Sidekick Grill Accessory

SIDEKICK
$249.99
SG + SIDEKICK
$899.99
FREE SHIPPING INCLUDED

The Sidekick is just that—your pellet grill’s powerful partner in cooking crime. The propane powered, single burner accessory easily attaches to most Camp Chef pellet grills. It's designed to give you VersaGrillity™ as one of Camp Chef's 14-inch cooking systems, meaning you can add a griddle, grill, artisan oven, stock pot, and more. The Sidekick has 30,000 BTU and is perfect for searing. Grilling now has more options and greater convenience with the Sidekick.

You'll be cooking in no time with the included pre-seasoned steel griddle. Discover the endless menu possibility found in your Sidekick.

  • Compatible with most Camp Chef 14 in. accessories
  • Includes Professional Flat Top Griddle with ready to cook True Seasoned Surface (SG30)
  • Includes propane tank holder
  • Mounts to full-sized Camp Chef pellet grills, 2016 and newer
  • 30,000 BTU cast-aluminum burner
  • Grease Management System
  • Matchless ignition
  • Fully adjustable heat-control knob
  • Wind Baffled Technology
  • Has the ability to bake, sear, boil, sauté, braise, grill, etc. (accessories sold separately)
  • Fits under patio cover
This is VersaGrillity

50 Recipes From 50 States

All cooked on the new Sidekick

AK
 
 
 
 
 
 
 
 
 
 
ME
 
WA
ID
MT
ND
MN
WI
MI
 
VT
NH
MA
 
OR
NV
WY
SD
IA
IN
OH
PA
NY
CT
RI
 
ca
ut
co
ne
mo
il
ky
md
de
nj
 
 
 
az
nm
ks
ar
tn
wv
va
nc
 
 
 
 
 
 
ok
la
ms
al
ga
sc
 
 
hi
 
 
 
tx
 
 
 
 
fl
 
 

Upcoming Recipes

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AK
50 FROM 50

Smoked Salmon

Alaska is home to 5 species of Pacific salmon, so it’s no wonder this smoked fish is an Alaskan classic.

A few easy steps and a bit of patience are key in making the perfect smoked salmon. A low temperature and slow smoking results in an amazing treat for your family!

INGREDIENTS
  • Salmon fillets
  • 1 cup Kosher salt
  • 2 cups brown sugar
  • 1 Tablespoon black pepper (optional)
  • 1 Tablespoon cayenne (optional)
INSTRUCTIONS
Place salmon in plastic tub. Cover the salmon with 1/4 inch of dry brine. Refrigerate for 8-10 hours covered. Gently wipe off dry brine. Do not rinse. Place on wire rack and place in refrigerator uncovered for 4-6 hours developing a shiny surface called pellicle. Preheat pellet grill to low smoke. Place in salmon in pellet grill and smoke with alder or fruit flavored pellets until internal temperature reaches 145 degrees F. Option: Baste with maple syrup or apple syrup during the smoking process.
AL
50 FROM 50

Fried Okra

The marriage of two southern dishes, deliciously tossed together.

Fried okra is so good you won't be able to stop popping it in your mouth. These golden brown nuggets are crunchy and addicting especially when paired with Fried Green Tomatoes.

INGREDIENTS
  • 1 1/2 cups sliced fresh or frozen okra, thawed
  • 3 Tablespoons buttermilk
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic herb seasoning blend
  • 1/8 teaspoon pepper
  • Oil for frying
INSTRUCTIONS
Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture. In a large dutch oven heat about 2 inches full of oil to 350 degrees F. Fry okra, a few pieces at a time, for 1 1/2 to 3 minutes on each side or until golden brown. Drain on paper towels. Season with salt and pepper if desired.
AL
50 FROM 50

Fried Green Tomatoes

The marriage of two southern dishes, deliciously tossed together.

Fried okra is so good you won't be able to stop popping it in your mouth. These golden brown nuggets are crunchy and addicting especially when paired with Fried Green Tomatoes.

INGREDIENTS
  • Green Tomatoes
  • 4 green tomatoes
  • Kosher salt
  • 1 cup cornmeal
  • 1/2 cup breadcrumbs
  • 1 1/2 cups white flour
  • Onion powder to taste
  • White pepper to taste
  • Garlic powder to taste
  • 2 large eggs
  • 1 cup buttermilk
  • Vegetable oil for frying
  • Sauce
  • 3/4 cups mayonnaise
  • 1 Tablespoon dijon mustard
  • 1/4 lemon, juiced
  • 1 tsp whole grain mustard
  • 2 cloves garlic, finely minced
  • Scallions, finely chopped
  • Worchestershire sauce to taste
  • Hot sauce to taste
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
INSTRUCTIONS
Start by slicing your green tomatoes into 1/4 inch slices and place them on a paper towel lined baking sheet. Sprinkle them with kosher salt. Let them sit for about 30 minutes. In a bowl, combine mayonnaise, dijon mustard, lemon, whole grain mustard, garlic, scallions, Worchestershire, hot sauce, cayenne pepper and smoked paprika. Whisk to combine and set aside. Once your tomatoes have sat for 30 minutes, use a paper towel to pat them dry. Get out 3 bowls. In the first bowl, combine breadcrumbs and cornmeal. In a second bowl, crack eggs and combine with buttermilk and whisk. In the third bowl, combine white flour along with some onion powder, white pepper and garlic powder. Now take the tomatoes and place them one at a time into your flour dredge, flipping to make sure they are coated. Next, move them to your egg mixture and make sure they are fully coated. Then move them to the cornmeal mixture and make sure they are fully coated. Repeat with all the tomato slices and place them on baking sheet. Heat oil in a large Dutch oven about 2 inches deep to 350 degrees F. Fry tomatoes in batches, making sure they're not overlapping or touching. Remove once they have floated to the top and are golden brown and place on a paper towel lined baking sheet. Serve with remoulade sauce.
AR
50 FROM 50

Crispy Fried Pickles

This tasty dish was born in Arkansas and could be the tastiest pickle you’ll ever be in…with ranch as a dipping sauce.

Crispy fried pickles made with sliced dill pickles breaded in seasoned flour and fried crispy are a perfect side dish to add to your BBQ!

INGREDIENTS
  • Pickles
  • 12-15 sandwich sliced dill pickles
  • 1-2 cups Panko breadcrumbs
  • Oil for frying
  • Batter
  • 1 cup all purpose flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dill (optional)
INSTRUCTIONS
In a dutch oven, preheat oil to 360-370 degrees F. Combine all batter ingredients and stir until smooth, let sit for at least 5 minutes. Dab pickle slices on paper towels to dry them. Place about 1/2 cup Panko breadcrumbs in a bowl (add more as needed). If they get wet, they don't stick so its best to work in small batches. Dip each pickle slice in the wet batter and then gently toss in the breadcrumbs, let sit for a minute or so, this will allow the crumbs to stick better. Fry in small batches for 3-4 minutes or until brown and crispy. Serve with ranch or your favorite dip.
AZ
50 FROM 50

Smothered Chicken Chimichangas

Two Tucson, AZ restaurants say they crafted the first Chimichangas. Either way it’s a state favorite. Try one for yourself.

These chimichangas are loaded with savory grilled chicken and cheese, then smothered in a cream green chili sauce. They'll satisfy any craving for Mexican food!

INGREDIENTS
  • Chicken
  • 2 lbs chicken thighs
  • 3 limes, juiced
  • 4 teaspoons red wine vinegar
  • 6 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • Green Chili Sauce
  • 4 Tablespoons olive oil
  • 2 Tablespoons butter
  • 6 Tablespoons flour
  • 4 cups chicken broth
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sour cream
  • 1 - 4 oz can of green chilies
  • 1 cup sharp cheddar cheese, shredded
  • Mexican hot sauce to taste
  • Chimichangas
  • Grilled chicken
  • 6-8 raw burrito sized tortilla shells
  • 2 cups sharp cheddar cheese, shredded
  • Canola or peanut oil for frying
INSTRUCTIONS
For the chicken: Juice the limes into a medium sized bowl. Add red wine vinegar, garlic, chili powder, cumin, kosher salt and black pepper. Put chicken in a ziplock freezer bag. Pour marinade over chicken, completely covering chicken. Marinate for at least 4 hours. Preheat pellet grill to 375 degrees F. Grill chicken about 10-15 minutes per side or until internal temperature reaches 165 degrees F. Let stand for a few minutes, then chop into bite sized pieces. For the green chili sauce: Melt butter in olive oil in a sauce pan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 3-5 minutes. Remove from heat and stir in green chilies and cheese until melted. Then add sour cream and stir until smooth. Add hot sauce to taste. For the chimichangas: Preheat oil in Dutch oven to 375 degrees F. Prepare chimichangas by adding 1/2 cup of chicken to each tortilla then top with 2-3 tablespoons of sauce and a sprinkle of cheese. Roll the chimichangas up burrito style. Repeat until all chimichangas are rolled. Place chimichangas into Dutch oven, 1-2 at a time, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown. To serve, top chimichangas with green chili cream sauce and desired toppings.    
CA
50 FROM 50

Santa Maria Tri-Tip with Grilled Avocados

What was dubbed “California’s cut” pairs perfectly with the California native Hass Avocado.

This Santa Maria style tri-tip recipe is perfect for grilling during barbecue season! A smoky and spicy rub adds instant flavor to this juicy and delicious cut of beef.

INGREDIENTS
  • Tri-tip
  • 1 tri-tip roast
  • 2 Tablespoons olive oil
  • 2 Tablespoons Kosher salt
  • 2 Tablespoons coarse black pepper
  • 2 Tablespoons granulated garlic
  • 2 teaspoons cayenne pepper
  • Garlic Butter
  • 1 teaspoon saved rub
  • 1 teaspoon minced garlic
  • 2-3 fresh rosemary springs
  • 1/2 cup butter
  • Avocados
  • 2 avocados
  • 1 lime, juiced
  • Salt to taste
INSTRUCTIONS
Mix salt, pepper, granulated garlic, and cayenne pepper. Set aside one teaspoon for smoked butter. Lightly coat tri-tip roast with olive oil then completely cover with rub. Set pellet grill to high smoke. Smoke tri-tip roast until internal temperature reaches 125-130 degrees F in the thickest part of the meat for medium rare, usually about 90 minutes to 2 hours. Place butter, garlic, teaspoon of rub, and rosemary in a small cast iron skillet. Smoke butter for about 15 or 20 minutes or until completely melted. Lightly mix before serving. Cut each avocado in half and remove the pit. Lightly brush with lime juice then place face down on high heat grill. Sear for about 1-2 minutes, then remove and slice. Salt before serving. Once tri-tip is about 5 degrees F from reaching desired temperature, remove from pellet grill and sear on high heat. Do this for about 1-2 minutes on each side. Slice against the grain to serve. Lightly drizzle smoked garlic butter over sliced tri-tip with a spoon. Serve with grilled avocados.
CO
50 FROM 50

Denver Omelet with Slopper Sauce

The Slopper is typically a burger, but we added this local sauce to a classic Denver dish. You gotta’ try this!

