A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
Jingle bells, jingle bells, it's time to show off your TREE!  Show off your flocking and garland with us this year.
Total Members: 319,834
Currently Running With Scissors:
146 Guests and 1 User
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop
  Show Topics
Pages: [1] 2 3 ... 7
1  COOKING / Recipes and Cooking Tips / Wine and Honey Marinated Lamb on: October 19, 2011 01:24:30 PM
I loves me some lamb.  Love it, love it, love it.  Just writing this up has me craving it again.  This recipe in particular. It was outstanding.

Here are the step by step instructions and here is just one pic because it's that good:

HEre's the instructions sans pics:

My love of lamb is well documented on this site. I absolutely love lamb.  Im not exactly sure why.  As a red meat its pretty bland and begs for a marinade, which is why I may love it so much as it takes on the flavors of a marinade more than just about any other meat. Normally I will slather it with basil pesto or maybe a red wine, honey mustard, rosemary sauce for a few hours and throw it on the grill, which are both outstanding, but this time I went a little more complex and was quite pleased with the results


2 lamb racks, approximately 1.25 pounds each
1 cup dry white wine (not pictured)
1 tbsp minced garlic
2 tbsp honey
2 tbsp olive oil
1/4 of a small onion, chopped
1/4 cup soy sauce
2 tsp lemon or lime juice
1 tsp cinnamon
1/2 tsp white pepper
1/2 tsp black pepper

I had planned on putting rosemary in with this recipe, but I was out of it and found that it didnt really need it, but of course Ill have to test it again soon with the rosemary just to be sure. I also used no salt.  The soy sauce was enough.

I mixed all the ingredients but the meat in a plastic bag and churned them together to get the honey to dissolve, and then added the meat:

Soak in the marinade for a minimum of 2 hours, the longer the better. These soaked overnight.

The next day when I opened the bag, the aroma was intoxicating.  Next time I do this, Im making a reduction sauce out of the marinade. The smell of the marinade alone made my mouth water.

Heres the two racks ready to go on the grill:

Dont bother wiping or washing all that delicious marinade off.

I set up the grill for two zone grilling with coals on the right and nothing on the left.  I put the racks bone side down right over the coals:

After about four minutes I flipped them to give the meat side a good sear:

Dont be afraid if you get some blackening.  The marinade has honey in it, remember?  The sugars will blacken a lot faster than the meat will burn. Even if it looks like this, its still good to go:

Another four minutes and the meat side looks like this:

As Im going for maximum flavor crust here, I didnt stop searing there.  What about the bottom?  By using those bones to balance the racks, I can stand them up and get more sear action:

If I wanted to, I could stand them up on their sides as well, to get the ends, but after four minutes on the bottoms, I pulled them to the side with no coals to bake until done and close the lid:

Heres where I got into a little trouble.  I had way too much ash in the bottom of the grill and I could only get the chamber up to about 200:

Normally, I would bake these at about 275-300 for 10-12 minutes to get a perfect rare-medium rare, but with the temps so low in the chamber, I had to slide them almost on top of the coals and bake for 20 minutes to get an internal temp of 135:

After 20 minutes, I pulled them from the grill and put them inside to rest for five minutes to let the excited juices come to a rest and redistribute throughout the meat before slicing. Heres a second money shot from the one above just because I love lamb that much:
2  COOKING / Recipes and Cooking Tips / Crusted, Smoked, Frenched, Bone In Pork Loin on: October 11, 2011 10:03:05 AM
I know that's a mouthful, but so was the finished product.  My cousin, the third grillin fool, came up with this one and has made the claim that it is the best thing he's ever grilled. He made mention of a five star restaurant recipe. The guy is an amazing pitman, so for him to make this claim it tells me to put the recipe at the top of the list for me to try.

Here is the step by step, picture by picture instructions and here are the pictures I shouldn't post so close to lunchtime but I will anyway:


And the rest of the content sans pics:

Brine Ingredients:

8 pound pork loin center rib, frenched
2 cups apple juice
1/2 cup minced garlic
3 tbsp kosher salt

If you arent sure what a pork loin center rib, frenched looks like, this is what you want your meat cutter to prepare for you:

Combine apple juice, garlic, salt and pork loin into a pan and cover, or place into a ziplock bag.  Refrigerate at least four hours to overnight:

Crust Ingredients:

One onion
1 small red bell pepper
1 small yellow bell pepper
6 cloves garlic
5 tbsp olive oil
2 tbsp thyme
1/2 cup Italian bread crumbs
1/4 cup Dijon mustard
salt and pepper

Place onion, bell peppers, and garlic into food processor and pulse until everything is very finely minced.  Its okay if this is a little watery, it will cook out.

