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Chef Britt puts a Cajun twist on a French classic potted meat: Rillettes! She starts by creating a quick shrimp stock in the Instant Pot, then uses that to braise pork butt for hours on the Yoder Smokers YS640s!

Cajun Smoked Pork Rillettes

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8 - 8 oz ramekins

Ingredients

For the shrimp stock:

• 1.2 # whole shrimp/shells


• ¼ cup clarified butter, or more as needed


• 1 cup white onion, diced 


• ½ cup celery, diced


• ½ cup bell pepper


• ¼ cup sliced leeks


• 1-2 tablespoons tomato paste


• 1 Kg (or 4½ cups) water


• ¾ cup, scant, dry vermouth


• 2 Tablespoons Boudreaux’s Kickin Cajun Seasoning

For the rillettes:

• 3# fatty pork butt (boneless)


• 5 Tablespoons Boudreaux’s Kickin Cajun Seasoning


• 1 # sliced bacon, diced


• 1 Quart shrimp stock


• 8 cloves garlic, minced


• 1 Cup white onion, medium dice


• ½ Cup bell pepper, medium dice


• ½ Cup celery, sliced


• 6 bay leaves


• 8 oz rendered bacon fat


• ¼ cup cognac or brandy


• Baguette, sliced and toasted


• Kozlik's Triple Crunch Mustard


• Boudreaux's Mild Southern Style Chow Chow


• Noble Saltworks Hickory Smoked Salt, to serve

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Instructions

To make the Shrimp Stock:

• Prep your vegetables: dice carrot, bell pepper, and onion. Wash leeks to rid them of dirt/sand and cut into ½-inch long strips and thinly slice.


• In an electric pressure cooker, saute the shrimp with shells on in clarified butter until cooked through. Remove the shrimp and shells and set aside.


• Add diced onion, celery, bell pepper, and sliced leeks and sautee until translucent, adding more clarified butter if needed.


• Add tomato paste and cook until a rich tomato smell is present, being careful not to burn.


• Deglaze the pot with dry vermouth and water. Return the shells and shrimp to the pot, and add Boudreaux’s Kickin Cajun Seasoning.


• Pressure cook on high for 1 hour, and end with a 10-minute natural release.


• Strain the stock and reserve for further use.

To make the rillettes:

• Cut the pork shoulder into ¾-inch cubes and toss with Boudreaux’s Kickin Cajun Seasoning. Allow the seasoning to set on the meat while you assemble the rest of your ingredients.


• Preheat your Yoder Smoker to 300 F°.


• Prep your vegetables: dice carrot, bell pepper, and onion. Mince garlic.


• Cut bacon into ½-inch pieces and sautee in a 5 qt Lodge dutch oven. Once the bacon begins to render its fat, add the vegetables and sautee until softened and translucent.


• Next, add seasoned pork butt, bay leaves, shrimp stock, and rendered bacon fat. Stir to combine. Pork butt must be fully submerged, so add more stock/water if necessary.


• Cook pork mixture on smoker uncovered for 4-5 hours and 300 F° until pork is very tender and shreds easily. Come back every hour during the cooking process to stir and ensure the pork is staying submerged.


• Once the pork is extremely tender, strain the liquid into a separate container from the meat mixture. Discard the bay leaves, transfer the meat and vegetables to a food processor or mixer, add cognac, and process until the meat is fully shredded with spreadable consistency, adding more cooking liquid if necessary. (Refer to the video for a further visual demonstration.)


• Pack the rillette mixture into sterile mason jars or porcelain ramekins and allow to cool to room temperature. To finish, pour 1-2 tablespoons of reserved fat over the top to seal and refrigerate until fully chilled. Store in an airtight fashion in the fridge for up to 2 months, or longer in the freezer.


• When ready to serve, sprinkle Noble Saltworks Hickory Smoked Salt over the top of the rillette, and let it come to room temperature (about one hour) before serving with grilled bread and your favorite mustard and pickles.

Chef Britt shows you how to make Curry Cauliflower Soup the ATBBQ way! Elevated with char, smoke, and amazing curry flavors! It's all blended together with the power of the Vitamix A2500 Ascent Series Blender.



Cauliflower has proved to be one of the most versatile vegetables in the past several years. With its somewhat neutral flavor and nutrient-dense makeup, people looking for healthier eating habits usually start here. As part of the cruciferous family, you would expect it to have a more pronounced cabbage-like flavor, but it's much more mild, making it the perfect backdrop for a spiced-up and healthy curry soup.



There are a few things I absolutely love about this recipe: one being the use of the Vitamix A2500 Ascent Series Blender. The other being the introduction of a newer product we're carrying here at All Things BBQ - Entube Indian Curry Chile Paste from Jacobsen Salt. 



