Smoked Braised Beef Shank | Chef Eric Recipe

Comfort Food, it does so much more than feed the body, it actually nourishes the soul. This one pot, warm and rich dish sings my song especially during the fall to winter transition. Do something special for yourself or use this dish to show gratitude to those around you. Light a fire, get cozy and nestle into this rejuvenating braised beef dish over creamy grits, you deserve it!

Enjoy.

Chef Eric Gephart

Smoked Braised E3 Beef Shank over cheese grits

1 Each Beef Shank, E3 Meats
4 Tablespoons Lanes BBQ, Brisket Seasoning
3 large Onions, cut into ¼’s
1 large Carrot, Large Dice
3 ribs Celery, Large Dice
3 Tablespoons Tomato Paste
½ bottle Red wine
64 oz (2 quarts) Beef Stock

Aromatics: (Tie these ingredients in a cheese cloth sachet if you like.)
3 Each Bay leaf
5 each Black Pepper corns
Parsley stems 4 Each
3 Each Garlic Cloves

Garnish
2 Tablespoons Parsley, minced

Smoking Wood
3 or 4 Chunks KJ Apple Wood Chunks

Method:
1. Stabilize your grill at 350F to 400F, place the wood chunks in the hottest portion of the lit charcoal.
2. Season the Shank and smoke for 2 hours. After 2 hours rub the tomato paste on the outside of the shank and smoke for 1 more hour. With 30 minutes left to go, coat the root vegetables (Carrot, Onion, Celery) in tomato paste and place them on the grill grate to be smoked for 30 minutes.
3. After the next hour (3 hours into the cook), transfer the brick colored vegetables to a braising pan and top with the smoked shank.
4. Transition your indirect grill to a direct grill and rake the coals to the center of the fire box. Place the “X” rack on the lowest portion of the divide and conquer system. Gently plaice the braiser with the vegetables and smoked shank on the center of the “X” rack.
5. Let the braiser come to temperature. You will know you are there when the vegetables begin to sizzle a bit. Pour in half a bottle of red wine, let simmer for 5 minute then pour in the beef stock and add the bay leaves, pepper corns, garlic cloves and parsley stems. Damper down the draft door to lower the temperature a bit. Cover the pot with a lid leaving it slightly cracked to allow steam to escape and that grill flavor to continue to build and close the dome. Check back in 10 minutes and make sure you are at a gentle simmer and not a boil.
6. Allow to simmer for 4 hours, check occasionally to make sure you are not rolling too hot and you are not over reducing the stock. Once the shank has braised for 4 hours or has reach an internal temperature of 206F.
7. Transfer grits to a presentation plate and carefully top with the braised shank (be careful, it should be falling apart). Garnish with some of the braised vegetables. The brazing liquid should be a sauce consistency, if not, let the braising liquid reduce over the heat with the lid off for 5 to 10 more minutes until it has thickened. Scoop about ¾ cup of the reduced liquid and pour it over the shank. Garnish with chopped Parsley and enjoy!



Cheese Grits
2 Cups Boiling Water
2 Cups Whole Milk
6 oz (1 Cup) Coarse Ground Grits
4 Tablespoons Butter, Unsalted
4 oz Sharp Cheddar Cheese
2 teaspoons Kosher Salt
½ teaspoon Black Pepper, Fresh Cracked

Method:
1. In a thick bottom sauce pot, combine water, milk and salt. Bring to a simmer.
2. Slowly whisk in the corn meal. Once the mixture is incorporated, reduce the heat and stir every 2 to 3 minutes. Cook for 30 to 35 minutes until the mixture is creamy.
3. Add the pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately or cover and have a bit of hot milk ready to thin out and return to consistency as the grits will become firmer as they sit.


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Breton Apple Cake with Salted Caramel Sauce | Chef Eric Recipe

Every home chef needs 3 great desserts. My wife introduced me to this Breton Apple Cake years ago and I have been making it on the grill ever since. It's a prime example of simple ingredients and methods coming together to produce an approachable elevated and delicious outcome. The Salted Caramel Sauce is literally the icing on the cake that lands this dessert in my top 3. Enjoy! - Chef Eric

