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Chef Tom fires up the Napoleon Grills rotisserie for grilled Chicken Shawarma. Marinated chicken thighs are shaved thin to serve with garlicky Toum sauce.

Chicken Shawarma

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Ingredients

• 4 lb boneless skinless chicken thighs


• 1 yellow onion, halved, peeled


• Cattleman’s Grill Everything Bagel Seasoning

For the marinade:

• 1/2 cup tomato paste


• 1/2 cup minced garlic


• 3/4 cup Saica Sicilian Extra Virgin Olive Oil


• 1/4 cup white wine vinegar


• 1/4 cup Killer Hogs TX Brisket Rub


• 2 tbsp smoked paprika


• 1 tbsp ground cumin


• 1 tbsp ground coriander


• 1 tbsp dreid oregano


• Juice and zest of 1 lemon

For the Toum:

• 1/2 cup garlic cloves, peeled, halved, germ removed


• 1 tbsp Jacobsen Salt Co. Black Garlic Salt


• 3 tbsp lemon juice, divided


• 1 cup avocado oil (or other neutral flavored oil)


• 1/4 cup Colonial Chile Infused Oil

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Instructions

Combine all marinade ingredients in the Vitamix Blender. Blend until smooth.

Place the chicken thighs in a 8 Quart Briner Bucket. Pour the marinade over the chicken and mix well to coat all thighs. Place the lid on the Briner Bucket and transfer to the refrigerator. Marinate overnight.

To make the Toum, place the garlic cloves and Jacobsen Salt Co. Black Garlic Salt in a small food processor. Process until the garlic forms a paste, scraping down the sides as needed.

With the processor constantly running, add one tablespoon of lemon juice, then slowly drizzle in 1/2 cup avocado oil.

Add one more tablespoon of lemon juice, then slowly drizzle in another 1/2 cup avocado oil.

Stop the food processor. Scrape down the sides. Add the remaining lemon juice and continue processing. Drizzle in the 1/4 cup Colonial Chile Infused Oil. When all oil and lemon juice is incorporated, stop the processor and taste for seasoning. Thin with water, as needed.

Set up a spit rod for rotisserie cooking, placing one for in place. Skewer one half of the onion onto the spit rod and press down into the fork. Remove the chicken thighs from the marinade, one by one, threading them onto the spit rod, so they lay flat on top of one another. When all thighs are on the spit, skewer the remaining half of the onion onto the rod. Slide the other fork into the halved onion and chicken. Press the chicken together to form one compact roast of meat, centered on the spit rod.

You might also enjoy: Tacos al Pastor

Place the spit rod in place on the Napoleon Prestige 500 RSIB. Turn on the rotisserie motor to begin spinning the spit rod.

Light the rear burner, as well as the burners directly under the shawarma and set to high heat.

Let the shawarma spin and cook until the outer layer is browned, about 30 minutes. Shave off a thin layer of the chicken, catching it in pan under the spit rod. Continue cooking and shaving the meat off, checking on it every 15-20 minutes. Repeat this process until all of the chicken is cooking and shaved off of the rod. You can also use the inner layers of the onions on the end that are softened, but not charred.

Serve the chicken shawarma with the Toum, rice, hummus, flat bread, fresh veggies.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some Barbecue Chicken Lollipops. Sweet & smoky with a secret ingredient to set it over the top!

Barbecue Chicken Lollipops

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Ingredients

• 12 chicken drumsticks


• 1 cup 2 tbsp Cattleman’s Grill Butcher House Brine


• 3 quarts water


• Oakridge BBQ Dominator Rib Rub

For the glaze:

• 1 (14 oz) bottle Firebug Grillin’ Sauce Mild


• 1/4 cup Jacobsen Entube Curry Paste


• 1/4 cup pineapple juice


• 2 tbsp Reida Wildflower Honey

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Instructions

To prepare the chicken lollipops, lay the drumstick on its side. Slice off a sliver of the cartilage and meat at the fat end, to allow the drumstick to stand upright. Next, where the meat meets the bone, cut down through the meat and cartilage down to the bone, all the way around the bone. Push the meat down to the fat end, and pull the skin and cartilage up to the skinny end, and remove from the bone.