Hearty enough for brunch, lunch or even dinner, this tasty omelet has a tasty combination of eggs, ham, cheese and bell peppers. Smothered in green chili slopper sauce, boasts a tangy Southwest appeal.

INGREDIENTS
  • Omelet
  • 1 Tablespoon canola oil
  • 16 oz thick cut ham, diced
  • 1 green pepper, stemmed, seeded and diced
  • 1 red pepper, stemmed, seeded and diced
  • 1/2 yellow onion, diced
  • 8 oz cheddar cheese, shredded
  • 2 Tablespoons butter
  • 8 large eggs
  • Salt and pepper to taste
  • Sauce
  • 1 lb pork shoulder, cut into cubes
  • Canola oil for cooking
  • 2 garlic cloves, crushed
  • 1/2 yellow onion, diced
  • 1/4 cup all purpose flour or more if necessary
  • 1/2 cup water
  • 1 1/2 cups chicken broth or more if necessary
  • 6 oz canned diced tomatoes and chilies
  • 6 large roasted green chilies, such as Hatch or poblanos, skin removed
  • 1 serrano chili, diced
  • 1 teaspoon cumin
  • 2 teaspoons fresh cilantro, chopped
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 ground white pepper
INSTRUCTIONS
For the Slopper Sauce: Cook the pork in canola oil in Dutch oven over medium heat until the meat is browned on the outside and a little pink on the interior. Add the garlic and onion and cook until soft. Add the flour and stir until brown. Add water and adjust according to the desired thickness. Add the chicken broth and stir to combine. Add the canned tomatoes and chilies, roasted green chilies, serrano chilies, cumin, cilantro, cayenne, salt, black pepper and white pepper and bring to a boil. Turn the heat to low and simmer uncovered, stirring constantly, for 2 to 3 hours. If you need to thicken the chili, add more flour. If you need to thin it out add more broth. For the Omelets: Pour the oil into a large cast iron skillet. Turn the heat to medium high heat and add the diced ham. Cook, stirring often , until the ham is lightly browned and crisp, about 2 minutes. Add the green and red pepper, then the onion. Cook until the vegetables are tender but still a little crisp, about 2 minutes. Season with salt and pepper to taste. Transfer mixture to a bowl. Clean out skillet and then set back on the stove. Crack two eggs into a medium sized bowl and whisk with fork until combined. Season with a pinch of salt and pepper. Add 1/2 tablespoon of butter to the skillet an turn the heat to medium high. When melted, add the whisked eggs. Let the eggs cook for a few seconds. Then, using a spatula, push the cooked eggs towards the center of the pan, tilting the pan down to let the uncooked eggs drip towards the sides. When the middle is still runny, pile a quarter of the ham and onion mixture and a quarter of the cheese on half of the omelet. Carefully fold the omelet over. Let cook until the cheese melts, flipping halfway through. Transfer the omelet to a plate. Repeat the process three times. Top with slopper sauce.
CT
50 FROM 50

Thin Crust Pizza with Clams in White Sauce

Thin Crust Pizza with Clams and White Sauce – New Haven’s favorite thin crust has been a must have for a long time and combines Connecticut’s shorelines with its Italian heritage.

Thin and hand-tossed crust topped with white sauce and freshly-shucked clams, drizzled with olive oil, sprinkled with garlic, fresh oregano and just-grated Romano cheese.

INGREDIENTS
  • 6-8 ounces dough ball (See Camp Chef Recipe*)
  • 8 ounces chopped clam meat, fresh or canned
  • 2 cloves garlic, minced
  • 2 Tablespoons extra virgin olive oil
  • Pinch of crushed red pepper flakes (optional)
  • 1/4 cup pecorino romano cheese
  • 1 Tablespoon fresh oregano, chopped
  • Kosher salt
INSTRUCTIONS
Preheat Artisan Pizza Oven Accessory to 650-700 degrees F. Flour pizza peel and stretch dough ball into 12-14 inch thin round. Drizzle olive oil over dough. Sprinkle kosher salt and garlic over dough and oil. Next add cheese, red pepper, clams and oregano. Cook in artisan pizza oven at 650-700 degrees F., turning often.
DE
50 FROM 50

BBQ DelMarVa Chicken

Not only is this a special breed of chicken, but you’ll find this protein raising funds for various non-profit groups along the shores of the Atlantic. It’s a beachgoers favorite!

The marinade for this chicken is fabulous! Simple ingredients, simple to make, the best spicy BBQ style grilled chicken.

INGREDIENTS
  • 2-3 lbs chicken (Leg quarters or thighs and drumsticks)
  • 1 1/2 cups apple cider vinegar
  • 1 cup extra virgin olive oil
  • 2-3 teaspoons poultry seasoning
  • 2 teaspoons salt
  • 3 teaspoons black pepper
  • 1 teaspoon cayenne
  • 1 1/2 teaspoons garlic powder
INSTRUCTIONS
Put chicken pieces into a large container for marinating in. Using a medium sized bowl add all your spices, then the liquid ingredients. Add the cider and oil, pour over chicken, then add water to cover chicken parts (just barely over the top of the chicken). Make sure all the pieces of chicken are well soaked with the spices and marinade. Marinate the chicken for at least an hour or overnight. Preheat the pellet grill to 350 degrees F. with the sliding grill open or preheat BBQ box to medium high heat. Pull the chicken out of the marinade and place on grill. Cook until internal temperature reaches 165 degrees F., around 30 minutes. Turn chicken over halfway through cooking. When chicken is done, pull the chicken off and set it out to rest for 10 minutes.
FL
50 FROM 50

Cuban Pork Sandwich

This sandwich started in Florida to feed the appetite of Cuban workers and is now a favorite all over the country.

A hearty and delicious homemade Cuban sandwich. Made with a delicious combination of mojo-marinated pork, ham, swiss cheese, dill pickles, and lots of mustard.

INGREDIENTS
  • Cuban Sandwich
  • 1 1/2 lbs roasted pork, sliced (See ingredients and recipe below)
  • 1 1/2 lbs deli ham, sliced
  • 1 lb Swiss cheese, sliced
  • 3 Tablespoons yellow mustard or more to taste
  • Dill pickles, sliced lengthwise
  • 1/2 stick unsalted butter, softened
  • 6-8 Cuban rolls, sliced lengthwise (or similar hoagie style bread)
  • Roast Pork
  • 6-8 lbs boneless pork shoulder
  • 4 cups orange juice
  • 2 2/3 cups lime juice
  • 1 Tablespoon cumin
  • 2 Tablespoons oregano
  • 2 heads of garlic, roughly chopped
  • 3 Tablespoons salt
  • 1 Tablespoon black pepper
  • 2 onions, cut into rings
INSTRUCTIONS
For the Roasted Pork: Mix all the ingredients except pork shoulder into a bowl. Season the pork butt with salt and pepper and cover with marinade. Cover and refrigerate for at least 1 hour and up to 24 hours. Remove pork from marinade and place in high sided casserole dish or pan. Strain the marinade and add the liquid to the pork. (Optional: This will keep the pork moist while it smokes). Smoke at high smoke for 12 hours or until internal temperature reaches 205 degrees F. Remove pork and let rest. Pull pork. For the Sandwiches: Spread mustard on both sides of the roll. Add the roasted pork, then add ham, cheese and pickle. Top with top bun and wrap in foil. Place wrapped sandwiches on grill set to medium heat while pressing the sandwiches with something heavy like a cast iron skillet. Grill until cheese is melted. About 6 minutes. Remove foil and butter both sides of the sandwich. Return to grill and brown each side to desired doneness. Remove from grill and enjoy!
GA
50 FROM 50

Shrimp and Cheesy Grits

Grits. The official prepared food of Georgia. Options are almost endless, but the combination of shrimp and other tasteful ingredients make this southern dish a home run.

Creamy cheesy grits piled high with sausage and juicy shrimp! Sounds intimidating, right? But is incredibly easy to throw together. You'll be surprised!

INGREDIENTS
  • Shrimp
  • 1 lb shrimp, peeled, deveined and patted dry
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Peanut oil for frying
  • Grits
  • 1 cup grits
  • 1 cup chicken stock
  • 3 cups water
  • 3 Tablespoons butter
  • 1 cup sharp white cheddar cheese, shredded
  • Salt to taste
  • Toppings
  • 1 lb smoked andouille sausage, chopped
  • 1 medium white onion, chopped
  • 1 bell pepper, chopped
  • 1 serrano pepper, chopped (optional)
INSTRUCTIONS
For the Grits: In a sauce pan, add 2 cups of cold water and 1 cup chicken stock. Add grits and butter to cold water and bring to a simmer and reduce heat to low, add last cup of water as needed for desired consistency. Stir occasionally for 5 to 6 minutes. Add cheese and salt to taste. For the Toppings: Smoke Andouille sausage until internal temperature reaches 160 degrees F. Chop into bite sized pieces. Add onions, serrano peppers and bell peppers to cast iron pan and sauté on medium heat until onions are opaque. Add sausage and cook on high for 1-2 minutes, browning ingredients. For the Shrimp: Heat 1 inch high peanut oil in a cast iron pan on medium high heat until oil reaches 350 degrees F. Combine flour, salt and pepper. Dredge shrimp in flour lightly coating the shrimp. Fry shrimp in small batches for 2 minutes per side or until done. Place shrimp and toppings over grits.
HI
50 FROM 50

Seared Tuna with Pineapple Salsa

Hawaii is known for having the freshest seafood, not to mention the tastiest 'Ahi' tuna.

A nice meaty fish with mild flavor. This seared tuna with pineapple salsa is simple and quick for a delicious dinner.

INGREDIENTS
  • Tuna
  • 2 fresh tuna steaks
  • Peanut oil for searing
  • Salt and pepper to taste
  • Pineapple Salsa
  • 1 pineapple, cut into small pieces
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 2 jalapeños, deseeded and diced
  • 3 Tablespoons cilantro, chopped
  • 2 limes, juiced
INSTRUCTIONS
For the Pineapple Salsa: In a bowl, prepare salsa by combining all ingredients. Season to taste. For the Tuna Steaks: Heat a cast iron skillet or griddle over medium-high heat and add oil. When the skillet is hot, add the tuna steaks and sear for 3-4 minutes. Turn gently with a spatula and cook on the other side for 3-4 minutes. Remove from heat and let rest for 5 minutes. Slice 1/4 inch thick slices and top with pineapple salsa.
IA
50 FROM 50

Grilled Corn on the Cob

Awe Shucks! Want to know Iowa’s secret grilled corn recipe? Here’s a hint—butter, butter, and more butter.

