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This week Chef Tom brings us a scratch-made Sausage Egg & Cheese Biscuit sandwich, grilled on the Yoder Smokers YS640s Pellet Grill! Check out these delicious sour cream biscuits, homemade breakfast sausage patties grilled like burgers on the GrillGrates, and sunny side up eggs!

Sausage Egg & Cheese Biscuit

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4 servings

Ingredients

For the biscuits:

• 2 cups self rising flour


• 1 stick (1/2 cup) frozen butter


• 1/2 cup sour cream


• 1/2 cup whole milk


• 1 egg for egg wash, optional

For the breakfast sausage: (yields 10 servings)

• 2 1/2 lb ground pork (Boston butt, spare rib tips or already ground)


• 2 tbsp fresh sage, minced


• 2 tbsp black pepper, coarse fresh ground


• 2 tbsp Noble Saltworks Whiskey Barrel Smoked Finishing Salt


• 4 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1 tbsp brown sugar


• 1/4 tsp nutmeg

For the sandwich:

• 4 biscuits


• 1 lb breakfast sausage


• 1 cup cheddar cheese, grated


• 4 eggs


• Killer Hogs TX Brisket Rub


• Killer Hogs Hot Sauce

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Instructions

To make the sausage, combine all sausage ingredients in the bowl of a stand mixer. Using the paddle attachment, whip the sausage over medium speed for about one minute to achieve the “primary bind.” The sausage should be tacky and hold together.

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF.

To make the biscuits, first grate frozen butter with box grater. Mix into flour.

Add sour cream and milk. Mix with a fork until a shaggy dough starts to form.

Turn out onto a work surface. Knead until the dough holds together. Slice into 4 biscuits.

Place the biscuits on a parchment lined sheet pan. You can prepare an egg wash to brush on top of the biscuits, if desired. This will help the biscuits brown and give them a shine. Simply whisk an egg and brush on top of the biscuits.

Bake the biscuits at 425ºF until golden brown on top and bottom, about 20-30 minutes. You may want to rotate the pan from the top shelf to the bottom for even browning.

To make the sandwich, set up your Yoder Smokers YS640s Pellet Grill for direct grilling (diffuser or diffuser door removed) with GrillGrates in place over the fire box. Leave the temperature set at 425ºF.

Form the breakfast sausage into four (1/4 lb) patties. You may freeze the rest for later use.

Place a Lodge 12” Cast Iron Skillet on the right side of the main cooking surface to preheat.

Grill the sausage patties like burgers on the GrillGrates. Cook to an internal temperature of 160ºF.

While the sausage patties are grilling, crack four eggs into the skillet. Season with Killer Hogs TX Brisket Rub. Cover with a lid and cook until the whites are set, but the yolks are still liquid. Just before removing from the grill, sprinkle your cheese on top of the eggs to melt.

Split your biscuits for sandwiches. Add the grilled sausage patty, egg and cheese.

Serve the Sausage Egg & Cheese Biscuits topped with Killer Hogs Hot Sauce.

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Need a big o' bowl of comfort? Look no further as Chef Britt guides you through her incredible recipe for her take on Banana Pudding!

Banana Pudding

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Yields one 4-quart casserole dish or one large trifle dish

Ingredients

For the pastry cream:

• 24 oz milk


• 6 oz sugar


• 4 Large eggs


• 1 oz corn starch


• 1 teaspoon vanilla extract


• 1 heavy pinch Jacobsen Kosher Sea Salt


• 1 oz unsalted butter

For the caramelized banana filling:

• 4 ripe bananas


• 4 oz butter


• 2 oz Noble Saltworks Smoked Maple Turbinado


• 2 oz Rum, or banana liquor


• 1 pinch Jacobsen Kosher Sea Salt

For the banana bread:

• 4 very ripe or overripe bananas


• 1 ½ cup sugar


• 3 large eggs


• 1 teaspoon vanilla extract


• 1 ⅓ cup neutral vegetable oil


• 2 cups all-purpose flour


• 1 teaspoon Jacobsen Kosher Sea Salt


• 1.5 teaspoons baking soda


• ¼ cup Juniper Clay Zingerz Cinnamon-Infused Honey

Whipped Cream:

• 2 pints heavy cream, cold


• ½ cup powdered sugar

Caramelized Banana Slices (optional):

• 2-3 ripe bananas


• Noble Saltworks Smoked Maple Turbinado, as needed

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Instructions

To make the pastry cream:

• Scale your ingredients.


