[responsive_youtube v=5fHiAdAiqPo]

Whether they're going on a burger or getting dipped in buttermilk ranch for an appetizer, these Bacon Wrapped Onion Rings are sure to please! Salty, sweet, savory and delicious, they've got it all!

Bacon Wrapped Onion Rings

Ingredients

• 2 large yellow onion, cut into 3/4”-1” rings


• 2 lb lb classic cut bacon


• Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce


• Big Rick’s Jalapeño Honey Mustard

[display_magento_products]

Instructions

Build a coal bed in the Kamado Joe Classic III. Set up the grill for indirect grilling (slo-roller or deflector plates in place). Stabilize the temperature at 325ºF.

To prepare the onions rings, first double up onion layers, to make a thicker onion ring.

Wrap bacon around the rings to cover the onions.

Brush the bacon with the sauce of your choice (Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce or Big Rick’s Jalapeño Honey Mustard), or leave them naked for a keto option.

You might also enjoy: Bacon Wrapped BBQ Pork Loin

Place the bacon wrapped onion rings on the grill grates. Grill until the bacon is cooked through and browned, about 40 minutes.

Brush the surface with the sauce once again. Remove from the grill.

[responsive_youtube v=RgyX-3XEst0]

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:

• 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


• 8 oz Creme Fraiche


• Pinch ground nutmeg


• Ground white pepper, to taste


• Noble Saltworks Hickory Smoked Salt, to taste


• 1/2 lb hickory smoked bacon, diced


• 1 medium white or yellow onion, sliced thin

[display_magento_products]

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.

 

[responsive_youtube v=Wh86BNZfa94]

This one goes out to all moms out there! Smoked Chicken Salad is our barbecue inspired take on one of those classics that mom's all over used to make. Whether you're eating chicken salad between two slices of bread, over the top of a salad or for dipping crackers and veggies, it's delicious comfort food that always takes us back. Happy Mother's Day!

Smoked Chicken Salad

---

Ingredients

• 1 (4 lb) whole chicken


• Cattleman’s Grill Ranchero Seasoning


• 1/2 cup mayonnaise


• 2 tbsp Kozlik’s Dijon Classique


• 1/2 cup cashews crushed


• 1/2 cup fuji apple, grated on a box grater (large)


• 1/4 cup green onion, sliced


• 1/4 cup Kansas Flavor Bread and Butter Jalapeños, minced


• Noble Saltworks Hickory Smoked Salt, to taste


• Black pepper, to taste

[display_magento_products]

Instructions

Build a fire in your Yoder Smokers Loaded Wichita Offset Smoker using a chimney full of lump charcoal. Feed the coal bed with splits of Kiln Dried Apple Wood. Stabilize the temperature at 250ºF-300ºF.

Prepare the chicken spatchcock style. Cut along either side of the backbone of the chicken to remove the backbone.

Loosen the skin from the surface of the meat, all over, but do not remove the skin completely. Season under the skin and all other surfaces with Cattleman’s Grill Ranchero Seasoning.

Place the bird skin side on the grates of the smoker. Smoke until the internal temperature reaches 160ºF in the breasts, and 175ºF in the thighs, about 2.5 hours.

Remove the chicken from the grill and allow and place in the refrigerator to cool, about 20 minutes.

You might also enjoy: Spatchcock BBQ Chicken

While the chicken cools, combine the mayonnaise and Kozlik’s Dijon Classique mustard in a medium/large sized bowl and whisk.

Add the crushed cashews, grated apple, green onion and Kansas Flavor Bread and Butter Jalapeños to the bowl with the mayonnaise and mustard.

Remove the chicken from the refrigerator. Remove the skin from the chicken. Pull the meat from the bones. Discard the bones. Dice the meat into 1/2”-3/4” cubes.

Add the cubed chicken to the bowl with the rest of the ingredients. Mix well. Season with the Noble Saltworks Hickory Smoked Salt and fresh cracked black pepper, to taste.

[responsive_youtube v=l2BNysqP_44]

Winner, winner chicken dinner just got extra delicious! Chicken Spiedini is a breaded chicken dish cooked on the grill that will fill your bellies and your hearts. Served over pasta, rice or all alone, it doesn't really matter

Chicken Spiedini

---

6 servings

Ingredients

• 4 boneless skinless chicken breasts


• Smoke on Wheels BBQ Marinade


• 2 cups breadcrumbs


• 1 cup fine grated parmesan


• 2 tbsp parsley, minced


• 4 cloves garlic, minced


• 2 tbsp Cattleman’s Grill Italiano Seasoning

[display_magento_products]

Instructions

Place the chicken under a plastic bag and pound gently with the flat side of a meat mallet to a 1/4” thickness.

