Category Archives: Grilling

Grilled – Stuffed Cubanelle Peppers


Here’s a really good twist to traditional stuffed peppers. We substituted spicy turkey sausage for the beef and used Cubanelle peppers instead of green peppers. This is by far the best stuffed pepper recipe I’ve tried… you will definitely want to try this one after watching the video.
Ingredients
* 6 Cubanelle peppers or mild banana peppers
* 1 egg
* 1/4 red onion, diced
* 3 green onions, chopped
* 1/2 package chopped spinach, drained
* 1/2 red pepper, diced
* 5 pre packaged Italian turkey sausages (casings removed)
* 3/4 cup Italian bread crumbs
* 1/2 cup cooked brown rice
* 1/2 cup cheddar cheese, shredded

Directions

* Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, onions, turkey sausage, bread crumbs, cheese, spinach, red pepper and rice. Spoon into peppers.
* Coat the peppers with extra virgin olive oil and place on grill
* Cover and turn peppers until all sides have been slightly charred. Turkey meat should reach an internal temp of 170 degrees
* Serve with your favorite side dish
Enjoy!!!

Smoker Modifications


From the time that I started this blog back in February until the end of August, I had my heart set on an offset smoker. Thanks to some really good friends I got the smoker I wanted as a gift for my birthday (totally awesome gift!).
So this is where my journey begins…
I unpacked the smoker and put it together in about 2 hrs time. It was pretty easy to assemble and for the first time ever, there were no left over pieces. This was something I was worried about because there is the potential for massive heat loss if you have a bunch of screw holes with no screws in them.
The instructions then called for the smoker to be seasoned before using. This process involved brushing every square inch of the interior with cooking oil which was pretty easy. Then you light some charcoal and let the thing smoke for about 2 hrs.

I did all of that and a few days later decided to smoke my first pork shoulder. Boy was I disappointed when I realized that the temperature in the main cooking chamber (the pit) would not get above 150 degrees. I tried everything I could but no such luck.

I just refused to believe that a company could manufacturer something that doesn’t do what it is advertised to do…

After much research, I found two really good sources online that show you how to correct the problem (it would be nice if the manufacturer could do it right the first time but I guess that is asking too much these days).

Anyways, there is an awesome video on youtube by “sd4547” you can watch it at this link http://www.youtube.com/watch?v=okpmVCth2RI , and then there was this blog post
http://www.grillinfools.com/2009/03/16/offsethorizontal-smoker-modifications which was very helpful.

Basically, I combined a few of their ideas and came up with a happy medium which you’ll see in the video. The only thing I need to do now is get a fan for the fire box and some high temp silicone to seal off a few spots and I’ll be all set.

Grilled Meatloaf Recipe

Are you looking to try an exciting meatloaf recipe? Now that summer is winding down, this is the perfect time to try Grilled Meatloaf.
We made this on a Thursday night and had left overs all through the weekend… this meatloaf is even good cold at like 2 am.

Here is what you need:
Worcestershire Sauce
Mayonnaise
Seasoning Salt
Garlic pepper Salt
2 eggs
Ketchup
dried vegetable flakes
fresh sweet basil
1 whole onion chopped
Italian seasoned breadcrumbs (1 cup)
3lbs ground beef
minced garlic
extra sharp cheddar cheese.

Combine all ingredients except cheese.
Place mixture into a tin foil pan and form a a loaf with 1/2 of the mixture.
Create a reservoir in the middle and place your shredded extra sharp cheddar cheese in the middle
Take remainder of the mixture and create a top to the loaf. Try and seal it closed to prevent the cheese from oozing out.

Place on grill using indirect heat and close the lid.

The video will show you the rest! Enjoy!!!

Lamb Loin Rib Chops: Savor the Flavor

FYI. I just submitted my video to St. Francis Winery for their Savor the Flavor Summer Grilling Contest! Check it out

Just a quick summary:
Grilled Lamb Loin Chops / Grilled Red Skinned Potatoes with melted Merlot butter / Roma Tomatoes stuffed with a Fava Bean Puree. All Paired with St. Francis Merlot.
This meal packs a bold punch. The Lamb was lightly seasoned with salt and pepper.
The Merlot Butter was melted over top of the grilled red skin potatoes.
And the Fava Bean Puree with the smokey Pecorino Cheese, Red Pepper Flakes, and fresh Sweet Basil was piped into fresh picked Roma Tomatoes.
This was one of the best meals I’ve ever eaten. The St. Francis Merlot really brought out the unique flavors of the food and the food brought out the smooth, fruity flavors of the Merlot!
Try this recipe and make a BOLD impression on your dinner guests!
See all of the contestants at the St Francis Winery Youtube Channel

Pulled Pork Cooked on the Weber Grill

Pork Shoulder From Butcher

I was looking for something new to cook and post on the blog and then it hit me… slow cooked pulled pork is extremely popular and extremely delicious. The only problem was that I had never done pulled pork on the Weber grill.

Very Good Pork Rub

Naturally, I scoured

the web for a few days and put together what I thought would be the perfect recipe.

First, I took a short drive

to the butcher shop and purchased an 8 pound, bone-in  pork shoulder. I asked the butcher to cut it in half for me because I wanted to do a test run on the first half (the test run is what you’ll get to see in the video).

Charcoal Setup

While I was there, I also purchased a small bag of pork rub.The rub was perfect for this pulled pork… the rub had a nice salty – sweet flavor to it.

So, when I got home I put one half in the freezer for a later date, and the other half I took out of the package and applied the rub.

With the rub on my pork shoulder, I wrapped it back up and let it sit while I got the Weber grill ready to go.

Almost Ready To Come Off The Grill

The set-up on the Weber was an indirect heating method where  I had 8-10 pieces of charcoal on either side of the grill with a drip pan directly in the center.

Put your pulled pork in the center of the Weber grill and close the lid. You will have to come back every hour to add more charcoal. The grill temperature needs to stay at about 250 degrees. Total cooking time is 5 hours.

Fall Off the Bone

At the second hour, I started to spray the pulled pork with apple cider vinegar and repeated this step each hour.

At the beginning of the 4th   hour, I started adding my smoke chips to the coals.  This gave the pulled pork a nice smokey flavor but not so smokey that it overwhelmed the meat.

Don't Forget the Sauce

Definitely try this pulled pork recipe. It was very, very good. The video below will show you the entire process. You may want to get a bib to catch the drool while you watch…

St. Francis blesses my BBQ

And the subject lines get more professional
by the day 🙂
This new video actually relates to my classy
subject line.
AND …it shows you how to grill an amazing sirloin steak.
Dont miss this. * I am putting it all on the line*
Highly recommended 🙂
Talk soon,
Mike

Babyback Ribs, London Broil, and Making Me Look Bad!

Bob, Pops, Matt O, Joeski, Mike S

Every now and then one of my fellow grill masters just plain “raises the bar”. Which is totally cool and all… except the part where *I* have to work that
much harder from now on  just to look like I know what I’m doing.

Mikey S & Barski's London Broil

And that’s what ‘ole Mikey Shugrue and Barski’s Dad (Pops) did this weekend when we all got together for the 4th of July.

Pops' Ribs

Thankfully, this is the LAST public video that I’ll be including them in for a while.

That’s good… because I’ve had about ENOUGH of
this “raising the bar” stuff.

So go check out the video below before I pull it down.
Sheesh.