For the Brine: Dissolve the salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. Make sure chicken is fully under the water. Place a heavy plate on top to help with that if needed.
In a small bowl, combine the ingredients together for the dry rub.
Remove the chicken from the brine and pat dry. Rub with the dry rub.
Stuff the cavity with the onion and garlic.
Place the whole chicken directly on the grill.
Set the smoker to “smoke” and smoke for 30 minutes.
Then set Traeger temperature to 225º Fahrenheit.
Smoke for about 5 hours or until an instant-read thermometer reads 160℉ when inserted into the thickest part of the breast. The finished internal temperature will rise to 165℉ in the breast as the chicken rests. Tent the chicken with foil and let rest for 15 minutes before carving.
Choose medium potatoes. Large potatoes will take longer to bake.
Clean the potatoes and dry them.
Rub them with oil, then salt.
Poke the potatoes 2-3 times with a fork.
A medium potato will take about 2 ½ hours to smoke at 225º Fahrenheit.
Place the potatoes directly on the grill grate and bake for 30-40 minutes, or until soft in the middle when pricked with a fork. Serve loaded with your favorite toppings.
Put the beans in a pile on a cast iron skillet and pour the melted butter over them.
Sprinkle with garlic salt.
Use tongs to toss the green beans with the butter.
Roast the beans for about 2 1/2 hours at 225º stirring 3-4 times during cooking.
They will be crispy green beans, so if you’d like them softer, allow them to cook longer.
When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.
In a medium bowl, combine the berries, sugar, tapioca flour and lemon juice.
Roll the pie dough just slightly larger than its original shape.
Place two tablespoons melted butter in the bottom of the skillet.
Place the pie dough into the skillet.
Pile the berry mixture on top of pie dough, leaving a 1 or 2” border around the edges.
Fold the edges of the pie dough in small segments up and over the filling. Brush the edges with egg wash and sprinkle with raw sugar.
Place the skillet directly on the grill grate and bake for 40 minutes until the crust is golden brown.