Double the pig, double the flavor. Ditch the chips and go whole hog by using crunchy chicharron pork rinds for you nachos instead.

The tray is always quickly devoured when I make these pork rind nachos. You can of course use any meat you want, or even sub with generous spoonfuls of refried beans, but I think it tastes best with chunk pieces of pulled pork scattered through the platter. To keep the flavors popping, I also split up the toppings into cooked and fresh – layering some on after the broiling step.

Pork Rind Nachos w Pulled Pork

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• Author: Jess Pryles
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: served 6-8

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Ingredients

10 oz pork rinds
3–4 cups cooked pulled pork
1/2 onion, sliced or chopped
3/4 cup sliced pickled jalapenos
Hardcore Carnivore Sweet BBQ seasoning
3/4 cup BBQ sauce
4–6 oz shredded Mexican-style cheese
1 fresh jalapeno, sliced
1 avocado, cubed
2–3 tablespoons of crema or sour cream

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Instructions

1. On a half sheet pan, layer the pork rinds, then the pulled pork, onions, and pickled jalapenos. Season all over with Sweet BBQ rub. Spoon over BBQ sauce, then layer with cheese.
2. Place under broiler for 3-5 minutes until the cheese is melted and the pork is heated.
3. Layer with fresh sliced jalapeno, fresh avocado and drizzle with crema, then serve immediately.

• Method: broil

Spatchcocking the bird so it lays flat means this turkey is smoked to perfection in just under three hours.

It used to be that you had to sacrifice crispy skin for smoke flavor when you made the decision to smoke your bird. But that doesn’t have to be the case! You can have the best of both worlds, and with a relatively short cook time, with a few simple steps.

Lay the bird flat for faster cook time

Spatchcocking or splaying the turkey means it can cook faster and easier. You don’t have to miss out on stuffing, just prepare it in a separate dish. You can even finish the stuffing in the smoker, too. Spatchcocking the bird is easy – simply use a pair of poultry shears to cut out the spine, then flip it over and press on the breast until it splits. I like to make a superficial cut into the sternum before I flip it to help make the cracking a little easier.

The right seasoning makes a huge difference

So much of the flavor of this delicate meat comes from what you add to it. I used Hardcore Carnivore Red (an all-purpose blend with a great natural color) but I also love their Fried Turkey flavor with garlic, sage & jalapeno.

Don’t make the mistake of double brining

Most birds you buy from the grocery store, even the ‘natural’ ones, will likely already have a brine solution added. It’ll say it right there on the packaging (sometimes it’s referred to as ‘enhanced’). Manufacturers do this in advance because turkeys can get notoriously dry, so home cooks will ultimately have a better (and jucier!) eating experience with a pre-brined bird. Brining a bird that has already been enhanced can denature the protein and lead to mushy meat.

Butter makes your turkey better

You may not need to double brine, but you can still maximize the moisture of the meat with a butter layer. Stuffing salted butter between the skin and meat will help baste and season the meat as it cooks.

Start hot, then finish low

The secret to the crispy skin is all in the temperature. Pellet grills have made it so easy to get smokers up to higher temps, and this is to your advantage. Starting the smoker hot then turning it down to more traditional low n slow temps is how the achieve great textured skin. I use Kingsford Classic pellets in my smoker because they’re 100% hardwood and a great combo of classic wood flavors.

EASY whole smoked turkey (with crispy skin)

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• Author: Jess Pryles

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Ingredients

whole turkey, about 16lb
1/4–1/2 cup Hardcore Carnivore seasoning
1 stick salted butter, softened

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Instructions

1. Spatchcock the turkey by cutting along the spine on both sides, and removing. Remove any giblets or neck pieces. Use a knife to score the breast bone, the flip the turkey breast side up, and press down to crack the breast bone flat. Tuck the wing tips under the breast to prevent burning. All the turkey meat should now be facing upwards.
2. Heat a smoker to 450f.
3. Use your thumb to create a pocket between the skin and meat over the breast and thighs, then stuff the pockets with butter.
4. Season the turkey liberally with the Hardcore Carnivore seasoning.
5. Place meat side up into the smoker, and cook for 15 minutes.
6. Lower the temperature to 275f, and cook until the breast meat measures 165f internal temperature. For a 16lb turkey this will take about 2 hours. The cook time will increase if the bird is larger.
7. Remove from smoker and serve.

Crispy nuggets of dove meat get the chilli oil treatment to make these delectable sliders.

I have a couple of go-to recipes for dove meat, which come in very handy when September rolls around in Texas.

Brown butter seared dove breast

Chicken fried dove

Dove wontons (they’re kinda like crab rangoons, but better!).

And though these are all great options, I always love to think of new ways to prepare game. So this year, I was inspired by Nashville hot chicken sandwiches. Let me tell y’all, you won’t be disappointed. Recipe below!

Nashville Hot Fried Dove Sliders

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• Author: Jess Pryles
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 8

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Ingredients

8  dove breasts
1 egg
1/2 cup milk or buttermilk
Hot sauce
1 cup flour
2 Tbsp Hardcore Carnivore Red all purpose seasoning
4 cups frying oil (peanut works best)
1 tablespoon chili powder
1 tsp paprika
8 slider buns, toasted
Sliced pickles

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Instructions

1. In a bowl combine milk, hot sauce and egg. Whisk to incorporate. In a second bowl combine flour and seasoning.
2. Separate the dove breast into two pieces. Dip each piece in the flour mixture, then egg wash, then flour again and shake off excess. Place onto a paper towel and repeat until everything is coated.
3. Place oil in a small pot with high sides, and heat to 350f. Fry the dove in batches for about 5 mins until crisp. Allow the oil to return to temperature between batches. Allow the dove to drain onto a clean paper towel.
4. Place the chili powder and paprika in a bowl, and add a cup of the frying oil. Stir, then brush the oil mixture over the cooked dove.
5. Layer two pieces of dove onto the toasted sliders, top with pickle slices and serve. 

• Method: frying

Keywords: dove, game

Grilled cheese just got an upgrade. Taking a cue from black forest ham, this sandwich is loaded with jammy bourbon cherries.

