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Chef Eric of Kamado Joe is back with another amazing recipe. This time he cooks up a Wasabi Pea Crusted Chilean Sea Bass on the Kamado Joe Classic II using the Half Moon Soapstone inside the Divide & Conquer Cooking System.

Wasabi Pea Crusted Chilean Sea Bass with Teriyaki Glaze

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Ingredients

• vegetable oil


• Chilean Sea Bass


• sea salt, to taste


• 1/4 cup Bone Suckin Sauce Yaki Teriyaki Sauce


• 1/4 cup wasabi peas, crushed

For the Lemon Beurre Blanc

• 3/4 cup white wine


• juice of 1 large lemon


• 1/4 cup heavy cream


• 4 tbsp butter

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Instructions

Preheat your Kamado Joe Classic II to 350º with the coals banked to one side. Set the Half Moon Soapstone Cooking Surface on the top rack over the coals and your standard grill grate over indirect heat on the lower level of your Divide and Conquer system.

Place the vegetable oil down on the soapstone and once it hits its smoke point, place the Chilean Sea Bass presentation side down and let it start to sear.

While the sea bass is cooking, place a saucepan on your grill grate and let it preheat. To begin your beurre blanc, pour the white wine into the pan and then add the lemon juice.

When the sea bass is nicely seared, carefully flip it and line it up so that you can place a stainless steel bowl over the fish. To finish cooking the sea bass, put water on the soapstone and then cover with the bowl to steam.

You might also enjoy: Wood Fired Clams & Fresh Pasta

At this point, your sauce has reduced and it is time to add your heavy cream. Allow the sauce to come to a simmer and begin to reduce. Finish the sauce by incorporating the butter slowly, so as not to break the sauce.

Finally, pour the Bone Suckin Sauce Yaki Teriyaki Sauce over the sea bass and top with the wasabi peas. Plate and serve with a drizzle of beurre blanc.

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Looking for a new seafood dish to mix things up? These Wood Fired Clams & Fresh Pasta are packed full of flavor and texture and perfect any time of year!

Wood Fired Clams & Fresh Pasta

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Ingredients

• 2 lb little neck clams


• 2 tbsp Saica Sicilian Extra Virgin Olive Oil


• 4 oz pancetta, diced


• 2 shallots, peeled, sliced


• 2 cloves garlic, crushed, sliced


• Plowboys BBQ Fin & Feather


• 1/2 cup white wine


• 1/2 cup pasta water


• 1/4 cup vegetable stock


• 8 oz fresh cavatelli pasta (recipe below)


• 1/4 cup parmigiano reggiano, finely grated


• juice of 1/2 a lemon


• 1/4 cup basil, chiffonade


• 1 baguette, sliced, for serving

For the Fresh Semolina Pasta:

• 3/4 cup Caputo Semola Semolina Flour


• 3/4 cup all purpose flour


• 10 tbsp water

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Instructions

To make the pasta dough, combine the Caputo Semola Semolina Flour and all purpose flour and whisk. Turn out onto your work surface. Create a well in the center of the pile. Add the water to the center of the well. Using a fork, begin to incorporate the flour from the edges of the well. When a wet dough is formed, use a dough scraper to chop the mixture together. Press with your hands to form a shaggy dough bag. Begin kneading the dough, folding it back over itself and rotating. Continue kneading this way until a smooth ball of dough is formed, about 10-15 minutes. Wrap in plastic and set aside for at least 30 minutes.

Place the clams in a bowl of cool water. Let them soak for 20-30 minutes. Strain off the water and repeat the process at least once more.

Build a fire in the center of the deck of the Clementi Wood Fired Oven. When the initial logs have burned down, insert the fire grate and slice the fire off to the left side of the deck. Continue to feed the fire to maintain a 500ºF temperature. Brush excess coal and ash off to the fire side of the deck.

To form the cavatelli pasta shape, cut rectangular pieces of the dough and roll into pencil sized rods. Slice the rods into 3/4” pieces. Press your thumb into each piece and push away from you, rolling the pasta into a hot dog bun shaped piece of pasta. Repeat until you have 8 ounces of cavatelli.

