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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some Grilled Pork Tenderloin & Chimichurri. Pair that with grilled corn on the cob in a bowl full of rice and quinoa, and you've got prime summertime eats!

Grilled Pork Tenderloin & Chimichurri

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4-6 servings

Ingredients

• 2 pork tenderloins, trimmed


• Killer Hogs TX Brisket Rub

For the Chimichurri Sauce:  (yields 2.5 cups)

• 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

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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.

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Chef Britt fires up the grill for a big batch of Chicken Tikka Masala: a flavor-packed curry with char-grilled chicken! This dish is a surefire winner!

Chicken Tikka Masala

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Makes 8 servings

Ingredients

• 4-5 lbs boneless, skinless chicken thighs (chicken breasts may be substituted)


• ½ tube of Entube Curry Paste


• ½ tablespoon garam masala


• 2 cups plain full-fat yogurt


• ½ cup fresh lemon juice


• ¼ cup Jacobsen Kosher Sea Salt, plus more for seasoning


• 4 tablespoons ghee


• 12 cloves garlic, grated


• 3 tablespoons ginger, grated


• 1 large white or yellow onion, sliced thin


• 1 - 28 oz can of Ciao Whole Peeled Tomatoes


• Oakridge Seasoning Habanero Death Dust, to taste


• 1 cup heavy cream


• ½ cup cilantro, rough chop

To serve: cooked jasmine rice or naan

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Instructions

• Create a marinade by combining yogurt, ½ cup lemon juice, and ¼ cup Jacobsen Kosher Sea Salt.


• Score chicken thighs and submerge them in the yogurt marinade. Allow chicken to marinate for 4-6 hours. (*see recipe note)


• Start creating your curry. In a Lodge Dutch Oven heat ghee over medium heat, add sliced onions and cook until softened. Then add 4-5 Tablespoons Entube Curry Paste, ½ Tablespoon garam masala, grated garlic, and grated ginger. Sautee until fragrant.


• Add the entire can of Ciao Whole Peeled Tomatoes and crush the tomatoes with spatula or spoon to release more juices. Reduce heat to a simmer, cover, and keep warm until chicken is ready to add.


• Set your grill up for high-heat, direct grilling. Take the chicken out of the marinade and wipe excess yogurt off the surface. Grill the chicken until grill/char marks are present.


• Take grilled chicken onto a cutting board and cut into 1-inch cubes. Then transfer the chicken to the curry pot to simmer until the chicken is cooked through and the tomatoes have broken down completely.


• Stir in heavy cream and taste. As an option, add Oakridge Habanero Death Dust to your desired heat level. Season to taste.


• Serve tikka masala with jasmine rice or naan and top with cilantro.

*Recipe notes: If you are wanting to marinate the chicken overnight, omit the lemon juice from the yogurt marinade to extend the marination time.

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Chef Britt stokes the Clementi Wood-Fired Oven to show you one of her favorite breads of all time: Bialys! This humble roll is filled with a simple caramelized onion filling and sure to comfort the soul.

Bialys with Caramelized Onion Filling

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Makes 9 bialys

Ingredients

For the dough:

• 550 grams '00' Antimo Caputo Chef's Flour


• 1 gram (or ¼ teaspoon) Instant Dry Yeast


• 20 grams sugar


• 2 grams (or ½ teaspoon) Jacobsen Kosher Salt


• 350 grams room-temperature water


• 20 grams high-temperature neutral vegetable oil, such as grapeseed oil

For the caramelized onion filling:

• 1 large or 2 small yellow onions, medium dice


• 2 tablespoons unsalted butter


• Noble Saltworks Hickory Smoked Salt, to taste


• Water, as needed

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Instructions

To make the dough:

• In a large bowl, whisk together the dry ingredients. Add water and oil to dry mixture, and mix with a spatula or by hand until no dry patches of flour are present.


• Transfer dough to an oiled container, seal, and then place it in the fridge for 16-36 hours, depending on your schedule. 24 hours is ideal.


• After the bulk fermentation in the fridge, scale 100-gram dough pieces (9 total pieces).


• Using a good wooden surface, shape the dough balls into rounds. Try handling this dough as little as possible to get a better crumb structure in the end.


• On an 18”x13” sheet pan, place a good amount of coarse-ground cornmeal or semolina over the entire sheet pan. Place dough balls evenly spaced on the prepped sheet pan, cover with plastic wrap and allow to “bench rest” for approximately 4 hours. This time allotted can vary depending on the temperature of your kitchen or environment. The dough balls will roughly grow ⅔ in size, and relax into the pan slightly.

