Honey Peach Pie with Gluten-Free Pie Crust

Ingredients

• 2 cups Caputo Gluten-Free Flour Blend


• 8 oz unsalted butter


• 1 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt


• 1/2 cup plus 2 Tablespoons of ice-cold water

• 2 ½ - 3 lbs yellow cling peaches


• 8 oz (2/3 cup) of Zingerz Cinnamon-Infused Honey


• 3 heaping tablespoons Caputo Gluten-Free Flour Blend

• 1 egg


• 1 tablespoon water


• Pinch of salt

Instructions

• In a large bowl, whisk together the dry ingredients (salt and flour).


• Pulling the butter straight from the fridge, immediately grate it into the bowl with the dry ingredients using the large side of a box grater. Place bowl into the fridge if not immediately moving forward with the next step.


• Put together your ice water by getting a large container and filling it with both ice and cold water. Strain the water into your measuring cup.


• Add all of your measured ice water into your large bowl with remaining ingredients and mix until it just begins to clump together into a dough. It will probably be a little gloopy to touch, and this is perfectly fine. Press the dough together into a ball or disc, wrap with plastic wrap, and place in the fridge to set up for a few hours. Ideally, you would let this dough rest overnight.


• Once properly chilled, evenly roll the dough out into ⅛-inch thickness, using your flour to dust your workspace and dough as needed.


• Cut a 12"-13" circle out of the dough and carefully position it into your clean, seasoned 10-inch cast-iron skillet or pan. Make sure there are no holes in the crust (patch them if there are) and that the dough is pressed into the corners and completely flush with the pan. Move to the fridge to set before adding pie filling, placing the lattice, and crimping.


• Save the scraps to chill before re-rolling into an oblong shape and cutting strips out to create your lattice pie crust topping.

• Fill a large pot or dutch oven with water and bring to a boil. Using a paring knife, slice a small X shape onto the bottom of each peach.


• Lower the peaches into the boiling water for about 30 seconds, give or take depending on the ripeness of the peaches.


• Remove the peaches and allow them to cool slightly before peeling the skins off and removing the flesh from the pits.


• Cut the peaches into 1-2” chunks and place into a large bowl.


• To the bowl of peaches, add 8 oz of infused-honey and 3 (heaping) tablespoons of Caputo Gluten-Free Flour Blend. Stir until blended well.

• Simply whisk together the ingredients until completely smooth and blended.

• Preheat your grill to 400°F, set up for indirect cooking. For the Kamado Joe Classic II, you will have the deflector plates in place, and your grill grates on the highest position of the rack.


• Assemble your pie by placing all of your pie filling into your pie shell.


• Place your lattice over the top of the pie filling, weaving and trimming the ribbons as necessary.


• Roll and pinch together the excess dough edge so that it sits just inside the rim of the cast-iron skillet.


• Crimp the edges, brush on egg wash, and as an option, sprinkle a layer of sugar over the top of the pie.


• Bake in a temperature range between 375°F-425°F on your grill for at least one hour, up to an hour and a half. The center should be bubbling when finished.


• Allow pie to cool for several hours before slicing and enjoying. Should keep for a couple of days at room temperature, or up to a week in the fridge.

Carolina Pulled Pork (Lexington Style)

Ingredients

• 10 lb Boston butt pork shoulder


• Killer Hogs TX Brisket BBQ Rub


• Plowboys BBQ Tarheel Tang

For the mop sauce:

• 2 cups apple cider vinegar


• 1/2 cup ketchup


• 1/4 cup brown sugar


• 4 tsp Jacobsen Salt Co. Kosher Sea Salt


• 2 tsp crushed red pepper

Instructions

Build a large charcoal base in the Kamado Joe Classic III. Stabilize the temperature at 300ºF, set up for smoking. Add two large chunks of pecan wood to the charcoal.

Trim the surface tissue (not meat) from the crevice of the pork butt. Rub a thin layer of Plowboys BBQ Tarheel Tang sauce on the surface of the pork. Season generously with Killer Hogs TX Brisket BBQ Rub.

Transfer the pork to the grill. Smoke for one hour before mopping.

To build the mop sauce, combine the vinegar, ketchup, brown sugar, Jacobsen Salt Co. Kosher Sea Salt and crushed red pepper in a quart sized mason jar. Place a lid on the jar and shake well. Reserve some of the sauce for saucing the pork after the cook, if desired.

