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Chef Tom brings you an all new way to prepare your bbq chicken with these Pickle Brined Chicken Wings, cooked on the Yoder Smokers YS640s Pellet Grill!

Pickle Brined Chicken Wings

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Ingredients

• 5 lb chicken wings


• Code 3 Spices Grunt Rub

For the dill pickle brine:

• 2 quarts white vinegar


• 3/4 cup pickling salt


• 3/4 cup white sugar


• 2 tsp coriander seeds


• 2 tsp black peppercorns


• 2 tsp mustard seeds


• 2 tsp Code 3 Spices Grunt Rub


• 2 bay leaves


• 1 oz dill fronds


• 1/2 cup garlic cloves, crushed


• 4 lb ice

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 tsp lemon juice


• 1/2 tsp Worcestershire sauce


• 1 clove garlic, minced


• Killer Hogs Hot Sauce, to taste


• Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste


• Black pepper, to taste

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Instructions

To make the pickle brine, combine the vinegar, salt, sugar, coriander, peppercorns, mustard seeds, Code 3 Spices Grunt Rub and bay leaves in a pot. Bring to a simmer and stir just until the salt and sugar are dissolved, about 3 minutes. Turn the heat off and stir in the dill and garlic.

Place the 4 lb of ice in an 8 Quart Briner Bucket. Pour the hot liquid over the ice and stir to melt the ice. Add the 5 lb of chicken wings to the brine and transfer to the refrigerator to brine for 4 hours.

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.

You might also enjoy: Grilled Buffalo Wings

Remove the wings from the brine. Pat mostly dry with paper towels.

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

Season the wings with the Code 3 Spices Grunt Rub. Grill over direct heat until lightly charred. Flip and continue cooking until the internal temperature reaches 170ºF. Remove from the grill.

Serve the Pickle Brined Chicken Wings immediately, with the Buttermilk Ranch Dressing for dipping.

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Chef Tom fires up the Kamado Joe Ceramic Grill for some amazing charcoal grilled Carne Asada Cedar Plank Nachos with fresh pico & avocado crema!

Carne Asada Cedar Plank Nachos

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Ingredients

• Skirt steak


• Sweetwater Spice Tres Chiles Fajita Bath


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• Tortilla chips


• Black beans


• Quesadilla cheese


• Shredded romaine


• Cotija cheese


• Flavocano Smoky Red Pepper Hot Sauce

For the pico de gallo:

• 1 cup tomato, small dice


• 1/3 cup red onion, small dice


• 1/4 cup jalapeno, minced


• 1/4 cup cilantro, minced


• 3 tbsp lime juice


• Noble Saltworks Hickory Smoked Flaked Finishing Salt

For the avocado crema:

• 1 cup sour cream


• 1 small avocado, diced


• 1/4 cup cilantro


• 1 tbsp lime juice


• 1/2tsp smoked salt


• 1/2 tsp cumin

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Instructions

Place the skirt steak in an 8 quart Briner Bucket. Add equal parts Sweetwater Spice Tres Chiles Fajita Bath and water to cover. Lock the plate in place to submerge the skirt steak. Soak for 30-60 minutes.

Build a large hot bed of charcoal in the Kamado Joe Classic III Ceramic Grill. Set up the grill for direct grilling. Stabilize the temperature at around 600ºF.

To make the pico de gallo, combine all ingredients and mix well. Taste and adjust lime/salt level as needed. Store in the refrigerator for up to one week.

To make the avocado crema, combine all ingredients in a quart sized pitcher. Process with an immersion blender until smooth (alternatively, place in a food processor or blender). Store in the refrigerator for up to one week.

Remove the skirt steak from the marinade. Remove excess liquid from the surface with paper towels. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

Grill the steak until lightly charred. Flip and continue cooking until the internal temperature reaches 130ºF. Remove from the grill and rest.

