[responsive_youtube 9g333NT99nk]

Chef Tom fires up the Kamado Joe Ceramic Grill for some amazing charcoal grilled Carne Asada Cedar Plank Nachos with fresh pico & avocado crema!

Carne Asada Cedar Plank Nachos

---

Ingredients

• Skirt steak


• Sweetwater Spice Tres Chiles Fajita Bath


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• Tortilla chips


• Black beans


• Quesadilla cheese


• Shredded romaine


• Cotija cheese


• Flavocano Smoky Red Pepper Hot Sauce

For the pico de gallo:

• 1 cup tomato, small dice


• 1/3 cup red onion, small dice


• 1/4 cup jalapeno, minced


• 1/4 cup cilantro, minced


• 3 tbsp lime juice


• Noble Saltworks Hickory Smoked Flaked Finishing Salt

For the avocado crema:

• 1 cup sour cream


• 1 small avocado, diced


• 1/4 cup cilantro


• 1 tbsp lime juice


• 1/2tsp smoked salt


• 1/2 tsp cumin

[display_magento_products]

Instructions

Place the skirt steak in an 8 quart Briner Bucket. Add equal parts Sweetwater Spice Tres Chiles Fajita Bath and water to cover. Lock the plate in place to submerge the skirt steak. Soak for 30-60 minutes.

Build a large hot bed of charcoal in the Kamado Joe Classic III Ceramic Grill. Set up the grill for direct grilling. Stabilize the temperature at around 600ºF.

To make the pico de gallo, combine all ingredients and mix well. Taste and adjust lime/salt level as needed. Store in the refrigerator for up to one week.

To make the avocado crema, combine all ingredients in a quart sized pitcher. Process with an immersion blender until smooth (alternatively, place in a food processor or blender). Store in the refrigerator for up to one week.

Remove the skirt steak from the marinade. Remove excess liquid from the surface with paper towels. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

Grill the steak until lightly charred. Flip and continue cooking until the internal temperature reaches 130ºF. Remove from the grill and rest.

You might also enjoy: Quesadilla Burger

Fill two Cedar Smoking Planks with tortilla chips. Cover the chips with the Chihuahua Quesadilla melting cheese. Sprinkle the rinsed black beans over the cheese.

Transfer the planks to the Kamado Joe. Close the top vent on the grill to trap the heat in the dome of grill. Cook until the cheese is melted. Remove from the grill.

Dice the skirt steak into very small pieces. Spread the chopped skirt steak over the nachos. Top the Carne Asada Cedar Plank Nachos with shredded romaine lettuce, avocado crema, pico de gallo, Cotija cheese and Flavocano Smoky Red Pepper Hot Sauce. 

[responsive_youtube zc3J4pSYJcs]

Smoked Beef Short Ribs are a crowd favorite, and for good reason. The smokey, crunchy bark and the tender, juicy rib meat are everything great about barbecue. We're going to let you in on a little secret, they're also incredibly easy to cook! Check out Chef Tom's recipe for Smoked Beef Short Ribs, cooked over charcoal and cherry wood on the Kamado Joe Classic III Ceramic Grill, and as a bonus, a bright and tangy Chimichurri sauce to compliment.

Smoked Beef Short Ribs with Chimichurri

---

Ingredients

• 1 (6 lb) 3 bone section beef short ribs


• Flavocano Smoky Red Pepper Sauce


• Killer Hogs The AP Rub


• Cattleman’s Grill Smoky Chipotle Steak Seasoning

For the Chimichurri Sauce:

• 1 bunch flat leaf parsley, thick stems removed


• 3 jalapeños, roasted, peeled & stemmed


• 3/4 cup red onion, small dice
  6 garlic cloves, rough chop


• 1/4 cup fresh oregano leaves


• 2 tbsp capers


• 1/4 cup red wine vinegar


• 2/3 cup extra virgin olive oil


• Cattleman’s Grill 8 second ride Carne Asada Seasoning

[display_magento_products]

Instructions

Stabilize your Kamado Joe Classic III at 275º-300ºF set up for smoking.

