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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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Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!

BBQ Shrimp Salad

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Yields: 4-5 servings

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

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Instructions

For the shrimp and corn:

• 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.

For the BBQ Ranch dressing:

• 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.

To assemble:

• 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.

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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

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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!

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Portobello Mushroom Burgers are the perfect flavor-packed option for vegetarians and friends of vegetarians! Chef Britt shows you how to put it all together in less than 30 minutes!

Balsamic-Marinated Portobello Burgers

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Yields: 6 vegetarian burgers

Ingredients

• 6 large Portobello Mushroom Caps


• 1 cup Mayonnaise


• 1/4 cup packed Fresh Basil, washed and dried


• 1-2 large Heirloom tomatoes, sliced


• 1 large Red Onion, sliced


• 2 cups Arugula


• 4-6 oz Parmesan cheese, finely grated


• 1/2 cup high-quality Balsamic Vinegar


• Cattleman’s Grill Italiano Seasoning, as needed


• 6 Sourdough hamburger buns, or 6 sourdough boule slices cut in half

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Instructions

• Prepare your Napoleon P500 RSIB gas grill for high-heat, direct grilling.


• Marinate portobello mushrooms in balsamic vinegar for 15 minutes. During this fifteen minutes, prep your vegetables and condiments. Slice your red onion into 1/4"-thick slices, keeping the rings intact (do not separate). Slice your tomatoes into 1/4"-thick slices as well.


• To make the basil mayo, take prepared mayonnaise and blend it with freshly washed and dried basil.


• Finely grate parmesan cheese and preheat a cast-iron skillet using the side burner over medium heat. Once hot, put down a layer of grated parmesan about the diameter of your burger bun. Place the top half of the burger bun on top of the melting cheese. Toast the cheese/bun in the pan until crispy and the cheese is more golden in color. Do this to all of the top halves of each bun and set them aside until ready to assemble.


• Remove your portobellos from the balsamic marinade and set them on a wire rack. (You can reuse the marinade to make a balsamic vinaigrette, or to dress a Caprese salad.) Season with both sides of each portobello with Cattleman’s Grill Italiano Seasoning. (Cattleman's Grill Tuscan Seasoning would also work well here.) Allow 5 minutes for Cattleman's Grill Italiano Seasoning to set onto the portobello.


• Grill seasoned portobellos over direct heat until heated through (200°F is a good number for serving them hot!).


• To build the burger, take the bottom bun and spread on a layer of basil mayo. Then, follow up with an heirloom tomato slice, thick red onion slice, the finished portobello, a little arugula, and top with the parmesan bun.

*Recipe Notes: This can easily be turned into a vegan recipe if the mayo is substituted with a vegan-friendly mayo (such as Veganaise) and the parmesan cheese is omitted or replaced with a dairy-free version (such as Follow Your Heart brand).

napoleon, cast iron skillet, immersion blender, jerky rack/pan, balsamic, italiano, nakiri knife

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

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Ingredients

• 7 cobs fresh corn


• 1/2 stick of butter


• Kosmo's Q Nashville Hot Wing Dust


• 2/3 cup mayonnaise


• 1/3 cup sour cream


• 1/2 of a lime, juiced


• 2 oz cotija cheese, crumbled

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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!

Chef Britt shows you how to make Curry Cauliflower Soup the ATBBQ way! Elevated with char, smoke, and amazing curry flavors! It's all blended together with the power of the Vitamix A2500 Ascent Series Blender.



Cauliflower has proved to be one of the most versatile vegetables in the past several years. With its somewhat neutral flavor and nutrient-dense makeup, people looking for healthier eating habits usually start here. As part of the cruciferous family, you would expect it to have a more pronounced cabbage-like flavor, but it's much more mild, making it the perfect backdrop for a spiced-up and healthy curry soup.



There are a few things I absolutely love about this recipe: one being the use of the Vitamix A2500 Ascent Series Blender. The other being the introduction of a newer product we're carrying here at All Things BBQ - Entube Indian Curry Chile Paste from Jacobsen Salt. 



To start this recipe while wielding my favorite knife for vegetable prep, the Wusthof 7" Nakiri, I trim the extra leafy bits at the base of the head of cauliflower, just to clean it up. Make sure to wash your produce! Dirt will often be lurking in the crevasses!



