Sidekick Grill Accessory

SIDEKICK
$249
SG + SIDEKICK
$999
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

  • New Mexico // September 23
  • Kansas // September 24
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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.
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.
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.  
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.
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.
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.
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.
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.  
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  
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.
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.  
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/
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.
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