Beef

Poutine Burger

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Poutine is one of the ultimate comfort foods. Fries smothered in gravy and cheese curds; what more could you ask for? How about we put it on top of a burger?! This is the Poutine Burger!


Poutine Burger





Yields 4 burgers



Ingredients



For the fries:




For the poutine gravy: 




  • 3 oz pancetta, small dice

  • 1 clove garlic, fine grated

  • 2 sprigs fresh thyme

  • 2 tbsp Canadian whiskey

  • 2 tbsp unsalted butter

  • 1/4 cup all purpose flour

  • 2 cups beef stock

  • 1 tbsp heavy cream

  • Noble Saltworks Hickory Smoked Salt, to taste


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Instructions


Place a Lodge 5 Quart Dutch Oven on the infrared side burner of the Napoleon Prestige P500RSIB-3, and preheat one quart of oil to 375ºF.


Spiral cut you potatoes, or julienne (matchsticks). Rinse then dry. When the potatoes are dry, carefully place them into the hot oil, working in batches, so as not to overcrowd. Overcrowding can lead to the oil bubbling over. Cook the fries just until golden brown, about one minute. Remove from the oil with a spider or slotted spoon. Transfer to a paper towel lined bowl. Season immediately with Noble Saltworks Hickory Smoked Salt. Repeat with the remaining fries.


Preheat the grill for high heat direct grilling on one halt (burners on high), and indirect heat on the other half (burners off). Stabilize the grill at about 450ºF-500ºF.


Mix the burgers. Combine the ground beef, two ounces of cheese curds and Cattleman’s Grill California Tri-Tip Seasoning. Mix well and divide into four (1/3 lb) patties. Rest in the refrigerator while you make the poutine gravy.


Place a Lodge 10” Cast Iron Skillet on the side burner of the Napoleon. Preheat over medium heat. Add the pancetta and cook until browned. Slide the skillet off of the heat and add the garlic, thyme and whiskey. Stir and then return to the burner. Allow the whiskey to reduce down  until almost gone. Add the butter and stir to melt. Add the flour and stir to toast. Stir constantly until blonde in color. Slowly whisk in the beef stock and bring to a simmer. Cook until thickened. Add the heavy cream and season with salt to taste. Turn off the heat. Cover with a lid to keep warm.



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Grill the burgers over direct heat until slightly charred. Flip and continue cooking until the internal temperature reaches 155ºF, moving the burgers to indirect heat to finish, as needed. Total cook time about 15-20 minutes.


Remove the thyme sprigs from the gravy. Add the remaining 4 oz of cheese curds to the poutine.


To build the Poutine Burger, start by spreading Kozlik’s Amazing Maple Mustard on the bottom bun. Top with lettuce and tomato. Place the burger patty on the tomato, topped with the pickles, fries, poutine gravy and top bun.

Steak & Bacon Breakfast Tacos

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Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!


Steak & Bacon Breakfast Tacos





6 servings



Ingredients



For the crema:




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Instructions



Place the flank steak in a plastic zip-top container and add the Sweetwater Spice Ancho Chipotle Brisket Bath and water. Squeeze the air out of the bag and massage the marinade into the meat. Let soak for 30-60 minutes.


Build a hot charcoal bed banked to one half of your Kamado Joe Classic II. Set up the grill for direct grilling, with a regular grate set on the lowest setting of the divide and conquer system, directly over the charcoal and a half moon cast iron griddle set on the highest setting of the divide and conquer system, on the opposite side. Stabilize the temperature around 450ºF. Place a Lodge 8” Cast Iron Skillet on the grill to preheat.


To make the crema, combine the sour cream Flavolcano Smoky Red Pepper Hot Sauce and Cattleman’s Grill Mexicano Seasoning in a small container and mix well to combine.


Remove the flank steak from the marinade. Wipe off excess moisture from the surface. Season with Killer Hogs TX Brisket Rub.


Transfer the steak to the direct side of the grill. Grill until lightly charred on both sides and the internal temperature reaches 125º-130ºF in the center. Remove from the grill. Rest a few minutes before liking thin across the grain.


At the same time that you start grilling the steak, place the finely minced bacon in the cast iron skillet, cooking until browned and the fat is rendered out. When the bacon starts to brown, pour off all but one tablespoon of the bacon grease. Add the diced onions and cook until the begin to appear translucent. Add the 505 Hatch Valley Flame Roasted Chiles and cook to warm though.



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On the half moon cast iron griddle, add some Colonial Chile Infused Oil to coat the surface. Crack an egg on the surface and cook sunny side up or over medium. Place a tortilla on the griddle next to the egg and top with a couple of ounces of cheese. While the egg cooks, add the toppings to the cheesy tortilla, starting with the bacon/onion/pepper mixture, then the thin sliced flank steak, the egg, cotija cheese and top it all off with the crema.


Repeat the process of cooking the eggs and assembling the breakfast tacos, one after another.

Grilled Strip Steak with Compound Butter

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Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!