You might also enjoy: Quesadilla Burger

Fill two Cedar Smoking Planks with tortilla chips. Cover the chips with the Chihuahua Quesadilla melting cheese. Sprinkle the rinsed black beans over the cheese.

Transfer the planks to the Kamado Joe. Close the top vent on the grill to trap the heat in the dome of grill. Cook until the cheese is melted. Remove from the grill.

Dice the skirt steak into very small pieces. Spread the chopped skirt steak over the nachos. Top the Carne Asada Cedar Plank Nachos with shredded romaine lettuce, avocado crema, pico de gallo, Cotija cheese and Flavocano Smoky Red Pepper Hot Sauce. 

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It's hot outside. There's no getting around it. The good news is, there are tostadas. And not just any tostadas, but Shrimp Tostadas with Jalapeño Guacamole! Bring the heat. Eat fresh. Be cool!

Shrimp Tostadas with Jalapeño Guacamole

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Ingredients

For the shrimp:

• 24 jumbo Gulf shrimp


• Sweetwater Spice Lime Jalapeño Fajita Bath


• Oakridge BBQ Smokey Chile Lime Seasoning

For the guacamole:

• 1 jalapeño


• 3 small avocados


• 3 tbsp Holmes Made Roasted Green Chile Medium Salsa


• 3 tbsp cilantro, minced


• 1 tbsp lime juice


• Noble Saltworks Hickory Smoked Finishing Salt, to taste

For the salsa crema:

• 1/4 cup sour cream


• 1/4 cup Holmes Made Roasted Green Chile Medium Salsa

For the tostada:

• 8 small corn tortillas


• Vegetable oil, as needed


• 2 cups shredded Romaine lettuce


• 1/2 cup Cotija, crumbled

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Instructions

Preheat your Le Griddle over medium low heat.

To prepare the shrimp, first peel the shells and devein the shrimp. Place the peeled shrimp in a small Briner Bucket. Cover with equal parts Sweetwater Spice Lime Jalapeño Fajita Bath and water. Soak for 30 minutes.

To make the guacamole, place the whole jalapeño on a sheet pan, or on the griddle. Using a propane torch, blacken the surface of the jalapeño. Using a damp paper towel, rub the blackened skin off the flesh. Halve the pepper and remove the seeds. Dice the flesh, very fine. Discard the charred skin, seeds and stems.

Place the flesh of the avocados in a quart sized zip top bag along with the diced jalapeño, Holmes Made Roasted Green Chile Medium Salsa, minced cilantro, lime juice and a pinch of Noble Saltworks Hickory Smoked Finishing Salt. Seal the bag and mash all of the ingredients by squeezing the bag, or pounding with a meat mallet. Taste and adjust seasoning, as necessary. Store in the refrigerator until ready to serve.

To prepare the salsa crema, combine the sour cream and Holmes Made Roasted Green Chile Medium Salsa and stir to combine. Store in the refrigerator until ready to serve.

Remove the shrimp from the marinade. Thread the shrimp onto double prong skewers. Season with Oakridge BBQ Smokey Chile Lime Seasoning.

Increase one half of the griddle to high heat, and the other to medium. Cover the surface of the griddle with vegetable oil.

You might also enjoy: Surf 'n Turf Tacos

Grill the shrimp over high heat until lightly charred. Flip and continue cooking until the internal temperature of the shrimp reaches 140ºF. Remove from the grill.

While the shrimp is cooking, fry the corn tortillas on the other half of the griddle, over medium heat. Brown then flip, and brown the opposite side. Remove from the griddle.

To build the tostadas, place the fried tortilla on a plate. Top with about 1/4 cup of shredded Romaine lettuce, then 1/4 cup guacamole. Place shrimp on the guacamole (three shrimp per tostada). Drizzle a little of the salsa crema over the shrimp. Add a crumble of the Cotija cheese to the top of everything.

This recipe will yield 8 Shrimp Tostadas with Jalapeño Guacamole.

