Strawberry Rhubarb Hand Pies


  •  ¾ cup finely diced fresh strawberries
  •  ¾ cup finely diced rhubarb
  •  1 Tbsp. cornstarch
  •  6 Tbsp. sugar, divided
  •  3 tsp. orange zest, divided
  •  2 ¼ cups whole wheat pastry flour
  •  ¼ tsp. table salt
  •  ½ cup butter, cold
  •  ¼ cup shortening, chilled
  •  3 Tbsp. ice-cold water
  •  3 Tbsp. orange juice
  •  Parchment paper
  •  1 egg yolk, beaten
  •  1 Tbsp. whipping cream
  •  Sugar


Preparation Instructions

Filling: Combine strawberries, rhubarb, cornstarch, 2 Tbsp. sugar, and 1 ½ tsp. orange zest in a small


Dough: Combine flour, salt and remaining ¼ cup sugar in a large bowl. Cut in butter and shortening

with pastry blender until mixture resembles small peas. Stir in remaining 1 ½ tsp. orange zest. Drizzle

with ice-cold water and orange juice. Stir with fork until combined. (Mixture will be crumbly and dry.)

Knead mixture lightly; shape dough into disk. Divide in half. Roll half of dough to 1/8-inch thickness on

a heavily floured surface. (Cover remaining dough with plastic wrap.) Cut with a 2 ¼ -inch round cutter,

rerolling scraps as needed. Place half of dough rounds 2 inches apart on parchment. Top with rounded

teaspoonful strawberry mixture. Dampen edges of dough with water, top with remaining dough rounds,

pressing edges to seal. Crimp edges with a fork, and cut a slit on top of each round for steam to escape.

Brush pies with egg wash (egg yolk and whipping cream) and sprinkle with sugar. Place pies in freezer

for 10 minutes.

Grill Preparation:

Set grill up for indirect cooking, platesetter in, legs up. Preheat to 375°. Using a baking stone, bake pies

for 20-25 minutes until lightly browned. Cool for 10 minutes before serving.


18-Hour Smoked Beef Brisket

Done the right way, the brisket is one of the most tender, juiciest cuts you can find.. not to mention the tastiest! Check out our own house recipe below...

Set the EGG up for indirect at 225.. Just a little bit of preparation if you're working with a whole brisket- if you're not, just skip ahead to step 2.

  • (**Skip this step if you're only working with a 1/2 brisket) Cut the whole slab in half, and stack both ends on top of one another, matching the thin end with the thick end so it makes an even square. (for an even cooking method) Tie it all up with cooking string.


  • Season as you wish (we like our house seasoning, Jack's, available in our store), and for some extra moisture, inject with beef broth and your favorite seasoning (again, we like Jack's!).


  • Cook for 18-20 hrs, or until the internal temp reaches 185, and begin checking for tenderness. Once you're there, wrap and let it rest for 1-3 hours, slice against the grain and ENJOY!!

