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
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!
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!
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.
Two hours in. Temps on the pit have been consistently between 250-275. Starting to get a little pullback on the bones.
After three hours I pulled them off sauced them with some stubbs bbq sauce and wrapped them up in doubled over aluminum foil.
Forty five more minutes on the grill foiled-up and they were ready to eat.
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.
An hour in with grill temps between 325-350 degrees.
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!
Easy To Make Killer Results
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”
At Stop and Shop East Gloucester they were cleaning out the meat cases. I normally wouldn’t even consider buying big ass chicken drumsticks for the grill but there wasn’t a whole lot of other options because all the steaks and pork were stashed away.
So I purchased chicken drumsticks, rubbed them up with the Paul Prudhomme (RIP) rub that I use for just about everything, and set up the grill with all the coals on one side. Closed top and bottom vent half way and tossed some brussel sprouts on the new cast iron pan Kim Smith got me for my birthday after I coated the brussel sprouts with EVOO, Atlantic Saltworks Sea Salt and Crushed Black Pepper.
Put the rubbed drumsticks on the opposite side of the grill as the coals, put the cast iron pan with the EVOO coated brussel sprouts over the coals and a russet potato covered with EVOO and Atlantic Saltworks flake salt on a piece of tin foil over the coals.
After a half hour the brussel sprouts were caramelized to crispy goodness (my favorite vegetable). I put the lid back on and let the chicken cook at about 300 degrees opposite the coals with the vents half way choked down for an hour. the skin of the chicken when I lifted off the cover was nice and crispy. I mopped the drumsticks with some Carolina gold BBQ sauce all over and put them over the coals for a few minutes on each side to get the sugars in the sauce to liquefy and caramelize.
Let me tell you, my reluctance to buy drumsticks was completely unfounded.
The chicken was so tasty it was like eating candy. you know that feeling when you bite into something and you go ohhh my gawdddd. it was just like that!
100% added to my list of things to grill.
Ohhh My Gawdddd!
Northeast BBQ 