Grilled Ham & Cheese with jammy bourbon cherries

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• Author: Jess Pryles
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: Makes 1 sandwich

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Ingredients

2 slices sourdough bread, buttered
2 slices swiss cheese
4 slices deli ham

For the jammy bourbon cherries:
1 cup frozen cherries
1/2 cup white sugar
pinch cinnamon
1 teaspoon fresh cracked black pepper
1 tablespoon salted butter
1 tablespoon lemon juice
2 tablespoons bourbon

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Instructions

1. Start by making the sauce – combine cherries, sugar, cinnamon and pepper in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally and using the spoon to break up the cherries as they soften. Reduce heat to a simmer and cook a further 10-15 minutes until reduced and thickened.
2. Remove the cherry mixture from the heat and stir in the butter, bourbon and lemon juice, then set aside and allow to cool.
3. Heat a skillet or griddle to medium heat. Place one slice of sourdough in, butter side down. Layer on a generous amount of the jammy cherries, then then swiss slices, then fold the ham slices and add them in, too. Place the other sourdough piece on top, butter side up.
4. Cook for 4-6 minutes, until a golden brown crust has formed, then gently turn over and cook until the other side is brown and the cheese is melted.
5. Serve immediately.

Greek-inspired marinades of oregano and lemon pair perfectly with the flavors from charcoal grilling.

Grilling these over charcoal adds another layer of flavor, much more authentic to the Greek style! The secret to juicy pork is to be very precise about the temperature – there’s an exact temperature when pork becomes safe to eat, and that’s 145f. So, using an instant read meat thermometer can tell you exactly when the pork is ready, and you won’t have to cook it one minute longer than necessary! I use and recommend the Thermapen products (and you can use code JP10 to save!).

Grilled Greek pork chops with oregano & lemon

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• Author: Jess Pryles
• Prep Time: 60 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: serves 6

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Ingredients

6 bone in pork chops
1/3 cup olive oil
1 teaspoon freshly cracked black pepper
6 cloves garlic, crushed
2 teaspoons kosher salt
1 lemon, juice and zest
1/4 cup fresh oregano leaves, roughly chopped

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Instructions

1. In a small bowl, combine all ingredient except pork chops.
2. Place pork chops into a non-reactive marinading bag or container, then pour the mixture over the top, distributing evenly over the pork chops. Massage mixture into chops to ensure they are all coated, then place into fridge for one hour.
3. Light a grill for medium heat cooking, about 300-350f. Charcoal gives the best flavor for this recipe.
4. Place the pork chops onto the grill, and cook for about 15-20 minutes total (depending on thickness), turning every 4-5 minutes to avoid burning. The pork chops are ready when they read 140-145f internal temperature on a meat thermometer.

• Method: Grilling
• Cuisine: Greek

A classic traditional beauty – perfectly pink lamb rack with a flavorful herbed crust.

Lamb is one of those meats that makes people nervous. Too often, I’ve heard from people who are too scared to cook it at home, because they’re worried that they’re going to mess it up. I get it. Lamb rack, in particular, is a premium priced cut, and is so unusually shaped that it seems nearly impossible to cook well. I’m here to tell you – cooking delicious lamb is easy! There’s just a couple of things you gotta know:

Make sure you’re buying the right lamb racks.

Not all lamb racks are created the same. Well, I should say that not all lamb racks are trimmed the same. When the entire original fat cap is left on a lamb rack, it’s just WAY too much. I’m talking like an inch thick. That much fat just wont render out during normal roasting time, and ends up being ‘soapy’ and unpleasantly textured. Now, you could try and trim it (just like you’d trim a brisket), but it’s actually exceedingly tricky to do well. It’s very hard to make sure the trimming is even, and if you’re not super familiar with the cut, you might miss another pocket of fat that sort of envelops around the actual backstrap muscle. But, there’s no single specification for how a butcher should cut a rack, exactly. I’ve ordered racks online before that have had so much fat on them, it kinda made me mad thinking that I paid all that extra weight for fat that should have been trimmed… So it’s a real crapshoot.

Conversely, I personally don’t like a rack that has been SO trimmed back, it’s literally just meat and bone – and those are common, too. For me, the fat is where all the flavor is – the key is getting just the right amount. I have found that my favorite racks with the perfect trimming come from D’Artagnan. I usually order these Australian lamb racks  (and that’s what you see in the picture for this recipe!)- because I also firmly believe Aussie lamb also has the best flavor. These ones in particular have a nice “tail” of meat in addition to the main backstrap muscle, and a perfectly proportioned fat cap. They often run specials and discounts on their site, too, so you can buy in bulk and store in the freezer.

Make sure you’re using a meat thermometer.

Lamb rack is wonderful when it’s cooked to perfect doneness. I happen to think the ideal temperature is to the medium side of medium rare. Too rare, and it can have an unpleasant gummy texture. Too overdone, and you’re darting into the dangerous territory of toughened meat. To nail the perfect doneness, I shoot for an internal temperature of 130-135, which will allow for a few extra degrees of carry over as the lamb rests. The BEST way to check the doneness is not to squeeze the meat and try to make futile guesses about it’s springiness, but rather to use a meat thermometer. It takes all the guess work out of it, and guarantees you a perfect result. And honestly, a meat thermometer is the real secret to cooking more expensive cuts of meat perfectly.

Classic herb crusted rack of lamb

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• Author: Jess Pryles
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: serves 4-6

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Ingredients

1 x lamb rack
2 teaspoon of kosher salt, divided
1/2 cup breadcrumbs or panko, toasted
6 cloves garlic, crushed
2 tablespoon olive oil, divided
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped
2–3 tablespoons Dijon mustard

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Instructions

1. Start by assembling the crust. In a bowl, combine the breadcrumbs, garlic, 1 tablespoon olive oil, and fresh herbs. Mix until combined. The mixture should still be quite loose, similar to damp sand.
2. Place a cast iron, carbon steel or stainless steel skillet over high heat.
3. Salt the lamb rack with 1 teaspoon of salt, and once the skillet is hot add the remaining oil. Immediately add the lamb, and sear for 2-3 minutes per side. If the lamb has a very thick fat cap on one side, allow to cook an extra 1-2 minutes on that side only. Remove from pan and allow to cool.
4. Preheat an oven to 425f.
5. Once the rack has cooled, slather the outside with dijon mustard as a binder, then gently press on the breadcrumb mix to form a crust.
6. Place the lamb onto a rack over a roasting pan (or any configuration that will allow the air to circulate all around it), and roast in the oven on the middle rack until it reaches an internal temp of 130-135f. This will take anywhere from 12-20 minutes. Use a meat thermometer to monitor the temperature.
7. Once at temperature, remove the lamb from the oven. Allow to rest for 5-10 minutes before slicing between the bones to serve.

