Using 80% full Weber Rapidfire chimney of KBB in the charcoal baskets situated in the middle of the kettle. Placed the wings around the edges for indirect high heat cooking. Vents wide open with a chunk of hickory over the coals.
We will check em in 30 minutes.
Here’s they are in all their crispy on the outside-juicy on the inside goodness!
Always a winner. They come out crispy like they were fried by cooking them indirect.
Fire up your charcoal in the charcoal baskets which concentrates the heat and flame in the center of the grill then place the lightly coated in peanut oil and rubbed wings along the perimeter for indirect high heat grilling.
So cheap, so delicious, so easy you gotta add it into your BBQ repertoire.
First Pierce the russet potatoes a bunch of times and toss them in the microwave for three minutes. then flip them over and put them in for another three minutes.
Carefully take them out and use a paper towel or basting brush to brush on some EVOO. Next crush some Atlantic Saltworks coarse salt on top(this will create a nice crust).
Fire up the pit and let the coals get good and hot vents wide open.
Tear off a piece of aluminum foil to place the potatoes on so they don’t burn and leave them on for about 45 minutes.
The outside skin will be nice and crispy and the inside fluffy just waiting to bathe in butter and/or sour cream and/or cheddar melting cheese and/or bacon bits and/or chopped up jalapenos and/or… you get the picture.
I’m not inventing this, people all over the place do it. This is just a gentle reminder of how stupid easy it is to do and how great the results are.
You chop off the top part of a head of garlic. Pour on some EVOO. Grind some Atlantic Saltworks Flake Salt on there and grind in a little pepper too if you’d like. Wrap in foil. Place indirect on opposite side of grill from the coals. Let it rip for about an hour or when you see the heads are browned up a bit and the garlic head is soft when you squeeze it.
I suggest you get a loaf of your favorite bread and smear that shit all up on there and you’ll swear you died and went to heaven.
Found This Recipe here The recipe was written by Tommy Thompson From Florida Sportsman Magazine and Helen is his mom.
Here are the pictures and the method that I used following Tommy’s mom Helen’s recipe in pictures-
Here’s how I smoked the tuna-
They were put in the fridge overnight and here’s a good size bluefin tuna steak that I’ll be using-
I broke the tuna into 3/4 inch chunks because I figured that when I mixed all the ingredients together it would break it down a little more and I didn’t want it to be a mousse, I wanted every dip of a cracker to have a decent amount of solid smoked tuna on it.
2 cups of broken up smoked tuna chunks
1/4 cup chopped scallions
I ended up chopping up 5 sweet baby gherkins
The juice lemon of one lemon and a 1/2 cup of mayo
I added 1.5 Tablespoon of tabasco. Also salt and crushed black pepper to taste.
Mix it up and let it chill for an hour or more.
It was a monster hit for the boys on the HomieCast which we taped last night
This recipe was easy to make, didn’t include too many crazy hard to find ingredients and was absolutely delicious. With the nice kick of the salt and Tabasco it went perfectly well with some nice cold beer. I will be making more for Thanksgiving!
You can get smoked fish all the time at Connolly Seafood in Gloucester MA to use if you’re not all about that smoking/BBQ lifestyle.
Thank you Tommy Thompson for sharing your mom’s recipe.
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.
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