Featured Grill Recipes by Doug Scheiding

Pork Belly Burnt Ends

Difficulty 2/5 Prep Time 30 Min Cook Time 1.5 hrs Serves 10 Hardwood : Oak

INGREDIENTS

• Pork Belly Half Cut (5-6 lbs) or Full (11-12 lbs)

• Head Country Marinade (or Worcestershire)

• Rogue Cookers All Purpose Seasoning

• Coarse Ground Pepper and Fresh Pepper in a Grinder 

• Rogue Cookers Doug’s Dust

• 1/3 Cup of Wing Sauce, 1/3 Cup of BBQ Sauce, & 4 TBL of Soy 

• Optional: Sichuan Oil

OVERVIEW

Doug got 2nd Place in Chef’s choice with this recipe earlier this year at the SA Rodeo BBQ Contest – the 2nd Largest Cook-off in the World after the American Royal. The inspiration is an au poivre style steak that is black pepper forward. Doug cooks these like ribs, which he believes keeps it more moist as compared to cooking them as cubes. This is great for an Hors d'oeuvres for a dinner party.

PREPARATION

1. Pre-heat the Traeger Grill to 250 degrees.

2. If you have a Full belly trim it up and cut into half like two St. Louis style ribs. If you have the smaller Half Cut square shaped trim up the outside edges and make the top as level as possible.

3. On the bottom of the pork belly, use the marinade and a medium coat of the All Purpose Seasoning. Flip and do the same to the top. Then add a light coating of coarse pepper and a light coat of fresh ground pepper from a grinder.

4. Put on the grill and spritz lightly every 30 minutes with apple juice and checking the temperature. We want to get 5 hours of cooking time and smoke on the belly so adjust the temperature up or down as needed. Cook to a final temperature of 198-205 like a brisket.

5. For the sauce combine 1/3 Cup of Wing Sauce and BBQ sauce, 4 TBL of Soy, and if you have it 1 heaping TBL of Sichuan Oil.

6. Once the belly is at the desired temperature, cut into 1⁄2” cubes. Sprinkle some Doug’s Dust on Top of the Pork Belly. Serve without sauce and toothpicks in case people want to dip in the sauce and compare the taste.

Buffalo Garlic Brussels Sprouts

Note: Doug mistakenly says these are “Thai-Spiced” in the video; this is the actual recipe he made.

Difficulty ⅕ |  Prep Time 15 Minutes  | Cook Time 1 hour 

INGREDIENTS

• 12 oz bag of Fresh Brussel Sprouts (medium sized) 

• 1 Package of Bacon (prefer thick Black Pepper) 

• 7-8 Cloves of Garlic (chopped)

• 1/3 Cup of Buffalo Wing Sauce

• 1/3 Cup of BBQ Sauce

• 4 TBL of Soy Sauce

• Apple Cider Vinegar (as needed)

OVERVIEW

Wish you could make great brussels sprouts at home like your favorite restaurant? Combining the new Head Country Honey Buffalo Wing and Smoky Ancho Citrus BBQ sauce with some garlic and fresh brussels sprouts turns an ordinary into a delectable side dish that even the kids will like.

COOKING INSTRUCTIONS

1. Cut the stem of the brussels sprouts off and then cut each in half. Keep the large leaves but discard the smaller pieces (I feed to the deer J). Put in a bowl until ready to cook.

2. Cook the Bacon, let cool, and then cut into small pieces. Be sure to save the grease.

3. If you have a griddle like the Traeger FlatrockTM or XL Induction attachment fire it up to medium heat with the leftover bacon grease. Using a cast iron skillet about 12” in diameter, cover the bottom with about 3 TBL and let oil get hot for a couple of minutes. The oil should be popping some. If not turn up the heat a touch.

4. Put some rubber food preparation gloves on. Take the cut brussels sprouts and put the large ones cut side down starting in the center and work your way outwards. Save the smaller ones for the end and place those on the outer edge or partially up the side if needed. 

