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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.

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Nothing sounds more like down-home Summer baking than Honey Peach Pie! Chef Britt fires up the Kamado Joe Classic II ceramic grill to get the job done and shows you her techniques for the best gluten-free pie crust!

Honey Peach Pie with Gluten-Free Pie Crust

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Yields: 1 - 10" pie (8-12 servings)

Ingredients

For the gluten-free pie dough:

• 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

For the honey peach pie filling:

• 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

For the topping/egg wash:

• 1 egg


• 1 tablespoon water


• Pinch of salt

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Instructions

For the dough:

• 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.

For the honey peach pie filling:

• 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.

For the egg wash:

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

To assemble and bake pie:

• 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.

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Chef Britt shares this dreamy Caribbean-inspired dessert: Coconut Panna Cotta with Grilled Pineapple Compote. It's a fancy dessert that's easier to make than you might imagine, and sure to impress!

Coconut Panna Cotta with Grilled Pineapple Compote

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Yields 6-8 servings

Ingredients

For the coconut panna cotta:

• 1 can Coconut Milk (unsweetened)


• 2 cups Heavy Cream


• 6 oz Cane Sugar


• 1/2 teaspoon Vanilla Extract or Vanilla Bean Paste


• 1 packet Unflavored Gelatin


• 3 Tablespoons Cold Water


• 2 Cups Heavy Cream

For the grilled pineapple compote:

• 1 whole Pineapple, peeled, cored, and diced


• 2 cups Cane Sugar


• 2 - 6oz cans (12 oz total) Pineapple Juice


• 1 Cup Rum


• 1/2 Vanilla bean, split (optional)


• 1 Cinnamon Stick (optional)

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Instructions

To make the panna cotta:

• Bloom gelatin in 3 tablespoons of cold water.


• In a small to a medium-sized saucepan, heat sugar, coconut milk, and vanilla. Do not bring to a boil, but heat thoroughly, stirring gently and frequently.


• Place the cream in a large bowl or pitcher and keep in fridge until ready for further use.


• Once coconut mixture is hot, and not boiling, remove from heat, and add the bloomed gelatin. Stir gently until dissolved.


• Pour the warm mixture into the container with chilled heavy cream. Pour the panna cotta mixture into molds and place it in the fridge to set (3-4 hours). If setting in the fridge overnight, cover with plastic wrap.


• **Recipe notes: if the panna cotta mixture breaks, the coconut milk mixture was too hot when added to the cream. To avoid this, wait a little bit after adding the gelatin before adding mixture to the heavy cream.

To make the grilled pineapple compote:

• Preheat a charcoal grill (or gas grill with charcoal basket) for direct high-temp searing. Using a serrated knife, peel, and core the pineapple. Cut cleaned pineapple into quarters.


• While the grill is hot, char half of the pineapple.


• Once properly charred, dice the grilled half and the ungrilled half into ½" cubes.


• In a medium to a large-sized saucepan, place sugar, rum, pineapple juice, split vanilla, cinnamon stick, and cut pineapple pieces together and bring to a boil over medium heat.


• Cook for about 15-20 minutes, stirring occasionally until the syrup has reduced and the pineapple pieces begin to take on a darker color. (about 218°F).


• Serve the compote warm or cooled on top of the coconut panna cotta. It's also amazing with ice cream or in a yogurt parfait.

 

 

 

 

 

 

Chef Britt brings the classic dessert Pavlova to the Yoder Smokers Pellet Grill and shows you the perfect way to impress mom this Mother's Day! ❤

Recipe: Strawberry Pavlova

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Yields: 1 - 10” pavlova

Serves: 12 people

Ingredients:

• 4 Large Egg Whites (160g)


• 1 tsp Cream of Tartar


• 1 ¼ Cups White Sugar (300g)


• 2 tsp Vanilla Extract


• 2 tsp Cornstarch


• 2 cups Heavy Cream


• ¼ cup Powdered Sugar


• 1# Strawberries

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Instructions:

• Preheat your Yoder Smokers pellet grill (or oven) to 300°F, set up for indirect cooking with the diffuser plate in place.


• Prepare a half sheet pan lined with parchment or a silpat.


