Since I've been here at All Things BBQ, I've wanted to bring my magic tahini dressing to the masses. I don't think it gives you magical powers necessarily, but it comes together in a way that's so simple that it feels like magic. It's also a dressing where you can mess around with the ratios of tahini, honey, and lemon to suit your taste, so feel free to play around to make it your own. I always enjoy when people feel empowered to play by their own rules, so here I'm allowing you to do that.

I've mentioned before that I'm not the best at consistently eating a healthy lunch, but this recipe is easy enough to prep enough for an entire week in less than an hour. It's perfect for those meal prep fanatics looking for something new to add to their repertoire. We all know lettuce gets boring, so mint is the perfect addition to amp up the vibe.

This dish makes it feel like you're eating a good-for-you spring roll, but more luxurious! Spring rolls often have shrimp, rice noodles, mint, and cucumber all wrapped in rice paper and dipped in a sweet peanut dressing. However this has the unctuous salmon, tangy and nutty tahini dressing, and fresh mint and cucumber to keep you cool during these hot summer months. I hope you enjoy my new lunchtime favorite!

-Chef Britt

Green Salad with Magic Tahini Dressing Recipe

Makes 5 portions

Ingredients

Grilled Salmon Salad:

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


• Cattleman’s Grill Ranchero Seasoning, as needed


• 16 oz baby spring mix lettuce (Spinach would also work)


• 1 Cup fresh mint leaves, roughly chopped


• 5 mini english cucumbers, sliced thin


• 5 fresno peppers, sliced thin


• 5 Tablespoons white sesame seeds

Magic Tahini Dressing:

• 1 Cup fresh lemon juice


• 1 Cup Reida Raw Wildflower Honey


• 2 Cups tahini


• 1 Tablespoon salt


• 1 teaspoon 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.

Magic Tahini Dressing:

Combine tahini, fresh lemon juice, honey, salt and pepper in bowl. Taste and adjust, if needed.

Salad Assembly:

For one portion, place two cups of mixed greens and chopped mint in bowl. Add one sliced cucumber, one sliced fresno pepper, and a tablespoon of sesame seeds. Serve with one filet of grilled salmon and tahini dressing.

 

Try some other lunchtime meals: Grilled Salmon Nicoise Salad or Grilled Salmon Grain Bowl

 

The first thing you'll really want to do is ensure you have a sharp knife. I prefer a Shun 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. I've loaded it with BBQr's 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 a plate. You can either serve it hot, or if you prefer to eat later for lunch, cool it in the fridge.



See? So simple, and that skin will hold a nice amount of flavor.

And now for the magic dressing: is as easy as throwing all the ingredients together in a bowl and mixing until it comes together. Taste it and feel free to add more lemon for tang, more honey for sweetness, or more tahini for nutty creaminess. Don't forget to add salt and pepper!



The idea for this lunch came from inspirations that I tend to fall back on: Asian flavors and the freshest seasonal ingredients. My new favorite thing is to buy lettuce mixes and add a green herb into my salad greens to amp up the flavor. I've done that here by adding some mint into the spring mix.



So along with giving some mint a rough chop, I thinly sliced mini english cucumbers and fresno peppers. All these vegetables plus the creamy tahini dressing amp up these mixed greens to be something more magical.



The cucumbers do a great job to offset any heat the fresnos bring to the table. If you're not familiar with fresno peppers, they are about as hot (if not slightly hotter) than a jalapeno. They don't have quite the vegetal flavor that green peppers do, but have an intense red color that will brighten your day.



To build the salad, mix your mint into your greens, add the peppers and cucumbers, place your salmon on top and garnish with your magic tahini dressing and sesame seeds. If you decide to pack it up for lunch (like I've done here with my Yeti Daytrip Lunch Bag) then you'll want to potentially keep your dressing and salmon separate, for the freshest dining experience.



It's simple to put this all together, and once you give it a taste you'll easily want to eat this for lunch everyday.

