Difficulty: Intermediate
Apps & Sides
recteq Butter Board
Prep Time: 1 hrs, 30 min
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.