Often, during the cooler seasons our sides can get a bit heavy; a bit dreary. Mashed potatoes are great. Braised veggies are fantastic. But sometimes you need that sunshine on a cold winter day to wake you up. That's exactly what this broccoli salad is. It has these wonderful Autumn elements like apples, rosemary and smoky mustard, but it also brings a beautiful brightness through lime juice, honey and almonds. So, when you're ready for a little sunshine, give this recipe a try.

Grilled Broccoli Salad Recipe

Ingredients

• 2 heads broccoli, florets only, roughly chopped


• 1 sweet red apple, diced


• 6 slices thick cut bacon, cooked, diced


• 3/4 cup raw almonds


• kosher salt & black pepper

For the dressing:

• 1/4 cup extra virgin olive oil


• 1/4 cup fresh squeezed lime juice


• 2 tbsp American Stockyard Smoky Mustard BBQ Sauce


• 2 tbsp Reida Farms Wildflower Honey


• 2 cloves garlic, minced


• 1 tbsp fresh rosemary, minced


• kosher salt & black pepper

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Instructions

Set your grill up for high heat indirect grilling (500ºF) and place a vegetable basket in the cooker to preheat. Toss the chopped broccoli with a little oil, salt and pepper. Grill the broccoli for 5-10 minutes until it just begins to soften. Add the diced apple and continue cooking another 5 minutes. The broccoli should be tender, but not totally soft. Remove from the cooker.

Turn the cooker down to a medium heat (350ºF). Place the almonds on a baking sheet and cook for 5-10 minutes until aromatic and lightly browned. Keep a close eye on them to make sure they don't scorch. Remove from the cooker. Let cool, then chop.

Combine the dressing ingredients in a blender or food processor. Blend to make the vinaigrette.

Combine the broccoli, apple, almond, bacon and dressing in a bowl. Toss to coat all ingredients. Taste and adjust seasoning with salt and pepper as necessary.

It's far too easy to get in a rut with potatoes. Mashed, then baked, then mashed, maybe scalloped... Let's throw a new one in the mix. With just a few ingredients that you probably have on hand, you can put together a flavor packed side dish that's also super appealing visually.

Keeping the slices together in their original form makes all the difference visually.

Crispy Skillet Potatoes Recipe

Ingredients

• 4-5 medium sized red potatoes


• 4 oz bacon, diced


• 1/2 medium yellow onion, sliced thin


• 2 cloves garlic, sliced thin


• 2 tbsp butter


• Jack Stack French Fry Seasoning

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Instructions

Preheat your Yoder Smokers YS640 to 400ºF. While the cooker is warming up, slice the potatoes very thin, about 1/8”. Keep the potato slices in place so that the slices lined up next to one another form whole potatoes.

Cook the bacon in a Lodge 10” Cast Iron Skillet over medium heat until it’s almost crispy. Remove from heat and transfer the bacon and rendered fat to a bowl. Add to the bowl the sliced onions and garlic and toss.

Add the butter to the skillet while still warm, so it can melt. Arrange the sliced potatoes to cover the surface of the skillet, slightly fanning the slices. Pour the bacon, fat, onion and garlic over the top of the potatoes. Dust the top of the dish with Jack Stack French Fry Seasoning.

Place the skillet on the second shelf of the smoker and cook 45 minutes to an hour until the potatoes are tender and the bottoms are crispy. Taste and season with salt as necessary. Keeping the slices together in their original form makes all the difference visually.

Try one of the classic French sauces on a KC Strip. Béarnaise Sauce is a smooth and flavorful sauce that goes great with a lot of dishes but really shines with red meats.

KC Strip with Béarnaise Sauce Recipe

Ingredients

• KC strip steaks


• John Henry’s Cuz’n Buddy’s Marinade


• Cattleman’s Grill Tri-tip Seasoning


• Béarnaise Sauce

Béarnaise Sauce Recipe



• 1/4 cup white wine vinegar


• 1/4 cup dry white wine


• 1 large shallot, minced


• 1/4 cup fresh tarragon, minced


• 1 tsp black peppercorns, crushed


• 8 egg yolks, beaten


• 1 cup butter, melted


• kosher salt to taste


• pinch of cayenne pepper


• 1 tsp fresh lemon juice

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Instructions

Place your steaks in a zip top bag with John Henry’s Cuz’n Buddy’s Marinade. Let marinate one hour. Preheat your Yoder Smokers YS640 to 450°F, set up with GrillGrates. Remove from marinade, pat dry, then season all sides with Cattleman’s Grill Tri-tip Seasoning.

Grill the steaks on both sides to achieve nice grill marks. Grill to an internal temperature of 125ºF. Check the internal temperature with an instant read thermometer. Remove from cooker. Serve topped with Béarnaise sauce.