Using a sauce mop, mop the pork every hour with the sauce, until the pork is tender enough to pull the blade bone out by hand. The internal temperature will be about 205ºF.

When the pork is cool enough to handle, shred by hand. Remove the fat cap and dice into small pieces and mix into the shredded pork.

Serve the Carolina Pulled Pork with Plowboys BBQ Tarheel Tang, or reserved mop sauce.

Grilled Veggie Skewers

Ingredients

• 1 lb 8 oz fingerling potatoes


• 1 lb brussels sprouts, ends root trimmed, outer leaves discarded


• 2 bell peppers, multiple colors, sliced


• 3 jalapeños, halved, deseeded


• 1 red onion, peeled, quartered


• 1 summer squash, halved, sliced 1”


• 1 zucchini, halved, sliced 1”


• Juice of 1/2 lemon


• Jacobsen Salt Co. Black Garlic Infused Salt, to taste

Basting sauce:

• 1 1/2 cups Saica Extra Virgin Olive Oil


• 2 tbsp Kozlik’s Dijon Classique


• 2 tbsp lemon juice


• 2 tbsp garlic, minced


• 1 tbsp fresh thyme leaves


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


• 1 tbsp Reida Farm Wildflower Honey

Instructions

Parboil the fingerling potatoes until almost tender, about 15 minutes.

Parboil the Brussels sprouts until almost tender, about 7 minutes.

Light two charcoal chimneys full of lump charcoal. When the charcoal is burning hot to the top of the chimney dump the charcoal in the charcoal bed of the Yoder Smokers Adjustable Charcoal Flat Top Grill. Spread evenly. Slide the cooking grate in place.

Thread the veggies onto Flat Bamboo Skewers or Double Prong Metal Skewers. Thread like veggies together. Squash and zucchini together. Peppers and onions together. Brussels on their own skewers. Potatoes on their own skewers.

You might also enjoy: Balsamic Tri-Tip Steak Skewers

Combine the Saica Extra Virgin Olive Oil, Kozlik’s Dijon Classique, lemon juice, garlic, thyme, honey and Cattleman’s Grill California Tri-tip Seasoning in a pint sized mason jar. Place a lid on top and shake vigorously.

Using a long silicone basting brush, stir the basting sauce and baste the tops of the skewers, and immediately transfer to the grill.

Grill until lightly charred and softened on both sides, basting occasionally (carefully; there will be flare-ups).

Remove the skewers from the grill. Remove all veggies from the skewers and mix together in a large serving dish or sheet pan. Squeeze the juice of half of a lemon over the mixed veggies. Season with Jacobsen Salt Co. Black Garlic Infused Salt, to taste.

Japanese BBQ Eel

Ingredients

• 2 packages of eel filets (fresh, frozen, or broiled/pre-marinated)


• 1 cup Short Grain Japanese Rice, or sushi rice

• ½ cup mirin


• ¼ cup soy sauce


• ¼ cup sake


• 1-2 Tablespoons Zingerz Cayenne-Infused Honey

• 2 large sheets of roasted nori


• 2 tablespoons black sesame seeds


• 2 tablespoons white sesame seeds


• 1 tablespoon high-quality salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt


• Optional add-ons: bonito flakes, or dried shrimp

Instructions

• For fresh/frozen eel filets:
  
  
  
  • Thaw the eel filets if needed.
  
  
  • Remove the spine of the filets by taking a knife and slicing just to the side of the spine. Continue slicing around the spine on both sides until a knife can slide underneath to remove it. Once the spine is fully removed, the filet should lay flat.
  
  
  • Transfer butterflied eel filets to a steam basket and steam until cooked through (about one minute in a pressure-cooker).
  
  
  • Remove from steam basket and place into kabayaki sauce to marinate before grilling.
  
  
  
  


• For broiled/pre-marinated packs (Eel in the U.S. is most commonly found this way)
  
  
  
  • Simply thaw and grill on a cast-iron skillet or griddle until heated through.
  
  
  
  

• Combine sake, mirin, soy sauce, and honey in a saucepan and reduce over medium-low heat until thickened and syrupy.


• **Recipe Notes: The honey can be replaced with any kind of sugar to obtain similar results.

• Bring one cup of rice to a vigorous boil with 2 ½ cups of water.


