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- World Famous Veggie Bag -

What you need:

Frozen Mixed Veggies

Onion- cut into chunks

Golden Toad Prime Steak Rub


Cooking Time:  2  hours

Cooking Temp:  225-275ºF

Wood:  Oak or Pecan

  • Put veggies & onion in pan

  • Drizzle with olive oil & season with steak rub

  • Cook at 225 for 1 hr stirring every 30 minutes

  • Cover with foil

  • Cook at 275 for 1 hr.

*for crispier veggies, shorten time or turn down heat

*for softer veggies increase heat or increase time

-Brussels Sprouts and Sweet Potatoes- 

What you need:

1 lbs. Brussels Sprouts

2-3 Sweet potatoes 

4-5 Strips of bacon

1/4 cup maple syrup

Sucklebusters SPG

Cooking Time: 30 minutes

Cooking Temp: 350ºF

Wood: Hickory

  • Halve Brussels sprouts in half and dice up sweet potatoes, place in metal pan.

  • Cook bacon.  Take bacon and set it to the side, but don’t waste that grease!  Pour maple syrup into bacon grease.  Pour that over your Brussel sprouts and sweet potatoes.

  • Season with SPG and mix thoroughly.

  • Place pan in grill and let cook for 30-40 minutes.  Potatoes should be soft and cooked through.

  • Enjoy!

- Grilled Portobello Mushrooms -

What you need:

Olive Oil

Portobello Mushrooms

Sucklebusters Campfire Steak Rub


Cooking Time:  10 minutes

Cooking Temp:  300ºF

Wood: Oak or Maple

  • Brush the cap of the mushroom with olive oil.

  • Sprinkle the cap and the gills with seasoning.

  • Brush the gills with olive oil.

  • Grill at 300 cap side up for 2 minutes

  • Grill at 300 cap side down for 2 minutes


- Pepper Poppers -

What you need:

Topped and Seeded Jalapeños

Cooked and Crumbled Bacon

Shredded Cheddar Cheese

Cream Cheese

Chile Grill


Cooking Time: 1 hour

Cooking Temp:  275ºF

Wood:  Pecan or Oak

  • Mix together cheddar cheese, cream cheese and cooked crumbled bacon bits.

  • Stuff mixture into peppers making sure to push any air out of the bottom.

  • Stick a toothpick sideways through the pepper and put it in the chile grill

  • Smoke at 275 degrees for 1 hour (stick burners use 225 for 1 1/2 hours).

  • The trick with jalapeños is the longer you cook them, the less intense the heat (be careful though, some will still be pretty spicy).

*The  possibilities are endless. You can add any kind of filling you like. Some swear by peanut butter and bacon, while others hold true to refired beans and cheese. Be creative and try lots of different things, you never know what will turn out to be your show stopper.

- Smoked Sautéed Mushrooms -

What you need:

2lbs. Baby Portobello

2 Tbsp Butter 

SuckleBuster's SPG


Cooking Time:  20 minutes

Cooking Temp: 350ºF

Wood: Cherry or Maple

  • Clean and dice mushrooms. Place cast iron skillet on grill and let heat up for 10 minutes.

  • Place butter in skillet and throw in mushrooms.  Season liberally, and give it all a quick stir.

  • The mushrooms will cook down.  Cook for about 10 minutes. 

  • *You can add more flavor by adding Worcestershire powder, balsamic vinegar, wine, etc. 

- Zucchini Fries -
What you need:

3-4 Zucchini

1/3 cup flour

3/4 cup breadcrumbs

1/3 cup parmesan cheese

2 eggs

Kosmos Garlic Parm Wing Dust

Cooking Time: 20 minutes - 30 minutes

Cooking Temp: 425ºF

Wood: Hickory

  • Start by cutting zucchini into sticks.  Remembering the thicker the sticks the longer the cooking time.

  • Grab a baking sheet that can go into the grill and lightly spray with cooking spray.

  • Prepare flour mixture by adding flour and 1 tsp of Kosmos Garlic Parm Wing Dust.  Lightly whisk together.

  • In a separate bowl whisk 2 eggs together.

  • In a third bowl combine breadcrumbs, parmesan cheese, and 2 tablespoons of Kosmos Garlic Parm Wing Dust.

  • Place bowls in order of flour, eggs, and breadcrumb mixture.

  • Coat zucchini in flour mixture, followed by the egg wash, then into the breadcrumb mixture.

  • Place zucchini's on your baking sheet and place into grill.  Let cook for 20 minutes (or until zucchini is cooked through).  

  • Serve with your favorite dipping sauce!

- Grilled Romaine -

What you need:  

Head of Romaine Lettuce

Ruff's Red Dust

Olive Oil

Balsamic Vinegar


Cooking Time: 10 minutes

Cooking Temp: 400ºF

Wood: Maple

  • Remove the outer leaves of the romaine.

  • Cut the entire head in half length and then half again, so you have 4 quarters.

  • Drizzle the lettuce with olive oil and then sprinkle the Toasted Onion Mustard onto the leaves.

  • Place the lettuce cut side down onto a hot grill for about 5 minutes.

  • Remove from grill and drizzle balsamic vinegar onto the leaves.

- Grilled Cauliflower -

What you need:

Head of Cauliflower

Yasmine's Veggie Seasoning

Olive Oil or Butter

Grilling Mesh


Cooking Time: 1hr.

Cooking Temp: 350ºF

  • Remove most of the stem and all the leaves from the cauliflower.

  • Wash, dry and pat with olive oil all over the crown.

  • Sprinkle with Yasmine's Veggie.

  • Loosely wrap the califlower in foil, leaving the top open (for smoke).

  • Cook the cauliflower for about 55 minutes or until it is fork tender.

  • Unwrap the head, cut the florets from the stem and enjoy.

- Smoked Roasted Radishes -

What you need:

Several Bundles of Radishes

Olive Oil

Colorado Red Salt

Toasted Onion Mustard


Cooking Time:  15 minutes

Cooking Temp: 400ºF

Wood: Oak or Maple

  • Cut all your radishes in half and place in a pan or cast iron skillet.

  • Drizzle with olive oil and sprinkle the Colorado Red Salt and Toasted Onion Mustard onto your radishes, stir to coat.

  • Cook for 15 minutes at 400 degrees.

*This recipe works wonders on beets as well. Simply increase cook time by 15 minutes.

- Collard Greens -

What you need:

Fresh collard greens

4-5 strips of bacon

1 small onion diced

1 TBSP butter

Kosmos SPG

1 cup of chicken broth

Cast iron skillet 


Cooking Time:  30-45 minutes

Cooking Temp: 300ºF

Wood: Pecan

  • Place your cast iron on grill and let heat up for at least 10 minutes.

  • You will want to clean and cut your collard greens.  Cut the leaves of the woody stems.  Then let them soak in some cool water.

  • In cast iron, fry up your bacon.  Taking bacon and setting aside for crumbling later.

  • In bacon grease add 1 TBSP of butter.  Sauté diced onion in bacon grease/butter mixture for about 5 minutes (or until onion is softened and fragrant).

  • Add chopped collard greens and season with Kosmos SPG.  Let cook for around 5 minutes.

  • Add chicken broth and cover with lid.  Let cook for about 30 minutes, occasionally stirring.

  • When finished, mix in crumbled bacon and serve!

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