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So much of coming up with new ideas for dinner is composed of thinking of two things you love and bringing them together. Enter Buffalo Chicken Wedge Salad! Tangy, spicy (or not too spicy), savory shredded chicken thighs in homemade Buffalo sauce atop a grilled wedge of crisp iceberg lettuce that's topped with our homemade blue cheese dressing. It's a magic combination!

Buffalo Chicken Wedge Salad Recipe

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Ingredients

• 2 lb Chicken thighs


• Cornhusker Kitchen Spray Duck Fat


• Code 3 Spices Grunt Rub


• 1 head iceberg lettuce


• 1 heirloom tomato, diced


• 2 tbsp chives, minced

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

For the blue cheese dressing:

• 1 cup sour cream


• 1/3 cup mayonnaise


• 4 oz smoked blue cheese, crumbled


• 3 tbsp buttermilk


• 1 tbsp white wine vinegar


• 1 tsp garlic, minced


• 1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• Noble Saltworks Cherrywood Smoked Finishing Salt, to taste

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Instructions:

To make the blue cheese dressing, combine all ingredients and mix well. Store in the refrigerator for up to a week.

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling. Install GrillGrates on the bottom left side of the grill.

Peel the skin back from the thighs, leaving it attached at one end. Coat the meat with a layer of Cornhusker Kitchen Spray Duck Fat to act as a binder. Season the meat with Code 3 Spices Grunt Rub. Wrap the skin back around the thighs and season the skin, as well.

Cook the chicken thighs on the second shelf until the internal temperature reaches 170ºF, about 1 hour, depending on the size of the thighs. Remove the chicken from the grill.

About 45 minutes into the cook, place a Lodge 8” Cast Iron Skillet on main cooking grate to preheat. When the pan is warm, add all Buffalo Sauce ingredients and bring to a simmer, whisking occasionally. Let simmer for about 5 minutes. Remove from the grill.

Remove the door of the two piece diffuser (or the entire diffuser) for direct grilling.

Remove the chicken skins. Save and set aside. Pull the meat from the bones. Discard the bones and shred the meat by hand.

Whisk the slightly cooled buffalo sauce again to make sure everything is evenly distributed. Pour the sauce over the shredded chicken, to taste. You may not need all of the sauce, depending on the yield of the chicken thighs. Toss to coat. Cover and store in a warm place.

You might also enjoy: Smoked Fried Chicken Wings

Quarter the head of iceberg lettuce, leaving the stem attached to keep the quarters in tact.

Grill the chicken skins on the GrillGrates, over direct flame, until crispy. Be careful, as they can quickly burn. At the same time, place the quartered iceberg lettuce on the GrillGrates just long enough to get some grill marks. Leave the door of the grill open during this process.

To build the salads, place a wedge in a salad bowl, cut side up. Cut off the core at the tip of the root end, that is holding the wedge together. Remove the first few leaf layers from the center of the wedge, creating a divot or cup to hold the chicken. Place a portion of buffalo chicken in that space. Top the chicken with blue cheese dressing, diced tomatoes and minced chives. Crumble the crispy chicken skins over the top of the Buffalo Chicken Grilled Wedge Salad.

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We're back with more smoked salmon! If you haven't already, go check out our recipe for Cold Smoked Salmon, and then join us for this creamy, smoky and savory Smoked Salmon Chowder!

Smoked Salmon Chowder

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Ingredients

• 16 oz red potatoes, quartered


• Saica Extra Virgin Olive Oil


• Noble Saltworks Pecan Smoked Finishing Salt, to taste


• Fresh ground black pepper, to taste


• 4 tbsp unsalted butter


• 1 cup yellow onion, small dice


• 1/2 cup celery, small dice


• 1/2 cup carrots, small dice


• 3 tbsp tomato paste


• 2 tbsp minced garlic


• 6 tbsp all purpose flour


• 3 cups vegetable stock


• 3 cups half and half


• 3 tbsp capers


• 4 oz cream cheese


• 8 oz cold smoked salmon, large dice


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


• 1 tsp Flavolcano Hot Sauce

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Instructions

Preheat your Napoleon Grills Prestige P500RSIB-1 to 500ºF, firing up two of the burners on high and leaving two off, to set up for direct and indirect grilling.

