Stuffed Meatball Sub Sandwich

Ingredients

For the meatballs: Yield 6 (5 oz) meatballs

• 1 1/2 lb 80/20 ground beef


• 1 egg, beaten


• 1/4 cup grated parmesan cheese


• 1 tbsp garlic, minced


• 3 tbsp breadcrumbs


• 2 tbsp parsley, minced


• 1 tbsp Cattleman’s Grill Italiano Seasoning


• 4 oz smoked mozzarella cheese, 1/2” cubes

For the red sauce:

• 1 tbsp Saica Extra Virgin Olive Oil


• 1/2 cup yellow onion, diced


• 1 tsp Cattleman’s Grill Italiano Seasoning


• 1 pinch red pepper flakes


• 1 tbsp garlic, minced


• 1  1/2 cup (1/2 can) Ciao San Marzano Tomatoes


• 2 tbsp (1/2 bunch) fresh parsley, minced


• 1 tbsp (1/2 oz) fresh basil, minced

• Sub sandwich buns


• 2 oz smoked mozzarella, grated

Instructions

To make the meatballs, combine the ground beef, egg, parmesan, garlic, breadcrumbs, parsley and Cattleman’s Grill Italiano Seasoning in the bowl of a stand mixer.

Using the paddle attachment, beat the mixture over medium speed until the mixture becomes tacky and holds together, about 1 minute. Remove from the bowl.

Divide the sausage into 4 equal sized balls.

One at a time, flatten each ball in the palm of your hand. Place a cube of smoked mozzarella in the center, then close the sausage around the cheese. Form into a ball, fully encasing the mozzarella.

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

Place the meatballs on the grill and cook until the internal temperature reaches 160ºF on the innermost part of the beef.

While the meatballs are cooking, prepare the red sauce. Heat the Saica Extra Virgin Olive Oil in a Lodge 12” Cast Iron Skillet, over medium heat. Add the onion and cook until translucent. Season with the Cattleman’s Grill Italiano Seasoning and red pepper flakes. Add the garlic and cook for 30 seconds.

Add the tomatoes and break them up with a wooden spoon. Let the sauce simmer until the meatballs are finished cooking on the grill. Mix in the parsley and basil.

Scoop out a good portion of the bread inside the sub sandwich rolls. Lay a layer of sauce inside the roll. Top with meatballs. Cover with more sauce and grated mozzarella cheese. Place back in the grill to melt the cheese before serving the Stuffed Meatball Sub Sandwich.

Sloppy Joes

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.

Red Chile Beef Enchiladas Recipes

Makes 12-14 enchiladas

Ingredients

For the enchilada sauce:

• 4 dried pasilla chiles


• 1 dried chipotle chile


• 4 tbsp lard, divided


• 1/2 cup yellow onion, small dice


• 2 tbsp garlic, chopped


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


• 1 tsp ground cumin


• Pinch ground allspice


• 1 qt unsalted beef stock


• 2 tbsp flour


• salt, as needed

For the enchiladas:

• 1 lb ground ribeye steak (or ground beef)


• 1/2 cup yellow onion, small dice, divided


• 2 tbsp garlic, minced


• 1 tbsp Cattleman’s Grill Mexicano Seasoning


• salt, as needed


• 2 tbsp lard, divided


• 12 small corn tortillas


• 8 oz shredded sharp cheddar cheese

Instructions

To make the enchilada sauce, warm a Lodge 12” Cast Iron Skillet over medium-high heat. Toast the pasilla and chipotle chiles on each side until aromatic, about 15 seconds each. Add enough water to cover chiles. Bring the water to a boil, then turn off the heat. Let the chiles soak until softened, about 20 minutes. Remove the chiles from the water. Remove their seeds and stems. Transfer to a Vitamix blender.

Return the skillet to the heat. Melt 2 tbsp of the lard, then add the 1/2 cup diced onion. Cook over medium heat until translucent. Add the garlic and cook for 30 more seconds. Transfer the onion and garlic to the blender with the chiles. Add the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, cumin, allspice and beef stock. Blend until smooth.

Melt another 2 tbsp lard in the skillet, whisk in the flour and cook, whisking continually until very lightly browned and aromatic, about 1 minute. Add the sauce. Bring to a simmer and cook for 15 minutes, stirring occasionally. Taste and adjust seasoning, as needed. Transfer the sauce to a pitcher or bowl.

