#popyourbbq with top chef dakota weiss

thinking about throwing a bbq this fourth of july? whether you’re hitting the beach with friends or hosting your own backyard shindig, it’s time to get outside, eat good food, and celebrate america’s birthday!

we teamed up with top chef alum dakota weiss to create delicious summertime recipes that will give you even more to love about independence day.

grilled shrimp salad with sea salt popchips


serves: 4
preparation: 35 minutes

ingredients for the shrimp + marinade:

- 2 lbs. shrimp (16/20) peeled and deveined
- ½ bunch parsley
- ½ bunch cilantro
- 5 each garlic cloves
- ½ cup extra virgin olive oil
- 2 each lemons, juiced and zested


- add all of the above items (except for the shrimp) into a food processor and puree well. Toss the shrimp in the mixture, let it sit for 10 minutes.

- grill the shrimp and lightly season with salt and black pepper

ingredients for the pickled fresno chiles:

- 1 fresno chile, sliced
- 1 cup apple cider vinegar
- 2 tbsp sugar
- 2 tbsp salt
- 1 each cinnamon stick
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp black pepper corns


- add all of the ingredients (except for the chills) into a pot and bring it to a boil.

- let the mixture sit for 5 minutes

- strain off the seeds and pour over the chills, let them soak until the mixture is chilled

ingredients for the shrimp salad:

- ¼ cup dill, chopped
- 1 bag sea salt popchips, crushed

direction for the shrimp salad:

- add the grilled shrimp with the dill, popchips and pickled chills and mix well

- season with salt as needed

grilled kobe dog with bbq popchips, pickled cabbage and heirloom tomato salad


serves: 4
preparation: 15 minutes

 ingredients for hot dogs:

- 4 each kobe beef hot dogs
- 4 each brioche buns
- 1 bag bbq popchips, crushed

ingredients for pickled cabbage:

- 1 green cabbage, small diced
- 1 cup sherry vinegar
- 2 tbsp mustard seeds
- 2 tbsp brown sugar
- 3 tbsp kosher salt
- 1 each bay leaf

directions for pickled cabbage:

- bring the vinegar, salt, sugar, mustard seeds and bay leaf to a boil. Let it steep for 20 minutes.

- add the cabbage and let it sit in the pickling mixture for 30 minutes.

- remove the liquid and the bay leaf and you are ready to go.

ingredients for heirloom tomato salad:

- 1 baby heirloom tomatoes, sliced in half
- 3 tbsp parsley, chopped
- 3 tbsp extra virgin olive oil
- 1 each garlic clove, minced
- kosher salt, to taste


- toss all ingredients together and season with salt

- grill your hot dog to your desired liking (I like mine with a little bit of char on them). Toast the buns slightly on the grill. Crush the BBQ popchips and sprinkle on top of the tomato salad for a super fun crunchy, smoky surprise.

- load them up with your pickled cabbage and tomatoes and munch away!

deviled Egg with sea salt popchips 


serves: 4
preparation: 30 minutes


- 6 eggs
- ½ cup mayonnaise
- 1 tbsp whole grain mustard
- 1 tsp. turmeric
- 1 tsp garlic, minced
- 1 each lemon, juiced and zested
- 1 bag sea salt popchips, crushed
- kosher salt to taste


- place eggs in a pot of cold water, bring to a boil. once the water boils turn off the heat, cover the pot with foil and let eggs sit for 10 minutes. remove eggs and place in ice water until cool enough to touch, about 4 minutes.

- slice eggs in half and set yolks aside, line the halved egg white “shells” on a plate and keep cold.

- add the yolks and the rest of the ingredients into a cuisinart and puree until well mixed, season with your salt to your liking.

- using a piping bag (if you don’t have a piping bag you can use a zip lock bag and cut the corner off so you have a tip to use to pipe the filling in)

- pipe the filling into the egg whites, sprinkle the top with the crushed sea salt popchips.

pb&j with banana and sea salt popchips


serves: 4
preparation: 10 minutes


- 4 slices white bread
- 1 banana, sliced
- ¼ cup unsalted butter
- 1/3 cup peanut butter
- 1/3 cup strawberry jam
- kosher salt
- 1 bag sea salt popchips crushed


- lay all bread flat

- spread on peanut butter and butter onto one side and the strawberry jam on the other.

- add the sliced bananas, sprinkle with a little kosher salt and then some of the crushed popchips place the jam bread on top and cut into four cute little triangles.

crackling cole slaw with bbq popchips


serves: 4
preparation: 10 minutes


- 1 bag bbq popchips, crushed
- ½ head napa cabbage, shredded
- ¼ head red cabbage, shredded
- 1 bunch cilantro, chopped
- 2 each carrots, grated
- ½ red onions, shaved thin
- kosher salt, to your taste

ingredients for honey lime dressing:

- 1 cup mayonnaise
- 1/3 cup honey
- 3 each limes, juiced and zested
- ½ tbls celery salt
- ½ cup buttermilk
- 1 tsp cayenne pepper
- 2 tbls apple cider vinegar
- kosher salt , to your taste


-  whisk together all ingredients and season to your liking .

- toss the cabbage mixture with the popchips and the dressing and taste for seasoning.



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