How to grill juicy, tender, grilled corn-on-the-cob, it's EASY! Grilled corn is one of the best things about summer. This recipe will guide you through how to perfectly grill corn!

INGREDIENTS
  • Fresh corn on the cob
  • Butter, for serving
  • Salt, for serving
INSTRUCTIONS
Preheat pellet grill to high heat setting. The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you like char on your corn, peel off a few of hte outher layers of the corn husks before grilling. Using scissors, cut the tops off of each cob and trim any loose husk leaves. Place the corn in their husks on the hot grill and close the lid. Cook until the husks are charred on all sides, turning every 10 minutes. Depending on how hot your grill is running, it will take around 20-45 minutes. Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. Corn on the cob done this way is delicious without anything on it. If desired, you can smother with butter and sprinkle with salt.
ID
50 FROM 50

Loaded Potato Bake

The potato is the official state vegetable of Idaho. In fact, they produce 13 million pounds of potato’s a year. Try this tasteful spin on your next potato dish—right from the Idahonians themselves.

This loaded baked potato casserole is easy, delicious comfort food everyone will love! This recipe feeds a crowd. Cut in half for feeding a smaller group.

INGREDIENTS
  • 4 lbs Yukon gold potatoes, skin left on, chunked
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 cups cheddar cheese, shredded, divided
  • 1 package bacon, cooked and crumbled
  • 5 green onions, sliced
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
INSTRUCTIONS
Preheat oven to 350 degrees F. Wash potatoes and cut into chunks. Place potatoes into a large pot of boiling water and cook until fork tender, about 15 minutes. Drain the potatoes and place into a large mixing bowl. Add all the rest of the ingredients, leaving out 1 cup of the cheese and stir until well combined. Lightly butter a 9 x 13 casserole dish or square Dutch oven. Place the potato mixture in baking dish. Top with remaining 1 cup of cheese. Bake for 30 minutes until cheese is melted.
IL
50 FROM 50

Deep Dish Pizza

The Windy City is known for many things, but Chicago-style Deep Dish just might be our favorite.

This deep-dish pizza is an all-time classic. Loaded with delicious toppings and cheese and cooked in a cast iron skillet for a perfect, crispy crust.

INGREDIENTS
  • Crust
  • 1 cup plus 2 Tablespoons warm water
  • 1 3/4 teaspoons Kosher salt
  • 2 3/4 teaspoons instant yeast
  • 2 Tablespoons olive oil
  • 2 Tablespoons peanut or vegetable oil
  • 4 Tablespoons melted butter
  • 3 Tablespoons yellow cornmeal
  • 4 cups all purpose flour
  • Sauce
  • 28 oz can crushed tomatoes
  • 8 oz can tomato paste
  • 2 Tablespoons Kosher salt
  • 2 Tablespoons sugar
  • 4 Tablespoons fresh oregano, minced
  • Toppings
  • Fresh Mozzarella cheese, sliced
  • 1 lb Italian sausage, cooked
  • 1 green pepper, diced
  • 1 small onion, diced
  • 1 cup Parmesan or asiago cheese, grated
  • Olive oil to drizzle on top
INSTRUCTIONS
For the crust: Pour the warm water into a medium sized bowl, then add the next 6 ingredients and stir. Add 2 cups of the all-purpose flour and stir well. Incorporate the rest of the flour and knead with hands until you have a smooth dough. Leave dough in the bowl and cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise for about 60 minutes until dough had doubled in size. While dough is rising get your 14” skillet or three 8” skillets ready, by spraying them with non-stick cooking spray and then covering the bottom with a thin layer of olive oil. Sprinkle some flour on a smooth surface, then put the dough in the center. Using a rolling pin roll the dough out into a large circle to fit the 14” skillet. If making three 8” skillets divide the dough into thirds and make each into a ball, then roll out into circles. Lay the dough in the bottom of your skillet with the dough coming up the sides of the pan. Cover and let rest for 15 minutes. Pre-heat the oven to 425 degrees or turn the pellet grill on high. After 15 minutes you can stretch your dough, if necessary, to come up the sides of your pan. Let rest for 15 more minutes. Bake the crust for 10-15 minutes, until it is set and beginning to brown a bit. Pull crust out and put the toppings on. Start with covering the bottom with the mozzarella cheese, then the sausage, pepper, and onion. Pour the sauce over the top and cover with lots of parmesan or asiago cheese. Drizzle everything with a bit of olive oil. Bake for about 25 minutes, until filling is bubbly and the cheese is golden brown. Remove the pizza from the oven. Using a spatula, carefully lift pizza out of the skillet and onto a cooling rack. Let rest for about 15 minutes, to set up, before cutting. I like to wipe the skillet out and put the pizza back in it to cut and serve, especially if using the 8” skillets.  
IN
50 FROM 50

Hoosier Pork Tenderloin Sandwich

The Hoosier State’s most delicious sandwich is breaded, deep fried, and spilling over its bun. Try this Pork Tenderloin dream Indiana calls the Hoosier Sandwich.

This pork tenderloin sandwich comes way oversized served on a regular hamburger bun. Marinated in buttermilk, breaded in saltines, and fried to a golden brown!

INGREDIENTS
  • 2 lbs center cut boneless pork loin
  • 2 large eggs
  • 2 cups buttermilk
  • 2 garlic cloves, crushed
  • 1/4 teaspoon cayenne pepper
  • 2 sleeves saltines
  • 2 cups all purpose flour
  • Salt and pepper to taste
  • Peanut oil for frying
  • 4 hamburger buns
  • 1/2 cup mayonnaise
  • 4 Tablespoons yellow mustard
  • Iceburg lettuce, shredded
  • Tomatoes, sliced
  • Dill pickles
INSTRUCTIONS
Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half, stop about 1 inch from the other side. Open like a book. Place between 2 pieces of heavy duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet. Whisk the eggs, buttermilk, garlic, 1 teaspoon each of salt and black pepper and the cayenne in a shallow bowl. Add the pork, cover and refrigerate 1-4 hours. Pulse the crackers into coarse crumbs in a food processor, than transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs. Heat 1/2 inch deep peanut oil in a large cast iron skillet or fry pot over medium high heat until oil reaches 350 degrees F. Fry the pork in batches until golden and cooked through. Drain on paper towels. Spread bottom halves of each bun with mayonnaise and mustard. Add a piece of pork then layer with lettuce, tomatoes and pickles. Cover with bun tops.
KS
50 FROM 50

Kansas City Spare Ribs

Thick, sticky, and tasty.

These Kansas City-style pork back ribs are a little spicy, a little sweet, and grilled to tender, juicy perfection.

INGREDIENTS
  • Ribs
  • 2 racks spare ribs
  • 1/2 cup Camp Chef's Kickin' BBQ Rub or your favorite rub
  • 2 cups apple juice
  • Sauce
  • 1 -14 oz can of crushed tomatoes
  • 1 cup ketchup
  • 3/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup molasses
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground mustard
INSTRUCTIONS
For the BBQ sauce: Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes. Allow to cool completely before transferring to an air tight container. Refrigerate overnight for best flavor. BBQ sauce will last 2 weeks in the refrigerator if sealed tightly in an air tight container. For the ribs: Preheat pellet grill to high smoke. Remove membrane by scoring the back of the ribs with a sharp knife, then use a paper towel to remove. Completely cover ribs with Camp Chef's kickin' BBQ rub or your favorite pork rub. Place the ribs on grill bone side down. Spritz with apple juice every hour after the first hour. After 5 hours, baste with sauce and smoke for an additional 15 to 30 minutes. Remove and slice between the bones.
KY
50 FROM 50

Hot Brown Sandwich

You can thank Louisville’s The Brown Hotel for the tasty creation of famous the Hot Brown Sandwich—a Kentucky Derby favorite.

Delicious, creamy and super cheesy! This Kentucky Hot Brown sandwich is definitely one you don't want to pass up. Tomato and bacon are classic toppings that are a must. Indulgent and delicious!

INGREDIENTS
  • 8 slices bacon
  • 2 Tablespoons bacon drippings
  • 2 Tablespoons all-purpose flour
  • 1 1/2 cups half and half
  • 1 cup romano cheese, grated
  • 8 thick slices of Texas toast
  • 2 roasted turkey breasts, sliced
  • 1-2 tomatoes, sliced
  • 1/4 cup fresh parsley, chopped
  • Kosher salt, to taste
  • Course pepper, to taste
  • Nutmeg, to taste
INSTRUCTIONS
Preheat the pellet grill to high. Roast turkey breasts in the pellet grill until internal temperature reaches 155 degrees F. Set aside to rest. Cook the bacon in a large skillet until crisp. Transfer to a paper towel lined plate. Save some bacon drippings for the sauce. For the Monray sauce: Add 2 Tablespoons of bacon drippings to a 12 inch skillet, add the flour and whisk until brown. Add the half and half stirring until thickened. Remove from heat and stir in 1 cup Romano cheese. Season with salt, pepper and nutmeg. In a skillet or large baking dish, assemble the sandwiches by placing slices of Texas toast in the bottom of skillet or baking dish. Add 3 slices of turkey to each slice of toast. Followed by a tomato and Monray sauce. Top each sandwich with 2 slices of bacon. Cover sandwiches with Romano cheese. Garnish with chopped parsley. Place sandwiches in the pellet grill until the sauce is bubbling. About 3-5 minutes.
LA
50 FROM 50

Gumbo

Nothing beats an authentic, hearty Louisiana Gumbo.

Get a taste of home with this savory and delicious chicken Andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.

INGREDIENTS
  • 1 lb chicken thighs, bone-in, skin on
  • 1 lb Andouille sausage, cut into 1/2 inch pieces
  • 2 lbs raw medium shrimp, peeled, deveined and tails removed
  • 1/2 cup salted butter
  • 1/2 cup all purpose flour
  • 2 medium sized yellow onions, chopped
  • 1 large green bell pepper, chopped
  • 2 jalapeños
  • 2 Anaheim or poblano peppers, chopped
  • 3 large celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 - 32 oz carton chicken broth
  • 1 lb okra, trimmed and cut into 1/2 inch pieces
  • 1 - 14.5 oz can petite diced tomatoes, undrained
  • 3 bay leaves
  • 2 teaspoons salt
  • 2 teaspoons worchestershire sauce
  • 3 teaspoons hot sauce
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon black pepper
  • 1/4 cup fresh flat-leaf parsley
  • 1/2 lemon, juiced
INSTRUCTIONS
In a large cast iron pot, sear chicken thighs on high heat until skin on all sides and fat is rendered. Remove chicken and set aside. Add butter and melt. Add flour and stir until combined. Continue stirring until a rich dark paste has formed. 45 minutes to 1 hour. Remove from heat and set aside. In a sauté pan add onions, peppers and celery and cook until just soft. Add garlic and cook for 30 seconds. Add onion mixture to the roux and return to heat. Once the onion mixture is incorporated add the chicken stock to the pot, stirring constantly and bring to a simmer. Remove skin and bones from the chicken and shred. Add chicken, sausage and tomatoes to the pot. Add bay leaves, salt, Worchestershire, hot sauce, thyme and black pepper to the pot and stir to combine. Bring to a boil and add the okra to the pot. Reduce to a simmer and add the lemon juice. Simmer on low for 1 hour. Return heat to high and add the shrimp. Cook until shrimp is done, about 3 min. Serve over white rice.
MA
50 FROM 50

Grilled Lobster and Sea Scallops in Butter Basil Sauce

The Northeast Atlantic coast is a mecca for lobster and sea scallops, try this Massachusetts twist.