• In a large saucepan, place all the milk, salt, and vanilla.


• In a medium bowl, whisk together the sugar and cornstarch. Add about 10 percent of your milk mixture in and whisk until a smooth paste. Follow up by whisking in all the eggs until a homogenous slurry is formed.


• Bring milk mixture to a boil, and temper with the slurry mixture.


• Return all of the pastry cream ingredients (except for the butter) to the saucepan, and gradually bring back to a boil, while whisking constantly. Once the cream has properly thickened, remove from heat. Taste, and add butter.


• Promptly cover and allow to cool.


• ***If you happen to have a vitamix blender, or other equally powerful blender with a "hot soups" function, you can follow instructions similar to the smoky chocolate pudding.

To make the caramelized banana filling:

• Place 2 oz of Noble Saltworks Smoked Maple Turbinado with a couple of tablespoons of water in a Lodge Cast Iron Skillet and cook over medium-high heat until it begins to caramelize.


• Add the sliced bananas and cook until the bananas begin to absorb the caramel, stirring occasionally.


• Deglaze the pan with the rum and cook until the alcohol has burned off.


• Add the butter to the skillet. Allow the butter to completely melt and meld into the caramelized banana mixture, then pull off the heat.


• Cool before folding half of it into to the cooled pastry cream.

To make the banana bread:

• Preheat Yoder Smokers YS640s Pellet Grill to 350℉.


• Either by hand or with an immersion blender, blend the bananas and sugar until smooth.


• Blend Juniper Clay Zingerz Cinnamon-Infused Honey, eggs, oil, and vanilla into the banana mix until fully incorporated.


• Sift together dry ingredients and add to wet mix. Mix until you have a smooth batter.


• Pour batter into 2 greased and lined loaf pans.


• Bake for one hour or more for the loaf pans, or until a cake tester comes out clean.


• **Note: you only need one loaf pan to build your banana pudding. The other loaf is to enjoy on its own!

To make whipped cream:

• Combine chilled heavy cream with powdered sugar and whip until medium peaks are formed.

To make caramelized banana slices:

• Slice bananas and lay them on a flame-proof surface, such as a metal sheet pan.


• Put about a quarter-teaspoon to a half-teaspoon of Noble Saltworks Smoked Maple Turbinado Sugar on each banana slice.


• Torch each banana slice until the sugar begins to bubble. Allow to cool before handling further.

To assemble:

• Prep your banana bread by taking one loaf and slicing it into 3/4" cubes.


• Prep your banana pudding by taking half of the caramelized banana filling and folding it into the vanilla pastry cream.


• Begin building in your 4-quart casserole dish or trifle dish by spreading the remaining half of the caramelized banana filling onto the bottom.


• Follow up with half of the cubes of your cut-up banana bread.


• Spread an even layer of half of the banana pudding. Follow up with another layer of banana bread cubes, then another layer on top of that of the remaining banana pudding.


• Top with whipped cream, and place in the fridge to set up.


• As an option, make caramelized banana slices right before serving for a beautiful presentation.

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Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!

Pizza Dough

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Makes dough for 2 (12 inch) pizzas

Ingredients

• 325g (1 cup 7 tbsp) warm water (110ºF)


• 5g (1 1/2 tsp) dry active yeast


• 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour


• 10g (1 tbsp) Jacobsen Salt Co. Pure Kosher Sea Salt

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Instructions

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-low (2nd gear on the KitchenAid Stand Mixer) until a ball is formed, about 1 minutes. Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

On a floured work surface, stretch the dough thin.

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Chef Britt updates a Kansas favorite: Bierocks! She smokes a chuck roast and mixes it with beer-and-mustard-braised cabbage to create her filling. Then she shows you how she makes and bakes the dough for these tasty meat-filled buns!

