Smoked Bacon & Corn Crab Dip

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

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.

Grilled Lobster Rolls

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

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.

Japanese BBQ Eel

Ingredients

• 2 packages of eel filets (fresh, frozen, or broiled/pre-marinated)


• 1 cup Short Grain Japanese Rice, or sushi rice

• ½ cup mirin


• ¼ cup soy sauce


• ¼ cup sake


• 1-2 Tablespoons Zingerz Cayenne-Infused Honey

• 2 large sheets of roasted nori


• 2 tablespoons black sesame seeds


• 2 tablespoons white sesame seeds


• 1 tablespoon high-quality salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt


• Optional add-ons: bonito flakes, or dried shrimp

Instructions

• For fresh/frozen eel filets:
  
  
  
  • Thaw the eel filets if needed.
  
  
  • Remove the spine of the filets by taking a knife and slicing just to the side of the spine. Continue slicing around the spine on both sides until a knife can slide underneath to remove it. Once the spine is fully removed, the filet should lay flat.
  
  
  • Transfer butterflied eel filets to a steam basket and steam until cooked through (about one minute in a pressure-cooker).
  
  
  • Remove from steam basket and place into kabayaki sauce to marinate before grilling.
  
  
  
  


• For broiled/pre-marinated packs (Eel in the U.S. is most commonly found this way)
  
  
  
  • Simply thaw and grill on a cast-iron skillet or griddle until heated through.
  
  
  
  

• Combine sake, mirin, soy sauce, and honey in a saucepan and reduce over medium-low heat until thickened and syrupy.


• **Recipe Notes: The honey can be replaced with any kind of sugar to obtain similar results.

• Bring one cup of rice to a vigorous boil with 2 ½ cups of water.


• Reduce heat to a low simmer and cook covered for 20 minutes.


• Remove from heat and let stand covered for an additional 10 minutes before serving.


• **Recipe Notes: You can substitute another kind of rice if preferred (use manufacturer instructions for best results), but for authenticity, use short-grain Japanese rice.

• Finely chop the nori and mix with the remaining ingredients. Use as a finishing seasoning for rice, fish, or vegetables.

• Set up your Kamado Joe Classic II for high-heat, direct grilling. The use of a cast-iron griddle is also ideal. Without, you may want to a fish basket accessory to help keep the tender eel whole as it grills.


• Place the pre-cooked, marinated eel filets directly on a hot griddle, skin-side down. Cook until the skin is slightly charred/crispy and the filet is heated through (only a couple minutes per side).


• Serve BBQ eel filets over rice, and season with furikake, if preferred.

Chipotle Lime Fish Tacos

8 tacos

Ingredients

• 12 oz Halibut or Cod fillets


• 8 small corn tortillas


• 1 avocado, flesh only, sliced


• Greenade Green Chile Sauce, for serving


• Colonial Chile Infused Oil, as needed

For the chipotle lime dressing:

• 3/4 cup plain Greek yogurt


• 1/4 cup mayonnaise


• 2 tbsp cilantro, minced


• 1 chipotle pepper in adobo sauce


• 1 tbsp lime juice


• 1 tbsp Colonial Chile Infused Oil


• 1 tbsp garlic, chopped


• 1 tbsp Cattleman’s Grill Mexicano Taco Seasoning

For the slaw:

• 8 oz red cabbage, sliced thin


• 4 oz broccoli stalk, grated


• 3/4 cup yogurt dressing


• 1/2 cup cilantro, minced


• 1 tbsp lime juice


• 1 tsp Reida Farm wildflower honey


• Jacobsen Salt Co. Kosher Sea Salt, to taste

Instructions

To make the chipotle lime dressing, place all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasonings, as needed.

Place the fish in a baking dish or food storage container. Pour 1/4 cup of the yogurt dressing over the fish and toss to coat. Place the container in the refrigerator and marinate for one hour.

To make the slaw, combine the cabbage and grated broccoli stalk with the 1/4 cup chipotle lime dressing, cilantro, lime juice and honey. Toss to coat. Taste and season with Jacobsen Salt Co. Kosher Sea Salt, to taste. Transfer to the refrigerator until serving.

