Poutine Burger

Yields 4 burgers

Ingredients

• 1 1/3 lb ground beef


• 6 oz cheddar cheese curds, divided - 4 oz for topping, 2 oz for burger patties


• 2 tbsp Cattleman’s Grill California Tri-Tip Seasoning


• 1/4 cup Kozlik’s Amazing Maple Mustard


• 4 burger buns, toasted


• Lettuce


• Tomato


• Holmes Made Dad’s Spicy Garlic Dill Pickle

For the fries:

• 1 lb russet potato, spiral cut


• 1 quart vegetable oil, for frying


• Noble Saltworks Hickory Smoked Salt, to taste

For the poutine gravy: 

• 3 oz pancetta, small dice


• 1 clove garlic, fine grated


• 2 sprigs fresh thyme


• 2 tbsp Canadian whiskey


• 2 tbsp unsalted butter


• 1/4 cup all purpose flour


• 2 cups beef stock


• 1 tbsp heavy cream


• Noble Saltworks Hickory Smoked Salt, to taste

Instructions

Place a Lodge 5 Quart Dutch Oven on the infrared side burner of the Napoleon Prestige P500RSIB-3, and preheat one quart of oil to 375ºF.

Spiral cut you potatoes, or julienne (matchsticks). Rinse then dry. When the potatoes are dry, carefully place them into the hot oil, working in batches, so as not to overcrowd. Overcrowding can lead to the oil bubbling over. Cook the fries just until golden brown, about one minute. Remove from the oil with a spider or slotted spoon. Transfer to a paper towel lined bowl. Season immediately with Noble Saltworks Hickory Smoked Salt. Repeat with the remaining fries.

Preheat the grill for high heat direct grilling on one halt (burners on high), and indirect heat on the other half (burners off). Stabilize the grill at about 450ºF-500ºF.

Mix the burgers. Combine the ground beef, two ounces of cheese curds and Cattleman’s Grill California Tri-Tip Seasoning. Mix well and divide into four (1/3 lb) patties. Rest in the refrigerator while you make the poutine gravy.

Place a Lodge 10” Cast Iron Skillet on the side burner of the Napoleon. Preheat over medium heat. Add the pancetta and cook until browned. Slide the skillet off of the heat and add the garlic, thyme and whiskey. Stir and then return to the burner. Allow the whiskey to reduce down  until almost gone. Add the butter and stir to melt. Add the flour and stir to toast. Stir constantly until blonde in color. Slowly whisk in the beef stock and bring to a simmer. Cook until thickened. Add the heavy cream and season with salt to taste. Turn off the heat. Cover with a lid to keep warm.

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Grill the burgers over direct heat until slightly charred. Flip and continue cooking until the internal temperature reaches 155ºF, moving the burgers to indirect heat to finish, as needed. Total cook time about 15-20 minutes.

Remove the thyme sprigs from the gravy. Add the remaining 4 oz of cheese curds to the poutine.

To build the Poutine Burger, start by spreading Kozlik’s Amazing Maple Mustard on the bottom bun. Top with lettuce and tomato. Place the burger patty on the tomato, topped with the pickles, fries, poutine gravy and top bun.

Steak & Bacon Breakfast Tacos

6 servings

Ingredients

• 1 lb flank steak


• 1/2 cup Sweetwater Spice Ancho Chipotle Brisket Bath


• 2 1/2 cups water


• Killer Hogs TX Brisket Rub


• 8 oz bacon, minced fine


• Cattleman’s Grill Mexicano Seasoning


• 1/2 cup yellow onion, small dice


• 1/2 cup 505 Hatch Valley Flame Roasted Chiles


• Colonial Chile Infused Oil


• 6 eggs


• 6 flour tortillas


• 12 oz cheddar and/or jack cheese, grated


• Cotija or queso fresco cheese, for serving

For the crema:

• 1/2 cup sour cream


• 1 1/2 tsp Flavolcano Smoky Red Pepper Hot Sauce


• 1 1/2 tsp Cattleman’s Grill Mexicano Seasoning

Instructions

Place the flank steak in a plastic zip-top container and add the Sweetwater Spice Ancho Chipotle Brisket Bath and water. Squeeze the air out of the bag and massage the marinade into the meat. Let soak for 30-60 minutes.

Build a hot charcoal bed banked to one half of your Kamado Joe Classic II. Set up the grill for direct grilling, with a regular grate set on the lowest setting of the divide and conquer system, directly over the charcoal and a half moon cast iron griddle set on the highest setting of the divide and conquer system, on the opposite side. Stabilize the temperature around 450ºF. Place a Lodge 8” Cast Iron Skillet on the grill to preheat.

To make the crema, combine the sour cream Flavolcano Smoky Red Pepper Hot Sauce and Cattleman’s Grill Mexicano Seasoning in a small container and mix well to combine.