• Make a slurry by combining the vanilla extract and cornstarch together in a small bowl. Set aside.


• Using an electric mixer, begin making your meringue by whipping the egg whites with the cream of tartar on medium-high speed until you have about tripled in volume. You are looking for an even foam that is somewhere in between stiff and medium peak. Once you have reached this volume, begin gradually adding the sugar one tablespoon at a time over the highest speed on your mixer. Scrape the bowl if necessary and mix until thick and glossy and maintains a stiff peak.


• Gently fold in your slurry into the meringue mixture, until barely combined (a little bit of streaking is okay).


• Place all the meringue in one large dollop onto the middle of your prepared sheet pan. Spread out the meringue using a spatula or the back of a spoon creating a large disc with a slight divot in the center to create a basket effect to place the toppings once the meringue is finished baking.


• Bake the meringue for 1 hour at 300°F on the top shelf of the pellet grill. You can check it after 45-50 to ensure it is progressing well, and rotate the pan if needed.


• After that hour, it should be slightly browned (very slightly), with a crispy exterior and soft interior. Set aside to cool while you prepare the toppings.


• Macerate the strawberries by sprinkling a little sugar over them and letting them set. The sugar will extract the juices from the strawberries and soften their overall texture.


• Whip heaving cream with powdered sugar until it reaches a medium-stiff peak.


• Build your pavlova once it has cooled properly first by placing the whipped cream into the center of the pavlova, then top with the macerated strawberries.


• Serve immediately.

 

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Need a big o' bowl of comfort? Look no further as Chef Britt guides you through her incredible recipe for her take on Banana Pudding!

Banana Pudding

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Yields one 4-quart casserole dish or one large trifle dish

Ingredients

For the pastry cream:

• 24 oz milk


• 6 oz sugar


• 4 Large eggs


• 1 oz corn starch


• 1 teaspoon vanilla extract


• 1 heavy pinch Jacobsen Kosher Sea Salt


• 1 oz unsalted butter

For the caramelized banana filling:

• 4 ripe bananas


• 4 oz butter


• 2 oz Noble Saltworks Smoked Maple Turbinado


• 2 oz Rum, or banana liquor


• 1 pinch Jacobsen Kosher Sea Salt

For the banana bread:

• 4 very ripe or overripe bananas


• 1 ½ cup sugar


• 3 large eggs


• 1 teaspoon vanilla extract


• 1 ⅓ cup neutral vegetable oil


• 2 cups all-purpose flour


• 1 teaspoon Jacobsen Kosher Sea Salt


• 1.5 teaspoons baking soda


• ¼ cup Juniper Clay Zingerz Cinnamon-Infused Honey

Whipped Cream:

• 2 pints heavy cream, cold


• ½ cup powdered sugar

Caramelized Banana Slices (optional):

• 2-3 ripe bananas


• Noble Saltworks Smoked Maple Turbinado, as needed

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Instructions

To make the pastry cream:

• Scale your ingredients.


• In a large saucepan, place all the milk, salt, and vanilla.


• In a medium bowl, whisk together the sugar and cornstarch. Add about 10 percent of your milk mixture in and whisk until a smooth paste. Follow up by whisking in all the eggs until a homogenous slurry is formed.


• Bring milk mixture to a boil, and temper with the slurry mixture.


• Return all of the pastry cream ingredients (except for the butter) to the saucepan, and gradually bring back to a boil, while whisking constantly. Once the cream has properly thickened, remove from heat. Taste, and add butter.


• Promptly cover and allow to cool.


• ***If you happen to have a vitamix blender, or other equally powerful blender with a "hot soups" function, you can follow instructions similar to the smoky chocolate pudding.

To make the caramelized banana filling:

• Place 2 oz of Noble Saltworks Smoked Maple Turbinado with a couple of tablespoons of water in a Lodge Cast Iron Skillet and cook over medium-high heat until it begins to caramelize.


• Add the sliced bananas and cook until the bananas begin to absorb the caramel, stirring occasionally.


• Deglaze the pan with the rum and cook until the alcohol has burned off.


• Add the butter to the skillet. Allow the butter to completely melt and meld into the caramelized banana mixture, then pull off the heat.


• Cool before folding half of it into to the cooled pastry cream.

To make the banana bread:

• Preheat Yoder Smokers YS640s Pellet Grill to 350℉.


• Either by hand or with an immersion blender, blend the bananas and sugar until smooth.


• Blend Juniper Clay Zingerz Cinnamon-Infused Honey, eggs, oil, and vanilla into the banana mix until fully incorporated.


• Sift together dry ingredients and add to wet mix. Mix until you have a smooth batter.


• Pour batter into 2 greased and lined loaf pans.


• Bake for one hour or more for the loaf pans, or until a cake tester comes out clean.


• **Note: you only need one loaf pan to build your banana pudding. The other loaf is to enjoy on its own!

To make whipped cream:

• Combine chilled heavy cream with powdered sugar and whip until medium peaks are formed.

To make caramelized banana slices:

• Slice bananas and lay them on a flame-proof surface, such as a metal sheet pan.


• Put about a quarter-teaspoon to a half-teaspoon of Noble Saltworks Smoked Maple Turbinado Sugar on each banana slice.


• Torch each banana slice until the sugar begins to bubble. Allow to cool before handling further.

To assemble:

• Prep your banana bread by taking one loaf and slicing it into 3/4" cubes.


• Prep your banana pudding by taking half of the caramelized banana filling and folding it into the vanilla pastry cream.


• Begin building in your 4-quart casserole dish or trifle dish by spreading the remaining half of the caramelized banana filling onto the bottom.


• Follow up with half of the cubes of your cut-up banana bread.


• Spread an even layer of half of the banana pudding. Follow up with another layer of banana bread cubes, then another layer on top of that of the remaining banana pudding.


• Top with whipped cream, and place in the fridge to set up.


• As an option, make caramelized banana slices right before serving for a beautiful presentation.

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Chef Britt demonstrates her baking expertise on how to make pâte à choux filled with luscious smoky chocolate pudding! She shares her amazing technique for 6-minute chocolate pudding using the Vitamix!

Smoky Chocolate Cream Puffs

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Ingredients

For the pâte à choux:

• 4 oz unsalted butter


• 4 oz water


• 4 oz milk


• 4 oz '00' Antimo Caputo Chef's Flour, sifted


• Pinch Noble Saltworks Hickory Smoked Salt


• 8 oz eggs (approximately 4-5 large eggs)

For the Smoky Chocolate Pudding:

• ½ cup Noble Saltworks Maple Smoked Turbinado Sugar


• 3 Tablespoons Dutch-process cocoa powder


• 2 Tablespoons Cornstarch


• 2 Large eggs


• 2 Large egg yolks


• 2 cups Whole Milk


• 1 teaspoon Vanilla Extract


• 1 teaspoon Noble Saltworks Hickory Smoked Salt


• 4 oz bittersweet dark chocolate, chopped

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Instructions

To make smoky chocolate pudding with a Vitamix blender:

• Combine all ingredients in a Vitamix blender, or other high powered blender. Blend on high speed for approximately 6-7 minutes, until mixture is no longer frothing in the pitcher and temps between 180-190℉.


• Avoid going to far, to avoid


• Transfer mixture to a quart-sized container, sealing with plastic wrap on the surface of the pudding, and place in the refrigerator to set up.

To make smoky chocolate pudding using the conventional method:

• Whisk together cornstarch, cocoa powder, and Noble Saltworks Maple Smoked Turbinado Sugar together in a medium saucepan.


• Then whisk in eggs until a smooth paste is formed. Follow up by whisking in the milk, Noble Saltworks Hickory Smoked Salt, and vanilla extract.


• Over medium-high heat, and whisking constantly, bring the mixture up to 180-190℉. The mixture should be noticeably thickened and coat the back of a wooden spoon. This may take 10-15 minutes.


• Once the custard is fully cooked, add the chocolate off the heat, stirring until completely melted.


• Transfer pudding to a quart-sized container, sealing with plastic wrap on the surface, and place in the refrigerator to set up.