Heat 3 tbsp of olive oil in a saute pan and cook vegetables until soft:

Remove from heat and add thyme, bread crumbs, salt, pepper and more olive oil if needed. The texture will be a very thick paste.

Rub olive oil, salt and pepper over entire pork loin.  Place fat side up and cover fat cap with Dijon mustard. Dont worry.  For those of you who dont like mustard, you wont taste it in the finished product:

Then press the vegetable mixture into the Dijon mustard:

Set up grill for indirect grilling with a drip pan.  In this case, since were using a Big Green Egg, that means putting the drip pan on top of the place setter. For conventional grills, place coals on one side, the drip pan on the other and put the meat over the pan. Pour about 1/2 cup apple juice into the drip pan:

The target temperature for the grill is between 275-300 degrees with an approximate cook time of 2 hours for this 8 pound roast.

We smoked the pork loin with grape vine which pairs really with pork.

Place pork loin over drip pan fat side up and cook until internal temperature reaches 140.  Do not turn the meat over, cook fat up the entire time:

Let rest 10 minutes and cut into steaks:

The highlight of this recipe are all the flavors from the crust soaking into the fat along the back of the cut along with that wonderful grapevine smoke.

3  COOKING / Recipes and Cooking Tips / Baby Back Ribs with an Asian Twist on: August 18, 2011 08:46:22 AM
Ever since I made that orange soda and hot sauce glaze for the chicken wings, and used Chinese Five Spice in it, I wanted to play with it in other recipes.  I decided to make it one of the main ingredients in a rib rub and to add to the asian theme, went with plum wood.  I'd never used plum before.  I really liked it.  Very similar to peach in my opinion and peach is one of my faves.

Here is the step by step, picture by picture, instructions, and here are the pictures that I probably shouldn't put up before lunch.  Sorry:

And the rest of the write up, sans pics, for the link averse:

We used the Chinese Five Spice in a recent post where we made a glaze of orange soda and hot sauce and slathered it on some chicken wings.  Since then Ive wanted to use it again in a recipe so I decided to incorporate it into a rub.  I made this a couple of times and tested it out on some coworkers and got some really good reviews so I decided to post it since Mike and Andy liked it so much

Rub Ingredients:

Chinese five spice (found in most grocery stores)
Brown sugar
Granulated garlic (or garlic powder)
Salt and pepper (both black and white)

No amounts.  Ill explain that in a minute.

The rub is as simple as it is good because the Chinese Five Spice has such great ingredients.  It contains cinnamon, anise, cloves, fennel and pepper:

Combine equal parts brown sugar, granulated garlic and the Five Spice plus a half part of the paprika.  About two teaspoons of the first three ingredients (and one of the paprika) is all you need for one slab of ribs:

I coated each side of the ribs with coarse salt and freshly ground black and white pepper before I liberally applied the rub.  Why two kinds of pepper?  Because each hits different parts of the tongue so it adds a little depth of flavor.  Adding white pepper is completely optional.  Also, apply the salt, pepper and rub bone side first so that when you flip the ribs over to do the other side, the rub stays on the meat rather than the cutting board thanks to the arc of the bones that elevate the meat off the cutting surface.  Do the meat side first and when you flip them over, a lot of the rub will stick to the cutting board.

I set the Grill Manufacturer That Shall Not Be Named up for two zone grilling which means coals and smoke wood on the left and nothing but the meat on the right:

What type of wood is that?  The wood that I felt completed the Asian theme Plum:

Seemed appropriate to me when I saw the plum at the local fireplace/grill store.