Add 3 quarts water to the 8 quart Briner Bucket. Mix in the (1 cup 2 tbsp) Cattleman’s Grill Butcher House Brine and whisk to dissolve. Place the chicken lollipops in brine. Lock the plate in place to submerge. Brine for one hour.

Preheat your Yoder Smokers YS640s Pellet Grill to 325ºF.

Remove the chicken from the Briner Bucket and pat dry with paper towels. Season the chicken with Oakridge BBQ Dominator Rib Rub.

Stand the chicken lollipops upright on the second shelf of the grill.

You might also enjoy: Buttermilk Barbecue Smoked Chicken

About 30 minutes into the cook, combine the ingredients for the glaze in a saucepan. Whisk together the Firebug Grillin’ Sauce Mild, Jacobsen Entube Curry Paste, pineapple juice and Reida Wildflower Honey. Transfer the saucepan to the grill to warm.

When the chicken reaches 155ºF-160ºF in the meat near the bone (roughly 1 hour), one-by-one dip the chicken into the saucepan, coating the meat. Return to the second shelf.

Let cook until the internal temperature reaches 170ºF. Remove from the grill and serve the Barbecue Chicken Lollipops warm.

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If you've never made your own Grilled Buffalo Wings, you're missing out! The scratch-made buffalo sauce is so easy and so tasty that you'll never want to do store-bought sauce again. Pair that with the char of a grilled wing, and you've got it made!

Grilled Buffalo Wings Recipe

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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

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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.

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The Grilled Chicken Quesadilla is a go-to weeknight (or any night) meal! Chef Tom packs in the flavor with grilled chicken & onion and creamy cheeses, and pairs it up with grilled avocado salsa and spicy crema for dipping!

Grilled Chicken Quesadilla with Avocado Salsa Verde

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8 servings

Ingredients

• 4 lb boneless skinless chicken breasts and thighs


• Juice of 1 lime


• Jacobsen Salt Co. Black Garlic Salt


• Black pepper, fresh ground


• 1 large red onion, sliced into 3/4” thick slabs


• 8 large flour tortillas (recipe HERE!)


• 8 oz pepper jack cheese, grated


• 8 oz Oaxaca cheese, grated


• 8 oz sharp cheddar, grated


• Cattleman’s Grill Mexicano Seasoning


• Chile Colonial Infused Spicy Oil

For the Avocado Salsa Verde: (Yields about one quart)

• 1 lb tomatillos, husks peeled


• 2-3 Anaheim peppers


• 4 large jalapeño peppers


• Flesh of 2 small avocados


• 1 small yellow onion, quartered


• 1/2 bunch cilantro


• 4 cloves garlic, smashed


• juice of 1 lime


• Jacobsen Salt Co. Black Garlic Salt, to taste

For the crema:

• 2 cups sour cream


• Flavolcano Smoky Red Pepper Hot Sauce, to taste


• Cattleman’s Grill Mexicano Seasoning, to taste

Instructions

Set up the Napoleon Prestige P500 with a charcoal basket on one side and the cast iron griddle on the other. Build a hot charcoal fire (450ºF) in the basket.

Place the tomatillos, peppers and onion over the charcoal fire and grill until the outsides are nicely charred. The peppers should be blackened on the outside. Place the peppers in a zip-top bag. Allow the peppers to steam in the bag for 10-15 minutes.

Remove the peppers from the bag. Remove the stems and seeds. Peel the skins from the flesh and discard. Roughly chop the flesh of the peppers.

Remove the stems from the onions and roughly chop.

Combine all salsa ingredients in a food processor or blender. Process until smooth. Store in the refrigerator until ready to serve.

Rub the chicken breasts and thighs with a thin layer of the Colonial Chile Oil. Season the chicken with the Jacobsen Salt Co. Kosher Sea Salt and fresh ground black pepper.

