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Green Bean Casserole

Yield: 10-12 servings

Ingredients

• 2 lb fresh green beans, trimmed 2” lengths


• 6 tbsp unsalted butter


• 1 lb sliced baby bella mushrooms


• 1 large yellow onion, sliced


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


• 1/2 cup flour


• 2 tbsp garlic, minced


• 1 cup dry white wine


• 2 cups half and half


• 1/2 cup parmesan, grated


• kosher salt, as needed

For the topping:

• 4 large shallots, sliced


• 1/4 cup flour


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


• vegetable oil


• 1/2 cup panko (coarse breadcrumbs)


• 1/4 cup parmesan, grated

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Instructions

Prepare the topping: Pour vegetable oil in a Lodge Logic 7 quart dutch oven, about 2” deep. Heat to 350ºF on a side burner. Toss the shallots in the flour and Cattleman’s Grill California Tri-tip Seasoning. Fry the shallots in a couple of batches, for about 1 minute, until crispy and golden. Use a slotted spoon to remove the shallots and place on paper towels; season with salt, to taste. Combine the fried shallots with the panko and 1/4 cup parmesan in a bowl. Toss to combine. Set aside. Discard the oil.

Turn on your side burner to high heat. Cook green beans in boiling salted water in the dutch oven for 3-5 minutes, to desired degree of doneness; drain. Place in cold water to stop the cooking process.

Return the empty dutch oven to the side burner. Over medium heat, melt the butter, then add the mushrooms, onion and Cattleman’s Grill California Tri-tip Seasoning. Cook until the onions are translucent and mushrooms are softened, about 10 minutes. Stir in the flour and garlic and cook 1 minute, stirring constantly. Stir in the wine and continue to cook and stir for 1 minute. Stir in the half and half and cook and stir until sauce is thickened and bubbly. Stir in the parmesan. Remove from heat.

Fold the green beans into onion and mushroom sauce. Taste and adjust seasoning, as needed. Sprinkle the fried shallot topping mixture over the green beans and sauce.

Preheat your gas grill to 400ºF, set up for indirect grilling. Bake the green bean casserole until it’s bubbling and the topping is crispy, about 45 minutes.

Pitmaster Josh Cary and Chef Tom Jackson kick off the holiday season right with a killer recipe for grilled cream corn.

Grilled Cream Corn Recipe

Ingredients

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• 8 ears fresh corn


• 1/4 cup vegetable oil


• 3 tbsp kosher salt


• 1.5 tbsp fresh ground black pepper


• 8 oz cream cheese


• 1/2 cup unsalted butter


• 6 tbsp milk


• 2 tbsp sugar

Instructions

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Preheat your grill to 450°F, set up for direct grilling. Rub the corn with the vegetable oil and season with salt and pepper. Grill over direct heat on all sides until nicely browned and slightly charred, about 15 minutes. Remove from the grill. Turn the grill down to 375°F. Cut the kernels off of the cob and place in a 12" cast iron skillet.

Add the remaining ingredients to the skillet, cover the skillet and place in the grill. Cook, stirring occasionally, until all ingredients are melted and the mixture is creamy, 30-45 minutes. Serve warm.

 

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Chef Tom cooked up some killer ideas with a grilled cream corn and a twice baked sweet potato that your family will go nuts for.

Grilled Cream Corn & Twice Baked Sweet Potatoes

Ingredients

Grilled Cream Corn

• 8 ears fresh corn


• 1/4 cup vegetable oil


• R Butts R Smokin’ R Beef Rub


• 8 oz cream cheese


• 1/2 cup unsalted butter


• 6 tbsp milk


• 2 tbsp sugar

Twice Baked Sweet Potatoes

• 4 sweet potatoes


• 2 tbsp vegetable oil


• 1/4 cup brown sugar


• 1/4 cup unsalted butter, melted


• 1 tbsp sweetened condensed milk


• 1 tbsp John Henry’s Sugar Maple Rub


• 1/2 tsp cinnamon


• 3 cups small marshmallows

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Instructions

Grilled Cream Corn

Preheat your Yoder Smokers YS640 pellet grill to 450ºF, set up for direct grilling. Rub the corn with the vegetable oil and season with R Butts R Smokin’ R Beef Rub. Grill over direct heat on all sides until nicely browned and slightly charred, about 15 minutes. Remove from the grill. Turn the grill down to 375ºF. Cut the kernels off of the cob and place in a Lodge Logic 12” cast iron skillet.

