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Living in a post-covid world, Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset fired up and shows you how it's done.

Smoked Turkey legs

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Ingredients

For the brine:

• 1 package Cattleman’s Grill Butcher House Brine


• 5 quarts water


• 1 cup brown sugar


• ¼ cup dales meat seasoning (you can also substitute soy sauce or worcestershire)


• One dozen young turkey legs, or a half dozen large turkey legs

Other optional ingredients:

• Spray Duck Fat


• BBQ rub of choice -here are a few suggestions


• Kim's Gourmet Gluten Free Terriyaki Sauce , or BBQ sauce of choice

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Instructions

To make the brine:

• Combine all ingredients for brine until fully dissolved and place turkey legs into brine completely submerged. Allow them to brine for 6 hours minimum or up to 24 hours.

To set your smoker:

• Set up your Yoder Smokers offset smoker to roll at roughly 275°F using hickory wood.


• Attain this by heating up a chimney full of charcoal,


• For more advice on maintaining heat on your offset, check out the video on fire maintenance

To smoke/finish the turkey legs:

• Before smoking, pat dry (for extra crispy skin dry overnight uncovered in the fridge).


• As an option, spray with duck fat, and coat with BBQ rub of choice. Chef Britt does not use this method in her video, but it is a great way to get extra BBQ flavor.


• Smoke for 2-3 hours, depending on the size of the turkey legs until they reach an internal temperature of 165-170°F. About 10-20 degrees short of the final temperature, glaze the legs with a sauce of your choice (in the video, Chef Britt uses Kim's Gluten-Free Terriyaki Sauce.)


• For that fair festival feel, and as an option, wrap in foil and hold in a warming container (such as a steam table or your smoker that is cooling down) until ready to consume.

 

Spice things up with a habanero margarita! This one gets kicked up a notch with some pepper-infused hot honey and rimmed with a habanero salt!

Habanero Margarita

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Ingredients

• 3 oz silver tequila


• 1 oz Cointreau


• 1 1/2 oz fresh lime juice


• 1/2 oz hot honey syrup* (recipe below)


• Jacobsen Salt Co. Habanero Salt


• Juniper Clay Zingerz Cayenne-Infused Honey

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Instructions

To make the honey syrup:

• Combine equal parts honey and hot water. Let cool.

To make the habanero margarita:

• On a flat plate, place a small amount of the cayenne-infused honey and dip the rim of the glass to coat the edge.


• On another flat plate, spread a layer of habanero salt and dip the honey-rimmed glass to salt the rim.


• Combine all tequila, Cointreau, and lime juice in a shaker with ice. Shake. Pour over ice in the salted margarita glass.

 

Nashville Hot Wings are easy to make -- all you need is Wing Dust.



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Who doesn't love wings? Actually, I hate to ask that rhetorical question, because, quite frankly, I don't want to know who doesn't like wings. Not liking wings is akin to not enjoying music or films. Of course, there's plenty of people out there who have yet to have a great chicken wing. And luckily, with Kosmo's Q Wing Dust, it doesn't get any easier to achieve just that.



The instructions for making wings with Wing Dust is incredibly easy. Simply cook your wings naked (no seasoning, no brine, etc), remove from the grill, sprinkle on the dust, toss the wings, and watch the magic happen. Below I've got whole wings being seared over direct heat on the Yoder Smokers YS640s Pellet Grill. I simply took the wings out of the package and threw them whole on a hot grill, turning and rotating them to get an even cook until they reach a minimum internal temperature of 165°F. And because wings are so boney and fatty, they get a little more tender if you take them up to 175°F.



After they're properly cooked with the color and grill marks I like (that took all of 10 minutes, maybe?), I get a big bowl together and sprinkle on as much Wing Dust as I prefer. It really doesn't take much to get a big flavor impact. In fact, one bag is enough for over 100 wings! That is potential, y'all!



Once you start tossing the wings, the natural fatty juices coming off the chicken begin combining with the dust, creating a sauce that perfectly adheres to the wing. The Nashville Hot flavor has a really great, creeping heat level and combines sweetness with a buttery edge.



Luckily, the same principle and theory apply to all of Kosmo's Q Wing Dust flavors. Simply "Cook 'em naked!" and "Dust 'em up!" Even better, each flavor comes with great recipe suggestions to expand outside of the realm of wings. Because this product dissolves and melds so well into anything with a little moisture, it is extremely versatile. In fact, you can read up on a couple of other recipes where I use the Nashville Hot Wing Dust HERE!

View more Wing Dust recipes HERE!

