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Is it just us, or does bombcyclone make you think of sausage rings?

Is it just us, or does the #bombcyclone make you nostalgic for bonfires and summer days? ...This recipe makes it seem like bonfire cookout is not that far away.

 This dish is great for outdoor cooking, and the ingredients are easy to transport for a campout. That said, with a few adjustments, it's also deliciously cooked on a stovetop when the idea of braving the elements leaves a bit to be desired. 

As cooked at Louisville's Bourbon & Beyond by bonfire cookout, in collaboration with Chef Alejandro Cantagallo


  • Italian sausage ring (Ask the butcher to keep it whole)
  • Spanish Onion, peeled and sliced in strips
  • Bell peppers, Ribbed, cut in 1/2 in strips (red, orange or green pending your taste)
  • Salt & pepper to taste
  • Olive oil
Photos by Eric Savage 2017

Photos by Eric Savage 2017

Photo by Bill Bernal

Photo by Bill Bernal


On a VERY hot plancha, place peppers and onions without oil. May substitute and cook indoors on a stove top using a cast iron skillet like this fantastic one from Field Company or cast iron casserole dish like this one from KitchenAid.  

Allow onions and peppers to char by not agitating them, don't be scared if they burn a bit. 

Once charred well on one side, season liberally with salt and pepper, and then add oil.

Move onions and peppers around until onions just start to turn translucent (approximately 10 minutes pending heat source). Remove from plancha and put aside. 

With fire at medium to high heat, place sausage on lightly oiled plancha and cook until seared on one side (pending size, may be 5-10 minutes). 

Once seared on one side, flip and “bury” underneath the reserved onions and peppers until fully cooked (another 5-10 minutes pending size).

Serve as is, or in a toasted bun, covered in onions and peppers.


A sample of a plancha, as seen at Bourbon & Beyond with Love & Fire by bonfire cookout. 

A sample of a plancha, as seen at Bourbon & Beyond with Love & Fire by bonfire cookout. 

Smoke 'Em If You Got 'Em

Few things say Happy Independence Day better than grilling outdoors. Why? We've no idea, but we are huge supporters! 

This recipe was created as a labor of love from chef Ty Hatfield, and perfected over a number of test weekends upstate last summer. And while test-taking follows closely behind pulling a double in the hierarchy of things we'd rather not do, this is one kind of test we were thrilled to be part of.

So don't be discouraged if it takes a few trials to get the dish down, happens to the best of us and even the mistakes are often a delicious day with friends.

Recipe by chef Ty Hatfield


2 poulet rouge chickens (any 12-16lb bird will do quite nicely as well)
1/2 cup smoked paprika
1/4 cup oregano, chopped
1/4 cup sage, chopped
2 tbsp. garlic, chopped
2 tbsp. red pepper flakes
1 tbsp. ground black pepper
1/2 cup light brown sugar
Kosher salt

Pepper Sauce

2 cups fresno chilies
3 cloves garlic
1/4 cup sherry vinegar
1/2 cup olive oil


Combine 1 cup light brown sugar and 1 cup kosher salt with 2 quarts of water and bring to a simmer to dissolve. Remove from heat. Remove chickens from packaging and rinse, and remove the backbone of each bird using poultry shears. Submerge chickens in the brine in an appropriate sized container and refrigerate overnight.

The next day, remove from brine and dry the birds. Combine paprika, herbs, garlic, chili flakes, and pepper and rub chicken with the dry rub. Let marinate overnight in a ziplock container.  Before grilling, rub the chickens with a small amount of neutral oil and season chicken with salt.

Spatchcocked birds cook best when using the chicken umbrella as seen here. Tie birds with cooking twine and hang from the umbrella leg about 2' from the fire. You may need to move the birds and / or flip them half way through the cook so make sure the ties can be untied and retied easily. Remember the fire gets hot so you can also use heat-resistant gloves! Birds can also be grilled over moderate heat until cooked through (grate grills works best).

Cut chicken into pieces as desired. Serve pepper sauce on the side.

