Pulled Pork Double Decker Nachos

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Pulled Pork Double Decker Nachos

  • Author: Kelly Cahoon
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Description

Recipe adapted from @twopeasandpod

Ingredients

  • Tortilla chips
  • Pulled pork
  • Pinto beans
  • White cheddar cheese
  • Sharp cheddar cheese
  • Black beans
  • Tomatoes
  • Onions
  • Cabbage
  • Green onions
  • Avocado 
  • Cilantro
  • Sugar lips bbq sauce
  • Sour cream

Instructions

  1. Layer chips with Pulled Pork, Pinto beans, White Cheddar Cheese, MORE Chips, Sharp Cheddar Cheese and Black beans then smoked up for about 20 minutes.
  2. Top with Tomatoes, Onions, Cabbage, Green Onions, Avocado, Cilantro, Sugar Lips BBQ Sauce, and Sour cream
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Smoked Pulled Pork on White Cheddar Pancakes and topped with an over-easy egg

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Smoked Pulled Pork on White Cheddar Pancakes and topped with an over-easy egg

  • Author: Kelly Cahoon
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Description

Garnished with fresh Figs and Dark Maple Syrup. Brunch all day everyday please!

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Ingredients

  • 2C Pulled Pork
  • Your Favorite Pancake Recipe + ½ C White Cheddar and ½ T Corn starch
  • 3–4 Fresh Figs
  • 1C Dark Maple Syrup
  • 4–5 Fried Eggs 

Instructions

  1. Stir the cheddar and starch into the pancake batter and dollop ¼ C spoonfuls onto a medium sized/greased pan until all batter is used. 
  2. Layer hot pulled pork between 3-4 pancakes and top with fried egg. 
  3. Garnish with sliced Fig and serve with Syrup. 
  4. ProTip: Cornstarch in the batter makes a more dense pancake!
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8 Hour Cherry Smoked, Root-beer Pulled Pork

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8 Hour Cherry Smoked, Root-beer Pulled Pork

  • Author: Kelly Cahoon
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Description

ProTip: Always use a HARD Root-beer, NEVER diet. Method for this Pork from @kristinandrus 

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Ingredients

  • 1 Pork Shoulder (8ish Lbs)
  • 1 bottle Hard Root-beer
  • 1/2C Traeger Rub

Instructions

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

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Stone ground Mustard and Maple glazed Carrots

  • Author: Kelly Cahoon
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Description

Stone ground Mustard and Maple glazed Carrots topped with Gruyere, and Smoked Salt. I made these as a side dish to the Smoked Turkey and they were a total hit!

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Ingredients

  • 40 small Carrots, peeled
  • 2T Stone ground Mustard
  • 2T Maple Syrup 
  • 3T extra virgin olive oil
  • 3t Smoked Salt 
  • 1t Fresh Ground Pepper
  • 4T Gruyere Cheese, grated

Instructions

  1. Combine all ingredients (except the cheese) in a large bowl until the carrots are well coated.
  2. Transfer carrots in one even layer to a parchment lined baking sheet.
  3. Roast for 30 min at (400F) turning halfway through. (or until carrots are tender and fragrant)
  4. Sprinkle with Gruyere and return to oven until Cheese is just melted.
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Smoked Caprese Pizza

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Smoked Caprese Pizza

  • Author: Kelly Cahoon
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Description

Smoked caprese pizza drizzled with a Fig Balsamic Reduction is best served on FRIYAY!