The coals are on the left so my ribs go on the right, bone side down to make sure the rub stays on the ribs rather than stick to the grill grate:

I know it doesnt look like much of a fire, but the flash washes out the red coals so heres a pic without the flash so you can see that the left side is indeed red hot:

Youll also notice that the end of the ribs closest to me in the picture is a little closer to the fire than the upper end:

Thats because that end much thicker than the other end so I want it closest to the heat, but not too close to lose the indirect effect Im going for.  Youll also notice that the grill grate is lifted up over the coals and the wood.  Thats so I can add more charcoal and smoke wood easily should either run low.  Now its time to put the lid on.  Make sure to position the top vent right over the meat so the smoke has to travel over the meat to get out of the cooking chamber:

Ill be using the high heat method here which is between 300-325 degrees.  I realize that doesnt sound very high.  Sounds more like medium, but so many people go with 200-225 for 4-5 hours that this is high by comparison.  They call it the High Heat method because medium heat method doesnt sound as good. This method gives me a great smoke ring and gets the ribs done to perfection in two hours.  Now for me, perfection is not fall off the bone ribs.  They will be tender and juicy but not fall off the bone.

If you want fall off the bone, at the 90 minute mark wrap the ribs in foil with a little liquid inside (beer, wine, soda, syrup will all work) and put back on the grill and indirect them for 45 minutes.  After 45 minutes, remove from the foil and indirect for another 15 minutes to firm up the rub and the ribs will be fall off the bone every time.

Here are the ribs at the 1 hour mark:

Since I dont want the bottom left of the slab of the ribs to burn, I rotated them so the bottom right was closest and added some stuffed tomatoes in tin foil nests to the grill (more on those in a future post):

Here are the ribs at the two hour mark:

How do I know their done?  A couple of ways.  For one, Ive done this method hundreds of times.  The other way I know is the ribs told me.  They told me when the bones started showing themselves:

But how do they look on the inside:

Whats the verdict?

Good flavor in the rub? Check.

Nice smoke ring? Check.

Juicy and tender? Check.

Would I do them again? Absolutely check.

Now comes the question about the plum wood.  How was it? Its a mild wood but not as mild as apple but doesnt quite have the bite like cherry.  I would place it pretty close to peach which is one of my favorites.
4  COOKING / Recipes and Cooking Tips / Smoked Spring Ham on: August 10, 2011 09:45:56 AM
I realize it's the heart of summer, but this is too good to wait to share till it's actually spring again.  If you enjoy a good ham, I must warn you to grab a napkin now because you will need it to wipe off your keyboard in a second:

And of course, here are the step by step, picture by picture as well as a very juicy video of this being sliced, of how to make this yourself, which is the whole point of what we do.

And here is the rest of the write up, sans pics for the link averse:

Arthur Aguirre is back to show off his mad grillin skills with something I have always wanted to do: smoke a spring ham.  My cousin does this every year for Thanksgiving and usually Easter, but Ive never done it personally.  Ill hand it off to Arthur for the rest of the write up

***Editors Note ~ Arthur has started his own blog and Im more than happy to promote his on mine.  His new site is called MajorLeagueGrilling.com***

I found a great deal on a ham at the grocery store the other day, $1.19/lb for a 8lb-butt portion:

Its deals like this that let me try new things on the grill and not feel guilty about screwing up. Nonetheless, I wanted to smoke this cured ham with a sweet, salty and spicy sauce. So, I opened up my pantry and picked out ingredients that fit this craving I hadhere is what I came up with:

Basting Sauce Ingredients:

1 cup apple juice
1 cup apple cider vinegar
1 cup honey
2 tbsp soy sauce
tsp apple pie spice
tsp white pepper
tsp jalapeno powder
1 cinnamon stick

This basting sauce sounds too good to screw up.


    Preheat stove for medium-low heat.
    Mix all ingredients in sauce pan and place on stove.
    Take off the stove once all the ingredients are blended.

After the basting sauce is ready, I prepare my Smokenator with apple wood and peach wood. However, I dont fill the water pan because Im trying to attain a higher temperature (325-350 degree range), so water is not needed to keep the temps down. The kettle vents are enough to maintain the desired temperature. Therefore, the bottom vents on the kettle are open halfway and the lid vents are wide open. In addition, the lid vents are always placed on the opposite side of the heat source so the smoke can travel over the meat and out the vents.

If I was doing this without a Smokenator, I would set up indirect heat. Make sure to rotate the ham often to get an even distribution of heat.

One important note to mentionmake sure to either place a foil pan underneath the grate directly below the ham or put the ham in a foil pan. Basting can make a large mess in your grill, use a foil pan to make clean up easy:

When the grill reaches the desired temp, I placed the ham flat side down. I even place the sauce on the grill to absorb some smoke while reducing it at the same time:

The plan is to baste the ham every 30 minutes until its done. This way, I will add smoke and the sauce will add flavor and a dark crusty texture. Im smoking the ham until it reaches 145 degrees. Although, the ham is already cooked because it has been cured, Im basically just warming it up and rendering off the fat which will make the ham melt in my mouth.

