"Can You 'Que It?! Announcement
“Can You ‘Que It?!”
July 2020 Challenge
This month’s featured pitmaster is Zoe Adelstein of @chefzoe . Watch her video above to see the challenge ingredient selected and get a sweet and savory lamb recipe using her award winning smoked chocolate balsamic sauce!
All entries will be judged by Zoe and the winner will receive a BBQ Island gift bundle, BBQ bragging rights, and the option to be a future “Can You ‘Que It?” Featured pitmaster and judge!
Also, all submissions will be featured on our Instagram!
Contest runs through the end of July and is open to all continental US-based and Canadian entrants.
Grilled salmon with a smoked white chocolate, peppercorn and lemon sauce.
For the chocolate sauce, you will need 1 1/4 cup of heavy cream, 1/2 lb of premium white chocolate chips, a table spoon of blanched peppercorns, and zest of one lemon. Add the chocolate chips, lemon zest and peppercorns to a bowl. Use a smoke gun to fill the bowl with smoke and cover with cling wrap let sit for 20 minutes. After the chocolate chips are smoked bring 1 1/4 c of heavy cream to a boil. Add the chocolate chip mixer until smooth, then add in juice of a half lemon.
For the salmon de-skin the salmon and season with oil and @caribeque lemon garlic seasoning grill until done.
Garnish with white chocolate sauce and balsamic pearls.
Ribs were dusted with a combo of @grillyourassoff Pork Rub and unsweetened Coco powder then cooked in the oven at 275° wrapped in foil for about 2 hours. Ribs were removed then Chocolate BBQ SAUCE was slathered on and ribs placed back in the oven for 15 mins to set in. After that, I set the oven on broil for 5-10 mins.
CHOCOLATE BBQ SAUCE
1 chopped onion
1/2 teaspoon ground ancho chile
2 tablespoons olive oil
1/2 cup chicken broth
1/2 cup ketchup
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 oz Ghirardelli chocolate
Taking on the @bbqislandinc “Can You ‘Cue It” ingredient of the month challenge created by @chefzoe ! July’s ingredient is challenge.
I made cocoa rubbed ribeye caps with a cocoa pan sauce and shaved dark chocolate and parsley garnish!
Toasted and ground ancho Chiles and cumin seeds
Corn starch slurry
Let's talk CHOCOLATE! In the latest @bbqislandinc "Can You 'Que It?!" challenge set by @chefzoe she chose chocolate as her secret ingredient. Most of us only experience chocolate in dessert form and I'll freely admit to being a chocoholic. But chocolate definitely has a place in savory dishes too. @thekillercook has their Jamoca Chile rub which has cocoa in it and I love it, but tend to use it for sweet dishes because it has chiles and other amazing ingredients that give say, brownies a little something extra.🍫
Ok..back to tri tip. Found a smaller one at the store to test this recipe on and it turned out so good! It was a little over but tri tips are very forgiving.
Here's the rub:
1 Tbsp unsweetened cocoa powder
1/2 tbsp instant coffee
1 tsp salt &1 tsp pepper
1/2 tsp dried oregano
1/2 tsp chili powder
2 tsp coconut sugar
1/4 tsp each garlic and onion powder
Mix together. Rub all over your meat, cover and let rest over night. I used the @pitbarrel with cherry wood and @rockwoodcharcoal and cooked about an hour. So earthy and delicious! I tried some with my chimichurri too....amazing. My nephew and his son happened to be here to help with something and got to be my taste testers. Let's just say I might have some left to make a sandwich. 😊
Chocolate Pasta Carbonara with Chile Dusted Grilled Chicken....Not so traditional Pasta Carbonara with parmesan cheese, bacon, homemade chocolate pasta topped with a grilled chicken dusted with California chiles, cayenne, garlic and onion powder. Garnished with cilantro.
Creamy goodness with a hint of spice and a savory chocolate flavor.
2 ¼ cups of all-purpose flour
¾ cup unsweetened cocoa powder
3 large eggs
On a clean counter, combine flour and cocoa powder. Make a will in the middle for the eggs.
Crack eggs in the middle of the flour well and beat with a fork. Gradually add flour from the
walls of the well. It will create a sticky dough. Kneed the dough into a ball. If the dough is too dry,
Add a little bit of water until the dough forms. Wrap the dough ball in plastic wrap and refrigerate
for 30 min.
Take dough out of refrigerator and roll out to your desired pasta shape. We rolled until very thin and
Hand cut fettuccini type noodles. Add noodles to boiling water and cook for 5 to 8 minutes.
Butterfly chicken breasts.
Rub with a mix of ground California Chiles, Cayanne, Onion Powder, Garlic Powder, Salt and Pepper.
Grill until cooked
1 pound spaghetti pasta
1 tablespoon salt
1 pound thick cut bacon or pancetta diced
4 egg yolks
2 whole eggs
1 cup grated parmesan cheese
1/2 teaspoon freshly ground pepper
2 tablespoons freshly chopped cilantro to garnish
Bring a large pot of water to a boil and season with salt. Cook pasta.
Reserve 1 1/2 cups of the pasta water before draining.
In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
In a mixing bowl, whisk together egg yolks, eggs, and 1 cup parmesan cheese.
Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together for 2 min. Add grilled chicken and cilantro.
Yardcore Tostones Towa --------------------> Can You Que it???? Taking on the @bbqislandinc "can you que it " ingredient challenge of the month created by @chefzoe ! July's ingredient is chocolate......ok so the mess above is a stack of Tostones ' patties' with chipotle chocolate grilled chicken , mild chorizo (for the fam), topped with a CHOCOLATE BACON GRAVY and a spicy sweet Carribean slaw...
in order to make the tostone patties after frying the plantains the first time I would use my burger press to smash a bunch of them together before frying again to golden brown....hit those with some salt or your favorite sweet heat BBQ spice.(check my stories)..........the chicken thighs were dry rubbed in the mixture described below (2-4 ) hrs before grilling off.......now the CHOCOLATE BACON GRAVY!... Render off a package of bacon...remove the bacon and add the chocolate, sugar, flour mixture below to the fat to make a CHOCOLATE BACON ROUX!..then slowly add some milk till you get the right consistency......the slaw had a vinaigrette of roasted garlic, chili, lime, and is key to providing the acid to rounding out the bite..
Chipotle chocolate rub:
¼ cup dark brown sugar·
2 tblsp white sugar·
2 tsp smoked paprika
3 tsp chipotle chili powder
1 tsp cinnamon
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 well rounded teaspoon of un-sweetened cocoa
1 tablespoon salt kosher or sea salt
1/2 tsp cumin
1/2 tsp dehydrated lime
Chocolate bacon gravy:
1/2 cup of rendered bacon fat (add butter if you don't have enough bacon)
3 tblsp flour
1/4 cup cocoa
1/2 -cup of sugar
1/2 tsp allspice...(keep the island flavors rockin)
1/2 - or less milk to get to desired consistency
add dry ingredients to fat ... to make your BACON - CHOCOLATE ROUX!!!!.. then slowly stir in milk a bit at a time until it looks like you want it.