Grilled Strip Steak with Compound Butter






Ingredients



For the compound butter:




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Instructions



To make the compound butter, combine the room temperature butter, minced garlic, Killer Hogs Hot Sauce, lemon zest, Jacobsen Salt Co. Black Garlic Salt and black pepper in a small bowl and mix well.


Transfer the compound butter mixture to a sheet of plastic wrap, roughly in the shape of a stick of butter. Roll the plastic around the butter, forming a log shape. Tighten the ends of the plastic and roll the butter into a tight log. Transfer to the refrigerator and let chill for at least one hour.


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


Pat the surfaces of the strip steaks dry with towels. Apply a thin layer of Colonial Chile Infused Oil to the surfaces of the steaks. Season with Jacobsen Salt Co. Black Garlic Salt and fresh ground black pepper on all sides.


Place the steak over the direct flame, on the GrillGrate panels. Cook with the lid open until grill marks are seared into the meat, and the steak easily releases from the grates. Flip and repeat. Turn the steaks to form a cross hatch pattern on both sides. After you have nice color and grill marks, close the lid of the grill and continue cooking until the internal temperature reaches 120ºF in the center of each steak.



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Place a pat of the compound butter on a plate. Place the steak on top of the butter. Place another pat of compound butter on top of each steak, letting the butter melt into the meat while the steak rests, about 3-5 minutes.


Serve the Grilled Strip Steak with compound butter immediately after/while resting.

Brisket Nachos with Smoked Queso

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So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!


Brisket Nachos with Smoked Queso





16 servings



Ingredients



  • 1 tbsp Colonial Chile Infused Oil

  • 2 lb leftover wagyu brisket, diced

  • Corn tortilla chips

  • Romaine lettuce, shredded, for garnish

  • 8 oz sharp cheddar

  • 4 oz queso fresco, crumbled


For the Smoked Queso:




For the Pico de Gallo:




  • 1 cup tomato, small dice

  • 1/2 cup yellow onion, small dice

  • 1/2 cup cilantro, minced

  • 1/4 cup jalapeno, minced

  • 1/4 cup serrano peppers, minced

  • 3 tbsp lime juice

  • Jacobsen Salt Co. Habanero Infused Salt, to taste


For the Black beans:




For the Avocado Crema Verde:




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Instructions



Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF set up for smoking. Fill an A-MAZE-N Tube Smoker with hickory pellets. Light the pellets with a torch. Allow the flame to burn for 30-60 seconds before blowing out the flame.


To make the queso, combine the cheeses in a Lodge 10” Cast Iron Skillet. Add the half and half, 505 Southwestern Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Mix then transfer to the second shelf of the grill. Smoke, stirring occasionally, until the cheeses are melted and smooth when whisked, about 45 minutes.


At the same time that you place the queso in the smokers, also combine all ingredients for the black beans in a Lodge 8” Cast Iron Skillet, mix well and place on the bottom rack of the grill. Let the beans and broth warm while the queso smokes. Remove when the queso is done (45 minutes).


To make the pico, combine all ingredients and mix well. Store in the refrigerator until ready to serve.


To make the Avocado Crema Verde, combine all ingredients in the Vitamix Blender Cups and and blend on the Vitamix until smooth. Remove from the blender and store in the refrigerator until ready to serve.



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When the queso is nearly ready, preheat a Lodge 10” Cast Iron Skillet on the Hestan Cue Induction Burner. Add one tablespoon Colonial Chile Infused Oil to the skillet, then add the diced brisket meat. Cook to warm through, stirring frequently.


To build the Brisket Nachos with Smoked Queso, fill large serving platters with tortilla chips. Sprinkle the sharp cheddar over the chips. Top with the beans, then smoked queso. Sprinkle the diced brisket over the queso, topped with romaine lettuce, pico de Gallo, avocado crema verde and queso fresco.

Tuscan Smoked Beef Ribs

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Chef Britt gets familiar with center-cut, beef back ribs, and prepares them with tons of Tuscan flavor! These Tuscan Smoked Beef Ribs couldn't get any easier!


Tuscan Smoked Beef Ribs






Yields: 2 racks of beef back ribs (6-9 servings)

Ingredients


For the ribs:

Instructions


To make the ribs:

  • Trim the center-cut beef ribs as needed. This is usually is not more than peeling the membrane from the backside of the ribs. Do this by sliding a butter knife or screwdriver underneath the membrane in the center of the rack, avoiding cutting through the membrane, and remove by separating the membrane from the rack. Pat the ribs dry.

  • Coat the beef ribs with a little bit of extra virgin olive oil as a binder and a light coating of Cattleman’s Grill Tuscan Steak Seasoning. This particular seasoning is salt-heavy, so better to take it easy than to have something too salty in the end.

  • Allow the seasoning to set onto the ribs, about 10-15 minutes.

  • Preheat your Yoder Smokers YS640s pellet grill to 250℉ filled with BBQr’s Delight Contest Blend Pellets.

  • Place the ribs on the upper second shelf meat-side up for approximately 3 hours, until a satisfactory amount of smoke and deeper, mahogany color is achieved.

  • Remove the ribs from the smoker to prep for the braising portion of the cook. Raise the temperature of the smoker to 350℉.

