Portable Butane Stove – these can be used indoors (with proper ventilation) and get plenty hot. They have combo grills too where the grill is attached to the element. The best thing to do though is to buy a separate stove and grill from the same company so that its a tight fit but you can just throw the grill pan into the sink or dishwasher later. We have this Iwatani butune stove and this Iwatani Korean BBQ grill pan and we love them. If you mix and match, sometimes the grill and the stove won’t be a good fit and the grill can slide right off. The difference between a $20 grill and a $50 grill is immense, by the way.
Pro tip: You’ll want to keep a window open during your KBBQ party no matter what grill you use because it will get smoky. If you have a backyard, you can do a backyard KBBQ party but if you don’t, you can do it at home too, just keep your hood fan on and know that you’ll need ventilation. Maybe keep a stick around to press the hush button on your smoke detector if you have crazy tall ceilings.

12 ounces broccoli
1 large egg
1/4 cup sliced green onions
2/3 cups shredded cheddar
1/2 cup panko
salt and freshly ground pepper
shichimi togarashi, if desired
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Blanch the broccoli in boiling water for 1 minute then immediately shock with cold tap water or an ice bath. Drain very, very well.

Chop finely and mix throughly with the egg, green onions, cheddar, and panko. Season generously with salt and pepper. Scoop about 1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping. Place on your prepared baking sheet. Repeat until all the tots are made. Sprinkle on shichimi togarashi, if using.

Bake until golden brown and crispy, 18-20 minutes, rotating the baking sheet at the halfway mark. Remove from the oven and enjoy hot with extra shichimi togarashi, ketchup or sriracha!

Note: Shichimi togarashi is a Japanese seven spice mixture. I like the little bit of heat it gives these guys, but it’s entirely optional. You can find it here.

I used a mini ice cream scoop to keep the sizes consistent. If you like, you can just scoop out the tots and bake without shaping into a log.

What are some sauces I can dress my brussels sprouts with?
I kept it simple and just enjoyed the sprouts as is, but you can make a sauce to dress the sprouts up. Dress them while they’re hot!

Garlic butter: mince 2 cloves of garlic and heat with 1-2 tbsp butter over low heat.
Creamy dijon: whisk together 1 tbsp olive oil with 1-22 tsp dijon, and 1-2 tsp apple cider vinegar.
Lemon dill butter: melt 1-2 tbsp butter over low heat and mix in 1 clove minced garlic with 1 tbsp freshly chopped dill and the zest of 1 lemon
Balsamic butter: melt 1-2 tbsp butter and whisk with 1-2 teaspoons balsamic vinegar
Honey mustard: whisk together 1 clove minced garlic with 1 tbsp honey and 1/2 tbsp whole grain mustard and olive oil
Honey garlic: heat up 1-2 tbsps honey with 2 tsp soy sauce and 1 clove garlic. Read more
Vietnamese fish sauce: whisk together 1 tbsp neutral oil with 1 tsp fish sauce, 1 clove garlic, 1 tsp sugar, and a pinch of pepper flakes. Read more
Spicy chili oil: mix together 1 tbsp soy sauce with 1/2 tbsp Chinese chili oil and 1/2 tbsp rice vinegar. Read more
Miso: wisk together 1 tbsp neutral oil with 1-2 tsp miso, 1 tsp rice vinegar, pinch of sugar

This is a two day recipe – like sourdough, the pretzel dough hangs out and proofs in the fridge overnight so it develops some really nice flavors. If you can’t wait overnight, start your dough really, really in the morning, it’ll need to proof for 8 hours.

Activate the yeast: Stir together the yeast and sugar with warm water in your mixing bowl.
Make your pretzel dough: Add the beer, butter, flour, and salt and knead until everything comes together into a smooth elastic dough.
Rest. Move the dough to a large, lightly greased bowl, cover and let proof in the fridge for 8-24 hours.
Shape: Divide the dough into 8 and shape into pretzels (see below).
Proof. Let the pretzels double in size.
Baked baking soda bath: In a large sauce pan, very carefully heat up the baked baking soda with water.
Dip. Carefully dip the pretzels in the baking soda bath shake off the excess and place on a parchment paper lined baking sheet. Brush with an egg yolk wash and sprinkle with salt.
Bake. Bake until beautifully brown and golden. Brush with butter if you want some extra shine and that delicious buttery flavor.

Apparently not everyone knows what Texas toast is. Or how ridiculously easy it is to make. Friends, have you been buying boxes of frozen Texas toast at the store?! Because this is the easiest Texas toast recipe ever. Even easier than going to the store, grabbing a box of frozen toast and turning on the oven! This might seem like a strange and overly simple recipe, but that’s only if you’ve never tried this classic combination of fried extra thick cut garlicky bread before.

Texas toast is pure carb pleasure. Golden crisp and buttery, with pillowy soft insides. It’s simply the best. Each bite is amazing: a garlicky crackly crust with soft and buttery insides. So good I could eat a whole loaf and not regret it. When I want to do a carb binge and REALLY live life, it’s there for me. It’s the perfect accompaniment to barbecue (of course) but it also goes so well with soups, stews, breakfast platters, and even as a snack on its own.

