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Curried Mussels

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 …

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Charred Pepper Salad

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 …

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Smoked Corn Chowder

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 …

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Smoked Escargot

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 …

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Smoked Pretzels

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 …

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Beef Dumpling Stew

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 …

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Cheesy Jalapeño Popper Dip

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 …

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Grilled Calamari With Chimichurri

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 …

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Cheeseburger Pizza

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 …

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Mah’ Where’s The Meatloaf

INGREDIENTS FOR THE CAKES 12 pounds of lean ground beef 12 large eggs 1 1/2 loaves of dry white bread cubes 4 tablespoons of Meat Church Holy Cow Dry Rub 12 small yellow onions medium diced Clint’s Voluptuous Red Velvet Volcano Glaze FOR THE MASH 6 pounds of russet potatoes peeled cleanly and cubed 1/2 …

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INGREDIENTS

FOR THE CAKES

  • 12 pounds of lean ground beef
  • 12 large eggs
  • 1 1/2 loaves of dry white bread cubes
  • 4 tablespoons of Meat Church Holy Cow Dry Rub
  • 12 small yellow onions medium diced
  • Clint’s Voluptuous Red Velvet Volcano Glaze

FOR THE MASH

  • 6 pounds of russet potatoes peeled cleanly and cubed
  • 1/2 cup of 2% milk
  • 2 tablespoons of butter
  • Salt

FOR THE VOLUPTUOUS RED VELVET GLAZE

  • 1 bottle of Broil King Perfect BBQ Sauce Rub
  • 350 ml of Ketchup
  • 1 cup brown sugar
  • 1/2 bottle of grenadine
  • 1/4 cup of beet juice

DIRECTIONS

  • Sautee the onions on the side burner on MEDIUM-LOW for 20 minutes, no rush, until they soft but not sweet texture and taste. Remove and let stand. Mix in 2 tablespoons of Voluptuous Red Velvet Volcano Glaze.
  • Mix all of the burger ingredients including the sauced onions in the biggest restaurant mixing bowl you own.
  • Line 3 different sizes of cake pan with parchment on the sides and bottom. This needs to be repeated once for a total of 6 layers. Sizes are 6-inch, 8-inch, 10-inch.
  • Fill each cake pan halfway and compress the beef mixture as much as possible.
  • Preheat your Broil King pellet grill to 350F (177C) by pressing the Roast button.
  • Bake the cakes to an internal temperature of 145F (63C) and remove and let cool completely. It’s a quick cool in Canada in January.
  • Once cooled remove from the pans.
  • Boil the potatoes until soft, drain and mash with mashed potato ingredients, mash until silky smooth.
  • Start assembling the cake by placing one meat layer onto a tray and top it with a thin layer of mashed potatoes, place the second layer on top.
  • Next move to the middle size and repeat.
  • Then move to the smallest and repeat again.
  • Fill in the gaps with mashed potatoes or meatloaf offcuts as applicable.
  • Return to the smoker then bake until 160F (72C) internal temperature.
  • While the 3 tier cake bakes mix the sauce ingredients together in a pot and simmer until desired consistency.
  • Remove the cake and let stand before saucing.
  • Sauce the living daylights out of it, a steady drizzle just looks awesome.
  • Set the cake back on the grill to set the sauce.
  • Remove the cake and begin piping the flowers onto it with the mashed potatoes.
  • Start at the bottom when piping.
  • Garnish with a plastic motorcycle jumping over a tombstone because I would do anything for love!

Enjoy my cake, I definitely enjoyed making it.

Clint – @cookinwithclint