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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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Every Fall we just can't wait for the weather to cool off so we can whip up a batch of Chili Blanco. Creamy and savory with a touch of char from the grill, this White Chili with Chicken is a recipe we can't get enough of!

Chili Blanco

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Ingredients

• 2 lb chicken, boneless breasts or thighs


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 2 tbsp Saica Extra Virgin Olive Oil


• 1 large yellow onion, diced


• 3 Anaheim chiles, seeded, diced


• 1 jalapeno, seeded, diced


• 1 tbsp Killer Hogs The A.P. Rub


• 1 tbsp ground cumin


• 1 tsp Mexican oregano


• 4 cloves garlic, minced


• 3 tbsp unsalted butter


• 1/4 cup flour


• 2 (15 oz) cans of great northern beans, drained, rinsed


• 1 quart unsalted chicken stock


• 1 cup heavy cream


• 8 oz cream cheese, cubed


• 1 bunch cilantro, minced


• 4 oz (1 cup) pepper jack cheese, grated


• Flavocano Smoky Red Chile Sauce (optional)


• pickled jalapeños (optional)

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF, set up for direct grilling. Place a Lodge Logic 7 Quart Dutch Oven on the right (indirect) side of the grill, to preheat. Place GrillGrates over the left (firebox) side of the grill.

If cooking chicken breasts, slice horizontally into two thin pieces each, to create more surface area. Spray the chicken with duck fat, then season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning on all sides.

Grill the chicken on the GrillGrates over direct flame until nice grill marks and some char is formed. Flip and continue cooking until the internal temperature reaches 160ºF. Remove from the grill. Rest for a few minutes. Dice into 1/2” pieces.

Move the dutch oven to the left (firebox) side of the grill and add the Saica Extra Virgin Olive Oil to the dutch oven. Add the onions and chiles. Stir then add the Killer Hogs The A.P. Rub, ground cumin and oregano. Stir and sweat until onions are translucent, 10-15 minutes.

You might also enjoy: Smoked Tri-tip Chili

Add the garlic, beans and chicken. Cook for about 2 minutes, stirring. Add butter and flour. Stir well. Add the chicken stock and bring to a simmer.

When the soup simmers and begins to thicken, stir in the heavy cream and cream cheese. Bring back to a simmer. Remove from grill. Stir in the cilantro and pepper jack. Taste and adjust seasoning, as needed. Serve with Flavocano Smoky Red Chile Sauce and pickled jalapeños, as desired.

*recipe will yield 10 (8 oz) servings.

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Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it's for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!

Pork Belly Burnt Ends Recipe

Ingredients

• 5 lb pork belly


• R Butts R Smokin’ Ozark Heat BBQ Rub

For the wrap:

• 1/2 cup Apple Juice


• 3 tbsp Kansas Wildflower Honey

For the glaze:

• House of Q Apple Butter BBQ Sauce


• 3 tbsp wildflower honey

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.

Slice the pork belly into 2” cubes. Rub the cubes with a light coat of oil. Season with the R Butts R Smokin’ Ozark Heat BBQ Rub. Place the pork cubes on a jerky rack and transfer to the smoker, leaving space around each cube. Smoke until a mahogany brown bark is formed on the outside, about 3 hours.

Remove the pork cubes from the grill. Transfer the pork to a sheet of foil, laid out in a single layer. Pour the apple juice and 3 tablespoons honey over the pork. Wrap tightly with the foil. Return the foil to the smoker.

You might also like: Barbecue Double Pork Belly Sandwich

Increase the grill temperature to 300ºF. Continue cooking until the cubes are very tender, nearly falling apart, about 45 minutes. The internal temperature will be around 205ºF-210ºF.

Open the foil packet. Pour about 1/2 cup House of Q Apple Butter BBQ Sauce over the pork burnt ends. Drizzle the remaining 3 tbsp Kansas Wildflower Honey over the top as well. Toss gently to coat. Return to the grill and cook until the sauce is tacky, about 15-20 minutes.

Remove from the smoker and serve warm.

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Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper... but we switch it up with three separate recipes.

Grilled Jalapeño Poppers Three Ways

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Classic “ABT” Jalapeño Poppers Recipe

Ingredients

• 6 jalapeños, halved lengthwise, seeded


• 8 oz cream cheese, room temperature


• 2 oz sharp cheddar, grated


• Plowboys BBQ Yardbird Rub, to taste


• 6 slices bacon, halved


• Plowboys BBQ Sweet 180 BBQ Sauce

Directions

Preheat your grill to 400ºF-425ºF, set up for indirect grilling.

Combine the cream cheese, cheddar and Plowboys BBQ Yardbird in a small bowl. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño.

Wrap each filled jalapeño with a half slice of bacon. Pin with a toothpick.

