What you need: Ingredients:1 lb boneless skinless chicken thighs or breasts1.5 tbsp Tropic Like It’s Hot1 tbsp oil1 lime (zested + juiced)8 small corn tortillasOptional toppings: shredded cabbage, mango salsa, sour cream, pickled onions, fresh cilantro How to make it: Instructions:Toss chicken with oil, rub, lime zest and juice. Let marinate for 30 mins (no more than 2 hrs).Grill or pan-sear until cooked through (165°F internal), then slice thin.Warm tortillas on the grill or in a dry skillet.Assemble tacos with chicken and your favorite tropical toppings. Mango salsa and shredded cabbage are a killer combo. Pro tip: Want extra flair? Drizzle with a coconut-lime crema: mix sour cream, lime juice, a pinch of the rub, and a splash of coconut milk.

What you need: Ingredients:4 cobs of corn, husked2 tbsp mayo2 tsp Tropic Like It’s HotCrumbled feta or cotija cheeseLime wedges How to make it: Instructions:Grill corn on high heat until charred (8-10 mins).Mix mayo with the rub, then slather it on the hot corn.Sprinkle with cheese and squeeze on fresh lime.Optional: Add some shredded coconut on top for the full tropical twist.

What you need: Ingredients:1 lb large shrimp, peeled and deveined2 tbsp olive oil2 tbsp Tropic Like It’s Hot1 lime (zested + juiced)Bamboo skewers (soak if using wood) How to make it: Instructions: Toss shrimp with oil, rub, lime juice + zest. Let sit for 30 mins.Skewer ’em up and grill on medium-high heat for 2-3 mins per side. Serve with rice, grilled pineapple, or over a salad. Bonus points for a drizzle of coconut milk or mango salsa.

These crispy, caramelized potato wedges pack a sweet, smoky, and tangy punch. Perfect as a side for smoked meats! Ingredients:2 lbs russet potatoes, cut into wedges2 tbsp olive oil1½ tbsp Maple Dijon Magic rub1 tsp vinegar powder (optional for extra tang)1 tbsp grated Parmesan (optional for garnish)Fresh parsley for garnish Instructions: 🔥 Tip: Serve with a Dijon mayo dip (mix Dijon mustard, mayo, and a dash of vinegar).

Sweet & Tangy Maple Dijon Glazed HamThis smoked ham is coated in your Maple Dijon Magic rub, then glazed with a maple-mustard sauce for an incredible Easter centerpiece. Ingredients:1 bone-in ham (8-10 lbs, pre-cooked)3 tbsp Maple Dijon Magic rub2 tbsp yellow or Dijon mustard½ cup maple syrup¼ cup apple cider vinegar2 tbsp butter, melted¼ cup brown sugar (optional for extra caramelization) Instructions: 🔥 Tip: Use leftover ham for BBQ ham sliders with a honey mustard slaw

This recipe keeps the skin crispy and the meat juicy by cooking hot and fast on the Traeger instead of low and slow. Ingredients:4 bone-in, skin-on chicken thighs or drumsticks (or leg quarters)2 tbsp Maple Dijon Magic rub1 tbsp olive oil1 tbsp Dijon mustard1 tsp apple cider vinegar Instructions: 🔥 Tip: Serve with grilled maple-Dijon corn on the cob or a side of smoked sweet potatoes.

These Grilled Herb-Crusted Lamb Chops bring bold, savory flavor with a smoky sear and herbaceous crust. Marinated, grilled, and finished to perfection using O’Ravey’s Pot o’ Magic Irish Stew Blend, this dish is a guaranteed showstopper. Ingredients:4 lamb chops (about 1-inch thick)2 tbsp olive oil2 tbsp O’Ravey’s Pot o’ Magic Irish Stew Blend1 tsp Dijon mustard1 tsp honey1 tsp balsamic vinegar Instructions: Pair with grilled asparagus, roasted potatoes, or a smoky side dish for a complete meal.

A rich, smoky soup perfect for chilly days, featuring a deep umami broth. Ingredients: Instructions:

A rich, smoky Irish stew where every ingredient is seared, smoked, and slow-cooked for the ultimate depth of flavor. Ingredients: Instructions: