Bacon Jam Pub Burger
This Bacon Jam Pub Burger is so tasty, juicy and delicious! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for this burger joint classic. This half pound burger is topped with smoked gouda and cheddar cheeses and smothered in a sweet and salty bacon jam!
► FULL RECIPE: (
RECIPE COOKED ON: (
SUBSCRIBE for NEW RECIPES every Tuesday + Friday:
WATCH OUR FAVORITES NOW! ►
________________________________________________
*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL:
BEST CHARCOAL GRILL:
BEST GAS GRILL:
KITCHEN TOOLS:
GET THE GEAR:
_________________________________________________
*** FOLLOW US ***
FACEBOOK:
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
TIKTOK: @allthingsbbq
PINTEREST: @allthingsbbq
CREEKSTONE FARMS BRISKET BLEND GROUND BEEF:
HOW TO MAKE THE BEST PUB BURGER ON THE BLACKSTONE GRIDDLE! AMAZING CHEESE SAUCE RECIPE
Today we're showing HOW TO MAKE THE BEST PUB BURGER on the BLACKSTONE GRIDDLE! With this AMAZING CHEESE SAUCE RECIPE on a PRETZEL BUN, this PUB BURGER really is the BEST we've made on the BLACKSTONE GRIDDLE! Check out the video to see our take!
BECOME A WALTWINS SUPPORTER! Visit our Patreon Page here:
WALTWINS MERCH STORE!
Check out Crossroads Missions for ways to donate to support their amazing services!
Crossroads Missions
Cheese Sauce Recipe
2 tbsp white flour
2 cups milk
2 tbsp butter
2 cups cheddar cheese
1-2 tsp salt
1-2 cups American cheese (slices added to taste/preference)
On stove or on the griddle, over med/high heat, place butter in a medium saucepan. Once the butter is melted, stir in the flour to create a roux. As soon as the flour is mixed, begin pouring in the milk, a little at a time. As the roux and milk thicken, add more milk - repeating until all the milk has been added. Next, add in the cheddar cheese and mix until cheese is completely melted. Begin adding American cheese and salt (begin with 1 tsp and add both salt and American cheese to desired taste). Served and enjoy!
*The cheese will begin to solidify when cooling down. To liquify, simply reheat the cheese sauce.
Here’s our P.O Box - If you’d like to send us something, we’d love to give you a shoutout in an upcoming “Mailtime” segment!
c/o Adam Walton
P.O. Box 365
Plymouth, FL 32768
Do you love food? Do you love watching freakishly identical twins making, eating, and reviewing food, knowing they love food as much as you do?? If you answered “yes” to these questions, then BOOM, you just found yourselves in great company!!
Join the WALTWINS on their journey, through cooking, food reviews, and whatever other shenanigans they find themselves in!
As always, we love hanging out, laughing, and enjoying life! Take a timeout from life and laugh with us, because when you're with the WALTWINS, you're family!
The MOST Chicago Pizza EVER?! | Tavern Style Pizza ft. @nachosandlager
Most people know about Chicago Deep dish pizza, fewer of the local thin crust variety that many (matter of fact, most) of us locals eat on the regular. That’s right, I’m talking about Tavern-style pizza. Thin cracker crust, blistered cheese, spicy sausage/giardiniera on top and cut into SQUARES, tavern-style crust IS Chicago pizza.
I want to toss a big shoutout to John Carruthers of Crust Fund Pizza (@nachosandlager on IG) for letting me run a special for one of his pop-up pizza drops. John’s research and techniques are top tier and I wouldn’t have been able to make this video without him. If you’re ever in Chicago, check to see if he’s running a pizza drop for that month, you’ll be glad that you did. The full recipe for classic Chicago tavern style pizza is below. The recipe includes how to make the dough, sauce, and how to bake the pizza. It also includes some recommendations for toppings, gear that I find useful for making professional-level pizza at home and a few other blurbs. I hope you guys dig the video and, more importantly, the recipe! Let’s make some pizza.???????? Adam
Get the FULL RECIPE + GEAR Recommendations here -
Check John Carruthers (Crust Fund Pizza) out on Instagram -
________________________________________________________
LET’S BE FWENDS!
Instagram:
Facebook:
Tik Tok:
Website:
________________________________________________________
MUSIC:
Melodeyes -
Just Jerry -
________________________________________________________
TIMESTAMPS:
(0:00) What is Tavern Style Pizza?
(0:37) Crust Fund Pizza
(2:17) Da Sauce
(4:19) Da Dough
(6:05) Da Crust
(7:52) Pizza Baking 101
(9:17) Da Cheese
(9:40) Building The Pizza
(11:17) Pizza Reveal & Taste Test
________________________________________________________
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
#Pizza #Recipe #Baking #TavernStylePizza #DeepDishPizza #ChicagoFood #PizzaRecipe #HowTo #Food #FoodPorn #OmnivorousAdam
Buffalo Chicken Pub Cheese Dip --- FAN FAVORITE!
Not gonna lie... this is the BEST dip we've ever made!
We're too busy in the kitchen to write down the recipe... check back on or follow us on Facebook (
Chicago Cracker Crust Pizza Recipe | Tavern Style
Chicago is a big pizza town. The deep dish may get all the headlines, but the real star of this town is the thin crust tavern style! It's crispy, it's cut funny and it's delicious! Turns out it's also really easy to make at home. Here is how you make your own Chicago Thin Crust Pizza at home!