To make the caramelized onion filling:

• In a Lodge 10” Cast Iron Skillet place the butter, diced onions, about a tablespoon of Noble Saltworks Hickory Smoked Salt, and a small amount of water and cook over high heat. Once the onions are translucent, lower the heat to medium/medium-high heat and stir frequently.


• Continually stir and add water to deglaze the pan as necessary until the onions take on a caramelized color.


• Transfer the onion mixture to the fridge to cool before filling bialys.

To assemble and bake the bialys:

• About an hour or two before the dough will be ready is when you will need to get your fire prepped on your Pizza Oven. Sweep out any ash that may have accumulated from previous fires, and build a new one.


• Once your logs have burned down to a pile of embers, use the grate to shove all the embers to the side of the oven and sweep out any extra ash that may have accumulated. Keep the fire rolling by adding wood as necessary.


• Ideal baking temperatures on the deck are between 650-750 F°, check with an infrared thermometer.


• Once the dough is ready to bake, fill the bialy dough with your caramelized onion filling. Do this by dipping your hands in flour, then making an indention with your thumb in the center of each bialy dough ball. Carefully, stretch out the center (without tearing the dough) to make pockets for your filling. (In the video, chef Britt carefully stretches her bialys into an oblong shape, but you can keep them in rounds if that is better for you.)


• Fill each bialy with about 2-3 tablespoons of filling, and transfer 2-3 bialys to the peel.


• Slide the bialys into the hot oven and bake until they have risen and accumulated a nice color on the outside. The filling should also be bubbling when you remove the bialys. This takes roughly 5-6 minutes.


• Work in batches and rotate the bialys as needed.

Chef Britt shows you how to make Curry Cauliflower Soup the ATBBQ way! Elevated with char, smoke, and amazing curry flavors! It's all blended together with the power of the Vitamix A2500 Ascent Series Blender.



Cauliflower has proved to be one of the most versatile vegetables in the past several years. With its somewhat neutral flavor and nutrient-dense makeup, people looking for healthier eating habits usually start here. As part of the cruciferous family, you would expect it to have a more pronounced cabbage-like flavor, but it's much more mild, making it the perfect backdrop for a spiced-up and healthy curry soup.



There are a few things I absolutely love about this recipe: one being the use of the Vitamix A2500 Ascent Series Blender. The other being the introduction of a newer product we're carrying here at All Things BBQ - Entube Indian Curry Chile Paste from Jacobsen Salt. 



To start this recipe while wielding my favorite knife for vegetable prep, the Wusthof 7" Nakiri, I trim the extra leafy bits at the base of the head of cauliflower, just to clean it up. Make sure to wash your produce! Dirt will often be lurking in the crevasses!



I then slather both corn and cauliflower with a good amount of Extra Virgin Olive Oil. I particularly love this Saica brand, made from Casteltravano olives.



Next, I begin by adding a couple of tablespoons of Entube Curry Paste onto the cauliflower and just use either my hands or a brush to rub it over the entire surface.



This curry paste is an incredibly fragrant combination of cumin, turmeric, fennel, onion, garlic, coriander, fenugreek, acerola berry, cayenne, ginger, and other spices. It provides a rich backbone of flavor to elevate the plain-tasting vegetables.



Also notable to mention, there is an ample amount of salt in the curry paste, which is great for activating the seasoning on the cauliflower itself.



To prep this vegetable for the smoker, I cut the seasoned head of cauliflower in half and oil the cut side. Each half will now lay flat and absorb more smoke flavor with the oil on the surface.



Both the corn and cauliflower roast in the Yoder Smokers YS640s for 35 minutes at 400°F. The corn remains in the husk to prevent it from drying out, and 35 minutes is an ample amount of time to heat the vegetables through and get some good smoke flavor. The cauliflower's texture remains slightly crunchy, which will be perfect to create texture with a garnish later.



I prep the corn by cutting the kernels off the cob and reserving about a quarter cup of kernels to serve as a garnish later. I also will take one half of the cauliflower and separate florets for a garnish as well. The stem bits will make its way into the blender.



The rest of the recipe is as simple as throwing it all in blender. I measure out 2 cups of chicken stock and 1 cup of half & half to add some extra body to the soup.



I also add another tablespoon or two to the mixture, just to really ramp up the curry flavor.



The Vitamix A2500 Ascent Series Blender is incredibly powerful with a 2.2 horsepower motor. A really neat function that any high-powered Vitamix will have is the ability to heat as it blends. It accomplishes this by extending the length of blending time and using friction to achieve heat. Even more convenient, the A2500 has a pre-programmed setting just for soup! I've also found this works for more than just soup! Check out my recipe for Smoky Chocolate Pudding using the same setting: Smoky Chocolate Cream Puffs.



