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Poutine is one of the ultimate comfort foods. Fries smothered in gravy and cheese curds; what more could you ask for? How about we put it on top of a burger?! This is the Poutine Burger!

Poutine Burger

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Yields 4 burgers

Ingredients

• 1 1/3 lb ground beef


• 6 oz cheddar cheese curds, divided - 4 oz for topping, 2 oz for burger patties


• 2 tbsp Cattleman’s Grill California Tri-Tip Seasoning


• 1/4 cup Kozlik’s Amazing Maple Mustard


• 4 burger buns, toasted


• Lettuce


• Tomato


• Holmes Made Dad’s Spicy Garlic Dill Pickle

For the fries:

• 1 lb russet potato, spiral cut


• 1 quart vegetable oil, for frying


• Noble Saltworks Hickory Smoked Salt, to taste

For the poutine gravy: 

• 3 oz pancetta, small dice


• 1 clove garlic, fine grated


• 2 sprigs fresh thyme


• 2 tbsp Canadian whiskey


• 2 tbsp unsalted butter


• 1/4 cup all purpose flour


• 2 cups beef stock


• 1 tbsp heavy cream


• Noble Saltworks Hickory Smoked Salt, to taste

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Instructions

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.

You might also enjoy: Cowboy Brisket Burger

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.

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Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!

Steak & Bacon Breakfast Tacos

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6 servings

Ingredients

• 1 lb flank steak


• 1/2 cup Sweetwater Spice Ancho Chipotle Brisket Bath


• 2 1/2 cups water


• Killer Hogs TX Brisket Rub


• 8 oz bacon, minced fine


• Cattleman’s Grill Mexicano Seasoning


• 1/2 cup yellow onion, small dice


• 1/2 cup 505 Hatch Valley Flame Roasted Chiles


• Colonial Chile Infused Oil


• 6 eggs


• 6 flour tortillas


• 12 oz cheddar and/or jack cheese, grated


• Cotija or queso fresco cheese, for serving

For the crema:

• 1/2 cup sour cream


• 1 1/2 tsp Flavolcano Smoky Red Pepper Hot Sauce


• 1 1/2 tsp Cattleman’s Grill Mexicano Seasoning

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Instructions

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.

You might also enjoy: Chorizo Breakfast Burrito

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.

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Chef Tom fires up the Napoleon Grills rotisserie for grilled Chicken Shawarma. Marinated chicken thighs are shaved thin to serve with garlicky Toum sauce.

Chicken Shawarma

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Ingredients

• 4 lb boneless skinless chicken thighs


• 1 yellow onion, halved, peeled


• Cattleman’s Grill Everything Bagel Seasoning

For the marinade:

• 1/2 cup tomato paste


• 1/2 cup minced garlic


• 3/4 cup Saica Sicilian Extra Virgin Olive Oil


• 1/4 cup white wine vinegar


• 1/4 cup Killer Hogs TX Brisket Rub


• 2 tbsp smoked paprika


• 1 tbsp ground cumin


• 1 tbsp ground coriander


• 1 tbsp dreid oregano


• Juice and zest of 1 lemon

For the Toum:

• 1/2 cup garlic cloves, peeled, halved, germ removed


• 1 tbsp Jacobsen Salt Co. Black Garlic Salt


• 3 tbsp lemon juice, divided


• 1 cup avocado oil (or other neutral flavored oil)


• 1/4 cup Colonial Chile Infused Oil

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Instructions

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.

You might also enjoy: Tacos al Pastor

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.

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Chef Britt mixes together an iconic loaf of white bread, AKA The Pullman Loaf or Pain De Mie. Combined with the bacon she made the previous week, she creates a killer BLT sandwich.

Pullman Loaf BLT

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Yields: One 8" x 4" x 4" - loaf pan with lid

Ingredients

• 500 grams Antimo Caputo '00' Flour


• 11 grams Jacobsen Salt Co. Pure Kosher Sea Salt


• 7.5 grams (approximately 1 Tablespoon) Caputo Instant Dry Yeast


• 35 grams Sugar


• 50 grams Sour Cream


• 38 grams Whole Milk


• 200 grams Water


• 75 grams Unsalted Butter, Softened

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Instructions

To make the pullman loaf:

• In a mixer with a dough hook (if using the Ankarsrum mixer, set up with the dough roller and scraper attachments) place your wet ingredients in first: water, milk, sour cream.


