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Our brand ambassador Daniel Vanson does it again with this stellar recipe. This recipe is a treat for all the senses, thanks to the bright colours and flavours of chilli and cilantro. It is sure to curry favour with all our seafood lovers. INGREDIENTS 2 lbs of mussels 2 Tbsp oil or butter 3 red …
CURRIED MUSSELS Read More »
We love this fresh and healthy grilled salad! Charred peppers make the base, and it’s topped with creamy feta, oil and balsamic. Enjoy it as a light lunch, or pair it with some grilled chicken. INGREDIENTS 4 bell peppers 50g of feta cheese Extra virgin olive oil Balsamic vinegar Italian seasoning blend or fresh basil/microgreens …
CHARRED PEPPER SALAD Read More »
Baked beans are a Southern staple, especially when you add a little smoke. They are great as an accompaniment to pulled pork or enjoyed on their own. INGREDIENTS 2 small cans of maple baked beans 2 tbsp bbq sauce A few shakes of Worcestershire sauce 1 red onion 2 tbsp BBQ seasoning 1-2 tbsp brown sugar …
SMOKED BAKED BEANS Read More »
This creamy chowder really packs a punch. The sweetness of the corn is balanced with cajun spice and emboldened by the smoke from the pellet grill. It’s the perfect dish to warm up through the colder months! INGREDIENTS 4 cups chicken broth 1.5 cups milk 1 cup heavy cream 5 ears of corn 1 pack …
SMOKED CORN CHOWDER Read More »
This appetizer is a must for any seafood lovers! Butter and cheese top this decadent appetizer that’s delivered straight from your pellet smoker to your serving tray. Combine with soft cheeses, meats and crusty bread for an elegant platter. INGREDIENTS For the Truffle Butter Compound A handful of fresh herbs – rosemary, oregano, parsley, thyme …
SMOKED ESCARGOT Read More »
INGREDIENTS 4 cups flour 1 to 1.5 cups water (37 degrees is best… run water on your wrist until it doesn’t feel warm or cool) 1 tablespoon of dry yeast 2 tablespoons brown sugar Pinch of fine salt Coarse sea salt ½ cup baking soda 4 liters water DIRECTIONS Mix dry yeast with a little …
SMOKED PRETZELS Read More »
INGREDIENTS FOR THE STEW 3 lbs. Beef, Lower Quality Cut (Chuck, Round, Barron) 2 Tbsp. Hot Sauce 3 Tbsp. Pepper 2 Onions – Chopped 5 Garlic Cloves – Chopped 3 Celery Ribs – Chopped 3 Carrots – Peeled and Chopped 1 Cup Spinach – Chopped 10-15 Fingerling Potatoes – Small Ones Halved, Bigger Ones Quartered …
BEEF DUMPLING STEW Read More »
INGREDIENTS FOR THE DIP 1 pack Bacon – diced into ½” pieces 1 package Cream Cheese 1 ½ cup Old Cheddar – Grated 1 ½ cup Mozzarella – Grated 3 Jalapeños – Seeded and diced 2 Green Onion – Diced 2 cloves Garlic – Fine Grated ½ cup Mayo ½ cup Full Fat Sour Cream …
CHEESY JALAPEÑO POPPER DIP Read More »
CHIMICHURRI 1 small shallot ½ jalapeno (option to remove seeds) 2 garlic cloves 2 tablespoons lemon juice ½ teaspoons lemon zest 1 tablespoon red wine vinegar 1 tablespoon oregano 1 cup cilantro or parsley ½ teaspoon kosher salt ¼ cup olive oil INGREDIENTS 1 pound cleaned calamari, tubes and tentacles separated oil with a high …
GRILLED CALAMARI WITH CHIMICHURRI Read More »
INGREDIENTS FOR THE DOUGH 5 cups of all-purpose flour 2 teaspoons of sugar 2.5 teaspoons of salt 1.5 tablespoons of instant rise yeast 2 cups of warm water 95-100F (35-38C) 1/4 cup + 1 tablespoon of extra virgin olive oil 1 cup of semolina flour 1/4 cup of ground cornmeal FOR THE PIZZA SAUCE 1/2 …
CHEESEBURGER PIZZA Read More »
INGREDIENTS
FOR THE DOUGH
- 5 cups of all-purpose flour
- 2 teaspoons of sugar
- 2.5 teaspoons of salt
- 1.5 tablespoons of instant rise yeast
- 2 cups of warm water 95-100F (35-38C)
- 1/4 cup + 1 tablespoon of extra virgin olive oil
- 1 cup of semolina flour
- 1/4 cup of ground cornmeal
FOR THE PIZZA SAUCE
- 1/2 Cup of strained tomatoes
- Dry oregano
- Dry basil
- 2 tablespoons of Phlippens Smoked Sauce
FOR THE BURGER SAUCE
- 3 tablespoons of mayo
- 2 tablespoons of ketchup
- 2 tablespoons of yellow mustard
- 1 tablespoon of pickle juice
- Salt and pepper to taste
FOR THE TOPPINGS
- 1 pound of ground chuck (use lean ground if chuck not available)
- 1 cup of thick-cut bread & butter pickles
- 1 white or Spanish onion
- 8 strips of thick-cut bacon
- 1.5 cups of mozzarella cheese (not pre-shredded)
- 1/2 cup of cheddar cheese (not pre-shredded)
- 2 tablespoons of sesame seeds
- Salt & pepper to taste
- 2 tablespoons of bacon fat
DIRECTIONS
- Sift the flour, sugar, salt, and instant rise yeast into a stand mixer mixing bowl. Use the dough hook and set mixer to the lowest setting and add dry ingredients. Slowly add warm water then drizzle 1/4 cup of olive oil into the bowl. Mix for 3- 5 minutes.
- Grease a large bowl with remaining olive oil and add dough and cover with a towel. Let rise for 1-hour minimum ( I like at least 2) in a covered bowl (use a proof mode in your oven) or leave in a dry warm place.
- While your dough is rising, get all your pizza toppings and sauces ready. Form the ground chuck into 4 burger patties and season heavily with salt and pepper. Mix the strained tomatoes with the Phlippens and add dry oregano and basil to taste. Slice 3/4 of the onion into rings and dice the other 1/4. Dry pickles on a paper towel and shred the cheese. Mix burger sauce ingredients in a bowl.
- Preheat your grill to 375˚F (190˚C) and place the bacon on a baking sheet. If cooking on a gas grill, turnoff the burners on one side of the grill and place pan on the unlit side. Cook for 15 minutes (you want the bacon to be about 75% cooked) and reserve the bacon fat to cook burgers.
- Place your griddle in the grill and preheat it on high for 15 minutes. Add the reserved bacon fat and cook your burger patties, 2 minutes per side ( you don’t want to cook the burger all the way through). After burgers and bacon have cooled, chop into 1/2″-1″ pieces and set aside.
- Turn up your grill to 550˚F (288˚C) and preheat with the pizza stone inside.
- Remove the dough from the covered bowl and roll it out in semolina flour into your desired shape and size. Place dough on a pizza peel that has been sprinkled with cornmeal. Add the pizza sauce, mozzarella cheese, pickles, onions, burger chunks, bacon, and cheddar cheese in that order.
- When the grill and pizza stone are preheated, slide the pizza onto the stone and cook. After a few minutes add sesame seeds and cook until desired texture and crust (approximately 8-12 minutes total).
- Remove pizza and drizzle burger sauce over pizza and raw diced onion. Slice and serve and have your mind blown!
Recipe by Clint – @cookinwithclint
