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Chef Eric is back with a new recipe, this time a Chicken Ballotine and Johnny Cakes.

Chicken Ballotine and Johnnycakes

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Ingredients

For the ballotine:

• 1 whole chicken


• 6 slices pancetta


• 4 slices prosciutto


• 8 large sage leaves


• 1/2 red bell pepper, sliced


• 1/2 poblano, sliced


• 2 oz sliced fontina cheese


• kosher salt


• black pepper

For the Johnnycakes:

• 1 cup self-rising flour


• 1 cup self-rising corn meal


• 1 cup Buttermilk


• 1/2 cup frozen corn kernels


• 1/3 cup water


• 2 eggs


• 1 tbsp sugar


• 1 tbsp honey

For the spinach:

• 2 quarts baby spinach


• 2 tbsp garlic, minced


• kosher salt, to taste

Instructions

Bone out the bird from the breast to the back. Put the boned out bird on a cutting board, flesh side up. Place a layer of plastic wrap on top of the meat. Gently pound the meat to spread it out and to create consistency in thickness. Season with salt and pepper. Layer the pancetta, prosciutto, sage, peppers and fontina cheese to the legend of the pounded bird. Make that side closest to you.

Roll the bird and fillings as if you were rolling sushi. Wrap tight in plastic wrap and let rest in refrigeration for at least 30 minutes. Transfer roll to an oiled and salted foil. Wrap and tighten to form a cylinder shape.

Preheat a Kamado Joe Classic Joe to 350ºF, set up with a grill grate on the upper level, and soapstone set up on the lower, with all of the coals banked to the side underneath the soapstone.

Roast in the foil, on the indirect side until the chicken has reached an internal temperature of 160ºF, about 45-60 minutes. Let meat rest in foil for 10 minutes then carefully unwrap. Put down some oil on the surface of the soapstone, then sear the roll on the soapstone to create a beautiful crust.

You may also like: Smoke Roasted BBQ Chicken Quarters

While the ballotine is searing, Whisk together all of the Johnnycake ingredients. Put about 1/4 cup oil on the surface of the soapstone. Fry the Johnny cakes in the oil, just like you would pancakes.

Then, adding a little more oil to the surface, place your spinach on the soapstone. Season with salt, pepper, and garlic. Turn frequently. Remove from the soapstone when it begins to wilt.

Slice the ballotine and serve with the spinach and Johnny cakes, topped with black pepper honey.

Pitmaster Josh Cary and Chef Tom Jackson cook up some Chèvre Stuffed Portobellos inspired by the 2007 animated classic Ratatouille and talk about the Limburger Cheese War.

Chèvre Stuffed Portobellos

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Ingredients

• 2 (5” diameter) portabello mushrooms


• 4 oz chevre goat cheese


• 2 cloves garlic, minced


• 1 tbsp fresh thyme, minced


• 1 tsp fresh rosemary, minced


• salt and pepper


• olive oil

Instructions

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Preheat your charcoal grill for high heat (400ºF) indirect grilling.

Remove the stems from the mushrooms. Scoop out the gills with a spoon, hollowing out a bowl shape. Rub a thin layer of olive oil on the surface of the mushroom. Season with salt and pepper.

Mix the cheese, garlic, thyme and rosemary. Season with salt and pepper. Divide in half and place each half in the mushroom “bowl.”

Place the mushrooms on the grill. Grill for about 20 minutes, until the mushroom is softened.

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Chef Tom shows you two techniques for freezing and storing fresh peaches for use year round. Plus, we make a peach salsa recipe that is sure to impress.

Grilled Peach Salsa Recipe

Ingredients

• 2 peaches, halved, pitted


• 1/2 red onion


• 1 cup cherry tomatoes, halved or quartered


• 1 jalapeno, minced


• 1/2 cup cilantro, chopped


• 1 tbsp mint, minced


• 1 clove garlic, minced


• 2 tbsp lime juice


• kosher salt, to taste

Instructions

Preheat your grill for high heat (500ºF) direct grilling. Grill the cut sides of the peaches and red onion, just until nicely charred. Do not cook until soft. You want peaches to still have some structure.