• Reduce heat to a low simmer and cook covered for 20 minutes.


• Remove from heat and let stand covered for an additional 10 minutes before serving.


• **Recipe Notes: You can substitute another kind of rice if preferred (use manufacturer instructions for best results), but for authenticity, use short-grain Japanese rice.

• Finely chop the nori and mix with the remaining ingredients. Use as a finishing seasoning for rice, fish, or vegetables.

• Set up your Kamado Joe Classic II for high-heat, direct grilling. The use of a cast-iron griddle is also ideal. Without, you may want to a fish basket accessory to help keep the tender eel whole as it grills.


• Place the pre-cooked, marinated eel filets directly on a hot griddle, skin-side down. Cook until the skin is slightly charred/crispy and the filet is heated through (only a couple minutes per side).


• Serve BBQ eel filets over rice, and season with furikake, if preferred.

Chipotle Lime Fish Tacos

8 tacos

Ingredients

• 12 oz Halibut or Cod fillets


• 8 small corn tortillas


• 1 avocado, flesh only, sliced


• Greenade Green Chile Sauce, for serving


• Colonial Chile Infused Oil, as needed

For the chipotle lime dressing:

• 3/4 cup plain Greek yogurt


• 1/4 cup mayonnaise


• 2 tbsp cilantro, minced


• 1 chipotle pepper in adobo sauce


• 1 tbsp lime juice


• 1 tbsp Colonial Chile Infused Oil


• 1 tbsp garlic, chopped


• 1 tbsp Cattleman’s Grill Mexicano Taco Seasoning

For the slaw:

• 8 oz red cabbage, sliced thin


• 4 oz broccoli stalk, grated


• 3/4 cup yogurt dressing


• 1/2 cup cilantro, minced


• 1 tbsp lime juice


• 1 tsp Reida Farm wildflower honey


• Jacobsen Salt Co. Kosher Sea Salt, to taste

Instructions

To make the chipotle lime dressing, place all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasonings, as needed.

Place the fish in a baking dish or food storage container. Pour 1/4 cup of the yogurt dressing over the fish and toss to coat. Place the container in the refrigerator and marinate for one hour.

To make the slaw, combine the cabbage and grated broccoli stalk with the 1/4 cup chipotle lime dressing, cilantro, lime juice and honey. Toss to coat. Taste and season with Jacobsen Salt Co. Kosher Sea Salt, to taste. Transfer to the refrigerator until serving.

Preheat your Napoleon Prestige 500 Gas Grill to 400ºF, set up with a Napoleon Cast Iron Griddle positioned over the fire box.

Remove the fish from the dressing/marinade. Wipe off excess marinade. Season the filets lightly with Cattleman’s Grill Mexicano Seasoning.

Put a couple of tablespoon of vegetable oil on the griddle. Place the fillets on the oil. Cook until seared, then flip. Continue cooking until the internal temperature reaches 140ºF.

Remove the halibut from the griddle and cover to keep warm. Warm the tortillas on the grill.

To build the Chipotle Lime Fish Tacos, flake the halibut and divide amongst the tortillas. Add to each tortilla a slice of avocado, a drizzle of Greenade Green Chile Sauce and a portion of the slaw. Top with the chipotle lime dressing.

Barbecue Chicken Lollipops

Ingredients

• 12 chicken drumsticks


• 1 cup 2 tbsp Cattleman’s Grill Butcher House Brine


• 3 quarts water


• Oakridge BBQ Dominator Rib Rub

For the glaze:

• 1 (14 oz) bottle Firebug Grillin’ Sauce Mild


• 1/4 cup Jacobsen Entube Curry Paste


• 1/4 cup pineapple juice


• 2 tbsp Reida Wildflower Honey

Instructions

To prepare the chicken lollipops, lay the drumstick on its side. Slice off a sliver of the cartilage and meat at the fat end, to allow the drumstick to stand upright. Next, where the meat meets the bone, cut down through the meat and cartilage down to the bone, all the way around the bone. Push the meat down to the fat end, and pull the skin and cartilage up to the skinny end, and remove from the bone.

Add 3 quarts water to the 8 quart Briner Bucket. Mix in the (1 cup 2 tbsp) Cattleman’s Grill Butcher House Brine and whisk to dissolve. Place the chicken lollipops in brine. Lock the plate in place to submerge. Brine for one hour.