Score the fat cap of the beef ribs and trim away any exposed silver skin.

Spread a thin layer of Flavocano Smoky Red Pepper Sauce over the entire surface of the short ribs. Season with a layer of Killer Hogs The AP Rub. Rub the seasoning into the score marks on the fat cap. When the AP Rub appears wet on the surface it has attached to the meat. Then repeat the seasoning process with the Cattleman’s Grill Smoky Chipotle Steak Seasoning.

Place a few fist sized chunks of Cattleman's Grill cherry smoking wood on the coal bed. When the chunks ignite, set the grill up for indirect cooking and transfer the short ribs to the grill.

Smoke the ribs until probe tender. There should be very little resistance when probed with an instant read thermometer, and the internal temperature will surpass 205ºF. The length of the cook with depend on the size of the slab of ribs. Our 6 lb slab took about 5 1/2 hours.

To make the chimichurri, place all of the ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. Taste and adjust seasoning, as needed. Cover and refrigerate until ready to use.

[responsive_youtube GiCBu6wV0j4]

In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.

Pulled Pork Beer Can Cheeseburger

---

Ingredients

• 2 lb 80/20 ground beef


• 3-4 cups pulled pork


• 4 slices gouda cheese


• Thin sliced red onion


• 4 onion buns

For the Beer Cheese Sauce:

• 1 cup heavy whipping cream


• 8 oz white American cheese, grated


• 4 oz smoked cheddar, grated


• 1 can of light/wheat beer


• 2 tbsp Holmes Made Smoky Cowboy Mustard


• 4 tsp cornstarch


• Killer Hogs Hot Sauce, to taste


• Noble Saltworks Smoked Salt


• Fresh ground black pepper

For the BBQ Slaw:

• 4 cups slaw mix


• 1/2 cup pickled jalapeños, diced


• 1/2 cup mayonnaise


• 2 tbsp Big Rick’s Jalapeño Honey Mustard


• 2 tbsp Firebug Hot Grillin’ Sauce


• Killer Hogs The BBQ Rub, to taste

For the pulled pork:

• 1 whole pork shoulder, skin off


• Smoke on Wheels Pork Marinade & Injection


• Plowboys BBQ Yardbird Rub

[display_magento_products]

Instructions

To make the pulled pork, preheat your Yoder Smokers YS640s Pellet Grill to 340ºF, set up for indirect grilling. Trim the fat cap from the pork shoulder, as well as any stringy tissues. Inject the shoulder in a grid pattern with the Smoke on Wheels Pork Marinade & Injection. Season generously with Plowboys BBQ Yardbird Rub.

Roast the pork until a dark mahogany bark is formed, about 4 - 4.5 hours. Wrap tightly in Yoder Smokers Butcher Paper. Return to the grill and continue cooking until the internal temperature exceeds 200ºF, and the meat is tender enough to shred. Remove from the grill and rest 30 minutes before pulling the meat from the bones.

To make the BBQ Slaw, combine all ingredients in a bowl and mix well. Store in the refrigerator until ready to use. It’s best to assemble the slaw hours before serving, even the day before.

To make the beer cheese sauce, ring the cream, 1 cup of the beer and the mustard to a simmer. Slowly whisk in cheeses. Combine the cornstarch with 2 tablespoons of the remaining beer and whisk together. Pour the mixture into the sauce and continue cooking and whisking until the sauce is thickened. Season with hot sauce, salt and pepper to taste.

To make the Beer Can Cheeseburger, first stabilize your Yoder Smokers YS640s Pellet Grill at 275ºF.

Divide the beef into 4 (1/2 lb) balls. Press a beer can into the center of each ball and form a sort of bowl around the bottom of the can. Remove the can from the meat. Wrap a slice of bacon around each patty. Fill the burger bowl with pulled pork and beer cheese sauce. You won’t need all of the beer cheese sauce, so save the leftover sauce to reheat for topping the burger. Top each burger with a slice of smoked gouda. Place a little more pulled pork on top of each slice of cheese.

