Category: Main Dish

3-2-1 Ribs

Ingredients 2 racks pork spare ribs 1⁄4 cup yellow mustard 1⁄3 cup Big Bald BBQ Rub 1⁄2 cup apple juice Wood Hickory and pecan (50⁄50) Instructions Apply thin coat of mustard on both sides Sprinkle rub evenly on both sides Let ribs sit for 20-30 minutes Preheat smoker to 225°F to 240°F Cook for 3 hours Lay each rack on heavy-duty foil cut big enough to enclose each rack completely Pour 1⁄4 cup apple juice onto each rack and quickly close the foil around ribs Cook foil wrapped ribs for 2 hours Remove ribs from smoker and foil Cook ribs for 1 hour Slice and serve immediately.

Asian Ribs

Ingredients 2 racks pork spare ribs 3 Tbsp low-sodium soy sauce 1⁄3 cup Asian Rub 1 cup apple juice 1 cup Asian Sauce Wood pecan and mesquite (50⁄50) Instructions Apply light coating of the soy sauce, then sprinkle the Asian Rub evenly on both sides Preheat smoker to 225°F to 240°F. Place the ribs on grate, bone side down. Smoke cook 3 hours, spritzing with apple juice after the second hour Remove the ribs and place each rack on a piece of heavy-duty foil.

BBQ Chicken

Ingredients 1 pork roast or 4 or 5 chicken breasts 1 C ketchup 1⁄4 C Worcestershire sauce 1⁄4 cup apple cider vinegar 1 C brown sugar 1 Tbsp chili powder (as spicy as you want it) 1 C water 1⁄2 tsp salt 1⁄4 tsp pepper Instructions Place everything in the slow cooker and cook for about 6 hours. Turn down to low, pull the meat apart, add cornstarch, and let cook a while longer.

BBQ Meatballs

Ingredients 1-2 Onion Soup Packets 1 1⁄2 sleeves saltine crackers (crushed) OR breadcrumbs 1 lb ground beef 1 lb ground turkey 3 eggs salt and pepper 3 Tbsp honey mustard 1⁄2 C ketchup 1 tsp Worcestershire Sauce Sauce 1⁄4 C ketchup 3⁄4 C BBQ sauce 1 C brown sugar Instructions Preheat oven to 400 degrees. In a large mixing bowl, combine meat, soup packets, crackers or breadcrumbs, 3 eggs, salt and pepper, 3 Tbsp honey mustard, 1⁄2 Cup ketchup, and 1 tsp Worcestershire Sauce.

Bacon Wrapped Stuffed Sausage Fatty

Ingredients 13 strips thinly sliced bacon 1 lb plain or hot ground breakfast sausage 1⁄2 cup shredded pepper jack cheese 1 jalapeño pepper, finely chopped 1⁄2 cup shredded cheddar cheese 8-10 baby spinach leaves Wood hickory, cherry, or pecan Bacon Weave Lay seven strips of the bacon in a horizontal fashion on an 18x18 inch piece of waxed paper. Remove strips two, four, and six.

Bean and Spinach Burritos

Avocado Relish 1 large avocado, finely diced 2 Tbsp fresh lime juice ¾ cup tomato, finely chopped and seeded ½ cup green onion, minced 1⁄3 cup cilantro, minced ½–1 tsp hot pepper sauce Combine avocado and lime juice in bowl and toss. Add tomato, onions, cilantro, and hot sauce; toss gently. Cover and refrigerate 1 hour. Serve at room temperature. Burritos 2 tsp olive oil 1 cup finely chopped onion 2 cloves garlic, minced 2 cans (15 oz) black beans, drained 1 can (10 oz) whole tomatoes with green chilies, undrained 2 tsp ground cumin ½ tsp ground oregano 8 flour tortillas (8 inch) spinach leaves 2 cups shredded Monterey Jack cheese sour cream (optional) Cook and stir onion and garlic 5 minutes, or until tender.