To start this recipe while wielding my favorite knife for vegetable prep, the Wusthof 7" Nakiri, I trim the extra leafy bits at the base of the head of cauliflower, just to clean it up. Make sure to wash your produce! Dirt will often be lurking in the crevasses!



I then slather both corn and cauliflower with a good amount of Extra Virgin Olive Oil. I particularly love this Saica brand, made from Casteltravano olives.



Next, I begin by adding a couple of tablespoons of Entube Curry Paste onto the cauliflower and just use either my hands or a brush to rub it over the entire surface.



This curry paste is an incredibly fragrant combination of cumin, turmeric, fennel, onion, garlic, coriander, fenugreek, acerola berry, cayenne, ginger, and other spices. It provides a rich backbone of flavor to elevate the plain-tasting vegetables.



Also notable to mention, there is an ample amount of salt in the curry paste, which is great for activating the seasoning on the cauliflower itself.



To prep this vegetable for the smoker, I cut the seasoned head of cauliflower in half and oil the cut side. Each half will now lay flat and absorb more smoke flavor with the oil on the surface.



Both the corn and cauliflower roast in the Yoder Smokers YS640s for 35 minutes at 400°F. The corn remains in the husk to prevent it from drying out, and 35 minutes is an ample amount of time to heat the vegetables through and get some good smoke flavor. The cauliflower's texture remains slightly crunchy, which will be perfect to create texture with a garnish later.



I prep the corn by cutting the kernels off the cob and reserving about a quarter cup of kernels to serve as a garnish later. I also will take one half of the cauliflower and separate florets for a garnish as well. The stem bits will make its way into the blender.



The rest of the recipe is as simple as throwing it all in blender. I measure out 2 cups of chicken stock and 1 cup of half & half to add some extra body to the soup.



I also add another tablespoon or two to the mixture, just to really ramp up the curry flavor.



The Vitamix A2500 Ascent Series Blender is incredibly powerful with a 2.2 horsepower motor. A really neat function that any high-powered Vitamix will have is the ability to heat as it blends. It accomplishes this by extending the length of blending time and using friction to achieve heat. Even more convenient, the A2500 has a pre-programmed setting just for soup! I've also found this works for more than just soup! Check out my recipe for Smoky Chocolate Pudding using the same setting: Smoky Chocolate Cream Puffs.



And while this isn't the only feature of the A2500 Blender, there are also programs for frozen desserts and smoothies. With Vitamix's smart bluetooth technology, your recipes automatically adjust to whatever size smart pitcher you select for the job. In other words, you don't have to do any physics homework to use this function seamlessly with different-sized batches. It does it for you.



After the 5:45 minutes has elapsed, I check the temperature to ensure the soup is hot. My thermometer clocks the soup right around 160°F, which is perfect for a soup that ready to immediately serve.



However, like a true culinarian, I taste and decide a good helping of Jacobsen Kosher Salt is needed to elevate all the flavors in the soup.



One more twirl around the blender to combine, and I'm ready to plate after the final tasting.



I start by adding some of the separated florets into the bottom of my serving bowl.



Pour the soup in, add some garnish of corn, fresh cracked pepper, and a little drizzle of extra virgin olive oil.



Boom. Healthy. Flavorful. Warming. Simple. Does it really get any better than that? Okay, I know some of you would like a big hunk of meat to set it off, but consider this a great starter.

Recipe: Vitamix Curry Cauliflower Soup

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Ingredients

• 1 head cauliflower


• 2 cobs of corn


• 1/2 tube of Entube Indian Curry Chile Paste from Jacobsen Salt


• 2-3 Tablespoons Saica Sicilian Extra Virgin Olive Oil


• 2 cups chicken broth or stock


• 1 cup half & half


• Jacobsen Salt Co. Pure Kosher Sea Salt, to taste


• Fresh cracked black pepper, to taste

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Instructions

• Preheat your grill or smoker to 400°F.


• Clean the cauliflower and trim any excess greenery from the head of cauliflower.


• Season the cauliflower and the cobs of corn with Saica Sicilian Extra Virgin Olive Oil.


• Spread 2-3 tablespoons of Entube Indian Curry Chile Paste from Jacobsen Salt over the entire surface of the cauliflower head.


• Cut the cauliflower in half, oil the cut side, and place corn and cauliflower on the top rack of your grill or smoker for indirect cooking.


• After 35 minutes, remove the corn and cauliflower.


• Remove kernels from the cobs and reserve 1/4 cup of kernels for garnish.


• Remove florets from one half of the cauliflower and trim them into bite-size pieces. Place the remaining cauliflower half and stem trimmings into blender with corn, half and half, chicken stock, and 2-3 tablespoons Entube Indian Curry Chile Paste from Jacobsen Salt.