Turn your meal into a super special gourmet dinner with these delectable and flavorful grilled lobster tails, and sea scallops served with a creamy and buttery bacon basil sauce.

INGREDIENTS
  • 1 lb scallops, side muscle removed and pat dried
  • 4 lobster tails, split, top shell exposing the meat
  • 1 cup unsalted butter, divided (1/2 cup for the sauce, 1/2 cup melted for the lobster)
  • 2 cloves of garlic, minced
  • 1 shallot, chopped
  • 1 tomato, chopped
  • 1 cup white wine
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • Lemons for garnish
INSTRUCTIONS
Preheat pellet grill to high smoke. Rub exposed mea with melted butter and season with salt and pepper. Smoke until internal temperature reaches 105 degrees F. Turn grill up to 400 degrees F. Grilling lobster until internal temperature reaches 135 degrees F. Baste lobster with butter throughout the grilling process. Preheat sidekick or large cast iron skillet on medium high heat. Cook bacon to desired doneness and remove bacon. Season scallops with salt and pepper. In bacon fat, sauté scallops until scallops are caramelized and golden brown. Remove and set aside, keeping them warm. After scallops have been removed add 1/2 cup butter and shallots. Cook until shallots are translucent. Add garlic and cook until fragrant about 30-45 seconds. Add white wine and deglaze the pan. Add tomatoes, basil, bacon and scallops. Season to taste with salt, pepper and lemon. Serve immediately with grilled lobster over fresh pasta, rice, risotto or mashed potatoes.
MD
50 FROM 50

Crab Cakes with Homemade Tarter Sauce

These crab cakes will have you salivating. It’s all in the Old Bay Seasoning.

A simple crab cake that makes for a light, delicious spring or summer meal. These pan-fried crab cakes are fast, easy and delicious! Goes wonderfully with this creamy and tasty tartar sauce.

INGREDIENTS
  • Crab Cakes
  • 1 lb lump crab meat
  • 2 large eggs
  • 3 Tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • 1 teaspoon Worchestershire sauce
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/4 teaspoon salt
  • 1 celery stalk, diced
  • 2 Tablespoons fresh parsley, finely chopped
  • 1/2 cup Panko breadcrumbs
  • Peanut oil or canola oil for frying
  • Tartar Sauce
  • 1 cup mayonnaise
  • 2 Tablespoons sweet pickle relish
  • 2 teaspoons dijon mustard
  • 1 Tablespoon red onion, minced
  • 1 lemon, juiced
  • Salt and pepper to taste
INSTRUCTIONS
For the Crab Cakes: Line a baking sheet with aluminum foil. Combine the eggs, mayonnaise, Dijon mustard, Worchestershire, Old bay, salt celery, and parsley in a large bowl and mix well. Add the crab meat and Panko breadcrumbs. Gently fold the mixture together until combined, being careful not to shred the crab meat. Shape into 6 crab cakes and place on prepared baking sheet. Cover and refrigerate for at least an hour, allowing the crab cakes to set. Once crab cakes have set, preheat a large cast iron skillet to medium het and coat with oil. When the oil is hot, place the crab cakes in the skillet and cook until golden brown, 4-6 minutes per side. Serve with tarter sauce or a squeeze of lemon. For the Tarter Sauce: Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
ME
50 FROM 50

Old Bay Potato Chips

If anyone knows how to cook with lobster, it’s the folks living in coastal Maine. Try with these traditional, homemade Old Bay Chips.

Sweet, succulent lobster meat tossed with a creamy mayo sauce piled into a buttery toasted bun, simply irresistible! Serve with crispy Old Bay Chips for an authentic taste.

INGREDIENTS
  • 4 Russet potatoes
  • 1/2 gallon of canola or peanut oil for frying
  • Old Bay seasoning to taste
INSTRUCTIONS
In a Dutch oven, heat oil to 350 degrees F over medium heat. About 4-5 inches deep. Wash potatoes in water. Using a Mandoline, slice potatoes to about a 1/16 inch thickness. Fry potatoes in small batches usually about 3 to 4 minutes of until golden brown. Remove using a long handled skimmer. Place on paper towel to cool and toss with Old Bay seasoning. Goes great with our Smoked Lobster Roll recipe.
ME
50 FROM 50

Smoked Lobster Roll

If anyone knows how to cook with lobster, it’s the folks living in coastal Maine. Try with these traditional, homemade Old Bay Chips.

Sweet, succulent lobster meat tossed with a creamy mayo sauce piled into a buttery toasted bun, simply irresistible! Serve with crispy Old Bay Chips for an authentic taste.

INGREDIENTS
  • 2 live lobsters or 3 lobster tails
  • 1 clove garlic, finely minced
  • 1/2 cup butter, melted
  • 1 cup mayonnaise
  • 1 green onion, chopped
  • 1 teaspoon dill
  • 1/2 lemon, juiced
  • Salt and pepper to taste
  • 4 buns
INSTRUCTIONS
Preheat pellet grill to high smoke. If using live lobsters, place lobsters in freezer for about 10 minutes. Then remove from freezer and place on cutting board with towel. Find the cross section behind the eyes on the back of the head. Instantly push a sharp knife through the lobster to the cutting board. This will instantly dispatch to lobster. Remove the tail by cutting between the last joint on the tail and the body. Add garlic to melted butter. Using a sharp knife or kitchen sheers and split the tail to expose the meat. Brush with garlic butter. Place lobster on the grill and smoke until meat reaches 135 degrees F. About an hour. Remove the lobster and cool completely, then remove the meat and place in a mixing bowl. If using claw meat, remove from the body and crack open by using the back side of a chef's knife. Mix lobster meat with mayonnaise, green onion, dill, and lemon, salt and pepper. Keep cool. Brush buns with butter and toast on flat top grill. Load the lobster mix in toasted buns and serve with Old Bay Potato Chips on the side.
MI
50 FROM 50

Pasty Pies

The Meat Hand Pie or pasty as we call it, made its landing in the Upper Peninsula of Michigan from our Cornish friends.

Flaky, buttery meat pies made with juicy steak and root vegetables. Enough to keep you warm and satisfied!

INGREDIENTS
  • Pie
  • 32 ounces New York strip steaks
  • 1 medium carrot, diced into 1/4 inch pieces
  • 1 small yellow onion, finely chopped
  • 1 small russet potato, diced into 1/4 inch pieces
  • 1/4 cup fresh parsley leaves, chopped
  • 3 Tablespoons Worchestershire sauce
  • 1 Tablespoon all purpose flour
  • 1/2 cup and 1/4 cup water, divided
  • 1 large egg, whisked
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • Salt and pepper to taste
  • 1 store bought pie crust
  • Dipping Sauce
  • 1/2 cup ketchup
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Camp Chef's Kickin' BBQ Rub or your favorite rub
INSTRUCTIONS
Preheat cast iron skillet to medium to high heat. Add butter and olive oil to skillet. Season steaks with salt and pepper. Sear steaks until brown. Remove steaks and let rest. Add onions, carrots and potatoes to the skillet and cook about 5 minutes. Add Worcestershire sauce and 1/4 cup of water to deglaze the pan. Let simmer. While simmering, chop steaks into 1/4 inch cubes. Once steak is cubed, add flour to the carrot mixture and cook until raw flour flavor is gone. Add steak cubes and water to veggies and mix to combine. Add parsley and cook an additional few minutes then remove mixture to cool. While cooling meat mixture, roll out pie crust into 6 inch circles. Add 1/8 of the cooled meat mixture to the crust and fold over. Crimp edges to seal and brush the top with egg. Repeat until all pies are filled. Cut small slits in the top of pies and bake for 45-60 minutes of until golden brown.
MN
50 FROM 50

Tator Tot Hot Dish

Whip up a batch of Tater Tot Casserole—the ultimate Minnesotan comfort food.

This is no ordinary tator tot hot dish, with steak in place of hamburger and homemade sauce in place of canned. It is gourmet food at its finest, casserole style. It's the extreme comfort food you have been waiting for and wanting!

INGREDIENTS
  • 1.5-2 lbs New York steak, cut into small bite sized pieces
  • 8 Tablespoons butter, divided
  • 1/2 yellow onion, diced
  • 8 oz mushrooms, sliced
  • 1/3 all purpose flour
  • 1/4 cup soy sauce
  • 1 Tablespoon Frank's Hot Sauce
  • 1 Tablespoon Worchestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups heavy cream
  • 1/2 cup sour cream
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh thyme
  • 2 ears of corn, kernels removed
  • 2 lbs frozen tator tots
  • 1 cup sharp cheddar cheese, shredded, divided
  • 1 cup pepperjack cheese, shredded, divided
INSTRUCTIONS
Preheat pellet grill or oven to 350 degrees F. Add 2 tablespoons of butter to a large cast iron skillet. When butter has melted, cook steak over medium high heat, seasoning with salt and pepper. Once steak is done to your liking, remove to a plate and set aside. Add another 2 tablespoons of butter to the skillet. Add onions, mushrooms, garlic and corn, stir to incorporate. Cook until onions are transparent and mushrooms are softened. About 10 minutes. Remove mixture from pan and set aside. Add 4 Tablespoons of butter to skillet. When the butter has melted, add flour over the butter, whisk together. Draw as much butter, beef fat and juices of vegetables as you can into the flour. Cook until the mixture is slightly browned. Add soy sauce, Franks Red Hot Sauce, worchestershire sauce, salt and pepper. Whisk and cook for about for about 1 minute. Then slowly add the heavy cream while you whisk and scrape the bottom of the pan. (If sauce gets too thick you can add and little milk or more cream) Once the mixture is smoothed out, bring in the vegetable mixture into the cream mixture. Then add the reserved cooked steak to incorporate. Cook until thickened, about 10 minutes. Then stir in sour cream, parley and thyme. Add 1/2 cup of cheddar cheese and 1/2 cup of pepperjack cheese. Stir until cheese has melted. Top with frozen tator tots. Place skillet in preheated pellet grill or oven and bake for 20 minutes. Then remove from oven and sprinkle remaining cheese over the tator tots. Place back in the oven and bake for an additional 10-15 minutes until cheese is melted. If you want and extra crisp to the tator tots, place under broiler for a few minutes until tator tots are golden brown.
MO
50 FROM 50

Brisket Burnt Ends

Enjoy a KC-style BBQ—Brisket Burnt Ends, cooked and charred to perfection.