Add the remaining ingredients to the skillet, cover the skillet and place in the grill. Cook, stirring occasionally, until all ingredients are melted and the mixture is creamy, 30-45 minutes. Serve warm.

Twice Baked Sweet Potatoes

Preheat your Yoder Smokers YS640 pellet grill to 400ºF, set up for indirect grilling. Place the sweet potatoes on the second shelf inside the grill. Cook until tender, 45-55 minutes.

Slice the sweet potatoes in half, length-wise. Scoop out most of the flesh, leaving a thin layer to help the skins hold their shape. Place the flesh in the bowl of a stand mixer with the brown sugar, melted butter, sweetened condensed milk, John Henry’s Sugar Maple Rub and cinnamon. Beat the mixture using the paddle attachment until smooth.

Place the sweet potato skins on a sheet pan. Spoon the filling back into the sweet potato skins. Top with marshmallows. Place the pan on the second shelf of the grill. Bake 10-15 minutes, until the filling is hot and marshmallows start melting. Remove the pan from the grill. Using a torch, brown the tops of the marshmallows.

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

Oktoberfest may have officially wrapped up this week, but we're not ready to give it up just yet. As the weather cools, this warm potato salad becomes a fantastic side dish to lengthen your grilling season!

German Potato Salad

Ingredients

• 3 lb red skinned potatoes


• Code 3 Spices Grunt Rub


• Olive oil


• 1 lb thick cut bacon, diced


• 1 cup yellow onion, diced


• 1/4 cup House of Q Slow Smoke Gold


• 2 tbsp apple cider vinegar


• 2 tbsp wildflower honey


• 1 tbsp garlic, minced


• 1/2 cup parsley, minced


• kosher salt, to taste

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF. Rinse and dry the potatoes. Rub the potatoes with olive oil, then season with Code 3 Spices Grunt Rub. Place on the second shelf of the grill and cook until tender when pierced with a knife, about 1 hour.

"Meanwhile, cook your diced bacon until crispy. Remove bacon from skillet, drain most of the grease, then cook the diced onion in the bacon grease until softened and translucent."

Whisk together the House of Q Slow Smoke Gold, vinegar, wildflower honey and garlic.

When the potatoes are tender, dice into bite sized pieces and toss with the dressing, bacon, and parsley. Taste and adjust seasoning, as necessary. Serve warm.

Simple grilled potatoes. A little oil, a little rub, a lot of flavor!



Just add bacon. Always add bacon!



Combined with an easy sweet and tangy mustard dressing, you've got an easy and lovable Autumn side dish!

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One of our favorite dishes around here is Chef Tom's Smoked Green Chili Mac and Cheese. This dish is crammed full of flavor, and is the perfect side for your next big cookout.

Videos: Smoked Green Chili Macaroni and Cheese Recipe

Ingredients

• 16 oz elbow macaroni (or your favorite pasta)


• 6 C whole milk


• 3 C heavy whipping cream


• 12 oz sharp cheddar, grated


• 12 oz pepper jack cheese, grated


• 1 (16 oz) bottle 505 Southwestern Fire Roasted Green Chiles


• Code 3 Spices Grunt Rub


• 4 oz bread crumbs


• 8 oz bacon, cooked, diced


• Kosher salt, to taste

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 250ºF. In a half sized steam table food pan, combine the uncooked macaroni, milk, heavy cream, cheeses, 505 Southwestern Fire Roasted Green Chiles and 1-2 tablespoons of Code 3 Spices Grunt Rub. You will probably have to turn up the edges of the foil pan. It will be very full. Carefully mix the ingredients with your hands. Place the pan on the second shelf in the cooker.

After one hour, stir the ingredients with a spoon. Make sure to get all the way to the bottom of the pan, so it doesn't burn. Meanwhile cook and dice your bacon. After the macaroni has cooked for 2-2.5 hours you should have a creamy mixture with little standing liquid. Add the bacon and give it another good stir. Taste and add salt as necessary. Sprinkle the bread crumb topping over the pan, and cook an additional 30 minutes, until bread crumb begins to brown and the liquid is bubbling up through the topping. The finished product should be creamy, but not runny.

One of the most beautiful things about potatoes is that there are SO MANY ways you can enjoy them. So, if you're tired of baked or mashed or whatever your potato rut may be, dive into this killer pesto potato recipe!

