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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 puts a Cajun twist on a French classic potted meat: Rillettes! She starts by creating a quick shrimp stock in the Instant Pot, then uses that to braise pork butt for hours on the Yoder Smokers YS640s!

Cajun Smoked Pork Rillettes

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8 - 8 oz ramekins

Ingredients

For the shrimp stock:

• 1.2 # whole shrimp/shells


• ¼ cup clarified butter, or more as needed


• 1 cup white onion, diced 


• ½ cup celery, diced


• ½ cup bell pepper


• ¼ cup sliced leeks


• 1-2 tablespoons tomato paste


• 1 Kg (or 4½ cups) water


• ¾ cup, scant, dry vermouth


• 2 Tablespoons Boudreaux’s Kickin Cajun Seasoning

For the rillettes:

• 3# fatty pork butt (boneless)


• 5 Tablespoons Boudreaux’s Kickin Cajun Seasoning


• 1 # sliced bacon, diced


• 1 Quart shrimp stock


• 8 cloves garlic, minced


• 1 Cup white onion, medium dice


• ½ Cup bell pepper, medium dice


• ½ Cup celery, sliced


• 6 bay leaves


• 8 oz rendered bacon fat


• ¼ cup cognac or brandy


• Baguette, sliced and toasted


• Kozlik's Triple Crunch Mustard


• Boudreaux's Mild Southern Style Chow Chow


• Noble Saltworks Hickory Smoked Salt, to serve

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Instructions

To make the Shrimp Stock:

• Prep your vegetables: dice carrot, bell pepper, and onion. Wash leeks to rid them of dirt/sand and cut into ½-inch long strips and thinly slice.


• In an electric pressure cooker, saute the shrimp with shells on in clarified butter until cooked through. Remove the shrimp and shells and set aside.


• Add diced onion, celery, bell pepper, and sliced leeks and sautee until translucent, adding more clarified butter if needed.


• Add tomato paste and cook until a rich tomato smell is present, being careful not to burn.


• Deglaze the pot with dry vermouth and water. Return the shells and shrimp to the pot, and add Boudreaux’s Kickin Cajun Seasoning.


• Pressure cook on high for 1 hour, and end with a 10-minute natural release.


• Strain the stock and reserve for further use.

To make the rillettes:

• Cut the pork shoulder into ¾-inch cubes and toss with Boudreaux’s Kickin Cajun Seasoning. Allow the seasoning to set on the meat while you assemble the rest of your ingredients.


• Preheat your Yoder Smoker to 300 F°.


• Prep your vegetables: dice carrot, bell pepper, and onion. Mince garlic.


• Cut bacon into ½-inch pieces and sautee in a 5 qt Lodge dutch oven. Once the bacon begins to render its fat, add the vegetables and sautee until softened and translucent.


• Next, add seasoned pork butt, bay leaves, shrimp stock, and rendered bacon fat. Stir to combine. Pork butt must be fully submerged, so add more stock/water if necessary.


• Cook pork mixture on smoker uncovered for 4-5 hours and 300 F° until pork is very tender and shreds easily. Come back every hour during the cooking process to stir and ensure the pork is staying submerged.


• Once the pork is extremely tender, strain the liquid into a separate container from the meat mixture. Discard the bay leaves, transfer the meat and vegetables to a food processor or mixer, add cognac, and process until the meat is fully shredded with spreadable consistency, adding more cooking liquid if necessary. (Refer to the video for a further visual demonstration.)


• Pack the rillette mixture into sterile mason jars or porcelain ramekins and allow to cool to room temperature. To finish, pour 1-2 tablespoons of reserved fat over the top to seal and refrigerate until fully chilled. Store in an airtight fashion in the fridge for up to 2 months, or longer in the freezer.


• When ready to serve, sprinkle Noble Saltworks Hickory Smoked Salt over the top of the rillette, and let it come to room temperature (about one hour) before serving with grilled bread and your favorite mustard and pickles.

Chef Britt shows you how to make Curry Cauliflower Soup the ATBBQ way! Elevated with char, smoke, and amazing curry flavors! It's all blended together with the power of the Vitamix A2500 Ascent Series Blender.



Cauliflower has proved to be one of the most versatile vegetables in the past several years. With its somewhat neutral flavor and nutrient-dense makeup, people looking for healthier eating habits usually start here. As part of the cruciferous family, you would expect it to have a more pronounced cabbage-like flavor, but it's much more mild, making it the perfect backdrop for a spiced-up and healthy curry soup.