• Category: main
• Method: roast
• Cuisine: Holiday

Keywords: lamb, lamb rack

These chili lime shrimp tacos have all the best flavor from the grill, and slathered with creamy chipotle sauce.

Talk about instant gratification: these shrimp tacos take just a little bit of prep, but actual cook time is only 5 minutes! Making this recipe even easier, I use Hardcore Carnivore Meatchelada as my seasoning. It’s a premixed chili lime that uses earthy guajillo chillies and real lime juice.

Grilled chili lime shrimp tacos

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• Author: Jess Pryles
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: serves 4-6

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Ingredients

2 lb shrimp – peeled and deveined
Spray oil
2 tablespoons Hardcore Carnivore Meatchelada seasoning
1 cup sour cream
3.5 oz canned chipotle peppers
2 cups shredded cabbage or coleslaw mix
16 corn tortillas
Fresh lime

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Instructions

1. Start by preparing the chipotle crema. Blend the sour cream with the canned chipotle (do not drain) using a blender or immersion blender. Set aside.
2. Next, prepare the shrimp for grilling. Thread the shrimp onto skewers to make them easier to handle on the grill, 4-7 shrimp per skewer (depending on the size of the shrimp and skewers. Metal skewers are recommended to avoid burning).
3. Season the shrimp skewers well on both sides with Meatchelada chili lime seasoning, then spritz with some spray oil.
4. Light a grill for medium-low cooking, about 300f with the charcoal spread out across the grate.
5. Place the tortillas over the charcoal for 10-20 seconds per side to warm them and make them flexible, then place into a piece of folded foil to keep warm.
6. Place the shrimp skewers over the coals, and cook for 2-3 minutes per side. Remove from heat, then slide off the skewers.
7. To assemble the tacos, layer two tortillas, then add in some cabbage mixture. Layer 3-4 shrimp on top, then finish with a drizzle of the chipotle crema and a wedge of fresh lime on the side.
8. If you prefer, tacos can also be assembled with a single tortilla.

• Method: Grilling

Keywords: shrimp

This rich and creamy peanut combines the best of salty, sweet, sour and spicy to make the perfect dipping sauce for grilled chicken.

Peanut butter and meat. It’s not the craziest thing in the world. My recipe for Peanut butter jelly wings has been hugely popular, but it’s relatively new compared to the rich tradition of peanut butter used in South East Asian recipes. Malaysians harness it for their version of satay and Cambodians use peanuts in their cooking, too. But my favorite satay style has to be Indonesian. Though, in fairness, the exact type I came to love by eating WAY to much of it on Balinese vacations is probably more westernized than authentic… Culturally diluted or not, it’s quite delicious.

This style of satay is not used for a marinade, but rather served as a rich, silky, salty-sweet dipping sauce on the side. The same sauce recipe also makes an excellent dipping sauce for rice paper rolls, too. You will need two more ‘unusual’ ingredients for this – Kecap Manis, also known as sweet soy sauce. If you can’t find it at your local store, you can order it online here. The sauce also uses Sambal Oelek, also sold as “chili garlic paste”, but you can also buy it here from Amazon. Easy!

Grilled Indonesian Chicken Satay (peanut sauce)

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• Author: Jess Pryles
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: serves 4

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Ingredients

2 lb boneless skinless chicken thighs
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons salted butter, softened
salt

For the sauce:
¾ cup crunchy peanut butter
½ cup coconut milk
3 tablespoons sweet soy sauce (kecap manis)
2 tablespoons Sambal Oelek (chili garlic paste)
Juice of 1 lime

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Instructions

1. Start by making the sauce. In a small plan, combine peanut butter, coconut milk, sweet soy, sambal and lime juice. Place over low heat until melted, stirring frequently. Remove from heat, and add more coconut milk if a more loose consistency is desired.
2. Preheat your grill for two zone cooking, medium low heat. Light a half chimney of charcoal, then once lit,  place to one side of the grill, creating a hot and cool zone.
3. Cut the chicken thighs into small 1” pieces, then thread onto skewers. Metal skewers are recommended to avoid burning. Season the skewers with salt.
4. In a small bowl, combine the remaining sweet soy with the softened butter.
5. Cook the chicken skewers over the direct coals for 2-3 minutes, then flip and cook a further 2-3 minutes on the other side. The chicken should have nice color and char, but not be burnt.
6. Brush the chicken skewers with the butter mixture as they cook.
7. To finish safely cooking the chicken thoroughly, move the skewers to the indirect side of the grill, and close the lid. Cook until the chicken reads 165f on a meat thermometer (about 10-15 minutes).
8. Serve with the peanut sauce and jasmine rice for garnish.

• Method: Grilling
• Cuisine: Asian

Surf and turf, but make it appetizer. Mini crab cakes and smokey andouille sausage are seared on the griddle for extra flavor and texture.

No griddle? No problem. You can easily create this recipe in a large skillet, too!