Remove the flank steak from the marinade. Wipe off excess moisture from the surface. Season with Killer Hogs TX Brisket Rub.

Transfer the steak to the direct side of the grill. Grill until lightly charred on both sides and the internal temperature reaches 125º-130ºF in the center. Remove from the grill. Rest a few minutes before liking thin across the grain.

At the same time that you start grilling the steak, place the finely minced bacon in the cast iron skillet, cooking until browned and the fat is rendered out. When the bacon starts to brown, pour off all but one tablespoon of the bacon grease. Add the diced onions and cook until the begin to appear translucent. Add the 505 Hatch Valley Flame Roasted Chiles and cook to warm though.

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On the half moon cast iron griddle, add some Colonial Chile Infused Oil to coat the surface. Crack an egg on the surface and cook sunny side up or over medium. Place a tortilla on the griddle next to the egg and top with a couple of ounces of cheese. While the egg cooks, add the toppings to the cheesy tortilla, starting with the bacon/onion/pepper mixture, then the thin sliced flank steak, the egg, cotija cheese and top it all off with the crema.

Repeat the process of cooking the eggs and assembling the breakfast tacos, one after another.

Chicken Shawarma

Ingredients

• 4 lb boneless skinless chicken thighs


• 1 yellow onion, halved, peeled


• Cattleman’s Grill Everything Bagel Seasoning

For the marinade:

• 1/2 cup tomato paste


• 1/2 cup minced garlic


• 3/4 cup Saica Sicilian Extra Virgin Olive Oil


• 1/4 cup white wine vinegar


• 1/4 cup Killer Hogs TX Brisket Rub


• 2 tbsp smoked paprika


• 1 tbsp ground cumin


• 1 tbsp ground coriander


• 1 tbsp dreid oregano


• Juice and zest of 1 lemon

For the Toum:

• 1/2 cup garlic cloves, peeled, halved, germ removed


• 1 tbsp Jacobsen Salt Co. Black Garlic Salt


• 3 tbsp lemon juice, divided


• 1 cup avocado oil (or other neutral flavored oil)


• 1/4 cup Colonial Chile Infused Oil

Instructions

Combine all marinade ingredients in the Vitamix Blender. Blend until smooth.

Place the chicken thighs in a 8 Quart Briner Bucket. Pour the marinade over the chicken and mix well to coat all thighs. Place the lid on the Briner Bucket and transfer to the refrigerator. Marinate overnight.

To make the Toum, place the garlic cloves and Jacobsen Salt Co. Black Garlic Salt in a small food processor. Process until the garlic forms a paste, scraping down the sides as needed.

With the processor constantly running, add one tablespoon of lemon juice, then slowly drizzle in 1/2 cup avocado oil.

Add one more tablespoon of lemon juice, then slowly drizzle in another 1/2 cup avocado oil.

Stop the food processor. Scrape down the sides. Add the remaining lemon juice and continue processing. Drizzle in the 1/4 cup Colonial Chile Infused Oil. When all oil and lemon juice is incorporated, stop the processor and taste for seasoning. Thin with water, as needed.

Set up a spit rod for rotisserie cooking, placing one for in place. Skewer one half of the onion onto the spit rod and press down into the fork. Remove the chicken thighs from the marinade, one by one, threading them onto the spit rod, so they lay flat on top of one another. When all thighs are on the spit, skewer the remaining half of the onion onto the rod. Slide the other fork into the halved onion and chicken. Press the chicken together to form one compact roast of meat, centered on the spit rod.

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Place the spit rod in place on the Napoleon Prestige 500 RSIB. Turn on the rotisserie motor to begin spinning the spit rod.

Light the rear burner, as well as the burners directly under the shawarma and set to high heat.

Let the shawarma spin and cook until the outer layer is browned, about 30 minutes. Shave off a thin layer of the chicken, catching it in pan under the spit rod. Continue cooking and shaving the meat off, checking on it every 15-20 minutes. Repeat this process until all of the chicken is cooking and shaved off of the rod. You can also use the inner layers of the onions on the end that are softened, but not charred.

Serve the chicken shawarma with the Toum, rice, hummus, flat bread, fresh veggies.

Pork Belly Banh Mi

4 servings

Ingredients

• 2 lb pork belly, skin off, sliced into 2” strips


• Dizzy Pig Pineapple Head


• Baguettes


• 1 cup cilantro leaves


• 1/2 cup cumcumber, sliced


• 1/2 cup jalapeño, sliced

For the marinade:

• 1 cup Kim’s Asian BBQ Sauce


• 1/2 cup soy sauce


• 1/4 cup fish sauce


• Juice of 1 lime

For the Pickled Carrot & Daikon: (12 servings)

• 4 oz carrots, peeled, julienned


• 4 oz daikon, peeled, julienned


• 2/3 cup warm water


• 2/3 cup rice vinegar


• 2 tbsp sugar


• 2 tsp Jacobsen Salt Co. Kosher Sea Salt

For the Sriracha Mayo:

• 1/2 cup Kewpie Mayonaisse


• 1 tbsp Sriracha

Instructions

To make the marinade, combine the Kim’s Asian BBQ Sauce, soy sauce, fish sauce and lime juice and whisk well to combine. Place the pork belly in a large zip-top bag. Pour the marinade over the pork. Squeeze the air out of the bag and massage the marinade into the pork. Transfer to the refrigerator and marinate overnight.

