Thanks our never ending quest to find ways to stuff cheese and other fillings into chiles and wrap them in pork, we bring you the prosciutto wrapped, sausage and cream cheese stuffed pickled pepper popper. Enjoy!

Pickled Pepper Poppers Recipe

Ingredients

• 12 pickled sweet cherry peppers


• 12 slices prosciutto


• 4 oz cream cheese, room temperature


• 1/4 cup mild country sausage, cooked

Instructions

Preheat your grill to high heat (425ºF+), set up for direct grilling.

Remove the stems and seeds from the peppers. Rinse the peppers under cool water. Shake off excess water.

Mix the cream cheese and sausage together, then transfer to a quart sized zip top bag. Cut off one corner of the bag. Pipe the mixture into the peppers.

Wrap each pepper in a slice of prosciutto and secure with a toothpick. Grill until the prosciutto is crispy and the cheese begins oozing out, about 10 minutes.

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

After trying a couple (okay, like six) variations, we found the pickled sweet cherry pepper to pair best with the cream cheese and country sausage filling. Be sure to rinse your peppers before stuffing them. There will be plenty of briny, vinegary flavor within the flesh of the pepper. No need for excess on the surface.



One of the simplest and most efficient ways to stuff any pipe-able filling is to put it in a heavy duty zip top bag and snip a corner. Voilà! Easy piping bag!



The creaminess of the cheese and the supple fatty prosciutto cut really compliment the pickled pepper. And adding a little crisp on the grill perfectly balances the textures!

One of the most beautiful things about potatoes is that there are SO MANY ways you can enjoy them. So, if you're tired of baked or mashed or whatever your potato rut may be, dive into this killer pesto potato recipe!

Pesto Potatoes Recipe

Ingredients

• 2 lb red or yukon gold potatoes


• grape seed oil


• Cattleman’s Grill California Tri-tip Seasoning


• 10 tbsp mayonnaise


• 6 tbsp pesto


• 4 tbsp lemon juice


• 1 tbsp chives, minced

[display_magento_products]

Instructions

Combine the mayonnaise, pesto and lemon juice. Mix well. Refrigerate.

Preheat your grill to high heat (450ºF) set up for direct and indirect grilling.

Cut the potatoes into 3/4” wedges. Toss in grape seed oil and season with Cattleman’s Grill California Tri-tip Seasoning.

Grill the potatoes over direct heat to achieve some char and grill marks. Move to indirect heat and continue cooking until the potatoes are tender, about 15-20 minutes. Remove from the grill when they are tender, but still have some bite. Dice potatoes into bite sized pieces and toss with the pesto mixture and chives.



Everything is better with a little char, so get some good color on your wedges before finishing them over indirect heat.



This is a really simple dressing/sauce that conisists of only three ingredients. Of course, we'd encourage you to make your pesto from scratch, if you've got the time!

The All Things Barbecue take on a classic potato side, the twice baked potato. We're keeping it pretty classic, but the flavor added by the grill makes it feel brand new! Oh, and here's a pro tip: cook your bacon on the grill. So much smokier!

Twice Grilled Potatoes Recipe

Yield 8 servings

Ingredients

• 4 large Russet potatoes


• 1/2 cup (1 stick) butter


• 1/4 cup half and half


• 1 cup sour cream, divided


• 1-2 tbsp Cattleman’s Grill Steakhouse Seasoning


• kosher salt, to taste


• 4 oz sharp cheddar cheese, grated


• 8 oz bacon, cooked, crumbled


• 1/4 cup fresh chives, minced (optional)

[display_magento_products]

Instructions

Preheat your Yoder Smokers YS640 pellet smoker to 400ºF, set up for indirect grilling. Place the potatoes on the second shelf, and cook until tender all the way through, about an hour to and hour and a half. Remove from the cooker.

Cut the potatoes in half, lengthwise. Scoop out the majority of the flesh, leaving a thin layer attached to the skin. Set the skins aside.

In a mixing bowl, combine the flesh of the potatoes, the butter, half and half, on quarter cup of sour cream and Cattleman’s Grill Steakhouse Seasoning. Mix well with a hand mixer. Taste and adjust seasoning with salt, as necessary.