Smoke the Pulled Pork Beer Can Cheeseburgers until the internal temperature of the inside of the beef patty reaches 160ºF. Remove from the grill.

To build the burgers, cover the toasted bottom bun with the BBQ Slaw. Place the Pulled Pork Beer Can Cheeseburger on top of the slaw. Top the burger with more of the beer cheese sauce, as well as the thin sliced red onions, then the top toasted onion bun.

[responsive_youtube O7FiSxKrAFE]

Chef Tom fires up the Yoder Smokers Charcoal Flat Top Grill for a simple, but flavor packed BBQ Grilled Skirt Steak dish featuring grilled peaches and green onions! Say hello to your next easy Summer dinner!

Skirt Steak with Grilled Peaches Recipe

---

Ingredients

• Two 1 lb skirt steaks


• Sweetwater Spice Ancho Chipotle Brisket Bath


• Plowboys BBQ Bovine Bold Rub


• 4 peaches, pitted, halved


• 1 bunch green onions


• Smoke on Wheels Kansas City Bootleg Barbecue Sauce

[display_magento_products]

Instructions:

Place the skirt steaks in a Briner Bucket. Add one jar of Sweetwater Spice Ancho Chipotle Brisket Bath and five parts water. Mix well. Lock the plate in place to submerge the steak. Let soak for one hour.

Remove the steak(s) from the marinade. Pat excess moisture from the surface with a paper towel.

Score the surface of the skirt steak in a crosshatch pattern. Season conservatively with Plowboys BBQ Bovine Bold Rub.

Build a charcoal bed in your Yoder Smokers Charcoal Flat Top Grill. Set up for direct grilling.

Grill the steaks, peaches and green onions over direct heat, with the door open, until nicely charred. Flip the steak and brown the other side as well. Remove the peaches and green onions when they have some char. Continue cooking the steaks until the internal temperature reaches 130ºF. Remove from the grill.

You might also enjoy: Grilled Steak & Veggie Bowls

Immediately glaze the steak with a thin layer of Smoke on Wheels Kansas City Bootleg Barbecue Sauce.

Chop the green onion. Slice the halved peaches. Thinly slice the skirt steak against the grain. Top with the peaches and green onions to serve.

[responsive_youtube eW1BlJJQBO4]

The Boss Man, The CEO, The Executive... Call it what you will, but say it with respect. This week, Chef Tom goes next level with this Wagyu Burger, featuring a whipped beef bone marrow spread, house-made pickled onions, melting Raclette cheese and a sweet & spicy BBQ Jam ALL cooked on Le Griddle!

Wagyu Burger Recipe

---

Ingredients

• 2 lb ground wagyu beef


• Cattleman’s Grill California Tri-tip Seasoning


• 1/2 lb Raclette cheese


• 4 brioche buns


• Boston Bibb lettuce


• Heirloom tomatoes

For the whipped marrow:

• 2 lb beef bone marrow bones, cross cut


• 1 tbsp fresh thyme leaves


• Noble Saltworks Cherry Smoked Flaked Finishing Salt, to taste

For the BBQ Jam:

• 1/4 cup Holmes Made Raspberry Jalapeño Fruit Spread


• 2 tbsp Big Rick’s Original BBQ Sauce

For the Pickled Red Onions:

• 1/2 large red onion, sliced thin


• 3/4 cup water


• 3/4 cup white wine vinegar


• 1 1/2 tsp Noble Saltworks Cherry Smoked Flaked Finishing Salt


• 1/2 tsp smoked turbinado sugar


• 1/4 tsp red pepper flakes


• 1 clove garlic, smashed

[display_magento_products]

Instructions

To make the Pickled Red Onions, place the sliced onions in a pint sized mason jar. Combine the remaining ingredients in a sauce pan and bring to a boil. Remove from heat and pour over the onions. Place a lid on the jar and store refrigerated.

Preheat your Le Griddle over medium heat.

