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

Pullman Loaf BLT

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

Ingredients

• 500 grams Antimo Caputo '00' Flour


• 11 grams Jacobsen Salt Co. Pure Kosher Sea Salt


• 7.5 grams (approximately 1 Tablespoon) Caputo Instant Dry Yeast


• 35 grams Sugar


• 50 grams Sour Cream


• 38 grams Whole Milk


• 200 grams Water


• 75 grams Unsalted Butter, Softened

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Instructions

To make the pullman loaf:

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


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


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


• Cover and rest the dough for one hour.


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


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


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


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


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


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

To make the BLT:

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


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


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

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Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!

Grilled Strip Steak with Compound Butter

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Ingredients

• Beef strip steaks


• Colonial Chile Infused Oil


• Jacobsen Salt Co. Black Garlic Salt


• Fresh ground black pepper

For the compound butter:

• 1 (4 oz) stick unsalted butter, room temperature


• 1 tsp minced garlic


• 1 tsp Killer Hogs Hot Sauce


• 1/2 tsp lemon zest


• 1/2 tsp Jacobsen Salt Co. Black Garlic Salt


• Fresh ground black pepper, to taste

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Instructions

To make the compound butter, combine the room temperature butter, minced garlic, Killer Hogs Hot Sauce, lemon zest, Jacobsen Salt Co. Black Garlic Salt and black pepper in a small bowl and mix well.

Transfer the compound butter mixture to a sheet of plastic wrap, roughly in the shape of a stick of butter. Roll the plastic around the butter, forming a log shape. Tighten the ends of the plastic and roll the butter into a tight log. Transfer to the refrigerator and let chill for at least one hour.

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the fire box.

Pat the surfaces of the strip steaks dry with towels. Apply a thin layer of Colonial Chile Infused Oil to the surfaces of the steaks. Season with Jacobsen Salt Co. Black Garlic Salt and fresh ground black pepper on all sides.

Place the steak over the direct flame, on the GrillGrate panels. Cook with the lid open until grill marks are seared into the meat, and the steak easily releases from the grates. Flip and repeat. Turn the steaks to form a cross hatch pattern on both sides. After you have nice color and grill marks, close the lid of the grill and continue cooking until the internal temperature reaches 120ºF in the center of each steak.

You might also enjoy: Grilled Steak Lettuce Wraps

Place a pat of the compound butter on a plate. Place the steak on top of the butter. Place another pat of compound butter on top of each steak, letting the butter melt into the meat while the steak rests, about 3-5 minutes.

Serve the Grilled Strip Steak with compound butter immediately after/while resting.

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Chef Tom offers up his take on an east coast summer classic with these Grilled Lobster Rolls. The fresh lobster gets a quick par-boil before hitting the grill. It's lightly charred over charcoal in the Yoder Smokers Adjustable Charcoal Flat Top Grill, then tossed in a compound butter and piled high on a fresh homemade brioche roll. This recipe is worth the splurge!

Grilled Lobster Rolls

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Ingredients

• 2 (2 lb) whole lobsters


• Jacobsen Salt Co. Kosher Sea Salt


• 1/2 large red onion, sliced into 1/2” slabs


• 1/4 cup minced chives


• Lemon wedges, for serving


• 4-6 top split sandwich/hot dog rolls, toasted

For the spread:

• 3 parts mayonnaise


• 1 part Kozlik’s Dijon Classique Mustard

For the compound butter:

• 1 stick unsalted butter, room temperature


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


• 1 tsp Killer Hogs Hot Sauce


• Zest of 1 lemon

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Instructions

To make the compound butter, combine the unsalted butter, Cattleman’s Grill California Tri-tip Seasoning, Killer Hogs Hot Sauce and lemon zest in a small bowl and mix well. Keep at room temperature.

Bring a large pot of water to a boil. Salt the water (1/4 cup salt per gallon of water) with the Jacobsen Salt Co. Kosher Sea Salt.

To dispatch the lobsters, place the tip of a butcher knife on top of the head of the lobster, directly on the crease down the center of the head, with the blade side of the knife toward the front of the lobster’s head. Plunge the knife straight down through the lobster’s head and slice down through the head to the front of the lobster.

Drop the lobsters into the boiling water, head first. Let boil for 4 minutes. After 4 minutes, lift each lobster up and hook its curled tail over the edge of the pot, so that the tail is out of the water, but the claws are still submerged. Boil the claws and additional 3 minutes.

Remove the lobsters from the pot of boiling water and immediately submerge them in an ice bath to stop the cooking process. Let chill for about 10 minutes.

