This is an awesome take on the ultimate bar food… Potato Skins! The tender sweet potato makes the perfect vessel for some delicious pulled pork, smoked cheddar cheese and a side of creamy BBQ flavored slaw.
1 lb. Pulled Pork chopped in bite size chunks w/BBQ sauce mixed in
½ cup of a BBQ Sauce with a nice vinegar bite(EAT IPO works well)
4-6 medium size sweet potatoes, not too large since we’re using them for skins. Think single serving size when sliced in half lengthwise.
1 cup shredded smoked cheddar cheese
1 package apple smoked bacon
Oakridge BBQ Secret Weapon rub for seasoning
1 bag slaw mix
½ cup rQ Ivory BBQ Sauce
2 tbls. Nakano Garlic Infused Rice Wine Vinegar
½ cup finely chopped Sweet Red Pepper
- Either par-boil or pre-bake your sweet potatoes. Make sure they’re NOT over cooked. Let them rest and come to room temperature.
- Slice the sweet potatoes in half lengthwise and scoop out the insides leaving a good ¼ inch of flesh inside the skins.
- Apply a light dusting of your favorite BBQ rub to the inside of the skins.
- Mix in ½ cup of BBQ sauce(EAT IPO) with the pulled pork.
- Spoon the pork into the sweet potato skins and top with shredded smoked cheddar cheese.
- Arrange the skins inside a foil pan and put into your grill/smoker using indirect heat at about 300 degrees for about 15-20 minutes. Do NOT place the pan over direct heat… you don’t want the bottoms of the skins to get burnt.
- Take the skins out of the grill/smoker and apply a spoonful of the rQ slaw mix on top, lightly dust with BBQ rub and serve. Or, serve the slaw on the side and sprinkle bacon bits on top.
This is a delicious and gorgeous crowd pleaser that hits home with perfectly smoked cream cheese. The recipe was developed by 2015 Food Network Chopped Grill Master Stan Hays of County Line Smokers. And, it’s really easy to pull off! The pinwheels are best when refrigerated before slicing. For a little more flavor, dust the sliced pinwheels lightly with a great BBQ rub like Oakridge BBQ Competition Beef & Pork rub!
The smoked cream cheese is the bomb it is great on a cracker by itself.
Stan Hays talking BBQ at Hot Spot Pools, Hot Tubs & BBQ Tailgating Class.
||Your favorite wrap I like the Sun Dried Tomato
||Roasted Minced Garlic (two cloves minced)
||Salt and Pepper
||Optional – add a couple dashes of chipotle sauce, add scallions and/or your favorite bbq rub.
Smoke the cream cheese start with cold cream cheese right out of the fridge (I like fruit wood apple or peach) and smoke (I put the cream cheese in a half and put a pan of ice under it in another pan. Using a cast iron pan add the strips of bacon to the pan. Turn the cream cheese every few minutes to get smoke on all sides of the blocks. The cream cheese should be getting a little darker. Make sure you add or keep adding your wood chips for the additional smoke. Slice the onion into thin slices put on grill with a little olive oil and char the onions. Core and half the jalapenos and grill the jalapenos until soft. Remove the bacon from the pan. Chop the onion and jalapeno and add it to the cast iron pan. Pull out the jalapenos and onions from the sautéed vegetables and mix with the chopped bacon it into the smoked cream cheese. Add salt and or pepper to taste. Let set and mix several times to get the flavors throughout the cream cheese. Smear on to the wraps and then refrigerate for best results let sit overnight then cut into half inch pinwheels. The ends are what we call the chefs snacks.
This recipe is WAY too much fun and absolutely delicious! You basically end up with a grilled onion filled with an italian sausage meatball wrapped in bacon and glazed with BBQ sauce! It really doesn’t get any better for a great tailgate item or backyard BBQ!
- 2 large sweet onions, each 9 to 10 ounces
- 1 ½ lbs. Sweet Italian sausage
- 2 cloves garlic, minced
- 1 large egg, beaten with a fork
- 1/2 cup dry bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 1/2 tablespoons chopped fresh basil
- 1 1/2 tsp John Henry Mojave Garlic Pepper
- 18 slices thin bacon
- Your favorite barbecue sauce
Step 1: Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers. Separate the onions into layers, keeping the matched pairs together. Reserve the three largest pairs from each onion. Save the remaining onion for another use.
