Turkey Gravy Recipe

16 (1/4 cup) servings

Ingredients

• 1/2 cup (2 oz/55 g) turkey fat and/or butter


• 2/3 cup (2 oz/55 g) flour


• 1 quart turkey stock and turkey drippings, warmed


• black pepper, as needed


• Noble Saltworks Hickory Smoked Salt, as needed

Instructions

Melt your turkey fat and/or butter over medium heat in a Lodge 12” Cast Iron Skillet. Add the flour and whisk to incorporated. Continue whisking while the roux cooks, for about one minute, until slightly browned and aromatic.

Slowly pour the turkey drippings and turkey stock into the skillet, whisking constantly, until fully incorporated. Bring the gravy to a simmer. Lower the heat. Cook to desired consistency.

Taste and season with black pepper and salt, as needed.

Garlic Potato Puree

15 (1/3 cup) servings

Ingredients

• 2 lb russet potatoes, peeled


• 4 cloves garlic, peeled


• 1 cup butter


• 1 cup heavy cream


• Noble Saltworks Hickory Smoked Salt, to taste

Instructions

Dice the potatoes into 2” pieces. Place in a pot of cool water. Add the cloves of garlic. Bring to a boil Reduce to a simmer. Cook until the potatoes are tender when pierced with a skewer. Strain off the water.

In a separate pot, bring the butter and cream to a simmer. Add the liquid to the potatoes. Using an immersion blender, or hand mixer, process until smooth. Season with Noble Saltworks Hickory Smoked Salt.

Barbecue Smoked Carrots Recipe

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

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

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Duck Fat Smashed Potatoes with Pancetta Gravy

Ingredients

For the potatoes:

• 3 lb baby red potatoes


• 1/4 cup Cornhusker Kitchen Spray Duck Fat


• 1 1/2 tsp Code 3 Spices Grunt Rub


• 2 tbsp unsalted butter, sliced into pats

For the pancetta gravy:

• 4 oz pancetta, small dice


• 4 shallots, sliced


• 2 tbsp flour


• 2 cups vegetable stock


• 2 tbsp thyme leaves


• 2 tsp rosemary, minced


• 1/4 cup heavy cream

Instructions

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

Combine the potatoes and Cornhusker Kitchen Spray Duck Fat in a bowl. Toss the potatoes to coat. Season with the Code 3 Spices Grunt Rub. Transfer to a Lodge 12" Cast Iron Skillet. Place a lid on the skillet and transfer to the second shelf of the grill.

Cook the potatoes until tender, about 45-60 minutes. Remove from the grill. Transfer the cooked potatoes to a bowl or foil pan. Add the butter and cover.

Meanwhile, return the skillet (used to cook the potatoes) to the heat (on stove or in the grill). Add the pancetta and shallots. Cook until the fat has rendered out of the pancetta and the onions and pancetta begin to brown.

Add the flour and stir constantly with a wooden spoon for about one minute. The flour should be slightly darker in color, but not browned.

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Add the thyme and rosemary. Stir in the vegetable stock. Bring to a simmer. Let simmer until thickened to desired consistency.

Turn the heat off (or remove from the grill) and stir in the heavy cream.

Using a potato masher, smash the potatoes and butter until broken up, but not fully mashed. Serve the Duck Fat Smashed Potatoes topped with the Pancetta Gravy.

Charred Cranberry Mostarda

Yield 10-12 servings

Ingredients

• 1 lb. fresh or frozen cranberries


• ½ cup red wine vinegar


• ½ cup cane sugar


• ½ teaspoon yellow mustard seed


• ⅓ C dried cranberries


• ½ teaspoon garam masala (or ½ teaspoon pumpkin spice)


• ½ Tablespoon orange zest


• 1 orange, juiced


• ½ Tablespoon Grannie’s Horseradish Mustard

Instructions

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Green Goddess Potato Salad

Ingredients

• 5 lb fingerling potatoes


• Spray duck fat (or other vegetable oil)


• Cattleman’s Grill California Tri-tip Seasoning


• 1/2 cup feta, crumbled


• 1/2 cup Jimmy's Dill Pickles (recipe below), diced


• 1/4 cup chives, minced

For the Green Goddess Dressing:

• 1 cup mayonnaise


• 1 cup sour cream


• 3/4 cup Boursin cheese


• 1 cup parsley leaves


• 1/2 cup baby dill, minced


• 2 tbsp tarragon leaves


• 2 tbsp pickle juice (from Jimmy's Dill Pickles)


• 1 tsp garlic, minced


• Noble Saltworks Hickory Wood Smoked Salt


• Black pepper

• 2 quart water


• 2 quart white vinegar


• 1 cup pickling salt


• 1 cup white sugar


• 2 tsp coriander seeds


• 2 tsp mixed peppercorns


• 3 bay leaves


• 8 medium cucumbers, sliced 1/4” rounds


• 1 cup dill fronds


• 3/4 cup garlic cloves, crushed

Instructions

Divide the sliced cucumbers, dill fronds and garlic evenly amongst glass jars. Pour the hot liquid over the cucumbers and distribute the seeds/leaves amongst the jars, as well.

