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A Fusion of Music, Meat, and Maine Grit at Smoke and Steel BBQ
Smoke and Steel BBQ is located within a historic mill building in Biddef-ord, Maine. This location is the central element of the restaurant’s identity. The interior design preserves the industrial character of the mill, with high ceilings and exposed brick, while integrating modern elements. This creates a space that is both a nod to the past and a statement of contemporary style.
The menu features classic American barbecue with creative, modern interpretations. I ordered the Nashville Flatbread to understand the kitchen’s culinary point of view.
The dish was a fusion of two distinct culinary concepts. The Nashville hot chicken was executed well, with a noticeable spice level and a crispy texture. This was served on a flatbread with pickles and slaw. The combination of the spicy chicken and the cooling elements was well-balanced. The dish was a successful and creative reinterpretation of a classic, demonstrating a modern approach to a traditional flavor profile.
This blend of old and new is a direct reflection of the restaurant’s origin and philosophy. I learned that the name, Smoke and Steel BBQ, is a literal representation of its concept.
The “Steel” is a direct reference to the industrial history of the mill and the city of Biddeford itself. The “Smoke” represents the barbecue, the new culinary life being brought into this historic space. The restaurant’s mission is to be a part of the city’s revitalization, creating something new and exciting within the framework of its past.
The Nashville Flatbread is a perfect culinary metaphor for this mission. It takes a traditional concept, Nashville hot chicken, and presents it in a contemporary format. It is a dish that respects its roots while being unapologetically modern, just like the restaurant itself.
Smoke and Steel BBQ is a successful and cohesive execution of a clear and place-based vision. The name, the location, the decor, and the food all align to tell a single, compelling story about the intersection of a city’s industrial past and its creative future.
Crafting the Nashville Flatbread at Home
To recreate the bold flavors of Nashville Flatbread, focus on three essentials. a smoky base, fiery chicken, and a cooling finish. Start with a thin store-bought flatbread, naan, or even homemade dough rolled thin. If you want that authentic char, brush the bread lightly with oil and grill it over medium heat before topping.
For the chicken, shred leftover grilled or rotisserie meat, or quickly pan-sear chicken thighs for extra juiciness. Toss the meat in a hot oil made from melted butter or neutral oil mixed with cayenne, smoked paprika, chili flakes, garlic powder, and a splash of vinegar. The mixture should turn a deep, fiery red, coating the chicken in glossy heat. Adjust the spice level to your comfort—Nashville-style heat is bold, but balance is key.
Cheese forms the foundation of the topping. A mix of mozzarella for melt and cheddar for sharpness works best, but you can add Monterey Jack for creaminess or even a touch of parmesan for depth. Once the cheese is spread across the flatbread, scatter the spicy chicken generously over it, letting the oil soak slightly into the crust.
For balance, add thin slices of sweet pickled cucumber. These cut through the spice and mimic the Southern tradition of pairing hot chicken with pickles. If you don’t have pickled cucumbers, atchara or lightly pickled pipino slices make excellent stand-ins.
Bake the flatbread at 400°F (200°C) until the cheese melts and bubbles and the crust crisps at the edges, about 8–10 minutes. Remove it from the oven and finish with a drizzle of ranch, blue cheese dressing, or a quick sour cream and lime sauce. Garnish with fresh herbs like cilantro or parsley if you want a pop of freshness.
The result is a flatbread that layers smoky, spicy, tangy, and creamy flavors into every bite. It’s hearty enough to serve as a meal yet works beautifully as a shareable appetizer, perfect for gatherings or a cozy night at home.
Chef’s Notes: Fiery Chicken Flatbread
• Dredge chicken lightly for crispness – A thin flour coating ensures golden texture without heaviness. Shake off excess to avoid clumps.
• Toss chicken in hot sauce while warm – This helps the sauce cling and infuse flavor. Let it sit briefly to deepen the heat.
• Brush flatbread with hot sauce before topping – This seals in moisture and adds a spicy base layer that complements the cheese.
• Use a mix of mozzarella and cheddar – Mozzarella melts smoothly, while cheddar adds sharpness and color. Balance is key.
• Add pickles and onions for contrast – These cut through the richness with tang and crunch. Slice thin for even distribution.
• Bake until cheese bubbles and edges crisp – Rotate the pan halfway for even browning. Watch closely near the end to avoid scorching.
• Drizzle ranch after baking – This cools the heat and adds creamy contrast. Zigzag for visual appeal and flavor balance.
• Garnish with scallions for freshness – Their mild bite and bright color finish the dish beautifully. Add just before serving.
• Use a pizza stone for extra-crispy crust – Preheat it in the oven and slide the flatbread directly on for restaurant-style texture.
• Repurpose leftovers creatively – Chopped chicken works great in wraps, salads, or grain bowls. Store separately to preserve crispness.
Fiery Chicken Flatbread
Get ready to ignite your taste buds with this Fiery Chicken Flatbread! Imagine a crisp flatbread base showered in bold hot sauce, piled high with melted mozzarella and sharp cheddar, then crowned with hand-battered chicken strips tossed in extra heat. A drizzle of cool buttermilk ranch and a sprinkling of fresh scallions bring harmony to every bite. Perfect for game day or a weeknight thrill, this crowd-pleaser brings layers of flavor and crunch in under 30 minutes—let’s turn up the heat!