Dough recipe:
300g AP Flour
150g warm water (105f to 115f)
1/2 package of Active Yeast
1/2 tsp sugar
1 tsp Salt
2 tsp Corn Oil
See the video above for step by step directions.
Sauce recipe:
1 15oz can of Tomato Sauce
1/2 6oz can of Tomato Paste
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Granulated Garlic Powder
1/2 tsp Onion Powder
1/2 tsp salt
Mix Well and refrigerate, covered, for at least 1 hour before making pizza.
Please share, subscribe and hit the like button if you enjoyed this episode.
To see recipes and more go to
Check out my Instagram
Find Me On Facebook
Perfect Chicago Thin-Crust (Tavern Style) Pizza at Home
Perfect Chicago Thin-Crust (Tavern Style) Pizza at Home!
Many thanks to loowaters on pizzamaking.com for this dough recipe.
This video teaches how to make Perfect Chicago Thin Crust (Tavern Style) Pizza at Home.
If you enjoy this video, please leave a like and subscribe to help support us and receive notifications when we create more pizza videos!
Please use these Amazon Affiliate links to purchase items that we use in making pizza. It doesn't cost you any extra money but it does help to support our channel a little. Thanks! :)
Pan Gripper --
Pizza Peel (Wooden) --
Pizza Peel (Metal) --
Grandma Pizza Pan (16 x 12 inch) --
Serving Tray --
Coarse Cheese Grater --
Pizza Screens --
Pizza Cutter (4 inch) --
Cento Tomatoes --
Dei Fratelli Crushed Tomatoes --
Italian Seasoning --
Sony a6000 Camera --
Chicago Thin Pizza Recipe
This Makes Two 14-inch pizzas
By Weight:
All Purpose Flour (100%): 610 g | 21.5 oz | 1.34 lbs
Water (50%): 305.14 g | 10.76 oz |
Rapid Rise Yeast: (1.5%): 9.15 g | 0.32 oz | 3.0 tsp | 1 tbsp
Regular/Fine Salt (1.5%): 9.15 g | 0.32 oz | 1.87 tsp | 0.62 tbsp
Sugar (0.7%) 4.45 g | 0.151 oz |1.0 tsp | 0.36 tbsp
Corn Oil (3%): 17.95 g | 0.63 oz | 4 tsp | 1.33 tbsp
Total (155.25%): 955.84 g | 32.76 oz | 2.05 lbs
Single Ball: 477.92 g | 16.38 oz | 1.02 lbs
By Volume:
All Purpose Flour: 4 cups using the dip and sweep method
Water: 1 and 1/4 cups
Rapid Rise Yeast: 3 teaspoons
Regular/Fine Salt: a little less than 2 teaspoons
Sugar: 1 teaspoon
Corn Oil: 4 teaspoons
Chicago thin pizza sauce:
26 to 28 oz tomato puree
12 oz tomato paste
1 tbsp dried oregano
3/4 tsp salt
1 tsp sugar
1/2 tsp ground fennel
1 pinch red pepper flakes
1/4 tsp garlic powder
Add water to achieve desired consistency.
Directions:
Dry ingredients: Put flour, yeast, salt into mixing bowl. Whisk mixture together.
Wet ingredients: Add water and corn oil to flour.
Use paddle attachment on low setting to combine all ingredients, about 2 minutes. Remove excess dough from the paddle and pack in to a rough, crumbly dough ball. Place dough ball into a large, partially sealed plastic bag and refrigerate for 6 to 48 hours (more time is better).
Roll the dough out using a rolling pin on a floured surface until it is about 1/8 inch thick. Use a pizza serving tray or plate and cut circle measuring about 15 inches in diameter. Remove excess dough trimmings and save them for some other use. Transfer circle of dough onto a pizza serving tray lined with parchment paper. Cover top of dough with another sheet of parchment paper and refrigerate for 20 minutes to 2 hours. Additional dough pieces and trays can be stacked if making multiple pizzas. If the pizzas will be in the refrigerator for longer than 2 hours, wrap them with shrink wrap to prevent the dough from drying out.
When ready to make pizza, move the dough onto a pizza peal sprinkled with rice flour or flour to prevent the dough from sticking. The dough does not need to thaw after removing from refrigerator -- simply remove pizza from refrigerator and begin topping the pizza.
Add about 4 large spoonfuls of sauce, a generous amount of cheese, and your toppings.
Bake the pizza on a pizza stone or baking steel in an oven pre-heated to 450 degrees. Bake time will average about 10 to 12 minutes. Pop any bubbles that form during the bake using a long fork or skewer.
Remove from oven and place on a cooling rack when the cheese is just starting to brown and the bottom of the pizza appears light brown. Place it onto a serving tray, slice the pizza tavern style, and enjoy!
Extra tags (ignore): chicago thin crust style pizza,tavern style pizza,how to make chicago thin style pizza at home,thin crust pizzarecipe,how to make chicago style pizza,how,to,make,pizza,perfect pizza at home,italian food,cooking,cooks country,americas test kitchen,chicago pizza,thin crust pizza,sausage,cooks illustrated,homemade chicago pizza