Grill the chicken and onion slabs over the charcoal. Char both sides of all chicken lightly and remove from the grill when the breasts reach 160ºF internal temperature and the thighs reach 170ºF. The onions should be charred on the surface and softened.

Dice the chicken and peppers to bite sized pieces, about 1/2”.

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Lay out a large flour tortilla. Fill one half with the cheeses, diced chicken and onions and a shake of Cattleman’s Grill Mexicano Seasoning. Dollop in a few teaspoons of the avocado salsa verde, as well. Fold the empty half over the fillings. Repeat this process until you have enough tortillas filled to fill up your griddle.

Brush the griddle with Colonial Chile Oil. Toast the quesadillas slowly on each side. The cheese should be melted and the surface of the tortilla golden brown. Turn the burners under the griddle to medium-low heat to maintain a hot griddle.

Serve the Grilled Chicken Quesadilla with with Avocado Salsa Verde for dipping.

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The Chicken Guacamole Burger may be made of ground chicken thighs, and not ground beef, but it's as good or BETTER than any other burger out there! From the juicy patty to the funky feta and the homemade guac and ranch dressing, this burger has it all!

Chicken Guacamole Burger

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8 burgers

Ingredients

For the burger:

• 8 Everything Bagel Brioche Buns


• Butter lettuce


• Tomato slices


• 8 chicken burger patties (recipe below)


• Guacamole (recipe below)


• Ranch dressing (from scratch recipe here)

For the burger patties:

• 2 cups fresh bread crumbs (6 sandwich slices)


• 2 1/2 lb chicken thighs, boneless, skinless, 2” dice


• 1/2 cup feta cheese


• 2 tbsp Olitalia Meat Extra Virgin Olive Oil


• 2 tbsp Cattleman’s Grill Everything Bagel Seasoning


• 1 tbsp dijon mustard

For the guacamole:

• 2 small avocados


• 3 tbsp Holmes Made Marty’s Roasted Green Chile Medium Salsa


• 3 tbsp cilantro, minced


• 1 tbsp lime juice


• Noble Saltworks Hickory Smoked Finishing Salt, to taste

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Instructions

To make the burger patties, first tear up the slices of bread and place in a food processor, working in batches, if needed, so as not to overcrowd. Blitz the bread until it is broken down into bread crumbs. Remove from the food processor.

Next, mince the chicken in the food processor. Once again, working in batches, place the cubed thighs in the food processor and blitz until broken down to a ground meat consistency. Remove from the food processor.

Combine the fresh bread crumbs, minced chicken and remaining burger patty ingredients in a mixing bowl and mix by hand until well incorporated. Divide into 8 equal sized patties and place in the refrigerator.

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, with the diffuser (or diffuser door) removed and a Yoder Smokers Cast Iron Griddle installed over the fire box.

While the grill and griddle are preheating, make the guacamole. Combine all ingredients in a bowl and mash with a fork to desired consistency. Cover and place in the refrigerator.

When the griddle is hot, place your burgers on the griddle and press to desired width. You want the burger to fit the bun, so take a look at your bun to determine the width. Let the burger form a brown crust before flipping to brown the opposite side. Continue cooking the burgers until the internal temperature reaches 160ºF in the center, moving them to indirect heat (off the griddle) to finish cooking, if needed.

Toast the burger buns on the griddle until golden brown.

To build the Chicken Guacamole Burger, start with a leaf of butter lettuce and slice of tomato on the bottom bun. Place your chicken burger patty on the tomato. Top the patty with guacamole and a drizzle of buttermilk ranch, and finally the top bun.

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This one goes out to all moms out there! Smoked Chicken Salad is our barbecue inspired take on one of those classics that mom's all over used to make. Whether you're eating chicken salad between two slices of bread, over the top of a salad or for dipping crackers and veggies, it's delicious comfort food that always takes us back. Happy Mother's Day!