Breton Apple Cake with Salted Caramel Sauce

1 Cup All-Purpose Flour
2 tsp. Baking Powder
1½ tsp. Kosher Salt
2 Cups Sugar
2 tsp. Finely Grated Lemon Zest

3 Sticks (12oz) Unsalted Butter, Melted
6 Large Eggs

8 Whole Apples (Granny Smith, Peeled and Sliced ¼-Inch)
4 Tbsp. Sugar for Caramelizing Apple

12-inch diameter cake pan

1 Tbsp. Unsalted Butter (for Greasing the Pan)
2 Tbsp. Flour (for Coating the Pan)


Method for Making the Apple Cake:
1. Stabilize you Kamado Joe to 350°F. Heat 2 Tbsp melted butter in a large skillet over medium heat.
2. Add apples and sprinkle with 4 Tbsp sugar. Cook for 10-12 minutes, tossing occasionally until apples are golden brown.
3. Butter and flour cake pan. Arrange half of the apples in the bottom of the prepared cake pan so most of it is covered and reserve the other half for later use.
4. Place deflector shields in for an indirect cook and set grill grates on the top position of the Divide and Conquer system.
5. Whisk baking powder, salt, lemon zest, 2 ½ cups flour, and remaining sugar in a large bowl.
6. Whisk in eggs and remaining melted butter until smooth.
8. Pour half of batter over apples in cake pan. Top with remaining apples, then pour remaining batter over.
9. Bake cake for 45 minutes or until top is golden and a tester inserted into the center comes out clean.
10. Allow the cake to cool at room temp for 10 minutes, then cool in refrigeration for at least 30 minutes before turning out.
11. Sauce entire cake or slice and sauce.


Salted Caramel Sauce
1 Cup Water
1 Cup Sugar
1 Cup Heavy Cream
1½ Sticks (6oz) Butter, Unsalted
2 tsp. Kosher Salt

Method for the Salted Caramel Sauce:
1. In a small sauce pot, bring water and sugar to a boil, swirling pan occasionally until the mixture has reduced and turned a deep amber color, about 8 to 10 minutes.
2. Remove from heat and slowly add cream while whisking (the liquid will bubble vigorously). Return to medium heat and reduce, stirring occasionally until smooth and thick, roughly 3 minutes.
3. Remove from heat and mix in butter and salt. Use immediately or cool and reserve for later use.

#kamadojoe #bretonapplecake #saltedcaramelsauce

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Fettuccine Alfredo With Monroe Sausage | Chef Eric Recipe

Pasta is a love language in its own right. Add roasted Monroe Sausage, butter, heavy cream, parmesan and a bit of smoke and it turns into a full-on romance!

This is another quick and easy recipe with big bold results, perfect for Valentine’s Day or that recipe that earns you a get out of jail free card any time of the year. Enjoy!!!

Fettuccine Alfredo With Monroe Sausage

1 lb. Fettuccine Noodles, cooked
2 links Monroe Sausage, cooked and sliced
2 tsp. Garlic, minced fresh
¼ Cup Sauvignon Blanc
2 Cups Heavy Cream
1¼ Cup Parmesan, grated
1 each Lemon Juice, fresh
¼ tsp. Salt

1 chunk Pecan Wood
2 slices Baguette, bias slice ¼ inch thick
2 Tbsp. Parsley, chopped
¼ Cup Parmesan Flakes

Method:
1. Stabilize your grill at 550F and set up grill for direct cooking. Place pan on grill grates and allow to come to temperature.
2. Add the roasted and sliced Monroe Sausage and let render for 1 minute then add the butter, allow to coat the bottom of the pan and slightly brown, approximately 1 minute then add the garlic. Allow to cook for another minute, stirring as to not allow the garlic to brown. Deglaze with white wine and allow to reduce by half then follow with the heavy cream, mixing all ingredients as you pour it in. Keep stirring to help form the sauce. Let simmer for 1 minute.
3. Add the wood chunk and allow the chunk to combust for clean smoke.
4. Add ¼ up of parmesan to the sauce and whip it in then add the boiled pasta. Using your tongs twist the pasta and ensure the noodles begin to get coated. (if needed, adjust liquid with a bit more wine and heavy cream.)
5. Close the dome and allow to smoke and reduce for 2 minutes.
6. Open the lid and continue to twist the pasta in the reducing sauce that should be looking cream like. Add the fresh squeezed lemon juice and incorporate. Add the rest of the parmesan cheese and using your tongs, twirl in. Add ½ of the chopped parsley and incorporate. Toast bread if not already done.
7. Sauce should begin to thicken but still be sauce like and enough to cover all noodles. Remove the pan. Twist a few times and transfer to the presentation plate. Garnish with the rest of the chopped parsley, parmesan flakes and stab in toasted baguette.

