Sides

Smoked Bacon & Corn Crab Dip

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Chef Britt satisfies a craving with Smoked Bacon & Corn Crab Dip, and keeps it summery with fresh-grilled corn and jalapenos!


Smoked Bacon & Corn Crab Dip






Feeds 6-8 people as an appetizer

Ingredients



  • 8 oz cream cheese, softened

  • 8 oz crab meat (claw, lump, or both)

  • 1/2 cup cooked bacon, crumbled

  • 1/2 cup mayonnaise, plus more

  • 3 scallions, sliced thin

  • 2-3 jalapenos, stems and seeds removed, and diced

  • 1 lemon, squeezed

  • 3 cobs corn

  • Chili Dawg's Jalapeno Seasoning, as needed

  • Fresh cracked black pepper, to taste


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Instructions



  • First, prepare the grill. Preheat your Yoder Smokers YS640s pellet grill to 400°F, set up without the diffuser plate and Grill Grates over the firebox (bottom, left-hand side) for direct grilling.

  • Next, clean the corn and prepare it for the grill. Over a large bowl (where you will do the remainder of your mixing) slather mayonnaise on the outside of each cob of corn. Follow up with Chili Dawg's Jalapeno Seasoning, coating. The bowl is there to catch any seasoning that doesn't adhere to the corn cob.

  • Grill the corn over direct heat, until char marks are present. Meanwhile, prepare your remaining ingredients.

  • Once the corn has finished, cool it slightly and remove kernels by slicing length-wise down the sides of the cob. On your Yoder Smokers YS640s pellet grill, return the diffuser plate and lower the temperature between 200-250°F for indirect smoking.

  • In your mixing bowl combine softened cream cheese and 1/2 cup of mayonnaise until smooth and easily spreadable. Add your remaining ingredients: chopped cooked bacon, scallion, crab meat, diced jalapeno, and one squeeze of lemon. Give it a taste and add any extra seasoning if needed.

  • Place the crab dip mixture into a 10-inch Lodge Cast Iron Skillet and heat for an hour or two until dip is hot for serving.

  • Serve while warm with baguette slices or pork rinds.

How to Make Hummus

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Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.


Roasted Pepper Hummus






Ingredients



For serving:

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Instructions



Roast the peppers over direct high heat (450ºF+), turning to blacken all sides. Place in a zip top bag and seal. Let steam 10-15 minutes. Remove from the bag. Peel the skin off of the flesh. Remove and discard the seeds and stem. Chop the flesh of the pepper.


Place half of the roasted peppers and all remaining ingredients in a food processor or blender and process until smooth. Taste and adjust seasonings as needed.



You might also enjoy: Ribeye & White Bean Hummus Pizza

Serve topped with remaining diced roasted peppers, a drizzle of Saica Sicilian Extra Virgin Olive Oil and a shake of Cattleman’s Grill Everything Bagel Seasoning.

Grilled Veggie Skewers

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Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for Grilled Veggie Skewers that are so tasty that you won't even miss the meat!


Grilled Veggie Skewers






Ingredients



  • 1 lb 8 oz fingerling potatoes

  • 1 lb brussels sprouts, ends root trimmed, outer leaves discarded

  • 2 bell peppers, multiple colors, sliced

  • 3 jalapeños, halved, deseeded

  • 1 red onion, peeled, quartered

  • 1 summer squash, halved, sliced 1”

  • 1 zucchini, halved, sliced 1”

  • Juice of 1/2 lemon

  • Jacobsen Salt Co. Black Garlic Infused Salt, to taste


Basting sauce:




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Instructions



Parboil the fingerling potatoes until almost tender, about 15 minutes.


Parboil the Brussels sprouts until almost tender, about 7 minutes.


Light two charcoal chimneys full of lump charcoal. When the charcoal is burning hot to the top of the chimney dump the charcoal in the charcoal bed of the Yoder Smokers Adjustable Charcoal Flat Top Grill. Spread evenly. Slide the cooking grate in place.


Thread the veggies onto Flat Bamboo Skewers or Double Prong Metal Skewers. Thread like veggies together. Squash and zucchini together. Peppers and onions together. Brussels on their own skewers. Potatoes on their own skewers.