I then slather both corn and cauliflower with a good amount of Extra Virgin Olive Oil. I particularly love this Saica brand, made from Casteltravano olives.



Next, I begin by adding a couple of tablespoons of Entube Curry Paste onto the cauliflower and just use either my hands or a brush to rub it over the entire surface.



This curry paste is an incredibly fragrant combination of cumin, turmeric, fennel, onion, garlic, coriander, fenugreek, acerola berry, cayenne, ginger, and other spices. It provides a rich backbone of flavor to elevate the plain-tasting vegetables.



Also notable to mention, there is an ample amount of salt in the curry paste, which is great for activating the seasoning on the cauliflower itself.



To prep this vegetable for the smoker, I cut the seasoned head of cauliflower in half and oil the cut side. Each half will now lay flat and absorb more smoke flavor with the oil on the surface.



Both the corn and cauliflower roast in the Yoder Smokers YS640s for 35 minutes at 400°F. The corn remains in the husk to prevent it from drying out, and 35 minutes is an ample amount of time to heat the vegetables through and get some good smoke flavor. The cauliflower's texture remains slightly crunchy, which will be perfect to create texture with a garnish later.



I prep the corn by cutting the kernels off the cob and reserving about a quarter cup of kernels to serve as a garnish later. I also will take one half of the cauliflower and separate florets for a garnish as well. The stem bits will make its way into the blender.



The rest of the recipe is as simple as throwing it all in blender. I measure out 2 cups of chicken stock and 1 cup of half & half to add some extra body to the soup.



I also add another tablespoon or two to the mixture, just to really ramp up the curry flavor.



The Vitamix A2500 Ascent Series Blender is incredibly powerful with a 2.2 horsepower motor. A really neat function that any high-powered Vitamix will have is the ability to heat as it blends. It accomplishes this by extending the length of blending time and using friction to achieve heat. Even more convenient, the A2500 has a pre-programmed setting just for soup! I've also found this works for more than just soup! Check out my recipe for Smoky Chocolate Pudding using the same setting: Smoky Chocolate Cream Puffs.



And while this isn't the only feature of the A2500 Blender, there are also programs for frozen desserts and smoothies. With Vitamix's smart bluetooth technology, your recipes automatically adjust to whatever size smart pitcher you select for the job. In other words, you don't have to do any physics homework to use this function seamlessly with different-sized batches. It does it for you.



After the 5:45 minutes has elapsed, I check the temperature to ensure the soup is hot. My thermometer clocks the soup right around 160°F, which is perfect for a soup that ready to immediately serve.



However, like a true culinarian, I taste and decide a good helping of Jacobsen Kosher Salt is needed to elevate all the flavors in the soup.



One more twirl around the blender to combine, and I'm ready to plate after the final tasting.



I start by adding some of the separated florets into the bottom of my serving bowl.



Pour the soup in, add some garnish of corn, fresh cracked pepper, and a little drizzle of extra virgin olive oil.



Boom. Healthy. Flavorful. Warming. Simple. Does it really get any better than that? Okay, I know some of you would like a big hunk of meat to set it off, but consider this a great starter.

Recipe: Vitamix Curry Cauliflower Soup

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Ingredients

• 1 head cauliflower


• 2 cobs of corn


• 1/2 tube of Entube Indian Curry Chile Paste from Jacobsen Salt


• 2-3 Tablespoons Saica Sicilian Extra Virgin Olive Oil


• 2 cups chicken broth or stock


• 1 cup half & half


• Jacobsen Salt Co. Pure Kosher Sea Salt, to taste


• Fresh cracked black pepper, to taste

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Instructions

• Preheat your grill or smoker to 400°F.


• Clean the cauliflower and trim any excess greenery from the head of cauliflower.


• Season the cauliflower and the cobs of corn with Saica Sicilian Extra Virgin Olive Oil.


• Spread 2-3 tablespoons of Entube Indian Curry Chile Paste from Jacobsen Salt over the entire surface of the cauliflower head.


• Cut the cauliflower in half, oil the cut side, and place corn and cauliflower on the top rack of your grill or smoker for indirect cooking.


• After 35 minutes, remove the corn and cauliflower.


• Remove kernels from the cobs and reserve 1/4 cup of kernels for garnish.


