[responsive_youtube v=9dKDlvrfJ8Q]

Another year ends, and a new one begins. Ring it in alongside the All Things Barbecue family, with Fresh Oysters on the half shell and a Charred Champagne Mignonette. Cheers!

Oysters with Charred Champagne Mignonette

---

Ingredients

• 2 dozen oysters


• 2 shallots, whole, peeled


• 1/2 cup Champagne vinegar


• 2-3 tbsp Champagne (or sparkling white wine)


• 1 tbsp Killer Hogs Hot Sauce


• 1 tsp black pepper

[display_magento_products]

Instructions

Build a charcoal fire in a Weber Chimney Starter. Place a single GrillGrate over the top of the chimney.

When the grilling surface is hot, char the shallots over the charcoal. Blacken most of the surface. The shallot doesn’t need to be cooked all the way through.

Remove the shallots from the grill and mince.

Combine the minced shallots with the remaining ingredients in a small bowl. Mix well.

Serve a spoonful of the mignonette sauce over each shucked raw oyster on the half shell.

[responsive_youtube v=CMe7MF-7F-4]

Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.

Brisket Quiche

---

Ingredients

• Pie dough (recipe here)


• Cornhusker Kitchen Spray Duck Fat


• 1/2 large yellow onion, sliced thin


• Cattleman’s Grill California Tri-tip Seasoning


• 8 oz leftover brisket, diced


• 1 cup kale, chopped


• 1 clove garlic, minced


• 2 oz sharp white cheddar, grated


• 2 oz pecorino cheese, grated

For the custard:

• 4 eggs


• 2 cups heavy cream


• 1 tbsp prepared horseradish

[display_magento_products]

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.

Using a rolling pin, roll out the pie dough to fit a Lodge 10” Cast Iron Skillet. Roll the edges down to make an even crust.

Crumble up a sheet of parchment or butcher paper. Smooth it back out, then place over the dough in the skillet. Fill the paper with dried beans to weigh down the paper and dough. Transfer to the second shelf of the grill.

Blind bake the dough until golden brown around the edges, about one hour. Remove from the grill. Remove the beans and paper and return the crust and skillet to the grill for an additional 5-10 minutes. Remove the skillet from the grill.

While the crust bakes, make the filling.

Spray a Lodge 12” Cast Iron Skillet with a couple tablespoons of duck fat. Warm over medium heat. Add the onion to the skillet. Season with Cattleman’s Grill California Tri-tip Seasoning. Cook until browned around the edges and softened.

Add the leftover brisket, kale and garlic. Cook just long enough to warm the brisket and wilt the kale, about three minutes. Remove from the heat.

You might also enjoy: Umami Bomb Brisket

Whisk together the eggs for the custard. Brush a thin layer of the whisked egg onto the pie crust. Add the heavy cream and horseradish to the eggs and whisk.

Layer in the brisket mixture, cheeses and custard until the quiche is filled to the top of the crust.

Bake the quiche until the custard is set, about 1 hour 10 minutes. It should jiggle, but not be fully liquid. Remove from the grill and cool to just above room temperature before slicing to serve.

[responsive_youtube v=0yH5dYFQaMU]

Chef Tom fires up the Kamado Joe ceramic charcoal grill for this fantastic vegetarian appetizer! This Buffalo Cauliflower is first smoke-roasted whole on the grill with apple wood before being broken down for a quick pan fry in the Lodge Cast Iron Skillet. Smoky, crispy, tangy and delicious!

Buffalo Cauliflower

---

18 appetizer servings

Ingredients

• 3 heads cauliflower


• 1/4 cup cornstarch


• 1/2 cup vegetable oil


• Blue cheese crumbles, for serving

For the Buffalo Sauce:

• 1 1/3 cup Killer Hogs Hot Sauce


• 1 cup unsalted butter


• 1 tsp Code 3 Spices Grunt Rub


• 1 tsp Worcestershire sauce


• 1 tsp cayenne


• 1/2 tsp celery seed

For the Buttermilk Ranch Dressing:

• 1/2 cup sour cream


• 1/2 cup buttermilk


• 1/2 cup mayonnaise


• 1/4 cup parsley, minced


• 1 tbsp fresh chives, minced


• 1 tbsp fresh dill, minced


• 1 tsp lemon juice


• 1/2 tsp Worcestershire sauce


• 1 clove garlic, minced


• Noble Saltworks Hickory Smoked Salt


• black pepper, to taste

[display_magento_products]

Instructions

To make the buttermilk ranch dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.