Grill the quartered potatoes over direct flame until charred. Move to indirect heat and continue cooking until almost tender, but not cooked all the way through. Potatoes should still have a little bite to them in the center. When the potatoes are cool, dice them into bite sized pieces.

Preheat a Lodge 5 Quart Dutch Oven over medium heat. Melt the butter in the dutch oven. Add the onions and celery. Sweat until the onions are translucent. Add the garlic and flour. Cook for one minute, stirring constantly. Add the tomato paste then vegetable stock slowly, stirring constantly. Bring to a simmer. Add the diced potatoes. Simmer until the potatoes are fully tender.

You might also enjoy: Cold Smoked Salmon

Stir in the half and half, capers, cream cheese, salmon, Cattleman’s Grill California Tri-Tip Seasoning and Flavolcano Hot Sauce. Bring to a simmer, stirring to melt the cream cheese. Taste and adjust salt level as needed.

This Smoked Salmon Chowder recipe will yield about 8 ( 1 cup) servings.

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Chef Tom debones and stuffs chicken wings for a truly impressive game-day appetizer. Take your wings to the next level with these Chorizo Stuffed Chicken Wings, grilled on the Yoder Smokers YS640 Pellet Grill!

Chorizo Stuffed Chicken Wings

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Ingredients

• 4 whole chicken wings


• Duck Fat Cooking Spray


• Cattleman’s Grill 8 Second Ridge Carne Asada Seasoning

For the stuffing:

• 1 lb Mexican chorizo


• 1 cup (2 oz) Mexican quesadilla melting cheese, grated


• 1/2 cup white onion, minced


• 1/4 cup cilantro stems, minced

For the sauce:

• 1/2 cup Firebug Grillin’ Sauce Mild BBQ Sauce


• 2 tbsp chipotles in adobo


• 1 tbsp apple cider vinegar

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Instructions

Debone the wings, starting at the large end of the drumette and working down to the flat.

Combine the ingredients for the stuffing and mix well.

Stuff the chorizo mixture into the deboned chicken wings. Toothpick closed the ends of the stuffed wings, and any holes in the skin.

Add a binder to the surface of the wings. Duck Fat Cooking Spray, oil or hot sauce will work. Season the wings with the Cattleman’s Grill 8 Second Ridge Carne Asada Seasoning.

Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF set up for direct grilling with GrillGrates in place over the fire box.

Place the wings on the GrillGrates over direct flame. Close the lid and let cook until browned. Flip and brown the other sides. Move to indirect heat to finish, if necessary.

You might also enjoy: Go To Chicken Wings

While the wings are cooking, combine the ingredients for the sauce in a small food processor. Process until smooth.

When the wings reach an internal temperature of 160ºF, brush the sauce onto the surface of the wings. Close the lid and let the sauce set up for a few minutes. Remove from the grill.

Serve the Chorizo Stuff Chicken Wings with extra sauce on the side, for dipping.

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Chef Tom brings us his version of the Mexican soup, Pozole Verde, including a fire roasted salsa verde and roast chicken on the Kamado Joe!

