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Chef Britt satisfies a craving with Smoked Bacon & Corn Crab Dip, and keeps it summery with fresh-grilled corn and jalapenos!

Smoked Bacon & Corn Crab Dip

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Feeds 6-8 people as an appetizer

Ingredients

• 8 oz cream cheese, softened


• 8 oz crab meat (claw, lump, or both)


• 1/2 cup cooked bacon, crumbled


• 1/2 cup mayonnaise, plus more


• 3 scallions, sliced thin


• 2-3 jalapenos, stems and seeds removed, and diced


• 1 lemon, squeezed


• 3 cobs corn


• Chili Dawg's Jalapeno Seasoning, as needed


• Fresh cracked black pepper, to taste

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Instructions

• First, prepare the grill. Preheat your Yoder Smokers YS640s pellet grill to 400°F, set up without the diffuser plate and Grill Grates over the firebox (bottom, left-hand side) for direct grilling.


• Next, clean the corn and prepare it for the grill. Over a large bowl (where you will do the remainder of your mixing) slather mayonnaise on the outside of each cob of corn. Follow up with Chili Dawg's Jalapeno Seasoning, coating. The bowl is there to catch any seasoning that doesn't adhere to the corn cob.


• Grill the corn over direct heat, until char marks are present. Meanwhile, prepare your remaining ingredients.


• Once the corn has finished, cool it slightly and remove kernels by slicing length-wise down the sides of the cob. On your Yoder Smokers YS640s pellet grill, return the diffuser plate and lower the temperature between 200-250°F for indirect smoking.


• In your mixing bowl combine softened cream cheese and 1/2 cup of mayonnaise until smooth and easily spreadable. Add your remaining ingredients: chopped cooked bacon, scallion, crab meat, diced jalapeno, and one squeeze of lemon. Give it a taste and add any extra seasoning if needed.


• Place the crab dip mixture into a 10-inch Lodge Cast Iron Skillet and heat for an hour or two until dip is hot for serving.


• Serve while warm with baguette slices or pork rinds.

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Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.

Roasted Pepper Hummus

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Ingredients

• 1 red bell pepper


• 2 jalapeños


• 1 (15 oz) can chickpeas, drained and rinsed


• 3 tbsp basil, minced


• 3 tbsp tahini


• 3 tbsp lemon juice


• 2 tbsp Saica Sicilian Extra Virgin Olive Oil


• 2 cloves garlic, minced


• 1/2 tsp cumin


• Jacobsen Salt Co. Black Garlic Salt, to taste

For serving:

• Saica Sicilian Extra Virgin Olive Oil


• Cattleman’s Grill Everything Bagel Seasoning

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Instructions

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.

You might also enjoy: Ribeye & White Bean Hummus Pizza

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.

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Chef Britt brings home the bacon by showing you exactly how to cure and smoke pork belly entirely from scratch!

Smokehouse Bacon

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Ingredients

For the cure (dry rub):

• 3 oz LEM Cure


• 28 oz Jacobsen Salt Co. Pure Kosher Sea Salt


• 17 oz Brown Sugar

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Instructions

• Using a scale, weigh the ingredients accordingly and mix together kosher salt, brown sugar, and LEM Cure thoroughly to make the cure mixture. The quantities specified in this recipe is enough to cure roughly 56 lbs of pork belly. Simply dividing each quantity in half will yield enough mixture to cure approximately 28 lbs of raw pork belly.


• Wash belly with warm water and dry. Pierce the fat (skin) side with the tip of a paring knife. This will allow the cure mixture to penetrate the pork faster. If the skin is present on your pork belly, leave it on for the entire process of curing and smoking.


• Using a scale, get the total weight of the pork belly. Then calculate 24 grams of the cure for each pound of belly you have. For instance: a 5 lb. belly will need 120 grams of cure.


• Rub the bellies with the cure mix, making sure to cover all areas. Stack the bellies skin-side down in covered plastic or stainless-steel non-reactive containers.