Here is the ham after the first 30 minutes:

At the one hour mark I baste the ham again and add more briquettes. The ham is showing some excellent color:

After one and a half hours:

I add the last batch of briquettes to the fire while the ham is looking delicious at two hours:

Finally, at two and a half hours, the internal temp reaches 147 degrees. I give it one more basting before removing it from the grill:

I let the ham rest for 15 minutes with a foil tent.

At last, I slice the ham in this money shot I recorded. The juices just ooze out!

This ham was outstanding and so easy to do. The apple flavors are such a good complement to the ham, not much I would change there. Ill have leftovers, which is great because I wanted some to slice in my new meat slicer:

To do this, however, it is best to chill the meat before I slice it. Cant wait!
5  COOKING / Recipes and Cooking Tips / Smoked Stuffed Yellow Peppers on: June 22, 2011 10:21:56 AM
These were a big hit a couple weeks ago at a family BBQ.  It's a fairly simple recipe.  Peppers, cream cheese, quartered cherry or grape tomatoes, pepperoni, and slices of cheese.  The end result was out of this world.

Here's the directions, step by step, picture by picture.  And here's the pictures that will make you really hungry:

And the whole recipe for the link averse:

Ive done stuffed veggies a few times in the past and am determined to get them documented here.  I will be doing stuffed onions, tomatoes, following these peppers, in the near future

I know what youre thinking, I dont like peppers.  I wasnt a fan until just recently.  First, skip past the greens and go with yellow or at least orange ones.  They cost a little more but they arent nearly as harsh as the green pepper.  Also, with this recipe, if you dont like peppers at all, scoop the gooey goodness out of the pepper and discard the rest.


3 yellow peppers
30 pepperoni slices
6 tbsp of cream cheese
9 slices of monterey jack cheese
1 package of cherry or grape tomatoes, quartered

Serves six

First, chop off the stem and slice them in half:

Remove the seeds and any white flesh (thats my wife helping out with the deseeding):

Now put one tablespoon of cream cheese inside each pepper half and spread around with the back of a spoon:

Then fill each half with quartered cherry or grape tomatoes:

Then layer five slices of pepperoni on top of each pepper half:

You can also do a couple slices of sweet coppa rather than pepperoni:

And then place them on the grill.  Obviously I made more than three peppers worth, but I wanted to cut it down to a more manageable size for the recipe:

The grill was set up for two zone grilling, with coals on one side and the peppers went opposite of that.  I threw a couple chunks of sassafras wood on the coals and shut the lid. The internal temp of the grill was between 275-300.

At about 15 minutes I checked on the peppers and saw that the coals were pretty ashed over so I wanted to shake the ash loose and I lifted up the leg of the grill an inch or two and let it slam back down to shake the cooking chamber.  This is a good way to jostle the coals, but it also jostled the peppers.  My 10 halves on the grill became 9 on the grill, and one under it:


At the 25 minute mark I checked the progress:

I rotated the peppers around at this point.  The ones closest in this shot were cooking faster than the far ones so I switched them and moved each one 180 degrees so the side farthest from the coals was now the closest.

Heres a closeup to show a little blackening from the pepperoni at the 25 minute mark.  Dont sweat that, just rotate it away from the fire like I did with these:

At 50 minutes they looked like this:

At this point I applied the cheese, a slice and a half per pepper half.  I used monterey jack and muenster, both were delicious, although you could just as easily use mozzarella or havarti:

I closed the lid for 10 more minutes to melt the cheese and here are the peppers ready to plate:

Now picking these things up is a little tricky as the peppers are really soft at this point.  Instead of trying to grab the pepper on two sides with my tongs, I had to scoop them up from underneath:

Heres a closeup of the tongs.  Notice I dont clamp them down on top, or the cheese will stick to the tongs and probably push the contents out the side:

Looking back, I would probably put the cheese on earlier.  I was worried that it would all run over the sides, but with all the open space around the quartered tomatoes, it all sunk down into the middle.  Adding it earlier would add a nice smokiness to the cheese as well.   This recipe can be either a side or an appetizer.
6  COOKING / Recipes and Cooking Tips / Anyone ever had Jerk Steak? on: June 16, 2011 09:17:47 AM

Everyone's at least heard of jerk chicken or pork, but I'd never heard of jerk steak.  I love jerk flavors.  Fiery hot, but not so much so that the flavor of the food is completely obliterated.  It's the perfect combination of heat and flavor in my opinion.  I love jerk seasoning and I love steak.  Seems like a match made in heaven, and well, it is.  