To make pâte à choux:

• Scale eggs in a small container and set aside. Combine milk, butter, and water in a medium saucepan and bring to a boil.


• Remove pan from heat and add sifted '00' Antimo Caputo Chef's Flour all at once. Stir with whisk immediately until flour is fully hydrated and everything comes together as a homogeneous mixture.


• Return pan over medium heat and stir constantly with a spatula until a thin film begins to form at the bottom, or the choux mixture reaches 190-195℉.


• Transfer batter to a stand mixer set with a paddle attachment. Stir the batter on low speed until the mixture cools to room temperature.


• Meanwhile, preheat Yoder Smokers YS640s Pellet Smoker to 400℉.


• Begin adding eggs to the batter. Add one at a time, waiting for each egg to fully incorporate before adding another. Scrape frequently to ensure even mixing. Reserve the fifth egg if you are concerned about the batter becoming too wet to scoop/pipe.

To bake choux:

• Using a two-tablespoon cookie scoop, portion 12-15 choux balls evenly on an 18" x 13" sheet pan lined with parchment.


• Using wet fingers, smooth out the surface of each choux ball to ensure even baking, as demonstrated in the video.


• In the Yoder Smokers YS640s Pellet Smoker with the diffuser plate in place, bake choux on the bottom right side at 400℉ for 40-50 minutes, rotating the tray during the last ten minutes if needed. Do not open the smoker any earlier than 40 minutes, any earlier and you risk collapsing the choux puffs. Resist the urge! 


• The puffs are ready to pull out of the smoker when the tops and bottoms are crispy to the touch. If they are not completely dry and hold their shape when you hold them, they will collapse after removed from the smoker. So, giving the puffs 5-10 more minutes won't hurt or give them too much color, so better dry than sorry!


• Once removed and cooled, they can be kept in an airtight container at room temperature or in the freezer if they are not being used immediately. If they are to be stored in the freezer, reconstitute them later by heating them again at 375℉ until dry to the touch, about 10-15 minutes.

To assemble the cream puff:

• Slice the choux puffs in half and fill the cavity with 2-3 tablespoons of cooled smoky chocolate pudding, and replace the tops. Dust powdered sugar on top to finish and serve immediately.

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Chef Tom smokes pecans on the Yoder Smokers YS640s Pellet Grill and shares a quick and easy candy making demo for these Smoked Pralines! A perfect gift or party treat for the holidays. Hello, smoky sweetness!

Smoked Pralines

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36 servings

Ingredients

• 3 cup pecan halves


• 1 1/2 cup brown sugar


• 1 cup white sugar


• 1/2 cup Noble Saltworks Maple Turbinado Smoked Sugar


• 3/4 cup heavy cream


• 1/4 cup butter


• 1 tbsp bourbon


• Noble Saltworks Pecan Smoked Salt

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling. Fill an A-MAZE-N Tube Smoker with pecan pellets. Place the tube smoker on the main cooking grate. Light the end with a torch. Let the fire burn for 1-2 minutes before blowing it out.

Place the pecan halves on a baking sheet. Transfer to the second shelf of the grill. Cook until just toasted and fragrant, about 15 minutes. Do not scorch or blacken the bottoms. Remove from the grill. Let the pecans cool slightly. Chop half of them into small pieces. Leave the other half in halves.

Combine the brown sugar, white sugar, Noble Saltworks Maple Turbinado Smoked Sugar and heavy cream in a Lodge 12” Cast Iron Skillet. Whisk to combine. Cook over medium heat until the temperature reaches 235ºF, whisking occasionally to cook evenly.

You might also enjoy: Brown Butter Chocolate Chip Cookies

Stir in the bourbon and butter. As soon as the butter has melted, add all of the pecans and stir with a wooden spoon. Cook one minute more, stirring constantly. Remove from heat.

Quickly spoon out 2-3 tablespoons of the praline mixture at a time, mounding each scoop on a parchment lined sheet pan. Let the pralines firm up and come down to room temperature before serving.

This luau-inspired ice cream sundae brings salty, smoky, and sweet all together for an incredibly unique dessert!