I'm not gonna lie, I'm not the best at packing my lunch. It doesn't help that I  work in kitchens where food is so readily available to eat. You can't blame me for not planning ahead! But between recipe developing menus for cooking classes, or whipping up a dessert buffet for 50, I often dream about what I would rather have for lunch that day.



I'm often snacking off of what is readily available and not keeping in mind what food is best to fuel my body. This means a lot of kitchen scraps, chips and salsa, and other snacks that don't quantify as a balanced lunch.

This grain bowl was inspired by a recent trip to a local farm, that's known for their farm-to-table dinners and u-pick blackberry brambles. In their outdoor cafe, I ordered a Farro and Olive Grain Bowl that really hit the spot. The grain salad was dressed with a lemon-shallot vinaigrette, adorned with arugula, tons of briny Casteltravano Olives, and salty feta to pack a punch! I was determined to recreate that magic in my own way.

I opted to add grilled salmon to give myself the complete protein that I would need to sustain myself through dinnertime. What's incredible about this recipe is you can prep the grain and salmon ahead of the week and use this as a great meal-prep recipe.

-Chef Britt

Grilled Salmon Grain Bowl with Lemon Vinaigrette

Makes 5 portions

Ingredients

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


• Cattleman’s Grill Ranchero Seasoning, as needed


• 5 Mini seedless cucumbers


• 10 oz Casteltravano Olives


• 1/2 C Feta Cheese


• 16 oz Mixed Baby Spring Lettuce

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

Cooked Pot Barley:

• 2 Cups Pot Barley, rinsed


• 6 Cups Water

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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.

Cooked Pot Barley:

In a larger pot, bring a pinch of salt and water to a boil. Once boiling, add the rinsed pot barley. Once the water comes back to a boil, lower heat to a simmer and cover. Allow barley to cook 45 minutes to an hour until fully cooked. Once grain has finished cooking, spread on a sheet pan and let cool. Once cooled, coat the cooked grain with a little lemon vinaigrette (about 2-4 Tablespoons) to dress the barley.

Salad Assembly:

For one portion, place one cup of mixed greens in bowl. Add one cup cooked and dressed barley. Add sliced cucumber, olives, feta cheese, and boiled egg. Serve with flaked grilled salmon and more lemon vinaigrette.

 

Try some other lunchtime meals: Grilled Salmon Nicoise Salad or Grilled Salmon Salad with Magic Tahini Dressing

 



The inspiration for this dish used farro as the main grain, however it is not always easy to find. I went to my local grocer's bulk section and found pot barley, a common substitution for farro. Pot barley is a little less toothy than farro, but just as much as yummy mild flavor. You can use quinoa, brown rice, or any of your favorite grains in place of the pot barley, feel free to experiment!

To cook the barley, rinse 2 cups of the grain under lukewarm water. In a large pot, put 6 cups of lukewarm water, a pinch of salt, and the rinsed grain together. Pick out any debris that may be floating the the top of the water. Bring the pot to a boil, then reduce the heat to a low simmer, cover the pot, and allow the grain to cook for 45 minutes to an hour. Once all the water is fully-absorbed and the barley cooked through, let it cool on a large surface or baking tray while you prep the salmon and the lemon dressing.



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 Nicoise Salad.



Once the dressing is properly emulsified, pour just a little bit over the cooked grain and stir to dress the grain. This help keep the grain fresh and not gummy throughout the week.



While I cooked the grain and the made the dressing, I also boiled eggs. 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.



Next, 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 you've boiled and peel the eggs, cooked the grain, made the dressing, and grilled the salmon, the rest is very simple. I decided to add some sliced cucumber and mixed greens for some added veggie power.





On top of my bed of greens, I placed one cup of dressed barley, as many Casteltravano olives as I felt like (a lot), about a 2 or 3 Tablespoons of Feta, sliced cucumbers, and one quartered boiled egg. I kept the salmon and the dressing on the side to keep my salad fresh in my Yeti Daytrip Lunch Bag before devouring it the next day!