Pozole Verde Recipe

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Ingredients

• 1 (5 lb) whole chicken


• 1/4 cup Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1/4 cup Cattleman’s Grill Steakhouse Seasoning


• 1 tbsp ground cumin


• 1 1/2 lb tomatillos, husks removed


• 3 jalapeño peppers


• 3 poblano peppers


• 1 large yellow onion, quartered


• 1 bunch cilantro, chopped


• 6 cloves garlic, smashed


• 3 (25 oz) cans hominy, drained, rinsed


• 2 qt chicken stock


• limes, sliced, for serving


• queso fresco, (optional) for garnish


• sliced avocado (optional), for garnish


• chopped purple cabbage (optional), for garnish

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Instructions

Preheat your Kamado Joe Classic Joe II to 500ºF, set up for direct grilling. Place the grill grates on the lower level of the divide and conquer system. Place the tomatillos, jalapeños, poblanos and onion quarters on the grill. Blacken all sides of the peppers, then transfer to a plastic zip top bag. Grill the tomatillos on all sides until the are softened and you have nice grill marks. Grill the onions on all sides to get some char and slightly soften. After removing all veggies from the grill, place the diffuser plates in the grill, setting it up for indirect cooking. Stabilize the temperature at 325ºF-350ºF.

Spatchcock the whole chicken, remove the backbone with poultry shears, and pressing the bird flat. Loosen the skin from meat, but do not remove. Mix the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, Cattleman’s Grill Steakhouse Seasoning and ground cumin. Season the flesh of the bird, under the skin, with the rub. Lay flat, skin side up, on the grill grates. Cook until the internal temperature in the breasts reaches 160ºF. Remove from the grill and rest.

You might also enjoy: Chili Blanco

While the chicken roasts, remove the peppers from the bag. Peel the skin off. Remove and discard the seeds. Trim the root end of the onions and discard. Place the peppers, onions, tomatillos, garlic and cilantro in a food processor or blender and puree until smooth.

Pull the meat of the chicken from the bones and shred by hand. Place the chicken in a Lodge Logic 7 Quart Dutch Oven. Add the rinsed hominy, tomatillo salsa and two quarts of chicken stock. Simmer for 20 minutes to marry the flavors. Serve with your choice of garnishes.

This recipe will yield about 16 (1 cup) servings.

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Chef Eric Gephart is back with another killer recipe cooked on the Kamado Joe Ceramic Grill. This time he shares a couple of incredible tricks and the result is a truly remarkable Smoked Crab Dip!

Smoked Crab Dip

 Ingredients

• 3 lb cream cheese


• 1 tbsp Code 3 Spices Sea Dog Rub


• 1 1/2 tbsp garlic, minced


• 1 lb crab meat


• 2 tbsp parsley, chopped


• juice of two lemons


• 1/2 tsp Sriracha


• 1 cup Parmesan cheese, fine grated


• 1 lemon, cut into wedges

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 Instructions

 Stabilize your Kamado Joe Classic II at 300ºF. Place the soapstone on the highest setting, along with one of the regular grill grates.

Put cream cheese into a bowl and smooth out for maximum surface area. Put the bowl of cream cheese on the grill and shut the lid. Smoke cheese for about 3-5 minutes and bring to temperature.

Remove bowl of cream cheese from grill. Add Code 3 Sea Dog Rub, garlic, crab meat, parsley, lemon juice, Sriracha and 1/2 cup Parmesan cheese. Fold ingredients into cream cheese.

Pour mixture into Lodge 10" Cast Iron skillet. Top with the remaining Parmesan.

You might also enjoy: Grilled Crab Cakes

Set the grill grates on the divide and conquer system at the lowest setting. Place the soapstone on the highest setting to act as a broiler. Place crab dip on grill grate, underneath the soapstone. Shut the lid and cook for 5 to 10 minutes.

Dip is ready when parmesan cheese is slightly browned. Top with remaining parsley. Garnish with lemon wedges.

Serve with toasted pita or pork rinds.

Recipe by Chef Eric Gephart

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Chef Tom is back with a simple fall soup recipe. This Roasted Sweet Potato Soup is perfect for the fall/winter season, and would be a perfect appetizer for any holiday gathering.