Making burnt ends using brisket and a sweet and spicy BBQ sauce you get the flavor of brisket with that amazing, tasty bark in every single bite.

INGREDIENTS
  • Brisket
  • 1 cooked brisket*
  • 1 bottle sweet and spicy Kansas City style BBQ sauce
  • Cooked Brisket
  • 1 whole packer brisket
  • Kosher salt to taste
  • Pepper to taste
INSTRUCTIONS
For uncooked brisket (Skip this step if using already cooked brisket): Preheat pellet grill to high smoke. Trim brisket, salt and pepper liberally. Smoke on high smoke until internal temperature reaches 203 degrees F. Wrap brisket at 165 degrees F. if desired. For the burnt ends: Cut brisket into 1-inch cubes. Place in cast iron skillet and toss with BBQ sauce. Smoke at 275 degrees F. for two hours or until sauce has been reduced and caramelized.
ms
50 FROM 50

Fried Chicken

Soul food, comfort food, and all-around good Mississippian food. Collards Green and Fried Chicken, a recipe from the heart of Mississippi.

If you like Fried Chicken, you will love this crunchy, juicy, flavorful best fried chicken recipe! Try with a traditional Mississippi Collard Greens dish.

INGREDIENTS
  • 1 whole chicken, cut into pieces
  • 3 large eggs
  • 1/4 cup water
  • 1/4 cup hot red pepper sauce
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • Camp Chef's Citrus herb seasoning (or favorite poultry rub) to taste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon paprika
  • Oil for frying, preferably peanut oil
INSTRUCTIONS
In a medium size bowl, beat the eggs with the water, add hot sauce. In another bowl, combine the flour, baking powder, salt, pepper and paprika. Season the chicken with the herb seasoning or your favorite poultry rub. Dip the seasoned chicken in the egg and then coat well in the flour mixture. Place chicken on a cooking rack with a cookie sheet underneath, let sit for 10-15 minutes until coating is set. Heat the oil to 350 degrees F. in a deep cast iron pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the hot oil until brown and crisp and the internal temperature is at least 165 degrees F. Remove chicken from oil and place on a pan covered with paper towels to drain. You may want to keep the pan in a warm pellet grill while you fry the rest of the chicken.
ms
50 FROM 50

Collard Greens

Soul food, comfort food, and all-around good Mississippian food. Collards Green and Fried Chicken, a recipe from the heart of Mississippi.

If you like Fried Chicken, you will love this crunchy, juicy, flavorful best fried chicken recipe! Try with a traditional Mississippi Collard Greens dish.

INGREDIENTS
  • 1 ham steak, smoked or seared cut into small pieces
  • 1 lb fresh collard greens, cut into 2 inch pieces
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon Cajun seasoning
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
INSTRUCTIONS
Heat oil in large Dutch oven over medium to high heat. Add ham and onion, cook until tender, about 5 minutes. Add garlic and cook until just fragrant. Add collard greens and fry until they start to wilt. Pour in chicken broth, add salt, pepper and Cajun seasoning then add butter. Reduce heat to low, cover and simmer for about 45 minutes or until greens are tender.
MT
50 FROM 50

Grilled Trout

Sourced in their very own fresh water streams, no one does trout like Montana. See how a true backwoods Montana fisherman prepares his trout.

A super quick and easy lemon and dill trout smoked in the pellet grill. Nice, light, fresh and tasty!

INGREDIENTS
  • Array
  • Array
INSTRUCTIONS
Mix all ingredients for compound butter. Preheat pellet grill on low smoke. Completely smother meat side of trout with compound butter . Place trout skin side down in grill, smoke until internal temperature reaches 105 degrees F. Turn grill up to high (400 degrees F.). Leave trout skin side down, do not turn over. Finish grilling trout until internal temperature reaches 140 degrees F. It will raise to safe temperature of 145 degrees F. while resting. Serve immediately with fresh dill and a lemon wedge.
NC
50 FROM 50

North Carolina BBQ Sauce

Depending on your location pulled pork can mean many things. In North Carolina it’s all in the hog and the secret sauce.

North Carolina Style BBQ Sauce, This may be one of the best vinegar sauces I have ever had. This is a bold sauce and is magic on pork!

INGREDIENTS
  • 2 cups apple cider vinegar
  • 1 cup white vinegar
  • 1 Tablespoon Franks Red Hot sauce
  • 2/3 cup brown sugar
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 3 Tablespoons Worcestershire sauce
INSTRUCTIONS
In a medium sauce pan, combine all ingredients. Bring to a low boil and simmer for about 20 minutes. Stir occasionally. Pour in small bowl and refrigerate until serving.
ND
50 FROM 50

Lefse (Potato Crepe)

Also known as Lefse, is the perfect snack served with sugar and butter.

Learn how to make lefse with this recipe! Spread with butter and sugar, roll-up and enjoy!

INGREDIENTS
  • 1 3/4 lbs russet potatoes (4 cups when mashed)
  • 1/2 cup heavy cream
  • 4 Tablespoons unsalted butter
  • 2 teaspoons sugar
  • 1 1/2 teaspoons Kosher salt
  • 1 3/4 cups all purpose flour, plus more for rolling
  • Sugar and butter, for serving (optional)
INSTRUCTIONS
Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes. Cut the potatoes into smaller chunks and press through ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not overwork the dough. Allow to rest at room temperature for 10 minutes. Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle about 1/16 inch thick and seven inches wide. Flour the dough as necessary to avoid sticking. Heat large cast iron skillet or griddle with the burner on medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet or on the heated griddle. Cook on one side until some brown speckles start to form, about 1 minute, and the flip the dough and cook for an additional 30 seconds. Transfer lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough. To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.
NE
50 FROM 50

Butter Basted Ribeye with Cornhuskers Sauce

You’re in for a juicy treat with this Omaha Ribeye Eye steak classic.

Thick cut ribeye steaks served with cornhuskers sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

INGREDIENTS
  • Steak
  • 2 thick cut Ribeye steaks
  • Salt and pepper to taste
  • 4 Tablespoons Butter
  • 6-8 garlic cloves
  • Sauce
  • 1 - 10.75 oz can of condensed tomato soup
  • 1 cup vegetable oil
  • 1/2 white sugar
  • 1/2 cup vinegar
  • 1 teaspoon dry mustard powder
  • 1 teaspoon salt
  • 1 teaspoon celery seeds
  • 1/4 teaspoon course ground black pepper
  • 1/4 teaspoon garlic powder
  • 3 ears of corn on the cob, smoked and seared, kernels removed from cob
  • 2 serrano peppers, tops removed and seeded
INSTRUCTIONS
For the Cornhuskers Sauce: Put all ingredients into a blender and blend until smooth. For best flavor refrigerate overnight. Adjust seasoning as needed. For the Ribeye Steaks: Preheat pellet grill to high smoke. Wash and pat dry steaks. Then season them with salt and pepper to taste. Don't be afraid to add more salt than you think is necessary. Place steaks on pellet grill and smoke until internal temperature is about 20 degrees F. under desired finish temperature. When steaks get close to temperature on the pellet grill, preheat sidekick or cast iron skillet to high heat. Melt butter in skillet, add rosemary and garlic. Place each steak on skillet for about 30-60 seconds, infusing the steak with the butter and rosemary. Then turn the steaks and repeat the process. Use a meat probe thermometer to sear to the desired temperature.  
NH
50 FROM 50

Blueberry Pancakes

Blueberries are a New Hampshire favorite. Find out why so many New Hampshire restaurants have award winning blueberry pancakes.

Thick, fluffy, and just bursting with fresh blueberries! These made from scratch blueberry pancakes are simple, but delicious. A perfect blueberry pancake recipe!

INGREDIENTS
  • 2/3 cup flour
  • 2/3 cup wheat flour
  • 2/3 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 Tablespoons sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 4 Tablespoons butter, melted
  • 1 lb fresh or frozen blueberries
INSTRUCTIONS
In a medium sized bowl, mix the first 6 ingredients together. In a small bowl, blend the next 3 ingredients together well. Stir the wet ingredients into the dry ingredients with a spoon, just until moistened. Heat up a griddle or cast iron skillet on medium to high heat. Melt some butter on the griddle then pour 1/4 cup batter onto the griddle or skillet. Add 6-8 blueberries on top. When bubbles form on the edges, turn the pancake over and cook the other side until golden brown. About 1-2 minutes. Serve hot with maple syrup and whipped cream. To dress up the maple syrup—and enjoy a double dose of berries—in a saucepan, gently simmer 2 cups blueberries with 1 cup maple syrup until the berries start to release their juices, about 5 minutes.
NJ
50 FROM 50

Taylor Ham Breakfast Sandwich

Try this Jersey breakfast obsession, the Taylor Ham/Pork Roll.

The pork roll is the answer to the perfect breakfast sandwich to kick off your day. Whether you call it pork roll or Taylor Ham, you love this sandwich!

INGREDIENTS
  • 8 slices Taylor pork ham
  • 4 Tablespoons butter
  • 4 Large eggs
  • 8 slices American cheese
  • 4 bagels, toasted
  • Kosher salt and pepper to taste
  • Ketchup(optional)
  • Sriracha(optional)
INSTRUCTIONS
Preheat skillet or griddle to medium heat. Cook the Taylor pork ham, flipping once, until crispy, about 2 minutes. Remove the ham and set aside. Add butter, crack eggs into pan or on the griddle. Cooke eggs to desired doneness. Season with salt and pepper. Add cheese and cooked ham on top of the egg and allow the cheese to melt. Using a spatula, place it all on top of the bottom part of the toasted bagel and top with other toasted half of bagel. Top with sriracha or ketchup if desired.
NM
50 FROM 50

Green Chile Chicken Enchiladas

Green Chile Enchiladas are a family staple in New Mexico. For an authentic New Mexican taste, don’t forget the tasty green sauce and try stacking the enchiladas instead of rolling them.

Green chile enchiladas made with tender chicken, tasty green sauce, cheese, and cream cheese, gets baked in the pellet grill until bubbly and golden brown! This is a recipe the whole family will love.

