This salad makes it feel like summer, where fresh vegetables reign alongside sweet and spicy barbecue flavors. The dressing is not complicated, combining your favorite ranch and barbecue sauce! This great meal prep option is a crowd favorite!

View all of the Shrimp Meal Prep Recipes HERE!

BBQ Shrimp Salad

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Makes 4 servings

Ingredients

• 1# Shrimp


• 4 Cobs Corn


• Saica Extra Virgil Olive Oil, as needed


• R Butts R Smokin Honey Chipotle Rub, as needed


• 2/3 cup reduced-Fat Avocado Ranch Dressing


• 1/3 cup Plowboys Tarheel Tang


• 1/2 cup Cherry Tomatoes, halved


• 1/2 large Red Onion


• 2 Avocados, halved


• 1 Lime, cut into quarters


• 8 radishes, sliced thin


• 1 small bunch of basil


• 1 head iceberg lettuce, sliced thin

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Instructions

1. Preheat YS640s to 450°F, set up for indirect grilling.


2. Season shrimp with R Butts R Smokin Honey Chipotle Rub. Season corn with EVOO and honey chipotle rub.


3. Grill corn and shrimp over high heat until shrimp is cooked through and corn is tender. This will take about 10-12 minutes, turning halfway through cooking.


4. Prep the vegetables. Thin-slice iceberg lettuce, halve cherry tomatoes, dice red onion, chiffonade basil, and halve avocados. To preserve the avocados, take a lime wedge and wipe lime juice on the cut side to prevent browning/oxidizing.


5. Make dressing by mixing two parts ranch with one part Plowboys Tarheel Tang.


6. Portion and assemble in containers for the week. To serve, slice avocado over the salad, add dressing, and enjoy!

You may also try: Grilled Salmon Salad with Magic Tahini Dressing

Begin by preheating your grill to 450°F, and set it up for indirect grilling. You will also need a frogmat (a silicone-lined mesh screen). If your grill only works with a direct-grilling setup, opt to use double-pronged skewers to grill the shrimp over the flame. The frogmat is only to be used with indirect grilling, where no flame will touch the mat, causing it to melt/burn.



I wanted to go with a classic barbecue flavor profile, and this honey chipotle rub from R Butts R Smokin fit the bill perfectly! After coating the shrimp with this rub, allow it to sit for several minutes to adhere to the natural moisture in shrimp. The same goes for any protein where you'll use a rub like this. The rub will deepen in color and begin to look wet/saturated, and that's when you know it's ready for the grill!

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Before I head out to the grill, I also will season my corn. First I remove the husks and then coat them with extra virgin olive oil, followed by a good coating of the same honey chipotle rub.



Once seasoned properly, I'll place my corn and shrimp on the hot grill. For my setup on the Yoder Smoker 640s, I've place a frogmat on the left side of the grill, which will give plenty of space for the corn to sit right over the fire source. Once placed properly, I'll close the lid of the grill for about 4-6 minutes before coming back to flip the shrimp, turn the corn, and close the lid again to cook for another 4-6 minutes.



Here we are about 10 minutes into cooking. The shrimp are opaque in color and cooked through. I'll pull these, but allow the corn to go for a little longer just to get those signature char marks I like. While everything is cooking, I'll head back inside to prep the vegetables.

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Once cool enough to handle, slicing the kernels off the length of the cob is all you need to do. The corn is probably my favorite part of this whole recipe. Grilling it brings out the sweetness that I enjoy, but also the grilled smoky flavor melds into the other vegetables beautifully.



Finally, to make the dressing, mix two parts ranch dressing and one part barbecue sauce. Barbecue sauce tends to fairly sweet, so to cut down the sugar I opted for the Plowboys Tarheel Tang. I also decided to use a reduced-fat avocado ranch in place of a standard recipe ranch to help make this a lighter dish.



This meal stays freshest if you keep your vegetables and protein separate. The avocado should also be kept separate in an air-tight fashion. However, when you're ready to eat, put it all together. You'll feel so great every day when lunch is a heaping amount of vegetables and full of sustained energy from lean protein!

You may also enjoy: Grilled Salmon Grain Bowl

Anyone who knows me well knows that I love Asian food, but more specifically, Japanese food. Inspired by Kim's Gourmet Terriyaki Sauce, I'm showing you a healthy and easy-to-make Shrimp Rice Bowl, served with a side of yummy grilled edamame!

