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For the final episode of Red, White & Que the atbbq.com crew visits Central Standard Brewing in Wichita, Kansas to talk beer, grill lemons and limes and whip up a batch of Summer Brew.

Summer Brew Recipe

Ingredients

• 1 gallon wheat beer


• 1 (12 oz) pink lemonade concentrate


• 1 (12 oz) lemonade concentrate


• 1 (12 oz) limeade concentrate


• 12 fl oz vodka


• 8 lemons, halved


• 8 limes, halved

Instructions

Prepare your Weber Kettle Charcoal Grill for high heat (500ºF+) direct grilling.

Grill the halved lemons and limes, cut side down, until caramelized on the surface. Set aside to cool.

Combine the remaining ingredients in a 2.5 gallon drink dispenser. Whisk well to dissolve the concentrates. Squeeze the grilled lemons and limes into the Summer Brew. Add the lemons and limes to the pitcher, as well.

Serve over ice.

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For the third episode of Red, White & Que the atbbq.com crew visits Sweet Berries & Brambles berry farm in Harper, Kansas to gather fresh strawberries for Chef Britt's Strawberry Shortcake Cobbler.

Strawberry Shortcake Cobbler

Ingredients

For the Shortcake Biscuits:



• 3 cups Self-Rising Flour


• 4 tbsp Unsalted Butter


• 2 2/3 cups Heavy Cream


• Powdered Sugar, as needed (about 2 cups)

Strawberry Cobbler Filling:



• 2 lb Strawberries, washed & hulled


• 1 Granny Smith Apple, peeled and shredded


• 1 cup Sugar


• 1/4 cup Cornstarch


• 1 pinch Kosher Salt


• 1 tbsp Orlando Balsamic Vinegar of Modena

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 400°F, set up for indirect grilling.

To make the Strawberry Filling, combine all ingredients in a large bowl. Stir to disperse the ingredients evenly, then transfer into a Lodge 12-inch Cast Iron Skillet.

To make the shortcake biscuits, begin by rubbing in your butter into the flour until completely blended. Then, add the heavy cream and mix together with a fork until just combined.

Scoop the batter with a cookie scoop, then roll each biscuit into powdered sugar.

Place each biscuit on top of the strawberry filling, starting around the edge, working towards the center.

Bake the Strawberry Shortcake Cobbler for about one hour until the biscuits are puffed up and the filling is bubbling. You can also use your Instant Read Thermometer to check the doneness. The biscuits need to be close to 200°F, while the strawberry filling should be close to 210-215°F.

Remove cobbler from smoker and let sit for at least 30 minutes or more to allow the filling to set. Serve with your favorite vanilla ice cream or whipped cream.

For an added touch, drizzle a little extra balsamic to serve.

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In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.

Pulled Pork Beer Can Cheeseburger

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Ingredients

• 2 lb 80/20 ground beef


• 3-4 cups pulled pork


• 4 slices gouda cheese


• Thin sliced red onion


• 4 onion buns

For the Beer Cheese Sauce:

• 1 cup heavy whipping cream


• 8 oz white American cheese, grated


• 4 oz smoked cheddar, grated


• 1 can of light/wheat beer


• 2 tbsp Holmes Made Smoky Cowboy Mustard


• 4 tsp cornstarch


• Killer Hogs Hot Sauce, to taste


• Noble Saltworks Smoked Salt


• Fresh ground black pepper

For the BBQ Slaw:

• 4 cups slaw mix


• 1/2 cup pickled jalapeños, diced


• 1/2 cup mayonnaise


• 2 tbsp Big Rick’s Jalapeño Honey Mustard


• 2 tbsp Firebug Hot Grillin’ Sauce


• Killer Hogs The BBQ Rub, to taste

For the pulled pork:

• 1 whole pork shoulder, skin off


• Smoke on Wheels Pork Marinade & Injection


• Plowboys BBQ Yardbird Rub

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Instructions

To make the pulled pork, preheat your Yoder Smokers YS640s Pellet Grill to 340ºF, set up for indirect grilling. Trim the fat cap from the pork shoulder, as well as any stringy tissues. Inject the shoulder in a grid pattern with the Smoke on Wheels Pork Marinade & Injection. Season generously with Plowboys BBQ Yardbird Rub.

Roast the pork until a dark mahogany bark is formed, about 4 - 4.5 hours. Wrap tightly in Yoder Smokers Butcher Paper. Return to the grill and continue cooking until the internal temperature exceeds 200ºF, and the meat is tender enough to shred. Remove from the grill and rest 30 minutes before pulling the meat from the bones.