Black Bean Burgers

Ingredients 2 slices stale or toasted whole wheat sandwich bread 1 medium onion, chopped 2 cloves garlic, minced 1 jalapeño pepper, minced (membranes and seeds removed) 1 tsp cumin 1 (15 oz) can black beans (drained and rinsed) 1 ¼ cups cooked brown rice 2 tsp fresh lime juice ½ tsp salt ½ tsp pepper whole wheat bread or breadcrumbs ¼ cup chopped cilantro Serve with buns, avocado, tomato, cotija cheese (optional), and cilantro-lime mayo (optional).

Bow-Tie Lasagna

Ingredients 1 lb ground beef 5 cups bow-tie noodles 3 cups spaghetti sauce (or pizza sauce) 1 tsp salt ½ tsp garlic powder 1 tsp Italian Seasoning ½ cup mozzarella cheese ½ cup sour cream Instructions Brown beef. Meanwhile, cook noodles. Drain noodles and add spaghetti sauce, beef, seasoning, cheese, and sour cream. Fold together and allow to combine and melt together over low heat for about 5 minutes, or until cheese is melted.

Broccoli Chicken Stir-Fry

Ingredients 1 medium spaghetti squash Sauce 1 cup chicken broth 3 Tbsp soy sauce 2 Tbsp sugar 2 Tbsp cornstarch 2 Tbsp cider vinegar 1⁄8 tsp crushed red pepper flakes Stir Fry 1 egg 1 Tbsp soy sauce ½ cup cornstarch 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes ¼ cup canola oil 2 cups fresh broccoli florets 1 med onion, chopped Instructions Cut squash in half lengthwise; discard seeds.

Candy Chicken

Ingredients 6-8 boneless, skinless chicken breasts coated in seasoned flour. (shake in a bag along with 1 c flour, salt and pepper) 1 ½ cups brown sugar ¼ cup yellow mustard ½ cup ketchup 1 Tbsp Worcestershire sauce ¼ cup chopped onion ½ tsp salt ¾ cup water Instructions Brown chicken in frying pan with a little oil. Put in deep casserole dish. Combine remaining ingredients and bring to a boil for 2 minutes.

Cherry Smoked Prime Rib

Ingredients 5 lb prime rib 2 Tbsp kosher salt 2 Tbsp coarsely ground black pepper 2 Tbsp garlic flakes 2 Tbsp minced onion 1 Tbsp red pepper flakes Spray olive oil 2 cups cherry juice Wood Cherry or prime rib Instructions Use butcher twine to tie up the prime rib at 3⁄4 inch intervals Mix the salt, pepper, garlic flakes, onion, and red pepper flakes to form a rub Spray olive oil on the meat, then sprinkle on the rub Leave prime rib on counter for 30-45 minutes Preheat smoker to 225°F-240°F Place prime rib in smoker Spray prime rib with cherry juice every hour Insert a thermometer probe into thickest part of the meat at about 2 hour mark Cook to medium-rare (130°F) Remove prime rib from smoker and place in pan with foil tented over top until time to eat

Chicken Cordon Bleu

Ingredients 4 chicken breasts 4 thin slices of cooked ham 4 slices white cheese, cut into fingers about 1 ½ inch long and ½ inch thick salt pepper thyme or rosemary ¼ cup melted butter ½ cup cornflake crumbs or breadcrumbs Instructions Place chicken between sheets of plastic wrap and pound with meat mallet to about 1⁄8 inch thickness. Place one finger of cheese on each ham slice and sprinkle with seasonings.

Chicken Cordon Bleu Casserole

Ingredients 1 Cup sour cream 1 1⁄2 Cups chicken broth 1 Tbsp Dijon mustard 1⁄4 tsp ground black pepper 1 1⁄2 Cups rice, uncooked 1 (20 oz) pkg fully cooked frozen diced chicken breast, thawed (or 2-3 cooked chicken breasts, diced) 4 1⁄2 oz deli thin sliced smoked ham, cut into pieces 1 (6 oz) pkg sliced aged Swiss cheese 1 Cup frozen peas 1 Cup corn flakes, crushed 1⁄2 Cup grated parmesan cheese 2 Tbsp butter, melted Instructions Preheat oven to 400 degrees.