5. Cook the brussels sprout cut side down and check a few of them after about 15-20 minutes. They should be starting to brown or charr. If the grease has been absorbed by the brussel sprouts, pour some more into several locations on the cooking surface.

6. While they are continuing to cook, finely dice 7-8 cloves of garlic. Set aside.

7. In a small bowl mix 1/3 Cup of Buffalo Wing Sauce and 1/3 Cup of BBQ Sauce, and 4 TBL of Soy sauce. I prefer to warm in the microwave or on the grill if outside. If it is too spicy add apple cider vinegar as needed to reduce the amount of heat.

8. After about 30-40 minutes check to see the charring on the brussels sprouts and tenderness. If nice and dark take a spatula (or spoon) and stir them to flip as many as possible. If necessary, add a touch more grease. Add the garlic and the chopped bacon. Cook for another 5 minutes.

9. Drizzle sauce on the Brussels sprouts and serve.

Smoked Green Chili Mac & Cheese

Difficulty ⅕  | Prep Time 15 Min | Cook Time 1hr 45 Min | Serves 10 | Hardwood: Oak

INGREDIENTS

• 5 Tbl of unsalted melted butter

• 16 oz Dry Sea Shells or Large Elbow Macaroni Noodles 

• 2.5 Cups of Half / Half

• 2 Cups of Heavy Whipping Cream

• 16-24 oz of MILD 505 Flame Roasted Green Chiles (diced) 

• 24 oz of Shredded Cheddar Cheese

• 16 oz of Shredded Smoked Mozzarella Cheese

• 1-2 Tablespoons of Doug’s DustTM

OVERVIEW

Who doesn’t like a rich Mac & Cheese...especially smoked? Going to High School in New Mexico, Doug fell in love with NM Green Chiles, which gives this a little kick. The beauty of this recipe is that you don’t have to par cook the noodles as they cook on the grill.

COOKING INSTRUCTIONS

1. Start your Traeger Grill at 325 degrees. While it is pre-heating, place a large disposable aluminum half pan in the smoker with the 5 Tbl of unsalted butter until melted (alternatively heat and melt the butter in the microwave in a small bowl).

2. 2. Remove the pan with the butter from the Traeger. Then add the noodles directly out of the bag to the pan, along with 2 cups of the half/half (hold back 1⁄2 cup), 2 cups heavy whipping cream, ~20 oz of the cold smoked cheddar, ~14 oz the mozzarella (holding back some for the last 15-20 minutes). Addthegreenchilestoyourtaste.Personally,I like spicy so I use 16 oz of Medium and 8 oz of Mild (in the jar these are already diced).

3. Put on the Traeger. Stir the mac & cheese every 20 minutes for 1.5 hours while it is smoking. If it looks like it is getting a little dry then add some of the extra half/half.

4. For the last 10-20 minutes sprinkle the remaining Cheddar and Mozzarella onto the top with a light dusting of Doug’s Dust. Serve and Enjoy.

Texas BBQ Beef Ribs

Difficulty 2/5 | Prep Time 20 Min | Cook Time 4-6 Hrs | Serves 8 | Hardwood: Pecan

INGREDIENTS

• 1 or 2 Packages of Choice 3 BONE Beef Plate (Dino) Ribs 

• Head Country BBQ Marinade (or Worcestershire Sauce) Rogue Cookers Texas Brisket Rub (or your favorite Brisket or Beef Rub) 

• Coarse Ground Pepper

• Traeger Saskatchewan Rub 

• Rogue Cookers Doug’s DustTM

• 8 oz Apple Juice for Spritzing

OVERVIEW

Beef Plate Ribs or Dino Ribs as they are called, are the new hot item in Texas and one of my favorite things to cook. They always make a BIG impression. Each Rib can weigh 1- 2 lbs. They are rich in flavor and a lot of times better than brisket.

