For the Smoked Chuck Roast:
For the bierock dough:
- 500 g milk
- 14 g instant dry yeast
- 1 ½ teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
- 2 teaspoons sugar
- 720 g Antimo Caputo ‘00’ Chef’s Flour
For the beer-braised cabbage:
- ¼ head cabbage, sliced thin and roughly chopped
- ½ medium yellow onion, diced medium
- 2 cloves garlic, minced
- 1 tablespoons Kozlik’s Dijon Classique Mustard
- 16oz lager, pilsner, or other lighter beer
- 1 heavy pinch of Jacobsen Salt Co. Pure Kosher Sea Salt
- Cracked pepper, to taste
To make the smoked chuck roast:
- Preheat your Yoder Smokers YS640s Pellet Grillto 275ºF.
- Rub the chuck roast with a thin layer ofKozlik’s Dijon Classique Mustard. Season generously with Killer Hogs AP Seasoning.
- Smoke the chuck roast open until you can shred them with a fork, about 5 hours. The internal temperature will be 205ºF-210ºF.
- Rest the meat 20 minutes before shredding and/or chopping and adding to the beer-braised cabbage filling.
To make the beer-braised cabbage:
- In a Lodge Dutch Oven, combine sliced and chopped cabbage with diced onion, Kozlik’s Dijon Classique Mustard, Jacobsen Salt Co. Pure Kosher Sea Salt, cracked pepper, and beer. Over medium heat, soften the vegetables while constantly stirring.
- Once all the beer has cooked off and there is no more liquid bubbling at the bottom of the pot, cut the heat and place the lid on the dutch oven to allow the residual steam to cook the cabbage through.
To make the bierock dough:
- In your electric mixer set up with a dough hook, place the milk and instant dry yeast together. Mix until yeast is completely dissolved.
- Whisk together your Antimo Caputo ‘00’ Chef’s Flour, salt, and sugar and add them on top of your milk mixture. Mix until no dry patches are present.
- Mix dough for an additional 5 minutes on medium speed.
- Turn the dough out and shape into a large round. Allow to proof covered at room temperature for 1 hour and 30 minutes.
- (Recipe note: if you intend to bake on a wood-fired hearth, such as the Clementi, begin building your fire during the dough’s bulk fermentation.)
- After the bulk fermentation, fold the dough and begin scaling 80-85 gram portions, getting 15 portions total.
- Shape the portions of dough into rounds and allow the rounds to bench rest for 25 minutes before building the bierocks. If the timing of your dough is ahead of schedule, you can place the covered rounds in the fridge until ready for further use. Just be sure to allow them to come back to room temperature before filling.
To assemble the bierocks:
- To create the filling, chop up the smoked and rested chuck roast and mix with the beer-braised cabbage.
- Using a rolling pin and a light dusting of flour on your workspace, roll out the dough rounds into 5-inch discs.
- Brush off any excess flour from the dough using a pastry brush and place about ½ cup of filling in the center of the round.
- Take opposite ends of the round, stretch them out slightly, pull them together, and pinch the ends together in the center. Do this again with the unstretched sides of the round to create a square shape. Pinch together the seams tightly and ensure they are fully sealed. Place them on a sheet pan seam-side-down and keep covered until ready to bake. If your dough is having a hard time staying sealed, dab a little water on the edge of the round before sealing.
To bake the bierocks on the Clementi Wood-Fired Oven:
- Begin building your fire about two hours before your approximate bake time. This will allow you to have more control over the deck’s temperature.
- About an hour before baking time, remove the oven door while maintaining the fire.
- Using an infrared thermometer, check your oven’s deck temperature to ensure it is between 400-500ºF before baking.
- Using a lightly floured peel, slide a few bierocks directly on the deck, making sure not to get them too close to the fire.
- Working in batches, bake the bierocks for approximately 6-7 minutes with the vent closed and the door closed. You can check on them about 4 minutes into the bake to rotate if necessary.
- Let cool slightly and serve with Kozlik’s Dijon Classique Mustard.
To bake the bierocks on the Yoder Smokers Pellet Grill:
- Preheat your Yoder Smokers Pellet Grillto 400ºF.
- Prep your bierocks onto two sheet pans lined with parchment paper.
- Brush the tops of the bierocks with half & half or milk using a pastry brush.
- Bake for 25 minutes, rotating the pans halfway through the bake.
Let cool slightly and serve with Kozlik’s Dijon Classique Mustard.
(All Things Barbecue; The Sauce)