• Refrigerate the pork covered for 7-10 days to cure. Overhaul every other day by re-rubbing them with the liquid that is released from the curing process. Rotate as needed.


• Rinse the bellies in slightly warm water. Soak in fresh warm water for 30 minutes and blot dry. Place the bellies on a wire rack over a sheet pan and refrigerate them uncovered for 12-18 hours to air-dry and form a pellicle.


• Set your Yoder Smokers Ys640s Pellet Smoker to 200℉ and hot-smoke the bellies until they reach an internal temperature between 150-160℉. If skin is present on your pork belly, removing the skin should be done immediately after smoking.


• Allow the bellies to cool before slicing/cutting the slab as needed for grilling, sauteing, or baking.


• The bacon may be wrapped and refrigerated for up to 2 weeks, or frozen for 2 months before use.

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So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!

Brisket Nachos with Smoked Queso

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16 servings

Ingredients

• 1 tbsp Colonial Chile Infused Oil


• 2 lb leftover wagyu brisket, diced


• Corn tortilla chips


• Romaine lettuce, shredded, for garnish


• 8 oz sharp cheddar


• 4 oz queso fresco, crumbled

For the Smoked Queso:

• 4 oz white American cheese, grated


• 4 oz chihuahua cheese, grated


• 4 oz pepper jack cheese, grated


• 3/4 cup half and half


• 1/2 cup 505 Southwestern Hatch Valley Flame Roasted Green Chiles


• 1 tbsp Cattleman’s Grill Mexicano Seasoning

For the Pico de Gallo:

• 1 cup tomato, small dice


• 1/2 cup yellow onion, small dice


• 1/2 cup cilantro, minced


• 1/4 cup jalapeno, minced


• 1/4 cup serrano peppers, minced


• 3 tbsp lime juice


• Jacobsen Salt Co. Habanero Infused Salt, to taste

For the Black beans:

• 1 1/4 cup canned black beans


• 3/4 cup beef stock


• 1 clove garlic, crushed, peeled


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the Avocado Crema Verde:

• 1 cup sour cream


• 1 medium avocado


• 2 tbsp 505 Hatch Valley Flame Roasted Green Chiles

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF set up for smoking. Fill an A-MAZE-N Tube Smoker with hickory pellets. Light the pellets with a torch. Allow the flame to burn for 30-60 seconds before blowing out the flame.

To make the queso, combine the cheeses in a Lodge 10” Cast Iron Skillet. Add the half and half, 505 Southwestern Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Mix then transfer to the second shelf of the grill. Smoke, stirring occasionally, until the cheeses are melted and smooth when whisked, about 45 minutes.

At the same time that you place the queso in the smokers, also combine all ingredients for the black beans in a Lodge 8” Cast Iron Skillet, mix well and place on the bottom rack of the grill. Let the beans and broth warm while the queso smokes. Remove when the queso is done (45 minutes).

To make the pico, combine all ingredients and mix well. Store in the refrigerator until ready to serve.

To make the Avocado Crema Verde, combine all ingredients in the Vitamix Blender Cups and and blend on the Vitamix until smooth. Remove from the blender and store in the refrigerator until ready to serve.

You might also enjoy: Carne Asada Cedar Planked Nachos

When the queso is nearly ready, preheat a Lodge 10” Cast Iron Skillet on the Hestan Cue Induction Burner. Add one tablespoon Colonial Chile Infused Oil to the skillet, then add the diced brisket meat. Cook to warm through, stirring frequently.

To build the Brisket Nachos with Smoked Queso, fill large serving platters with tortilla chips. Sprinkle the sharp cheddar over the chips. Top with the beans, then smoked queso. Sprinkle the diced brisket over the queso, topped with romaine lettuce, pico de Gallo, avocado crema verde and queso fresco.

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Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for Grilled Veggie Skewers that are so tasty that you won't even miss the meat!