Grill over indirect heat until the jalapeño is tender and bacon is browned, about 15 minutes. Brush on a layer of Plowboys BBQ Sweet 180 BBQ Sauce.

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Italiano Stuffed Jalapeño Poppers Recipe

Ingredients

• 4 oz hot Italian Sausage, browned


• 6 jalapeños, halved lengthwise, seeded


• 4 oz cream cheese, room temperature


• 4 oz ricotta


• 2 oz parmesan, fine grated


• Cattleman’s Grill Italiano Seasoning, to taste


• 12 slices prosciutto

Directions

Preheat your grill to 400ºF-425ºF, set up for indirect grilling.

Combine the cooked hot Italian sausage, cream cheese, ricotta, parmesan and Cattleman’s Grill Italiano Seasoning. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño.

Wrap each filled jalapeño with a slice of prosciutto.

Grill over indirect heat until the jalapeño is tender, about 15 minutes.

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Buffalo Chicken Jalapeño Poppers Recipe

Ingredients

• 6 jalapeños, halved lengthwise, seeded


• 1 chicken thigh


• Bone Suckin' Garlic & Honey Wing Sauce


• Cattleman’s Grill Ranchero Seasoning


• 6 oz cream cheese, room temperature


• 2 oz smoked blue cheese


• 1/4 cup panko


• 1 tbsp minced parsley


• olive oil

Directions

Preheat your grill to 400ºF-425ºF, set up for one side direct and the other indirect grilling.

Rub a thin layer of Bone Suckin' Garlic & Honey Wing Sauce on the chicken thigh. Season with Cattleman’s Grill Ranchero Seasoning.

Grill over direct heat until the internal temperature reaches 165ºF. Dice the chicken into small pieces. Combine the chicken, cream cheese, blue cheese and 1/4 cup of the Bone Suckin' Garlic & Honey Wing Sauce and Cattleman’s Grill Ranchero Seasoning. Taste and adjust seasoning, as needed.

Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño. Then, combine the panko and parsley in a small bowl. Add a little olive oil. Just enough to wet the panko a little. Season with Cattleman’s Grill Ranchero Seasoning. Press the panko mixture into the tops of the filled poppers.

Grill over indirect heat until the jalapeño is tender and topping is lightly browned, about 15 minutes.

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Chef Tom cooks up his takes on a modern classic, the Juicy Lucy Cheeseburger. He shows you the classic version and his BBQ version.

Juicy Lucy Burgers Recipe

Yield: Each recipe yields 2 burgers

Ingredients

For the Classic Juicy Lucy:

• 1 lb ground beef


• 4 slices american cheese


• 2 tbsp worcestershire sauce


• Grinders Meat Rub


• 2 large burger buns


• 1/2 cup unsalted butter, room temperature


• 3/4 cup shredded iceberg lettuce


• pickles


• Grannie’s Jalapeno Mustard

For the BBQ Juicy Lucy:

• 1 lb ground beef


• 4 slices smoked gouda


• Smoke on Wheels Bootleg BBQ Sauce


• Plowboys BBQ Bovine Bold


• 2 large burger buns


• unsalted butter, room temperature


• 1/2 cup bbq smoked beans

For the Cole Slaw:

• 1 cup shredded green cabbage


• 1 cup shredded red cabbage


• 1 cup shredded carrots


• 1/2 cup Big Rick's Jalapeno Honey Mustard


• 1/4 cup sugar

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Instructions

For the Classic Juicy Lucy:

Divide the ground beef into 4 portions. Smash the patties thin between two sheets of parchment paper. Fold the cheese into quarters and place in the center of a patty. Place another patty on top and press to seal the edges. Form the patty to even the shape, so the hump in the middle isn’t drastically larger than the sides. Rub a small amount of worcestershire sauce on the burger patties. Season with Grinders Meat Rub.

Preheat your Yoder Smokers YS640 pellet grill to 425ºF, set up with a Yoder Smokers Cast Iron Griddle on the left side of the grill.

Cook the burgers until a nice crust is formed (about 10 minutes), then flip and continue cooking until the internal temperature reaches 150ºF-155ºF. (Maverick PT-75 instant read thermometer)

Brush your burger buns with the room temperature butter. Toast on the griddle until just golden brown. To build the burger, place the lettuce on the bottom bun. Top with the burger patty, then pickles and mustard spread on the top bun.

For the BBQ Juicy Lucy:

Combine all the Cole Slaw ingredients in a mixing bowl and toss to coat. Store in the refrigerator at least 1 hour until ready to serve.

