How to Create a Perfect Summer Evening

To prepare for this grand cook off, I gathered 300 concrete blocks from the Home Depot garden department and constructed an open active-pit to give a woodfire finish to the menu. To build the perfect pit I put my Echo 18in. Chainsaw to the test and knocked down an old Oak tree. Once, chopped into splittable logs, I used the Fiskars Axe to split the logs into burnable firewood.

The Perks of the Timberline XL is that it has an induction stove top attached to it! What does that mean? Smoked and Fried Alligator, that’s what! While the whole alligator was smoking, I grabbed my filet knife and extracted the tenderloin from the tail and seasoned it to perfection with my Rockstar Chef Seasoning Blend and deep fried them to perfection.

Steps:

1. Season both sides of your gator liberally with Chef JRob’s Rockstar Chef & woodfire garlic seasoning.

2.Place your seasoned gator meat in the fish fry batter

3.Place battered fish fry in grease at 365 deg F and deep fry for 3-4 minutes until golden brown.

4. Melt your queso and season with Chef JRob’s Rockstar Chef Seasoning Blend.

5. Remove gator from grease and drizzle with See Ya Later Queso! Enjoy!

Steps:

1. Brine Alligator for 24 hours, submerged in a cooler, with chopped apples, onions, sprigs of rosemary, and 1-2 cups of crab oil boil.

2. Find the tail bone in the tail and cut deep slits to extract the meat from the center line tailbone. From here, you will be able to extract the fat (that will not render down during the cook).

3. Flip and repeat on the back side of the tail. If you would like to deep fry the gator as well, extract the tenderloins on the back side of the tail.

4. Season both sides of your gator liberally with Chef JRob’s Rockstar Chef & woodfire garlic seasoning.

5. Smoke at 275 with spritzing of Cola every 30 minutes for 5 hours. I would suggest cooking to temperature, in which you would like to achieve a reading of 165 degrees F. when inserting the probe in the thickest part of the tail!

6. Baste your gator in your favorite BBQ sauce and let rest for 10-15 minutes.

7. Be sure to take a picture of your creation, because once you and your guest take your first bite, it’ll be devoured in no time! Enjoy!

As a chef I own many cutting boards, however, this cutting board was the DEAL OF THE DAY. Very durable to hold the weight of the Gator for easy transportation, and the best price around! All in one BBQ tool was a great BBQ hack as well to baste the gator in my signature whisky BBQ sauce!

The alligator was a highlight of the festive meal. I separated the bone from the meat and removed the fat. A flavorsome brine came together with onions, garlic herb crab oil and chopped apples. I used a wood fire garlic with seasonings to match the wood fire theme. Next I cut deep pockets and flipped the alligator over to use the same method when cutting my succulent alligator tenderloins. Finally I cut two generously-sized tenderloins and blended my personal seasoning Rock Star Chef with a wood fire seasoning. Chef’s kisses all around!

Steps:

1. Season liberally your leg of lamb with prime rib rub + ranch dry seasoning and lather with extra virgin olive oil.

2. Smoke on Traeger at 375 for 30-40 minutes until IT of 100 is met. Then transfer lamb to over fire with rosemary and finish roasting lamb until IT of 135 is met.

3. Let rest for 10 minutes and slice and enjoy!

Juicy tomahawks smoked and then reverse seared over the fire on the Chef Camp Rig with jumbo lobster tails + herb butter were the finishing touch for one of my best 4th of July menus ever.

My friends and family know they are dealing with a Rockstar Chef, so expecting steak, ribs, and salad when I'm hosting is not so likely. I like to cook creative and exotic dishes that will wow and surprise my guests, creating an unforgettable experience. Now, with my step-by-step recipes, you can also WOW your guest at your next Summer function!

Steps:

1. Lather buffalo or sriracha Sauce, as a binder, on your tomahawk steaks.

2. Season tomahawk steaks liberally on both sides with Chef JRob’s Rockstar Chef Seasoning & Chef JRob’s Mosh Pit Seasoning.

3. Sear over fire your smoked steaks on both sides for 5-15 minutes, at a time until your IT of 125 for the perfect rare cook is met. While searing on the last 5 minutes of your cooking, add 1 tbsp of butter over each steak before flipping. Once flipped, add another 1 tbsp of butter over the steak.

4. Let sit for 10 minutes

5. Slice and Enjoy!

Pro Tip for starters: this Over Fire cooking rig is perfect for all veggies and proteins.

While my friends were waiting for the food to be prepared, they casted some bait into the lake, and let’s just say the bass were biting!

Many magic food moments can happen with the Traeger that brings out the wood and smoke flavors perfect for BBQing. Not only does this cooking method produce delicious results, but it also becomes a point of conversation. Food is a universal language, and when you introduce big, bold, beautiful flavors, curiosity begins to flow - along with the cocktails. Traeger grilled meat's sweet aromas fill the air, creating a smoke cloud that smells absolutely amazing.

Always be sure to keep the fire rolling when manning the pit. I used a 47 in. rake from Anvil to easily move around wood, coals, and debris.

Cook With Caution: Your Neighbors may come over begging to join in.

With Traeger as my not-so-secret ingredient, my first party at my new property was a huge success. Here's to many more fabulous culinary celebrations with innovative recipes that taste divine. With warm sunny weather in the forecast and a little Chef JRob inspiration you can also recreate a day full of entertainment and Rockstar Flavors for your guest!