View all of the Shrimp Meal Prep Recipes HERE!

Teriyaki Shrimp Rice Bowl

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Makes 4 servings

Ingredients

• 1# Grilled Shrimp


• Dizzy Pig Tsunami Spin Rub


• 20 oz Simple Truth Organic Whole Grain Medley - (Frozen cooked brown rice, red jasmine, and black barley infused with garlic and spices)


• 10 oz Whole Edamame, frozen


• EVOO


• 2-3 large carrots, shredded


• 1 bunch Green onion, sliced thin


• ½ large red onion, medium dice


• Spicy mayo - sriracha & mayo


• 4 Cups spinach


• Sesame seeds, for garnish


• Kim’s Gluten-Free Teriyaki Sauce

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Instructions

1. Preheat your Yoder Smokers YS640s to 450°F, set up for indirect grilling, outfitted with a frogmat.


2. Season shrimp with Dizzy Pig Tsunami Spin Rub. Season edamame with olive oil, then a coating of Dizzy Pig Tsunami Spin Rub.


3. Grill shrimp and edamame for about 8-10 minutes, flipping them halfway through cooking. Closing the grill lid for that duration will ensure a proper cook.


4. Prep the vegetables: shred carrots, slice green onion, dice red onion.


5. Make the spicy may by combining about 4 Tablespoons of each sriracha and mayonnaise together.


6. Cook whole grain medley (or grain of your choice) according to manufacturer's specifications.


7. Portion everything evenly between four containers, starting with a bed of spinach in each container. Add cooked and cooled grains, vegetables, then shrimp. Hold in fridge until ready to serve.


8. Serve Rice Bowl with sesame seeds, teriyaki sauce, spicy mayo, and grilled edamame.

Shop all products HERE!

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After getting the grill nice and hot, I season my shrimp with Dizzy Pig Tsunami Spin Rub. This barbecue rub works really well within Asian flavors, especially with sesame seeds being present in the rub to create a nice and subtle, nutty flavor.



I'm also seasoning my edamame with cooking oil and the same Dizzy Pig Tsunami Spin Rub.



Once the seasoning has had some time to really adhere to the shrimp (about 5-10 minutes), I'll set up my frogmat with in the grill. It is important to note that a frogmat is only to be used on a grill that uses indirect cooking, such as a pellet smoker. Any direct flame on the frogmat will cause the silicone-lined mesh to melt and burn. If your grill works with direct over-the-flame cooking, I would suggest using some double-pronged skewers.



I like to put my vegetables right close to the heat source, mostly because they are more resilient and less likely to overcook, unlike shrimp.



Once it's all evenly spread out to where I like it, I will close the grill lid and allow everything to cook for about 4-5 minutes before coming through and giving everything a turn.



Fully-cooked shrimp will be opaque in color throughout. You can check this by looking along the spine of the deveined shrimp, taking note of a pale pinkish color through the center. The shrimp will also have only a slight yield in pressure when checking for doneness. You definitely don't want them to be rubbery!

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For an added touch of spice, I put together a spicy mayo with equal parts sriracha and mayonnaise.



It's up to you how you want to portion everything for the week's lunch. I almost always make an excuse to eat out once a week, so I usually only portion for four lunches. Keeping the veggies fresh by separating the shrimp is something you can do, but not necessary. I'm all for everyone finding the best way to do things for themselves. This just so happens to be the way I enjoy eating this meal.



I put a small amount of spicy mayo into a little sauce bed of teriyaki sauce to enjoy my edamame to the max. I also garnish my shrimp with the same sauces and some sesame seeds. Everything works so well with the garlic grain medley. I hope you find the time to enjoy this recipe.

Greek salads are found frequently on lunch menus, but rarely will you find them with grilled shrimp and romaine! Chef Britt shows you how to put together this flavor-packed Greek Grain Salad and keep it fresh all week!

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Greek Grain Salad with Shrimp

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Makes 4 servings

Ingredients

Grilled Components:

• Dizzy Pig Raging River Seasoning


• 1# Shrimp


• 1 head Romaine


• Olive oil

Dressing/Marinade:

• ½ C Red wine vinegar


• 3 TBSP Dizzy Pig Raging River Seasoning


• 1 C EVOO


• 1 Shallot, minced


• ¼ C Parsley, chopped

Salad:

• 2 heads Romaine


• 1 large English Cucumber


• 2 Roma Tomatoes


• ½ C Kalamata Olives


• ½ C Feta, crumbled


• 1C pot barley+ 3C Water

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Instructions

Cook pot barley by bringing 3 cups of water and one cup rinsed barley up to a boil, lower to a simmer, and cover to cook for 35-40 minutes. Once finished cooking, spread out to cool on a sheet pan and hold until ready for assembly.

