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

Plump shrimp are stuffed with spicy jalapeno, wrapped in bacon and finished with unmistakable grilled flavor. You might want to double the recipe – these get eaten fast!

Though Shrimp Brochette has simply come to mean shrimp stuffed with jalapeno and wrapped in bacon, the original term “en brochette” means “skewered”. And while that could technically mean just a toothpick to hold it all in place (which you actually don’t need), I grill mine on large metal skewers to help turn and move several shrimp at one time.

The key to successfully grilling these salty morsels (or any recipe that involves bacon wrapping) is indirect heat. Essentially, you’re going to set your grill up to have two heat zones – hot and cool. This could be piling the coals to one side, spreading them around the outside but not the middle, or putting them at either end, but not the middle. Just as long as you’ve got a place to put the shrimp that is not over direct heat. When the bacon is not directly over the coals, it cooks without flare ups. It does take a little longer, but it’s worth it, as you will end up with unburned crispy bacon that has properly “shrink wrapped” the shrimp! Check out this article if you want to learn more about two zone grilling and see some picture examples.

Recipe tips:

• If you’re feeling extra bold, you can even make your own homemade bacon by following this recipe (it’s one of my most popular recipes of all time!).
• You can add or omit cheese as you prefer. Cream cheese works well to “glue” the jalapeno in place, but Cheddar or Monterey Jack are delicious too. Chunks cut off a block are FAR easier to manage than shredded.
• Jumbo shrimp are easier to wrap, but since you are using a skewer to turn them all at once, smaller shrimp are ok, too.
• Always use half a slice of bacon – it’s more than enough to coat the shrimp and will cook faster than a whole piece with double layers.
• These are the type of reusable skewers I like to use.
• It may seem overkill to season bacon, but these little appetizers end up having the perfect fiery, salty, meaty pop to wake up your tastebuds. I use Hardcore Carnivore Red all purpose seasoning, or for a twist i’ll use Tex Mex.

Grilled Shrimp Brochette

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• Author: Jess Pryles
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: makes 16 pieces

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Ingredients

16 x Jumbo Texas Gulf shrimp (see note 2)
2 x jalapeno peppers
1 lb bacon (thin cut)
Hardcore Carnivore Tex Mex seasoning

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Instructions

1. Start by preparing the ingredients. Peel and devein the shrimp (but you can leave the tail). Remove and discard the jalapeno seeds, then cut each pepper into 8 thin strips. Slice the bacon strip in half to form two shorter strips (see note 3).
2. Preheat a grill for two zone (indirect) cooking. The grill temp should be about 400-450f.
3. Take one shrimp and lay the strip of jalapeno along the cut back then wrap with the small strip of bacon. Ensure the bacon is wrapped tightly around the shrimp – this will help it form a shrink-wrap effect. Repeat until all shrimp are wrapped.
4. Thread the shrimp onto long metal skewers, 5 or 6 per skewer facing the same direction (see note 4) then season with a dusting of Hardcore Carnivore Tex Mex.
5. Lay the shrimp onto the indirect side of the grill, close the lid, and cook until the bacon has rendered and shrunk, and turned crispy (about 25-30 minutes). For an extra pop of flavor, you can lay the skewers over the coals for a minute each side at the end of cooking to char them a little more (but not burn them!).
6. Slide the shrimp off the skewers onto a plate and serve immediately. Use caution as the skewers will be hot.

Notes

Note 1: You can add or omit cheese as you prefer. Cream cheese works well to “glue” the jalapeno in place, but Cheddar or Monterey Jack are delicious too. Chunks cut off a block are FAR easier to manage than shredded.

Note 2: Jumbo shrimp are easier to wrap, but since you are using a skewer to turn them all at once, smaller shrimp are ok, too.

Note 3: Half a slice of bacon is more than enough to coat the shrimp and will cook faster than a whole piece which wraps in double layers.

Note 4: These are the type of reusable skewers I like to use, and they definitely don’t burn on the grill.

Note 5: You can assemble in advance and cook when ready, or cook large batches and hold them in a foil pan covered with foil (with a heat source that keeps them over 140f internal temp) to feed a larger crowd.

• Category: appetizers
• Method: Grilling
• Cuisine: American

Keywords: seafood, shrimp, grilling, appetizer, tailgate

Crispy and crunchy with the perfect amount of chew, and ready in just seven minutes. This is your sign to try fried ribs.

When people think of baby back ribs, they usually think of slow smoked barbecue. Or, the annoyingly catchy Chili’s jingle. It seems the default method for rib cookery is always some version of barbecue – even if that means they’re slathered in BBQ sauce and thrown into a slow cooker. But, rib meat doesn’t always have to be cooked to the point where it will be denture friendly. In fact, many people prefer some texture and chew to their meat. After all, it’s meat – not marshmallow!

If you’re a texture fan, this will be your new favorite way to devour ribs. Golden deep fried ribs. Ribs reminiscent of crunchy crackling nuggets. Heaven. A light coating of flour gives just the right crunch, and the quick cook time leaves the baby backs with a slight chew similar to perfectly roasted pork belly.

