Recipe: Biscuits and Chorizo Sausage Gravy

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Biscuits and Chorizo Sausage Gravy

Biscuits
Makes about 8 large biscuits

Ingredients

- 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

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Recipe: Smoked Carne Asada Chex Mix

smoked-chex-mix-recipe-blog

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).

Ingredients

- 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

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Recipe: Buffalo Chicken Pizza

buffalo-chicken-pizza-recipe

INGREDIENTS

- Pizza Crust
- Mozzarella Cheese
- Boneless/Skinless Chicken Thighs
Cattleman’s Grill Carne Asada Seasoning
Wing-Time Buffalo Sauce

DIRECTIONS

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!

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Recipe: Buffalo Chicken Meatballs

buffalo-chicken-meatballs-recipe

INGREDIENTS

- 3 Pounds Ground Chicken
- Cattleman’s Grill Carne Asada Seasoning
Wing-Time Buffalo Sauce
- 2 Eggs
- 1 Cup Panko Bread Crumbs

DIRECTIONS

Step 1: In a large bowl, mix ground chicken, eggs and panko until fully combined.

Step 2: Form mixture into 1 1/2″ balls and place on a large baking sheet (lightly oil the baking sheet to keep the meatballs from sticking). Once all meatballs are formed, lightly sprinkle Cattleman’s Grill Carne Asada Seasoning onto them.

Step 3: Preheat your Yoder Smokers YS640 (or other grill) to 350°. Setup the grill for indirect grilling. Place the baking sheet on the middle of the grill and cook until an internal temperature of 160º has been reached (check the temperature using an instant read thermometer like the Maverick PT-100).

Step 5: Let the meatballs rest for 5 minutes. Put 1 cup of Wing-Time Buffalo Sauce into a large mixing bowl. Take 8 – 10 of the meatballs at a time and drop them into the sauce, mixing thoroughly to coat the meatballs. Let them sit in the sauce for a few minutes before adding them to the serving tray. Repeat this process, adding sauce as needed, until all of your meatballs are coated.

Step 6: Serve and enjoy!

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Black Friday Deals are Here!

black-friday-deals-are-here

Unlike most big box retailers we will not be opening on Thanksgiving to offer you early Black Friday deals. Instead we have opted to spend time as a family, but to reward our fantastic customers we have decided to offer our Black Friday Deals starting this Monday at 10am!

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Recipe: Thanksgiving Sausage Fatty

Thanksgiving Sausage Fatty

INGREDIENTS

- 1 lb. Jimmie Dean Original Sausage
- 1 lb. Jimmie Dean Sage Sausage
- Granny Smith apple diced very thinly
- Dried cranberries
- Aged sharp cheddar cheese
Cattleman’s Grill Steakhouse Seasoning

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Recipe: Nuclear Brisket Chili

Nuclear Brisket Chili

 

INGREDIENTS

- 7 lbs. of smoked Brisket (point or flat, for this recipe we did a 50/50 combination of both)
- 1 tablespoon Cattleman’s Grill 8 Second Ride Rub
- 1 tablespoon Oakridge BBQ Habanero Death Dust
- 1 teaspoon Grinders Death Nectar Hot Sauce
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 large green peppers (diced)
- 1 large yellow onion (diced)
- 3 1/2 lbs Roma tomatoes (diced)
- 2 12 oz. cans chipotle peppers in adobo sauce (diced)
- 2 15 oz. cans kidney beans
- 2 tablespoons olive oil

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Recipe: Sweet & Spicy Dry Ribs

Sweet & Spicy Dry Ribs

INGREDIENTS

- Ribs of choice (in this case we did St. Louis trimmed spare ribs)
Cattleman’s Grill 8 Second Ride Rub
Plowboys Yardbird Rub
Firebug Grill’n Sauce Hot
- Spicy chili olive oil

DIRECTIONS

Step 1: Trim any excess fat from your ribs and remove the membrane from the bone side using a paper towel to help your grip.