4
servings10
minutes20
minutes360
kcal30
minutesKeep the screen of your device on
Ingredients
- Sauces Dressing
6 tbsp fiery cayenne-spiced hot sauce (or Nashville-style bottled sauce)
3 tbsp cooling buttermilk ranch
- Cheesy Layer
1.5 cups shredded mozzarella
1.5 cups shredded sharp cheddar
- Bread Base
2 large store-bought flatbreads (about 16 oz. total)
- Protein
12 oz chicken tenders, lightly coated in 3 tbsp all-purpose flour
- Veggie Crunch
1 cup thinly sliced red onion (about 1 small bulb)
0.5 cup diced dill pickles
0.25 cup chopped scallions
- Frying Oil
2 tbsp vegetable oil
- Alternative Ingredients
Flatbread: substitute with naan pita, or pizza crust.
Mozzarella: swap for provolone or Monterey Jack.
Cheddar: use Colby or Pepper Jack for extra zing.
Red onion: replace with yellow onion or shallot slices.
Dill pickles: try bread-and-butter pickles or quick-pickled cucumber.
Scallions: sub with chives or finely sliced leeks.
Chicken tenders: use boneless chicken breast or thighs cut into strips.
All-purpose flour: swap for gluten-free flour blend.
Vegetable oil: use avocado oil or light olive oil for frying.
Nashville hot sauce: replace with buffalo sauce or sriracha.
Buttermilk ranch: use vegan ranch or Greek yogurt mixed with herbs.
Directions
- Chicken Coating Frying – First, combine 3 tablespoons of all-purpose flour with a pinch of salt and pepper in a shallow dish. Dredge 12 ounces of chicken tenders until lightly dusted, shaking off excess flour to avoid clumps. Heat 2 tablespoons of vegetable oil in a skillet on medium-high heat and cook the strips for about 5 minutes per side, totaling roughly 10 minutes, until they are crisp and golden. (Optional: switch to deep frying for an even crunchier texture.)
- Spicy Sauce Infusion – Place the hot chicken into a clean bowl and pour 6 tablespoons of Nashville-style hot sauce over it. Gently toss each piece for about 1–2 minutes until thoroughly coated; this helps the sauce cling and infuse into the coating. Let it sit for another minute to allow the spice to penetrate deeper into the meat.
- Oven Preheat Flatbread Prep – Preheat your oven to 400°F (200°C), which takes about 5 minutes in most home ovens. Lay two store-bought flatbreads on a baking sheet lined with parchment paper. Brush a thin layer of 3 tablespoons of the hot sauce onto each flatbread using the back of a spoon or a pastry brush, ensuring even coverage—this seals in extra spice and moisture.
- Topping Arrangement – Evenly distribute 1½ cups of mozzarella and 1½ cups of cheddar over the sauced flatbreads. Scatter 1 cup of thinly sliced red onion and ½ cup of diced dill pickles on top, adding tangy crunch. Take about 2 minutes to assemble so that each flatbread is balanced with a perfect cheese-to-veggie ratio.
- Baking to Perfection – Bake in the center rack for 10–12 minutes, until cheese bubbles and flatbread edges turn golden brown; rotate once halfway through if needed for uniform browning. Keep a close eye near the end to avoid scorch marks. Baking time may vary slightly depending on oven calibration.
- Final Layer Garnish – Once out of the oven, immediately arrange the sauced chicken over the melted cheese—this helps the heat meld flavors in about 1 minute. Drizzle 3 tablespoons of buttermilk ranch dressing across the top in a zigzag pattern for creamy contrast. Finally, sprinkle ¼ cup of chopped scallions and let the flatbread rest for 2–3 minutes to let flavors settle before slicing and serving.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- baking sheet
- measuring cups and spoons
Notes
- • For an extra-crispy crust, slide the flatbread directly onto a preheated pizza stone.
• Serve alongside a crisp green salad or tangy coleslaw to cut through the heat.
• Try adding pickled jalapeños or sliced cherry tomatoes for a fresh twist.
• Leftover chicken can be chopped and used in sandwiches, salads, or wraps.
• Adjust the spice level by mixing hot sauce with a touch of honey or maple syrup.
Nutrition Facts
- Serving Size: 1g
- Calories: 360kcal
- Fat: 18g
- Saturated Fat: 7g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 6g
- Cholesterol: 65mg
- Sodium: 900mg
- Potassium: 350mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 4g
- Protein: 20g
- Vitamin A: 500IU
- Vitamin C: 3mg
- Calcium: 200mg
- Iron: 1.5mg
FAQs: Fiery Chicken Flatbread
Can I make this recipe with homemade flatbread?
Yes, homemade flatbread works beautifully and adds an artisanal touch. Smoke and Steel BBQ often uses scratch-made bases for added flavor, and following Smoke and Steel BBQ’s approach ensures a sturdier crust that holds all the toppings.
What’s the best way to keep the chicken crispy after saucing?
The trick is to fry the chicken until golden, then toss lightly in hot sauce just before serving. Smoke and Steel BBQ recommends this method to prevent sogginess, and it’s a trick Smoke and Steel BBQ uses to balance crunch with flavor.
Can I prepare the chicken in an air fryer instead of pan-frying?
Absolutely—an air fryer makes the chicken lighter while still crispy. Smoke and Steel BBQ often adapts frying methods for health-conscious diners, and Smoke and Steel BBQ’s air fryer tip ensures the chicken stays crunchy without extra oil.
Is there a way to make this recipe less spicy?
Yes, mix the hot sauce with honey or use a milder buffalo-style sauce. Smoke and Steel BBQ frequently balances heat with sweetness, and Smoke and Steel BBQ’s method keeps the flavor bold but manageable.
What cheese combination works best if I don’t have mozzarella and cheddar?
Provolone and Monterey Jack melt beautifully and bring a smooth, tangy taste. Smoke and Steel BBQ often experiments with cheese blends to enhance smoky flavors, and Smoke and Steel BBQ’s swaps ensure the dish stays rich and gooey.
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