Dice the peaches into bite sized pieces. Mince the onion. Combine with the remaining ingredients and toss to mix evenly. Taste and adjust seasoning, as desired.

This is a solid potato side dish for a Tex-Mex or Latin inspired meal. It features longaniza, a sausage similar to chorizo. I know at our house, and here in the All Things Barbecue teaching kitchen, we're often cooking Latin inspired foods, so who wouldn't like another fantastic potato side dish to fit!

Potato Chile Hash

Yield: 10 servings

Ingredients

• 10 oz longaniza sausage


• 1 yellow onion, diced


• 1 red bell pepper, seeded, stemmed, diced


• Code 3 Spiced Grunt Rub, to taste


• 3 lb yukon gold potatoes, diced


• 1/2 cup cotija cheese, crumbled


• 1/2 cup cilantro, minced


• Noble Saltworks Cherry Wood Smoked Salt, to taste

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF, set up for indirect grilling.

Place a Lodge 12” cast iron skillet on the grill to preheat. Remove the longaniza sausage from its casing and place in the hot skillet. Also add the onion and bell pepper. Season with a couple of tablespoons of Code 3 Spiced Grunt Rub. Cook until the sausage is browned.

Add the diced potatoes. Cover with a lid, and cook until the potatoes are nearly cooked through. Uncover the skillet and continue cooking until the potatoes are tender, and the top of the potatoes are slightly browned. Remove from the grill.

Mix in the cotija cheese and cilantro. Taste and add Noble Saltworks Cherry Wood Smoked Salt, as needed.

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

Mmmm. That longaniza sausage... you can almost smell it through the screen! Check out one of your local Hispanic markets to find this gem. Our neighborhood carniceria carries longaniza, as well as a number of other foods you won't find at the big box grocery stores. Do some experimenting to really expand your abilities and palate!



After starting this hash on the stove top and adding the potatoes, it can be covered and transferred to the grill to cook the potatoes. Be sure you're cooking with indirect heat, to prevent scorching on the bottom.



When it all comes together, it's just a matter of adjusting seasonings and aromatics. The cotija cheese is salty and funky. It acts not just as an ingredient, but as a seasoning! Some lime juice and fresh cilantro round it all out!

Imagine if broccoli cheese soup thickened up, found a bread crumb crust and jumped out of the bowl and onto your plate as a side dish. Read on!

Smoked Cheesy Broccoli Recipe

Yield: 8-10 servings

Ingredients

• 1 lb broccoli florets


• 1/2 lb thick sliced bacon, diced


• 1 large yellow onion, sliced


• Code 3 Spices Grunt Rub


• 2 cloves garlic, minced


• 1/4 cup all purpose flour


• 2 cups half & half


• 1 cup vegetable stock


• 1 lb smoked cheddar, grated


• 1 cup grated parmesan, divided


• 1 cup breadcrumbs

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF.

Preheat a Lodge 7 quart dutch oven over medium heat. Cook the bacon until slightly crispy. Remove the bacon from the dutch oven, but leave the fat behind. Add the sliced onions and about 1 tablespoon of Code 3 Spices Grunt Rub. Cook until the onions are softened and begin to turn translucent. Add the garlic and cook one minute more. Add the flour and cook, stirring constantly, for about 3 minutes. Add the heavy cream and vegetable stock. Bring to a simmer.

Add the cheddar, one handful at a time, whisking constantly, until it is all incorporated. Add the cooked, diced bacon, the broccoli florets and half of the parmesan, and stir to combine.

Transfer the mixture to a greased Lodge 12” cast iron skillet. Top the mixture with the breadcrumbs and then remaining parmesan. Transfer the skillet to the second shelf of the grill. Bake until the topping begins to brown, and the filling is bubbling up through the topping, about 45 minutes.

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

Cooking the onions down in the bacon fat is a pro move. We cheated a little, making our roux (the thickening agent) on the fly. Stirring the flour right in with the onions is a great way to save yourself some time and mess.



