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.

🐖 Maple Bacon Pulled Pork Flavour: smoky hickory and maple with that slow-cooked, bacon-style finish Ingredients 4–5 lb pork shoulder (boneless or bone-in) 3 tbsp yellow mustard (binder) 4 tbsp Maple Bacon Magic ½ cup apple juice or cider 2 tbsp maple syrup (for finishing) Directions Coat pork with mustard, then season evenly with Maple Bacon Magic. Smoke at 250°F until internal temp reaches 165°F. Wrap with apple juice or cider and continue cooking to 203°F internal. Rest for 1 hour, then shred and mix in maple syrup and some of the juices. Serve on buns, tacos, or over mashed potatoes.

Why it works: Like fish & chips in one bite — clean, crispy, and tangy. Ingredients: 1 lb white fish fillets (cod, haddock, pickerel), cut into chunks1 cup flour1 egg + 2 tbsp water (egg wash)1 cup panko bread crumbs3 tbsp Salt & Vinegar rub Directions: Mix the rub into the flour. Dredge fish pieces in flour, dip in egg wash, then coat with panko.Spray lightly with oil and air fry at 400°F for 8–10 minutes (or deep fry until golden).Hit with a final sprinkle of rub after frying.Serve with tartar sauce or malt vinegar mayo.

Why it works: Pairs perfectly with wings, burgers, or steak night — tastes like kettle chips. Ingredients: 3–4 large russet potatoes, cut into wedges2 tbsp oil2–3 tbsp Salt & Vinegar rub Directions: Toss potato wedges in oil and half the rub.Roast or grill at 425°F until golden and crispy (about 35–40 min).Sprinkle with the remaining rub while hot.Optional: serve with a sour cream + chive dip.

Why it works: Classic, straight-up pub-style wings but with that chip-level tang. Ingredients: 2 lbs chicken wings2 tbsp oil3 tbsp Salt & Vinegar rub (plus more for finishing) Directions: Toss wings in oil and 2 tbsp of the rub.Smoke/roast at 400°F until crispy (about 40–45 min).Sprinkle with the remaining rub right before serving for an extra punch.Serve with ranch or blue cheese dip.