- 2 artichokes
- 1 lemon, cut into wedges
- olive oil
- Cattleman’s Grill Italiano Seasoning
Frenched Rack of Pork
Serves 8 – 12
Serves 4 – 8
- Pizza Dough (recipe below)
- Sausage Italiano (recipe below)
- Mama Capri Basilico Sauce
- Fresh Basil
- Fresh Mozzarella
- Caramelized Onions
Step 1: Slice onions thin. Cook over low heat with olive oil until caramelized, stirring occasionally.
Step 2: Preheat your cooker to 500ºF. Stretch dough on a pizza peel (or backside of a baking sheet), dusted with cornmeal or flour to prevent sticking. Assemble the pizza. Transfer to the stone, in the cooker.
Step 3: Cook until the crust is golden brown and to your preferred doneness.
- 1 lb ground pork
- 1/4 C white wine
- 1 T roasted garlic puree (smashed roasted garlic)
- 2 T Cattleman’s Grill Italiano Seasoning
Combine ingredients and mix thoroughly. Stuff into casings for links, or use in bulk form. Cook to internal temperature of 165ºF.
- 500g 00 flour
- 325g water
- 10g salt
- 5g dry active yeast
Combine ingredients in a mixer bowl. Mix on low until flour is incorporated. Turn it up to medium for 30 second to one minute. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into three. Roll each third into a ball, place in an oiled container. Cover. Refrigerate until ready to use.
Stuffed Pork Chop on Himalayan Salt Plate
3 T pesto
3 T chopped sweet peppers (in jar)
6 T fresh mozzarella, diced
Chorizo and Cream Cheese Stuffed Jalapeño Poppers
Makes 2 dozen halves
- 12 Jalapeños, halved, seeded
- 12 oz sliced bacon, cut in half
- 8 oz cream cheese
- 4 oz cheese, sharp cheddar, pepper-jack or a mixture
- 4 oz chorizo
- 1 t Cattleman’s Grill Carne Asada Seasoning
- 1/2 C half-and-half
- 2 oz goat cheese
- 1-2 chipotles in adobo sauce
- 2 cloves garlic
- 1/4 t cumin
- pinch nutmeg
- 2 1/2 C heavy creamy
- 2 1/2 lb russet potatoes, peeled, sliced thin
- salt to taste
- Cattleman’s Grill Carne Asada Seasoning to taste
- 8 oz sharp white cheddar, shredded
- 2 oz pepper jack, shredded
- 6 oz cooked brisket, diced
Step 1: Preheat your Yoder Smokers YS640 to 400ºF. Combine the half-and-half, goat cheese, garlic, chipotle, nutmeg and cumin in a blender. Blend until smooth. Transfer to a bowl with the heavy cream and whisk to combine.
Step 2: Arrange half of the potato slices in the bottom of a greased Lodge Logic 10″ Cast Iron Skillet. Season the potatoes with salt and Cattleman’s Grill Carne Asada Seasoning. Pour half of the cream mixture over the potatoes. Add half of the brisket, 2 oz. of the cheddar and all of the pepper jack cheese. Layer on top the remaining potatoes. Season again with salt and Cattleman’s Grill Carne Asada Seasoning. Pour the rest of the cream mixture over the potatoes. Cover the skillet with foil.
Step 3: Bake for 45 minutes. Remove the foil. Sprinkle on the remaining cheese and brisket meat. Bake uncovered an additional 30 minutes, or until the potatoes are cooked through and the cheese is browning.
Serves 2 – 3
- 4 boneless/skinless chicken thighs
- 1 poblano pepper, seeded, sliced
- 1 anaheim pepper, seeded, sliced
- 1 yellow onion, sliced
- Sweetwater Spice Lime Jalapeño Fajita Bath
- Cattleman’s Grill Carne Asada Seasoning
- sour cream
- cotija cheese
Step 1: Place chicken in a ziploc bag or shallow container. Cover in marinade and refrigerate for at least one hour. Strain marinade, reserving the solids, and rub the thighs with the solids.
Step 2: Grill the chicken over indirect heat until it reaches an internal temperature of 165ºF (check the temperature using an instant read thermometer like the Maverick PT-100). Pull, cover and rest 10 minutes before slicing. Meanwhile, on a hot griddle/skillet, sauté the onions and peppers, seasoning with the Cattleman’s Grill Carne Asada Seasoning, until onions begin to caramelize.
Step 3: Slice chicken. Serve in tortillas with your desired toppings, such as chopped cilantro, guacamole, sour cream, cheese, etc.
Biscuits and Chorizo Sausage Gravy
Makes about 8 large biscuits
- 5 C flour
- 5 T sugar
- 1 T kosher salt
- 1 T baking powder
- 2 T Cattleman’s Grill Smoky Chipotle Seasoning
- 1 ½ C buttermilk
- 1 jalapeño, diced
- 10 T butter, frozen
- 8 T butter, divided
- 2 T Reida Honey Farm Wildflower Honey
This simple recipe will be the hit of the party, we promise (okay, we can’t actually promise that, but we’re pretty sure we’re right).
- 4 Cups Rice Chex
- 4 Cups Corn Chex
- 1 Cup Pretzels (twists OR sticks)
- 1 Cup Cheese Crackers (Cheez-it, Nut Thins, or whatever your favorite is)
- 1 Cup Peanuts
- 1/2 Cup Cashews
- 3 Tablespoons Worcestershire Sauce
- 8 Tablespoons Butter
- 2 Tablespoons Cattleman’s Grill Carne Asada Seasoning
Step 1: Remove the boneless/skinless chicken thighs from their packaging and lightly coat them with Cattleman’s Grill Carne Asada Seasoning. Let them sit for 10 minutes.
Step 2: Preheat your Yoder Smokers YS640 (or other grill) to 350°. Setup the grill for direct grilling. Cook the chicken thighs until an internal temperature of 170º has been reached (check the temperature using an instant read thermometer like the Maverick PT-100).
Step 3: While the chicken cooks, layer your pizza crust with a drizzle of Wing-Time Buffalo Sauce and top it with mozzarella cheese. Once the chicken is done let it rest for a few minutes before cutting it into 1/4″ cubes.
Step 4: Combine the chicken with Wing-Time Buffalo Sauce and make sure it is evenly coated. Top the pizza with the buffalo chicken and place it on the grill (setup an indirect area so that the pizza does not burn over direct heat).
Step 5: Grill the pizza until the crust is browned and the cheese is melted and bubbling.
Step 6: Serve and enjoy!