Chicken Manicotti

Ingredients 1 pkg manicotti shells 2 cups shredded chicken 1 jar Alfredo sauce 1 jar Spaghetti sauce 2 Cups grated Mozzarella cheese, divided Instructions Cook the manicotti shells al dente. Meanwhile, mix the shredded chicken, Alfredo sauce, and 1 cup Mozzarella cheese. Spread a thin layer of spaghetti sauce in the bottom of a baking dish. Fill the cooked manicotti shells with the chicken mixture. Cover the shells with remaining spaghetti sauce and sprinkle with 1 Cup Mozzarella cheese on top.

Chicken Ranch Pizza

Ingredients pizza crust 1⁄4 Cup Ranch dressing 3⁄4 Cup shredded mozzarella cheese 1 grilled chicken breast, chopped into bite-sized piec-es 1 tomato, seeded and diced 2-3 green onions, chopped 3⁄4 Cup shredded cheddar cheese Instructions Preheat the oven and pizza stone to 500 degrees. Al-low the stone to heat. Sprinkle corn meal on the pizza stone. Gently roll out the pizza dough into a large circle. Spread the Ranch dressing in a thin layer evenly over the unbaked crust.

Chicken and Broccoli Bake

Ingredients 4 chicken breasts frozen broccoli, or fresh broccoli cooked to tender crisp 1 can cream of chicken soup ½ cup milk ¼ cup mayonnaise ¼ cup Miracle Whip 1 cup shredded cheese 2 tsp lemon juice ½ cup buttered crumbs or grated Parmesan cheese Instructions Cook chicken breasts in water for about 30 minutes. Remove from water and slice or break into pieces. Arrange broccoli, then chicken, in a 9x13 pan.

Chicken and Rice

Ingredients 3⁄4 cup rice, uncooked 3-4 chicken breasts, cut into bite size pieces 2 cups chicken broth 1 Lipton onion soup packet 1 can cream of chicken soup 1 can evaporated milk Instructions Butter a 9x13 inch pan. Sprinkle rice over the bottom of the pan. Lay chicken pieces on rice. Pour chicken broth over rice and chicken. Sprinkle onion soup packet on top. Mix soup and milk and pour on top.

Creamy Chicken Enchiladas

Ingredients 2 chicken breasts 2 cans cream of chicken soup 1 cups sour cream 1 can chopped green chilies 1 small can sliced black olives 2-4 green onions, chopped 1 cups grated Monterey Jack cheese 1 cups grated Cheddar cheese 12 small flour tortillas Instructions Cook chicken. Cut up and set aside. Combine chicken soup with sour cream, green chilies, olives, onions, and Monterey Jack cheese. Measure out 1 cups of mixture and set aside.

Creamy Chicken Tacos

Ingredients 5 chicken breasts 1 ½ C salsa 2 cans cream of chicken soup 2 ½ Tbsp taco seasoning 1 Tbsp maple syrup 1 tsp lime juice 1 Tbsp butter ½ C sour cream Toppings: tomatoes, onions, cheddar cheese, lettuce, cilantro, avocado, tortillas or chips Instructions Place chicken in slow cooker. In small bowl, mix salsa, soup, taco seasoning, syrup, and lime juice. Pour over chicken. Cook on high 4 hours or low 7-8 hours.

