Smoked Salmon with Mango Salsa

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 Smoked Salmon with Mango Salsa
Course Entree
Servings
Ingredients
  • 2-1 lb salmon fillets
  • Salt and pepper to taste
  • Favorite seafood seasoning
  • 2 limes sliced
  • 2 lemons sliced
  • 1/2 cup parsley chopped
  • Mango Salsa:
  • 1 mango peeled, seeded, and chopped
  • 1/4 cup red bell pepper finely chopped
  • 1 green onion chopped
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • Salt and pepper to taste
Course Entree
Servings
Ingredients
  • 2-1 lb salmon fillets
  • Salt and pepper to taste
  • Favorite seafood seasoning
  • 2 limes sliced
  • 2 lemons sliced
  • 1/2 cup parsley chopped
  • Mango Salsa:
  • 1 mango peeled, seeded, and chopped
  • 1/4 cup red bell pepper finely chopped
  • 1 green onion chopped
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • Salt and pepper to taste
Instructions
  1. In a medium bowl, mix together ingredients for mango salsa and refrigerate until ready to use.
  2. Preheat smoker to 225°F.
  3. Season salmon fillets with salt, pepper and seafood seasoning to your liking.
  4. Place sliced lemon and lime slices on top and put into the smoker. Smoke fish for 30 minutes or until it can be flaked with a fork.
  5. When salmon is done, pull out of smoker and sprinkle with parsley. Serve with mango salsa on top.

Baked Crusted Salmon

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 Baked Crusted Salmon
Course Entree
Servings
Ingredients
  • 2-1 lb salmon fillets
  • Salt and pepper to taste
  • 6 Tablespoons Dijon mustard
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup Parmesan cheese
  • 4 cloves garlic minced
  • 2 Tablespoons parsley chopped
  • 4 Tablespoons butter melted
Course Entree
Servings
Ingredients
  • 2-1 lb salmon fillets
  • Salt and pepper to taste
  • 6 Tablespoons Dijon mustard
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup Parmesan cheese
  • 4 cloves garlic minced
  • 2 Tablespoons parsley chopped
  • 4 Tablespoons butter melted
Instructions
  1. Preheat pizza oven or indoor oven to 400°F.
  2. Place salmon fillet on pizza peel if using pizza oven or baking sheet if using the indoor oven.
  3. Season the salmon with salt and pepper.
  4. In a small bowl, mix the breadcrumbs, Parmesan cheese, garlic, and parsley together.
  5. Mix butter in with breadcrumb mixture and stir until well combined.
  6. Spread Dijon mustard evenly on top of salmon fillets and then sprinkle breadcrumb mixture over the mustard.
  7. Place in pizza oven or indoor oven and bake for 12-15 minutes, or until salmon flakes and the crust is golden.

Piña Colada Burgers

Print Recipe
 Piña Colada Burgers
Course Entree
Servings
Ingredients
  • 2 lbs ground beef
  • 1/4 cup teriyaki sauce
  • Salt and pepper
  • 2 Tablespoons butter melted
  • 4 slices of pineapple core intact*
  • 1/3 cup piña colada sauce
  • 1/3 cup mayonnaise
  • Sliced Colby jack cheese
  • 4-8 slices of cooked bacon
  • 4 hamburger buns
  • piña colada sauce
  • 1 small can crushed pineapple
  • 2/3 cup cream of coconut
  • 1/3 cup sour cream
Course Entree
Servings
Ingredients
  • 2 lbs ground beef
  • 1/4 cup teriyaki sauce
  • Salt and pepper
  • 2 Tablespoons butter melted
  • 4 slices of pineapple core intact*
  • 1/3 cup piña colada sauce
  • 1/3 cup mayonnaise
  • Sliced Colby jack cheese
  • 4-8 slices of cooked bacon
  • 4 hamburger buns
  • piña colada sauce
  • 1 small can crushed pineapple
  • 2/3 cup cream of coconut
  • 1/3 cup sour cream
Instructions
  1. Make piña colada sauce, mix 1/3 cup piña colada sauce and mayonnaise. Set aside.
  2. Mix ground beef with the 1/4 cup teriyaki sauce. Form into 8 patties. Press the centers of the patties down so that the burgers don’t get to thick in the middle when you grill them. Season each side with salt and pepper.
  3. Preheat grill to medium/high heat. Grill patties on each side for 2-3 minutes for medium rare, 3-4 minutes for medium and 5-6 minutes for well done.
  4. While burgers are cooking, drizzle teriyaki sauce on each side of the patty.
  5. The last minute of cooking, add the Colby jack cheese to each patty.
  6. Meanwhile, grill the pineapple, brush with a little melted butter until marks appear, about 2 minutes on each side. Remove to a plate and cut out the core. *Leaving the core in while cooking will help the pineapple to not fall apart and will be easier to turn.
  7. Grill buns until grill marks appear.
  8. Spread the piña colada mayo on each side of the bun.
  9. Place the burger, pineapple and bacon on the bottom, top with teriyaki sauce and the top bun.

