In the Cast Iron Skillet 8:

GRANNY’S CORNBREAD

“This dish is my granny’s cornbread recipe and it’s very near and dear to my heart. She taught me how to make it, and now every time I do it brings up memories of my grandparents. She never made hers with sugar, but you can always drizzle a little honey on top if you’d like.”

INGREDIENTS

• 2 cups self rising corn meal
• 1 ½ cups whole buttermilk (can sub with whole milk and a splash of white vinegar)
• 1 large egg
• 2 tbsp shortening

Fire up your smoker to 400 degrees and place your YETI™ Cast Iron Skillet 8 inside to heat it up. Heating the skillet up will deliver a crispy bottom and edges on your cornbread. While it’s in there, place the shortening in the skillet to melt. 

Mix the corn meal, buttermilk, and egg in a large bowl thoroughly. Thin the mix with water if needed (typically 1 or 2 tablespoons).

Add in some of the hot, melted shortening, leaving enough behind to thoroughly coat the skillet.

Pour the mixture into the skillet and place it back in the smoker to cook until it starts to brown, around 45 minutes. 

Remove the skillet from the smoker. Finish things off by letting a slab of butter melt over the hot cornbread.

In the Cast Iron Skillet 10:

BACON BRUSSELS SPROUTS

“When I was a kid, I didn’t like Brussels sprouts at all. But when I first made this recipe and started charring them in cast iron to get them crispy, I was like “wow, Brussels sprouts are good!” You need some fat to cook them in, and why not use bacon? Bacon makes everything better.”

INGREDIENTS

• 1 bag Brussels sprouts, halved
• 1/2 small red onion, chopped
• 5 slices of bacon, sliced into pieces
• 2 tbsp olive oil
• Meat Church Dia de la Fajita Seasoning

To start, sauté the bacon in the YETI™ Cast Iron Skillet 10 over medium heat.

When the bacon is about half way cooked, stir in the onions, and cook until they’re translucent. Add the Brussels sprouts and olive oil as needed. Toss and season with 1 tbsp of Dia de la Fajita.

Continue to cook until Brussels look charred. Remove from heat and enjoy!

In the Cast Iron Skillet 12:

CHICKEN FRIED STEAK

“Chicken fried steak is quintessential Texas comfort food — after all, we fry everything down here. It’s definitely one of my favorite dishes to make for my family but I’ve been surprised to find a lot of people don’t understand what it is. They think a chicken fried the steak or something, so it’s nice to show people how to make it.”

INGREDIENTS

• 1/2 package Meat Church Chicken Fried Steak Breading
• 4 to 6 1/2-lb round steaks, tenderized
• 3 cups frying oil (recommend peanut oil because of its high smoke point)
• Meat Church Holy Cow BBQ Rub to taste (can sub in coarse black pepper)

For egg wash:

• 2 eggs
• 1/2 cup buttermilk or beer

Begin by heating the oil in the YETI™ Cast Iron Skillet 12. 

Make the egg wash by whisking the eggs in a bowl, then add the buttermilk or beer. To coat the steaks, you’re going to lightly season them on both sides with Holy Cow, and dredge them in the chicken fried steak breading. Next, dip them in the egg wash and then re-coat the steak thoroughly in the breading once more. An easy way to remember the order is season, bread, wash, bread, done.

Carefully place the steaks in the hot skillet and cook for 4-5 minutes on each side or until golden brown. 

Allow the steaks to drain over a paper towel before serving. Quick tip — a great way to keep them warm is on a cast iron pan in a 200 degree pit or in an oven on low.

In the Cast Iron Skillet 14:

KING RANCH CASSEROLE

“I have to agree with my friend, chef Dean Fearing when he said ‘Some version of this casserole can be found in almost any home kitchen across Texas and each Texan has a favorite version.'”

INGREDIENTS

• 3 large chicken breasts, seasoned with The Gospel, grilled and chopped
• 2 10.5 oz. cans cream of mushroom soup
• 2 10.5 oz. cans cream of jalapeño soup
• 1 10 oz. can of Rotel diced tomatoes & green chilies
• 1 large sweet onion, chopped
• 2 jalapeños, seeds removed and diced
• 1 lb freshly grated cheddar cheese (save 1 cup for topping)
• 1 tbsp Meat Church Texas Chili Seasoning
• 4-5 handfuls of crushed nacho cheese Doritos
• 12 tostadas
• Olive oil

Prepare your smoker or preheat the oven to 350 degrees. In a pan, sauté the onion and jalapeños in olive oil for 10 minutes before setting aside. In a large mixing bowl, combine the remaining ingredients with the sauteed onion and jalapeños (except for the tostados and 1 cup of cheese).

Next, line a Cast Iron Skillet 14 with 6 tostadas and pour half of the casserole mix on top. Add the final 6 tostadas on top of the mixture and pour the remainder of the casserole mix on top and spread evenly. Top it off with the remaining grated cheese.

Place the casserole in the smoker or oven for 40 minutes. If you are using an oven, you can broil for the final 5 minutes to get a nice crisp on top.

Remove the casserole and allow it to cool for 15 minutes. Slice to serve and enjoy! If you’d like, a dollop of sour cream on top kicks things up a notch.

Watch how to make this recipe here.