• Remove florets from one half of the cauliflower and trim them into bite-size pieces. Place the remaining cauliflower half and stem trimmings into blender with corn, half and half, chicken stock, and 2-3 tablespoons Entube Indian Curry Chile Paste from Jacobsen Salt.


• Blend soup with a high-powered blender for 6 minutes on the highest setting, or on the Vitamix hot soup program.


• Taste and finish with Jacobsen Salt Co. Pure Kosher Sea Salt, and more curry paste if preferred.


• To serve, place cauliflower florets into bowl and pour soup over the florets. Garnish with reserved corn kernels, fresh cracked black pepper, and a drizzle of Saica Sicilian Extra Virgin Olive Oil.

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The instant pot is the easiest way to cook this less-than-conventional cut of beef and Chef Britt pressure-cooks it in a flavorful braise, slices it up, and sears it hot! She also shows you her easiest recipe for charred salsa verde!

Instant Pot Lengua Tacos with Salsa Verde

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Ingredients

For the Lengua:

• 1 beef tongue


• ½ Cup Sweetwater Spice Co. Ancho Chipotle Brisket Bath


• 1 ½ Cups Water


• 1 large white onion (or two small white onions), rough chop

For the Charred Salsa Verde:

• One small white onion, quartered


• 2 large poblano peppers


• 3/4 lb. tomatillos, husks removed


• ½ cup Sweetwater Spice Co. Lime Jalapeno Fajita Bath

To serve:

• Cattleman’s Grill Mexicano Rub and Taco Seasoning, as needed


• Tortillas


• White onion, minced


• Cilantro, minced

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Instructions

To make the lengua:

• Combine ½ cup of Sweetwater Spice Co. Ancho Chipotle Brisket Bath with 1 ½ cups of water, place into an electric pressure cooker with the entire beef tongue.


• On a standard meat/stew setting, pressure-cook the lengua for about 20 minutes per pound.


• Once the cook has finished, allow the pressure cooker to naturally release before removing the lengua.


• On a cutting board, peel away the tongue's outer membrane and trim any gristly/fatty bits from the underside of the tongue.


• Slice the cleaned tongue and dice into medium-sized pieces. The meat is ready to consume but is best kissed on a hot griddle for a layer of char.

To make the salsa verde:

• Set up your Yoder Smokers YS640s Pellet Grill for high heat, direct, over-the-flame grilling.


• Char the vegetables for the salsa verde.


• For the poblanos, place in a separate Ziploc or bowl covered with plastic wrap to steam for 10 minutes before deseeding and scraping off the skins.


• Add the pepper flesh to the charred tomatillos and onions and blend in a Vitamix with a half cup of Sweetwater Spice Co. Lime Jalapeno Fajita Bath. Reserve salsa verde in the fridge until further use.

To finish the tacos:

• Once meat is ready to consume, season the diced lengua with Cattleman’s Grill Mexicano Rub and Taco Seasoning before crisping it up on a high-heat cast-iron griddle.


• Warm up tortillas and fill with seared lengua meat, minced white onion, cilantro, and salsa verde.


• Enjoy immediately.

 

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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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Chef Britt shows us her tips & techniques on making ramen noodles using the extrusion method on the Ankarsrum Mixer, then dresses them up with Kim's Gourmet Spicy Peanut sauce, Chile Crunch, and Everything Seasoning for a super simple quick meal.

Ramen Noodles

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Ingredients

For the dough:

• 500 g '00' Antimo Caputo Chef's Flour


• 5 g or 1 scant teaspoon Sodium Carbonate (baked baking soda)


• 200 g Room temperature Water

To serve (optional):

• 1/4 cup Kim's Gourmet Spicy Peanut Sauce


• 1-2 teaspoons Lower Sodium Soy Sauce


• 1/2 Tablespoon Chile Crunch


• Cattleman's Grill Everything Bagel Seasoning, for garnish

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Instructions

To make sodium carbonate:

• Spread 1/4 cup of baking soda (or more depending on how frequently this ingredient will be used) onto a baking sheet in a thin, even layer.


• Bake at 200℉ for one hour.


• Allow sodium carbonate to cool completely before storing in an airtight container.

To make the dough:

• Combine sodium carbonate into room temperature water until thoroughly dissolved.