Remove the tail by twisting from the base of the tail and pulling. Slice the tail in half through the bottom of the tail, but do not slice all the way though. Leave the top of the tail intact. Pop open the tail, exposing the meat. Remove any dark matter from the digestive tract.

Remove the claws and knuckles. Use kitchen shears to cut them open and remove the meat. Dice the claw and knuckle meat into large bite sized pieces.

Remove the legs with the shears. Snip the ends of the legs. Using a rolling pin (or wine bottle), press down on the end of a leg and roll toward the opposite end. This should squeeze the meat out the end of the leg shell. Repeat with all legs.

Light two chimneys of charcoal in the bed of your Yoder Smokers Flat Top Adjustable Charcoal Grill. When the charcoal is ready, dump and spread the coals out. Keep the charcoal close to the grate (highest level).

Brush the meat of the split tails with a layer of the compound butter. Grill over direct heat, meat side down, until lightly charred. Remove the tails from the grill. Remove the meat from the shell. Dice into large bite sized pieces.

Place the slabs of red onion on the grill, as well. Grill until lightly charred and slightly softened. Remove and dice.

You might also enjoy: Grilled Lobster Tails

Place a Lodge 10” Cast Iron Griddle over the coals. Add 4-6 tbsp of the compound butter to the skillet. Add the diced claw, knuckle meat and leg meat to the skillet, as well as the grilled tail meat. Toss to coat and warm in the butter. Leave just long enough to warm and coat.

Mix together the dijon-mayo. Spread this inside of the bun with the mixture. Fill the buns with the butter dressed lobster and top with the grilled onion and minced chives. Serve the Grilled Lobster Rolls immediately.

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Chef Britt brings home the bacon by showing you exactly how to cure and smoke pork belly entirely from scratch!

Smokehouse Bacon

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Ingredients

For the cure (dry rub):

• 3 oz LEM Cure


• 28 oz Jacobsen Salt Co. Pure Kosher Sea Salt


• 17 oz Brown Sugar

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Instructions

• Using a scale, weigh the ingredients accordingly and mix together kosher salt, brown sugar, and LEM Cure thoroughly to make the cure mixture. The quantities specified in this recipe is enough to cure roughly 56 lbs of pork belly. Simply dividing each quantity in half will yield enough mixture to cure approximately 28 lbs of raw pork belly.


• Wash belly with warm water and dry. Pierce the fat (skin) side with the tip of a paring knife. This will allow the cure mixture to penetrate the pork faster. If the skin is present on your pork belly, leave it on for the entire process of curing and smoking.


• Using a scale, get the total weight of the pork belly. Then calculate 24 grams of the cure for each pound of belly you have. For instance: a 5 lb. belly will need 120 grams of cure.


• Rub the bellies with the cure mix, making sure to cover all areas. Stack the bellies skin-side down in covered plastic or stainless-steel non-reactive containers.


• Refrigerate the pork covered for 7-10 days to cure. Overhaul every other day by re-rubbing them with the liquid that is released from the curing process. Rotate as needed.


• Rinse the bellies in slightly warm water. Soak in fresh warm water for 30 minutes and blot dry. Place the bellies on a wire rack over a sheet pan and refrigerate them uncovered for 12-18 hours to air-dry and form a pellicle.


• Set your Yoder Smokers Ys640s Pellet Smoker to 200℉ and hot-smoke the bellies until they reach an internal temperature between 150-160℉. If skin is present on your pork belly, removing the skin should be done immediately after smoking.


• Allow the bellies to cool before slicing/cutting the slab as needed for grilling, sauteing, or baking.


• The bacon may be wrapped and refrigerated for up to 2 weeks, or frozen for 2 months before use.

Carbonara is one of the easiest and tastiest dishes that can be quickly prepared for a perfect weeknight meal!







This Carbonara Bucatini recipe keeps it pretty simple, featuring our homemade smoked bacon, two of our favorite Italian cheeses and the thick and filling bucatini noodles. Whether you want to throw in some broccoli, asparagus or spinach right into the pasta, serve it with a salad on the side or just keep it simple, the results are tasty every time!



It all starts with Chef Britt's cured and smoked bacon. Traditionally Carbonara is made with guanciale or pancetta, both of which are cured cuts of pork from Italy. Bacon makes for a great substitution!



While spaghetti may be the most popular pasta for Carbonara, my personal favorite is Bucatini. Bucatini is a thicker pasta, similar in shape to spaghetti, but hollowed out in the center.



The eggs and cheeses create the sauce that Carbonara is known for. The eggs thicken the sauce, adding richness, while the cheeses define the flavor. You will typically find Pecorino Romano, Parmigiano-Reggiano or a combination of the two cheeses in Carbonara. We snuck in a Pecorino Tartufo with little bits of black truffle worked into the cheese to really bump up the flavor!



