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.

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.

Keto Stuffed Poblanos

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

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.

Recipe: Strawberry Pavlova

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

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.

Bacon & Onion Flatbread on the Roccbox

(AKA: Tarte Flambee, Flammkuchen, Alsatian Pizza)

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

Instructions:

• 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.

• 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.

• 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.

Bacon Fat 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

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.

Habanero Margarita

Ingredients

• 3 oz silver tequila


• 1 oz Cointreau


• 1 1/2 oz fresh lime juice


• 1/2 oz hot honey syrup* (recipe below)


• Jacobsen Salt Co. Habanero Salt


• Juniper Clay Zingerz Cayenne-Infused Honey

Instructions

• Combine equal parts honey and hot water. Let cool.

• On a flat plate, place a small amount of the cayenne-infused honey and dip the rim of the glass to coat the edge.


• On another flat plate, spread a layer of habanero salt and dip the honey-rimmed glass to salt the rim.


• Combine all tequila, Cointreau, and lime juice in a shaker with ice. Shake. Pour over ice in the salted margarita glass.

Red Chile Beef Enchiladas Recipes

Makes 12-14 enchiladas

Ingredients

For the enchilada sauce:

• 4 dried pasilla chiles


• 1 dried chipotle chile


• 4 tbsp lard, divided


• 1/2 cup yellow onion, small dice


• 2 tbsp garlic, chopped


• 1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1 tsp ground cumin


• Pinch ground allspice


• 1 qt unsalted beef stock


• 2 tbsp flour


• salt, as needed

For the enchiladas:

• 1 lb ground ribeye steak (or ground beef)


• 1/2 cup yellow onion, small dice, divided


• 2 tbsp garlic, minced


• 1 tbsp Cattleman’s Grill Mexicano Seasoning


• salt, as needed


• 2 tbsp lard, divided


• 12 small corn tortillas


• 8 oz shredded sharp cheddar cheese

Instructions

To make the enchilada sauce, warm a Lodge 12” Cast Iron Skillet over medium-high heat. Toast the pasilla and chipotle chiles on each side until aromatic, about 15 seconds each. Add enough water to cover chiles. Bring the water to a boil, then turn off the heat. Let the chiles soak until softened, about 20 minutes. Remove the chiles from the water. Remove their seeds and stems. Transfer to a Vitamix blender.

Return the skillet to the heat. Melt 2 tbsp of the lard, then add the 1/2 cup diced onion. Cook over medium heat until translucent. Add the garlic and cook for 30 more seconds. Transfer the onion and garlic to the blender with the chiles. Add the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, cumin, allspice and beef stock. Blend until smooth.

Melt another 2 tbsp lard in the skillet, whisk in the flour and cook, whisking continually until very lightly browned and aromatic, about 1 minute. Add the sauce. Bring to a simmer and cook for 15 minutes, stirring occasionally. Taste and adjust seasoning, as needed. Transfer the sauce to a pitcher or bowl.

To make the enchiladas, return the skillet to medium heat. Add the ground ribeye and onions. Cook until the beef is browned and onions are translucent. Add the garlic. Cook 30 more seconds. Stir in the Cattleman’s Grill Mexicano Seasoning. Stir in 1/4 cup of the enchilada sauce and the 4 oz of shredded cheese. Taste and adjust seasoning, as needed.

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling. Grease a Lodge 12" Cast Iron Skillet with 1 tbsp lard.

In a small skillet, melt the remaining 1 tbsp lard over medium-low heat. Warm each of the tortillas in the skillet until softened. Fill each tortilla with about 3 tbsp of the beef mixture. Roll the tortilla around the filling and place in a Lodge 12” Cast Iron Skillet.

Pour the remaining enchilada sauce over the filled tortillas. Sprinkle the remaining cheddar over the sauce. Bake until top is lightly browned and the cheese and sauce are bubbling, about 20 minutes.

Reverse-Seared Rack of Lamb with Stewed Chickpeas

Ingredients

• 2 racks of lamb, trimmed


• Kozlik’s Amazing Maple Mustard


• Oakridge BBQ Venison and Wild Game Seasoning

• 2 cup dried garbanzo beans


• Jacobsen Salt Co. Pure Kosher Sea Salt, as needed


• 6 Tablespoons Olitalia Extra Virgin Olive Oil


• 1 large yellow onion, diced


• 4 cloves garlic, thinly sliced


• 1-inch knob of ginger, peeled and finely grated


• ¼ teaspoon of ground cinnamon


• 2 teaspoons smoked chile powder


• 1 Can San Marzano Ciao Tomatoes, strained from their juice

Instructions

• Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF. Trim to remove any silver skin and/or excess fat on the outside of the rack. Rub a small amount of Kozlik’s Amazing Maple Mustard on the surface of the meat to use as a binder. Season the rack generously with Oakridge BBQ Venison and Wild Game Seasoning. Rest the meat a few minutes to allow the rub to properly adhere.


• Place the rack of lamb in the center of the upper shelf. Smoke until the internal temperature reaches 115ºF-125ºF. This takes roughly an hour.


• When the steak reaches the desired internal temperature, remove it from the grill, set aside, and cover loosely with foil. Immediately remove the door from your two-door diffuser (or remove the entire heat diffuser) and place GrillGrates over the open fire. Set the temperature to 400ºF or higher for direct grilling. When the grill comes up to temp place the lamb rack on the GrillGrates and grill on both sides until the internal temperature reaches 135ºF-145ºF or desired doneness.


• Remove the lamb rack from the grill. Rest 5 minutes before slicing. Serve the steak on top of stewed chickpeas, and enjoy!

• In a large bowl, combine the garbanzos, 3 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt, and enough lukewarm water to cover by a few inches. Let soak at room temp overnight.


• On the following day, drain and rinse the garbanzos and put them in a dutch oven. Add 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Bring to a boil, then reduce the heat so the water simmers gently. Cook until the garbanzos are tender and creamy all the way through and not chalky at all, 45-60 minutes. Add water as needed to keep the garbanzos submerged. Once fully cooked, transfer the garbanzos and their cooking liquid to a bowl.


• For the instant pot: Drain and rinse the soaked garbanzos and place them in the instant pot with 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Cook on high pressure for 15 minutes, then immediately release the steam and hold until further use.


• Heat an empty dutch oven over medium heat. Add the Olitalia Extra Virgin Olive Oil, onion, and ½ teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt. Cook, stirring occasionally, until the onion softens, about 2 minutes. Add the garlic, ginger, cinnamon, and chile powder. Let sizzle for a moment, then add the San Marzano Ciao Tomatoes and break them up with your spoon/spatula. Cook for a few minutes, stirring and scraping the bottom of the pot only every so often.


• Add the garbanzos and their liquid. (With the instant pot, start with adding only half of the liquid, adding more if needed). Adjust the heat so that the liquid bubbles gently, then cook for about 5 minutes, until the flavors have melded.


• Using a slotted spoon, scoop out about half the garbanzos, smash them, and then return them to the pot to achieve a creamier consistency. Season with Jacobsen Salt Co. Pure Kosher Sea Salt to taste.