Sunday, June 24, 2012

Tango Brew Buns!

I needed a decent burger bun for a YouTube burger contest hosted by Ballistic BBQ. I found a recipe for a beer bun that sounded pretty darn good so I did a little adapting and came up with this. Guinness gets these burger buns off to a great start!

2 tsp yeast
1/4 cup warm water

2 Tbsp Agave Nectar
1/4 cup Olive Oil
1 Bottle Guinness / room temp and flat
3 Cups Whole Wheat Flour (plus more, if necessary)
1 1/2 cup All-Purpose Flour
1 TBS Non-Diastatic Malt Powder (optional but oh so good)
1/2 tsp Salt
Pinch Sugar
1 tsp Tango Spice Southwest Sunset

1 egg
Sesame seeds, Poppy seeds, Flax seeds or rolled oats, for topping

Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the dough hook and let sit for 10 minutes.

Add agave nectar, oil, and Guinness. Add dry ingredients mix by hand until well combined.

After the dough is mixed well, turn to medium speed and knead for 5-7 minutes (adding additional whole wheat flour 2 Tbsp at a time if necessary) until sides of the bowl are cleaned and the dough is smooth and elastic.

Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. 
Turn dough out onto a floured surface and divide in half.

From one half I formed 3 buns and from the other half I formed two buns. Place buns 1/2 inch apart on a lined baking sheet and cover with oiled plastic wrap. Let rise for 45 minutes.

The three smaller buns turned out to be the standard size roll, the larger two are just under twice the size.

Preheat oven to 375. Whisk the egg with 1 TBS warm water.

Brush the buns with the egg wash and sprinkle with seeds or oats, or both.

Bake for 15-20 minutes, until browned. 

Remove from oven and transfer to a rack to cool completely before slicing.

These rolls were amazing!

As Always, Thank You For Reading!

Tuesday, June 19, 2012

Clam Scape Bacon Explosion!

Sunday June 17th.
Father's day was a nice and relaxing one. A little yard work, some cold beer while playing some horseshoes and some chicken and a new fatty recipe on the WSM.
Good times, good times.
Here is how the fatty was put together this time.

Clam Scape Bacon Explosion.

1 TBS Butter or Bacon Fat
1/2 Cup Chopped Garlic Scapes
1/2 Cup Chopped Red Onion
1/4 Cup Chopped Jalapeños 
4 8oz Can Chopped Clams /drained
1/2 Cup Crushed Kashi Cereal
2 TBS Yellow Mustard
1 Cup Shredded Cheddar Cheese
2 Ortega Roasted Chile Peppers / drained

1 Lb Bacon
1 Lb Hot Italian Sausage / bulk style, not links

These are rather typical directions for making a 'bacon bomb'.
Spray the inside of a one gallon zip lock bag with PAM. Using PAM inside the bag helps it to release later. Place sausage inside of the bag and flatten out evenly. Leave the zip open to let the air out. Place in fridge.
Heat the butter or bacon fat in a skillet to medium high. Sauté the scapes, onion & jalapeños for 2 to 3 minutes, then add the clams. Stirring constantly, cook for 3 to 4 minutes then add the Kashi. Turn off the heat and stir until all the moisture has been absorbed by the Kashi. Set aside to cool.
Once the filling has cooled completely mix in the mustard and the cheese. Incorporate well.
Lay out a large piece of saran wrap and lay out your bacon weave. You can sprinkle your favorite seasoning on the bacon, if you wish. Cut the edges of the one gallon bag away and lay the square sausage patty on the bacon.
Here you can either spread the clam scape mixture out on the sausage or put the mix into a 'fatty piston' and shoot the goodness out in a log. This method works great, giving you a nice filling.
Now all you have to do is roll it up and get it on the smoker.
I smoked this one for about two hours at 250, then spread some bbq sauce on it, letting it cook for about another 20 minutes to set the sauce. 
The combination of the hot sausage, the spicy clam filling and bacon was darn good.
It is becoming obvious that you can put just about anything inside a fatty and it will be good.

A Few Simple Ingredients

Scapes, Jalapeños & Onions

Saute For A Bit

Add The Clams

Season With Some Hot 2 Trot

Squirt Some Yellow Mustard

Get Your Sausage On The Bacon

Add Those Ortega Chiles

This Is What A 'Fatty Piston' Can Do

Nice Filling

Ready To Smoke!

Season Once Again

Getting Crispy

Look At That Sauce

Looks Like A Giant Next To The Chicken Thighs


All Smoked & Ready


As Always, Thank You For Reading!

To learn more about the Fatty Piston, read this from Cowgirl's Country Life.