As the egg and cheese mixture combines with the bacon fat and is worked into the warm pasta it forms the sauce that coats the bucatini, creating the magic that is Carbonara!

Carbonara Bucatini

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Ingredients

• 4 oz bacon lardons


• 8 oz bucatini pasta


• 2 tbsp Jacobsen Salt Co. Kosher Sea Salt


• 1 1/2 oz pecorino tartufo (truffle)


• 1 1/2 oz Parmigiano Reggiano


• 2 eggs


• 1 egg yolk


• Black pepper


• 1/4-1/2 cup pasta water

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Instructions

Place the bacon in a cold Lodge 12” Cast Iron Skillet. Beginning rendering the bacon over medium heat, stirring occasionally. When the bacon is beginning to crisp, turn off the heat.

Bring a medium pot of water to a boil. Add the Jacobsen Salt Co. Kosher Sea Salt. Add the bucatini pasta to the boiling water and cook to al dente, about 7 minutes. The pasta should be cooked but still have some bite to it.

Remove the pasta from the water with tongs and transfer directly to the Lodge Cast Iron Skillet with the bacon and bacon fat. Toss the pasta in the bacon fat to coat the noodles.

Combine the cheeses with the eggs and yolk and mix well with a fork. Season the mixture generously fresh ground black pepper.

You might also enjoy: Bacon & Asparagus Pasta Salad

Transfer the egg and cheese mixture to the pasta and toss to coat. Thin with reserved pasta water, as needed.

Taste the Carbonara Bucatini and adjust seasonings as needed.

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Chef Tom fires up the Kamado Joe for this smoked Pork Belly Banh Mi with scratch made pickled daikon & carrots, fresh cilantro and jalapeños stuffed into a baguette spread with Sriracha mayo. Your taste buds will thank you!

Pork Belly Banh Mi

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4 servings

Ingredients

• 2 lb pork belly, skin off, sliced into 2” strips


• Dizzy Pig Pineapple Head


• Baguettes


• 1 cup cilantro leaves


• 1/2 cup cumcumber, sliced


• 1/2 cup jalapeño, sliced

For the marinade:

• 1 cup Kim’s Asian BBQ Sauce


• 1/2 cup soy sauce


• 1/4 cup fish sauce


• Juice of 1 lime

For the Pickled Carrot & Daikon: (12 servings)

• 4 oz carrots, peeled, julienned


• 4 oz daikon, peeled, julienned


• 2/3 cup warm water


• 2/3 cup rice vinegar


• 2 tbsp sugar


• 2 tsp Jacobsen Salt Co. Kosher Sea Salt

For the Sriracha Mayo:

• 1/2 cup Kewpie Mayonaisse


• 1 tbsp Sriracha

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Instructions

To make the marinade, combine the Kim’s Asian BBQ Sauce, soy sauce, fish sauce and lime juice and whisk well to combine. Place the pork belly in a large zip-top bag. Pour the marinade over the pork. Squeeze the air out of the bag and massage the marinade into the pork. Transfer to the refrigerator and marinate overnight.

To make the pickled carrot and daikon, whisk the salt and sugar into the warm water until dissolved. Add the rice vinegar. Pour the pickling liquid over the carrots and daikon, in a sealable container. Make sure the carrots and daikon are totally submerged. Cover. Refrigerate overnight before using.

Preheat your Kamado Joe Classic II to 300ºF, set up for smoking. Place a fist sized chunk of pecan wood on the coal bed.

Remove the pork from the marinade. Remove most excess marinade from the surface. Season with Dizzy Pig Pineapple Head. Transfer to the grill.

Smoker the pork belly strips until they reach an internal temperature of 200ºF, about 1.5- 2 hours. Remove from the grill and rest 10 minutes before slicing into 1/4”-1/2” strips.

Combine the ingredients for the Sriracha mayo and mix well.

To assemble the Pork Belly Banh Mi sandwiches, slice the baguette open horizontally, leaving the bun hinged (attached on one side). Spread the Sriracha mayo on the top and bottom buns. Cover the bottom bun with cilantro leaves. Lay out slices of cucumber on top of the cilantro. Lay out strips of pork belly over the cucumber. Top the pork with the sliced jalapeños and pickled carrots and daikon. Close the bun around the fillings.

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So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!

