Recipes: Chicago Style Deep Dish Pizza

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Chicago Style Deep Dish Pizza
1 pizza, 8 servings

Ingredients

- Deep dish pizza dough (recipe below)
- 2 bell peppers, sliced
– 1 yellow onion, sliced
Cattleman’s Grill Italiano Seasoning
– 1 (800 g) can Strianese Whole Peeled San Marzano Tomatoes
– 2 cloves garlic, minced
– 1/2 tsp kosher salt
– 1 tsp sugar
– 1/2 lb fresh mozzarella
– 1/2 lb Italian sausage, cooked
– 1/2 lb pepperoni
– Parmesan (grated) for serving

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Tips and Techniques: Indirect Grilling/Baking on a Napoleon Prestige P500RSIB

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Your gas grill is probably more versatile than you think. Most of us frequent grillers have pondered and tested the possibilities, but if you’re looking for a place to start, then try these delicious home-made cheesy breadsticks. By running only half of our burners we’re able to control the heat and bake our bread (or next time cake?) evenly on the top and bottom. Today we’re cooking on Napoleon’s Prestige P500RSIB. It’s powerful enough to get the job done with only half of its burners, and has the square inches needed to fit a good sized pan in an indirect grilling position. It’s an incredible grill that only grows on you the more you cook on it.

Cheesy Breadsticks

Ingredients

- Pizza Dough (recipe below)
- 1 lb fresh mozzarella, shredded
– 4 oz parmesan, finely grated
– 2 tbsp fresh oregano, minced
– 2 tbsp fresh thyme, minced
– 1 tbsp fresh rosemary, minced
– 1 head of garlic
– Olive oil
Cattleman’s Grill Italiano Seasoning

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Recipes: Flautas Carnitas

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Flautas Carnitas
Makes 20 floutas, about 10 servings

Ingredients

For the carnitas:
- 4 lbs Boston butt pork shoulder, diced into 2” chunks
– 2 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
– 2 tsp ground cumin
– 1 bay leaf
– 1/2 large onion, sliced thin
– 6 cloves garlic, sliced
– juice of 2 oranges
– juice of 1 lime
– 4 cups vegetable stock

For the floutas:
- 20 small flour tortillas
– 20 oz pepper jack cheese, grated
– vegetable oil

For the crema:
- 12 oz sour cream
– 1/2 cup Gilly Loco Chile Verde Salsa
– salt, to taste

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Tips & Techniques: Pan Seared Ribeye on the Napoleon Prestige P500RSIB

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Pan Seared Ribeye
1 serving

Ingredients

- 1 ribeye steak
- Worcestershire sauce
Cattleman’s Grill Steakhouse Seasoning
– 4 sprigs fresh thyme
– 2 sprigs fresh rosemary
– 1 tbsp unsalted butter
– Grape seed oil

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Recipes: Roast Beef Crostini

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Roast Beef Crostini

Ingredients

- 1 beef top round roast
- Butcher BBQ Prime Dust
– 1 cup vegetable stock (optional)
– 1/4 tsp dried rosemary, minced
– 1/4 tsp dried thyme, minced
Cattleman’s Grill Steakhouse Seasoning
Code 3 Spices Grunt Rub
– 3 red bell peppers, roasted, peeled, seeded & stemmed
– Horseradish Creme Friache (recipe below)
– baguette (or other crusty bread), sliced
– butter for the bread

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Recipes: Grilled Broccoli

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Grilled Broccoli
2-3 Servings (depending on size of broccoli heads)

Ingredients

- 2 heads of broccoli, cut into medium florets
- John Henry’s Cuz’n Buddy’s Marinade and Basting Sauce
- Cattleman’s Grill Tri-tip Seasoning

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Recipes: Sweet Chipotle Ribs

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Sweet Chipotle Ribs

Ingredients

- 1 rack baby back ribs, trimmed, bone-side membrane removed
- 1 mango, peeled, diced
– 1 (7 oz) can chipotles in adobo sauce
– 2 limes, divided
Chili Dawg’s Chipotle Seasoning
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
– 1/2 cup brown sugar
– 1/4 cup wildflower honey

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Recipes: Steak Fajita Burger

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Steak Fajita Burger
2 burgers

Ingredients

- 1 steak of choice, about 1/2 lb
- Sweetwater Spice Ancho Chipotle Brisket Bath
- Oakridge BBQ Santa Maria Grill Seasoning
- 1/2 lb 80/20 ground beef
- Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 red bell pepper, stemmed, seeded, sliced
– 1 green bell pepper, stemmed seeded, sliced
– 1 medium yellow onion, sliced
– olive oil
– 4 oz pepper jack cheese, grated
– 2 (8”) flour tortillas

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Recipes: Pork Tenderloin Tacos Al Pastor

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Pork Tenderloin Tacos Al Pastor

Ingredients

- 1 1/2 lb pork tenderloin, sliced thin (1/4”)
- 1/2 of a small pineapple, sliced thin (1/4” rounds)
– 1 red onion, sliced thin (1/4” rounds)
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
– 16-24 small corn tortillas

For the marinade:
- 1 (3.5 oz) package Achiote paste
– 4 canned chipotle chiles in adobo sauce
– 1/4 cup adobo sauce from the can
– 2 tbsp orange juice
– 2 tbsp apple cider vinegar
– 1/4 cup olive oil

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Recipes: Milk-Braised Pork Shoulder with Chile Pistou

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Milk-Braised Pork Shoulder
Serves 8-10

Ingredients

- 6 lbs pork shoulder, cut into 3-4 equal pieces
- Cattleman’s Grill Italiano Seasoning
– 2-3 tbsp olive oil
– 10 sage leaves
– 3 sprigs rosemary
– 1 bay leaf
– 1 head of garlic, sprout end cut off
– 1 tsp crushed red pepper
– zest of 1 lemon
– 6 cups whole milk
– parmesan for serving

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