International Seller

Pascal Motafferi

1 450-693-1227, ext 131


Well, in all honesty I’d never made bread before a few weeks ago. But since I like to challenge myself, I figured I had to do it!  The only person I’d ever seen make bread was my grandmother when I was 10-12 years old, did I take notes? No. But… I should have! 🤦

NOW, I’ve got something for you! 😎

The recipe is pretty simple and doesn’t require much.

Let’s get started!

Required tools:

  • Cast-iron skillet



  1. Combine flour, salt, California and Argentina dry rubs, Booster and yeast in a large bowl. Add water and mix with a large wooden spoon.
  2. Add flour, if necessary, to prevent the dough from sticking together, and form the mixture into a ball.
  3. Keeping it in the bowl, fold the bottom of the dough over the top. Repeat the process for about 10 minutes, until the dough is round.
  4. Place a warm washcloth over the bowl, without letting the cloth touch the dough, and place it in the oven for 45 minutes. (Do not turn on the oven for this step)
  5. Meanwhile, preheat the grill to 400°F with an indirect cooking zone.
  6. Brush the cast-iron skillet with vegetable oil and, when the ball of dough has been in the oven for 45 minutes, place it on the skillet.
  7. Sprinkle the top of the dough with Blues Hog Dry Rub Seasoning and set the skillet in the indirect cooking zone.
  8. Cook for 45 to 60 minutes, or until the outside of the ball has slightly browned.
  9. Take it off the grill and let the bread cool slightly before slicing it.
  10. Serve and enjoy!


What I love about this bread is that the end result is more textured than the “breakfast” style bread you find at the grocery store. It has a similar density to a baguette, which makes it perfect to pair with your cheeses, terrines, or even hummus (speaking of hummus, try adding a little House of BBQ Experts New Delhi Spice Mix and Rub to your mix for the best possible outcome 😉 )

Happy grilling, friends!