Smoked Beef Bierocks

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Yields: 15 bierocks

Ingredients

For the Smoked Chuck Roast:

• 3 lb chuck roast


• Kozlik’s Dijon Classique Mustard


• Killer Hogs AP Seasoning

For the bierock dough:

• 500 g milk


• 14 g instant dry yeast


• 1 ½ teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons sugar


• 720 g Antimo Caputo ‘00’ Chef’s Flour

For the beer-braised cabbage:

• ¼ head cabbage, sliced thin and roughly chopped


• ½ medium yellow onion, diced medium


• 2 cloves garlic, minced


• 1 tablespoons Kozlik’s Dijon Classique Mustard


• 16oz lager, pilsner, or other lighter beer


• 1 heavy pinch of Jacobsen Salt Co. Pure Kosher Sea Salt


• Cracked pepper, to taste

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Instructions

To make the smoked chuck roast:

• Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF.


• Rub the chuck roast with a thin layer of Kozlik’s Dijon Classique Mustard. Season generously with Killer Hogs AP Seasoning.


• Smoke the chuck roast open until you can shred them with a fork, about 5 hours. The internal temperature will be 205ºF-210ºF.


• Rest the meat 20 minutes before shredding and/or chopping and adding to the beer-braised cabbage filling.

To make the beer-braised cabbage:

• In a Lodge Dutch Oven, combine sliced and chopped cabbage with diced onion, Kozlik’s Dijon Classique Mustard, Jacobsen Salt Co. Pure Kosher Sea Salt, cracked pepper, and beer. Over medium heat, soften the vegetables while constantly stirring.


• Once all the beer has cooked off and there is no more liquid bubbling at the bottom of the pot, cut the heat and place the lid on the dutch oven to allow the residual steam to cook the cabbage through.

To make the bierock dough:

• In your electric mixer set up with a dough hook, place the milk and instant dry yeast together. Mix until yeast is completely dissolved.


• Whisk together your Antimo Caputo ‘00’ Chef’s Flour, salt, and sugar and add them on top of your milk mixture. Mix until no dry patches are present.


• Mix dough for an additional 5 minutes on medium speed.


• Turn the dough out and shape into a large round. Allow to proof covered at room temperature for 1 hour and 30 minutes.


• (Recipe note: if you intend to bake on a wood-fired hearth, such as the Clementi, begin building your fire during the dough’s bulk fermentation.)


• After the bulk fermentation, fold the dough and begin scaling 80-85 gram portions, getting 15 portions total.


• Shape the portions of dough into rounds and allow the rounds to bench rest for 25 minutes before building the bierocks. If the timing of your dough is ahead of schedule, you can place the covered rounds in the fridge until ready for further use. Just be sure to allow them to come back to room temperature before filling.

To assemble the bierocks:

• To create the filling, chop up the smoked and rested chuck roast and mix with the beer-braised cabbage.


• Using a rolling pin and a light dusting of flour on your workspace, roll out the dough rounds into 5-inch discs.


• Brush off any excess flour from the dough using a pastry brush and place about ½ cup of filling in the center of the round.


• Take opposite ends of the round, stretch them out slightly, pull them together, and pinch the ends together in the center. Do this again with the unstretched sides of the round to create a square shape. Pinch together the seams tightly and ensure they are fully sealed. Place them on a sheet pan seam-side-down and keep covered until ready to bake. If your dough is having a hard time staying sealed, dab a little water on the edge of the round before sealing.

To bake the bierocks on the Clementi Wood-Fired Oven:

• Begin building your fire about two hours before your approximate bake time. This will allow you to have more control over the deck’s temperature.


• About an hour before baking time, remove the oven door while maintaining the fire.


• Using an infrared thermometer, check your oven’s deck temperature to ensure it is between 400-500ºF before baking.


• Using a lightly floured peel, slide a few bierocks directly on the deck, making sure not to get them too close to the fire.


• Working in batches, bake the bierocks for approximately 6-7 minutes with the vent closed and the door closed. You can check on them about 4 minutes into the bake to rotate if necessary.


• Let cool slightly and serve with Kozlik’s Dijon Classique Mustard.

To bake the bierocks on the Yoder Smokers Pellet Grill:

• Preheat your Yoder Smokers Pellet Grill to 400ºF.


• Prep your bierocks onto two sheet pans lined with parchment paper.


