Badger Smoked Meatloaf

SERVINGS

4-6

PREP TIME

10 minutes

COOK TIME

75-90 minutes

AUTHOR:

PS Seasoning

The ultimate Wisconsin meatloaf blend, made with real cheese and our badger brat seasoning. The taste will leave you speechless

Ingredients

• 2 LB – Ground Beef 
• 2 – Eggs 
• 1 Cup – Breadcrumbs 
• 6 TB – Badger Brat Seasoning 
• 3 oz – High Temp Swiss Cheese 
  

DIRECTIONS

Mix all ingredients except for the cheese by hand until well combined.

Add cheese and mix until just incorporated.

Allow the meat to rest at room temp while you preheat the smoker.

Preheat smoker to 250 degrees.

Pack the meat into a loaf pan. Place on the smoker for about 2 ½ hours until the internal temperature reaches 160 degrees.

Pull the meatloaf from the smoker and rest for 20 minutes before removing from the loaf pan and slicing.

Oklahoma Onion Burger

SERVINGS

4

PREP TIME

5 minutes

COOK TIME

15 minutes

AUTHOR:

PS Seasoning

The bigger the burger, the better the taste! Ground beef seasoned with our Backyard Better Burger seasoning, smashed on top of sliced onions, and topped with American cheese. Add on the special sauce and enjoy!

Ingredients

• 2 LB – Ground beef 
• 1 – Large Onion 
• 4 – Burger Buns 
• 12 Slice – American Cheese 
• 4 t – Backyard Better Burger Seasoning

Special Sauce

• ¾ C – Mayo 
• ¼ C – Ketchup 
• 2 T – Big Dill Mustard

DIRECTIONS

1. Stir the ingredients for the special sauce together in a bowl and set aside.
2. Form the ground beef into 12 meatballs.
3. Slice the onion as thin as possible.
4. Heat flattop to 375 degrees.
5. Place the meatballs down on the flat top and top each one with a pinch of sliced onion.
6. Smash the burgers as thin as possible and then season each one with Backyard seasoning.
7. Flip the burgers and immediately place a piece of cheese on each one.
8. Once the cheese is melted build the burgers.
9. Dress the burger buns with the special sauce and then stack 3 patties on each bottom bun.
10. Top and enjoy with extra napkins!
    

Reverse Seared Tri-Tip

SERVINGS

2-3

PREP TIME

5 minutes

COOK TIME

90 minutes

AUTHOR:

PS Seasoning

Reversed Seared Tri-Tip will make your mouth water! Normally grilled, this cut seasoned with our Prime Time Rub and is smoked until 125 internal temp! Sear it in a cast iron pan and baste it with butter until perfect! Yum!

Ingredients

• 1 – Tri-tip Roast (2 lbs.) 
• 4T – Prime Time Bitcher's Blend 
• 3 T – Butter 
• 3 Cloves – Garlic
• Fresh Herbs  
  

DIRECTIONS

1. Preheat smoker to 225 degrees.
2. Season the Tri-tip generously with Prime Time Rub and allow to rest for 20 minutes at room temperature.
3. Insert a temperature probe into the thickest part of the meat and then place it on the smoker.
4. Smoke until the steak reaches an internal temperature of 120 degrees.
5. Remove the tri-tip from the smoker.
6. Heat a cast iron pan over high heat. Add 1 TB of butter and then place the triptip in the cast iron.
7. Sear for 1 ½ minutes and then flip
8. Add the butter, garlic and fresh herbs to the pan and start basting the meat with the butter.
9. Cook like this for 2 minutes and then remove the tritip from the pan.
10. Slice and serve right away.

Smoked Green Bean Casserole

SERVINGS

6

PREP TIME

30 minutes

COOK TIME

1 hour

AUTHOR:

Susie Bulloch (heygrillhey.com)

Nothing quite beats a homemade green bean casserole on Thanksgiving. And my recipe for Smoked Green Bean Casserole is the most amazing, smoky twist on a holiday classic. Cooked in a cast iron skillet and topped with homemade onion strings, you’ll see why it’s worth it to make this casserole from scratch.

Ingredients

CRUNCHY ONION STRINGS

• 1 medium onion (thinly sliced)
• 2 eggs (lightly beaten)
• ¼ cup all-purpose flour
• 1 Tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• nonstick cooking spray

GREEN BEAN CASSEROLE

• 2 Tablespoons plus 1 teaspoon kosher salt (divided use)
• 1-pound fresh green beans (ends trimmed)
• 2 Tablespoons salted butter
• 12 ounces cremini mushrooms (stems trimmed and caps thinly sliced)
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic (minced)
• 2 Tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half and half
  