COOKING INSTRUCTIONS

1. Start your Traeger Grill at a temperature of 250 F (you can use higher temperature if you have less time up to 325).

2. While the grill is preheating, remove the ribs from the package and trim with a sharp knife as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook. 

3. Rub the marinade on the bottom of the ribs (bone side) as a binder and then sprinkle a medium coat of the Brisket Rub. Flip to the meat side up and repeat with a medium coat of the Brisket Rub. Do a light coat of black pepper and Traeger Saskatchewan Rub. Spritz a light coat of apple juice to help it “sweat”. Place immediately on the grill with the thicker side towards the back away from lid.

4. Smoke the ribs for 4-5 hours (will depend on the weight of the rack and your starting temperature) and spritz a light coat of apple juice every ~30 minutes to keep moist (not wet) until the internal meat temperature reaches 200-203 internal. Sprinkle some Doug’s Dust on top of the steak before or after slicing.

5. Take some pics as the phone eats first #phoneeatsfirst and Enjoy!!

Bulleit Bourbon Bread Pudding

Difficulty ⅖ | Prep Time 45 Minutes | Cook Time 1 -1.5 hrs | Hardwood: Apple

INGREDIENTS

• 1-2 Loaves of Challah or Sourdough Bread (2-3 days old) 

• Egg Mixture – 6 Eggs, 3 Cups of Sugar, 2.5 TBL of Vanilla, 1 1⁄2 Cups of Heavy Cream, 1⁄2 Cup of Water

• Chocolate Mixture – 12 oz White Chocolate, 1⁄2 Cup of Heavy Cream 

• Candied Pecans – 1⁄2 Cup of Light Brown Sugar, 3⁄4 Cup of Softened

• Butter, 1 Cup of Coarsely Chopped Pecans

• Cream Glaze – 1 Cup each of Heavy Cream and Half n Half, 2 tsp of Vanilla, 6 TBL of Sugar, 1 TBL of Corn Starch and 5 TBL of Bulleit Frontier Whiskey

• Cinnamon and a Pinch of Salt

OVERVIEW

This is an award winning recipe from Doug’s wife Jennifer who has placed in the top 20 at the Houston Rodeo 3 times and Doug did once as well. Always a hit especially for the holidays. Even if you think you don’t like Bread Pudding you will like this......think New Orleans style.

COOKING INSTRUCTIONS

1. Cut 3-4 Day old bread in 1⁄2 inch cubes. If bread is not old, cube and leave in a bowltodryoutforadayunderneathatowel. Shouldbeabout6cups.

2. In a large bowl combine the eggs, sugar, vanilla, heavy whipping cream, and water. Whisk until smooth and then pour over the bread. Toss to coat evenly by gently folding with your hands.

3. Combine white chocolate and cream in a small sauce and heat until chocolate is melted add a pinch of salt. Let cool slightly then pour over the bread mixture. Toss again gently being careful not to break up the bread too much. Put the mixture in a well buttered Dutch Oven. Let mixture sit for 15-30 minutes while you turn on the Traeger Grill to 325 degrees. 

4. While the grill is pre-heating, make the candied pecans. In a small bowl, combine the brown sugar, softened butter, and pecans. Again, fold with your hands to make sure the pecans are evenly covered. Sprinkle the coated pecans on top of the bread pudding. Put a light coating of cinnamon.

5. Place the Dutch Oven (lid off) on the Traeger grates and cook for 50-60 minutes until bubbling and cooked through. The middle will be about 180 and the edges about 200.

6. While the bread pudding is cooking on the Traeger, heat the cream, half n half, vanilla, and sugar in a saucepan over medium to high heat, whisking for 3 minutes. Dissolve the corn starch in the Bourbon. When bubbles start to from around the edge of the cream, whisk in the Bourbon mixture. Remove the pot from the heat and continue to whisk until thoroughly blended and slightly thickened. Then place over low heat for one minute and cool some afterwards. Pour this over the top of the bread pudding as you serve.