Alchemy x Masters - 2025 Masters Club Dinner, Live-Fire Interpretation

Instructions

Cheeseburger Sliders Served Scottie Style

1. Finely dice the onion. Place on the flattop with a bit of oil and let char and soften, flipping occasionally, about 2-3 minutes. Remove from the grill and set aside.

2. Thinly slice the tomato, shred the lettuce (optional).

3. Split the ground beef into three 1.5oz sized balls. Place on the flattop and season with salt. Let cook about 1 minute. Flatten with a heavy metal spatula. Allow to cook another 30 seconds to a minute. Toast the bun on the flattop. Flip the burgers and place a ¼ of a slice of American cheese on each. Allow to finish cooking, about another minute. Stack and remove from the grill. Repeat for the three other sliders.

4. Place the bottom bun on a plate and add 1-2 slices of tomato, add the three burger patties on top. Add the grilled onions, a dollop of special sauce, sprinkle some hickory sticks and the shredded lettuce around the plate (optional). Add the top bun and skewer the slider to keep together. Repeat for the rest of the sliders.

Firecracker shrimp

1. Set smoker to 275F-300F.

2. Peel the shrimp and skewer, making sure to straighten the shrimp along the length of the stick. Place in the smoker for 8 minutes. Wooden skewers will work, but metal is ideal.

3. Cut the root ends off the green onion. Place the green onions on the elevated grill rack and let char, 1-2 minutes.

4. In a bowl, add the mayo, plum sauce, Sriracha, sesame oil, rice wine vinegar, chili crisp and mix.

5. Remove the green onion from the grill and finely chop and add to your sauce. Mix. Add sesame seeds to the sauce and mix. Set aside.

6. Thinly slice the carrot and cucumber on a mandolin or with a sharp knife into ribbons.

7. Remove the shrimp from the smoker and place on the live-fire grill or flattop. Squeeze the juice from half a lemon over top and sear on both sides.

8. To build, add three pieces of leaf lettuce to your plate. Place 2-3 cucumber ribbons on each piece of lettuce, 2-3 ribbons of carrot and then the shrimp. Spread the sauce onto each shrimp and garnish with sesame seeds. Serve with more sauce on the side for dipping. Using the lettuce wrap, hold onto the shrimp and pull out the skewer before eating.

Mini Meatballs

1. Set smoker to 275F.

2. Cut the crust off of the white bread and place in a bowl. Add milk and let it soften a couple of minutes, then mix together and break up the bread with a fork or spoon.

3. In a large bowl, add the ground meat, salt, pepper, oregano, garlic powder, chili flakes (optional), 1/2 cup parm and mix with hands. Add in eggs and mix again, then breadcrumbs and mix well again. Roll into ¾ oz mini meatballs.

4. Place a cast iron pan on the elevated grill rack, add about half an inch of canola oil and heat it up. Sear the meatballs on both sides. Add the butter to the pan and let it melt, then pour in the passata. Fill the empty bottle of passata halfway with water, shake and pour it into the pan. Season with salt and pepper. Place in the smoker and allow to cook, about 2-2.5 hours.

5. Finely chop the basil and place in a bowl. Grate in fresh garlic, add olive oil and mix.

6. For optional garnish, chop the radicchio into strips, place on the flattop with oil to char. Char the cherry tomatoes whole.

7. To plate, spread the basil oil on the bottom of a shallow bowl, about two 1 tbsp swipes. Place 5-6 mini meatballs in the centre of the bowl with a bit of sauce, season with black pepper. Place three charred tomatoes around the bowl with a few pieces of the grilled radicchio. Grate fresh parm over top.

Texas-Style Chili

1. Set Smoker to 275F-300F.

2. Finely chop 4-5 chipotle peppers and the red onion.

3. Place a cast iron pan on the elevated grill rack with a bit of canola oil. Once hot, add the red onion and mix. Once slightly softened, add the chipotle peppers and mix. Break up the ground beef into the pan and season with chili powder, cumin, salt and tomato paste. Mix and let the meat start to brown.

4. Slowly pour in the beer while mixing. Once the liquid is incorporated to the meat, place the cast iron into the smoker. Let cook about 30-40 minutes or until beer is absorbed, and meat is cooked through.

5. Finely dice the tomato and red onion. Grate the cheese.

6. To build, cut open the open the bag of Fritos along the long side of the bag. Sprinkle the shredded cheese on top of the chips, then add the chili beef. Top with the chopped tomato and onions, fresh cilantro and sprinkle with Tajin.

Wood-Fired Cowboy Ribeye

1. Set smoker to 225F.

2. Pierce holes into your sweet potato and wrap in tin foil. Place in the smoker and allow to cook until softened. Time will vary based on the size, but if it’s a large potato, it will probably take about an hour and a half.

3. When you’re ready to make your steak, season both sides with salt, black pepper and spread a thin layer of chipotles in adobo on each side as well. Place in the smoker for about 20 minutes.

4. Place the jalapeno on the flattop. Once nicely charred on both sides, remove from the grill and cut off the stem, remove the seeds and membrane a finely chop. Place in a bowl.

5. Finely chop the Italian parsley and place in the bowl with the jalapenos. Finely chop the garlic and add to the bowl. Squeeze in the lime juice and mix, then add in the olive oil and mix. Set aside.

6. Remove the sweet potato from the smoker. Place a pot on the grill and add the butter. Scoop out the flesh of the potato and place in the pot. Add the cream and mix well until smooth.

7. Remove the leaves of the Brussels sprouts and place on the flattop with a bit of oil, cook, moving around and flipping periodically until crispy. Remove from the heat.

8. Remove the steak from the smoker and place on the live-fire grill to sear on both sides. Remove the steak from the grill and let rest about 10 minutes, squeeze the juice from half a lemon over top. Once rested, cut off the bone, slice the bottom of the steak into thin slices and leave the top portion whole.

9. To serve, spread a dollop of the sweet potato mash onto your plate. Place the steak onto the plate, rebuilding it to look like the whole steak. Sprinkle the jalapeno chimi onto the steak and place some crispy Brussels sprout leaves over top.

Mac and Cheese

1. Set smoker to 350F.

2. Place the corn in the smoker and let cook, about 15-20 minutes. Remove and sear on the flattop. Set aside.

3. Place a cast iron pan on the flattop and add the butter. Let it melt and sprinkle in the flour, mix. Slowly pour in the cream and mix, then sprinkle in the shredded cheese. Mix and allow to melt, add the American cheese and mix. Add more cream to thin out if needed. Once the cheese is melted and the sauce is smooth, add the cooked pasta and mix. Place in the smoker, about 20 minutes.

4. Cut the corn off the cobs and place on the flattop with a bit of oil to char. Remove the mac and cheese from the smoker and sprinkle the corn on top. Season with black pepper and salt. Place back in the smoker for about another 5-10 minutes. Remove and mix.

5. To plate, place the mac and cheese in a shallow bowl. Drizzle some of the jalapeno chimi on top (optional) and garnish with chives (optional).

Warm Chocolate Chip Cookie Skillet

1. Bring smoker temp up to 375F.

2. In a small skillet, add the cookie dough, whether prepared or homemade, and spread it to fill the skillet and press it down. Place in the smoker and let it bake until set, about 12-15 minutes.

3. Remove the skillet from the smoker and add a scoop of ice cream on top, drizzle with chocolate hazelnut spread and serve warm.