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It's hot outside. There's no getting around it. The good news is, there are tostadas. And not just any tostadas, but Shrimp Tostadas with Jalapeño Guacamole! Bring the heat. Eat fresh. Be cool!

Shrimp Tostadas with Jalapeño Guacamole

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Ingredients

For the shrimp:

• 24 jumbo Gulf shrimp


• Sweetwater Spice Lime Jalapeño Fajita Bath


• Oakridge BBQ Smokey Chile Lime Seasoning

For the guacamole:

• 1 jalapeño


• 3 small avocados


• 3 tbsp Holmes Made Roasted Green Chile Medium Salsa


• 3 tbsp cilantro, minced


• 1 tbsp lime juice


• Noble Saltworks Hickory Smoked Finishing Salt, to taste

For the salsa crema:

• 1/4 cup sour cream


• 1/4 cup Holmes Made Roasted Green Chile Medium Salsa

For the tostada:

• 8 small corn tortillas


• Vegetable oil, as needed


• 2 cups shredded Romaine lettuce


• 1/2 cup Cotija, crumbled

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Instructions

Preheat your Le Griddle over medium low heat.

To prepare the shrimp, first peel the shells and devein the shrimp. Place the peeled shrimp in a small Briner Bucket. Cover with equal parts Sweetwater Spice Lime Jalapeño Fajita Bath and water. Soak for 30 minutes.

To make the guacamole, place the whole jalapeño on a sheet pan, or on the griddle. Using a propane torch, blacken the surface of the jalapeño. Using a damp paper towel, rub the blackened skin off the flesh. Halve the pepper and remove the seeds. Dice the flesh, very fine. Discard the charred skin, seeds and stems.

Place the flesh of the avocados in a quart sized zip top bag along with the diced jalapeño, Holmes Made Roasted Green Chile Medium Salsa, minced cilantro, lime juice and a pinch of Noble Saltworks Hickory Smoked Finishing Salt. Seal the bag and mash all of the ingredients by squeezing the bag, or pounding with a meat mallet. Taste and adjust seasoning, as necessary. Store in the refrigerator until ready to serve.

To prepare the salsa crema, combine the sour cream and Holmes Made Roasted Green Chile Medium Salsa and stir to combine. Store in the refrigerator until ready to serve.

Remove the shrimp from the marinade. Thread the shrimp onto double prong skewers. Season with Oakridge BBQ Smokey Chile Lime Seasoning.

Increase one half of the griddle to high heat, and the other to medium. Cover the surface of the griddle with vegetable oil.

You might also enjoy: Surf 'n Turf Tacos

Grill the shrimp over high heat until lightly charred. Flip and continue cooking until the internal temperature of the shrimp reaches 140ºF. Remove from the grill.

While the shrimp is cooking, fry the corn tortillas on the other half of the griddle, over medium heat. Brown then flip, and brown the opposite side. Remove from the griddle.

To build the tostadas, place the fried tortilla on a plate. Top with about 1/4 cup of shredded Romaine lettuce, then 1/4 cup guacamole. Place shrimp on the guacamole (three shrimp per tostada). Drizzle a little of the salsa crema over the shrimp. Add a crumble of the Cotija cheese to the top of everything.

This recipe will yield 8 Shrimp Tostadas with Jalapeño Guacamole.

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Chef Tom breaks down a side of wild caught Sockeye salmon and crafts a delicious Salmon Burger. Fire up the Yoder Smokers YS640s! This one is perfect for your Summer cookouts!

Salmon Burger Recipe

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Ingredients

• Vegetable oil, for the griddle


• 2 soft onion rolls


• Unsalted butter, softened, for spreading on the rolls


• Boston Bibb lettuce


• Tomato, sliced


• Avocado, sliced


• Red onion, sliced

For the Salmon Patties:

• 1 lb Salmon fillet, skin off, diced into 1” cubes


• 1 egg yolk


• 1 tsp lemon zest


• 1 tsp Plowboys BBQ Fin & Feather, plus more for seasoning the surface


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

For the Mustard Sauce:

• 1 egg yolk


• 1 tsp lemon juice


• Pinch smoked paprika


• 1/2 cup vegetable oil


• Noble Saltworks Pecan Smoked Flaked Finishing Salt, to taste


• 2 tbsp Big Rick’s Jalapeño Honey Mustard

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with the Yoder Smokers Cast Iron Griddle in place over the firebox, raised ridges side up, diffuser (door) removed.

Place the cubed salmon in a food processor with the yolk, lemon zest, Plowboys BBQ Fin & Feather and Noble Saltworks Pecan Smoked Flaked Finishing Salt. Pulse until finely chopped to a ground meat type consistency.

