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Shootin' the Que with Heath Riles

Thanksgiving on the Traeger | Heath Riles BBQ

November 16, 2021

Thanksgiving on the Traeger | Heath Riles BBQ

 

WHAT HEATH USED IN THESE RECIPES:

SIMPLE CAJUN SMOKED TURKEY BREASTS:

  1. Get grill up to temperature, we used the Traeger Timberline 1300 with Cherry Pellets. We cooked at 300º.
  2. Trim fat off of turkey breasts.
  3. Inject Chicken Injection mixture into breasts, we used approximately 8 oz in each breast.  For mixture, mix 1/4 cup of Heath Riles BBQ Chicken Injection with 16 oz of water or chicken stock.
  4. Place turkey breasts on wire rack to season.
  5. Use mayonnaise as a binder, or whatever you choose.
  6. Season turkey breasts with Simple Citrus Rub and Cajun Creole Garlic Butter Rub.
  7. Flip turkey over and repeat steps 4-5.
  8. Put turkey breasts on the grill. We pulled these off at an internal temperature of 160º-165º.

MAPLE BUTTER CARROTS:

  1. Brush carrots with oil and season with Honey Rub.
  2. We placed these carrots on the Traeger Timberline 1300 at 300º using Cherry Pellets.
  3. We cooked the carrots for an hour and 20 minutes and then removed to glaze.
  4. Mix melted butter and maple syrup and more Honey Rub.
  5. Glaze carrots and place back on the grill to set the glaze.

GREEN BEAN CASSEROLE:

  1. Mix cream of mushroom soup and milk together.
  2. Season with Everyday Rub and Garlic Butter Rub.
  3. Add in drained green beans and shredded cheddar cheese.
  4. Add in 1 cup of French fried onions, reserve more for topping.
  5. Spray pan (we used cast iron) with oil to prevent sticking.
  6. Pour mixture in pan (cast iron).
  7. Season top with Everyday Rub. Top with French fried onions.
  8. Place on Traeger Timberline 1300 at 300º using Cherry Pellets until bubbly.

SMOKED GOUDA MASHED POTATOES:

  1. Boil potatoes until tender and drain. You can peel the potatoes if you wish, your choice.
  2. Add butter to hot potatoes and mash together.
  3. Season with Garlic Butter Rub and Everyday Rub to your liking.
  4. Add shredded gouda cheese (reserve some for topping if you wish) and milk. Stir well.
  5. Pour mixture into pan (we used a cast iron skillet).
  6. Top with remaining shredded cheese and season with more Garlic Butter Rub and Everyday Rub.
  7. Place on Traeger Timberline 1300 at 300º using Cherry Pellets until potatoes are hot and cheese is melted.

SWEET POTATO PIE:

  • 1 1/2 cups Sweet Potatoes, peeled, cooked & mashed
  • 1 stick of Melted Butter
  • 1 1/2 cups of Sugar
  • 3 Eggs
  • 1/2 cup of Evaporated Milk
  • 1 tsp Vanilla
  • 2 9" deep dish pie crusts
  1. Cook sweet potatoes and drain well.
  2. Mash potatoes, you can add them to an electric mixer and beat until fluffy if you wish.
  3. Add melted butter, sugar, eggs, milk & vanilla. Mix well.
  4. Place pie crusts on a baking sheet and add 2 cups of mix to each pie crust.
  5. Place on the grill at 350º for 40-45 minutes. We used the Traeger Ironwood 885 with Pecan Pellets for this cook.

CONNECT WITH HEATH:

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