Smoked Chicken Salad

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Ingredients

• 1 (4 lb) whole chicken


• Cattleman’s Grill Ranchero Seasoning


• 1/2 cup mayonnaise


• 2 tbsp Kozlik’s Dijon Classique


• 1/2 cup cashews crushed


• 1/2 cup fuji apple, grated on a box grater (large)


• 1/4 cup green onion, sliced


• 1/4 cup Kansas Flavor Bread and Butter Jalapeños, minced


• Noble Saltworks Hickory Smoked Salt, to taste


• Black pepper, to taste

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Instructions

Build a fire in your Yoder Smokers Loaded Wichita Offset Smoker using a chimney full of lump charcoal. Feed the coal bed with splits of Kiln Dried Apple Wood. Stabilize the temperature at 250ºF-300ºF.

Prepare the chicken spatchcock style. Cut along either side of the backbone of the chicken to remove the backbone.

Loosen the skin from the surface of the meat, all over, but do not remove the skin completely. Season under the skin and all other surfaces with Cattleman’s Grill Ranchero Seasoning.

Place the bird skin side on the grates of the smoker. Smoke until the internal temperature reaches 160ºF in the breasts, and 175ºF in the thighs, about 2.5 hours.

Remove the chicken from the grill and allow and place in the refrigerator to cool, about 20 minutes.

You might also enjoy: Spatchcock BBQ Chicken

While the chicken cools, combine the mayonnaise and Kozlik’s Dijon Classique mustard in a medium/large sized bowl and whisk.

Add the crushed cashews, grated apple, green onion and Kansas Flavor Bread and Butter Jalapeños to the bowl with the mayonnaise and mustard.

Remove the chicken from the refrigerator. Remove the skin from the chicken. Pull the meat from the bones. Discard the bones. Dice the meat into 1/2”-3/4” cubes.

Add the cubed chicken to the bowl with the rest of the ingredients. Mix well. Season with the Noble Saltworks Hickory Smoked Salt and fresh cracked black pepper, to taste.

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Winner, winner chicken dinner just got extra delicious! Chicken Spiedini is a breaded chicken dish cooked on the grill that will fill your bellies and your hearts. Served over pasta, rice or all alone, it doesn't really matter

Chicken Spiedini

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6 servings

Ingredients

• 4 boneless skinless chicken breasts


• Smoke on Wheels BBQ Marinade


• 2 cups breadcrumbs


• 1 cup fine grated parmesan


• 2 tbsp parsley, minced


• 4 cloves garlic, minced


• 2 tbsp Cattleman’s Grill Italiano Seasoning

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Instructions

Place the chicken under a plastic bag and pound gently with the flat side of a meat mallet to a 1/4” thickness.

Place the pounded chicken in a bowl and cover with Smoke on Wheels BBQ Marinade. Let soak for 45-60 minutes.

Preheat your Yoder Smokers YS640s Pellet Grill to 425º set ups for direct grilling, with GrillGrates in place over the fire box.

In a foil pan, combine the breadcrumbs, parmesan, parsley, garlic and Cattleman’s Grill Italiano Seasoning. Mix well.

Remove the chicken from the marinade. Dredge in the breadcrumb mixture.

Roll the chicken into a tight spiral. Slice into 2” segments. Thread the spiraled segments onto skewers.

Grill the skewers directly on the GrillGrates until the internal temperature reaches 165ºF in the center of the chicken.

 

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Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. Chef Tom smokes up the buttermilk brined chicken on the Yoder Smokers Loaded Wichita Offset Smoker, for that old school smoke flavor!

Buttermilk Barbecue Smoked Chicken

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8 servings

Ingredients

• 2 whole chickens


• 3 quarts buttermilk


• 1/2 cup Cattleman’s Grill Butcher House Brine


• 1/2 cup Killer Hogs Hot Sauce


• Meat Church The Gospel All Purpose Rub


• Firebug Mild Grillin’ Sauce

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Instructions

Break the chicken down into quarters.

Combine the buttermilk, Cattleman’s Grill Butcher House Brine and Killer Hogs Hot Sauce in a Briner Bucket. Whisk well to dissolve the brine. Place the chicken quarters in the buttermilk brine. Let soak overnight, or up to 24 hours.