Brisket Nachos with Smoked Queso

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16 servings

Ingredients

• 1 tbsp Colonial Chile Infused Oil


• 2 lb leftover wagyu brisket, diced


• Corn tortilla chips


• Romaine lettuce, shredded, for garnish


• 8 oz sharp cheddar


• 4 oz queso fresco, crumbled

For the Smoked Queso:

• 4 oz white American cheese, grated


• 4 oz chihuahua cheese, grated


• 4 oz pepper jack cheese, grated


• 3/4 cup half and half


• 1/2 cup 505 Southwestern Hatch Valley Flame Roasted Green Chiles


• 1 tbsp Cattleman’s Grill Mexicano Seasoning

For the Pico de Gallo:

• 1 cup tomato, small dice


• 1/2 cup yellow onion, small dice


• 1/2 cup cilantro, minced


• 1/4 cup jalapeno, minced


• 1/4 cup serrano peppers, minced


• 3 tbsp lime juice


• Jacobsen Salt Co. Habanero Infused Salt, to taste

For the Black beans:

• 1 1/4 cup canned black beans


• 3/4 cup beef stock


• 1 clove garlic, crushed, peeled


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the Avocado Crema Verde:

• 1 cup sour cream


• 1 medium avocado


• 2 tbsp 505 Hatch Valley Flame Roasted Green Chiles

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF set up for smoking. Fill an A-MAZE-N Tube Smoker with hickory pellets. Light the pellets with a torch. Allow the flame to burn for 30-60 seconds before blowing out the flame.

To make the queso, combine the cheeses in a Lodge 10” Cast Iron Skillet. Add the half and half, 505 Southwestern Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Mix then transfer to the second shelf of the grill. Smoke, stirring occasionally, until the cheeses are melted and smooth when whisked, about 45 minutes.

At the same time that you place the queso in the smokers, also combine all ingredients for the black beans in a Lodge 8” Cast Iron Skillet, mix well and place on the bottom rack of the grill. Let the beans and broth warm while the queso smokes. Remove when the queso is done (45 minutes).

To make the pico, combine all ingredients and mix well. Store in the refrigerator until ready to serve.

To make the Avocado Crema Verde, combine all ingredients in the Vitamix Blender Cups and and blend on the Vitamix until smooth. Remove from the blender and store in the refrigerator until ready to serve.

You might also enjoy: Carne Asada Cedar Planked Nachos

When the queso is nearly ready, preheat a Lodge 10” Cast Iron Skillet on the Hestan Cue Induction Burner. Add one tablespoon Colonial Chile Infused Oil to the skillet, then add the diced brisket meat. Cook to warm through, stirring frequently.

To build the Brisket Nachos with Smoked Queso, fill large serving platters with tortilla chips. Sprinkle the sharp cheddar over the chips. Top with the beans, then smoked queso. Sprinkle the diced brisket over the queso, topped with romaine lettuce, pico de Gallo, avocado crema verde and queso fresco.

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Chef Britt gets familiar with center-cut, beef back ribs, and prepares them with tons of Tuscan flavor! These Tuscan Smoked Beef Ribs couldn't get any easier!

Tuscan Smoked Beef Ribs

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Yields: 2 racks of beef back ribs (6-9 servings)

Ingredients

For the ribs:

• Two racks of center-cut, beef back beef ribs


• Cattleman’s Grill Tuscan Steak Seasoning, as needed


• Saica Extra Virgin Olive Oil, as needed


• 2-4 Tablespoons Orlando Balsamic Vinegar


• 1/2 cup (or less) Red Wine, like a Cabernet Sauvignon or a Tuscan-style red blend

Instructions

To make the ribs:

• Trim the center-cut beef ribs as needed. This is usually is not more than peeling the membrane from the backside of the ribs. Do this by sliding a butter knife or screwdriver underneath the membrane in the center of the rack, avoiding cutting through the membrane, and remove by separating the membrane from the rack. Pat the ribs dry.


• Coat the beef ribs with a little bit of extra virgin olive oil as a binder and a light coating of Cattleman’s Grill Tuscan Steak Seasoning. This particular seasoning is salt-heavy, so better to take it easy than to have something too salty in the end.


• Allow the seasoning to set onto the ribs, about 10-15 minutes.


• Preheat your Yoder Smokers YS640s pellet grill to 250℉ filled with BBQr’s Delight Contest Blend Pellets.


• Place the ribs on the upper second shelf meat-side up for approximately 3 hours, until a satisfactory amount of smoke and deeper, mahogany color is achieved.


• Remove the ribs from the smoker to prep for the braising portion of the cook. Raise the temperature of the smoker to 350℉.


• Tightly wrap ribs in two layers of foil with balsamic vinegar and red wine as a braise. Return to the smoker on the upper shelf with the meat-side down. Cook for another hour, or until the desired texture is achieved. If you are planning to shred the beef, it must reach a minimum internal temperature of 212℉. Allow meat to rest covered for 15-30 minutes before serving.

