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Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill for these incredibly juicy Beer Braised Beef Ribs. They are first braised in a beer based braising liquid inside a cast iron Dutch oven, then finished with a high hear sear, directly over lump charcoal.

Beer Braised Beef Ribs

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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

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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.

You might also enjoy: Beef Short Ribs with Chimichurri

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.

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Brisket & Buffalo Sliders are the perfect way to combine the lean, earthy flavors of buffalo with the fatty, beefiness of brisket! Chef Britt ties it all together with tangy shallot marmalade and a creamy combo sauce!

Brisket & Buffalo Sliders

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Yields: 14 - 4.5 oz 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)

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Instructions

To make the condiments:

• 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.

To make the custom grind/burger mix:

• 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.

To grill/finish:

• 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!

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The Backyard Barbecue Burger is all about that feeling you get when it's finally spring and you fire up the grill to cook a batch of hand-pattied burgers for the family. You're right where you want to be. You're in your element. Everyone has their "signature move" when it comes to the burger. We've got a couple. Ground brisket and caramelized BBQ onions. Is your mouth watering yet?

Backyard Barbecue Burger

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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

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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.

We all want to get the most milage out of our smoking sessions, and now more than ever we're utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!





Chef Tom cooked up this hearty soup with some leftover brisket (click here for a great brisket recipe: Smoked Barbecue Brisket), a handful of fresh and frozen veggies, and a simple dumpling recipe. Comfort food!

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Brisket & Dumplings

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Ingredients

• 3 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil


• 1 large onion, sliced 1/4”


• 1 cup Carrots, small dice


• 2 tsp Cattleman’s Grill California Tri-tip Seasoning


• 1 tbsp fresh thyme leaves


• 2 cloves garlic, minced


• 1/2 cup red wine


• 1 cup frozen peas


• 1 lb leftover brisket (or other beef roast), diced into 1” cubes


• 2 green onions, sliced


• 1 1/2 quarts beef stock and/or water


• 1/4 cup parmesan

For the dumplings:

• 1 egg


• 2 tbsp whole milk


• 2 tbsp unsalted butter


• 1 cup all purpose flour


• 1 tsp baking soda


• 1/2 tsp Noble Saltworks Hickory Smoked Salt

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Instructions

Preheat a Lodge 5 Quart Cast Iron Dutch Oven over medium heat. Add the 3 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil to warm.

Add the onion, carrots and Cattleman’s Grill California Tri-tip Seasoning. Cook, stirring occasionally until the onions are translucent.

Add the theme and garlic. Cook for 30 seconds. Add the wine and cook until it is nearly all the way reduced.

Add the frozen peas, cubed leftover beef, green onions and beef stock/water. Cover with a lid. Bring to a simmer. Cook until the beef is falling apart.

Mix all ingredients for the dumplings. Uncover the dutch oven. Drop a couple of tablespoons at a time of the dumpling dough into the simmering soup.

Continue cooking until the dumplings are firm and cooked through.

Stir in the parmesan cheese before serving the Smoked Brisket & Dumplings.

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The Jalapeño Popper Stuffed Burger, made in the Juicy Lucy style, is truly an experience! We're bringing together two iconic foods to get the best of both worlds. This burger is oozing with flavor, from the cheesy jalapeño stuffed burger patty to the barbecue ranch dressed greens and salty bacon. Put it all between two hearty pretzel buns and you've got one unforgettable burger!

Jalapeño Popper Stuffed Burger

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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

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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.

You might also enjoy: Juicy Lucy Burger

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.

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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.

Chef Tom brings us 5 ground beef recipes designed to comfort and please, with ingredients your probably already have on hand!







Chef Tom tweaks his Smoked Tri-tip Chili to utilize freezer and pantry staple items for a party snack that everyone loves, Frito Chili Pie!

Click here to see the recipe for Frito Chili Pie!

Spice up your ground beef with these Red Chile Skillet Enchiladas! The scratch-made red chile enchilada sauce is packed full of flavor and topped off with sharp cheddar cheese and a kiss of smoke from the grill.

Click here to see the recipe for Red Chile Skillet Enchiladas!

The Stuffed Meatball Sub Sandwich! Chef Tom brings us another great utilization of ground beef and staple pantry items with this beefy, cheesy, saucy Stuffed Meatball Sub Sandwich.

Click here to see the recipe for the Stuffed Meatball Sub Sandwich!

Mexican Pizza! A riff on a classic menu item from your favorite guilty pleasure Mexican fast food joint, the Mexican Pizza is part quesadilla, part enchilada, part pizza and all delicious!

Click here to see the recipe for Mexican Pizza!

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!

Click here to see the recipe for Sloppy Joes!

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We all love Chili Frito Pie! Chef Tom makes a few adjustments to his Smoked Tri-tip Chili to utilize freezer and pantry staple items for that party snack that everyone loves, hello grilled Frito Chili Pie!

Frito Chili Pie

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4 servings

Ingredients

• 1 lb ground beef


• Cattleman’s Grill Steakhouse Seasoning


• 1/2 medium yellow onion, diced


• 1/2 poblano pepper, diced


• 2 cloves garlic, minced


• 1 1/2 cups canned Ciao Italian Peeled Tomatoes (and sauce)


• 1 (15 oz) can kidney beans, drained, rinsed


• 1 1/2 cups beef stock


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, to taste


• 1 tsp cumin


• 1 cup sharp cheddar cheese


• 1/2 cup diced onion, for garnish (optional)


• Fritos

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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. Season all with Cattleman’s Grill Steakhouse Seasoning. Add the onion and pepper and cook until the beef is browned and onions are translucent in color, stirring occasionally.

Add the garlic and tomatoes. Cook for 2-3 minutes. Add the beans, beef stock and seasonings, and cook until the chili is thickened to desired consistency.

Serve the chili over Fritos, topped with cheddar and onions.

Mexican Pizza! A riff on a classic menu item from your favorite guilty pleasure Mexican fast food joint, the Mexican Pizza is part quesadilla, part enchilada, part pizza and all delicious!

Mexican Pizza Recipe

4 servings

Ingredients

• 1/4 cup vegetable oil, for frying


• 8 medium flour tortillas


• 1 lb ground beef


• Cattleman’s Grill Mexicano Seasoning


• 1 can refried beans


• 3/4 cup red enchilada sauce


• 1 cup cheddar cheese, grated


• 1 cup jack cheese, grated


• 1 tomato, diced


• 3 green onions, sliced


• 1/2 cup sour cream

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Instructions

Heat your oil over medium heat in a Lodge 10” cast iron skillet. Fry each tortilla on both sides until lightly browned and crispy. Transfer the tortillas to paper towels to drain excess oil.

Pour off most of the vegetable oil from the skillet. Add the ground beef and season with Cattleman’s Grill Mexicano Seasoning. Cook, stirring occasionally until browned and cooked through (165°F+).

Preheat your Yoder Smokers YS640s Pellet Grill to 400°F, set up for indirect grilling.

To assemble the Mexican pizzas, spread the half of your tortillas with 2-3 tablespoons of refried beans. Divide the ground beef and pepper jack cheese equally and place on top of the beans. Pour a two tablespoons of enchilada sauce over the filling.

Next, add a second tortilla to the top of the bean and beef filling, like a quesadilla. Pour one tablespoon of enchilada sauce on top of each top tortilla and spread to the edges. Top each Mexican Pizza with cheddar cheese.

Place the Mexican Pizzas on a sheet pan, and transfer to the grill. Cook until the cheeses are melted and filling is warmed through, 10-15 minutes.

Finish each Mexican Pizza with diced tomatoes, sliced green onions and sour cream.