Coyote Outdoor Living

Category: Pizza Oven

  • Jet Tila’s Cooking with Coyote: Episode 4 Recap – Beef Birria & Birria Pizza

    Jet Tila’s Cooking with Coyote: Episode 4 Recap – Beef Birria & Birria Pizza

    In the fourth episode of Jet Tila’s Cooking with Coyote, Chef Jet Tila takes outdoor cooking to new heights by combining the rich, authentic flavors of Mexican cuisine with the fun and creativity of fusion cooking. Jet guides us through the steps to create a mouthwatering Beef Birria, and then, in a delicious twist, uses the savory birria as a topping for a unique and flavorful Birria Pizza. With the help of his trusty Coyote Power Burner and Multi-Fuel Pizza Oven, Jet shows just how versatile outdoor cooking can be.

    The Heart of the Dish: Beef Birria

    Jet begins the episode by preparing a traditional Beef Birria, a dish that’s deeply rooted in Mexican culinary tradition. This slow-cooked, flavorful stew features tender beef that’s been simmered in a rich blend of chilies, spices, and aromatic herbs. Jet uses the Coyote Power Burner to achieve the perfect simmer, allowing the flavors to meld together and the beef to become irresistibly tender.

    Throughout the cooking process, Jet shares his expert tips on how to build layers of flavor, from toasting the chilies to seasoning the meat. The result is a birria that’s deeply savory, with just the right amount of spice, making it the perfect topping for the next dish on the menu—Birria Pizza.

    The Fusion Creation: Birria Pizza

    After mastering the Beef Birria, Jet takes things up a notch by transforming this traditional dish into something truly unique—a Birria Pizza. Using the Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven, Jet crafts a pizza that’s bursting with flavor and creativity.

    Jet starts by spreading a layer of birria on a freshly made pizza dough, then tops it with a blend of cheeses that melt beautifully under the intense heat of the pizza oven. The result is a crispy, golden crust with a topping that’s both savory and slightly spicy, offering a perfect balance of textures and flavors. The birria’s rich, slow-cooked beef pairs perfectly with the cheese, making this pizza a fusion masterpiece that’s sure to impress.

    Jet’s Tips for Authentic Mexican and Fusion Cuisine

    As always, Jet emphasizes that anything you cook indoors can be made even better in your outdoor kitchen. He shares his tips for getting the most out of your outdoor appliances, like using the Power Burner for slow-cooked dishes and the Multi-Fuel Pizza Oven to achieve that perfect pizza crust. Whether you’re looking to recreate traditional Mexican dishes or experiment with new fusion flavors, Jet’s advice will help you do it all in your own backyard.

    This episode of Cooking with Coyote is a testament to the versatility and creativity that outdoor cooking allows. By combining authentic Mexican flavors with the fun of pizza-making, Jet shows that your outdoor kitchen can be a place for both tradition and innovation.

    Recipe and Resources

    Coyote Outdoor Appliances Used

    For more outdoor cooking inspiration, follow Coyote Outdoor on social media and stay tuned for more innovative recipes and tips from Jet Tila. With every episode, you’ll discover new ways to make the most of your outdoor kitchen!

  • Jet Tila’s Cooking with Coyote: Episode 2 Recap – The Ultimate L.A. Bacon-Wrapped Street Dog

    Jet Tila’s Cooking with Coyote: Episode 2 Recap – The Ultimate L.A. Bacon-Wrapped Street Dog

    In the second episode of Jet Tila’s Cooking with Coyote, Chef Jet Tila proves once again that anything you can cook indoors can be made even better outdoors. This time, Jet brings a taste of Los Angeles street food to your backyard by creating the iconic L.A. Bacon-Wrapped Street Dog. Along with this mouth-watering hot dog, Jet also whips up a batch of ooey-gooey cheese fries that are sure to make any outdoor cookout unforgettable.

    The Star of the Show: L.A. Bacon-Wrapped Street Dog

    Jet starts the episode by challenging all the cities that claim to have the best hot dogs. But in true L.A. fashion, he takes the competition to a whole new level by crafting the famous Bacon-Wrapped Street Dog, a staple of Los Angeles street food culture.

    Using the Coyote Flat Top (Plancha) Griddle Accessory placed on the Coyote Power Burner, Jet sizzles up some delicious Applegate Hotdogs wrapped in Applegate Bacon. The Plancha is perfect for achieving that perfect crisp on the bacon while ensuring the hotdog inside remains juicy and flavorful. The combination of smoky bacon and a perfectly grilled hot dog is nothing short of culinary magic.

    Jet then layers on all the classic street dog toppings: sautéed onions and peppers, a ketchup and mustard drizzle, and mayo. Each bite captures the essence of L.A. street food, bringing the bustling city right to your backyard.

    Side Dish: Ooey-Gooey Cheese Fries

    No street dog is complete without a side of indulgent fries, and Jet doesn’t disappoint. He takes thick, hand-cut potatoes and cooks them to crispy perfection, then elevates them to the next level by melting a mix of Applegate Monterey Jack and Cheddar Cheese over the top.