There's not much to this, but I did take a lot of pics of the process as I'm so obsessed with this that I've had it four times in the last six weeks, including last night right after I got done with the editing the pictures and doing the write up for this post.  I went ahead and took pics of the prime sirloin I jerked last night and added them to the end of the original write up.  

If you love steak and weren't hungry before, you will be if you click this link or scroll down even a hair.  



And the rest of the instructions sans pics for the link averse:

OK, Im going to have to come clean with something here.  Im a little obsessed with jerk steak lately.  I think Ive made it three out of the last five weekends.  I love jerk flavor in general.  I love fiery food, but not so much so that it masks all the other flavors.  Jerk ingredients stand up to each other so well, that even when its hot enough to make the back of your neck sweat, you will still taste all that glorious flavor.  Ive jerked chicken and pork before, but never beef.  I did it once and now I cant get enough.  There isnt much to this recipe as it is simply grilling a steak and brushing on some jerk marinade paste, but its worth documenting just to get everyone else to try what has me salivating just writing about it.

Before I even got this post up, I had a craving and made this again, hence the bonus material above and below, so be sure to scroll all the way down

I know what youre thinking.  Jerk chicken and jerk pork are mainstays, but youve never heard of jerk beef or jerk steak.  Trust me, if you love jerked food, you will love jerk steak.

The first time I did this I did it on a ridiculously large bone in rib eye from Kenricks, and oh how I love being less than 10 minutes from this place:

When I say the steak was big, I mean big (forgive these next three pics, they were taken with my phone):

Thats right, it was a 2.6 pound bone in rib eye, my old razor phone my son plays with is for perspective:

My plan was to eat some of it for dinner and some for breakfast or lunch (or both), but it was so good I wound up eating the whole thing.  Bone in rib eye is my favorite steak. I had no sides, just a big plate of meat:

Im a big believer in marinating, particularly in jerk, but for this I bought the steak right before Kenricks closed and cooked it a couple hours later so I didnt bother.  I decided instead to merely brush it on after the sear.  It was so good I had it the next weekend, and then a couple weeks after that.  The last time I had it, I decided to go ahead and document the process and use a much more modest steak, a New York strip or strip loin, and balance out the meal with a side dish, in this case some grilled romaine:

Thats about a 12 ouncer that I had left over when a guy didnt show up for guy night.  Freezing and thawing it took away the rich red Im used to, but it was still great.

All I used for the jerk was Walkerswood Jerk Seasoning which is a thick paste.  They also have a jerk marinade and a jerk BBQ sauce now, but I have not tried either.  The marinade is in my cabinet, but I havent used it. If you want to make your own jerk seasoning you can use these ingredients for an excellent marinade or brushing sauce

1 large onion, chopped
2 cloves garlic
2 Scotch Bonnet Pepper (if you cant find this at your grocery use a fresh jalapeo)**
1 Tbs allspice
1 1/2 tsp ginger
1 tsp pepper
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp dried thyme
1 Tbs brown sugar
1/2 cup white wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
1/4 cup dark rum
juice from one fresh lime
juice from one fresh orange

Combine all of the above ingredients in a food processor or blender and pulse until smooth.

For this steak, I applied salt, black and white pepper to both sides of the steak and got the grill ready for two zone grilling.  Coals on one side and none on the other so I can sear over the coals to put on that flavor crust, and then pull to the side with no coals to bake to the desired doneness without burning the steak.  Generally, when I cook a steak for myself, I dont need to pull it to the side to let it bake to the desired doneness, seared on each side is all I need for it to be done enough in my book.

