Beer Braised Beef Ribs

Ingredients

• 3 cups yellow onion, large dice


• 1 cup carrots, large dice


• 1 head garlic, cloves peeled and crushed


• 1/2 cup chipotles in adobo sauce


• 3 tbsp Plowboys BBQ Bovine Bold


• 5 lb beef short ribs, sliced into individual ribs
  


• 6 cans beer (Pabst Blue Ribbon)


• Big Rick’s Jalapeño Honey Mustard


• Plowboys BBQ Bovine Bold

Instructions

Place the onion, carrots, garlic, chipotles in adobo sauce, 3 tablespoons Plowboys BBQ Bovine Bold and beef ribs in a Lodge Enamel 7 Quart Dutch Oven. Add enough beer to cover the meat.

Place a lid on the dutch oven. Bring the braising liquid to a boil. Reduce heat to low and maintain a gentle simmer. Cook until the ribs are probe tender, and offer little resistance, but still hold together. The internal temperature will be around 207ºF, and it should take about two hours.

You might also enjoy: Beef Short Ribs with Chimichurri

When the internal temperature reaches about 200ºF, build a hot charcoal fire in the Kamado Joe Classic III ceramic charcoal grill. Set the grill up for direct grilling, with the airflow wide open on top and bottom. The temperature should be 500ºF+.

When the ribs are probe tender, remove them from braising liquid. Pat dry the ribs. Slather them with Big Rick’s Jalapeño Honey Mustard. Season with Plowboys BBQ Bovine Bold.

Grill the ribs quickly over the hot charcoal to lightly char the surface. Remove and serve hot.

Easy Smoked Queso

Ingredients

• 1 lb chorizo


• 1 cup yellow onion, small dice


• 1 lb white American cheese, cubed 1”


• 8 oz pepper jack cheese, cubed 3/4”


• 2 cups half n half


• 1 cup 505 Hatch Valley Flame Roasted Green Chiles


• 2 tbsp Cattleman’s Grill Mexicano Seasoning


• Pickled jalapeño, for garnish


• Flavolcano Smoky Red Pepper Sauce, for garnish


• Sour cream, for garnish


• Minced cilantro, for garnish

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 225ºF, set up for smoking. Fill an A-MAZE-N Tube Smokers with your choice of pellets. Place the smoke tube on the main cooking grate inside the grill. Light the pellets with a torch. Allow to burn for about 30 seconds. Blow out the flame and allow the pellets to burn back slowly, producing smoke.

Preheat a Lodge 12” Cast Iron Skillet over high heat on an induction burner. Add the chorizo and diced onion and cook until the liquid is gone, the chorizo begins to brown and the onions are translucent.

Add to the skillet the American cheese, pepper jack cheese, half & half, 505 Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Stir gently to disperse the ingredients.

You might also enjoy: Chorizo Breakfast Burrito

Transfer the skillet to the second shelf of the grill. Smoke the queso, stirring every 20 minutes, until all of the cheese is melted and the internal temperature passes 165ºF, about 1 hour 15 minutes.

Serve the Smoked Queso topped with sour cream, pickled jalapeños, minced cilantro and Flavolcano Smoky Red Pepper Sauce.

Wood Fired Calzone Recipe

Yields 3 large calzones, 6 servings

Ingredients

• 1 batch pizza dough (recipe here)


• 1 lb Italian Sausage


• 12 oz baby spinach


• 1 1/2 cup whole milk ricotta


• 2 tbsp fresh parsley, minced


• 1 tbsp Cattleman’s Grill Tuscan Steak Seasoning


• 6 slices provolone cheese


• 1 cup low moisture mozzarella, grated

For the tomato sauce:

• 2 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil


• 1 (28 oz) can Ciao Italian Tomatoes


• 2 cloves garlic, minced


• 1/4 tsp Jacobsen Salt Co. Black Garlic Salt

Instructions

Divide the dough into three equal sized dough balls. Rest in the refrigerator for 30 minutes.

Build a fire in the Clementi Pulcinella Wood Fired Oven. Move the fire off to the left side of the deck. Add hickory wood to the fire to maintain a 450ºF temperature on the thermometer on the right side of the oven.

To make the tomato sauce, combine all ingredients in a Lodge 10” Cast Iron Skillet. Cook over low heat until reduced to desired consistency, about 20 minutes.

