Step

• 1

  Plan ahead! This recipe requires overnight prep time.

• 2

  A day before you need to make the Bulldogs, smoke your salt.

• 3

  Start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes).

  185 ˚F / 85 ˚C

  00:05

  Super Smoke

• 4

  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.

  185 ˚F / 85 ˚C

  24:00

  Super Smoke

• 5

  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 way, the citrus will yield more liquid when you juice them. Note: the other 1 lime and 1 orange will be used later.

• 6

  Juice the limes and the orange in a large measuring cup, then add in 1 cup of tequila, 1/2 cup of Grand Marnier, and simple syrup. Mix together.

• 7

  Pour 1/3 cup of the 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.

• 8

  Cut 1 lime and 1 orange into slices to garnish the rim of your glass later. Start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High and preheat, lid closed (10-15 minutes).

  500 ˚F / 260 ˚C

  00:15

• 9

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

  500 ˚F / 260 ˚C

  00:05

• 10

  Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered. 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. Place previously grilled slices on the rim of the glass. Repeat for each glass. Enjoy!