• Brush the tops of the bierocks with half & half or milk using a pastry brush.


• Bake for 25 minutes, rotating the pans halfway through the bake.

Let cool slightly and serve with Kozlik’s Dijon Classique Mustard.

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Chef Britt stokes the Clementi Wood-Fired Oven to show you one of her favorite breads of all time: Bialys! This humble roll is filled with a simple caramelized onion filling and sure to comfort the soul.

Bialys with Caramelized Onion Filling

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Makes 9 bialys

Ingredients

For the dough:

• 550 grams '00' Antimo Caputo Chef's Flour


• 1 gram (or ¼ teaspoon) Instant Dry Yeast


• 20 grams sugar


• 2 grams (or ½ teaspoon) Jacobsen Kosher Salt


• 350 grams room-temperature water


• 20 grams high-temperature neutral vegetable oil, such as grapeseed oil

For the caramelized onion filling:

• 1 large or 2 small yellow onions, medium dice


• 2 tablespoons unsalted butter


• Noble Saltworks Hickory Smoked Salt, to taste


• Water, as needed

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Instructions

To make the dough:

• In a large bowl, whisk together the dry ingredients. Add water and oil to dry mixture, and mix with a spatula or by hand until no dry patches of flour are present.


• Transfer dough to an oiled container, seal, and then place it in the fridge for 16-36 hours, depending on your schedule. 24 hours is ideal.


• After the bulk fermentation in the fridge, scale 100-gram dough pieces (9 total pieces).


• Using a good wooden surface, shape the dough balls into rounds. Try handling this dough as little as possible to get a better crumb structure in the end.


• On an 18”x13” sheet pan, place a good amount of coarse-ground cornmeal or semolina over the entire sheet pan. Place dough balls evenly spaced on the prepped sheet pan, cover with plastic wrap and allow to “bench rest” for approximately 4 hours. This time allotted can vary depending on the temperature of your kitchen or environment. The dough balls will roughly grow ⅔ in size, and relax into the pan slightly.

To make the caramelized onion filling:

• In a Lodge 10” Cast Iron Skillet place the butter, diced onions, about a tablespoon of Noble Saltworks Hickory Smoked Salt, and a small amount of water and cook over high heat. Once the onions are translucent, lower the heat to medium/medium-high heat and stir frequently.


• Continually stir and add water to deglaze the pan as necessary until the onions take on a caramelized color.


• Transfer the onion mixture to the fridge to cool before filling bialys.

To assemble and bake the bialys:

• About an hour or two before the dough will be ready is when you will need to get your fire prepped on your Pizza Oven. Sweep out any ash that may have accumulated from previous fires, and build a new one.


• Once your logs have burned down to a pile of embers, use the grate to shove all the embers to the side of the oven and sweep out any extra ash that may have accumulated. Keep the fire rolling by adding wood as necessary.


• Ideal baking temperatures on the deck are between 650-750 F°, check with an infrared thermometer.


• Once the dough is ready to bake, fill the bialy dough with your caramelized onion filling. Do this by dipping your hands in flour, then making an indention with your thumb in the center of each bialy dough ball. Carefully, stretch out the center (without tearing the dough) to make pockets for your filling. (In the video, chef Britt carefully stretches her bialys into an oblong shape, but you can keep them in rounds if that is better for you.)


• Fill each bialy with about 2-3 tablespoons of filling, and transfer 2-3 bialys to the peel.


• Slide the bialys into the hot oven and bake until they have risen and accumulated a nice color on the outside. The filling should also be bubbling when you remove the bialys. This takes roughly 5-6 minutes.


• Work in batches and rotate the bialys as needed.

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Chef Britt demonstrates her baking expertise on how to make pâte à choux filled with luscious smoky chocolate pudding! She shares her amazing technique for 6-minute chocolate pudding using the Vitamix!