Preheat your Napoleon Prestige 500 Gas Grill to 400ºF, set up with a Napoleon Cast Iron Griddle positioned over the fire box.

Remove the fish from the dressing/marinade. Wipe off excess marinade. Season the filets lightly with Cattleman’s Grill Mexicano Seasoning.

Put a couple of tablespoon of vegetable oil on the griddle. Place the fillets on the oil. Cook until seared, then flip. Continue cooking until the internal temperature reaches 140ºF.

Remove the halibut from the griddle and cover to keep warm. Warm the tortillas on the grill.

To build the Chipotle Lime Fish Tacos, flake the halibut and divide amongst the tortillas. Add to each tortilla a slice of avocado, a drizzle of Greenade Green Chile Sauce and a portion of the slaw. Top with the chipotle lime dressing.

BBQ Shrimp Salad

Ingredients

• 1# Shrimp, peeled, deveined


• 4 Cobs Corn, peeled


• Saica Extra Virgil Olive Oil, as needed


• R Butts R Smokin Honey Chipotle Rub, as needed


• 2/3 cup your favorite Ranch Dressing


• 1/3 cup Plowboys Tarheel Tang, or other BBQ sauce of choice


• 1/2 cup Cherry Tomatoes, halved


• 1 Red Onion, diced


• 2 Avocados, diced


• 1 Lime, cut into quarters


• 4-6 radishes, sliced thin


• 1 small bunch of basil, chiffonade


• 1 head iceberg lettuce, sliced thin

Instructions

• Prepare your Kamado Joe Classic II or other grill of choice for high heat, direct grilling.


• To prepare your shrimp for the grill, peel and devein, then skewer onto double-pronged skewers. For the corn, brush on some extra virgin olive oil to the exterior. (Olive oil may be used on the shrimp, if it's lacking its own natural surface moisture.)


• Generously season the corn and shrimp with R Butts R Smokin' Honey Chipotle Rub. Allow seasoning to set for 10-15 minutes before grilling over direct, high heat.


• Grill the corn and shrimp over direct heat, only a few minutes per side for the shrimp or until cooked through and opaque through the center. Corn just needs to be heated through, with some char marks present.

• Simply whisk together ranch dressing and BBQ sauce of your choice. Taste and adjust ratio as necessary. You can also add fresh cracked pepper or freshly-chopped chives for an added flavor boost.

• Prepare all of your vegetables: shred the iceberg lettuce, halve the cherry tomatoes, dice the red onion, dice the avocado, chiffonade the basil, slice the radishes, and quarter the lime into wedges.


• Remove kernels from the grilled corn by slicing along the length of the cob.


• Assemble all the vegetables together, and add the dressing to taste. (This recipe makes extra dressing, so don't add all of it to the mix, or you'll be eating soggy salad.)


• Top with grilled shrimp and enjoy immediately.

Grilled Mahi Mahi

Ingredients

• 3 lb Mahi Mahi fillet


• 1 cup cilantro, chopped


• 1/4 cup lime juice


• 1/4 cup pineapple juice


• 2 tbsp Greenade Green Chile Sauce


• 2 tbsp Colonial Chile Oil


• 1 tsp Jacobsen Salt Co. Black Garlic Salt


• 2 Anaheim peppers, sliced 1/4”


• 1/2 large red onion, sliced 1/4”


• Flesh of one mango, diced

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up with direct and indirect grilling zones, with the standard grates in place.

To make the marinade, combine the cilantro, lime juice, pineapple juice, Greenade Green Chile Sauce, Colonial Chile Oil and Jacobsen Salt Co. Black Garlic Salt in a food processor. Process until a smooth liquid is formed.

Score the surface of the Mahi Mahi, about 1/4” deep in a crosshatch pattern. Place the fillet in a Fish Grilling Basket.

Pour about half of the marinade over the surface of the fish and massage into the scores. Place the sliced peppers and onions on top of the fish. Close the fish basket to press the peppers and onions into the fillet.

