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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

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Ingredients

• 1 red bell pepper


• 2 jalapeños


• 1 (15 oz) can chickpeas, drained and rinsed


• 3 tbsp basil, minced


• 3 tbsp tahini


• 3 tbsp lemon juice


• 2 tbsp Saica Sicilian Extra Virgin Olive Oil


• 2 cloves garlic, minced


• 1/2 tsp cumin


• Jacobsen Salt Co. Black Garlic Salt, to taste

For serving:

• Saica Sicilian Extra Virgin Olive Oil


• Cattleman’s Grill Everything Bagel Seasoning

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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.

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So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!

Brisket Nachos with Smoked Queso

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16 servings

Ingredients

• 1 tbsp Colonial Chile Infused Oil


• 2 lb leftover wagyu brisket, diced


• Corn tortilla chips


• Romaine lettuce, shredded, for garnish


• 8 oz sharp cheddar


• 4 oz queso fresco, crumbled

For the Smoked Queso:

• 4 oz white American cheese, grated


• 4 oz chihuahua cheese, grated


• 4 oz pepper jack cheese, grated


• 3/4 cup half and half


• 1/2 cup 505 Southwestern Hatch Valley Flame Roasted Green Chiles


• 1 tbsp Cattleman’s Grill Mexicano Seasoning

For the Pico de Gallo:

• 1 cup tomato, small dice


• 1/2 cup yellow onion, small dice


• 1/2 cup cilantro, minced


• 1/4 cup jalapeno, minced


• 1/4 cup serrano peppers, minced


• 3 tbsp lime juice


• Jacobsen Salt Co. Habanero Infused Salt, to taste

For the Black beans:

• 1 1/4 cup canned black beans


• 3/4 cup beef stock


• 1 clove garlic, crushed, peeled


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the Avocado Crema Verde:

• 1 cup sour cream


• 1 medium avocado


• 2 tbsp 505 Hatch Valley Flame Roasted Green Chiles

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF set up for smoking. Fill an A-MAZE-N Tube Smoker with hickory pellets. Light the pellets with a torch. Allow the flame to burn for 30-60 seconds before blowing out the flame.

To make the queso, combine the cheeses in a Lodge 10” Cast Iron Skillet. Add the half and half, 505 Southwestern Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Mix then transfer to the second shelf of the grill. Smoke, stirring occasionally, until the cheeses are melted and smooth when whisked, about 45 minutes.

At the same time that you place the queso in the smokers, also combine all ingredients for the black beans in a Lodge 8” Cast Iron Skillet, mix well and place on the bottom rack of the grill. Let the beans and broth warm while the queso smokes. Remove when the queso is done (45 minutes).

To make the pico, combine all ingredients and mix well. Store in the refrigerator until ready to serve.

To make the Avocado Crema Verde, combine all ingredients in the Vitamix Blender Cups and and blend on the Vitamix until smooth. Remove from the blender and store in the refrigerator until ready to serve.

You might also enjoy: Carne Asada Cedar Planked Nachos

When the queso is nearly ready, preheat a Lodge 10” Cast Iron Skillet on the Hestan Cue Induction Burner. Add one tablespoon Colonial Chile Infused Oil to the skillet, then add the diced brisket meat. Cook to warm through, stirring frequently.

To build the Brisket Nachos with Smoked Queso, fill large serving platters with tortilla chips. Sprinkle the sharp cheddar over the chips. Top with the beans, then smoked queso. Sprinkle the diced brisket over the queso, topped with romaine lettuce, pico de Gallo, avocado crema verde and queso fresco.

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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

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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:

• 1 1/2 cups Saica Extra Virgin Olive Oil


• 2 tbsp Kozlik’s Dijon Classique


• 2 tbsp lemon juice


• 2 tbsp garlic, minced


• 1 tbsp fresh thyme leaves


• 1 tbsp Cattleman’s Grill California Tri-tip Seasoning


• 1 tbsp Reida Farm Wildflower Honey

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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.

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If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.

Poor Man’s Burnt Ends

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Ingredients

• 4 lb chuck roast


• Kozlik’s Amazing Maple Mustard


• R Butts R Smokin’ R Beef Rub


• Big Rick’s Original BBQ Sauce

Wrap:

• 1/4 cup Big Rick’s Original Bar-B-Cue Sauce


• 1/4 cup beef stock

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Instructions

Preheat your Kamado Joe Classic III Ceramic Charcoal Grill to 300ºF, set up for smoking. Add 1-2 fist sized chunks of Cattleman’s Grill Competition Smoking Hickory Wood Chunks.

