Ingredients 3 boneless skinless chicken thighs Smoke on Wheels BBQ Marinade Cattleman’s Grill Italiano Seasoning 2 pizza dough balls (recipe here) 6 oz fresh mozzarella 12 grape tomatoes, ha... Read more
Ingredients For the Smoked Chuck Roast: 3 lb chuck roast Kozlik’s Dijon Classique Mustard Killer Hogs AP Seasoning For the bierock dough: 500 g milk 14 g instant dry yeast 1 ½ teaspoon Jacob... Read more
Ingredients 2 1/2 quarts peanut or vegetable oil 1 1/2 lb cod fillets 1 cup all-purpose flour Malt vinegar, for serving Grilled Lemon Dill Aioli, for serving (RECIPE HERE) For the beer batte... Read more
Ingredients 4-5 lbs boneless, skinless chicken thighs (chicken breasts may be substituted) ½ tube of Entube Curry Paste ½ tablespoon garam masala 2 cups plain full-fat yogurt ½ cup fresh lem... Read more
Ingredients For the dough: 550 grams ‘00′ Antimo Caputo Chef’s Flour 1 gram (or ¼ teaspoon) Instant Dry Yeast 20 grams sugar 2 grams (or ½ teaspoon) Jacobsen Kosher Salt 350 grams room-tempe... Read more
Ingredients For the dough: 550 grams ‘00′ Antimo Caputo Chef’s Flour 1 gram (or ¼ teaspoon) Instant Dry Yeast 20 grams sugar 2 grams (or ½ teaspoon) Jacobsen Kosher Salt 350 grams room-tempe... Read more
The petite tender, or teres major, is a lesser known cut of beef that rivals the tenderloin in texture and flavor, but costs a fraction of the price. Chef Tom shares a simple technique for p... Read more
Ingredients For the shrimp stock: 1.2 # whole shrimp/shells ¼ cup clarified butter, or more as needed 1 cup white onion, diced ½ cup celery, diced ½ cup bell pepper ¼ cup sliced leeks 1-2 ta... Read more
Ingredients 2 lb jumbo shrimp, peeled, deveined, tails on Meat Church Holy Voodoo Seasoning 1/2 cup fresh parsley, minced, for garnish For the sauce: 1 tbsp Colonial Chile Oil 1/2 cup red on... Read more
Ingredients For the Lengua: 1 beef tongue ½ Cup Sweetwater Spice Co. Ancho Chipotle Brisket Bath 1 ½ Cups Water 1 large white onion (or two small white onions), rough chop For the Charred Sa... Read more