To make the enchiladas, return the skillet to medium heat. Add the ground ribeye and onions. Cook until the beef is browned and onions are translucent. Add the garlic. Cook 30 more seconds. Stir in the Cattleman’s Grill Mexicano Seasoning. Stir in 1/4 cup of the enchilada sauce and the 4 oz of shredded cheese. Taste and adjust seasoning, as needed.

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling. Grease a Lodge 12" Cast Iron Skillet with 1 tbsp lard.

In a small skillet, melt the remaining 1 tbsp lard over medium-low heat. Warm each of the tortillas in the skillet until softened. Fill each tortilla with about 3 tbsp of the beef mixture. Roll the tortilla around the filling and place in a Lodge 12” Cast Iron Skillet.

Pour the remaining enchilada sauce over the filled tortillas. Sprinkle the remaining cheddar over the sauce. Bake until top is lightly browned and the cheese and sauce are bubbling, about 20 minutes.

Smoked French Dip Sandwich

Ingredients

• 1 (4 lb) beef bottom round roast


• 1/2 cup Cattleman’s Grill California Tri-tip Seasoning


• 1/4 cup Kozlik’s Dijon Classique Mustard


• 12 cloves garlic


• Spray Duck Fat


• 4 cups yellow onion, large dice


• 2 cups carrots, large dice


• 2 cups celery, large dice


• 2 sprigs thyme


• 2 bay leaves


• 4 cups beef stock


• 1/2 cup John Henry’s Cuz’n Buddy’s Marinade


• French rolls


• Provolone cheese


• Kozlik’s Dijon Classique Mustard

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF set up for indirect grilling. Place a Lodge Cast Iron Fish Pan on the grill to preheat.

Place the Cattleman’s Grill California Tri-tip Seasoning, Kozlik’s Dijon Classique Mustard and garlic cloves in a small food processor and blitz until the garlic is broken up. Add a tablespoon of Saica Extra Virgin Olive Oil, as needed, to help break down the mixture.

Score the surface of the roast about 1/4” deep in a crosshatch pattern on the top and bottom of the roast. Rub the seasoning paste into the roast, filling the scores with the seasoning. Let rest in the refrigerator while you prepare the remaining ingredients.

When you have all ingredients assembled, take everything out to the grill. Pour a few tablespoons of Saica Extra Virgin Olive Oil in the pan. Sear the roast on all sides until browned, then remove from the pan.

Add the onion, carrot, celery, thyme and bay leaves to the pan and stir to mix, scraping up the fond from the bottom of the pan with a wooden spoon. Place the beef roast on top of the bed of veggies. Add the beef stock and John Henry’s Cuz’n Buddy’s Marinade.

Turn the heat down to 250ºF and smoke until the internal temperature reaches 125ºF, about 2 hours 45 minutes.

Remove the roast from the pan. Cover with foil and rest at least 20 minutes. Slice the beef very thin.

Strain the liquid from the pan. Discard the solids. Transfer the jus to a pan to keep warm.

Slice your French rolls horizontally. Dip each half, cut side down, in the warm jus. Dip a portion of the beef in the warm jus and place on the bottom bun. Place the provolone on the beef. Spread your Kozlik’s Dijon Classique Mustard on the top bun and place over the cheese.

Smoked Beef Bierocks

Ingredients

• 3 lb chuck roast


• Kozlik’s Dijon Classique Mustard


• Killer Hogs AP Seasoning

• 500 g milk


• 14 g instant dry yeast


• 1 ½ teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons sugar


• 720 g Antimo Caputo ‘00’ Chef’s Flour

• ¼ head cabbage, sliced thin and roughly chopped


• ½ medium yellow onion, diced medium


• 2 cloves garlic, minced


• 1 tablespoons Kozlik’s Dijon Classique Mustard


• 16oz lager, pilsner, or other lighter beer


• 1 heavy pinch of Jacobsen Salt Co. Pure Kosher Sea Salt


• Cracked pepper, to taste

Instructions

• Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF.


• Rub the chuck roast with a thin layer of Kozlik’s Dijon Classique Mustard. Season generously with Killer Hogs AP Seasoning.


