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 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.

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.

Bacon & Onion Flatbread on the Roccbox

(AKA: Tarte Flambee, Flammkuchen, Alsatian Pizza)

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

Instructions:

• 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.

• 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.

• 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.

Bacon Fat Tortillas 

Ingredients

• 600 grams (about 4 cups) unbleached all-purpose flour


• 350 grams (about 1 1/2 cups) warm water


• 10 grams (about 1 tablespoon) Jacobsen Pure Kosher Sea Salt


• 113 grams (1/2 cup) melted bacon fat, duck fat, lard, or rendered animal fat of your choice

Instructions

• Melt your fat in warm water. Combine liquids with flour and salt in a large bowl and mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.


• After that initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture. (It shouldn't take long at all.)


• Cover one more time and let rest for at least 30 minutes before scaling into 50-gram portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.


• Round out your dough portions and allow to bench rest for 15 minutes, covered. Use this downtime to preheat a dry cast-iron skillet over medium heat. Surface temperature should read about 350°F-400°F.


• Using a rolling pin and a well-floured surface, roll out your dough balls to your preferred thickness, but thinner is often preferred, about 1/8" thick or less.


• Dust off any excess flour from the tortilla using a pastry brush and immediately cook on the hot, dry cast-iron skillet.


• These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side. From here they are ready to serve, or to be held for further use.

Smoked Pork Tacos with Pineapple Chipotle Salsa

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

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.

Sausage Egg & Cheese Biscuit

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

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.

Lamb & Sausage Stuffed Pasta Shells

36 shells, 12 servings

Ingredients

• 12 oz jumbo pasta shells


• Saica Sicilian Extra Virgin Olive Oil, as needed


• 4 oz fontina cheese, grated


• 4 oz provolone cheese, grated


• Cattleman’s Grill Italiano Seasoning, as needed

For the filling:

• 1 lb ground lamb


• 1 lb hot Italian sausage


• 1 tbsp Code 3 spices Grunt Rub


• 1 lb spinach leaves


• 1 1/2 cup ricotta cheese


• 1/2 cup fine ground parmesan cheese


• 2 eggs, beaten

For the tomato sauce:

• 1 (28 oz) can Ciao San Marzano Tomatoes


• 1/4 cup pesto


• 1 tbsp Cattleman’s Grill Italiano Seasoning


• 1/4 cup heavy cream

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

Bring a large pot of water to a rolling boil. Add the pasta, bring the water back to a boil and cook until al dente (not completely softened), about 8 minutes. Strain off the pasta. Discard the water. Place the pasta in a bowl and drizzle with about two tablespoons Saica Extra Virgin Olive Oil. Toss to coat. This will help prevent the pasta from sticking.

Place the ground lamb, Italian sausage and Code 3 spices Grunt Rub in a Lodge 10” Cast Iron Skillet. Cook the sausage over medium high heat until browned on the surface and cooked through. Scoop the sausage out of the skillet with a slotted spoon. Place the sausage in a bowl.

Pour half of the grease from the skillet into the large empty pot used to boil the pasta. Add the spinach to the pot and cook over medium heat until wilted, about 5 minutes. Remove the spinach from the pot. Transfer to the strainer. Let cool before pressing the liquid out of the spinach. Mince the cooked drained spinach.

To make the tomato sauce, add the Ciao San Marzano Tomatoes, pesto and Cattleman’s Grill Italiano Seasoning to the Lodge 10” skillet used to cook the sausage. You should still have a couple of tablespoons of grease in the skillet. Bring to a simmer. Break up the tomatoes with a wooden spoon. When the sauce begins to thicken, add the heavy cream. Stir and return to a simmer. Turn the heat to low and let it sit warm.

To make the filling, add the minced spinach, ricotta and parmesan cheeses and beaten eggs to the bowl of cooked sausage. Mix well.

Fill each shell with a generous two tablespoons of the filling. You should have about stuffed shells. You will have extra pasta. It’s wise to make extra, as some will be damaged during the cooking process. Enjoy the scraps as a snack!

You might also enjoy: Braised Lamb Shanks

Divide the tomato sauce evenly between two Lodge 10” Cast Iron Skillets (or work in batches).

Divide the stuffed shells between the two skillets, nestling them into the tomato sauce. Top the shells with the grated fontina and provolone. Sprinkle more Cattleman’s Grill Italiano Seasoning on top of the cheese.