Grilled Veggie Skewers

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Ingredients

• 1 lb 8 oz fingerling potatoes


• 1 lb brussels sprouts, ends root trimmed, outer leaves discarded


• 2 bell peppers, multiple colors, sliced


• 3 jalapeños, halved, deseeded


• 1 red onion, peeled, quartered


• 1 summer squash, halved, sliced 1”


• 1 zucchini, halved, sliced 1”


• Juice of 1/2 lemon


• Jacobsen Salt Co. Black Garlic Infused Salt, to taste

Basting sauce:

• 1 1/2 cups Saica Extra Virgin Olive Oil


• 2 tbsp Kozlik’s Dijon Classique


• 2 tbsp lemon juice


• 2 tbsp garlic, minced


• 1 tbsp fresh thyme leaves


• 1 tbsp Cattleman’s Grill California Tri-tip Seasoning


• 1 tbsp Reida Farm Wildflower Honey

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Instructions

Parboil the fingerling potatoes until almost tender, about 15 minutes.

Parboil the Brussels sprouts until almost tender, about 7 minutes.

Light two charcoal chimneys full of lump charcoal. When the charcoal is burning hot to the top of the chimney dump the charcoal in the charcoal bed of the Yoder Smokers Adjustable Charcoal Flat Top Grill. Spread evenly. Slide the cooking grate in place.

Thread the veggies onto Flat Bamboo Skewers or Double Prong Metal Skewers. Thread like veggies together. Squash and zucchini together. Peppers and onions together. Brussels on their own skewers. Potatoes on their own skewers.

You might also enjoy: Balsamic Tri-Tip Steak Skewers

Combine the Saica Extra Virgin Olive Oil, Kozlik’s Dijon Classique, lemon juice, garlic, thyme, honey and Cattleman’s Grill California Tri-tip Seasoning in a pint sized mason jar. Place a lid on top and shake vigorously.

Using a long silicone basting brush, stir the basting sauce and baste the tops of the skewers, and immediately transfer to the grill.

Grill until lightly charred and softened on both sides, basting occasionally (carefully; there will be flare-ups).

Remove the skewers from the grill. Remove all veggies from the skewers and mix together in a large serving dish or sheet pan. Squeeze the juice of half of a lemon over the mixed veggies. Season with Jacobsen Salt Co. Black Garlic Infused Salt, to taste.

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Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with with a spicy cilantro condiment called Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!

Grilled Steak Flatbreads with Zhoug (spicy cilantro condiment)

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Ingredients

For the flatbread dough:

• 5 cups Antimo Caputo '00' Chef's Flour


• 2 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons sugar


• 2 cups water, cold


• ¼ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 1 Tablespoon Antimo Caputo Instant Dry Yeast

For the zhoug:

• 2 bunches cilantro, stems removed


• ⅔ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 4 jalapenos, destemmed


• 1 teaspoon Aleppo Chile Flakes (or other crushed red pepper flakes)


• 4 cloves garlic


• ½ teaspoon ground cardamom, or approximately 15 cardamom pods


• 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons cumin seed


• Juice of one lemon, optional for added brightness

For the Steak

• 3 bone-in ribeyes, or other preferred steaks suitable for high-heat grilling


• High-quality kosher salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt


• Fresh-cracked pepper, to taste (optional)

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Instructions

To make the dough:

• Place your cold water into the bottom of your mixer. Place your dry ingredients on top of that and mix until hydrated and all the flour is picked up off the sides of the bowl. Mix on low speed for 8 minutes. Follow up with mixing on medium speed for 2 minutes.


• After mixing is finished, allow the dough to rest covered for 30 minutes.


• Remove the dough from the bowl and scale into 2.5 oz portions. Round out dough portions into balls and place on a heavily-greased sheet pan, adding more oil over the top as necessary. You can use olive oil in this instance.


• Cover the sheet pan of dough in plastic wrap and transfer to the fridge to set at least 30 minutes to a couple of hours before grilling off. You can also put them in a freezer, and thaw in the fridge for another day.


