Pumpkin Smoked Salt Cheesecake

 

PREP TIME: 20-30 minutes

COOKING TIME: 65-75 minutes

REST TIME: 4 hours

 

CRUST INGREDIENTS:

 

  • (2 cups) Gingersnaps, Crushed

    • We like Stauffers

  • (1/4 cup) Sugar, Dark Brown

  • (1 stick) Butter, Melted

    • We like Challenge Brand

  • (2 Tbsp) Salt, Hickory Smoked
     

 

FILLING INGREDIENTS:
 

  • (3, 8oz packages) Cream Cheese

    • We like Challenge Brand

  • (1) Pumpkin, Puree (prepared)

  • (4) Eggs, Whole

  • (1) Eggs, YOLK ONLY

  • (1/4 cup) Sour Cream

  • (1 1/2 cup) Sugar, Cane Granulated

  • (2 Tbsp) Flour, All Purpose

  • (2 Tbsp) Vanilla, Paste

  • (2 Tbsp) Pumpkin Pie Spice
     

TOPPING INGREDIENTS:
 

  • (1 Tbsp) Salt, Hickory Smoked

COOKING INSTRUCTIONS:

 

  1. Preheat your oven to 350 degrees for standard oven or 325 degrees for convection oven
     

FOR THE CRUST:       

  1. In a medium mixing bowl, add the crushed gingersnap crumbs, melted butter, sugar and smoked salt.  Mix well until all butter is absorbed by the crumbs

  2. Spray the bottom and sides of your pan using a non stick cooking spray    

  3. Press this mixture into the bottom of a 9” Springform pan, or into a 13” cake pan (to make bars)
     

FOR THE FILLING:

  1. In a large mixing bowl, add the Cream cheese and allow to soften for 20 minutes           

  2. Using a hand mixer with paddles, beat the cream cheese until smooth

  3. Add: Pumpkin Puree, eggs, egg yolks, sour cream, cane sugar, flour and vanilla paste

  4. Beat until smooth

  5. Pour the cheesecake batter into the pan, over the gingersnap crust

  6. Allow the batter to settle

  7. Place in the oven, on the middle rack and cook for 45 minutes, check the cheesecake and continue to cook in 10 minute increments until done.  Approx 60-75 minutes

  8. Cheesecake should have a firm center, with a slight amount of wiggle. 

  9. Once the cheesecake is set, remove from the oven and allow to cool on the counter for 15 minutes.  Top with the 1 Tbsp of smoked salt

  10. Place in the fridge and allow to cool for Min of 4 hours.  Serve well chilled.

Colorado Mashed Potatoes

 

 

INGREDIENTS:

 

  • (2 lbs) Potatoes, Yukon Gold

    • Washed, and diced into
      medium cubes

  • (1 cup) Milk, Whole

    • Can use skim milk or substitue
      chicken stock

  • (1/2 stick) Butter, Salted

    • Or more if desired

  • (1/2 cup) Sour Cream

  • (1/2 cup) Cheese, White Cheddar

    • Shredded

  • (To taste) Salt, Kosher

  • (To taste) Pepper, White

  • (To taste) Green Onions

    •  

      Sliced fine and used as garnish

PREP INSTRUCTIONS (For day before if desired)

 

  1. Also can be made the day ahead, place mashed potatoes into a dish that can be used in the oven, cool uncovered and then reheat the next day

  2. Drizzle with some butter before reheating

  3. Try reheating them in your smoker for a great smoky mashed potato

  4. These mashed potatoes are a staple at our holiday meals.

 

COOKING INSTRUCTIONS:

 

  1. Place the diced yukon gold potatoes into a small sauce pan or stock pot and cover with water

  2. Bring to a boil and cook on a simmer until fork tender, then cook 4-5 minutes past that until soft

  3. In a separate pan - add the butter and milk and heat over low temp until butter is melted

  4. Drain the potatoes and place into a large bowl

  5. Add the melted butter/milk mixture and slowly mash

  6. Add the sour cream, cheese, and season to taste with salt and white pepper 

  7. Serve while hot

Luau Porker Flatbread Pizza

 

 

INGREDIENTS:

 

  • (2) Naan Bread

    • Wheat or Garlic Naan

  • (2/3 cup) 5280 Culinary BBQ Sauce

    • 1/3 cup per naan

  • (1 cup) Pork, Smoked and Shredded

    • 1/2 cup per naan

  • (1 cup) Cheese, Mozzarella Blend

    • 1/2 cup per naan

  • (1/2 cup) Onion, Red, Fresh, Diced

    • 1/4 cup per naan

  • (1/2 cup) Pineapple, Fresh, Diced

    • 1/4 cup per naan

  • (2 tsp) Cilantro, Fresh, Chopped

    • 1 tsp per naan

COOKING INSTRUCTIONS:

 

PREP Instructions:

