Description

This honey-balsamic salmon gets seared on a blazing hot grill for a perfect crust, then finished with a tangy-sweet glaze that caramelizes beautifully in just minutes.

• 4 salmon fillets (6-8oz fillets)
• Olive oil
• King Craw Seasoning (or your favorite Cajun-style blend)

For the Honey Balsamic Glaze:

• 2 green onions (separate the whites and the greens), thinly sliced
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• Salt & black pepper to taste (I used TX Brisket Rub)

Instructions

1. Preheat your pellet grill to 400°F.
   You want those high temps to help build a crust and lock in the moisture.
2. Prep the salmon:
   Lightly oil each fillet and season generously with King Craw seasoning on tops and sides. Let it sit while the grill heats up.
3. Make the glaze:
   In a small saucepan, sauté the green onion whites and garlic in a little oil until softened (1–2 minutes). Add the balsamic, honey, salt, and pepper. Let it simmer until slightly reduced and syrupy — about 5–7 minutes. Set aside.
4. Grill the salmon:
   Place the fillets directly on the grates. Cook for about 13 minutes, or until the internal temp hits 125°F. The outside should have a nice crust at this point.
5. Glaze it:
   Brush the salmon with the honey balsamic glaze and let it cook another 1–2 minutes until the glaze sets and your salmon reaches 135°F internal.
6. Serve it up:
   Pull it off the grill and let it rest for a few minutes before serving. Pairs great with roasted veggies, rice, or even a fresh salad.

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

• 1 whole beef tenderloin
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Killer Hogs AP seasoning
• 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

• 3 pints sliced mushrooms
• 1 shallot finely chopped
• 5–6 cloves garlic minced
• 1 cup red wine
• 1 cup beef broth
• 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
• 1/2 stick butter
• 2 teaspoons Killer Hogs AP Seasoning
• Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 – 2 hours until mushrooms and garlic are tender.

Instructions

1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
6. Slice the tenderloin into desired thickness and serve.

Ribs with a Honey Jalapeño Glaze smoked on the new Traeger Timberline XL

• 1 slab St. Louis Trimmed Spare Ribs
• 1 Tablespoon Heath Riles Garlic Jalapeno Rub
• 1 Tablespoon Killer Hogs The BBQ Rub
• 2 Tablespoons Mike’s Hot Honey
• 2 Tablespoons juice from Killer Hogs Sweet Fire Pickles
• 4 Tablespoons butter
• 1/2 cup Honey Jalapeño Rib Glaze* (recipe below)

Honey Jalapeno Rib Glaze Recipe:

• 1 tablespoon butter
• 1/4 cup brown sugar
• 1/4 cup Honey
• 1/4 cup Killer Hogs Vinegar Sauce
• Slices of fresh jalapeño

Instructions

1. Prepare Traeger grill for indirect smoking at 225°F using signature blend pellets.
2. Season ribs on both sides with garlic jalapeño rub and Killer Hogs The BBQ Rub.
3. Smoke ribs for 2 1/2 hours on pellet grill, remove from grill and place on a sheet of aluminum foil.
4. Wrap the ribs with: pats of butter, Mike’s Hot Honey and sweet fire pickle juice.
5. Place the wrapped ribs back on the Traeger and increase the grill temperature to 275 degrees. Continue to cook the ribs until internal temperature reaches 200 degrees between the rib bones.
6. Carefully unwrap the ribs and glaze on both sides with honey jalapeño rib glaze recipe below. Return the ribs to the grill for 10-15 minutes to set the glaze.
7. Cut into individual portions and serve.
8. For The Honey Jalapeno Rib Glaze Recipe: In a small pot over medium heat, sauté the slices of fresh jalapeño in butter until soft. Add in the brown sugar, honey, and vinegar sauce. Stir to combine. Once sauce hits a light boil, reduce heat to simmer and continue to cook for 10-15 minutes until sauce has thickened. Transfer to glass jar and cool to room temperature. Can be stored in the refrigerator for 1 week.