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Chef Tom chars tomatoes, Anaheim peppers, red carrots and yellow onion directly on a charcoal fire to create an incredible charred tomato soup. Enjoy!

Charred Tomato Soup Recipe

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Ingredients

• 3 lb tomatoes


• 1 large (1 lb) yellow onion, peeled, halved


• 8 oz carrots


• 8 oz Anaheim peppers


• 2 tbsp olive oil


• 2 tbsp garlic


• 1 qt unsalted vegetable stock


• 1/2 cup parmesan cheese, finely grated


• .66 oz (1/4 cup) fresh basil, minced


• 1/4 cup heavy cream


• 10 slices prosciutto, sliced


• Cattleman’s Grill California Tri-tip Seasoning


• Noble Saltworks Hickory Smoked Finishing Salt

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Instructions

Build a large charcoal fire in your Kamado Joe or other charcoal grill. When the coals are white hot, place the tomatoes, onion halves, whole carrots and Anaheim peppers directly on the coals, working in batches, as necessary. Char on all sides.

Place the peppers in a zip-top bag and seal to steam. When the skins have released, about 15 minutes, remove from the bag. Remove the skins and scrape out the seeds and discard. Dice the flesh into small pieces and set aside.
Rinse off any ash from the surface of the remaining charred vegetables. Place the tomatoes in a blender or food processor and process until pureed.

Dice the onion and carrot into small pieces.

Preheat a Lodge 7-Quart Dutch Oven over medium heat. Add the olive oil. When the oil is hot, add the onions and carrots. Cook until tender, about 5-10 minutes. Add the roasted peppers and garlic. Cook about two minutes longer. Season with Cattleman’s Grill California Tri-tip Seasoning, about 2 tbsp, or to taste.

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Add the pureed tomatoes and vegetable stock. Bring to a simmer. Let simmer for about 20 minutes to soften all vegetable and infuse the flavors. Add the parmesan, fresh basil, and heavy cream. Stir to incorporate. Wait 5 minutes then taste and adjust the salt level with Noble Saltworks Hickory Smoked Finishing Salt, as needed.

In a hot skillet, fry the sliced prosciutto just until crispy. Serve the tomato soup topped with the fried prosciutto.

Pitmaster Josh Cary and Chef Tom Jackson discuss one of the unsung heroes of the holiday dinner table... gravy! From red-eye gravy to country gravy to the classic brown gravy made with turkey drippings, it all gets covered.

Turkey Stock & Gravy

Ingredients

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For the turkey stock:

• 1 turkey neck


• 1 turkey backbone


• 2 tbsp vegetable oil


• 1 large yellow onion, diced


• 2 carrots, diced


• 2 stalks celery, diced


• 1 bunch parsley stems


• 4 sprigs thyme


• 1 bay leaf


• 2 tbsp black peppercorns

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For the Turkey Gravy:

• 1/4 cup butter


• 1/4 cup AP flour


• 2 cups turkey stock and turkey pan drippings


• black pepper and salt, as needed

Instructions

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To make the turkey stock, cut the backbone into 3 pieces. Preheat a stock pot over high heat. Put a couple of tablespoons of oil in the stockpot. Sear the neck and backbone pieces in the hot oil, turning until browned on all sides.

Remove from the pot. Add the onion, carrots, and celery. Cook, scraping the bottom of the pan with a wooden spatula until all of the browned fond on the bottom of the pot is released from the pot. Add the neck and backbone back to the pot, along with the remaining ingredients. Cover with one gallon of cold water. Bring to a gentle simmer. Cook until reduced by half. Strain the stock through a cheesecloth-lined strainer. Discard the solids. Refrigerate the liquid.

To make the gravy, melt the butter in the 8” Lodge cast iron skillet, over medium heat. Add the flour and whisk constantly until lightly toasted and fragrant. Slowly whisk in the turkey stock/drippings. Season with black pepper and salt, as needed.

Country Cream Gravy

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Ingredients

• 1/2 lb sage sausage


• 2 tbsp unsalted butter


• 3 tbsp all purpose flour


• 2 cups whole milk


• kosher salt, to taste


• black pepper, to taste

Instructions

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Brown the sausage in a skillet over medium heat. Break up into fine pieces. Add the butter. Melt. Add the flour. Stir constantly for about one minute. Don’t brown the flour. Slowly add the milk, stirring constantly. Adjust consistency with more milk, if needed. Taste and season with the salt and pepper.

Posted in Recipes, Sides and Podcast

A new comfort veggie side dish, with an Italian flair!