Griddled mini crab cakes with seared andouille

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• Author: Jess Pryles
• Prep Time: 20
• Cook Time: 15 minutes
• Total Time: 35 minutes

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Ingredients

1 lb crab meat
2 tablespooons chopped parsley
2/3 cup toasted panko
2 tablespoons mayonnaise
1 egg
2 teaspoons hot sauce
zest of 1 lemon
1 tablespooon Hardcore Carnivore Red seasoning
1 tablespoon Dijon mustard
14 oz andouille sausage
4 tablespoons salted butter
seed mustard

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Instructions

1. Prepare the crab cakes. In a bowl, place the crab meat, parsley, panko and lemon zest.
2. In a small bowl, whisk together the mayo, egg, hot sauce, seasoning and dijon mustard.
3. Pour the liquid mixture over the crab, and gently fold until everything is combined.
4. Spoon about 1/4 – 1/3 cup of the mixture into your hands, and shape into a small patty, then place on a sheet pan or tray. Repeat until all cakes are formed, then place the tray into the fridge for at least 30 minutes, preferably 2 hours.
5. Slice the andouille into pieces about 3/4 of an inch wide.
6. Preheat a griddle for medium high cooking. Start by searing the andouille sausage pieces for 2-3 minutes per side. They should develop a nice brown crust, then set aside.
7. Place the butter onto the griddle, and once melted place the crab cakes on top. Cook for 3-4 minutes each side. They should develop a golden crust, and warm through. Use care when flipping as they are fragile.
8. To serve, layer a slice of seared andouille on the crab cake, then top with a spoonful of seed mustard or pickled mustard seeds.

• Category: appetizers
• Method: griddle
• Cuisine: american

Sweet pork skewers are marinaded for extra tenderness, and the secret to the extra flavor is… soda!

Whether you call it pop, soda, soft drink or Coke (yes, even when it’s not actually Coke) – using a sweet carbonated beverage is a great option for marinading pork before grilling.

I LOVE this recipe for so many reasons. First, you get all those delicious charred crispy edges on the pork, which is arguably the best part about grilled meats. Next, the recipe uses the super affordable pork butt, which is packed with flavor. And though most people probably see this as a tough cut, when you slice it very thin it is actually perfect for grilling! Finally, the soda adds great oomph to the meat and you can experiment with different flavors. My favorite version so far uses pineapple soda, but there will be so many options and fruity flavors you can choose from. It’s important to buy soda with sugar (not sugar-free) because this is part of the marinade and makes a big difference with the caramelization on the grill.

Grilled pork skewers (with a secret marinade ingredient!)

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• Author: Jess Pryles
• Prep Time: 4 hours
• Cook Time: 15 minutes
• Total Time: 4 hours 15 minutes
• Yield: serves 2-4

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Ingredients

1 boneless pork butt, about 3–4 lb
2 tablespoons fish sauce
3 tablespoon brown sugar
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 teaspoons kosher salt
6 cloves garlic

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Instructions

1. Place the pork butt into the freezer for 15-20 minutes to firm up.
2. Use a sharp knife to cut the butt into strips, no more than 1/4 inch thick.
3. Place the pork into a sealable bag, then add the fish sauce, sugar, soy, vinegar and salt. Smash the garlic cloves with a side of a knife and add to the bag. Seal, then place in the refrigerator for 4-6 hours.
4. Heat a grill for medium cooking, about 350f.
5. Place the skewers onto the heated grill. I turn them 3-4 times during the cook to allow them to color without burning, and cook evenly to a safe temperature. Turn the skewers after 5 minutes, then cook a further 5 minutes and turn again. Cook another 5-7 minutes. You may need to turn the skewers more frequently during the final minutes to stop them from burning.
6. Remove from grill and serve.

Notes

You can use pineapple or orange flavored soda, or try something more neutral like sprite.

• Category: Main
• Method: Grilling
• Cuisine: Asian

Keywords: pork

This grilled duck recipe has all the succulence of traditional whole roast duck, with the added flavor and bronzed color from the charcoal grill.

Did you ever have that one dish you always ordered out at a restaurant but never thought you could recreate at home? For me it was Chinese style roast duck. I would always order it whenever I found it on a menu, but never dreamed of recreating it in my own kitchen. Or to be more precise, my own outdoor kitchen. Figuring out how to re-create spectacular roast duck using my grill was an incredible moment for my cooking confidence, but even moreso for my tastebuds.

I discovered there were a few steps to successful home-grill-roasting of whole ducks. First, the duck itself. If you buy a tough old duck you will be pushing the cart uphill the entire time trying to get it to be tender. I have had to most success using young whole ducks which I buy online from D’artagnan. I used Rohan duck for this recipe, but I would definitely recommend trying the traditional Pekin duck, too. The Pekin is slightly leaner, which can make it easier to achieve crispy skin (since there is less fat to render out).

Though the duck is going to be cooked on the grill, there is another cooking step required for ultimate crisping. I set up a large stock pot of boiling salted water, and lowered the bird in for 3-5 minutes, then flipped it over and boiled a further 3-5 minutes. This step does two things – first, it shocks and shrinks the skin up against the meat, and also starts to soften and render away some of the fat, giving it a head start. I know I keep talking about getting “rid” of fat, and obviously a huge part of what makes duck so delicious. BUT: for the same reasons we trim down the fat cap of a  brisket, too much subcutaneous fat will not “melt” properly. And in duck, this is even more significant, because having that fat layer be too thick will stop the skin from getting crispy. And, let’s be honest, you chose this recipe because it makes crispy skin!

The tightening of the skin also allows you to pull out any loose feathers which may have been left behind – it’s not a huge deal, but I managed to pluck 5-7 larger ones. After the quick boil, you can also stuff the cavity before tying up the legs. I used some super juicy oranges and lemons which definitely added a citrus note to the finished meat. You could also add some herbs and aromatics like garlic, too. Tying the legs up using butchers twice is an optional but recommended step. It helps to create a more streamline shape for the heat to waft over. At this stage I also used a scalpel-like knife to pierce the skin in the fattiest areas. I take extra care not to pierce the flesh, and using this particular knife helps tremendously because I can just press it in parallel to the skin without worrying about cutting the meat.

Next up – the grill set up. Another make or break to getting this recipe right. You want to set your grill up for two zone cooking. I have a detailed instruction on it here, but basically, it’s where you set your coals or heat up to one side only. This means we can cook the duck in indirect but hot heat, so it can truly roast without burning. I love using my PK grill for this set up, because the rectangular shape really lends itself to this type of cooking. I definitely suggest you also place a water pan underneath where you will be cooking the duck – it’s important for two reasons – it’ll help regulate the heat and stop it from being too harsh, but more importantly it’ll collect the copious amounts of fat which will drip off the bird.

The recipe takes about 2 hours of active grilling time, but really since the heat is indirect it doesn’t need much babysitting at all. You may need to add additional coals once or twice to keep the high heat level, but I think you’ll be surprised about how easy it is to actually roast this duck to perfection.

