Steak Fajitas

6-8 fajitas

Ingredients

• 1 lb skirt steak, sliced thin across the grain


• Colonial Chile Infused Oil


• Cattleman’s Grill Mexicano Seasoning


• 1/2 large yellow onion, sliced 1/4”


• 1 bell pepper, sliced 1/4”


• 6-8 flour tortillas

For the marinade:

• 1/2 cup Sweetwater Spice Lime Jalapeno Fajita Bath


• 1/4 cup water


• 2 tbsp Colonial Chile Infused Oil


• 2 tbsp soy sauce


• 1 tbsp Cattleman’s Grill Mexicano Seasoning

For the pico de gallo:

• 1 cup onion, minced


• 1 cup tomato, small dice


• 1 avocado, diced


• 1/2 cup serrano (or jalapeño) pepper, minced


• 1/2 cup cilantro, minced


• 2 tbsp lime juice


• Noble Saltworks Cherrywood Smoked Salt

For the crema:

• Non-fat Greek yogurt


• Cattleman’s Grill Mexicano Seasoning, to taste


• Lime juice, to taste

Ingredients

Preheat your Le Griddle for high heat cooking.

Combine all ingredients for the pico de gallo in a bowl. Mix well. Store in the refrigerator until ready to serve.

To make the marinade, combine the Sweetwater Spice Lime Jalapeño Fajita Bath, water, Colonial Chile Infused Oil, soy sauce and Cattleman’s Grill Mexicano Seasoning in a pint sized mason jar. Shake vigorously to mix.

Place the thin sliced steak in a zip top bag. Pour the marinade in the bag. Close the bag and massage the marinade into the meat. Let the marinade soak in for about 20 minutes.

Spread a couple of tablespoons of Colonial Chile Infused Oil across the griddle. Add the sliced onions and peppers on the griddle and cook until browned and softened.

When the onions are nearly done, pile them in a mound and place a Lodge Cast Iron Fajita Skillet on the griddle to preheat.

Add a couple more tablespoons of Colonial Chile Infused Oil to the griddle. Remove the sliced skirt steak from the bag and transfer directly to the grill. Spread the beef out so it can brown. Sprinkle more of the Cattleman’s Grill Mexicano Seasoning over the beef as it cooks. Remove the beef when it is browned and cook through.

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To make the crema, mix all three ingredients and season to taste.

Assemble the Steak Fajitas, filling the flour tortillas with the skirt steak, onions, peppers, pico de gallo and crema.

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The Queso Dog

Ingredients

• Hot links


• Holmes Made Marty’s Roasted Green Chile Salsa


• Kansas Flavor Bread & Butter Jalapeños


• Smoked Queso (recipe here)


• Fresh cilantro


• Hot dog buns

Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot link. Using a paring knife, starting at one end of the hot link, slice down to the skewer at a 45º angle to the link. Continue cutting down the hot link, one long continuous cut, so that the cut spirals down the hot link until you reach the other end of the link. Remove the skewer.

Grill the hot link until browned on all sides. The spiral cut will allow the link to open up, creating more texture and crevices for the condiments to cling to the link.

Lay the fresh cilantro inside the hot dog bun. Place the hot link on the bed of cilantro. Top the dog with the smoked queso, Holmes Made Marty’s Roasted Green Chile Salsa and Kansas Flavor Bread & Butter Jalapeños.

The Classic Hot Dog

Ingredients

• Hot dogs


• Kozlik’s Dijon Classique


• Holmes Made Dad’s Spicy Garlic Dill Pickles


• Diced yellow onion


• Hot dog buns

Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot dog. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

Grill the hot dog until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Spread one side of the hot dog bun with the Kozlik’s Dijon Classique. Place the hot link in the bun. Sandwich the Holmes Made Dad’s Spicy Garlic Dill Pickles slices between the hot dog and bun on the other side. Top the hot dog with the diced yellow onion.