After the liquids are added, slowly sprinkle in your smoky cheese, to form a nice, thick cheese sauce.



One last dusting of cheese and bread crumbs, and then it's off to the grill!

Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.

Grilled Ratatouille

Yield: 6-8 servings

Ingredients

• 1 eggplant, sliced in 1” thick pieces


• 1 zucchini, halved lengthwise


• 1 red bell pepper, halved, seeded


• 1 green bell pepper, halved, seeded


• 1 yellow onion, quartered


• vegetable oil


• Cattleman’s Grill Tuscan Steak Seasoning


• 1 (28 oz) canned tomatoes


• 4 cloves garlic, minced


• 1/4 cup minced fresh basil


• zest of 1/2 lemon


• 2 tsp balsamic vinegar

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 500ºF, set up for direct grilling with GrillGrates. Place the eggplant, zucchini, red and green bell peppers and onion in a large bowl. Toss with a little vegetable oil to coat the vegetables. Season with Cattleman’s Grill Tuscan Steak Seasoning. Grill to achieve nice color on all sides. Remove from the grill.

Place a Lodge Logic 7 quart dutch oven in the grill, directly over the flame, to preheat. Dice the vegetables into bite sized pieces. Place the diced grilled veggies, canned tomatoes and minced garlic in the preheated dutch oven. Cook for about 5 minutes until all vegetables are softened and the tomato juice is cooked down and thickened.

Stir in the basil, lemon zest and balsamic and remove from the heat.


You know we love the flavor added to the veggies when slightly charred on the grill!



The best canned tomatoes in the world, in our opinion. These San Marzanos really make the dish!

Embrace those winter veggies with this fantastic tangy, herbaceous side of roasted root veggies! A touch of smoke during roasting is just the right finishing touch.

Herb Roasted Root Vegetables Recipe

Yield: 8 servings

Ingredients

• 1 lb baby potatoes


• 1 lb carrots, peeled, large dice


• 1 (12 oz) sweet potatoes, peeled, large dice


• 1 large fennel bulb, cored, large dice


• 3 shallots, peeled, large dice


• 4 cloves garlic, rough chop


• 1 tbsp rosemary, chopped


• 2/3 cup House of Q Slow Smoke Gold Mustard Sauce


• Code 3 Spices Grunt Rub


• 1/2 lemon


• olive oil


• kosher salt

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF, set up for indirect grilling.

In a large bowl, toss the all veggies with House of Q Slow Smoke Gold Mustard Sauce to coat. Spread the veggies in an even layer on a parchment paper lined baking sheet pan. Season with Code 3 Spices Grunt Rub.

Roast the veggies on the sheet pan until tender, about 1 hour. Drizzle with a little oil and the juice of the lemon. Taste and season with salt, as necessary.

This recipe was prepared on a Yoder Smokers YS640.

The great thing about this dish is that you can add or subtract whichever veggies you like!



Carrots are a great option for sweetness. Fennel makes the dish unique. We used garlic, shallots and rosemary for our aromatics.



The tanginess of the House of Q Slow Smoke Gold mustard sauce is what really takes this dish to the next level!

Pitmaster Josh Cary and Chef Tom Jackson kick off the holiday season right with a killer recipe for grilled cream corn.

Grilled Cream Corn Recipe

Ingredients

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• 8 ears fresh corn


• 1/4 cup vegetable oil


• 3 tbsp kosher salt


• 1.5 tbsp fresh ground black pepper


• 8 oz cream cheese


• 1/2 cup unsalted butter


• 6 tbsp milk


• 2 tbsp sugar

Instructions

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Preheat your grill to 450°F, set up for direct grilling. Rub the corn with the vegetable oil and season with salt and pepper. Grill over direct heat on all sides until nicely browned and slightly charred, about 15 minutes. Remove from the grill. Turn the grill down to 375°F. Cut the kernels off of the cob and place in a 12" cast iron skillet.

