Recipe: Tequila Mustard Glazed Pork Chops

Tequila Mustard Glazed Pork Chops


Recipe: Tequila Mustard Glazed Pork Chops



Put 4 oz. Mad Hunky's Pork Brine into a large brining bag. Pour 1 quart cold water into the bag and place the pork chops in. Let the pork chops soak in the brine for 2 - 4 hours before cooking.

Preheat your grill with GrillGrate inserts to 425 degrees. Space the pork chops evenly, and after about 3 minutes, turn them 45 degrees for great crosshatch marks (if desired)! Flip the chops, take a basting brush and slather the tequila mustard sauce on the chop. Turn 45 degrees again for crosshatch marks.

Cook the pork chops to 135 degrees internal (use the Maverick PT-100 thermometer for fast and accurate temperature readings), let them rest about 5 minutes. The internal temperature will continue to rise a bit during resting.

Serve with a ramekin of Drop Dead Delicious Tequila Mustard sauce and enjoy!

Recipe: Jalapeño Glazed Lamb Loin

Jalapeño Glazed Lamb


Recipe: Jalapeño Glazed Lamb Loin


  • 2-3 Lamb loins, ~ 1lb each
  • Marinade
  • 1 tsp red pepper flakes
  • 1 TBS veggie stock (warmed)
  • 2 Cups Vegetable oil
  • 1 Cup cider vinegar
  • ¼ cup chopped shallots
  • 10 cloves garlic (pressed or minced)
  • 2 TBS fresh thyme
  • 2 TBS brown mustard
  • 1 TBS turbinago sugar
  • 1 TBS dried oregano
  • 1 TBS garlic salt
  • 1 TBS lemon pepper
  • Rub
  • ¼ cup chili powder
  • 2 TBS smoked paprika
  • 2 TBS dark brown sugar
  • 1 ½ TSP dry mustard
  • ¾ TSP onion salt
  • ¾ TSP fresh ground peppercorns
  • ¾ TSP kosher salt
  • ¾ TSP Old Bay Seasoning
  • Glaze
  • ½ cup wildflower honey
  • ¼ cup red wine vinegar
  • 1 whole lemon (juiced and zested)
  • 2 TBS Italian parsley
  • 1 TBS fresh thyme
  • 1 TBS fresh marjoram
  • Set aside:
  • ½ lemon zest
  • ¼ jalapeño pepper, minced (no seeds)
  • Finishing sauce
  • ¼ cup evoo
  • Juice 1 lemon
  • Kosher salt to taste



Trim lamb loins, and set them aside. Mix the dry rub ingredients together in a bowl or cup. In a small bowl, rehydrate the red pepper flakes in the warmed veggie broth. While the pepper flakes rehydrate, add other marinade ingredients to a blender, and then add pepper flakes and broth mixture. Blend until it is well mixed.

Place the loins into a large Ziploc bag, and pour in the marinade. Carefully remove air from bag and seal it. Refrigerate this for 4-hours (or vacuum seal for 1 - 2 hours).

After marinating loins:

Pat the lamb dry and rub it lightly with vegetable oil. Sprinkle the rub mixture over the entire surface of the meat. Setup your frill to allow for both direct and indirect cooking. While the meat incorporates rub, preheat your grill to 350-degrees.


Place the loins over direct heat and grill for 3-4 minutes per side; until you have nice grill marks and color. Once the desired color is achieved, move the loins to the indirect heat zone. Cook 3 min per side, flip the meat, add the glaze, and cook 2 more min. Repeat this so that both sides are glazed nicely.


Add your jalapeño & lemon zest to the remaining glaze and mix it well. Drizzle the glaze and finishing mixture over the meat when it come off the grill, then let rest for 5-10 min. Slice lamb and dredge through juices that have formed on the cutting board on the way to the plate.

Recipe: Vegetable Kabobs

Veggie Kabobs


Recipe: Vegetable Kabobs



Wash the vegetables well, and cut them into skewer friendly pieces. Marinade the veggies in Smoke on Wheels BBQ Marinade for 2-4 hours, then thread the vegetables onto skewers, alternating colors. Season to taste with Cattleman’s Grill Tri-Tip seasoning. Preheat grill to medium heat (about 350º), place the skewers on the grill and cook until the vegetables are tender, about 10 minutes, turning occasionally.

TIP: The use of a double prong or flat skewer will make assembling and grilling your kabob a breeze.


Cyber Monday Deals!

Cyber Monday Deals

Pick up these awesome deals, starting Monday November 26th at Midnight!

15% off of all Books!

Jack Stack Classic Pack (KC Original BBQ Sauce, Spicy BBQ Sauce, KC Steak Rub) – $13.00 (Regularly $17.85)

Cattleman’s Grill Coffee Pack (Original Cowboy, Smoky Chipotle, and Spicy Red Coffee Steak Rubs) – $15.00 (Regularly $20.85)

Cattleman’s Grill Classic Pack (Steakhouse, Tri-tip, and Tuscan Steak Rubs) – $15.00 (Regularly $20.85)

MeatRakes – $17.99 (Regularly $23.99)

Fire Wire Holiday Pack (4 Skewers + 2 Everything Marinades + 2 Beef/Vegetable Marinades) – $21.99 (Regularly $34.99)

Montana Grilling Gear Smokerin’ Set – $29.99 (Regularly $39.99)

iGrill Wireless Thermometer – $74.99 (Regularly $79.99)

KettlePizza 22.5″ Basic Set – $109.99 (Regularly $139.99)

Broil King Signet 20 – $449 (Regularly $520.00)

*Offers subject to change or expire without notice.

Recipe: Stout Chuck Roast Fajitas

Recipe: Stout Roast


Recipe: Stout Chuck Roast Fajitas


  • 4 lb. Chuck roast
  • 3 large bell peppers (preferably red, green & yellow) sliced
  • 2 yellow (sweet) onions
  • 3 large jalapeños cored and sliced into rings
  • 6 cloves of garlic, minced
  • Cattleman's Grill Eight Second Ride Carne Asada Rub
  • 1 12oz bottle of Guinness Extra Stout


Heavily season chuck roast with Cattleman’s Grill Eight Second Ride and cook on a grill or smoker indirect in the 250º-275º range. If cooking on a pellet, charcoal or wood fired grill pecan wood adds the perfect flavor. Cook until the internal temperature reaches 165º (check with your trusty Thermapen).

While the roast is cooking, place the remaining ingredients into an oven safe pan.

With the roast at an internal temperature of 165º F (use the Maverick PT-100 thermometer for fast and accurate temperature readings), place into pan on top of the vegetables, pour entire contents of the bottle of Guinness into the pan, and cover tightly with foil. Raise cooker temperature to 350º and cook an additional 2.5 to 3 hours or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly and continue to cook until the liquid reduces by half.

Serve meat and vegetables on flour tortillas and top with your favorite cheese and salsa.

American Royal BBQ Competition 2012

American Royal BBQ 2012

It’s October which means that football is in full swing, the leaves are changing color, and the worlds biggest barbecue competition, The American Royal, is here! We traveled up with the Yoder Smokers crew and had a chance to talk with attendees about the new YS1320 pellet grill which is like no other pellet grill on the market! The YS1320 has the famed heat management system out of the Yoder wood burning pits, giving cooks the ability to control heat across the pit like no other pellet smoker on the market.