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SMOKED BANANA BREAD

Banana bread is one of our favourite, easy dessert recipes, and it’s absolutely out of this world when cooked using fiery wood pellets. If you don’t have a pellet grill, try using a smoker box with wood pellets for similar results. The Cast Iron Rib Roaster makes an excellent vessel for baking your bread when …

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SMOKED CHERRY PEACH COBBLER

After an epic dinner, you need a dessert worthy of following. We’ve got you covered with this one! Keep the pellet grill running after you finish cooking dinner, and toss on this sweet and tangy cobbler! It will be hot and ready when the dishes are cleared. Top it with some good vanilla ice cream, …

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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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BLUEBERRY LEMONGRASS FRENCH TOAST

INGREDIENTS 3 slices brioche 2 eggs 50ml milk 180g blueberries 100 g white sugar ½ stem of fresh lemongrass Lemon juice (Half of lemon) Canola oil Icing sugar DIRECTIONS Place the blueberries, white sugar, lemongrass stalk, and juice from half a lemon in a sauce pan, then heat on MEDIUM-LOW for 15-20 minutes. Cook until …

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SMOKED LEMON POPPY SEED LOAF

We can’t think of many things that make us as happy as fresh lemons. It’s versatile, adding that bright burst of vibrant flavour to everything! This is hands down one of the recipes you will want to save and regularly make for the kids or company that’s coming over! Fire up the pellet grill, and …

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SMOKY CINNAMON ROLLS

INGREDIENTS 3 cups all purpose flour 1/2 cup (75 g) granulated sugar 1 tablespoon active dry yeast 1/2 cup (75 g) whole milk 1/2 cup (75 g) water Pinch of salt FOR THE FILLING 1/2 cup brown sugar 1/4 cup butter 1 – 2 tablespoons cinnamon (to taste) FOR THE ICING 2 cups icing sugar …

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SMOKED SALTED CARAMEL APPLES

INGREDIENTS 8 large tart apples (We used Macintosh) 8 wooden chopsticks for handles 1 cup butter 2 cups packed brown sugar 1 cup light corn syrup 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract Smoked salt flakes DIRECTIONS Place the butter on a baking pan on your Broil King Pellet Grill at …

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BLUE MARBLE BUNDT CAKE

INGREDIENTS 3 cups (gluten-free) all-purpose flour, plus more for dusting ¼ teaspoon baking soda ½ teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan 2 ½ cups white sugar 6 large eggs 2 teaspoons vanilla extract 1 cup (vegan) sour cream or yogurt 2 tablespoon butterfly pea …

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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