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Chef Tom kicks off our new burger series with the Grilled Cheese Smash Burger, bringing together two amazing sandwiches for one mouth watering result!

Grilled Cheese Smash Burger

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4 burgers

Ingredients

• 2 cups (8 oz) sharp cheddar, grated


• 3/4 cup mayonnaise


• 1/2 cup jarred roasted piquillo peppers, diced


• 16 slices sandwich bread


• Vegetable oil for toasting sandwiches


• 4 (1/3 lb) 80/20 beef burger patties


• Cattleman’s Grill Tuscan Steak Seasoning


• Diced onions


• Holmes Made Dad’s Spicy Garlic Dill Pickles


• Kozlik’s Amazing Maple Mustard

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Instructions

Preheat your Napoleon Prestige P500RSIB-3 set up with a griddle. Set the burners below the griddle to medium and the burners on the opposite side on low heat.

Combine the cheddar, mayonnaise and piquillos in a small bowl and mix well. Divide the filling amongst eight slices of bread. Top each one with the remaining slices of bread.

Grease the griddle with vegetable oil. Cook the grilled cheese sandwiches on the griddle until nicely toasted on the surface and the cheese inside is melted.

Transfer the sandwiches to a foil pan and place the pan on the opposite side of the grill.

You might also enjoy: Bacon Jam Smash Burger

Season the beef patties with Cattleman’s Grill Tuscan Steak Seasoning.

Place each patty on the grill and smash until the patty is wide enough to fill the grilled cheese buns. Once the patty is smashed, do not continue to apply force, just let it cook until a crust is formed. Then, flip the burgers and immediately add a slice of American cheese to each patty. Continue cooking until a crust is formed on the bottom of the patty. Remove from the grill.

To build the burgers, first lay out one grilled cheese. Spread the top of the sandwich with Koslik’s Amazing Maple Mustard. Top the mustard with diced onion and Holmes Made Dad’s Spicy Garlic Dill Pickles. Then add the burger patties, and finally a second grilled cheese.

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Chef Tom fires up the Le Griddle to cook off some marinated skirt steaks for a Carne Asada Burrito just in time for Cinco de Mayo!

Carne Asada Burrito

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6 servings

Ingredients

• 2 lb of skirt steaks


• Sweetwater Spice Tres Chiles Fajita Bath


• Cattleman’s Grill Mexicano Seasoning


• Colonial Chile Infused Oil


• 1 yellow onion, sliced thin


• 6 large flour tortillas


• 2 cups Oaxaca cheese (or jack or mozzarella)


• Juice of 1/2 lime


• Greenade Green Chile Sauce, for serving (optional)

For the guacamole:

• 2 small avocados


• 3 tbsp Holmes Made Marty’s Green Chile Salsa


• 3 tbsp cilantro, minced


• 1 tbsp lime juice


• Jacobsen Salt Co. Habanero Infused Salt

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Instructions

Place your skirt steaks in an 8 quart Briner Bucket and cover with equal parts Sweetwater Spice Tres chiles Fajita Bath and water. Lock the plate in place to submerge the meat. Let soak for 45-60 minutes.

Preheat one half of the Le Griddle to medium high heat. Preheat the other half to medium low heat.

To make the guacamole, combine all ingredients in a bowl and mash to desired consistency with a fork. Cover and store in the refrigerator until ready to serve.

Remove the skirt steaks from the Briner Bucket. Wipe off excess marinade from the surface. Season with Cattleman’s Grill Mexicano Seasoning on all sides.

Pour a few tablespoons of Colonial Chile Infused Oil on the medium low side of the griddle. Add the sliced onions and toss to coat in the oil. Cook gentle until softened and browned.

Place a few tablespoons of the oil on the hotter side of the griddle. Place the skirt steaks on the oil. Cook until browned and seared across the surface then flip. Continue cooking until the bottom is seared and the internal temperature surpasses 130ºF. Remove from the griddle and rest 5 minutes.

Turn all burners down to low heat.

You might also enjoy: Carne Asada Cedar Planked Nachos

Dice the steaks into 1/2” cubes. Toss the cubes in the juice that was released while dicing. Squeeze the lime juice over the diced steak.

Build the burritos on the griddle. Place your tortilla on the griddle and immediately sprinkle your cheese over the surface, spreading it evenly. Pour a little beer or water next to the tortilla and close the lid to steak for about 10 seconds. Open the lid and remove the tortilla, placing it on a work surface or sheet pan.

Place your diced skirt steak, caramelized onions and guacamole in the center of the burrito. Carefully roll the burrito to enclose the fillings.

