6 cups unbleached all-purpose flour, divided, plus more for dusting
½ cup (1 stick) unsalted butter, softened
1 cup lightly packed light brown sugar
4 teaspoons ground cinnamon
½ cup (1 stick) unsalted butter, softened, divided
½ cup cream cheese, at room temperature
3 tablespoons whole milk
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
⅛ teaspoon kosher salt
In the bowl of a stand mixer whisk ½ cup of the milk, 1 tablespoon of the sugar, and the yeast and let stand until frothy, about 5 minutes. Using the paddle attachment with the mixer on low speed, add the remaining ¾ cup milk, the remaining ¼ cup sugar, the salt, and eggs and beat for 1 minute. Change to the dough hook and add 5½ cups of the flour. Starting on low speed and working slowly up to medium, mix until the dough is fairly smooth, about 3 minutes. Reduce the speed to medium-low and add ½ cup butter and the remaining ½ cup flour. Transfer the dough to a floured work surface and knead until the dough is soft, smooth, and no longer sticky, about 2 minutes. Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.
Combine the brown sugar and cinnamon. Press the dough down, and then turn out onto a lightly floured surface. Knead the dough two to three times, and then roll out into a 24-inch long by 12-inch wide rectangle. Spread the dough all over (do not leave a border) with ¼ cup plus 2 tablespoons of the butter. Sprinkle evenly with the cinnamon sugar. Starting at the long side closest to you, tightly roll up the dough, and then pinch the seam closed. Cut the log of dough into 12 two-inch pieces. Generously grease the bottom and sides of a 10-inch cast-iron skillet with the remaining butter and arrange the rolls, cut side up, in a single layer. Cover with aluminum foil and let stand at room temperature for 1 hour, or refrigerate overnight. (If refrigerating, return to room temperature before proceeding.)
Prepare the grill for indirect cooking over medium heat (as close to 375°F as possible).
Place the skillet with the rolls covered with foil over indirect medium heat, close the lid, and cook for 25 minutes. Wearing insulated barbecue gloves, rotate the skillet 180 degrees, close the lid, and cook for 10 minutes. Remove the foil from the skillet and continue cooking until the dough is cooked through and the tops are lightly browned, 20 to 30 minutes more. Remove from the grill, set on a heatproof surface, and let cool for 10 minutes. Meanwhile, make the icing.
In a large bowl stir the cream cheese and milk. Sift the confectioners’ sugar into the bowl, and then stir to combine. Add the vanilla and salt and whisk until smooth. Spread the icing over the top of the rolls and let stand for 10 minutes. Using a thin-edged knife, cut between the seams of the rolls and transfer to a platter or cooling rack. Serve warm or at room temperature.
In honor of National Cheeseburger Day we wanted to share one of our favorite Cheeseburger recipes from Weber Grills with you! If you are not a fan of Mesquite or Chipotle Salsa, don’t worry, there are TONS of amazing Cheeseburger recipes on Weber’s Recipe Website.
Weber Grill’s Mesquite-Grilled Cheeseburgers with Warm Chipotle Salsa
1½ pounds ground chuck (80% lean)
2 teaspoons ground cumin
1½ teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 small red onion, finely chopped
1 garlic clove, minced
4 plum tomatoes, each cut in half lengthwise
2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes
1 canned chipotle chile pepper in adobo sauce, minced
1 tablespoon fresh lime juice
4 slices smoked cheddar or smoked Gouda cheese, each about 1 ounce
4 hamburger buns, split
In a large bowl gently combine the ground chuck, cumin, pepper, and 1½ teaspoons salt. Shape into four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate until ready to cook.
Prepare a two-zone fire for high heat (450° to 550°F).
In a medium skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until the onion is tender, about 3 minutes, stirring occasionally. Transfer to a medium bowl. Brush the tomatoes with the remaining 1 tablespoon of oil.
Brush the cooking grate clean. Drain and add half of the wood chips to the charcoal and put the lid on the grill. When smoke appears, place the tomato halves, cut side up, over indirect high heat. Close the lid and cook until the tomato juices are bubbling and the skins split, about 12 minutes. Remove from the grill. Remove and discard the tomato skins and roughly chop the tomatoes. Add the tomatoes, cilantro, chile, and lime juice to the onion mixture. Season with salt. Set aside.
Drain and add the remaining wood chips to the charcoal and put the lid on the grill. When the wood starts to smoke, cook the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last minute of cooking time, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Remove from the grill and build each burger with the salsa. Serve warm.
This Labor Day, the Washington State burn ban has affected us all. But don’t worry! You can still cook s’mores on your gas grill! Just wrap the s’mores in foil and heat them up over medium heat for 4 to 5 minutes until the marshmallows melt! And if you’re looking for s’mores with a twist, here is what we found from our friends over at Allrecipes:
Semi-Sweet Chocolate Chips
Graham Cracker Crumbs (we added this!)
Directions: 1. Slit each banana lengthwise through the peel, make sure not to cut all the way through as you want the banana to stay in the peel. 2. Stuff the banana with chocolate and marshmallows. We also added a couple chunks of graham crackers in for a real S’mores taste! 3. Wrap each banana boat in aluminum foil to help make sure the peels don’t burn too badly.