• On top of your wet ingredients, place your dry ingredients, and mix on low speed for 3 minutes.


• Next, mix the dough on medium speed for 8 minutes. The dough should be smooth, supple, with some gluten development present.


• Cover and rest the dough for one hour.


• Punch the dough down and shape it into a long rectangular shape, keeping in mind the length of your dough pan, using a rolling pin as needed.


• Tightly roll the dough into a spiral and place it into a well-greased pan.


• Cover pan in plastic wrap or kitchen towel and allow to proof in the pan until just shy of the top of the pan.


• During the proofing, prepare your Yoder Smokers Pellet Grill or oven to 400°F.


• Once your dough is properly proofed, slide the greased lid onto the loaf and bake at for one hour.


• Unmold immediately and let cool for a few hours before making a clean slice.

To make the BLT:

• Bake your bacon between 375-400°F evenly-spaced on a sheet pan, covered with foil, outfitted with a wire rack. Bake until bacon is well-rendered and crispy. Thin-sliced bacon will take approximately 15-18 minutes. Extra-thick-cut bacon will take approximately 25-30 minutes.


• Assemble your other ingredients: sliced tomato, lettuce, mayonnaise, sliced bread, and kosher sea salt.


• Build a BLT by placing a layer of mayo on the bread, followed by sliced tomato, a little kosher salt, bacon, then lettuce. Top with remaining bread slice and enjoy!

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Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!

Grilled Strip Steak with Compound Butter

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Ingredients

• Beef strip steaks


• Colonial Chile Infused Oil


• Jacobsen Salt Co. Black Garlic Salt


• Fresh ground black pepper

For the compound butter:

• 1 (4 oz) stick unsalted butter, room temperature


• 1 tsp minced garlic


• 1 tsp Killer Hogs Hot Sauce


• 1/2 tsp lemon zest


• 1/2 tsp Jacobsen Salt Co. Black Garlic Salt


• Fresh ground black pepper, to taste

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Instructions

To make the compound butter, combine the room temperature butter, minced garlic, Killer Hogs Hot Sauce, lemon zest, Jacobsen Salt Co. Black Garlic Salt and black pepper in a small bowl and mix well.

Transfer the compound butter mixture to a sheet of plastic wrap, roughly in the shape of a stick of butter. Roll the plastic around the butter, forming a log shape. Tighten the ends of the plastic and roll the butter into a tight log. Transfer to the refrigerator and let chill for at least one hour.

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

Pat the surfaces of the strip steaks dry with towels. Apply a thin layer of Colonial Chile Infused Oil to the surfaces of the steaks. Season with Jacobsen Salt Co. Black Garlic Salt and fresh ground black pepper on all sides.

Place the steak over the direct flame, on the GrillGrate panels. Cook with the lid open until grill marks are seared into the meat, and the steak easily releases from the grates. Flip and repeat. Turn the steaks to form a cross hatch pattern on both sides. After you have nice color and grill marks, close the lid of the grill and continue cooking until the internal temperature reaches 120ºF in the center of each steak.

You might also enjoy: Grilled Steak Lettuce Wraps

Place a pat of the compound butter on a plate. Place the steak on top of the butter. Place another pat of compound butter on top of each steak, letting the butter melt into the meat while the steak rests, about 3-5 minutes.

Serve the Grilled Strip Steak with compound butter immediately after/while resting.

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Chef Tom offers up his take on an east coast summer classic with these Grilled Lobster Rolls. The fresh lobster gets a quick par-boil before hitting the grill. It's lightly charred over charcoal in the Yoder Smokers Adjustable Charcoal Flat Top Grill, then tossed in a compound butter and piled high on a fresh homemade brioche roll. This recipe is worth the splurge!

