Grilled Steak Flatbreads with Zhoug (spicy cilantro condiment)

Ingredients

• 5 cups Antimo Caputo '00' Chef's Flour


• 2 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons sugar


• 2 cups water, cold


• ¼ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 1 Tablespoon Antimo Caputo Instant Dry Yeast

• 2 bunches cilantro, stems removed


• ⅔ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 4 jalapenos, destemmed


• 1 teaspoon Aleppo Chile Flakes (or other crushed red pepper flakes)


• 4 cloves garlic


• ½ teaspoon ground cardamom, or approximately 15 cardamom pods


• 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons cumin seed


• Juice of one lemon, optional for added brightness

• 3 bone-in ribeyes, or other preferred steaks suitable for high-heat grilling


• High-quality kosher salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt


• Fresh-cracked pepper, to taste (optional)

Instructions

• Place your cold water into the bottom of your mixer. Place your dry ingredients on top of that and mix until hydrated and all the flour is picked up off the sides of the bowl. Mix on low speed for 8 minutes. Follow up with mixing on medium speed for 2 minutes.


• After mixing is finished, allow the dough to rest covered for 30 minutes.


• Remove the dough from the bowl and scale into 2.5 oz portions. Round out dough portions into balls and place on a heavily-greased sheet pan, adding more oil over the top as necessary. You can use olive oil in this instance.


• Cover the sheet pan of dough in plastic wrap and transfer to the fridge to set at least 30 minutes to a couple of hours before grilling off. You can also put them in a freezer, and thaw in the fridge for another day.


• To grill off the flatbreads, use direct, high-heat grilling over grates. To prep a dough ball for the grill, place a little olive oil onto a pan, and press into the dough and stretch evenly into an elongated oval shape. Place the dough immediately onto the grates after shaping and fire them off until bubbly with grill marks on each side, flipping halfway through, roughly minute or two on each side.


• If desired, top with cheese and move to an indirect side to finish.

• Blend all of the ingredients together in a food processor or blender until desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.


• ***Note: if using cardamom pods, the husks are edible, but may not be desirable in texture. To avoid this, crush the pods, and release the seeds inside. Grind those with other spices before adding to the remaining ingredients.

• Remove your steaks 30 minutes to an hour before grilling to allow the meat to come to room temperature.


• Liberally apply salt to the exterior of all sides of the steak.


• Apply fresh-cracked pepper to taste if desired. Allow the salt and pepper to hydrate and adhere to the steak before grilling.


• Grill the steaks over high heat (450-500+°F) a couple of minutes per side, or until crust is achieved. Move steaks to indirect to finish at the desired internal temperature (135°F for medium-rare).


• Remove and allow the meat to rest for approximately 10 minutes before slicing for flatbreads.

Steak Fajitas

6-8 fajitas

Ingredients

• 1 lb skirt steak, sliced thin across the grain


• Colonial Chile Infused Oil


• Cattleman’s Grill Mexicano Seasoning


• 1/2 large yellow onion, sliced 1/4”


• 1 bell pepper, sliced 1/4”


• 6-8 flour tortillas

For the marinade:

• 1/2 cup Sweetwater Spice Lime Jalapeno Fajita Bath


• 1/4 cup water


• 2 tbsp Colonial Chile Infused Oil


• 2 tbsp soy sauce


• 1 tbsp Cattleman’s Grill Mexicano Seasoning

For the pico de gallo:

• 1 cup onion, minced


• 1 cup tomato, small dice


• 1 avocado, diced


• 1/2 cup serrano (or jalapeño) pepper, minced


• 1/2 cup cilantro, minced


• 2 tbsp lime juice


• Noble Saltworks Cherrywood Smoked Salt

For the crema:

• Non-fat Greek yogurt


• Cattleman’s Grill Mexicano Seasoning, to taste


• Lime juice, to taste

Ingredients

Preheat your Le Griddle for high heat cooking.