Cheesy Pastry-Wrapped Asparagus Recipe

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Ingredients

• 1 lb asparagus, woody ends trimmed


• 2 sheets frozen puff pastry, thawed


• 3/4 cup ricotta


• 1/2 cup parmesan, fine grated


• 1/4 cup cream cheese, room temp


• 1/4 cup Italian dressing


• Cattleman’s Grill Italiano Seasoning


• Olive oil, for brushing

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Instructions

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

Combine the ricotta, parmesan and Italian dressing in a small bowl and mix well. Season with Cattleman’s Grill Italiano Seasoning. Taste and adjust seasoning as needed.

Slice each square of frozen puff pastry into four equal sized strips. Spread an equal amount of the cheese filling over each strip.

Divide the pound of asparagus into 8 equal portions. Lay a bundle of asparagus on the cheese topped pastry, and roll the pastry around the asparagus. Place each serving on a parchment lined sheet pan.

Place the sheet pan on the second shelf of the smoked and cook until the pastry is cooked through and light golden brown in color, about 45 minutes.



The ever versatile puff pastry put to work again. This time smeared with cheeses and spices, and wrapped around asparagus.



Baked on the grill until light gold in color. The interior is creamy and cheesy, the exterior light and flaky!

This is a solid potato side dish for a Tex-Mex or Latin inspired meal. It features longaniza, a sausage similar to chorizo. I know at our house, and here in the All Things Barbecue teaching kitchen, we're often cooking Latin inspired foods, so who wouldn't like another fantastic potato side dish to fit!

Potato Chile Hash

Yield: 10 servings

Ingredients

• 10 oz longaniza sausage


• 1 yellow onion, diced


• 1 red bell pepper, seeded, stemmed, diced


• Code 3 Spiced Grunt Rub, to taste


• 3 lb yukon gold potatoes, diced


• 1/2 cup cotija cheese, crumbled


• 1/2 cup cilantro, minced


• Noble Saltworks Cherry Wood Smoked Salt, to taste

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF, set up for indirect grilling.

Place a Lodge 12” cast iron skillet on the grill to preheat. Remove the longaniza sausage from its casing and place in the hot skillet. Also add the onion and bell pepper. Season with a couple of tablespoons of Code 3 Spiced Grunt Rub. Cook until the sausage is browned.

Add the diced potatoes. Cover with a lid, and cook until the potatoes are nearly cooked through. Uncover the skillet and continue cooking until the potatoes are tender, and the top of the potatoes are slightly browned. Remove from the grill.

Mix in the cotija cheese and cilantro. Taste and add Noble Saltworks Cherry Wood Smoked Salt, as needed.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

Mmmm. That longaniza sausage... you can almost smell it through the screen! Check out one of your local Hispanic markets to find this gem. Our neighborhood carniceria carries longaniza, as well as a number of other foods you won't find at the big box grocery stores. Do some experimenting to really expand your abilities and palate!



After starting this hash on the stove top and adding the potatoes, it can be covered and transferred to the grill to cook the potatoes. Be sure you're cooking with indirect heat, to prevent scorching on the bottom.



When it all comes together, it's just a matter of adjusting seasonings and aromatics. The cotija cheese is salty and funky. It acts not just as an ingredient, but as a seasoning! Some lime juice and fresh cilantro round it all out!

Imagine if broccoli cheese soup thickened up, found a bread crumb crust and jumped out of the bowl and onto your plate as a side dish. Read on!

Smoked Cheesy Broccoli Recipe

Yield: 8-10 servings

Ingredients

• 1 lb broccoli florets


• 1/2 lb thick sliced bacon, diced


• 1 large yellow onion, sliced


• Code 3 Spices Grunt Rub


• 2 cloves garlic, minced


• 1/4 cup all purpose flour


• 2 cups half & half


• 1 cup vegetable stock


• 1 lb smoked cheddar, grated


• 1 cup grated parmesan, divided


• 1 cup breadcrumbs

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF.

Preheat a Lodge 7 quart dutch oven over medium heat. Cook the bacon until slightly crispy. Remove the bacon from the dutch oven, but leave the fat behind. Add the sliced onions and about 1 tablespoon of Code 3 Spices Grunt Rub. Cook until the onions are softened and begin to turn translucent. Add the garlic and cook one minute more. Add the flour and cook, stirring constantly, for about 3 minutes. Add the heavy cream and vegetable stock. Bring to a simmer.

Add the cheddar, one handful at a time, whisking constantly, until it is all incorporated. Add the cooked, diced bacon, the broccoli florets and half of the parmesan, and stir to combine.