Roasted Sweet Potato Soup

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Ingredients

• 2.5 lb sweet potatoes


• 8 oz country sausage


• 2 cups yellow onion, diced


• 1 cup celery, diced


• 4 cloves garlic, minced


• 1 tbsp sage, minced


• 1 tbsp thyme, minced


• 1 quart vegetable stock


• 1/2 cup heavy cream


• Cattleman’s Grill California Tri-tip Seasoning


• Kosher salt, to taste

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF. Place the sweet potatoes on the second shelf of the grill and roast until the flesh is tender when pierced with a knife, about 45-60 minutes. Remove from the cooker.

Heat a Lodge 7 Quart Dutch Oven over medium heat. Add the sausage. Cook until browned. Remove the browned sausage from the dutch oven, leaving the grease behind. Add the onions, celery and a pinch of salt. Cook until the onions are translucent and celery begins to soften. Add the garlic, thyme and sage. Cook another 1-2 minutes.

You might also enjoy: Chili Blanco

Peel the skins from the sweet potatoes and discard. Roughly chop the flesh of the sweet potatoes, and add to the dutch oven. Add the vegetable stock. Bring to a simmer. Simmer for 10 minutes. Puree the soup, either in batches in the blender (be careful! blending hot liquids is dangerous) or with an immersion blender. Add the heavy cream. Add the browned sausage. Stir to incorporate. Thin with water, if necessary. Taste and season with additional Cattleman’s Grill California Tri-tip Seasoning or kosher salt, to taste. Garnish with a drizzle of olive oil and a sprinkle of sausage.

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Every Fall we just can't wait for the weather to cool off so we can whip up a batch of Chili Blanco. Creamy and savory with a touch of char from the grill, this White Chili with Chicken is a recipe we can't get enough of!

Chili Blanco

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Ingredients

• 2 lb chicken, boneless breasts or thighs


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 2 tbsp Saica Extra Virgin Olive Oil


• 1 large yellow onion, diced


• 3 Anaheim chiles, seeded, diced


• 1 jalapeno, seeded, diced


• 1 tbsp Killer Hogs The A.P. Rub


• 1 tbsp ground cumin


• 1 tsp Mexican oregano


• 4 cloves garlic, minced


• 3 tbsp unsalted butter


• 1/4 cup flour


• 2 (15 oz) cans of great northern beans, drained, rinsed


• 1 quart unsalted chicken stock


• 1 cup heavy cream


• 8 oz cream cheese, cubed


• 1 bunch cilantro, minced


• 4 oz (1 cup) pepper jack cheese, grated


• Flavocano Smoky Red Chile Sauce (optional)


• pickled jalapeños (optional)

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF, set up for direct grilling. Place a Lodge Logic 7 Quart Dutch Oven on the right (indirect) side of the grill, to preheat. Place GrillGrates over the left (firebox) side of the grill.

If cooking chicken breasts, slice horizontally into two thin pieces each, to create more surface area. Spray the chicken with duck fat, then season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning on all sides.

Grill the chicken on the GrillGrates over direct flame until nice grill marks and some char is formed. Flip and continue cooking until the internal temperature reaches 160ºF. Remove from the grill. Rest for a few minutes. Dice into 1/2” pieces.

Move the dutch oven to the left (firebox) side of the grill and add the Saica Extra Virgin Olive Oil to the dutch oven. Add the onions and chiles. Stir then add the Killer Hogs The A.P. Rub, ground cumin and oregano. Stir and sweat until onions are translucent, 10-15 minutes.

You might also enjoy: Smoked Tri-tip Chili

Add the garlic, beans and chicken. Cook for about 2 minutes, stirring. Add butter and flour. Stir well. Add the chicken stock and bring to a simmer.

When the soup simmers and begins to thicken, stir in the heavy cream and cream cheese. Bring back to a simmer. Remove from grill. Stir in the cilantro and pepper jack. Taste and adjust seasoning, as needed. Serve with Flavocano Smoky Red Chile Sauce and pickled jalapeños, as desired.

*recipe will yield 10 (8 oz) servings.