  1. PreHeat:  Grill or smoker to 375-400 degrees

  2. Open the Naan bread, place onto a cookie sheet and top with ingredients as follows

  3. Flatbread Build Chart:

    1. Flatbread

    2. BBQ Sauce – Use a brush to spread sauce on the flatbread

    3. Cheese blend – for more heat, use pepperjack cheese

    4. Red Onion

    5. Pineapple

    6. Cilantro – Either during cooking or at the end as a garnish

  4. Grill instructions: Preheat to 375 – 400 Degrees

    1. Place flatbread on the grill with indirect heat

    2. Close the lid

    3. Cook until pizza cheese is bubbly and golden

    4. Approx 10-14 minutes

  5. Wood Pellet Grill Instructions: Preheat to 375-400 Degrees

    1. Turn on grill and pick flavor of pellets – Pecan is a great choice for pizza

    2. Place flatbread on the grill

    3. Close the lid

    4. Cook until the pizza cheese is bubbly and golden

    5. Approx 12-15 minutes

  6. Remove from the grill, allow to cool slightly to set the cheese

  7. Cut into 4 wedges

  8. Sharing is optional

Kickin' Chicken Flatbread

 

INGREDIENTS:

 

  • (2) Naan Bread

    • Wheat or Garlic Naan

  • (2/3 cup) 5280 Culinary BBQ Sauce

    • 1/3 cup per naan

  • (2 tsp) 5280 Culinary Fire Salt

    • 1 tsp per naan

  • (1 cup) Smoked, pulled chicken

    • 1/2 cup per naan

  • (1 cup) Cheese, Mozzarella Blend

    • 1/2 cup per naan

  • (1/2 cup) Onion, Red, Fresh, Diced

    • 1/4 cup per naan

  • (2 ea) Pepper, Jalapeno, sliced

    • 1 per naan

  • (2 ea) Pepper, Fresno, Sliced

    • 1 tsp per naan

  • (2 tsp) Sweet Chili Sauce or Sriracha

    • 1 tsp per naan

  • (2 Tbsp) Cilantro, Fresh, Chopped

    • 1Tbsp per naan

COOKING INSTRUCTIONS:

 

PREP Instructions:

  1. PreHeat:  Grill or smoker to 375-400 degrees

  2. Open the Naan bread, place onto a cookie sheet and top with ingredients as follows

  3. Flatbread Build Chart:

    1. Flatbread

    2. BBQ Sauce – Use a brush to spread sauce on the flatbread

    3. Fire Salt – Sprinkle on top of bbq sauce

    4. Cheese blend – for more heat, use pepperjack cheese

    5. Smoked, Pulled Chicken

    6. Red Onion

    7. Fresno and Jalapeno Peppers

    8. Sweet Chili Sauce or for more heat - SRIRACHA

    9. Cilantro – Either during cooking or at the end as a garnish

  4. Grill instructions: Preheat to 375 – 400 Degrees

    1. Place flatbread on the grill with indirect heat

    2. Close the lid

    3. Cook until pizza cheese is bubbly and golden

    4. Approx 10-14 minutes

  5. Wood Pellet Grill Instructions: Preheat to 375-400 Degrees

    1. Turn on grill and pick flavor of pellets – Pecan is a great choice for pizza

    2. Place flatbread on the grill

    3. Close the lid

    4. Cook until the pizza cheese is bubbly and golden

    5. Approx 12-15 minutes

  6. Remove from the grill, allow to cool slightly to set the cheese

  7. Cut into 4 wedges

  8. Sharing is optional

Colorado Pork Chili

 

PREP TIME: 20-30 minutes

COOKING TIME: 1 HOUR

 

INGREDIENTS:

 

  • 1/2 Cup Olive Oil

  • 1 1/2 Lbs Colorado Pork

    • Loin or Shoulder. Diced Small

  • 1 each; Yellow Holland Pepper, Green Bell Pepper

    • Diced Medium

  • 1 Yellow Onion

    • Diced Small

  • 6 Large Tomatillos

    • Cut Into 6 Wedges

  • 1 14oz Can Fire Roasted Tomatoes

  • 3 tsp Fishy Fishy Herb Blend

  • 3 Tbsp Rub A Dub Spice

  • 1 qt Chick Broth/Stock 

    • Adjust as Needed

  • 1/4 Cup Masa Harina

    • Adjust more/less for thickness desired

  • 1 Bunch Fresh Cilantro

COOKING INSTRUCTIONS:

 

  1. Preheat your cast iron dutch oven on the stove top over medium heat for 10 minutes

  2. Prep the ingredients above as instructed

  3. Once pan is heated add the olive oil and heat for 30 seconds

  4. Add the peppers and onions and sauté until just caramelized

  5. Add the tomatillos and sauté until they start to break down

  6. Add the pork and sauté until half cooked

  7. Add the Rub a Dub, Fishy Fishy Herb Blend, green chilies and canned tomatoes and mix well

  8. Add the stock and adjust if needed to desired consistency

  9. Allow this mixture to come to a boil, reduce to a simmer and allow to slowly cook for 1 hour covered

  10. This can also be done on your smoker, Big Green Egg or Charcoal grill for some added flavor. Cook at a temp of 325 degrees

