Trifecta Beer Cheese Pretzel Dogs with LBK Mustard Seeds
For those of you that don’t know, Robert is making big moves in the culinary world. Not only was he just inducted onto the National Blackstone Griddle Crew, but he has advanced to the next round of the Great Griddle Off 2023!
Trifecta Mustard Beer Cheese:
1 cup German lager beer
2 heaping tbsp of Lil Bird Kitchens Trifecta Mustard Seeds
8oz shredded smoked Gouda 8oz shredded sharp Cheddar 1 1/2 tbsp flour divided
1 tbsp of Red Beard Seasonings Steak and Brisket rub.
Directions-
- Shred the Gouda cheese and sharp cheddar into separate bowls
- To the shredded cheeses, add 3/4 tablespoon flour to each (1 1/2 tablespoons total)
- In a pot or on the stovetop, on medium heat, bring 1 cup of beer to a boil
- Once the beer is boiling, whisk in 2 Tablespoon of Lil Bird Kitchens Trifecta Mustard
- Once the beer and mustard are combined, whisk in half of the cheese until completely melted
- Whisk in second half of the cheese continuing to whisk without ceasing until melted
- Once combined, add in one tablespoon of Red Beard Seasonings Steak and Brisket rub
- Reduce heat to low
- Construct the masterpiece
- Destroy it!
Pro-Tip: Do not over season. Season lightly at first. You can always add more. You can’t always take away seasoning*. Chef’s actually season throughout their cooking. This ensures layers of flavor.
*Extra Pro-Tip: Well, I kinda told a fib. If you happen to oversalt a sauce or soup, you can peel a white potato and cut in half (more surface area) and drop in. Let sit for 10-15 minutes. Potatoes are Halophilic (GTS). They will absorb all the extra salt. Then you can add the correct amount.
*GTS= Google That Shit!