Place a Lodge 12” Cast Iron Skillet in the oven to preheat.

Cook the cavatelli in boiling salted water for 8 minutes. The pasta should be tender, but still have a bite to it. Strain and toss in olive oil. Set aside.

You might also enjoy: Grilled Shrimp Po' Boy

Add the Saica Sicilian Extra Virgin Olive Oil to the hot skillet, as well as the pancetta and shallots. Cook with the door on the oven, until the pancetta is browned and shallots are tender, stirring occasionally with a wooden spoon to prevent scorching. Add the garlic and cook 30-60 seconds.

Add the clams, Plowboys BBQ Fin & Feather seasoning and wine to the skillet. Cook with the door closed until the wine is reduced by half, about 5 minutes. Add the pasta water and vegetable stock. Cook until all clams have popped open, about 5 minutes more.

Add the pasta to the skillet and cook a few minutes longer to warm and soften the pasta. Remove from the oven.

Stir in the Parmigiano-Reggiano, lemon juice and garnish with the fresh basil. Serve the Wood Fired Clams & Fresh Pasta in bowls with baguette slices.

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Chef Eric Gephart of Kamado Joe finally shares his world famous Shrimp & Grits recipe, and he's doing it right here on The Sauce! From the perfectly cooked cheesy grits to the rich butter sauce and char grilled skewered shrimp, this recipe is an instant classic! Don't miss out. Cook it and tell us what you think!

Shrimp & Grits

Ingredients

• 40 (20/25) shrimp, peeled, deveined


• Cattleman’s Grill Steakhouse Seasoning


• parsley, minced (for optional garnish)

For the grits:

• 6 cups water


• 1 3/4 cups yellow stone ground grits


• 1 cup whole milk


• 1 cup heavy cream


• 2 1/4 tsp kosher salt


• 2 tsp sriracha


• 4 oz extra sharp cheddar, grated


• 2 oz Parmigiano Reggiano, fine grated


• 2 oz unsalted butter

For the sauce:

• 1 tbsp vegetable oil


• 1/2 cup red onion, small dice


• 2 tbsp minced garlic


• 3/4 cup tomato, diced


• 1/2 cup white wine


• 1 tsp sriracha


• 1 cup unsalted butter, diced


• salt, to taste

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Instructions

To cook the grits, bring the water to simmer in a Lodge 7 Quart Dutch Oven then whisk in the grits, stirring frequently so grits don’t stick to bottom of pan. Cook the grits for about 25-30 minutes or until mixture is thickened and creamy and grits are softened. In a separate pot heat the milk and cream together. Bring to a simmer. Whisk in hot milk and cream mixture. Bring back to a simmer. Cook to desired consistency. Stir in remaining ingredients.

To make the sauce, heat a Lodge 12” cast iron skillet over medium heat. Add the oil to the hot skillet. Add the red onion and sweat until they are translucent. Add the garlic and cook one minute longer. Add the diced tomatoes and stir to incorporate. Add the wine and sriracha. Bring to a simmer. Reduce by half. Begin to mount the butter by swirling in a few chunks at a time. As each addition melts, add another until all butter is incorporated. Season with salt. Taste and adjust seasoning as needed.

You might also enjoy: Reverse Seared Beef Tenderloin and Grilled Shrimp

For the shrimp, set up your Kamado Joe Classic Joe II for high heat (400ºF+) direct grilling. Thread the shrimp onto flat bamboo skewers. Season with Cattleman’s Grill Steakhouse Seasoning. Grill over direct heat to brown both sides. Remove from the heat when the internal temperature reaches 145ºF. Serve the shrimp over the grits, topped with the sauce and garnished with minced parsley.

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Chef Eric Gephart of Kamado Joe is back with an amazing recipe for Roasted Oysters on the Grill. But Chef Eric doesn't stop there, he makes up a perfect creamy sauce to go on top of the oysters that will blow you away.

