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California Grillin Competition Steak
One scoop of Wicked Pig Tenderizing Marinade into a blender along with 1 can of beef consummate, 1 TBSP California Grillin Gold Rush Dust, 1 TBSP California Grillin Bull vs Bear Steak & Beef Seasoning and 2 TBSP Dales Steak Marinade. Blend on lowest setting until well mixed.
Add steaks (we recommend ribeye) and marinade into a zip lock bag. Marinate for 12 to 15 minutes max on the counter. Flip it over once halfway through. Do not do longer than 15 minutes or you risk the steak breaking down to much.
Remove steaks and pat steaks dry with paper towel. Season steak with Gold Rush dust on both sides including the edges. Then season a layer of Route One BBQ on both sides including the edges. Then season steaks with Bull vs Bear Steak & Beef on both sides and on the edges. Let rest for 10 to 15 minutes while your grill comes up to temperature.
Take grillgrates temperature to 550F to 575F. Spray grillgrates with Duck Fat Spray prior to placing steak down at an angle 10 o’clock and 4 o’clock. Sear for 1 minute, we use a steak weight to achieve pronounced marks.. Do a quarter turn at an angle of 2 o’clock and 7 o’clock and sear for one minute. We recommend cleaning the grillgrates between all turns. Flip steak and repeat quarter turns above. Spray grillgrates with Duck Fat Spray between all turns.
Place steaks in an elevated position and allow to reach 130F in the center for medium rare, for medium allow steaks to hit 140F. Drizzle melted unsalted butter over both sides as you come to temperature. Then lightly season both sides with Gold Rush Dust.
California Grillin Fajitas
Combine 2 tbsp Hardcore Carnivore Tex mex seasoning (available in our online store), 1 tbsp Cattleman's Grill 8 Second Ride (available in our online store), 1 tbsp California Grillin Gold Rush Dust into a 3 cup measuring container. Add: 2 Tbsp clear tequila and 2 tbsp white vinegar. Mix the ingredients well. Let stand for a few minutes and then add 1/4 cup of Sweetwater Spice Tres Chilies Fajita bath (or the lime version both available on in our online store) mixing well. Pour over meat (Beef or Chicken) for 24 hours in fridge. Flip meat at halfway mark. Pour marinade over meat as you grill. We like to make extra marinade to season green/red pepper, onions and then fry them up on the grill in cast iron.
California Grillin Poor Man's Burnt Ends
Marinate Chuck Roast with Smoke on Wheels BBQ Marinade (available in our store). Season all sides of chuck roast with California Grillin Gold Rush Dust. Season all sides of chuck roast with California Grillin Route One BBQ. Smoke chuck roast between 225F an 250F over indirect heat until roast hits 165F. Wrap roast in butchers paper and place back on the smoker. Pull roast once it hits 195F and cube the chuck roast. Place the cubes in a pan. Pour 1 cup of beef broth into the pan along with a few dashes of Worcestershire sauce. Season burnt ends again with Route One BBQ and Gold Rush Dust and drizzle Blues Hog BBQ Original and Tennessee Red all over the burnt ends. Squeeze parkay or place slices of butter on top and return to the smoker at 300F for an hour stirring every 20 minutes.
California Grillin Pulled Pork
Inject or marinate Pork Shoulder with Smoke on Wheels Pork marinade and injection (available in our online store). Season all sides of pork shoulder with a layer California Grillin Gold Rush Dust. Come back over the top with a layer of California Grillin Route One BBQ. Place pork shoulder on smoker at 225F to 300F depending if you want to go low and slow or hot and fast. We like to place fat cap down to protect the bark from burning when going hot and fast.
When pork shoulder hits 165F, wrap it tightly in foil If you want to accelerate the cook, we put butter, apple juice, Route one BBQ and brown sugar in the wrap. Double wrap in foil to make sure none of the juice leaks out. Place back on the smoker until the pork shoulder hits between 195F and 205F.
