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Chef Eric is back with a new recipe, this time a Grilled Key Lime Pie on the Kamado Joe Big Joe II.

Grilled Key Lime Pie Recipe

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Ingredients

• 2 each 9-inch graham cracker pie crust


• 3 (14-ounce) can of sweetened condensed milk


• 9 egg yolks


• 1 1/2 cup “Nellie & Joe's Key West Lime Juice”


• whipped cream and lime slices

Instructions

Stabilize your Kamado Joe at 350 degrees. Set up your Kamado Joe for an indirect cook by placing deflector shields and setting your grill grates to the top level of the divide and conquer system.

Combine sweet condensed milk and egg yolks. Whip until fully incorporated. Slowly pour in Key West Lime Juice while whipping. Custard mix is complete.

Pour filling into pie crusts and place pies on your Kamado Joe for 15 minutes. Allow to stand 10 minutes before refrigerating.

To serve, top with freshly whipped cream or meringue, and garnish with lime slices.

Whipped Cream Recipe

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Ingredients

• 1 cup (1/2 pint) cold heavy cream


• 3 tablespoons sugar


• 1/2 teaspoon pure vanilla extract

Instructions

In a mixing bowl, pour in your heavy cream. Whip vigorously to incorporate air. When you reach a soft peak, add your sugar and vanilla extract. Continue to whisk until you reach a stiff peak.
Place in refrigerator until ready to use.

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Two of the best things about the holiday season are pumpkin desserts and family recipes. So today I share with you a recipe from my family, that I can never get enough of. This Pumpkin Spice Bundt Cake is exactly what we need to kick Autumn into high gear!

Pumpkin Spice Bundt Cake

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Ingredients

• 2 cups sugar


• 1 cup vegetable oil


• 4 eggs


• 2 cups all purpose flour


• 2 tsp pumpkin pie spice


• 1 tsp baking soda


• 1 tsp baking powder


• 1/2 tsp kosher salt


• 1 (15 oz) can pumpkin


• 1 cup mini chocolate chips, divided

Frosting:

• 6 tbsp butter, room temperature


• 4 oz cream cheese, room temperature


• 8 cups powdered sugar


• 1 tsp bourbon


• 1/2 cup whole milk

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 350ºF, set up for indirect grilling.

Combine the sugar and vegetable oil in the bowl of a stand mixer. Using the paddle attachment, mix on medium until well combined. Add the eggs one at a time with the mixer running.

Combine the flour, pumpkin pie spice, baking soda and powder and salt in a separate bowl. Whisk to mix well. With the mixer running on low, add half of the dry ingredients. When the dries have been mixed in, add half of the pumpkin puree. When the pumpkin is incorporated, repeat the process, working the other half of the dry ingredients, then the remaining pumpkin.

Remove the bowl from the mixer. Fold in the chocolate chips using a spatula.

Grease a bundt pan with cooking spray. Add the cake batter to the bundt pan.

You might also enjoy: Cast Iron Chocolate Lava Cake

Bake the cake on the second shelf of the grill until a toothpick inserted into the center of the cake comes out clean, about one hour. Remove from the grill. Let sit for 15 minutes. Turn the cake out of the mold. Cool to room temperature

To make the frosting, combine the butter, cream cheese, powdered sugar and vanilla in the bowl of the stand mixer. With the whisk attachment, mix to combine. Slowly add the milk until you reach your desired consistency.

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The Thanksgiving meal isn’t complete without a sweet treat, and the dessert that always gets the holiday nod is pie.



Whether your pie flavor of choice is the fall favorite pumpkin or the traditional apple, you’ll want a pie crust with just the right amount of flake.  And the best base comes from crusts made from scratch. Don’t fret - we take the guesswork out of crafting pie crusts with this hearty dough recipe.

Pie Crust Dough

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Ingredients

• 18 oz (4 1/2 sticks) unsalted butter, cubed, frozen


• 28 oz pastry flour


• 4 1/2 oz sugar


• 1 1/2 tsp kosher salt


• 4 eggs


• 1 1/2 oz (3 tbsp) cold water


• 1 egg white, beaten

Instructions

To make the pie crust dough, combine the dry ingredients in a stand mixer, fitted with a paddle attachment. Add the butter. Mix on low until the butter is broken down into pea-sized pieces.

Add the eggs, one at a time, waiting until each egg is incorporated before adding the next.

After the eggs are incorporated, add the cold water. Mix just until the dough comes together.

Turn out onto a floured work surface. Press into a one-inch thick rectangle, without working the dough much.