• To grill off the flatbreads, use direct, high-heat grilling over grates. To prep a dough ball for the grill, place a little olive oil onto a pan, and press into the dough and stretch evenly into an elongated oval shape. Place the dough immediately onto the grates after shaping and fire them off until bubbly with grill marks on each side, flipping halfway through, roughly minute or two on each side.


• If desired, top with cheese and move to an indirect side to finish.

To make the zhoug:

• Blend all of the ingredients together in a food processor or blender until desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.


• ***Note: if using cardamom pods, the husks are edible, but may not be desirable in texture. To avoid this, crush the pods, and release the seeds inside. Grind those with other spices before adding to the remaining ingredients.

To prepare the steak:

• Remove your steaks 30 minutes to an hour before grilling to allow the meat to come to room temperature.


• Liberally apply salt to the exterior of all sides of the steak.


• Apply fresh-cracked pepper to taste if desired. Allow the salt and pepper to hydrate and adhere to the steak before grilling.


• Grill the steaks over high heat (450-500+°F) a couple of minutes per side, or until crust is achieved. Move steaks to indirect to finish at the desired internal temperature (135°F for medium-rare).


• Remove and allow the meat to rest for approximately 10 minutes before slicing for flatbreads.

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If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.

Poor Man’s Burnt Ends

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Ingredients

• 4 lb chuck roast


• Kozlik’s Amazing Maple Mustard


• R Butts R Smokin’ R Beef Rub


• Big Rick’s Original BBQ Sauce

Wrap:

• 1/4 cup Big Rick’s Original Bar-B-Cue Sauce


• 1/4 cup beef stock

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Instructions

Preheat your Kamado Joe Classic III Ceramic Charcoal Grill to 300ºF, set up for smoking. Add 1-2 fist sized chunks of Cattleman’s Grill Competition Smoking Hickory Wood Chunks.

Slather the surface of the chuck roast with Kozlik’s Amazing Maple Mustard. Season with R Butts R Smokin’ R Beef Rub.

When the seasoning appears wet on the surface of the roast, transfer the roast to the grill.

Smoke until a bark is formed and the surface is dark mahogany in color, about 3 hours.

Remove the roast from the grill and place on top of two sheets of foil. Combine the 1/4 cup Big Rick’s Original Bar-B-Cue Sauce and 1/4 cup of beef stock and mix well. Pour the liquid over the roast. Wrap tightly in the foil. Return the roast to the grill.

Continue cooking until the roast offers little resistance when probed with an instant read thermometer. The internal temperature should be around 205ºF.

Remove the roast from the grill. Slice the roast into 1”-2” cubes. Toss the cubes in the braising liquid in the foil. Add additional Big Rick’s Original BBQ Sauce to coat the cubes.

You might also enjoy: Pork Belly Burnt Ends

With the foil packet open and filled with the cubed beef, return the meat to the grill and cook until the sauce is tacky on the surface and the cubes are fully tender, about 30 minutes.

Remove the Poor Man’s Burnt Ends from the grill and serve warm.

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Wanna make the best smashed potatoes of your life? Check out Chef Britt's techniques for creating these gold nuggets that hit every level of your taste buds!

Salt & Vinegar Crispy Smashed Potatoes

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Yields 4-6 servings

Ingredients

• 1 lb. Fingerling Potatoes, or other small, waxy variety of potato


• Kosmos Q Salt & Vinegar Wing Dust, as needed


• 1/4 cup (or more as needed) Avocado Oil, or other neutral vegetable oil suitable for frying

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Instructions

• Boil the potatoes until barely fork-tender. Smaller varieties of fingerlings will take less time, about 10 minutes total.


• Cool the potatoes completely either in an ice bath or set in the fridge for a few hours minimum. You can do this up to five days in advance.


• Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.


• Place your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet.


• Add a ¼”-thick layer of avocado oil to the pan and allow to heat to approximately 350-375℉.