You might also enjoy: Balsamic Tri-Tip Steak Skewers

Combine the Saica Extra Virgin Olive Oil, Kozlik’s Dijon Classique, lemon juice, garlic, thyme, honey and Cattleman’s Grill California Tri-tip Seasoning in a pint sized mason jar. Place a lid on top and shake vigorously.


Using a long silicone basting brush, stir the basting sauce and baste the tops of the skewers, and immediately transfer to the grill.


Grill until lightly charred and softened on both sides, basting occasionally (carefully; there will be flare-ups).


Remove the skewers from the grill. Remove all veggies from the skewers and mix together in a large serving dish or sheet pan. Squeeze the juice of half of a lemon over the mixed veggies. Season with Jacobsen Salt Co. Black Garlic Infused Salt, to taste.

Bacon & Asparagus Pasta Salad

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No summertime cookout is complete without some great barbecue side dishes. That's why Chef Tom is sharing his recipe for Bacon & Asparagus Pasta Salad, cooked over a bed of lump charcoal on the Yoder Smokers adjustable flat top charcoal grill!


Bacon & Asparagus Pasta Salad





12 servings



Ingredients



For the dressing:




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Instructions



Place a Weber Chimney Starter inside in the charcoal tray of your Yoder Smokers Charcoal Flat Top Grill. Fill the chimney with lump charcoal. Tightly ball up some paper and place under the charcoal. Light the paper with a torch or lighter. Let the charcoal burn all the way to the top before dumping. After dumping the charcoal, place the grill grate back in place.


Bring a pot of water to a boil. Add the Jacobsen Salt Co. Kosher Sea Salt. Add the pasta and cook until tender. Strain.


Place the diced bacon in a Lodge 12” Cast Iron Skillet. Transfer to the grill. Cook until browned. Remove from the grill.


Place the asparagus in a shallow dish or foil pan. Pour a couple tablespoons of the bacon fat over the asparagus. Season with Cattleman’s Grill California Tri-tip Seasoning and toss to coat.


Transfer the asparagus and garlic scapes to the grill. Cook until charred and tender. Remove from the grill. Dice the asparagus. Mince the garlic scapes.


To make the dressing, combine all ingredients in a bowl and whisk to combine.


In a large mixing bowl, combine the pasta, brussels asparagus, bacon, garlic scapes, 2 oz feta and dressing. Toss well to coat. Taste and adjust seasonings, as needed. Serve the Bacon & Garlic Pasta Salad immediately or chill for later use.

Salt & Vinegar Crispy Smashed Potatoes

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Wanna make the best smashed potatoes of your life? Check out Chef Britt's techniques for creating these gold nuggets that hit every level of your taste buds!


Salt & Vinegar Crispy Smashed Potatoes






Yields 4-6 servings

Ingredients



  • 1 lb. Fingerling Potatoes, or other small, waxy variety of potato

  • Kosmos Q Salt & Vinegar Wing Dust, as needed

  • 1/4 cup (or more as needed) Avocado Oil, or other neutral vegetable oil suitable for frying


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Instructions



  • Boil the potatoes until barely fork-tender. Smaller varieties of fingerlings will take less time, about 10 minutes total.

  • Cool the potatoes completely either in an ice bath or set in the fridge for a few hours minimum. You can do this up to five days in advance.

  • Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.

  • Place your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet.

  • Add a ¼”-thick layer of avocado oil to the pan and allow to heat to approximately 350-375℉.

  • Take your boiled and cooled potatoes, and smash each using the bottom of a flat & sturdy saucepan, bowl, or plate. Smash the potatoes to about a ½”-thickness.

  • Add your smashed potatoes in a single layer to the hot oil, and allow them to cook with the grill lid closed for 5-8 minutes on each side. Exposed innards of the potatoes should be a deep golden-brown color when properly fried.

  • Remove the potatoes and place them onto a paper towel-lined sheet tray. Finish your potatoes with your desired amount of Kosmos Q Salt & Vinegar Wing Dust - a little goes a long way, but a lot sure does taste great!

Bacon Fat Flour Tortillas

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Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you've been saving! And after you learn this recipe, you'll never want a store-bought tortilla ever again.

