Cast Iron Grilled Smash Burgers

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

Atlantic Saltworks Flake Salt

Easy peasy.

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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.

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Delish!

Live Pork Rib and Atomic Buffalo Turd Smoke 11/9/15 Follow along throughout the morning.

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-

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Rubbed up with the Paul Prudhomme Blackened Magic Rub

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On the Pit at 6:45AM Smoker set up with the minion method-

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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.

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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.

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Wrap the stuffed jalapenos with bacon.

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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.

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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

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Wrap the ribs and place them back on the pit meat side down

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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…

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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!

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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-
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Done now let’s slice ’em up and eat ’em
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Making Atomic Buffalo Turds On The @STOKGrills Charcoal Drum

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.

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Then fill the jalepeno shells with cream cheese

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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.

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Hit ‘em with a dash of Cajun spices

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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.

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Careful when turning to keep your bacon intact

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Enjoy!

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@SistaFelicia Put On An Absolute Backyard #Pizza Cooking Clinic Using @KettlePizza and My @STOKGrills Charcoal Drum

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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!

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Large Shrimp Wrapped In #Bacon On The @STOKGrills Charcoal Drum #GetStoked

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.

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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.
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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.
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U12 shrimp about to be deveined, leaving the tail on.
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Getting ready to stuff em and wrap em!

The shimp butterflied and stufed with three cheese blend and a jalepeno spear-

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All Prepped and ready to hit the grill
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Added to the grill opposite side of coals

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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!

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Finito!
Holy Frickin Cannoli Batman!
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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-

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Beef Back Ribs Live Smoke @CaptJoeLobster Check Back For Updates

Stop and Shop East Gloucester Had Some Beautiful Beef Back Ribs This Morning.

Hit em with the Paul Prudhomme Rub (RIP Paul Prudhomme)
And set up the grill for a low and slow session seeking grill temps between 250-275.

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Two hours in. Temps on the pit have been consistently between 250-275. Starting to get a little pullback on the bones.
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After three hours I pulled them off sauced them with some stubbs bbq sauce and wrapped them up in doubled over aluminum foil.
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Forty five more minutes on the grill foiled-up and they were ready to eat.
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@STOKGrills Vegetable Tray Grill Insert Review #GetSTOKed

I don’t just like using my STOK Drum Charcoal Grill, I LOVE IT! It’s hard to explain but something about getting home, unwinding and creating magic on that bad boy that gives me so much pleasure.
Cooking with charcoal is so satisfying and the flavors just can’t be duplicated on a gas grill.
So I’ve got a bunch of the inserts for TheSTOK Grill Insert System and I’ll be seeing how each one works.
First up is the vegetable grilling tray that sits right into the middle.
<a href=”https://www.directtoolsoutlet.com/brands/stok?sort=pricehigh&amp;subcategory=grill-inserts”>STOK™ Vegetable Tray Insert Model SIS2050 Purchase Here On Sale</a> It cost $18.99 and is worth every penny especially when you consider how well it’s constructed.

Here’s the video review followed by some photos from last night’s grill session before we taped <a href=”http://www.thehomiecast.com”>www.thehomiecast.com</a&gt; podcast

New Rub Review: Lawry’s Chipotle Cinnamon Rub On Chicken Thighs

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After my success with the chicken drumsticks yesterday and talking to one of my lobstermen, Mark Ring suggested chicken thighs on the BBQ. I asked my good buddy Eric Lorden to look for a new rub at the Restaurant Depot and he came back with Lowrey’s Chipotle Cinnamon Rub $20 for a huge 27 oz. container on Amazon.
Here are the ingredients from the package-
Ingredients Salt, sugar, brown sugar, spices (including chipotle chili pepper and cinnamon), paprika, onion, garlic, and vinegar.
I was looking for a rub that would be a little different than the straight spicy hot Paul Prudhomme’s Blackened Magic Rub that I’ve been using on just about everything. With the second two ingredients being sugar and brown sugar this figures to be the sweet one to provide a little change-up.

One whiff once you take off the cap gives a big hint of the sweet/savory goodness that was bottled up.
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An hour in with grill temps between 325-350 degrees.
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The rub is great if you’re looking for a little more sweet and a little less kick-you-in-the-nuts hot.

Finito!
It was a 4.5 lb package and only cost $6 for about ten chicken thighs. Outstanding value and delish!
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#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe

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Easy To Make Killer Results

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  • 1.5 Pork Tenderloin
  • Bacon
  • Ground Cayenne Pepper
  • Cinnamon
  • Apricot Preserves
  • Crushed Black Pepper
  • Atlantic Saltworks Sea Salt

To check out how it’s done check out all the pictures by clicking the link below-
Continue reading “#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe”

You thought you didn’t like brussel sprouts til you roasted them on the @STOKGrills Charcoal Drum Using Their wok insert

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I never thought I liked brussel sprouts but we were doing mushroom swiss burgers with sauteed onions and I was looking for a side.  At Stop and Shop in East Gloucester they had brussel sprouts on sale for $2 a bag so I figured I could do something with them on the grill.

I never thought I’d have such a passion for BBQ Charcoal grilling but this grill with all the different inserts and the cast iron grates and the ash catching system at the bottom and the figuring out how to arrange your coals, it’s just straight up addicting. The process just takes you away and while I can’t imagine why some people like to golf, I imagine it’s the same type of thing- that you immerse yourself in the process and the stresses of every day life go away because you need to be focused.   It’s been a joy and the thing that takes the STOK grill system to the next level is all the cool inserts that you can use to try different types of cooking with wood chunks, chips and/or charcoal.

Anyway, preparing and roasting the brussel sprouts couldn’t be easier.

You wash them under cold water and dry them, cut them in half length-wise drizzle them with Atlantic Saltworks coarse salt, crushed black pepper and some garlic powder and place them cut side down on the wok insert or if you don’t have the wok insert , a good seasoned cast iron pan will do.  Get the grill up to 400 degrees and move them around a little as you cook.   About 15 minutes and they’ll bring out that sweet caramelizing  from the heat.   If you didn’t think you liked brussel sprouts, you really ought to give them a try this way.

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