• Set up the Ankarsrum Assistant Original Mixer with the plastic bowl with the single-wire whip attachments. Place 500 grams of '00' Antimo Caputo Chef's Flour into bowl.


• While the mixer is running on low speed, slowly add the water mixture and allow the dough to mix for two minutes, allowing the water to evenly disperse and become pebbly and clumpy in texture.


• To determine if the dough has enough hydration, take a handful of the clumps and press them together. The dough should stick together and hold its shape.


• Press clumps together tightly and wrap them in cling film or in an airtight container to rest for an hour or more. You can rest it in the fridge overnight, but be sure to remove the dough an hour or two prior to allow it to come up to room temperature before use.

To extrude the noodles:

• Set up the Ankarsrum Assistant Original Mixer on its side with the meat grinder attachment in combination with the spaghetti pasta disc (only available with the complete meat grinder attachment).


• Break the dough up into smaller pieces to feed into the extruder.


• Allow the mixer to run on low speed, while continually feeding small clumps of dough into the machine.


• If you are saving the noodles to cook at a later time, dust with a little extra flour and carefully wrap noodles into nests. Place into a plastic bag and hold in the fridge or freezer until ready for use.


• To cook the noodles, drop them in heavily salted boiling water for one and half minutes (more or less to desired texture). Make sure to give them a proper stir after they initially hit the water to help break them up and prevent them from clumping together.


• Once cooked, they are ready to dress. In the video, Chef Britt dresses her noodles with Kim's Gourmet Spicy Peanut Sauce, soy sauce, Chile Crunch, and Cattleman's Grill Everything Bagel Seasoning. However, these noodles can be dressed with any number of sauces, bathed in your favorite broth, and accompanied with grilled meats and vegetables! Enjoy.


• If you are planning on saving the noodles for cooking at another time, dust them with a little bit of extra flour to keep them from sticking. Wrap the noodles up in nests and place carefully into a ziploc bag or airtight container. Keep in the freezer until further use. To cook them from frozen, drop them in boiling water at a frozen state and cook for a minute or two longer to compensate for temperature.

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Is wintertime leaving you out in the cold? Time to heat things up and watch Chef Britt show us how to make this warming recipe that's healthy and packed full of flavor, too!

Charred Carrot Soup

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Ingredients

• 2 lbs whole carrots


• 2-3 tablespoons Saica Extra Virgin Olive Oil


• 1 tablespoon Oakridge Seasoning Jah Love


• 2 quarts chicken stock


• 2 tablespoons unsalted butter


• 2 tablespoons all-purpose flour


• 1/2 cup Half & Half


• 3 egg yolks, whisked


• 2 cups water


• 2 cups vegetable oil, for frying


• Cattleman's Grill Everything Bagel Seasoning, for garnish

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Instructions

For the carrot soup:

• Scrub and rinse carrots before peeling. Save peels to create fried carrot garnish ribbons later.


• Season peeled carrots with olive oil and Oakridge Jah Love Seasoning and place carrots directly on a bed of hot charcoal until char marks are present.


• In a 5-quart Lodge Dutch Oven, bring the charred carrots and chicken stock and bring to a boil.


• Reduce to a simmer and cook for 20-30 minutes, or until carrots are very soft.


• Puree the soup until creamy. Set aside and keep warm.


• Place the butter in a clean 10-inch Lodge Cast Iron Skillet and cook over low heat until melted. Add the flour and cook for 3 minutes, while stirring, making a blonde roux. Deglaze the pan with the carrot soup while stirring constantly. Return all the soup to the 5-quart Lodge Dutch Oven.


• In a separate medium/small bowl, blend together half and half and egg yolks very well.


• Temper the egg yolk mixture with the hot carrot soup.


• Remove from heat, adjust seasoning if needed, and ladle into warm bowls immediately.

For the carrot ribbons:

• Blanch carrot peels in boiling water, then remove and pat dry.


• Bring 2 cups of frying oil in a 10-inch Lodge Cast Iron Skillet between 350-375℉. Fry carrot ribbons in batches until translucent in color and crispy in texture. Remove with a slotted spoon and place onto paper towel to drain any excess fat.

To serve:

• Ladle hot soup into warm bowls and garnish with a small pile of carrot ribbons and a sprinkle of Cattleman's Grill Everything Bagel Seasoning.