Smoky Chocolate Cream Puffs

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Ingredients

For the pâte à choux:

• 4 oz unsalted butter


• 4 oz water


• 4 oz milk


• 4 oz '00' Antimo Caputo Chef's Flour, sifted


• Pinch Noble Saltworks Hickory Smoked Salt


• 8 oz eggs (approximately 4-5 large eggs)

For the Smoky Chocolate Pudding:

• ½ cup Noble Saltworks Maple Smoked Turbinado Sugar


• 3 Tablespoons Dutch-process cocoa powder


• 2 Tablespoons Cornstarch


• 2 Large eggs


• 2 Large egg yolks


• 2 cups Whole Milk


• 1 teaspoon Vanilla Extract


• 1 teaspoon Noble Saltworks Hickory Smoked Salt


• 4 oz bittersweet dark chocolate, chopped

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Instructions

To make smoky chocolate pudding with a Vitamix blender:

• Combine all ingredients in a Vitamix blender, or other high powered blender. Blend on high speed for approximately 6-7 minutes, until mixture is no longer frothing in the pitcher and temps between 180-190℉.


• Avoid going to far, to avoid


• Transfer mixture to a quart-sized container, sealing with plastic wrap on the surface of the pudding, and place in the refrigerator to set up.

To make smoky chocolate pudding using the conventional method:

• Whisk together cornstarch, cocoa powder, and Noble Saltworks Maple Smoked Turbinado Sugar together in a medium saucepan.


• Then whisk in eggs until a smooth paste is formed. Follow up by whisking in the milk, Noble Saltworks Hickory Smoked Salt, and vanilla extract.


• Over medium-high heat, and whisking constantly, bring the mixture up to 180-190℉. The mixture should be noticeably thickened and coat the back of a wooden spoon. This may take 10-15 minutes.


• Once the custard is fully cooked, add the chocolate off the heat, stirring until completely melted.


• Transfer pudding to a quart-sized container, sealing with plastic wrap on the surface, and place in the refrigerator to set up.

To make pâte à choux:

• Scale eggs in a small container and set aside. Combine milk, butter, and water in a medium saucepan and bring to a boil.


• Remove pan from heat and add sifted '00' Antimo Caputo Chef's Flour all at once. Stir with whisk immediately until flour is fully hydrated and everything comes together as a homogeneous mixture.


• Return pan over medium heat and stir constantly with a spatula until a thin film begins to form at the bottom, or the choux mixture reaches 190-195℉.


• Transfer batter to a stand mixer set with a paddle attachment. Stir the batter on low speed until the mixture cools to room temperature.


• Meanwhile, preheat Yoder Smokers YS640s Pellet Smoker to 400℉.


• Begin adding eggs to the batter. Add one at a time, waiting for each egg to fully incorporate before adding another. Scrape frequently to ensure even mixing. Reserve the fifth egg if you are concerned about the batter becoming too wet to scoop/pipe.

To bake choux:

• Using a two-tablespoon cookie scoop, portion 12-15 choux balls evenly on an 18" x 13" sheet pan lined with parchment.


• Using wet fingers, smooth out the surface of each choux ball to ensure even baking, as demonstrated in the video.


• In the Yoder Smokers YS640s Pellet Smoker with the diffuser plate in place, bake choux on the bottom right side at 400℉ for 40-50 minutes, rotating the tray during the last ten minutes if needed. Do not open the smoker any earlier than 40 minutes, any earlier and you risk collapsing the choux puffs. Resist the urge! 


• The puffs are ready to pull out of the smoker when the tops and bottoms are crispy to the touch. If they are not completely dry and hold their shape when you hold them, they will collapse after removed from the smoker. So, giving the puffs 5-10 more minutes won't hurt or give them too much color, so better dry than sorry!


• Once removed and cooled, they can be kept in an airtight container at room temperature or in the freezer if they are not being used immediately. If they are to be stored in the freezer, reconstitute them later by heating them again at 375℉ until dry to the touch, about 10-15 minutes.

To assemble the cream puff:

• Slice the choux puffs in half and fill the cavity with 2-3 tablespoons of cooled smoky chocolate pudding, and replace the tops. Dust powdered sugar on top to finish and serve immediately.

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Chef Britt is fired up about The Big Game and shares her super simple recipe for Everything Focaccia, then flips it inside out and shows you her techniques for the perfect grilled cheese! This is the perfect appetizer or snack recipe that's ready to feed a crowd!

