Memorial Day Appearance on Fox 13 Tampa with Charley Belcher

Memorial Day Appearance on Fox 13 Tampa with Charley Belcher

Hope everyone is having an amazing Memorial Day and thanks for watching.  Below are the recipes that Chad and Charley covered.

Cowboy Steaks

2 lb Cowboy Steak                  The General Rub                      3 TBSP Butter

  1. Set your cooker to 225 degrees
  2. Season the Cowboy Steak liberally with The General Rub
  3. Place the Steak on the cooker for one hour or until it reaches 120 degrees F
  4. Move the cooker to 500F and sear the Steak on each side for 2 minutes or until 132F internal temperature
  5. Remove from cooker and place 3 pats of butter on top of the steak while it rests
  6. Let rest for 10 minutes then slice and serve

Lobster Tails

2 - 6 oz. Lobster Tails     Wicked Que Key Lime Jerk Rub      3 TBSP Butter (Melted)

  1. Set your cooker to 275 degrees
  2. Cut the lobster shell down the middle until you get about 2 inches from the end
  3. Gently take your fingers and separate the meat from the shell and pull it up to where it sits up on top of the shell
  4. Season the Lobster Tails with Wicked Que Key Lime Jerk Rub
  5. Place the Lobster on the cooker, basting every 5 minutes with melted butter.
  6. Once the lobster reaches 145, about 25-30 minutes, remove from the cooker and baste one more time with butter
  7. Let rest for 5 minutes then cut tail from the shell, slice and serve.

Crab Legs

Use this amazing recipe from Traeger Grills

https://www.traegergrills.com/recipes/seafood/crab-legs-herb-butter

Colossal Shrimp

2 lb. Peeled & Deveined Colossal Shrimp
Wicked Que Sweet Orange Habanero Rub
  1. Set your cooker to 275 degrees
  2. Season the Shrimp with Wicked Que Sweet Orango Habanero Rub
  3. Place the Shrimp on the cooker
  4. Once the shrimp reaches 145, about 8-10 minutes, remove from the cooker 
  5. Serve immediately

Salmon

1 full side of Salmon
Traeger Big Game Rub
Texas Rib Candy - Pineapple Habanero
  1. Set cooker to 275
  2. Season salmon fillets with Traeger Big Game Rub
  3. Add salmon to cooker for 45 minutes, basting 2-3 times with Texas Rib Candy
  4. Once the fish flakes with a fork, it is done
  5. Remove from cooker and rest for 5 minutes then serve

Burgers

4 - 1/2 lb burger patties (80/20 beef)
Kosmo's Texas Beef Rub
4 pieces of Sliced Cheddar Cheese
4 Brioche Hamburger BunsMelted Butter1 head of Green Leaf Lettuce1 Tomato (Sliced)Ketchup MustardMayo
  1. Set your cooker to 350 degrees
  2. Season the Burgers with Kosmo's Texas Beef Rub
  3. Place the Burgers on the cooker.  Cook for 10 minutes and then flip and cook another 8 minutes.
  4. Once the burger reaches 135, add the cheese and once melted, remove from the cooker
  5. Add melted butter to the inside of each bun and place face down on the cooker for 1 minute or until toasted golden brown.
  6. Once buns are done, place lettuce on the bottom bun then burger and serve sliced tomato and condiments on the side.

Sausages

4 High Quality Sausages
4 Potato Roll Sausage Buns
Melted Butter
Papa Cow's BBQ Sauce
  1. Set your cooker to 350 degrees
  2. Place the Sausages on the cooker. 
  3. Once the sausages reach 160 degrees, remove from the cooker
  4. Add melted butter to the inside of each bun and place face down on the cooker for 1 minute or until toasted golden brown.
  5. Once buns are done, place sausage in the bun and top with Papa Cow's BBQ Sauce

Chicken Wings

24 wings
4 oz. GameChanger Brine
32 oz. Water
Jr. Briner Bucket or Extra Large Ziploc Bag
Butcher's Honey Rub
Blues Hog BBQ Sauce