Slather the surface of the chuck roast with Kozlik’s Amazing Maple Mustard. Season with R Butts R Smokin’ R Beef Rub.

When the seasoning appears wet on the surface of the roast, transfer the roast to the grill.

Smoke until a bark is formed and the surface is dark mahogany in color, about 3 hours.

Remove the roast from the grill and place on top of two sheets of foil. Combine the 1/4 cup Big Rick’s Original Bar-B-Cue Sauce and 1/4 cup of beef stock and mix well. Pour the liquid over the roast. Wrap tightly in the foil. Return the roast to the grill.

Continue cooking until the roast offers little resistance when probed with an instant read thermometer. The internal temperature should be around 205ºF.

Remove the roast from the grill. Slice the roast into 1”-2” cubes. Toss the cubes in the braising liquid in the foil. Add additional Big Rick’s Original BBQ Sauce to coat the cubes.

You might also enjoy: Pork Belly Burnt Ends

With the foil packet open and filled with the cubed beef, return the meat to the grill and cook until the sauce is tacky on the surface and the cubes are fully tender, about 30 minutes.

Remove the Poor Man’s Burnt Ends from the grill and serve warm.

Chef Tom walks us through how to make an Easy Smoked Queso, packed full of flavor with flame roasted hatch green chiles and chorizo!





The A-MAZE-N Tube Smoker is a great tool for adding extra smoke to a dish. Just fill with your favorite pellets, light it up and let it slowly burn back while your food is cooking.



Sautéed onions & browned chorizo in the skillet, then it's "everyone in the pool!"



Smoke away, stirring occasionally, until everything is melted!



 

Easy Smoked Queso

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Ingredients

• 1 lb chorizo


• 1 cup yellow onion, small dice


• 1 lb white American cheese, cubed 1”


• 8 oz pepper jack cheese, cubed 3/4”


• 2 cups half n half


• 1 cup 505 Hatch Valley Flame Roasted Green Chiles


• 2 tbsp Cattleman’s Grill Mexicano Seasoning


• Pickled jalapeño, for garnish


• Flavolcano Smoky Red Pepper Sauce, for garnish


• Sour cream, for garnish


• Minced cilantro, for garnish

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 225ºF, set up for smoking. Fill an A-MAZE-N Tube Smokers with your choice of pellets. Place the smoke tube on the main cooking grate inside the grill. Light the pellets with a torch. Allow to burn for about 30 seconds. Blow out the flame and allow the pellets to burn back slowly, producing smoke.

Preheat a Lodge 12” Cast Iron Skillet over high heat on an induction burner. Add the chorizo and diced onion and cook until the liquid is gone, the chorizo begins to brown and the onions are translucent.

Add to the skillet the American cheese, pepper jack cheese, half & half, 505 Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Stir gently to disperse the ingredients.

You might also enjoy: Chorizo Breakfast Burrito

Transfer the skillet to the second shelf of the grill. Smoke the queso, stirring every 20 minutes, until all of the cheese is melted and the internal temperature passes 165ºF, about 1 hour 15 minutes.

Serve the Smoked Queso topped with sour cream, pickled jalapeños, minced cilantro and Flavolcano Smoky Red Pepper Sauce.

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

Grilled Buffalo Wings Recipe

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Ingredients

• 18 whole chicken wings, tips removed, flats separated from drumettes


• Smoke on Wheels BBQ Marinade


• Noble Saltworks Hickory Smoked Finishing Salt


• Fresh ground black pepper

For the buffalo sauce:

• 2/3 cup Killer Hogs Hot Sauce


• 1/2 cup unsalted butter


• 1/2 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• 1/2 tsp cayenne


• 1/4 tsp celery seed

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Instructions

Place your wings in an 8 quart Briner Bucket. Cover with Smoke on Wheels BBQ Marinade. Soak for 1 hour.

To make the buffalo sauce, combine all ingredients in a Lodge 8” Cast Iron Skillet. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the firebox.

Remove the wings from the marinade. Season with the Noble Saltworks Hickory Smoked Finishing Salt and fresh ground black pepper.

Grill until the internal temperature reaches 175ºF, and the outside is has nice grill marks and char. Remove from the grill. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.

Serve the Grilled Buffalo Wings with blue cheese or ranch dressing.

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

Grilled Chicken Quesadilla with Avocado Salsa Verde

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8 servings

Ingredients

• 4 lb boneless skinless chicken breasts and thighs


• Juice of 1 lime


• Jacobsen Salt Co. Black Garlic Salt


• Black pepper, fresh ground


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


• 8 large flour tortillas (recipe HERE!)