Combine all ingredients for the pico de gallo in a bowl. Mix well. Store in the refrigerator until ready to serve.

To make the marinade, combine the Sweetwater Spice Lime Jalapeño Fajita Bath, water, Colonial Chile Infused Oil, soy sauce and Cattleman’s Grill Mexicano Seasoning in a pint sized mason jar. Shake vigorously to mix.

Place the thin sliced steak in a zip top bag. Pour the marinade in the bag. Close the bag and massage the marinade into the meat. Let the marinade soak in for about 20 minutes.

Spread a couple of tablespoons of Colonial Chile Infused Oil across the griddle. Add the sliced onions and peppers on the griddle and cook until browned and softened.

When the onions are nearly done, pile them in a mound and place a Lodge Cast Iron Fajita Skillet on the griddle to preheat.

Add a couple more tablespoons of Colonial Chile Infused Oil to the griddle. Remove the sliced skirt steak from the bag and transfer directly to the grill. Spread the beef out so it can brown. Sprinkle more of the Cattleman’s Grill Mexicano Seasoning over the beef as it cooks. Remove the beef when it is browned and cook through.

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To make the crema, mix all three ingredients and season to taste.

Assemble the Steak Fajitas, filling the flour tortillas with the skirt steak, onions, peppers, pico de gallo and crema.

The Queso Dog

Ingredients

• Hot links


• Holmes Made Marty’s Roasted Green Chile Salsa


• Kansas Flavor Bread & Butter Jalapeños


• Smoked Queso (recipe here)


• Fresh cilantro


• Hot dog buns

Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot link. Using a paring knife, starting at one end of the hot link, slice down to the skewer at a 45º angle to the link. Continue cutting down the hot link, one long continuous cut, so that the cut spirals down the hot link until you reach the other end of the link. Remove the skewer.

Grill the hot link until browned on all sides. The spiral cut will allow the link to open up, creating more texture and crevices for the condiments to cling to the link.

Lay the fresh cilantro inside the hot dog bun. Place the hot link on the bed of cilantro. Top the dog with the smoked queso, Holmes Made Marty’s Roasted Green Chile Salsa and Kansas Flavor Bread & Butter Jalapeños.

The Classic Hot Dog

Ingredients

• Hot dogs


• Kozlik’s Dijon Classique


• Holmes Made Dad’s Spicy Garlic Dill Pickles


• Diced yellow onion


• Hot dog buns

Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot dog. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

Grill the hot dog until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Spread one side of the hot dog bun with the Kozlik’s Dijon Classique. Place the hot link in the bun. Sandwich the Holmes Made Dad’s Spicy Garlic Dill Pickles slices between the hot dog and bun on the other side. Top the hot dog with the diced yellow onion.

You might also enjoy: The BBQ Dog

The BBQ Dog

Ingredients

• Hot links


• Red onion, sliced into slabs


• Big Rick’s Chipotle Ketchup


• Kozlik’s Carolina BBQ Sauce


• Holmes Made Cowboy Candy Jalapeño Relish


• Hot dog buns

Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot link. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

Grill the hot link until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Grill the slabs of red onion until lightly charred and slightly softened.

Spread one side of the hot dog bun with the Big Rick’s Chipotle Ketchup and the other side with Kozlik’s Carolina BBQ Sauce. Place the hot link in the bun. Top the hot link with the grilled onion rings and Holmes Made Cowboy Candy Jalapeño Relish.

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The Hawaiian Dog

Ingredients

• Hot dogs


• Fresh pineapple, diced


• Green onion


• Colonial Chile Crunch


• Hot dog buns

For the Luau Sauce:

• 4 parts mayonnaise


• 2 parts Kim’s Gourmet Bourbon-aki Sauce


• 1 part Sriracha

Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot dog. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

To make the Luau Sauce, combine all ingredients and mix well.