And while this isn't the only feature of the A2500 Blender, there are also programs for frozen desserts and smoothies. With Vitamix's smart bluetooth technology, your recipes automatically adjust to whatever size smart pitcher you select for the job. In other words, you don't have to do any physics homework to use this function seamlessly with different-sized batches. It does it for you.



After the 5:45 minutes has elapsed, I check the temperature to ensure the soup is hot. My thermometer clocks the soup right around 160°F, which is perfect for a soup that ready to immediately serve.



However, like a true culinarian, I taste and decide a good helping of Jacobsen Kosher Salt is needed to elevate all the flavors in the soup.



One more twirl around the blender to combine, and I'm ready to plate after the final tasting.



I start by adding some of the separated florets into the bottom of my serving bowl.



Pour the soup in, add some garnish of corn, fresh cracked pepper, and a little drizzle of extra virgin olive oil.



Boom. Healthy. Flavorful. Warming. Simple. Does it really get any better than that? Okay, I know some of you would like a big hunk of meat to set it off, but consider this a great starter.

Recipe: Vitamix Curry Cauliflower Soup

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Ingredients

• 1 head cauliflower


• 2 cobs of corn


• 1/2 tube of Entube Indian Curry Chile Paste from Jacobsen Salt


• 2-3 Tablespoons Saica Sicilian Extra Virgin Olive Oil


• 2 cups chicken broth or stock


• 1 cup half & half


• Jacobsen Salt Co. Pure Kosher Sea Salt, to taste


• Fresh cracked black pepper, to taste

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Instructions

• Preheat your grill or smoker to 400°F.


• Clean the cauliflower and trim any excess greenery from the head of cauliflower.


• Season the cauliflower and the cobs of corn with Saica Sicilian Extra Virgin Olive Oil.


• Spread 2-3 tablespoons of Entube Indian Curry Chile Paste from Jacobsen Salt over the entire surface of the cauliflower head.


• Cut the cauliflower in half, oil the cut side, and place corn and cauliflower on the top rack of your grill or smoker for indirect cooking.


• After 35 minutes, remove the corn and cauliflower.


• Remove kernels from the cobs and reserve 1/4 cup of kernels for garnish.


• Remove florets from one half of the cauliflower and trim them into bite-size pieces. Place the remaining cauliflower half and stem trimmings into blender with corn, half and half, chicken stock, and 2-3 tablespoons Entube Indian Curry Chile Paste from Jacobsen Salt.


• Blend soup with a high-powered blender for 6 minutes on the highest setting, or on the Vitamix hot soup program.


• Taste and finish with Jacobsen Salt Co. Pure Kosher Sea Salt, and more curry paste if preferred.


• To serve, place cauliflower florets into bowl and pour soup over the florets. Garnish with reserved corn kernels, fresh cracked black pepper, and a drizzle of Saica Sicilian Extra Virgin Olive Oil.

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Chef Britt is fired up about The Big Game and shares her super simple recipe for Everything Focaccia, then flips it inside out and shows you her techniques for the perfect grilled cheese! This is the perfect appetizer or snack recipe that's ready to feed a crowd!

Everything Focaccia Grilled Cheese

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Ingredients

For the dough:

• 2 1/2 cups lukewarm water


• 1/2 tablespoon sugar


• 1 TBSP + ¼ tsp active dry or instant yeast


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


• 1 1/2 tablespoon kosher salt


• 1/2 cup Olive oil, plus more as needed


• Everything Seasoning, as needed

To build the Grilled Cheese:

• 1# Muenster cheese, or cheese of your preference


• Mayonaisse, as needed

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Instructions

To make the Everything Focaccia:

1. Assemble your mixer with bread making attachments.


2. Place water, sugar, yeast together and mix on medium speed until dissolved.


3. In a separate bowl, add salt into flour.


4. Add Olive Oil into the mixer, followed by one cup of the flour mixture.


5. Mix on medium speed until mixture is smooth.


6. Continually add one cup of flour at a time while mixer is turning until all flour is fully incorporated, and your dough is homogeneous in texture.


7. Oil the sides of a large bowl or container for the dough to proof in. Transfer the dough and cover the container with lid, plastic wrap, or a damp towel.


8. Proof at room temp for one hour to an hour and a half, or doubled in size.


9. Prepare your 18" x 13" sheet pan by coating with a generous amount of olive oil, making sure to rub it in everywhere, including the sides and corners of the pan.


10. Once the dough has doubled in size, oil your hands and give the dough a couple folds. This step is to evenly distribute any areas where the yeast is warmer or more active than other areas. It will also encourage some gluten development.


11. Transfer your dough to the prepared sheet pan, drizzle more oil over the dough, and begin to gently push and stretch the dough out to begin filling out the pan. Be careful not to tear the dough while stretching. Use as much oil as needed to ease this process.