Crock Pot Chicken and Dumplings

Chicken Stew: 2 chicken breasts, cubed 3 chicken thighs, cubed 2 russet potatoes, peeled and chopped 6-7 large carrots, peeled and chopped 1 onion, chopped 3 stalks celery, chopped 2 (10 ounce) cans cream of chicken soup 1 C chicken broth 1 tsp thyme 1⁄4 tsp pepper 1⁄4 tsp salt 1⁄2 tsp rosemary 1 tsp parsley 1⁄2 tsp seasoned salt 3 Tb butter 1 Tb cornstarch 1 Tb cold water Dumplings: 1⁄2 C cold butter, cubed 2 1⁄2 C flour 1⁄2 tsp salt 1 tsp baking powder 1 tsp parsley 1 1⁄2 C milk Instructions With a pair of sharp kitchen scissors, cut 2 chicken breasts and 3 chicken thighs into 2 inch cubes.

Crockpot Chicken with black beans and cream cheese

Ingredients 4-5 boneless chicken breasts, frozen 1 (15.5 oz) can black beans, drained 1 (15oz) can corn, drained 1(15oz) jar salsa 1(8oz) pkg cream cheese Instructions Put chicken breasts (frozen) into crockpot. Add black beans, corn, and salsa to cover chicken. Cook on high for 4-5 hours or until chicken is fully cooked, stirring occasionally. Add cream cheese in chunks on top and cook for another 1⁄2 hour.

Dulcie's Rice and Beans

Ingredients ½ cup tomato sauce ½ cup sulfrico ½ cup oil 2 cans Pinto beans Instructions Combine tomato sauce, sulfrico, and oil and cook until mixed. Add beans and cook simmer until flavors are combined. Serve with rice.

Dutch Oven Sweet Sour

Equipment 12 inch Dutch oven 12 briquettes on the lid 12 briquettes on the bottom Ingredients 1 1⁄2 cups flour 1 1⁄2 cups cornstarch 3 eggs 3 pounds chicken Garlic salt ###Sauce: (Double recipe for extra sauce to go over rice) - 1 1⁄4 cups chicken broth or water - 4 tablespoons ketchup - 1 tablespoon soy sauce - ¾ cup sugar - ½ cup vinegar - 1 tablespoon cornstarch

Enchilada Sauce

Ingredients 1⁄4 cup olive oil 2 Tablespoons all-purpose flour 2 Tablespoons chili powder 1 (8 ounce) can tomato sauce 1 1⁄2 cups low-sodium chicken broth 1⁄2 teaspoon ground cumin 1⁄2 teaspoon garlic powder 1⁄2 teaspoon onion salt 1⁄4 teaspoon salt Instructions Heat oil in a large skillet on medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt.

Garlic & Onion Brisket

Ingredients 7-9 lb packer (untrimmed) brisket 1 recipe Garlic & Onion paste 1 cup Jeff’s Mop Water 1⁄4 cup barbecue sauce (optional) Wood mesquite Instructions Rinse brisket and pat dry with paper towel Place brisket fat side up and cover it completely with Garlic and Onion past Cover brisket and refrigerate 10-12 hours Remove brisket 1 hour prior to smoking Preheat smoker to 225°F to 240°F Place brisket directly on smoker grate, fat side up After four hours, mop brisket every 1.

Garlic Chicken Farfalle

Ingredients 3-4 chicken breasts 1 (12 oz) Lawry’s mesquite marinade with lime juice 1 lb bacon, cooked and crumbled 1 (16 oz) pkg farfalle pasta ½ cup butter 2-3 cloves garlic 1 cup heavy whipping cream pepper (to taste) ½ cup shredded Parmesan cheese Instructions Put chicken and marinade in the crock pot on low for 6 hours. Take marinated chicken out and shred. Fry bacon and crumble.

Hall Family Lasagna

Ingredients 3⁄4 lb mild Italian Sausage 1 1⁄2 lb ground beef 1 large onion, finely chopped 2 stalks celery, finely chopped 2 carrots, finely chopped 1 can 6 oz tomato paste 1 can (14 1⁄2 oz) beef broth or 1 1⁄2 c 1 1⁄2 tsp basil 1⁄2 tsp rosemary 12-16 lasagna noodles, cooked cheese sauce 1 c jack cheese, shredded 1 c Parmesan cheese, shredded (in a pinch do 2 c jack cheese and skip the Parmesan) Salt and Pepper Cheese Sauce 1⁄4 c butter 1 large onion, finely chopped 1⁄4 c flour 1⁄8 tsp nutmeg 1 can (14 1⁄2 oz) beef broth or 1 1⁄2 c 1 c milk 2 c jack cheese Instructions Cook sausages, crumbled beef, onion, celery and carrots in a large skillet and drain.

