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Shop the Grill Dads

Waffled Monte Cristo Sliders

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Waffled Monte Cristo Sliders

Author Mark & Fey
Course Breakfast, Dinner, Lunch
Keyword Ninja, Sandwich, waffle iron, waffled

Ingredients

  • 1 12 roll package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.
  • Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.
  • In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.
  • Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

Reverse Sear Steak

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Reverse Sear Steak

Author Mark & Fey
Course Dinner
Keyword Meater, Steak, steakhouse-style

Ingredients

  • 2-4 strip steaks 1 1/2 to 2 inches thick
  • Kosher salt for seasoning
  • 2 ounces butter for basting
  • 3 to 4 cloves garlic for basting
  • Flaky salt for finishing

Instructions

  • Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. Add your digital probe thermometer, if using.
  • Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.
  • Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.
  • When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.
  • Remove the steaks from the pan and slice, serve with the butter and flaky salt.

Elk Chili in Bread Boats with Gremolata

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Elk Chili in Bread Boats with Gremolata

Author Mark & Fey
Course Dinner, Stew, Tailgate
Keyword Beef, Chili, Elk
Cook Time 35 minutes

Ingredients

For the chili

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 pasilla peppers seeds and stems removed, diced
  • 2 pounds ground Elk
  • Kosher salt for seasoning
  • 1 tablespoon tomato paste
  • 2 tablespoons ground ancho chile powder
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon oregano
  • 1 teaspoon cayenne
  • ½ teaspoon ground cinnamon
  • 3 cloves garlic crushed
  • cup masa harina flour
  • 1 cup beef stock
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can white beans, drained

For the gremolata and bread boats

  • 1 cup fresh parsley leaves
  • 2 cloves garlic
  • 1 large lemon washed and dried
  • ¼ cup olive oil

Instructions

  • Pre-heat a grill to 300º, with indirect heat. Heat a large Dutch oven over medium-high heat. Add the olive oil and elk. Season with a generous pinch of kosher salt and cook until the elk is browned, breaking up with a spatula as needed, about 8 minutes. While the elk is cooking, dice the onion and pasilla peppers. Remove the elk and set aside. Add the onions and pasilla. Cook until soft. Add the garlic and cook until fragrant, about one minute. Add the tomato paste and cook for 1 to 2 minutes, making sure to scrape up any brown bits on the bottom of the pan. Add the spices and masa, stir and cook until fragrant, 1 minute more. Add the tomatoes, beans, browned elk and stock and simmer, uncovered, on the grill for 25 minutes. Meanwhile make the gremolata and prepare the bread boats.  
  • For the Gremolata:  Use a chef’s knife to finely chop the parsley. Grate the garlic cloves onto your pile of parsley and then use the same grater to zest the lemon onto the parsley as well. Chop through the pile of parsley, 2 to 3 more times to combine. Move the gremolata to a bowl. Use a serrated knife to cut off the top of each bread roll and pull out about 2 inches of the soft interior of the bread to create the bread boat. 
  • Check the chili for seasoning and add salt as needed. Portion the chili into the bread boats and top with the gremolata. Pair with our Aviation Gin Smoked Blood Orange Negroni. 

Sonoran Hot Dog

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Sonoran Hot Dog

Author Mark & Fey
Course Dinner, Lunch, Snack
Keyword Beef, hot dogs, Ninja, Piedmontese
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 Sonoran hot dogs we like the big boys from Piedmontese
  • 4 slices thick cut bacon
  • 4 large hoagie rolls
  • 1/2 cup pinto beans canned or leftovers work well here
  • 1/2 cup pico de gallo
  • 1/2 cup jalapeno salsa or green chile sauce
  • 1/4 cup crumbled cotija cheese

Instructions

  • Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
  • Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
  • Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.