Caprese Burgers with Artichoke Pesto Sauce

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 Caprese Burgers with ArtichokePesto Sauce
Course Entree
Servings
Ingredients
  • 2 lbs ground beef
  • 2 teaspoons Salt
  • 1 1/2 teaspoons Pepper
  • 2 Tablespoons garlic minced
  • 4 Tablespoons basil minced
  • 8 Thick slices of fresh mozzarella
  • 4 hamburger buns
  • Artichoke Pesto Sauce:
  • 1/2 cup quartered artichoke hearts
  • 1/2 cup prepared basil pesto
  • 6 Tablespoons mayonnaise
  • Toppings
  • Lettuce
  • 1-2 tomatoes sliced
  • Fresh basil leaves
  • 1/2 cup balsamic vinegar For balsamic glaze
Course Entree
Servings
Ingredients
  • 2 lbs ground beef
  • 2 teaspoons Salt
  • 1 1/2 teaspoons Pepper
  • 2 Tablespoons garlic minced
  • 4 Tablespoons basil minced
  • 8 Thick slices of fresh mozzarella
  • 4 hamburger buns
  • Artichoke Pesto Sauce:
  • 1/2 cup quartered artichoke hearts
  • 1/2 cup prepared basil pesto
  • 6 Tablespoons mayonnaise
  • Toppings
  • Lettuce
  • 1-2 tomatoes sliced
  • Fresh basil leaves
  • 1/2 cup balsamic vinegar For balsamic glaze
Instructions
  1. Add ingredients for artichoke pesto sauce to a food processor or blender. Process until smooth. Set aside.
  2. Mix ground beef, salt, pepper, garlic, and basil. Form into 8 patties.
  3. Press the centers of the patties down so that the burgers don’t get to thick in the middle when you grill them. Season each side with salt and pepper.
  4. Preheat grill to medium/high heat.
  5. Grill patties on each side for 2-3 minutes for medium rare, 3-4 minutes for medium and 5-6 minutes for well done. The last 1-2 minutes of cooking, add the mozzarella cheese to each patty.
  6. Instructions for balsamic glaze: Add the balsamic vinegar to a small pot and set over medium heat. Cook for about 10 minutes, stirring occasionally.
  7. Try not to choke on the smell. It will bubble and thicken. When it is syrupy and has reduced to about 3-4 tablespoons, remove from heat.
  8. If your hamburgers aren’t ready yet, leave it on the burner over the lowest setting. It needs to be warm when it is drizzled over the burgers.