Alder Smoked Mushroom with Bacon, Arugula & Walnut Oil

12 Large white mushrooms, grills removed (about 1 Pound)
¼ Cup Olive Oil
Kosher salt and freshly ground black pepper
Filling: Sauce:
8 oz. cream cheese, at room temperature 1 Cup white wine
2 Tbsp finely grated Parmigiano-Reggiano cheese ¼ cup sliced shallots
1 Cup finely chopped arugula 5 peppercorns
¼ Cup plus ¼ cup panko or bread crumbs 1 bay leaf
Freshly ground black pepper ½ cup heavy cream
12 oz. bacon, finely chopped (about 14 slices) 1 cup unsalted butter, cut into cubes
1 tsp minced garlic Freshly squeezed lemon juice
2 Tbsp minced shallots Kosher salt
Freshly cracked black pepper, ¼ cup walnut oil or olive oil, Chopped fresh chives or flat-leaf parsley for garnish
Preheat Egg to 400 F
Place 1 cup of alder chips in large bowl, cover with water, and let soak for 1 hour. Put the mushrooms in a large bowl, add the olive
oil, toss the mushrooms in the oil until completely coated, season with salt and pepper, and set aside.
To make the filling, mix the cream cheese, Parmigiano-Reggiano cheese, arugula, and ¼ cup of the panko in a small bowl.
Season with pepper and set aside. Cook the bacon in a saute’ pan on the stovetop over medium heat, stirring occasionally until
almost crisp. Add the garlic and shallots and cook for about 2 minutes, or until the shallots are translucent. Using a slotted spoon,
transfer the bacon mixture to the bowl of cream cheese and, using a wooden spoon, stir until completely blended.
Fill each mushroom with 1 to 1 ½ Tbsp of cream cheese filling, sprinkle the tops with 1 tsp of panko, place on a rimmed sheet pan,
and set aside.
To make the sauce, mix the white wine, shallots, peppercorns, and bay leaf in a small saucepan on the stovetop, cook over
medium-high heat, and reduce to about 2 Tbsp. Add the cream and reduce for 4 to 5 minutes, until the cream has thickened.
Remove from the heat, add butter a little at a time, and season with lemon juice and salt. Strain and set aside.
Scatter the presoaked alder chips over the preheated charcoal and place the Grid on the Egg. Place the mushrooms on the grid
and close the lid. Cook for 5 minutes, or until the mushrooms are tender.
Transfer the mushrooms to a rimmed sheet pan. Spoon the butter sauce onto individual plates, set two mushrooms on each plate
on top of the sauce, season with pepper, and drizzle with the walnut oil. Garnish with fresh chives and serve.


Bacon Jam

onions, garlic, brown sugar, maple syrup, cider vinegar, pepper, some strong coffee, and of course,
bacon. Three whopping pounds of bacon will be needed.
With a sharp knife, slice the bacon into oneinch
pieces. In a large pot or Dutch oven, cook the bacon in its own
drippings until crispy and fully cooked. In the meantime, thinly slice up the four onions, yellow onions, or sweet
Smash and peel eight cloves and garlic.
Remove the bacon with a slotted spoon once it’s golden.
Drain it on a plate lined with paper towel.
Spoon most of the bacon fat into a heatsafe
container with a tightfitting
lid and once the drippings have cooled,
store it in the fridge.
After most of the bacon fat has been removed, place the Dutch oven back over mediumhigh
heat and add in the
sliced onions and smashed garlic. Reduce the heat to medium and continue to cook low and slow, stirring
You’ll want to continue to cook the onions down until they are pretty translucent and soft. While that was going on,
I made the glorious cooking liquids.
In a large bowl measure and add in the cup of brown sugar.
Pour in a cup and a half of strong coffee. Then the cup of cider vinegar.
Measure and add in the 1/2 cup of pure maple syrup. This is the realdeal
PURE maple syrup kind, so please none
of that artificial stuff.
Season with a teaspoon of black pepper. And that’s it!
Give it a good stir to get the maple syrup and brown sugar mixed well together.
And then just pour it over the onions and garlic and give it a good stir as well.
Then bring the mixture up to a hard boil for about two to four minutes before adding in the bacon.
Then reduce the heat down to low to simmer, with the lid off, until the sauce was thick and the onions
started melting. It takes a good hour to an hour and a half for this all to happen.
When all is said and done and the liquid has reduced, add it into a food processor, placed the lid on tight, and
pulsed it until it resembled jam.
You could keep going for a smoother consistency. After it cools, store it in jars in the fridge.


Bacon Wrapped Tater Tots

We apologize ahead of time for this... they are so good!  Sure to be your newest guilty pleasure..

  • Set the EGG up for indirect with platesetter at 350.  Use a grill extender or v-rack to raise the skewers higher off the fire.
  • Remove tater tots from freezer and let sit out at room temp for 15 minutes.  Wrap each potato with 1/2 slice bacon.  Be careful not to wrap too tightly, as bacon will shrink when cooked.  Align each one on a skewer, allowing about an inch so that each piece is evenly crisp on the sides. Season as desired.  We used Dizzy Pig Raging River Rub!
  • A drip pan in heavily recommended!  Allow to cook for about 45 minutes.  Enjoy!