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Chef Tom works a little All Things Barbecue magic on a bonafide Louisiana classic, the Shrimp Po' Boy.

Grilled Shrimp Po’ Boy Recipe

Ingredients

• 2 lb gulf shrimp, peeled, deveined


• Sweetwater Spice Tres Chiles


• iceberg lettuce, shredded


• heirloom tomato, sliced thin


• Holmes Made Sweet Spicy Garlic Dill pickles


• French bread

Cajun Seasoning:

• 1/4 cup Cattleman’s Grill Steakhouse Seasoning


• 2 tbsp smoked paprika


• 1 tsp cayenne


• 1/2 tsp fresh cracked black pepper

Remoulade:

• 1 cup mayo


• 3 tbsp stone ground mustard


• 2 tbsp Big Rick’s Chipotle Ketchup


• 1 tbsp green onion, minced


• 1 tbsp lemon juice


• 1 tbsp pickle juice


• 1 tsp garlic, minced


• 1/2 tsp cayenne

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Instructions

Place the shrimp in a brining/marinating container with the Sweetwater Spice Tres Chiles. Place in the refrigeration for 30-45 minutes.

Combine the ingredients for the remoulade in a bowl and mix well to incorporate. Store in the refrigerator.

Combine the cajun seasoning ingredients and mix well.

Preheat the Yoder Smokers YS640 pellet grill to 450ºF, set up with GrillGrates, for direct grilling.

Remove the shrimp from the brine/marinade. Thread the shrimp onto flat skewers. Season with the cajun seasoning on all sides.

Grill the shrimp until slightly charred. Flip the skewers and continue grilling until the shrimp are opaque, and the internal temperature reaches 140ºF. Toast your french bread on the grill.

Build the sandwich. Start by spreading the bottom half of the bread with the remoulade. Top with tomato slices, then iceberg lettuce. Layer on some of the pickles. Top with the grilled shrimp and the top half of the French bread.

 

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Chef Tom cooks up some beer braised mussels on the Weber Summit Charcoal Grill.

Cajun Beer Braised Mussels

Yield: 4 servings

Ingredients

• 8 oz bacon, diced


• 1 bunch (about 8) green onions, sliced


• 2 shallots, sliced thin


• cajun seasoning (recipe below)


• 3 cloves garlic, minced


• 1 lb mussels


• 1 (12 oz) can beer


• 1/4 cup butter


• 1/2 cup heirloom tomato, diced


• Salt, to taste


• Baguette, sliced, for serving

For the cajun seasoning:

• 2 tbsp Noble Saltworks Cherry Smoked Flaked Finishing Salt


• 2 tbsp smoked paprika


• 1 tbsp oregano


• 1 tbsp thyme


• 1 tbsp garlic powder


• 1 tbsp onion powder


• 2 tsp cayenne


• 2 tsp fresh ground black pepper

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Instructions

Build a hot charcoal fire in your Weber Charcoal Summit Grill, on the highest burn grate, so the coals are close to the cooking grate. Place a Lodge 12” cast iron skillet in the cooker to preheat. Add the bacon to the hot skillet. Cook until the bacon begins to brown, about five minutes then add the white parts of the green onions, the shallots and a couple of tablespoons of the cajun seasoning. Cook, stirring occasionally, until the bacon is crisp and the shallots have softened, about 10 minutes total.

Add the garlic, cook for one minute, then add the mussels and beer and cook, uncovered, until the mussels begin to open, about 2 minutes. Add the butter and tomatoes. Continue cooking, stirring, until the butter has melted and the mussels have opened completely, a few minutes more. Taste sauce and season with salt as needed. Add the green parts of the sliced green onions. Serve with the sliced baguette.

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Grilled Oysters are one of our favorite dishes, and Chef Tom tops this one off with a delicious Chorizo Butter that is the perfect complement to the dish.

Grilled Oysters with Chorizo Butter

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Ingredients

• 12 large oysters, shells scrubbed


• 4 oz Mexican chorizo


• 3/4 cup (1.5 sticks) unsalted butter, diced


• juice and zest of 1 lime


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


• 1/2 cup cilantro, diced

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Instructions

Start with a chimney of lump charcoal, dump the coals in your charcoal grill, creating both direct and indirect cooking zones. When the fire is burning hot, place a Lodge 10” Cast Iron Skillet on a grate, over the fire. Add the chorizo to the pan and cook all the way through. Move off to the side of the fire.

Place the oysters, flat side up, over the coals and cook until shells open. Meanwhile, add the butter, lime juice and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning to the pan of chorizo and whisk while the butter melts.

