Using a good knife (Victorinox 6" Boning Knife) remove the skin from the chicken thigh completely, set it aside for later use. Trim all the fat from the chicken, trimming the chicken into equally sized pieces. Apply Plowboys Yardbird Rub liberally to both sides of the trimmed thighs. Take the chicken skins and reattach them, trimming any excess. If necessary, secure the skin to the thighs using toothpicks. For best results use a spray oil or butter on the bottom of the pan and place the chicken thighs in rows. Preheat your Yoder Smokers YS640 (or other smoker), to 275°. Place the foil pan on the smoker. After 30 minutes pour chicken stock into the bottom of the pan until you have roughly 1/4" of standing liquid. After another 30 minutes, take foil and cover the top of the pan. Pull the chicken at 180° (use the Maverick PT-100 thermometer for fast and accurate temperature readings), which should take roughly 30 more minutes, giving you a 90 minute cook time.
Take 1/2 cup of Blues Hog Original BBQ Sauce and mix in 1/6 cup Reida Farms Wildflower Honey and warm it on a cooktop or set it out so it is at or slightly above room temperature and glaze the top of the chicken. Let rest for 5 minutes, serve and enjoy!
Pull the wings from their packaging and lay them out on a cutting board.
Once all of the wings have been trimmed, lay them out on a cutting board. We separate our wings into two categories, wet and dry. For the dry wings, apply Cattleman's Grill Carne Asada Rub liberally onto the wings. Let them sit for 10 minutes, flip them over and coat the other side. For the wet wings you will follow this same pattern, but apply salt and pepper to the wings to taste instead. *Tip: Wrap an aluminum tray in plastic wrap to transfer the wings to the grill.
Preheat your grill to 350°. We suggest using the Yoder Smokers YS640 pellet grill. Setup the grill for direct grilling, placing GrillGrates across the entire cooking surface with the heat diffusor plate in place. Place the wings evenly across the entire cooking surface, cook for 6 - 10 minutes, then flip to finish the other side. Pull the wings once they hit 180° (use the Maverick PT-100 thermometer for fast and accurate temperature readings). *Tip: Wrap your aluminum tray in aluminum foil to transfer the wings.
Let the wings rest for 5 minutes. Separate the dry wings onto a serving tray, and set them aside. Next, take a large mixing bowl and place about 1 cup of wing sauce in it. Take 8 - 10 of the wet wings and drop it into the sauce, mixing thoroughly to coat the wings. Let the wings 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 you wings are coated. Using two varieties of sauce like Pain is Good Buffalo Blue Cheese Wing Sauce and Fat Bastard Tokyo Joe Sauce will give you a wider variety. Serve and enjoy!
Preheat your grill to 400°. Combine 1 cup John Henry's Mojave Garlic Pepper Rub and 1/2 cup Chili Dawgs Green Chile Seasoning. Rub this onto your pork tenderloin and set it aside for 20 - 30 minutes to let the rub penetrate the meat.
Husk, rinse, and quarter the tomatillos. Core, deseed and dice the jalapeños, and dice the red onions. Combine the vegetables, garlic, and olive oil into a large foil pan.
Place the pan on your grill, and cook until the vegetables have started to soften and are slightly brown in color.
Lower the grill to 250° and set it up for smoking (using a Yoder Smokers YS640 allows you to baked, grill, and smoke this recipe in one cooker). Move the vegetables to a top rack or one side of the grill, place the tenderloins directly onto the grill grates. Cook the tenderloins to 120°, pull them from the grill, let them rest 5 minutes, and cube the pork.
Combine the cubed pork, vegetables, chicken broth, vegetable broth, cumin, oregano, and salt and pepper to taste in an oven safe pan (enameled cast iron works best). Finely chop the cilantro and add it to the cooker as well.
Bring your grill to 400° and place the pan back on the grill. Cook the chili for roughly one hour to allow the pork to cook fully and the ingredients to combine.
Take a good boning knife (Victorinox 6" boning knife) and trim the excess fat from the tenderloin. Take your knife and slice the tenderloin into 2 1/2" wide pieces. You can expect 6 - 8 pieces depending on tenderloin size. Butterfly the medallion by making a cut 3/4 the way down the center of the medallion. Make two incisions at each corner to allow the medallion to lay flat. Wrap a thin piece of bacon around the outside of the medallion. Secure the bacon with two toothpicks and trim the excess bacon.
Step 4: Apply Cattleman's Grill Steakhouse Seasoning liberally to the medallions. Let the medallions rest for 15 - 20 minutes to allow the seasoning to penetrate the meat. Place the medallions on your grill (Yoder Smokers YS640 set up in direct grill mode pictured) that has been preheated to 325°. Cook the medallions to an internal temperature of 140° (use the Maverick PT-100 thermometer for fast and accurate temperature readings). Pull and let rest for 5 - 10 minutes before serving.
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!
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.
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.
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.