Assemble the dressing by blending together 1/2 cup red wine vinegar, 3 Tablespoons Dizzy Pig Raging River Seasoning, 1 cup EVOO, 1 minced shallot, and 1/4 cup of chopped parsley. Once properly emulsified, use about 1/4 of a cup to marinate shrimp and 1/3 of a cup to dress the cooled pot barley.

Slice one head of romaine lettuce vertically in half and coat the cut side with extra virgin olive oil. On a hot grill, char the romaine halves and grill the shrimp until cooked through, about four to five minutes on each side.

Portion and assemble the finished Greek salads with barley, vegetables, feta, olives, and cooled grilled shrimp into four containers.

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I love the freshness of a Greek salad, but I think my favorite part is the briny add-ons, like good kalamata olives and punchy feta cheese. But let's face it: greek salads are on every fast-casual lunch counter known to man. Maybe it just feels that way. And it's not that I'm mad about that, I really do love Greek salads, but I want to shake things up with the perfect flavor add-on: smoke. I set out to make this classic lunch staple with a new twist by grilling a portion of the romaine to bring that smoky edge we didn't know we were missing. Check it out!



The first thing to knock out is to start cooking your barley. Here I've rinsed one cup of barley and will add it to 3 cups of water to cook. It's very similar to rice, you bring to a boil, lower to a simmer, cover, and cook for approximately 35-4o minutes or until tender.



While the barley cooks and your grill is heating up, assemble the dressing. Here I start with mincing some shallot.



High-quality olive oil is essential for making a great greek dressing. Here I'm using one cup of Saica Castelvetrano Extra Virgin Olive Oil.



Combine 1/2 cup of red wine vinegar with olive oil, then add 3 tablespoons of Dizzy Pig Raging River Seasoning. With smoked paprika as the background, this seasoning has herbs and a slight sweetness to make your greek seasoning stand out.



1/4 cup of flat-leaf parsley (packed) with the stems removed goes in with the shallots and other ingredients.



Blend until smooth. I enjoy this immersion blender for making dressing quickly.



We will use this dressing to marinate the shrimp and dress the barley.



I add about a quarter cup of the Greek dressing to one pound of peeled and deveined shrimp. Toss until evenly coated and allow the shrimp to marinate for about 15 minutes.



Once my barley is cooked through, I spread it out on a sheet pan to cool. I use just enough of the dressing to coat the barley. A little goes a long way in this case, so I wouldn't do more than a 1/3 cup.



Next, we move onto prepping the romaine for the grill. Because grilling can wilt the lettuce, I will only grill one head of romaine and keep the other two fresh. This way I can mix in the grilled lettuce with the fresh and get the benefits of both.



Once I cut the head of romaine in half, I will season the cut side with olive oil using this bottle sprayer.



Since grilling is what separates this greek salad from the multitudes of recipes out there, make sure you start by getting your grill set up with the right fuel. I've opted to use BBQr's Delight Pecan Pellets with the YS640s pellet smoker. Preheat your grill for high-heat grilling, 450 degrees F or higher.



In this recipe, I'm cooking shrimp, and the Frogmat is perfect for grilling smaller items that may want to fall through the grates. Even though it can withstand high temperatures, it's important to know when using the Frogmat that the grill is set up for indirect cooking, meaning the diffuser plate is in place so no flames should flare up and touch the frogmat as it cooks. If you have a grill that's better used for direct grilling, such as a Napoleon Gas Grill, I would suggest using double-pronged skewers for your shrimp.



Now that we're ready for the grill, I place my romaine over the heat source for high-temp searing, while the shrimp set on the remaining space of the bottom shelf of the smoker. The shrimp will be done once they're opaque in color and have a slight firmness throughout. As for the romaine, we are just looking to get those characteristic grill marks. The higher the temp, the more char we get without completely wilting the lettuce.



The cook on the shrimp and romaine will only take a few minutes, so I close the door to the grill and head back inside to chop some vegetables.