12. Once the dough is stretched over ⅔ of the pan, coat with more oil and allow to proof at room temp for another hour. It is important here that the dough is well coated with oil, as to avoid it from drying out while it proofs.


13. Preheat your Yoder Smoker (or grill of choice) to 400 F.


14. When the dough is ready, it will have relaxed into the remainder of the pan. Oil your hands again and punch your fingers evenly across the surface of the dough.


15. From here generously sprinkle the top of the focaccia with the Cattleman's Grill Everything Bagel Seasoning.


16. Bake on the grill on either top rack or away from direct heat source. Bake for 30-35 minutes, rotating halfway through if necessary.

To assemble and make the grilled cheese:

1. Slice muenster cheese into 1/8" slices. Preheat a griddle to a medium-low setting.


2. Once the focaccia is properly cooled, remove from pan and slice the bread into quarters before taking each quarter and slicing them lengthwise down the center of each quarter.


3. Then assemble the grilled cheese by flipping the sandwich inside out: meaning the interior crumb of the bread will now be the exterior of the sandwich, and vice versa. This gives you maximum flavor by allowing the pale interior crumb of the bread to toast.


4. Assemble grilled cheese by placing muenster into the center of the sandwich slabs.


5. Smear a thin layer of mayonnaise on the outside of the sandwich slabs.


6. Cook over medium-low heat until the exterior of the sandwich is crispy, golden-brown, and the cheese begins to melt. About 3-5 minutes on each side.


7. Slice into desired shapes and serve immediately.

 

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Is wintertime leaving you out in the cold? Time to heat things up and watch Chef Britt show us how to make this warming recipe that's healthy and packed full of flavor, too!

Charred Carrot Soup

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Ingredients

• 2 lbs whole carrots


• 2-3 tablespoons Saica Extra Virgin Olive Oil


• 1 tablespoon Oakridge Seasoning Jah Love


• 2 quarts chicken stock


• 2 tablespoons unsalted butter


• 2 tablespoons all-purpose flour


• 1/2 cup Half & Half


• 3 egg yolks, whisked


• 2 cups water


• 2 cups vegetable oil, for frying


• Cattleman's Grill Everything Bagel Seasoning, for garnish

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Instructions

For the carrot soup:

• Scrub and rinse carrots before peeling. Save peels to create fried carrot garnish ribbons later.


• Season peeled carrots with olive oil and Oakridge Jah Love Seasoning and place carrots directly on a bed of hot charcoal until char marks are present.


• In a 5-quart Lodge Dutch Oven, bring the charred carrots and chicken stock and bring to a boil.


• Reduce to a simmer and cook for 20-30 minutes, or until carrots are very soft.


• Puree the soup until creamy. Set aside and keep warm.


• Place the butter in a clean 10-inch Lodge Cast Iron Skillet and cook over low heat until melted. Add the flour and cook for 3 minutes, while stirring, making a blonde roux. Deglaze the pan with the carrot soup while stirring constantly. Return all the soup to the 5-quart Lodge Dutch Oven.


• In a separate medium/small bowl, blend together half and half and egg yolks very well.


• Temper the egg yolk mixture with the hot carrot soup.


• Remove from heat, adjust seasoning if needed, and ladle into warm bowls immediately.

For the carrot ribbons:

• Blanch carrot peels in boiling water, then remove and pat dry.


• Bring 2 cups of frying oil in a 10-inch Lodge Cast Iron Skillet between 350-375℉. Fry carrot ribbons in batches until translucent in color and crispy in texture. Remove with a slotted spoon and place onto paper towel to drain any excess fat.

To serve:

• Ladle hot soup into warm bowls and garnish with a small pile of carrot ribbons and a sprinkle of Cattleman's Grill Everything Bagel Seasoning.

Check out this super easy make-ahead meal that is sure to keep you satisfied! Peanut noodle salad with grilled chile shrimp! This sweet and savory dish will feed your family dinner out of one pot or divide it into four portions for a simple lunch that's great reheated or cold.

View all of the Shrimp Meal Prep Recipes HERE!