INGREDIENTS
  • Filling
  • 1 1/2 lbs chicken thighs, boneless, skinless cut into bite sized pieces
  • 2-3 Tablespoons olive oil
  • 4 Tablespoons cream cheese
  • 2 ears of corn on the cob, kernels removed from cob
  • 1 - 14.5 oz can pinto beans
  • 2 - 4.5 oz can green chilies
  • 1/2 small yellow onion, chopped
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 cup monterey jack cheese, shredded
  • Salt to taste
  • 10 flour tortillas, raw
  • Sauce
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 - 4.5 oz can green chilies
  • 3 cups monterey jack cheese, shredded
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
INSTRUCTIONS
Add olive oil to a large cast iron skillet. Heat to medium high heat. Add chicken. Season with salt, chili powder, cumin and garlic. Cook until halfway done. Add onion, corn and beans. Cook mixture until chicken reaches an internal temperature of 165 degrees F. Turn heat down to low and add green chilies and cream cheese. Mix until cream cheese has melted. Set aside. In a medium cast iron skillet, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes. Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in heavy cream, green chilies, chili powder, garlic powder and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside. Preheat pellet grill to 375 degrees F. Pour enough sauce to cover the bottom of a greased 9 x 13 baking dish. Divided the filling mixture between the 10 tortilla shells. Sprinkle cheese on top of filling and roll burrito style, placing them seam side down in baking dish. Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese on top. Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown.  
NV
50 FROM 50

Mango Chipotle Shrimp Skewers

Las Vegas has over 200 buffets featuring elaborate dishes to tasty finger food like shrimp. Did you know Nevada consumes more shrimp than anywhere else in the U.S.?

Juicy shrimp rolled in an aromatic combination of coconut flakes, breadcrumbs and spices, then fried to a delicious crisp! Served with a Zesty Shrimp Cocktail and a Mango Chipotle Shrimp Skewer.

INGREDIENTS
  • 1 lb raw shrimp, peeled & deveined
  • 6 garlic cloves, minced
  • 1 stick of butter, melted
  • 1 Tablespoon Camp Chef's Mango Chipotle Rub
  • Salt to taste
  • Wooden skewers, soaked in water
INSTRUCTIONS
In a medium bowl, melt butter in microwave. Add garlic, mango chipotle rub and salt. Mix well to combine. In a gallon sized freezer bag, add shrimp and marinade. Seal bag and cover shrimp with marinade. Let marinade for 3-4 hours. Preheat pellet grill or other grill to 375 degrees F. Skewer shrimp on kabab skewers and cook until slightly pink.
NV
50 FROM 50

Coconut Shrimp

Las Vegas has over 200 buffets featuring elaborate dishes to tasty finger food like shrimp. Did you know Nevada consumes more shrimp than anywhere else in the U.S.?

Juicy shrimp rolled in an aromatic combination of coconut flakes, breadcrumbs and spices, then fried to a delicious crisp! Served with a Zesty Shrimp Cocktail and a Mango Chipotle Shrimp Skewer.

INGREDIENTS
  • 1 lb butterflied shrimp, peeled and deveined
  • 3 cups unsweetened coconut, shredded
  • 1 Tablespoon Camp Chef's Mango Chipotle Rub
  • 4 large eggs
  • 1/2 cup cornstarch
  • Salt and pepper to taste
INSTRUCTIONS
In a medium bowl, combine Camp Chef's Mango Chipotle Rub, cornstarch, salt and pepper and mix until well combined. Place shrimp in a gallon freezer bag along with the dry seasoning mix. Seal freezer bag and shake until the shrimp is fully covered. In a Dutch oven, heat oil to 350 degrees F. While oil is heating up, get to two shallow bowls and put coconut in one and eggs in the other. Beat eggs. Working in batches, dip shrimp in eggs, then coconut and fry until golden brown. About 7 minutes. Place fried shrimp on paper towel lined plate while frying the other batches.
NV
50 FROM 50

Zesty Shrimp Cocktail

Las Vegas has over 200 buffets featuring elaborate dishes to tasty finger food like shrimp. Did you know Nevada consumes more shrimp than anywhere else in the U.S.?

Juicy shrimp rolled in an aromatic combination of coconut flakes, breadcrumbs and spices, then fried to a delicious crisp! Served with a Zesty Shrimp Cocktail and a Mango Chipotle Shrimp Skewer.

INGREDIENTS
  • 12 ounces cooked medium-size shrimp, peeled and deveined
  • 1 lb tomatoes*
  • 2 jalapeños, diced*
  • 1 small red onion, sliced 1/4 inch thick
  • 3 garlic cloves, peeled and cut in half
  • 1 Tablespoon olive or vegetable oil
  • 2 Tablespoons honey wine vinegar
  • 2 Tablespoons brown sugar
  • 1/4 cup Tabasco
  • 1/2 lemon, juiced
  • 3 Tablespoons cilantro, chopped
  • 1 small avocado, flesh scooped from the skin and cut into 1/2 inch cubes
  • Salt to taste
  • 1 1/2 cups canned fire-roasted diced tomatoes, well drained, can be used instead of fresh tomatoes and jalapeños*
INSTRUCTIONS
Preheat pellet grill to high smoke. Smoke the tomatoes on a rimmed baking sheet until soft, blackened and blistered. Remove and let cool. Turn the smoker to 400 degrees F. On another baking sheet, drizzle the onion and garlic with the oil and toss to combine. Roast, stirring a few times until richly brown, about 15 minutes. Remove from pellet grill and set aside. When the tomatoes are cool, pull off their blackened skins. Place tomatoes into food processor and pulse several times to chop them into small pieces. Scrape into a large bowl. Without washing the food processor, place onion and garlic in processor and pulse until coarsely chopped. Add onion and garlic to tomatoes and stir in the vinegar, brown sugar, hot sauce and lemon juice. Taste and season highly with salt, usually about 1 1/2 teaspoons. Add the shrimp, avocado, jalapenos and cilantro to the sauce and stir to combine.
NY
50 FROM 50

Smokey Buffalo Wings

New York claims to be the home of the original Buffalo Chicken Wings, so naturally we turned to them for America’s favorite bar food.

The best buffalo chicken wing recipe you’ll ever try! Hot and spicy, these will become one of your favorite wing recipes!

INGREDIENTS
  • 5 lbs chicken wings
  • 2 cups Frank's hot sauce
  • 1 cup butter
  • Stalks of celery, cut into celery sticks
  • Blue cheese dressing for dipping*
  • Canola or peanut oil for frying
INSTRUCTIONS
Turn pellet grill to high smoke and preheat grill. Place wings on rack and smoke until internal temperature reaches around 115 degrees F. About 30-45 minutes. In a small sauce pan, heat hot sauce over medium heat. Combine with butter and slowly stir until butter is completely melted. Continue stirring until butter and sauce are evenly mixed. For hotter sauce, use less butter. Set aside and let cool. When wings are close to temperature, fill Dutch oven about a third or half full with oil. Do not fill more than halfway. Heat oil to 375 degrees F. When wings have reached 115 degrees F., carefully remove wings from smoker and place in Dutch oven with hot oil. Fry until crispy golden brown and internal temperature of the wings reaches 165 degrees F. In a large bowl, toss wings with sauce until completely covered. Serve with celery sticks and blue cheese dressing on the side. *Try our Homemade Blue Cheese Dressing Recipe  
OH
50 FROM 50

Cincinnati Chili

A magnificent mess of meat, spaghetti, and cheese right from the chili capital—Cincinnati.

Deliciously hearty, this Cincinnati Chili is a unique chili recipe served over spaghetti and topped with cheese, onions or beans. Also great for chili dogs!

INGREDIENTS
  • 2 lbs ground beef
  • 2 cups beef broth
  • 2 cups water
  • 1 large onion, diced
  • 1 - 15 oz can tomato sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon all-spice
  • 1 teaspoon cumin
  • 3 Tablespoons chili powder
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon cocoa powder
  • 2 bay leaves
  • 3 Tablespoons apple cider vinegar
  • 1 teaspoon cayenne
  • 1/2 lemon, squeezed
INSTRUCTIONS
In a large Dutch oven, add ground beef, broth and water, bring to a boil and stir your beef until it separates into little pieces, reduce heat and simmer for about 30 minutes. Once beef is cooked, add remaining ingredients and stir to combine. Bring to a boil and reduce heat and simmer uncovered for about 2 1/2 hours or until thickened. Juice lemon over sauce and stir. Serve over spaghetti or hot dogs.
OK
50 FROM 50

Chicken Fried Steak

Tenderized beef deep-fried to perfection. It’s an Oklahoma tradition.

An easy recipe for Chicken Fried Steak. Battered in buttermilk, fried until golden brown and smothered in a delicious, creamy homemade gravy.

INGREDIENTS
  • Steak
  • 4 - 5 oz cube steaks
  • 2 cups all purpose flour
  • 3 Tablespoons Camp Chef's Citrus herb seasoning (or your favorite rub)
  • 2 Tablespoons baking powder
  • 1 Tablespoon cornstarch
  • Canola or peanut oil for frying
  • Batter
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons Camp Chef's All Purpose Seasoning or your favorite rub
  • Gravy
  • 1/2 cup leftover oil and drippings from fried steak
  • 1/2 cup flour
  • 3-4 cups milk
  • Camp Chef's All Purpose Seasoning or your favorite rub, to taste
  • Kosher salt, to taste
INSTRUCTIONS
For the chicken fried steaks: In a large cast iron skillet, pour enough oil to deep fry the cube steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350 degrees F. In a medium bowl, combine the flour, citrus herb seasoning, baking powder, and cornstarch. Mix well and set aside. In a separate bowl, mix the batter ingredients. Dip each piece of meat into the batter and then into the flour mixture. Be sure both sides are well coated. Dip in the flour and batter again, then repeat the process with the remaining steaks. Fry the pieces for 3 to 4 minutes on each side, or until golden brown. Cool on a wire rack. For the gravy: Using the skillet that you used for the chicken fried steak, heat up oil and drippings. Add flour and mix well using a wire whisk. Add the milk and whisk until smooth and thickened. Add seasoning and salt to taste. Smother the gravy on top of the chicken fried steaks.
OR
50 FROM 50

Marionberry Pie

The Marionberry is a cross between two different blackberries, check out Oregon’s official state pie.

The best Marionberry pie ever! Butter crust, loads of Marionberries, spiced with a little lemon, cinnamon, and almond extract. Yum!