Place the pounded chicken in a bowl and cover with Smoke on Wheels BBQ Marinade. Let soak for 45-60 minutes.

Preheat your Yoder Smokers YS640s Pellet Grill to 425º set ups for direct grilling, with GrillGrates in place over the fire box.

In a foil pan, combine the breadcrumbs, parmesan, parsley, garlic and Cattleman’s Grill Italiano Seasoning. Mix well.

Remove the chicken from the marinade. Dredge in the breadcrumb mixture.

Roll the chicken into a tight spiral. Slice into 2” segments. Thread the spiraled segments onto skewers.

Grill the skewers directly on the GrillGrates until the internal temperature reaches 165ºF in the center of the chicken.

 

[responsive_youtube v=7vEaLHmQTHo]

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

• 2 cups Antimo Caputo OO Chef's Flour


• 1 heaping teaspoon baking soda


• 1 pinch salt


• 1 1/2 cups buttermilk


• 1/3 cup Plowboys BBQ Bean Buddy, molasses, ketchup, or thick BBQ sauce of your choice

[display_magento_products]

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.

Check out this pub cheese recipe that goes with everything-- vegetables, crackers, bread or you can just eat it by the spoonful! This recipe one of the easiest dips ever created, and one that lends a great backdrop for almost any Wing Dust from Kosmo's Q to shine. It all comes together in less than 10 minutes (maybe even 5 minutes!). Check it out.

 Nashville Hot Pub Cheese

---

Ingredients

• 6 ounces lager, ale, pilsner, or light beer of choice


• 8 ounces mild cheddar, freshly grated


• 8 ounces sharp cheddar, freshly grated


• 2 garlic cloves, minced


• 1-2 dashes Worcestershire


• 1 Tablespoon Kosmo's Q Nashville Hot Wing Dust

[display_magento_products]

Instructions

In a blender or food processor, pour 6 oz of the beer and garlic cloves in and blend on low speed while you prep your cheese. This will help cut down the carbonation of the beer. Follow up by adding your remaining ingredients, increasing the speed as necessary until you have a whipped-cheese texture. Serve immediately or hold for up to a few days in the fridge prior to serving.

 



It only takes about half of a bottle of beer to make a heaping mound of pub cheese. The secret to this recipe is to pick a beer with a more classic flavor, so any lager, pilsner, or milder ale will fit the bill perfectly. Make sure it's one you enjoy because someone's gonna have to drink the other half of that beer!



With the blender set on low speed, I flatten out half of that beer and chuck the garlic cloves in whole, just to get them to start blending.



In the meantime, I'm shredding blocks and chopping slices of cheese. It just so happened that Chef Tom had just finished shooting a video featuring smoked cheese, which added a really nice depth to the recipe. If you happen to make your own smoked cheese, I highly recommend making this recipe as well.



Once I start adding the cheese, the carbonation is still slightly present, but the more the cheese gets knocked around in there, the more it flattens out the beer.



Once I get closer to my final texture, I'll add a dash or two of Worcestershire and a heaping tablespoon of Kosmo's Q Nashville Hot Wing Dust. Then I keep blending until it is a smooth texture. Serve it with your favorite vegetables, soft-baked pretzels, or anything that great with dip.

View more Wing Dust recipes HERE!

Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that's easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!

Nashville Hot Elote Recipe

---

Ingredients

• 7 cobs fresh corn


• 1/2 stick of butter


• Kosmo's Q Nashville Hot Wing Dust


• 2/3 cup mayonnaise


• 1/3 cup sour cream


• 1/2 of a lime, juiced


• 2 oz cotija cheese, crumbled

[display_magento_products]

Instructions

• Remove fresh corn from the husk and grill over direct heat until the desired doneness is reached, rotating as needed.


• Combine 1 teaspoon of Kosmo's Q Nashville Hot Wing Dust with a half stick of melted butter, and use it to baste the corn after it comes off the grill.


• To make the dressing, whisk together mayonnaise, sour cream, lime juice, and one teaspoon of Kosmo's Q Nashville Hot Wing Dust.


• Remove kernels by slicing vertically down the cob. Fold the grilled corn kernels into the dressing.


• Top with cotija and another teaspoon of Nashville Hot Wing Dust.


• To serve, add some chopped cilantro and a squeeze of lime.

Remove fresh corn from the husk and grill over direct heat until the desired doneness is reached. I like a little bit of char, but not so much that the corn begins to dry out.



After removing the corn from the grill, I baste a little melted butter and Nashville Hot Wing Dust combination over the corn. It's delicious as is, but this helps impart a little extra buttery flavor in the overall dish.