Ham Fried Rice

Ingredients 3 cups rice, cooked 5-6 slices bacon, optional ½ lb ham 1 clove garlic 3 stalks celery, diced 2 diced green onions other vegetables (peas and carrots, etc) 3 eggs 2 Tbsp oil 2 Tbsp soy sauce Instructions Make rice. Meanwhile, fry bacon. Crumble and set aside. Fry ham and garlic in bacon grease. Add celery and onions and saute for 2 minutes. Add any other desired vegetables and saute until tender.

Hawaiian Haystacks

Ingredients 4 chicken breasts 1 C chicken broth 2 cans (10 3⁄4 ounces each) condensed cream of chicken soup 1 can (12 ounces) evaporated milk 6 cups Cooked rice Suggested Toppings: cheese, peas, carrots, pineapple, olives, raisins, tomatoes, peppers, green onions, tomatoes, cashews, almonds, Chinese noodles, etc. Instructions Place chicken in slow cooker. Combine broth, soup, and evaporated milk and pour over chicken. Cook until chicken is done.

Honey Bourbon Crock Pot Chicken

Ingredients 1 lb boneless, skinless chicken thighs 1⁄2 Cup diced onion 1 Cup honey 1⁄2 Cup low sodium soy sauce 1⁄4 Cup ketchup 2 Tbsp canola or olive oil 2 cloves garlic, minced 1⁄4 tsp red pepper flakes 1-2 Tbsp cornstarch hot rice sesame seeds (optional) Instructions Place chicken in slow cooker. Place onion on top of chicken. In a medium sized bowl combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes.

Italian Chicken

Ingredients 4-6 chicken breasts 1 bottle fat free Italian Dressing 1 can cream of chicken soup 1 cup chicken broth 1 (8 oz) pkg cream cheese ½ tsp dried basil ½ tsp dried thyme salt and pepper, to taste spaghetti or angel hair pasta Instructions Put chicken and dressing in crock pot and cook 6-8 hours on low. Remove chicken from crock pot and tear into pieces. Drain 1⁄3 of the dressing liquid from the crock pot.

Juicy Lucy Burgers

Ingredients 2 lbs ground beef, chilled 3 oz frozen spinach, frozen and crumbled 1 Tbsp Worcestershire sauce 2 tsp garlic powder 4 oz cheese, cut into 1 inch squares kosher salt ground black pepper Instructions Combine beef, spinach, Worcestershire, salt, and pepper (if the meat starts to warm up while you mix it, put it back in the fridge). Roll beef into balls and then flatten into a thin patty on top of wax paper, about 1⁄4 inch high and about 5 inches in diame-ter.

Mexican (Cafe Rio) Chicken

Ingredients 5 lbs boneless, skinless, chicken breasts 1 small bottle zesty Italian dressing 1 Tbsp chili powder 1 Tbsp cumin 3 cloves of garlic, minced Instructions Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

Mexican (Cafe Rio) Pork

Ingredients 3.5 lbs pork roast 1 bottle taco sauce (8 oz) 1 Tbsp cumin 1 Cup brown sugar 1 can Coke Instructions Cook pork in pot on low for 6 hours (cover 1⁄2 of roast with water - can cook for a couple hours on high and then switch to low to make it easier to shred). Add other ingredients to pork 3 hours before the pork is done (drain most of the water at this time, leaving only about 1⁄2 inch in the bottom of the pot).