Transfer the mixture to a greased Lodge 12” cast iron skillet. Top the mixture with the breadcrumbs and then remaining parmesan. Transfer the skillet to the second shelf of the grill. Bake until the topping begins to brown, and the filling is bubbling up through the topping, about 45 minutes.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

Cooking the onions down in the bacon fat is a pro move. We cheated a little, making our roux (the thickening agent) on the fly. Stirring the flour right in with the onions is a great way to save yourself some time and mess.



After the liquids are added, slowly sprinkle in your smoky cheese, to form a nice, thick cheese sauce.



One last dusting of cheese and bread crumbs, and then it's off to the grill!

Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.

Grilled Ratatouille

Yield: 6-8 servings

Ingredients

• 1 eggplant, sliced in 1” thick pieces


• 1 zucchini, halved lengthwise


• 1 red bell pepper, halved, seeded


• 1 green bell pepper, halved, seeded


• 1 yellow onion, quartered


• vegetable oil


• Cattleman’s Grill Tuscan Steak Seasoning


• 1 (28 oz) canned tomatoes


• 4 cloves garlic, minced


• 1/4 cup minced fresh basil


• zest of 1/2 lemon


• 2 tsp balsamic vinegar

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 500ºF, set up for direct grilling with GrillGrates. Place the eggplant, zucchini, red and green bell peppers and onion in a large bowl. Toss with a little vegetable oil to coat the vegetables. Season with Cattleman’s Grill Tuscan Steak Seasoning. Grill to achieve nice color on all sides. Remove from the grill.

Place a Lodge Logic 7 quart dutch oven in the grill, directly over the flame, to preheat. Dice the vegetables into bite sized pieces. Place the diced grilled veggies, canned tomatoes and minced garlic in the preheated dutch oven. Cook for about 5 minutes until all vegetables are softened and the tomato juice is cooked down and thickened.

Stir in the basil, lemon zest and balsamic and remove from the heat.


You know we love the flavor added to the veggies when slightly charred on the grill!



The best canned tomatoes in the world, in our opinion. These San Marzanos really make the dish!

We're taking a break from your regularly scheduled barbecue programming to bring you a fantastic addition to any number of your grilled and smoked foods, pickles. If there are two things the All Things Barbecue crew loves (outside of outdoor cooking), it's pickles and peppers. So it only makes sense for us to share one of our pickle recipes with all of you!

Pickled Hot Peppers Recipe

Ingredients

• 8 cloves garlic, crushed, peeled


• 1 tbsp whole black peppercorns


• 8 allspice berries


• 2 bay leaves, torn in half


• 2 lb hot peppers


• 1 1/2 cups apple cider vinegar


• 1 cup white wine vinegar


• 2 1/2 cups water


• 2 tbsp kosher salt


• 2 tsp white sugar


• 1/4 cup olive oil


• Makes 4 pint jars

Instructions

Divide the garlic, black peppercorns, allspice berries and bay leaves equally between four pint mason jars. Cut your peppers into rounds, or if pickling whole, slice a slit length-wise down the pepper. Stuff the jars full of peppers.

Combine the vinegars, water, salt and sugar in a sauce pan. Bring to a boil. Whisk to dissolve salt and pepper.

Divide the vinegar solution among the four jars, filling to 1/2” below the rim. Top each jar with a tablespoon of olive oil. Cover the jars with two piece lids.

Process the jars for 10 minutes in a boiling water bath. Store for three weeks before eating. Refrigerate after opening.



This recipe is a great solution for when the pepper plants in your garden go into beast mode, or if you're on the receiving end of a friend/relative who's desperately trying to find a home for excess peppers.



The larger peppers (jalapeños) we cut into rounds. Smaller ones, like the cayenne pictured above can be pickled whole.



A simple water and vinegar solution is heated to dissolve the seasonings.



The flavors and aromas from the spices and aromatics will open up in the jar with the vinegar solution and peppers.

Embrace those winter veggies with this fantastic tangy, herbaceous side of roasted root veggies! A touch of smoke during roasting is just the right finishing touch.

Herb Roasted Root Vegetables Recipe

Yield: 8 servings

Ingredients

• 1 lb baby potatoes


• 1 lb carrots, peeled, large dice


• 1 (12 oz) sweet potatoes, peeled, large dice


• 1 large fennel bulb, cored, large dice


• 3 shallots, peeled, large dice


• 4 cloves garlic, rough chop


• 1 tbsp rosemary, chopped


• 2/3 cup House of Q Slow Smoke Gold Mustard Sauce


• Code 3 Spices Grunt Rub


• 1/2 lemon


• olive oil


• kosher salt

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF, set up for indirect grilling.