Here's a good visual about how to get even cuts on your tomatoes and cucumbers.



I've put together my salad add-ins. Good feta and kalamata olives are crucial any Greek salad for me. You'll notice in the background of this photo I have chopped all three heads of romaine and tossed them together before portioning.



When assembling, I place the cooled, dressed barley into the bottom of the container, followed by my chopped tomatoes and cucumbers, feta, and olives. Place the chopped romaine on top, followed by the grilled shrimp. It's important to allow the hot components to cool completely before assembling.



There you have it! Greek Grilled Shrimp Salad ready for your lunchbox!

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Chef Tom fires up the Kamado Joe ceramic charcoal grill for this fantastic vegetarian appetizer! This Buffalo Cauliflower is first smoke-roasted whole on the grill with apple wood before being broken down for a quick pan fry in the Lodge Cast Iron Skillet. Smoky, crispy, tangy and delicious!

Buffalo Cauliflower

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18 appetizer servings

Ingredients

• 3 heads cauliflower


• 1/4 cup cornstarch


• 1/2 cup vegetable oil


• Blue cheese crumbles, for serving

For the Buffalo Sauce:

• 1 1/3 cup Killer Hogs Hot Sauce


• 1 cup unsalted butter


• 1 tsp Code 3 Spices Grunt Rub


• 1 tsp Worcestershire sauce


• 1 tsp cayenne


• 1/2 tsp celery seed

For the Buttermilk Ranch Dressing:

• 1/2 cup sour cream


• 1/2 cup buttermilk


• 1/2 cup mayonnaise


• 1/4 cup parsley, minced


• 1 tbsp fresh chives, minced


• 1 tbsp fresh dill, minced


• 1 tsp lemon juice


• 1/2 tsp Worcestershire sauce


• 1 clove garlic, minced


• Noble Saltworks Hickory Smoked Salt


• black pepper, to taste

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Instructions

To make the buttermilk ranch dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.

Stabilize your Kamado Joe Classic III at 450ºF, set up for indirect grilling.

Melt the butter in a Lodge 8” Cast Iron Skillet. Add the remaining ingredients. Whisk to incorporate. Bring to a simmer. Cook for one minute. Remove from the heat. Allow to cool to thicken. The butter may begin to separate, so whisk again until all ingredients are distributed.

Trim the leaves and end of the stem from the head of cauliflower. Dunk the florets of the cauliflower in the buffalo sauce, coating the surface.

Transfer directly to the grill, stem side down. Roast until tender when pierced with a skewer, about 60 minutes. Remove from the grill.

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

Cut the head of cauliflower into individual florets. Dust the florets with the cornstarch and toss to coat.

You might also enjoy: Bloody Mary with Smoked Beef Jerky

Add the oil to the skillet. Fry the cauliflower florets briefly, just to crisp the surface. Remove from the skillet and place in a medium mixing bowl. Let cool 1-2 minutes. Add the remaining buffalo sauce to the bowl and toss to coat.

Serve the Buffalo Cauliflower garnished with blue cheese crumbles and the Buttermilk Ranch Dressing for dipping.

The winter wind is chilling us all to the bone. Time to snuggle up in our favorite blankets and slippers to embrace the season. What better way to warm up our souls with this hearty peanut curry? Inspired by one of my favorite Thai restaurant dishes (pra ram long song), this version cuts through half of the work by using Kim’s Gourmet Spicy Peanut Sauce for the base.

View all of the Shrimp Meal Prep Recipes HERE!

Peanut Curry with Chile Shrimp

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Makes 4 servings

Ingredients

• One Can unsweetened coconut milk


• One bottle Kim’s Gourmet Spicy Peanut Sauce


• 2 Heaping Tablespoons Red Curry Paste


• 5 Cups spinach


• 8 oz broccoli florets


• 4 servings of cooked brown jasmine rice


• 1 lb shrimp, peeled, deveined


• 1/2 Bottle Tres Chiles Fajita Bath

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Instructions

1. Preheat your Yoder Smokers YS640s to 450°F set up for indirect grilling, with a frogmat or double-pronged skewers to use to grill the shrimp.


2. Marinate shrimp for 5-10 minutes using Sweetwater Spice Co. Tres Chiles Fajita Bath, undiluted.


3. Spray Duck Fat or oil of choice over broccoli florets.


4. Grill broccoli and shrimp for 8-10 minutes, with the grill lid closed, turning halfway through.


5. Make peanut curry sauce by heating coconut milk and "blooming" red curry paste. Finish curry sauce by adding Kim's Gourmet Spicy Peanut Sauce to heat through.