Wrap in plastic. Place in the refrigerator for at least 30 minutes.

Divide in half. Freeze half for later use. Roll out the other half to 12” diameter.

Place flattened dough in a greased pie dish by gently lifting the edges of the dough and pressing it down into the plate corners. Trim off excess and fold under 1” border under to form a hearty crust. Place in the refrigerator to chill.

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Chef Eric is back with a simple dessert recipe, a Chocolate Lava Cake in the Lodge Cast Iron Skillet. Enjoy!

Cast Iron Chocolate Lava Cake

Ingredients

• 3/4 cup unsalted butter


• 2 cups self-rising flour


• 1/2 cup granulated white sugar


• 3 tbsp unsweetened cocoa powder


• 1 cup milk


• 1 tsp vanilla extract


• 2 cups granulated white sugar


• 1/2 cup unsweetened cocoa powder


• 3 cups boiling water

Instructions

Stabilize your Kamado Joe at 350ºF, set up for indirect cooking.

Melt the butter in a Lodge 12” Cast Iron Skillet.

In a medium bowl, stir together the flour, 1 1/2 cup granulated white sugar and 3 tbsp unsweetened cocoa powder. Stir in milk and vanilla until smooth. Spoon the batter over the melted butter, in the skillet.

Stir together the remaining 2 cups of sugar, and 1/2 cup unsweetened cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
Bake for 30 minutes on the grill, until set. Serve warm with ice cream.

 

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Chef Tom bakes up a smoke roasted pumpkin pie from scratch and includes some nice little details that will help you serve your best tasting, and best-looking, pumpkin pie ever.

Smoke Roasted Pumpkin Pie

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Ingredients

For the Pie Dough:

• 18 oz (4 1/2 sticks) unsalted butter, cubed, frozen


• 28 oz pastry flour


• 4 1/2 oz sugar


• 1 1/2 tsp kosher salt


• 4 eggs


• 1 1/2 oz (3 tbsp) cold water


• 1 egg white, beaten

For the Pumpkin Pie Filling:

• 1 sugar/pie pumpkin


• 1 cup heavy cream


• 1/2 cup maple syrup


• 1/2 cup brown sugar


• 3 eggs, lightly beaten


• 1 tsp vanilla extract


• 1 tsp ground cinnamon


• 1/2 tsp kosher salt


• 1/4 tsp ground nutmeg


• 1/4 tsp ground cloves


• 1/4 tsp ground cardamom


• 1/2 tsp ground ginger

Instructions

To make the pie dough, combine the dry ingredients in a stand mixer, fitted with a paddle attachment. Add the butter. Mix on low until the butter is broken down into pea-sized pieces. Add the eggs, one at a time, waiting until each egg is incorporated before adding the next. After the eggs are incorporated, add the cold water. Mix just until the dough comes together. Turn out onto a floured work surface. Press into a one-inch thick rectangle, without working the dough much. Wrap in plastic. Place in the refrigerator for at least 30 minutes. Divide in half. Freeze half for later use. Roll out the other half to 12” diameter. Place in a greased pie dish. Place in the refrigerator to chill.

Preheat your Yoder Smokers YS640 pellet grill to 425ºF.

Halve the pumpkin. Scoop out the seeds and discard. Place the pumpkin halves cut side down on a parchment lined sheet pan. Roast until fork tender, about 1 hour. Turn the grill down to 375ºF. Remove the skin. Place the flesh in a food processor. Process until smooth. Chill.

Place a sheet of parchment paper over the pie dough, in the pie dish. Fill with dry beans to weigh down the dough. Bake at 375ºF until light gold in color, about 30 minutes. Remove from the grill. Turn the grill down to 325ºF. Remove the parchment and beans. Immediately brush with bottom and sides with the beaten egg white. Set aside.

Combine all pumpkin pie filling ingredients in a mixing bowl. Whisk to incorporate. Pour the filling into the blind baked pie shell. Bake at 325ºF until the center jiggles, but is not liquid, and has reached an internal temperature of 175ºF, about 90-120 minutes. Remove from the grill. Cool to room temperature, then chill in the refrigerator. Serve with whipped cream.

As far as desserts go, this molten lava cake is one that shows up dressed to impress! With its short cook time, it's a fantastic choice for dinner party entertainment, and it tastes amazing!