Step 2: Lightly coat the ribs with the olive oil and layer Plowboys Yardbird Rub and Cattleman’s Grill 8 Second Ride Rub on the ribs. Let the ribs sit for 30 minutes to allow the rub to absorb into the meat.

Step 3: Preheat your Yoder Smokers YS640 (or other grill) to 250°. Place the ribs on the smoker meat side up and let them cook until finished. Unlike many rib recipes, we will not be wrapping these ribs. They will cook totally dry until they are tender. Depending on the type and size of rib you choose this will take between four and five hours. Once the ribs pass the bend test (when picked up in the center of the rib they will have little spring and the meat will begin to tear in the middle under it’s own weight).

Step 4: Once the ribs are finished, place them on a cutting board and let them rest for fifteen minutes. When you are ready to cut the ribs, flip them meat side down so you can see when the bones are. With a good slicing knife (Victorinox 12-inch Granton Edge Slicing Knife) cut the ribs into even strips.

Step 5: Serve with Firebug Grill’n Sauce Hot on the side and enjoy!

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Recipe: Hawaiian Bacon Burger

Hawaiian Bacon Burger

INGREDIENTS

- 1 lb. 80/20 ground chuck
- 1 egg
Cattleman’s Grill California Tri-Tip Seasoning
Cattleman’s Grill 8 Second Ride
- 8 strips thick cut bacon
- Fresh pineapple slices
- Mozzarella Cheese
- Iceberg lettuce
- 1/4 cup mayonnaise
- 1 package favorite burger buns

DIRECTIONS

Step 1: Mix ground chuck, egg and 1 tbsp. each Cattleman’s Grill California Tri-Tip Seasoning and Cattleman’s Grill 8 Second Ride.

Step 2: Preheat your Yoder Smokers YS640 (or other grill) to 350°. Setup the grill with GrillGrates on one side and a griddle on the other.

Step 3: Slice the pineapple in 1/2″ thick slices. Place the burgers and pineapple on the grates, and the bacon on the griddle.

Step 4: While the food is grilling, mix 1/4 cup mayonnaise with 2 tbsp Cattleman’s Grill 8 Second Ride and mix well.

Step 5: Pull the pineapple once the sear marks are a nice gold color, and cook the burger to an internal temperature of 150° (use the Maverick PT-100 thermometer for fast and accurate temperature readings). Cook the bacon to desired doneness.

Step 6: Build the burger to your liking and enjoy!

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Recipe: Pulled Pork Nachos

Pulled Pork Nachos

INGREDIENTS

- Bag of your favorite tortilla chips
- Mixture of cheeses, shredded (pepper jack, mild cheddar, asadero)
- Jalapeño peppers
- Sour cream
- Pulled pork (recipe below)
- Roma tomato, diced
- Avocado, diced
Smoke on Wheels Pork Marinade and Injection
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

DIRECTIONS

Step 1: Trim all hard fat from the pork shoulder and inject with Smoke on Wheels Pork Marinade and Injection. Rub the shoulder with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and let it sit in the refrigerator for a few hours to let the rub rehydrate and adhere to the pork shoulder.

Step 2: Preheat your Yoder Smokers YS640 (or other smoker) set up in indirect mode to 250°. Place the pork shoulder directly on the grate and cook until the desired color is achieved (150° to 160°). Next, wrap well in foil (use two layers to seal in juices and keep meat from steaming) and cook until internal temp is 200° to 205° (use the Maverick PT-100 thermometer for fast and accurate temperature readings).

Step 3: Let the pork rest for an hour then pull with a set of Meatrake Shredding Tools or Bear Paws Pork Pullers.

Step 4: Layer chips, cheese, jalapeño’s, and pulled pork in a 12″ cast iron skillet. Sprinkle Cattleman’s Grill 8 Second Ride Carne Asada Rub on top. Preheat your grill to 350º. Bake the nachos until the cheese is melted (20 minutes on average).

Step 5: Top with diced tomato, avocado, and sour cream. Serve and enjoy!

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