• 8 oz pepper jack cheese, grated


• 8 oz Oaxaca cheese, grated


• 8 oz sharp cheddar, grated


• Cattleman’s Grill Mexicano Seasoning


• Chile Colonial Infused Spicy Oil

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

• 1 lb tomatillos, husks peeled


• 2-3 Anaheim peppers


• 4 large jalapeño peppers


• Flesh of 2 small avocados


• 1 small yellow onion, quartered


• 1/2 bunch cilantro


• 4 cloves garlic, smashed


• juice of 1 lime


• Jacobsen Salt Co. Black Garlic Salt, to taste

For the crema:

• 2 cups sour cream


• Flavolcano Smoky Red Pepper Hot Sauce, to taste


• Cattleman’s Grill Mexicano Seasoning, to taste

Instructions

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

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

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

Remove the stems from the onions and roughly chop.

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

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

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

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

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

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

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

We all want to get the most milage out of our smoking sessions, and now more than ever we're utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!





Chef Tom cooked up this hearty soup with some leftover brisket (click here for a great brisket recipe: Smoked Barbecue Brisket), a handful of fresh and frozen veggies, and a simple dumpling recipe. Comfort food!

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Brisket & Dumplings

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Ingredients

• 3 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil


• 1 large onion, sliced 1/4”


• 1 cup Carrots, small dice


• 2 tsp Cattleman’s Grill California Tri-tip Seasoning


• 1 tbsp fresh thyme leaves


• 2 cloves garlic, minced


• 1/2 cup red wine


• 1 cup frozen peas


• 1 lb leftover brisket (or other beef roast), diced into 1” cubes


• 2 green onions, sliced


• 1 1/2 quarts beef stock and/or water


• 1/4 cup parmesan

For the dumplings:

• 1 egg


• 2 tbsp whole milk


• 2 tbsp unsalted butter


• 1 cup all purpose flour


• 1 tsp baking soda


• 1/2 tsp Noble Saltworks Hickory Smoked Salt

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Instructions

Preheat a Lodge 5 Quart Cast Iron Dutch Oven over medium heat. Add the 3 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil to warm.

Add the onion, carrots and Cattleman’s Grill California Tri-tip Seasoning. Cook, stirring occasionally until the onions are translucent.

Add the theme and garlic. Cook for 30 seconds. Add the wine and cook until it is nearly all the way reduced.

Add the frozen peas, cubed leftover beef, green onions and beef stock/water. Cover with a lid. Bring to a simmer. Cook until the beef is falling apart.

Mix all ingredients for the dumplings. Uncover the dutch oven. Drop a couple of tablespoons at a time of the dumpling dough into the simmering soup.

Continue cooking until the dumplings are firm and cooked through.

Stir in the parmesan cheese before serving the Smoked Brisket & Dumplings.

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Whether they're going on a burger or getting dipped in buttermilk ranch for an appetizer, these Bacon Wrapped Onion Rings are sure to please! Salty, sweet, savory and delicious, they've got it all!

Bacon Wrapped Onion Rings

Ingredients

• 2 large yellow onion, cut into 3/4”-1” rings


• 2 lb lb classic cut bacon


• Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce


• Big Rick’s Jalapeño Honey Mustard

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Instructions

Build a coal bed in the Kamado Joe Classic III. Set up the grill for indirect grilling (slo-roller or deflector plates in place). Stabilize the temperature at 325ºF.

To prepare the onions rings, first double up onion layers, to make a thicker onion ring.

Wrap bacon around the rings to cover the onions.

Brush the bacon with the sauce of your choice (Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce or Big Rick’s Jalapeño Honey Mustard), or leave them naked for a keto option.

You might also enjoy: Bacon Wrapped BBQ Pork Loin

Place the bacon wrapped onion rings on the grill grates. Grill until the bacon is cooked through and browned, about 40 minutes.

Brush the surface with the sauce once again. Remove from the grill.

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

Smoked Chicken Salad

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Ingredients

• 1 (4 lb) whole chicken


• Cattleman’s Grill Ranchero Seasoning


• 1/2 cup mayonnaise


• 2 tbsp Kozlik’s Dijon Classique


• 1/2 cup cashews crushed


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


• 1/4 cup green onion, sliced


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


• Noble Saltworks Hickory Smoked Salt, to taste


• Black pepper, to taste

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Instructions

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

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

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

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

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

You might also enjoy: Spatchcock BBQ Chicken

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

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

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

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