Keep the pork shoulder wrapped in the foil. Place pork shoulder in a cooler wrapped in old beach towels to rest. We like to rest a minimum of 2 to 4 hours to help all remaining fat to render off. After a solid rest, take the pork shoulder out and pull it apart, discarding fat. If you want to serve the pork shoulder over an extended time you can pour apple juice into a crock pot and season liberally with Route One BBQ and fill with pulled pork and keep the crockpot on lowest setting, make sure to stir often.
California Grillin Hot Wings
Spray wings with Duck Fat Spray (available in our online store) for a binder. Season both sides with a layer of California Grillin Gold Rush Dust. Come back over the top with a layer of California Grillin Desert Heat on both sides.
Smoke wings at 300F for one hour. 45 minutes in, flip the wings. Check exterior and temperature at one hour. We are shooting for internal temperatures above 175F and we are looking for crispy skin.
Once you hit internal temperature and crispy skin that you want, place wings in a large mixing bowl. We then pour a 1/4 cup of classic Franks Red Hot Classic Buffalo hot sauce into the bowl, 2 tbsp melted unsalted butter and a 2 small dashes of Worcestershire sauce. Give the wings a good spin, coating wings evenly on both sides. We then add more Gold Rush Dust and Desert Heat and spin again. For extra "dirty" add more Desert Heat!!
California Grillin Queso
Cube 1 bar Valveeta. Fry 1 pack Jimmy Dean hot sausage draining the grease.
1/2 white onion minced. Equal amount pickled jalapeño drained minced. 1 garlic clove minced. 2 cans rotel (we do one hot and one regular). Sauté rotel, garlic, onion and jalapeño over medium heat with butter.
Combine, cubed Valveeta,1.5 cup heavy whipping cream, 1 TBSP Hardcore Carnivore Tex Mex Seasoning (available in our online store), 1 TBSP California Grillin Gold Rush Dust Seasoning, drained sausage and sauted veggies. Combine everything and melt. We like melting the mixture in on our smoker for some extra flavor at 300F, stirring every 15 minutes. You can sub ground beef or turkey for the sausage or omit sausage altogether if you want more traditional queso.
Asian Style Pork Spare Ribs
Remove membrane from ribs. Rub both sides of rack of ribs with soy sauce for a binder. Season both sides with Gold Rush Dust. Come back over the top of that with Bull vs Bear and season liberally. Smoke ribs indirect at 275°F for 3 hours. Check for tenderness and pullback. Go another hour if not done yet.
California Grillin Jalapeño Poppers
Take 20 good sized jalapeños, half and core them all. Soften 3 packs cream cheese. Fry a pack of Jimmy Deans hot breakfast sausage and drain the grease.Combine drained sausage and cream cheese. Add a handful of grated Parmesan cheese and grated Colby Jack cheese, mixing well. Add 2 stalks minced green onion. Season mixture with 1 TBSP of California Grillin Gold Rush Dust, 1 TBSP California Grillin Desert Heat and 1 TBSP Hardcore Carnivore Tex Mex (available in our online store). Mix mixture well and fill poppers. Add more parmesan cheese over the top. Place poppers in a greased pan. Bake on the smoker or grill at 425F. We prefer to use our pellet grill for this. For a fun surprise, load one random popper with a bunch of the seeds!!
California Grillin BBQ Spare Ribs
Square ribs up and pull the membrane. Marinate ribs with Smoke on Wheels Pork marinade (available in our online store). Season both sides with California Grillin Gold Rush Dust. Come back with a layer of California Grillin Route One BBQ rub on both sides. Smoke ribs at 250F for 3 hours. If you want them fall off the bone, wrap tightly with foil and return to the grill. We like to use Blues Hog Original BBQ Sauce and Blues Hog Tennessee Red in combination 50/50. We add more Route One BBQ Seasoning, butter and brown sugar to the wrap. Return to the smoker for 1 hour in the wrap. Unwrap the ribs and return to the smoker and allow them to finish up, typically 30 minutes to an hour. Sauce with more Blues Hog BBQ sauce as they finish. Check tenderness with a toothpick, it should glide in and out like a baked potato when finished.
California Grillin Hardcore Carnivore Steaks
We love Hardcore Carnivore Black Seasoning! We like to olive oil steaks all over first as a binder. Season both sides with California Grillin Gold Rush Dust. Follow up with Hardcore Carnivore Black over both sides. You can Reverse Sear your steaks at this point or sear. Whatever way you like your steaks, this seasoning combination is incredible!!