6. Add grilled broccoli to sauce and then add spinach to wilt.


7. Cook brown jasmine rice.


8. Serve curry and shrimp over cooked brown jasmine rice immediately or portion in fours to cool and reheat later.

View all of the products HERE!

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What I love most about this recipe is how fast it all comes together. The first step is to get our shrimp marinating.



I opted for a big punch of flavor with the Sweetwater Spice Co. Tres Chiles Fajita Bath, undiluted. Because of this brine concentrate's acidity level, it's wise not to marinate it for much longer than 5-10 minutes, to avoid making something halfway to ceviche.



I also season the broccoli with spray duck fat, which is just conveniently around our kitchen at almost any given time. Feel free to use any cooking oil you have on hand, keeping in mind the flavor it might impart along the way.



All the while, the Yoder Smokers YS640s has been preheating to a high temp of 450°F. At this temp, pellets will constantly be feeding into the firebox, giving us the ability to quick-cook anything. I also outfit the grill with a frogmat, to avoid any shrimp or broccoli to fall through the grates.



If you are using a grill that uses direct over-the-flame heat, forgo the frogmat, as to avoid any damage caused by direct flame and opt for skewers or a fry basket to avoid anything falling through.



To give everything a proper cook, I cook the shrimp for about 8-10 minutes, giving everything a quick flip halfway through the cook. It's also important to close the grill door to ensure radiant heat helps aid the cooking process.



Meanwhile, you can begin creating your curry sauce. It starts with heating coconut milk.



I love this Hestan Cue Induction Burner. Heats immensely fast and has easy touch-sensitive controls.



Once the coconut milk starts to warm up, add a couple of heaping tablespoons of red curry paste to bloom. "Blooming" will help open up and release those wonderful spices to their full potential.



Once simmering, add one entire bottle of Kim’s Gourmet Spicy Peanut Sauce. 



I know this sauce isn't technically three ingredients, but I love that I can whip this up without breaking the bank trying to fill up a spice cabinet from scratch.



After your sauce has simmered and come together, add your grilled broccoli florets, followed by the spinach.



Cook the veggies through until the spinach has wilted and the broccoli has become tender.



I planned on eating this as a meal prep, so I went ahead and portioned out my curry, shrimp, and rice accordingly. I opted for par-cooked brown jasmine rice, mostly because it is convenient to heat and prepackaged for easy travels.



Serve the curry over the brown rice and top with the tres chiles shrimp. Hearty. Warm. Satisfying.

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Chef Britt shows you a great way to extend your leftover turkey this holiday season with turkey fried rice made on Le Griddle!



BUY all featured flavors and tools for this recipe HERE!

Turkey Fried Rice

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Yield 4 servings

Ingredients

• 3 cups (2 - 8.5 oz packages) of parboiled Jasmine Rice


• Canola Oil, as needed


• 1 small white onion, finely chopped


• 1 zucchini, medium dice


• 2 scallions, sliced thin


• 1 tablespoon minced garlic


• 2 tablespoons, plus more as needed Smoke on Wheels Pork Marinade & Injection


• 2 tablespoons gochujang


• 3 eggs


• 1-2 cups leftover smoked turkey, cubed

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Instructions

Preheat your Le Griddle flattop grill or wok to high heat. Prepare your vegetables and sauce. To create the sauce, combine gochujang and Smoke On Wheels Pork Marinade & Injection.  It's important to have all of your vegetables, sauce and protein ready to cook, because it will call come together in about 8 minutes, with constant interaction on the grill.

Season your grill with a little canola oil and sop up any extra oil with a paper towel. Break up your rice in the package before placing it all on to the flattop grill. While continuously stirring and tossing the rice, cook until it is pale brown and lightly toasted.

Next to the rice, put about a tablespoon of canola oil on the griddle and place your vegetables on to stir-fry. Cook until onions begin to sweat and add your gochujang sauce to the vegetables and rice. Stir rice and toss in vegetables to combine.

In a separate part of the griddle, put a little more oil down and crack the eggs over the oil. Quickly scramble the egg and break it up into small bits. Toss the egg and the rice mixture together.

