Chef Will Boggs

Chef Will Boggs Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Chef Will Boggs, Caterer, Pasadena, MD.

I had a poker game and brought some Crispy Smoked Wings. Crazy good.
12/08/2024

I had a poker game and brought some Crispy Smoked Wings. Crazy good.

Last minute Thanksgiving Recipe Chef Joel Robuchon (rip) is a culinary God and known for his Mashed Potatoes (among many...
11/28/2024

Last minute Thanksgiving Recipe

Chef Joel Robuchon (rip) is a culinary God and known for his Mashed Potatoes (among many other things). To work at his restaurant in France a Chef would have to master them. Heres the recipe... FYI there are many additional Culinary techniques that he/ I also use with this recipe but I will spare you just to make it easy and not overwhelm you.

•3lb Yukon Gold, boiled skin on. Remove when tender. Drain and remove skins. Try to dry as much as possible.
•Run Potatoes through a ricer then through a fine sieve..(but you can just put them in a mixer.)
•Add 1lb, softened Unsalted Butter, a 1/4lb at a time
1 1/4 cup Milk or Cream
•Salt to taste. They are excellent. Happy Thanksgiving

Having guests for dinner
11/17/2024

Having guests for dinner

11/16/2024

2024 PRO TIPS for a MOIST Turkey with CRISPY SKIN!! By me, because I know things.

Ever have trouble getting crispy skin? Try Dry Brining. A Dry Brine can be used to add moisture and texture as well as helping to crisp the skin. The salt initially draws out moisture from the Turkey's surface through osmosis.This moisture mixes with the salt, forming a natural brine that is reabsorbed into the meat, seasoning it deeply. A Dry Brine also tenderizes the meat by breaking down proteins and making it more tender.
The dry brine also helps the skin dry out slightly, which promotes better browning and crispiness when roasted.

Dry Brine Ingredients: enough for an 18lb Turkey

3 Tablespoons Kosher Salt (about 1
tablespoon per 5 pounds of Turkey)
1 Tablespoon Granulated Sugar (for enhanced browning)
1 teaspoon Black Pepper (freshly ground)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika, for color
1 teaspoon each Dried Thyme and Rosemary
1 teaspoon Lemon or Orange Zest, optional

Mix the Dry Brine: In a small bowl, combine all the ingredients. Adjust quantities for additional seasoning preferences if desired.

Preparing the Turkey:

Ensure the Turkey is thawed completely and pat it dry with paper towels. Remove the Giblets and Neck from the cavity if not already done.

Apply the Brine by gently loosening the skin over the Breast and Legs without tearing it. Rub some of the Brine mixture directly onto the meat under the skin.
Rub the remaining brine mixture evenly over the Turkey’s exterior and inside the cavity.

Refrigerate uncovered for 24–48 hours. This allows the skin to dry out, which helps with crispiness during roasting.

Before Cooking: Do NOT rinse the Turkey. Pat the Turkey dry with paper towels if there is any residual moisture.

You can lightly brush with oil or butter before roasting. Do not baste or the skin won't crisp.

Get a thermometer. Place your thermometer in the thickest part of the breast. Food safe temperature is 165° for Turkey. THE KEY is to cook it to around 158-160° and it will rise to 165° while resting it is perfect. If you cook to 165° it'll rise to over 170° and dry out. Using a pop up timer goes off around 165° so you're still going to rise well over. If you're just guessing when it's done based off of color it'll likely be dry.

I cook mine at 350°. Time estimate for poultry is around 20 min per pound in a regular oven or 16 minutes with a convection oven. That's just an estimate. Always use a thermometer.

If you know, you know. The skin was 10/10 with exception of the bulge that developed while cooking. 350° for 2 1/2 hou...
10/31/2024

If you know, you know.
The skin was 10/10 with exception of the bulge that developed while cooking. 350° for 2 1/2 hours, rotating every 30 minutes with low convection then 450 for 15 with high convection.