Stabilize your Kamado Joe Classic III at 450ºF, set up for indirect grilling.

Melt the butter in a Lodge 8” Cast Iron Skillet. Add the remaining ingredients. Whisk to incorporate. Bring to a simmer. Cook for one minute. Remove from the heat. Allow to cool to thicken. The butter may begin to separate, so whisk again until all ingredients are distributed.

Trim the leaves and end of the stem from the head of cauliflower. Dunk the florets of the cauliflower in the buffalo sauce, coating the surface.

Transfer directly to the grill, stem side down. Roast until tender when pierced with a skewer, about 60 minutes. Remove from the grill.

Place a Lodge 12” Cast Iron Skillet in the grill to preheat.

Cut the head of cauliflower into individual florets. Dust the florets with the cornstarch and toss to coat.

You might also enjoy: Bloody Mary with Smoked Beef Jerky

Add the oil to the skillet. Fry the cauliflower florets briefly, just to crisp the surface. Remove from the skillet and place in a medium mixing bowl. Let cool 1-2 minutes. Add the remaining buffalo sauce to the bowl and toss to coat.

Serve the Buffalo Cauliflower garnished with blue cheese crumbles and the Buttermilk Ranch Dressing for dipping.

[responsive_youtube v=168m0QUdGB8]

Britt shares her family's classic Christmas dish: Swedish Meatballs! She puts her own spin on them by spicing up the gravy and slow-smoking them on the Yoder Smokers YS640s!

Swedish Meatballs

Recipe adapted from Beatrice Ojakangas

---

Yields approximately 40 meatballs (6-8 servings)

Ingredients

• 1 ½ cup soft bread crumbs


• 1 cup half and half


• 1 Tablespoon butter


• ½ cup minced sweet onion


• 1 # lean ground beef


• ½ # lean ground pork


• 1 egg


• ¼ c minced fresh parsley


• 1 ½ teaspoon salt


• ½ teaspoon ground ginger


• ½ teaspoon ground allspice


• ½ teaspoon ground nutmeg


• 2 TBSP butter


• 2 TBSP AP Flour


• 2 C beef broth


• 1/4 teaspoon or more Oakridge BBQ Jah Love Jamaican Jerk Seasoning (optional)


• 1/8 cup sour cream (optional)

 
[display_magento_products]

Instructions

Take about a quarter of a fresh baguette and blitz in a blender to create soft bread crumbs.

In a large bowl of your electric mixer, soak the crumbs in half and half (about 10 minutes). Mince one half a large sweet onion and measure out one-half cup.

In a 12" Lodge cast-iron skillet over medium heat, melt one tablespoon of butter, add onion, and sautee until softened.

Stir cooked onion into bread crumb mixture. Add beef, pork, egg, parsley, salt, and spices. Beat at high speed until mixture is fluffy and light pink in color.

Preheat your Yoder Smoker YS640s to 250 degrees F.

Using a small cookie scoop, portion out and shape meatballs.

Brown meatballs in pan with two tablespoons butter, working in small batches to avoid overcrowding the pan. Once browned, set aside meatballs to rest to make the gravy.

Make gravy with pan drippings by adding 2 tablespoons of flour, constantly whisking to hydrate and cook the flour. Slowly add beef broth and bring to a boil while constantly stirring. Cut the heat. As an option, add Oakridge BBQ Jah Love Seasoning and sour cream and stir until just melted through. Return the meatballs to the pan.

Place the cast iron pan with meatballs and gravy onto the top rack of the smoker, uncovered for roughly one hour. Return every 15-20 minutes during that hour to gently stir and redistribute the meatballs with the gravy, allowing for the smoke to adhere to more than just the surface. Once the meatballs temp around 160 degrees, they are ready to serve immediately.

 

Putting together a grand-looking charcuterie board doesn't have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!



1. Pick your board based on how many people you want to feed. By this I mean, choosing the size of your serving platter. Wooden cutting boards are perfect for this application, and there's plenty of options at ATBBQ.com, including these gorgeous UTC hardwood boards. To determine what size will work best for your crowd, think about the size of a standard sheet of paper: 8.5"x11". For every sheet of paper, you can feasibly fit enough stuff on there to feed five people. The black walnut board I used is roughly the surface area of two and a half sheets of paper and was perfect for creating a board that could accommodate roughly 12 people.