Step 2: In a large mixing bowl, gently combine the ground beef, sausage, garlic, egg, bread crumbs, Parmesan, fresh herbs, Mojave Garlic Pepper
Step 3: Assemble the onion bombs: Place two matching onion layers on your work surface, rounded side down. Mound a portion of the meat mixture (3 to 4 ounces, depending on the size of the onion) in one half. Top with the matching half. (The meat should fill the rejoined onion halves.) Wrap each onion bomb in three slices of bacon, securing with toothpicks. Repeat until you have six onion bombs.
Step 4: Set your grill or smoker up for indirect cooking at 350 degrees. Place the bombs directly on the grill surface and cook through until bacon crisps up and internal temp on the meat is at least 165 degrees.
Step 5 Optional: Baste the bombs with your favorite BBQ sauce and let carmelize before serving.
Stuffed burgers are all the rage today and when they are grilled it gives them an even tastier blast of flavor. By stuffing your burger patties with everything from cheese and bacon to mushrooms and onions, you can make a delicious burger that is sure to impress anyone. You can use any of your favorite ingredients to make stuffed burgers. Stuff them with bacon and cheese, sauteed onions and garlic, blue cheese, mushrooms, jalapenos, etc.
Make sure and pick out a good 80/20 ground beef. If you try and use beef that is too lean, you’ll risk the meat falling apart on the grill. Ground turkey or chicken could be used if you prepare it with an egg and bread crumbs as a binder. The trick is to make two very thin patties, place your stuffing on one and top it with another patty. If formed right, using a good quality ground meat and grilled to perfection, your burgers will be the talk of the neighborhood.
The stuffing can be practically anything you want depending on what flavor profile you are looking for. One solid tip for the stuffing is to remember that if you are choosing another meat such as bacon, cook the bacon ahead of time. Same goes with chicken or turkey. Also sauté veggies ahead of time since they are loaded with water that releases during the grilling of the burger and would create quite a mess if you tried grilling stuffed burgers with raw veggies.
Place your stuffing on one of the thin burger patties. Do not overstuff the burgers keeping your stuffing around 2-3 tablespoons. Then, place another of the thin patties on top of the patties with stuffing and crimp the edges. Use a fork to crimp the edges of the two patties and make sure you have a good seal.
These burgers are thick and stuffed. So, grill over medium high heat and you really only want to turn these once. Too much flipping and turning and you’ll end up with melted filling all over the place! It’s a good idea to have a quality instant read meat thermometer to check the inside of the burgers. They are ready to go at about 175 degrees internal.
The Kettle Pizza oven kit Saturday Cook was a huge success. Ever since the fine people at KettlePizza sent us a unit to demo, we’ve been excited to give it a whirl and cook up some tasty pizza on the old reliable Weber. And, I mean “Old”. The Weber we used to cook our pizza on is literally over 20 years old and still as beautiful as ever!
The new design on the KettlePizza extension is easily adjustable for either the 22.5” or 18.5” Weber kettles. Out of the box you just attach the wooden handles and secure the bolts in the drilled holes for the size you’re cooking on. And that easily, you’re ready to start your pizza party!
Once we had a nice full chimney of charcoal started, we poured the charcoal to the back of the kettle exactly opposite from the KettlePizza opening. The first pizza ended up charred on the bottom and not quite cooked enough on top. For best results, we opened the bottom air intakes on the kettle and here is the secret… close the top all the way. The idea is that the charcoal in the very back is sending heat up into the lid and over the pizza. If the top vent is open, you’ll end up losing heat out of the vent. After making that slight adjustment, the next seven pizzas were perfectly delicious. The thermometer that comes with the KettlePizza has readings up above 500+ which is where it says you are in perfect pizza range. Unfortunately for us, the outdoor temperature was in the mid 40’s all day and I cooked at 450 degrees. It actually worked out just fine.
All in all, for around $200, this KettlePizza kit includes a heavy duty pizza stone, pizza peel, thermometer, and two handy dandy tools to grab and turn your pizza. We thought it worked wonderfully and we’ll be putting them in our store and on the website ASAP.
If you love your Weber and want to turn it into a pizza oven, this is definitely worth the investment!