Béarnaise Sauce

Put vinegar, wine, shallots, tarragon and peppercorns into a cast iron skillet over medium-high heat and simmer until reduced to 2 tbsp, about 5 minutes. Strain the reduction through a fine sieve into a bowl.

When the reduction has cooled to room temperature, add the yolks, salt and cayenne and whisk. Transfer to a food processor or blender. Melt the butter, then with the food processor running add the butter in a thin stream until entirely incorporated. Then add 1/4 cup warm water and the lemon juice. Taste and adjust seasoning, as necessary.

Transfer the sauce to a metal bowl, and place on top of a pot of simmering water to keep warm until ready to serve. Whisk occasionally. If the sauce thickens, you may whisk in additional warm water until it reaches the desired consistency.

We hear that some people have left over brisket after a barbecue. For those rare occasions these three cheese scalloped potatoes are a hearty side dish.

Three Cheese Chipotle Scalloped Potatoes with Brisket Recipe

Ingredients

• 1/2 Cup half-and-half


• 2 oz goat cheese


• 1-2 chipotles in adobo sauce


• 2 cloves garlic


• 1/4 teaspoon cumin


• pinch nutmeg


• 2 1/2 Cup heavy cream


• 2 1/2 lb russet potatoes, peeled, sliced thin


• salt to taste


• Cattleman's Grill Carne Asada Seasoning to taste


• 8 oz sharp white cheddar, shredded


• 2 oz pepper jack, shredded


• 6 oz cooked brisket, diced

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Instructions

Preheat your Yoder Smokers YS640 to 400ºF. Combine the half-and-half, goat cheese, garlic, chipotle, nutmeg and cumin in a blender. Blend until smooth. Transfer to a bowl with the heavy cream and whisk to combine.

Arrange half of the potato slices in the bottom of a greased Lodge Logic 10" Cast Iron Skillet. Season the potatoes with salt and Cattleman's Grill Carne Asada Seasoning. Pour half of the cream mixture over the potatoes. Add half of the brisket, 2 oz. of the cheddar and all of the pepper jack cheese. Layer on top the remaining potatoes. Season again with salt and Cattleman's Grill Carne Asada Seasoning. Pour the rest of the cream mixture over the potatoes. Cover the skillet with foil.

Bake for 45 minutes. Remove the foil. Sprinkle on the remaining cheese and brisket meat. Bake uncovered an additional 30 minutes, or until the potatoes are cooked through and the cheese is browning.

Fresh corn on the cob is combined with a jalapeno brine to give you a new way to grill your corn. This is our take on a classic street food.

Jalapeño Lime Grilled Corn Recipe

Ingredients

• 6 Ears of Corn


• 1 cup Sweetwater Spice Tres Chilies Fajita Bath Brine Concentrate


• 1/2 cup lime juice


• Asiago Cheese

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Instructions

Preheat your Yoder Smokers YS640 (or other cooker) set up in direct grilling mode to 350°. In a pan, pour Sweetwater Spice Lime Jalapeño Fajita Bath and Brine and lime juice over the corn. Add water to cover corn and let it sit.

Place the corn directly onto the grates and cook until you have come color on the corn. Turn the corn it to evenly cook it, applying asiago cheese to each side as it cooks.

Cook the corn to the desired doneness, serve and enjoy!

Try this recipe for a delicious, new way to create a classic baked potato with a savory rosemary butter sauce!

Salt Baked Potato Recipe

Ingredients

• 4 russet potatoes


• 1 head of garlic


• Fresh rosemary


• 2 1/2 cups Kosher salt


• 4 tbsp soft unsalted butter


• Olive Oil


• 1 tsp Cattleman's Grill Tri-Tip Seasoning

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Instructions

Pour Kosher salt into a 9" x 13" baking pan. Rinse the potatoes and set them into the salt, giving them a push to submerge them a bit. Cut up the head of garlic and place several cloves (to taste) around the pan. Next, place several sprigs of rosemary in the pan as well. Cover tightly with foil.

Preheat your Yoder Smokers YS640 (or other grill) to 450°. Place the pan onto the grill and let them cook 1 hour 20 minutes.

Pull the potatoes from the grill and set it to 500º. Remove the garlic and rosemary from the pan and baste the tops of the potatoes with olive oil. Place the potatoes back on the cooker to finish for roughly 20 more minutes. While the potatoes are finishing, mince the garlic and rosemary. Combine these with the softened unsalted butter and Cattleman's Grill Tri-Tip Seasoning.

Once the potatoes are tender when pierced with a fork, remove them. Let them rest to cool for five minutes. Serve topped with the garlic and rosemary butter. Enjoy!

**Adapted from America's Test Kitchen and proven in the All Things Barbecue Test Kitchen