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The BBQ Dog

Ingredients

• Hot links


• Red onion, sliced into slabs


• Big Rick’s Chipotle Ketchup


• Kozlik’s Carolina BBQ Sauce


• Holmes Made Cowboy Candy Jalapeño Relish


• Hot dog buns

Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot link. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

Grill the hot link until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Grill the slabs of red onion until lightly charred and slightly softened.

Spread one side of the hot dog bun with the Big Rick’s Chipotle Ketchup and the other side with Kozlik’s Carolina BBQ Sauce. Place the hot link in the bun. Top the hot link with the grilled onion rings and Holmes Made Cowboy Candy Jalapeño Relish.

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The Hawaiian Dog

Ingredients

• Hot dogs


• Fresh pineapple, diced


• Green onion


• Colonial Chile Crunch


• Hot dog buns

For the Luau Sauce:

• 4 parts mayonnaise


• 2 parts Kim’s Gourmet Bourbon-aki Sauce


• 1 part Sriracha

Instructions

Preheat your grill for high heat (450ºF) direct grilling.

Thread a skewer thought the center of the hot dog. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.

To make the Luau Sauce, combine all ingredients and mix well.

Grill the hot dog until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.

Place the hot dog in a bun. Top with the diced pineapple, green onion, Colonial Chile Crunch and Luau Sauce.

Gluten-Free Funnel Cake

Ingredients

• 1 ¾ cup Antimo Caputo Fioreglut Gluten-Free Flour Blend


• 1 tablespoon sugar


• 1 teaspoon baking powder


• ½ teaspoon Jacobsen Salt Co. Kosher Sea Salt


• 2 eggs


• 1 cup of milk, plus more as needed (up to another whole cup)


• 1 gallon peanut oil, or other deep-fry oil

• Watermelon slices, cut into stars


• Blueberries


• Powdered Sugar, as needed

Instructions

• Sift together dry ingredients in a medium-large mixing bowl. Create a well in the center to place your wet ingredients.


• Whisk ingredients until completely smooth and allow to sit for fifteen minutes.


• During this fifteen minutes, heat your fry oil in a Lodge 6-quart enamel-coated dutch oven to 350-375°F.


• Once the oil is properly heated, check the consistency of your batter. It is likely too thick and will need to be thinned out to an appropriate texture. Whisk in additional milk as necessary to desired texture, something more fluid, and more akin to a cake batter or pancake batter.


• Place your batter into a piping bag (or another confectionery dispenser/funnel appropriate for the job). Cut the tip of the piping bag to about ⅛“-¼“ in width.


• To fry, pipe or stream about ½ cup’s worth of batter into the heated oil.


• Fry the funnel cake until desired color/texture, flipping the cake to fry both sides. Light golden will yield a spongier texture, and golden brown will yield a crispier texture.

Poor Man’s Burnt Ends

Ingredients

• 4 lb chuck roast


• Kozlik’s Amazing Maple Mustard


• R Butts R Smokin’ R Beef Rub


• Big Rick’s Original BBQ Sauce

Wrap:

• 1/4 cup Big Rick’s Original Bar-B-Cue Sauce


• 1/4 cup beef stock

Instructions

Preheat your Kamado Joe Classic III Ceramic Charcoal Grill to 300ºF, set up for smoking. Add 1-2 fist sized chunks of Cattleman’s Grill Competition Smoking Hickory Wood Chunks.

Slather the surface of the chuck roast with Kozlik’s Amazing Maple Mustard. Season with R Butts R Smokin’ R Beef Rub.

When the seasoning appears wet on the surface of the roast, transfer the roast to the grill.

Smoke until a bark is formed and the surface is dark mahogany in color, about 3 hours.

Remove the roast from the grill and place on top of two sheets of foil. Combine the 1/4 cup Big Rick’s Original Bar-B-Cue Sauce and 1/4 cup of beef stock and mix well. Pour the liquid over the roast. Wrap tightly in the foil. Return the roast to the grill.