You can flavor your flour with any number of spices. Try BBQ seasoning, garlic powder or chili powder for some kick. Personally, I like to use five spice powder which is full of fragrant spices like star anise, cloves and szechuan pepper. Pro tip – the ribs pair really well with a sweet n hot sweet chili sauce, too.

As with ANY frying, the key to a crispy finish is ALL about the oil temperature. The biggest mistake people make is putting their food in before the oil is hot enough. That just leads to soggy and greasy ribs which soak up the oil, instead of frying in it. The optimal frying temperature is between 350-375f, and you should use a thermometer to monitor it. It’s also really important to let the oil reheat to that temperature if frying in batches, as adding the meat will immediately bring the temp down. If you’re frying at the golden temps, you’ll get golden results!

Crispy fried baby back ribs

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• Author: Jess Pryles
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes
• Yield: serves 6-8

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Ingredients

Units USM

2 racks of baby back ribs
8–10 cups of frying oil (peanut is best)
1 cup all purpose flour
1 cup rice flour (see note 1)
1 tablespoon five spice powder
4 teaspoons kosher salt, divided

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Instructions

1. Place the oil into a large heavy based pot or deep fryer, and heat to 375f.
2. Use a sharp knife to cut the racks of ribs between the bones, to create individual ribs. Season the ribs with 2 teaspoons of salt.
3. In a shallow bowl, place the AP and rice flour, along with the five spice and remaining salt.
4. When the oil is at temperature, drop a rib into the flour to coat on all sides. Shake off excess, then gently lower into the oil. Work in batches to avoid overcrowding the pot. Cook ribs for 7 minutes until deep golden brown.  Remove using a spider or tongs, and place on paper towel to drain.
5. Wait for oil to return to optimal temperature between batches. You can keep the ribs warm on a rack in a 200f oven while cooking remaining batches.
6. Serve immediately with optional sweet chili dipping sauce.

Notes

Note 1: rice flour helps to create a super crisp shell. You can find it in Asian markets or online. If you can’t get your hands on it, you can just use AP flour for the entire coating.

• Category: Mains
• Method: Frying
• Cuisine: American

Keywords: fried ribs, pork

With a built in handle, these grilled drumsticks are great to feed a crowd, and make for a hearty tailgate snack.

With fragrant spices, earthy chili powders and just a touch of heat, these vibrant grilled chicken drumsticks are one of my go-to snacks when grilling for a crowd. By setting up your grill for two zone cooking – you create a perfect environment to get a lovely charcoal sear without burning the delicate chicken meat. I use Kingsford Original briquettes for my grilling, so I know exactly how long and how hot they will burn.

There’s no magic time you should cook these for, because with chicken it’s super important to cook to temperature. When you use a thermometer to monitor internal temperature, you can ensure the chicken is safely cooked (ps – you’re looking for 165f internal temp). By knowing the exact temp (instead of having to guess), you can also pull the chicken off the grill as soon as you know it’s safely ready, which prevents overcooking and ending up with sad, dry meat! It’s a win/win for safety AND flavor. I use and recommend Thermapens for temperature monitoring – they’re super fast and reliable.

Spice-rubbed grilled chicken drumsticks

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• Author: Jess Pryles
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: serves 10-12

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Ingredients

4–5 lb chicken drumsticks (about 12)
3 tablespoons olive oil
2 tablespoons paprika
2 teaspoons chipotle powder
1 teaspoon ancho powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cinnamon
2 teaspoons kosher salt

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Instructions

1. Light a full chimney of charcoal, and wait 10-15 minuted for the top layer to begin to ash around the edges.
2. While the charcoal is igniting, place the drumsticks in a large bowl, then add the oil and all the remaining ingredients. Toss to coat all the drumsticks well with the spice mixture.
3. When the coals are lit and just starting to ash on the top layer, dump into the grill but do not spread out – keep the lit coals to one side of the grill to create a hot and a cool zone – this is called two zone grilling. Replace the grate on top of the lit coals.
4. Working quickly, place the drumsticks directly over the hot coals, and cook for one minute, then flip and cook another minute on the other side. At this stage, you are just developing color on the chicken, but trying to avoid any burning. If you haven’t got as much of a grilling color as you’d like, simply leave them a little longer.
5. Once the drumsticks have a nice charred appearance, move them to the cool or indirect side of the grill. Though they look great on the outside, they are not yet fully cooked, and it’s important to cook them to a safe temperature. Once all the drumsticks are on the indirect side, close the lid of the grill and allow them to finish cooking until they reach an internal temperature of 165f, which will take 15-20 minutes.
6. Remove from the grill, and serve.

Notes

Pro tip: wrap a small amount of foil around the bone to make these drumsticks easier to handle when hot!

• Category: Main
• Method: Grilling
• Cuisine: American

Keywords: tailgate recipes, grilling, chicken