Cattleman’s Grill Steakhouse Parmesan Cheese Fries

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Just like every cowboy needs a sidekick, every good steak or burger can be made even better with a great side dish.

One of our all-time favorites: Parmesan Cheese Fries, dusted with Cattleman’s Grill Steakhouse Seasoning and fresh herbs. They go with anything, and also make a great main dish – just add leftover brisket, a little more cheese, and call it Irish Nachos. Substitute cheese curds and add gravy for classic Canadian Poutine. The possibilities are endless, especially when you cook them in cast iron on your Yoder Smokers YS640.

INGREDIENTS

Serves 4, as an appetizer

3  medium sized potatoes, washed and cut into strips
2  Tbsp Cattleman’s Grill Steakhouse Seasoning
2  Tbsp extra virgin olive oil
1/4 – 1/2 Cup  parmesan cheese
1   clove garlic, minced
1   Tbsp fresh parsley, minced

Salt & Pepper to taste

Preheat your YS640 for direct grilling at 425º F. (Be sure to remove the diffuser plate or the trap door of your two-piece diffuser plate.) When your pit comes up to temp go ahead and place your oven safe skillet on the grates over the firebox to preheat. We’re using a 12″ Lodge cast-iron skillet.

Make sure to clean your potatoes before cutting, since we are leaving the skin on. (Note: You can slice your french fries any size you want, ours are cut about a 1/4″ the entire length of the potato.) Put your potato slices in a large bowl and coat them with the olive oil, Cattleman’s Grill Steakhouse seasoning, and garlic.

Head to the cooker and place the fries in your preheated skillet. Stir or rotate every 10 minutes to make sure you get that delicious crisp all around. Around the 30 minute mark, or when browned to your liking, sprinkle the fries evenly with parmesan cheese. Shut the cooker door, allowing the cheese to melt over the fries for an additional 5 minutes or so.

Remove from the skillet and top with scallions or parsley to serve.

Add additional toppings (pulled pork, brisket, chili) as desired or dip into ketchup or ranch dressing.

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Tilapia En Papillote on the YS640

Rosemary Tilapia En Papillote on the Yoder Smokers YS640 Pellet Cooker

Weekday meals can be a struggle, especially at the start of a new year when you’re coming down from the holidays and trying earnestly to stick to all of those resolutions about staying in shape. But eating healthy doesn’t have to be a raw deal, especially when you own a Yoder Smokers YS640 pellet cooker. This versatile cooker makes it easy to avoid the temptation of fast food when you’re on the go: throw a couple of extra chicken breasts on the cooker and cube them up to serve over pre-washed greens from the deli section. On weekends, smoke turkey breasts or pork loin and slice thin to make your own lunchmeat without added preservatives or salt. Incorporate more healthy seafood into your diet by trying new flavor profiles and cooking techniques on your YS640.

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Grilling, smoking, sauteeing and baking are all great methods of preparing fish on the Yoder Smokers YS640 but this recipe features our take on the classic French method called En Papillote – “in paper.” You essentially make a cooking pouch out of parchment paper that steams food in its own juices. This method is not only simple to assemble and quick to cook, but there is very little clean up involved… just slide the fish out of the pouch and onto a bed of greens or some brown rice and you’re golden.

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Fin & Feather Rosemary Tilapia En Papillote

INGREDIENTS

Serves 2

1/2 lime, juiced
1 small jalapeño, seeds removed and diced
1 clove garlic, smashed
1 sprig fresh rosemary
1/4 yellow onion, chopped
Plowboy’s BBQ Fin & Feather Rub
2 tilapia fillets, skin removed
parchment paper

Set up your YS640 for indirect grilling at 250º F, with the diffuser plate in place.

Fold a 18″-20″ length of parchment paper in half and place fillets along inner crease. Mix lime juice, jalapeño, garlic, onion and pour over fish. Sprinkle with Fin & Feather rub and place rosemary sprig on top. Fold parchment to cover fish, then fold ends over to create pouch.

Place pouch on the bottom rack of the YS640 and cook for 25-30 min, or until the internal temp of the fish is 140 degrees. The pouch puffs up during cooking, filling with steam, so cut open carefully. Serve immediately.

 

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