Once the oysters have all opened detach the oyster and remove the top shell, leaving the oyster in the bottom shell. Place on a serving platter and spoon the chorizo butter over the oysters in their shells. Sprinkle the cilantro and lime zest over all of the oysters.

Pitmaster Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted cedar plank.

Smoked Plank Salmon Recipe

Ingredients

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• 1 large fillet of salmon


• 1 1/2 lemons, divided


• 2 tbsp kosher salt


• 1 tbsp fresh ground black pepper


• 2 tsp brown sugar


• 1 long sprig fresh rosemary (or several small sprigs)

Instructions

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Preheat your smoker to 275ºF. Using a propane torch, blacken the surface of a cedar plank. Set aside.

Slice one of the lemons, and squeeze the juice of the half lemon over the flesh of the salmon.

Mix the salt, pepper and brown sugar. Season the flesh with the rub mixture. Place the sprig of rosemary on top of the fish. Top the rosemary with the lemon slices.

Transfer the filet to blackened cedar plank. Place the plank in the smoker and cook until the internal temperature reaches 140ºF. Remove from cooker, and discard lemon slices and rosemary before serving.

Pitmaster Josh Cary and Chef Tom Jackson talk about their favorite starter grill, give a little history on lobstering in Maine and have a fantastic recipe for grilled lobster tail.

Grilled Lobster Tail Recipe

Ingredients

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• 4 lobster tails


• kosher salt


• fresh ground black pepper

For the compound butter:

• 4 oz european style butter, room temperature


• 1 clove garlic, minced


• zest of 1/2 a large lemon


• kosher salt


• fresh ground black pepper

Instructions

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To make the compound butter, bring the butter to room temperature. Add the minced garlic and lemon zest. Season with kosher salt and fresh ground back pepper. Mix well. Place the butter on a sheet of plastic wrap, in a log shape. Wrap the plastic around the butter, and roll tight. Store in the refrigerator until set up and ready to slice pats.

Preheat your grill to high heat (450ºF+), set up for direct grilling. Using a very sharp knife, or kitchen shears, cut down, lengthwise, through the center of the top of the lobster tail shell. Slice down through the meat, but not through the bottom shell. Press the tail flat, so the flesh can all touch the grill at the same time, but both halves are held together. Loosen the flesh from the shell, but keep it attached at the tail end. This will allow the butter to melt down around the flesh, but hold the butter in the shell. Season the flesh with salt and pepper.

Grill the lobster flesh side down until you have nice grill marks. Flip over, shell side down. Slices pats of the compound butter and place over the flesh of the lobster. Allow the butter to melt as the lobster finishes cooking. The lobster is done when the flesh is opaque (140ºF internal temperature)

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We jumped at the opportunity to do something really cool. Lobster tails with smoked butter with beer butter dipping sauce.

Grilled Lobster Tails Recipe

Ingredients

• 4 lobster tails


• kosher salt


• fresh ground black pepper

For the compound butter:



• 4 oz european style butter, room temperature


• 1 clove garlic, minced


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


• zest of 1/2 a large lemon

For the beer butter sauce:



• 2 cups beer


• 1/2 cup heavy cream


• 2 cloves garlic, crushed


• 2 tbsp shallots, minced


• 4 sprigs thyme


• 12 oz european style butter, diced


• kosher salt


• fresh ground black pepper

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Instructions

If you want to cold smoke your butter, place the butter on a FrogMat on the second shelf of your Yoder Smokers YS640 pellet grill. Flip the switch to the on position, but do not press the start button. This will allow the fan to run without producing heat. Then, fill an A-MAZE-N Tube Smoker with your choice of pellets. Place the tube on the bottom left side of the grill and light the end with a torch. Allow the flame to burn for a minute, then blow out the flame. The pellets will burn back adding smoke to the chamber, and the fan will keep the smoke moving.

Smoke for two hours. Remove from the cooker. Place in the refrigerator, uncovered. When it has cooled down, place in a vacuum seal bag, and vacuum out the air. Store in the refrigerator for 3 days before using. The smoke flavor will mellow to a pleasant level in this time.

To make the compound butter, bring the butter to room temperature. Add the minced garlic, Cattleman’s Grill California Tri-tip Seasoning and lemon zest. Mix well. Place the butter on a sheet of plastic wrap, in a log shape. Wrap the plastic around the butter, and roll tight. Store in the refrigerator until set up and ready to slice pats.

Preheat your Yoder Smokers YS640 pellet grill to 450ºF, set up with GrillGrates for direct grilling. Using a very sharp knife, or kitchen shears, cut down, lengthwise, through the center of the top of the lobster tail shell. Slice down through the meat, but not through the bottom shell. Press the tail flat, so the flesh can all touch the grill at the same time, but both halves are held together. Loosen the flesh from the shell, but keep it attached at the tail end. This will allow the butter to melt down around the flesh, but hold the butter in the shell. Season the flesh with salt and pepper.