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

Grilled Steak & Veggies Bowl Recipe

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Ingredients

• 1 t-bone steak


• Smoke on Wheels BBQ Marinade


• Cattleman’s Grill California Tri-tip Seasoning


• 1 medium yellow onion, halved


• 1 large portobello mushroom


• 2 tbsp vegetable oil


• 1 tsp fresh ginger, peeled, grated


• 1 tbsp garlic, peeled, grated


• 1/2 cup green onions, sliced thin


• 1 zucchini, spiral cut


• Kim’s Gourmet Bourbon-Aki Sauce


• Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt


• Flavolcano Smoky Red Pepper Sauce, optional


• Soy sauce, optional

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Instructions

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

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

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

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

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

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

You might also enjoy: Korean BBQ Short Ribs

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

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

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

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

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

Chateaubriand with Bacon Wrapped Green Beans

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Ingredients

For the chateaubriand:

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


• Duck Fat Cooking Spray


• Noble Saltworks Pecan Smoked Finishing Salt


• Black pepper

For the bacon wrapped green beans:

• 6 oz green beans


• 3 tbsp Smoke on Wheels BBQ Marinade


• Cattleman’s Grill California Tri-tip Seasoning

For the compound butter:

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


• 1 tsp shallot


• 1 tsp tarragon


• 1 tsp garlic


• 1 tsp lemon juice


• Noble Saltworks Pecan Smoked Finishing Salt, to taste

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Instructions

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

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

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

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

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

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

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

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

You might also enjoy: Grilled Steak Dinner for Two

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

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

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We're well aware that the Yoder Smokers Pellet Grills are incredibly versatile machines, capable of smoking, grilling and more. This recipe proves just how great they function when it comes to high heat, direct grilling. Especially when combined with searing power of GrillGrates. So, fire up the grill and make yourself some of these Balsamic Tri-tip Steak Skewers & Grilled Veggies for a flavor packed dinner that you can feel great about!

Balsamic Tri-tip Steak Skewers & Grilled Veggies

Ingredients

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• 1/2 cup Orlando Balsamic Vinegar of Modena


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


• 4 cloves garlic, chopped


• 1 tbsp fresh rosemary, minced


• 1 tbsp fresh oregano, minced


• 1 cup Saica Sicilian Extra Virgin Olive Oil


• Noble Saltworks Flaked Smoked Salt


• black pepper


• 1 (1.75 lb) tri-tip roast


• Cattleman’s Grill California Tri-tip Seasoning


• Yellow squash, zucchini, tomatoes, onion. etc.

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Instructions

Combine the Orlando Balsamic Vinegar of Modena, House of Q Slow Smoke Gold Mustard Sauce, garlic, rosemary and oregano in the your blender. Puree.

With the blender running, slowly add the extra-virgin olive oil and blend until creamy. Season with Noble Saltworks Flaked Smoked Salt and black peppers.

Set aside 1/2 cup of the vinaigrette.

Slice the tri-tip roast into 2” strips. Place the tri-tip and remaining vinaigrette in a zip top bag. Place in the refrigerator and marinate for 2 hours.

Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF, set up for direct grilling with GrillGrates in place, over the fire box.

Remove the tri-tip from the marinade. Wipe off excess marinade. Thread the strips of tri-tip onto Wusthof Skewers. Place the Cattleman’s Grill California Tri-tip Seasoning in a spice grinder. Season the tri-tip with finely ground rub.

Halve your veggies. Toss in oil. Season with Cattleman’s Grill California Tri-tip Seasoning.

You might also enjoy: Caveman Steaks

Spray the GrillGrates with duck fat or pan spray. Grill the tri-tip roast on all sides to achieve nice grill marks. Cook until the internal temperature reaches 125ºF. Grill the veggies until lightly charred and softened to desired doneness. Dice/slice veggies to desired size.