Grilled Lobster Rolls

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Ingredients

• 2 (2 lb) whole lobsters


• Jacobsen Salt Co. Kosher Sea Salt


• 1/2 large red onion, sliced into 1/2” slabs


• 1/4 cup minced chives


• Lemon wedges, for serving


• 4-6 top split sandwich/hot dog rolls, toasted

For the spread:

• 3 parts mayonnaise


• 1 part Kozlik’s Dijon Classique Mustard

For the compound butter:

• 1 stick unsalted butter, room temperature


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


• 1 tsp Killer Hogs Hot Sauce


• Zest of 1 lemon

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Instructions

To make the compound butter, combine the unsalted butter, Cattleman’s Grill California Tri-tip Seasoning, Killer Hogs Hot Sauce and lemon zest in a small bowl and mix well. Keep at room temperature.

Bring a large pot of water to a boil. Salt the water (1/4 cup salt per gallon of water) with the Jacobsen Salt Co. Kosher Sea Salt.

To dispatch the lobsters, place the tip of a butcher knife on top of the head of the lobster, directly on the crease down the center of the head, with the blade side of the knife toward the front of the lobster’s head. Plunge the knife straight down through the lobster’s head and slice down through the head to the front of the lobster.

Drop the lobsters into the boiling water, head first. Let boil for 4 minutes. After 4 minutes, lift each lobster up and hook its curled tail over the edge of the pot, so that the tail is out of the water, but the claws are still submerged. Boil the claws and additional 3 minutes.

Remove the lobsters from the pot of boiling water and immediately submerge them in an ice bath to stop the cooking process. Let chill for about 10 minutes.

Remove the tail by twisting from the base of the tail and pulling. Slice the tail in half through the bottom of the tail, but do not slice all the way though. Leave the top of the tail intact. Pop open the tail, exposing the meat. Remove any dark matter from the digestive tract.

Remove the claws and knuckles. Use kitchen shears to cut them open and remove the meat. Dice the claw and knuckle meat into large bite sized pieces.

Remove the legs with the shears. Snip the ends of the legs. Using a rolling pin (or wine bottle), press down on the end of a leg and roll toward the opposite end. This should squeeze the meat out the end of the leg shell. Repeat with all legs.

Light two chimneys of charcoal in the bed of your Yoder Smokers Flat Top Adjustable Charcoal Grill. When the charcoal is ready, dump and spread the coals out. Keep the charcoal close to the grate (highest level).

Brush the meat of the split tails with a layer of the compound butter. Grill over direct heat, meat side down, until lightly charred. Remove the tails from the grill. Remove the meat from the shell. Dice into large bite sized pieces.

Place the slabs of red onion on the grill, as well. Grill until lightly charred and slightly softened. Remove and dice.

You might also enjoy: Grilled Lobster Tails

Place a Lodge 10” Cast Iron Griddle over the coals. Add 4-6 tbsp of the compound butter to the skillet. Add the diced claw, knuckle meat and leg meat to the skillet, as well as the grilled tail meat. Toss to coat and warm in the butter. Leave just long enough to warm and coat.

Mix together the dijon-mayo. Spread this inside of the bun with the mixture. Fill the buns with the butter dressed lobster and top with the grilled onion and minced chives. Serve the Grilled Lobster Rolls immediately.

Carbonara is one of the easiest and tastiest dishes that can be quickly prepared for a perfect weeknight meal!







This Carbonara Bucatini recipe keeps it pretty simple, featuring our homemade smoked bacon, two of our favorite Italian cheeses and the thick and filling bucatini noodles. Whether you want to throw in some broccoli, asparagus or spinach right into the pasta, serve it with a salad on the side or just keep it simple, the results are tasty every time!



It all starts with Chef Britt's cured and smoked bacon. Traditionally Carbonara is made with guanciale or pancetta, both of which are cured cuts of pork from Italy. Bacon makes for a great substitution!



While spaghetti may be the most popular pasta for Carbonara, my personal favorite is Bucatini. Bucatini is a thicker pasta, similar in shape to spaghetti, but hollowed out in the center.



The eggs and cheeses create the sauce that Carbonara is known for. The eggs thicken the sauce, adding richness, while the cheeses define the flavor. You will typically find Pecorino Romano, Parmigiano-Reggiano or a combination of the two cheeses in Carbonara. We snuck in a Pecorino Tartufo with little bits of black truffle worked into the cheese to really bump up the flavor!