Place a sheet of foil on the griddle, turning up the sides. Place the cross cut beef bone marrow bones on the foil. Cover with a metal pan and roast until the marrow is tender, flipping half way through the process. Remove from the griddle Remove the marrow from the middle of the bones and combine with the fat accumulated in the foil. Place in a small bowl and refrigerate until solid.

Place the cooled beef fat and marrow in a small food processor along with the fresh thyme and smoked salt. Process until smooth and lightened in color. Store in the refrigerator for up to one week.

Form the 2 lb ground wagyu beef into 4 equal sized patties. Refrigerate.

Season the beef patties with Cattleman’s Grill California Tri-tip Seasoning, ground finely with the Kala Crush Grinder. Spray the surface of the Le Griddle with Spray Duck Fat. Place the burgers on the griddle. Cover with a metal pan to trap in the heat. When a nice crust is formed, flip the burger and continue cooking covered.

Place the raclette cheese on a sheet of parchment paper on the grill to melt the cheese. After flipping the burger patties, top them with the melted cheese.

You might also enjoy: The Quesadilla Burger

Spread the whipped bone marrow spread on the brioche buns. Toast the brioche buns until toasted. Remove and set aside.

Combine the ingredients for the BBQ Jam and mix well.

To build the burgers, spread the bottom brioche bun with the BBQ Jam. Top with Boston lettuce and a slice of tomato. Then add the wagyu burger patty, topped with the cheese and pickled red onion. Finish the Wagyu Burger with the top brioche bun.

This recipe yields 4 Wagyu Burgers.

[responsive_youtube 2l2H7pnNMjM]

Looking for a go-to weeknight meal to add to your rotation? Check out this recipe for Grilled Steak & Veggie Bowls that'll have you eating delicious grilled food that you can feel good about in no time!

Grilled Steak & Veggies Bowl Recipe

---

Ingredients

• 1 t-bone steak


• Smoke on Wheels BBQ Marinade


• Cattleman’s Grill California Tri-tip Seasoning


• 1 medium yellow onion, halved


• 1 large portobello mushroom


• 2 tbsp vegetable oil


• 1 tsp fresh ginger, peeled, grated


• 1 tbsp garlic, peeled, grated


• 1/2 cup green onions, sliced thin


• 1 zucchini, spiral cut


• Kim’s Gourmet Bourbon-Aki Sauce


• Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt


• Flavolcano Smoky Red Pepper Sauce, optional


• Soy sauce, optional

[display_magento_products]

Instructions

Place the steak in a zip-top bag with about 1 cup Smoke on Wheels BBQ Marinade. Let marinate for 30 minutes.

Preheat your Napoleon Prestige 500 Gas Grill with Infrared Side Burner. Turn two of the four burners to high heat. Leave the other two off.

Place the halved onion and whole portobello mushroom over the direct heat. Grill until you get nice grill marks and the mushroom is tender. The onion should be softened, but does not need to be cooked through. Remove the onion and mushroom from the grill. When they are cool enough to handle, slice both into 1/4” thick slices.

Remove the steak from the marinade. Wipe off excess marinade. Season with Cattleman’s Grill California Tri-tip Seasoning. Place the steak on the grill grates over direct heat.

Place a Lodge 5 Quart Dutch Oven on the infrared side burner and preheat over high heat.

When the steak has nice grill marks, flip and continue cooking until the internal temperature reaches 130°F. If the steak is getting too much char/color, move it to the indirect side of the grill to finish cooking. Remove from the grill. Cover with foil to rest.

You might also enjoy: Korean BBQ Short Ribs

When the dutch oven is smoking hot, add the vegetable oil. Immediately add the onions and cook until translucent and softened. Add the garlic and ginger and cook for about 1 minute, stirring. Add the mushrooms, zucchini and green onions, as well as a few tablespoons of Smoke on Wheels BBQ Marinade. Cook, stirring frequently, until the zucchini just starts to soften. Immediately remove the dutch oven from the side burner.

Add the Kim’s Gourmet Bourbon-Aki Sauce a few tablespoons at a time, tasting until you like the amount of sauce.

Cut the steak meat off of the bone. Slice or dice.

Divide the Grilled Steak & Veggies into two separate bowls to serve.

