Coyote Outdoor Living

Category: Recipes

  • 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 Flavorful Birria Pizza

    Jet Tila’s Flavorful Birria Pizza

    Chef Jet Tila’s Birria Pizza

    • Coyote Hybrid Multi-Fuel Oven
    • Ingredients
    • 3 lb beef chuck roast
    • 8 dried guajillo chile peppers
    • 3 dried pasilla chile peppers
    • 2-3 dried arbol chile peppers
    • 5 roma tomatoes (quartered (about 1.5lb))
    • 1 white onion (roughly chopped)
    • 1 head garlic (10-12 cloves)
    • 1 Tablespoon whole black peppercorns
    • 1 Tablespoon whole cumin seed (or 1 ½ teaspoon ground cumin)
    • 1 Tablespoon dried oregano
    • 1 Tablespoon dried thyme
    • ½ teaspoon whole coriander seeds (or ¼ tsp ground coriander)
    • 4 or 5 whole cloves
    • 1 teaspoon fresh minced ginger root
    • 1 inch piece Mexican cinnamon stick or ⅛ teaspoon ground cinnamon)
    • 2 tablespoon apple cider vinegar (or white)
    • 2 bay leaves
    • 1 tablespoons kosher salt
    • Chopped Cilantro
    • Chopped White onion
    • pizza dough
    • Semolina Flour
    • Oaxacan Cheese/ Mozzarella
    • Cotija
    • Sliced Radishes
    1. Make Chile Adobo Sauce: Add tomatoes and onion to a large stock pot over medium heat. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, then add vinegar and water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
    2. Blend Sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
    3. Add Meat and Simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.
    4. Remove meat and shred: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

    Pizza

    1. Stretch dough out, top with shredded meat and cheese, bake in the pizza oven, remove and finish with cilantro, onions, radishes, serve with consomme on the side

    Chef Jet Tila’s Birria Pizza is a fusion masterpiece that combines the rich, slow-cooked flavors of traditional Mexican Birria with the comforting appeal of pizza. The recipe starts with tender beef chuck roast simmered in a robust adobo sauce made from a blend of dried chiles, tomatoes, and spices. The succulent, shredded Birria meat is then piled onto pizza dough, topped with melty Oaxacan cheese, and baked to perfection in the Coyote Hybrid Multi-Fuel Oven. Finished with fresh cilantro, onions, and crunchy radishes, this pizza is served with a side of flavorful consommé for dipping, making each bite an unforgettable experience.

  • Come Back Sauce

    Come Back Sauce

    Come Back Sauce

    • 1/2 cup mayonnaise
    • 2 Tbsp ketchup
    • 1/2 Tbsp Worcestershire sauce
    • 1/2 tsp Dijon mustard
    • 1/8 tsp hot sauce*
    • 1/4 tsp smoked paprika
    • 1/8 tsp garlic powder
    • 1/8 tsp freshly cracked black pepper
    • 1/8 tsp salt

  • Ali Tila’s Famous Buttermilk Biscuits

    Ali Tila’s Famous Buttermilk Biscuits

     

    Ali Tila’s Famous Buttermilk Biscuits

    • Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven
    • ¾ cup 170 grams cold unsalted butter, frozen and grated (keep in freezer)
    • 2 cups 250 grams all-purpose flour
    • 1⅔ cups 208 grams unbleached cake flour
    • 2 tablespoons 24 grams granulated sugar
    • 1 tablespoon 15 grams baking powder
    • 1 tablespoon 9 grams kosher salt
    • ½ teaspoon 2.5 grams baking soda
    • 1⅓ cups 320 grams cold whole buttermilk
    • Salted butter (melted)
    1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
    2. Freeze butter for about 10 minutes.
    3. In a large bowl, stir together flours, sugar, baking powder, salt, and baking soda. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until the mixture is crumbly and the largest butter pieces are pea-size. Using a fork or your fingers, stir in cold buttermilk until a dough forms. (It is OK if there are some dry flour bits remaining.)
    4. Turn out dough onto a clean surface. Pat or roll dough into an 8-inch square (about ¾ inch thick). Roll out and make a letter fold. Repeat 3 more times, finishing with an 8 inch square. Using a chef’s knife coated in flour, trim edges, if desired, to create a 7½-inch square, and cut dough into 2½-inch squares. Place 2 inches apart on prepared pan. Freeze until cold, about 10 minutes.
    5. Brush tops with melted butter.
    6. Bake until golden brown, 15 to 18 minutes. Brush with melted butter, and serve warm.