You might also enjoy: Beer Battered Fish Tacos

Grill the fish, flesh/veggies side down until charred on the surface, about 15 minutes, rotating to char evenly. Move the fish basket to the indirect side of the grill, flipping the basket so that the skin side is down.

Continue cooking until the internal temperature of the fish reaches 140ºF in the thickest part of the fillet. Remove from the grill.

Open the basket. Transfer the Grilled Mahi Mahi to a serving tray. Discard any overly-charred onions or peppers. Top the fish and veggies with the diced mango to serve.

Beer Battered Fish & Chips

6 servings

Ingredients

• 2 1/2 quarts peanut or vegetable oil


• 1 1/2 lb cod fillets


• 1 cup all-purpose flour


• Malt vinegar, for serving


• Grilled Lemon Dill Aioli, for serving (RECIPE HERE)

For the beer batter:

• 1 cup all-purpose flour


• 1 tbsp Killer Hogs The All Purpose Seasoning


• 1/2 tsp sugar


• 1/4 tsp baking powder


• 1 1/4 cup Irish red beer


• 1 tbsp Kozlik’s Dijon Classique Mustard

For the chips:

• 3 lb russet potatoes, peeled, wedged


• Killer Hogs All Purpose Seasoning

Instructions

Place a Lodge Cast Iron Fish Pan in the cooking chamber of the Napoleon Grills Prestige P500 Gas Grill. Add the oil to the pan and bring to 400ºF.

To prepare the chips, bring a pot of water to a boil. Add the potato wedge to the boiling water and cook until tender when pierced with a toothpick, but not falling apart. Remove from the water and cool.

To prepare the fish, cut the cod fillets into pieces. Combine the ingredients for the beer batter and whisk to combine.

Dip each piece of fish in the flour. Shake off excess, then transfer to the beer batter. Remove from the batter and place directly into the preheated oil in the fish pan on the grill. Do not overcrowd the pan.

Add a handful of the par-cooked potato wedges to the hot oil, as well.

Increase the heat as needed to keep the oil temperature at about 350ºF (the temperature will fall as you add the cold food to the hot oil).

You might also enjoy: Beer Battered Fish Tacos

Remove the chips when golden brown in color. Transfer to a paper towel lined bowl and season with the Killer Hogs All Purpose Seasoning.

Remove the fish when the internal temperature passes 145ºF and the surface is golden brown in color.

Serve the Beer Battered Fish & Chips with malt vinegar and Grilled Lemon Dill Aioli.

BBQ Shrimp & Grits

Ingredients

• 2 lb jumbo shrimp, peeled, deveined, tails on


• Meat Church Holy Voodoo Seasoning


• 1/2 cup fresh parsley, minced, for garnish

For the sauce:

• 1 tbsp Colonial Chile Oil


• 1/2 cup red onion, small dice


• 2 tbsp minced garlic


• 1 tbsp fresh rosemary


• 1 tsp Meat Church Holy Voodoo Seasoning


• 1/2 tsp smoked paprika


• 1/4 tsp cayenne


• Juice of 1 lemon


• 1/4 cup Worcestershire


• 1 tbsp Killer Hogs Hot Sauce


• 1 cup beer


• 2 tbsp heavy cream


• 1/2 cup unsalted butter, diced


• Noble Saltworks Hickory Smoked Salt, to taste

For the grits:

• 6 cups water


• 1 3/4 cups yellow stone ground grits


• 1 cup heavy cream


• 1 cup chicken stock


• 4 oz smoked cheddar, grated


• 2 oz Parmigiano Reggiano, fine grated


• 2 oz unsalted butter


• Noble Saltworks Hickory Smoked Salt, to taste

Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with direct and indirect grilling zones. Place GrillGrate grilling panels over the fire box for direct grilling.

To make the grits, bring the water to a boil in a Lodge 5 Quart Dutch Oven. Slowly add grits whisking constantly until all grits are incorporated. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring frequently to avoid scorching, until the grits are thickened and al dente in texture (softened but not mushy).

