Bake Up The Potatoes (if you need directions on how to bake a potato- Google it)
While The Potatoes Are Baking Fry Up Some Bacon and Thinly Sliced Jalapeno Ringlets
Slice Your Baked Potatoes In Half and scoop the insides out. Mix potato guts into a bowl with your chopped up bacon and jalapenos
Stuff the hollowed out potato skins with your mix and top generously with more cheese
The official Grill Of TheHomieCast came up big once again!
First Kate softened up some thin strips of onion and peppers-
Next laid them down the middle of a hamburger patty
Added some Mexican cheese blend and whatever rub you have laying around
Fold the burger patty over and form into a bomb pinching all the edges together
Wrap in bacon. MMMMM bacon
Soak wooden skewers in water for at least 20 minutes before skewering the bacon bombs for grilling.
Cut Russet potatos into wedges and boil the wedges for about 7 minutes with a generous amount of sea salt in the water. Take poatatos out and pat dry and then coat the white cut sides with a mixture of black pepper, salt and olive oil.
Place them on the grill white side down for 5 minutes or until golden brown, then turn to the other side to brown it and reapply the olive oil/pepper/salt. The potatoes when finished are so unbeleievably light and fluffy inside and crispy on the outside. you won’t want to eat them any other way. serve with sour cream and bacon crumbles and thinly chopped green onion to dip in.
On the grill-
Prepare grill to offset cook the bacon bombs with indirect heat You want the grill temps to be around 350 so adjust your vents accordingly.
The potato wedges will cook in about ten minutes. Once they are done you can put them on a foiled cookie sheet and keep them warmed in the oven (or just plan to start them later in the cook) the bacon bombs took about 30 minutes at 350 using indirect covered heat.
Here are the finished potato wedges. AWESOME!
The bacon bombs on the STOK Charcoal Drum’s cast iron grates-
Finished Bacon Bombs
The potato recipe came from YouTube and can be found here Made by the YouTube Channel Toni Fiore TotallyVegetarian website- http://delicioustv.com/
The Bacon Bomb was my take on several different bacon bomb recipes.
Click For Video-
Demonstrating the STOK Charcoal Drum Set Up For Smoking Pork Ribs Using The STOK Insert System Rib and Kabob Insert
Part II Of Our Demo Using The STOK Grills Rib and Kabob Insert
Follow along all morning at www.northeastbbq.com
Tuna Assassin Jimmy Santapaola was kind enough to bring me some tuna steaks from his latest trip, landed less than 24 hours ago, I’ve got them cut into one inch mini steaks and into an overnight marinade.
The marinade consisted of-
A Bottle of Veri Veri Teriyaki Marinade and Sauce
A Turn In the Bowl of Chili Oil and Japanese Sesame Oil
A Very Generous Amount of Crushed Red Pepper Flakes (I like stuff spicy)
A Half a Tablespoon of Granulated Garlic
A Cup Of Light Brown Sugar
Put a third of the marinade in a heavy duty freezer bag, added tuna, added another third marinade, added a third of the tuna, and then the rest so its covered and placed in fridge overnight.
6:00AM Update
Tuna has absorbed most of the marinade and I’m going to lay it out on the smoker racks for a couple of hours to dry and form the pellicle.
8:35AM Update: Setting Up the smoker using the snake method.
Arranged a course of briquettes stacked up three high around the perimeter of the charcoal holder with chunks of apple wood and hickory chips.
Lit eight briquettes in the chimney and once they were glowing red and ashed over dumped them on one end of the course of the briquette “snake” so it will slowly work it’s way around the end and not too many coals will be going at once.
We are looking for temps of 225 for a couple of hours. If we simply filled up the charcoal basket with lit coals it would be difficult to keep the temps in the pit down. In this way it should be easier to keep the temps low for the duration.
Filled the water pan to help moderate the temps, put the grates on and set up the remote maverick temperature gauge.
10:56AM Update Grill Temp 235 Internal Tuna Temp 135
Pulled the thinner pieces of tuna off.
Unbelievable.
Sweet and spicy. Tuna is still very moist. I don’t like when smoked fish is dried out. I wouldn’t change a thing except maybe add more red pepper for a little more heat. Otherwise perfect.