Remove the salmon mixture from the food processor and form into two (1/2 lb) patties, about the same diameter as the onion rolls you plan to serve them on. Transfer the patties to the refrigerator.

To make the Mustard Sauce, you will begin by making mayonnaise. Place the egg yolk in a heavy bowl along with the yolk, lemon juice and smoked paprika. Whisk well. Slowly drizzle in a few drops of the vegetable oil, whisking vigorously and constantly. As the oil emulsifies into the yolk mixture, begin to drizzle more oil in a slow steady stream. Continue this until all oil is incorporated. Season with Noble Saltworks Pecan Smoked Flaked Finishing Salt, to taste. Add the Big Rick’s Jalapeño Honey Mustard and whisk to combine. Store the in the refrigerator for up to a week.

When the salmon patties have firmed up (about 15-20 minutes), remove them from the refrigerator. Season both sides generously with Plowboys BBQ Fin & Feather.

You might also enjoy: Hot Smoked Salmon

Using a paper towel soaked with a couple of tablespoons of vegetable oil, grease the surface of the cast iron griddle. Place the salmon patties on the greased griddle. Cook until you achieve nice grill marks. Flip and continue cooking until the internal temperature reaches 135ºF. Remove from the grill immediately. Grill the halved, buttered onion roll, cut side down until lightly toasted. Remove from the grill.

To assemble the salmon burger, spread the bottom half of the onion roll with the mustard sauce. Top it with Boston Bibb lettuce, sliced tomato, sliced onions. Place the salmon patty on the veggies. Fan out the sliced avocado on top of the salmon. Drizzle a generous amount of the mustard sauce over the avocado and top with the other half of the onion roll.

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We're back with more smoked salmon! If you haven't already, go check out our recipe for Cold Smoked Salmon, and then join us for this creamy, smoky and savory Smoked Salmon Chowder!

Smoked Salmon Chowder

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Ingredients

• 16 oz red potatoes, quartered


• Saica Extra Virgin Olive Oil


• Noble Saltworks Pecan Smoked Finishing Salt, to taste


• Fresh ground black pepper, to taste


• 4 tbsp unsalted butter


• 1 cup yellow onion, small dice


• 1/2 cup celery, small dice


• 1/2 cup carrots, small dice


• 3 tbsp tomato paste


• 2 tbsp minced garlic


• 6 tbsp all purpose flour


• 3 cups vegetable stock


• 3 cups half and half


• 3 tbsp capers


• 4 oz cream cheese


• 8 oz cold smoked salmon, large dice


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


• 1 tsp Flavolcano Hot Sauce

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Instructions

Preheat your Napoleon Grills Prestige P500RSIB-1 to 500ºF, firing up two of the burners on high and leaving two off, to set up for direct and indirect grilling.

Grill the quartered potatoes over direct flame until charred. Move to indirect heat and continue cooking until almost tender, but not cooked all the way through. Potatoes should still have a little bite to them in the center. When the potatoes are cool, dice them into bite sized pieces.

Preheat a Lodge 5 Quart Dutch Oven over medium heat. Melt the butter in the dutch oven. Add the onions and celery. Sweat until the onions are translucent. Add the garlic and flour. Cook for one minute, stirring constantly. Add the tomato paste then vegetable stock slowly, stirring constantly. Bring to a simmer. Add the diced potatoes. Simmer until the potatoes are fully tender.

You might also enjoy: Cold Smoked Salmon

Stir in the half and half, capers, cream cheese, salmon, Cattleman’s Grill California Tri-Tip Seasoning and Flavolcano Hot Sauce. Bring to a simmer, stirring to melt the cream cheese. Taste and adjust salt level as needed.

This Smoked Salmon Chowder recipe will yield about 8 ( 1 cup) servings.

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If ever you've enjoyed the rich goodness of Cold Smoked Salmon over cream cheese on a bagel and wondered, "how do they do that?" Today we're here to show you. Chef Tom walks you through the curing and cold smoking process that creates that incredibly flavorful Cold Smoked Salmon.

Cold Smoked Salmon

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Ingredients

• 1 (2-3 lb) salmon fillet, skin on, pin bones removed


• 1 cup kosher salt


• 1 cup brown sugar


• 1/2 cup sugar


• 1/4 cup lemon juice


• 1 tbsp lemon zest


• 1/4 cup fennel seeds, toasted


• 2 tbsp black peppercorns, toasted and cracked


• 1 tbsp anise seeds, toasted


• 1 tbsp dried thyme

Instructions

Combine all ingredients except the salmon and mix well.

Lay out a large sheet of plastic wrap. Sprinkle half of the mixture over the plastic wrap, in the shape of the salmon fillet. Place the salmon on the salt mixture. Cover with the remaining salt mixture. Fully enclose with the plastic wrap.