California Grillin Smoked Beans
4 cans Bush's Baked Beans. Combine 1/4 cup brown sugar, 1/2 cup Blues Hog Orginal BBQ sauce,1/2 cup Blues Hog Tennessee Red BBQ Sauce (both available in our online store, 1/4 cup ketchup, 2 TBSP mustard, 2 TBSP Worcestershire sauce and 3 TBSP California Grillin Route One BBQ rub. Place beans on your favorite smoker over indirect heat at 250F to 300F. Smoke for 2 to 3 hours.
California Grillin Smashburgers
Finley slice white onion into a bowl. Coat onions in olive (we like canola as it has a higher flash point). Season liberally with California Grillin Gold Rush Dust. Using 80/20 ground beef, pack beef into small round balls (think smaller than a racquetball but larger than a golf ball). Fry up the onion on a griddle or flattop grill. When caramelized, portion out the onions for each burger across the flattop. Individually place the hamburger balls onto the onions, smash the burger down with a steak weight using wax paper so it won't stick (our favorite is made by Hasty Bake!). Sprinkle California Grillin Gold Rush Dust and Bull vs Bear onto the patty. Allow the burger to grill on the onions for a sold 2 to 3 minutes. Using a very rigid spatula, scrape under the onions and patty and give it a flip. We then immediately place American cheese on the side that has just been cooked. When it's melted you are ready to pull the burgers off. We place brioche buns on the griddle for these last 2 to 3 mins to make sure they are hot and ready to go. Enjoy!
California Grillin Spicy Chicken Sandwiches
Pound 4 chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun being used. Fill bowl with 2 cups of buttermilk, add 1 tbsp California Grillin Gold Rush Dust and 1 tbsp California Grillin Desert Heat to the buttermilk. Add the chicken to the mix and place in fridge to marinate up to 24 hours for best results.
Heat oil in large cast iron skillet to 350F. In a medium bowl, whisk 1 cup flour, 1/2 cup corn starch, 1 tbsp California Grill Desert Heat and 1 tbsp California Grillin Gold Rush Dust. Drizzle 2 to 3 tbsp of the buttermilk batter into the flour mixture and mix it through with a fork.
Working with 1 piece at a time, dredge chicken in the flour mixture and press flour on the top of the chicken to form a crust. Transfer chicken to hot oil and fry for 3 to 5 minutes per side or until the outside is crispy and golden and the internal temperature exceeds 165F. We enjoy using brioche buns
California Grillin Chili
2 lbs 80/20 ground chuck and 1 package Jimmy Dean Hot Breakfast Sausage. Season meat with chili powder (we always use Williams) heavy all over while frying. Drain grease. Put fried meat in crockpot or dutch oven. Sauté can of hot rotel, diced onion, for extra heat add diced jalapeño and season with Williams chili powder while simmering. Stir often until soft. Add to crockpot or dutch oven with the fried meat. Stir in large can Campbells tomato soup, 1 8oz can tomato sauce, 5 cups beef broth (I keep beef bones from cooks in the freezer to make the broth). Stir well then add 4 tbsp Williams chili powder. 2 TBSP Hardcore Carnivore Tex Mex (available in our online store), 2 TBSP California Grillin Bull vs Bear, 1 TBSP California Grillin Gold Rush Dust. Add 1:4 cup brown sugar. I like putting in a splash of Dale’s steak seasoning and A1 as well. Stir well and simmer all day. Last hour or two uncover the pot to thicken it up as broth makes it very soupy but provides the bold flavor and color. You can also do this on the smoker at 250F all day.
California Grillin Chicken Tortilla Soup
Sauté a can of hot rotel along with a small can diced green chilies and small can diced jalapeños. Put 3 16oz packs of Philly cream cheese on top of the sautéed veggies and stir until completely melted and combined.
Shred a chicken discarding all bones, fat and skin. Combine meat into the mixture. We typically do the chicken on our rotisserie or do beer can chicken.