    Jet uses the Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven to melt the cheese, creating a gooey, rich topping that blankets the fries in deliciousness. The intense heat of the pizza oven gives the cheese a perfect melt while the potatoes remain crispy underneath. These cheese fries are the perfect accompaniment to the bacon-wrapped street dog, offering a comforting, cheesy contrast to the smoky, savory flavors of the hot dog.

    Jet’s Tips for Authentic Street Food at Home

    Throughout the episode, Jet shares his insider tips for creating authentic street vendor food in your own backyard. He emphasizes the importance of high-quality ingredients, like those from Applegate. He shows how the right equipment, like the Coyote Power Burner and Flat Top Griddle Accessory, can make all the difference in achieving that perfect street food flavor and texture.

    By the end of the episode, Jet has once again proven that outdoor cooking can easily rival—if not surpass—anything you make indoors. His Bacon-Wrapped Street Dog and Cheese Fries are the ultimate comfort foods, made even better by the fresh air and grill sizzle.

    Recipes and Resources

    Coyote Outdoor Appliances Used

    Ingredients Featured

    For more outdoor cooking inspiration, follow Coyote Outdoor on social media and stay tuned for more mouth-watering recipes and expert tips from Jet Tila. Get ready to transform your backyard into the ultimate outdoor kitchen!

  • Jet Tila’s Cooking with Coyote: Episode 1 Recap – Mastering the Reverse-Seared Tomahawk Steak

    Jet Tila’s Cooking with Coyote: Episode 1 Recap – Mastering the Reverse-Seared Tomahawk Steak

    In the premiere episode of Jet Tila’s Cooking with Coyote, Chef Jet Tila sets out to prove that anything you can cook indoors can be made even better in your outdoor kitchen. And he doesn’t just say it—he shows you how it’s done. From the irresistible reverse-seared Tomahawk Steak to golden brown delicious (GBD) Smashed Potatoes and a flavor-packed Charred Green Onion Dressing with pancetta fat, this episode is all about elevating your outdoor cooking game.

    The Main Event: Reverse-Seared Tomahawk Steak

    Juicy tomahawk steak off the bone with smashed potatoes and herb sauce on a wood cutting board

    Jet kicks off the episode with a showstopper—his signature Reverse-Seared Tomahawk Steak. This isn’t just any steak; it’s a massive, perfectly marbled Tomahawk, and Jet shows you how to make it restaurant-quality right in your backyard.

    Using the Coyote Outdoor 36″ Built-In S-Series Gas Grill, Jet starts by slowly cooking the steak over indirect heat, allowing the meat to cook evenly without charring the outside. This method, known as the reverse-sear, ensures that the steak is cooked to a perfect medium-rare from edge to edge.

    Once the steak reaches the desired temperature, Jet cranks up the heat on the grill and sears the steak, giving it that beautiful, crispy crust. But he doesn’t stop there. To take the steak to the next level, Jet finishes it off in the Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven. The intense heat from the pizza oven creates a sizzling, caramelized crust that’s simply unbeatable. It’s the kind of steak that will have you shouting, “Das GUT!”

    Perfect Side Dish: Crispy Smashed Potatoes

    Jet Tila's arms holding a cast iron skillet with smashed potatoes in it

    No steak dinner is complete without a hearty side dish, and Jet delivers with his GBD Smashed Potatoes. Jet starts by boiling baby potatoes until they’re tender, then smashing them flat. The smashed potatoes are then drizzled with olive oil, seasoned, and placed on the Coyote S-Series Gas Grill to achieve that golden brown deliciousness.

    The grill gives these potatoes a crispy exterior while keeping the inside fluffy and soft. The high, even heat of the Coyote grill ensures that each potato has the perfect texture—crispy on the outside, yet tender on the inside.

    Flavor-Packed Finish: Charred Green Onion Dressing with Pancetta Fat

    To tie the meal together, Jet creates a Charred Green Onion Dressing with pancetta fat that adds a smoky, savory punch to both the steak and the potatoes. He begins by grilling green onions directly on the grates of the Coyote S-Series Gas Grill until they’re perfectly charred. The grilled onions are then blended with pancetta fat, which brings a rich, umami depth to the dressing.

    The result is a versatile sauce that you’ll want to drizzle over everything. It’s smoky, tangy, and rich—everything you could want to enhance the flavors of your perfectly grilled Tomahawk Steak and crispy smashed potatoes.

    Jet’s Tips for Grilling Success

    Throughout the episode, Jet shares his expert tips and tricks for getting the most out of your outdoor cooking setup. Whether it’s using the reverse-sear method for steak, maximizing the flavor of your side dishes, or making the most of the Coyote Outdoor Gas Grill and Pizza Oven, Jet’s advice will have you cooking like a pro in no time.

    Jet Tila’s Cooking with Coyote isn’t just about great food—it’s about showing you how to transform your outdoor space into a gourmet kitchen. You can create meals that rival any indoor kitchen with the right techniques and the versatile, high-quality equipment from Coyote Outdoor Living.

    Recipes and Resources

    Coyote Outdoor Appliances Used

    For more outdoor cooking inspiration, follow Coyote Outdoor on social media and stay tuned for more mouth-watering recipes and expert tips from Jet Tila. Happy grilling!