Smoked Caribbean Rice and Peas Serves 6 Ingredients 1 tablespoon olive oil1/2 yellow onion, diced1 teaspoon Kind of a Jerk1 cup long-grain white rice, rinsed1 cup canned coconut milk1 cup water1 cup canned red kidney beans, drained and rinsed2 green onions, sliced1/2 teaspoon dried thyme1/2 teaspoon salt Instructions Preheat smoker to 300°F. In a grill-safe pan, heat olive oil. Add onion and cook 2 to 3 minutes until softened. Stir in Kind of a Jerk and thyme. Toast for 30 seconds. Add rice, coconut milk, water, kidney beans, and salt. Stir. Cover tightly with foil. Cook on smoker for 30 to 40 minutes until rice is tender and liquid is absorbed. Remove from heat, fluff with fork, and stir in green onions. Creamy, lightly spiced, and the perfect balance to the jerk heat.

Serves 2 To 4 Ingredients 2 thick-cut steaks (ribeye, striploin, or sirloin)1 to 1½ tbsp All-Purpose SPG2 tbsp butter Instructions Preheat smoker to 225°F. Season steaks generously on all sides with All-Purpose SPG. Smoke until internal temperature reaches 115 to 120°F. Remove steaks and preheat grill or cast iron to high heat. Add butter to the hot surface and immediately place steaks in the pan or on the grill. Sear 60 to 90 seconds per side, spooning or brushing the melted butter over the steaks as they cook. Remove from heat and rest 5 to 10 minutes before slicing.

Serves 4 Ingredients 4 chicken leg quarters1 tbsp oil1½ tbsp All-Purpose SPG Instructions Preheat smoker to 275°F. Lightly oil chicken and season evenly with SPG. Place skin-side up on the smoker. Smoke for 90 to 120 minutes, until internal temp reaches 175°F in the thigh. Optional finish Finish at higher heat for 5 to 10 minutes to tighten the skin. Rest 5 minutes before serving.

Serves 4 Ingredients 2 lb baby potatoes2 tbsp oil1 to 1½ tbsp All-Purpose SPG Instructions Boil potatoes in salted water until fork-tender, about 15 to 20 minutes. Drain and let steam dry for 5 minutes. Preheat oven or grill to 425°F. Place potatoes on a lined tray and gently smash. Drizzle with oil and season evenly with SPG. Roast for 35 to 45 minutes, flipping once, until golden and crispy. Optional finish Butter, sour cream, or a squeeze of lemon.

Chili Out Smoked Chili Cheese Dogs Perfect for leftovers Ingredients Leftover Chili Out Smoked ChiliBeef hot dogsHot dog bunsShredded cheddar or marble cheeseButter Method Preheat smoker to 250°F. Place hot dogs directly on the smoker grates and smoke 30–40 minutes until plump. Warm leftover chili in a foil pan on the smoker. Butter buns and toast cut-side down on the grill. Assemble: bun, hot dog, warm chili, shredded cheese. Return assembled dogs to the smoker for 10–15 minutes until cheese melts. Optional toppings: diced onion, jalapeños, mustard. Chili Out Smoked Chili Cheese Dip Creamy • Mild • Crowd-Friendly Ingredients 2 cups leftover Chili Out Smoked Chili 8 oz cream cheese, cubed ½ cup sour cream 1½ cups shredded cheddar or Tex-Mex cheese 1 tsp Chili Out Seasoning Smoker Setup 250°F Indirect heat Method Add chili, cream cheese, sour cream, and Chili Out to a cast iron pan. Smoke uncovered for 30–45 minutes, stirring every 15 minutes. Stir in shredded cheese. Return to smoker for 10–15 minutes until melted, smooth, and bubbly. Serve hot with tortilla chips or bread.

