Recipe: Italian Sausage Calzone

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Italian Sausage Calzone
Makes 2 large calzones

Ingredients

- Pizza Dough (recipe below)
- Pizza Sauce (recipe below)
- 2 lb (double batch) Sausage Italiano (recipe below)
- 1 small yellow onion, sliced thin
- 2 bell peppers, sliced thin
- 1 bunch spinach, chopped
- 8 oz fresh mozzarella, diced or grated
- 3 oz parmesan, grated
- 1/4 C clarified butter, melted
- cornmeal, for dusting
- Cattleman’s Grill Italiano Seasoning

Directions

Step 1: Preheat your Yoder Smokers YS640 to 425ºF. Roll one of the dough balls out to the size of the PizzaCraft Large Calzone Press. Dust the press with flour. Lay the dough over the top. Fill the dough with 1/2 of the filling ingredients (or desired amount); pizza sauce, Sausage Italiano, onion, peppers, spinach and mozzarella. Give the filling a dusting of Cattleman’s Grill Italiano Seasoning.

Step 2: Brush the edge of the dough with water. Press calzone closed. Flip calzone out of the press and onto a PizzaCraft Stainless Steel Folding Pizza Peel dusted with cornmeal. Brush the top of the calzone with melted clarified butter (can substitute oil), using a silicon brush like the Charcoal Companion Stainless Steel Silicon Brush. Sprinkle the parmesan over the oil.

Step 3: Bake the calzone on a PizzaCraft 14″ Cast Iron Pizza Pan, for about 30 minutes, until the crust is golden brown, and cooked through.

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Recipe: Grilled Tri-tip

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The chile marinade used in this recipe is perfect for tri-tip, and pairs so well with the savory, peppery flavor of the two rubs applied here. This recipe has flavor that far exceeds its simplicity.

Grilled Tri-tip
2-4 servings, depending on the size of the tri-tip.

Ingredients

- 1 beef tri-tip
- Sweetwater Spice Tres Chiles Fajita Bath & Brine 
- Cattleman’s Grill California Tri-tip Seasoning
- Oakridge BBQ Santa Maria Grill Seasoning

Directions

Step 1: Brine the tri-tip in the Sweetwater Spice Tres Chiles according to the provided instructions.

Step 2: Preheat your Yoder Smokers YS640 to 500ºF, and set up GrillGrates for direct grilling. Apply a 50/50 mixture of Cattleman’s Grill California Tri-tip and Oakridge BBQ Santa Maria seasonings to the surface of the tri-tip. Let rest until rub looks wet, about 10 minutes.

Step 3: Grill on both sides over direct heat until good grill marks are achieved. Move to indirect heat. Cook to an internal temperature of 125ºF-130ºF (check the temperature using an instant read thermometer like the Maverick PT-100).. Rest 10 minutes before slicing, across the grain of the meat.

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Recipe: Chicken Artichoke Skillet Pizza

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Chicken Artichoke Skillet Pizza

Ingredients
- Pizza dough (recipe below)
- Pizza sauce (recipe below)
- Grilled artichoke
- Grilled chicken breast
- Cattleman’s Grill Italiano Seasoning
- Baby spinach
- Mozzarella, diced or grated
- Olive oil

Directions

Step 1: Preheat your Yoder Smokers YS640 to 400ºF. Season your chicken breasts with Cattleman’s Grill Italiano Seasoning and grill at 400ºF until internal temperature reaches 160ºF (check the temperature using an instant read thermometer like the Maverick PT-100). Rest five minutes. Dice.

Step 2: Assemble pizza: Increase your cooker to 475ºF. Stretch the dough to 14 inches. Place in an oiled 12” Lodge Cast Iron Skillet. Brush the crust with olive oil. Spread a layer of pizza sauce over the dough. Top sauce with spinach, then mozzarella, then diced grilled artichoke and chicken breast.

Step 3: Bake at 475ºF until dough is cooked through, about 20 minutes.

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Tips and Techniques: How To Prepare Fresh Grilled Artichoke

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Grilled Artichoke

Ingredients

- 2 artichokes
- 1 lemon, cut into wedges
- olive oil
- Cattleman’s Grill Italiano Seasoning

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Recipe: Whole Frenched Rack of Pork

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Frenched Rack of Pork
Serves 8 – 12

Ingredients

- Whole Rack of Pork, Frenched (video here)
- Smoke on Wheels BBQ Marinade
- Cattleman’s Grill Steakhouse Seasoning
- Cattleman’s Grill California Tri-Tip Seasoning

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Recipe: Pizza Italiano!

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Pizza Italiano
Serves 4 – 8

Ingredients

- Pizza Dough (recipe below)
- Sausage Italiano (recipe below)
- Mama Capri Basilico Sauce
- Fresh Basil
- Fresh Mozzarella
- Caramelized Onions

Directions

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.

Sausage Italiano

Ingredients

- 1 lb ground pork
- 1/4 C white wine
- 1 T roasted garlic puree (smashed roasted garlic)
- 2 T Cattleman’s Grill Italiano Seasoning

Directions

Combine ingredients and mix thoroughly. Stuff into casings for links, or use in bulk form. Cook to internal temperature of 165ºF.

Pizza Dough

Ingredients

- 500g 00 flour
- 325g water
- 10g salt
- 5g dry active yeast

Directions

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.

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Recipe: Stuffed Pork Chop on Himalayan Salt Block

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Stuffed Pork Chop on Himalayan Salt Plate
Serves 2

Ingredients

Charcoal Companion Himalayan Salt Plate
2 thick cut pork chops
Cattleman’s Grill Italiano Seasoning

Stuffing

3 T pesto
3 T chopped sweet peppers (in jar)
6 T fresh mozzarella, diced

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Recipes: Three Simple Recipes for Memorial Day

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Chorizo and Cream Cheese Stuffed Jalapeño Poppers
Makes 2 dozen halves

Ingredients

- 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

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Recipe: Three Cheese Chipotle Scalloped Potatoes with Brisket

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Ingredients

- 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

Directions

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.

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Recipe: Chicken Fajitas

chicken fajitas recipe

Chicken Fajitas
Serves 2 – 3

Ingredients

- 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
- tortillas
- guacamole
- sour cream
- cilantro
- cotija cheese

Directions

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.

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