#kamadojoe #fettuccinealfredo #monroesausage

Where to Buy:
Monroe Sausage: https://www.monroesausage.com/

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Sopa Baracha (Bourbon Bread Pudding) | Chef Eric Recipe

Every cook needs 3 great desserts! This Bourbon Bread Pudding has been a favorite of my families for years and sure does make baking simple. My suggestion, get this on the grill before leaning into those new year’s resolutions. Bread, butter, chocolate and bourbon are a gift, happy grilling team!

Nicaraguan Holliday Bourbon Bread Pudding
Sopa Baracha 10 Portions

Pudding Mixture:
2 1/2 Cups Whole Milk
1 cup Sugar
2 T Vanilla Extract
1 tsp. Cinnamon, Ground
1/2 tsp. Nutmeg, Ground
¼ teaspoon Salt, Kosher
6 each Eggs

Layers:
14 ounces Baguette, Sliced Diagonal ¼ Inch Thick
¼ pound Unsalted Butter, Softened for Buttering Bread and Greasing Container
½ cup Raisins, Golden
½ Cup White Chocolate Chips


Method:
1. Stabilize your grill at 350F.
2. Grill enough sliced bread for the top layer then butter both sides of every piece of bread. Once the bread is grilled, even out he coals and place the deflector shields in to set up for indirect cooking.
3. Butter a 2 ½ qt oven/grill safe container.
4. In a separate bowl, combine eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whip and fully incorporate.
5. Begin to layer bread, chocolate, raisins and a light dusting of cinnamon. Repeat 3 even layers ending with the grilled bread on top
6. Pour custard mixture over bread and set for 30 minutes
7. Cover the container with foil and grill indirect at 350 for 25-30 minutes. Then grill for an additional 10 minutes uncovered.
8. Top with sauce and powder sugar. Enjoy (I often like to add sugared pecans)

Bourbon sauce:
1/2 cup sugar
1/4 cup corn syrup
1/4 cup butter
1/4 cup bourbon

Method:
Combine sugar, corn syrup, and butter over medium heat. Simmer and cook 5 to 10 minutes. Stir occasionally. Remove from heat and add bourbon then add back to the heat and reduce for 1 more minute.



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Smoke Sear Prime Rib | Chef Eric Recipe

Let’s do a bit of Prime Rib “Fun”damentals. It’s literally one of the simplest things to cook but we sure don’t want to mess it up. Here is a slightly elevated Prime Rib Roast that taps into the power of both a “Smoke Sear” as well as low and slow. The hardest part of the entire recipe is having the patience to let the roast rest after cooking. Let’s get into the action!

Chef Eric Gephart

Prime Rib “Fun”damentals

1 each 3 to 4 bone Beef Ribeye, @E3Meatco
3 Chunks KJ Lump Charcoal

Method:
• Stabilize your grill at 400F direct. Set up one side to be direct and the other indirect. Bank the lit charcoal under the direct side.
• Trim the Roast and score the fat cap for driving smoke and seasoning.
• Season with @LanesBBQ Blackening Seasoning.
• Add the smoking wood to the hottest part of the charcoal and place the grill grate at the lowest section of the divide and conquer system for direct grilling.
• Sear the roast evenly on all sides over the direct side of the grill. “Smoke Sear”
• Paint roast with Dijon Garlic Paint evenly on all sides, place the roast on the indirect side of the grill and close the dome.
• Roast at 300F for an hour and half to an hour and 45 minutes. (Spin the roast half way through the cook). Cook until you reach an internal temperature of 120F. Transfer to the cutting board Rest for 20 to 30 minutes.
• Slice in to thick steaks. Transfer to service plate and garnish with sauce and chives or scallions.

Horseradish Sauce:
1 Cup Dukes
2 teaspoons Chives
2 teaspoons Minced Parsley
2 Tablespoons Horseradish, Prepared
2 Tablespoon Buttermilk

Method:
Combine all and mix till evenly dispersed.

Dijon Garlic Paint
1/2 cup Dijon
2 Tablespoons Garlic, fresh minced
1 Tablespoon Fresh Thyme leaves
1 teaspoon Lanes BBQ Scorpion Rub
1 teaspoon Kosher Salt
3 Tablespoons Olive oil

Method:
Combine all and mix till evenly dispersed.

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Smoked Crab Dip with Sterling Caviar | Chef Eric Recipe

Rich, buttery, and decadent, this Smoked Crab Dip is one of my all-time favorite appetizers. The addition of rich, buttery, mildly sweet and salty Sterling Caviar celebrates the ocean & adds traditional elegance to this fun dish. Whichever route you choose, the informal cast iron presentation or the formal piped crostini, this recipe is sure to be a win! Please enjoy.