[responsive_youtube M27CqvCpP2k]

Get a little Irish in ya' this St. Patty's with this Guinness soaked Smoked Shepherd's Pie!

Smoked Shepherd’s Pie Recipe

Ingredients

• 3 lb beef chuck roast and/or lamb shoulder


• Oakridge BBQ SPOGOS Seasoning


• Cattleman’s Grill California Tri-tip Seasoning


• 3 tbsp Saica Extra Virgin Olive Oil


• 1 cup yellow onion, grated


• 1 cup carrot, grated


• 1 tbsp garlic, minced


• 1 tbsp tomato paste


• 1 tbsp fresh thyme, minced


• 1 tsp fresh rosemary, minced


• 1/4 cup flour


• 1 cup frozen peas


• 1 cup Guinness Stout


• 1 cup beef stock


• Noble Saltworks Hickory Smoked Finishing Salt, to taste

For the mashed potatoes:

• 3 lb russet potatoes, peeled, quartered


• 4 oz Irish white cheddar, finely grated, divided


• 3/4 cup milk


• 2 tbsp unsalted butter


• 1 egg yolk


• Noble Saltworks Hickory Smoked Finishing Salt, to taste

[display_magento_products]

Instructions

Build a hot bed of charcoal and stabilize your Kamado Joe Classic II Ceramic Grill at 250ºF, set up for smoking/indirect grilling.

Season your beef and/or lamb with a layer of the Oakridge BBQ SPOGOS Seasoning and then a layer of Cattleman’s Grill California Tri-tip Seasoning. Let the rub set up for a few minutes until it appears moistened on the surface.

Smoke the meat for two hours. After two hours, remove the meat and wrap tightly in foil. Return to the grill and increase the temperature to 325ºF. Continue cooking until the internal temperature reaches 200ºF-210ºF. Remove from the grill. Rest 15 minutes. After resting the meat, dice/chop into bite sized pieces (1/4”-1/2” thick).

Preheat a Lodge 12" Cast Iron Skillet over medium heat. Add the Saica Extra Virgin Olive Oil. When the oil is hot, add the grated onions and carrots. Cook until softened, stirring occasionally. Add the garlic, tomato paste, herbs and flour. Cook for about 2 minutes, stirring constantly. The mixture will begin to stick to the bottom. Add the Guinness Stout and stir constantly, scraping the bottom of the skillet with a wooden spoon, until the bottom of the skillet is clean and the liquid thickens. Add the beef stock and minced beef/lamb and stir to incorporate. Let cook until the mixture is thickened, about 5-10 minutes.

To make the mashed potatoes, place the potatoes in a pot and cover with cool water. Bring the water to a boil. Simmer until the potatoes are tender and offer little resistance when pierced with a knife. Drain the pot.

Press the potatoes through the fine screen of a potato ricer. Warm the milk and butter in the microwave. Add the milk and butter, half of the cheese, the egg yolk and salt to the potatoes. Mix well by hand, until smooth. Spoon the mashed potatoes evenly over the surface of the meat and veggie filling. Spread smooth with a spatula.

You might also enjoy: Smoked Crown Roast of Lamb

Using a fork, scrape a cross-hatch pattern using the tines. Top with the remaining cheese from the mashed potatoes. Season the top of the potatoes with Cattleman’s Grill California Tri-tip Seasoning.

Add more charcoal, if necessary. Bring the grill temperature up to 400ºF. Place the diffuser plates and grill grates back in place and place the skillet full of Shepherd’s Pie on the grill. Cook until there is steam coming from the edges of the skillet and/or the filling is bubbling up around the edges, about 40 minutes. Close down the airflow entirely on the chimney cap. Cook until the top of the Shepherd’s Pie is lightly browned on top, about 5 minutes longer.

[responsive_youtube X-dwsadce84]

Make your sweetheart a meal to remember this Valentine's Day (and enjoy the brownie points)! Chateaubriand & Bacon Wrapped Green Beans are a totally do-able, and highly impressive meal that you can pull off entirely on the grill and still have time to spend with your main squeeze!