Brown the sausage in a Lodge 10” Cast Iron Skillet, over medium-high heat. Cook until browned and seared on the surface and the internal temperature surpasses 165ºF. Remove the sausage from the skillet, but leave behind the fat.

Place the baby spinach in the skillet with the sausage fat. Cook until wilted. Remove from the skillet.

Combine the ricotta, parsley and Cattleman’s Grill Tuscan Steak Seasoning in a bowl. Mix well.

Using a rolling pin, roll the dough out into a 12” wide circle.

Place 1/2 cup of the ricotta mixture on one half of the dough. Leave a 1” border around the edge of the dough.

Top the ricotta with 1/3 of the cooked sausage and 1/3 of the cooked spinach. Then add two slices of provolone and 1/3 cup mozzarella.

Wet the border of the dough with a little water. Fold the naked half of the dough over the fillings. Press the dough together at the edge. Crimp and fold the dough over itself to enclose the fillings. Cut a few vents in the top of the calzone.

Repeat the process with the remaining ingredients to produce 3 calzones.

You might also enjoy: Surf n Turf Pizza

Using a floured pizza peel, transfer the calzones to the right side of the wood fired oven (opposite the fire). Close the door on the oven and let cook until browned on the fire side, about 4 minutes. Spin the calzone 180º and continue cooking until the dough is fulled browned and cooked through, about 8 minutes total (these times are estimates and can vary depending on the grill/oven your are cooking in and the size and temperature of the fire/oven).

Serve the Wood Fired Calzone with the tomato sauce on the side, for dipping.

Keto Stuffed Poblanos

Ingredients

• 3 Large Poblanos


• 1 # ground turkey (you can substitute ground chicken, beef, or pork, if preferred)


• ⅛ cup Cattleman’s Grill 8-second Ride Carne Asada Seasoning


• 1 cup diced zucchini (you can also substitute any keto-friendly vegetable such as mushroom, kale, carrot, sweet potato, etc)


• 8 oz quesadilla cheese


• ⅓ cup 808 Hatch Valley Flame Roasted Green Chile


• 1 cup sour cream


• ¾ cup cilantro, rough chop

Instructions

• 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. Also remove the top shelf for ease-of-access, as you will use the cast iron over the firebox. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.


• Place the ground turkey and Cattleman’s Grill Carne Asada Seasoning into your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet. Brown the meat and break up so no large chunks of meat clump together.


• Remove the cooked turkey with a slotted spoon to cool separately.


• Add the diced zucchini to the skillet and brown or cook until slightly softened. Remove and add to meat mixture to cool.


• Replace the door to the diffuser, set up for indirect cooking, and set the temperature to 350℉.


• To mix the filling, add 1 cup of quesadilla cheese and ⅓ cup 505 Hatch Valley Flame Roasted Green Chile to the cooked meat and vegetables.


• Cut your poblanos in half and destem/deseed as needed.


• On a parchment-lined sheet pan, stuff your poblano halves with your meat mixture and cover with additional quesadilla cheese.


• Bake on the YS640s for 35-40 minutes, or until bubbling hot and the cheese begins to brown on the surface.


• While the peppers are baking, create a sauce by blending cilantro and sour cream together until smooth.


• To plate, place a spoonful or two of the cilantro sauce on the bottom of the plate, and place peppers on top of that. Garnish with more cilantro leaves, if preferred.

Root Beer Spritzed Spare Ribs

Ingredients

• St. Louis cut spare ribs


• R Butts R Smokin’ Ozark Heat BBQ Rub


• 1 bottle root beer

Instructions

Start a chimney of lump charcoal in the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. When the coals are hot, dump them out in the back half of the fire box. Add two splits of wood. Place a third split against the front side of the fire box to preheat. It should not be close enough to the fire to touch or catch fire.

Stabilize the temperature at 275ºF-300ºF, using the butterfly opening on the fire box and chimney cap. Continue feeding the fire with split wood to maintain the temperature, while burning a small hot fire.

Spritz your ribs with the root beer; just enough to act as a binder for the rub. Season moderately with the R Butts R Smokin’ Ozark Heat BBQ Rub.

When the rub appears wet on the surface of the ribs, transfer to the smoker, placing the ribs bone-side down.