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Ingredients

  • 1 Pizza Dough (enough for a 10in crust when rolled out) 
  • ½ C Tomato Sauce
  • 7–8 Pieces Burrata Cheese
  • 2 Cloves roasted Garlic,sliced
  • 10 Fresh Basil Leaves
  • 1 Roma Tomato,sliced thin
  • 2T Fig Balsamic Reduction (1C Fig Balsamic Vinegar mixed with ¼ C Sugar and reduced by half) 
  • Cracked Black Pepper to taste 
  • 3T Corn meal

Instructions

  1. Set the smoker to “smoke” setting with the lid open 5 minutes. 
  2. Turn up the heat to (400F) preheat with your Pizza stone in the smoker.
  3. Roll out dough on a floured surface. 
  4. Place the crust on an inverted cookie sheet covered in the cornmeal. 
  5. Spread the Sauce, Cheese, Tomato’s, Garlic, and Basil leaves evenly on the crust. 
  6. Slide the crust onto the pizza stone and cook for about 10 minutes or until the crust is golden. 
  7. Top with fresh cracked pepper and Fig Balsamic Reduction.
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Smoked Steak Salad with BBQ-Ranch Dressing

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Smoked Steak Salad with BBQ-Ranch Dressing

  • Author: Kelly Cahoon
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Description

The perfect salad for all you carnivores out there! (Salad is not a “meal” to my husband unless meat is involved)

Ingredients

  • Purple onions
  • Banana peppers
  • Roasted tomatoes
  • Black beans
  • Sharp cheddar
  • Smoked steak
  • Lettuce
  • Ranch dressing
  • Sugar Lips BBQ sauce

Instructions

  1. Just throw all the ingredients in a big bowl over lettuce.
  2. Then combine equal parts Ranch dressing and Sugar Lips BBQ sauce.
  3. Easy peasy!
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Sweet Smoked Baby Back Ribs

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Sweet Smoked Baby Back Ribs

  • Author: Kelly Cahoon
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Description

Ever REALLY want some ribs (obviously always) but don’t have 6+ hours to smoke them? This is your recipe. They’re sweet, fall off the bone, and insanely flavorful.

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Ingredients

  • 2 Racks Baby Back Ribs, silver skin removed
  • 4T Traeger Prime Rib Rub
  • ¼ C Dark Brown sugar 
  • ¼ C Traeger Vanilla and Clove Simple Syrup

Instructions

  1. Set the smoker to “smoke” with the lid open for about 5 minutes. Then turn up to (450F) with the lid shut. 
  2. While the smoker preheats, cover your ribs in the Rub. Both sides. Don’t be chintzy. Then cover the tops in the sugar.
  3. Place directly on the grates, bone side down for 15 minutes.
  4. Turn the heat to (225F). Put the Ribs in a foil pan and pour the simple syrup over them. Cover in more foil. Make sure you don’t have any holes! 
  5. Cook for 2 hours
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Browned Butter Chai Tea Frosting

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Browned Butter Chai Tea Frosting

  • Author: Kelly Cahoon
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Description

This is one of my favorite frostings EVER so I thought it deserved its own post. Keep it thin for glazed donuts, cookies, bread and brownies OR thicken it up by adding more powdered sugar, and you could easily frost a cake. It’s just the best!

Scale

Ingredients

  • ¼ C unsalted butter
  • ⅓ C packed brown sugar
  • 3 T heavy cream
  • 1 chai tea, tea bag
  • ½ t vanilla extract
  • 2C confectioners sugar, sifted
  • * Heat the heavy cream in the microwave for about 20 seconds, then steep the chai tea in the heavy cream for about 30 minutes. SQUEEZE the tea bag to get all that amazing flavor into the cream.

Instructions

  1. Heat the butter in a pan on medium low until it’s melted and a slight amber color (about 5 min). It will smell aromatic and nutty and amazing and like Christmas.
  2. Add the brown sugar and cook for about 1 minute stirring continuously. Remove from heat and let cool for another minute or two
  3. Add the vanilla and chai infused cream while whisking vigorously (it’s going to bubble like crazy so stir, stir, stir!!)
  4. Add the confectioners sugar and whisk until you have a super smooth glaze (make sure you sift the sugar first! Unless, of course, you enjoy lumpy-glaze. In that case, carry on)
  5. If you want the glaze a little thinner, add cream. If the glaze is a little too thin, add sugar. It sets up pretty quick so work fast!
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Three Cheese BBQ Pizza

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Three Cheese BBQ Pizza

  • Author: Kelly Cahoon
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Description

BBQ sauce,Sharp Cheddar Cheese and a hand rolled crust get topped with Prosciutto, Giant Pepperoni, Fresh Mozzarella, Tomatoes, and a sprinkle of Fresh Parm.

