#grilling
Was grilling with my grandma and mom and Emma ( dog ) was so damn offended she didn’t get anything. I know my dog is a talker and she’s been like that for 15 years. But damn did she call us out for not sharing
#dogsofinstagram #dog #doglife #doglover #dogsibling #dogs #doglovers #doggo #doglove #grilling #family #hund #hundeliv #hundefoto #doglifestyle
https://www.instagram.com/p/CCy9Sc6gO_M/?igshid=qkw4v0yyf94g
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#lunch today. #burger with #cheddar, #spicy #sausage and #picodegallo on a bun. #yum #grilling #food #groupeffort
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Bacon Explosion
Ingredients
- 2 pounds thick cut bacon
- 2 pounds Italian sausage
- 1 jar of your favorite BBQ Sauce
- 1 jar of your favorite BBQ Rub
Instructions
- To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.
- The next step is to add some BBQ Seasoning on top of your bacon weave. Being the BBQ Addict that I am, I whipped up a batch of our Burnt Finger BBQ pork rub for this special occasion. Seeing as not everyone has the time, nor the expertise, to create a tasty rub of their own, I would recommend trying Plowboys Yardbird, Cowtown Sweet Spot, Three Little Pigs Touch of Cherry, or Smokin’ Guns Sweet Heat.
- Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.
- Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)
- Since this is a BBQ recipe, we need to add another layer of BBQ flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use our own Burnt Finger BBQ Smokey Kansas City sauce, but if you’re torn on what brand to use I recommend EAT Barbecue’s The Next Big Thing, Three Little Pigs Competition Sauce, or Plowboys Sweet 180. Once you’ve sauced the bacon, sprinkle on some more of the BBQ Seasoning you used on the bacon weave.
- Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
- Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
- At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
- Sprinkle some BBQ Rub on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until the meat reaches an internal temperature of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.
- Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
- Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana in no time flat!
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April is a weird in-between month in the parts of the Midwest. It can get cold enough that planting is too much of a gamble, but there are enough warm days that it’s worth bringing the patio furniture out. (That sentence I wrote sounds like an article in Better Homes and Gardens. Times have surely changed.)
You see pears in a lot of winter dessert recipes because they are often considered a winter fruit, even though they grow in the winter and summer. When you give it a light char on the grill, there’s a nutty sweetness that is brought out. Slice it or chop it and use as a dessert topping or even blended with other herbs as a pork marinade. But my favorite use for is it definitely a fresh salad with lots of greens like the picture above: grilled pear salad with arugula, spinach, prosciutto and crumbled blue cheese.
How to Grill Pears
Lightly drizzle sliced pears – preferally something firm like Bosc, Bartlett or D'Anjou – with a light drizzle of canola or avocado oil, and a pinch of salt. Set it on a hot grill and flip after you get a perfect grill mark.
It doesn’t really matter if you use a gas grill or charcoal, but I’m pretty biased towards charcoal.
We love Galician Padrón peppers, or as we like to call them, Russian roulette peppers – most of them are mild but every so often you get a fiery one. They are quite flavorful, have a nice crunch and important for us, grow well in our northern climate. In Spain they are typically fried, tossed with salt and served as tapas / pinchos / pintxos, small plates which accompany wine. However, we prefer grilling them which gives the peppers an added smoky flavor.
To prepare pementos de Padrón first wash and completely dry the peppers. Transfer the peppers to a bowl and toss with just enough vegetable oil (start with a tablespoon) to coat them. Grill the peppers over low flame until lightly blistered. Transfer to a clean bowl and toss with sea salt to taste. Serve immediately.
Halloumi (χαλλούμι) is a unique Cypriot goat’s and sheep’s milk cheese - and also a test kitchen favorite - that can be placed directly on the grill. Add a little black pepper and/or a squeeze of lemon and you have dairy perfection. This grilling cheese is also popular in Greece, Turkey where it is known as hellim, and Lebanon where it is known as ḥallūm(حلوم).
Dinner. #burgers #grilling #portabellamushrooms #cheeseburger #grilledpineapple #desertlife (at Las Cruces, New Mexico)
https://www.instagram.com/p/CBcDxqmDAu-/?igshid=16i992fyy73nd
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Who else thinks it’s high time we did a little grilling and chilling together at Alta Heights Apartments?
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things were grilled. we grilled chicken. what else can i say about the events of last night? we also grilled whole red peppers. and we drank wine while doing so. my boyfriend made guacamole again. we made tacos. it was freaking amazingly delicious. all of it. 
The weather was perfectly warm, the sun was setting, and my wine glass never ranneth dry. If anyone is in college or just happens to get a little sloppy after their first glass, these are perfect. I rave about them to everyone and they have saved me a pretty penny for not having to replace my glassware every time we have people over.