You might also enjoy: Dr. Pepper Baby Back Ribs

Smoke the ribs, spritzing with root beer every 30-45 minutes, until the ribs are fully tender. When lifting the rack of ribs from the bottom center, the ends of the rack should stay on the grate and the top of the meat will start to crack open. Looking at the ends of the bones, the meat should move freely from the bone when twisted.

Immediately after removing the ribs from the grill, give them one last generous spritz.

Slice the Root Beer Spritzed Spare Ribs to serve.

Grilled Mahi Mahi

Ingredients

• 3 lb Mahi Mahi fillet


• 1 cup cilantro, chopped


• 1/4 cup lime juice


• 1/4 cup pineapple juice


• 2 tbsp Greenade Green Chile Sauce


• 2 tbsp Colonial Chile Oil


• 1 tsp Jacobsen Salt Co. Black Garlic Salt


• 2 Anaheim peppers, sliced 1/4”


• 1/2 large red onion, sliced 1/4”


• Flesh of one mango, diced

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up with direct and indirect grilling zones, with the standard grates in place.

To make the marinade, combine the cilantro, lime juice, pineapple juice, Greenade Green Chile Sauce, Colonial Chile Oil and Jacobsen Salt Co. Black Garlic Salt in a food processor. Process until a smooth liquid is formed.

Score the surface of the Mahi Mahi, about 1/4” deep in a crosshatch pattern. Place the fillet in a Fish Grilling Basket.

Pour about half of the marinade over the surface of the fish and massage into the scores. Place the sliced peppers and onions on top of the fish. Close the fish basket to press the peppers and onions into the fillet.

You might also enjoy: Beer Battered Fish Tacos

Grill the fish, flesh/veggies side down until charred on the surface, about 15 minutes, rotating to char evenly. Move the fish basket to the indirect side of the grill, flipping the basket so that the skin side is down.

Continue cooking until the internal temperature of the fish reaches 140ºF in the thickest part of the fillet. Remove from the grill.

Open the basket. Transfer the Grilled Mahi Mahi to a serving tray. Discard any overly-charred onions or peppers. Top the fish and veggies with the diced mango to serve.

Coconut Panna Cotta with Grilled Pineapple Compote

Ingredients

• 1 can Coconut Milk (unsweetened)


• 2 cups Heavy Cream


• 6 oz Cane Sugar


• 1/2 teaspoon Vanilla Extract or Vanilla Bean Paste


• 1 packet Unflavored Gelatin


• 3 Tablespoons Cold Water


• 2 Cups Heavy Cream

• 1 whole Pineapple, peeled, cored, and diced


• 2 cups Cane Sugar


• 2 - 6oz cans (12 oz total) Pineapple Juice


• 1 Cup Rum


• 1/2 Vanilla bean, split (optional)


• 1 Cinnamon Stick (optional)

Instructions

• Bloom gelatin in 3 tablespoons of cold water.


• In a small to a medium-sized saucepan, heat sugar, coconut milk, and vanilla. Do not bring to a boil, but heat thoroughly, stirring gently and frequently.


• Place the cream in a large bowl or pitcher and keep in fridge until ready for further use.


• Once coconut mixture is hot, and not boiling, remove from heat, and add the bloomed gelatin. Stir gently until dissolved.


• Pour the warm mixture into the container with chilled heavy cream. Pour the panna cotta mixture into molds and place it in the fridge to set (3-4 hours). If setting in the fridge overnight, cover with plastic wrap.


• **Recipe notes: if the panna cotta mixture breaks, the coconut milk mixture was too hot when added to the cream. To avoid this, wait a little bit after adding the gelatin before adding mixture to the heavy cream.

• Preheat a charcoal grill (or gas grill with charcoal basket) for direct high-temp searing. Using a serrated knife, peel, and core the pineapple. Cut cleaned pineapple into quarters.


• While the grill is hot, char half of the pineapple.


• Once properly charred, dice the grilled half and the ungrilled half into ½" cubes.


• In a medium to a large-sized saucepan, place sugar, rum, pineapple juice, split vanilla, cinnamon stick, and cut pineapple pieces together and bring to a boil over medium heat.


• Cook for about 15-20 minutes, stirring occasionally until the syrup has reduced and the pineapple pieces begin to take on a darker color. (about 218°F).


• Serve the compote warm or cooled on top of the coconut panna cotta. It's also amazing with ice cream or in a yogurt parfait.