INGREDIENTS
  • Pie dough for top and bottom crust
  • 5-6 cups Marionberries, rinsed and patted dry (If you use frozen, defrost and drain them)
  • 1/2 to 3/4 cups sugar (depending on how sweet your berries are)
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 3 to 4 Tablespoons quick cooking instant tapioca, flour or cornstarch (use 3 Tablespoons if making the pie with wild picked berries, 4 Tablespoons if making pie with store bought very ripe berries)
INSTRUCTIONS
Place berries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are well coated with sugar. Let sit for 30 minutes. Preheat pellet grill or pizza oven to 400 degrees F. Roll out one of the balls of pie dough, between two pieces of plastic wrap to 12 inch diameter to fit into a 9-inch cast iron pie pan. Line the bottom of your pie pan with the dough. Roll out the second ball of pie dough for the top crust. Spoon the berry mixture into the dough lined pie pan. Place the second rolled out pie dough crust on top of the berries. Fold the top edge under the bottom crust and use your fingers to crimp to seal the edges. Score the top with a sharp knife to create air vents for the steam to escape. Place the pie on the lowest rack of the jerky racks, so it is just above the bottom rack of the pellet grill. If using the SG model pellet grill, place pie on top shelf. If using the pizza oven, you may want to use a cookie sheet turned upside down so the pie is off of the hot stone a bit. Bake the pie in two stages. First bake the pie at 400 degrees F. for 30 minutes. Then place a sheet of aluminum foil over the edges to keep it from getting too brown. Reduce the heat to 350 degrees F and bake for an additional 30 minutes until crust has browned and filling is bubbly. Remove from oven and place on a wire rack. Cool completely before serving.
PA
50 FROM 50

Philly Cheese Steak

The Philly Cheese Steak is a centerpiece to the Pennsylvania dinner table.

This recipe for Philly Cheesesteak Sandwich is just what you need in your life. It has Ribeye steak, cheese, onion, peppers, mushrooms, and butter. When you make this for dinner, the only thing you will be fighting over is when you will be making this recipe again.

INGREDIENTS
  • 2 lbs Ribeye steak, sliced as thin as possible
  • 8 slices of provolone cheese or cheddar cheese sauce
  • 1 large onion
  • 1 green pepper and 1 red pepper (optional)
  • Mushrooms (optional)
  • Salt and pepper to taste
  • Oil for cooking
  • Butter, softened
  • 4 crusty hoagie rolls
INSTRUCTIONS
Slice onions, peppers and mushrooms. Preheat griddle to medium temperature. Add cooking oil to the griddle and sauté onions. Salt and pepper onions to taste. After 5 minutes add the peppers and mushrooms and sauté 5 minutes before adding the steak. Add steak separate from the vegetables and cook until it’s almost done. Salt and pepper the steak to taste while cooking. Continue to cook the vegetables, stirring occasionally. When steak is almost done place cheese on top of steak. While cheese is melting, butter hoagie rolls and place them face down on the griddle to toast. When the steak is done and the hoagie rolls are toasted, place roll on meat and pinch meat into roll. Add onions, peppers and mushrooms.
RI
50 FROM 50

Clam Chowder

Rhode Island is most widely known for its famous clam chowder and clamcake, and clam casino—needless to say anything with clams can be a claimed a Rhode Island delicacy. Try this Clams with Pasta recipe.

This classic New England clam chowder recipe uses fresh clams, bacon, potatoes, and cream. It's the perfect comfort food, that's rich and creamy and is easy to make!

INGREDIENTS
  • 30-32 ounces of chopped clam meat either fresh or canned, reserve the juices if canned
  • 16 ounces of clam juice plus 1 cup of water or 24 oz of clam stock left over from steamed clams
  • 1/2 lb of thick cut bacon
  • 1 Tablespoon butter and leftover bacon grease
  • 1 large white onion, chopped
  • 1 leek, chopped
  • 3 celery ribs, chopped
  • 1/3 cup dry white wine (optional)
  • 2 lbs of Yukon gold potatoes, diced into 1/4 inch peices
  • 1/4 cup all purpose flour
  • 2 bay leaves
  • 2 teaspoons of fresh thyme or dried
  • 2 teaspoons fresh Italian parsley, chopped
  • 1 cup heavy cream
  • Salt and pepper to taste
INSTRUCTIONS
Place bacon and potatoes directly on top rack of pellet grill and smoke on high smoke for 2 hours, place onions and leeks on sheet pan on bottom rack allowing bacon grease to drip into the sheet pan and vegetables. Prep fresh or canned clams. Heat butter in Dutch oven. Add smoked bacon, onions and leeks. Sauté on medium high heat until onions are transparent, add celery. Add flour and stir until lightly browned. Add white wine and deglaze the pan. Slowly add clam stock/broth or juice and water. Add potatoes, bay leaf and thyme. Cook until potatoes are soft. Add clam meat, parsley and heavy cream. Heat to simmer. Do not boil. Salt and pepper to taste.
SC
50 FROM 50

Low Country Boil

The heart of any Charleston gathering—potato, shrimp, Andouille sausage, and corn.

Smoked low country boil is the perfect summer recipe! Spicy Andouille sausage, shrimp and corn all smoked up with plenty of butter and Old Bay seasoning in foil packets making cleanup a breeze.

INGREDIENTS
  • 2 lbs shrimp, peeled and de-veined
  • 4 ears of corn on the cob, husked
  • 1 lb adouille sausage, sliced thick
  • 2 lbs yellow potatoes
  • 6-8 Tablespoons Old Bay Seasoning
  • Salt and pepper to taste
  • 2 Tablespoons minced garlic
  • Juice of 1 lemon plus wedges for serving
  • 8 Tablespoons butter, melted
  • Fresh parsley, chopped
INSTRUCTIONS
Preheat pellet grill to 400 degrees F. Chop corn into thirds, then cut each piece lengthwise.  Chop potatoes into large chunks. Boil corn and potatoes for 10 minutes. Drain and set aside. In a large bowl combine shrimp, sausage, corn and potatoes. Stir together melted butter , Old Bay Seasoning, garlic, juice from lemon, and salt and pepper to taste and pour over shrimp, sausage and veggies. Stir to coat. Divide between 8 sheets of aluminum foil. Fold edges of foil up around the food and seal the closed packet. Cook on preheated pellet grill for 15-20 minutes top side with the seal down, then flip and open the seal and cook another 15-20 minutes. Cook until corn and potatoes are tender and shrimp are pink and fully cooked. Serve shrimp boil with chopped parsley and lemon wedges for squeezing.  
SD
50 FROM 50

Smoked and Braised Bison Short Ribs

There’s nothing quite like sinking your teeth into a meaty bite of Bison Short Ribs perfectly smoked on low heat.

A rich, intoxicating braise of tender bison, wine and fresh herbs for an added layer of flavor. Once they're done cooking, they'll easily fall apart with just the press of your fork!

INGREDIENTS
  • Ribs
  • 5-6 lbs Bison short ribs
  • Salt and pepper
  • Braising Liquid
  • 1 bottle of Pinot Noir
  • 1 large onion, chopped
  • 3 carrot, chopped
  • 3 celery stalks, chopped
  • 6 oz can tomato paste
  • 5 springs fresh thyme
  • 5 springs fresh oregano
  • 2 springs rosemary
  • 4 dried bay leaves
  • 3 cloves
  • 32 ounces of beef stock
INSTRUCTIONS
Salt and pepper short ribs, place on upper rack of pellet grill, set to high smoke. Place braising ingredients in a Dutch oven making sure you have enough space for adding the short ribs later. Place Dutch oven with the braising liquid on lower rack of the pellet grill directly under the short ribs. Once ribs have reached an internal temperature of 160 degrees F., add them to the braising liquid, cover and continue cooking until ribs are to the internal temperature of 203 degrees F. or fork tender. If you would like to make a sauce: Remove short ribs, wrap and keep warm in pellet grill on low smoke. Strain sauce out of the braising liquid, return liquid to Dutch oven, reduce to medium high on the sidekick (slow simmer) until liquid has a sauce like consistency. Salt and pepper to taste. Serve with ribs.
TN
50 FROM 50

Hot Chicken

A Nashville favorite! Fried chicken breaded and coated in heavenly spices. Don’t forget the pickles and classic white bread.

Hot chicken is legendary for it's spicy bite, but you can decide how much heat you want by adding more or less sauce or more or less cayenne. Either way, you won't be able to resist this amazing fried chicken!

INGREDIENTS
  • Dry Brine
  • 1 whole chicken cut up or 3-4 lbs chicken thighs and drumsticks, skin on
  • Kosher salt to taste
  • Course black pepper to taste
  • Dip
  • 1 cup whole milk
  • 2 large eggs
  • 1 Tablespoon tabasco
  • Dredge
  • 2 cups all purpose flour
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon course black pepper
  • Spicy Coating
  • 1/2 cup peanut oil for frying
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon light brown sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon course black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
INSTRUCTIONS
Apply kosher salt and course black pepper to the chicken on both sides; set on a wire rack on top of a cookie sheet and refrigerate overnight or at least 3 hours. In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour with salt and pepper. Dip the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess. Place on wire rack and let dry for about 15 minutes. Heat the oil in a cast iron skillet to 325 degrees F. Only use enough oil to fill the pan halfway up. Set wire rack on top of a rimmed baking sheet and set aside. Working in batches, fry chicken until crisp and until internal temperature reaches 165 degrees F. As you cook each batch of chicken, make sure the temperature of the oil stays at 325 degrees F. Remove the chicken and let it drain on the rack. Make the spicy coating. In a medium heatproof bowl, whisk the cayenne pepper, brown sugar, 1 teaspoon kosher salt, 1 teaspoon black pepper, paprika, garlic powder and chili powder. Carefully ladle 1/2 cup frying oil and mix well. Dip the cooked chicken into the coating mixture and serve over white bread slices and garnish with pickles.
TX
50 FROM 50

Brisket Sandwich

If what they say about Texas is true, then this Brisket Tex Mex is the biggest, baddest, and tastiest dish yet.

Have a few slices of brisket leftover? Turn them into a gooey brisket sandwich with caramelized onions and white cheddar cheese. This sandwich is comfort food at its best!

INGREDIENTS
  • 12-15 slices leftover brisket*
  • 1 white onion, sliced
  • 2 jalapeños, sliced thin
  • 4-8 extra sharp white cheddar cheese, sliced
  • 4 brioche buns
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
INSTRUCTIONS
In a cast iron skillet, heat to medium high heat. Add olive oil and butter. Once butter has melted, add onions, salt and pepper. Cook onions until tender and golden brown. Add jalapeños and mix in with onions. Let jalapeños cook for 3-4 minutes. Turn down heat to low. Add cheese slices on top and let cheese melt. Toast buns under broiler. When buns are toasted, add slice brisket then top with onion, jalapeños and cheese. Serve with your favorite BBQ sauce. *Try our Smoked Brisket recipe if needing left over brisket: https://www.campchef.com/recipes/smoked-brisket/
UT
50 FROM 50

Funeral Potatoes

Never heard of these? Creamy, cheesy, and crunchy all in one bite.

A great side dish that compliments almost any meal! A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor!