To make the sauce

Remove stems from chilies and split in half lengthwise. For less heat, remove seeds. Process chilies and remaining ingredients in food processor until chunky. Season with salt to taste.

Kickin' Bass and Taking Names

If you're heading to Governor's Ball, Bonnaroo, or one of the other exceptional opportunities to day-drink and dance like no one is watching...odds are pretty good you'll hear one of the bands utter the words that they're "Here to kick ass and take names"! Or maybe that's just our recollection...since the last time we saw a band live may have been when the White Stripes were still a duo before Jack White brought the fire back to Detroit with Third Man Pressing. Seriously, so cool. #kickinbass

Recipe by chef Ty Hatfield

8-10 pound whole striped bass
7-10 fresh bay leaves
1 lemon, sliced in 1/4 inch slices

Rinse fish and dry completely, making sure to remove any remaining scales. Place bay leaves and lemons in the cavity of the fish. Using butcher's string, tie the fish's body every 3 inches to keep the cavity closed and improve the integrity of the fish after it has cooked. Rub the fish with olive oil and season liberally with salt and pepper.

Place on a very hot and clean grill, and leave the fish to grill for 10-12 minutes. Carefully flip the fish to the other side to finish cooking. (Hint: if the fish is sticking to the grill, let it continue cooking until the skin releases).

Serve whole with additional lemon wedges and olive oil. Chimichurri also goes well with this dish. And so does a crisp white wine from Lenz Winery.

Grilled  Stuffed Whole Striped Bass

Grilled  Stuffed Whole Striped Bass

WTF Is A Crobbler

When you're crafting desserts cooked on coals, sometimes it leads to rather odd dish names...the crobbler is the most recent testament to that fact. When deciding what to make for dessert last Fall, we all agreed a seasonal fruit casserole dish sounded delicious. The debate then became whether were we making a cobbler or a crisp.

When we couldn't agree, and possibly fueled by a few bottles of wine, we landed on this Seasonal Berry "Crobbler". If the name takes off, we'll take our royalties in cast-iron. 

Recipe by chef Ty Hatfield

2 pounds firm, ripe peaches - halved, pitted and cut into 1/2-inch wedges*
2 cups fresh blueberries*
1/2 cup granulated sugar
2 tsp. fresh lemon juice
1 1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup light brown sugar
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 stick plus 4 tbsp. cold unsalted butter, cubed

*may be replaced with whatever seasonal fruit you fancy

In advance:

In a large bowl, toss the peaches and blueberries with the granulated sugar and lemon juice. Transfer the mixture to an 8x11-inch baking dish.

In a food processor bowl, add the oats, flours, brown sugar, salt, butter, cinnamon, and nutmeg and pulse until the topping is crumbly.


Sprinkle the topping over the fruit and place uncovered on the grill for 1 hour (grill temperature will affect actual cook time, so keep an eye on it). For a crispy topping, cover with a lid and add hot coals atop for 10-15minutes until the top is golden brown and the fruit is bubbling. Alternatively, if you have layers of coals, you can also place the casserole uncovered on the bottom for the same affect (e.g. if using a chapa grill).

Let the crisp cool and serve with your choice of ice cream, whipped cream or creme anglaise.

Peach and Blueberry Crobbler

Peach and Blueberry Crobbler

It's Nothing to Lose Your Head Over

photo by  Nicole Franzen

Hey look, it's Spring! And while it's nothing to lose your head over, it's a great reason to try grilling head-on prawns.

This simple recipe was created by chef Ty Hatfield last September using locally-sourced prawns from Brawn Seafood on the North Fork.

Go simple with a squeeze of charred citrus before savoring, or try it with an adventurous Aioli.


  • 12 head on prawns
  • 2 tbsp. kalamansi puree
  • ½ cup mayonnaise                                    
  • 1 clove garlic    

Kalamansi Aioli

Combine mayonnaise, kalamnsi puree (if unavailable, fresh lemon juice is a fine substitute), and shaved garlic clove using a microplane.


Season prawns with neutral oil, salt, and pepper to taste and grill over moderate heat until cooked through, roughly 5-8 minutes depending on the heat level of your grill. Serve with aioli on the side.