Everything Focaccia Grilled Cheese

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Ingredients

For the dough:

• 2 1/2 cups lukewarm water


• 1/2 tablespoon sugar


• 1 TBSP + ¼ tsp active dry or instant yeast


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


• 1 1/2 tablespoon kosher salt


• 1/2 cup Olive oil, plus more as needed


• Everything Seasoning, as needed

To build the Grilled Cheese:

• 1# Muenster cheese, or cheese of your preference


• Mayonaisse, as needed

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Instructions

To make the Everything Focaccia:

1. Assemble your mixer with bread making attachments.


2. Place water, sugar, yeast together and mix on medium speed until dissolved.


3. In a separate bowl, add salt into flour.


4. Add Olive Oil into the mixer, followed by one cup of the flour mixture.


5. Mix on medium speed until mixture is smooth.


6. Continually add one cup of flour at a time while mixer is turning until all flour is fully incorporated, and your dough is homogeneous in texture.


7. Oil the sides of a large bowl or container for the dough to proof in. Transfer the dough and cover the container with lid, plastic wrap, or a damp towel.


8. Proof at room temp for one hour to an hour and a half, or doubled in size.


9. Prepare your 18" x 13" sheet pan by coating with a generous amount of olive oil, making sure to rub it in everywhere, including the sides and corners of the pan.


10. Once the dough has doubled in size, oil your hands and give the dough a couple folds. This step is to evenly distribute any areas where the yeast is warmer or more active than other areas. It will also encourage some gluten development.


11. Transfer your dough to the prepared sheet pan, drizzle more oil over the dough, and begin to gently push and stretch the dough out to begin filling out the pan. Be careful not to tear the dough while stretching. Use as much oil as needed to ease this process.


12. Once the dough is stretched over ⅔ of the pan, coat with more oil and allow to proof at room temp for another hour. It is important here that the dough is well coated with oil, as to avoid it from drying out while it proofs.


13. Preheat your Yoder Smoker (or grill of choice) to 400 F.


14. When the dough is ready, it will have relaxed into the remainder of the pan. Oil your hands again and punch your fingers evenly across the surface of the dough.


15. From here generously sprinkle the top of the focaccia with the Cattleman's Grill Everything Bagel Seasoning.


16. Bake on the grill on either top rack or away from direct heat source. Bake for 30-35 minutes, rotating halfway through if necessary.

To assemble and make the grilled cheese:

1. Slice muenster cheese into 1/8" slices. Preheat a griddle to a medium-low setting.


2. Once the focaccia is properly cooled, remove from pan and slice the bread into quarters before taking each quarter and slicing them lengthwise down the center of each quarter.


3. Then assemble the grilled cheese by flipping the sandwich inside out: meaning the interior crumb of the bread will now be the exterior of the sandwich, and vice versa. This gives you maximum flavor by allowing the pale interior crumb of the bread to toast.


4. Assemble grilled cheese by placing muenster into the center of the sandwich slabs.


5. Smear a thin layer of mayonnaise on the outside of the sandwich slabs.


6. Cook over medium-low heat until the exterior of the sandwich is crispy, golden-brown, and the cheese begins to melt. About 3-5 minutes on each side.


7. Slice into desired shapes and serve immediately.

 

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Chef Britt shows us her tips & techniques on making ramen noodles using the extrusion method on the Ankarsrum Mixer, then dresses them up with Kim's Gourmet Spicy Peanut sauce, Chile Crunch, and Everything Seasoning for a super simple quick meal.

Ramen Noodles

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Ingredients

For the dough:

• 500 g '00' Antimo Caputo Chef's Flour


• 5 g or 1 scant teaspoon Sodium Carbonate (baked baking soda)


• 200 g Room temperature Water

To serve (optional):

• 1/4 cup Kim's Gourmet Spicy Peanut Sauce


• 1-2 teaspoons Lower Sodium Soy Sauce


• 1/2 Tablespoon Chile Crunch


• Cattleman's Grill Everything Bagel Seasoning, for garnish

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Instructions

To make sodium carbonate:

• Spread 1/4 cup of baking soda (or more depending on how frequently this ingredient will be used) onto a baking sheet in a thin, even layer.


• Bake at 200℉ for one hour.


• Allow sodium carbonate to cool completely before storing in an airtight container.