    Make 9 of the most decadent biscuits with this recipe. Grated frozen butter and cold buttermilk ensure a tender, flaky texture, while a touch of sugar adds the perfect hint of sweetness. Bake to golden brown perfection and enjoy these buttery delights warm, straight from the oven.

  • Jet Tila’s Nashville Hot Chicken

    Jet Tila’s Nashville Hot Chicken

     

    Jet Tila’s Nashville Hot Chicken

    • Coyote Power Burner
    • Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven
    • 2 large eggs
    • 3 cups whole buttermilk
    • 2 tablespoons hot sauce
    • 1/4 cup dill pickle juice (plus dill pickle slices for serving (from 1 [16-ounce] jar))
    • 3 tablespoons honey
    • 4 tablespoons plus 2 teaspoons kosher salt (divided)
    • 2 10-ounce boneless chicken breasts, halved crosswise
    • 4 6-ounce boneless chicken thighs
    • Canola oil
    • 3 tablespoons lightly packed light brown sugar
    • 2 to 3 tablespoons cayenne pepper
    • 1 tablespoon garlic powder
    • 1 1/2 teaspoons smoked paprika
    • 1 1/2 teaspoons MSG
    • 2 cups about 8 ounces all-purpose flour
    • 1 cup about 5 1/4 ounces white rice flour (such as Bob’s Red Mill) Sliced white bread Directions
    1. Whisk together eggs, buttermilk, hot sauce, pickle juice, honey, and 3 tablespoons of the salt in a large bowl. Place chicken in the bowl, and turn to coat. Cover and refrigerate for at least 4 hours or up to 12 hours.
    2. Pour canola oil into a large Dutch oven to a depth of 2 inches. Heat over medium-high to 335°F. Meanwhile, remove chicken from the refrigerator, and let stand (still covered). Line 2 baking sheets with wire racks, and set aside.
    3. Preheat the oven to 200°F. While oil heats, stir together brown sugar, cayenne pepper, garlic powder, smoked paprika, MSG (if using), and 2 teaspoons of the salt in a medium-size heatproof bowl; set aside.
    4. Whisk together all-purpose flour, rice flour, and remaining 1 tablespoon salt in a large bowl or shallow dish. Spoon about 4 tablespoons buttermilk mixture into flour mixture; briefly stir to form small clumps (most of flour should be dry). Working in batches, remove chicken from buttermilk mixture, and place in flour mixture. Turn chicken 1 to 2 times, completely coating chicken in flour. Place chicken on 1 prepared baking sheet, leaving the second baking sheet clean for cooked chicken.
    5. Once the oil reaches 335°F, carefully add 3 to 4 pieces of coated chicken at a time to the Dutch oven. Cook, turning twice, until chicken is deeply browned and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 9 minutes for thighs and 10 minutes for breasts. Transfer to the second prepared baking sheet, and keep warm in the preheated oven while frying the remaining chicken.
    6. Once all of the chicken is cooked, ladle 1 cup hot frying oil into the bowl with cayenne mixture; stir well. Using tongs, dip each piece of chicken into the hot oil mixture, turning to coat. Serve immediately with white bread and pickle slices

    Experience the ultimate Southern comfort with Jet Tila’s Nashville Hot Chicken! Marinated in a tangy buttermilk mixture and fried to crispy perfection, each piece is then dipped in a fiery hot oil blend, delivering a mouth-watering explosion of flavor. Serve with fluffy white bread and dill pickle slices for an authentic taste of Nashville.

    Main Course
    American
    nashville hot, nashville hot chicken

  • Jet Tila’s Hand-Cut Cheese Fries

    Jet Tila’s Hand-Cut Cheese Fries

    Jet Tila’s Hand-Cut Cheese Fries

    • Coyote Power Burner
    • Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven
    • Ingredients
    • 3 russet potatoes
    • 4 slices of APPLEGATE ORGANICS® Uncured Sunday Bacon®
    • 1 pkg APPLEGATE ORGANICS® Monterey Jack Cheese sliced
    • 1 pkg APPLEGATE ORGANICS® Cheddar Cheese sliced
    • Vegetable oil
    • Salt
    1. Cut your potatoes into wedges. Soak cut fries in cold water to remove starch
    2. Dry them off.
    3. Preheat your pizza oven to medium until the temperature is about 400-500.
    4. Drop potato wedges into hot vegetable oil set to 350 degrees in a large pot.
    5. Fry potato wedges in batches until golden brown and delicious. Remove fries from the hot oil and salt.
    6. Cook slices of bacon until desired crunchiness, break apart into crumbles.
    7. Add potato wedges to an oven safe pan, place sliced cheese on top and put into a 500 degree pizza oven until melted.