Remove the steak from the skewers. Slice across the grain of the muscle fibers. Serve with the reserved marinade and grill veggies.

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Spring is upon us, so hopefully everyone who hasn't been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you'll want to try now, because it's gonna be a hit all Spring and Summer long! Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill.

Brisket Tacos with Smoked Salsa

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Ingredients

• 1 brisket flat, fat cap trimmed to 1/4”


• 1 cup Sweetwater Spice Tres Chiles Fajita Bath


• 1 cup water


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


• 2 tbsp ground cumin


• 1 tbsp Mexican oregano


• 1-2 tsp worcestershire sauce


• 1 doz small flour tortillas


• 8 oz pepper jack cheese, grated


• Mexican crema


• Mexican micro greens (cilantro, radish)

For the smoked salsa:

• 3 lb tomatoes, halved


• 1/2 large (8 oz) yellow onion


• 2 jalapeños, halved lengthwise


• 3 chipotles in adobo sauce


• 1/2 cup cilantro, chopped


• 3 large cloves of garlic, chopped


• 3 tbsp lime juice


• 1/2 cup vegetable stock


• Noble Saltworks Smoked Flaked Finishing Salt


• Flavolcano Smoky Red Pepper Sauce (optional)

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Instructions

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

Mix the Sweetwater Spice Tres Chiles Fajita Bath and water and strain. Reserve 1/2 cup of the marinade mixture for the wrap. Inject the liquid into the brisket flat in a grid pattern, covering the entire piece of meat. Wipe off excess marinade.

Mix the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, ground cumin and Mexican oregano. Season the brisket flat generously with the rub mixture. Let set up until the rub looks wet, about 5 minutes. Transfer the brisket flat to the main cooking grate of the smoker.

Place the tomatoes, onion and jalapeño on the second shelf of the smoker. Smoke for about 90 minutes until the tomatoes are tender, and have soaked up some smoke. Remove from the grill.

Rough chop the tomatoes, jalapeños and onion. Place in the Vitamix Blender along with the remaining salsa ingredients. Process until smooth. Taste and adjust seasoning, as necessary. Add hot sauce to increase heat, if you like.

When the brisket achieves a deep mahogany color, about 6 hours into the cook, remove from the grill and place on two large sheets of foil. Pour the reserved 1/2 cup of the marinade mixture over the brisket, as well as a couple dashes of worcestershire sauce. Double wrap the brisket in foil as tight as possible without puncturing the foil. Return the brisket flat to the grill. Place on the second shelf. Increase the grill temperature to 300ºF. Continue cooking until the brisket is tender and there is very little resistance when probed with an instant read thermometer. The internal temperature will likely be around 205ºF-210ºF. Remove from the grill and rest for at least 30 minutes.

You might also enjoy: Tacos al Pastor

Slice the brisket across the grain. Chop the slices. The brisket should be tender, but not falling apart. Reserve the juices in the foil. Toss the chopped brisket in the juices before serving.

Turn the grill up to 350ºF. Place your tortillas on the main cooking grate. Cover each tortilla with the pepper jack. Cook just until the cheese is melted. Remove from the grill before the tortilla is crispy.

Build your tacos, starting with the chopped brisket over the cheesy tortilla. Top with the smoked salsa, Mexican crema and finish with the micro greens.

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Chef Tom chars tomatoes, Anaheim peppers, red carrots and yellow onion directly on a charcoal fire to create an incredible charred tomato soup. Enjoy!

Charred Tomato Soup Recipe

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Ingredients

• 3 lb tomatoes


• 1 large (1 lb) yellow onion, peeled, halved


• 8 oz carrots


• 8 oz Anaheim peppers


• 2 tbsp olive oil


• 2 tbsp garlic


• 1 qt unsalted vegetable stock


• 1/2 cup parmesan cheese, finely grated


• .66 oz (1/4 cup) fresh basil, minced


• 1/4 cup heavy cream


• 10 slices prosciutto, sliced


• Cattleman’s Grill California Tri-tip Seasoning


• Noble Saltworks Hickory Smoked Finishing Salt

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Instructions

Build a large charcoal fire in your Kamado Joe or other charcoal grill. When the coals are white hot, place the tomatoes, onion halves, whole carrots and Anaheim peppers directly on the coals, working in batches, as necessary. Char on all sides.