Chili Out Smoked Chili Mild • Veg-Forward • Low & Slow Ingredients 2 lb ground beef, chuck, or wild game1 large onion, diced2 bell peppers, diced1 to 1½ cups corn (fresh or frozen) 1 can (28 oz) diced tomatoes, with juice1 can kidney beans, drained and rinsed2 cans beans in tomato sauce3 tbsp Chili Out SeasoningNeutral oilSmoker Setup225–250°FIndirect heatLight to medium smoke Method Heat a large pan or cast iron over medium heat with a small drizzle of oil. Add meat and cook until browned. Season with 1½ tbsp Chili Out while cooking. Set aside. Place a Dutch oven or deep cast iron on the smoker. Add a drizzle of oil. Add onion and bell peppers. Cook until softened. Stir in corn, cooked meat, diced tomatoes, kidney beans, and beans in tomato sauce. Add remaining 1½ tbsp Chili Out and stir well. Smoke uncovered for 2½–3½ hours, stirring every 45 minutes. Taste near the end and adjust salt only if needed. Rest 15 minutes before serving.

Simple, classic, and fits right beside a spatchcocked bird. What you need 4–5 medium potatoes, diced (Yukon or russet)3 large carrots, sliced2 tbsp olive oil1.5 tbsp Turkey Spice RubOptional: 1 tbsp maple syrup or melted butter for a richer finish How to make itHeat oven to 400°F.Toss potatoes and carrots with oil and Turkey Spice Rub until coated.Spread on a baking sheet in a single layer.Roast 35–45 minutes, flipping once halfway.Optional: In the last 5 minutes, drizzle with a tiny bit of maple syrup or brush with melted butter for colour and shine. Serve hot. Want a second side dish option (stuffing, green beans, roasted squash, etc.)?

Makes about 3 cups What you needTurkey drippings (from the spatchcock or any roast)2 tbsp butter2 tbsp flour (can swap for GF flour)2 cups chicken or turkey broth1–2 tsp Turkey Spice RubSalt to taste How to make itScoop the drippings from your pan into a measuring cup. Let fat rise.Add 2 tbsp fat + 2 tbsp butter to a saucepan.Whisk in 2 tbsp flour to make a roux. Cook 2–3 minutes until golden.Slowly whisk in broth and drippings.Add 1–2 tsp Turkey Spice Rub for seasoning.Simmer until thick.Taste and adjust salt. This makes a super savoury gravy with zero effort.

For a 5–7 kg turkey What you need1 whole turkey4–6 tbsp Turkey Spice RubOlive oil or melted butterOptional: 1 onion + 1 lemon for the cavity during the cookSmoker or oven at 325°F How to spatchcockPlace turkey breast-side down.Using kitchen shears, cut out the backbone from tail to neck.Flip it over and press down hard on the breastbone until it cracks and the turkey lies flat.Tuck wing tips behind the breasts so they don’t burn. SeasoningPat dry.Lightly oil the skin.Use 4–6 tbsp of your Turkey Spice Rub across the entire bird and under the skin where you can reach. Smoking or roastingCook at 325°F until the breast hits 160°F and the thighs 175°F.Rest 20–30 minutes.Because it’s spatchcocked, expect a 5–7 kg turkey to cook in about 1.75–2.5 hours. Why spatchcock?Even cooking, juicier meat, and crispy skin without babysitting.

🍳 2. Maple Bacon Magic Breakfast Hash Profile: savoury-sweet hash with smoky undertones — great brunch feature. Ingredients 4 medium potatoes, diced 1 small onion, diced 1 bell pepper, diced 1 tbsp oil or bacon fat 2 tsp Maple Bacon Magic 2 tbsp cooked, chopped bacon (optional) Instructions Toss diced potatoes in oil and 1 tsp rub. Roast or fry until golden. Add onion and pepper; cook until soft. Sprinkle remaining rub and toss in bacon if using. Top with a fried egg and an extra pinch of rub before serving. 🍿 3. Smoked Maple Bacon Snack Mix Profile: addictive, smoky, and slightly sweet — killer demo or market sample idea. Ingredients 4 cups gluten-free Chex or mixed pretzels 2 tbsp melted butter or coconut oil 1½ tbsp Maple Bacon Magic 1 tsp brown sugar (optional for sweeter finish) Instructions Toss snack mix with melted butter and rub until evenly coated. Spread in a foil pan and smoke at 225°F for 45–60 min, stirring once. Cool completely before bagging — the rub flavour deepens as it sets.