By Henry’s Backyard Bar and Grill YouTube Channel

Here is a great adaptation of the traeger chicken challenge.  with a cauliflower rice and a smokey Irish mule

Dry Rub

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Ingredients:

  • 4 Tbsp Dark Brown Sugar
  • 4 Tbsp Smoked Paprika
  • 2 Tbsp Coarse Salt
  • 1 Tbsp Ground Black Pepper
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 1 Tsp Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Cayenne Pepper

Instructions:

  1. Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.) 
  2. Dry rub can be used right away or stored for up to 6 months. 

To use: Spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.

To store:  For the best way to keep dry rubs fresh, use a Food Saver bag and vacuum seal it and store it in the freezer. (You can also store dry rub for up to 6-months in air-tight jar {like a >Mason Jar in a cool dark place or in the refrigerator.)

The Dry Rub Recipe comes from the following: https://www.willcookforsmiles.com/the-ultimate-dry-rub/

For the Chicken

Ingredients:

  • 1 whole chicken
  • Dry Rub
  • Magic Mix
  • 1 squirt bottle
  • 1-part apple cider vinegar
  • 1-part water

Step:

  1. When ready to cook, set temperature to 325 and preheat, lid closed for 15 minutes.
  2. Rinse and pat dry the whole chicken (remove and discard giblets, if any). Lightly season the entire chicken, including the cavity with Dry Rub (see above).
  3. Place the chicken on the grill grate and cook for about 1 hour and 30 minutes. Remove chicken from grill when internal temperature of breast reaches 160 to 165. The temperature will continue to rise as the chicken rests.
  4. Check temperature about every 30 mins or so and spray with the magic mix (see above) cook times will vary based on the weight of the chicken.
  5. Allow bird to rest until internal temperature of breast reaches 165, 15-20 minutes. Enjoy!

Chicken Recipe comes from the following: https://www.traegergrills.com/recipes/chicken-challenge

 

Quick Cauliflower Rice

By Henry’s Backyard Bar and Grill YouTube Channel

Print Recipe

Ingredients:

  • 2 instant cauliflower rice
  • 1 instant white rice
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped red onion
  • 1 Tbsp Minced garlic
  • 2 Tbsp soy sauce
  • Garlic powder, lemon pepper, salt and pepper to taste
  • finish with 1 to 2 Tbsp butter and chopped cilantro

Instructions:

  1. cook cauliflower rice and white rice as the packages indicates.
  2. Over medium heat add a little olive oil to the pan
  3. Once oil is hot add minced garlic and cook until fragrant about 30 seconds to a min.
  4. Then add in the red onion and bell peppers. Cook until they start to soften about 3 to 4 mins
  5. Then add in the cauliflower rice and the rice. Cook for about 5 mins
  6. Add in the soy sauce, garlic powder, lemon pepper, salt and pepper. Just start with a little of each.
  7. Cook for another minute or 2.  Then taste adjust seasonings as needed
  8. After that add the butter mix until melted
  9. Top with Cilantro to finish.

Smokey Irish Mule

This is a very cool drink to make it does take a little time, but it is worth it.  

 

Print Recipe

 

Ingredients:

  • 1 1/2 oz Irish Whiskey
  • 1/2 oz Smoked simple syrup
  • Squeeze of lime
  • Ice
  • Fill with Ginger Beer
  • Garnish with Lime wedge

DIY Smoked Simple Syrup on a Traeger grill.
 

How to make smoked simple syrup with uses for smoked simple syrup for smoked cocktails to serve at a barbecue.

  • Prep Time 5 minutes
  • Cook Time 2 hours
  • Total Time 2 hours 5 minutes

Ingredients:

  • 2 Cups Filtered Water
  • 2 Cups Sugar
  • Fruit Wood Pellets or Chips*

Instructions:

  1. Preheat a smoker to 180°F**
  2. Pour water into a 9"x13" roasting pan. Add sugar and stir until well combined. Place the pan directly on the smoker grill grates. Smoke for 2 hours, stirring occasionally.
  3. When finished, transfer the smoked simple syrup to a bottle or jar and store in a cool dark place or the refrigerator.

Recipe Notes:

*Flavors include: alder, apple, apricot, cherry, mulberry, nectarine, pear, or plumb. Pecan and maple also make a good simple syrup.
**On a Traeger Pellet Grill, this is the "smoke setting"

 

I took the recipe from Author Matt Cetta https://nomageddon.com/diy-smoked-simple-syrup/ Recipe adapted from Christie Vanover of Girls Can Grill