Root Beer Spritzed Spare Ribs

Ingredients

• St. Louis cut spare ribs


• R Butts R Smokin’ Ozark Heat BBQ Rub


• 1 bottle root beer

Instructions

Start a chimney of lump charcoal in the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. When the coals are hot, dump them out in the back half of the fire box. Add two splits of wood. Place a third split against the front side of the fire box to preheat. It should not be close enough to the fire to touch or catch fire.

Stabilize the temperature at 275ºF-300ºF, using the butterfly opening on the fire box and chimney cap. Continue feeding the fire with split wood to maintain the temperature, while burning a small hot fire.

Spritz your ribs with the root beer; just enough to act as a binder for the rub. Season moderately with the R Butts R Smokin’ Ozark Heat BBQ Rub.

When the rub appears wet on the surface of the ribs, transfer to the smoker, placing the ribs bone-side down.

You might also enjoy: Dr. Pepper Baby Back Ribs

Smoke the ribs, spritzing with root beer every 30-45 minutes, until the ribs are fully tender. When lifting the rack of ribs from the bottom center, the ends of the rack should stay on the grate and the top of the meat will start to crack open. Looking at the ends of the bones, the meat should move freely from the bone when twisted.

Immediately after removing the ribs from the grill, give them one last generous spritz.

Slice the Root Beer Spritzed Spare Ribs to serve.

Grilled Mahi Mahi

Ingredients

• 3 lb Mahi Mahi fillet


• 1 cup cilantro, chopped


• 1/4 cup lime juice


• 1/4 cup pineapple juice


• 2 tbsp Greenade Green Chile Sauce


• 2 tbsp Colonial Chile Oil


• 1 tsp Jacobsen Salt Co. Black Garlic Salt


• 2 Anaheim peppers, sliced 1/4”


• 1/2 large red onion, sliced 1/4”


• Flesh of one mango, diced

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up with direct and indirect grilling zones, with the standard grates in place.

To make the marinade, combine the cilantro, lime juice, pineapple juice, Greenade Green Chile Sauce, Colonial Chile Oil and Jacobsen Salt Co. Black Garlic Salt in a food processor. Process until a smooth liquid is formed.

Score the surface of the Mahi Mahi, about 1/4” deep in a crosshatch pattern. Place the fillet in a Fish Grilling Basket.

Pour about half of the marinade over the surface of the fish and massage into the scores. Place the sliced peppers and onions on top of the fish. Close the fish basket to press the peppers and onions into the fillet.

You might also enjoy: Beer Battered Fish Tacos

Grill the fish, flesh/veggies side down until charred on the surface, about 15 minutes, rotating to char evenly. Move the fish basket to the indirect side of the grill, flipping the basket so that the skin side is down.

Continue cooking until the internal temperature of the fish reaches 140ºF in the thickest part of the fillet. Remove from the grill.

Open the basket. Transfer the Grilled Mahi Mahi to a serving tray. Discard any overly-charred onions or peppers. Top the fish and veggies with the diced mango to serve.

Grilled Pork Tenderloin & Chimichurri

4-6 servings

Ingredients

• 2 pork tenderloins, trimmed


• Killer Hogs TX Brisket Rub

• 1/2 bunch cilantro leaves


• 1/2 bunch flat leaf Italian parsley leaves


• 4 poblano peppers


• 2 serrano peppers


• 1/4 large sweet onion


• 1 head garlic, cloves smashed and peeled


• 1/4 cup red wine vinegar
  


• 2 tbsp capers
  


• Juice of 1/2 lime
  


• 2/3 cup Saica Extra Virgin Olive Oil
  


• Jacobsen Salt Co. Habanero Infused Salt, to taste

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling, with GrillGrate panels in place over the fire box.

To make the chimichurri, first place the peppers and onion on the GrillGrates and grill until the peppers are charred on all sides and the onions is slightly softened.