• Blend soup with a high-powered blender for 6 minutes on the highest setting, or on the Vitamix hot soup program.


• Taste and finish with Jacobsen Salt Co. Pure Kosher Sea Salt, and more curry paste if preferred.


• To serve, place cauliflower florets into bowl and pour soup over the florets. Garnish with reserved corn kernels, fresh cracked black pepper, and a drizzle of Saica Sicilian Extra Virgin Olive Oil.

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Is wintertime leaving you out in the cold? Time to heat things up and watch Chef Britt show us how to make this warming recipe that's healthy and packed full of flavor, too!

Charred Carrot Soup

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Ingredients

• 2 lbs whole carrots


• 2-3 tablespoons Saica Extra Virgin Olive Oil


• 1 tablespoon Oakridge Seasoning Jah Love


• 2 quarts chicken stock


• 2 tablespoons unsalted butter


• 2 tablespoons all-purpose flour


• 1/2 cup Half & Half


• 3 egg yolks, whisked


• 2 cups water


• 2 cups vegetable oil, for frying


• Cattleman's Grill Everything Bagel Seasoning, for garnish

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Instructions

For the carrot soup:

• Scrub and rinse carrots before peeling. Save peels to create fried carrot garnish ribbons later.


• Season peeled carrots with olive oil and Oakridge Jah Love Seasoning and place carrots directly on a bed of hot charcoal until char marks are present.


• In a 5-quart Lodge Dutch Oven, bring the charred carrots and chicken stock and bring to a boil.


• Reduce to a simmer and cook for 20-30 minutes, or until carrots are very soft.


• Puree the soup until creamy. Set aside and keep warm.


• Place the butter in a clean 10-inch Lodge Cast Iron Skillet and cook over low heat until melted. Add the flour and cook for 3 minutes, while stirring, making a blonde roux. Deglaze the pan with the carrot soup while stirring constantly. Return all the soup to the 5-quart Lodge Dutch Oven.


• In a separate medium/small bowl, blend together half and half and egg yolks very well.


• Temper the egg yolk mixture with the hot carrot soup.


• Remove from heat, adjust seasoning if needed, and ladle into warm bowls immediately.

For the carrot ribbons:

• Blanch carrot peels in boiling water, then remove and pat dry.


• Bring 2 cups of frying oil in a 10-inch Lodge Cast Iron Skillet between 350-375℉. Fry carrot ribbons in batches until translucent in color and crispy in texture. Remove with a slotted spoon and place onto paper towel to drain any excess fat.

To serve:

• Ladle hot soup into warm bowls and garnish with a small pile of carrot ribbons and a sprinkle of Cattleman's Grill Everything Bagel Seasoning.

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.



 

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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

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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

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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

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Chef Tom cooks up the steakhouse classic side dish, Creamed Spinach, in Lodge cast iron over a Yoder Smokers wood fired pellet grill!

Creamed Spinach

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10-12 servings

Ingredients

• 1 lb (12 cups, packed) baby spinach leaves


• 1 (8 oz) red onion, sliced very thin


• 1 1/2 cup heavy whipping cream


• 4 tbsp butter


• Killer Hogs Hot Sauce


• 1 cup crushed pork rinds


• 1/2 cup parmesan, fine grated


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


• Noble Saltworks Hickory Smoked Salt, to taste

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Instructions

Bring a large pot of water to water to a boil. Add the sliced onions and cook for two minutes. Add the spinach leaves and cook an additional 30 seconds, stirring. Using a slotted spoon or spider, transfer the spinach and onions to a bowl filled with ice water to stop the cooking process. 

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

When the spinach and onions have cooled, remove from the water and squeeze to remove the water they have soaked up. Transfer one quarter of the mixture to the blender. Set the remaining three quarters aside.

Place the heavy cream in a Lodge 12” Cast Iron Skillet. Bring to a simmer. Transfer to the blender with the spinach/onion. Add the butter, a shake of smoked salt and a few dashes of hot sauce. Blend until smooth.

Place the reserved three quarters of the spinach/onion in the skillet used to heat the cream. Pour the cream mixture over the top. Distribute evenly. Taste for seasoning.

You might also enjoy: Duck Fat Smashed Potatoes with Pancetta Gravy

Combine the crushed pork rinds, parmesan and Cattleman’s Grill California Tri-tip Seasoning. Mix well. Pour over the top of the creamed spinach. Spread evenly.

Bake at 425ºF until bubbling through the topping, about 20-30 minutes.

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Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!



BUY all featured flavors and tools for this recipe HERE!

Corn & Wild Rice Spoonbread

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Yield 8-10 servings

Ingredients

• ⅓ Cup Wild Rice


• 1 Cup Water


• 4 oz Bacon, cooked, diced


• 1 small shallot, minced


• 2 eggs, beaten lightly


• 1 can Creamed corn


• ¾ Cup 505 Hatch Chiles


• 1 Cup Sour Cream


• 1 box Jiffy Cornbread Mix

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Instructions

Preheat your YS640s to 325 degrees F.

