INGREDIENTS

- 3 Medium Avacados Diced
- 1 Clove Garlic Chopped
- 1 Medium Red Onion
- Juice of 1 Lime
- 3 Small Tomatoes Diced
- 2 Tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

DIRECTIONS

Step 1: Combine avacados, onions, garlic, tomatoes, Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, and lime juice in a bowl and mash into the desired consistency.

Step 2: Serve and enjoy!

INGREDIENTS

- Bratwurst
- 3 Tart Apples
- 2 Large Onions
- 2 Pints Angry Orchard Apple Ginger Hard Cider
- 2 Tbsp Brown Sugar
- 4 Tbsp Butter
- 1 Tsp Table Salt
- 1/2 Tsp White Pepper

DIRECTIONS

Step 1: Dice the apples into 1/2″ pieces, removing the stems and seeds, and cut the onions into ringlets.

Step 2: Place the onions along the bottom of a foil pan and layer the brats into the pan on top of the onions. Pour the two pints of Angry Orchard hard cider (or enough to just cover the brats) into the pan and top with the diced apples.

Step 3: Preheat your Yoder Smokers YS640 (or other cooker) to 350° in indirect mode. Place the foil pan over indirect hear and let cook for 20 minutes. After 20 minutes, remove the brats from the bath and place them over direct heat to brown.

Step 4: Remove the pan, but reserve the hard cider, apple and onion mixture. With a slotted spoon, move the apples and onions to a pan. Over medium heat combine the butter, brown sugar, salt, and white pepper with the apples and onions and cook down until all liquid is gone and onions are translucent.

Step 5: Once the brats have browned to your desired doneness, serve and enjoy!

Proven in the All Things Barbecue Test Kitchen

INGREDIENTS

- 4 Russet Potatoes (Quartered)
- 1 Tbsp Kosher Salt
- 4 Tbsp Olive Oil

DIRECTIONS

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!

INGREDIENTS

- 1 Jar Pickled Cherry Peppers
- 1 Pound Thin Cut Bacon
- Cream Cheese Spread (8 oz.)
- Cattleman’s Grill Carne Asada Rub

DIRECTIONS

Step 1: Drain the jar of pickled cherry peppers. Place peppers on a large disposable cutting board and using a good knife such as the Victorinox 6″ Boning Knife, cut the peppers in half.

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

INGREDIENTS

- 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
- Butter
- Hamburger Buns

DIRECTIONS

Step 1: Combine the diced peppers, onion, garlic, and olive oil in a cast iron skillet. Mix well and set aside. Mix 1/5 jar of Joly Jalapa Jalapeño Burger Mix with 1 pound 80/20 ground chuck. Form into patties (2 or 4 depending on your preference). Butter the inside of the hamburger buns for the grill.

Step 2: Preheat your Yoder Smokers YS640 (or other cooker) to 350°. For best results, use a set of GrillGrates on top of or in place of your standard cooking grates. Place the burger patties on the grill. Cook the hamburgers to an internal temperature of 150°.

Step 3: While the burgers cook, place poblano pepper, buns, and skillet on the grill. Stir the pepper and onion mixture occasionally to keep it from burning. Pull the poblano pepper when it has begun to take on color and has become tender (slice into pieces slightly smaller than your burger patty once cool enough to handle). Pull the buns as soon as they turn a golden brown.

Step 4: Mix four tablespoons horseradish sauce and two tablespoons Pain is Good Sriracha Pepper Sauce in a bowl. Layer the burger as follows: bottom bun, horseradish/sriracha mixture, burger pattie, pepper jack cheese, slice of grilled poblano, pepper and onion mixture, top bun. Enjoy!

INGREDIENTS

- 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)

DIRECTIONS

Step 1: Dump the cherry pie filling and pineapple tidbits in a baking dish (a 12″ cast iron skillet is perfect) and stir together. Sprinkle the dry cake mix over the top of the fruit. Slice the margarine and butter and distribute it evenly across the surface of the cake mix.

Step 2: Preheat your Yoder Smokers YS640 (or other cooker) to 350°. Bake the dump cake for 45 minutes to 1 hour.

Step 3: The cake is done when the crust is golden brown and slightly firm to touch. Serve with whipped cream or ice cream if desired.

Enjoy!

INGREDIENTS

- 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

DIRECTIONS

Step 1: Pour Kosher salt into a 9″ x 13″ baking pan. Rinse the potatoes and set them into the salt, giving them a push to submerge them a bit. Cut up the head of garlic and place several cloves (to taste) around the pan. Next, place several sprigs of rosemary in the pan as well. Cover tightly with foil

Step 2: Preheat your Yoder Smokers YS640 (or other grill) to 450°. Place the pan onto the grill and let them cook 1 hour 20 minutes.

Step 3: Pull the potatoes from the grill and set it to 500º. Remove the garlic and rosemary from the pan and baste the tops of the potatoes with olive oil. Place the potatoes back on the cooker to finish for roughly 20 more minutes. While the potatoes are finishing, mince the garlic and rosemary. Combine these with the softened unsalted butter and Cattleman’s Grill Tri-Tip Seasoning.

Step 4: Once the potatoes are tender when pierced with a fork, remove them. Let them rest to cool for five minutes. Serve topped with the garlic and rosemary butter. Enjoy!

Adapted from America’s Test Kitchen and proven in the All Things Barbecue Test Kitchen

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.

Ingredients

- 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

Directions

Step 1: Preheat your grill, such as the Yoder Smokers YS640 pellet cooker with GrillGrate inserts, to 350°. While the grill is heating up, take some time and slice up your tomato wedges and dice the white onion. Be sure and use a good knife such as the Victorinox 8″ Chef’s Knife to cut the veggies. There is nothing worse that mangling a tomato with a dull knife!

Step 2: Place the hotdogs on the grill. Make sure and watch them closely as they tend to cook very quick. Turn them a quarter turn as they brown, and as soon as they’ve taken on the color you want, they’re good to go!

Step 3: Build the hotdog from the bottom up. We layered American Stockyard Chicago Style Relish and yellow mustard first, then placed our all beef hot dog in place. Stack the tomatoes, sport peppers, onions, and pickle slice and you’re ready to go!

* Our local store didn’t have any poppy seed buns, so we had to skip this in favor of a standard bun, but the American Stockyard Chicago Style Relish has poppy seeds in it, so we didn’t feel like we were cheating too much!

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.

DIRECTIONS

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 info@atbbq.com 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.

INGREDIENTS

- 1 Pork Belly, Skinned
- Cattleman’s Grill Carne Asada Rub (or favorite seasoning)
- 6 Pounds Brown Sugar
- 3 Cups Kosher Salt

DIRECTIONS

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!

Watch this video on YouTube.