Place the peppers in a zip-top bag and seal to steam. When the skins have released, about 15 minutes, remove from the bag. Remove the skins and scrape out the seeds and discard. Dice the flesh into small pieces and set aside.
Rinse off any ash from the surface of the remaining charred vegetables. Place the tomatoes in a blender or food processor and process until pureed.

Dice the onion and carrot into small pieces.

Preheat a Lodge 7-Quart Dutch Oven over medium heat. Add the olive oil. When the oil is hot, add the onions and carrots. Cook until tender, about 5-10 minutes. Add the roasted peppers and garlic. Cook about two minutes longer. Season with Cattleman’s Grill California Tri-tip Seasoning, about 2 tbsp, or to taste.

You may also like: Grilled Lobster Tails

Add the pureed tomatoes and vegetable stock. Bring to a simmer. Let simmer for about 20 minutes to soften all vegetable and infuse the flavors. Add the parmesan, fresh basil, and heavy cream. Stir to incorporate. Wait 5 minutes then taste and adjust the salt level with Noble Saltworks Hickory Smoked Finishing Salt, as needed.

In a hot skillet, fry the sliced prosciutto just until crispy. Serve the tomato soup topped with the fried prosciutto.

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These Grilled Italiano Jalapeno Poppers are a perfect appetizer or game day snack.

Grilled Italiano Jalapeno Poppers

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Ingredients

• 6 jalapenos


• 4 oz hot Italian sausage


• 4 oz cream cheese


• 4 oz ricotta cheese


• 2 oz parmesan cheese


• Cattleman's Grill Italiano Seasoning


• prosciutto (at least 12 pieces)

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Instructions

Slice the jalapenos in half lengthwise and clean out the seeds and membrane. Set aside.

Cook the hot Italian sausage in your Lodge 10" Cast Iron Skillet over medium heat until browned. Set aside and let cool.

Mix the cream cheese, ricotta cheese, parmesan cheese, cooled hot Italian sausage and Cattleman's Grill Italiano Seasoning and mix to incorporate.

Cut the corner off of a gallon bag using a sharp knife and fill the bag with the cheese and sausage mixture. Pipe the filling into the halved jalapenos.

You may also like: Smoked Porchetta

Wrap the jalapenos tightly in the prosciutto. Grill them directly over medium-high heat until the jalapeno is softened.

Serve and enjoy!

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This recipe for Beer Braised Beef Cheek Blue Smoked Slaw seems to follow Chef Eric everywhere he goes, from backyard barbecues to his famous Kamado Joe Block Parties. It is a classic mash-up of flavors that undoubtedly becomes more than the sum of its parts.

Beer Braised Beef Cheek Blue Smoked Slaw

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Ingredients

• 1 beef cheek (3 pounds)


• R Butts R Smokin' R Beef Rub


• Code 3 Spices Sea Dog Rub


• 3 cups mayonnaise


• 1 red onion, small dice


• 1/4 cup of sugar


• 1/3 cup of apple cider vinegar


• 1/3 cup whole grain mustard


• 1 1/2 cup white onion, large dice


• 3/4 cup carrot, large dice


• 3/4 cup celery, large dice


• favorite dark beer for braising (enough to cover)

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Instructions

Preheat your Kamado Joe Classic II for high heat and your grill grates at the lowest setting in your Divide and Conquer system.

Trim the beef cheek, removing any silver skin, fat and chewy tissue then season liberally with R Butts R Smokin' R Beef Rub. Place the beef cheek on your grill to get a nice sear on all sides. Once the beef cheek has nice color, remove it and place Cattleman's Grill Competition Smoking Wood Chunks, Cherry on the charcoal and place the deflector plates into the grill for smoking.

