Cook with Rock

Warm weather = Beer, Brats & Chicken

Shepherd’s Pie on the Traeger for St. Patrick’s Day. Yeah, that’s happening!

Lamb filling keeps it traditional, but the mashed potatoes pick up just enough smoke to make the whole thing taste like you’re sitting in a pub in Kinsale, Ireland. Kitty O’Se’s, is where I got my inspiration. Real place. Worth the trip.

Creamy potatoes, deep hearty filling, that perfect crust on top. No tricks. Just a classic dish with one backyard twist.

Full recipe is on YouTube and on CookwithRock.com. Links in bio.

You’re Irish enough to make this for St. Patrick’s Day, trust me.

This is absolutely one of my family’s favorite recipes every March when St. Patrick’s Day rolls around. It’s simple, easy and delicious… so why not give it a shot!

These Iberico hanger steaks are one of my favorite cuts, and after marinating, searing them, then slow finishing them on the PK 2 zone fire, I can honestly say they were some of the most tender, flavorful cuts of pork I’ve ever had. The marbling, the fat, and the melt-in-your-mouth texture make this cut something special.

Marinade
• ¼ cup olive oil
• 3 tbsp soy sauce
• 2 tbsp balsamic vinaigrette
• 2 tbsp Bear & Burton’s W Sauce (or Worcestershire)
• 2 tbsp brown sugar
• 1 tbsp Rock’s Bourbon Brisket Rub (or your favorite savory rub)



campogrande

These were supposed to be a quick way to use up leftover ham… but once buttery King’s Hawaiian and melted Swiss got involved, and they hit the Traeger for a little smoke, they disappeared way faster than I expected.

The best part…my kids absolutely love them!

If you’ve ever looked at leftover ham and thought, there has to be a better way, this might be it.

Ingredients you’ll need…
• Leftover ham slices
• King’s Hawaiian slider loaf
• Swiss cheese slices
• Butter, melted
• Duke’s Mayonnaise
• Duke’s Chipotle Mustard
• Rock’s Hey Boo! Honey Rub
• Rock’s Anytime Seasoning

Here’s my steps…
Step 1: Make the Chipotle Aioli (About 5 minutes)
Step 2: Toast on the Traeger Flatrock (8–10 minutes)
Step 3: Build the Sliders (10 minutes)
Step 4: Finish on the Traeger Timberline XL (15–20 minutes)

It’s simple. It’s repeatable. And it turns “just leftovers” into something my kids will actually get excited about.

Save this for the next time ham is sitting in your fridge and you need a better plan.

Crushed this recipe with…
Flatrock & Timberline XL
American Flag XL Cutting Board
Rolls
Mayo and Chipolte Mustard
And of course, my Rocks BBQ Rubs & Sauces!

Creamy, rich, kissed with smoke—and way more addictive than expected.

If you’ve ever made cream corn casserole in the oven and thought, “This is good… but it’s missing something,” this is the upgrade you didn’t know you needed.

Same dump-and-stir comfort food, but cooked on the Traeger, it’s easy, forgiving, and somehow tastes like you put in way more effort than you actually did.

Comfort food… but better.

Ingredients you’ll need…
½ stick butter, melted
1 can whole kernel corn, drained
1 can cream-style corn
8 oz sour cream
1 box Jiffy Corn Muffin Mix

Here’s my steps…
Step 1: Preheat the Traeger (10 minutes)
Step 2: Mix the Casserole (5 minutes)
Step 3: Transfer to Baking Dish (5 minutes)
Step 4: Cook on the Traeger (45–60 minutes)
Step 5: Check for Doneness (2 minutes)

Crushed this recipe with…
Ironwood 885
American Flag XL Cutting Board

You always hear it—ribs should fall off the bone… but I’m sorry, that’s just not the way I like em.

Look if your ribs collapse before you even get a bite, that’s not tenderness—that’s overcooked.

I like it when ribs bend, bite clean, and pull with just the right tug off the bone.

So this is my 2-1-1 rib method on the Traeger—a simple, repeatable approach that gives you ribs with structure, juiciness, and flavor in every bite. No mush. No meat puddles. Just ribs that eat the way ribs are supposed to.

Ingredients you’ll need…
1 rack Prairie Fresh spare ribs
2 tbsp yellow mustard (optional binder)
2 tbsp Rock’s Anytime Seasoning
2 tbsp Rock’s Hey Boo Honey Rub
2 tbsp butter
2 tbsp brown sugar
2 tbsp honey
Rock’s Irish Whiskey BBQ Sauce (for glazing)

Here’s my steps…
Step 1: Trim and Season the Ribs (20 minutes)
Step 2: Smoke the Ribs (2 hours)
Step 3: Wrap and Tenderize (1 hour)
Step 4: Sauce and Set (1 hour)
Step 5: Rest and Slice (10–15 minutes)

Crushed this recipe with…
Ironwood 885
American Flag XL Cutting Board
Messermeister Avanta 8” Kendrick BBQ Knife
And of course, my Rocks BBQ Rubs & Sauces!

I get it—coffee jerky sounds weird.

That was my first reaction too. Until I tasted it.

Look, this isn’t a complicated recipe, but it is dialed in and creates a unique, share worthy snack everyone will enjoy! I’m telling you, give it a shot.

My pick for meat…
• 2 pounds top round beef, sliced thin against the grain

My Marinade…
• 1/4 cup packed brown sugar
• 1 tablespoon freshly ground black pepper
• 1 cup brewed coffee, cooled (use a smooth, bold roast—Tim Hortons works great)
• 1 cup Dr. Pepper
• 1/4 cup soy sauce
• 1/2 cup Bear and Burtons W Sauce (or sub Worcestershire sauce)

Here are my steps…
1. Prep the Beef (10 minutes)
2. Make the Marinade (5 minutes)
3. Marinate (12-24 hours)
4. Dry the Beef (3–5 hours on the smoker)
5. Cool and Store (10 minutes)

Crushed this recipe with…
Ironwood 885
American Flag XL Cutting Board
Avanta Kendrick BBQ 7″ Fillet Knife
W Sauce
And of course, my Rocks BBQ Rubs!

So I made one of the best turkeys of my life… while doing nothing but sitting on the couch watching football.

I mean yeah, I spatchcocked it, brined it, and seasoned it like it owed me money—but Meater handled the cook.

Even my turkey-hating dad admitted it was good. Miracles happen, folks.

Full vid is up on YouTube | https://youtu.be/6e9sipHSLlM

RIBS… but with a twist. These Cinnamon Toast Crunch ribs were an amazing twist, on my classic 275° rib recipe.

Don’t sleep on these single origin spice blends from Burlap & Barrel. The Sweet Mesquite BBQ & Cinnamon Sugar Crunch blends created a unique and delicious flavor that we’ll be going back to again!