Mini Turkey Loaves

Ingredients 2 1⁄2 pounds ground turkey 3⁄4 Cup Italian bread crumbs 2 pkgs Lipton onion soup mix 2 eggs 1⁄4 Cup water 1⁄2 C mayonnaise brown sugar ketchup Instructions Place ground turkey into a large bowl. Add mayon-naise, bread crumbs, onion soup mix, eggs, and wa-ter. Mix together. Spray two muffin tins with cooking spray and sprinkle brown sugar along the bottom of each compartment. Shape the meat into balls and lay them over the brown sugar.

Mock Chicken and Dumplings

Ingredients 2 cans Cream of Chicken Soup 1 (13 oz) can evaporated milk 2 cups shredded cheese 2 cans chicken or cooked chicken, shredded 2 cans crescent rolls Instructions Mix soup and milk together, put half in a 9 x 13 pan. Mix cheese and chicken together. Spoon into crescent rolls and roll up. Put rolls in pan and pour the other half of soup mixture over the top.

Olive's Lasagna

Ingredients 1 lb hamburger (or more for larger group) 2 cans tomato sauce 1 package dry spaghetti sauce seasoning lasagna noodles cottage cheese mozzerella/cheddar cheese parsley flakes Instructions Brown hamburger. Add tomato sauce, a little water, and dry spaghetti sauce seasoning. Simmer. Layer hamburger mixture, noodles, cottage cheese, mozzerella and/or cheddar cheese and sprinkle with parsley flakes. Repeat layers 2-3 times, ending with hamburger mixture on top. Cook at 350 until bubbly, about an hour (if topped with cheese, cover while cooking).

One Dish Chicken Bake

Ingredients 1 pkg Stove Top Stuffing 1 ½ cup hot water ¼ butter, cut up 4 chicken breasts, cooked 1 can cream of mushroom soup 1⁄3 cup sour cream Instructions Stir stuffing crumbs, seasoning packet, water, and butter just until moistened. Set aside. Place chicken in a 12x8 baking dish. Mix soup and sour cream and pour over chicken. Top with stuffing. Bake at 375 for 35 minutes.

Pan-Smoked Brisket

Ingredients 7-9 lb packer (untrimmed) Brisket 2 Tbsp kosher salt 2 Tbsp coarsely ground black pepper 2 Tbsp garlic powder 2 tsp cayenne pepper (optional) Wood mesquite Instructions Rinse brisket under cold water and pat dry with paper towel Trim the fat cap so only one-eighth to one quarter of the fat remains Use a sharp knife to make a crosshatch pattern in the remaining fat cap by cutting through the fat down to the meat Sprinkle the salt, pepper, and garlic powder over the entire brisket Set the brisket aside for 30-45 minutes Preheat smoker to 225°F to 240°F.

Penne Rosa

Ingredients 1 (16 oz) box of penne noodles 2 cooked chicken breasts, cut into pieces 1 (14 ½ ounce) can Italian-style diced tomatoes (drained) 2 (16 oz) jars light Alfredo sauce 1 (8 oz) can tomato sauce chopped spinach, to taste red pepper flakes, to taste Parmesan cheese (optional) Instructions Cook chicken breasts and penne noodles. While noodles and chicken are cooking, mix Alfredo sauce, tomatoes, tomato sauce, spinach, and pepper flakes.

Red Chicken Enchiladas

Ingredients 2 chicken breasts homemade enchilada sauce small onion 1 (4 oz) can diced chilies black beans flour tortillas cheese Instructions Make enchilada sauce. Saute onions and chilies. Add cooked chicken. Spread enchilada sauce on tortilla. Layer black beans, chicken mixture, and cheese. Roll up and place in baking dish. Top with leftover enchilada sauce and cheese.

Sloppy Jennies

Ingredients 1 medium onion, diced ½ red bell pepper, diced 1 lb extra-lean ground turkey breast 1 (8oz) can tomato sauce ½ cup ketchup ¼ cup water 1 tsp Worcestershire sauce ½ tsp chili powder ½ tsp garlic powder ½ tsp ground mustard 4 lower-calorie hamburger buns, split and toasted Instructions Cook onion and bell pepper in large nonstick skillet over medium-low heat 5-8 minutes or until they start to brown, stirring occasionally.