2. Decide if you are feeding a charcuterie board as a meal, or as an accompaniment to a meal to determine how much protein to buy. On the lighter end, I try to aim for about 2 oz of protein per person. If the board is the main event, look to have about 4 oz of protein per person. This guide will help you visualize how much you need to purchase to satisfy your guests. (In my experience, however, you can never have too much. If you're in doubt- err on the side of MORE.)

• 5 people = 10 oz - 1.25 lbs


• 10 people = 1.25 lbs - 2.5 lbs


• 20 people = 2.5 lbs - 5 lbs


• 30 people = 3.75 lbs - 7.5 lbs


• 40 people = 5 lbs - 10 lbs

3. Condiments are a must! My use of the term "condiment" is pretty loose here. I'm not just talking mustard and honey. It also includes jams, preserves, pickles, olives, dried fruit, and nuts. My goal for this particular charcuterie spread was to bring easy grilled elements and ramp up the savory profile. I made some smokehouse nuts (recipe below) using a blend of BBQ seasonings and slow-smoked to perfection (Chef Tom outlines the process here). I also love mustard and pickles with cured smoky meats, so today I featured some local favorites including the Smoky Cowboy Mustard and Dad's Spicy Garlic Pickles.



4. Carbs are also a must! Unless you're Keto. Carbs like crackers and bread are a necessary way to not only stretch your dollar but also to create a vehicle for the meats to be served. For this spread, I coated some little naan breads in extra virgin olive oil and grilled them over hot coals. As a complete carb advocate, I won't be biased if you decide to grill slices of fresh sourdough baguette or open a box of Ritz Crackers. All are welcome. If you are watching your carb intake, however, feel inclined to serve apple slices or parmesan crisps instead.



5. Always put something fresh on the board. Whether it's fresh seasonal fruit or crudite, this will break up the monotony of salt-driven foods. Besides, produce is good for you and you deserve only the best. For this board, I grilled up some fresh sweet peppers until the skins blackened. I then peeled the skins, revealing smoky, tender peppers. I also love adding a simple microgreen or sprout mix to bring some bitterness and astringent flavors. It also always brightens up the board, giving it an extra oomph of color. Greens are also perfect for filling in any spaces so that your board will always look bountiful.



6. Have all the serving utensils in mind. This means knives, tongs, spoons, and toothpicks. Unless everyone's really close with each other and doesn't mind dipping in with their hands, you'll want to make sure every component is easily served.  I love this charcuterie set from Wusthof. It's perfect for many components on your board, especially that serrated knife that can cut through a log of salami or a crusty baguette with ease.



7. When deciding what meats to serve, look for variety in both flavors and textures. This board features four different sliced charcuterie including a dry coppa, a sweet soppressata, prosciutto, and smoked German hunter's sausage (which is available in-store at All Things Barbecue.) If you're so inclined to make your own charcuterie, we carry tons of great meat-processing products to help you along the way, including this steak locker.



8. When you're ready to serve, make the meat more appealing by "fluffing" it. This is just a simple process where you separate each slice of meat and bend it to give it some height, creating organic curves that are more eye-catching than just slabs of meat slapped on the board. Doing this will simply show your guests that you put some thought into how it looks. Obviously, not every meat will yield the same way that prosciutto might. For instance, my sliced german sausage was simply piled high to give it some visual interest. Either way, allow the meats to settle onto the board organically, which will give it a very chic, rustic look.

In general, I tend to keep things easy when I make a charcuterie or cheese board for a party. I can contribute as much as I want, but never feel obligated to create a whole board from scratch. Throwing a party is hard enough, and there's no reason to add to that stress (especially now that we're in the thick of the holidays.) Keep these tips in mind for your next gathering, and you'll be well on your way to enjoying the party with your guests.

Read on for a recipe that you will use all year round!

You might also like: Building a Cheese Board

Smokehouse BBQ Nuts Recipe

Ingredients

• Assorted roasted unsalted nuts


• Plowboys BBQ Yardbird Rub


• John Henry's Pecan Rub

Instructions

Toss the assorted nuts with a small amount of water. Just enough to coat the nuts. Season with your favorite BBQ rub. We used a combination of Plowboys BBQ Yardbird Rub and John Henry's Pecan Rub. Spread out on a sheet pan. Smoke at 175ºF for a couple of hours, until the nuts are dried out. The water will evaporate, and the rub will stick to the nuts.