How to make crispy skinned roast duck on the grill

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• Author: Jess Pryles
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: serves 4-6 people

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Ingredients

1 x whole young duck (I get mine online here)
1 x small orange
1 x small lemon
kosher salt

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Instructions

1. Remove duck from packaging, and remove giblets from the cavity. Remove the neck. You can save and freeze the neck and giblets to make stock or gravy another time.
2. Use a sharp knife to gently pierce the skin over the fattiest parts, about 10 times total. Be careful not to pierce the meat.
3. Set a large pot of water on the stove and bring to boil. Add 1-2 tablespoon of kosher salt to the water.
4. Once boiling, gently lower the duck in to the water, and turn after 4-5 minutes to boil the other side.
5. While the duck boils, heat up a grill for high heat two zone cooking. Keep the coals to one side of the grill, and place a foil pan filled halfway with water on the indirect side.
6. Remove the duck from the water, and pat dry with paper towel. Slice the orange and the lemon in half, and insert into the cavity. Secure in place by tying the legs to the tail with butcher twine.
7. Season the duck generously all over with kosher salt.
8. The grill should be at least 450f-475f the entire cooking time. Once the grill is at temperature, place the duck over the water pan, breast side up. Close the lid, and allow to start roasting.
9. Add more coals as needed to maintain the temperature during the cooking process.
10. Roast for 120-135 minutes, until skin has completely crisped.

Notes

• You will need butchers twine to tie up the legs. You can get it from Amazon here.

• Category: Main

Keywords: duck, grilling

Filled with pork, mushrooms and aromatics like ginger, the rice paper takes on a crispy/chewy texture to make these amazing pan fried dumplings.

Though rice paper is most traditionally associated with cold Vietnamese style rolls, it takes on the most amazing texture when it’s pan fried. The chewy skins develop a brown exterior punctuated with tiny crispy air bubbles, that make for an awesome dumpling wrapper. I use a sort of pan-asian filling in mine, with pork,  Thai fish sauce, Vietnamese inspired mint, Japanese shitake mushroom and other aromatics. The ABSOLUTE most crucial thing to note, is that you have to use a non stick pan to fry in. I tried to use a stainless steel pan the first time I made this recipe (hoping the dumplings would release once crispy) but they just turned into a broken mess! Luckily, rigorous kitchen testing has resulted in a recipe I’m proud to share!

Sometimes rice paper an be a little tricky to find. If your local grocery doesn’t have it, try an Asian market or grab them here. I like to serve mine with Nuoc Cham (which is like a Vietnamese vinaigrette) but you could also do a black vinegar or sweet chili sauce for dipping.

Crispy Rice Paper Dumplings

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• Author: Jess Pryles
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Makes about 20 pce

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Ingredients

Units USM

20 sheets rice paper
1lb ground pork
1 oz dried shitake mushroom
2 cloves garlic, crushed
2–4 scallions, finely sliced
1 tablespoon fresh ginger, crushed
1 tablespoon fish sauce
2 teaspoons kosher salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 tablespoons sugar, divided
1/2 cup canola or vegetable oil

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Instructions

1. Start by rehydrating the shitake mushrooms in boiling water. Allow to soak 10-15 minutes, then remove from water and squeeze to remove any excess liquid. Remove hard stems and finely dice.
2. Combine mushrooms along with pork, garlic, scallions, ginger, fish sauce, salt, mint and cilantro and one tablespoon of the sugar to form the filling.
3. Place the remaining sugar into a bowl or cup, and add 2 cups of water.
4. Working one sheet at a time (and be careful not to get any liquid on the remaining paper sheets), brush the sheet on both sides with the sugar water using a basting or pastry brush. This is the best way to soften the sheets without making them too tacky to work with. They will take 30-60 seconds to soften to rollable/foldable texture.
5. Once soft, place 2-3 tablespoons of filling into the top middle of the rice paper sheet. Fold the top over the filling, then fold in each side. Now, roll up the little dumpling “pillow”. You can really fold these anyway you prefer, I just find them easier to cook and eat in this shape. Set the dumpling aside on some parchment paper and repeat until all are formed. You can also make these a few hours in advance and hold them in the fridge until you’re ready to cook.
6. Heat a large non stick stillet over medium high heat, and add the oil. Fry the dumplings in batches as to not overcrowd the pan. Cook for 5-7 minutes per side, then remove onto paper towel to drain. Allow to cool slightly before serving.

• Category: appetizers
• Cuisine: Asian

Creamy, tangy and topped with a sheet of bubbling cheese, the grilled chicken gives this dip incredible flavor.

Grilled Buffalo Chicken Dip

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• Author: Jess Pryles

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Ingredients

Units USM

2 chicken breasts
2 teaspoons kosher salt
16 oz softened cream cheese
1 cup buffalo wing sauce
1/3 cup ranch dressing
1 cup shredded cheddar cheese
1/3 cup of crumbled blue cheese

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Instructions

1. Pre-heat a grill for two-zone grilling running at medium heat, about 350f.
2. Butterfly the breasts open so they are even and flat – this will help cooking time, then season generously with salt.
3. Grill the chicken over direct heat for 5-7 minutes per side until it reaches an internal temperature of 165f, then remove.
4. Mix the cream cheese with the wing sauce and ranch dressing until smooth. It may be easier to use an immersion blender to get a super smooth consistency.
5. Chop the grilled chicken into small pieces, then add to the dip. Stir to combine.
6. Pour the mixture into a grill safe pan or skillet, then top with 1 cup of shredded cheddar cheese, and 1/3 cup of crumbled blue cheese.
7. Place the pan on the indirect side of the grill, then place the pan on the indirect side of the grill and close the lid.
8. Cook for 10-15 minutes until dip is warm and cheese is melted and bubbly.

Whipped goat cheese is light and creamy and finished with a salty swirl of peppered bacon fat, and a drizzle of honey.

Listen, we all love dips. And with good reason. It’s the grazing factor. The big payoff of flavor with the perfect bite, that’s not too filling. And a perfect nibble to pair with wine, bourbon, beer… or arguably even water.

