By Chef Eric Gephart

Ocean B.L.A.S.T. Flatbread

Serves: 10 people
Cook Time: 0 - 30 min


  • Main

Chef Eric Recipe Ocean Blast Flatbread Seafood Kamado Joe


  1. 01

    Set your grill so that you have both direct and indirect heat. For the indirect side, install 1 half-moon deflector shield and a grill grate at the highest setting of the divide and conquer system. For the direct side, place a grill grate closest to the flame.

  2. 02

    Slice your bacon and render it out in a cast iron pan. Once evenly rendered and crisped, remove the pan from the grill and transfer the bacon to a palate lined with a paper towel to dry and crisp. Be sure to reserve the grease for cooking the shrimp and flatbread.

  3. 03

    Drizzle a bit of bacon grease on the shrimp and grill them till they are ¾ of the way done and reserve for later use. Remove any tails if they are still on.

  4. 04

    Paint the flatbread with a bit of bacon grease and quickly toast on the direct side (be careful not to burn).

  5. 05

    Top and evenly spread the flat bread with cheese and place on the indirect side. Follow with the avocado, tomato, shrimp and bacon then shut the lid for 2 minutes to allow the cheese to melt, shrimp to finish and ingredients to warm.

  6. 06

    Open the lid, transfer to a cutting board and top with shredded lettuce. Slice the flatbread into 6 bite size pieces then finish with a drizzle of Chipotle Aioli.

  7. 07

    To make the Chipotle Aioli, mix together the following ingredients and blitz together in a food processor:



    • 2 cups Thousand Island Dressing
    • 3 tablespoons Chipotle in Adobo Sauce