PELLET ICE RECIPES

Steps:

• Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
• Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
• Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
• Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
• Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
• Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
• In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
• Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
• Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
• Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
• Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.
• Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
• Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
• Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
• Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
• Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
• Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
• In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
• Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
• Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
• Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
• Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.

Steps:

• <h3><b>Step 1. Make the Dough</b></h3> <b>By hand:</b> In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
• <b>With a stand mixer:</b> Using the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
• <b>Nut dough variation:</b> Add 2 tablespoons of ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. &nbsp; <h3><b>Step 2. Flatten the Dough and Chill</b></h3> Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
• <b>Make-ahead Tip:</b> The dough can be made ahead of time and frozen for up to one month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Or, use the round to line a tart pan and wrap well. &nbsp; <h3><b>Step 3. Roll Out the Dough</b></h3> On a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. &nbsp; <h3><b>Step 4. Cut the Dough</b></h3> Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart or tartlet pan.
• Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans.
• If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.