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Bacon & Onion Flatbread: also known as Flammkuchen, Tarte Flambee, or Alsatian Pizza. Chef Britt shares a slice of Alsace with this ultra-thin flatbread fired on the Gozney Roccbox!

Bacon & Onion Flatbread on the Roccbox

(AKA: Tarte Flambee, Flammkuchen, Alsatian Pizza)

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Makes enough dough for 5 flatbreads

Ingredients:

• 325g (1 cup 7 tbsp) warm water (110ºF)


• 5g (1 1/2 tsp) dry active yeast


• 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour


• 10g (1 tbsp) Jacobsen Salt Co. Pure Kosher Sea Salt


• 8 oz Creme Fraiche


• Pinch ground nutmeg


• Ground white pepper, to taste


• Noble Saltworks Hickory Smoked Salt, to taste


• 1/2 lb hickory smoked bacon, diced


• 1 medium white or yellow onion, sliced thin

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Instructions:

To make the pizza dough:

• To watch Chef Tom's tips and techniques for pizza dough: CLICK HERE!


• Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the Antimo Caputo “00” Pizza Flour, then the Jacobsen Salt Co. Pure Kosher Sea Salt. 


• With the mixer fitted with the hook attachment, mix on medium until a ball is formed, about 1 minute. 


• Once all ingredients are incorporated and a ball is formed mix 8 minutes on medium speed. Transfer to an oiled container and keep covered. 


• Let rise until doubled in size. Fold in the container and let rest for 10 minutes. Turn out onto a lightly floured surface and divide into 5 equal portions and round into balls. Allow dough to bench rest (covered for 15 minutes) before using your hands or a rolling pin to stretch/roll into thin flatbreads. An 1/8" thickness or thinner is preferred, using as little flour on your workspace as possible. If the dough is fighting you while rolling, allow it bench rest covered for another 10-15 minutes to relax the gluten.


• Conversely, you can roll out your flatbreads from one whole dough recipe, space permitting. (This was the method used in the video.) How many portions you get out of the dough depends on what type of pizza oven you are using. For the video, Chef Britt uses the Roccbox, and uses its standard-issue peel to measure the size of her flatbreads.


• For easier handling, layer the ultra-thin flatbread sheets with parchment or wax paper on a sheet tray and transfer to the freezer to set.

To make the toppings:

• In a cast-iron skillet, combine bacon and sliced onions and cook together over high heat, stirring as needed until the onions are softened. Remove from heat and allow to cool.


• To make the sauce, combine creme fraiche, nutmeg, white pepper, and Noble Saltworks Hickory Smoked Salt. Taste and adjust seasonings as necessary. Hold in the fridge until ready for further use.

To build/bake pizzas:

• Lightly flour your pizza peel, remove one flatbread from the freezer and place it directly on the peel without the paper.


• Working quickly, spread a thin layer of creme fraiche sauce, followed by a sprinkling of bacon and onion, making sure not to overload with toppings.


• Immediately fire the pizza in your pizza oven, needing roughly only 60-90 seconds total, turning halfway through.


• Serve immediately.

 

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This one goes out to all moms out there! Smoked Chicken Salad is our barbecue inspired take on one of those classics that mom's all over used to make. Whether you're eating chicken salad between two slices of bread, over the top of a salad or for dipping crackers and veggies, it's delicious comfort food that always takes us back. Happy Mother's Day!

Smoked Chicken Salad

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Ingredients

• 1 (4 lb) whole chicken


• Cattleman’s Grill Ranchero Seasoning


• 1/2 cup mayonnaise


• 2 tbsp Kozlik’s Dijon Classique


• 1/2 cup cashews crushed


• 1/2 cup fuji apple, grated on a box grater (large)


• 1/4 cup green onion, sliced


• 1/4 cup Kansas Flavor Bread and Butter Jalapeños, minced


• Noble Saltworks Hickory Smoked Salt, to taste


• Black pepper, to taste

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Instructions

Build a fire in your Yoder Smokers Loaded Wichita Offset Smoker using a chimney full of lump charcoal. Feed the coal bed with splits of Kiln Dried Apple Wood. Stabilize the temperature at 250ºF-300ºF.

Prepare the chicken spatchcock style. Cut along either side of the backbone of the chicken to remove the backbone.

Loosen the skin from the surface of the meat, all over, but do not remove the skin completely. Season under the skin and all other surfaces with Cattleman’s Grill Ranchero Seasoning.