Made a Bacon Weave On A Piece Of Tin Foil Doubled Over
Slapped The Ground pork straight From The Package At Stop and Shop Onto The Middle Of The Bacon Weave and Flattened It Out a Bit
Added Some Sweet Onion And Jalepeno Slivers
Next Up Some Three Cheese Blend And A Little Rub
Roll That Fatty Up And Form It With Your Hands (None of This Is Rocket Science BTW)
Add More Rub
Set Up The Grill For Offset Cooking. A Chimney Full Of Coals All On One Side Unlit, Half A Chimney That Are Gray and Going On Top, Vents Half Way Closed. – This Is To Cook Low And Slow.
That’s Where I’m At Right Now. Check Back In A Couple Hours…
11:20AM Update:
Chugging along nicely
12:25PM Update
The results :
Equipment:
Weber 14401001 Original Kettle Premium Charcoal Grill, 22-Inch
GrillPro 91658 Cast Iron Square Pan
Fox Run Brands Stainless Steel Slotted Turner, 12-Inch
Parchment Paper
Weber 7416 Rapidfire Chimney Starter
Ingredients:
80/20 Ground Hamburger Meat
Sliced Red/Yellow Peppers
Vidalia Onions
Thinly Sliced Jalepeno Strips
Mexican Shredded Three Cheese Blend
Potato Rolls
Bacon
Boar’s Head Fiery Chipolte Gourmaise 8.5 fl oz
Easy peasy.
First off cook up your bacon to get that bacony goodness drippings on the cast iron grill pan. Then toss in your sliced up veggies. Cut 1/3 inch cross sections for the onions, drizzle a little olive oil into the grill pan if needed and place the onions down flat on top and top of with another light drizzle of olive oil, a couple of turns of crushed black pepper and a couple of turns of Atlantic Saltworks Flake Salt. Get the veggies soft and translucent and put them aside once you get them to the desired doneness.
Form two and a half inch balls with the ground beef and do not compress the beef. Form them as loosely as possible.
Drop the loosely formed meat ball onto your grill pan, place a 6x 6 inch piece of parchment paper over it and squash it down flat on the cast iron til it’s about 1/3 inch thick. Then toss another meat ball on and repeat the process.
Here’s what make these burgers so delicious- you end up with four surfaces of burger that get browned up and caramelized for incredible burger flavor. Once they are browned on one side flip em, brown the other sides. Top with a palm-ful of the shredded cheese and let it melt in. Toss the potato rolls on to brown ’em up and then place one smash burger patty onto the bun, add whatever veggies you want, the bacon and the Boar’s Head Fiery Chipolte Sauce, add the second patty and the bun top.
Delish!
Follow along throughout the day for updates. Plan going in is 3 hours with pit at 275, then to wrap when I get the nice color on theoutside and put them back on for another couple hours to continue cooking internally and get that fall off the bone juicy tenderness.
Couple of racks of spares from Market Basket-
Rubbed up with the Paul Prudhomme Blackened Magic Rub
On the Pit at 6:45AM Smoker set up with the minion method-
7:45AM One Hour In: Outdoor temperature 57 degrees. Pit temp 280.
One bottom vent closed completely, one half way open, one a quarter of the way open. Top vent wide open and plenty of smoke.
9:00AM Start Prep For Atomic Buffalo Turds
Bacon, jalepeno, whipped cream cheese, shredded Mexican three cheese cheddar mix, paprika.
Mix the whipped cream cheese and Mexican shredded cheddar and some paprika.
Cut off the top and slice the jalapenos in half and take out the white veins and seeds. Stuff the jalapeno with the cheese mixture.
Wrap the stuffed jalapenos with bacon.
9:40AM Pit temp 280 degrees.
We’ve got the color on the ribs that we want and when picked up with the tongs they split just a little, so it’s time to wrap em in foil. Got a little pull-back on the bones.