Scoop the filling back into the potato skins. Divide the grated cheddar among the potato halves, pressing it into the top of the filling. Place on a sheet pan. Place the pan on the main cooking grate of the smoker. Cook another 20-30 minutes, until the cheese is totally melted and filling just begins to brown on the edges.

Top each potato with sour cream, crumbled cooked bacon and chives.

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

Russet potatoes cooked open on the grill form a nice crust on the skin that really allows them to hold up to their fillings later.





Plenty of sour cream, half and half and butter for a creamy filling.





Topped with sharp cheddar and it's back on the grill!

These Hasselback potatoes have been pretty popular across food blogs for some time now. We couldn't resist the opportunity to cook them on the grill and add a couple of our own personal touches in the process. If you're new to the idea, the Hasselback potato is a potato that has been cut into vertical slices, though not all the way through so that the potato holds together while it bakes. We're adding two different cheeses, butter, cream and more for that scalloped potato flavor that we all love!

Recipes: Scalloped Hasselback Potatoes

Yield: 4 servings

Ingredients

• 4 russet potatoes


• 2 cans beer, Walnut River Brewing Company’s Warbeard Irish Red (optional)


• 1 cup unsalted butter. sliced into very thin pats


• 4 oz asiago cheese, sliced very thin


• Extra Virgin Olive Oil


• Jack Stack French Fry Seasoning


• 1/4 cup heavy cream


• 4 oz sharp cheddar, grated


• Creme fraiche (or sour cream)


• 2 tbsp fresh chives, minced

[display_magento_products]

Instructions

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

Place a potato on your work surface. Place wooden spoons on either side of the potato. Slice straight down from the top until you hit the spoons (so you don’t cut all the way through). Continue making these cuts every 1/4” down the entire potato. Repeat with the remaining potatoes.

Place the potatoes, cut side down, in a shallow container. Pour the beer over the potatoes and soak for 30-60 minutes.

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

Remove from beer. Insert a thin pat of butter in one of the first cuts. Skip a cut then insert a slice of asiago cheese. Continue alternating until you reach the other end. Repeat this with the remaining potatoes.

Drizzle a small amount (about one tablespoon) of olive oil over the top of each potato. Season the potatoes liberally with Jack Stack French Fry Seasoning. Place the potatoes on a sheet pan. Place them on the second shelf of the cooker.

Bake the potatoes until they are tender all the way through, about 60-75 minutes. Then, drizzle the top of each potato with one tablespoon of heavy cream. Top the potatoes with the grated cheddar cheese. Bake an additional 15 minutes. Remove and serve topped with creme fraiche and fresh chives.


Placing a wooden spoon on either side of the potato stops the knife from slicing all the way through the potato. This allows the potato to hold together while cooking, and leaves more surface area exposed for additional texture and the opportunity to season more of the potato.





Just for fun, let's soak our potatoes in beer. Because, why not? By the way, we're pretty excited about Walnut River Brewing Company canning a couple of their killer beers, and making them available for us to take home anytime! We're using their Warbeard Irish Red.





Cheese and butter and cheese and butter and cheese...



Jack Stack Barbecue French Fry Seasoning is the perfect rub for the job. It does well on vegetables and meat, as well, but it was made for the potato.





A little cream and cheddar added to finish the cook.

Molasses Roasted Carrots and Fennel adds a touch of sweetness to your roasted root veggies this winter to really round out your holiday (or any other day) meal. This side goes great alongside steak or pork chops AND you can prepare it on your grill!

Molasses Roasted Carrots and Fennel Recipe

Yield: 4 servings

Ingredients

• 1 lb small carrots, ends trimmed, peeled


• 1 fennel bulb, cored, sliced


• 2 sprigs rosemary, leaves only


• 6 tbsp olive oil


• 1/4 cup molasses


• 1/4 cup brown sugar


• Cattleman’s California Grill Tri-tip Seasoning

[display_magento_products]

Instructions

Preheat your Yoder Smokers YS640 to 400ºF. Line a baking sheet with parchment paper. Mix together the oil, molasses and brown sugar. Toss the carrots, fennel and rosemary with the molasses mixture. Transfer everything to the parchment lined sheet pan. Sprinkle Cattleman’s Grill Tri-tip Seasoning over everything.