Bacon and Goat Cheese Aioli Burgers

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 Bacon and Goat Cheese Aioli Burgers
Course Entree
Servings
Ingredients
  • 1 lb ground beef
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 Tablespoon garlic minced
  • 4 hamburger buns
  • Aioli:
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic minced
  • Salt and pepper to taste
  • Toppings
  • 4 oz goat cheese softened
  • 4 strips thick-cut bacon
  • Crispy dried onions
  • Lettuce
Course Entree
Servings
Ingredients
  • 1 lb ground beef
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 Tablespoon garlic minced
  • 4 hamburger buns
  • Aioli:
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic minced
  • Salt and pepper to taste
  • Toppings
  • 4 oz goat cheese softened
  • 4 strips thick-cut bacon
  • Crispy dried onions
  • Lettuce
Instructions
  1. Make the aioli: In a small bowl, combine mayonnaise, zest, lemon juice, Dijon, garlic, salt and pepper. Refrigerate until ready to use.
  2. Form burgers: In a medium bowl, combine ground beef, salt, pepper, and garlic.
  3. Form into 4 patties. Press the centers of the patties down so that the burgers don’t get to thick in the middle when you grill them. Set burgers aside.
  4. Cook the bacon until crisp. Place on paper towel lined plate to drain grease.
  5. Preheat grill to medium/high heat.
  6. Grill patties on each side for 2-3 minutes for medium rare, 3-4 minutes for medium and 5-6 minutes for well done.
  7. The last minute of cooking, add the goat cheese to each patty. Grill buns until toasted.
  8. Assemble burgers: Bun, aioli, lettuce, burger, goat cheese, bacon, onions and more aioli.
Recipe Notes

Note: This makes 4 patties. If you would like 2 patties per bun, double burger ingredients.

Smoked Brisket Burgers

Print Recipe
 Smoked Brisket Burgers
Course Entree
Servings
Ingredients
  • 2 lbs ground beef
  • Salt and pepper to taste
  • Your favorite rub to taste
  • Sliced cheddar cheese
  • 2 red onions sliced
  • 2 Tablespoons butter
  • Leftover smoked brisket
  • 4 hamburger bun
  • Sauce:
  • 1/2 cup barbecue sauce
  • 1/2 cup mayonnaise
  • Pickle juice
Course Entree
Servings
Ingredients
  • 2 lbs ground beef
  • Salt and pepper to taste
  • Your favorite rub to taste
  • Sliced cheddar cheese
  • 2 red onions sliced
  • 2 Tablespoons butter
  • Leftover smoked brisket
  • 4 hamburger bun
  • Sauce:
  • 1/2 cup barbecue sauce
  • 1/2 cup mayonnaise
  • Pickle juice
Instructions
  1. Prepare the meat by sectioning it into 8 balls and then press them into patties.
  2. Sprinkle salt, pepper and rub on top of patties.
  3. Mix BBQ sauce, mayonnaise and a couple splashes of pickle juice together. Set aside.
  4. Preheat skillet on medium heat. Add butter. When butter has melted add onions and season with salt and pepper.
  5. Sauté onions until caramelized. Set aside.
  6. Preheat grill to high heat.
  7. Grill patties on each side for 2-3 minutes for medium rare, 3-4 minutes for medium and 5-6 for well done.
  8. The last minute of cooking, add the cheese to each patty and close lid to allow the cheese to melt.
  9. Assemble burgers by spreading sauce on the bottom bun, 2 patties, couple pieces of sliced brisket, onions and then more sauce on the top bun.

Smoked Brisket Camp Chef

Print Recipe
 Smoked Brisket
Course Entree
Servings
Ingredients
  • 10-12 lbs beef brisket
  • Your favorite rub
Course Entree
Servings
Ingredients
  • 10-12 lbs beef brisket
  • Your favorite rub
Instructions
  1. Preheat smoker to 250°F. With a paper towel pat the brisket dry. Generously season all sides of the brisket with rub.
  2. Put the brisket in the smoker, fat side up and smoke for 12 hours or until internal temperature reaches 180°F.
  3. After 12 hours, wrap the brisket in aluminum foil and continue smoking for 3 hours or until internal temperature reaches between 190°-205°F.
  4. Let brisket rest in aluminum foil for 1 hour in a cooler.
  5. Pro tip: Depending on the size of your brisket, smoking time may vary. Always go by internal temperature to get best results.