Chateaubriand with Bacon Wrapped Green Beans

---

Ingredients

For the chateaubriand:

• 1 (16-24 oz) center cut beef tenderloin roast


• Duck Fat Cooking Spray


• Noble Saltworks Pecan Smoked Finishing Salt


• Black pepper

For the bacon wrapped green beans:

• 6 oz green beans


• 3 tbsp Smoke on Wheels BBQ Marinade


• Cattleman’s Grill California Tri-tip Seasoning

For the compound butter:

• 1/2 stick (4 tbsp) unsalted butter, room temperature


• 1 tsp shallot


• 1 tsp tarragon


• 1 tsp garlic


• 1 tsp lemon juice


• Noble Saltworks Pecan Smoked Finishing Salt, to taste

[display_magento_products]

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF set up for smoking.

Trim silver skin from the surface of the roast. Spray the roast with the duck fat cooking spray. Season all surfaces of the roast with the Noble Saltworks Pecan Smoked Finishing Salt and fresh ground black pepper.

Place the chateaubriand on the second shelf of the grill and smoke until the internal temperature reaches 100ºF, about 45 minutes.

While the beef is smoking, place a Lodge 12” Cast Iron Skillet on the main cooking grate to preheat.

Toss the green beans in the Smoke on Wheels BBQ Marinade. Season withCattleman’s Grill California Tri-tip Seasoning. Divide the beans in half and gather each half in a bundle. Wrap one slice of bacon around each bundle of green beans.

Place the bacon wrapped green beans in the preheated skillet and place a lid on the skillet.

When the internal temperature of the chateaubriand reaches 100ºF, remove the roast from the grill and cover with foil. Remove the door from the two piece diffuser, or the entire diffuser, to set up the grill for direct grilling. Remove the second shelf, for easier access to the main cooking grate. Increase the temperature of the grill to 450ºF. Slide the skillet with the bacon wrapped green beans over the direct flame.

When the grill comes up to temperature and the cast iron is hot, spray the skillet with the Duck Fat Cooking Spray and add the chateaubriand to the skillet. Brown the beef and the green beans and bacon on all side. Continue cooking until the internal temperature of the chateaubriand reaches 125ºF and the green beans are softened and the bacon is crisp.

You might also enjoy: Grilled Steak Dinner for Two

While the dinner for two is cooking, assemble the compound butter. Combine all ingredients and mix well to combine.

Remove the finished chateaubriand and green beans from the grill. Slice the chateaubriand and divide in half to serve, topped with a dollop of the compound butter and along side the bacon wrapped green beans.

[responsive_youtube sx564VL36Qc]

It's Christmas tacos, y'all! And not just your run-of-the-mill tacos, but Surf 'n Turf Tacos. Tacos worthy of a truly special occasion! Happy holidays. Let's feast!

Surf ’n Turf Tacos

---

Ingredients

• 12 small flour tortillas


• 1 1/2 cup curly endive, sliced thin


• Cilantro leaves, for garnish

For the steak:

• 2 strip steaks


• 3/4 cup Sweetwater Spice Tres Chiles Fajita Bath


• 3/4 cup Mexican lager


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the lobster:

• 3 small lobster tails, removed from shells


• 1 cup Smoke on Wheels BBQ Marinade


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the fried pickled jalapeños:

• 1 1/2 cup pickled jalapeños


• 1/2 cup buttermilk


• 1 cup all purpose flour


• 2 tsp Noble Saltworks Pecan Smoked Flaked Finishing Salt

For the Crema:

• 1/2 cup sour cream


• 1/4 cup cilantro, minced


• 3 tbsp cotija cheese, crumbled


• 2 tbsp lime juice


• Greenade Green Chile Hot Sauce, to taste


• Noble Saltworks Pecan Smoked Flaked Finishing Salt, to taste

[display_magento_products]

Instructions

Place the steaks in a zip top bag with the Sweetwater Spice Tres Chiles Fajita Bath and Mexican lager. Let soak 1 hour.