Grill the hot dog until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Place the hot dog in a bun. Top with the diced pineapple, green onion, Colonial Chile Crunch and Luau Sauce.

Poor Man’s Burnt Ends

Ingredients

• 4 lb chuck roast


• Kozlik’s Amazing Maple Mustard


• R Butts R Smokin’ R Beef Rub


• Big Rick’s Original BBQ Sauce

Wrap:

• 1/4 cup Big Rick’s Original Bar-B-Cue Sauce


• 1/4 cup beef stock

Instructions

Preheat your Kamado Joe Classic III Ceramic Charcoal Grill to 300ºF, set up for smoking. Add 1-2 fist sized chunks of Cattleman’s Grill Competition Smoking Hickory Wood Chunks.

Slather the surface of the chuck roast with Kozlik’s Amazing Maple Mustard. Season with R Butts R Smokin’ R Beef Rub.

When the seasoning appears wet on the surface of the roast, transfer the roast to the grill.

Smoke until a bark is formed and the surface is dark mahogany in color, about 3 hours.

Remove the roast from the grill and place on top of two sheets of foil. Combine the 1/4 cup Big Rick’s Original Bar-B-Cue Sauce and 1/4 cup of beef stock and mix well. Pour the liquid over the roast. Wrap tightly in the foil. Return the roast to the grill.

Continue cooking until the roast offers little resistance when probed with an instant read thermometer. The internal temperature should be around 205ºF.

Remove the roast from the grill. Slice the roast into 1”-2” cubes. Toss the cubes in the braising liquid in the foil. Add additional Big Rick’s Original BBQ Sauce to coat the cubes.

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With the foil packet open and filled with the cubed beef, return the meat to the grill and cook until the sauce is tacky on the surface and the cubes are fully tender, about 30 minutes.

Remove the Poor Man’s Burnt Ends from the grill and serve warm.

Beer Braised Beef Ribs

Ingredients

• 3 cups yellow onion, large dice


• 1 cup carrots, large dice


• 1 head garlic, cloves peeled and crushed


• 1/2 cup chipotles in adobo sauce


• 3 tbsp Plowboys BBQ Bovine Bold


• 5 lb beef short ribs, sliced into individual ribs
  


• 6 cans beer (Pabst Blue Ribbon)


• Big Rick’s Jalapeño Honey Mustard


• Plowboys BBQ Bovine Bold

Instructions

Place the onion, carrots, garlic, chipotles in adobo sauce, 3 tablespoons Plowboys BBQ Bovine Bold and beef ribs in a Lodge Enamel 7 Quart Dutch Oven. Add enough beer to cover the meat.

Place a lid on the dutch oven. Bring the braising liquid to a boil. Reduce heat to low and maintain a gentle simmer. Cook until the ribs are probe tender, and offer little resistance, but still hold together. The internal temperature will be around 207ºF, and it should take about two hours.

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When the internal temperature reaches about 200ºF, build a hot charcoal fire in the Kamado Joe Classic III ceramic charcoal grill. Set the grill up for direct grilling, with the airflow wide open on top and bottom. The temperature should be 500ºF+.

When the ribs are probe tender, remove them from braising liquid. Pat dry the ribs. Slather them with Big Rick’s Jalapeño Honey Mustard. Season with Plowboys BBQ Bovine Bold.

Grill the ribs quickly over the hot charcoal to lightly char the surface. Remove and serve hot.

Wood Fired Calzone Recipe

Yields 3 large calzones, 6 servings

Ingredients

• 1 batch pizza dough (recipe here)


• 1 lb Italian Sausage


• 12 oz baby spinach


• 1 1/2 cup whole milk ricotta


• 2 tbsp fresh parsley, minced


• 1 tbsp Cattleman’s Grill Tuscan Steak Seasoning


• 6 slices provolone cheese


• 1 cup low moisture mozzarella, grated

For the tomato sauce:

• 2 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil


• 1 (28 oz) can Ciao Italian Tomatoes


• 2 cloves garlic, minced


• 1/4 tsp Jacobsen Salt Co. Black Garlic Salt

Instructions

Divide the dough into three equal sized dough balls. Rest in the refrigerator for 30 minutes.

