Backwater Recipes

The Perfect Holiday Cocktail

White Wonderland Cosmo (single serve recipe)1 ½ oz - Citrus Vodka½ oz. – Cointreau Orange Liqueur¼ oz. – Elderflower Liqueur3 oz. – White Cranberry Juice¼ oz. – Fresh Lime JuiceShake all ingredients in a Yeti Cocktail Shaker with ice, serve in a chilled Martini Glasswith 3 freeze cranberries1 Gallon Batch for parties35 oz Citrus Vodka12 oz. – Cointreau Orange Liqueur6 oz. – Elder Flower Liqueur69 oz. – White Cranberry Juice6 oz. – Fresh Lime JuiceStir all ingredients together, add frozen cranberries to the container.

Brined and Spatchcock Smoked Turkey

Ingredients 12-16 lb. turkey  ½ cup Traeger Fin & Feather Rub  Turkey Brine  One-gallon cold water Traeger Orange Brine & Turkey Rub Kit Herbed Butter 1 stick ((¼ lb.) butter, softened) ¼ cup parsley (chopped) ¼ cup thyme (chopped) ¼ cup chives (chopped) ¼ cup onions (chopped) 5 garlic cloves (minced) 2 Tbsp Traeger Fin & Feather Rub   Instructions Step 1: Spatchcock (Butterfly) Place the turkey on your cutting board with the backbone facing up and neck end toward you. Using a pair of heavy-duty kitchen shears, cut along both sides of the backbone to completely remove it from the turkey. Turn the turkey breast side up and press down with both hands to flatten it. Step 2: Brine Overnight  Make the brine in a large brining container or food grade bucket. Pour the brine mix into the water and stir. Place the turkey in a plastic, glass or stainless-steel container and pour the brine over the bird to cover. Place a lid or cover on the container with the bird and the brine and place it in the refrigerator overnight or 8-12 hours. Step 3: Rinse and Dry When the turkey is finished brining, discard the brine and rinse the turkey well under cold water. Dry the inside and outside of the turkey with clean paper towels. Place the turkey in the fridge uncovered for about 2 hours to allow the skin to dry further.  Step 4: Make the Herbed Butter & Apply Herbed Butter Combine ingredients well in a medium sized bowl. Split the butter into (2) parts and put half of it under the skin and half of it on the outside of the skin. Work your hands between the skin and the meat tearing the membrane loose as you go. Leave the skin attached around the edges (except for where your hand entered) to help hold in the butter and herbs. Pat it down from the outside to spread it out a little more. Apply the remaining herbed butter on the outside of the skin. Season the entire turkey skin side and meat side with Traeger Fin & Feather for perfect seasoning throughout. Step 7: Cook Time Set up your smoker for cooking at about 240°F. I use Traeger Turkey Pellets, but Pecan works great as well. Place the spatchcocked turkey skin side up and let it smoke cook for about 4 hours at 240°F. Using your Meater® to monitor the temperature of the breast at its thickest part and when it reaches 160 it's time to move it from the heat. Step 8: Rest and Serve Quickly tent some foil over the bird and leave it for about 10-15 minutes to rest before carving. To carve, remove the leg quarters then separate the thigh from the leg. Remove the wings then remove the breast meat in one big section by cutting along the carcass as you pull back on the breast meat. Slice the breast meat into pieces and you are ready to eat. 

Backwater Smoked Jalapeno Poppers

Try smoking jalapenos on the Traeger for the perfect popper!

Backwater Smoked Chicken Wings

Make your own Backwater Wings with a Traeger and this recipe!

Blackened Fish Sandwich

Ingredients 2 Teaspoons TRAEGER Blackened Saskatchewan Seasoning Blend 2 (4-6 oz.) Snapper, Grouper, or other White Flakey Fish about ½ inch thick 1/2 Cup Lettuce, shredded 2 Slices Beefsteak Tomato 4 Grillo Dill Pickle slices; per sandwich 4 Tablespoons Mayonnaise  1 Teaspoon Hot Sauce 1 Tablespoon Dill Pickle Relish 1 Teaspoon Pickle Juice 1/2 Teaspoon Garlic Powder  1/2 Teaspoons Kosher Salt & Black Pepper 2 Martin’s Sandwich Potato Rolls   2 Slices of Pepper Jack Cheese  *Olive Oil and Butter as needed*   Step 1 Start to heat your cast iron skillet on Medium high heat. Step 2 Pat your fish fillets dry  Step 3 Shake seasoning rub on top and bottom of each fillet; use more as desired. Step 4 Prep and set aside; Shredded Lettuce, Slices of Tomato and Pickles  Step 5 Prepare tarter sauce by mixing together the mayo, dill pickle relish, hot sauce, garlic powder, and pickle juice to Taste; add more hot sauce as desired. Step 6 In your pre-heated large cast iron skillet, drizzle entire pan with oil and lay fish fillet away from you in the pan. Sear for about 3 - 4 minutes on each side; only flip once, don't touch the fish until done. Add your cheese to melt, remove and let set until rolls are toasted. Step 7 Butter the cut side of the Sandwich Potato Rolls and carefully place in a skillet, butter side down, for approximately 2-3 minutes to toast. Step 8 Remove Buns from Pan and start to assemble: Step 9 Add, Tarter to the bottom bun, followed by pickles, lettuce, tomato, then add your fish and a little more tarter to the top bun. Cover and serve Step 10 Serve immediately.