To make the dough:

• Combine sodium carbonate into room temperature water until thoroughly dissolved.


• Set up the Ankarsrum Assistant Original Mixer with the plastic bowl with the single-wire whip attachments. Place 500 grams of '00' Antimo Caputo Chef's Flour into bowl.


• While the mixer is running on low speed, slowly add the water mixture and allow the dough to mix for two minutes, allowing the water to evenly disperse and become pebbly and clumpy in texture.


• To determine if the dough has enough hydration, take a handful of the clumps and press them together. The dough should stick together and hold its shape.


• Press clumps together tightly and wrap them in cling film or in an airtight container to rest for an hour or more. You can rest it in the fridge overnight, but be sure to remove the dough an hour or two prior to allow it to come up to room temperature before use.

To extrude the noodles:

• Set up the Ankarsrum Assistant Original Mixer on its side with the meat grinder attachment in combination with the spaghetti pasta disc (only available with the complete meat grinder attachment).


• Break the dough up into smaller pieces to feed into the extruder.


• Allow the mixer to run on low speed, while continually feeding small clumps of dough into the machine.


• If you are saving the noodles to cook at a later time, dust with a little extra flour and carefully wrap noodles into nests. Place into a plastic bag and hold in the fridge or freezer until ready for use.


• To cook the noodles, drop them in heavily salted boiling water for one and half minutes (more or less to desired texture). Make sure to give them a proper stir after they initially hit the water to help break them up and prevent them from clumping together.


• Once cooked, they are ready to dress. In the video, Chef Britt dresses her noodles with Kim's Gourmet Spicy Peanut Sauce, soy sauce, Chile Crunch, and Cattleman's Grill Everything Bagel Seasoning. However, these noodles can be dressed with any number of sauces, bathed in your favorite broth, and accompanied with grilled meats and vegetables! Enjoy.


• If you are planning on saving the noodles for cooking at another time, dust them with a little bit of extra flour to keep them from sticking. Wrap the noodles up in nests and place carefully into a ziploc bag or airtight container. Keep in the freezer until further use. To cook them from frozen, drop them in boiling water at a frozen state and cook for a minute or two longer to compensate for temperature.

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Chef Tom and Chef Britt bring you their first collaboration of 2020: Pastrami Smoked Salmon & Everything Bagels. Succulent and smoky salmon with incredible pastrami flavors served on a classic everything bagel made from scratch! You won't wanna miss this!

Pastrami Smoked Salmon & Everything Bagels

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Yields: 6 large bagels

Ingredients

Everything Bagels:

• 9.5 oz cold water


• 1# Antimo Caputo '00' Flour


• 15g, plus ⅔C Brown Sugar


• 9 grams Kosher Salt


• 4g Instant Dry Yeast, or Bread machine instant yeast (not active dry)


• Cattleman’s Grill Everything Bagel Seasoning, as needed

Pastrami Smoked Salmon:

• 1-2 each (3 lb) salmon filets

For the brine:

• 3 qt water


• 1 (1 lb) bag Cattleman’s Grill Butcher House Brine


• 6 cloves garlic, crushed


• Pickling spice (recipe below)


• 4 lb ice

For the Pickling Spice:

• 1 tbsp fennel seeds


• 1 tbsp coriander seeds


• 1 tbsp black peppercorns


• 1 tbsp mustard seeds


• 1 tbsp red chile flakes


• 1 tbsp allspice berries


• 1 tbsp whole cloves


• 1 tsp ground ginger


• 1 tsp ground mace (or nutmeg)


• 1 small cinnamon stick, crushed


• 2 bay leaves, broken into pieces

For the rub:

• House of Q Slow Smoke Gold Mustard Sauce


• 2 tbsp Cattleman’s Grill California Tri-tip Seasoning


• 2 tbsp coriander seeds

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Instructions

To Make the Dough:

• Place cool water in the bottom of a KitchenAid bowl fitted with the dough hook attachment.


• Place OO flour on top of that and mix on low speed until no dry patches are present.


• Cover with plastic wrap or a damp cloth and “autolyse” for 30 minutes.


• After thirty minutes, add 4g yeast, 15g sugar and 9g salt to dough and mix on 2nd speed for approximately 6 minutes until all add-ins are dissolved and the dough has an improved/developed gluten structure.