To make the dressing, I simply whisk together mayonnaise, sour cream, lime juice, and (of course) the Kosmo's Q Nashville Hot Wing Dust. The wing dust in this recipe is replacing chile powder. Even better, you can add as much or as little as you want without compromising taste or texture. This recipe works well with some of the other Wing Dust flavors including (but not limited to) Seven-Pepper Face Lift, Honey BBQ, and Kickin' Cajun.



Remove kernels by slicing vertically down the cob. Fold the grilled corn kernels into the creamy dressing.



Top with cotija, and for extra flavor and presentation, a little sprinkle of Nashville Hot Wing Dust. To serve, add some chopped cilantro and a squeeze of lime. This recipe hits on all levels for me: sweet, savory, salty, spicy, with just a slight tang.

View more Wing Dust recipes HERE!

Nashville Hot Wings are easy to make -- all you need is Wing Dust.



[display_magento_products]

Who doesn't love wings? Actually, I hate to ask that rhetorical question, because, quite frankly, I don't want to know who doesn't like wings. Not liking wings is akin to not enjoying music or films. Of course, there's plenty of people out there who have yet to have a great chicken wing. And luckily, with Kosmo's Q Wing Dust, it doesn't get any easier to achieve just that.



The instructions for making wings with Wing Dust is incredibly easy. Simply cook your wings naked (no seasoning, no brine, etc), remove from the grill, sprinkle on the dust, toss the wings, and watch the magic happen. Below I've got whole wings being seared over direct heat on the Yoder Smokers YS640s Pellet Grill. I simply took the wings out of the package and threw them whole on a hot grill, turning and rotating them to get an even cook until they reach a minimum internal temperature of 165°F. And because wings are so boney and fatty, they get a little more tender if you take them up to 175°F.



After they're properly cooked with the color and grill marks I like (that took all of 10 minutes, maybe?), I get a big bowl together and sprinkle on as much Wing Dust as I prefer. It really doesn't take much to get a big flavor impact. In fact, one bag is enough for over 100 wings! That is potential, y'all!



Once you start tossing the wings, the natural fatty juices coming off the chicken begin combining with the dust, creating a sauce that perfectly adheres to the wing. The Nashville Hot flavor has a really great, creeping heat level and combines sweetness with a buttery edge.



Luckily, the same principle and theory apply to all of Kosmo's Q Wing Dust flavors. Simply "Cook 'em naked!" and "Dust 'em up!" Even better, each flavor comes with great recipe suggestions to expand outside of the realm of wings. Because this product dissolves and melds so well into anything with a little moisture, it is extremely versatile. In fact, you can read up on a couple of other recipes where I use the Nashville Hot Wing Dust HERE!

View more Wing Dust recipes HERE!

[display_magento_products]

Here at All Things Barbecue, we all absolutely adore this new product: Kosmo's Q Wing Dust. Why? Because not only is each flavor absolutely delicious, but they are also incredibly versatile. Sure, it says "wing" on the package, but each bag comes with more recipe suggestions to get the most out of each flavor. I went ahead and developed recipes just for you featuring their Nashville Hot flavor, one of our best sellers. If you're already familiar with this product, you already know just how great it is. Not only is it versatile, but it's economically friendly (a little goes a long way) and it's shelf-stable, meaning it will last in your pantry a lot longer than an opened bottle of wing sauce.

---

Nashville Hot Elote

What better way to counteract the creeping heat level of this Nashville Hot Wing Dust with the sweetness of grilled corn? Elote is a Mexican street food featuring freshly-grilled corn drenched in a creamy base with chile, lime, and plenty of salty cotija cheese!

Click here to see the recipe for my Nashville Hot Elote!

---

Nashville Hot Pub Cheese

Pub cheese is a beer and cheese dip that's normally served with a fresh pint at the pub. Well, now you can bring the pub to your home if you've got a food processor or blender handy. Even better, this recipe works with almost all of the Wing Dust flavors, making it open for your creative interpretation!

Check out the recipe for my Nashville Hot Pub Cheese here!

---

Nashville Hot Wings

Now, this ain't the most authentic Nashville Hot recipe you will encounter since traditionally Nashville Hot Chicken is served breaded and fried, and then slathered with incredibly hot and sweet sauce. (In fact, our own Chef Tom has his version if you want to check that out.) My recipe simply outlines just how easy Kosmo's Q Wing Dust is to use to make amazing sauced wings with very little effort.

Click here for the basic recipe for making wings using this Kosmo's Q Wing Dust!

Check out all of our great flavors!

[display_magento_products]

[responsive_youtube v=1xGIb9iPcrE]

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

---

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

[display_magento_products]

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.