Molten Lava Cake Recipe

Ingredients

For the cakes:

• 4 oz (1 stick) unsalted butter, plus more for brushing the mason jars


• 4 oz dark chocolate, diced


• 2 eggs, plus 2 yolks


• 1/2 cup white sugar, plus more for mason jars


• 1 tbsp AP flour

For the ganache:

• 4 oz heavy cream


• 3 oz dark chocolate, diced


• 1 tbsp unsalted butter

Instructions

For the ganache, combine the chocolate and butter in a bowl. Bring the cream to a boil in a small pan or skillet. Immediately remove and pour over the chocolate and butter. Allow it to sit for a minute. Whisk to incorporate. Set aside, at room temperature.

Either over a double boiler or in the microwave, melt the butter and chocolate for the cakes together and whisk until smooth. Meanwhile, place the whole eggs, yolks, and sugar in the bowl of a stand mixer and mix with the whisk attachment over medium speed until lightened and double in volume (this will take a few minutes). Turn the speed down to medium-low and slowly drizzle in the melted chocolate and butter mixture. Scrape down the sides of the bowl and mix in the flour by hand (with a spatula).

Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF.

Brush 5-6 (4 oz) mason jars with a thin layer of melted butter. Drain excess butter from the jar. Sprinkle sugar in the jars to coat. Shake out the excess. Pour the batter into the jars, leaving 1/2” of room at the top. Place the jars on a sheet pan and the sheet pan in the grill. Cook for about 15 minutes, until the outsides of the cake is set, but the center still jiggles. Remove from the grill, and allow to cool for a few minutes.

You may also like: Bacon Wrapped Stuffed Pork Tenderloin

Run a knife around the inside of the jar, around the outside of the cake. Invert onto a dessert plate, and remove the jar. Serve the cake next to ice cream and topped with the ganache.



With very little flour in this recipe, the cake gets most of its structure from the eggs, so be sure to whip it real good!



The melted chocolate mixture then is drizzled slowly into the eggs...



Before ending up in your sugar coated ramekins.



I found that these small mason jars work great!





It's a quick high heat bake, which is great, because you're not going to want to wait long!



The sugar coating helps the cake slide right out of the jar.

Pitmaster Josh Cary and Chef Tom Jackson discuss the history of flour milling and the great Oliver Evans automatic flour mill + Chef Tom bakes up his famous Federal Poundcake recipe on the Kamado Joe Classic II.

Federal Poundcake Recipe

Ingredients

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• 1 lb cake flour


• 2 tsp baking powder


• 1/2 tsp fine sea salt


• 1 lb unsalted butter, room temperature


• 12 oz sugar


• 9 eggs


• 1 tsp vanilla extract

Instructions

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Preheat your grill to 325ºF, set up for indirect grilling.

Sift together the flour, baking powder and salt.

Combine the butter and sugar in the bowl of a stand mixer, fitted with a paddle attachment. Cream the butter and sugar until lightened in color and fluffy. Scrape down the bowl.

Add the eggs one at a time. About half way through, scrape down the bowl and continue adding the eggs, one at a time. When all eggs are incorporated, scrape down the bowl one more time. Add the vanilla extract, then mix another ten seconds.

Fold in the dry mixture by hand in three stages, using a rubber spatula. Pour the mixture into a greased bundt pan.

Bake at 325ºF until golden brown and springy to the touch, about 60-70 minutes.

Loaded with everyone's favorite cookie and chunks of creamy candy bar, the brownie's fun cousin Blondie is here to shake up your dessert plans!

Cookies and Cream Blondie Recipe

Yield: 12 servings

Ingredients

• 3/4 cup unsalted butter, room temperature


• 1 cup white sugar


• 1/2 cup brown sugar


• 2 eggs


• 1/2 cup half and half


• 1 tsp vanilla


• 2 cups AP flour


• 1 tsp kosher salt


• 1/2 tsp baking soda


• 1 (15.35 oz) package Double Stuff Oreos, chopped


• 8 oz cookies & cream candy bar, chopped


• ice cream, for serving

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 375ºF, set up for indirect grilling.

In a bowl of a stand mixer, combine the butter and sugars. Using the paddle attachment, mix the ingredients on medium until light and fluffy, about 3 minutes. Scrape down the bowl, and beat another 30 seconds.

Continue mixing, and add the eggs one at a time, while the mixer is running. Wait for the first egg to be fully incorporated before adding the second. Scrape down the bowl.

In a separate small bow, mix flour, salt, and baking soda. With the mixer on it’s lowest setting, add a scoop of the dry mixture at a time. When it is incorporated add the next scoop. Keep mixing only until all of the dry mixture has been fully incorporated.