Grill the lobster flesh side down on the GrillGrates until you have nice grill marks. Flip over, shell side down. Slices pats of the compound butter and place over the flesh of the lobster. Allow the butter to melt as the lobster finishes cooking. The lobster is done when the flesh is opaque (140ºF internal temperature). Serve with the beer butter sauce.

To make the beer butter sauce, preheat a Lodge Logic 12” cast iron skillet over medium heat. Add the beer, cream, garlic, shallots and thyme to the skillet. Bring to a boil and allow to simmer until nearly all of the liquid is reduced out. Turn off the heat. Slowly whisk in a couple of cubes of butter at a time. This will create the emulsion that makes the sauce creamy. Continue until all of the butter is incorporated. Strain the solids from the liquid. Discard the solids. Hold the sauce warm in a small bowl over a pot of warm water. Overheating or allowing the sauce to cool with cause it to break.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

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Chef Tom cooks up another incredibly healthy dish, Chili Lime Cod En Papillote, en papillote translates to "in paper." This simple recipe is delicious, and cooks quickly making it perfect for a weeknight meal.

Chili Lime Cod En Papillote Recipe

Yield: 2 servings

Ingredients

• 1 (6-8 oz) cod fillet


• 1 lime


• 1/2 jalapeño, sliced into rounds


• 3-4 cloves garlic, sliced thin


• 1” ginger, peeled, sliced thin


• 1/2 cup cilantro


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• olive oil


• 1 tsp brown sugar

For the slaw:

• 1 small cucumber


• 1 carrot, peeled shredded


• 1 cup cilantro leaves


• 3 tbsp peanuts, crushed


• Kim’s Gourmet Spicy Peanut Sauce

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF. Fold a 24”X24” piece of parchment paper in half. Cut the parchment into a large heart shape. Discard the scraps.

Combine the jalapeño, garlic, ginger and cilantro in a small bowl. Drizzle a little olive oil and a squeeze of lime juice. Toss to coat. Place the mixture in the center of one half of the heart shaped parchment. Lay it out in a fillet shaped bed.

Rub a thin layer of olive oil all over the cod. Season lightly with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Place the cod on the bed of veggies/aromatics. Sprinkle the brown sugar on top of the cod. Slice a few thin slices of lime and place on top of the brown sugar.

Fold the opposite side of the heart over the cod. Starting at the fold, on the rounded side of the heart. Make a small fold in toward the fish. Make sure the crease is firm. Continue working your way around the half heart, folding and making firm creases. You are forming a packet to trap the air inside with the fish, steaming the fish and trapping in the juices and flavors. When you get to the pointed end of the heart shape, fold the overhanging paper underneath the packet. Make sure all folds/creases are firm and create a seal.

Place the packet on the grill and prepare the slaw. Cut the cucumber into 2” sections. Halve lengthwise. Scoop out the seeds. Slice lengthwise very thin. In a small bowl, combine the cucumber, carrots, cilantro and peanuts. Add enough Kim’s Gourmet Spicy Peanut Sauce to coat. Taste and add sauce, as desired.

After the fish has been cooking for 12-15 minutes, test for firmness by touch. It should have firmed up by 18 minutes. You can insert a thermometer through the paper at this time. As long as the internal temperature is over 145ºF, you are good to stop cooking the fish. Because the juices are all sealed inside the packet. It will not hurt to overshoot that number, a bit. Serve the fish in the packet, topped with the cucumber slaw.

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Chef Tom cooks up some cedar plank salmon on our Kamado Joe Classic Joe 18" ceramic grill.

Cedar Plank Salmon Recipe

Yield: 4-6 servings

Ingredients

• 1 (2 lb) fillet of salmon


• Oakridge BBQ Game Changer Brine


• Killer Hogs BBQ The AP Rub


• 2-3 tbsp brown sugar


• 1 lemon, sliced thin


• 3 sprigs fresh rosemary


• 1 cedar grilling plank

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Instructions

Light the charcoal in your Kamado Joe Classic Joe ceramic grill, and begin preheating the grill to about 425ºF, set up for indirect grilling. Submerge a cedar grilling plank in water to soak.

Place the salmon in a zip top bag or small Briner Bucket. Mix the Oakridge BBQ Game Changer Brine powder with water, according to the instructions on the bag. Make enough brine to fully submerge the salmon. Let the salmon brine for one hour in the refrigerator.

