Breads/Baking

Pullman Loaf BLT

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Chef Britt mixes together an iconic loaf of white bread, AKA The Pullman Loaf or Pain De Mie. Combined with the bacon she made the previous week, she creates a killer BLT sandwich.


Pullman Loaf BLT






Yields: One 8" x 4" x 4" - loaf pan with lid

Ingredients



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Instructions


To make the pullman loaf:

  • In a mixer with a dough hook (if using the Ankarsrum mixer, set up with the dough roller and scraper attachments) place your wet ingredients in first: water, milk, sour cream.

  • On top of your wet ingredients, place your dry ingredients, and mix on low speed for 3 minutes.

  • Next, mix the dough on medium speed for 8 minutes. The dough should be smooth, supple, with some gluten development present.

  • Cover and rest the dough for one hour.

  • Punch the dough down and shape it into a long rectangular shape, keeping in mind the length of your dough pan, using a rolling pin as needed.

  • Tightly roll the dough into a spiral and place it into a well-greased pan.

  • Cover pan in plastic wrap or kitchen towel and allow to proof in the pan until just shy of the top of the pan.

  • During the proofing, prepare your Yoder Smokers Pellet Grill or oven to 400°F.

  • Once your dough is properly proofed, slide the greased lid onto the loaf and bake at for one hour.

  • Unmold immediately and let cool for a few hours before making a clean slice.


To make the BLT:

  • Bake your bacon between 375-400°F evenly-spaced on a sheet pan, covered with foil, outfitted with a wire rack. Bake until bacon is well-rendered and crispy. Thin-sliced bacon will take approximately 15-18 minutes. Extra-thick-cut bacon will take approximately 25-30 minutes.

  • Assemble your other ingredients: sliced tomato, lettuce, mayonnaise, sliced bread, and kosher sea salt.

  • Build a BLT by placing a layer of mayo on the bread, followed by sliced tomato, a little kosher salt, bacon, then lettuce. Top with remaining bread slice and enjoy!

Honey Peach Pie | Gluten-Free Pie Crust

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Nothing sounds more like down-home Summer baking than Honey Peach Pie! Chef Britt fires up the Kamado Joe Classic II ceramic grill to get the job done and shows you her techniques for the best gluten-free pie crust!


Honey Peach Pie with Gluten-Free Pie Crust






Yields: 1 - 10" pie (8-12 servings)

Ingredients


For the gluten-free pie dough:

For the honey peach pie filling:

For the topping/egg wash:

  • 1 egg

  • 1 tablespoon water

  • Pinch of salt


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Instructions


For the dough:

  • In a large bowl, whisk together the dry ingredients (salt and flour).

  • Pulling the butter straight from the fridge, immediately grate it into the bowl with the dry ingredients using the large side of a box grater. Place bowl into the fridge if not immediately moving forward with the next step.

  • Put together your ice water by getting a large container and filling it with both ice and cold water. Strain the water into your measuring cup.

  • Add all of your measured ice water into your large bowl with remaining ingredients and mix until it just begins to clump together into a dough. It will probably be a little gloopy to touch, and this is perfectly fine. Press the dough together into a ball or disc, wrap with plastic wrap, and place in the fridge to set up for a few hours. Ideally, you would let this dough rest overnight.

  • Once properly chilled, evenly roll the dough out into ⅛-inch thickness, using your flour to dust your workspace and dough as needed.

  • Cut a 12"-13" circle out of the dough and carefully position it into your clean, seasoned 10-inch cast-iron skillet or pan. Make sure there are no holes in the crust (patch them if there are) and that the dough is pressed into the corners and completely flush with the pan. Move to the fridge to set before adding pie filling, placing the lattice, and crimping.

  • Save the scraps to chill before re-rolling into an oblong shape and cutting strips out to create your lattice pie crust topping.


For the honey peach pie filling:

  • Fill a large pot or dutch oven with water and bring to a boil. Using a paring knife, slice a small X shape onto the bottom of each peach.

