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**Post will be updated with pictures after the show!

It is the morning before Thanksgiving and we are so excited to have Fox 13 and Charley Belcher joining us at our Pasco location.  The menu for today is: Smoked Turkey Breast, Smoked Glazed Ham, Corn Casserole, Cheesy Garlic Potatoes, Cranberry Sauce & Pecan Pie Cobbler.     

Smoked Turkey Breast (Serves 6-8)


  • 6 lb Turkey Breast
  • 2 oz. Victory Lane Pecan Rub
  • 1/4 Stick of Butter (Cut into Pads) 
  • 1 injector
  • 1 scoop Bird Booster Injection (Original/Rotisserie/Chiptole/Honey)
  • 2 cups low sodium chicken broth




  • Heat grill to 275 degrees F
  • Rinse turkey; pat dry
  • Place butter under the skin of the breast
  • Season breast with Victory Lane Pecan Rub; under and on the skin
  • Place, breast-side up, on center of grill grate
  • Smoke 15 minutes per lb or until turkey is done (160ºF)
  • Remove turkey from grill. Let rest 15 min. lightly tented with foil before slicing

Smoke Glazed Holiday Ham (Serves 15-20)


  •  1 half semi-boneless cooked ham
  • 1 bottle Texas Rib Candy (Flavor of Your Choice)
  • 2 Cups Turbinado Sugar


  • Unwrap the ham and place face down in a disposable half pan
  • Set smoker to 275 degrees F and place half pan with ham on it
  • Glaze the top of the ham with Texas Rib Candy and sprinkle with Turbo Sugar
  • Repeat process every 15 minutes for a total of 120 minutes
  • Remove from smoker, rest for 10 minutes, slice and serve

Corn Casserole (Serves 6-8)


  • 2 oz. Victory Lane Season-All


  • Preheat grill to 350 degrees F
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, melted butter and Victory Lane Season-All
  • Pour into a greased 9 by 13-inch casserole dish
  • Cook for 45 minutes, or until golden brown
  • Remove from grill and top with Cheddar
  • Return to grill for 5 to 10 minutes, or until cheese is melted
  • Let stand for at least 5 minutes and serve warm

Garlic Cheesy Potatoes (Serves 6-8)


  • 4 medium potatoes, peeled and diced
  • 3/4 cup butter, melted
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan Cheese
  • 1 cup shredded Cheddar Cheese
  • 1 cup Sour Cream
  • 3 green onions, diced
  • 1 oz Meat Church Bacon BBQ Rub


  • Preheat grill to 350 degrees F
  • Boil potatoes for 10 minutes on stovetop
  • Drain potatoes
  • Place in a shallow 2 quart baking dish
  • Melted butter & garlic together & drizzle over potatoes & add Bacon BBQ Rub
  • Sprinkle with Parmesan cheese, cheddar cheese, sour cream & green onions
  • Bake for 30 minutes or until potatoes are slightly browned & tender

Cranberry Sauce (Serves 8-10) 


  • 5 cups fresh cranberries
  • 3/4 cup apple juice
  • 2 green apples, peeled and small dice
  • 1 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2 teaspoons vanilla extract
  • Orange zest to taste
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes)
  • Set the temperature to 350 degrees F and preheat, lid closed, for 5 to 10 minutes
  • Combine all ingredients in an extra large pot, it will bubble and splatter
  • Bring to a boil on the Traeger stirring every few minutes until the sauce has thickened
  • Cook for 35 minutes 
  • Serve warm or cooled
Recipe modified from Traeger Grills



Pecan Pie Cobbler
  • 1 box refrigerated pie crust, softened
  • 2 1/2 cups light corn syrup
  • 1/2 cups packed brown sugar
  • 1/2 cup butter, melted 
  • 4 1/2 teaspoons vanilla
  • 6 eggs, slightly beaten 
  • 2 cups coarsely chopped pecans 
  • Butter-flavor cooking spray 
  • 2 cups pecan halves
  • Whipped Cream
  • Heat grill to 35 degrees F.
  • Grease 13x9-inch (3-quart) glass baking dish with cooking spray
  • Remove 1 pie crust from pouch; unroll on work surface
  • Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit
  • In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk
  • Stir in chopped pecans. Spoon half of filling into crust-lined dish
  • Remove second pie crust from pouch; unroll on work surface
  • Roll into 13x9-inch rectangle
  • Place crust over filling; trim edges to fit
  • Spray crust with butter-flavor cooking spray
  • Bake 25 to 30 minutes or until browned
  • Carefully spoon remaining filling over baked pastry
  • Arrange pecan halves on top in decorative fashion
  • Bake 45 minutes longer or until set
  • Cool 20 minutes on cooling rack
  • Serve warm with whipped cream

We thank you again for joining us on the show today.  If you have any questions, feel free to give either store a call or come in and see us!  

Happy Thanksgiving!