Looking for your next live fire culinary obsession, here it is!
Dipping Sauce: Mix well and reserve in a bowl for dipping.
- 2 ounces Lime Juice
- 3 tablespoons Chili slinger Chipotle BBQ Sauce
- 1 tablespoon Kozlik’s Triple Crunch Mustard
- 1 teaspoon Garlic, Minced
- 4 tablespoons Cilantro
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Salt
- 1/2 cup Olive Oil
Stabilize your grill at 350°-375°F. Using 1 deflector shield, set up your divide and conquer system with one direct side for charring bread and an indirect side for baking.
Dip the bread in the olive oil/salt mixture (let it soak up the mixture but do not let it become dripping wet as you will have flare ups)
Toast the bread off on the direct side then graduate it to the indirect side to finish warming through. Close the dome and slow the oxygen flow, locking in the flavor of the natural lump charcoal. While the bread is baking, make your dipping sauce.
3 minutes later, transfer bread to a linen lined basket or cutting board and serve with the dipping sauce. Please Enjoy!