Transfer the peppers to a zip top plastic bag (or covered bowl) and let steam 10-15 minutes.

While the peppers are steaming, chop up the onion and transfer to the Vitamix Blender. Add the remaining ingredients for the chimichurri to the blender.

Remove the peppers from the bag. Remove the stems. Split the peppers open and scrape out the seeds. Peel off the skins and discard. Dice the remaining flesh and add to the blender.

Blend the chimichurri to your desired consistency. Taste and adjust seasoning, as needed.

You might also enjoy: Pork Tenderloin Pineapple Bowls

Spoon out enough chimichurri to coat the surface of the tenderloins. Rub the surface of the pork with the sauce. Season with Killer Hogs TX Brisket Rub.

Grill the pork tenderloins over direct heat to form grill marks and brown the surface on all sides. Cook to an internal temperature of 140ºF before removing from the grill.

Slice the tenderloins into medallions. Serve the grilled pork tenderloin & chimichurri over brown rice and quinoa with grilled corn.

Grilled Buffalo Wings Recipe

Ingredients

• 18 whole chicken wings, tips removed, flats separated from drumettes


• Smoke on Wheels BBQ Marinade


• Noble Saltworks Hickory Smoked Finishing Salt


• Fresh ground black pepper

For the buffalo sauce:

• 2/3 cup Killer Hogs Hot Sauce


• 1/2 cup unsalted butter


• 1/2 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• 1/2 tsp cayenne


• 1/4 tsp celery seed

Instructions

Place your wings in an 8 quart Briner Bucket. Cover with Smoke on Wheels BBQ Marinade. Soak for 1 hour.

To make the buffalo sauce, combine all ingredients in a Lodge 8” Cast Iron Skillet. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the firebox.

Remove the wings from the marinade. Season with the Noble Saltworks Hickory Smoked Finishing Salt and fresh ground black pepper.

Grill until the internal temperature reaches 175ºF, and the outside is has nice grill marks and char. Remove from the grill. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.

Serve the Grilled Buffalo Wings with blue cheese or ranch dressing.

Grilled Chicken Quesadilla with Avocado Salsa Verde

8 servings

Ingredients

• 4 lb boneless skinless chicken breasts and thighs


• Juice of 1 lime


• Jacobsen Salt Co. Black Garlic Salt


• Black pepper, fresh ground


• 1 large red onion, sliced into 3/4” thick slabs


• 8 large flour tortillas (recipe HERE!)


• 8 oz pepper jack cheese, grated


• 8 oz Oaxaca cheese, grated


• 8 oz sharp cheddar, grated


• Cattleman’s Grill Mexicano Seasoning


• Chile Colonial Infused Spicy Oil

For the Avocado Salsa Verde: (Yields about one quart)

• 1 lb tomatillos, husks peeled


• 2-3 Anaheim peppers


• 4 large jalapeño peppers


• Flesh of 2 small avocados


• 1 small yellow onion, quartered


• 1/2 bunch cilantro


• 4 cloves garlic, smashed


• juice of 1 lime


• Jacobsen Salt Co. Black Garlic Salt, to taste

For the crema:

• 2 cups sour cream


• Flavolcano Smoky Red Pepper Hot Sauce, to taste


• Cattleman’s Grill Mexicano Seasoning, to taste

Instructions

Set up the Napoleon Prestige P500 with a charcoal basket on one side and the cast iron griddle on the other. Build a hot charcoal fire (450ºF) in the basket.

Place the tomatillos, peppers and onion over the charcoal fire and grill until the outsides are nicely charred. The peppers should be blackened on the outside. Place the peppers in a zip-top bag. Allow the peppers to steam in the bag for 10-15 minutes.

Remove the peppers from the bag. Remove the stems and seeds. Peel the skins from the flesh and discard. Roughly chop the flesh of the peppers.

Remove the stems from the onions and roughly chop.

Combine all salsa ingredients in a food processor or blender. Process until smooth. Store in the refrigerator until ready to serve.