There are a few things I absolutely love about this recipe: one being the use of the Vitamix A2500 Ascent Series Blender. The other being the introduction of a newer product we're carrying here at All Things BBQ - Entube Indian Curry Chile Paste from Jacobsen Salt. 



To start this recipe while wielding my favorite knife for vegetable prep, the Wusthof 7" Nakiri, I trim the extra leafy bits at the base of the head of cauliflower, just to clean it up. Make sure to wash your produce! Dirt will often be lurking in the crevasses!



I then slather both corn and cauliflower with a good amount of Extra Virgin Olive Oil. I particularly love this Saica brand, made from Casteltravano olives.



Next, I begin by adding a couple of tablespoons of Entube Curry Paste onto the cauliflower and just use either my hands or a brush to rub it over the entire surface.



This curry paste is an incredibly fragrant combination of cumin, turmeric, fennel, onion, garlic, coriander, fenugreek, acerola berry, cayenne, ginger, and other spices. It provides a rich backbone of flavor to elevate the plain-tasting vegetables.



Also notable to mention, there is an ample amount of salt in the curry paste, which is great for activating the seasoning on the cauliflower itself.



To prep this vegetable for the smoker, I cut the seasoned head of cauliflower in half and oil the cut side. Each half will now lay flat and absorb more smoke flavor with the oil on the surface.



Both the corn and cauliflower roast in the Yoder Smokers YS640s for 35 minutes at 400°F. The corn remains in the husk to prevent it from drying out, and 35 minutes is an ample amount of time to heat the vegetables through and get some good smoke flavor. The cauliflower's texture remains slightly crunchy, which will be perfect to create texture with a garnish later.



I prep the corn by cutting the kernels off the cob and reserving about a quarter cup of kernels to serve as a garnish later. I also will take one half of the cauliflower and separate florets for a garnish as well. The stem bits will make its way into the blender.



The rest of the recipe is as simple as throwing it all in blender. I measure out 2 cups of chicken stock and 1 cup of half & half to add some extra body to the soup.



I also add another tablespoon or two to the mixture, just to really ramp up the curry flavor.



The Vitamix A2500 Ascent Series Blender is incredibly powerful with a 2.2 horsepower motor. A really neat function that any high-powered Vitamix will have is the ability to heat as it blends. It accomplishes this by extending the length of blending time and using friction to achieve heat. Even more convenient, the A2500 has a pre-programmed setting just for soup! I've also found this works for more than just soup! Check out my recipe for Smoky Chocolate Pudding using the same setting: Smoky Chocolate Cream Puffs.



And while this isn't the only feature of the A2500 Blender, there are also programs for frozen desserts and smoothies. With Vitamix's smart bluetooth technology, your recipes automatically adjust to whatever size smart pitcher you select for the job. In other words, you don't have to do any physics homework to use this function seamlessly with different-sized batches. It does it for you.



After the 5:45 minutes has elapsed, I check the temperature to ensure the soup is hot. My thermometer clocks the soup right around 160°F, which is perfect for a soup that ready to immediately serve.



However, like a true culinarian, I taste and decide a good helping of Jacobsen Kosher Salt is needed to elevate all the flavors in the soup.



One more twirl around the blender to combine, and I'm ready to plate after the final tasting.



I start by adding some of the separated florets into the bottom of my serving bowl.



Pour the soup in, add some garnish of corn, fresh cracked pepper, and a little drizzle of extra virgin olive oil.



Boom. Healthy. Flavorful. Warming. Simple. Does it really get any better than that? Okay, I know some of you would like a big hunk of meat to set it off, but consider this a great starter.

Recipe: Vitamix Curry Cauliflower Soup

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Ingredients

• 1 head cauliflower


• 2 cobs of corn


• 1/2 tube of Entube Indian Curry Chile Paste from Jacobsen Salt


• 2-3 Tablespoons Saica Sicilian Extra Virgin Olive Oil


• 2 cups chicken broth or stock


• 1 cup half & half


• Jacobsen Salt Co. Pure Kosher Sea Salt, to taste


• Fresh cracked black pepper, to taste

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Instructions

• Preheat your grill or smoker to 400°F.


• Clean the cauliflower and trim any excess greenery from the head of cauliflower.


• Season the cauliflower and the cobs of corn with Saica Sicilian Extra Virgin Olive Oil.


• Spread 2-3 tablespoons of Entube Indian Curry Chile Paste from Jacobsen Salt over the entire surface of the cauliflower head.


• Cut the cauliflower in half, oil the cut side, and place corn and cauliflower on the top rack of your grill or smoker for indirect cooking.