Peanut Noodle Salad with Grilled Shrimp and Mukikame

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Makes 4 servings

Ingredients

• 1 pound shrimp, peeled, deveined


• Sweet Water Tres Chiles Fajita Bath


• 1 Tablespoon Dizzy Pig Tsunami Spin


• EVOO, in a Spray Bottle


• One Can Coconut Milk


• One Bottle Kim’s Gourmet Spicy Peanut Sauce


• 4 servings noodles of your choice


• 2-3 large carrots, shredded


• 8 oz frozen shelled edamame beans (AKA mukikame)


• 1 small bunch green onion, for garnish


• 1 bunch Cilantro (optional garnish)


• Roasted peanuts, crushed (optional garnish)

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Instructions

1. Preheat your grill to 450°F, set up for indirect grilling with a frogmat in place.


2. Marinate shrimp with the Tres Chiles Fajita Bath and allow to soak for about 5 minutes.


3. While the shrimp marinate, scrub, rinse and shred carrots. Also, begin to boil a large pot of water to cook noodles.


4. Season edamame beans with olive oil. Remove shrimp from marinade and place on the grill with edamame. Close the cover and allow to cook for about 8-10 minutes, turning both halfway through their cook.


5. Cook noodles according to manufacture's specifications.


6. In a large pot, make peanut gravy by heating coconut milk with 1 tablespoon of Dizzy Pig Tsunami Spin seasoning. Add one bottle of Kim's Spicy Peanut Sauce and heat to a simmer.


7. Add noodles, vegetables, and grilled shrimp


8. Garnish with green onion, cilantro, and crushed peanuts.

Try some other meal prep lunches: Grilled Salmon Nicoise Salad or Grilled Salmon Grain Bowl

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To get started, you'll set up your grill. Cooking on the Yoder Smoker YS640s is simple, and great for baking, searing, roasting, and smoking. In this case, I've opted to fill this pellet smoker with BBQr's Delight Pecan Pellet Grill Fuel. It's an oak-based pellet blended with pecan wood for getting flavor and consistency with any pellet grill or smoker.



I'll preheat my grill to 450 degrees F, with a diffuser plate in place for indirect grilling. I also opted to use a Frogmat, a silicone-lined mat perfect for grilling smaller items that may tend to fall through the grates. It's important that you set up your grill so that direct flames do not hit the Frogmat, which can cause the silicone to melt or burn.



I'll start the cooking process by marinating peeled, deveined shrimp in Tres Chiles Fajita Bath, about one cup's worth. The bottle instructs you to dilute it with water since the acidity level is so high. However, if you don't dilute it, you'll get a bigger flavor impact. The problem is you'll run a risk of chemically cooking with such high acidity in a marinade. For a protein that only needs to marinate for five minutes, such as shrimp, it is fine as long as you don't forget to take it out of the marinade after a brief amount of time. Any more time and you run the risk of making ceviche! If you were to substitute a different protein that takes longer to marinate, such as chicken, I would dilute according to the manufacturer's instruction and marinate for the suggested length of time before grilling.



While the shrimp marinates, prep the carrots. I prefer to scrub my carrots, rinse them, and then shred them with the large side of a grater.



This would also be a good time to get a pot of water boiling to cook your noodles. By the time that gets started, I'm ready to take my shrimp and edamame out to the grill.



Place the shrimp and edamame beans on the Frogmat. Remember: this shrimp has only been marinating for about 5 minutes before hitting the grill.



In this instance, I've put the beans closer to the firebox, or heat source, because they will need more time to cook than the shrimp. I also seasoned the beans with a little olive oil in a spray bottle. From here, I will close the lid of the grill and allow the beans and shrimp to cook for about 4 or 5 minutes.



Make sure to give everything a turn, and close the lid for another 4 or 5 minutes, adjusting the cooking time if necessary.



When the shrimp are done, they will be opaque in color through the center. You can check this by looking at the spine of the shrimp to ensure there is no more translucent blue-gray color left. Also, you can feel a slight resistance if you squished them with your fingers. They should be firm, but not bouncy or rubbery.



I like to check the doneness of the edamame beans by tasting them. You can eat these without cooking them, but they will become more tender when heat is applied. So just cook them to your desired texture. Once your edamame and shrimp are off the grill, allow them to rest at room temp while you tend to your noodles and sauce.



To build the sauce, I gravitated towards Tsunami Spin from Dizzy Pig. It's a great BBQ rub seasoning that has Asian spices, paprika, onion, garlic, and sesame seeds. If you're not a fan of the Tres Chiles Fajita Bath as a seasoning for your shrimp, you can easily replace it with this.



I take one can of unsweetened coconut milk and "bloom" the spice blend in the milk. "Blooming" is a technique where you activate spices with heat, often in a fat. In this case, the fat is coconut milk.



Once heated through, it's time to add Kim's Gourmet Spicy Peanut Sauce. This sauce brings a wonderful sweetness, nuttiness, alongside some decent heat from some cayenne.



Once the peanut sauce is added, you'll once again just cook until simmering. As for the noodles, follow the manufacture's instructions for cooking, and allow them to completely drain excess water before adding them to the sauce.



Here I've cooked four portions of ramen noodles ready to add to my creamy peanut sauce.