  • Lower the peaches into the boiling water for about 30 seconds, give or take depending on the ripeness of the peaches.

  • Remove the peaches and allow them to cool slightly before peeling the skins off and removing the flesh from the pits.

  • Cut the peaches into 1-2” chunks and place into a large bowl.

  • To the bowl of peaches, add 8 oz of infused-honey and 3 (heaping) tablespoons of Caputo Gluten-Free Flour Blend. Stir until blended well.


For the egg wash:

  • Simply whisk together the ingredients until completely smooth and blended.


To assemble and bake pie:

  • Preheat your grill to 400°F, set up for indirect cooking. For the Kamado Joe Classic II, you will have the deflector plates in place, and your grill grates on the highest position of the rack.

  • Assemble your pie by placing all of your pie filling into your pie shell.

  • Place your lattice over the top of the pie filling, weaving and trimming the ribbons as necessary.

  • Roll and pinch together the excess dough edge so that it sits just inside the rim of the cast-iron skillet.

  • Crimp the edges, brush on egg wash, and as an option, sprinkle a layer of sugar over the top of the pie.

  • Bake in a temperature range between 375°F-425°F on your grill for at least one hour, up to an hour and a half. The center should be bubbling when finished.

  • Allow pie to cool for several hours before slicing and enjoying. Should keep for a couple of days at room temperature, or up to a week in the fridge.


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Grilled Steak Flatbreads

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Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with with a spicy cilantro condiment called Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!


Grilled Steak Flatbreads with Zhoug (spicy cilantro condiment)






Ingredients


For the flatbread dough:

  • 5 cups Antimo Caputo '00' Chef's Flour

  • 2 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 teaspoons sugar

  • 2 cups water, cold

  • ¼ cup Olitalia Dedicati Meat Extra Virgin Olive Oil

  • 1 Tablespoon Antimo Caputo Instant Dry Yeast


For the zhoug:

  • 2 bunches cilantro, stems removed

  • ⅔ cup Olitalia Dedicati Meat Extra Virgin Olive Oil

  • 4 jalapenos, destemmed

  • 1 teaspoon Aleppo Chile Flakes (or other crushed red pepper flakes)

  • 4 cloves garlic

  • ½ teaspoon ground cardamom, or approximately 15 cardamom pods

  • 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 teaspoons cumin seed

  • Juice of one lemon, optional for added brightness


For the Steak

  • 3 bone-in ribeyes, or other preferred steaks suitable for high-heat grilling

  • High-quality kosher salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt

  • Fresh-cracked pepper, to taste (optional)


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Instructions


To make the dough:

  • Place your cold water into the bottom of your mixer. Place your dry ingredients on top of that and mix until hydrated and all the flour is picked up off the sides of the bowl. Mix on low speed for 8 minutes. Follow up with mixing on medium speed for 2 minutes.

  • After mixing is finished, allow the dough to rest covered for 30 minutes.

  • Remove the dough from the bowl and scale into 2.5 oz portions. Round out dough portions into balls and place on a heavily-greased sheet pan, adding more oil over the top as necessary. You can use olive oil in this instance.

  • Cover the sheet pan of dough in plastic wrap and transfer to the fridge to set at least 30 minutes to a couple of hours before grilling off. You can also put them in a freezer, and thaw in the fridge for another day.

  • To grill off the flatbreads, use direct, high-heat grilling over grates. To prep a dough ball for the grill, place a little olive oil onto a pan, and press into the dough and stretch evenly into an elongated oval shape. Place the dough immediately onto the grates after shaping and fire them off until bubbly with grill marks on each side, flipping halfway through, roughly minute or two on each side.

  • If desired, top with cheese and move to an indirect side to finish.


To make the zhoug:

  • Blend all of the ingredients together in a food processor or blender until desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.

  • ***Note: if using cardamom pods, the husks are edible, but may not be desirable in texture. To avoid this, crush the pods, and release the seeds inside. Grind those with other spices before adding to the remaining ingredients.