 

The holidays are here and the whole family is coming over! Luckily, Chef Britt is ready to give you some tips and tricks for impressing your guests with a cheeseboard. Read through to the end to get a recipe for some unbelievably addictive Smoky Candied Pecans!



Let's be honest: cheese is just about the best food in existence. It can come in a variety of textures, flavors, shapes, sizes, and colors. From an ooey-gooey, lip-smacking, triple-creme brie to an intriguing, salty cheddar laden with crunchy crystals...I'm already drooling. There's a world of cultured varieties out there just waiting for you to explore!

When it comes to building a cheese board, I have a couple of helpful guidelines:

1. Pick your board based on how many people you want to feed. By this I mean, choosing the size of your serving platter. Wooden cutting boards are perfect for this application, and there's plenty of options at ATBBQ.com. In the featured board for this blog, we used this beautiful slate cheese tray, which makes cheeses visually pop. To determine what size will work best for your crowd, think about the size of a standard sheet of paper: 8.5"x11". For every sheet of paper, you can feasibly fit enough stuff on there to feed five people. The slate board I used is roughly the surface area of two sheets of paper and was perfect for creating a board that could accommodate roughly 10 people.

2. Decide if you are feeding a cheese board as a meal, or as an accompaniment to a meal to determine how much cheese to buy. As a light snack before or after a meal, I try to aim for about 2 oz of cheese per person. If a cheese board is the main attraction, look to have about 4 oz of cheese per person. This guide will help you visualize how much cheese you need to purchase to satisfy your guests. (In my experience, however, you can never have enough cheese. If you're in doubt- err on the side of MORE.)

• 5 people = 10 oz - 1.25 lbs


• 10 people = 1.25 lbs - 2.5 lbs


• 20 people = 2.5 lbs - 5 lbs


• 30 people = 3.75 lbs - 7.5 lbs


• 40 people = 5 lbs - 10 lbs

3. When deciding what cheeses to serve, look for variety in both flavors and textures. Keep things interesting and try something new! I have a penchant for a very pungent and buttery stilton blue cheese or a soft-ripened goat cheese. Most artisan cheesemakers will have their unique spin in the cheese-making process. It's determined by what is fed to the animals that produce the milk, how it's cooked (or not cooked), what enzymes are used in the fermentation process, or for how long it's aged. If you're not sure where to start, try talking with the cheesemonger at your local cheese counter. They can steer you in the right direction and let you know what's popular or rare.

4. For every cheese, have a paired condiment. My use of the term "condiment" is pretty loose here. I'm not just talking mustard and honey. It also includes jams, preserves, pickles, olives, dried fruit, and nuts. I tend to crave sweet things with cheese, so my featured board has bread and butter jalapenos, smoky candied pecans (recipe below), and raspberry jalapeno jam. When arranging them on your board, make an unconscious suggestion to your guests by placing the condiment of choice near the paired cheese. Keep in mind, your condiments will often work with more than one cheese, so don't be mad if Aunt Karen decides bread and butter pickles go with brie. The beauty of making a board is keeping variety in mind and letting people choose their journey. If you need help figuring out what works best with each cheese, again, discussing with your local cheesemonger will be your best bet.

5. Carbs are a must. Unless you're Keto. Carbs like crackers and bread are a necessary way to not only stretch your dollar but also to create a vehicle for the cheese to be served. As a complete carb advocate, I won't be biased if you decide to grill slices of fresh sourdough baguette or open a box of Ritz Crackers. All are welcome. If you are watching your carb intake, however, feel inclined to serve apple slices or parmesan crisps instead.

6. Always put something fresh on the board. Whether it's fresh seasonal fruit or crudite, this will break up the monotony of fat-heavy and potentially salt-driven foods. Besides, produce is good for you and you deserve only the best. I love adding a simple microgreen or sprout mix to fill spaces and to bring a bitter astringency that helps cut through heavier cheeses. It also always brightens up the board, giving it an extra oomph of color. Greens are perfect for filling in any spaces so that your board will always look bountiful.

7. Have all the serving utensils in mind. This means knives, tongs, spoons, and toothpicks. Unless everyone's really close with each other and doesn't mind dipping in with their hands, you'll want to make sure every component is easily served. I've also found if there's not enough knives to cut each cheese individually, that stanky blue cheese might get on every other cheese on the board. For that reason, I love this charcuterie set from Wusthof. If you are concerned that people will try and take an entire chunk of cheese on their plate, you can often pre-slice semi-hard and harder cheeses and keep portioning under your control.

