Simple Grilled White Fish
- By Britt Shoffner
- Jun 27, 2022
Chef Tom brings together two of our favorite barbecue foods to create Bacon Wrapped Jalapeño Popper Stuffed Barbecue Chicken, smoke-roasted on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Kamado Joe charcoal grill & smokes a Creekstone Farms prime tri-tip roast, brisket style, for a smoked tri-tip chopped beef sandwich.
Yields 4 burgers
For the fries:
For the poutine gravy:
Place a Lodge 5 Quart Dutch Oven on the infrared side burner of the Napoleon Prestige P500RSIB-3, and preheat one quart of oil to 375ºF.
Spiral cut you potatoes, or julienne (matchsticks). Rinse then dry. When the potatoes are dry, carefully place them into the hot oil, working in batches, so as not to overcrowd. Overcrowding can lead to the oil bubbling over. Cook the fries just until golden brown, about one minute. Remove from the oil with a spider or slotted spoon. Transfer to a paper towel lined bowl. Season immediately with Noble Saltworks Hickory Smoked Salt. Repeat with the remaining fries.
Preheat the grill for high heat direct grilling on one halt (burners on high), and indirect heat on the other half (burners off). Stabilize the grill at about 450ºF-500ºF.
Mix the burgers. Combine the ground beef, two ounces of cheese curds and Cattleman’s Grill California Tri-Tip Seasoning. Mix well and divide into four (1/3 lb) patties. Rest in the refrigerator while you make the poutine gravy.
Place a Lodge 10” Cast Iron Skillet on the side burner of the Napoleon. Preheat over medium heat. Add the pancetta and cook until browned. Slide the skillet off of the heat and add the garlic, thyme and whiskey. Stir and then return to the burner. Allow the whiskey to reduce down until almost gone. Add the butter and stir to melt. Add the flour and stir to toast. Stir constantly until blonde in color. Slowly whisk in the beef stock and bring to a simmer. Cook until thickened. Add the heavy cream and season with salt to taste. Turn off the heat. Cover with a lid to keep warm.
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Grill the burgers over direct heat until slightly charred. Flip and continue cooking until the internal temperature reaches 155ºF, moving the burgers to indirect heat to finish, as needed. Total cook time about 15-20 minutes.
Remove the thyme sprigs from the gravy. Add the remaining 4 oz of cheese curds to the poutine.
To build the Poutine Burger, start by spreading Kozlik’s Amazing Maple Mustard on the bottom bun. Top with lettuce and tomato. Place the burger patty on the tomato, topped with the pickles, fries, poutine gravy and top bun.
6 servings
For the crema:
Place the flank steak in a plastic zip-top container and add the Sweetwater Spice Ancho Chipotle Brisket Bath and water. Squeeze the air out of the bag and massage the marinade into the meat. Let soak for 30-60 minutes.
Build a hot charcoal bed banked to one half of your Kamado Joe Classic II. Set up the grill for direct grilling, with a regular grate set on the lowest setting of the divide and conquer system, directly over the charcoal and a half moon cast iron griddle set on the highest setting of the divide and conquer system, on the opposite side. Stabilize the temperature around 450ºF. Place a Lodge 8” Cast Iron Skillet on the grill to preheat.
To make the crema, combine the sour cream Flavolcano Smoky Red Pepper Hot Sauce and Cattleman’s Grill Mexicano Seasoning in a small container and mix well to combine.
Remove the flank steak from the marinade. Wipe off excess moisture from the surface. Season with Killer Hogs TX Brisket Rub.
Transfer the steak to the direct side of the grill. Grill until lightly charred on both sides and the internal temperature reaches 125º-130ºF in the center. Remove from the grill. Rest a few minutes before liking thin across the grain.
At the same time that you start grilling the steak, place the finely minced bacon in the cast iron skillet, cooking until browned and the fat is rendered out. When the bacon starts to brown, pour off all but one tablespoon of the bacon grease. Add the diced onions and cook until the begin to appear translucent. Add the 505 Hatch Valley Flame Roasted Chiles and cook to warm though.
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On the half moon cast iron griddle, add some Colonial Chile Infused Oil to coat the surface. Crack an egg on the surface and cook sunny side up or over medium. Place a tortilla on the griddle next to the egg and top with a couple of ounces of cheese. While the egg cooks, add the toppings to the cheesy tortilla, starting with the bacon/onion/pepper mixture, then the thin sliced flank steak, the egg, cotija cheese and top it all off with the crema.
Repeat the process of cooking the eggs and assembling the breakfast tacos, one after another.
For the marinade:
For the Toum:
Combine all marinade ingredients in the Vitamix Blender. Blend until smooth.
Place the chicken thighs in a 8 Quart Briner Bucket. Pour the marinade over the chicken and mix well to coat all thighs. Place the lid on the Briner Bucket and transfer to the refrigerator. Marinate overnight.
To make the Toum, place the garlic cloves and Jacobsen Salt Co. Black Garlic Salt in a small food processor. Process until the garlic forms a paste, scraping down the sides as needed.
With the processor constantly running, add one tablespoon of lemon juice, then slowly drizzle in 1/2 cup avocado oil.
Add one more tablespoon of lemon juice, then slowly drizzle in another 1/2 cup avocado oil.
Stop the food processor. Scrape down the sides. Add the remaining lemon juice and continue processing. Drizzle in the 1/4 cup Colonial Chile Infused Oil. When all oil and lemon juice is incorporated, stop the processor and taste for seasoning. Thin with water, as needed.
Set up a spit rod for rotisserie cooking, placing one for in place. Skewer one half of the onion onto the spit rod and press down into the fork. Remove the chicken thighs from the marinade, one by one, threading them onto the spit rod, so they lay flat on top of one another. When all thighs are on the spit, skewer the remaining half of the onion onto the rod. Slide the other fork into the halved onion and chicken. Press the chicken together to form one compact roast of meat, centered on the spit rod.
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Place the spit rod in place on the Napoleon Prestige 500 RSIB. Turn on the rotisserie motor to begin spinning the spit rod.
Light the rear burner, as well as the burners directly under the shawarma and set to high heat.
Let the shawarma spin and cook until the outer layer is browned, about 30 minutes. Shave off a thin layer of the chicken, catching it in pan under the spit rod. Continue cooking and shaving the meat off, checking on it every 15-20 minutes. Repeat this process until all of the chicken is cooking and shaved off of the rod. You can also use the inner layers of the onions on the end that are softened, but not charred.
Serve the chicken shawarma with the Toum, rice, hummus, flat bread, fresh veggies.
Roast the peppers over direct high heat (450ºF+), turning to blacken all sides. Place in a zip top bag and seal. Let steam 10-15 minutes. Remove from the bag. Peel the skin off of the flesh. Remove and discard the seeds and stem. Chop the flesh of the pepper.
Place half of the roasted peppers and all remaining ingredients in a food processor or blender and process until smooth. Taste and adjust seasonings as needed.
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Serve topped with remaining diced roasted peppers, a drizzle of Saica Sicilian Extra Virgin Olive Oil and a shake of Cattleman’s Grill Everything Bagel Seasoning.