Rub the chicken breasts and thighs with a thin layer of the Colonial Chile Oil. Season the chicken with the Jacobsen Salt Co. Kosher Sea Salt and fresh ground black pepper.

Grill the chicken and onion slabs over the charcoal. Char both sides of all chicken lightly and remove from the grill when the breasts reach 160ºF internal temperature and the thighs reach 170ºF. The onions should be charred on the surface and softened.

Dice the chicken and peppers to bite sized pieces, about 1/2”.

Lay out a large flour tortilla. Fill one half with the cheeses, diced chicken and onions and a shake of Cattleman’s Grill Mexicano Seasoning. Dollop in a few teaspoons of the avocado salsa verde, as well. Fold the empty half over the fillings. Repeat this process until you have enough tortillas filled to fill up your griddle.

Brush the griddle with Colonial Chile Oil. Toast the quesadillas slowly on each side. The cheese should be melted and the surface of the tortilla golden brown. Turn the burners under the griddle to medium-low heat to maintain a hot griddle.

Serve the Grilled Chicken Quesadilla with with Avocado Salsa Verde for dipping.

Chicken Guacamole Burger

8 burgers

Ingredients

For the burger:

• 8 Everything Bagel Brioche Buns


• Butter lettuce


• Tomato slices


• 8 chicken burger patties (recipe below)


• Guacamole (recipe below)


• Ranch dressing (from scratch recipe here)

For the burger patties:

• 2 cups fresh bread crumbs (6 sandwich slices)


• 2 1/2 lb chicken thighs, boneless, skinless, 2” dice


• 1/2 cup feta cheese


• 2 tbsp Olitalia Meat Extra Virgin Olive Oil


• 2 tbsp Cattleman’s Grill Everything Bagel Seasoning


• 1 tbsp dijon mustard

For the guacamole:

• 2 small avocados


• 3 tbsp Holmes Made Marty’s Roasted Green Chile Medium Salsa


• 3 tbsp cilantro, minced


• 1 tbsp lime juice


• Noble Saltworks Hickory Smoked Finishing Salt, to taste

Instructions

To make the burger patties, first tear up the slices of bread and place in a food processor, working in batches, if needed, so as not to overcrowd. Blitz the bread until it is broken down into bread crumbs. Remove from the food processor.

Next, mince the chicken in the food processor. Once again, working in batches, place the cubed thighs in the food processor and blitz until broken down to a ground meat consistency. Remove from the food processor.

Combine the fresh bread crumbs, minced chicken and remaining burger patty ingredients in a mixing bowl and mix by hand until well incorporated. Divide into 8 equal sized patties and place in the refrigerator.

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, with the diffuser (or diffuser door) removed and a Yoder Smokers Cast Iron Griddle installed over the fire box.

While the grill and griddle are preheating, make the guacamole. Combine all ingredients in a bowl and mash with a fork to desired consistency. Cover and place in the refrigerator.

When the griddle is hot, place your burgers on the griddle and press to desired width. You want the burger to fit the bun, so take a look at your bun to determine the width. Let the burger form a brown crust before flipping to brown the opposite side. Continue cooking the burgers until the internal temperature reaches 160ºF in the center, moving them to indirect heat (off the griddle) to finish cooking, if needed.

Toast the burger buns on the griddle until golden brown.

To build the Chicken Guacamole Burger, start with a leaf of butter lettuce and slice of tomato on the bottom bun. Place your chicken burger patty on the tomato. Top the patty with guacamole and a drizzle of buttermilk ranch, and finally the top bun.