#kamadojoe #smokedcrabdip #appetizer

Smoked Crab Dip with Sterling Caviar
Single Batch (Recipe Video is a double batch)

1 chunk Pecan Wood

Crab Dip:
1 lb. Cream Cheese
½ lb. Crab Meat, lump
2 tsp. Worcestershire Sauce
4 cloves Garlic, minced fresh
3 Tbsp. Parmesan, grated
2 tsp. Lane's BBQ Q-Nami Rub
2 tsp. Sriracha
2 tsp. Lemon Juice, fresh
1 Tbsp. Chopped Parsley

Garnish:
¼ each French Baguette, ¼ inch bias slice and toasted
2 tsp. Chopped Parsley
10 g Sterling Royal Caviar

If serving in a cast iron vs piped on the crostini:
¼ Cup Parmesan, Grated for gratin topping

Method:
1. Stabilize your grill at 350 F, set up ½ direct and ½ indirect using 1 deflector shield. Position the grill grates at the highest setting. Once all of the charcoal is engaged and red coals are apparent, place the pecan wood chunk in the hottest section of the fire.
2. Place the cream cheese in a grill safe bowl, using a rubber spatula, spread the cream cheese around to increase the surface area and warm faster. Close the dome and smoke for 2 to 5 minutes. Then mix the cream cheese in the bowl and spread out again, close the dome and smoke for another 2 minutes.
3. Remove the bowl of smoked cream cheese and gently fold in the rest of the crab dip ingredients being sure not to break up the crab.
4. Transfer crab dip mixture to either a cast iron for Game Day Family style, transfer into a small to medium cast-iron pan, top the mixture with the ¼ cup of parmesan and return to the 350F grill for 8 minutes until top is slightly browned. Stab in crostini’s and garnish with caviar and parsley.

Or

5. Transfer smoked crab dip mixture to a piping bag with a large star tip and pipe onto crostini’s, transfer to a presentation plate and garnish with chopped parsley and caviar.

Where to Buy:
Sterling Royal Caviar: https://www.sterlingcaviar.com/product/royal-caviar/
Lane's BBQ Q-Nami Rub: https://lanesbbq.com/collections/rubs/products/q-nami-rub

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Cranberry Cider Glazed Pork Chops | Chef Eric Recipe

Pork Chops are hands down one of my favorite cuts. I can remember growing up going to cookouts and being excited to see pork chops on the picnic table but at times it was like playing pork chop roulette. Far too often this cut is over cooked and dried out. This method is a sure-fire way to serve up a meaty, juicy, tender and succulent chop every time and the cranberry cider glaze is a great seasonal touch as we approach the holidays!
Happy Grilling
Chef E

“The Ultimate Pork Chop”

1 Each Cheshire Pork, 8 bone French Cut Pork Loin https://buypork.com/pork/french-cut-pork-loin/
5 Tablespoons Lanes Bbq Seasoning, Spellbound
https://lanesbbq.com/collections/rubs/products/spellbound-rub
1/4 Bunch Parsley, chopped for garnish

Cranberry Cider Glaze
1 Each Cranberry cider, Flat Rock Cider Co.
http://www.flatrockcidercompany.com/#ciders
½ Cup Balsamic Vinegar
¾ Cup Agave Nectar or honey
2 Each Garlic cloves, large rough chop
1 teaspoon Thyme, fresh leaves
2 Tablespoons Butter, Unsalted

Glaze Method:
1. In a small sauce pot or cast-iron skillet, combine all except the butter.
2. Bring to a boil then simmer until the liquid is reduced by 3/4. Mount in the butter and gently reduce for another minute.


Pork Chop Method:
1. Pile all of your coals to one side of your grill. This will be for a beginning direct sear.
2. Have one grill grate positioned in the lowest setting of the divide and conquer system so the grate is closest to the fire. On the other side, install a deflector shield, above it, place the grill grate in the highest section of the divide and conquer system.
3. Using a sharp knife, score the fat cap of your 8 bone French Cut Pork Loin
4. Blister Sear all sides then “Dry baste” with another layer of seasoning.
5. Transfer Seared and seasoned pork loin to the indirect side, close the dome and shut both the draft door and knotrol tower, depriving the grill of oxygen. (Note: before opening the grill, open both the draft door and kontrol tower fully, allow to breath for 1 minute and burp the grill when opening as to avoid a back draft)
6. Allow the residual heat of the grill to roast the pork loin. The grill will settle out around 350F, roast for 45 minutes.
7. This should get you close to an internal temperature of 130F.
8. Continue to roast for another 20 minutes until you reach an internal temp of 140 and allow to rest.
9. While the roast is finishing, make the Cranberry Reduction Glaze
10. Slice the pork into single or double chops.
11. Dip the chops into the glaze and sear 1 last time to set the glaze.
12. Transfer to your presentation plate and garnish with chopped parsley.
Enjoy!