8. Serve at room temperature. Giving cheese the chance to come to room temperature makes a world of difference in regards to flavor. The fats in the cheese will release on your tongue much quicker, releasing their maximum flavor potential. Give your cheese an hour to come up to temp before your guests arrive, and Uncle Ted won't believe he's had a better cheddar.



That's it! Remember, it's the holidays, and whatever you decide to put on the board, it's sure to be loved and adored by the people who already love and adore you.

You might also like: Building A Charcuterie Board

Smoky Candied Pecans

Ingredients

• 1 egg white


• 1 Tablespoon water


• 10 oz raw pecan halves


• 1 tsp Noble Saltworks Smoked Finishing Salt


• 1 jar Noble Saltworks Maple Turbinado Smoked Raw Sugar


• 1 tsp cinnamon (optional)

Instructions

Preheat you Yoder Smoker filled (or oven) to 275 degrees F. In a large bowl, whisk egg white and water together until frothy. Combine the remaining ingredients and mix thoroughly until everything is evenly dispersed. Spread out evenly on a half sheet pan. Cook in the smoker for 25 minutes, stir all of the almonds and redistribute evenly. Cook for another 25 minutes. Remove from the smoker, cool, and enjoy by itself or as a topping for yogurt, cereal, and the like.

This recipe also works well with raw almond slices or walnut pieces.



Whipping the egg whites helps to evenly coat the nuts and avoid big glops and chunks of cooked egg white on the finished product.



Smoked Salt and Sugar from Noble Saltworks make this recipe unique.



Beautiful, lush, foamy egg whites.



Stir thoroughly to combine.



Spread in an even layer on a sheet pan, as to ensure even cooking. I'm making a triple-sized batch here, so I needed a second pan.



This is halfway through the cook, and I'm using this bench scraper to turn the nuts. When the nuts are finished cooking and cooled, they will have a wonderfully crunchy texture and a sweet, smoky flavor. The pinch of salt makes the sweetness not overbearing and the cinnamon gives it that special touch.



 

[responsive_youtube v=MtGwF5PLIa4]

If you like the idea of a cocktail that features the most outrageous garnishes you can imagine (bacon? slider? smoked beef jerky?!) and is designed to be consumed before noon, then please read on. We present to you our take on bunch's favorite cocktail. This is the Bloody Mary with scratch-made smoked beef jerky!

Bloody Mary with Smoked Beef Jerky

---

Ingredients

For the Bloody Mary Base:

• 2 (28 oz) cans Ciao San Marzano Tomatoes


• 3 tbsp House of Q Slow Smoke Gold


• 1/2 cup Worcestershire sauce


• juice of 3 limes


• juice of 3 lemons


• 2 tbsp prepared horseradish


• 2 tbsp pickle juice (we used Holmes Made Dad’s Spicy Garlic Dill Pickles)


• Vodka, 1 1/2 oz per glass


• Torched Four Pepper Quad Hot Sauce, to taste

Garnishes:

• Holmes Made Dad’s Spicy Garlic Dill Pickles


• Cheese stuffed green olives


• Celery


• Beef Jerky

For the Beef Jerky:

• 5 lb eye of round roast


• 1 quart water


• 1/2 cup Cattleman’s Grill Butcher House Brine


• 1/4 cup Worcestershire sauce


• 2 tbsp Torched Four Pepper Quad Hot Sauce


• Cattleman’s Grill California Tri-tip Seasoning

[display_magento_products]

Instructions

To make the beef jerky:

Partially freeze your eye of round roast, to make slicing easier. Using a meat slicer (or by hand) cut 1/8” slices of beef. Place the slices in an 8 Quart Briner Bucket. 

Mix the water and Cattleman’s Grill Butcher House Brine and whisk. Add the Worcestershire and hot sauce. Pour the mixture into the Briner Bucket with the beef. Refrigerate 8 hours to overnight.

Preheat your Yoder Smokers YS640 pellet smoker to 200ºF, set up for smoking/indirect grilling.

Remove the beef slices from the brine. Lay the slices out on a jerky rack. Be sure to leave a little room in between slices for the smoke and air to circulate. Season the slices with the Cattleman’s Grill California Tri-tip Seasoning. Continue the process, stacking the racks up to 4 high.

