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  • recteq butter board
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Difficulty: Intermediate

Apps & Sides

recteq Butter Board

schedule

Prep Time: 1 hrs, 30 min

outdoor_grill

Cook Time: 30 min

Difficulty: Intermediate

You've been hearing about a butter board and here's your chance to try it on the recteq! With extra smoky flavor, the recteq Butter Board will be beyond delicious.

Instructions

  • Step 1: Preheat recteq to 350℉..... Now for the fun part!
  • Step 2: In a small cast iron skillet, smoke the salt for 1-2 hours until it has absorbed a good bit of smoke, remove the salt from the pan and reserve.
  • Step 3: In the same pan, add some olive oil and chili flakes. Allow the mixture to saute for a few minutes, but be careful not to burn the chili flakes.
  • Step 4: In a small bowl, combine the shrimp with the Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, and Cornstarch. Add the mixture to a preheated cast iron skillet.
  • Step 5: Once the shrimp are slightly golden-brown, add the white wine and butter and cook until the sauce is thick and creamy. Reserve for later.
  • Step 6: In a small bowl, season the chicken thighs with the buffalo wing sauce, Ray's Loco Gringo Rub and Chef Greg's 4 Letter Rub. Grill for a few minutes on each side until the internal temp is 180℉. Remove from the grill and reserve.
  • Step 7: Trim the tops of the garlic bulbs and lay cut side down in a baking dish. Add the olive oil, cook for 45-60 minutes until soft, remove from the grill, and allow to rest for a few minutes.
  • Step 8: Lay the bacon on a Mesh Cooking Mat, season with Rossarooski's Honey Rib Rub, and cook for 30 minutes or until crisp, remove from the grill and reserve.
  • Step 9: Cut the tomatoes in half and add to the Mesh Cooking Mat and allow to roast for 15-20 minutes until just soft.
  • Step 10: Smear the soft butter all over the cutting board, arrange your cooked toppings and enjoy with toasted baguette!
Ingredients

Serving Sizes

Ingredients

  • 1 pound(s) Unsalted Butter, softened
  • 1/4 cup(s) Coarse Salt
  • 1/4 cup(s) Olive Oil
  • 1/2 tablespoon(s) Chili Flakes
  • 1/2 pound(s) Shrimp, chopped coarse
  • 1/2 teaspoon(s) Chef Greg's 4 Letter Rub
  • 1/2 teaspoon(s) Colden's Freakin' Greek Rub
  • 1/2 tablespoon(s) Cornstarch
  • 1/4 cup(s) White Wine
  • 1 tablespoon(s) Butter
  • 1 each Boneless Chicken Thighs
  • 1/2 teaspoon(s) Ray's Loco Gringo Rub
  • 1/2 teaspoon(s) Colden's Freakin' Greek Rub
  • 1 tablespoon(s) Buffalo Wing Sauce
  • 2 each Garlic Bulbs
  • 1/4 cup(s) Olive Oil
  • 1/4 pound(s) Bacon
  • 1/2 tablespoon(s) Rossarooski's Honey Rib Rub
  • 6 ounce(s) Grape Tomatoes
  • 1/2 ounce(s) Fresh Basil
  • 1 loaves Baguette Bread

Tools Needed

  • Large Cutting Board
  • Knife
  • Cast Iron Skillet
  • (4) Small Bowls
  • Mesh Cooking Mat
  • Step 1: Preheat recteq to 350℉..... Now for the fun part!
  • Step 2: In a small cast iron skillet, smoke the salt for 1-2 hours until it has absorbed a good bit of smoke, remove the salt from the pan and reserve.
  • Step 3: In the same pan, add some olive oil and chili flakes. Allow the mixture to saute for a few minutes, but be careful not to burn the chili flakes.
  • Step 4: In a small bowl, combine the shrimp with the Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, and Cornstarch. Add the mixture to a preheated cast iron skillet.
  • Step 5: Once the shrimp are slightly golden-brown, add the white wine and butter and cook until the sauce is thick and creamy. Reserve for later.
  • Step 6: In a small bowl, season the chicken thighs with the buffalo wing sauce, Ray's Loco Gringo Rub and Chef Greg's 4 Letter Rub. Grill for a few minutes on each side until the internal temp is 180℉. Remove from the grill and reserve.
  • Step 7: Trim the tops of the garlic bulbs and lay cut side down in a baking dish. Add the olive oil, cook for 45-60 minutes until soft, remove from the grill, and allow to rest for a few minutes.
  • Step 8: Lay the bacon on a Mesh Cooking Mat, season with Rossarooski's Honey Rib Rub, and cook for 30 minutes or until crisp, remove from the grill and reserve.
  • Step 9: Cut the tomatoes in half and add to the Mesh Cooking Mat and allow to roast for 15-20 minutes until just soft.
  • Step 10: Smear the soft butter all over the cutting board, arrange your cooked toppings and enjoy with toasted baguette!

Chef Pairings

This is a great party-starter and can be arranged into a beautiful presentation. Besides toasted Baguettes, try breadsticks or rye.