Smoked Baby Backs

Ingredients 2 racks baby back pork ribs 1⁄4 cup yellow mustard 1⁄4 cup Big BBQ Rub 1 cup apple juice Wood apple, cherry, or hickory Instructions Apply a light coat of the yellow mustard to both sides of ribs Sprinkle rub on both sides, making sure to coat the edges as well Leave ribs on counter for 20-30 minutes Preheat smoker to 225°F to 240°F Cook ribs for 2 hours, then spritz them with apple juice every hour Ribs should be tender after 5 hours of smoking Once ribs are removed, allow them to rest for 15-20 minutes before slicing

Smoked Beer Can Chicken

Ingredients 1 Tbsp coarsely ground black pepper 1 Tbsp kosher salt 1 tsp garlic flakes 1 tsp cayenne pepper 1⁄2 tsp dried rosemary leaves 1⁄2 tsp dried thyme leaves 1 whole chicken extra virgin olive optional 12 oz soda or fruit juice Instructions Brine the chicken (optional) Mix dry ingredients Rub chicken with olive oil, then sprinkle the dry mixture over top and under skin Leave chicken sit on counter Preheat smoker to 225°F to 240°F Open soda and empty out half of contents Place can on smoker grate and fit chicken on top of the can Cook for 2 hours then insert thermometer probe into breast or thigh Cook another 1-2 hours or until internal temperature reaches 165°F Let bird sit 20-30 minutes before serving

Smoked Bratwurst

Ingredients 10-12 bratwurst sausages 1⁄4 cup barbecue sauce (optional) Wood pecan, oak, or cherry Instructions Remove sausages from package and leave them on counter while preparing smoker Preheat smoker to 225°F to 240°F Place sausages on grate, leaving about 1 inch between them Smoke brats for two hours For added flavor, brush brats with BBQ sauce 15 minutes before finished smoking.

Smoked Chicken Quarters

Ingredients 6 chicken quarters 2 Tbsp yellow mustard 1⁄3 cup All Purpose Rub Wood pecan and apple (50⁄50) Instructions Brine chicken (optional) Apply light layer of mustard and sprinkle each piece with 1 Tbsp of All Purpose Rub Try to get some rub under the skin Leave chicken on counter for 30-45 minutes Preheat smoker to 225°F to 240°F Insert thermometer probe into a chicken piece and smoke for 4 hours or chicken reaches 165°F

Smoked Pork Butt

Ingredients 7-8 lb pork butt 1⁄4 cup yellow mustard 1 cup Big Bald BBQ Rub Wood Pecan and apple (50⁄50) Instructions Apply a light coat of mustard to the entire exterior, getting mustard down into any folds and crevices Pour rub onto top of pork butt and use hands to massage it into the meat Leave pork butt on counter for 30-45 minutes Preheat smoker to 225°F to 240°F Cook pork butt with pan underneath or in disposable aluminum pan After 4 hours, insert thermometer probe Continue cooking until thermometer reads 205°F Remove from smoker and allow it to rest for 30 minutes before shredding Transfer drippings to container and refrigerate Remove bone from the pork butt by sliding it out Use two forks to pull the meat apart into small chunks Remove the cold pork drippings from refrigerator and skim off and discard the fat that has solidified on top.

Smoked Roast

Ingredients 4-6 lbs roast 4 Tbsp yellow mustard 1 Tbsp Worcestershire Sauce 1-3 clove garlic, minced Traeger Prime Rib Rub Instructions Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. While the Traeger is warming up, prepare roast. Trim excess fat from the top of the roast down to 1⁄4 inch thick. In a small bowl, combine mustard, Worcestershire sauce and garlic.