• After 35 minutes, remove the corn and cauliflower.


• Remove kernels from the cobs and reserve 1/4 cup of kernels for garnish.


• Remove florets from one half of the cauliflower and trim them into bite-size pieces. Place the remaining cauliflower half and stem trimmings into blender with corn, half and half, chicken stock, and 2-3 tablespoons Entube Indian Curry Chile Paste from Jacobsen Salt.


• Blend soup with a high-powered blender for 6 minutes on the highest setting, or on the Vitamix hot soup program.


• Taste and finish with Jacobsen Salt Co. Pure Kosher Sea Salt, and more curry paste if preferred.


• To serve, place cauliflower florets into bowl and pour soup over the florets. Garnish with reserved corn kernels, fresh cracked black pepper, and a drizzle of Saica Sicilian Extra Virgin Olive Oil.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to cook up a Louisiana classic, just in time for Mardi Gras. It's Barbecue Shrimp & Grits!

BBQ Shrimp & Grits

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10-12 servings

Ingredients

• 2 lb jumbo shrimp, peeled, deveined, tails on


• Meat Church Holy Voodoo Seasoning


• 1/2 cup fresh parsley, minced, for garnish

For the sauce:

• 1 tbsp Colonial Chile Oil


• 1/2 cup red onion, small dice


• 2 tbsp minced garlic


• 1 tbsp fresh rosemary


• 1 tsp Meat Church Holy Voodoo Seasoning


• 1/2 tsp smoked paprika


• 1/4 tsp cayenne


• Juice of 1 lemon


• 1/4 cup Worcestershire


• 1 tbsp Killer Hogs Hot Sauce


• 1 cup beer


• 2 tbsp heavy cream


• 1/2 cup unsalted butter, diced


• Noble Saltworks Hickory Smoked Salt, to taste

For the grits:

• 6 cups water


• 1 3/4 cups yellow stone ground grits


• 1 cup heavy cream


• 1 cup chicken stock


• 4 oz smoked cheddar, grated


• 2 oz Parmigiano Reggiano, fine grated


• 2 oz unsalted butter


• Noble Saltworks Hickory Smoked Salt, to taste

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with direct and indirect grilling zones. Place GrillGrate grilling panels over the fire box for direct grilling.

To make the grits, bring the water to a boil in a Lodge 5 Quart Dutch Oven. Slowly add grits whisking constantly until all grits are incorporated. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring frequently to avoid scorching, until the grits are thickened and al dente in texture (softened but not mushy).

Combine the heavy cream and chicken stock in a Lodge 8” Cast Iron Skillet. Transfer the skillet to the grill to warm the mixture. When the grits are thickened and softened, whisk in the hot cream and milk mixture and bring back to a simmer. Remove from the heat and stir in the cheeses and butter. Cover with a lid and set aside.

Thread the shrimp onto double pronged skewers. Season on both sides with the Meat Church Holy Voodoo Seasoning. Grill the skewered shrimp on the GrillGrates, cooking with the lid of the grill open. Char the surface of the shrimp, then flip. Repeat. Remove from the grill. The shrimp do not need to be fully cooked at this point.

You might also enjoy: Tasso Ham & Grilled Chicken Jambalaya

To make the sauce, heat the oil in a Lodge 12” cast iron skillet. Add the onion and cook over medium heat until lightly browned around the edges.

Add the garlic, rosemary, Meat Church Holy Voodoo Seasoning, smoked paprika and cayenne. Cook for about one minute, until fragrant, but not browned.

Add the Worcestershire sauce, lemon juice and beer. Bring to a simmer and reduce by half. Stir in the cream, then reduce the heat to low. Add the shrimp. Then begin adding the butter slowly, stirring constantly and adding more butter as it melts until all butter is incorporated. Taste and season with the Noble Saltworks Smoked Salt, as needed.

Serve the shrimp and sauce over the grits. Top the Barbecue Shrimp & Grits with fresh minced parsley for garnish.

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Say aloha to your new favorite smoky snack. Chef Tom brings us Smoked Spam Musubi on the Yoder Smokers YS640s Pellet Grill!

Smoked Spam Musubi

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8 servings

Ingredients

• 1 can low sodium Spam


• 1 1/2 cups Kim’s Gourmet Bourbon-Aki Sauce, divided


• 1/2 cup rice vinegar


• 2/3 cup green onions, sliced


• 8 eggs


• Nori seaweed


• 2 cups Sushi rice (short grain)


• 2 cups water, plus more for rinsing


• 2 tbsp rice vinegar


• 2 tbsp Noble Saltworks Smoked Maple Turbinado Sugar


• 1 tbsp Noble Saltworks Hickory Smoked Salt


• Kim’s Gourmet Bourbon-Aki Sauce, for serving 

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Instructions

Slice the spam into 8 equal slabs. Place in a shallow dish or zip top bag.