Smoked Ham Ice Cream Sundae Recipe

Ingredients

Ham-Infused Milk:

• 1 Kg Whole Milk


• 600 g Smoked Ham, cut into 1-inch cubes


• 100 g Ham Hock

Ice Cream Base:

• 650 g Ham-infused Milk


• 87 g Heavy Cream


• 40 g Powdered Milk


• 150 g Sugar


• 70 g Egg Yolks

Sundae Toppings:

• Grilled Pineapple Rings


• Maraschino Cherries


• Crispy Bacon Bits


• Paper Umbrellas (for fun!)

Instructions

To make the ham-infused milk:

Sautee the smoked ham pieces in a skillet to brown and render out any excess fat.

Combine the cooked ham pieces with the milk and ham hock in a saucepot. Ensure the pot is small enough to completely submerge the ham in the milk.

Bring to a boil over high heat, remove from heat and cover. Allow ham to infuse for 30 minutes off the heat.

Strain the ham out of the milk. Cool the milk quickly over an ice bath and proceed with the ice cream base.

To make the ice cream base:

An instant-read thermometer will come in handy for this entire process.

Combine the sugar and egg yolks in a small bowl.

Place the milk in a pot over high heat.

At 77°F, add the milk powder. To ensure the milk powder doesn't settle to the bottom of the pan and burn, whisk constantly from here on out.

At 95°F, pour in the yolk mixture.

At 113°F add the heavy cream.

Bring the mixture up to 185°F, take off the heat, and stir for two more minutes while whisking constantly to pasteurize and homogenize the mixture.

Pour the ice cream base over a fine-mesh sieve and chill to 39°F quickly over an ice bath.

Allow the mixture to age for at least 4 hours, or ideally 12 hours before churning.

Set up your ice cream maker. If you are using the KitchenAid ice cream attachment, you will need to freeze the bowl for at least 15 hours before churning.

Once you are ready to churn, follow manufacturer instructions. Ideal temperature when the ice cream is finished will be 25°F.

Place the churned product into the freezer to set up for at least 6 hours, if not overnight.

To make the Sundaes:

Render out some bacon until crispy and chop into little bits. (About half of a strip per sundae will do.)

Grill fresh or canned pineapple rings over high heat, ideally on GrillGrates. (Two or three rings per sundae.)

Place maraschino cherries onto paper umbrella.

You may also like: Strawberry Shortcake Cobbler

Assemble into bowl as such: grilled pineapple ring, fresh scoop of smoked ham ice cream, bacon bits and cherries on top!

Serve and enjoy!

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to bake off his Brown Butter Chocolate Chip Cookies, featuring an unexpected special ingredient!

Brown Butter Chocolate Chip Cookies

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Ingredients

• 1 3/4 cup all purpose flour


• 2 tsp Noble Saltworks Whiskey Barrel Smoked Salt


• 1 tsp baking soda


• 1 cup unsalted butter


• 1 cup brown sugar


• 1/2 cup white sugar


• 2 tsp vanilla extract


• 1 large egg


• 1 large egg yolk


• 4 oz semi-sweet chocolate chips


• 4 oz dark chocolate chips


• 1 cup sea salt kettle potato chips, crumbled

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Instructions

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

Over medium low heat, in a Lodge 12” Cast Iron Skillet, melt the the butter, stirring frequently and taking care not to scorch the solids. When the butter turns a golden brown color, immediately remove it from the skillet and let cool to room temperature.

Combine the brown butter and sugars in the bowl of a KitchenAid 5 Quart Stand Mixer. Beat the sugar and butter with the paddle attachment just until it starts to lighten in color.

Add the eggs, one at a time, while mixing at a medium speed, then add the vanilla extract.

In a separate bowl, combine the flour, baking soda and salt and whisk to incorporate. Add half of the dry ingredients to the mixing bowl and mix on low speed until the dries are incorporated. Add the remaining ingredients and repeat.

You might also enjoy: Strawberry Shortcake Cobbler

Add all of the chocolate as well as the crushed kettle chips and mix just until evenly distributed.

Scoop out 1/3 cup potions onto two parchment lined sheet pans. Evenly space six cookies per pan.

Bake just until the edges start to brown and the tops are no longer glossy, about 15 minutes.