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Juicy Lucy Burger | Chef Eric Recipe

It’s time for Chef Eric’s ultimate Juicy Lucy Burger! The burger that bites back. Warning this video is going to leave you desperate to try a cheese-stuffed burger and add a new word to your culinary repertoire, Chiffonade!

Chef Eric pro-tip for firing it up while it's hot outside - get your hat wet and throw in the freezer for a bit - Cool Heads Will Prevail!


Burger Mix (Yield, 4 burgers):
• 2 lbs ground beef
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 4 oz. shredded cheese (semi-soft like pepper jack or mozzarella)

How to assemble burgers:
1. Combine all in a chilled bowl (except the cheese). With a light hand mix but do not over mix.
2. Make 8 each ¼ pound patties.
3. Top 4 of the patties with 2 tablespoons of shredded cheese, centered.
4. Place another Pattie on top of each cheese-topped patties and crimp the edges to trap the cheese in the center.
5. Season the burgers with salt and pepper.


Marinated Tomatoes (marinade for at least 30 minutes but no longer than 1 day)
• 1 tomato
• 2 teaspoons olive oil
• 3 leaves of basil, rolled tight and sliced thin

Burger Sauce
• ½ cup Thousand Islands Dressing
• 1 tablespoon chipotle in adobo

Burger Toppings
• ½ cup Pickled Jalapeno
• 1 Avocado, quartered and sliced thin and grilled
• 4 Burger Buns, toasted
• ½ Cup shredded cheese
• 4 Lettuce leaves
• 4 Red onions, 1/8th inch thick disks grilled


Full Recipe:
1. Stabilize your grill at 500F and set up for direct cooking. Place one grill grate at the highest level of the flexible cooking rack and the other grill grate on the lower level. This will allow you to get closer to the heat or further away throughout the cook.
2. Slightly oil your grill grates.
3. Place the stuffed burgers on the lower grill grate and cook for 2 minutes and flip and transfer to the upper grill grate, continue to cook for another 2 minutes. Top with the shredded cheese and pickled jalapenos and close the lid and stifle the airflow a bit to really infuse the smoke flavor.
4. While the cheese is melting and the dome is closed, build the burger as follows: Bottom Bun, Sauce, Marinated Tomato, Grilled Onion Disk.
5. Open the draft door and Kontrol Tower, burp the grill and open the lid slowly. Top each burger with the grilled avocado slices and transfer the burgers on top of the grilled onion disk.
6. Top each burger with a sauced bun top.
7. Take a bite but watch out for the exploding melted cheese! Enjoy!

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Pork Tenderloin 101 | Chef Eric Recipe

Looking for a fun and easy lunch or dinner, look no further than a quick roasted pork tenderloin. This is a method first, recipe second video that will help you access the big bold power of your Kamado Joe. Happy Grilling!

Quick Roasted Pork Tenderloin
2 Each Cheshire Pork Tenderloins

Quick Marinade
½ Cup Dijon Mustard
2 tsp Garlic, Chopped
2 Sprigs Rosemary, Fresh Chopped
2 Sprigs Fresh Thyme
5 Leaves Sage
1 Tbsp Lane's BBQ Honey Sriracha Rub
2 tsp Olive Oil

Method:
1. Stabilize your grill at 450F. Bank all of your coals to one side of the grill and top with a cast iron grill grate.
2. Trim any visible silver skin from the surface of the tenderloin.
3. Combine all ingredients in a bowl and fully incorporated. Season the tenderloin with the Lanes BBQ Honey Sriracha Seasoning and paint mixture evenly on each tenderloin and allow to marinate for at least 10 minutes.
4. Season the Cast Iron with a touch of oil and place the quick marinated tenderloins on the grill grate. Sear for 6 to 7 minutes and flip. Close the dome and cook for another 10 minutes. Open the dome and turn 1 more time on the side that needs a bit searer, close the dome and cook for another 4 to 5 minutes. Look for an internal temp of 140F.
5. Once you have reached the correct internal temperature, remove the tenderloins to a cutting board and allow to rest for 8 to 10 minutes. Slice down the loin and enjoy.

#KamadoJoe #PorkRecipe #PorkTenderloin101

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