• Smoke the chuck roast open until you can shred them with a fork, about 5 hours. The internal temperature will be 205ºF-210ºF.


• Rest the meat 20 minutes before shredding and/or chopping and adding to the beer-braised cabbage filling.

• In a Lodge Dutch Oven, combine sliced and chopped cabbage with diced onion, Kozlik’s Dijon Classique Mustard, Jacobsen Salt Co. Pure Kosher Sea Salt, cracked pepper, and beer. Over medium heat, soften the vegetables while constantly stirring.


• Once all the beer has cooked off and there is no more liquid bubbling at the bottom of the pot, cut the heat and place the lid on the dutch oven to allow the residual steam to cook the cabbage through.

• In your electric mixer set up with a dough hook, place the milk and instant dry yeast together. Mix until yeast is completely dissolved.


• Whisk together your Antimo Caputo ‘00’ Chef’s Flour, salt, and sugar and add them on top of your milk mixture. Mix until no dry patches are present.


• Mix dough for an additional 5 minutes on medium speed.


• Turn the dough out and shape into a large round. Allow to proof covered at room temperature for 1 hour and 30 minutes.


• (Recipe note: if you intend to bake on a wood-fired hearth, such as the Clementi, begin building your fire during the dough’s bulk fermentation.)


• After the bulk fermentation, fold the dough and begin scaling 80-85 gram portions, getting 15 portions total.


• Shape the portions of dough into rounds and allow the rounds to bench rest for 25 minutes before building the bierocks. If the timing of your dough is ahead of schedule, you can place the covered rounds in the fridge until ready for further use. Just be sure to allow them to come back to room temperature before filling.

• To create the filling, chop up the smoked and rested chuck roast and mix with the beer-braised cabbage.


• Using a rolling pin and a light dusting of flour on your workspace, roll out the dough rounds into 5-inch discs.


• Brush off any excess flour from the dough using a pastry brush and place about ½ cup of filling in the center of the round.


• Take opposite ends of the round, stretch them out slightly, pull them together, and pinch the ends together in the center. Do this again with the unstretched sides of the round to create a square shape. Pinch together the seams tightly and ensure they are fully sealed. Place them on a sheet pan seam-side-down and keep covered until ready to bake. If your dough is having a hard time staying sealed, dab a little water on the edge of the round before sealing.

• Begin building your fire about two hours before your approximate bake time. This will allow you to have more control over the deck’s temperature.


• About an hour before baking time, remove the oven door while maintaining the fire.


• Using an infrared thermometer, check your oven’s deck temperature to ensure it is between 400-500ºF before baking.


• Using a lightly floured peel, slide a few bierocks directly on the deck, making sure not to get them too close to the fire.


• Working in batches, bake the bierocks for approximately 6-7 minutes with the vent closed and the door closed. You can check on them about 4 minutes into the bake to rotate if necessary.


• Let cool slightly and serve with Kozlik’s Dijon Classique Mustard.

• Preheat your Yoder Smokers Pellet Grill to 400ºF.


• Prep your bierocks onto two sheet pans lined with parchment paper.


• Brush the tops of the bierocks with half & half or milk using a pastry brush.


• Bake for 25 minutes, rotating the pans halfway through the bake.

Texas Style Smoked Beef Cheeks

6-8 servings

Ingredients

• 7 lb beef cheeks


• Kozlik’s Dijon Classique Mustard


• Killer Hogs TX Brisket Rub

For the sandwich:

• Brioche buns


• Kozlik’s Dijon Classique Mustard


• Firebug Mild Grillin’ Sauce


• Holmes Made Dad’s Spicy Garlic Dill Pickles

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF.

Trim the excess fat, silver skin and connective tissue from the surface of the beef cheeks.

Rub the cheeks with a thin layer of Kozlik’s Dijon Classique Mustard. Season generously with Killer Hogs TX Brisket Rub.

Smoke the beef cheeks open until you can shred them with a fork, about 5 hours. The internal temperature will be 205ºF-210ºF.

Rest the meat 20 minutes before shredding and/or chopping for sandwiches or tacos.