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Ring in the new year in comfort and style! These scratch-made Cinnamon Rolls with Smoked Candied Nuts are absolutely worth the effort and the wait. You just can't beat homemade!

Cinnamon Rolls with Candied Smoked Nuts Recipe

Ingredients

For the Sweet Dough:



• 1 cup whole milk


• 1/2 cup unsalted butter, room temperature


• 1/3 cup granulated sugar


• 9 g (2 1/2 tsp) dry active yeast


• 2 large eggs, room temperature


• 4 cups all purpose flour


• 2 tsp Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt

For the Cinnamon Roll Filling:



• 3/4 cup brown sugar, packed


• 1/4 cup maple syrup


• 1/2 cup unsalted butter, softened


• 3 tbsp ground cinnamon

For the Cream Cheese Glaze:



• 1/2 cup (4 oz) cream cheese, softened


• 1/2 cup unsalted butter, softened


• 1 tbsp bourbon


• 2 cups powdered sugar


• 2 tbsp whole milk

For the Smoked Candied Nuts:



• 1 cup pecan pieces


• 1 cup hazelnuts, chopped


• 1 cup maple syrup


• 1/2 cup brown sugar


• 1 tsp cinnamon


• 1 tsp Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt

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Instructions

Place the milk in a small sauce pan. Bring to a boil. When the milk begins to boil remove the pan from the heat. Pour the hot milk into the bowl of an KitchenAid Stand Mixer. Add the 1/2 cup butter and stir to melt. When the butter is melt, stir in the sugar and whisk to dissolve. When the temperature of the milk has cooled to 110ºF, add the yeast. Stir and let sit for 10 minutes, letting the yeast begin to foam. Add the eggs, salt and flour. Using the dough hook attachment, mix for 10 minutes. Transfer to an oiled bowl. Cover with plastic wrap and allow the dough to rise until double in size.

To make the Cinnamon Roll Filling, mix the brown sugar, maple syrup, butter and cinnamon until smooth. Keep at room temperature until ready to use.

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.

Place the pecan and hazelnut pieces in a quart sized container. Pour the maple syrup over the nuts. Soak for 30 minutes. Strain the nuts. Discard or reserve the maple syrup. Place the the nuts in a bowl. Add the remaining ingredients. Toss to coat the nuts in the sugars. Spread the nuts out on a parchment lined sheet pan. Place the pan on the second shelf of the grill. Fill an A-MAZE-N Tube Smoker with Cherry Pellets, place on the main cooking grate and light with a torch. Let the flame burn back for about 30 second, then blow out the flame. Smoke until the mixture is mostly dried out and the nuts are tender, about 1 hour. Remove from the grill. 

When the sweet dough has doubled in size, remove from the bowl and place on a floured work surface. Fold the dough into thirds and press flat. Then turn 90º and fold into thirds again and press the dough into a rectangle shape. Using a rollin pin, roll the rectangle out to approximately 16” X 20”.

Spread the cinnamon filling over the dough, in a thin layer. Leave a 1.5” border of bare dough on one long edge. Starting at the cinnamon-covered long edge, roll the dough tightly toward the bare edge, forming a long tight cinnamon roll log. Cut the log into 12 equal sized rolls. Tuck the loose end of each roll underneath to secure it, and place 6 rolls in a greased Lodge 8” Cast Iron Skillet.

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Increase the temperature of the grill to 350ºF.

Allow the rolls to rise until they have risen above the rim of the skilled and have proofed into each other. The cinnamon rolls should be touching each other. Bake until the edges are just golden and the centers of are cooked through, about 40 minutes.

To make the cream cheese glaze, combine the room temperature cream cheese, butter, bourbon and powdered sugar in the bowl of a stand mixer. Using the whisk attachment, mix until completely smooth. Add the milk and whisk until incorporated.

Immediately after the cinnamon rolls come off the grill, cover in the cream cheese glaze. Serve warm, topped with the Smoked Candied Nuts.

This recipe makes 12 cinnamon rolls. You can fit 6 rolls into each 8” skillet, so when preparing your cinnamon rolls, work in batches, use two skillets or save and freeze half for later.