Here is the grill with the coals stoked up on one side, I have a couple bricks that had broken into chunks over time, dividing up the grill to keep the coals on one side:

And here we have a pic with no flash as it washes out the flames just to show how hot the fire is:

I always grill steaks over ripping hot coals:

After between 90 and 120 seconds I rotate the steak to get the cross hatch grill marks:

After 1.5-2 minutes after I rotate, I flip and do the same thing on the other side and brush some of the jerk seasoning on:

After that side is seared, I pull it over to the side with no coals, flip it over and apply more jerk, but I dont close the lid and bake it.  I let it rest while I cook the lettuce:

If youve never had grilled lettuce, I cant recommend it highly enough.  You can get the full write up here with picture by picture instructions.  Heres my lettuce fully cooked on one side and charring on the other:

I pulled both off when the lettuce was nicely charred on both sides and sprinkled some asiago over the romaine and plated the steak:

Since the steak sat on the side of the grill with no heat while the lettuce cooked I didnt really need to let it rest.  The juices have already calmed down inside.  Why do I need to let it rest in the first place?  Because searing in the juices is not key to a juicy steak.  In fact, its not even accurate.  Searing a steak releases more of its juices than simply baking it to the desired doneness.  Searing creates a flavor crust by browning and thus caramelizing the proteins.  Keeping the juices in the steak is performed by letting it rest after coming off the heat.  When it leaves the cook surface, the juices are in an excited state.  Theyre moving at a million miles an hour.  If you slice open the steak right then, the cut will act as an escape valve and the juices will run all over the plate.  If you let the steak rest, they juices will slow down, redistribute throughout the entire piece of meat, and most importantly stay in that meat for every moist bite.

Check out the pic after I slice it:

And heres a close up. No pool of juice, just the residuals from the wet paste that was slathered on during the cooking process:

If you dont like spicy food, I would recommend diluting Walkerswood with some oil before brushing it on.  In its pure form, its really potent and it seems to get hotter once you open the jar.  I dont know if it has to do with the oxygen getting in there or it fermenting once it opens or what (Im not a chemist or food scientist), but it definitely increases in heat after the jars been open.

If you love spicy food, this is a great way to add some heat but not to overpower the taste of the beef.  I really enjoyed jerk steak and will likely have it many more times.

If you have any questions, feel free to leave them below or shoot me an email.

If you would like other beef recipes, click here.

Also, you can follow the Grillin Fools on their Facebook page where you can post your grillin own pictures or join the general grillin conversation.  Or, you can follow them on Twitter @GrillinFool

***Bonus Steak***

The night I worked on these pictures and wrote up this post I got a craving for, what else, but jerk steak.  I ran by Kenricks and picked up a prime sirloin and after a little salt, black, and white pepper on each side I slapped it on the grill:

After a couple minutes over a roaring fire I rotated it:

After a couple more minutes I flipped:

I didnt let the cast iron grates warm up before I put the meat on.  It was 9:15 pm and I was hungry, so I didnt get my usual level of cross-hatchness.

Then I brushed on the fiery deliciousness:

After two minutes I rotated:

After two more minutes I flipped and brushed the other side:

I pulled it off to the side with no coals, shut the lid and went to grab a plate.  Total baking time after resting was about 60 seconds:

And after I took a few pics while it rested I sliced:

And a closeup of that pink awesomeness:

Yeah, I could do this again tonight.  Although I dont recommend eating one as late as I did.  A jerk steak at 9:30 doesnt lend itself to a good nights sleep.

7  COOKING / Recipes and Cooking Tips / Prosciutto Wrapped Pear and Cheese Skewers on: June 14, 2011 10:12:03 AM
This may be the most high brow thing I've done on the site.  I was at a local wine bar and had their prosciutto and pear flatbread and was amazed by it that I wanted to recreate it on the grill.

Here's the full write up with all the methodology I used to come up with the perfect combination of ingredients and cooking methods and here are the pics:

And the rest of the recipe sans pics for the link averse:

This very well may be the most upscale thing I have done on the grill but it was absolutely delicious.  After having a pear and prosciutto flatbread at a local wine bar over the weekend, I was determined to recreate that incredible flavor on the grill.  This recipe involved quite a bit of experimentation to determine the best combination of flavors and cooking methods.  I will go over all the options and then list which were deemed the best by the tasters I had sampling this appetizer


1 pear, ripe
12 slices of prosciutto
12 slices or teaspoons of cheese (more on this in a moment)
24 walnuts or pecans (optional)
12 skewers

Makes 12 appetizers

The cheeses I used for this are feta, asiago, smoked gouda and blue.  Use whatever you like here like a goat cheese or even a brie.