To prepare the steak:

  • Remove your steaks 30 minutes to an hour before grilling to allow the meat to come to room temperature.

  • Liberally apply salt to the exterior of all sides of the steak.

  • Apply fresh-cracked pepper to taste if desired. Allow the salt and pepper to hydrate and adhere to the steak before grilling.

  • Grill the steaks over high heat (450-500+°F) a couple of minutes per side, or until crust is achieved. Move steaks to indirect to finish at the desired internal temperature (135°F for medium-rare).

  • Remove and allow the meat to rest for approximately 10 minutes before slicing for flatbreads.


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Gluten-Free Funnel Cake

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Chef Britt shows how to make funnel cake our newest product at ATBBQ.com : Gluten-Free Flour from Antimo Caputo! This specially-formulated flour blend is one of the best-tasting all-purpose gluten-free flours on the market!


Gluten-Free Funnel Cake






Yields 8-10 servings (about 1 quart of batter)

Ingredients


For the batter:

For the toppings (optional):

  • Watermelon slices, cut into stars

  • Blueberries

  • Powdered Sugar, as needed


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Instructions



  • Sift together dry ingredients in a medium-large mixing bowl. Create a well in the center to place your wet ingredients.

  • Whisk ingredients until completely smooth and allow to sit for fifteen minutes.

  • During this fifteen minutes, heat your fry oil in a Lodge 6-quart enamel-coated dutch oven to 350-375°F.

  • Once the oil is properly heated, check the consistency of your batter. It is likely too thick and will need to be thinned out to an appropriate texture. Whisk in additional milk as necessary to desired texture, something more fluid, and more akin to a cake batter or pancake batter.

  • Place your batter into a piping bag (or another confectionery dispenser/funnel appropriate for the job). Cut the tip of the piping bag to about ⅛“-¼“ in width.

  • To fry, pipe or stream about ½ cup’s worth of batter into the heated oil.

  • Fry the funnel cake until desired color/texture, flipping the cake to fry both sides. Light golden will yield a spongier texture, and golden brown will yield a crispier texture.


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Wood-Fired Pretzel Buns

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Soft, pillowy pretzels buns are the stuff of legend. The secret? A bath in lye and baked in a wood-fired oven! Chef Britt shows you how to make the best pretzel buns for your next cookout!


Wood-Fired Pretzel Buns






Yields: one dozen pretzel buns

Ingredients:


For the preferment (biga):

For the pretzel dough:

For Finishing:

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Instructions:


To make the preferment:

  • Mix your biga preferment directly in the container you wish to allow it to rise in overnight. In this case, a quart-sized container works very well.

  • Combine flour, salt, yeast, and water the flour is fully hydrated (no dry patches).

  • Allow the biga preferment to sit, covered, for 12-16 hours before mixing the final pretzel dough.


To mix the final pretzel dough:

  • Set up your electric stand mixer for bread mixing: dough hook for a Kitchenaid and dough roller & scraper attachments for an Ankarsrum.

  • In this order: place water, flour, sugar, salt, yeast, and butter into the mixer and allow to mix on low speed for 3 minutes, until the ingredients have incorporated.

  • Follow with the biga preferment, breaking it up into smaller chunks before adding it to the mixture. Mix on low speed for another 5 minutes.

  • Allow the dough rise for 1 hour, covered. During this time, begin to build your fire in your wood-fired oven.

  • Remove it from the bowl and fold it to degas. Return it to the bowl, cover, and let it rise one more hour.


To scale/shape/finish the dough:

  • Using a scale, weigh out the dough into 100-gram portions. Round out the portions into balls.

  • Place the dough balls evenly onto a lined 18"x 13" sheet pan.

  • Place the dough into the fridge to set up for at least 30 minutes before handling further.

  • Use this time to prepare your prep area for the lye bath. Lye is highly caustic, and necessary precautions must be taken to prevent the material to eat through metal and porous surfaces. In the video, Chef Britt uses a FrogMat over a plastic-lined sheet pan to transfer her lye-dipped pretzels to the Clementi wood-fired oven.