  • Tightly wrap ribs in two layers of foil with balsamic vinegar and red wine as a braise. Return to the smoker on the upper shelf with the meat-side down. Cook for another hour, or until the desired texture is achieved. If you are planning to shred the beef, it must reach a minimum internal temperature of 212℉. Allow meat to rest covered for 15-30 minutes before serving.


To serve:

  • After resting, remove bones from meat, and shred beef. Serve as desired: on its own, on a sandwich, with pasta, on top of a salad, or with grilled vegetables.


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Wagyu Brisket

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a delicious KC Cattle Company whole wagyu brisket. For this cook we let the brisket smoke open and unwrapped from start to finish, creating an impressive bark and smoke ring. Couple this technique with the injection and the fat content of the wagyu brisket and you get a juicy brisket with incredible texture and flavor with very little effort!


Wagyu Brisket






Ingredients



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Ingredients



Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF.


Combine 1 cup beef or veggie stock with 2 teaspoons Cattleman’s Grill Butcher House Brine. Mix/whisk well to dissolve.


Inject the brisket flat with the brine liquid. Wipe excess liquid from the surface. Season with Cattleman’s Grill California Tri-tip Seasoning. Let set up for about 5 minutes.



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Place the brisket on the second shelf of the grill, fat side down. Cook until probe tender. A digital thermometer inserted into the thickest part of the brisket should have little resistance when probed. The internal temperature will be about 205ºF-210ºF. Total cook time for an 8 lb brisket will be about 8 hours.


Wrap the brisket in butcher paper or foil, then wrap in a beach towel. Place the brisket in a cooler to rest for at least 30 minutes before slicing.

Grilled Steak Flatbreads

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Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with with a spicy cilantro condiment called Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!


Grilled Steak Flatbreads with Zhoug (spicy cilantro condiment)






Ingredients


For the flatbread dough:

  • 5 cups Antimo Caputo '00' Chef's Flour

  • 2 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 teaspoons sugar

  • 2 cups water, cold

  • ¼ cup Olitalia Dedicati Meat Extra Virgin Olive Oil

  • 1 Tablespoon Antimo Caputo Instant Dry Yeast


For the zhoug:

  • 2 bunches cilantro, stems removed

  • ⅔ cup Olitalia Dedicati Meat Extra Virgin Olive Oil

  • 4 jalapenos, destemmed

  • 1 teaspoon Aleppo Chile Flakes (or other crushed red pepper flakes)

  • 4 cloves garlic

  • ½ teaspoon ground cardamom, or approximately 15 cardamom pods

  • 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 teaspoons cumin seed

  • Juice of one lemon, optional for added brightness


For the Steak

  • 3 bone-in ribeyes, or other preferred steaks suitable for high-heat grilling

  • High-quality kosher salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt

  • Fresh-cracked pepper, to taste (optional)


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Instructions


To make the dough:

  • Place your cold water into the bottom of your mixer. Place your dry ingredients on top of that and mix until hydrated and all the flour is picked up off the sides of the bowl. Mix on low speed for 8 minutes. Follow up with mixing on medium speed for 2 minutes.

  • After mixing is finished, allow the dough to rest covered for 30 minutes.

  • Remove the dough from the bowl and scale into 2.5 oz portions. Round out dough portions into balls and place on a heavily-greased sheet pan, adding more oil over the top as necessary. You can use olive oil in this instance.

  • Cover the sheet pan of dough in plastic wrap and transfer to the fridge to set at least 30 minutes to a couple of hours before grilling off. You can also put them in a freezer, and thaw in the fridge for another day.

  • To grill off the flatbreads, use direct, high-heat grilling over grates. To prep a dough ball for the grill, place a little olive oil onto a pan, and press into the dough and stretch evenly into an elongated oval shape. Place the dough immediately onto the grates after shaping and fire them off until bubbly with grill marks on each side, flipping halfway through, roughly minute or two on each side.

  • If desired, top with cheese and move to an indirect side to finish.


To make the zhoug:

  • Blend all of the ingredients together in a food processor or blender until desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.

  • ***Note: if using cardamom pods, the husks are edible, but may not be desirable in texture. To avoid this, crush the pods, and release the seeds inside. Grind those with other spices before adding to the remaining ingredients.


To prepare the steak:

  • Remove your steaks 30 minutes to an hour before grilling to allow the meat to come to room temperature.

  • Liberally apply salt to the exterior of all sides of the steak.

  • Apply fresh-cracked pepper to taste if desired. Allow the salt and pepper to hydrate and adhere to the steak before grilling.

  • Grill the steaks over high heat (450-500+°F) a couple of minutes per side, or until crust is achieved. Move steaks to indirect to finish at the desired internal temperature (135°F for medium-rare).

  • Remove and allow the meat to rest for approximately 10 minutes before slicing for flatbreads.


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Steak Fajitas

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Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!


Steak Fajitas





6-8 fajitas



Ingredients



For the marinade:




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:




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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.

Poor Man's Burnt Ends

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If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.


Poor Man’s Burnt Ends






Ingredients



Wrap:




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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.

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