Cover the jars with lids and transfer to the refrigerator. The pickles will be ready in as little as three hours, but are better left overnight.

Preheat your Kamado Joe Classic III Ceramic Grill to 500ºF set up for direct grilling.

Place the fingerling potatoes on the grill and cook until charred on both sides, about 10 minutes. Remove from the grill and transfer to a Lodge 7 Quart Dutch Oven. Close down the airflow and stabilize the temperature around 400ºF.

Coat the potatoes in the spray duck fat. Season with Cattleman’s Grill California Tri-tip Seasoning. Toss to coat. Cover with a lid. Place in the grill.

Continue cooking until the potatoes are tender, about 20-30 minutes. Remove from the grill. Transfer the potatoes to a shallow pan and cool in the refrigerator. Dice into bite sized pieces.

To make the dressing, combine all ingredients in a blender or food processor and process until creamy and smooth.

Toss the potatoes with the dressing and the remaining ingredients. Serve cool.

Garlic Smashed Potatoes

Ingredients

• 12 cloves of garlic, peeled


• 1 1/2 cups olive oil


• 2 1/2 lb baby potatoes


• 1 tbsp fresh rosemary, minced


• 1 tsp dried thyme leaves


• Cattleman’s Grill California Tri-tip Seasoning


• 1/4 cup unsalted butter


• Noble Saltworks Hickory Smoked Flaked Finishing Salt

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF, set up for indirect grilling.

Place the cloves of garlic in a Lodge 8” Cast Iron Skillet and cover with the olive oil. Cook the garlic over low heat until the garlic is tender all the way through. The garlic should be tender, but not browned. Strain the garlic from the oil and reserve both.

Wash the potatoes. Transfer to a Lodge 12” Cast Iron Skillet. Add some of the garlic infused olive oil, enough to coat the potatoes. Season with Cattleman’s Grill California Tri-tip Seasoning, and toss in the herbs. Cover with the lid. Cook at 400ºF until tender.

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Add the roasted garlic and butter to the cooked potatoes. Smash the potatoes, using a potato masher. Taste and season with the smoked salt, as needed.

Bacon Jam Brussels Sprouts Recipe

Ingredients

• 24 oz brussels sprouts, halved


• 1 large (12 oz) yellow onion, sliced


• 8 oz bacon, diced


• Cattleman’s Grill California Tri-tip Seasoning


• fresh ground black peppers


• 1/4 cup chipotles in adobo sauce


• 1/4 cup raspberry jam


• 2 tbsp Orlando Balsamic Vinegar of Modena


• 2 tbsp Saica Sicilian Extra Virgin Olive Oil


• 2 cloves garlic, crushed

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF, set up for indirect grilling.

In a Lodge 12” Cast Iron Skillet, over medium heat, cook the diced bacon down until crispy. Strain the bacon grease. Set the cooked bacon aside and toss brussels sprouts & onions in the bacon grease. Season with Cattleman’s Grill California Tri-tip Seasoning. Spread the mixture out on a parchment lined sheet pan. Transfer to the grill.

Grill the brussels sprouts until tender and slightly charred in spots, about 45 minutes.

While the sprouts are roasting, place the cooked bacon, chipotles, jam, garlic and Orlando Balsamic Vinegar of Modena in food processor. Process to break down. With the processor running, drizzle in the Saica Sicilian Extra Virgin Olive Oil.

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When the sprouts are tender, remove from the grill and transfer to a large mixing bowl. Add the bacon jam to the bowl and toss sprouts and onions in the bacon jam, to coat.

Smoky Scalloped Potatoes Recipe

Ingredients

• 1 lb thick cut bacon, diced


• 1 large yellow onion, sliced thin


• Cattleman’s Grill California Tri-tip Seasoning


• 3 cloves garlic, minced


• 1/4 cup all purpose flour


• 2 cups heavy cream


• 1 cup unsalted chicken stock


• 2 1/2 lb russet potatoes, sliced 1/8” thick


• 12 oz sharp white cheddar cheese, grated


• 6 oz feta cheese


• Noble Saltworks Flaked Hickory Smoked Salt


• fresh ground black pepper

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF, set up for indirect grilling.

In a Lodge 12” Cast Iron Skillet, render the bacon over medium heat. When the bacon is browned, remove it from the skillet and drain on paper towels. Remove all but three tablespoons bacon grease from the skillet.