Roast until the carrots have softened, about 30 minutes, stirring occasionally. Remove the veggies from the sticky caramelized stuff in the pan and serve warm.



Using smaller whole carrots allows the dish to cook quicker and looks great on the plate.



For those of you who are playing with fennel for the first time, here are a few tips to help you out. Start by removing the tops of the fennel bulb. You can hold on to these to add depth to your chicken, beef or veggie stock, if you're planning to make your own stock for soups to warm your chilled winter bones. Next, stand the bulb on it's root and halve it vertically, cutting from the top through the center of the core.



Then lay the cut side down and, starting at the root end, cut the core out in a wedge shape. This is what will allow you to cut the layers of fennel into slices, similar to how you would slice an onion.





This mixture of oil, molasses and brown sugar will glaze the carrots and fennel as well as adding a depth of flavor as it caramelizes.

Often, during the cooler seasons our sides can get a bit heavy; a bit dreary. Mashed potatoes are great. Braised veggies are fantastic. But sometimes you need that sunshine on a cold winter day to wake you up. That's exactly what this broccoli salad is. It has these wonderful Autumn elements like apples, rosemary and smoky mustard, but it also brings a beautiful brightness through lime juice, honey and almonds. So, when you're ready for a little sunshine, give this recipe a try.

Grilled Broccoli Salad Recipe

Ingredients

• 2 heads broccoli, florets only, roughly chopped


• 1 sweet red apple, diced


• 6 slices thick cut bacon, cooked, diced


• 3/4 cup raw almonds


• kosher salt & black pepper

For the dressing:

• 1/4 cup extra virgin olive oil


• 1/4 cup fresh squeezed lime juice


• 2 tbsp American Stockyard Smoky Mustard BBQ Sauce


• 2 tbsp Reida Farms Wildflower Honey


• 2 cloves garlic, minced


• 1 tbsp fresh rosemary, minced


• kosher salt & black pepper

[display_magento_products]

Instructions

Set your grill up for high heat indirect grilling (500ºF) and place a vegetable basket in the cooker to preheat. Toss the chopped broccoli with a little oil, salt and pepper. Grill the broccoli for 5-10 minutes until it just begins to soften. Add the diced apple and continue cooking another 5 minutes. The broccoli should be tender, but not totally soft. Remove from the cooker.

Turn the cooker down to a medium heat (350ºF). Place the almonds on a baking sheet and cook for 5-10 minutes until aromatic and lightly browned. Keep a close eye on them to make sure they don't scorch. Remove from the cooker. Let cool, then chop.

Combine the dressing ingredients in a blender or food processor. Blend to make the vinaigrette.

Combine the broccoli, apple, almond, bacon and dressing in a bowl. Toss to coat all ingredients. Taste and adjust seasoning with salt and pepper as necessary.

It's far too easy to get in a rut with potatoes. Mashed, then baked, then mashed, maybe scalloped... Let's throw a new one in the mix. With just a few ingredients that you probably have on hand, you can put together a flavor packed side dish that's also super appealing visually.

Keeping the slices together in their original form makes all the difference visually.

Crispy Skillet Potatoes Recipe

Ingredients

• 4-5 medium sized red potatoes


• 4 oz bacon, diced


• 1/2 medium yellow onion, sliced thin


• 2 cloves garlic, sliced thin


• 2 tbsp butter


• Jack Stack French Fry Seasoning

[display_magento_products]

Instructions

Preheat your Yoder Smokers YS640 to 400ºF. While the cooker is warming up, slice the potatoes very thin, about 1/8”. Keep the potato slices in place so that the slices lined up next to one another form whole potatoes.

Cook the bacon in a Lodge 10” Cast Iron Skillet over medium heat until it’s almost crispy. Remove from heat and transfer the bacon and rendered fat to a bowl. Add to the bowl the sliced onions and garlic and toss.