Preheat your Yoder Smokers YS640s Pellet Grill to 325ºF.

Remove the chicken from the Briner Bucket and pat dry with paper towels. Season the chicken with Oakridge BBQ Dominator Rib Rub.

Stand the chicken lollipops upright on the second shelf of the grill.

You might also enjoy: Buttermilk Barbecue Smoked Chicken

About 30 minutes into the cook, combine the ingredients for the glaze in a saucepan. Whisk together the Firebug Grillin’ Sauce Mild, Jacobsen Entube Curry Paste, pineapple juice and Reida Wildflower Honey. Transfer the saucepan to the grill to warm.

When the chicken reaches 155ºF-160ºF in the meat near the bone (roughly 1 hour), one-by-one dip the chicken into the saucepan, coating the meat. Return to the second shelf.

Let cook until the internal temperature reaches 170ºF. Remove from the grill and serve the Barbecue Chicken Lollipops warm.

BBQ Shrimp Salad

Ingredients

• 1# Shrimp, peeled, deveined


• 4 Cobs Corn, peeled


• Saica Extra Virgil Olive Oil, as needed


• R Butts R Smokin Honey Chipotle Rub, as needed


• 2/3 cup your favorite Ranch Dressing


• 1/3 cup Plowboys Tarheel Tang, or other BBQ sauce of choice


• 1/2 cup Cherry Tomatoes, halved


• 1 Red Onion, diced


• 2 Avocados, diced


• 1 Lime, cut into quarters


• 4-6 radishes, sliced thin


• 1 small bunch of basil, chiffonade


• 1 head iceberg lettuce, sliced thin

Instructions

• Prepare your Kamado Joe Classic II or other grill of choice for high heat, direct grilling.


• To prepare your shrimp for the grill, peel and devein, then skewer onto double-pronged skewers. For the corn, brush on some extra virgin olive oil to the exterior. (Olive oil may be used on the shrimp, if it's lacking its own natural surface moisture.)


• Generously season the corn and shrimp with R Butts R Smokin' Honey Chipotle Rub. Allow seasoning to set for 10-15 minutes before grilling over direct, high heat.


• Grill the corn and shrimp over direct heat, only a few minutes per side for the shrimp or until cooked through and opaque through the center. Corn just needs to be heated through, with some char marks present.

• Simply whisk together ranch dressing and BBQ sauce of your choice. Taste and adjust ratio as necessary. You can also add fresh cracked pepper or freshly-chopped chives for an added flavor boost.

• Prepare all of your vegetables: shred the iceberg lettuce, halve the cherry tomatoes, dice the red onion, dice the avocado, chiffonade the basil, slice the radishes, and quarter the lime into wedges.


• Remove kernels from the grilled corn by slicing along the length of the cob.


• Assemble all the vegetables together, and add the dressing to taste. (This recipe makes extra dressing, so don't add all of it to the mix, or you'll be eating soggy salad.)


• Top with grilled shrimp and enjoy immediately.

Chinese Barbecue Pork (Char Siu)

Ingredients

• 5 lb pork butt (or belly)


• Plowboys BBQ Yardbird Rub

• 1 1/2 cups Kim’s Asian BBQ Sauce


• 1 cup Reida Farm Red Pepper Honey, DIVIDED


• 3/4 cup soy sauce


• 1/2 cup Chinese rice wine (or dry sherry)


• 1/2 cup Fermented Red Bean Curd (tofu cubes & sauce)


• 2 tsp Chinese five spice


• 2 tsp fish sauce


• 1/4 cup garlic, minced


• 1/4 cup ginger, minced

Instructions

Combine all marinade ingredients in the Vitamix Blender. Add only 3/4 cup of the Reida Farm Red Pepper Honey. Save the remaining 1/4 cup for later. Blend until smooth.

Reserve one cup of the marinade. Store in the refrigerator. Pour the remaining marinade into an 8 quart Briner Bucket.

Cut the pork into 3” thick strips and place in the Briner Bucket with the marinade. Let soak overnight.

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.

Remove the pork from the marinade. Wipe off excess marinade from the surface of the pork.

Sesaon the pork on all sides with Plowboys BBQ Yardbird Rub.

Roast the pork on the second shelf of the grill for one hour.