Continue cooking until the roast offers little resistance when probed with an instant read thermometer. The internal temperature should be around 205ºF.

Remove the roast from the grill. Slice the roast into 1”-2” cubes. Toss the cubes in the braising liquid in the foil. Add additional Big Rick’s Original BBQ Sauce to coat the cubes.

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With the foil packet open and filled with the cubed beef, return the meat to the grill and cook until the sauce is tacky on the surface and the cubes are fully tender, about 30 minutes.

Remove the Poor Man’s Burnt Ends from the grill and serve warm.

Bacon & Asparagus Pasta Salad

12 servings

Ingredients

• 8 oz steak cut bacon, diced


• 1 lb asparagus, woody ends trimmed


• 3 garlic scapes


• 2 oz (1/3 cup) feta cheese, crumbled


• Cattleman’s Grill California Tri-tip Seasoning


• 12 oz orecchiette pasta


• 2 tbsp Jacobsen Salt Co. Kosher Sea Salt

For the dressing:

• 1/2 cup mayonnaise


• 2 oz (1/3 cup) feta cheese, crumbled


• 2 tbsp Saica Extra Virgin Olive Oil


• 1 tbsp lemon juice


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


• 1 tsp Killer Hogs Hot Sauce


• 1/2 tsp Worcestershire sauce

Instructions

Place a Weber Chimney Starter inside in the charcoal tray of your Yoder Smokers Charcoal Flat Top Grill. Fill the chimney with lump charcoal. Tightly ball up some paper and place under the charcoal. Light the paper with a torch or lighter. Let the charcoal burn all the way to the top before dumping. After dumping the charcoal, place the grill grate back in place.

Bring a pot of water to a boil. Add the Jacobsen Salt Co. Kosher Sea Salt. Add the pasta and cook until tender. Strain.

Place the diced bacon in a Lodge 12” Cast Iron Skillet. Transfer to the grill. Cook until browned. Remove from the grill.

Place the asparagus in a shallow dish or foil pan. Pour a couple tablespoons of the bacon fat over the asparagus. Season with Cattleman’s Grill California Tri-tip Seasoning and toss to coat.

Transfer the asparagus and garlic scapes to the grill. Cook until charred and tender. Remove from the grill. Dice the asparagus. Mince the garlic scapes.

To make the dressing, combine all ingredients in a bowl and whisk to combine.

In a large mixing bowl, combine the pasta, brussels asparagus, bacon, garlic scapes, 2 oz feta and dressing. Toss well to coat. Taste and adjust seasonings, as needed. Serve the Bacon & Garlic Pasta Salad immediately or chill for later use.

Salt & Vinegar Crispy Smashed Potatoes

Ingredients

• 1 lb. Fingerling Potatoes, or other small, waxy variety of potato


• Kosmos Q Salt & Vinegar Wing Dust, as needed


• 1/4 cup (or more as needed) Avocado Oil, or other neutral vegetable oil suitable for frying

Instructions

• Boil the potatoes until barely fork-tender. Smaller varieties of fingerlings will take less time, about 10 minutes total.


• Cool the potatoes completely either in an ice bath or set in the fridge for a few hours minimum. You can do this up to five days in advance.


• Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.


• Place your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet.


• Add a ¼”-thick layer of avocado oil to the pan and allow to heat to approximately 350-375℉.


• Take your boiled and cooled potatoes, and smash each using the bottom of a flat & sturdy saucepan, bowl, or plate. Smash the potatoes to about a ½”-thickness.


• Add your smashed potatoes in a single layer to the hot oil, and allow them to cook with the grill lid closed for 5-8 minutes on each side. Exposed innards of the potatoes should be a deep golden-brown color when properly fried.


• Remove the potatoes and place them onto a paper towel-lined sheet tray. Finish your potatoes with your desired amount of Kosmos Q Salt & Vinegar Wing Dust - a little goes a long way, but a lot sure does taste great!