Scale

Ingredients

  • 1 Pizza dough ( enough for a 10in pizza when rolled out) 
  • ¼ C Sugar Lips BBQ sauce
  • 8–10 Giant Pepperoni
  • 5–6 prosciutto slices
  • 1 Roma tomato, sliced
  • 2T cornmeal
  • 1T Fresh Parm
  • 6 slices Fresh Mozzarella 
  • ⅓ C Sharp Cheddar

Instructions

  1. Set your smoker to “smoke” 5 minutes with the lid open. 
  2. Close the lid and set to “high” with the pizza stone inside.
  3. Roll out the dough and place on an inverted cookie sheet covered in cornmeal. 
  4. Spread BBQ sauce,cheddar, then meats, Mozzarella, and Tomatoes. 
  5. Slide the pizza from the cookie sheet to the pizza stone and cook 10-15 minutes until the crust is golden. 
  6. Top with Parm, serve.
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Caprese Skewers

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Caprese Skewers

  • Author: Kelly Cahoon
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Description

Cherry Tomato, Fresh Mozzarella, Basil leaves, drizzled with EVOO and a Balsamic Reduction. Game day appetizer, or just a fun alternative to your boring salad selection! 

Scale

Ingredients

  • 24 Fresh Mozzarella balls
  • 12 Cherry Tomatoes
  • 12–24 Basil leaves (depending on their size)
  • 12 Skewers
  • 2t extra virgin olive oil
  • 2T Balsamic Reduction (mix 1C Balsamic Vinegar+1/3C Sugar. Simmer until reduced by half) 
  • S&P to taste

Instructions

  1. Layer 2 Mozzarella balls, basil leaf, tomato, Basil leaf, and 2 more Mozzarella balls. 
  2. Plate all your Skewers and drizzle with the Reduction, EVOO, and S&P right before serving.
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Chicken in a biscuit breakfast sandwich

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Chicken in a biscuit breakfast sandwich

  • Author: Kelly Cahoon
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Description

Smoked Chicken, Fresh Peach Slice, and Bacon, covered in SMOKED HONEY and hugged between some hot out of the oven biscuits.

Scale

Ingredients

  • 9–12 Biscuits (homemade is obviously best, but you do you)
  • 12 Bacon slices, cut into thirds and cooked
  • 1 ½ C Smoked chicken breast, thick cut 
  • 4T Smoked Honey (or a lot more)
  • 1 Peach, sliced 

Instructions

  1. Slice biscuits and layer with Peach slice, chicken, bacon, and honey. 
  2. It’s like getting a sweet and smokey Hug
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Smoked Chicken on an Amber Ale Throne

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Smoked Chicken on an Amber Ale Throne

  • Author: Kelly Cahoon
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Description

I’m ashamed to say that I used to just buy rotisserie chickens. NEVER AGAIN! This smoked chicken is just so easy and about a million times better.

Scale

Ingredients

  • 1 Chicken, whole
  • 2T Extra virgin olive oil
  • 4T Chicken Rub 
  • 1C Amber ale (or beer of choice) 
  • Chicken throne (@traegergrills makes the one I used. You could use a beer can, but you may or may not be getting unwanted aluminum in your chicken)

Instructions

  1. Set your smoker to “smoke” with the lid open, about 5 minutes. 
  2. Close lid and set smoker to (300F)
  3. Fill your chicken throne about 1/2 full of beer. 
  4. Rub the chicken in extra virgin olive oil and cover in the Rub. 
  5. Place the chicken neck side up on the chicken throne. 
  6. Smoke the chicken 2.5 -3 hours until internal temp reaches (165F) 
  7. ProTip 👩🏼‍🍳season the INSIDE of the chicken also for full flavor!
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