• Take your boiled and cooled potatoes, and smash each using the bottom of a flat & sturdy saucepan, bowl, or plate. Smash the potatoes to about a ½”-thickness.


• Add your smashed potatoes in a single layer to the hot oil, and allow them to cook with the grill lid closed for 5-8 minutes on each side. Exposed innards of the potatoes should be a deep golden-brown color when properly fried.


• Remove the potatoes and place them onto a paper towel-lined sheet tray. Finish your potatoes with your desired amount of Kosmos Q Salt & Vinegar Wing Dust - a little goes a long way, but a lot sure does taste great!

Chef Tom walks us through how to make an Easy Smoked Queso, packed full of flavor with flame roasted hatch green chiles and chorizo!





The A-MAZE-N Tube Smoker is a great tool for adding extra smoke to a dish. Just fill with your favorite pellets, light it up and let it slowly burn back while your food is cooking.



Sautéed onions & browned chorizo in the skillet, then it's "everyone in the pool!"



Smoke away, stirring occasionally, until everything is melted!



 

Easy Smoked Queso

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Ingredients

• 1 lb chorizo


• 1 cup yellow onion, small dice


• 1 lb white American cheese, cubed 1”


• 8 oz pepper jack cheese, cubed 3/4”


• 2 cups half n half


• 1 cup 505 Hatch Valley Flame Roasted Green Chiles


• 2 tbsp Cattleman’s Grill Mexicano Seasoning


• Pickled jalapeño, for garnish


• Flavolcano Smoky Red Pepper Sauce, for garnish


• Sour cream, for garnish


• Minced cilantro, for garnish

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 225ºF, set up for smoking. Fill an A-MAZE-N Tube Smokers with your choice of pellets. Place the smoke tube on the main cooking grate inside the grill. Light the pellets with a torch. Allow to burn for about 30 seconds. Blow out the flame and allow the pellets to burn back slowly, producing smoke.

Preheat a Lodge 12” Cast Iron Skillet over high heat on an induction burner. Add the chorizo and diced onion and cook until the liquid is gone, the chorizo begins to brown and the onions are translucent.

Add to the skillet the American cheese, pepper jack cheese, half & half, 505 Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Stir gently to disperse the ingredients.

You might also enjoy: Chorizo Breakfast Burrito

Transfer the skillet to the second shelf of the grill. Smoke the queso, stirring every 20 minutes, until all of the cheese is melted and the internal temperature passes 165ºF, about 1 hour 15 minutes.

Serve the Smoked Queso topped with sour cream, pickled jalapeños, minced cilantro and Flavolcano Smoky Red Pepper Sauce.

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If you've never made your own Grilled Buffalo Wings, you're missing out! The scratch-made buffalo sauce is so easy and so tasty that you'll never want to do store-bought sauce again. Pair that with the char of a grilled wing, and you've got it made!

Grilled Buffalo Wings Recipe

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Ingredients

• 18 whole chicken wings, tips removed, flats separated from drumettes


• Smoke on Wheels BBQ Marinade


• Noble Saltworks Hickory Smoked Finishing Salt


• Fresh ground black pepper

For the buffalo sauce:

• 2/3 cup Killer Hogs Hot Sauce


• 1/2 cup unsalted butter


• 1/2 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• 1/2 tsp cayenne


• 1/4 tsp celery seed

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Instructions

Place your wings in an 8 quart Briner Bucket. Cover with Smoke on Wheels BBQ Marinade. Soak for 1 hour.

To make the buffalo sauce, combine all ingredients in a Lodge 8” Cast Iron Skillet. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the firebox.

Remove the wings from the marinade. Season with the Noble Saltworks Hickory Smoked Finishing Salt and fresh ground black pepper.

Grill until the internal temperature reaches 175ºF, and the outside is has nice grill marks and char. Remove from the grill. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.

Serve the Grilled Buffalo Wings with blue cheese or ranch dressing.