INGREDIENTS
  • 5 lbs Russet potatoes, shredded
  • 2 -10.5 oz can of cream of mushroom soup
  • 2 cups sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 stick plus 2 Tablespoons butter, melted, divided
  • 2 yellow onions, shredded
  • 1 jalapeño, finely diced
  • 2 Tablespoons garlic, minced
  • 1 teaspoon black pepper
  • 1 Tablespoon salt or more to taste
  • 2 cups crushed corn flakes
INSTRUCTIONS
Shred potatoes, skin on and put in cold water. Melt 1 stick of butter in a large cast iron skillet* or Camp Chef's Square Dutch oven over medium heat. Add shredded onion to butter and cook until soft. When soft, add garlic and jalapeño and cook until fragrant. Drain potatoes and add to skillet or Dutch oven. Mix with onion and jalapeño. In a bowl, combine cheese, sour cream, soup and seasonings. Once combined, add to potatoes and fold to combine. Mix 2 tablespoons of butter with cornflakes until coated. Top pan with cornflakes and bake in pellet grill or oven at 350 degrees F. for one hour or until potatoes are soft. *If using skillet, you will need to use a greased 9 x 13 square casserole dish while baking the casserole. If your skillet is too small to add the potatoes to the onion and jalapeño mixture, add potatoes to square casserole dish then mix in the onion and jalapeño. Then complete the other steps.
VA
50 FROM 50

Country Butter Biscuits

Also known as Old Dominion Ham Biscuits, these southern sliders are the perfect for tailgating, breakfast, parties, and more!

This honey glazed ham recipe is a simple and delicious! A flavorful glaze made with dijon mustard and honey for your ham. Cook with our favorite biscuit recipe.

INGREDIENTS
  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 teaspoon baking soda
  • 2 Tablespoons baking powder
  • 2 teaspoons Kosher salt
  • 12 Tablespoons unsalted butter
  • 2 cups buttermilk
INSTRUCTIONS
Cut butter into small pieces and place in freezer on a cookie sheet. Combine dry ingredients. Cut butter chucks into flour. Add buttermilk, batter will be moist. Flatten dough on counter with hands then fold in half 5 times. Flatten dough again to 1 inch thick. Use biscuit cutter to cut out, without twisting the cutter. Place in a cast iron pan or cookie sheet. If using cast iron pan, preheat the pan. Preheat pellet grill to 450 degrees F. and cook for 10-12 minutes or until golden brown. Goes perfectly with our Honey Glazed Ham recipe.
VA
50 FROM 50

Honey Glazed Ham

Also known as Old Dominion Ham Biscuits, these southern sliders are the perfect for tailgating, breakfast, parties, and more!

This honey glazed ham recipe is a simple and delicious! A flavorful glaze made with dijon mustard and honey for your ham. Cook with our favorite biscuit recipe.

INGREDIENTS
  • 8-10 lbs fully cooked bone in ham
  • 1 cup honey
  • 1 cup brown sugar, divided
  • 1 cup butter
  • 3 Tablespoons dijon mustard, divided
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 2 Tablespoon maple syrup
INSTRUCTIONS
Preheat pellet grill to 300 degrees F. Fully coat the ham with 2 Tablespoons of dijon mustard and 1/4 cup brown sugar. Place ham in pellet grill and cook until internal temperature reaches 165 degrees F. About 1 1/2 to 2 hours. In a small saucepan, mix honey, 3/4 cup brown sugar, butter, 1 Tablespoon dijon mustard, ground cloves, cinnamon and maple syrup. Mix over low heat until sugars are dissolved and it begins to simmer, then keep warm. Once ham reaches 165 degrees F, remove from grill and cover with glaze, keep some on the side to use once the ham is sliced. Slice to your desired thickness and top with additional glaze. Goes perfectly with our Country Butter Biscuits recipe.
VT
50 FROM 50

White Cheddar Macaroni and Cheese

Everyone’s favorite rich, creamy comfort food made with Vermont white cheddar cheese sauce.

Creamy white cheddar macaroni and cheese! Sharp white cheddar and gruyere cheese add tang and richness to this comfort-food favorite.

INGREDIENTS
  • 2 lbs penne pasta
  • 12 Tablespoons butter, divided
  • 5 1/2 cups milk or whole milk
  • 1/2 cup all purpose flour
  • 3 garlic cloves, minced
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground black pepper
  • 1/4 to 1/2 cayenne pepper (depending on how much heat you prefer)
  • 4 1/2 cups sharp white cheddar cheese, shredded
  • 2 cups gruyere cheese, shredded
  • 1/2 cup Panko breadcrumbs
INSTRUCTIONS
Preheat oven to 375 degrees F. Cook pasta 3-4 minutes less that the package instructions indicate. In a large saucepan or skillet, melt 6 Tablespoons of butter over medium heat. When butter is melted, add garlic and cook for 1 minute. Add flour, and cook an additional minute. Slowly pour in milk into flour-butter mixture while whisking. Continue cooking, whisking constantly until the mixture bubbles and becomes thick. Remove the saucepan or skillet from heat. Stir in salt, mustard, pepper, cayenne, 3 cups of cheddar and 1 1/2 cups of gruyere cheese. Set cheese sauce aside. Transfer the cooked pasted to a colander, rinse under cold water, and drain well. Stir macaroni into cheese sauce. Pour the mixture into a large greased, skillet or casserole dish. Sprinkle remaining 1 1/2 cups of white cheddar and 1/2 cup of gruyere cheese on top. In a small bowl, melt 3 Tablespoon of butter in microwave, then add Panko breadcrumbs and stir until butter covers breadcrumbs. Sprinkle breadcrumbs on top of macaroni. Bake until brown on top, about 30 minutes.
WA
50 FROM 50

Grilled Salmon with Apple Syrup

Two of the Northwest’s signature flavors—the apple syrup compliments the grilled salmon in more ways than one.

Apple syrup provides a mildly sweet sauce for these salmon fillets. Whether they are smoked or grilled, the fillets glaze nicely when basted. Everyone always love it!

INGREDIENTS
  • Salmon
  • Salmon fillets
  • Camp Chef's Kickin' BBQ Rub
  • Apple Syrup
  • 2 liters apple juice or apple cider
  • 1 Tablespoon pickling spice
  • 2 cinnamon sticks
  • 1 jalapeño, cut in half or 1 teaspoon red pepper flakes
INSTRUCTIONS
For the Grilled Salmon: Preheat pellet grill or BBQ box to high or 400 degrees F. Liberally apply Camp Chef's kickin' BBQ rub to salmon fillets. Start flesh side down for 7 minutes then skin side down or 7 minutes or until internal temperature reaches 145 degrees F. Serve with heated apple syrup. For the Apple Syrup: Put apple juice and spices into a sauce pan, if using jalapeño, cut in half and add. Bring to a boil and simmer on medium heat until reduced by half. Strain the liquid through mesh strainer, this will prevent the spices from burning and making your syrup bitter. Pour the liquid back into the sauce pan and simmer until syrup consistency. Apple syrup will thicken more as it cools. This may take several hours to reduce.
WI
50 FROM 50

Beer Brats

Nothing is more Wisconsin than brats soaked in beer and cheese in the form of curd.

This is the most foolproof beer brats recipe ever, straight from the Midwest. When something is so easy to make and tastes so good, you'll want to make it every chance you get!

INGREDIENTS
  • 2 lbs bratwurst sausages
  • 1-2 onions, sliced
  • 6 cans light beer
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • Salt and pepper to taste
  • Buns and condiments for serving
INSTRUCTIONS
Before cooking, prick the bratwursts to keep them from exploding. In a large pot, boil the beer and brats over medium heat. Simmer for about 20 minutes. While brats are simmering, coat a cast iron skillet with oil and heat over medium heat. Add butter. When butter is melted, add onions and season with salt and pepper. Sauté onions for about 20 minutes until soft and golden. When brats are done simmering in beer, grill on medium heat, turning occasionally for about 5-8 minutes. Place buns upside-down on grill to warm. Serve bratwursts with onions and condiments in a warm bun.
WI
50 FROM 50

Fried Cheese Curds

Nothing is more Wisconsin than brats soaked in beer and cheese in the form of curd.

Fresh squeaky cheese curds, dipped into a beer batter and deep fried to perfection!

INGREDIENTS
  • 2 lbs cheese curds
  • 1/4 cup milk
  • 2 large eggs
  • 1 cup all purpose flour
  • 2 quarts corn oil
  • 1 can of beer
INSTRUCTIONS
Heat corn oil to 350 degrees F. in a deep Dutch oven. In a large mixing bowl whisk milk, flour, and eggs until smooth. Place 6-10 cheese curds into the batter and coat. Remove with a wire strainer and shake to remove the excess batter. Place coated cheese curds into the heated oil and fry for 1-2 minutes or until golden brown. Remove and drain on paper towel lined plate. Repeat as necessary. Serve hot.
WV
50 FROM 50

Pepperoni Rolls

A popular snack for West Virginia residents, some have even dubbed it their official state food.

Add these crusty, savory style pepperoni rolls to your menu this year! Warm, semi-sweet bread stuffed with chunks of spicy pepperoni, what's not to like?

INGREDIENTS
  • 1 cup water
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 1 Tablespoon dry yeast
  • 2 large eggs
  • 1/2 cup butter, melted
  • 5 cups all purpose flour
  • 20 - 3 inch pepperoni sticks
  • Olive oil
INSTRUCTIONS
Preheat pellet grill to 350 degrees F. In a medium size bowl, dissolve sugar and salt in warm water, add yeast, eggs and butter. Add flour slowly and knead until smooth. Lightly coat the dough with oil, and let sit 2 hours, in covered bowl. Pinch off 1 1/2 inch balls and flatten. Roll dough around pepperoni stick, and close ends. Place on a baking sheet. Bake for 20-25 minutes until tops begin to brown. Let cool and enjoy while pepperoni oils are still warm and fused with bread. Store in air-tight container or freeze. Frozen bread dough may be used in place of dough recipe.
WY
50 FROM 50

Smoked Prime Rib

Cowboy up with a modern spin on beef and potatoes.

Prime rib is always impressive, but that doesn't mean it has to be hard to make. This is an easy recipe for achieving a perfectly pink prime rib that will impress your guests!

INGREDIENTS
  • Prime Rib Roast
  • Kosher salt to taste
  • Black pepper to taste
INSTRUCTIONS
Pat the prime rib dry and wrap it with twine if your butcher hasn't already done so. Dry brine the meat by covering prime rib liberally with kosher salt. Brine for 8-12 hours in the refrigerator. Remove from refrigerator and apply a generous amount of pepper evenly over entire prime rib. Turn the pellet grill to high smoke setting. After 15 minutes, place the prime rib on the grill, unwrapped, and insert meat probe. Let it cook until internal temperature reaches 110° F. At that point, turn the smoker to 400° and finish cooking until the internal temperature reaches 125° F. Remove the meat from the grill and wrap in foil. Make sure the bottom strip of foil folds around the meat, forming a sort of container to trap the juices. Let the prime rib rest for 15-20 minutes so the temperature will rise another 10-15° and the juices will settle. After the rest period, unwrap the top foil. Pour the juices from the bottom foil into a bowl or cup. Slice and sprinkle with a pinch of kosher salt and serve with some of the reserve juices.
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