Roasted Oysters

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Ingredients

• 1 lb hot Italian Sausage


• 1/2 cup red onion, diced


• 1 tbsp garlic, minced


• 1 cup champagne


• 1/2 cup heavy cream


• 1 tsp sriracha


• 2 cups spinach


• 1/4 cup parmesan


• 8 oz smoked gouda

Instructions

Preheat a Lodge 12” cast iron skillet directly over the coals. Pour in a little oil. Brown hot Italian sausage. When sausage is browned add the red onion. Once the onions have turned translucent add garlic. Let cook for 2 minutes.

Pour in the champagne. Let reduce by half. Add the heavy cream. Reduce until a wooden spoon drawn through the sauce slowly fills in behind, and the sauce is thickened.

Add the Sriracha and spinach. Continue cooking until the spinach is wilted. Add the parmesan and stir to incorporate.

You may also like: Grilled Oysters with Chorizo Butter

Top oysters with spinach sauce & shredded smoked gouda cheese and place on the grill for 5 minutes with the door closed, melting the cheese and cooking the oysters to medium rare.

Remove & Serve.

Big, bright, beautiful flavors explode out of this fantastic grilled fish, that can easily be translated to other types of fish, making this a versatile recipe that you'll want to hold onto for repeat performances!

Cod Cod Fish Tacos Recipe

12 small tacos

Ingredients

• 2 lb cod, skin off


• Sweetwater Spice Jalapeño Lime Fajita Bath


• Mook’s Taco Seasoning


• 1 bunch cilantro


• vegetable oil


• 12 flour street taco tortillas

For the pico de gallo:

• 1 cup tomato, diced


• 1/2 cup red onion, minced


• 1/4 cup jalapeno, minced


• 1/4 cup cilantro, minced


• 2 tbsp garlic, minced


• 2 tbsp lime juice


• salt, to taste

For the crema:

• 1/2 cup mayonnaise


• 1/2 cup sour cream


• 1 tbsp lemon juice


• 3 tbsp chipotles in adobo, minced


• salt, to taste

For the braised cabbage:

• 1 1/2 cup red cabbage, shredded


• 1 1/2 cup yellow onion, sliced thin


• 1 cup Mexican lager


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• salt, to taste

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Instructions

For the pico de gallo, combine all ingredients and mix well. Store in the refrigerator.

For the crema, combine all ingredients. Whisk well to combine. Store in the refrigerator.

Pick the leaves from the bunch of cilantro. Warm 1/2 cup vegetable oil in a small cast iron skillet, over medium-high heat. Fry the cilantro leaves until crispy, about 30 seconds. Remove from the oil and drain on paper towels. Set aside for garnish.

To make the braised cabbage, heat a large cast iron skillet over medium-high heat. Add a couple tablespoons of vegetable oil. Add the cabbage and onions. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Add the beer and cook until the beer is reduced and almost gone and the cabbage and onion are tender.

Place the cod in a zip top bag with the Sweetwater Spice Jalapeño Lime Fajita Bath, mixed according to the instructions on the bottle. Place in the refrigerator for one hour.

Preheat your Kamado Joe Classic Joe II for high heat (450ºF+) direct grilling with a soapstone in place.

Remove the cod from the marinade. Remove excess moisture with paper towels. Rub a thin layer of oil all over the cod. Season with Mook’s Taco Seasoning. Put about 1/4 cup vegetable oil down on the soapstone. Cook the cod on the oil on the soapstone until browned. Flip and continue cooking until the fish is opaque and firm (140ºF internal temperature).

Break up the fish and distribute amongst the tortillas. Top with the braised cabbage, pico de gallo, a little of the crema as well as the fried cilantro.

Let start with the cabbage. I know, I know. You've seen cabbage on a fish taco, but maybe not like this. By braising the cabbage (and onions) in beer, you add a whole new complexity to the flavor of the finished dish.


We recommend a nice Mexican lager, but more importantly, you may want to choose with the leftovers in mind...


As for the cod, first it takes a bath in the always tasty Sweetwater Spice Fajita Bath. This will impart some wonderful tangy fajita flavors throughout the flesh.