Build a small hot fire in the firebox of the Yoder Smoker Loaded Wichita Offset Smoker, starting with a base of lump charcoal. Stabilize the temperature in the cooking chamber at about 250ºF, feeding the fire with cherry and pecan kiln dried split wood to maintain the temperature.

You might also enjoy: Smoke Roasted Chicken with Alabama White Sauce

Remove the chicken from the buttermilk brine. Wipe off the excess buttermilk from the surface. Season the chicken all over with Meat Church The Gospel All Purpose Rub.

Smoke the chicken quarters until the internal temperature reaches 155ºF-160ºF in the breasts and 170ºF-175ºF in the thighs/legs.

Remove the Buttermilk Barbecue Smoked Chicken from the smoker and immediately brush with a thin layer of Firebug Mild Grillin’ Sauce. Serve hot.

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Chef Tom takes chicken breasts to to the next level with this double stacked grilled chicken sandwich with Nashville hot pub cheese, roasted garlic & bacon aioli and fresh veggies on a pretzel bun! This is the Pub Cheese Grilled Chicken Sandwich!

Pub Cheese Grilled Chicken Sandwich

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4 servings

Ingredients

• 4 (8 oz) boneless skinless chicken breasts


• Killer Hogs TX Brisket Rub


• 4 pretzel buns, toasted


• Romaine lettuce, shredded


• Tomato slices

Nashville Hot Pub Cheese:

• 6 oz Irish Red Ale, room temperature


• 4 cloves roasted garlic, minced


• 8 oz smoked sharp cheddar, grated


• 8 oz pepper jack cheese, grated


• 2 tbsp Kosmo’s Q Nashville Hot Chicken Wing Dust


• 1 tbsp Worcestershire sauce

Roasted Garlic Bacon Aioli:

• 1 egg yolk


• 1 tsp lemon juice


• 1/2 cup garlic infused Olitalia Pizzolivm Extra Virgin Olive Oil


• 12 cloves roasted garlic, minced


• 1/2 cup avocado oil (or other neutral flavored oil)


• 8 oz bacon, minced, cooked


• 2 tbsp Kozlik’s Amazing Maple Mustard


• Noble Saltworks Hickory Smoked Salt


• Water, as needed to thin

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Instructions

Place your chicken breasts on a large cutting board. One at a time, cover a breast with a gallon sized zip top bag. Using the flat side of a meat mallet/tenderizer, pound the thick side of the breast out until you have one large breast of the same thickness (about 1/2” thick). Repeat with the remaining breasts.

Season the breasts on both sides with Killer Hogs TX Brisket Rub. Set on a plate. Cover. Set aside.

To make the pub cheese, start by placing the beer and roasted garlic in the blender. Blend to flatten the beer and mince the garlic. Add the remaining pub cheese ingredients. Blend until the beer and cheese are emulsified and a creamy paste is formed. Transfer to a bowl. Cover with plastic and set aside.

Preheat your Napoleon Prestige 500 (P500RSIB-3). Light three of the burners and turn them to the highest setting. The temperature should reach over 500ºF.

To make the aioli, Place the yolk in a medium mixing bowl. Whisk in the lemon juice. Slowly drizzle in the olive oil, whisking constantly to create an emulsion. The mixture should thicken as you add the oil.

When you’ve incorporate the 1/2 cup of olive oil, add the minced garlic and whisk to combine. Then drizzle in the remaining 1/2 cup avocado oil, whisking constantly, until all oil is incorporated.

Stir in the bacon and Kozlik’s Amazing Maple Mustard. Thin the consistency with water, as desired. Taste and season with Noble Saltworks Hickory Smoked Salt, to taste.

Grill the chicken over high heat until lightly browned. Flip and continue cooking until the internal temperature reaches 160ºF. Remove from the grill.

To build the sandwich, spread the bottom toasted pretzel bun with the roasted garlic bacon aioli. Top with the shredded lettuce, then a slice of tomato. Cut each breast in half, to fit the bun. Place one half on top of the tomato. Spread the chicken with the Nashville Hot Pub Cheese, then add the other half of the chicken breasts and spread that layer with more of the pub cheese. Add more aioli to the top bun to finish.