Bacon Fat Tortillas 






Yields approximately 20 fajita-sized tortillas, 10 burrito-sized tortillas, or 30 small taco tortillas

Ingredients



  • 600 grams (about 4 cups) unbleached all-purpose flour

  • 350 grams (about 1 1/2 cups) warm water

  • 10 grams (about 1 tablespoon) Jacobsen Pure Kosher Sea Salt

  • 113 grams (1/2 cup) melted bacon fat, duck fat, lard, or rendered animal fat of your choice


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Instructions



  • Melt your fat in warm water. Combine liquids with flour and salt in a large bowl and mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.

  • After that initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture. (It shouldn't take long at all.)

  • Cover one more time and let rest for at least 30 minutes before scaling into 50-gram portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.

  • Round out your dough portions and allow to bench rest for 15 minutes, covered. Use this downtime to preheat a dry cast-iron skillet over medium heat. Surface temperature should read about 350°F-400°F.

  • Using a rolling pin and a well-floured surface, roll out your dough balls to your preferred thickness, but thinner is often preferred, about 1/8" thick or less.

  • Dust off any excess flour from the tortilla using a pastry brush and immediately cook on the hot, dry cast-iron skillet.

  • These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side. From here they are ready to serve, or to be held for further use.


**Recipe Notes**

This recipe utilizes the theory of autolyze: a process where the dough is allowed to rest after the initial mixing to encourage hydration of the flour, which will in turn naturally release enzymes and develop the gluten bonds to form without any unnecessary kneading.

For burrito-sized tortillas, portion out 100-gram dough balls. For street taco-sized, portion 35-gram dough balls.


 

Quick Bread

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Fresh outta yeast? Don't have much time? Chef Britt shows you how to make quick bread using an unexpected ingredient: BBQ sauce!

Quick Bread






Yields one 10-inch Cast Iron Skillet, approximately 8-12 servings

Ingredients



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Instructions



  • Prepare your cast iron by spraying pan spray and lining it with parchment paper. This step is optional, especially if your cast iron is very well-seasoned, but consider it insurance.

  • In a large bowl, sift together your dry ingredients: flour, baking soda, and salt.

  • In a separate bowl or container, combine your buttermilk and Bean Buddy then add all at once to your dry mixture.

  • Mix until just combined, then transfer to your prepared cast iron skillet. Wet your hands and even out the dough into the pan.

  • Bake at 350°F in a Yoder Smokers Pellet Grill, or an oven for approximately 35 minutes, rotating as needed.


**Recipe Notes: This recipe is versatile in what you can use from your pantry. You can substitute all-purpose flour, or use any type of bread flour. For the buttermilk, you can make substitutions with other cultured or acidified dairy. The best rise and texture comes from buttermilk, but if you're in a pinch, you can thin out yogurt or sour cream with some milk, and add a small amount of lemon juice or vinegar. As for the Bean Buddy ingredient, if you decide to substitute a different BBQ sauce, it must be overtly sweet and thick, similar to pure molasses.

Nashville Hot Pub Cheese

Check out this pub cheese recipe that goes with everything-- vegetables, crackers, bread or you can just eat it by the spoonful! This recipe one of the easiest dips ever created, and one that lends a great backdrop for almost any Wing Dust from Kosmo's Q to shine. It all comes together in less than 10 minutes (maybe even 5 minutes!). Check it out.


 Nashville Hot Pub Cheese






Ingredients



  • 6 ounces lager, ale, pilsner, or light beer of choice

  • 8 ounces mild cheddar, freshly grated

  • 8 ounces sharp cheddar, freshly grated

  • 2 garlic cloves, minced

  • 1-2 dashes Worcestershire

  • 1 Tablespoon Kosmo's Q Nashville Hot Wing Dust


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Instructions


In a blender or food processor, pour 6 oz of the beer and garlic cloves in and blend on low speed while you prep your cheese. This will help cut down the carbonation of the beer. Follow up by adding your remaining ingredients, increasing the speed as necessary until you have a whipped-cheese texture. Serve immediately or hold for up to a few days in the fridge prior to serving.

 



It only takes about half of a bottle of beer to make a heaping mound of pub cheese. The secret to this recipe is to pick a beer with a more classic flavor, so any lager, pilsner, or milder ale will fit the bill perfectly. Make sure it's one you enjoy because someone's gonna have to drink the other half of that beer!