To make the pickled carrot and daikon, whisk the salt and sugar into the warm water until dissolved. Add the rice vinegar. Pour the pickling liquid over the carrots and daikon, in a sealable container. Make sure the carrots and daikon are totally submerged. Cover. Refrigerate overnight before using.

Preheat your Kamado Joe Classic II to 300ºF, set up for smoking. Place a fist sized chunk of pecan wood on the coal bed.

Remove the pork from the marinade. Remove most excess marinade from the surface. Season with Dizzy Pig Pineapple Head. Transfer to the grill.

Smoker the pork belly strips until they reach an internal temperature of 200ºF, about 1.5- 2 hours. Remove from the grill and rest 10 minutes before slicing into 1/4”-1/2” strips.

Combine the ingredients for the Sriracha mayo and mix well.

To assemble the Pork Belly Banh Mi sandwiches, slice the baguette open horizontally, leaving the bun hinged (attached on one side). Spread the Sriracha mayo on the top and bottom buns. Cover the bottom bun with cilantro leaves. Lay out slices of cucumber on top of the cilantro. Lay out strips of pork belly over the cucumber. Top the pork with the sliced jalapeños and pickled carrots and daikon. Close the bun around the fillings.

Brisket Nachos with Smoked Queso

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

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.

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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.

Wagyu Brisket

Ingredients

• 1 (8 lb) whole KC Cattle Company Wagyu Brisket (kccattlecompany.com)


• 2 tsp Cattleman’s Grill Butcher House Brine


• 1 cup beef or vegetable stock


• Cattleman’s Grill California Tri-tip Seasoning

Ingredients

Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF.

Combine 1 cup beef or veggie stock with 2 teaspoons Cattleman’s Grill Butcher House Brine. Mix/whisk well to dissolve.

Inject the brisket flat with the brine liquid. Wipe excess liquid from the surface. Season with Cattleman’s Grill California Tri-tip Seasoning. Let set up for about 5 minutes.

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Place the brisket on the second shelf of the grill, fat side down. Cook until probe tender. A digital thermometer inserted into the thickest part of the brisket should have little resistance when probed. The internal temperature will be about 205ºF-210ºF. Total cook time for an 8 lb brisket will be about 8 hours.

Wrap the brisket in butcher paper or foil, then wrap in a beach towel. Place the brisket in a cooler to rest for at least 30 minutes before slicing.

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:

• 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

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.

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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.

BBQ Shrimp Salad

Ingredients

• 1# Shrimp, peeled, deveined


• 4 Cobs Corn, peeled


• Saica Extra Virgil Olive Oil, as needed


• R Butts R Smokin Honey Chipotle Rub, as needed


• 2/3 cup your favorite Ranch Dressing


• 1/3 cup Plowboys Tarheel Tang, or other BBQ sauce of choice


• 1/2 cup Cherry Tomatoes, halved


• 1 Red Onion, diced


• 2 Avocados, diced


• 1 Lime, cut into quarters


• 4-6 radishes, sliced thin


• 1 small bunch of basil, chiffonade


• 1 head iceberg lettuce, sliced thin

Instructions

• Prepare your Kamado Joe Classic II or other grill of choice for high heat, direct grilling.


• To prepare your shrimp for the grill, peel and devein, then skewer onto double-pronged skewers. For the corn, brush on some extra virgin olive oil to the exterior. (Olive oil may be used on the shrimp, if it's lacking its own natural surface moisture.)


• Generously season the corn and shrimp with R Butts R Smokin' Honey Chipotle Rub. Allow seasoning to set for 10-15 minutes before grilling over direct, high heat.


• Grill the corn and shrimp over direct heat, only a few minutes per side for the shrimp or until cooked through and opaque through the center. Corn just needs to be heated through, with some char marks present.

• Simply whisk together ranch dressing and BBQ sauce of your choice. Taste and adjust ratio as necessary. You can also add fresh cracked pepper or freshly-chopped chives for an added flavor boost.

• Prepare all of your vegetables: shred the iceberg lettuce, halve the cherry tomatoes, dice the red onion, dice the avocado, chiffonade the basil, slice the radishes, and quarter the lime into wedges.


• Remove kernels from the grilled corn by slicing along the length of the cob.


• Assemble all the vegetables together, and add the dressing to taste. (This recipe makes extra dressing, so don't add all of it to the mix, or you'll be eating soggy salad.)


• Top with grilled shrimp and enjoy immediately.