Just coat the cooked noodles in your sauce. You may notice a little extra sauce lingering in the bottom of the pan. Don't worry: it will eventually thicken up and cling to those noodles.



From here, you can add all of your remaining ingredients if you were to serve it family style. But at this moment I was prepping for future lunches during the week, so I divided my noodles evenly into four portions, ready for all my nutritious protein and vegetables.



I add about a half cup of each of these components to my bed of noodles. To keep it easy, I garnished with green onions, but you could also add chopped peanuts or cilantro if you prefer.



 

This salad makes it feel like summer, where fresh vegetables reign alongside sweet and spicy barbecue flavors. The dressing is not complicated, combining your favorite ranch and barbecue sauce! This great meal prep option is a crowd favorite!

View all of the Shrimp Meal Prep Recipes HERE!

BBQ Shrimp Salad

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Makes 4 servings

Ingredients

• 1# Shrimp


• 4 Cobs Corn


• Saica Extra Virgil Olive Oil, as needed


• R Butts R Smokin Honey Chipotle Rub, as needed


• 2/3 cup reduced-Fat Avocado Ranch Dressing


• 1/3 cup Plowboys Tarheel Tang


• 1/2 cup Cherry Tomatoes, halved


• 1/2 large Red Onion


• 2 Avocados, halved


• 1 Lime, cut into quarters


• 8 radishes, sliced thin


• 1 small bunch of basil


• 1 head iceberg lettuce, sliced thin

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Instructions

1. Preheat YS640s to 450°F, set up for indirect grilling.


2. Season shrimp with R Butts R Smokin Honey Chipotle Rub. Season corn with EVOO and honey chipotle rub.


3. Grill corn and shrimp over high heat until shrimp is cooked through and corn is tender. This will take about 10-12 minutes, turning halfway through cooking.


4. Prep the vegetables. Thin-slice iceberg lettuce, halve cherry tomatoes, dice red onion, chiffonade basil, and halve avocados. To preserve the avocados, take a lime wedge and wipe lime juice on the cut side to prevent browning/oxidizing.


5. Make dressing by mixing two parts ranch with one part Plowboys Tarheel Tang.


6. Portion and assemble in containers for the week. To serve, slice avocado over the salad, add dressing, and enjoy!

You may also try: Grilled Salmon Salad with Magic Tahini Dressing

Begin by preheating your grill to 450°F, and set it up for indirect grilling. You will also need a frogmat (a silicone-lined mesh screen). If your grill only works with a direct-grilling setup, opt to use double-pronged skewers to grill the shrimp over the flame. The frogmat is only to be used with indirect grilling, where no flame will touch the mat, causing it to melt/burn.



I wanted to go with a classic barbecue flavor profile, and this honey chipotle rub from R Butts R Smokin fit the bill perfectly! After coating the shrimp with this rub, allow it to sit for several minutes to adhere to the natural moisture in shrimp. The same goes for any protein where you'll use a rub like this. The rub will deepen in color and begin to look wet/saturated, and that's when you know it's ready for the grill!

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Before I head out to the grill, I also will season my corn. First I remove the husks and then coat them with extra virgin olive oil, followed by a good coating of the same honey chipotle rub.



Once seasoned properly, I'll place my corn and shrimp on the hot grill. For my setup on the Yoder Smoker 640s, I've place a frogmat on the left side of the grill, which will give plenty of space for the corn to sit right over the fire source. Once placed properly, I'll close the lid of the grill for about 4-6 minutes before coming back to flip the shrimp, turn the corn, and close the lid again to cook for another 4-6 minutes.



Here we are about 10 minutes into cooking. The shrimp are opaque in color and cooked through. I'll pull these, but allow the corn to go for a little longer just to get those signature char marks I like. While everything is cooking, I'll head back inside to prep the vegetables.

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Once cool enough to handle, slicing the kernels off the length of the cob is all you need to do. The corn is probably my favorite part of this whole recipe. Grilling it brings out the sweetness that I enjoy, but also the grilled smoky flavor melds into the other vegetables beautifully.



Finally, to make the dressing, mix two parts ranch dressing and one part barbecue sauce. Barbecue sauce tends to fairly sweet, so to cut down the sugar I opted for the Plowboys Tarheel Tang. I also decided to use a reduced-fat avocado ranch in place of a standard recipe ranch to help make this a lighter dish.



This meal stays freshest if you keep your vegetables and protein separate. The avocado should also be kept separate in an air-tight fashion. However, when you're ready to eat, put it all together. You'll feel so great every day when lunch is a heaping amount of vegetables and full of sustained energy from lean protein!