Transfer the skillets to the second shelf of the grill. Cook until the shells are fully tender and the cheese on top is melted and beginning to brown, about 45 minutes.

Remove the Lamb & Sausage Stuffed Pasta Shells from the grill and serve immediately.

Honey Garlic Ribs

Ingredients

• 1 rack spare ribs

• 2 Tablespoons Zingerz Cayenne-Infused Honey


• 1 Tablespoon Butcher BBQ Honey Rub** See Recipe Notes

• ⅓ cup Oakridge Santa Maria Seasoning


• 3 Tablespoons Butcher BBQ Honey Rub**See Recipe Notes


• 1 Tablespoon Code 3 Spices Grunt Rub

• ¼ cup Blues Hog Honey Mustard Sauce


• 2-3 Tablespoons Zingerz Garlic-Infused Honey


• 6-8 Garlic cloves, sliced thin

Instructions

Cajun Smoked Pork Rillettes

8 - 8 oz ramekins

Ingredients

• 1.2 # whole shrimp/shells


• ¼ cup clarified butter, or more as needed


• 1 cup white onion, diced 


• ½ cup celery, diced


• ½ cup bell pepper


• ¼ cup sliced leeks


• 1-2 tablespoons tomato paste


• 1 Kg (or 4½ cups) water


• ¾ cup, scant, dry vermouth


• 2 Tablespoons Boudreaux’s Kickin Cajun Seasoning

• 3# fatty pork butt (boneless)


• 5 Tablespoons Boudreaux’s Kickin Cajun Seasoning


• 1 # sliced bacon, diced


• 1 Quart shrimp stock


• 8 cloves garlic, minced


• 1 Cup white onion, medium dice


• ½ Cup bell pepper, medium dice


• ½ Cup celery, sliced


• 6 bay leaves


• 8 oz rendered bacon fat


• ¼ cup cognac or brandy


• Baguette, sliced and toasted


• Kozlik's Triple Crunch Mustard


• Boudreaux's Mild Southern Style Chow Chow


• Noble Saltworks Hickory Smoked Salt, to serve

Instructions

• Prep your vegetables: dice carrot, bell pepper, and onion. Wash leeks to rid them of dirt/sand and cut into ½-inch long strips and thinly slice.


• In an electric pressure cooker, saute the shrimp with shells on in clarified butter until cooked through. Remove the shrimp and shells and set aside.


• Add diced onion, celery, bell pepper, and sliced leeks and sautee until translucent, adding more clarified butter if needed.


• Add tomato paste and cook until a rich tomato smell is present, being careful not to burn.


• Deglaze the pot with dry vermouth and water. Return the shells and shrimp to the pot, and add Boudreaux’s Kickin Cajun Seasoning.


• Pressure cook on high for 1 hour, and end with a 10-minute natural release.


• Strain the stock and reserve for further use.

• Cut the pork shoulder into ¾-inch cubes and toss with Boudreaux’s Kickin Cajun Seasoning. Allow the seasoning to set on the meat while you assemble the rest of your ingredients.


• Preheat your Yoder Smoker to 300 F°.


• Prep your vegetables: dice carrot, bell pepper, and onion. Mince garlic.


• Cut bacon into ½-inch pieces and sautee in a 5 qt Lodge dutch oven. Once the bacon begins to render its fat, add the vegetables and sautee until softened and translucent.


• Next, add seasoned pork butt, bay leaves, shrimp stock, and rendered bacon fat. Stir to combine. Pork butt must be fully submerged, so add more stock/water if necessary.


• Cook pork mixture on smoker uncovered for 4-5 hours and 300 F° until pork is very tender and shreds easily. Come back every hour during the cooking process to stir and ensure the pork is staying submerged.


• Once the pork is extremely tender, strain the liquid into a separate container from the meat mixture. Discard the bay leaves, transfer the meat and vegetables to a food processor or mixer, add cognac, and process until the meat is fully shredded with spreadable consistency, adding more cooking liquid if necessary. (Refer to the video for a further visual demonstration.)


• Pack the rillette mixture into sterile mason jars or porcelain ramekins and allow to cool to room temperature. To finish, pour 1-2 tablespoons of reserved fat over the top to seal and refrigerate until fully chilled. Store in an airtight fashion in the fridge for up to 2 months, or longer in the freezer.


• When ready to serve, sprinkle Noble Saltworks Hickory Smoked Salt over the top of the rillette, and let it come to room temperature (about one hour) before serving with grilled bread and your favorite mustard and pickles.