 

  1. Breakdown the wings into drums & sections, if needed.
  2. Mix GameChanger and Water well, place in briner bucket and make sure wings are covered
  3. Brine for 2 hours then Remove from brine and rinse well
  4. Season with Butcher's Honey Rub and rest for 10 minutes
  5. Set the cooker to 275 degrees
  6. Smoke wings for 60 minutes or an internal temperature of 165-170 degrees
  7. Move cooker to 500 degrees or higher
  8. Toss with sauce and return to cooker for 2 minutes
  9. Remove from cooker and let rest for 5 minutes then serve

St. Louis Ribs

2 slabs St. Louis style ribs
Cimarron Doc’s Rib Rub
Tillman's Apple Chipotle BBQ Sauce
Apple Juice

 

  1. Set cooker to 275 degrees
  2. Wash ribs and pat dry
  3. Remove membrane from the back of the rib
  4. Apply a thin coat of Cimmaron Doc's Sweet Rib Rib to the back of the rib and let rest 15 minutes
  5. Turn rib over, apply a heavy coat of Cimmaron Doc's Sweet Rib Rib to the top and let rest 15 minutes
  6. Put Ribs on cooker
  7. After 2 hours to 2.5 hours, check for bone pull. If enough, remove ribs from cooker
  8. On one piece of foil, pour a half cup of apple juice.
  9. Place rib face down in apple juice and repeat the process on the back of the rib.
  10. Wrap the foil around the rib in a dome type fashion
  11. Put ribs back on the cooker face down.
  12. Cook for another 45-60 minutes or until tender (Not fall off the bone tender!)
  13. Remove from cooker and take out of foil
  14. Lay ribs out on a food grate and brush front and back with Tillman's Apple Chipotle BBQ Sauce
  15. Return to cooker for 10-15 minutes or until sauce is cooked into the product
  16. Remove from cooker 
  17. Let rest 15 minutes, slice and serve

Potato Salad 

Use this amazing recipe from Traeger Grills

https://www.traegergrills.com/recipes/vegetables/smoked-potato-salad

Mac & Cheese

8 oz . Velveeta cheese sliced into 1/2" thickness
4 cups whole milk
2 cups macaroni uncooked
4 tbsp . salted butter sliced 
4 cups shredded cheddar cheese 

Historic BBQ Red Rub

  1. Set cooker to 350F degrees
  2. Butter a 9 x 13 piece of cookware so the mac & cheese doesn't stick
  3. In the bottom of the cookware, mix together milk with Historic BBQ Red Rub
  4. Pour in and evenly spread uncooked macaroni 
  5. Add slices of Velveeta & 2 cups shredded cheddar cheese into baking dish evenly
  6. Top with slices of butter under the milk
  7. Place in the cooker, covered with aluminum foil for about 50-60 minutes until macaroni is cooked and liquid is setting up
  8. Take it out of the cooker, remove foil, and top with 2 cups of shredded cheddar cheese
  9. Put it back in the cooker for another until cheese is melted

Corn on the Cob

Use this amazing recipe from Traeger Grills

https://www.traegergrills.com/recipes/vegetables/smoked-potato-salad

Pineapple Upside Down Cake

1/2 C Butter
1 C Brown Sugar
20 oz. can Pineapple Rings (save the juice)
Maraschino Cherries
1 pkg Duncan Hines Pineapple Supreme Cake Mix
Reserved Pineapple Juice plus enough water to equal 1 1/3 C liquid
1/3 C Vegetable Oil
3 Eggs

  1. Set cooker to 350 degrees over an indirect fire
  2. Melt butter in bottom of 12" cast iron skillet
  3. Sprinkle brown sugar evenly across the bottom of the skillet
  4. Arrange pineapple rings in bottom of skillet
  5. Place a cherry in the center of each ring
  6. Prepare cake mix with remaining ingredients and mix well
  7. Pour cake batter gently over pineapple rings
  8. Bake for approximately 50 minutes.  Test with a toothpick
  9. Cool at least 5 minutes then invert and serve
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