To serve:

• After resting, remove bones from meat, and shred beef. Serve as desired: on its own, on a sandwich, with pasta, on top of a salad, or with grilled vegetables.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a delicious KC Cattle Company whole wagyu brisket. For this cook we let the brisket smoke open and unwrapped from start to finish, creating an impressive bark and smoke ring. Couple this technique with the injection and the fat content of the wagyu brisket and you get a juicy brisket with incredible texture and flavor with very little effort!

Wagyu Brisket

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Ingredients

• 1 (8 lb) whole KC Cattle Company Wagyu Brisket (kccattlecompany.com)


• 2 tsp Cattleman’s Grill Butcher House Brine


• 1 cup beef or vegetable stock


• Cattleman’s Grill California Tri-tip Seasoning

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Ingredients

Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF.

Combine 1 cup beef or veggie stock with 2 teaspoons Cattleman’s Grill Butcher House Brine. Mix/whisk well to dissolve.

Inject the brisket flat with the brine liquid. Wipe excess liquid from the surface. Season with Cattleman’s Grill California Tri-tip Seasoning. Let set up for about 5 minutes.

You might also enjoy: Kansas City Brisket Burnt Ends

Place the brisket on the second shelf of the grill, fat side down. Cook until probe tender. A digital thermometer inserted into the thickest part of the brisket should have little resistance when probed. The internal temperature will be about 205ºF-210ºF. Total cook time for an 8 lb brisket will be about 8 hours.

Wrap the brisket in butcher paper or foil, then wrap in a beach towel. Place the brisket in a cooler to rest for at least 30 minutes before slicing.

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Chef Tom shares one of his favorite summer dessert recipes, Strawberry Shortcake. Baked on the grill and smothered in fresh strawberries and whiskey whipped cream!

Strawberry Shortcake

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Ingredients

For the shortcake biscuits:

• 2 cups self rising flour


• 1/4 cup white sugar


• 1 stick (1/2 cup) frozen butter


• 1/2 cup sour cream


• 1/2 cup half and half


• Noble Saltworks Maple Smoked Turbinado Sugar

For the macerated strawberries:

• 1 1/2 lb strawberries, hulled, sliced


• 2 tbsp Noble Saltworks Maple Smoked Turbinado Sugar


• 2 tbsp white sugar


• Zest of 1 lemon


• 1 tbsp lemon juice


• Pinch Jacobsen Salt Co. Kosher Sea Salt

For the whipped cream:

• 1 quart heavy cream


• 1/4 cup sugar


• 1 tbsp whiskey


• Reida Farm Wildflower Honey, for topping

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

To make the shortcake biscuits:

Combine the flour and sugar in a mixing bowl.

Grate the frozen butter with box grater (large grate).

Mix the butter into the flour and sugar, tossing to coat the grated butter.

Combine the sour cream and milk in a small bowl and mix to combine. Add the mixture to bowl with the butter and flour mixture.

Turn out on work surface. Knead until the mixture forms a dough. Press the dough into a 1” thick square.

Cut the dough into quarters. Stack the quartered dough and roll out to 3/4” thick rectangle. Slice into two equal sized pieces. Brush a thin layer of water on the surface of the top of one piece. Place the other piece on top of the wetted surface and press gently.

Slice into 4 square biscuits. Place on a parchment lined sheet pan.

Brush the tops of the biscuits with a thin layer of half and half. Sprinkle the tops of the biscuits with Noble Saltworks Maple Smoked Turbinado Sugar.

Bake at 425ºF for 25-30 minutes, until golden and lightly browned around the edges.

To make the macerated strawberries:

Combine the sliced strawberries, Noble Saltworks Maple Smoked Turbinado Sugar, white sugar lemon juice and zest and a pinch of Pinch Jacobsen Salt Co. Kosher Sea Salt. Stir to coat the strawberries.

Squeeze about 1/4 of the strawberries in your hands to squish/break them down. Mix them into the rest of the strawberries. Let sit and rest in the refrigerator for 20-30 minutes, or until ready to serve.

You might also enjoy: Coconut Panna Cotta

To make the whipped cream:

Whip the cream my hand, with a whisk in a mixing bowl, or in a stand mixer with the whisk attachment. Whip until soft peaks are formed. Add the sugar and whiskey. Continue whisking to desired texture.

To build the Strawberry Shortcake, divide a biscuit in half, like a sandwich. Remove the top and fill the inside with the macerated strawberries and whipped cream. Place the top half of the biscuit on the filling and top with more strawberries and whipped cream, as desired.