You may also enjoy: Grilled Salmon Grain Bowl

Anyone who knows me well knows that I love Asian food, but more specifically, Japanese food. Inspired by Kim's Gourmet Terriyaki Sauce, I'm showing you a healthy and easy-to-make Shrimp Rice Bowl, served with a side of yummy grilled edamame!

View all of the Shrimp Meal Prep Recipes HERE!

Teriyaki Shrimp Rice Bowl

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Makes 4 servings

Ingredients

• 1# Grilled Shrimp


• Dizzy Pig Tsunami Spin Rub


• 20 oz Simple Truth Organic Whole Grain Medley - (Frozen cooked brown rice, red jasmine, and black barley infused with garlic and spices)


• 10 oz Whole Edamame, frozen


• EVOO


• 2-3 large carrots, shredded


• 1 bunch Green onion, sliced thin


• ½ large red onion, medium dice


• Spicy mayo - sriracha & mayo


• 4 Cups spinach


• Sesame seeds, for garnish


• Kim’s Gluten-Free Teriyaki Sauce

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Instructions

1. Preheat your Yoder Smokers YS640s to 450°F, set up for indirect grilling, outfitted with a frogmat.


2. Season shrimp with Dizzy Pig Tsunami Spin Rub. Season edamame with olive oil, then a coating of Dizzy Pig Tsunami Spin Rub.


3. Grill shrimp and edamame for about 8-10 minutes, flipping them halfway through cooking. Closing the grill lid for that duration will ensure a proper cook.


4. Prep the vegetables: shred carrots, slice green onion, dice red onion.


5. Make the spicy may by combining about 4 Tablespoons of each sriracha and mayonnaise together.


6. Cook whole grain medley (or grain of your choice) according to manufacturer's specifications.


7. Portion everything evenly between four containers, starting with a bed of spinach in each container. Add cooked and cooled grains, vegetables, then shrimp. Hold in fridge until ready to serve.


8. Serve Rice Bowl with sesame seeds, teriyaki sauce, spicy mayo, and grilled edamame.

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After getting the grill nice and hot, I season my shrimp with Dizzy Pig Tsunami Spin Rub. This barbecue rub works really well within Asian flavors, especially with sesame seeds being present in the rub to create a nice and subtle, nutty flavor.



I'm also seasoning my edamame with cooking oil and the same Dizzy Pig Tsunami Spin Rub.



Once the seasoning has had some time to really adhere to the shrimp (about 5-10 minutes), I'll set up my frogmat with in the grill. It is important to note that a frogmat is only to be used on a grill that uses indirect cooking, such as a pellet smoker. Any direct flame on the frogmat will cause the silicone-lined mesh to melt and burn. If your grill works with direct over-the-flame cooking, I would suggest using some double-pronged skewers.



I like to put my vegetables right close to the heat source, mostly because they are more resilient and less likely to overcook, unlike shrimp.



Once it's all evenly spread out to where I like it, I will close the grill lid and allow everything to cook for about 4-5 minutes before coming through and giving everything a turn.



Fully-cooked shrimp will be opaque in color throughout. You can check this by looking along the spine of the deveined shrimp, taking note of a pale pinkish color through the center. The shrimp will also have only a slight yield in pressure when checking for doneness. You definitely don't want them to be rubbery!

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For an added touch of spice, I put together a spicy mayo with equal parts sriracha and mayonnaise.



It's up to you how you want to portion everything for the week's lunch. I almost always make an excuse to eat out once a week, so I usually only portion for four lunches. Keeping the veggies fresh by separating the shrimp is something you can do, but not necessary. I'm all for everyone finding the best way to do things for themselves. This just so happens to be the way I enjoy eating this meal.



I put a small amount of spicy mayo into a little sauce bed of teriyaki sauce to enjoy my edamame to the max. I also garnish my shrimp with the same sauces and some sesame seeds. Everything works so well with the garlic grain medley. I hope you find the time to enjoy this recipe.

Greek salads are found frequently on lunch menus, but rarely will you find them with grilled shrimp and romaine! Chef Britt shows you how to put together this flavor-packed Greek Grain Salad and keep it fresh all week!

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Greek Grain Salad with Shrimp

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Makes 4 servings

Ingredients

Grilled Components:

• Dizzy Pig Raging River Seasoning


• 1# Shrimp


• 1 head Romaine


• Olive oil

Dressing/Marinade:

• ½ C Red wine vinegar


• 3 TBSP Dizzy Pig Raging River Seasoning


• 1 C EVOO


• 1 Shallot, minced


• ¼ C Parsley, chopped

Salad:

• 2 heads Romaine


• 1 large English Cucumber


• 2 Roma Tomatoes


• ½ C Kalamata Olives


• ½ C Feta, crumbled


• 1C pot barley+ 3C Water

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Instructions

Cook pot barley by bringing 3 cups of water and one cup rinsed barley up to a boil, lower to a simmer, and cover to cook for 35-40 minutes. Once finished cooking, spread out to cool on a sheet pan and hold until ready for assembly.