09/24/2024

Got this pretty Cowboy Rib Steak from my new pal, Andy at Penn Ave Meats. SPG+Paprika rub. Kerrygold Butter, Garlic Cloves, Rosemary, Oregano and Thyme. Sous vide for 5 hours at 127° then Seared and rested to 135°. [email protected]

Simple food that satisfies. No filter, just Nature! Got this pretty peach from Diehls Produce. 1 Peach, halved and Gril...
08/28/2024

Simple food that satisfies. No filter, just Nature! Got this pretty peach from Diehls Produce. 1 Peach, halved and Grilled. Glazed with 2 Tb Hot Honey. Ta Da! www.chefwillboggs.com IG: chefwillboggs [email protected]

Game changer...and this is how you make Chili Crisp. ●Start 2 cups of cold neutral oil and a bunch of Shaved Garlic Clov...
08/21/2024

Game changer...and this is how you make Chili Crisp.
●Start 2 cups of cold neutral oil and a bunch of Shaved Garlic Cloves. Turn on the heat to medium high and slowly brown the Garlic. The cold oil prevents burning vs straight into hot oil.● Finely sliver peeled Ginger, Shaved Shallot, Fine julienne Lemon Rind and Orange Rind (use a potato peeler to avoid pith.) ●Once the Garlic is toasted, add one ingredient at a time to the oil and toast individually, straining the oil to remove all bits between each. Drain each ingredient on a paper towel.
●In the still hot oil, add a few Star Anise, Cinnamon Stick, 1 tsp Szechuan Red Peppercorn and a few Cloves then add 1/2 - 3/4 cup of Chili Flakes of your choice. Remove the pan from heat and stir.
●Allow to cool then add your crispy ingredients. It is good to serve and only gets better with age. Store in an airtight container at room temperature. It's good for a long time.
[email protected] chefwillboggs.com

Why buy a jar of pasta sauce when you can spend $30 on Heirloom Tomatoes and 7 hours of LOVE to make your own Pomodoro S...
08/17/2024

Why buy a jar of pasta sauce when you can spend $30 on Heirloom Tomatoes and 7 hours of LOVE to make your own Pomodoro Sauce? ❤️

What started out with the intention of dropping an egg into a pack of Shin Black Ramem (if you know you know). While at ...
08/17/2024

What started out with the intention of dropping an egg into a pack of Shin Black Ramem (if you know you know). While at the grocery store I had some inspiration and put entirely too much effort into the bowl.
I had some pork chunks I pounded out. Marinated with Ginger, Garlic, Soy, Sesame Oil, Hot Chili Oil and Fish Sauce.
-I made Chili Crisp (the way too much effort part). Chili Crisp is fried Garlic, Ginger, Lemon Peel, Orange Peel and Onion. Star Anise, Cloves, Szechuan Red Peppercorn, Cinnamon Stick, Sesame Seeds, Thai Birdseye Chiles and Korean Chili flake.
I Added a Soft Egg and garnished with Scallion and Thai Basil.

I grilled these Wings (in the dark) over Oak and glazed them with my home-made Rootbeer/Cayenne BBQ. The heat of the coa...
08/05/2024

I grilled these Wings (in the dark) over Oak and glazed them with my home-made Rootbeer/Cayenne BBQ. The heat of the coals seals the sauce so perfectly on the Wing. They were messy but absolutely perfect. 10/10 www.chefwillboggs.com

Follow my Instagram for more food pics!
08/01/2024

Follow my Instagram for more food pics!

Address

Pasadena, MD
21122

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

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Videos

Got this pretty Cowboy Rib Steak from my new pal, Andy at Penn Ave Meats. SPG+Paprika rub. Kerrygold Butter, Garlic Cloves, Rosemary, Oregano and Thyme. Sous vide for 5 hours at 127° then Seared and rested to 135°. [email protected] #overthefirecooking #grilling #sousvidesteak #supportlocal

Sound on! I had about 8" of snow covering the deck. I had a class cancelled and decided to put these Boneless, skinless Chicken Thighs on the #traeger. They wound up in a big bowl of Chicken Tortilla Soup. #sizzle #asmr #smokingmeat #traegergrills #traegernation #snow #dedication #cheflife

I made Bacon/Caramelized Onion Jam. I started by curing Pork Belly for 10 days, then smoked with Charred Hickory. I coarsely chopped about 1 1/2lb and added 1 cup of Caramelized Onion, a mug of Dark Roast Coffee, some Brown Sugar and grated Ginger. #yum #homemadefood #madewithlove #cheflife chef

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