To finish/bake the pretzels:

  • Create your lye solution by dissolving your sodium hydroxide (food-grade lye) into water that is placed in a glass bowl or other non-reactive container.

  • Using a nitrile-gloved hand, dip each bun into the lye solution, then transfer to a non-reactive surface (reference video).

  • Sprinkle the amount of salt preferred over the tops of the dipped buns.

  • Create the scores on the tops of the bun by cutting an X-shape (about 3/4-inch deep) using a pair of scissors.

  • Immediately bake on the wood-fired oven, with the deck's temperature reading 450-500°F. Allow to bake for 7-9 minutes, or until browned, turning as needed.


These pretzel buns are incredibly soft and pillowy, with that perfect deeply-flavored crust and made special with incredible salt. It pairs especially well with Chef Britt's Pub Cheese Recipe.

 

Strawberry Pavlova

Chef Britt brings the classic dessert Pavlova to the Yoder Smokers Pellet Grill and shows you the perfect way to impress mom this Mother's Day! ❤




Recipe: Strawberry Pavlova






Yields: 1 - 10” pavlova

Serves: 12 people

Ingredients:



  • 4 Large Egg Whites (160g)

  • 1 tsp Cream of Tartar

  • 1 ¼ Cups White Sugar (300g)

  • 2 tsp Vanilla Extract

  • 2 tsp Cornstarch

  • 2 cups Heavy Cream

  • ¼ cup Powdered Sugar

  • 1# Strawberries


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Instructions:



  • Preheat your Yoder Smokers pellet grill (or oven) to 300°F, set up for indirect cooking with the diffuser plate in place.

  • Prepare a half sheet pan lined with parchment or a silpat.

  • Make a slurry by combining the vanilla extract and cornstarch together in a small bowl. Set aside.

  • Using an electric mixer, begin making your meringue by whipping the egg whites with the cream of tartar on medium-high speed until you have about tripled in volume. You are looking for an even foam that is somewhere in between stiff and medium peak. Once you have reached this volume, begin gradually adding the sugar one tablespoon at a time over the highest speed on your mixer. Scrape the bowl if necessary and mix until thick and glossy and maintains a stiff peak.

  • Gently fold in your slurry into the meringue mixture, until barely combined (a little bit of streaking is okay).

  • Place all the meringue in one large dollop onto the middle of your prepared sheet pan. Spread out the meringue using a spatula or the back of a spoon creating a large disc with a slight divot in the center to create a basket effect to place the toppings once the meringue is finished baking.

  • Bake the meringue for 1 hour at 300°F on the top shelf of the pellet grill. You can check it after 45-50 to ensure it is progressing well, and rotate the pan if needed.

  • After that hour, it should be slightly browned (very slightly), with a crispy exterior and soft interior. Set aside to cool while you prepare the toppings.

  • Macerate the strawberries by sprinkling a little sugar over them and letting them set. The sugar will extract the juices from the strawberries and soften their overall texture.

  • Whip heaving cream with powdered sugar until it reaches a medium-stiff peak.

  • Build your pavlova once it has cooled properly first by placing the whipped cream into the center of the pavlova, then top with the macerated strawberries.

  • Serve immediately.






 

Beef Tallow Brioche Buns

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A beef tallow brioche bun will take your burger game to the ultimate level! Just replace the butter with beef fat to amp up the beefiness for burgers!


Beef Tallow Brioche Buns






Yields: one dozen large brioche buns

Ingredients:


For the brioche dough:

For the egg wash/finish:

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Instructions:


To mix the dough:

  • Scale your milk and eggs into the bowl of your stand mixer, and reserve that bowl in the fridge until ready to mix. Scale flour, salt, and yeast together in a separate bowl. Scale beef tallow, and keep chilled. Scale white sugar separately.

  • Set up your electric stand mixer for bread mixing: dough hook for a Kitchenaid and dough roller & scraper attachments for an Ankarsrum. Place your flour, salt, and yeast on top of the chilled milk and eggs, and mix for 5 minutes on a low speed, until a homogenous mass of dough is made.