Next, a good coat of Mook's Taco Seasoning.
Now, I have a "from scratch" taco seasoning that I make at home. It has about a dozen ingredients, and tastes delicious! This Mook's taco seasoning tastes nearly identical, and it's ready to rock straight off the shelf at a fraction of the price!



Ahhh, the soapstone sear. A thing of beauty!

Pitmaster Josh Cary and Chef Tom Jackson continue a new series of recipes based on films, this time with a risotto inspired by the opening scene of the 1996 film "Big Night." Chef Tom then cooks up a delicious Seafood Risotto with grilled shrimp and lobster cooked directly over the coals of our Kamado Joe Classic II.

Seafood Risotto Recipe

Ingredients

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• 1 quart vegetable stock


• 1 cup clam juice


• 3 tbsp unsalted butter


• 1/4 cup shallots, minced


• 1 tbsp garlic, minced


• 1 1/2 cups arborio rice


• 1 cup white wine


• 1/2 cup parmesan cheese, fine grated


• 1/4 cup parsley, minced


• 8 medium shrimp, peeled, deveined


• 1 lobster tail


• olive oil


• kosher salt


• black pepper


• lemon juice

Instructions

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Combine the vegetable stock and clam juice in a small pot and warm on the stove top.

Heat a 12” cast iron skillet over medium low heat. Add the butter. When the butter is melted, add the shallots. Cook, stirring occasionally until translucent, about 1-2 minutes. Add the garlic. Cook for about one minute. Add the arborio rice. Cook, stirring constantly for about one minute. Add the white wine and cook until the rice has absorbed all of the liquid, about 3-5 minutes, stirring constantly.

Add 1/2 cup of the stock/clam juice mixture to the skillet of rice. Stir constantly until all liquid is absorbed. Then, add another 1/2 cup of the liquid and repeat the process. Do this until the rice is tender and cooked through. Place a lid on the skillet.

Prepare your grill for direct, high heat grilling.

Split the lobster tail down the middle, cutting from the bottom side, down to the shell, but not through the shell. Pop the tail open so the cut flesh is exposed. Loosen the flesh from the shell, but leave attached at the tail end.

Slide the shrimp onto skewers. Rub a small amount of oil on the flesh of the lobster tail and shrimp. Season with salt and pepper.

Grill the lobster, flesh side down, until lightly charred, then flip so the shell side is down. Cook until all of the flesh is opaque. Grill the shrimp on both sides until lightly charred and opaque.

Squeeze a small amount of lemon juice over the seafood. Reserve half of the shrimp. Dice the rest, as well as the lobster.

Stir the seafood, parmesan cheese and parsley into the risotto. Taste and season with salt and pepper. Serve immediately, topped with a whole shrimp, for garnish.

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Chef Tom is joined by Chef Eric of Kamado Joe to kick off a new series of videos featuring the Kamado Joe lineup of ceramic grills.

Cold Smoked Snapper Ceviche

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Ingredients

• 2 lb red snapper fillet, skin off


• 3 oranges, halved


• 3 limes, halved


• 3 lemons, halved


• 1 tsp sugar


• 1/2 cup tomato, diced


• 1/4 cup red onion, minced


• 1/4 cup jalapeno, minced


• 1/4 cup cilantro, chopped


• jicama, sliced thin for serving


• watermelon radish for garnish (optional)


• sliced avocado for garnish (optional)


• kosher salt, as needed

Instructions

Place 5-7 large chunks of hot lump charcoal in the bottom of the Kamado Joe Classic II. Spread a handful of wood chips over the hot coals. Place the deflector plates in place to create a heat barrier. Install the grill grates in the highest position. Place the snapper on a bed of ice, in a shallow container (foil pan, casserole dish, etc.). Place the dish on the cooking grates. Open the bottom and top airflow controls all the way. Allow the fish to cold smoke for about 5 minutes. Remove from the grill. Take the fish off the ice and place in the refrigerator.