  11. Once fully cooked, adjust the broth level if needed. If at the desired level, sprinkle some of the masa onto the surface of the chili and allow to absorb some moisture

  12. Using a wire whisk, mix in the masa and allow return to a simmer to thicken. Adjust using the same process above if more thickness is desired

Can Use the following 5280 Culinary spice blends / rubs for flavor Tweaking:

Bayou Dust

Cajun Flavor Profile

Oink

Sweet and Smoky BB Profile

Smoked Pork Belly

 

PREP TIME: 65 MINUTES

COOKING TIME: 3 HOURS (APPROX)

 

INGREDIENTS:

 

  • 2 Pounds Fresh Skin-on Pork Belly

  • 1 Cup Rub a Dub (5280 Culinary Rub)

  • 1 1/2 Cup Oink (5280 Culinary Rub)

  • 2 Cups High Altitude BBQ Sauce (5280 Culinary BBQ Sauce)

    • Use as Needed

COOKING INSTRUCTIONS:

 

  1. Preheat your smoker (Traeger, Louisiana Grill or Big Green Egg) to 225 degrees (cooking time and temps will vary based on your smoker/grill)

  2. Choose a nice fruit wood and soft wood combo for smoking. We suggest a combo of Maple, Apple, and Cherry)

  3. Smoke the pork belly for about 2 - 2.5 hours or until desired smoke level is reached

  4. Continue to smoke until the internal temp reaches 165-170 degrees

  5. Remove from the smoker, season with a little more of the rub on both sides

  6. Brush the pork belly with 5280 High Altitude BBQ Sauce

PREP INSTRUCTIONS:

 

  1. Remove the pork belly from the package and rinse with cold water. Place into a large pan or onto a cookie sheet

  2. Mix OINK and RUB A DUB together and set aside

  3. Pat dry with paper towels and allow the belly to rest for about 30 minutes

  4. Trim the skin off the pork belly (if applicable) and be sure to leave the fat layer intact

  5. Turn the belly over so the meat side is facing up.

  6. Using a boning knife, make diagonal cuts about 1/2 inch deep into the meat, creating a criss cross pattern

  7. Using a blend of OINK & RUB A DUB, sprinkle over the criss cross cut area & work into the cuts

  8. Flip belly over and sprinkle with rub

    • Sprinkle heavier for a stronger flavor or lightly for subtle flavor

  9. Allow belly to sit at room temp with rub for about 15 minutes

  10. Wrap belly in plastic wrap and let sit in fridge

    • Allow to marinate in the fridge for at least 24 hours

Paleo Buffalo Burger

 

PREP TIME: 30 MINUTES

COOKING TIME: 15 MINUTES

 

INGREDIENTS:

 

  • 2 Pounds Ground CO Buffalo

  • 1 1/2 Tbsp Minced Roasted Garlic

  • 1 Tbsp Dried Italian Herbs

  • 3 Tbsp Olive Oil

  • 1/2 Cup Chopped, Medium Greek Olives

  • 1/4 Cup Chopped, Fresh Italian Parsley

  • 1 Can (10oz) Chopped, Roasted Red Peppers

  • 1 Large Cage Free Organic Egg

  • Kosher Salt to Taste

  • Black Ground Pepper to Taste

  • 5280 Chef's Rub A Dub Spices to Taste

  • 1 Head Iceberg Lettuce, Pulled Apart Into Layers

  • 1 Small Lemon

INSTRUCTIONS:

 

  1. In a large stainless steel mixing bowl combine; Buffalo, Garlic, Herbs, Oil, Parsley, Peppers, and Egg. Mix well

  2. Divide the mixture into the 8 burgers and place onto parchment lined cookie sheet pan.

  3. Turn on your outdoor grill and allow to heat to high temp, this burger works even better on a cast iron skillet or la plancha on outdoor grill

  4. Lightly spray the grill or la plancha with non stick spray, be careful to avoid flare up from spraying too close to flame source.

  5. Turn the heat down to medium high to allow the burgers to cook slower and avoid being dry

  6. Place the burgers on the grill or la plancha and season the top side to taste

    1. Keep in mind that the olives have salt so be cautious not to over season

    2. Turn the burgers over to cook both sides, approx. 7 minutes per side will result in medium well burgers

    3. Buffalo is very lean so be careful not to overcook and dry out the burgers

  7. Remove from the grill and place onto the iceberg lettuce "buns"

  8. Drizzle lightly with the lemon juice and enjoy!

    1. Great served with fresh sliced peppers or grilled vegetables

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