Pesto Potatoes Recipe

Ingredients

• 2 lb red or yukon gold potatoes


• grape seed oil


• Cattleman’s Grill California Tri-tip Seasoning


• 10 tbsp mayonnaise


• 6 tbsp pesto


• 4 tbsp lemon juice


• 1 tbsp chives, minced

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Instructions

Combine the mayonnaise, pesto and lemon juice. Mix well. Refrigerate.

Preheat your grill to high heat (450ºF) set up for direct and indirect grilling.

Cut the potatoes into 3/4” wedges. Toss in grape seed oil and season with Cattleman’s Grill California Tri-tip Seasoning.

Grill the potatoes over direct heat to achieve some char and grill marks. Move to indirect heat and continue cooking until the potatoes are tender, about 15-20 minutes. Remove from the grill when they are tender, but still have some bite. Dice potatoes into bite sized pieces and toss with the pesto mixture and chives.



Everything is better with a little char, so get some good color on your wedges before finishing them over indirect heat.



This is a really simple dressing/sauce that conisists of only three ingredients. Of course, we'd encourage you to make your pesto from scratch, if you've got the time!

Forget the boiling water. Your smoker can cook eggs, too. The timeless appetizer, the deviled egg, made better with smoke (and bacon).

Smoked Deviled Eggs Recipe

Yield: 12 deviled eggs

Ingredients

• 6 eggs


• 2 tbsp mayonnaise


• 1 tbsp House of Q Slow Smoked Gold


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


• 3 slices bacon, cooked, diced

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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. Let cool for 15 minutes. Turn the grill off.

Peel the eggs. Return them to the second shelf of the cooker. Turn the cooker on, but do not hit 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 one hour.

Remove the eggs from the cooker. Slice in half, lengthwise. Remove the yolks and place them in a quart sized zip-top bag. Repeat with the remaining eggs. Add the rest of the ingredients to the bag, as well, reserving some of the diced bacon for garnishing the tops of the deviled eggs.

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 the yolk mixture with a piece of diced bacon.

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

Forget the boiling water. Your grill can cook eggs, too!



You've probably always shocked your hard boiled eggs in ice water, but if you're wondering why...



In addition to stopping the cooking process, shocking the eggs in cold water allows the shell to loosen from the membrane, especially if you crack the shell before shocking.



Lighting our tube smoker for cold smoking. Once well lit, the flame can be blown out and the pellets will slowly burn back, producing smoke.





Minimize the mess and clean-up by combining your ingredients in a zip top bag.



Work ingredients until smooth and well incorporated. Snip a corner, and you have a piping bag!

The All Things Barbecue take on a classic potato side, the twice baked potato. We're keeping it pretty classic, but the flavor added by the grill makes it feel brand new! Oh, and here's a pro tip: cook your bacon on the grill. So much smokier!

Twice Grilled Potatoes Recipe

Yield 8 servings

Ingredients

• 4 large Russet potatoes


• 1/2 cup (1 stick) butter


• 1/4 cup half and half


• 1 cup sour cream, divided


• 1-2 tbsp Cattleman’s Grill Steakhouse Seasoning


• kosher salt, to taste


• 4 oz sharp cheddar cheese, grated


• 8 oz bacon, cooked, crumbled


• 1/4 cup fresh chives, minced (optional)

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Instructions

Preheat your Yoder Smokers YS640 pellet smoker to 400ºF, set up for indirect grilling. Place the potatoes on the second shelf, and cook until tender all the way through, about an hour to and hour and a half. Remove from the cooker.

Cut the potatoes in half, lengthwise. Scoop out the majority of the flesh, leaving a thin layer attached to the skin. Set the skins aside.

In a mixing bowl, combine the flesh of the potatoes, the butter, half and half, on quarter cup of sour cream and Cattleman’s Grill Steakhouse Seasoning. Mix well with a hand mixer. Taste and adjust seasoning with salt, as necessary.

Scoop the filling back into the potato skins. Divide the grated cheddar among the potato halves, pressing it into the top of the filling. Place on a sheet pan. Place the pan on the main cooking grate of the smoker. Cook another 20-30 minutes, until the cheese is totally melted and filling just begins to brown on the edges.

Top each potato with sour cream, crumbled cooked bacon and chives.

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

Russet potatoes cooked open on the grill form a nice crust on the skin that really allows them to hold up to their fillings later.





Plenty of sour cream, half and half and butter for a creamy filling.





Topped with sharp cheddar and it's back on the grill!