Prepare the wild rice. First, you will rinse 1/3 cup wild rice with hot water 3 times, then combine with one cup of water in a pot. Bring to a boil, then reduce to a low simmer, and cover. Cook for 30 minutes, or until tender, with the husk being "al dente." Drain excess water (if any) and allow rice to cool.

Cook bacon until crispy and chop into bits. Mince shallot. Reserve bacon and shallot alongside the rice.

Beat eggs, and whisk together with creamed corn, 505 hatch chiles, and sour cream.

Whisk in cornbread mix into the wet mixture. Finish by adding cooked wild rice, chopped bacon bits, and minced shallot.

Place mixture into a 2-quart baking dish and bake for approximately 35-45 minutes or until the edges have slightly risen and the center has a tight jiggle.

Cool slightly to set before serving.

You might also enjoy: Barbecue Smoked Carrots

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a pumpkin and turn it into a delicious holiday spread, it's Smoked Pumpkin Butter!

BUY all featured products HERE!

Smoked Pumpkin Butter

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Yields 2 1/2 cups

Ingredients

• 1 (3 lb) pie pumpkin OR 20 oz pumpkin puree


• 1 tbsp Saica Extra Virgin Olive Oil


• 1/2 cup apple cider


• 1/4 cup maple syrup


• 1/4 cup brown sugar


• 1 tbsp bourbon


• 1 tsp cinnamon


• 1/2 tsp ground ginger


• 1/2 tsp Noble Saltworks Pecan Smoked Salt


• 1/4 tsp nutmeg


• Pinch ground cloves


• Pinch ground cardamom


• 2 tbsp unsalted butter

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF.

Remove the stem from the pumpkin. Slice the pumpkin in half, from top to bottom. Scoop out the seeds and stringy material. Rub the flesh of the pumpkin with the Saica Extra Virgin Olive Oil. Transfer to the second shelf of the grill.

Cook the pumpkin until the flesh is tender when pierced with a skewer, about 90 minutes. Remove from the grill.

Peel the skin from the flesh. Discard the skin. Place the flesh in a food processor. Process until smooth.

Add all remaining ingredients to the food processor, except for the butter. Puree to incorporate.

Melt the butter in a Lodge 12" Cast Iron Skillet, over medium heat. Add the puree and cook until reduced and deep orange-brown in color, about 20 minutes.

Cool and store in the refrigerator for up to a week.

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Chef Britt shows us a spin on a holiday classic: Sweet Potato Casserole! She makes smoky sweet potato mash and tops it all with homemade marshmallow fluff!



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Sweet Potato Casserole

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Yield 1 deep-dish pie pan (about 8-10 servings)

Ingredients

Sweet Potato Mash:

• 2 - 2½ # Sweet Potatoes


• 8 oz Mascarpone


• 3 Tablespoons John Henry's Sugar Maple Rub


• ½ Cup Toasted Pecan Pieces, plus more for serving

Marshmallow Fluff Topping:

• 3 Large Egg Whites (90g)


• 2/3 Cup Sugar


• 2/3 Cup Corn Syrup


• 1/2 Cup Water


• ½ Teaspoon Cream of Tartar


• 1 Teaspoon Vanilla Extract

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Instructions

Preheat your grill or smoker to 400 degrees. Prick the sweet potatoes with a fork and bake on a foil-lined pan for around an hour and fifteen minutes, or until tender all the way through.

Prepare the marshmallow topping while the sweet potatoes cook.

Combine egg whites and cream of tartar in the bottom of a mixer bowl, fitted with a whip attachment. Begin whipping the whites and tartar on low speed. Meanwhile, combine corn syrup, water, and sugar in a small saucepan. Before bringing it to a boil, ensure that the sugar is completely hydrated before adding any heat. Cook the syrup until the temperature reaches 236-240 degrees F. Slowly add the syrup down the side of the mixer bowl while whipping at high speed. Once all of the syrup is added, continue to whip on high speed until the fluff has cooled to room temperature, about 10 minutes. Move fluff to a piping bag fitted with a large piping tip. Reserve until further use.

Once sweet potatoes are cooked through, remove the flesh from the skins and mix with mascarpone, toasted pecans, and John Henry's Sugar Maple Rub in a bowl. Transfer mixture to a deep-dish pie pan and spread out evenly.

From here you can either reserve the mash and cover it with foil in a warm oven, and then pipe the marshmallow fluff and char with a torch right before serving. Or you can pipe the marshmallow fluff over the top and place it in a hot oven and broil to char the top.

You might also enjoy: Barbecue Smoked Carrots