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Grilled Chicken Tacos
chicken breasts marinated in Italian dressing // whole red bell peppers // corn tortillas // guacamole // onion tossed with cilantro and lime juice
grill chicken 2 minutes per side on high heat & 8 minutes per side on indirect heat. grill whole bell peppers on high heat rotating when grill marks show.
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a perfect start to summer :) and now I have to petition my boyfriend not to go up to Wichita for the week so he can stay and cook for me some more
Summer Recipes— Grilled Butterflied Leg of Lamb with Herb Rub
The flavour of this grilled butterflied leg of lamb is amazing. The overnight herb rub soaks into the meat, giving each bite notes of rosemary, garlic, oregano and mint. The fire of the grill chars the meat, producing a beautiful crust on the outside while cooking the meat perfectly on the inside.
Ingredients—
• 4 lb. lamb leg, boneless, butterflied*, and trimmed of excess fat
Herb Rub:
• ¼ cup mustard
• ¼ cup extra virgin olive oil
• ¼ cup chopped fresh oregano
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh rosemary
• ¼ cup fresh chopped thyme
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 2 cloves of garlic
Directions—
• Lay lamb out flat on a tray. Puree all the herb rub ingredients in a food processor. (Alternatively, finely mince the herbs and garlic with a knife and then stir in the rest of the ingredients.) Spread the herb rub evenly over the lamb on both sides. Cover the lamb and put it in the refrigerator overnight.
• About one hour before grilling, take the lamb out of the refrigerator and let it sit on the counter.
• Heat up the grill. For a gas grill, turn all the burners to the high setting and allow it to heat for 15 minutes.
• Wipe off most of the herb rub from the lamb. Some should still be coating it, but just a thin layer. Turn the grill down to medium high and put the lamb, fat side down, on the grilling surface. Cover and grill for 3-4 minutes, or until well-seared. Then turn the lamb over and grill, covered, for about 8 minutes more. Check the temperature and grill for 2 minutes more if needed. For medium rare, the lamb should be 125-130°F. When done, let the lamb rest for 10 minutes and then slice.
*Recipe Note — I usually buy a boneless leg of lamb and butterfly it myself. To butterfly the lamb, open it up to lay it flat and then make a few cuts into the thickest parts of the meat, stopping each cut at about the thickness that you wish the meat to be. Don’t cut too deep or all the way through. This will flatten out the meat some more so it will cook more evenly. Then trim away the excess fat and you’re ready for the herb rub.
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Memorial Day carnivore’s harvest feast. Burger, Hotdog, grilled shrimp and barbecue chicken all cooked courtesy of my Weberq100 grill . Cracking open an ice cold Heineken and beginning the feast #memorialday #cookout #grilling #barbque #carnivorediet #cheeseburger #hotdog #shrimp #chicken #weber #webergrill #weberq1200 #heineken #beer #foodporn #gigglesflintstone #CM1K (at Winston-Salem, North Carolina)
https://www.instagram.com/p/CeKZ4PPo2po/?igshid=NGJjMDIxMWI=
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So I’m in the spice section of the store when I hear this guy lament “ damn, there ain’t no butt rub?!” Well, I’ve actually seen it in the store before and pointed it out to the guy, but then asked him if was any good? I’m pretty new to grilling and am all ways looking for good products. Well……. THIS guy, goes on to absolute RAVE about “Butt Rub” “can’t grill without it, goes great with everything( and I mean EVERYTHING!) So of course I bought it #buttrub #buttrubseasoning #grilling #grillporn #seasoning #badbyronsbuttrub #outdoorcooking #barbque #weber #weberq1200 #gigglesflintstone #CM1K (at Winston-Salem, North Carolina)
https://www.instagram.com/p/CdtdZ1VO-O9/?igshid=NGJjMDIxMWI=
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Surf and Turf for dinner along with my famed parmesan truffle fries. #surfandturf #ribeyesteak #wildcaughtshrimp #beef #shrimp #seafood #grilling #grillporn #webergrill #weberq1200 #outdoorcooking #foodporn #dinner #carnivore #gigglesflintstone #CM1K (at Winston-Salem, North Carolina)
https://www.instagram.com/p/CdZJHTyrhV6/?igshid=NGJjMDIxMWI=
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From the butchers and fish monger today. Surf and turf. Angus rib-eye steak and fresh wild caught jumbo shrimp. Oh-boy!!!!! #surfandturf #ribeyesteak #jumboshrimp #grilling #grillporn #outdoorcooking #weber #weberq1200 butcher #fishmonger #harristeeter #foodporn #southernliving #gigglesflintstone #CM1K (at Winston-Salem, North Carolina)
https://www.instagram.com/p/CdV4M3krVb_/?igshid=NGJjMDIxMWI=
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Pork Quesadilla. Thinly sliced pork tenderloin, diced tomato, sautéed sweet onion, and shredded Colby jack cheeses griddled between two flour tortillas….
Quesadilla are a tasty way to deal with leftovers of all sorts !!