As the egg and cheese mixture combines with the bacon fat and is worked into the warm pasta it forms the sauce that coats the bucatini, creating the magic that is Carbonara!

Carbonara Bucatini

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Ingredients

• 4 oz bacon lardons


• 8 oz bucatini pasta


• 2 tbsp Jacobsen Salt Co. Kosher Sea Salt


• 1 1/2 oz pecorino tartufo (truffle)


• 1 1/2 oz Parmigiano Reggiano


• 2 eggs


• 1 egg yolk


• Black pepper


• 1/4-1/2 cup pasta water

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Instructions

Place the bacon in a cold Lodge 12” Cast Iron Skillet. Beginning rendering the bacon over medium heat, stirring occasionally. When the bacon is beginning to crisp, turn off the heat.

Bring a medium pot of water to a boil. Add the Jacobsen Salt Co. Kosher Sea Salt. Add the bucatini pasta to the boiling water and cook to al dente, about 7 minutes. The pasta should be cooked but still have some bite to it.

Remove the pasta from the water with tongs and transfer directly to the Lodge Cast Iron Skillet with the bacon and bacon fat. Toss the pasta in the bacon fat to coat the noodles.

Combine the cheeses with the eggs and yolk and mix well with a fork. Season the mixture generously fresh ground black pepper.

You might also enjoy: Bacon & Asparagus Pasta Salad

Transfer the egg and cheese mixture to the pasta and toss to coat. Thin with reserved pasta water, as needed.

Taste the Carbonara Bucatini and adjust seasonings as needed.

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Chef Tom fires up the Kamado Joe for this smoked Pork Belly Banh Mi with scratch made pickled daikon & carrots, fresh cilantro and jalapeños stuffed into a baguette spread with Sriracha mayo. Your taste buds will thank you!

Pork Belly Banh Mi

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4 servings

Ingredients

• 2 lb pork belly, skin off, sliced into 2” strips


• Dizzy Pig Pineapple Head


• Baguettes


• 1 cup cilantro leaves


• 1/2 cup cumcumber, sliced


• 1/2 cup jalapeño, sliced

For the marinade:

• 1 cup Kim’s Asian BBQ Sauce


• 1/2 cup soy sauce


• 1/4 cup fish sauce


• Juice of 1 lime

For the Pickled Carrot & Daikon: (12 servings)

• 4 oz carrots, peeled, julienned


• 4 oz daikon, peeled, julienned


• 2/3 cup warm water


• 2/3 cup rice vinegar


• 2 tbsp sugar


• 2 tsp Jacobsen Salt Co. Kosher Sea Salt

For the Sriracha Mayo:

• 1/2 cup Kewpie Mayonaisse


• 1 tbsp Sriracha

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Instructions

To make the marinade, combine the Kim’s Asian BBQ Sauce, soy sauce, fish sauce and lime juice and whisk well to combine. Place the pork belly in a large zip-top bag. Pour the marinade over the pork. Squeeze the air out of the bag and massage the marinade into the pork. Transfer to the refrigerator and marinate overnight.

To make the pickled carrot and daikon, whisk the salt and sugar into the warm water until dissolved. Add the rice vinegar. Pour the pickling liquid over the carrots and daikon, in a sealable container. Make sure the carrots and daikon are totally submerged. Cover. Refrigerate overnight before using.

Preheat your Kamado Joe Classic II to 300ºF, set up for smoking. Place a fist sized chunk of pecan wood on the coal bed.

Remove the pork from the marinade. Remove most excess marinade from the surface. Season with Dizzy Pig Pineapple Head. Transfer to the grill.

Smoker the pork belly strips until they reach an internal temperature of 200ºF, about 1.5- 2 hours. Remove from the grill and rest 10 minutes before slicing into 1/4”-1/2” strips.

Combine the ingredients for the Sriracha mayo and mix well.

To assemble the Pork Belly Banh Mi sandwiches, slice the baguette open horizontally, leaving the bun hinged (attached on one side). Spread the Sriracha mayo on the top and bottom buns. Cover the bottom bun with cilantro leaves. Lay out slices of cucumber on top of the cilantro. Lay out strips of pork belly over the cucumber. Top the pork with the sliced jalapeños and pickled carrots and daikon. Close the bun around the fillings.