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06Nov

Chilli Lime Corn Salsa

November 6, 20240 Comments

Ingredients: 2 cans of sweet corn, drained 1/4 cup diced tomatoes 1 small red/green bell pepper, diced 1/4 cup red onion, finely chopped 1 jalapeno pepper, seeded and minced (adjust to your preferred level of spiciness) 1/4 cup fresh cilantro, chopped Juice of 1 lime 1 tablespoon olive oil 1 tablespoon Rave BBQ Rubs Chilli Lime (adjust according to your taste) Instructions: In a large mixing bowl, combine the drained sweet corn, diced red bell pepper, finely chopped red onion, minced jalapeno pepper, and chopped cilantro. In a separate small bowl, whisk together the lime juice, olive oil, and Rave BBQ Rubs Chilli Lime. Pour this dressing over the corn salsa mixture and toss everything together until well coated. Taste the salsa and adjust the seasoning with salt and pepper if needed. Let the salsa sit at room temperature for about 15-20 minutes to allow the flavors to meld together. Serve the corn salsa as a side dish or with tortilla chips. Enjoy! Note: Canned corn is a convenient alternative to fresh corn, but if you prefer, you can also use frozen corn kernels. Just make sure to thaw and drain them before using in the recipe.

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06Nov

Saskatchewan Steak Spice

November 6, 20240 Comments

Ingredients: 2 Ribeye or New York Strip Steaks (1-1.5 inches thick) 2-3 TBSP Rave Saskatchewan Steak Spice 2-3 TBSP ButterFresh herbs (like rosemary or thyme, optional) Olive oil Rave Recipe: Prep the Steak: Pat the steaks dry with paper towels. Rub both sides generously with Rave Saskatchewan Steak Spice and let sit at room temperature for 30-60 minutes. Smoke the Steak: Preheat your smoker to 225°F. Place the steaks on the smoker and cook until they reach an internal temperature of 110°F (about 30-40 minutes). Sear in Cast Iron: Heat a cast iron pan over medium-high heat. Add a drizzle of olive oil and let it get hot. Once ready, sear the steaks for 2-3 minutes per side until a nice crust forms. In the last minute, add butter and any fresh herbs to the pan, basting the steaks as you finish cooking. Rest and Serve: Remove the steaks from the pan and let them rest for 5-10 minutes. Slice and serve with your favorite sides.

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06Nov

Smoked Banana Muffins

November 6, 20240 Comments

Ingredients: – 3 ripe bananas, mashed – 2 large eggs- 1/2 cup melted butter or oil (coconut oil or vegetable oil works well) – 1/2 cup honey – 1 teaspoon vanilla extract – 1 3/4 cups Robin Hood Gluten-Free Flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 2 tablespoons Rave BBQ Rubs Sweet & Smokey Maple Rub -Optional: 1/2 cup chopped nuts (such as walnuts or pecans) – Muffin cups Instructions: Preparing the Muffin Tin: 1. Preheat your Traeger grill to 350°F (175°C) using maple wood pellets for a sweet, smoky flavor. 2. Place muffin cups in a muffin tin, ensuring each cup is properly lined. Mixing the Batter: 1. In a large mixing bowl, combine the mashed bananas, eggs, melted butter or oil, honey, and vanilla extract. Mix well until everything is fully incorporated. 2. In a separate bowl, whisk together the Robin Hood Gluten-Free Flour, baking powder, baking soda, salt, and Rave BBQ Rubs Sweet & Smokey Maple Rub. 3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.4. If desired, fold in the chopped nuts until evenly distributed throughout the batter. Filling the Muffin Cups: 1. Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full. Baking on the Traeger: 1. Place the muffin tin on the preheated Traeger grill and close the lid. 2. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serving Suggestions: 1. Once done, carefully remove the muffins from the grill and allow them to cool in the muffin tin for a few minutes. 2. After cooling slightly, transfer the muffins to a wire rack to cool completely before serving. 3. Serve the Gluten-Free Smoked Banana Bread Muffins warm or at room temperature. 4. Optionally, you can enjoy them with a dollop of whipped cream or a drizzle of honey for added sweetness. 5. These muffins make for a delightful snack or breakfast treat paired with a cup of coffee or tea. Enjoy your gluten-free baking adventure with these delicious smoked banana bread muffins sweetened with honey!

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06Nov

Smoked Cheese Stuffed Beef Meatballs

November 6, 20240 Comments

Ingredients: – 1 pound ground beef – 1 egg – 1 tablespoon Rave BBQ Rubs Da Burger Bomb – Salt and pepper, to taste – 4-6 cubes of cheese (such as cheddar or mozzarella), cut into small cubes – Barbecue sauce for serving (optional) Instructions: Preparing the Traeger Grill: 1. Preheat your Traeger grill to 225°F (107°C) according to the manufacturer’s instructions. Use wood pellets of your choice for a smoky flavor. Making the Meatball Mixture: 1. In a large mixing bowl, combine the ground beef, egg, Rave BBQ Rubs Da Burger Bomb, salt, and pepper. Mix until well combined. Assembling and Smoking the Meatballs: 1. Take a small portion of the meat mixture and flatten it in your hand. Place a cube of cheese in the center, then wrap the meat around the cheese, forming a meatball. Repeat with the remaining meat mixture and cheese cubes. 2. Place the cheese-stuffed meatballs directly on the grill grate of the preheated Traeger grill. 3. Close the lid and smoke the meatballs at 225°F (107°C) for about 2 to 2.5 hours, or until the internal temperature of the meatballs reaches 160°F (71°C). Serving: 1. Remove the smoked meatballs from the grill and let them rest for a few minutes. 2. Serve the cheese-stuffed beef meatballs hot, optionally with barbecue sauce for dipping. 3. Enjoy the delicious smoky flavor and juicy meatballs! These smoked low and slow cheese-stuffed beef meatballs are sure to be a hit at your next barbecue or gathering. The slow smoking process infuses them with a rich smoky flavor, while the melted cheese inside adds a delightful surprise. Enjoy grilling on your Traeger!

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