These Hasselback potatoes have been pretty popular across food blogs for some time now. We couldn't resist the opportunity to cook them on the grill and add a couple of our own personal touches in the process. If you're new to the idea, the Hasselback potato is a potato that has been cut into vertical slices, though not all the way through so that the potato holds together while it bakes. We're adding two different cheeses, butter, cream and more for that scalloped potato flavor that we all love!

Recipes: Scalloped Hasselback Potatoes

Yield: 4 servings

Ingredients

• 4 russet potatoes


• 2 cans beer, Walnut River Brewing Company’s Warbeard Irish Red (optional)


• 1 cup unsalted butter. sliced into very thin pats


• 4 oz asiago cheese, sliced very thin


• Extra Virgin Olive Oil


• Jack Stack French Fry Seasoning


• 1/4 cup heavy cream


• 4 oz sharp cheddar, grated


• Creme fraiche (or sour cream)


• 2 tbsp fresh chives, minced

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Instructions

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

Place a potato on your work surface. Place wooden spoons on either side of the potato. Slice straight down from the top until you hit the spoons (so you don’t cut all the way through). Continue making these cuts every 1/4” down the entire potato. Repeat with the remaining potatoes.

Place the potatoes, cut side down, in a shallow container. Pour the beer over the potatoes and soak for 30-60 minutes.

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

Remove from beer. Insert a thin pat of butter in one of the first cuts. Skip a cut then insert a slice of asiago cheese. Continue alternating until you reach the other end. Repeat this with the remaining potatoes.

Drizzle a small amount (about one tablespoon) of olive oil over the top of each potato. Season the potatoes liberally with Jack Stack French Fry Seasoning. Place the potatoes on a sheet pan. Place them on the second shelf of the cooker.

Bake the potatoes until they are tender all the way through, about 60-75 minutes. Then, drizzle the top of each potato with one tablespoon of heavy cream. Top the potatoes with the grated cheddar cheese. Bake an additional 15 minutes. Remove and serve topped with creme fraiche and fresh chives.


Placing a wooden spoon on either side of the potato stops the knife from slicing all the way through the potato. This allows the potato to hold together while cooking, and leaves more surface area exposed for additional texture and the opportunity to season more of the potato.





Just for fun, let's soak our potatoes in beer. Because, why not? By the way, we're pretty excited about Walnut River Brewing Company canning a couple of their killer beers, and making them available for us to take home anytime! We're using their Warbeard Irish Red.





Cheese and butter and cheese and butter and cheese...



Jack Stack Barbecue French Fry Seasoning is the perfect rub for the job. It does well on vegetables and meat, as well, but it was made for the potato.





A little cream and cheddar added to finish the cook.

Molasses Roasted Carrots and Fennel adds a touch of sweetness to your roasted root veggies this winter to really round out your holiday (or any other day) meal. This side goes great alongside steak or pork chops AND you can prepare it on your grill!

Molasses Roasted Carrots and Fennel Recipe

Yield: 4 servings

Ingredients

• 1 lb small carrots, ends trimmed, peeled


• 1 fennel bulb, cored, sliced


• 2 sprigs rosemary, leaves only


• 6 tbsp olive oil


• 1/4 cup molasses


• 1/4 cup brown sugar


• Cattleman’s California Grill Tri-tip Seasoning

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Instructions

Preheat your Yoder Smokers YS640 to 400ºF. Line a baking sheet with parchment paper. Mix together the oil, molasses and brown sugar. Toss the carrots, fennel and rosemary with the molasses mixture. Transfer everything to the parchment lined sheet pan. Sprinkle Cattleman’s Grill Tri-tip Seasoning over everything.

Roast until the carrots have softened, about 30 minutes, stirring occasionally. Remove the veggies from the sticky caramelized stuff in the pan and serve warm.



Using smaller whole carrots allows the dish to cook quicker and looks great on the plate.



For those of you who are playing with fennel for the first time, here are a few tips to help you out. Start by removing the tops of the fennel bulb. You can hold on to these to add depth to your chicken, beef or veggie stock, if you're planning to make your own stock for soups to warm your chilled winter bones. Next, stand the bulb on it's root and halve it vertically, cutting from the top through the center of the core.



Then lay the cut side down and, starting at the root end, cut the core out in a wedge shape. This is what will allow you to cut the layers of fennel into slices, similar to how you would slice an onion.





This mixture of oil, molasses and brown sugar will glaze the carrots and fennel as well as adding a depth of flavor as it caramelizes.