Brisket & Buffalo Sliders

Ingredients

• 2 lb brisket


• 2 lb lean buffalo/bison, ground


• 1/4 cup, plus more as needed, Cattleman's Grill Smoky Chipotle Coffee Steak Rub Seasoning


• 1/2 cup prepared mayonnaise


• 1/2 cup American Stockyard Smoky Mustard BBQ Sauce


• 2 Tablespoons Kozlik's Triple Crunch Mustard


• 1 lb shallots, sliced thin


• 16 oz red wine vinegar


• 3/4 cup white sugar


• Salt & Pepper, to taste


• Beef tallow, or other high-heat oil, as needed


• 16 brioche slider buns (see recipe for Beef Tallow Brioche Buns)

Instructions

• For the shallot marmalade, thinly slice the shallots, and place into a large saucepan or cast-iron skillet.


• Add red wine vinegar and sugar to the pan and bring to a boil over medium-high heat. Stirring occasionally, cook until the shallots become translucent, and the liquid becomes absorbed and thickens slightly.  Add salt and pepper to taste and adjust seasonings as desired.  Allow to cool and reserve for further use.


• For the combo sauce, simply combine prepared mayo with American Stockyard Smoky Mustard BBQ Sauce and Kozlik's Triple Crunch Mustard.

• Chill the components to your meat grinder, and keep the meat chilled before grinding. Trim excess fat from brisket, if preferred, and slice into strips to pass through the grinder. Feed brisket through the grinder set up with a medium-sized die.


• No more than an hour before grilling your burgers, mix ground brisket and ground buffalo with Cattleman's Grill Smoky Chipotle Coffee Steak Rub by hand until evenly blended.


• Portion your patties between 4-5 ounces per slider (or desired size for larger burgers) and shape into patties, making them slightly wider than your bun.

• Set up your grill for high-heat, direct grilling, with a cast-iron griddle in place over the heat source. For the Yoder Smokers Pellet Grill, remove the diffuser plate, and put the cast-iron griddle attachment onto the left side and set the temperature to 400-450°F.


• Coat your cast iron griddle with beef tallow, or another high-temperature oil to season.


• Right before grilling the patties, season the outside of each pattie with more Cattleman's Grill Smoky Chipotle Coffee Steak Rub to achieve an excellent crust while grilling.


• Cook the patties to your desired internal temperature.


• To build the sliders, place a small amount of mayo/mustard combo sauce on the bottom bun, followed by the grilled patty, followed by a small heaping of shallot marmalade, and topped with the remaining bun. Consume and enjoy immediately!

Backyard Barbecue Burger

Ingredients

• 4 (1/3 lb) portions ground brisket


• R Butts R Smokin’ R Beef Rub


• 4 slices cheddar cheese


• 1 large (1 lb) yellow onion, sliced thin


• 2 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil


• 1/4 tsp Noble Saltworks Hickory Smoked Salt


• 3/4 cup Firebug Mild Grillin’ Sauce


• 4 potato buns, toasted


• Mayonnaise


• Butter or green leaf lettuce


• Tomato slices

Instructions

Remove half of the flavorer bars from your Napoleon Grill Prestige P500RSIB-3. Place a Napoleon Charcoal Basket directly over the gas burners. Fill the basket with lump charcoal. Light the burners underneath the basket and close the lid. When the charcoal is glowing red, turn off the burners.

Place the sliced onions in a Lodge 12” Cast Iron Skillet. Place the skillet on the infrared side burner of the grill. Light the burner and turn the heat to medium-low. Drizzle the onions with the  Olitalia I Dedicati Meat Extra Virgin Olive Oil and sprinkle with the Noble Saltworks Hickory Smoked Salt.

Cook, stirring occasionally until the onions are softened and lightly caramelized/browned. Cook the onions slowly. If they begin to scorch or brown too fast, turn the heat down. To finish, add the Firebug Mild Grillin’ Sauce and cook gently until it is reduced and thickened.

You might also enjoy: Backyard Baby Back Ribs

While the onions are cooking, grill the burgers. Season the burgers on both sides with the R Butts R Smokin’ R Beef Rub. Grill the burgers directly over the hot charcoal. When the bottom is lightly charred, flip and top with a slice of cheese.