After one hour, mix your one cup of reserved marinade with the remaining 1/4cup of Reida Farm Red Pepper Honey. Whisk well to combine. Using a silicon brush, baste the pork with the glaze.

You might also enjoy: Filipino BBQ Pork

Repeat the glazing every 30 minutes until the pork has reached an internal temperature of 195ºF (total cook time: about 2-2.5 hours).

Remove from the grill. Rest the Char Siu 15 minutes before slicing to serve.

Basic Brine

• 1 gallon water, room temperature


• 6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt


• 3 oz (1/2 cup) brown sugar

Poultry Brine

• 2 quarts water


• 6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt


• 3 oz (1/2 cup) brown sugar


• 2 bay leaves


• 4 sprigs thyme


• I head of garlic, cloves smashed


• 1 tsp red pepper flakes


• 4 lb ice

Barbecue Brine

• 2 quarts water


• 6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt


• 6 oz (1 cup) brown sugar


• 2 ancho chiles


• 4 cloves garlic, crushed


• 1/2 tsp celery seeds


• 1/2 tsp red pepper Chile flakes


• 1/4 tsp whole cloves

Instructions

For the Basic Brine:

Combine all ingredients in a Briner Bucket, and whisk until the salt and sugar are dissolved. The brine is ready to use immediately.

You might also enjoy: Buttermilk Barbecue Smoked Chicken

For the Poultry Brine and Barbecue Brine:

Combine all ingredients in a pot, except for the ice. Bring to a simmer, stirring occasionally. Let the brine simmer for about one minute.

Place the ice in a Briner Bucket. Transfer the hot brine to the Briner Bucket. Stir to melt ice and chill water. The brine is ready to use as soon as the liquid is cold.

Grilled Steak Flatbreads with Zhoug (spicy cilantro condiment)

Ingredients

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


• 2 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons sugar


• 2 cups water, cold


• ¼ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 1 Tablespoon Antimo Caputo Instant Dry Yeast

• 2 bunches cilantro, stems removed


• ⅔ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 4 jalapenos, destemmed


• 1 teaspoon Aleppo Chile Flakes (or other crushed red pepper flakes)


• 4 cloves garlic


• ½ teaspoon ground cardamom, or approximately 15 cardamom pods


• 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons cumin seed


• Juice of one lemon, optional for added brightness

• 3 bone-in ribeyes, or other preferred steaks suitable for high-heat grilling


• High-quality kosher salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt


• Fresh-cracked pepper, to taste (optional)

Instructions

• Place your cold water into the bottom of your mixer. Place your dry ingredients on top of that and mix until hydrated and all the flour is picked up off the sides of the bowl. Mix on low speed for 8 minutes. Follow up with mixing on medium speed for 2 minutes.


• After mixing is finished, allow the dough to rest covered for 30 minutes.


• Remove the dough from the bowl and scale into 2.5 oz portions. Round out dough portions into balls and place on a heavily-greased sheet pan, adding more oil over the top as necessary. You can use olive oil in this instance.


• Cover the sheet pan of dough in plastic wrap and transfer to the fridge to set at least 30 minutes to a couple of hours before grilling off. You can also put them in a freezer, and thaw in the fridge for another day.


• To grill off the flatbreads, use direct, high-heat grilling over grates. To prep a dough ball for the grill, place a little olive oil onto a pan, and press into the dough and stretch evenly into an elongated oval shape. Place the dough immediately onto the grates after shaping and fire them off until bubbly with grill marks on each side, flipping halfway through, roughly minute or two on each side.


• If desired, top with cheese and move to an indirect side to finish.

• Blend all of the ingredients together in a food processor or blender until desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.


• ***Note: if using cardamom pods, the husks are edible, but may not be desirable in texture. To avoid this, crush the pods, and release the seeds inside. Grind those with other spices before adding to the remaining ingredients.

• Remove your steaks 30 minutes to an hour before grilling to allow the meat to come to room temperature.


• Liberally apply salt to the exterior of all sides of the steak.


• Apply fresh-cracked pepper to taste if desired. Allow the salt and pepper to hydrate and adhere to the steak before grilling.


• Grill the steaks over high heat (450-500+°F) a couple of minutes per side, or until crust is achieved. Move steaks to indirect to finish at the desired internal temperature (135°F for medium-rare).


• Remove and allow the meat to rest for approximately 10 minutes before slicing for flatbreads.