Place the meat from the lobster tails in a zip top bag with the Smoke on Wheels BBQ Marinade. Let soak 45-60 minutes.

While the meats marinate, first make the crema. Combine all ingredients and mix well to incorporate. Taste and adjust seasonings as needed. Store in the refrigerator until ready to serve.

Next, to make the fried pickled jalapeños, fill a Lodge 8" Cast Iron Skillet with vegetable oil, about 3/4” deep. Preheat to 375ºF. Meanwhile, combine the flour and smoked salt in one container and mix well. Place the buttermilk in a separate container. Submerge the pickled jalapeño slices in the buttermilk, then coat in the seasoned flour. Transfer to the hot oil and try until golden brown. Work in batches, so as not to overcrowd the skillet, which would cause the temperature to drop. Remove when golden brown and drain on paper towels. Set aside.

Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF, with the diffuser removed and the Yoder Smokers Cast Iron Griddle in place on the left side of the grill, directly over the firebox.

Remove the steak and lobster from their marinades. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

Grill the steak on the raised ridges of the griddle until you achieve nice grill marks. Flip and continue grilling. Add the lobster tails to the griddle and do the same. Remove the steak when the internal temperature reaches 125ºF, and the lobster when the internal temperature reaches 140ºF. Remove and rest.

Warm your tortillas on the griddle until softened.

Dice the steak and lobster and build your tacos. Start with the tortilla, followed by a pinch of curly endive, then steak and lobster, followed by the fried pickled jalapeños, crema and a few cilantro leaves.

[responsive_youtube 5LOLdUOnro4]

Chef Tom prepares a Standing Prime Rib Roast on the Yoder Smokers Pellet Grill using the reverse sear technique, and tops it all off with a Horseradish Creme Fraiche.

Standing Prime Rib Roast with Horseradish Creme Fraiche

---

Ingredients

• 1 4-bone Creekstone Farms Standing Prime Rib Roast


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


• 1/2 cup minced garlic


• 1/4 cup Saica Sicilian Extra Virgin Olive Oil


• 1/2 oz fresh rosemary sprigs

For the Horseradish Creme Fraiche:

• 1 pint heavy whipping cream


• 2 tbsp cultured buttermilk


• 1/4 cup prepared horseradish


• 1 tbsp shallot, minced


• 1 tsp fresh rosemary, minced


• 1/2 tsp Noble Saltworks Hickory Smoked Flaked Finishing Salt


• 1/4 tsp fresh ground black pepper

[display_magento_products]

Instructions

To make the Horseradish Creme Fraiche, combine the whipping cream and buttermilk in a squeeze bottle. Shake vigorously for about 10 seconds. Let sit out at room temperature for 24 hours. It will thicken in that time. After the creme fraiche has thickened, add the remaining ingredients. Mix well. Taste and adjust seasonings as necessary. Store in the refrigerator for up to two weeks.

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF set up for indirect grilling/smoking.

Strip the rosemary leaves from the stems. Combine the Cattleman’s Grill California Tri-tip Seasoning, minced garlic, Saica Sicilian Extra Virgin Olive Oil and rosemary leaves in a small food processor. Process until the rosemary is broken down into small pieces.

Trim excess fat from the surface of the prime rib roast. Using kitchen twine, tie the roast in between each of the bones. Smear the wet rub all over the roast.

Smoke the roast until the internal temperature reaches 105ºF, about 3 hours. Remove the roast from the grill. Place in a foil pan. Tent with foil. Turn the grill up to 450ºF. Remove the door from the two door diffuser to create a direct grilling area.

You might also enjoy: Garlic Studded Coffee Crusted Prime Rib

When the grill comes up to temperature, grill the roast on all sides to get a bit of char. Continue cooking until the internal temperature reaches 120ºF. Remove from the grill. Tent with foil in the foil pan again. Rest 20 minutes before slicing.

To slice your Stand Prime Rib Roast, slice just along the inside of the bones to remove the bones. Set the bones aside. Slice the roast into steaks. Serve with the Horseradish Creme Fraiche.