Remove the deflector plates and build a large hot fire in the grill. Put the grates back on the grill, this time in the lower position. When the coals are hot, place half of your citrus on the grates. Do not close the lid. Allow the cut side of the citrus to char. Remove from the grill and juice all of the citruses.

You may also like: Cod Fish Tacos

Slice the fish into thin ribbons or small cubes. Place the fish in a shallow flat container. Cover with the citrus juice. Return to the refrigerator and let sit for 3 hours.

Remove the fish from the citrus juice. Place in a large mixing bowl. Add the sugar, tomato, peppers, cilantro and whatever else you like. Toss to incorporate. Taste and adjust seasoning with salt and/or sugar, as needed.

If you're a fan of crab cakes (who isn't?!), you're going to love these homemade Smoked Salmon Cakes!

Smoked Salmon Cakes Recipe

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Ingredients

For the salmon cakes:



• 1 lb salmon fillet


• 12 oz red potatoes


• 1/2 cups panko


• 1/2 cup mayonnaise


• 1/4 cup red bell pepper, minced


• 1/4 cup red onion, minced


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


• 1 egg


• 1 tsp kosher salt


• 1 tsp lemon pepper


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


• olive oil

For the poblano creme fraiche:



• 1-pint heavy whipping cream


• 2 tbsp cultured buttermilk


• 1 poblano pepper


• 1 clove garlic, minced


• 2 tsp lemon juice


• salt and pepper, to taste

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Instructions

To make the Poblano Creme Fraiche, combine the heavy cream and buttermilk in a plastic bottle or mason jar. Shake well for 10 seconds. Let sit at room temperature overnight. The next day the mixture will be thickened.

Place the poblano on the grill over direct high heat. Blacken on all sides. Place in a zip-top bag and allow to steam for 15 minutes. Remove from the bag. Remove the seeds and stem. Peel the skin off. Mince the remaining flesh.

Place the creme fraiche in a bowl. Add the minced poblano, garlic and lemon juice. Season with salt and pepper. Mix well.

Preheat your Kamado Joe Classic II to 225ºF, set up for smoking/indirect grilling. Rub one tablespoon of House of Q Slow Smoke Gold Mustard Sauce over the flesh of the salmon. Season with lemon pepper and Cattleman’s Grill California Tri-tip Seasoning. Smoke the salmon directly on the second shelf of the cooker until the internal temperature reaches 140ºF. Remove from the grill and cool. Break up the flesh of the salmon and discard the skin.

Remove the deflector plates and place a Kamado Joe Half Moon Soapstone in the cooker to preheat. Open up the airflow to increase the temperature to 425ºF. Quarter the red potatoes. Toss in a small amount of olive oil and season with Cattleman’s Grill California Tri-tip Seasoning. Roast the potatoes in a Lodge 12” Cast Iron Skillet until tender. Remove from the grill.

In a large bowl, combine the salmon, potatoes, panko, mayo, red bell, onion, egg and remaining two tablespoons of House of Q Slow Smoke Gold Mustard Sauce and kosher salt. Mash together by hand and form into 6 patties.

Place a small amount of oil on the surface of the soapstone. Toast the salmon cakes on both sides until nicely browned. Remove from the grill and serve with the poblano creme fraiche.



We're starting with HOT smoked salmon, not the cold smoked cured salmon you see at the store (also, delicious). This will have a much more tender texture, while still carrying all of the smoky, salmon-y goodness we all enjoy!



The potatoes are also a big part of this recipe. Now, you could just boil the potatoes, and mash them into the mixture, but you'd be missing out on the opportunity to add the texture and caramelized flavors created when you roast the potatoes, instead.



Perfectly cooked salmon (135ºF-140ºF) will be juicy, tender and flake apart perfectly, every single time!



A few seasoning agents and binders, and that's all it takes! Patty 'em up, and finish with a sear!

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Watch Chef Tom reverse sear a whole beef tenderloin and grill shrimp on the Yoder Smokers YS640 Pellet Grill for an amazing Surf n' Turf dinner.