    Indulge in the ultimate comfort food with our Cheesy Fries recipe! Using APPLEGATE ORGANICS® Uncured Sunday Bacon® and a mix of APPLEGATE ORGANICS® Monterey Jack and Cheddar Cheese, these loaded fries are crispy, cheesy, and absolutely delicious. Perfect for game day snacks, party appetizers, or a savory treat anytime, these fries will be a hit with everyone.

    Side Dish
    American
    cheese fries, french fries, fries, potatoes

  • 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!

  • Reverse Seared Tomahawk Steak | Jet Tila’s Cooking with Coyote

    Reverse Seared Tomahawk Steak | Jet Tila’s Cooking with Coyote

    Reverse Seared Tomahawk Steak | Jet Tila’s Cooking with Coyote

    Discover the ultimate steak experience with our Reverse Seared Tomahawk recipe. Start by brushing your Tomahawk steak with ghee and seasoning it generously with kosher salt and cracked black pepper. Slow-cook on the grill’s non-heat side until perfectly done, then sear to perfection in a hot pizza oven. Elevate your steak with a mouthwatering charred green onion dressing for a burst of flavor. Perfect for special occasions or a luxurious weekend treat!

    • Coyote Outdoor 36″ Built-In S-Series Gas Grill
    • Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven
    • 1 Tomahawk Steak (2 inch thick)
    • Ghee or Clarified butter
    • Kosher Salt
    • Cracked Black Pepper
    1. On a sheet pan, brush the steak with ghee and season very generously with kosher salt and black pepper.
    2. Pre-heat one side of the grill to medium high until you get an internal temperature between 250-275.
    3. Insert a leave-in probe into your tomahawk and place on the NON-HEAT side, close the grill and cook until the internal temperature reads 130 degree for medium rare. Every 10 degrees is a doneness level i.e. 120 rare, 140 medium and so on.
    4. Place a grill pan in your pizza oven and preheat to medium high until the temperature is about 700-800.
    5. Once the steak reaches your desired internal temperature doneness, pull it out of the grill and brush with ghee again, and season with salt and pepper again. Carefully place in the pizza oven on the grill pan and sear on both sides until you have a great char. Remove from the oven and top with charred onion vinaigrette.

  • Fluffy and Crispy Smashed Potatoes | Jet Tila’s Cooking with Coyote

    Fluffy and Crispy Smashed Potatoes | Jet Tila’s Cooking with Coyote

     

    Fluffy and Crispy Smashed Potatoes | Jet Tila’s Cooking with Coyote

    Recipe For Fluffy & Crispy Smashed Potatoes

    • Coyote Outdoor 36″ Built-In S-Series Gas Grill
    • Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven

    Potatoes – choose:

    • 700 g / 1.4 lbs small potatoes (12 – 14)
    • 1 – 1.2 kg / 2 – 2.4lb medium potatoes (6 – 8)

    Cooking:

    • 1 tbsp salt (for boiling)
    • 30 g / 2 tbsp clarified butter (melted)
    • 1 tbsp olive oil
    • 3/4 tsp kosher salt (for sprinkling)
    • 1/4 tsp black pepper
    1. Bring a pot of water to the boil, add 4 tbsp salt, boil potatoes until soft about 15-20.
    2. Preheat your pizza oven to medium until the temperature is about 400-500..
    3. Drain the potatoes and let them dry in the colander for 5 minutes and place hot potatoes onto a ½ baking or sheet pan.
    4. Flatten potatoes with the bottom of a small or medium glass bowl, they will explode around the edges and that’s a good thing. Make sure you don’t smash the potatoes apart, keep them relatively in one piece.
    5. Place the potatoes generously with clarified butter, olive oil, salt and pepper. Bake in the pizza oven until the edges get very crispy and potatoes are golden brown.

    Crispy on the outside, fluffy on the inside, our Smashed Potatoes are the ideal side dish for your Tomahawk steak. Boil small yellow potatoes until tender, then smash them and bake in your pizza oven with clarified butter, olive oil, salt, and pepper until golden brown. These savory potatoes are a perfect match for the charred green onion dressing and reverse-seared steak.

    Side Dish
    American
    potatoes, smashed potatoes