Place the bird skin side on the grates of the smoker. Smoke until the internal temperature reaches 160ºF in the breasts, and 175ºF in the thighs, about 2.5 hours.

Remove the chicken from the grill and allow and place in the refrigerator to cool, about 20 minutes.

You might also enjoy: Spatchcock BBQ Chicken

While the chicken cools, combine the mayonnaise and Kozlik’s Dijon Classique mustard in a medium/large sized bowl and whisk.

Add the crushed cashews, grated apple, green onion and Kansas Flavor Bread and Butter Jalapeños to the bowl with the mayonnaise and mustard.

Remove the chicken from the refrigerator. Remove the skin from the chicken. Pull the meat from the bones. Discard the bones. Dice the meat into 1/2”-3/4” cubes.

Add the cubed chicken to the bowl with the rest of the ingredients. Mix well. Season with the Noble Saltworks Hickory Smoked Salt and fresh cracked black pepper, to taste.

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Take us back to the beach... This week Chef Tom is reminiscing about the good ol' days. Smoking hundreds of pounds of Creekstone Farms pork on the beach, feeding a thousand of our closest friends tacos. We may not be able to travel back in time, but we can still make delicious tacos at home (on a smaller scale, of course).

Smoked Pork Tacos with Pineapple Chipotle Salsa

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Ingredients

• 1 (8lb) Boston Butt Pork Shoulder


• Cornhusker Spray Duck Fat


• Plowboys BBQ Yardbird Rub


• Cattleman’s Grill Mexicano Seasoning


• 1/2 cup crushed pineapple


• Caramelo flour tortillas


• 1 cup cotija cheese, crumbled


• 1 cup Kansas Flavor Bread & Butter Pickled jalapeños

For the Pineapple Chipotle Salsa:

• 1 lb tomatoes, halved 


• 1/4 large yellow onion (2.5 oz total)


• 1/4 cup crushed pineapple


• 1/2 jalapeño, halved lengthwise


• 1 chipotle in adobo sauce, plus 1 tbsp adobo sauce


• 1/2 cup cilantro, chopped


• 2 cloves garlic, chopped


• 1 tbsp lime juice


• Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt, to taste

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking/indirect grilling.

Apply a layer of binder to the surface of the pork butt to help the rub stick. Season with equal parts Plowboys BBQ Yardbird Rub and Cattleman’s Grill Mexicano Seasoning.

While the pork cooks, prepare the salsa. Place all ingredients in a blender and blend until the salsa is totally broken down and smooth. Store in the refrigerator for up to one week.

Smoke the pork until a bark is formed, about 3.5-4 hours. Remove from the grill. Place on foil and add 1/2 cup crushed pineapple. Wrap tightly. Return to the grill.

Continue cooking until the pork is tender enough to shred. The internal temperature will be over 200ºF.

Remove the pork from the grill. Remove the shoulder blade bone from the pork. Shred the pork by hand, using cotton gloves and nitriles as heat protection.

Place the tortillas on the grill to warm.

Fill the warmed tortillas with the shredded pork. Top with the pineapple chipotle salsa. Finish with a sprinkle of cotija cheese. Finish the Smoked Pork Tacos with Kansas Flavor Bread & Butter Pickled jalapeños and serve warm.

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Winner, winner chicken dinner just got extra delicious! Chicken Spiedini is a breaded chicken dish cooked on the grill that will fill your bellies and your hearts. Served over pasta, rice or all alone, it doesn't really matter

Chicken Spiedini

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6 servings

Ingredients

• 4 boneless skinless chicken breasts


• Smoke on Wheels BBQ Marinade


• 2 cups breadcrumbs


• 1 cup fine grated parmesan


• 2 tbsp parsley, minced


• 4 cloves garlic, minced


• 2 tbsp Cattleman’s Grill Italiano Seasoning

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Instructions

Place the chicken under a plastic bag and pound gently with the flat side of a meat mallet to a 1/4” thickness.

Place the pounded chicken in a bowl and cover with Smoke on Wheels BBQ Marinade. Let soak for 45-60 minutes.

Preheat your Yoder Smokers YS640s Pellet Grill to 425º set ups for direct grilling, with GrillGrates in place over the fire box.

In a foil pan, combine the breadcrumbs, parmesan, parsley, garlic and Cattleman’s Grill Italiano Seasoning. Mix well.

Remove the chicken from the marinade. Dredge in the breadcrumb mixture.

Roll the chicken into a tight spiral. Slice into 2” segments. Thread the spiraled segments onto skewers.

Grill the skewers directly on the GrillGrates until the internal temperature reaches 165ºF in the center of the chicken.

