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.

You might also enjoy: Cowboy Brisket Burger

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.

You might also enjoy: Chorizo Breakfast Burrito

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.

You might also enjoy: Tacos al Pastor

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.

Roasted Pepper Hummus

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

• Saica Sicilian Extra Virgin Olive Oil


• Cattleman’s Grill Everything Bagel Seasoning

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 Strip Steak with Compound Butter

Ingredients

• Beef strip steaks


• Colonial Chile Infused Oil


• Jacobsen Salt Co. Black Garlic Salt


• Fresh ground black pepper

For the compound butter:

• 1 (4 oz) stick unsalted butter, room temperature


• 1 tsp minced garlic


• 1 tsp Killer Hogs Hot Sauce


• 1/2 tsp lemon zest


• 1/2 tsp Jacobsen Salt Co. Black Garlic Salt


• Fresh ground black pepper, to taste

Instructions

To make the compound butter, combine the room temperature butter, minced garlic, Killer Hogs Hot Sauce, lemon zest, Jacobsen Salt Co. Black Garlic Salt and black pepper in a small bowl and mix well.

Transfer the compound butter mixture to a sheet of plastic wrap, roughly in the shape of a stick of butter. Roll the plastic around the butter, forming a log shape. Tighten the ends of the plastic and roll the butter into a tight log. Transfer to the refrigerator and let chill for at least one hour.

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

Pat the surfaces of the strip steaks dry with towels. Apply a thin layer of Colonial Chile Infused Oil to the surfaces of the steaks. Season with Jacobsen Salt Co. Black Garlic Salt and fresh ground black pepper on all sides.

Place the steak over the direct flame, on the GrillGrate panels. Cook with the lid open until grill marks are seared into the meat, and the steak easily releases from the grates. Flip and repeat. Turn the steaks to form a cross hatch pattern on both sides. After you have nice color and grill marks, close the lid of the grill and continue cooking until the internal temperature reaches 120ºF in the center of each steak.

You might also enjoy: Grilled Steak Lettuce Wraps

Place a pat of the compound butter on a plate. Place the steak on top of the butter. Place another pat of compound butter on top of each steak, letting the butter melt into the meat while the steak rests, about 3-5 minutes.

Grilled Lobster Rolls

Ingredients

• 2 (2 lb) whole lobsters


• Jacobsen Salt Co. Kosher Sea Salt


• 1/2 large red onion, sliced into 1/2” slabs


• 1/4 cup minced chives


• Lemon wedges, for serving


• 4-6 top split sandwich/hot dog rolls, toasted

For the spread:

• 3 parts mayonnaise


• 1 part Kozlik’s Dijon Classique Mustard

For the compound butter:

• 1 stick unsalted butter, room temperature


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


• 1 tsp Killer Hogs Hot Sauce


• Zest of 1 lemon

Instructions

To make the compound butter, combine the unsalted butter, Cattleman’s Grill California Tri-tip Seasoning, Killer Hogs Hot Sauce and lemon zest in a small bowl and mix well. Keep at room temperature.

Bring a large pot of water to a boil. Salt the water (1/4 cup salt per gallon of water) with the Jacobsen Salt Co. Kosher Sea Salt.

To dispatch the lobsters, place the tip of a butcher knife on top of the head of the lobster, directly on the crease down the center of the head, with the blade side of the knife toward the front of the lobster’s head. Plunge the knife straight down through the lobster’s head and slice down through the head to the front of the lobster.

Drop the lobsters into the boiling water, head first. Let boil for 4 minutes. After 4 minutes, lift each lobster up and hook its curled tail over the edge of the pot, so that the tail is out of the water, but the claws are still submerged. Boil the claws and additional 3 minutes.

Remove the lobsters from the pot of boiling water and immediately submerge them in an ice bath to stop the cooking process. Let chill for about 10 minutes.

Remove the tail by twisting from the base of the tail and pulling. Slice the tail in half through the bottom of the tail, but do not slice all the way though. Leave the top of the tail intact. Pop open the tail, exposing the meat. Remove any dark matter from the digestive tract.