You might also enjoy: Ring a Ding Ding

Transfer to the smoker. Every 90 minutes, rotate the the racks, top to bottom. Continue smoking until the strips are dried out, but still flexible, not totally crispy. This should take roughly 4 hours for a 4-5 pound batch.

To make the Bloody Mary base, combine all ingredients, except the vodka and hot sauce, in a blender. Blend until smooth. Store in the refrigerator for up to a week.

To make the Bloody Marys, fill a Riedel Highball Glass with ice cubes. Add 1 1/2 oz vodka, then fill the glass with the Bloody Mary base and gently stir. Add Torched Four Pepper Quad Hot Sauce as desired. Garnish with a celery stalk, a strip of beef jerky and a toothpick loaded with pickles and olives.

[responsive_youtube v=wt91lWU6z6g]

Chef Britt shows you a great way to extend your leftover turkey this holiday season with turkey fried rice made on Le Griddle!



BUY all featured flavors and tools for this recipe HERE!

Turkey Fried Rice

---

Yield 4 servings

Ingredients

• 3 cups (2 - 8.5 oz packages) of parboiled Jasmine Rice


• Canola Oil, as needed


• 1 small white onion, finely chopped


• 1 zucchini, medium dice


• 2 scallions, sliced thin


• 1 tablespoon minced garlic


• 2 tablespoons, plus more as needed Smoke on Wheels Pork Marinade & Injection


• 2 tablespoons gochujang


• 3 eggs


• 1-2 cups leftover smoked turkey, cubed

[display_magento_products]

Instructions

Preheat your Le Griddle flattop grill or wok to high heat. Prepare your vegetables and sauce. To create the sauce, combine gochujang and Smoke On Wheels Pork Marinade & Injection.  It's important to have all of your vegetables, sauce and protein ready to cook, because it will call come together in about 8 minutes, with constant interaction on the grill.

Season your grill with a little canola oil and sop up any extra oil with a paper towel. Break up your rice in the package before placing it all on to the flattop grill. While continuously stirring and tossing the rice, cook until it is pale brown and lightly toasted.

Next to the rice, put about a tablespoon of canola oil on the griddle and place your vegetables on to stir-fry. Cook until onions begin to sweat and add your gochujang sauce to the vegetables and rice. Stir rice and toss in vegetables to combine.

In a separate part of the griddle, put a little more oil down and crack the eggs over the oil. Quickly scramble the egg and break it up into small bits. Toss the egg and the rice mixture together.

Place cubed turkey onto the griddle until just heated through, adding a splash of Smoke On Wheels Pork Marinade & Injections as needed. Add heated turkey into your rice mixture. Serve immediately.

You might also enjoy: Quesadilla Burger

[responsive_youtube v=8nYZxIUK3ds]

Chef Britt shows us a new side to bring to the holiday table: Barbecue Smoked Carrots! They get roasted on the grill in a spicy and sweet glaze, and served with a cool yogurt sauce and herbaceous parsley pesto!

Barbecue Smoked Carrots Recipe

---

Yield 4-6 servings

Ingredients

BBQ Carrots:

• 1 # Medium Carrots


• 6 Tbsp ghee (or melted butter, if preferred)


• ⅓ C House of Q Sugar and Spice BBQ Sauce


• ¼ C Maple Syrup


• 1 tsp Garam Masala

Parsley Pesto:

• 2 bunches parsley (carrot tops would work, too)


• ½ C Extra Virgin Olive Oil, plus more if needed


• 1 Clove Garlic


• Noble Works Hickory Smoked Salt, to finish

Spiced Yogurt:

• 1 C Greek Yogurt


• 2 TBSP pan drippings from the carrots

[display_magento_products]

Equipment

• Scrubber


• Wusthof BBQ Kit


• Cutting Board


• Wusthof IKON 8" Chef's Knife


• YS640s with ACS


• Sheet Pan


• Immersion Blender


• Victorinox Grater


• Measuring Cups


• Measuring Spoons

Instructions

Preheat your YS640s, to 400 F, set up for indirect cooking using the diffuser plate. Scrub the carrots using a brush, then rinse. Trim the carrot tops and cut the carrots into rough thirds. In a small bowl, combine House of Q Sugar and Spice BBQ Sauce, ghee, maple syrup, and garam masala. Place the carrots on a sheet pan lined with foil and coat carrots with sauce.