 

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Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. Chef Tom smokes up the buttermilk brined chicken on the Yoder Smokers Loaded Wichita Offset Smoker, for that old school smoke flavor!

Buttermilk Barbecue Smoked Chicken

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8 servings

Ingredients

• 2 whole chickens


• 3 quarts buttermilk


• 1/2 cup Cattleman’s Grill Butcher House Brine


• 1/2 cup Killer Hogs Hot Sauce


• Meat Church The Gospel All Purpose Rub


• Firebug Mild Grillin’ Sauce

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Instructions

Break the chicken down into quarters.

Combine the buttermilk, Cattleman’s Grill Butcher House Brine and Killer Hogs Hot Sauce in a Briner Bucket. Whisk well to dissolve the brine. Place the chicken quarters in the buttermilk brine. Let soak overnight, or up to 24 hours.

Build a small hot fire in the firebox of the Yoder Smoker Loaded Wichita Offset Smoker, starting with a base of lump charcoal. Stabilize the temperature in the cooking chamber at about 250ºF, feeding the fire with cherry and pecan kiln dried split wood to maintain the temperature.

You might also enjoy: Smoke Roasted Chicken with Alabama White Sauce

Remove the chicken from the buttermilk brine. Wipe off the excess buttermilk from the surface. Season the chicken all over with Meat Church The Gospel All Purpose Rub.

Smoke the chicken quarters until the internal temperature reaches 155ºF-160ºF in the breasts and 170ºF-175ºF in the thighs/legs.

Remove the Buttermilk Barbecue Smoked Chicken from the smoker and immediately brush with a thin layer of Firebug Mild Grillin’ Sauce. Serve hot.

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This week Chef Tom brings us a scratch-made Sausage Egg & Cheese Biscuit sandwich, grilled on the Yoder Smokers YS640s Pellet Grill! Check out these delicious sour cream biscuits, homemade breakfast sausage patties grilled like burgers on the GrillGrates, and sunny side up eggs!

Sausage Egg & Cheese Biscuit

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4 servings

Ingredients

For the biscuits:

• 2 cups self rising flour


• 1 stick (1/2 cup) frozen butter


• 1/2 cup sour cream


• 1/2 cup whole milk


• 1 egg for egg wash, optional

For the breakfast sausage: (yields 10 servings)

• 2 1/2 lb ground pork (Boston butt, spare rib tips or already ground)


• 2 tbsp fresh sage, minced


• 2 tbsp black pepper, coarse fresh ground


• 2 tbsp Noble Saltworks Whiskey Barrel Smoked Finishing Salt


• 4 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1 tbsp brown sugar


• 1/4 tsp nutmeg

For the sandwich:

• 4 biscuits


• 1 lb breakfast sausage


• 1 cup cheddar cheese, grated


• 4 eggs


• Killer Hogs TX Brisket Rub


• Killer Hogs Hot Sauce

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Instructions

To make the sausage, combine all sausage ingredients in the bowl of a stand mixer. Using the paddle attachment, whip the sausage over medium speed for about one minute to achieve the “primary bind.” The sausage should be tacky and hold together.

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF.

To make the biscuits, first grate frozen butter with box grater. Mix into flour.

Add sour cream and milk. Mix with a fork until a shaggy dough starts to form.

Turn out onto a work surface. Knead until the dough holds together. Slice into 4 biscuits.

Place the biscuits on a parchment lined sheet pan. You can prepare an egg wash to brush on top of the biscuits, if desired. This will help the biscuits brown and give them a shine. Simply whisk an egg and brush on top of the biscuits.

Bake the biscuits at 425ºF until golden brown on top and bottom, about 20-30 minutes. You may want to rotate the pan from the top shelf to the bottom for even browning.

To make the sandwich, set up your Yoder Smokers YS640s Pellet Grill for direct grilling (diffuser or diffuser door removed) with GrillGrates in place over the fire box. Leave the temperature set at 425ºF.

Form the breakfast sausage into four (1/4 lb) patties. You may freeze the rest for later use.

Place a Lodge 12” Cast Iron Skillet on the right side of the main cooking surface to preheat.

Grill the sausage patties like burgers on the GrillGrates. Cook to an internal temperature of 160ºF.

While the sausage patties are grilling, crack four eggs into the skillet. Season with Killer Hogs TX Brisket Rub. Cover with a lid and cook until the whites are set, but the yolks are still liquid. Just before removing from the grill, sprinkle your cheese on top of the eggs to melt.

Split your biscuits for sandwiches. Add the grilled sausage patty, egg and cheese.

