recteq Butter Board

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!