DIRECTIONS

1. Preheat the oven and smoker. Preheat the oven to 400 degrees F. Also preheat your smoker to 275 degrees F with your favorite hard wood. I recommend pecan, apple, hickory, or alder for this recipe.
2. Bring a pot of water to a boil. Fill a large pot with water and stir in 1 tablespoon of salt. Bring to a boil.
3. Prepare your crunchy onion strings. Place your sliced onions in a gallon-sized zip top bag and pour in the gently beaten eggs. Toss to coat onions in the eggs. In a small bowl, combine 1/4 cup of the flour, the panko, and 1 teaspoon salt. Pour into a shallow pan. Transfer the egg coated onions to the panko mixture and toss gently to coat.
4. Bake the onions. Cover a baking sheet with a piece of aluminum foil and coat liberally with nonstick spray. Evenly distribute the onions on the foil, making sure they don't overlap too much. Bake in the high temperature oven, stirring gently every 5 minutes for a total of 20 minutes. Remove when the onions are golden brown. Set aside to cool until needed.
5. Blanch the green beans. Blanch the trimmed green beans by gently placing them in the salted boiling water for 5 minutes. Drain and rinse them in icy cold water.
6. Sautee the mushrooms. Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add the sliced mushrooms, a teaspoon of salt, and black pepper. Cook, stirring frequently, until the mushrooms start to brown and soften, 4 to 5 minutes. Add the garlic and stir for 1 minute.
7. Make the green bean casserole. Sprinkle the remaining 2 teaspoons flour into the pan and stir to break up any flour clumps. Cook for about 2 minutes and then stir in your chicken broth. As the broth steams and bubbles, stir vigorously and scrape the bottom of your pan to get up all of that browned goodness. After 1 more minute, stir in the half-and-half and bring to a boil. Reduce the heat to medium low and cook until thick and creamy, about 5 more minutes. Turn off the heat and gently stir the blanched green beans into the creamy mushroom sauce.
8. Smoke the green bean casserole. Top the green bean mixture with the crunchy onions and transfer, carefully, to your smoker. Place the skillet on the grill grates and close the lid. Smoke for 30 minutes.
9. Serve immediately.
10. Remove the smoked green bean casserole from the smoker and serve while hot. Enjoy!

Smoked Salmon Deviled Eggs

SERVINGS

4

PREP TIME

15 minutes

COOK TIME

12-15 minutes

AUTHOR:

PS Seasoning

Holy smokes! These little devils are egg-cellent for any occasion! Putting a twist onto a common made party food, a little salmon on top makes for the perfect flavor combination.

Ingredients

• 12–Hard Boiled Eggs
• 2 T - Diced Pickles
• ¼ C – Salmon
• 1/3 C – Mayo
• 2 T – Big Dill Pale Ale Mustard
• 1 T – Pickle Juice
• To Taste – Salt
• Fresh Dill for garnish

DIRECTIONS

1. Cut all the eggs in half and remove the yolks.
2. In a bowl, combine the yolks, salmon, mayo, Big Dill Mustard, pickle juice and salt to taste and mix well.
3. Scoop the mixture into a piping bag and cut the tip for a ½” size hole.
4. Pipe the mixture into the empty egg whites.
5. Garnish the eggs with a small sprig of fresh dill.
6. Enjoy!
   

Smoked Corned Beef Burnt Ends

SERVINGS

6-10

PREP TIME

15 minutes

COOK TIME

6-7 Hours

AUTHOR:

PS Seasoning

Your day just got luckier! Corned beef burnt ends, marinated in Guinness beer, brown sugar, and butter! Then put into the smoker and glazed with our Beir Hall Mustard and Jackpot BBQ sauce!

Ingredients

• 3 Lbs – Corned Beef 
• 1 T – Bier Hall Bavarian Ale Mustard
• 1 bottle – Guinness (12oz) 
• ½ C – Brown Sugar 
• ½ Stick – Butter, unsalted 
• ½ C – Jackpot - Carolina Gold

DIRECTIONS

1. Preheat smoker to 250 degrees. 
2. Remove the corned beef from the packaging and rinse well, then pat dry with paper towel. (save the pickling spice packet) 
3. Place the meat on a rack lined tray with the fat cap facing up. Rub the top of the corned beef with Bier Hall mustard and then season the top with the pickling spice included with the corned beef. 
4. Place on the smoker for 4-5 hours until the internal temperature of the meat reaches 165 degrees. 
5. Cut the meat into 2” cubes and place in an aluminum pan. 
6. In a small saucepot, combine the Guinness, brown sugar and butter and set it over medium heat. Bring to a simmer and cook until the butter is fully melted. 
7. Pour the liquid over the corned beef and cover the tray with foil. 
8. Place the pan back on the smoker for 1-2 hours, or until the meat starts to shred when pressed. The meat should still hold together but will be tender. 
9. Remove the meat from the liquid and place back on the rack lined tray. 
10. Brush the meat with Jackpot sauce and place back on the smoker for 10 minutes to tack on the sauce. 
11. Serve hot with extra Jackpot for dipping.