Place cubed turkey onto the griddle until just heated through, adding a splash of Smoke On Wheels Pork Marinade & Injections as needed. Add heated turkey into your rice mixture. Serve immediately.

You might also enjoy: Quesadilla Burger

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Chef Britt shows us a spin on a holiday classic: Sweet Potato Casserole! She makes smoky sweet potato mash and tops it all with homemade marshmallow fluff!



BUY all featured flavors and tools for this recipe HERE!

Sweet Potato Casserole

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Yield 1 deep-dish pie pan (about 8-10 servings)

Ingredients

Sweet Potato Mash:

• 2 - 2½ # Sweet Potatoes


• 8 oz Mascarpone


• 3 Tablespoons John Henry's Sugar Maple Rub


• ½ Cup Toasted Pecan Pieces, plus more for serving

Marshmallow Fluff Topping:

• 3 Large Egg Whites (90g)


• 2/3 Cup Sugar


• 2/3 Cup Corn Syrup


• 1/2 Cup Water


• ½ Teaspoon Cream of Tartar


• 1 Teaspoon Vanilla Extract

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Instructions

Preheat your grill or smoker to 400 degrees. Prick the sweet potatoes with a fork and bake on a foil-lined pan for around an hour and fifteen minutes, or until tender all the way through.

Prepare the marshmallow topping while the sweet potatoes cook.

Combine egg whites and cream of tartar in the bottom of a mixer bowl, fitted with a whip attachment. Begin whipping the whites and tartar on low speed. Meanwhile, combine corn syrup, water, and sugar in a small saucepan. Before bringing it to a boil, ensure that the sugar is completely hydrated before adding any heat. Cook the syrup until the temperature reaches 236-240 degrees F. Slowly add the syrup down the side of the mixer bowl while whipping at high speed. Once all of the syrup is added, continue to whip on high speed until the fluff has cooled to room temperature, about 10 minutes. Move fluff to a piping bag fitted with a large piping tip. Reserve until further use.

Once sweet potatoes are cooked through, remove the flesh from the skins and mix with mascarpone, toasted pecans, and John Henry's Sugar Maple Rub in a bowl. Transfer mixture to a deep-dish pie pan and spread out evenly.

From here you can either reserve the mash and cover it with foil in a warm oven, and then pipe the marshmallow fluff and char with a torch right before serving. Or you can pipe the marshmallow fluff over the top and place it in a hot oven and broil to char the top.

You might also enjoy: Barbecue Smoked Carrots

 

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Chef Britt shows us a new side to bring to the holiday table: Barbecue Smoked Carrots! They get roasted on the grill in a spicy and sweet glaze, and served with a cool yogurt sauce and herbaceous parsley pesto!

Barbecue Smoked Carrots Recipe

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Yield 4-6 servings

Ingredients

BBQ Carrots:

• 1 # Medium Carrots


• 6 Tbsp ghee (or melted butter, if preferred)


• ⅓ C House of Q Sugar and Spice BBQ Sauce


• ¼ C Maple Syrup


• 1 tsp Garam Masala

Parsley Pesto:

• 2 bunches parsley (carrot tops would work, too)


• ½ C Extra Virgin Olive Oil, plus more if needed


• 1 Clove Garlic


• Noble Works Hickory Smoked Salt, to finish

Spiced Yogurt:

• 1 C Greek Yogurt


• 2 TBSP pan drippings from the carrots

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Equipment

• Scrubber


• Wusthof BBQ Kit


• Cutting Board


• Wusthof IKON 8" Chef's Knife


• YS640s with ACS


• Sheet Pan


• Immersion Blender


• Victorinox Grater


• Measuring Cups


• Measuring Spoons

Instructions

Preheat your YS640s, to 400 F, set up for indirect cooking using the diffuser plate. Scrub the carrots using a brush, then rinse. Trim the carrot tops and cut the carrots into rough thirds. In a small bowl, combine House of Q Sugar and Spice BBQ Sauce, ghee, maple syrup, and garam masala. Place the carrots on a sheet pan lined with foil and coat carrots with sauce.

Bake the carrots using indirect heat until carrots are tender, about 40-50 minutes, turning the carrots halfway through the cook.

Using an immersion blender combine parsley, smoked salt, extra virgin olive oil, and garlic. Add more oil if needed to create a desired texture.

Pour a little of the pan drippings into the yogurt and stir immediately. If the fats from the drippings set up chunky, you can hit it with the immersion blender to thoroughly incorporate.