Add 3 TBSP Hardcore Carnivore Tex Mex seasoning (available in our online store). Add 1 TBSP California Grillin Gold Rush Dust.
Add 6 to 8 cups chicken broth and stir well. Crank the heat stirring often bringing to a simmer. Turn to low and cook for a few hours (we like to go 4 to 5 hours on the smoker at 225F). We typically top ours with shredded cheese and sour cream in the bowl.
California Grillin Smoked Chicken Enchiladas
Combine the following in a large bowl and mix well. Rotisserie or beer can chicken. Debone and shred chicken, discard skin, fat and bones. 2 tbsp Hardcore Carnivore Tex Mex Seasoning, 1 TBSP California Grillin Gold Rush Dust, 1 can of cream of chicken soup, 1 16oz container of sour cream (Daisy) and 2 cups shredded Colby jack cheese.
Take the above filling and fill tortillas until mixture is gone.Don’t overfill tortillas. Wrap the tortillas up and place in a greased 9x12 baking pan. You can use Reynolds disposable pans too. Take 1 more cup of Colby jack cheese and put over the top of the enchiladas in the pan. Smoke on the pellet grill at 350°F for 20 minutes or until hot and bubbly. Enjoy!!
Blackened Pork Chops
Rub pork chops with olive oil. Season with Gold Rush Dust and then Desert Heat all over. For thick chops we like to smoke at 250F for one hour and then sear at the end. For thinner chops, direct grill over high heat. Take the chops to 140F and pull off and enjoy.
California Grillin BBQ Wings
Spray wings with Duck Fat spray (available in our online store) for a binder. Season both sides with California Grillin Gold Rush Dust and California Grillin Route One BBQ. Smoke wings at 300F for an hour or until done, flipping once 45 minutes in. Place finished wings in a large mixing bowl, toss in mixture of Blues Hog Original BBQ sauce and Blues Hog Tennessee Red (both available in our online store).
California Grillin Brisket
Prepare smoker for indirect heat of 225°F. We like to buy choice or prime packer briskets which includes the point and the flat. Trim hard and excess fat off the meat side of the brisket. Also, remove any of the hard pieces of fat as they will not render off during the cooking process. Trim the fat off the fat side of the brisket only leaving ¼ in fat. Rub olive oil all over the brisket as a binder. Season both sides with Gold Rush Dust and then Bull vs Bear and Route One BBQ at a 2:1 ratio. Smoke brisket over night which will give you more rest time the next day. When the brisket hits 165°F wrap it in pink butchers paper and continue on the smoker until it hits 200°F to 205°F. Each brisket is different and you’ll want it to be probe tender. Once you achieve the desired tenderness, remove the brisket wrapped in butchers paper and wrap it in old towels and place in a cooler for 2 to 4 hours of rest. The longer rest will allow the brisket to reabsorb juices lost and fat to fully render off. Slice against the grain and enjoy!! You can always make burnt ends of of the point following the steps in our Poor Mans Burnt End Recipie.
California Grillin Spatchcock Chicken
Cut the spine out of the back of the chicken. Olive oil both sides of the chicken. We like to remove the thighs and drums from their skin jacket and olive oil those as well. Season the legs and thigh meat with Gold Rush Dust & Desert Heat first (you can use any combo of our seasonings for this). Return to their skin jacket. Season the chicken all over with the Gold Rush Dust & Desert Heat. Cook the chicken indirect at 350°F until the breast reaches 165°F
California Grillin Chicken Stir Fry
Add oil to wok or skillet and turn heat to medium. Cube 6 chicken breasts and season both sides with California Grillin Gold Rush Dust and Bull vs Bear. Cook chicken in oil over medium heat. Prepare 3 cups chicken broth, add 4 tbsp soy sauce, 2 tbsp Sriracha, 1 tbsp Gold Rush Dust and 1 tbsp Bull vs Bear stirring well. Add sauce mixture and simmer covered for 30 minutes. Reduce heat to low. Add 4 tbsp corn starch to 1/4 cup very cold water stirring well. Slowly add to the wok and increase heat to high stirring slowly. Allow to thicken and then serve! Great with rice, potstickers and egg rolls.