With the blender set on low speed, I flatten out half of that beer and chuck the garlic cloves in whole, just to get them to start blending.



In the meantime, I'm shredding blocks and chopping slices of cheese. It just so happened that Chef Tom had just finished shooting a video featuring smoked cheese, which added a really nice depth to the recipe. If you happen to make your own smoked cheese, I highly recommend making this recipe as well.



Once I start adding the cheese, the carbonation is still slightly present, but the more the cheese gets knocked around in there, the more it flattens out the beer.



Once I get closer to my final texture, I'll add a dash or two of Worcestershire and a heaping tablespoon of Kosmo's Q Nashville Hot Wing Dust. Then I keep blending until it is a smooth texture. Serve it with your favorite vegetables, soft-baked pretzels, or anything that great with dip.



View more Wing Dust recipes HERE!


Nashville Hot Elote

Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that's easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!


Nashville Hot Elote Recipe






Ingredients



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Instructions



  • Remove fresh corn from the husk and grill over direct heat until the desired doneness is reached, rotating as needed.

  • Combine 1 teaspoon of Kosmo's Q Nashville Hot Wing Dust with a half stick of melted butter, and use it to baste the corn after it comes off the grill.

  • To make the dressing, whisk together mayonnaise, sour cream, lime juice, and one teaspoon of Kosmo's Q Nashville Hot Wing Dust.

  • Remove kernels by slicing vertically down the cob. Fold the grilled corn kernels into the dressing.

  • Top with cotija and another teaspoon of Nashville Hot Wing Dust.

  • To serve, add some chopped cilantro and a squeeze of lime.




Remove fresh corn from the husk and grill over direct heat until the desired doneness is reached. I like a little bit of char, but not so much that the corn begins to dry out.



After removing the corn from the grill, I baste a little melted butter and Nashville Hot Wing Dust combination over the corn. It's delicious as is, but this helps impart a little extra buttery flavor in the overall dish.



To make the dressing, I simply whisk together mayonnaise, sour cream, lime juice, and (of course) the Kosmo's Q Nashville Hot Wing Dust. The wing dust in this recipe is replacing chile powder. Even better, you can add as much or as little as you want without compromising taste or texture. This recipe works well with some of the other Wing Dust flavors including (but not limited to) Seven-Pepper Face Lift, Honey BBQ, and Kickin' Cajun.



Remove kernels by slicing vertically down the cob. Fold the grilled corn kernels into the creamy dressing.



Top with cotija, and for extra flavor and presentation, a little sprinkle of Nashville Hot Wing Dust. To serve, add some chopped cilantro and a squeeze of lime. This recipe hits on all levels for me: sweet, savory, salty, spicy, with just a slight tang.



View more Wing Dust recipes HERE!


Beer Battered Fish & Chips

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Chef Tom fires up the Napoleon Grills Prestige Gas Grill and loads the Lodge Cast Iron Fish Pan full of his Beer Battered Fish & Chips!


Beer Battered Fish & Chips





6 servings



Ingredients



For the beer batter:




For the chips:




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Instructions


Place a Lodge Cast Iron Fish Pan in the cooking chamber of the Napoleon Grills Prestige P500 Gas Grill. Add the oil to the pan and bring to 400ºF.


To prepare the chips, bring a pot of water to a boil. Add the potato wedge to the boiling water and cook until tender when pierced with a toothpick, but not falling apart. Remove from the water and cool.


To prepare the fish, cut the cod fillets into pieces. Combine the ingredients for the beer batter and whisk to combine.


Dip each piece of fish in the flour. Shake off excess, then transfer to the beer batter. Remove from the batter and place directly into the preheated oil in the fish pan on the grill. Do not overcrowd the pan.


Add a handful of the par-cooked potato wedges to the hot oil, as well.


Increase the heat as needed to keep the oil temperature at about 350ºF (the temperature will fall as you add the cold food to the hot oil).



You might also enjoy: Beer Battered Fish Tacos

Remove the chips when golden brown in color. Transfer to a paper towel lined bowl and season with the Killer Hogs All Purpose Seasoning.


Remove the fish when the internal temperature passes 145ºF and the surface is golden brown in color.


Serve the Beer Battered Fish & Chips with malt vinegar and Grilled Lemon Dill Aioli.


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