Stop the mixer and fold in the Oreos and cookies and cream candy by hand. Transfer to a greased 12” Lodge cast iron skillet. Place the skillet on the second shelf of the grill. Cook until a toothpick inserted in the center comes out relatively clean, about 45 minutes.

Cool and slice into twelve servings. Serve topped with ice cream.



We're using a creaming method that starts with whipping the sugar and butter, and keeping the dry ingredients and wet ingredients separate.





With the blondie batter formed, you can add your favorite flavoring agents and toppings.



Onto the grill in a cast iron skillet for excellent texture and even baking!

Brownie Truffles are amazing, and this recipe takes SIMPLE ingredients (boxed brownie mix?!) and turns them into something so impressive, that your friends and family will think you're a world-class chocolatier!

Smoky Caramel Brownie Truffles Recipe

A fun and simple recipe that will wow your friends and family.

Ingredients

• 1 box brownie mix


• 1 egg


• 1/4 cup milk


• 1/4 cup unsalted butter, melted


• 1 cup caramel bits


• 1/2 cup heavy cream


• 3 cups dark chocolate chips


• Noble Saltworks Applewood Smoked Flaked Finishing Salt

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 350ºF.

Mix the brownie mix, egg, milk and melted butter. Whisk to combine. Transfer to an oiled Lodge 12” cast iron skillet. Bake until just cooked through, about 30 minutes. Cool to room temperature.

Crumble the brownie up in a mixing bowl. Add the caramel bits and heavy cream and mix well. Scoop out 2 tablespoons at a time, and roll into a ball. After rolling all of the brownie mixture into balls, place on a sheet pan and chill in the fridge.

Place the chocolate chips in a small bowl and cover with plastic wrap. Using a smoke infuser to fill the bowl with smoke. Close the plastic wrap and allow the smoke soak in for a few minutes. Repeat the process one more time.

Place the bowl over a small sauce pan of boiling water, to gently melt the chocolate. One by one, coat the brownie balls in the melted chocolate. Place them on a parchment lined sheet pan, and immediately sprinkle with Noble Saltworks Applewood Smoked Flaked Finishing Salt. Chill, once again, in the refrigerator before serving.



The brownie part is easy. Anyone can crank out a batch of boxed brownies. Add a couple more ingredients, cream and caramel bits transforms the brownie into the rich chocolate center of the truffle.



And then we add smoke. Why not, right? A smoke infuser is a great way to add a touch of smoke to your foods quickly and without a firing up a smoker.



Once the smoky chocolate is melted down, use a fork to dip the truffle filling and place on a sheet pan. Just a sprinkle of applewood smoked finishing salt, and they can be chilled until you're ready to serve them!

Pitmaster Josh Cary and Chef Tom Jackson talk about their favorite drinks to have handy when grilling, give a little history of cheesecake and break down an incredible recipe for Kahlua Cheesecake on the grill.

Kahlua Cheesecake Recipe

Ingredients

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For the crust:

• 2 Cups graham cracker crumbs


• 1/4 Cup sugar


• 4 oz (8 Tbsp) melted butter

For the filling:

• 24 oz cream cheese, room temperature


• 10 oz sugar


• 4 eggs


• 4.5 oz heavy cream


• 1/2 C Kahlua


• pinch salt

Instructions

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To make the graham cracker crust, melt the butter in a microwave safe bowl. Add the graham cracker crumbs and sugar to the bowl, and mix until incorporated. Press the mixture into the bottom and up the sides of your springform cheesecake pan. Use a measuring cup or glass to pack the crust down and level the surface.

Preheat your grill to 300ºF, set up for indirect grilling.

In the bowl of a stand mixer, combine the room temperature cream cheese and sugar. Whip on medium-high until light and fluffy and color has lightened. Scrape the sides occasionally and in between steps to help prevent lumps.

Add the eggs one at a time, allowing each egg to incorporate before adding the next. Add the pinch of salt. Scrape bowl. Mix another thirty seconds. Turn mixer down to low. Pour in the heavy cream and Kahlua. Mix one minute then remove from the mixer. Whisk by hand until all lumps have disappeared. Pour into the springform pan over the crust.

Place a foil pan (or sheet pan) on the bottom rack of the cooker and add a couple of inches of water. Place the cheesecake on top rack. Bake at 300ºF until the cheesecake reaches an internal temperature of 155ºF, about 2-2.5 hours. Pull and cool to room temperature. Chill in the refrigerator.

Run a knife around the inside of the springform pan ring. Remove the cheese cake from the pan. Slice and serve.