4. Heat BBQ to 300 degrees and place banana boats directly on grill grates. (note: if you rest the banana on the grates they won’t fall over!) 5. Cook for about 5 minutes or until the marshmallows start to melt and brown. The ends of the banana will get dark but that’s OK.
6. Sprinkle with graham cracker crumbs and dig in! 7. If you are looking to make these even more tasty try adding Nutella inside the banana instead of chocolate.
For Father’s Day my dad wanted 1 thing…ribs! How can you say no when you have one of the best rib grilling machines out there. We love having our Big Green Egg at our cabin! To see what we ate for dessert check our Banana Boat S’mores!
We bought pork ribs at Costco (the best!) and rubbed them down with Butt Rub (Butt Rub is our company’s favorite BBQ rub, we use it on everything). We let them sit for a bit while heating up the grill and brought the ribs to room temperature.
– Set your Big Green Egg to 250 degrees and make sure it stays at that temperature
– Add ribs to grill with meat site up and monitor temperature to ensure that it stays around 250
– Grill ribs for 4 hours
– Remove ribs from grill and cut into 3-4 bone sections
– Bring grill temperature up to 350 and return ribs to grill
Time to add your favorite BBQ sauce!
– Add sauce to one side, turn over and sauce the other side.
– Flip the ribs after 5 minutes and repeat this 3 times.
Topping: Combine 1 cup of flour, 1 cup of sugar, and 1 teaspoon of baking powder in a small bowl. Beat an egg in a separate bowl. Make a depression in the center of the dry mix and pour the egg into it. Fold gently until the topping mixture is crumbly.
Filling: Mix ¾ cup of sugar and 3 tablespoons of corn starch in a small bowl. Put 6 cups of fresh or frozen blackberries (or boysenberries) in a large bowl and sprinkle with the sugar/corn starch mix. Toss gently
Happy Cinco de Mayo! In honor of today’s holiday we wanted to share our favorite Weber Grills recipe. This is an oldie but goodie. These Beer-Marinated Chicken Tacos will become a family favorite for fiestas large and small!
1 cup dark Mexican beer
2 tablespoons toasted sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, each 3 to 4 ounces
2 Hass avocados
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
6 flour or corn tortillas (6 to 8 inches)
In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Remove the thighs from the bag and discard the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
Warm the tortillas over direct medium heat for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.
1½ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4- to 5-inch pieces
1 large, ripe Hass avocado
⅓ cup sour cream
1 tablespoon fresh lime juice
½ teaspoon kosher salt
½ teaspoon hot pepper sauce
8–10 flour or corn tortillas (6 to 8 inches)
⅔ cup chopped red onion
Fresh cilantro leaves
In a small bowl whisk the marinade ingredients. Place the steak pieces in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 8 hours. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
1 teaspoon minced serrano or jalapeño chile pepper
1 teaspoon kosher salt
3 large Hass avocados
¼ cup finely chopped red onion
2 tablespoons fresh lime juice
1 teaspoon kosher salt
Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Lightly brush the tomatoes and onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until lightly charred all over, 6 to 8 minutes, turning once. Remove from the grill, finely chop, and transfer to a medium bowl. Stir in the remaining salsa ingredients.
In a medium bowl using a fork, coarsely mash the avocados. Stir in the onion and lime juice and season with the salt. Cover with plastic wrap, placing the wrap directly on the surface of the guacamole to prevent it from browning, and refrigerate until about 1 hour before serving.
Grill the chiles over direct medium heat, with the lid open, until the skins are blackened and blistered all over, 10 to 15 minutes, turning occasionally. (The goal is to char the skins quickly so that you can peel them without the chiles collapsing. You will need chiles with enough structure, even when roasted, to hold the filling.) Place the chiles in a large bowl, cover with plastic wrap, and let them steam for about 10 minutes. Gently peel and discard the skin from the chiles. Leaving the stems intact, carefully cut a slit down one side of each chile and remove and discard the seeds and veins.
In a medium bowl combine the cheeses and mix together with a fork. Carefully stuff the mixture into the chile cavities. Brush the chiles with olive oil.
Grill the stuffed chiles, seam side up, over indirect medium heat, with the lid closed, until the cheese melts, 6 to 8 minutes. Gently remove them
The first batch of pizzas included:
Marinara Sauce with the Pizzeria Pronto “Tuscan herb blend” seasoning topped with Calabrese Salame, Mushrooms, bits of Mozzarella balls, Ricotta Cheese, Sliced spicy Greek olives and then topped
to throw pizza dough. After you have prepped your dough you can either press it or roll it to about half the size you want. From there if you’re right handed you will toss and spin it clockwise with your right hand ( if you go counter clockwise it will run away from you) you should be tossing with an open hand and with your palm up, to catch use your left hand in a closed ( fist) position with your palm down. Continue to toss and spin until centrifugal force expands the dough to the size you want.
Why do you toss the dough instead of rolling it all the way, if you roll it removes some water from the dough and it makes the crust hard.
Some tips and tricks from our Redmond team:
I read the owners manual (You are probably thinking DUH! But there are some great tips on how to use the oven in there!)
The manual says to turn the pizza 180 degrees half way through. If our
the grill. Add the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over indirect medium heat, with the lid closed, until the corned beef, potatoes, and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into ½-inch slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over all, along with grilled rye bread, if desired.