Place the foil down and lightly spritz with apple cider vinegar and some Stubbs BBQ sauce, then place the ribs meat side down and then apply more BBQ sauce on the other side
Wrap the ribs and place them back on the pit meat side down
Toss the prepped Atomic Buffalo Turds on the pit and cover it up for the next two hours. Thought being that the ribs and ABTs will both finish at the same time.
and now we wait and try to be patient…
11:00AM Update
Smoker temp dipped down to 239 so I opened all the vents. After five minutes she still didn’t jump up so I opened the feed door and tossed in a couple of handfuls if lump charcoal. It sees like there wasn’t much fuel left. Closed it back up and temps have resumed upward. ABTs are taking nicely to the smoke. One hour to go!
12:00PM Update:
Toothpick test. If the toothpick slides in with little to no resistance we’re ready to unwrap these bad boys.
Buffalo turds are ready-
Done now let’s slice ’em up and eat ’em
I could eat these all day long. Caution: prepare yourself with lots of beer beforehand.
Chop off the top where the stem is and then cut your jalepeno peppers in half length wise. Then scoop out the stem and the seeds.
Then fill the jalepeno shells with cream cheese
Then cut store bought bacon in half and wrap the jalepenos. If you have wooden toothpicks soak them in water for a half hour and stick them through to hold them together. I didn’t bother and was just careful when flipping them.
Hit ‘em with a dash of Cajun spices
Place the coals on your grills on one side and cook the ABTs on indirect heat to avoid flare-ups. if cooking on a gas grill light one burner and place the ATBs on the opposite side of the grill.
Careful when turning to keep your bacon intact
Enjoy!
Al Contarino and George Peters are the creators and owners Of KettlePizza, an insert system that turns charcoal kettle grills into outdoor pizza ovens for very little money. As it turns out Al’s sister Donna is a regular GMG reader and after seeing my obsession with grilling and that I bought a KettlePizza insert, she suggested that Al and I get together and have at it making some backyard pies.
Well I feel pretty comfortable cooking up meat but when it comes to dough and pizza making obviously I’m gonna enlist Sista Felicia who already has her own dough recipe and multiple pizza recipes in her cookbook- Gifts of Gold (purchase her cookbook here)
Felicia maintained that one of the key reasons for the over the top results besides having awesome equipment in the Stok Drum Charcoal Grill and KettlePizza was the very best ingredients from Sclafani’s Italian Bakery and The Cave
The fun we had making pizzas in the back yard combined with the crazy incredible results makes The KettlePizza system an absolute no brainer must have grill component.
Check Out the KettlePizza Website to Order Yours
You already know how much I love my STOK Grill- check out the STOK system here
Check out some of the results-
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Desert Pizza Which I Have NOOO IDEA Where Felicia Came Up With The Idea For A Dessert Pizza But It Was BANANAS!
First up I’m going to split up a pound of bacon into thirds and will set up the STOK Drum for offset smoking around 225 degrees for about an hour. I started my coals and pushed them to one side of the grill and tossed a hunk of apple wood on for smoke. The bacon is placed on the opposite side of the grate from the charcoal. The idea is to partially cook the bacon because the shrimp will cook quickly and we want the bacon to finish around the same time once they are wrapped so the shrimp don’t dry out and get rubbery.
While the bacon is smoking put the wooden skewers we’ll be using in water so they don’t burn up once they’re on the grill. You’ll want to soak them for at least 20 minutes.
The STOK Drum is chugging along holding at 225 with the top and bottom vents about half way closed.
About 45 minutes into the smoking of the bacon I’ve decided it’s partially cooked enough and I decide to pull them off and start prepping the shrimp.
U12 shrimp about to be deveined, leaving the tail on.
Getting ready to stuff em and wrap em!
The shimp butterflied and stufed with three cheese blend and a jalepeno spear-
All Prepped and ready to hit the grill
Added to the grill opposite side of coals
Once the bacon browns up a little baste with favorite bar b que sauce and place over the coals for a minute to let that sauce glaze up but be sure not to leave on too long or the sugars will burn. then baste the other side and flip, a minute or two on the other side and they’re ready!
Finito!
Holy Frickin Cannoli Batman!
We also grilled up some russet potato wedges after par-boiling them patting them dry and tossing them in olive oil, Atlantic Saltworks Coarse Salt and black pepper. they come out crispy on the outside and soft and fluffy on the inside-
Northeast BBQ 