Bake the carrots using indirect heat until carrots are tender, about 40-50 minutes, turning the carrots halfway through the cook.

Using an immersion blender combine parsley, smoked salt, extra virgin olive oil, and garlic. Add more oil if needed to create a desired texture.

Pour a little of the pan drippings into the yogurt and stir immediately. If the fats from the drippings set up chunky, you can hit it with the immersion blender to thoroughly incorporate.

Serve altogether.

You might also enjoy: Charred Cranberry Mostarda

[responsive_youtube v=a-1CH6mwB-8]

Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill to share his version Texas Chili. Homemade chile base, no beans, and best of all... smoked brisket! It's Texas Brisket Chili!

Texas Brisket Chili

---

Yield 16 servings

Ingredients

For the brisket:

• 1 (5 lb) brisket flat


• Worcestershire sauce


• Killer Hogs The AP Rub


• Cattleman’s Grill Smoky Chipotle Steak Rub

For the chile base:

• 6 ancho chiles, seeds and stems removed


• 2 pasilla chiles, seeds and stems removed


• 2 guajillo chiles, seeds and stems removed


• 4 arbol chiles, seeds and stems removed (optional)

For the chili:

• Brisket scraps for rendering/fond


• 1 large yellow onion, (4 cups) sliced thin


• 8 cloves garlic crushed


• 2 chipotles in adobo sauce (optional)


• 1 tbsp ground cumin seed


• 1 tbsp dried Mexican oregano


• 1 tbsp smoked paprika


• 1 cinnamon stick


• 1 bottle Shiner Bock beer


• 1 cup coffee


• 1 quart beef stock


• Noble Saltworks Hickory Smoked Salt, to taste


• Diced onion, for garnish


• Shredded sharp cheddar, for garnish


• Crumbled queso fresco, for garnish

[display_magento_products]

Instructions

Preheat your Kamado Joe Classic III Ceramic Grill to 275ºF, set up for smoking with large chunks of hickory wood chunks for smoke.

To prepare the brisket flat, trim excess fat and silver skin from the surface of the flat. Save some of the excess fat for rendering for the chili. Coat the brisket in a thin layer of Worcestershire sauce for binder. Season with a moderate amount of Killer Hogs The AP Rub. When the rub is wet and attached to the meat, season liberally with the Cattleman’s Grill Smoky Chipotle Steak Rub. Let the rub set up until it appears wet on the surface.

Smoke the brisket at 275ºF-300ºF until a bark is formed on the surface, as well as pockets of moisture, about 2.5 hours. Remove from the grill. Cut into 1.5”-2” cubes.

Remove the slow-roller indirect set-up for the grill. Add more charcoal. Open up the airflow and bring the grill up to 350ºF-400ºF, set up for direct grilling.

While the brisket is smoked, prepare the chile base. Start by toasting the chiles in a hot dry skillet. A Lodge 12” skillet should hold all of the chiles. Toast them just until fragrant, about 30-60 seconds, then flip and repeat. Add enough hot water to the skillet to cover the chiles. Bring the water up to a boil. Turn off the heat. Cover with a lid and let soak for 20 minutes.

When the chiles are softened, remove from the soaking water. Rinse with clean, cold water. Transfer to a blender. Add one cup of water to the blender. Blend until a smooth paste is formed. Set aside.

To make the chili, render the fat from the brisket trimmings until you have about 3 tablespoons of rendered fat. Remove the chunks of fat and brisket. Add the onions and garlic and stir with a wooden spoon. Add the cumin, oregano and smoked paprika, as well as a few shakes of smoked salt. Cook over medium-high heat until slightly browned and softened, stirring to prevent scorching. Add the cubed brisket, chipotles in adobo sauce, coffee, beer and beef stock. Stir and transfer to the grill.

You might also enjoy: Brisket Tacos with Smoked Salsa

Cook the Texas Brisket Chili uncovered for about one hour, until thickened and dark on the surface. Cover with a lid and continue cooking until the brisket is fork tender, about 2 more hours. Add additional stock or water to keep the brisket mostly submerged at all times. When the brisket is tender, the liquid should be thickened. You can add more liquid to thin the chili out, if desired.

Shred most of the brisket. Taste and adjust seasonings as needed. Serve the Texas Brisket Chili in bowls topped with diced onions, sharp cheddar and queso fresco.

BUY all featured products HERE: TEXAS BRISKET CHILI