Combine the Kim’s Gourmet Bourbon-Aki Sauce and rice vinegar. Mix well. Add the green onions and blend with a hand blender. Pour over the sliced spam and toss to coat all surfaces. Marinate in the refrigerator for one hour.

Make the sushi rice. Place the rice in a container and cover with water. Swirl the rice around then strain. Repeat this process until the water is clear, 3-4 times. Combine the rice and 2 cups water in a medium sauce pan and place over high heat. Bring to a boil, uncovered, then reduce heat to low and cook for 15 minutes. Remove from heat, but keep covered for 10 minutes more. Combine the vinegar, sugar and salt and mix. Fold the vinegar mixture into the rice. Cool to room temperature.

Preheat your Yoder Smokers YS640s Pellet Grill to 225ºF, set up for indirect grilling.

Remove the sliced spam from the marinade and place directly on the second shelf of the smoker. Smoke for 30 minutes. For a crispier texture, finish by pan searing the spam slices.

You might also enjoy: Korean Barbecue Beef Short Ribs

Whisk together the eggs. Heat an oiled Lodge Logic 12” Cast Iron Skillet over medium-low. Spray the surface with Cornhusker Kitchen Spray Duck Fat. Add the scrambled eggs. Cover the skillet with a lid and let cook without stirring. When the eggs are cooked through, remove from heat.

Using a Musubi mold (or the top half of a spam can), stuff a layer of the cooked rice into the mold and press to form an even rectangle. It helps to work with wet hands and a wet mold. Cut a rectangle of egg to match the size of the rice, and place over the rice. Top with a slice of spam. Place all three items in the center of a strip of nori. Wrap the seaweed around the fillings. Wet the ends of the seaweed and place the seam on the bottom of the Musubi.

Serve the Smoked Spam Musubi with more Kim’s Bourbon-Aki Sauce, for dipping.

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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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It's not as crazy as it sounds, I promise. Ok, maybe it is, BUT it's absolutely delicious. These Peanut Butter & Jelly Chicken Wings are a bite of nostalgia mixed with American barbecue as well as Asian flavors. It's fusion-que at it's best!

Peanut Butter & Jelly Chicken Wings

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Ingredients

• 16 whole chicken wings


• Oakridge BBQ Smokey Chile Lime Rub, to taste


• Blues Hog Raspberry Chipotle BBQ Sauce, to taste


• Kim’s Spicy Peanut Sauce, to taste

For the marinade:

• 1 cup Smoke on Wheels Pork Marinade


• 1 cup Kim’s Spicy Peanut Sauce


• 1/2 cup Holmes Made Raspberry Jalapeño Jam


• 1/4 cup fish sauce


• water, as needed

For the Herbed Peanut Topping:

• 1/2 cup roasted peanuts


• 1 tbsp fresh cilantro, minced


• 1 tbsp green onion, minced


• 1 tsp Oakridge BBQ Smokey Chile Lime Rub

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Instructions

Place your whole chicken wings in an 8 Quart Briner Bucket.

Combine the ingredients for the marinade in a small pitcher or bowl. Blend using a hand blender. Add enough water to cover the wings and mix well. Lock the Briner Bucket plate in place to keep the wings submerged. Marinate overnight.

Build a bed of hot charcoal in your Yoder Smokers Flat Top Charcoal Grill. Leave enough room for indirect grilling, as well.

Remove the wings from the marinade. Remove excess liquid from the surface with a towel. Season the wings with the Oakridge BBQ Chile Lime Seasoning.

Grill the wings over direct heat to achieve some char. Flip and repeat. Lower the charcoal bed and/or move the wings to and indirect cooking zone (away from direct charcoal heat). Continue cooking the wings until the internal temperature reaches 170ºF. Remove from the grill.

You might also enjoy: Grilled Buffalo Wings

While the wings are cooking, combine all ingredients for the Herbed Peanut Topping.

Immediately after removing the wings from the grill, toss in the Blues hog rasp chipotle sauce to coat.

Serve the wings topped with the Herbed Peanut Topping and more of the Kim’s Spicy Peanut Sauce.

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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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How do we celebrate a big win? With amazing food! Chef Tom channeled his excitement for the Chiefs with this recipe for Kansas City Brisket Burnt Ends.