Place the pan in a baking dish. Place a pan on top of the salmon and weight it down with a few canned goods or a brick. Use about 5 pounds worth.

Refrigerate for 24 hours. Remove the weights and pan and flip the salmon. Place the weights and salmon bacon on the wrapped salmon. Repeat this every 24 hours until the salmon should be firm to the touch at the thickest part, and fully cured after 3 days.

You might also enjoy: Hot Smoked Salmon

When the salmon is fully cured, rinse it well under cool water, and pat it dry. Place on a wire rack over a sheet pan and place in the refrigerator. Let sit open for 8-12 hours to form the pellicle.

Place an A-MAZE-N Tube Smoker in your Yoder Smokers YS640 pellet grill. Fill with cherry pellets and light with a torch. Blow the flame out after 30 seconds of burning. Turn the grill “on” but do not hit start. This will allow the fans to force air through the grill without creating heat. Smoke for 3-5 hours. Remove from the grill. Chill. Slice to serve.

Note: To toast peppercorns, or any whole spices, heat them gently in a small dry skillet until they begin to release their fragrance, a few minutes.

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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

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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

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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.

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Chef Eric Gephart is back with another killer recipe cooked on the Kamado Joe Ceramic Grill. This time he shares a couple of incredible tricks and the result is a truly remarkable Smoked Crab Dip!

Smoked Crab Dip

 Ingredients

• 3 lb cream cheese


• 1 tbsp Code 3 Spices Sea Dog Rub


• 1 1/2 tbsp garlic, minced


• 1 lb crab meat


• 2 tbsp parsley, chopped


• juice of two lemons


• 1/2 tsp Sriracha


• 1 cup Parmesan cheese, fine grated


• 1 lemon, cut into wedges

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 Instructions

 Stabilize your Kamado Joe Classic II at 300ºF. Place the soapstone on the highest setting, along with one of the regular grill grates.

Put cream cheese into a bowl and smooth out for maximum surface area. Put the bowl of cream cheese on the grill and shut the lid. Smoke cheese for about 3-5 minutes and bring to temperature.

Remove bowl of cream cheese from grill. Add Code 3 Sea Dog Rub, garlic, crab meat, parsley, lemon juice, Sriracha and 1/2 cup Parmesan cheese. Fold ingredients into cream cheese.

Pour mixture into Lodge 10" Cast Iron skillet. Top with the remaining Parmesan.

You might also enjoy: Grilled Crab Cakes

Set the grill grates on the divide and conquer system at the lowest setting. Place the soapstone on the highest setting to act as a broiler. Place crab dip on grill grate, underneath the soapstone. Shut the lid and cook for 5 to 10 minutes.

Dip is ready when parmesan cheese is slightly browned. Top with remaining parsley. Garnish with lemon wedges.

Serve with toasted pita or pork rinds.

Recipe by Chef Eric Gephart

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Chef Tom fires up the Clementi Wood Fired Oven for an incredible, simple Cajun Grilled Oysters recipe. The perfect appetizer to warm up your pizza oven!

Cajun Grilled Oysters Recipe

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Ingredients

• 8-12 oysters


• 3/4 cup unsalted butter


• 3 tbsp Killer Hogs Hot Sauce


• 3 tbsp lemon juice


• 6 cloves garlic, crushed


• 1 1/2 tsp Code 3 Spices Sea Dog Rub


• 1/2 tsp ground cayenne


• 1 tbsp parsley, minced

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Instructions

Build a wood fire in the center of the deck of the Clementi Pulcinella 80x60 Wood Fired Pizza Oven. As the initial fire breaks down into coals, slide the coals off to the side, contained with the burn grate. Continue to add sticks of wood to feed the fire.

Place the oysters, rounded side down, on the cooking rack grate of the Clementi Multicooking System. Swing the oysters into the oven and next to the fire. Grill the oysters just until the shells open. Carefully remove from the grill and place on a cooling rack or rock salt, to prevent them from tipping over.

You might also enjoy: Cajun Beer Braised Mussels

While the oysters cook, combine the butter, hot sauce, lemon juice, crushed garlic and blackening seasoning in a Lodge 8” Cast Iron Skillet. Place in an indirect cooking area, inside the oven. Cook gently for a few minutes to draw out the garlic flavor. Remove from the heat. Strain the sauce. Add the minced parsley.

Remove the top/flat shells from the oysters. Serve the oysters topped with a spoonful of the butter sauce.

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Chef Eric Gephart of Kamado Joe joins the ATBBQ crew once again, this time to impress us all with his flavor packed take on Snapper Veracruz.