When the burger is well browned, transfer to the opposite side of the grill, close the lid and finish cooking over indirect heat. Remove the burgers when the internal temperature reaches 160ºF.

To build the burgers, spread mayonnaise on the bottom bun. Add the lettuce and tomato to the bottom bun. Top with the burger patty and cheese. Top the burger with the barbecue caramelized onions and then the top bun.

Italian Sausage

Ingredients

• 3 lb Boston Butt Pork Shoulder


• 6 tbsp Cattleman’s Grill Italiano Seasoning


• 3 tbsp roasted garlic, minced (recipe video here)


• 1/2 cup Cabernet Sauvignon red wine

Instructions

Slice the pork into 1” thick strips. Place in the freezer for 30 minutes, along with the grinder components.

Assemble the grinder on the Ankarsrum base.

Using a 6 mm die, grind all of the pork.

Take half of the pork and place it in the refrigerator. Mix the Cattleman’s Grill Italiano Seasoning and roasted garlic into the remaining half. Grind the seasoned pork a second time.

Place the unseasoned once ground pork and the twice ground seasoned pork in the bowl of the Ankarsrum mixer. Add the red wine, as well.

Using the single wire whip (or paddle attachment of stand mixer), whip the meat over high speed until it becomes tacky and holds together, about one minute. This creates the “primary bind” and is essential in creating the sausage texture.

Package and refrigerate or freeze the sausage according to your needs.

You might also enjoy: Italian Roast Pork Shoulder

If stuffing the bulk sausage into links, prepare your natural hog casings (32mm-35mm). Soak the casings in warm water for at least 30 minutes. Discard the water and rinse the casings, inside and out.

Fill the sausage stuffer with the sausage, pressing out any air pockets.

Place the casings on the horn of the sausage stuffer.

Push the sausage to the end of the horn. Tie off the end of the sausage casing. Being to fill the casing, taking care to not overstuff, as this can cause a blowout. When all of the sausage is cased, tie off the last casing.

If preparing links, use the “pinch-pinch-twist” method (demonstrated in the video). Pinch the sausage at the desired link length, then pinch again at the end of the next link and twist the link formed in the middle. Repeat this to the end of the sausage rope. You should be twisting in the same direction every time.

Alternatively, you can simply leave the entire sausage in a coil, if you plan to cook it all at the same time.

Jalapeño Popper Stuffed Burger

Yields 4 burgers

Ingredients

• 4 oz cream cheese


• 2 oz sharp cheddar, grated


• 2 large jalapeños, minced


• 2 tsp Plowboys BBQ Yardbird Rub


• 2 lb ground beef


• 4 pretzel rolls, toasted


• 8 slices thick cut bacon, cooked


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


• 1/4 cup ranch dressing (recipe here)


• 2 celery stalks, shaved into thin ribbons with a peeler

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels installed over the fire box.

Combine the cream cheese, sharp cheddar, minced jalapeño and Plowboys BBQ Yardbird Rub in a small bowl. Mix well. Divide into two equal sized discs. Place in the refrigerator to chill.

Divide the ground beef into four equal sized patties. Press very thin.

Place each disc of the cream cheese mixture on a beef patty. Place another patty over the top of the cream cheese disc. Press the edges together and form into one large burger patty.

Season the patties lightly on both side with the Plowboys BBQ Yardbird Rub.

Grill the burger over direct heat on the GrillGrate panels. Cook until nicely charred. Flip and repeat. Move the burgers to the indirect side of the grill (away from the flame). Continue cooking until the internal temperature reaches 155 in the innermost part of the meat (not cheese), about 30 minutes total.

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To assemble the Jalapeño Popper Stuffed Burgers, place you bacon slices on the bottom bun of the toasted pretzel roll. Place the stuffed burger patty over the bacon. Pile the thin shaved celery ribbons on top of the burger. Combine the Big Rick's Original Bar-B-Q Sauce and ranch dressing and drizzle over the celery. Finish with the top bun.