Smoked BBQ Chicken Pizza

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 Smoked BBQ Chicken Pizza
Course Entree
Servings
Ingredients
  • Pizza dough homemade or store bought
  • 1 cup favorite barbecue sauce
  • 2 cups smoked chicken chopped
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup smoked Gouda cheese shredded
  • 1/2 red onion sliced thin
  • 1/4 cup cilantro chopped
Course Entree
Servings
Ingredients
  • Pizza dough homemade or store bought
  • 1 cup favorite barbecue sauce
  • 2 cups smoked chicken chopped
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup smoked Gouda cheese shredded
  • 1/2 red onion sliced thin
  • 1/4 cup cilantro chopped
Instructions
  1. Preheat oven or pizza oven to 500 degrees. Put a little flour on a pizza peel and then stretch the dough out into a thin circle.
  2. Add barbecue sauce and spread evenly.
  3. Next, add mozzarella cheese and then chicken and onion. Top with smoked Gouda cheese.
  4. Slide the pizza into the oven and cook for about 7-10 minutes until the cheese is melted and the bottom is browned.
  5. When pizza is done, pull it out of the oven and sprinkle with fresh cilantro

Competition BBQ Chicken

Print Recipe
 Competition BBQ Chicken
Course Entree
Servings
Ingredients
  • 16 chicken thighs
  • Brine
  • All-purpose seasoning
  • BBQ Sauce:
  • 1 cup barbecue sauce
  • 1/2 cup mustard
  • 3 Tablespoons vinegar
  • 1 teaspoon Pepper
  • 3 Tablespoons hot sauce optional
Course Entree
Servings
Ingredients
  • 16 chicken thighs
  • Brine
  • All-purpose seasoning
  • BBQ Sauce:
  • 1 cup barbecue sauce
  • 1/2 cup mustard
  • 3 Tablespoons vinegar
  • 1 teaspoon Pepper
  • 3 Tablespoons hot sauce optional
Instructions
  1. Remove skin from chicken thighs.
  2. Remove excess fat from thighs and skin.
  3. Refrigerate skin until ready to use.
  4. Place chicken in the brine for 4 hours.
  5. Preheat smoker to 275 degrees.
  6. In a medium-sized bowl, mix barbecue sauce ingredients together.
  7. Remove chicken from brine and season with all-purpose seasoning.
  8. Wrap skin around chicken and put in the smoker.
  9. Halfway through, brush barbecue sauce on top of the chicken. Smoke for 1 to 1 1/2 hours or until internal temperature reaches 165 degrees.

Dutch Oven Short Ribs

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 Dutch Oven Short Ribs
Course Entree
Servings
Ingredients
  • 5 lbs beef short ribs cut into 3 inch pieces
  • 2 Tablespoons of vegetable oil
  • 1 teaspoon Salt
  • 1/2 teaspoon ground pepper
  • 1 large onion cut into thick slices separated
  • 1/4 cup brown sugar
  • 5 carrots peeled and chunked
  • 4 cloves garlic coarsely chopped
  • 16 oz can tomato sauce
  • 1 cup barbecue sauce
  • 1 cup beef broth
Course Entree
Servings
Ingredients
  • 5 lbs beef short ribs cut into 3 inch pieces
  • 2 Tablespoons of vegetable oil
  • 1 teaspoon Salt
  • 1/2 teaspoon ground pepper
  • 1 large onion cut into thick slices separated
  • 1/4 cup brown sugar
  • 5 carrots peeled and chunked
  • 4 cloves garlic coarsely chopped
  • 16 oz can tomato sauce
  • 1 cup barbecue sauce
  • 1 cup beef broth
Instructions
  1. Heat oil in a 12 inch Dutch oven. Sprinkle ribs with salt and pepper and brown the ribs on all sides.
  2. Once ribs are browned, transfer to paper towel lined plate.
  3. Stir onions and carrots into the Dutch oven. Cook onions and carrots until they are lightly browned.
  4. Add garlic and cook for 2 minutes.
  5. Add tomato sauce, barbecue sauce, brown sugar and beef broth. Stir and bring to a low boil, let simmer for 2 minutes to meld flavors.
  6. Turn stove to a low/med heat and slowly stir in browned ribs.
  7. Put lid on Dutch oven and braise ribs for 2 to 2 1/2 hours.