Grilled Pork Tenderloin & Chimichurri

4-6 servings

Ingredients

• 2 pork tenderloins, trimmed


• Killer Hogs TX Brisket Rub

• 1/2 bunch cilantro leaves


• 1/2 bunch flat leaf Italian parsley leaves


• 4 poblano peppers


• 2 serrano peppers


• 1/4 large sweet onion


• 1 head garlic, cloves smashed and peeled


• 1/4 cup red wine vinegar
  


• 2 tbsp capers
  


• Juice of 1/2 lime
  


• 2/3 cup Saica Extra Virgin Olive Oil
  


• Jacobsen Salt Co. Habanero Infused Salt, to taste

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling, with GrillGrate panels in place over the fire box.

To make the chimichurri, first place the peppers and onion on the GrillGrates and grill until the peppers are charred on all sides and the onions is slightly softened.

Transfer the peppers to a zip top plastic bag (or covered bowl) and let steam 10-15 minutes.

While the peppers are steaming, chop up the onion and transfer to the Vitamix Blender. Add the remaining ingredients for the chimichurri to the blender.

Remove the peppers from the bag. Remove the stems. Split the peppers open and scrape out the seeds. Peel off the skins and discard. Dice the remaining flesh and add to the blender.

Blend the chimichurri to your desired consistency. Taste and adjust seasoning, as needed.

You might also enjoy: Pork Tenderloin Pineapple Bowls

Spoon out enough chimichurri to coat the surface of the tenderloins. Rub the surface of the pork with the sauce. Season with Killer Hogs TX Brisket Rub.

Grill the pork tenderloins over direct heat to form grill marks and brown the surface on all sides. Cook to an internal temperature of 140ºF before removing from the grill.

Slice the tenderloins into medallions. Serve the grilled pork tenderloin & chimichurri over brown rice and quinoa with grilled corn.

Grilled Buffalo Wings Recipe

Ingredients

• 18 whole chicken wings, tips removed, flats separated from drumettes


• Smoke on Wheels BBQ Marinade


• Noble Saltworks Hickory Smoked Finishing Salt


• Fresh ground black pepper

For the buffalo sauce:

• 2/3 cup Killer Hogs Hot Sauce


• 1/2 cup unsalted butter


• 1/2 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• 1/2 tsp cayenne


• 1/4 tsp celery seed

Instructions

Place your wings in an 8 quart Briner Bucket. Cover with Smoke on Wheels BBQ Marinade. Soak for 1 hour.

To make the buffalo sauce, combine all ingredients in a Lodge 8” Cast Iron Skillet. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the firebox.

Remove the wings from the marinade. Season with the Noble Saltworks Hickory Smoked Finishing Salt and fresh ground black pepper.

Grill until the internal temperature reaches 175ºF, and the outside is has nice grill marks and char. Remove from the grill. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.

Serve the Grilled Buffalo Wings with blue cheese or ranch dressing.

Smoked Turkey legs

Ingredients

• 1 package Cattleman’s Grill Butcher House Brine


• 5 quarts water


• 1 cup brown sugar


• ¼ cup dales meat seasoning (you can also substitute soy sauce or worcestershire)


• One dozen young turkey legs, or a half dozen large turkey legs

• Spray Duck Fat


• BBQ rub of choice -here are a few suggestions


• Kim's Gourmet Gluten Free Terriyaki Sauce , or BBQ sauce of choice

Instructions

• Combine all ingredients for brine until fully dissolved and place turkey legs into brine completely submerged. Allow them to brine for 6 hours minimum or up to 24 hours.

• Set up your Yoder Smokers offset smoker to roll at roughly 275°F using hickory wood.


• Attain this by heating up a chimney full of charcoal,


• For more advice on maintaining heat on your offset, check out the video on fire maintenance

• Before smoking, pat dry (for extra crispy skin dry overnight uncovered in the fridge).


• As an option, spray with duck fat, and coat with BBQ rub of choice. Chef Britt does not use this method in her video, but it is a great way to get extra BBQ flavor.


• Smoke for 2-3 hours, depending on the size of the turkey legs until they reach an internal temperature of 165-170°F. About 10-20 degrees short of the final temperature, glaze the legs with a sauce of your choice (in the video, Chef Britt uses Kim's Gluten-Free Terriyaki Sauce.)


• For that fair festival feel, and as an option, wrap in foil and hold in a warming container (such as a steam table or your smoker that is cooling down) until ready to consume.