To make the BBQ Slaw, combine all ingredients in a bowl and mix well. Store in the refrigerator until ready to use. It’s best to assemble the slaw hours before serving, even the day before.

To make the beer cheese sauce, ring the cream, 1 cup of the beer and the mustard to a simmer. Slowly whisk in cheeses. Combine the cornstarch with 2 tablespoons of the remaining beer and whisk together. Pour the mixture into the sauce and continue cooking and whisking until the sauce is thickened. Season with hot sauce, salt and pepper to taste.

To make the Beer Can Cheeseburger, first stabilize your Yoder Smokers YS640s Pellet Grill at 275ºF.

Divide the beef into 4 (1/2 lb) balls. Press a beer can into the center of each ball and form a sort of bowl around the bottom of the can. Remove the can from the meat. Wrap a slice of bacon around each patty. Fill the burger bowl with pulled pork and beer cheese sauce. You won’t need all of the beer cheese sauce, so save the leftover sauce to reheat for topping the burger. Top each burger with a slice of smoked gouda. Place a little more pulled pork on top of each slice of cheese.

Smoke the Pulled Pork Beer Can Cheeseburgers until the internal temperature of the inside of the beef patty reaches 160ºF. Remove from the grill.

To build the burgers, cover the toasted bottom bun with the BBQ Slaw. Place the Pulled Pork Beer Can Cheeseburger on top of the slaw. Top the burger with more of the beer cheese sauce, as well as the thin sliced red onions, then the top toasted onion bun.

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The atbbq.com crew kick off the Red, White & Que series with a trip to Kan-Grow Farm in Wichita, Kansas where Chef Britt and Chef Tom make pickles with farmer Jimmy Vo, before returning to the patio where Chef Tom prepares one of his favorite BBQ side dishes, the grilled Green Goddess Potato Salad.

Green Goddess Potato Salad

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Ingredients

• 5 lb fingerling potatoes


• Spray duck fat (or other vegetable oil)


• Cattleman’s Grill California Tri-tip Seasoning


• 1/2 cup feta, crumbled


• 1/2 cup Jimmy's Dill Pickles (recipe below), diced


• 1/4 cup chives, minced

For the Green Goddess Dressing:

• 1 cup mayonnaise


• 1 cup sour cream


• 3/4 cup Boursin cheese


• 1 cup parsley leaves


• 1/2 cup baby dill, minced


• 2 tbsp tarragon leaves


• 2 tbsp pickle juice (from Jimmy's Dill Pickles)


• 1 tsp garlic, minced


• Noble Saltworks Hickory Wood Smoked Salt


• Black pepper

For Jimmy's Dill Pickles:

• 2 quart water


• 2 quart white vinegar


• 1 cup pickling salt


• 1 cup white sugar


• 2 tsp coriander seeds


• 2 tsp mixed peppercorns


• 3 bay leaves


• 8 medium cucumbers, sliced 1/4” rounds


• 1 cup dill fronds


• 3/4 cup garlic cloves, crushed

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Instructions

To make Jimmy's Dill Pickles, combine the water, vinegar, salt, sugar, coriander, peppercorns and bay leaves in a pot. Bring to a simmer and stir just until the salt and sugar are dissolved, about 3 mintues.

Divide the sliced cucumbers, dill fronds and garlic evenly amongst glass jars. Pour the hot liquid over the cucumbers and distribute the seeds/leaves amongst the jars, as well.

Cover the jars with lids and transfer to the refrigerator. The pickles will be ready in as little as three hours, but are better left overnight.

Preheat your Kamado Joe Classic III Ceramic Grill to 500ºF set up for direct grilling.

Place the fingerling potatoes on the grill and cook until charred on both sides, about 10 minutes. Remove from the grill and transfer to a Lodge 7 Quart Dutch Oven. Close down the airflow and stabilize the temperature around 400ºF.

Coat the potatoes in the spray duck fat. Season with Cattleman’s Grill California Tri-tip Seasoning. Toss to coat. Cover with a lid. Place in the grill.

Continue cooking until the potatoes are tender, about 20-30 minutes. Remove from the grill. Transfer the potatoes to a shallow pan and cool in the refrigerator. Dice into bite sized pieces.

To make the dressing, combine all ingredients in a blender or food processor and process until creamy and smooth.

Toss the potatoes with the dressing and the remaining ingredients. Serve cool.