Combine the heavy cream and chicken stock in a Lodge 8” Cast Iron Skillet. Transfer the skillet to the grill to warm the mixture. When the grits are thickened and softened, whisk in the hot cream and milk mixture and bring back to a simmer. Remove from the heat and stir in the cheeses and butter. Cover with a lid and set aside.

Thread the shrimp onto double pronged skewers. Season on both sides with the Meat Church Holy Voodoo Seasoning. Grill the skewered shrimp on the GrillGrates, cooking with the lid of the grill open. Char the surface of the shrimp, then flip. Repeat. Remove from the grill. The shrimp do not need to be fully cooked at this point.

You might also enjoy: Tasso Ham & Grilled Chicken Jambalaya

To make the sauce, heat the oil in a Lodge 12” cast iron skillet. Add the onion and cook over medium heat until lightly browned around the edges.

Add the garlic, rosemary, Meat Church Holy Voodoo Seasoning, smoked paprika and cayenne. Cook for about one minute, until fragrant, but not browned.

Add the Worcestershire sauce, lemon juice and beer. Bring to a simmer and reduce by half. Stir in the cream, then reduce the heat to low. Add the shrimp. Then begin adding the butter slowly, stirring constantly and adding more butter as it melts until all butter is incorporated. Taste and season with the Noble Saltworks Smoked Salt, as needed.

Serve the shrimp and sauce over the grits. Top the Barbecue Shrimp & Grits with fresh minced parsley for garnish.

Surf n Turf Pizza

6-8 servings

Ingredients

Pizza dough:

• 325g warm water (110ºF)


• 5g dry active yeast


• 500g Antimo Caputo ’00’ Flour


• 10g kosher salt

• 1 (10-12 oz) dry aged ribeye


• Chile Colonial Infused Spicy Oil


• Cattleman’s Grill Tuscan Steakhouse


• 8 oz bay scallops


• 2 tbsp unsalted butter


• 2 oz pecorino cheese, fine grated


• 2 oz provolone cheese, fine grated


• Fresh Italian parsley, minced, for garnish

Cocktail sauce:

• 1 (28 oz) can Ciao San Marzano Tomatoes


• 3 tbsp prepared horseradish


• 2 tbsp lemon juice


• 2 tbsp Killer Hogs Hot Sauce


• 1 tbsp Reida Farm Wildflower Honey


• 2 cloves garlic, crushed


• Zest of one lemon

For the garlic sauce:

• 1 tbsp garlic, minced


• 1 cup half & half


• 1 tsp Cattleman’s Grill Italiano Seasoning


• 1/3 cup parmesan, fine grated

Instructions

To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Let sit for 5 minutes, until the yeast begins to foam. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball and place in an oiled container. Cover. Refrigerate at least half an hour before use.

To make the cocktail sauce, combine all ingredients in a blender and blend until smooth. Transfer to a Lodge 12” Cast Iron Skillet and reduce over medium low heat to desired consistency. Refrigerate until ready to use.

To make the garlic sauce, combine the garlic, half and half and Cattleman’s Grill Italiano Seasoning in a Lodge 8” Cast Iron Skillet and bring to a boil. Reduce heat but maintain a simmer. Whisk in the parmesan. Reduce to desire consistency.

Build a fire in your Clementi wood burning oven. Place a Lodge 10” Cast Iron Skillet in the oven to preheat.

Rub the steak with a layer of the Chile infused oil. Season with Cattleman’s Grill Tuscan Steakhouse. Place the steak in the hot skillet and cook to an internal temperature of 115ºF. Remove the steak from the skillet.

Melt the butter in the hot skillet. Add the scallops and a shake of Cattleman’s Grill Tuscan Steakhouse. Cook just until opaque. Remove from the skillet.

You might also enjoy: Tuscan Prime Rib

On a floured work surface, stretch the dough thin. Spread a layer of the cocktail sauce over the dough. Top with the steak and scallops. Top with the cheeses and a drizzle of the Chile infused oil.

Bake the pizza until browned on the bottom and sides, rotating the pizza every 30 seconds. When the cheese is melted and dough is browned, remove the pizza from the oven.