Sausage & Fennel Stuffed Turkey Breast

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Sausage & Fennel Stuffed Turkey Breast

Author Mark & Fey
Course Dinner
Keyword Ninja, Poultry, Spiceology, Turkey
Cook Time 30 minutes
Servings 8

Ingredients

  • 1 x Whole Boneless Skin on Turkey Breast (4-5 lbs)
  • 1 x Pound Bulk Sage Breakfast Sausage
  • 1 x Head of Fennel Medium
  • Italian Juicy Bird Dry Brine Blend

Instructions

  • The day before:
  • Place the turkey breast skin side down on a cutting board. While keeping the entire breast in one piece, butterfly each breast from the inside out, opening it like a book. Place some plastic wrap over the turkey and then pound with the flat side of a mallet to get an even shape.  Evenly coat both sides of the turkey with the Juicy Bird. Place it skin side up on a wire rack over a sheet tray and put it in the fridge, uncovered, for 24-36 hours.
  • The day of:
  • Remove the turkey from the fridge about an hour before starting. Preheat your Ninja Woodfire Outdoor Grill to 325º.
  • Heat a skillet to a medium-high heat. Place the sausage into the skillet and break it up into small pieces. Cook until the sausage is browned and cooked through. While the sausage is cooking, thinly slice the bulb of the fennel (use a mandolin if you have one). Save the green for garnish. Remove the sausage from the pan but leave the fat. Add the fennel and a pinch of kosher salt and cook until the fennel is soft.
  • Flip the turkey breast over so the skinside is down. Evenly place the sausage and fennel across the top. Roll the turkey up from one end, working to keep the skin facing out. Tie it up with 3-4 pieces of butcher’s twine. Place on the grill and cook until the internal temp hits 157º – 160º (carryover cooking will finish the job). This can take anywhere from 1-2 hours depending on your grill, the size and shape of the turkey, and environmental factors. Always cook to temperature, not time.
  • Allow the breast to cool for 20-30 minutes and slice into ½” pieces. Finish with a drizzle of olive oil, a pinch of flakey salt, and some of the green leaves from the fennel.

Fast and Hot Baby Back Ribs

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Fast and Hot Baby Back Ribs with Smoky Chipotle BBQ Sauce

Author Mark & Fey
Course Dinner, Meal Prep
Keyword Ninja, Pork, Pork Ribs, Spiceology

Ingredients

  • 2 racks baby back ribs about 4 pounds total
  • 3 tablespoons Salt Pepper + Three Chiles our spice blend from Spiceology
  • 3 tablespoons Worcestershire
  • 1 1/2 cups ketchup
  • 1 tablespoon Worcestershire
  • 1/4 cup light brown sugar
  • 1/2 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 chipolte pepper + 1 tablespoon adobo sauce
  • 1 large orange zested and juiced

Instructions

  • Prep the ribs for grilling by removing the touch membrane on the rib side of each rack. Wiggle a finger under the membrane in the middle of each and then pull up for easy remove. Cut each rack in half. Season the ribs on all sides with the Salt Pepper + Three Chiles seasoning and add a few dashes of Worcestershire to each rack. Wrap each rack in foil, meaty side down so they can cook in their own juices.
  • Heat your grill to 300 degrees F, we’re using the Ninja Woodfire Outdoor Grill. Place the rib packs on the grill and cook for 2 to 21/2 hours until the ribs reach 200 degrees F. Remove from the grill and cool for 10 minutes.
  • While the ribs cool, combine the sauce ingredients in a pot. Use an immersion blender to combine the ingredients. We like the Ninja Foodi Power Mixer for easy clean up. Bring the sauce to a simmer and cooke for about 8 minutes until thickened.
  • Cut the ribs in to 2 bone pieces. Heat the grill to high and if you’re using the Ninja Woodfire Outdoor Grill you can add smoke too. Cook for 3 to 4 minutes on each side, basting with sauce until the ribs are glossy and gorgeous, like Mark’s head.

