon
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Description

Applewood smoked pizza with a butternut squash sauce, then topped with white cheddar cheese, bacon, sautéed sweet potato rounds, and garlic, then finished with fresh apple slices and cracked black pepper

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Ingredients

  • 5 slices Chopped bacon
  • 12–15 thin sweet potato rounds
  • 8 oz Pizza dough
  • Cornmeal
  • ⅓ C butternut squash (can be pasta sauce)
  • 1C white cheddar cheese
  • Sweet potatoes
  • 1 clove garlic
  • Sliced green apple
  • Black pepper

Instructions

  1. Preheat the smoker to 400F with pizza stone inside.
  2. Sauté 5 slices of chopped bacon until 3/4 done. Set on paper towels to drain.
  3. In same pan sauté 12-15 THIN sliced Sweet Potato rounds until tender. Set aside.
  4. Roll out 8oz Pizza dough (enough for 10in Pizza) and place on Cornmeal covered, inverted, cookie sheet.
  5. Cover the dough in ⅓ C butternut squash (can be pasta sauce) , 1C white cheddar cheese, sweet potatoes, and 1 clove garlic, rough chopped. Sprinkle with more cheese if desired. (Duh)
  6. Smoke for 11-15 minutes until the crust is golden 
  7. Top with this sliced green apple and black pepper 
  8. ProTip👩🏼‍🍳 Simmer Pasta sauce for a few minutes to reduce it and make a thicker pizza sauce!
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Smoked Beef Brisket

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Smoked Beef Brisket

  • Author: Kelly Cahoon
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Description

9 Hours from start to finish

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Ingredients

  • 1 Beef Brisket
  • 1T Traeger Prime Rib Rub
  • 2T Traeger Coffee Rub
  • 1T Worcestershire sauce

Instructions

  1. Combine rubs and sauce, and cover the brisket thoroughly.
  2. Preheat Smoker to 180F. 
  3. Place the the seasoned brisket directly on the grates , fat side down, for about 4 hours or until it reaches an internal temp of 160F
  4. Remove the brisket from the smoker and wrap SUPER tight in multiple layers of butcher paper.
  5. Return to the smoker for an additional 3-4 hours or until internal temp reaches 204F.
  6. Remove from the smoker and place directly in an ice chest for an additional 1-2 hours. 
  7. Slice and serve
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Giant Smoked Sweet and Savory Pretzels

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Giant Smoked Sweet and Savory Pretzels

  • Author: Kelly Cahoon
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Description

One is filled with Cheddar Cheese and topped with Smoked Salt, and the other is filled with Nutella and topped with Turbinado Sugar. Best combo ever!

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Ingredients

  • 2 Pkg pillsbury pizza crust
  • 1 Egg, beaten 
  • 1T Baking Soda
  • 3T hot water
  • ½ C Nutella
  • ¾ C shredded cheddar cheese
  • 1T Turbinado Sugar 
  • 1T Smoked Flake Salt

Instructions

  1. Roll out pizza crust on floured surface into long strip
  2. Use a pizza cutter to slice down the middle lengthwise. 
  3. Fill the center of one strip with cheese.
  4. Egg wash sides of the first strip, and top with the other half, pinching all edges together so no cheese can escape. 
  5. Try to stretch the filled dough as long as you can without ripping it. Twist into a pretzel shape. 
  6. Mix water and baking soda together, and brush mixture all over the pretzel. 
  7. Let sit for 10 minutes.
  8. Repeat with the other dough, except fill that one with Nutella. Twist, and brush with water/baking soda mixture
  9. After 10 minutes brush them both with egg wash, top cheddar filled pretzel with salt, and Nutella filled pretzel with sugar.
  10. Place them on a parchment lined baking sheet, and smoke on the middle rack at 325F for about 30 minutes.
  11. Check often to be sure they’re not getting too dark. Lower the temp if still doughy in the center and smoke another 5-10min!
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