Reverse Seared Beef Tenderloin and Grilled Shrimp Recipe

Yield: About 8 servings

Ingredients

For the beef tenderloin

• 1 whole beef tenderloin


• Smoke on Wheels BBQ Marinade


• R Butts R Smokin’ R Beef Rub

For the shrimp

• 16 large shrimp, peeled, deveined


• Smoke on Wheels BBQ Marinade


• Plowboys BBQ Fin and Feather Rub

For the compound butter

• 1 (4 oz) stick unsalted butter, room temperature


• 1 tsp garlic, minced


• 1/2 tsp lemon zest


• Noble Saltworks Cherry Wood Smoked Salt


• black pepper

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Instructions

Combine the ingredients for the compound butter in a small bowl. Mix well to combine. Place on a sheet of plastic wrap. Wrap the plastic around the butter, twist the ends of the plastic and roll into a log shape. Place in the refrigerator to firm.

Preheat your Yoder Smokers YS640 pellet grill to 225°F, set up for indirect grilling, with GrillGrates in place on the main cooking surface, and the second shelf in place.

Trim the excess fat, silver skin and chain from the outside of the tenderloin. Pour a small amount of Smoke on Wheels BBQ Marinade over the tenderloin and rub all over the meat to form a thin layer to act as a binder for the rub. Season with R Butts R Smokin’ R Beef Rub. Let the rub set up for a few minutes. Transfer to the second shelf of the smoker.

While the beef smokes, place the shrimp in a bowl and cover with the Smoke on Wheels BBQ Marinade. Let soak about 30 minutes. Remove the shrimp from the marinade and thread onto skewers. Season with Plowboys BBQ Fin and Feather Rub.

When the internal temperature of the beef tenderloin reaches 100ºF, remove the tenderloin and the second shelf. Cover the tenderloin loosely with foil. Increase the grill temperature to 400°F. When the grill reaches 400°F, place the tenderloin on the GrillGrates, directly over the firebox. As the tenderloin takes on nice grill marks, rotate the tenderloin to allow all sides to brown. Do all of this with the lid open, so as not to overcook the meat before browning the surface. When the internal temperature reaches 125°F, remove the tenderloin from the grill to rest, and place the shrimp skewers on the GrillGrates.

Cook the shrimp on both sides until they have a little char and are opaque and cooked through (140°F internal).

Slice steaks out of the tenderloin. Top with a couple of grilled shrimp and a pat of the compound butter.

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Chef Tom cooks up a recipe he got from our friend Chef Eric Gephart of Kamado Joe. This Scottish Salmon with Maple Miso Sauce is sure to be a crowd pleaser.

Scottish Salmon with Maple Miso Sauce

Ingredients

• I fillet Scottish salmon, skinned, pin bones removed


• Noble Saltworks Cherry Smoked Flaked Finishing Salt


• black pepper

For the Maple Miso Sauce:

• 1 cup maple syrup


• 1/2 cup white wine vinegar


• 3 tbsp miso paste


• 1 tbsp lemon zest


• 1 1/2 cup vegetable oil

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Instructions

To make the Maple Miso Sauce, combine the maple syrup, vinegar, miso and lemon zest in a food processor. Begin processor, and slowly pour in oil to form an emulsification. Set aside, in the refrigerator.

Preheat your Kamado Joe Classic Joe II for high heat (500ºF+) direct grilling. Preheat a Half Moon Soapstone on one half of the grill to preheat, as well.

Season the salmon with the Noble Saltworks Cherry Wood Smoked Salt and fresh cracked black pepper, using a thin layer of oil as a binder.

Grease the soapstone with some sort of fat (veggie oil, bacon, pork fat, etc.). Place the salmon directly on the greased soapstone and let cook, lid open, until nicely seared and the meat releases itself from the stone. Flip and sear the opposite side. You may continue to cook with the lid open, or if you need to increase the internal temperature more quickly, close the lid and continue cooking. Either way, keep an eye on the sear (not too dark!), and remove the salmon from the grill when the internal temperature reaches 135ºF-140ºF. Immediately pour the Maple Miso Sauce over the fish to melt into the flesh.