Serve the Sausage Egg & Cheese Biscuits topped with Killer Hogs Hot Sauce.

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Chef Tom takes chicken breasts to to the next level with this double stacked grilled chicken sandwich with Nashville hot pub cheese, roasted garlic & bacon aioli and fresh veggies on a pretzel bun! This is the Pub Cheese Grilled Chicken Sandwich!

Pub Cheese Grilled Chicken Sandwich

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4 servings

Ingredients

• 4 (8 oz) boneless skinless chicken breasts


• Killer Hogs TX Brisket Rub


• 4 pretzel buns, toasted


• Romaine lettuce, shredded


• Tomato slices

Nashville Hot Pub Cheese:

• 6 oz Irish Red Ale, room temperature


• 4 cloves roasted garlic, minced


• 8 oz smoked sharp cheddar, grated


• 8 oz pepper jack cheese, grated


• 2 tbsp Kosmo’s Q Nashville Hot Chicken Wing Dust


• 1 tbsp Worcestershire sauce

Roasted Garlic Bacon Aioli:

• 1 egg yolk


• 1 tsp lemon juice


• 1/2 cup garlic infused Olitalia Pizzolivm Extra Virgin Olive Oil


• 12 cloves roasted garlic, minced


• 1/2 cup avocado oil (or other neutral flavored oil)


• 8 oz bacon, minced, cooked


• 2 tbsp Kozlik’s Amazing Maple Mustard


• Noble Saltworks Hickory Smoked Salt


• Water, as needed to thin

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Instructions

Place your chicken breasts on a large cutting board. One at a time, cover a breast with a gallon sized zip top bag. Using the flat side of a meat mallet/tenderizer, pound the thick side of the breast out until you have one large breast of the same thickness (about 1/2” thick). Repeat with the remaining breasts.

Season the breasts on both sides with Killer Hogs TX Brisket Rub. Set on a plate. Cover. Set aside.

To make the pub cheese, start by placing the beer and roasted garlic in the blender. Blend to flatten the beer and mince the garlic. Add the remaining pub cheese ingredients. Blend until the beer and cheese are emulsified and a creamy paste is formed. Transfer to a bowl. Cover with plastic and set aside.

Preheat your Napoleon Prestige 500 (P500RSIB-3). Light three of the burners and turn them to the highest setting. The temperature should reach over 500ºF.

To make the aioli, Place the yolk in a medium mixing bowl. Whisk in the lemon juice. Slowly drizzle in the olive oil, whisking constantly to create an emulsion. The mixture should thicken as you add the oil.

When you’ve incorporate the 1/2 cup of olive oil, add the minced garlic and whisk to combine. Then drizzle in the remaining 1/2 cup avocado oil, whisking constantly, until all oil is incorporated.

Stir in the bacon and Kozlik’s Amazing Maple Mustard. Thin the consistency with water, as desired. Taste and season with Noble Saltworks Hickory Smoked Salt, to taste.

Grill the chicken over high heat until lightly browned. Flip and continue cooking until the internal temperature reaches 160ºF. Remove from the grill.

To build the sandwich, spread the bottom toasted pretzel bun with the roasted garlic bacon aioli. Top with the shredded lettuce, then a slice of tomato. Cut each breast in half, to fit the bun. Place one half on top of the tomato. Spread the chicken with the Nashville Hot Pub Cheese, then add the other half of the chicken breasts and spread that layer with more of the pub cheese. Add more aioli to the top bun to finish.

Sloppy Joes with a barbecue twist! These are as easy as comfort food gets, and you probably already have everything you need to make them in your pantry!

Sloppy Joes

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4 servings

Ingredients

• 1 lb ground beef


• 1/2 medium yellow onion, diced


• 1 1/2 cups Ciao Italian Style Tomatoes (1/2 can)


• 1/4 cup Firebug Hot Grillin’ Sauce


• 2 tbsp Big Rick’s Jalapeño Honey Mustard


• 1 tbsp Plowboys BBQ Yardbird Rub

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 375ºF, set up for direct grilling (no diffuser plate/door). Place Lodge 12” Cast Iron Skillet on the main cooking grate, near the flame, to preheat.

When the skillet is hot, add your ground beef and onion. Cook until the beef is browned and the onions are softened and translucent.

Add the tomatoes, Firebug Hot Grillin’ Sauce, Big Rick’s Jalapeño Honey Mustard and Plowboys BBQ Yardbird Rub. Break up the tomatoes with a wooden spoon, and cook, stirring occasionally until thickened to desired consistency.