Add the butter to the skillet while still warm, so it can melt. Arrange the sliced potatoes to cover the surface of the skillet, slightly fanning the slices. Pour the bacon, fat, onion and garlic over the top of the potatoes. Dust the top of the dish with Jack Stack French Fry Seasoning.

Place the skillet on the second shelf of the smoker and cook 45 minutes to an hour until the potatoes are tender and the bottoms are crispy. Taste and season with salt as necessary. Keeping the slices together in their original form makes all the difference visually.

Grilled broccoli is a favorite summer grilling dish for us. Broccoli loves the grill and is just about the easiest dish you could ever make on the grill. It's just about the perfect thing to introduce grilling to kids.

Grilled Broccoli Recipe

Ingredients

• 2 heads of broccoli, cut into medium florets


• John Henry's Cuz'n Buddy's Marinade and Basting Sauce


• Cattleman’s Grill Tri-tip Seasoning

[display_magento_products]

Instructions

Preheat your Yoder Smokers YS640 to 500ºF, set up for direct grilling (heat defuser removed). Place a Weber Vegetable Basket in the cooker to preheat. In a bowl, toss the broccoli florets with about 1/4 cup John Henry's Cuz'n Buddy's Marinade and Basting Sauce. Season with a 1-2 tablespoons of Cattleman’s Grill Tri-tip Seasoning.

Put the broccoli in the grilling basket and grill for about 10 minutes, until slightly charred and softened, stirring occasionally. Remove the broccoli from the cooker and transfer it back to the bowl used to toss (with leftover marinade in it) and toss again to soak up the remaining marinade. Serve immediately.

We hear that some people have left over brisket after a barbecue. For those rare occasions these three cheese scalloped potatoes are a hearty side dish.

Three Cheese Chipotle Scalloped Potatoes with Brisket Recipe

Ingredients

• 1/2 Cup half-and-half


• 2 oz goat cheese


• 1-2 chipotles in adobo sauce


• 2 cloves garlic


• 1/4 teaspoon cumin


• pinch nutmeg


• 2 1/2 Cup heavy cream


• 2 1/2 lb russet potatoes, peeled, sliced thin


• salt to taste


• Cattleman's Grill Carne Asada Seasoning to taste


• 8 oz sharp white cheddar, shredded


• 2 oz pepper jack, shredded


• 6 oz cooked brisket, diced

[display_magento_products]

Instructions

Preheat your Yoder Smokers YS640 to 400ºF. Combine the half-and-half, goat cheese, garlic, chipotle, nutmeg and cumin in a blender. Blend until smooth. Transfer to a bowl with the heavy cream and whisk to combine.

Arrange half of the potato slices in the bottom of a greased Lodge Logic 10" Cast Iron Skillet. Season the potatoes with salt and Cattleman's Grill Carne Asada Seasoning. Pour half of the cream mixture over the potatoes. Add half of the brisket, 2 oz. of the cheddar and all of the pepper jack cheese. Layer on top the remaining potatoes. Season again with salt and Cattleman's Grill Carne Asada Seasoning. Pour the rest of the cream mixture over the potatoes. Cover the skillet with foil.

Bake for 45 minutes. Remove the foil. Sprinkle on the remaining cheese and brisket meat. Bake uncovered an additional 30 minutes, or until the potatoes are cooked through and the cheese is browning.

Fresh corn on the cob is combined with a jalapeno brine to give you a new way to grill your corn. This is our take on a classic street food.

Jalapeño Lime Grilled Corn Recipe

Ingredients

• 6 Ears of Corn


• 1 cup Sweetwater Spice Tres Chilies Fajita Bath Brine Concentrate


• 1/2 cup lime juice


• Asiago Cheese

[display_magento_products]

Instructions

Preheat your Yoder Smokers YS640 (or other cooker) set up in direct grilling mode to 350°. In a pan, pour Sweetwater Spice Lime Jalapeño Fajita Bath and Brine and lime juice over the corn. Add water to cover corn and let it sit.

Place the corn directly onto the grates and cook until you have come color on the corn. Turn the corn it to evenly cook it, applying asiago cheese to each side as it cooks.

Cook the corn to the desired doneness, serve and enjoy!