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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 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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Summertime is the perfect time for grilled fresh fish tacos, which is exactly why Chef Tom is firing up the Napoleon Grills Prestige 500 gas grill for these Chipotle Lime Fish Tacos. Fresh, bright and juicy with just a touch of char from the grill!

Chipotle Lime Fish Tacos

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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

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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.

Recipe adapted from Homesick Texan

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Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!

BBQ Shrimp Salad

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Yields: 4-5 servings

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

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Instructions

For the shrimp and corn:

• 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.

For the BBQ Ranch dressing:

• 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.

To assemble:

• 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.

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Wanna make the best smashed potatoes of your life? Check out Chef Britt's techniques for creating these gold nuggets that hit every level of your taste buds!

Salt & Vinegar Crispy Smashed Potatoes

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Yields 4-6 servings

Ingredients

• 1 lb. Fingerling Potatoes, or other small, waxy variety of potato


• Kosmos Q Salt & Vinegar Wing Dust, as needed


• 1/4 cup (or more as needed) Avocado Oil, or other neutral vegetable oil suitable for frying

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Instructions

• Boil the potatoes until barely fork-tender. Smaller varieties of fingerlings will take less time, about 10 minutes total.


• Cool the potatoes completely either in an ice bath or set in the fridge for a few hours minimum. You can do this up to five days in advance.


• Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.


• Place your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet.


• Add a ¼”-thick layer of avocado oil to the pan and allow to heat to approximately 350-375℉.


• Take your boiled and cooled potatoes, and smash each using the bottom of a flat & sturdy saucepan, bowl, or plate. Smash the potatoes to about a ½”-thickness.


• Add your smashed potatoes in a single layer to the hot oil, and allow them to cook with the grill lid closed for 5-8 minutes on each side. Exposed innards of the potatoes should be a deep golden-brown color when properly fried.


• Remove the potatoes and place them onto a paper towel-lined sheet tray. Finish your potatoes with your desired amount of Kosmos Q Salt & Vinegar Wing Dust - a little goes a long way, but a lot sure does taste great!

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Chef Britt shares another Keto-friendly recipe: Stuffed Poblano Peppers! A spicy and meaty mixture gets stuffed in poblano peppers, baked on the Yoder Smokers Pellet Grill, and finished with a cooling sour cream sauce! Check it out!

Keto Stuffed Poblanos

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Yields 6 servings

Ingredients

• 3 Large Poblanos


• 1 # ground turkey (you can substitute ground chicken, beef, or pork, if preferred)


• ⅛ cup Cattleman’s Grill 8-second Ride Carne Asada Seasoning


• 1 cup diced zucchini (you can also substitute any keto-friendly vegetable such as mushroom, kale, carrot, sweet potato, etc)


• 8 oz quesadilla cheese


• ⅓ cup 808 Hatch Valley Flame Roasted Green Chile


• 1 cup sour cream


• ¾ cup cilantro, rough chop

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Instructions

• Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Also remove the top shelf for ease-of-access, as you will use the cast iron over the firebox. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.


• Place the ground turkey and Cattleman’s Grill Carne Asada Seasoning into your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet. Brown the meat and break up so no large chunks of meat clump together.


• Remove the cooked turkey with a slotted spoon to cool separately.


• Add the diced zucchini to the skillet and brown or cook until slightly softened. Remove and add to meat mixture to cool.


• Replace the door to the diffuser, set up for indirect cooking, and set the temperature to 350℉.


• To mix the filling, add 1 cup of quesadilla cheese and ⅓ cup 505 Hatch Valley Flame Roasted Green Chile to the cooked meat and vegetables.


• Cut your poblanos in half and destem/deseed as needed.


• On a parchment-lined sheet pan, stuff your poblano halves with your meat mixture and cover with additional quesadilla cheese.


• Bake on the YS640s for 35-40 minutes, or until bubbling hot and the cheese begins to brown on the surface.


• While the peppers are baking, create a sauce by blending cilantro and sour cream together until smooth.


• To plate, place a spoonful or two of the cilantro sauce on the bottom of the plate, and place peppers on top of that. Garnish with more cilantro leaves, if preferred.

 

 

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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)

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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

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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.

 

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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

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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

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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.

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Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you've been saving! And after you learn this recipe, you'll never want a store-bought tortilla ever again.