  • Then, mix on slightly faster medium speed for 5 more minutes.

  • After that 5 minutes, begin adding your beef tallow and sugar, alternately, starting with a third of the chilled beef tallow. Once that has fully incorporated, follow up with half of the sugar, and continue to mix in this manner until all the butter and sugar has been incorporated. Each addition must be fully incorporated before the next addition.

  • If your dough starts to break or look overly greasy, have patience, and continue mixing at a higher speed to emulsify the fat and sugar into the dough. The final dough should have a homogenous texture and it should ball up when being mixed. This can take up to another 5-10 minutes of mixing to achieve.

  • On a parchment-lined sheet pan, take the dough and press it into the pan to about a 1-inch thickness, cover, and place in the fridge to firm up before scaling and shaping.


To scale/shape/proof the dough:

  • About 4-6 hours before you would like to bake, take the chilled dough and using a scale, weigh out the dough into 115-gram portions. Round out the portions into balls, and flatten the rounds slightly into 3/4" discs.

  • Space 6 brioche discs evenly onto an 18"x 13" sheet pan, lined with parchment paper. Cover the sheet pan in plastic (reference the video to do this effectively).

  • Allow the dough to rise at room temperature for 4-6 hours, depending on your environment. Once doubled in size, or roughly 4 inches in diameter, you are ready to bake.


To finish/bake the brioche:

  • Preheat your Yoder Smokers Pellet Grill to 325-350°F, with the diffuser plate in place, using the pellet flavor of your choice.

  • Create your egg wash by whisking together one egg with a pinch of salt and about a teaspoon of water until totally smooth with no lumps of egg present.

  • Remove the plastic wrap and brush the entire surface of the burger buns with egg wash and follow up with a heavy sprinkling of Cattleman's Grill Everything Bagel Seasoning.

  • Bake centered on the top rack of the pellet grill for 25-35 minutes, rotating about halfway through the cook. The surface should have a golden brown color, with a minimum internal temperature of 190°F.

  • Cool completely before removing from the pan and slicing for burger buns.


**Recipe Notes: To make slider-sized buns, scale 45 gram portions. For buns that are more conventionally-sized buns, scale 85-gram portion.

Bacon & Onion Flatbread

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Bacon & Onion Flatbread: also known as Flammkuchen, Tarte Flambee, or Alsatian Pizza. Chef Britt shares a slice of Alsace with this ultra-thin flatbread fired on the Gozney Roccbox!

Bacon & Onion Flatbread on the Roccbox


(AKA: Tarte Flambee, Flammkuchen, Alsatian Pizza)






Makes enough dough for 5 flatbreads

Ingredients:



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Instructions:


To make the pizza dough:

  • To watch Chef Tom's tips and techniques for pizza dough: CLICK HERE!

  • Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the Antimo Caputo “00” Pizza Flour, then the Jacobsen Salt Co. Pure Kosher Sea Salt. 

  • With the mixer fitted with the hook attachment, mix on medium until a ball is formed, about 1 minute. 

  • Once all ingredients are incorporated and a ball is formed mix 8 minutes on medium speed. Transfer to an oiled container and keep covered. 

  • Let rise until doubled in size. Fold in the container and let rest for 10 minutes. Turn out onto a lightly floured surface and divide into 5 equal portions and round into balls. Allow dough to bench rest (covered for 15 minutes) before using your hands or a rolling pin to stretch/roll into thin flatbreads. An 1/8" thickness or thinner is preferred, using as little flour on your workspace as possible. If the dough is fighting you while rolling, allow it bench rest covered for another 10-15 minutes to relax the gluten.

  • Conversely, you can roll out your flatbreads from one whole dough recipe, space permitting. (This was the method used in the video.) How many portions you get out of the dough depends on what type of pizza oven you are using. For the video, Chef Britt uses the Roccbox, and uses its standard-issue peel to measure the size of her flatbreads.