While the grill stabilizes at 250º F prep the cabbage.

Core the cabbage, and fill with the garlic mixture. Place the cabbage and the beef cheek back on the smoker and cook for two to three hours depending on the size of the cabbage. The outside of the cabbage should be bronzed and slightly softened.

You may also like: Beef Short Ribs

Cut the smoked cabbage in half and let it cool for a few minutes. Using a sharp knife cut the cabbage into quarters and then into thin slices. Mix with the garlic mixture and the slaw dressing. Set aside.

Place your mirepoix (onion, carrot, and celery) into a Lodge 7-Quart Cast Iron Dutch Oven and place the beef cheek on top of it. Cover the mixture with your favorite dark beer and braise until the meat shreds with ease.

Mix the beer braised beef cheek and blue smoked slaw well and serve.

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Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper... but we switch it up with three separate recipes.

Grilled Jalapeño Poppers Three Ways

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Classic “ABT” Jalapeño Poppers Recipe

Ingredients

• 6 jalapeños, halved lengthwise, seeded


• 8 oz cream cheese, room temperature


• 2 oz sharp cheddar, grated


• Plowboys BBQ Yardbird Rub, to taste


• 6 slices bacon, halved


• Plowboys BBQ Sweet 180 BBQ Sauce

Directions

Preheat your grill to 400ºF-425ºF, set up for indirect grilling.

Combine the cream cheese, cheddar and Plowboys BBQ Yardbird in a small bowl. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño.

Wrap each filled jalapeño with a half slice of bacon. Pin with a toothpick.

Grill over indirect heat until the jalapeño is tender and bacon is browned, about 15 minutes. Brush on a layer of Plowboys BBQ Sweet 180 BBQ Sauce.

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Italiano Stuffed Jalapeño Poppers Recipe

Ingredients

• 4 oz hot Italian Sausage, browned


• 6 jalapeños, halved lengthwise, seeded


• 4 oz cream cheese, room temperature


• 4 oz ricotta


• 2 oz parmesan, fine grated


• Cattleman’s Grill Italiano Seasoning, to taste


• 12 slices prosciutto

Directions

Preheat your grill to 400ºF-425ºF, set up for indirect grilling.

Combine the cooked hot Italian sausage, cream cheese, ricotta, parmesan and Cattleman’s Grill Italiano Seasoning. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño.

Wrap each filled jalapeño with a slice of prosciutto.

Grill over indirect heat until the jalapeño is tender, about 15 minutes.

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Buffalo Chicken Jalapeño Poppers Recipe

Ingredients

• 6 jalapeños, halved lengthwise, seeded


• 1 chicken thigh


• Bone Suckin' Garlic & Honey Wing Sauce


• Cattleman’s Grill Ranchero Seasoning


• 6 oz cream cheese, room temperature


• 2 oz smoked blue cheese


• 1/4 cup panko


• 1 tbsp minced parsley


• olive oil

Directions

Preheat your grill to 400ºF-425ºF, set up for one side direct and the other indirect grilling.

Rub a thin layer of Bone Suckin' Garlic & Honey Wing Sauce on the chicken thigh. Season with Cattleman’s Grill Ranchero Seasoning.

Grill over direct heat until the internal temperature reaches 165ºF. Dice the chicken into small pieces. Combine the chicken, cream cheese, blue cheese and 1/4 cup of the Bone Suckin' Garlic & Honey Wing Sauce and Cattleman’s Grill Ranchero Seasoning. Taste and adjust seasoning, as needed.

Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño. Then, combine the panko and parsley in a small bowl. Add a little olive oil. Just enough to wet the panko a little. Season with Cattleman’s Grill Ranchero Seasoning. Press the panko mixture into the tops of the filled poppers.

Grill over indirect heat until the jalapeño is tender and topping is lightly browned, about 15 minutes.