Divide the ground beef into 4 portions. Smash the patties thin between two sheets of parchment paper. Fold the cheese into quarters and place in the center of a patty. Put 1-2 tablespoons Smoke on Wheels Bootleg BBQ Sauce on top of the cheese. Place another patty on top and press to seal the edges. Form the patty to even the shape, so the hump in the middle isn’t drastically larger than the sides. Season with the burgers with Plowboys BBQ Bovine Bold.

Preheat your Yoder Smokers YS640 pellet grill to 425ºF, set up with a Yoder Smokers Cast Iron Griddle on the left side of the grill.

Cook the burgers until a nice crust is formed (about 10 minutes), then flip and continue cooking until the internal temperature reaches 150ºF-155ºF. (Maverick PT-75 instant read thermometer)

Brush your burger buns with the room temperature butter. Toast on the griddle until just golden brown. To build the burger, place the slaw on the bottom bun. Top with the burger patty, then bbq smoked beans and the top bun.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

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The only thing that can make the classic black and blue burger better is the addition of bacon, so that's what we did.

Bacon Black and Blue Burger

Ingredients

• 2 lb 80/20 ground beef


• 4 oz blue cheese


• Code 3 Spices Sea Dog


• black pepper


• smoked paprika


• blue cheese dressing (recipe below)


• 12 slices pepper bacon


• 6 ciabatta buns


• garlic butter (recipe below)


• iceberg lettuce


• tomato slices

For the blue cheese dressing:

• 4 oz blue cheese


• 1 cup sour cream


• 1/3 cup mayonnaise


• 1/4 cup buttermilk


• 2 tsp white wine vinegar


• 1 clove garlic, crushed


• 1/2 tsp


• smoked paprika


• Salt and pepper, to taste

For the garlic butter:

• 1 cup unsalted butter


• 4 cloves garlic, grated


• pinch dried thyme

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Instructions

To make the blue cheese dressing, combine all ingredients in a blender or food processor. Blend until smooth. Adjust seasoning, as necessary. Store in the refrigerator.

To make the garlic butter, simply combine the ingredients in a small skillet and melt the butter over medium-low heat for about 5 minutes, until the garlic is fragrant, but not yet browned.

Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF, set up for direct grilling, with GrillGrates installed upside down (with the flat surface facing up).

Combine the ground beef and blue cheese in a bowl. Mix to distribute the blue cheese. Divide into 6 portions.

In a small bowl or ramekin, combine three parts Code 3 Spices Sea Dog, one part fresh ground black pepper and one part smoked paprika. Mix well to combine. Season both sides of the burger patties with the blackening seasoning.

Cook the bacon on the flat side of the GrillGrates until crispy. Remove and set aside.

You may also like: Bacon Wrapped Steak Stuffed Mushrooms

Cook the burgers on the flat side of the GrillGrates until well seared. Then flip and sear the other side. You can move the burgers to an indirect grilling zone to finish cooking, if necessary. Cook to desired doneness. We recommend 150ºF.

While the burgers finish cooking, brush the split ciabatta buns with the garlic butter and toast on the grill grates.

Assemble the burgers. Start with a layer of shredded lettuce on the bottom bun, then a slice of tomato, the burger patty, two slices of bacon, the blue cheese dressing and top it off with the top bun.

We hope you enjoy this updated Bacon Black and Blue Burger.

 

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Chef Tom cooks up some Chicken Lollipops for your Independence Day gathering. These have a bit of a kick courtesy of Grinder's Death Nectar Hot Sauce.

Firecracker Chicken Lollipops

Ingredients

• 8-10 chicken drumsticks



For the rub:



• 6 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1 tbsp brown sugar

For the glaze:



• 1 cup House of Q Rock'n Red BBQ Sauce


• 1/2 cup brown sugar


• 1/4 cup apple cider vinegar


• Grinder’s Death Nectar Hot Sauce (optional)

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 325ºF, set up for indirect grilling.

To prepare the chicken lollipops, lay the drumstick on it’s 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.

Combine the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and brown sugar. Season all meat surfaces of the chicken lollipop. Place on the main cooking grate and grill until the internal temperature reaches 155ºF-160ºF.

While the chicken cooks, combine the ingredients for the glaze in a small skillet or sauce pan. For more heat, add the optional Grinder’s Death Nectar Hot Sauce. Start with a very small amount. It is VERY hot! Place on the glaze on the grill to warm.

When the chicken reaches 155ºF-160ºF, dip the chicken in the glaze, covering all of the meat, then return to the grill. Repeat this with all lollipops. Continue cooking another 5-10 minutes, until the internal temperature reaches at least 165ºF and the glaze has tacked up. Remove and serve warm.