  • For easier handling, layer the ultra-thin flatbread sheets with parchment or wax paper on a sheet tray and transfer to the freezer to set.


To make the toppings:

  • In a cast-iron skillet, combine bacon and sliced onions and cook together over high heat, stirring as needed until the onions are softened. Remove from heat and allow to cool.

  • To make the sauce, combine creme fraiche, nutmeg, white pepper, and Noble Saltworks Hickory Smoked Salt. Taste and adjust seasonings as necessary. Hold in the fridge until ready for further use.


To build/bake pizzas:

  • Lightly flour your pizza peel, remove one flatbread from the freezer and place it directly on the peel without the paper.

  • Working quickly, spread a thin layer of creme fraiche sauce, followed by a sprinkling of bacon and onion, making sure not to overload with toppings.

  • Immediately fire the pizza in your pizza oven, needing roughly only 60-90 seconds total, turning halfway through.

  • Serve immediately.


 

Bacon Fat Flour Tortillas

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Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you've been saving! And after you learn this recipe, you'll never want a store-bought tortilla ever again.

Bacon Fat Tortillas 






Yields approximately 20 fajita-sized tortillas, 10 burrito-sized tortillas, or 30 small taco tortillas

Ingredients



  • 600 grams (about 4 cups) unbleached all-purpose flour

  • 350 grams (about 1 1/2 cups) warm water

  • 10 grams (about 1 tablespoon) Jacobsen Pure Kosher Sea Salt

  • 113 grams (1/2 cup) melted bacon fat, duck fat, lard, or rendered animal fat of your choice


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Instructions



  • Melt your fat in warm water. Combine liquids with flour and salt in a large bowl and mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.

  • After that initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture. (It shouldn't take long at all.)

  • Cover one more time and let rest for at least 30 minutes before scaling into 50-gram portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.

  • Round out your dough portions and allow to bench rest for 15 minutes, covered. Use this downtime to preheat a dry cast-iron skillet over medium heat. Surface temperature should read about 350°F-400°F.

  • Using a rolling pin and a well-floured surface, roll out your dough balls to your preferred thickness, but thinner is often preferred, about 1/8" thick or less.

  • Dust off any excess flour from the tortilla using a pastry brush and immediately cook on the hot, dry cast-iron skillet.

  • These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side. From here they are ready to serve, or to be held for further use.


**Recipe Notes**

This recipe utilizes the theory of autolyze: a process where the dough is allowed to rest after the initial mixing to encourage hydration of the flour, which will in turn naturally release enzymes and develop the gluten bonds to form without any unnecessary kneading.

For burrito-sized tortillas, portion out 100-gram dough balls. For street taco-sized, portion 35-gram dough balls.


 

Quick Bread

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Fresh outta yeast? Don't have much time? Chef Britt shows you how to make quick bread using an unexpected ingredient: BBQ sauce!

Quick Bread






Yields one 10-inch Cast Iron Skillet, approximately 8-12 servings

Ingredients



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Instructions



  • Prepare your cast iron by spraying pan spray and lining it with parchment paper. This step is optional, especially if your cast iron is very well-seasoned, but consider it insurance.

  • In a large bowl, sift together your dry ingredients: flour, baking soda, and salt.

  • In a separate bowl or container, combine your buttermilk and Bean Buddy then add all at once to your dry mixture.

  • Mix until just combined, then transfer to your prepared cast iron skillet. Wet your hands and even out the dough into the pan.

  • Bake at 350°F in a Yoder Smokers Pellet Grill, or an oven for approximately 35 minutes, rotating as needed.


**Recipe Notes: This recipe is versatile in what you can use from your pantry. You can substitute all-purpose flour, or use any type of bread flour. For the buttermilk, you can make substitutions with other cultured or acidified dairy. The best rise and texture comes from buttermilk, but if you're in a pinch, you can thin out yogurt or sour cream with some milk, and add a small amount of lemon juice or vinegar. As for the Bean Buddy ingredient, if you decide to substitute a different BBQ sauce, it must be overtly sweet and thick, similar to pure molasses.

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