Though it might seem logical to “whip” the goats cheese in a mixer, it actually happens in a food processor, and all in just a few seconds of pulsing. It transforms the texture into a light and airy cream, begging to be scooped by a piece of toasted sourdough. Or a cracker. Or a cheese straw – the carbs are your call. I like to use Aleppo pepper flakes to add flavor and color. Aleppo pepper is earthy and fruity, but with a mild heat. You can always sub it with red pepper flakes.

Looking for more ways to make this recipe your own? Try using pancetta instead of bacon, or swap out the thyme for oregano. The main aim is to end up with an intensely flavored bite that is tangy, herby, sweet, rich, salty and most definitely moreish.

Whipped goats cheese dip with bacon, thyme and honey

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• Author: Jess Pryles

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Ingredients

Units USM

8 oz goats cheese
4 oz ricotta or cream cheese
2 tablespoons lemon juice
1 tablespoon olive oil
4 oz thick cut bacon
2 tablespoons of thyme
1 tablespoon or Aleppo or red pepper flakes
1–2 tablespoons honey
toasted sourdough for serving

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Instructions

1. In a food processor, place the goats cheese, ricotta or cream cheese, lemon juice and olive oil. Pulse until the mixture is combined and fluffy, then set aside.
2. Cut the bacon into small pieces, then place into a saucepan and cook for 15-17 minutes until bacon is rendered and beginning to turn crispy.
3. Add the pepper and thyme leaves to the bacon, then turn off heat. allow the mixture to sit for 2-5 minutes to let the pepper infuse with the bacon fat.
4. Spread the cheese mixture into a shallow bowl, then spoon over the bacon and some of the flavored bacon fat.
5. Drizzle with honey, then serve with the toasted sourdough.

Shatteringly crisp with pops of spicy jalapeno, these latkes are a Texan twist on a Hanukkah favorite (but I reckon they should be eaten all year round!).

Take note – these are not hashbrowns. Though hashbrowns have their place at the breakfast table, they just can’t be compared to the almighty latke. Hashbrowns are griddled, which gives you a hint of crispness but a whole lotta floppy potatoes. Latkes are pan fried and they’re ALL about the crunch. Really you could argue they’re like a flattened tater tot.

Generally, the ingredient list is very simple – potato, onion, S&P, egg and some kind of binder. Traditionally, that binder will be powdery fine matzo meal, but that can be a tricky ingredient to find, so you can substitute with fine breadcrumbs as I have in this recipe (to make it a little more user friendly to those without mm access). Of course, being that I live in Texas, it’s not unusual to add Jalapeño peppers to lots of classic recipes and Texa-fy them (just check out these jalapeno cheddar sausage rolls, for example). Thin slices of jalapeno pepper are a great compliment to the crispy latkes, adding the right burst of heat, which is perfectly offset with a scoop of the cooling avocado sour cream.

There’s a trick to getting extra crispy latkes and it involves getting as much of the water out of the potatoes as possible. It really is a crucial step that shouldn’t be missed, but I have come up with a great hack – a potato ricer. If you don’t already have one, a potato ricer (which ironically has nothing to do with rice) is a press for making the creamiest and smoothest mashed potatoes. But because it’s a press, it’s also perfect to use for squeezing every last drop of moisture out of the shredded potato. That’s what I use on both my potato and onion to remove the water, but if you don’t have a ricer you can simply put the shredded veg into a dish cloth, twist them up into a ball and squeeze to get the moisture out.

Golden Crispy Jalapeño Latkes with avocado sour cream

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• Author: Jess Pryles

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Ingredients

Units USM

2 x large russet potatoes (about 1.5 – 2lb total)
1 x onion
3 x jalapeno peppers
2 x teaspoons kosher salt
1 x teaspoons ground pepper
1 x egg
2 x tablespoon matzo meal or breadcrumbs
1–2 cups vegetable or canola oil
1 x ripe avocado
1 x cup sour cream

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Instructions

1. Peel the potatoes and then grate on a large box grater. Place the grated potatoes into a kitchen towel to form a bundle or potato ricer, and squeeze to extract as much moisture as possible. Dry potatoes will get you crispier latkes. Place the dried potato shreds in a large bowl.
2. Peel the onion, grate and then also repeat the same moisture-removal as with the potato, then add to the bowl.
3. Slice the jalapeno peppers into thin rounds (between ⅛ and 1/16th of an inch), discarding the stems. Add the peppers to the bowl.
4. Add the salt, pepper, egg and breadcrumbs to the bowl, and stir to combine the ingredients well.
5. Place a large skillet over high heat, and add the oil. When the oil reaches 350f, drop in spoonfuls of the mixture, about 2 tablespoons at a time, but do not overcrowd the pan. You will need to cook the latkes in batches. Cook for 2-3 minutes until deep golden brown, then flip and cook the latkes on the other side for a further 2-3 minutes.
6. Remove the latkes from the pan using a fish spatula or flipper, and place onto paper towel to drain. Repeat until all latkes have been cooked. Allow the latkes to cool 2-3 minutes before serving.
7. Combine the avocado and sour cream in a blender, and blitz until smooth and creamy, about 1 minute.
8. Serve the hot latkes immediately with the cool avocado cream.

This rich holiday stuffing is a  sweet-tooth bacon lover’s dream.

Loaded with crispy flakes of bacon and sweet, fluffy brioche bread, this stuffing is the one bacon lovers have been waiting for. It’s sweet and decadent yet light from the pillowy brioche cubes. Don’t let it get too far from your plate, because you WILL be going back for a second helping.

Looking for other stuffing ideas? Try this cranberry cornbread  this or croissant and sausage recipe.