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There are a number of ways to smoke salmon. You may be familiar with the fully cured smoked salmon, like lox, that you find on bagels or cured platters. It's dense, often salty and fully cured and safe to eat without cooking with heat. There is also the option of hot smoking fresh salmon with little more than seasoning on the surface of the fish to affect the final product. This recipe, however, lives somewhere in between. By giving the the salmon a quick cure, you can force flavors into the flesh while pulling some of the water out and concentrating the flavors. The fish is not fully cured, so we finish it on the grill, which imparts smoke flavor and makes the fish safe to eat. The end product is flavorful, tender, juicy and quite versatile. Partially cured Hot Smoked Salmon is great served hot off the grill or cooled and eaten on salads, sandwiches or as a snack.

Hot Smoked Salmon

Ingredients

• 1 (1.5 lb) salmon fillet, pin bones removed


• For the cure:


• 1 cup brown sugar


• 1/2 cup maple syrup


• 1/2 cup kosher salt


• 1/4 cup Orlando Balsamic Vinegar of Modena


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

For the glaze:

• 1/4 cup House of Q Slow Smoke Gold Mustard Sauce


• 1/4 cup maple syrup


• Noble Saltworks Flaked Smoked Finishing Salt, to taste

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Instructions

Combine the cure ingredients in a bowl and mix well.

Place the salmon fillet skin side down in a shallow nonreactive container, like a baking/casserole dish. Pour the cure over the salmon. Place in the refrigerator. After two hours, turn the fish, flesh side down. Refrigerate for two more hours.

Remove the salmon from the dish and rinse with cool water. Rinse out the baking/casserole dish  and dry with a towel. Return the salmon to the dish and place in the fridge, uncovered, for at least 30 minutes, up to 24 hours, to form the pellicle.

You might also enjoy: Cedar Plank Salmon

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.

Place the salmon on the second shelf of the smoker and cook until the internal temperature reaches 120ºF. At this time, combine the ingredients for the glaze and brush the glaze onto the flesh of the salmon. Continue cooking until the internal temperature reaches 140ºF. Remove from the grill.

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Crab cakes are one of those great equalizers, when it comes to appetizers. It's a seafood for folks who don't love seafood. This recipe for Grilled Crab Cakes beats even the best restaurant crab cakes out there, and is probably a lot easier than you think. Oh, and the Lemon Caper Aioli is the icing on the (crab) cake! Dive right into your new favorite seafood appetizer!

Grilled Crab Cakes with Lemon Caper Aioli Recipe

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Ingredients

• 1/2 cup green onion, sliced


• 1 tsp garlic, minced


• 1 lb crab meat


• 1 1/2 cup panko (coarse breadcrumbs), divided


• 1/2 cup parmesan cheese, grated, divided


• 1 red bell pepper, roasted, peeled, seeded, diced


• 2 large eggs


• 1/4 cup aioli


• 1 tbsp House of Q Slow Smoke Gold Mustard Sauce


• 1 tbsp Cattleman’s Grill California Tri-tip Seasoning


• olive oil for pan frying

For the aioli:

• 2 egg yolk


• 4 tsp lemon juice


• 1/4 tsp mustard powder


• 1 1/2 cup vegetable oil


• 1/2 cup Saica Sicilian Extra Virgin Olive Oil


• 2 tbsp small capers


• 1 tbsp sriracha


• 1 tsp minced garlic


• zest of 1 large lemon

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Instructions

To make the aioli, combine the egg yolks, lemon juice and mustard powder in a food processor. Slowly begin to drizzle the vegetable oil into the egg mixture with the food processor running. Continue to drizzle the vegetable oil, then Saica Sicilian Extra Virgin Olive Oil in while until all oil is incorporated. You should have a mayonnaise like consistency. Taste and season with salt, as needed. Set aside 1/4 cup aioli for the crab cakes. Whisk in the capers, sriracha and lemon zest. Store in the refrigerator.

In a medium mixing bowl combine the green onion and garlic with the crab meat, 3/4 cup panko, 1/4 cup parmesan, the fire roasted red pepper, eggs, aioli, House of Q Slow Smoke Gold Mustard Sauce and Cattleman’s Grill California Tri-tip Seasoning. Mix until well combined.

Divide the mixture into 8 (roughly 4 oz) portions, form into patties and place on a parchment lined pan or plate. Refrigerate for 30 minutes.

You might also: Grilled Shrimp Po' Boy

Preheat your Kamado Joe Classic II to 400ºF, set up with the Half Moon Cast Iron Griddle in place.

Mix together the remaining 3/4 cup of panko, with 1/4 cup parmesan. Press each crab cake into the panko mixture on both sides.

Put a couple of tablespoons of olive oil on the griddle. Cook the crab cakes in batches until the browned, about 5-10 minutes per side. Add more olive oil as needed.