Serve altogether.

You might also enjoy: Charred Cranberry Mostarda

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Chef Britt shows you how to take your cranberry sauce to the next level with this Charred Cranberry Mostarda! This simple recipe pairs well with turkey, chicken, or pork!

Charred Cranberry Mostarda

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Yield 10-12 servings

Ingredients

• 1 lb. fresh or frozen cranberries


• ½ cup red wine vinegar


• ½ cup cane sugar


• ½ teaspoon yellow mustard seed


• ⅓ C dried cranberries


• ½ teaspoon garam masala (or ½ teaspoon pumpkin spice)


• ½ Tablespoon orange zest


• 1 orange, juiced


• ½ Tablespoon Grannie’s Horseradish Mustard

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Instructions

Over a high heat flame, char the cranberries until the skins begin to blacken and burst open. You can do this with either a torch over a sheet pan or in a fry basket over high flame on a grill.

Combine all the remaining ingredients with the charred cranberries in a medium saucepan and bring to a boil over medium high heat. Reduce to a simmer and cook down until the cranberries are softened and burst open easily. This won’t take longer than ten minutes. Serve warm or cooled. This also makes a great condiment for leftover turkey sandwiches.

You might also enjoy: Leftover Turkey Sandwich

 

"Niçoise." You may have seen the word previously on a menu, but are not entirely sure how to pronounce it. Niçoise (pronounced "nee-swahz") is a classic French dish often found in European Bistros and adored by culinarians around the world. Although you can find more traditional iterations that only use cooked tuna and raw vegetables, this is a more nouveau take with grilled salmon, boiled eggs, and blanched vegetables. Some briny olives and capers add salty interest, while the tangy lemon vinaigrette packs the punch.



Feel free to play around with the vegetables you choose to dress up this salad, like adding tomatoes for a more traditional approach. I used Castelvetrano olives, mostly because I really enjoy their briney flavor, but salty anchovies would be a great punch of flavor.

Grilled Salmon Niçoise Salad

Makes 5 portions

Ingredients

• 1 Whole Side of Atlantic Salmon (skin on preferred)


• Cattleman’s Grill Ranchero Seasoning, as needed


• 5 Mini seedless cucumbers, cut into large bite-size pieces


• 12 oz Green beans, trimmed and cut in half


• 1.5 lbs petite fingerling potatoes


• 6 eggs


• 10 oz Castelvetrano Olives (although you can substitute your preferred kind)


• Capers, for garnish


• Kosher salt (for blanching vegetables)


• Fresh cracked black pepper, for garnish

Lemon Vinaigrette:

• 3 Cups Saica Sicilian Extra Virgin Olive Oil


• 1 Cup fresh lemon juice


• 8 Tbsp. Dijon Mustard


• 4 tsp. Reida Raw Wildflower Honey


• 1 Tablespoon Kosher salt


• 1 Tablespoon Black pepper

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Instructions

Grilled Salmon:

Preheat your grill for medium-high heat, or 475 degrees if using a pellet smoker. Clean your side of salmon, ensuring it is free of pin bones and scales. Using a filet knife or chef’s knife, cut the salmon filet into 5 - 6 portions, depending on the size of the filet.

Generously season the flesh with Ranchero Seasoning. The skin will not need seasoning, but will add more flavor and maneuverability on the grill if left on.

Place the salmon filets skin-side down in an area of the grill that promotes indirect cooking. This means away from the heat source. So either on an upper secondary shelf or further away from hot coals. Cook the salmon skin side down for five minutes, then flip to finish cooking. Once the salmon has reached an internal temperature of 150 degrees, pull from grill, and set aside on a plate to cool in the fridge.

Lemon Vinaigrette:

Measure dijon mustard, fresh lemon juice, honey, salt, and pepper into a large bowl and whisk together. Add olive oil in a slow, thin stream while whisking constantly to emulsify. Conversely, it is possible to combine all the ingredients together with a blender to create an emulsion.

Blanched Vegetables:

Bring a large pot of heavily-salted water to a rapid boil. Drop in the trimmed green beans all at once and allow them to cook in the water until the water begins to boil rapidly again. Take the green beans out of the water and transfer to an ice bath to chill.

