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!
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!
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!
- 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