Maple Bacon Brioche Stuffing

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• Author: Jess Pryles
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: serves 10-12

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Ingredients

Units USM

24 oz maple bacon (see note 1), cut into small pieces
2 loaves brioche bread (about 20 oz per loaf)
3 large stalks celery, finely diced
1 onion, finely diced
1/2 cup pecans, roughly chopped
4 oz (one stick) butter, melted
1 tablespoon Hardcore Carnivore Red all purpose seasoning
1 tablespoon fresh thyme leaves
1 cup chicken stock
1/4 cup maple syrup

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Instructions

1. Preheat an oven to 275f.
2. Place a skillet over medium high heat and add the bacon. Cook stirring frequently until the bacon pieces are crisp, about 8-10 minutes. Use a slotted spoon to remove the bacon from the skillet, leaving behind the fat.
3. Add the onions and celery to the bacon fat, and cook stirring frequently until softened and just browning at the edges, about 3-5 minutes. Remove skillet from heat.
4. Cut the brioche into 1″ cubes, and place in a large bowl. Add the bacon pieces, onion, celery and bacon grease from the skillet. Then, add the pecans, melted butter, seasoning, thyme leaves, chicken stock and maple syrup.
5. Use a large spoon to gently fold the mixture until combined, then pour into a 13×9 pyrex or metal casserole dish/pan.
6. Place into the oven to warm through and crisp on top, about 15-20 minutes. Check the stuffing towards the end of baking to ensure the brioche doesn’t burn.
7. Serve immediately.

Notes

Note 1: If you cannot find maple bacon, just use regular or applewood bacon. You will add maple flavor with the syrup.

• Category: Sides
• Method: Bake
• Cuisine: Holiday

Keywords: thanksgiving, holiday, stuffing

Turkey breast is wrapped snuggly in a bacon weave blanket and finished with a smoke bath.

I could lie to you and tell you the ol’ spiel about turkey being dry and needing some kind of fat to offset the delicate meat… Or, I can just be honest and tell you that ANY excuse to wrap something in a bacon weave is a good excuse.

But, bacon weaving aside, this IS actually a super great method for turkey smoking because the bacon has a chance to really render out and baste the turkey as it shrinks up around it.

It’s also a great holiday recipe when you are only feeding a handful of folks and don’t wanna do a whole bird. So you may notice the cheese in the pictures? Yeah, I made a last minute fat-kid call to agressively pack the breast with shredded cheddar. Why? Because I had cheese in the fridge, and because I can. You don’t have to do this part, but it really is a nice touch. (C’mon do I REALLY need to justify cheese stuffing?!).

One final note on the seasoning – grab yourself a bottle of Hardcore Carnivore Fried Turkey or all purpose Red for the job. You won’t be sorry. Oh, and you will need a decent meat thermometer to tell when the turkey is done. This will ensure you get a safely cooked bird that’s not cooked a moment longer than it needs to be. I use and recommend these thermapens.

Smoked bacon-wrapped turkey breast

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• Author: Jess Pryles
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: serves 4

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Ingredients

Units USM

1 turkey breast (see note 1)
24 oz thick cut bacon
2 tablespoon Hardcore Carnivore seasoning
1–2 cups shredded cheddar cheese

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Instructions

1. Preheat a smoker to 300f.
2. Remove skin from turkey breast – it will not crisp when underneath the bacon and so the finished dish will have a better texture if it’s removed.
3. Assemble the bacon weave on a piece of parchment paper to make it easier to handle. I used a grid of 8 x 10 strips.
4. Stuff the concave side of the turkey breast with the cheese, then lay the tender in place to secure it. Turn it over so the convex side faces up, and place it gently onto a wire rack.
5. Season the turkey with a light dusting of your preferred Hardcore Carnivore seasoning.
6. Pick up the parchment paper and turn the bacon weave over onto the turkey breast. Tuck the edges and corners of the bacon weave under the turkey to form a nice tight parcel.
7. Line a tray with foil then place the rack on top. You do not have to do this, but it will help with easy cleanup and stop cheese from melting into your smoker.
8. Place the tray into the smoker and close the lid. Smoke for 1.5-2 hours until the breast reaches an internal temperature of 160-163f.
9. Remove the turkey breast, rest for 5 -10 minutes loosely covered with foil, then slice and serve.

Notes

Note 1: when someone specifies chicken breast in a recipe, we accept it to mean one HALF of the breast meat, aka one side. However, when people reference turkey breast they usually refer to the whole breast. In THIS case, this recipe only uses HALF a turkey breast. It will work with a whole, but the cook time will be longer.

• Category: Main
• Method: BBQ
• Cuisine: American

Keywords: thanksgiving, holiday

Turkey breast meat is stuffed with seasoned boudin and grilled with indirect heat to a magnificent deep golden finish. After all, two meats are always better than one.

I sincerely hope you have considered taking advantage of your grill as extra cooking space for the holidays. And I don’t mean for the side dishes. I mean, you can actually set your grill up to cook with gentle radiant heat just like an oven, but with a lot more flavor. So while your indoor oven is packed with casseroles and stuffings and cobblers, your star meat dish can be gently browning away over indirect charcoal flavor. And this recipe is indeed a star dish – it embraces the full visual wow factor of a swirl of stuffed boudin, along with golden skin which has been perfectly rendered thanks to a repeated baptism of butter.

It certainly looks complicated, but it’s really pretty easy to execute. Don’t be scared, give it a shot! There are a few pieces of equipment you will need to get the job done. Butchers twine to secure the breast, a thermometer to tell when it’s cooked to perfection, and a bottle of Hardcore Carnivore Red seasoning.

Though this dish is already technically stuffed, I recommend serving it with my cornbread stuffing.

Grilled Boudin Stuffed Turkey Breast with butter basted skin

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• Author: Jess Pryles

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Ingredients

Units USM

1 turkey breast (see note 1)
12 oz boudin sausage
1–2 tablespoons Hardcore Carnivore Red all purpose seasoning
4 oz butter, melted

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Instructions

1. Preheat a grill for indirect cooking, where the coals are piled to one side or around the edges only – giving you a cool/indirect zone to cook on. The grill should be around 300-350f.
2. Prepare the turkey by laying it skin side down on a board. Use a meat tenderizer/mallet to lightly flatten the turkey breast to make it level and even.
3. Dust the turkey with a light coat of Hardcore Carnivore Red seasoning.
4. Peel the boudin and discard the casing, the press the sausage across the top of the turkey breast, but stopping 1/2 and inch from the edges. Fold the turkey tenderloin into the middle of the boudin, then slowly but tightly roll up the turkey on itself, pushing away from you. It should now be skin side up on the board in a nice cylinder shape.
5. Secure the turkey with 4-5 pieces of butchers twine.
6. Season the skin with another light coating of Hardcore Carnivore Red seasoning then place the turkey skin side up on the indirect side of the grill and close the lid. Open the upper grill vent halfway (or as wide as you need to maintain the heat).
7. After 30 minutes, baste the top of the roast with some of the melted butter by gently dabbing rather than brushing. Repeat every 25 minutes until butter has been used up.
8. Keep an eye on maintaining your grill temperature, adding coals if needed during the cook.
9. After about hour, begin monitoring the internal temperature. The breast is ready when it reads 165f on a meat thermometer.
10. Remove the turkey from the grill, and rest under foil for 10 minutes.
11. Use scissors or a sharp knife to snip the twine, then gently remove and discard.
12. Slice the roast into pieces between 0.5 and 1 inch wide, and serve.