In a large bowl, toss the all veggies with House of Q Slow Smoke Gold Mustard Sauce to coat. Spread the veggies in an even layer on a parchment paper lined baking sheet pan. Season with Code 3 Spices Grunt Rub.

Roast the veggies on the sheet pan until tender, about 1 hour. Drizzle with a little oil and the juice of the lemon. Taste and season with salt, as necessary.

This recipe was prepared on a Yoder Smokers YS640.

The great thing about this dish is that you can add or subtract whichever veggies you like!



Carrots are a great option for sweetness. Fennel makes the dish unique. We used garlic, shallots and rosemary for our aromatics.



The tanginess of the House of Q Slow Smoke Gold mustard sauce is what really takes this dish to the next level!

Smoked Carne Asada Chex Mix Recipe

Ingredients

• 4 Cups Rice Chex


• 4 Cups Corn Chex


• 1 Cup Pretzels (twists OR sticks)


• 1 Cup Cheese Crackers (Cheez-it, Nut Thins, or whatever your favorite is)


• 1 Cup Peanuts


• 1/2 Cup Cashews


• 3 Tablespoons Worcestershire Sauce


• 8 Tablespoons Butter


• 2 Tablespoons Cattleman's Grill Carne Asada Seasoning

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Instructions

Mix the Chex, pretzels, crackers and nuts into a large foil pan.

Melt the butter and combine with worcestershire sauce and Cattleman's Grill Carne Asada Seasoning. Pour the butter mixture evenly over the Chex mixture and stir it around to evenly coat everything. For a little added heat, add a little dry rub and mix again.

Preheat your Yoder Smokers YS640 (or other smoker) to 250º. Place the pan of Chex mix on the smoker and let it cook, stirring every 15 minutes to keep the mixture from scorching on the bottom. Cook for 1 hour and 10 minutes. Let cool for 10 - 15 minutes.

Serve and enjoy!

The holiday season is in full swing, and so much of the delicious food we eat around the holidays is food you can't eat all of the time. I mean heavy, I'm gonna be at the gym all week if I have another bite kind of food. This recipes packs all the flavor of delicious holiday food, without the heaviness afterward. So mix it up around the holidays, or bookmark this one for the new year. Whatever you do, don't pass it over! It's too good to miss!

Grilled Pork Tenderloin with Roasted Red Pepper Hummus

Yield: 4-6 servings

Ingredients

For the hummus:

• 1 red bell pepper


• 1 (15 oz) can chickpeas, drained and rinsed


• 3 tbsp basil, minced


• 3 tbsp tahini


• 3 tbsp lemon juice


• 2 tbsp extra virgin olive oil


• 2 cloves garlic, minced


• 1/2 tsp cumin


• kosher salt, to taste

For the pork tenderloin:

• 2 pork tenderloins


• Sweetwater Spice Apple Chipotle BBQ Bath Brine


• Cattleman’s Grill Steakhouse Seasoning

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Instructions

To make the hummus: Roast the red bell pepper over direct high heat, turning to blacken all sides. Place in a zip top bag and seal. Let steam 10-15 minutes. Remove from the bag. Peel the skin off of the flesh. Remove and discard the seeds and stem. Chop the flesh of the pepper. Place all remaining ingredients in a food processor or blender and process until smooth.

To make the pork tenderloin: Trim silver skin from the outside of the tenderloin. Place in a zip top bag or small Briner Bucket. Mix the Sweetwater Spice Apple Chipotle BBQ Bath Brine with water, according to the instructions on the bottle. Add the brine solution to the bucket. Brine for one hour in the refrigerator.

Preheat grill to medium high heat (400ºF), set up for direct and indirect grilling.

Remove the tenderloin from the brine and pat dry with paper towels. Season the surface with Cattleman’s Grill Steakhouse Seasoning. Let rub set up for 5-10 minutes. Grill over direct heat to achieve nice grill marks on all sides. Transfer to indirect heat if necessary. Remove from the grill when the internal temperature reaches 140Fº. Rest 5-10 minutes before slicing.



Grilling the peppers both gives flavor and allows the skin to be released from the flesh of the pepper. So, you're left with tender, smoky and sweet pepper flavor.



You can always count on having garbanzo beans (or chickpeas) and tahini (ground sesame seeds) in hummus. We're adding a couple of extra ingredients to spice things up. You've seen the fire roasted red pepper above. We're also adding some basil for a unique aroma.





This Apple Chipotle brine from Sweetwater Spice not only adds wonderful sweet and smoky flavors, but also helps the tenderloin retain its moisture during the high heat grilling process.



Our rub has some really nice savory flavors that complement the brine. Cattleman's Grill Steakhouse seasoning features garlic and chile flavors, as well as some herbs.