• Divide dough into 6 even pieces (roughly 125g a piece).


• Preshape dough into small rounds with tight seams on the bottom.


• Cover with plastic wrap and let rounds bench rest for 15 minutes.


• To shape the bagels, poke a hole into the center of each ball, then gently stretch into a 4-inch ring.


• Arrange on a parchment-lined half sheet pan, cover with plastic wrap and refrigerate 24-36 hours, depending on your schedule. (You can extend this rise up to 48 hours if your yeast is sluggish.)

To Finish/Bake:

• Preheat YS640s to 425℉, set up for indirect grilling.


• Place ⅔ cup of everything seasoning into a small bowl, that’s big enough for a bagel to set in.


• Prepare a large pot with boiling water and dissolve ⅔ C Brown Sugar into it.


• Working in batches, boil the bagels for 1 minute total, 30 seconds on each side.


• Using a slotted spoon, remove the bagels and place them onto a wire rack.


• While the bagels are still wet, thoroughly coat seasoning by pushing the tops of the bagels into the Everything Seasoning. and back on to the wire rack.


• Once all the bagels are boiled and seasoned, place them onto the top rack of the grill, centered.


• Close the lid and allow bagels to bake for 18-25 minutes, checking after 15 minutes.


• The internal temperature should be between 209℉-212℉ when finished. Allow bagels to cool before slicing.

You might also enjoy: Smoked Pecan Sandies

For the Pastrami Smoked Salmon:

To make the pickling spice, warm a dry hot cast iron skillet over medium heat. Toast the fennel, coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Combine the toasted spices with the remaining spices.

Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until the brine is dissolved. Simmer for about two minutes.

Add the ice to an 8 Quart Briner Bucket. Pour the briner mixture over the ice. Stir to melt the ice.

Place the salmon filets in the brining liquid. Lock the plate in place to make sure they are fully submerged. Refrigerate for 48 hours.

Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for for smoking.

Remove the salmon from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Transfer to a wire rack.

Apply a thin layer of House of Q Slow Smoke Gold Mustard Sauce the surface of the meat to help the rub adhere. Combine equal parts Cattleman’s Grill California Tri-tip Seasoning and coriander seeds in a spice grinder. Set the grinder to a coarse grind. Season the surface of the salmon with the coarse ground seasoning.

Smoke at 250ºF until the internal temperature reaches 140ºF, about 2 hours.

Serve warm or chilled.

[responsive_youtube v=mXcwboBGDQk]

Chef Britt shares her favorite holiday cookie recipe: the gingersnap! She shows you how to make perfectly chewy and crispy molasses ginger cookies with a smoky edge!

Gingersnaps

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Yields: approximately 80 small cookies

Ingredients

• 8 oz Unsalted Butter, softened


• 625 grams Sugar


• 3 Large Eggs


• 340 grams Molasses


• 2 Tablespoons Distilled White Vinegar


• 795 grams All-Purpose or Bread Flour


• 24 grams Baking Soda


• 8 grams Ground Ginger


• 1.5 grams Ground Cinnamon


• 2 grams Ground Cloves


• 2 grams Ground Cardamom


• 1 Jar Noble Saltworks Maple Turbinado Sugar

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Instructions:

Preheat Yoder Smokers YS640s to 350℉. 

Using the paddle attachment on a stand mixer, cream together butter and sugar until light in color and fluffy in texture. Add eggs and continue to cream until well blended into the butter mixture.

Add molasses and vinegar and continue to beat until blended. Sift together flour, spices, and baking soda. Add to mixture and paddle on low speed until incorporated. Make sure to scrape the bottom of the bowl to avoid any patches of butter that may have been missed!

Using a cookie scoop, drop cookie dough balls into a dish filled with Noble Saltworks Maple Turbinado Turbinado Sugar. Roll the cookie dough balls in the sugar to coat and transfer to a parchment-lined baking sheet.

Bake at 350℉ in the YS640s for 15-18 minutes if making large cookies. If making smaller sized cookies, bake for 12-15 minutes. They will be done when they have characteristic cracks on the top surface and have set, slightly-browned edges.

You might also enjoy: Smoked Pecan Sandies