To make the Texas Style Smoked Beef Cheeks sandwich, spread a thin layer of Kozlik’s Dijon Classique Mustard on the bottom bun of a toasted brioche roll. Stack on the chopped beef cheek. Dress with Firebug Mild Grillin’ Sauce. Finish with Holmes Made Dad’s Spicy Garlic Dill Pickles and the top of the toasted brioche bun.

Grilled Petite Tender (Teres Major)

Ingredients

• 3 petite tender/teres major roasts

For the wet rub:

• 1/4 cup Cattleman’s Grill California Tri-tip Seasoning


• 1/4 cup Kozlik’s Dijon Classique Mustard


• 2 tbsp garlic, minced


• 2 tbsp fresh oregano, minced

For the finishing sauce:

• 3 tbsp Colonial Chile Crunch


• 2 tbsp fresh parsley, minced


• 1 tbsp fresh thyme leaves

Instructions

Build a hot coal bed with lump charcoal and stabilize your Kamado Joe Classic III at about 500ºF, set up for direct grilling (no deflector plates) with the coals banked to one side, to create an indirect grilling zone, as well.

Combine the ingredients for the wet rub and process until smooth.

Trim any silver skin from the surface of the beef. Spread the wet rub all over the surface of the roasts.

Cook the roasts over direct heat until nicely browned on all sides. Move to indirect heat and continue cooking until the internal temperature reaches 125ºF.

Remove the roasts from the grill. Rest for 5 minutes before slicing into medallions to serve.

Combine the ingredients for the finishing sauce and mix well. Serve the Grilled Petite Tender topped with the Chile Crunch finishing sauce.

Instant Pot Lengua Tacos with Salsa Verde

Ingredients

• 1 beef tongue


• ½ Cup Sweetwater Spice Co. Ancho Chipotle Brisket Bath


• 1 ½ Cups Water


• 1 large white onion (or two small white onions), rough chop

• One small white onion, quartered


• 2 large poblano peppers


• 3/4 lb. tomatillos, husks removed


• ½ cup Sweetwater Spice Co. Lime Jalapeno Fajita Bath

• Cattleman’s Grill Mexicano Rub and Taco Seasoning, as needed


• Tortillas


• White onion, minced


• Cilantro, minced

Instructions

• Combine ½ cup of Sweetwater Spice Co. Ancho Chipotle Brisket Bath with 1 ½ cups of water, place into an electric pressure cooker with the entire beef tongue.


• On a standard meat/stew setting, pressure-cook the lengua for about 20 minutes per pound.


• Once the cook has finished, allow the pressure cooker to naturally release before removing the lengua.


• On a cutting board, peel away the tongue's outer membrane and trim any gristly/fatty bits from the underside of the tongue.


• Slice the cleaned tongue and dice into medium-sized pieces. The meat is ready to consume but is best kissed on a hot griddle for a layer of char.

• Set up your Yoder Smokers YS640s Pellet Grill for high heat, direct, over-the-flame grilling.


• Char the vegetables for the salsa verde.


• For the poblanos, place in a separate Ziploc or bowl covered with plastic wrap to steam for 10 minutes before deseeding and scraping off the skins.


• Add the pepper flesh to the charred tomatillos and onions and blend in a Vitamix with a half cup of Sweetwater Spice Co. Lime Jalapeno Fajita Bath. Reserve salsa verde in the fridge until further use.

• Once meat is ready to consume, season the diced lengua with Cattleman’s Grill Mexicano Rub and Taco Seasoning before crisping it up on a high-heat cast-iron griddle.


• Warm up tortillas and fill with seared lengua meat, minced white onion, cilantro, and salsa verde.


• Enjoy immediately.

Surf n Turf Pizza

6-8 servings

Ingredients

Pizza dough:

• 325g warm water (110ºF)


• 5g dry active yeast


• 500g Antimo Caputo ’00’ Flour


• 10g kosher salt

• 1 (10-12 oz) dry aged ribeye


• Chile Colonial Infused Spicy Oil


• Cattleman’s Grill Tuscan Steakhouse


• 8 oz bay scallops


• 2 tbsp unsalted butter


• 2 oz pecorino cheese, fine grated


• 2 oz provolone cheese, fine grated


• Fresh Italian parsley, minced, for garnish

Cocktail sauce:

• 1 (28 oz) can Ciao San Marzano Tomatoes


• 3 tbsp prepared horseradish


• 2 tbsp lemon juice


• 2 tbsp Killer Hogs Hot Sauce


• 1 tbsp Reida Farm Wildflower Honey


• 2 cloves garlic, crushed


• Zest of one lemon

For the garlic sauce:

• 1 tbsp garlic, minced


• 1 cup half & half


• 1 tsp Cattleman’s Grill Italiano Seasoning


• 1/3 cup parmesan, fine grated

Instructions

To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Let sit for 5 minutes, until the yeast begins to foam. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball and place in an oiled container. Cover. Refrigerate at least half an hour before use.

To make the cocktail sauce, combine all ingredients in a blender and blend until smooth. Transfer to a Lodge 12” Cast Iron Skillet and reduce over medium low heat to desired consistency. Refrigerate until ready to use.

To make the garlic sauce, combine the garlic, half and half and Cattleman’s Grill Italiano Seasoning in a Lodge 8” Cast Iron Skillet and bring to a boil. Reduce heat but maintain a simmer. Whisk in the parmesan. Reduce to desire consistency.

Build a fire in your Clementi wood burning oven. Place a Lodge 10” Cast Iron Skillet in the oven to preheat.

Rub the steak with a layer of the Chile infused oil. Season with Cattleman’s Grill Tuscan Steakhouse. Place the steak in the hot skillet and cook to an internal temperature of 115ºF. Remove the steak from the skillet.

Melt the butter in the hot skillet. Add the scallops and a shake of Cattleman’s Grill Tuscan Steakhouse. Cook just until opaque. Remove from the skillet.

You might also enjoy: Tuscan Prime Rib

On a floured work surface, stretch the dough thin. Spread a layer of the cocktail sauce over the dough. Top with the steak and scallops. Top with the cheeses and a drizzle of the Chile infused oil.

Bake the pizza until browned on the bottom and sides, rotating the pizza every 30 seconds. When the cheese is melted and dough is browned, remove the pizza from the oven.

Top your Surf n Turf Pizza with minced parsley and serve hot.

Kansas City Brisket Burnt Ends

Ingredients

• Brisket point


• Big Rick’s Jalapeño Honey Mustard


• Plowboys BBQ Bovine Bold


• Cattleman’s Grill Smoky Chipotle Coffee Steak Rub


• Flavolcano Smoky Red Pepper Sauce


• Beef stock


• Smoke on Wheels KC Bootleg BBQ Sauce

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Instructions

Trim all excess fat from the outside of the point. Butterfly the thick end of the point to make all of the meat about the same thickness. Rub the surface of the meat with a thin layer of Big Rick’s Jalapeño Honey Mustard. Season first with the Plowboys BBQ Bovine Bold, then the Cattleman’s Grill Smoky Chipotle.

Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF. Fill an A-MAZE-N Tube Smoker with cherry and pecan pellets. Place on the main cooking grate on the left side of the grill. Light the ends of the tube with a torch. Let the flame burn out.

Transfer the meat to the second shelf of the smoker. Smoke until you reach your desired color. You’re looking for a dark mahogany color. This can take 3.5- 4.5 hours. The internal temperature of the meat may range from 150ºF-170ºF. These are rough guidelines. This part of the cook is about achieving a desired color.

Remove the meat from the cooker and place on top of a sheet of heavy duty foil. Pour about two tablespoons Flavolcano Smoky Red Chile Sauce and a quarter cup of beef stock over the meat. Wrap tightly with the foil. Return to the cooker.

Continue cooking until the meat offers little resistance when probed with an instant read thermometer. It should be like probing room temperature butter. You are cooking to a feel, not a temperature, but most of the time the temperature is between 200ºF-210ºF when the meat is finished. It will likely be a 1-2 hours after wrapping. At this point you’ll want to rest the meat, wrapped in foil for 30 minutes.

You might also enjoy: Umami Bomb Brisket

Dice the point into 1” cubes. Place the cubes on a sheet pan. Toss the cubes in just enough Smoke on Wheels KC Bootleg BBQ Sauce to coat the surface of the cubed brisket and spread out on the sheet pan. Place the pan back on the cooker for 20-30 minutes to allow the sauce to set up.