Smoked Steak

Ingredients Steaks Traeger Prime Rib Rub Instructions Season steaks with Prime Rib Rub Smoke steaks for 30 minutes Increase heat to 450 Cook steaks to 160 internal temperature (about 12 minutes on each side)

Smoked Turkey Breast

Ingredients 1 bone-in turkey breast, skin on 2 Tbsp kosher salt 2 Tbsp coarsely ground black pepper 1 medium onion, quartered 1 cup apple juice Wood pecan and cherry (50⁄50) Instructions Brine turkey overnight Sprinkle with salt and pepper Place quartered onion into the cavity Let meat sit on counter for 30-45 minutes Preheat smoker to 225°F to 240°F Cook with thermometer probe, basting every 45 minutes with apple juice Remove after 4-6 hours or when internal temperature reaches 165°F Cover with foil for 20 minutes prior to carving

Smoked Whole Turkey

Ingredients 1 whole turkey 1⁄2 cup All Purpose Rub Wood plum, apple, or mesquite Instructions Brine turkey (optional) Apply All Purpose Rub on the outside and under the skin Leave turkey on counter while prepping smoker Preheat smoker to 225°F to 240°F Place turkey breast side down on smoker After one hour, flip turkey and insert thermometer probe Continue cooking for 5.5 hours or until thermometer reads 165 Remove turkey from smoker and allow it to rest for 30 minutes before carving

Stacy's Sloppy Joes

Ingredients 1 lb hamburger 1 (8 oz) can Chicken Gumbo Soup ½ can of water 3 Tbsp ketchup 1 Tbsp mustard Instructions Brown meat and drain grease. Add other ingredients and bring to a boil. Simmer about 30 minutes uncovered.

Sweet and Savory BBQ Meatballs

Ingredients Recipe slightly adapted from my awesome sister-in-law Erin Jepsen Meatballs 1 onion, finely chopped (or one envelope of onion soup) 1 1⁄2 sleeves saltine crackers (or breadcrumbs) 2 pounds ground beef (or 1 lb ground beef, 1 lb ground turkey) 3 eggs salt and pepper 3 Tb honey mustard (or spicy brown mustard) 1⁄2 C ketchup 1 tsp Worcestershire sauce Sauce 1⁄4 C ketchup 3⁄4 C sweet baby rays 1 C brown sugar (I used 3⁄4 C ketchup, 1 C brown sugar, and 1 C bbq sauce)

Sweet and Sour Chicken

Ingredients 1 lb chicken (cut into bite size pieces) 1 medium onion, chopped finely 2 carrots, sliced green/red bell peppers, chopped 2 cans (8 oz) undrained pineapple chunks ¼ C white vinegar 3 Tbsp brown sugar 3 Tbsp ketchup 3 Tbsp soy sauce 3 Tbsp corn starch 2 tsp ginger Instructions Brown chicken. Add onions and carrots, and peppers and cook on low for 10 minutes, stirring frequently. Add remaining ingredients, cover, and cook 10 more minutes (may have to add a little water).

Taco Ring

Taco Ring ½ lb ground beef, cooked and drained 1 pkg taco seasoning mix 1 C shredded cheddar cheese 2 Tbsp water 2 pkgs refrigerated crescent roll dough toppings (green pepper, lettuce, tomato, onion, black olives, salsa, sour cream, etc.) Ingredients Brown and drain meat. Add seasoning, cheese, and water. Preheat oven to 375 degrees. Arrange crescent triangles into a circle with points outward. Scoop meat into crescent rolls, then fold points over the meat and tuck under the base.

Tuna Zucchini Cakes

Ingredients ½ cup finely chopped onion 1 Tbsp butter 1 can (6.5 oz) light water-packed tuna, drained and flaked 1 cup shredded zucchini 2 eggs, lightly beaten 1⁄3 cup minced fresh parsley 1 tsp lemon juice ½ tsp salt 1⁄8 tsp pepper 1 cup seasoned breadcrumbs, divided 2 Tbsp canola oil Instructions Saute onion in butter until tender. Remove from heat. Add tuna, zucchini, eggs, parsley, lemon juice, seasonings, and ½ cup breadcrumbs.