Place all the potatoes in a large pot and cover with water. Heavily salt the water. Bring potatoes and salted water to a boil and continue to cook until just fork-tender, about 20-25 minutes. Transfer potatoes to an ice bath and reserve until cooled.

Medium-Boiled Eggs:

Place the eggs in a medium pot and submerge them in lukewarm water. (No salt or baking soda in the water!) Bring the eggs to a boil over medium high heat. Once the water is boiling, reduce the heat and let them cook for just 5 minutes more. Once that time is up, place them into ice water to cool immediately. Once they are absolutely and completely cooled, peel them under water.

Salad Assembly:

Place your cooled blanched vegetables, cut cucumbers, and peeled eggs together in a bowl. Remove skin and flake your salmon filet. Hold salmon and vinaigrette separately from the vegetables until ready to eat for maximum freshness. Enjoy!

 

Try some other lunchtime meals featuring grilled salmon: Grilled Salmon Grain Bowl or Grilled Salmon Salad with Magic Tahini Dressing

 

 



The foundation to my version of this salad uses the blanching as a main technique. Blanching vegetables is a great way to extend the life of certain vegetables, while maintaining great flavor and color. It works best with hardy vegetables such as green beans, potatoes, asparagus, peas, broccoli, and cauliflower.



If you are using potatoes in this recipe, it's best to use a thin-skinned, waxy type, such as these petite fingerlings.



These green beans already came free of the tough fiber that runs along its spine. For ease of eating, I opted to trim the tough ends and cut them in half before blanching.



My technique for this is to place the eggs in a medium pot and submerge them in lukewarm water. (No salt or baking soda in the water!) Then I'll bring the eggs to a boil over medium high heat. Once the water is boiling, I reduce the heat and let them cook for just 5 minutes more. Once that time is up, I place them into ice water to cool immediately. Once they are absolutely and completely cooled, then I will peel them under water.



The dressing is so simple! Place fresh-squeezed lemon juice, dijon mustard, honey, salt, and pepper together in a bowl. Slowly drizzle in the olive oil while whisking vigorously. I think the secret to really good dressings are just having really good ingredients on hand, such as this Saica Extra Virgin Olive Oil and Reida Farm Honey. This lemon vinaigrette is so easy, yet also versatile! I use this same recipe to go with a Grilled Salmon Grain Bowl.



To prep the salmon, the first thing you'll want to do is ensure you have a sharp knife. I prefer a Shun 6" boning or filet knife when working with certain cuts of meat, but a chef's knife such as a Wusthof 8" Classic IKON chef's knife would also work. I use one whole side of skin-on salmon for this recipe, although it works well without skin, if you prefer. The skin will add a depth of flavor and make it easier to flip on a grill (in case you're worried about that).



Make sure to look over your filet to ensure it is free of pin bones or scales. Remove any bones with tweezers, and missed scales with the back of a knife.



Cut your side of salmon into five clean portions, appropriately sized for lunch. The tail-end tends to be much thinner than the rest of the filet, so make sure to give yourself a larger cut on that side.



Here I got five clean filets, plus a little end piece that I like to call a "chef snack." A "chef snack" is the reward you give yourself for all the hard work that goes into prepping meals. I seasoned them liberally with Cattleman's Grill Ranchero Seasoning, a versatile rub with bold garlic, herb, and lemon flavor.



Once seasoned, they're ready to grill! Here at All Things BBQ, we have access to use many types of grills, but I tend to cook on the Yoder Smokers 640s pellet grill with ACS. Here I've loaded it with BBQrs Delight apple wood pellets and preheated my grill to 475 degrees F.



Place the salmon on the upper shelf, skin-side down. Close the grill lid and allow to cook for 5-8 minutes, or until you begin to get those characteristic grill marks.



Flip the salmon once and continue cooking with the lid closed, another 5-8 minutes. To ensure it is properly cooked, I like to use an instant read thermometer, like the Yoder Smokers Maverick PT-75. Fully-cooked fish should have an internal temperature of at least 145 degrees F. If you get much past 160 degrees F, you risk drying out your fish.



Placed the cooked salmon on grill and you can either serve it hot, or if you prefer to eat later for lunch, cool it in the fridge.



Once the salmon has cooled, I'll remove the skin from the filet and flake it. You don't necessarily have to do it this way, it's just what I prefer.





There you have it! A perfectly healthy lunch packed and ready to go! If you enjoy being this healthy for lunch, you should definitely check out our other Lunchbox Meals!

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