Assemble the dressing by blending together 1/2 cup red wine vinegar, 3 Tablespoons Dizzy Pig Raging River Seasoning, 1 cup EVOO, 1 minced shallot, and 1/4 cup of chopped parsley. Once properly emulsified, use about 1/4 of a cup to marinate shrimp and 1/3 of a cup to dress the cooled pot barley.

Slice one head of romaine lettuce vertically in half and coat the cut side with extra virgin olive oil. On a hot grill, char the romaine halves and grill the shrimp until cooked through, about four to five minutes on each side.

Portion and assemble the finished Greek salads with barley, vegetables, feta, olives, and cooled grilled shrimp into four containers.

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I love the freshness of a Greek salad, but I think my favorite part is the briny add-ons, like good kalamata olives and punchy feta cheese. But let's face it: greek salads are on every fast-casual lunch counter known to man. Maybe it just feels that way. And it's not that I'm mad about that, I really do love Greek salads, but I want to shake things up with the perfect flavor add-on: smoke. I set out to make this classic lunch staple with a new twist by grilling a portion of the romaine to bring that smoky edge we didn't know we were missing. Check it out!



The first thing to knock out is to start cooking your barley. Here I've rinsed one cup of barley and will add it to 3 cups of water to cook. It's very similar to rice, you bring to a boil, lower to a simmer, cover, and cook for approximately 35-4o minutes or until tender.



While the barley cooks and your grill is heating up, assemble the dressing. Here I start with mincing some shallot.



High-quality olive oil is essential for making a great greek dressing. Here I'm using one cup of Saica Castelvetrano Extra Virgin Olive Oil.



Combine 1/2 cup of red wine vinegar with olive oil, then add 3 tablespoons of Dizzy Pig Raging River Seasoning. With smoked paprika as the background, this seasoning has herbs and a slight sweetness to make your greek seasoning stand out.



1/4 cup of flat-leaf parsley (packed) with the stems removed goes in with the shallots and other ingredients.



Blend until smooth. I enjoy this immersion blender for making dressing quickly.



We will use this dressing to marinate the shrimp and dress the barley.



I add about a quarter cup of the Greek dressing to one pound of peeled and deveined shrimp. Toss until evenly coated and allow the shrimp to marinate for about 15 minutes.



Once my barley is cooked through, I spread it out on a sheet pan to cool. I use just enough of the dressing to coat the barley. A little goes a long way in this case, so I wouldn't do more than a 1/3 cup.



Next, we move onto prepping the romaine for the grill. Because grilling can wilt the lettuce, I will only grill one head of romaine and keep the other two fresh. This way I can mix in the grilled lettuce with the fresh and get the benefits of both.



Once I cut the head of romaine in half, I will season the cut side with olive oil using this bottle sprayer.



Since grilling is what separates this greek salad from the multitudes of recipes out there, make sure you start by getting your grill set up with the right fuel. I've opted to use BBQr's Delight Pecan Pellets with the YS640s pellet smoker. Preheat your grill for high-heat grilling, 450 degrees F or higher.



In this recipe, I'm cooking shrimp, and the Frogmat is perfect for grilling smaller items that may want to fall through the grates. Even though it can withstand high temperatures, it's important to know when using the Frogmat that the grill is set up for indirect cooking, meaning the diffuser plate is in place so no flames should flare up and touch the frogmat as it cooks. If you have a grill that's better used for direct grilling, such as a Napoleon Gas Grill, I would suggest using double-pronged skewers for your shrimp.



Now that we're ready for the grill, I place my romaine over the heat source for high-temp searing, while the shrimp set on the remaining space of the bottom shelf of the smoker. The shrimp will be done once they're opaque in color and have a slight firmness throughout. As for the romaine, we are just looking to get those characteristic grill marks. The higher the temp, the more char we get without completely wilting the lettuce.



The cook on the shrimp and romaine will only take a few minutes, so I close the door to the grill and head back inside to chop some vegetables.



Here's a good visual about how to get even cuts on your tomatoes and cucumbers.



I've put together my salad add-ins. Good feta and kalamata olives are crucial any Greek salad for me. You'll notice in the background of this photo I have chopped all three heads of romaine and tossed them together before portioning.



When assembling, I place the cooled, dressed barley into the bottom of the container, followed by my chopped tomatoes and cucumbers, feta, and olives. Place the chopped romaine on top, followed by the grilled shrimp. It's important to allow the hot components to cool completely before assembling.



There you have it! Greek Grilled Shrimp Salad ready for your lunchbox!