Steps

• 1

  Plan ahead! This recipe requires overnight prep time. A day before you make the Bulldogs, smoke your salt.

• 2

  When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• 3

  Start with as much sea salt as you would like to smoke. Spread it out on a baking sheet and smoke on your Traeger for 24 hours, stirring the salt every 8 hours. Once done, let cool and store in the container of your choice.

  165 ˚F / 74 ˚C

  24:15

  Super Smoke

• 4

  Place 5 limes and 1 orange (which should be at room temperature) on the counter and roll them with your hand, back and forth, while applying pressure. This makes the citrus yield more liquid when you juice them. Note: the remaining 1 lime and 1 orange will be used later.

• 5

  Juice the limes and the orange in a large measuring cup, then add in tequila, Grand Marnier and Traeger Smoked Simple Syrup. Mix together.

• 6

  Pour 1/3 cup of the Traeger smoked salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the smoked salt until the rim is covered. Repeat for each glass.

• 7

  Cut 1 lime and 1 orange into slices to garnish the rim of your glass later. When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 8

  Grill the lime and orange slices for 5 minutes on each side.

  450 ˚F / 232 ˚C

  00:10

• 9

  Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered.

• 10

  Blend, adding more ice or margarita mix until the desired thickness is achieved.

• 11

  Pour the frozen margarita into a smoked salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita.

• 12

  Place previously grilled citrus slices on the rim of the glass. Repeat steps for each glass. Enjoy!