Add the remaining ingredients to the skillet, cover the skillet and place in the grill. Cook, stirring occasionally, until all ingredients are melted and the mixture is creamy, 30-45 minutes. Serve warm.

 

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Chef Tom cooked up some killer ideas with a grilled cream corn and a twice baked sweet potato that your family will go nuts for.

Grilled Cream Corn & Twice Baked Sweet Potatoes

Ingredients

Grilled Cream Corn

• 8 ears fresh corn


• 1/4 cup vegetable oil


• R Butts R Smokin’ R Beef Rub


• 8 oz cream cheese


• 1/2 cup unsalted butter


• 6 tbsp milk


• 2 tbsp sugar

Twice Baked Sweet Potatoes

• 4 sweet potatoes


• 2 tbsp vegetable oil


• 1/4 cup brown sugar


• 1/4 cup unsalted butter, melted


• 1 tbsp sweetened condensed milk


• 1 tbsp John Henry’s Sugar Maple Rub


• 1/2 tsp cinnamon


• 3 cups small marshmallows

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Instructions

Grilled Cream Corn

Preheat your Yoder Smokers YS640 pellet grill to 450ºF, set up for direct grilling. Rub the corn with the vegetable oil and season with R Butts R Smokin’ R Beef Rub. Grill over direct heat on all sides until nicely browned and slightly charred, about 15 minutes. Remove from the grill. Turn the grill down to 375ºF. Cut the kernels off of the cob and place in a Lodge Logic 12” cast iron skillet.

Add the remaining ingredients to the skillet, cover the skillet and place in the grill. Cook, stirring occasionally, until all ingredients are melted and the mixture is creamy, 30-45 minutes. Serve warm.

Twice Baked Sweet Potatoes

Preheat your Yoder Smokers YS640 pellet grill to 400ºF, set up for indirect grilling. Place the sweet potatoes on the second shelf inside the grill. Cook until tender, 45-55 minutes.

Slice the sweet potatoes in half, length-wise. Scoop out most of the flesh, leaving a thin layer to help the skins hold their shape. Place the flesh in the bowl of a stand mixer with the brown sugar, melted butter, sweetened condensed milk, John Henry’s Sugar Maple Rub and cinnamon. Beat the mixture using the paddle attachment until smooth.

Place the sweet potato skins on a sheet pan. Spoon the filling back into the sweet potato skins. Top with marshmallows. Place the pan on the second shelf of the grill. Bake 10-15 minutes, until the filling is hot and marshmallows start melting. Remove the pan from the grill. Using a torch, brown the tops of the marshmallows.

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

Oktoberfest may have officially wrapped up this week, but we're not ready to give it up just yet. As the weather cools, this warm potato salad becomes a fantastic side dish to lengthen your grilling season!

German Potato Salad

Ingredients

• 3 lb red skinned potatoes


• Code 3 Spices Grunt Rub


• Olive oil


• 1 lb thick cut bacon, diced


• 1 cup yellow onion, diced


• 1/4 cup House of Q Slow Smoke Gold


• 2 tbsp apple cider vinegar


• 2 tbsp wildflower honey


• 1 tbsp garlic, minced


• 1/2 cup parsley, minced


• kosher salt, to taste

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 400ºF. Rinse and dry the potatoes. Rub the potatoes with olive oil, then season with Code 3 Spices Grunt Rub. Place on the second shelf of the grill and cook until tender when pierced with a knife, about 1 hour.

"Meanwhile, cook your diced bacon until crispy. Remove bacon from skillet, drain most of the grease, then cook the diced onion in the bacon grease until softened and translucent."

Whisk together the House of Q Slow Smoke Gold, vinegar, wildflower honey and garlic.

When the potatoes are tender, dice into bite sized pieces and toss with the dressing, bacon, and parsley. Taste and adjust seasoning, as necessary. Serve warm.

Simple grilled potatoes. A little oil, a little rub, a lot of flavor!



Just add bacon. Always add bacon!



Combined with an easy sweet and tangy mustard dressing, you've got an easy and lovable Autumn side dish!