Top your Surf n Turf Pizza with minced parsley and serve hot.

Pastrami Smoked Salmon & Everything Bagels

Ingredients

• 9.5 oz cold water


• 1# Antimo Caputo '00' Flour


• 15g, plus ⅔C Brown Sugar


• 9 grams Kosher Salt


• 4g Instant Dry Yeast, or Bread machine instant yeast (not active dry)


• Cattleman’s Grill Everything Bagel Seasoning, as needed

• 1-2 each (3 lb) salmon filets

For the brine:

• 3 qt water


• 1 (1 lb) bag Cattleman’s Grill Butcher House Brine


• 6 cloves garlic, crushed


• Pickling spice (recipe below)


• 4 lb ice

For the Pickling Spice:

• 1 tbsp fennel seeds


• 1 tbsp coriander seeds


• 1 tbsp black peppercorns


• 1 tbsp mustard seeds


• 1 tbsp red chile flakes


• 1 tbsp allspice berries


• 1 tbsp whole cloves


• 1 tsp ground ginger


• 1 tsp ground mace (or nutmeg)


• 1 small cinnamon stick, crushed


• 2 bay leaves, broken into pieces

For the rub:

• House of Q Slow Smoke Gold Mustard Sauce


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


• 2 tbsp coriander seeds

Instructions

• Place cool water in the bottom of a KitchenAid bowl fitted with the dough hook attachment.


• Place OO flour on top of that and mix on low speed until no dry patches are present.


• Cover with plastic wrap or a damp cloth and “autolyse” for 30 minutes.


• After thirty minutes, add 4g yeast, 15g sugar and 9g salt to dough and mix on 2nd speed for approximately 6 minutes until all add-ins are dissolved and the dough has an improved/developed gluten structure.


• Divide dough into 6 even pieces (roughly 125g a piece).


• Preshape dough into small rounds with tight seams on the bottom.


• Cover with plastic wrap and let rounds bench rest for 15 minutes.


• To shape the bagels, poke a hole into the center of each ball, then gently stretch into a 4-inch ring.


• Arrange on a parchment-lined half sheet pan, cover with plastic wrap and refrigerate 24-36 hours, depending on your schedule. (You can extend this rise up to 48 hours if your yeast is sluggish.)

• Preheat YS640s to 425℉, set up for indirect grilling.


• Place ⅔ cup of everything seasoning into a small bowl, that’s big enough for a bagel to set in.


• Prepare a large pot with boiling water and dissolve ⅔ C Brown Sugar into it.


• Working in batches, boil the bagels for 1 minute total, 30 seconds on each side.


• Using a slotted spoon, remove the bagels and place them onto a wire rack.


• While the bagels are still wet, thoroughly coat seasoning by pushing the tops of the bagels into the Everything Seasoning. and back on to the wire rack.


• Once all the bagels are boiled and seasoned, place them onto the top rack of the grill, centered.


• Close the lid and allow bagels to bake for 18-25 minutes, checking after 15 minutes.


• The internal temperature should be between 209℉-212℉ when finished. Allow bagels to cool before slicing.

You might also enjoy: Smoked Pecan Sandies

To make the pickling spice, warm a dry hot cast iron skillet over medium heat. Toast the fennel, coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Combine the toasted spices with the remaining spices.

Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until the brine is dissolved. Simmer for about two minutes.

Add the ice to an 8 Quart Briner Bucket. Pour the briner mixture over the ice. Stir to melt the ice.

Place the salmon filets in the brining liquid. Lock the plate in place to make sure they are fully submerged. Refrigerate for 48 hours.

Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for for smoking.

Remove the salmon from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Transfer to a wire rack.

Apply a thin layer of House of Q Slow Smoke Gold Mustard Sauce the surface of the meat to help the rub adhere. Combine equal parts Cattleman’s Grill California Tri-tip Seasoning and coriander seeds in a spice grinder. Set the grinder to a coarse grind. Season the surface of the salmon with the coarse ground seasoning.

Smoke at 250ºF until the internal temperature reaches 140ºF, about 2 hours.

Serve warm or chilled.