Add the thin sliced onion to the hot skillet. Cook until lightly browned and softened. Add the garlic and flour and cook, stirring, for one minute.

Combine the heavy cream and chicken stock. Slowly pour the liquid into the skillet, stirring constantly. When all liquid is incorporated, bring to a simmer and cook to thicken, about two minutes more. Turn off the heat. Remove the sauce from the skillet. Rinse the skillet clean.

Add one quarter of the sauce to the bottom of the clean skillet. Layer one third of the thin sliced potatoes over the sauce. Top with one quarter of the sauce, one third of the bacon and one third of the cheeses. Repeat until all three layers are built and the ingredients are all incorporated.

Transfer the skillet to the second shelf of the grill. Cook until the potatoes are tender and the sauce is bubbling, about 1 hour and 15 minutes. Remove from the grill and serve warm.

Grilled Chipotle Flank Steak & Blue Smoked Slaw Recipe

Ingredients

• 1 flank steak


• Sweetwater Spice Ancho Chipotle Bath Brine


• Cattleman’s Grill Smoky Chipotle Coffee Steak Rub

For the South Beach Sauce:

• 1/2 cup Firebug Mild Grillin’ Sauce


• 1/4 cup mayonnaise


• 1/2 tsp minced garlic


• salt & pepper, to taste

For the Blue Smoke Slaw:

• 1 head green cabbage


• 1/2 cup vegetable oil


• 1/3 cup minced garlic


• 3 tbsp R Butts R Smokin’ Ozark Heat BBQ Rub


• 1 1/2 cups mayonnaise


• 3 tbsp apple cider vinegar


• 3 tbsp whole grain mustard


• 2 tbsp white sugar


• 1 cup medium red onion, small dice


• 1/2 cup sliced scallions

Instructions

Trim any silver skin from the surface of the flank steak. Submerge the steak in one part Sweetwater Spice Ancho Chipotle Bath Brine (and 5 parts water). Let sit one hour for every pound of meat.

To make the South Beach Sauce, combine all ingredients and whisk to mix well. Taste and season with salt and pepper, to taste. Store in the refrigerator.

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF set up for indirect grilling/smoking.

Using a knife, carefully remove the core of the cabbage, creating a cavity for stuffing. Combine the 1/2 cup vegetable oil with the garlic and R Butts R Smokin’ Ozark Heat BBQ Rub. Mix well. Fill the cavity in the cabbage with the garlic mixture.

Transfer the cabbage to the grill/smoker. Smoke until the cabbage is slightly softened and taking on color from the smoke, about 2-3 hours.

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Cut the cabbage in half and allow to cool for a few minutes. Slice the cabbage into 1/4” strips. Transfer the sliced cabbage and garlic mixture to a mixing bowl.

To make the slaw dressing, combine the mayonnaise, red onion, scallions, apple cider vinegar, mustard and sugar and whisk to combine. Pour the dressing over the cabbage mixture and toss to incorporate and coat. Transfer to the refrigerator until service.

Set the grill up for high heat (500ºF) direct grilling with GrillGrates in place over the firebox.

Remove the steak from the marinade. Remove excess liquid from the surface with a paper towel. Season with Cattleman’s Grill Smoky Chipotle Coffee Steak Rub. Grill the steak about 8 minutes each side, until internal temperature reaches 125ºF. Let rest ten minutes. Slice thin, across the grain of the meat. Serve over the Blue Smoke Slaw, drizzled with the South Beach Sauce.

Smoked Deviled Eggs Recipe

Ingredients

• 8 eggs


• 4 slices bacon


• 8 tsp mayonnaise


• 4 tsp Kansas Flavor Jalapeño Mustard


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

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 350ºF, set up for smoking/indirect grilling with the diffuser plate in. Place your eggs on the second shelf and cook for 30 minutes. Remove from the cooker and immediately place in a bowl of ice water. Cook the bacon until crispy. Transfer to a paper towel. Turn the grill off.

After cooling the eggs for 15-20 minutes, peel the eggs. When the grill has cooled enough to turn off, flip the switch back to the “on” position, but do not press start. Place an A-MAZE-N Tube Smoker, filled with your favorite pellets, on the bottom grate and light with a torch. This will allow the smoke to circulate, without creating any significant heat. Cold smoke the eggs for 45 minutes.

Remove the eggs from the cooker. Slice in half, lengthwise. Remove the yolks and place them in a quart sized zip-top bag. Dice 3 slices of bacon very fine (reserve one whole slice) and add to the bag. Add the remaining ingredients to the bag, as well.

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Smash and work the mixture in the bag until well incorporated and mostly smooth. Cut one corner off of the bag and pipe the mixture back into the egg whites, where the yolks sat before removing them. Garnish the tops of each deviled egg with a torn piece of the reserved bacon.