What is Texas toast?
In Texas everything is bigger, even the toast! At least that’s the rumor on where and how it came to be. Texas toast is really just toast, but sliced twice as thick. It’s usually square (made in a pullman pan) as opposed to the regular cloud-like top most other bread loaves has. It’s a favorite for eating with super saucy barbecue and also for making sandwiches.

1 cup macaroni
1 1/2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup grated cheddar cheese
salt and pepper to taste
extra grated cheddar for the dolsot
1/2 cup kimchi, chopped
1 sac mentaiko, roe scraped out of the membrane, using a spoon, optional
gochugaru, optional
Heat up a stone bowl, lightly oiled, over medium-low heat.

Cook the macaroni according to the package instructions, drain and set aside.

In a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in half of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.

Remove from the heat and add the cheese and stir until melted. Taste and season with salt and pepper. Stir in the macaroni.

Sprinkle some cheese into the dolsot then add the macaroni and cheese. Top with more cheese, the chopped kimchi, and the mentaiko, if using. Mix it all up and push the macaroni against the sides of the bowl. The cheese will form a crispy frico/socarrat. The longer you wait, the crispier it will get. Enjoy! Add some gochugaru for an extra kick!

Crispiest: Place the oil in a deep roasting pan and place it in a hot oven for 10 minutes until shimmery. Carefully remove the roasting pan, place on a heat proof surface and use a pair of tongs to place the potatoes in the hot oil, turning to coat, then roast the potatoes in the oven.
Crispier: In a small pan, heat up the oil over medium heat. When hot and shimmer, very carefully pour it into it to a deep roasting pan. Use a pair of tongs to transfer the potatoes over to the hot oil and toss to coat then roast in the oven.
Crispy: Place the potatoes in a roasting pan, drizzle on the oil and then use a pair of tongs to coat each potato then roast in the oven.
My favorite way to achieve ultra crispy roasted potatoes
My favorite way of getting super crispy potatoes without the scariness of pulling a hot pan of oil out of the oven is a combination of numbers 2 and 3. I like to get my biggest cast iron, and heat it up with the oil over medium high on the stove. When it’s hot and shimmery, I carefully use a pair of tongs to add the fluffed up potatoes in, tossing, while the pan is still on the heat. Once everything is evenly coated in oilm I pop the whole thing into the preheated oven where everything gets super crispy and crunchy. The key to crispy potatoes is the hot oil and the hot pan in combination, so this is my number one choice for both, as well as safety.

Cooling Cheesecake Method
The importance of cooling your cheesecake
After the baking, the cheesecake will spend an enormously long time to cool off in the oven. I’m pretty sure this is not how they do it in Japan because they take them out of the oven when they’re still super hot and jiggly, but this works for me so I roll with it. The super slow cooling keeps your cheesecake looking non-wrinkly and crack-free, which was a problem I faced the first few times I made this.
The only thing is, when you cool it in the oven, you don’t get to have fun jiggling it while it’s still hot. And really, the cheesecake is most jiggly when it’s warm. After it cools down, it deflates a bit and is more like a regular fluffy sponge cake texture rather than a jiggly puffball. If you don’t care about aesthetics, or care more about jiggling, or just want to eat cheesecake ASAP, feel free to shorten the cooling time or even take it out right away.

The importance of cooling your cheesecake
After the baking, the cheesecake will spend an enormously long time to cool off in the oven. I’m pretty sure this is not how they do it in Japan because they take them out of the oven when they’re still super hot and jiggly, but this works for me so I roll with it. The super slow cooling keeps your cheesecake looking non-wrinkly and crack-free, which was a problem I faced the first few times I made this.
The only thing is, when you cool it in the oven, you don’t get to have fun jiggling it while it’s still hot. And really, the cheesecake is most jiggly when it’s warm. After it cools down, it deflates a bit and is more like a regular fluffy sponge cake texture rather than a jiggly puffball. If you don’t care about aesthetics, or care more about jiggling, or just want to eat cheesecake ASAP, feel free to shorten the cooling time or even take it out right away.

Method
Simply place all the base ingredients into a food processor.
Pulse until a crumbly mixture forms.
Pour the base mixture into a lined cake tin and press down hard.
Leave in the freezer to set for 10 minutes.
Place all of the filling ingredients into a small pan over a low heat and stir until melted, ensuring not to bring it to the boil.
Once everything has melted, pour the filling over the base layer.

Pour the cake batter into the lined cake tin and bake for 35-40 minutes until crispy on top but baked through the middle – you still want it to be a little fudgy as it will solidify more as it hardens. if not baked through, place back into the oven for 5-10 more minutes, you may want to Cover the top in foil to stop any burning.
once baked, remove from the oven and leave to cool before serving.

The importance of cooling your cheesecake
After the baking, the cheesecake will spend an enormously long time to cool off in the oven. I’m pretty sure this is not how they do it in Japan because they take them out of the oven when they’re still super hot and jiggly, but this works for me so I roll with it. The super slow cooling keeps your cheesecake looking non-wrinkly and crack-free, which was a problem I faced the first few times I made this.
The only thing is, when you cool it in the oven, you don’t get to have fun jiggling it while it’s still hot. And really, the cheesecake is most jiggly when it’s warm. After it cools down, it deflates a bit and is more like a regular fluffy sponge cake texture rather than a jiggly puffball. If you don’t care about aesthetics, or care more about jiggling, or just want to eat cheesecake ASAP, feel free to shorten the cooling time or even take it out right away.