Build a fire in the Clementi Pulcinella Wood Fired Oven. Move the fire off to the left side of the deck. Add hickory wood to the fire to maintain a 450ºF temperature on the thermometer on the right side of the oven.

To make the tomato sauce, combine all ingredients in a Lodge 10” Cast Iron Skillet. Cook over low heat until reduced to desired consistency, about 20 minutes.

Brown the sausage in a Lodge 10” Cast Iron Skillet, over medium-high heat. Cook until browned and seared on the surface and the internal temperature surpasses 165ºF. Remove the sausage from the skillet, but leave behind the fat.

Place the baby spinach in the skillet with the sausage fat. Cook until wilted. Remove from the skillet.

Combine the ricotta, parsley and Cattleman’s Grill Tuscan Steak Seasoning in a bowl. Mix well.

Using a rolling pin, roll the dough out into a 12” wide circle.

Place 1/2 cup of the ricotta mixture on one half of the dough. Leave a 1” border around the edge of the dough.

Top the ricotta with 1/3 of the cooked sausage and 1/3 of the cooked spinach. Then add two slices of provolone and 1/3 cup mozzarella.

Wet the border of the dough with a little water. Fold the naked half of the dough over the fillings. Press the dough together at the edge. Crimp and fold the dough over itself to enclose the fillings. Cut a few vents in the top of the calzone.

Repeat the process with the remaining ingredients to produce 3 calzones.

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Using a floured pizza peel, transfer the calzones to the right side of the wood fired oven (opposite the fire). Close the door on the oven and let cook until browned on the fire side, about 4 minutes. Spin the calzone 180º and continue cooking until the dough is fulled browned and cooked through, about 8 minutes total (these times are estimates and can vary depending on the grill/oven your are cooking in and the size and temperature of the fire/oven).

Serve the Wood Fired Calzone with the tomato sauce on the side, for dipping.

Keto Stuffed Poblanos

Ingredients

• 3 Large Poblanos


• 1 # ground turkey (you can substitute ground chicken, beef, or pork, if preferred)


• ⅛ cup Cattleman’s Grill 8-second Ride Carne Asada Seasoning


• 1 cup diced zucchini (you can also substitute any keto-friendly vegetable such as mushroom, kale, carrot, sweet potato, etc)


• 8 oz quesadilla cheese


• ⅓ cup 808 Hatch Valley Flame Roasted Green Chile


• 1 cup sour cream


• ¾ cup cilantro, rough chop

Instructions

• Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Also remove the top shelf for ease-of-access, as you will use the cast iron over the firebox. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.


• Place the ground turkey and Cattleman’s Grill Carne Asada Seasoning into your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet. Brown the meat and break up so no large chunks of meat clump together.


• Remove the cooked turkey with a slotted spoon to cool separately.


• Add the diced zucchini to the skillet and brown or cook until slightly softened. Remove and add to meat mixture to cool.


• Replace the door to the diffuser, set up for indirect cooking, and set the temperature to 350℉.


• To mix the filling, add 1 cup of quesadilla cheese and ⅓ cup 505 Hatch Valley Flame Roasted Green Chile to the cooked meat and vegetables.


• Cut your poblanos in half and destem/deseed as needed.


• On a parchment-lined sheet pan, stuff your poblano halves with your meat mixture and cover with additional quesadilla cheese.


• Bake on the YS640s for 35-40 minutes, or until bubbling hot and the cheese begins to brown on the surface.


• While the peppers are baking, create a sauce by blending cilantro and sour cream together until smooth.


• To plate, place a spoonful or two of the cilantro sauce on the bottom of the plate, and place peppers on top of that. Garnish with more cilantro leaves, if preferred.