Remove the claws and knuckles. Use kitchen shears to cut them open and remove the meat. Dice the claw and knuckle meat into large bite sized pieces.

Remove the legs with the shears. Snip the ends of the legs. Using a rolling pin (or wine bottle), press down on the end of a leg and roll toward the opposite end. This should squeeze the meat out the end of the leg shell. Repeat with all legs.

Light two chimneys of charcoal in the bed of your Yoder Smokers Flat Top Adjustable Charcoal Grill. When the charcoal is ready, dump and spread the coals out. Keep the charcoal close to the grate (highest level).

Brush the meat of the split tails with a layer of the compound butter. Grill over direct heat, meat side down, until lightly charred. Remove the tails from the grill. Remove the meat from the shell. Dice into large bite sized pieces.

Place the slabs of red onion on the grill, as well. Grill until lightly charred and slightly softened. Remove and dice.

You might also enjoy: Grilled Lobster Tails

Place a Lodge 10” Cast Iron Griddle over the coals. Add 4-6 tbsp of the compound butter to the skillet. Add the diced claw, knuckle meat and leg meat to the skillet, as well as the grilled tail meat. Toss to coat and warm in the butter. Leave just long enough to warm and coat.

Mix together the dijon-mayo. Spread this inside of the bun with the mixture. Fill the buns with the butter dressed lobster and top with the grilled onion and minced chives. Serve the Grilled Lobster Rolls immediately.

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.

Strawberry Shortcake

Ingredients

For the shortcake biscuits:

• 2 cups self rising flour


• 1/4 cup white sugar


• 1 stick (1/2 cup) frozen butter


• 1/2 cup sour cream


• 1/2 cup half and half


• Noble Saltworks Maple Smoked Turbinado Sugar

For the macerated strawberries:

• 1 1/2 lb strawberries, hulled, sliced


• 2 tbsp Noble Saltworks Maple Smoked Turbinado Sugar


• 2 tbsp white sugar


• Zest of 1 lemon


• 1 tbsp lemon juice


• Pinch Jacobsen Salt Co. Kosher Sea Salt

For the whipped cream:

• 1 quart heavy cream


• 1/4 cup sugar


• 1 tbsp whiskey


• Reida Farm Wildflower Honey, for topping

Instructions

To make the shortcake biscuits:

Combine the flour and sugar in a mixing bowl.

Grate the frozen butter with box grater (large grate).

Mix the butter into the flour and sugar, tossing to coat the grated butter.

Combine the sour cream and milk in a small bowl and mix to combine. Add the mixture to bowl with the butter and flour mixture.

Turn out on work surface. Knead until the mixture forms a dough. Press the dough into a 1” thick square.

Cut the dough into quarters. Stack the quartered dough and roll out to 3/4” thick rectangle. Slice into two equal sized pieces. Brush a thin layer of water on the surface of the top of one piece. Place the other piece on top of the wetted surface and press gently.

Slice into 4 square biscuits. Place on a parchment lined sheet pan.

Brush the tops of the biscuits with a thin layer of half and half. Sprinkle the tops of the biscuits with Noble Saltworks Maple Smoked Turbinado Sugar.

Bake at 425ºF for 25-30 minutes, until golden and lightly browned around the edges.

To make the macerated strawberries:

Combine the sliced strawberries, Noble Saltworks Maple Smoked Turbinado Sugar, white sugar lemon juice and zest and a pinch of Pinch Jacobsen Salt Co. Kosher Sea Salt. Stir to coat the strawberries.

Squeeze about 1/4 of the strawberries in your hands to squish/break them down. Mix them into the rest of the strawberries. Let sit and rest in the refrigerator for 20-30 minutes, or until ready to serve.

You might also enjoy: Coconut Panna Cotta

To make the whipped cream:

Whip the cream my hand, with a whisk in a mixing bowl, or in a stand mixer with the whisk attachment. Whip until soft peaks are formed. Add the sugar and whiskey. Continue whisking to desired texture.

To build the Strawberry Shortcake, divide a biscuit in half, like a sandwich. Remove the top and fill the inside with the macerated strawberries and whipped cream. Place the top half of the biscuit on the filling and top with more strawberries and whipped cream, as desired.