Remove the salmon from the brine a place on the soaked cedar plank. Portion the salmon into four (or more) equal servings, making a cut from the top of the flesh down to the skin, without cutting through the skin. This will allow the fillet to cook as one piece, but makes serving the portions much easier. Next, season the flesh with Killer Hogs BBQ The AP Rub, and then the brown sugar. Then, place the rosemary sprigs down into the cuts you made to divide the portions. Last, top the fillet with the lemon slices.

Grill over indirect heat until the internal temperature reaches 140ºF in the thickest part of the fillet. Remove from cooker, and discard lemon slices and rosemary before serving.

Day two of Autumn and it's 90ºF here in Kansas. But I suppose it doesn't matter, whether you're looking to hold on to Summer grilling or spice up the falling temperatures, this shrimp skewer recipe will not disappoint!

Lime Jalapeño Shrimp Skewers with Roasted Jalapeño Dipping Sauce Recipe

Yield: 6-8 servings

Ingredients

• 2 lb shrimp, peeled, deveined


• Sweetwater Spice Lime Jalapeño Fajita Bath


• 4 jalapeños


• 1 cup cilantro, minced


• 1/2 cup sour cream


• 1/4 cup mayonnaise


• 1 tbsp lime juice


• 1 clove garlic, minced


• Kosher salt, to taste

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Instructions

Place the shrimp on bamboo skewers and lay them in a shallow pan. Cover with equal parts Sweetwater Spice Lime Jalapeño Fajita Bath and water. Marinate for 30-45 minutes.


Preheat your Yoder Smokers YS640 pellet grill to 450ºF, set up for direct grilling with GrillGrates.

To make the dipping sauce, place the jalapeños on the grill and cook until the skin is blackened on all sides. Place in a zip top bag and let steam 10-15 minutes. Remove from the bag, peel the skins from the flesh and scrape out the seeds and stem. Mince the flesh of the pepper and discard the rest. Then, combine the peppers with the cilantro, sour cream, mayonnaise, lime juice and garlic in a small container. Using an immersion blender (or small food processor or blender), process until the mixture is smooth. Store in the refrigerator.

Remove the skewers from the marinade. Strain the solids from the liquid marinade. Rub the solids all over the shrimp.

Grill the shrimp on both sides to achieve nice grill marks. Remove from the grill when the shrimp are opaque and an instant read thermometer inserted into the thickest part of the shrimp reads 130ºF. Serve immediately with the dipping sauce.



Start by peeling and deveining your shrimp. This will be a quick cook on the grill.



Time to add some flavor! Sweetwater Spice never disappoints. This citrus based bath really amplifies the brightness of the fresh shrimp.



To compliment the shrimp, we're making a fire roasted jalapeño dipping sauce. This starts with getting a nice char on the outside of the peppers.



After steaming and peeling the skins from the jalapeños, you're left with the tender smoky flesh of the pepper.



An immersion blender makes quick work of combining the rest of the dipping sauce ingredients, but a blender or food processor would work, as well.



Shrimp on the GrillGrates inside our Yoder Smokers YS640 pellet grill for maximum char and flavor!

Jalapeño poppers are a favorite appetizer around here. We're always looking for ways to tweak our poppers to make them new and exciting again, so when Steven Raichlen visited us and shared his bacon wrapped snow crab jalapeño poppers from his book Project Smoke, we couldn't wait to share them with all of you!

Snow Crab Jalapeño Poppers

Yield: 6-8 servings

Ingredients

• 12 large jalapeno peppers


• 12 ounces cream cheese, room temperature


• The finely grated zest of one lemon


• Plowboys BBQ Fin & Feather (or other seafood seasoning)


• 8 ounces crab meat


• 12 strips thin bacon, cut crosswise in half

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Instructions

Preheat your grill to 350ºF, set up for indirect grilling.

Cut each jalapeño in half lengthwise. Scrape out the seeds and veins (use gloves or a spoon).

Combine the cream cheese, lemon zest and crab meat in a mixing bowl. Season with Plowboys BBQ Fin & Feather and gently fold the mixture together. Spoon the mixture in to jalapeño halves.

Wrap each jalapeño crosswise with a strip of bacon (you want the filling exposed at each end). Secure the bacon with toothpicks. Place the stuffed jalapeños on a wire rack or FrogMat in the grill.

Cook the poppers until the bacon and filling are browned and the peppers are tender (squeeze them between your thumb and forefinger), 20 to 30 minutes.



We got ahold of some really great snow crab meat, but you can use whatever is available at your local market.



Removing the seeds tones down the heat of the jalapeño, since that is where it is most concentrated.



Don't be afraid to taste again and again as you mix the filling. The crab meat is already cooked, and you want to be sure the filling is seasoned the way you like.



Once you cheese and crab filling is