- 4 Russet Potatoes (Quartered)
- 1 Tbsp Kosher Salt
- 4 Tbsp Olive Oil
Step 1: Rinse the potatoes well. With a good knife cut them into quarters and lay them out on large cutting board or tray.
Step 2: In a large pan, begin boiling water. Once the water is bubbling, place the potatoes in the pan and cook them for 5 minutes to soften them. The potatoes should still be fairly firm and hold their shape.
Step 3: Remove the potatoes from the pan and dry them with a paper towel. Lay them out and brush them with olive oil. Sprinkle Kosher salt onto the potatoes and place them in a pan to transfer them to the grill.
Step 4: Preheat your Yoder Smokers YS640 (or other cooker) to 350°. Lay the potatoes cut side down, and flip when they have started to crisp up and brown. Grill the other cut side of the potato pulling once the potato is browned on both sides. Serve and enjoy!
- 1 Jar Pickled Cherry Peppers
- 1 Pound Thin Cut Bacon
- Cream Cheese Spread (8 oz.)
- Cattleman’s Grill Carne Asada Rub
Step 2: Using a spoon or your finger, deseed the peppers and dry them using a paper towel. Next, put a small scoop of cream cheese spread in each pepper and season them to taste with Cattleman’s Grill Carne Asada Rub.
Step 3: Open the package of bacon and cut the bacon in half. Wrap each cherry pepper in bacon, using a toothpick to secure the bacon if necessary. If desired, season the bacon wrapped peppers with Cattleman’s Grill Carne Asada rub one last time.
Step 4: Preheat your Yoder Smokers YS640 (or other cooker) to 350°. Grill the peppers until the bacon is at the desired doneness. Enjoy!
Proven in the All Things Barbecue Test Kitchen
- 1 Pound 80/20 Ground Chuck
- 1 Jar Joly Jalapa Jalapeño Burger Mix
- 1 Jalapeño Pepper (diced)
- 2 Habanero Peppers (diced)
- 1 Fresno Pepper (diced)
- 1 Small Onion (diced)
- 1 Tbsp Garlic
- 2 Tbsp Olive Oil
- 1 Poblano Pepper
- Pepper Jack Cheese
- Horseradish Sauce
- Pain is Good Sriracha Pepper Sauce
- Hamburger Buns
- 1 can (21 oz.) Cherry Pie Filling
- 1 can (15 oz.) Pineapple Tidbits
- 1 box (about 18 oz.) Yellow or White Cake Mix
- 1 stick Margarine
- 1/2 sick Butter
- Whipped Cream or Ice Cream (optional)
- 4 russet potatoes
- 1 head of garlic
- Fresh rosemary
- 2 1/2 cups Kosher salt
- 4 tbsp soft unsalted butter
- Olive Oil
- 1 tsp Cattleman’s Grill Tri-Tip Seasoning
Chicago is known for many things, but two of the big standouts are their pizza and hot dogs (some people may talk about the amazing architecture, shopping, beautiful views of Lake Michigan, etc. but we like to talk about food around here!). I prefer a New York slice pizza personally, but the Chicago Style hot dog is untouchable! We have included a list of all of the proper ingredients to make a perfect Chicago dog.
- All beef hotdogs (no turkey dogs, no filler)
- *Poppy seed bun
- American Stockyard Chicago Style Relish
- Kosher dill pickles
- Sport peppers (whole preferred, but sliced if that’s all you can find)
- Poppy seed bun
- Diced white onion
- Tomato wedges
- Yellow mustard
It’s that time of year again! March is upon us, and the NCAA Tournament is shaping up to be a great one! We are having a contest and the grand prize is a $100 Gift Card to All Things Barbecue.
Since filling out an entire bracket is very time consuming, we’re only having you pick the Final Four and Championship teams. Simply send an email to firstname.lastname@example.org with your list of four teams, and indicate which team you think will win it all!
For every team you get right, you get your name entered in the drawing. If you pick the Championship team, you get an extra five entries into the drawing. That’s up to nine chances to win!
Second and Third prize is a voucher for a cooking class** at All Things Barbecue with Pitmaster Andy Groneman of Smoke on Wheels Competition Barbecue!
* Entries must be received by Thursday March 21st at 12pm Central Time.
** If you live outside of driving distance to our classes, we will replace the voucher with a gift card for the price of a class.
- 1 Pork Belly, Skinned
- Cattleman’s Grill Carne Asada Rub (or favorite seasoning)
- 6 Pounds Brown Sugar
- 3 Cups Kosher Salt
Step 1: Slice the pork belly into three even pieces. Coat both sides of the belly with Cattleman’s Grill Carne Asada Rub rub to taste.
Step 2: Mix 4 pounds of brown sugar and 2 cups of Kosher salt. Lay a half-inch thick area of the cure on the bottom of your pan and place the pork belly in, fat side down. Cover the pork belly in cure a half inch thick. Cover the pan with plastic wrap and place in the refrigerator for three days.
Step 3: After three days, flip the pork belly fat side up. Redress with a mixture of 2 pounds brown sugar and 1 cup Kosher salt. Wrap in plastic wrap and place in the refrigerator for three more days.
Step 4: Remove the pork belly from the pan and rinse them under water until all of the cure is gone. Place them on racks to dry for 24 hours in the refrigerator.
Step 5: Preheat your Yoder Smokers YS640 (or other smoker) to 170° and smoke the pork belly for 4 – 5 hours. Once smoked, place the pork belly back into pans and let them sit in the refrigerator for 24 hours to allow the fats to re-solidify.
Step 6: After 24 hours, you are now ready to slice and fry up your home cured bacon. Enjoy!
- 2 1/2 lbs Pork Shoulder
- 1/2 lb Bacon
- 10 Sweet Cherry Peppers
- 1/4 cup Hot Chili Pepper Juice
- 1 lb bread (the drier, the better)
- 4 eggs
- 4 tbsp Cattleman’s Grill Tri-Tip Seasoning