Buy the Kansas City Burnt Ends Flavor Kit today: https://www.atbbq.com/sauces-and-rubs/flavor-kits/kansas-city-burnt-ends-kit.html

Kansas City Brisket Burnt Ends

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Ingredients

• Brisket point


• Big Rick’s Jalapeño Honey Mustard


• Plowboys BBQ Bovine Bold


• Cattleman’s Grill Smoky Chipotle Coffee Steak Rub


• Flavolcano Smoky Red Pepper Sauce


• Beef stock


• Smoke on Wheels KC Bootleg BBQ Sauce

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Instructions

Trim all excess fat from the outside of the point. Butterfly the thick end of the point to make all of the meat about the same thickness. Rub the surface of the meat with a thin layer of Big Rick’s Jalapeño Honey Mustard. Season first with the Plowboys BBQ Bovine Bold, then the Cattleman’s Grill Smoky Chipotle.

Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF. Fill an A-MAZE-N Tube Smoker with cherry and pecan pellets. Place on the main cooking grate on the left side of the grill. Light the ends of the tube with a torch. Let the flame burn out.

Transfer the meat to the second shelf of the smoker. Smoke until you reach your desired color. You’re looking for a dark mahogany color. This can take 3.5- 4.5 hours. The internal temperature of the meat may range from 150ºF-170ºF. These are rough guidelines. This part of the cook is about achieving a desired color.

Remove the meat from the cooker and place on top of a sheet of heavy duty foil. Pour about two tablespoons Flavolcano Smoky Red Chile Sauce and a quarter cup of beef stock over the meat. Wrap tightly with the foil. Return to the cooker.

Continue cooking until the meat offers little resistance when probed with an instant read thermometer. It should be like probing room temperature butter. You are cooking to a feel, not a temperature, but most of the time the temperature is between 200ºF-210ºF when the meat is finished. It will likely be a 1-2 hours after wrapping. At this point you’ll want to rest the meat, wrapped in foil for 30 minutes.

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Dice the point into 1” cubes. Place the cubes on a sheet pan. Toss the cubes in just enough Smoke on Wheels KC Bootleg BBQ Sauce to coat the surface of the cubed brisket and spread out on the sheet pan. Place the pan back on the cooker for 20-30 minutes to allow the sauce to set up.

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Is wintertime leaving you out in the cold? Time to heat things up and watch Chef Britt show us how to make this warming recipe that's healthy and packed full of flavor, too!

Charred Carrot Soup

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Ingredients

• 2 lbs whole carrots


• 2-3 tablespoons Saica Extra Virgin Olive Oil


• 1 tablespoon Oakridge Seasoning Jah Love


• 2 quarts chicken stock


• 2 tablespoons unsalted butter


• 2 tablespoons all-purpose flour


• 1/2 cup Half & Half


• 3 egg yolks, whisked


• 2 cups water


• 2 cups vegetable oil, for frying


• Cattleman's Grill Everything Bagel Seasoning, for garnish

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Instructions

For the carrot soup:

• Scrub and rinse carrots before peeling. Save peels to create fried carrot garnish ribbons later.


• Season peeled carrots with olive oil and Oakridge Jah Love Seasoning and place carrots directly on a bed of hot charcoal until char marks are present.


• In a 5-quart Lodge Dutch Oven, bring the charred carrots and chicken stock and bring to a boil.


• Reduce to a simmer and cook for 20-30 minutes, or until carrots are very soft.


• Puree the soup until creamy. Set aside and keep warm.


• Place the butter in a clean 10-inch Lodge Cast Iron Skillet and cook over low heat until melted. Add the flour and cook for 3 minutes, while stirring, making a blonde roux. Deglaze the pan with the carrot soup while stirring constantly. Return all the soup to the 5-quart Lodge Dutch Oven.


• In a separate medium/small bowl, blend together half and half and egg yolks very well.


• Temper the egg yolk mixture with the hot carrot soup.


• Remove from heat, adjust seasoning if needed, and ladle into warm bowls immediately.

For the carrot ribbons:

• Blanch carrot peels in boiling water, then remove and pat dry.


• Bring 2 cups of frying oil in a 10-inch Lodge Cast Iron Skillet between 350-375℉. Fry carrot ribbons in batches until translucent in color and crispy in texture. Remove with a slotted spoon and place onto paper towel to drain any excess fat.

To serve:

• Ladle hot soup into warm bowls and garnish with a small pile of carrot ribbons and a sprinkle of Cattleman's Grill Everything Bagel Seasoning.