Bacon Fat Tortillas 

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Yields approximately 20 fajita-sized tortillas, 10 burrito-sized tortillas, or 30 small taco tortillas

Ingredients

• 600 grams (about 4 cups) unbleached all-purpose flour


• 350 grams (about 1 1/2 cups) warm water


• 10 grams (about 1 tablespoon) Jacobsen Pure Kosher Sea Salt


• 113 grams (1/2 cup) melted bacon fat, duck fat, lard, or rendered animal fat of your choice

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Instructions

• Melt your fat in warm water. Combine liquids with flour and salt in a large bowl and mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.


• After that initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture. (It shouldn't take long at all.)


• Cover one more time and let rest for at least 30 minutes before scaling into 50-gram portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.


• Round out your dough portions and allow to bench rest for 15 minutes, covered. Use this downtime to preheat a dry cast-iron skillet over medium heat. Surface temperature should read about 350°F-400°F.


• Using a rolling pin and a well-floured surface, roll out your dough balls to your preferred thickness, but thinner is often preferred, about 1/8" thick or less.


• Dust off any excess flour from the tortilla using a pastry brush and immediately cook on the hot, dry cast-iron skillet.


• These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side. From here they are ready to serve, or to be held for further use.

**Recipe Notes**

This recipe utilizes the theory of autolyze: a process where the dough is allowed to rest after the initial mixing to encourage hydration of the flour, which will in turn naturally release enzymes and develop the gluten bonds to form without any unnecessary kneading.

For burrito-sized tortillas, portion out 100-gram dough balls. For street taco-sized, portion 35-gram dough balls.


 

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Chef Britt makes chicken taquitos with keto-friendly ingredients! She shows you her best techniques for rolling up these little Keto delights!

Griddled Cheese Taquitos (Ta-ketos)

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Makes approximately 20 taquitos

Ingredients

For the lime-jalapeno chicken:

• 2# chicken boneless skinless chicken breasts or thighs


• 1 cup of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath


• 1 cup of water

For the pico de gallo:

• 1 large white onion, diced small


• 1# Red tomatoes, diced small


• ¼ cup minced cilantro


• 2 Serrano peppers, seeded and diced small


• 2-4 Tablespoons Sweetwater Spice Co. Lime-Jalapeno Fajita Bath

To serve:

• 1½# Finely-shredded Mexican-blend cheese


• Cattleman’s Grill 8-Second Ride Carne Asada Seasoning, as needed


• Avocado, quartered and sliced


• Shredded iceberg lettuce


• Sour cream (optional)


• Lime wedges (optional)

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Instructions

Begin by firing up your Le Griddle Teppanyaki Grill, or other flattop or teppanyaki-style grill over medium to medium-low heat.

Marinate your chicken by combining one cup of water with one cup of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath. Fully submerge your chicken into the marinade using an 8-quart Briner Bucket, locking the lid in place, and allow to sit at room temperature (or in the fridge if preferred) for 30 minutes.

During that 30 minutes, prep your pico de gallo by combining diced onion, tomatoes, cilantro, serrano peppers with a few tablespoons of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath. Make sure to taste and adjust seasonings as necessary. Thinly-slice iceberg lettuce and prep avocados.

When chicken is ready to pull out of the marinade, place the chicken on a wire rack, strain out the solids from the marinade and use them as a wet rub for your chicken before heading out to the grill.

Prep your grill with a little Duck Fat Spray over the surface and grill your chicken on the flattop grill, a few minutes on each side until the chicken reaches the necessary internal temperature of 165℉. Remove the chicken from the grill and dice it finely to prep as a filling.

Scrape the grill clean and assemble your workspace for making the griddled-cheese taquitos. This will include your cheese, diced chicken, Cattleman’s Grill 8-Second Ride Carne Asada Seasoning, a spatula or scraper, cotton gloves with nitrile gloves for hot-handling. You have to work fairly quickly to assemble, so ensure that you are prepared to do so.

Over medium-low heat (around 300℉) return a small portion of diced chicken back to the grill to warm through. Then make a long rectangular shape using the shredded cheese. Season the bubbling cheese with Cattleman’s Grill 8-Second Ride Carne Asada Seasoning. Then place about a 1/4 cup of diced chicken in a line at one end of the rectangle of cheese. Once the chicken has adhered and the cheese has crisped enough, begin rolling your taquito starting at the end with the chicken. Use your spatula or scraper to loosen the cheese and gloved-hand to aid in the rolling, ensuring a tight roll.

To serve, plate taquitos with a dab of sour cream, shredded lettuce, pico de gallo, avocado slices, and lime wedges. Serve immediately.