Notes

Note 1: It can be confusing referring to a “turkey breast” as some folks take this to mean a single breast (aka one half/side of the breast) and others take it to mean the whole ‘double lobe’ breast. In THIS case, this recipe only uses HALF or ONE SIDE of a turkey breast. It will work with a whole, but the cook time will be longer and you will need more boudin to generously stuff it.

Chunky, buttery croissant pieces will take your dressing next level.

Let’s be real about holiday feasting. For a lot of people, myself included, the stuffing/dressing is just as exciting as the turkey. And if I’m being completely honest, it’s often even better than the bird. I usually make a cornbread stuffing loaded with dried cranberries and nuts, but wanted to try mixing it up. Enter the croissant. It’s already buttery and soft, with a distinct ability to turn crispy and flakey when baked that liiiiiitle bit longer. Spoiler alert – croissants make for a seriously good stuffing foundation.

And if you already have a family favorite stuffing, no worries – you can make BOTH of them. The best part about having a whole second pan of stuffing or dressing is not merely that you can eat your fill, but that you can try different styles and flavors. I guarantee you that no one will be complaining.

Croissant and Sausage Dressing

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• Author: Jess Pryles
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: serves 8-10

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Ingredients

Units USM

6 large croissants
1 lb breakfast sausage
3 stalks celery, diced
1 onion, diced
2 granny smith apples, cored and diced into 3/4 inch cubes
2 tablespoons of fresh chopped sage
1/2 cup chopped pecans
3 tablespoons Hardcore Carnivore Fried Turkey seasoning
1 cup chicken broth
4 oz butter, melted

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Instructions

1. Preheat an oven to 375f
2. Place a skillet over high heat, and add the breakfast sausage. Break sausage apart with a wooden spoon, and cook until the sausage is thoroughly cooked through, about 10 minutes. Use a slotted spoon to remove sausage from skillet, leaving the fat and set sausage meat aside.
3. Add the onion to the fat in the skillet, and cook for 5 minutes stirring occasionally until softened. Add the celery and cook the mixture a further 2-3 minutes until celery has softened.
4. Use a serrated knife to cut the croissants into large chunks at least 1″ thick, then place them into a large mixing bowl.
5. Add the cooked sausage, browned onion and celery, apples, sage, pecans, seasoning, chicken broth and melted butter to the bowl.
6. Gently toss with a large spoon or your hands to ensure everything is evenly coated and distributed, then pour the mixture into a 9×13 baking dish or pan.
7. Place into the oven uncovered and cook for 20 minutes until brown on top.

Notes

This recipe can be prepared a few hours in  advance and held in the fridge until you are ready to cook it.

• Category: Sides
• Method: Bake
• Cuisine: American

Keywords: thanksgiving, holiday

These homemade crispy thin onion strings are a fun alternative to fries and make for a great burger topper, too.

The absolute key to this recipe is the temperature of the oil. This will determine entirely if your onion strings end up golden and crispy, or if they end up greasy and soggy. In fact, this rule applies to anything you’re frying.  The oil must be over 350f to achieve those crispy results. I recommend you actually fry at 375f, because this will give you even faster crispiness. And – you should wait for the oil to reach back up to temperature between the batches. You’d be surprised how much the temperature drops once the food goes in! I recommend using a thermometer to accurately check the oil temp.

As with most fried foods, it’s not recommended you make these onion strings in advance. You CAN make them the day of and leave them sitting on a rack – this will be cold but crispy. You can reheat them for 5-10 minutes in a 400f oven if desired.

Remember – these are onion strings, not onion rings. It’s all about the thickness of the slices. Aim for slices that are 1/8″ thick. The easiest way to achieve this is to use a kitchen mandoline, which helps you slice fruit & veg razor thin. They’re not expensive, and you will find yourself using it for lots of other recipes, like super fine coleslaw or this fennel salad.

I use my Hardcore Carnivore Red rub to season the flour for these onion strings – if you don’t have it, you can use a combo of preferred spices, but why wouldn’t you make your life easier and just use a super-tasty all in one?

Homemade Fried Onion Strings

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• Author: Jess Pryles
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: serves 2-4

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Ingredients

2 large sweet or yellow onions
1 pint buttermilk (16 fl oz)
2.5 cups AP flour
¼ cup Hardcore Carnivore Red seasoning
4-6 cups peanut, canola or vegetable oil for frying

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Instructions

1. Peel and finely slice an onion into ⅛” thick slices. I recommend using a mandoline for this to get thin slices. 
2. Place the sliced onions into a non-reactive bowl, and pour over the buttermilk, making sure everything is submerged. Soak the onions in the buttermilk for 30-60 minutes. 
3. In a large bowl or resealable bag, place the flour and seasoning, and mix well.
4. Place the oil into a high sided pot, and place over high heat. Heat to 375f. 
5. Drain the onions, then take a handful of onions and drop them into the flour mixture. Toss them in the flour to coat, then shake off any excess and lower into the hot oil. 
6. Fry for 2-3 minutes until golden and crispy. Then use a spider or slotted spoon to remove them, and place them onto a rack to drain any excess oil. 
7. Repeat the process in batches until all onions are fried. Wait for the oil to come back up to temperature between each batch. 
8. Best served 3-5 minutes after frying, or hold them on the rack until ready to use – this applies to same day use only. You can reheat them for 5-10 minutes in a 400f oven if desired.  

• Category: sides
• Method: frying
• Cuisine: American

Keywords: burgers, fried