Video

Lemon Thyme Juicy Bird Leg Quarters

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Lemon Thyme Juicy Bird Leg Quarters with Lemon Garlic Butter Pan Sauce

Author Mark & Fey
Course Dinner
Keyword Chicken leg quarters, Ninja, Poultry, Spiceology
Cook Time 1 hour 30 minutes
Servings 8

Ingredients

  • 8 chicken leg quarters about 3 pounds
  • 3 to 4 tablespoons Juicy Bird Lemon Thyme Brine our collab with Spiceology
  • Vegetable oil for crisping
  • 4 ounces 1 stick salted butter
  • 4 cloves smashed garlic
  • 5 spigs thyme
  • 1 large lemon zested and juiced
  • 2

Instructions

  • A day (or two!) before you want to eat these chicken leg quarters, season them on all sides with our Juicy Bird Lemon Thyme Brine. Set the quarters on a cooling rack set inside a baking sheet and refrigerate, uncovered, overnight.
  • When you’re ready to cook. Set a smoker to 250 degrees F. We’re using our Ninja Woodfire Outdoor Grill today. Cook the leg quarters skin side up for 60 to 90 minutes or until they reach 165 degrees F. Cooking time will depend on the size of your quarters. Remove the finished leg quarters from the smoker and cool for 20 minutes.
  • Just before serving, heat a tablespoon of oil in a large skillet over medium heat. Add the chicken quarters skin side down and cook for 3 to 5 minutes or until the skin is crisp. Remove the chicken from the skillet and reduce the heat to low.
  • Add one stick of butter to the pan followed by the garlic and thyme. Cook until the butter is melted and beginning to brown and smells incredible. Remove the pan from the heat and add the two tablespoons cold butter and the lemon zest and whisk until thickened. Pour the sauce over the chicken and serve.

Video

Smoked Sausage and Onion Stromboli

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Smoked Sausage and Onion Stromboli

Author Mark & Fey
Course Dinner, Lunch, Snack
Keyword Ninja, pizza dough, sausage, tomato sauce
Cook Time 22 minutes
Servings 4

Ingredients

  • 1 large onion thinly sliced
  • 12 ounces Italian mild sausages about 5 links
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup fresh basil leaves plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt for seasoning
  • 1 pound pizza dough at room temperature
  • 1 pound part skim mozzarella shredded
  • 1 large egg beaten
  • 1/4 cup finely grated pecorino

Instructions

  • Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.
  • While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.
  • Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.
  • Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

Video

Tri-Tip Street Tacos

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Tri-Tip Street Tacos

Author Mark & Fey
Course Dinner
Keyword Beef, Meater, Spiceology, Tacos, tri-tip
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 pound tri trip roast, like this one from Certified Piedmontese
  • 2 tablespoons Salt Pepper + Chocolate Chile
  • 12 small flour tortillas
  • Crumbled cotija cheese
  • Cilantro
  • Hot sauce

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno finely diced
  • 1 cup cherry tomatoes chopped
  • 1 small bunch fresh cilantro chopped
  • 1 large lime juiced
  • 2 tablespoons olive oil
  • Kosher salt for seasoning

Instructions

  • Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.
  • Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.
  • While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.
  • Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.
  • Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

Video

Lemon Thyme Whole Roasted Chicken

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Lemon Thyme Whole Roasted Chicken

Author Mark & Fey
Course Dinner, Meal Prep
Keyword Chicken, Poultry, Spiceology
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 to 5 pound broiler/fryer chicken, air chilled
  • 8 to 12 teaspoons Lemon Thyme Juicy Bird Brine Blend our brine blend with Spiceology
  • 2 large lemons halved
  • 1 punch fresh parsley for garnishing

Instructions

  • At least a day before roasting, remove the neck from the chicken and pat dry with paper towels. Season inside and out with Lemon Thyme Juicy Bird Brine Blend. Refrigerate uncovered for at least 24 hours. Use butchers twine to tie the chicken’s drumsticks together.
  • Heat a gas or charcoal grill for medium indirect heat (about 375 degrees F). Roast the chicken for 45 minutes to 1 hour or until the chicken reaches about 160 degrees F. Rest the bird for 10 to 15 minutes or until it reaches 165 degrees F. While the chicken roasts, char the lemons over direct heat for 3 to 5 minutes.
  • Serve the chicken with the lemons for squeezing.

Video