I cored the pear and lopped off the thin end of the slices, as they wouldnt fit inside the prosciutto but you could let them stick out if you wish:

I prepared the Grill Manufacturer That Shall Not Be Named for two zone grilling as I wanted to try these both direct and indirect.  I then grilled the pears quickly over the hot coals for only a minute or two to soften them up and caramelize the outside a bit:

Thats right, I cross hatched my pears!?!  I couldnt resist.  I made these both with un seared pears and with these.  You could go either way.  If the pear isnt quite ripe, I recommend going this route to soften them up.

After I put some nice grill marks on the pears it was time to roll up some apps.  This is with a slice of smoked gouda:

And finally insert the skewer.  These are optional, but they help to keep everything together as the prosciutto is usually really then and can come apart easily:

I also made up a few with some pecans.  This one was with feta and with pears I did not sear first:

Before you put anything on the grill other than the pears, I recommend giving it a good cleaning.  Im not talking about running the wire brush over it, thats a given every time you spark up the grill.  Im talking really cleaning those grates as the prosciutto has very little fat and will easily stick to a dirty grill grate (pretty much negates my father from every making these on any of his grills).

Whats the next level up of cleaning the grill?  Take about 5-6 paper towels and fold down to the size of a cocktail napkin and then pour vegetable oil liberally in the middle:

Then fold in half so the oil is on the outside and rub it over the grill grates with your tongs:

Isnt this yummy?  Now hit it with the wire brush and that pad on the other side of most grill brushes:

Now for the cooking method, there are two options here.  Direct and indirect.  Well go with indirect first.  Place them on the side with no coals in a hot grill of around 325-350 and close the lid for 10-12 minutes, depending on the heat of the grill:

And heres what they look when ready to serve, all I was looking for was the cheese to melt and the prosciutto to be good and warm:

See how the ham darkened?  Look for that and take a peak in the end of the skewer to see if the cheese has melted and then plate them:

The other option is direct grilling; putting them right over the coals for no more than 2-3 minutes on each side:


No cross hatch here, they dont need to be on that long.

So what was the verdict?  Which was the best?  The ones done direct got a little rubbery on the outside and the prosciutto tended to tear and fall apart because there was no fat left in the meat.  The indirect ones sort of melted in the mouth.

The pecans, a suggestion of my Mother in Law after we made a couple batches, really added something to the recipe which was a great combination of sweet from the pear, salty from the prosciutto, savory from the cheese and crunchy texture from the pecan.

The best cheese was the smoked gouda with the asiago being the worst.  The harder asiago didnt melt well inside the wrap and didnt have that wonderful gooey feel the other cheeses had.

We also preferred the grilled pears to the ungrilled, but that could be because I grilled the thicker slices.  Ill get into that next.

Dont overdo the cheese and dont underdo the pear.  I was worried that the pear would overpower the appetizer so I sliced some really thin.  The thinner slices were overpowered easily by the cheese.  My corer divides the fruit into 8 wedges and I divided those four times with my knife that was way too thin.  They wouldve been fine if I had only sliced them in half or thirds at the most if you need to make the last pear go farther than the others you use in the recipe.

So if youre scoring at home:

Thicker, grilled pear slices
Add the nuts
Go with the gouda and skip the asiago
Do indirect for 10-12 minutes rather than direct for 4-6
8  COOKING / Recipes and Cooking Tips / This Grillin Fool Went Hog Wild Over the Holiday Weekend on: May 31, 2011 07:54:04 AM
That's right, whole hog.  I've never done one before, and honestly, I was more than a little intimidated.  I mean it's a 60 pound pig.  If I had done 60 pounds of pork shoulders and one was over or under cooked, it would be OK, the rest would suffice, but if I over or undercook the pig, then I'd be SOL.  Turns out it's really easy.  The hardest part was getting a grill.  This was a huge hit.  It was really an amazing success and something we will do annually now. 

Here's the link to the longest post in the sites history (and by far the most pictures) and here are those pictures:

And here is the rest of the post, sans pics, for the link averse:

I have to warn you, seeing how this is the biggest thing weve ever grilled, this will also be our longest post.  This pig weighed in at 60 pounds.  Weve grilled more than 60 pounds of meat a few times, but weve never grilled one thing that weighs 60 pounds.

Also, Im quite proud to say that my beautiful wife was the one who came up with the idea for this pig roast/luau for Memorial Day Weekend and our youngest sons first birthday.  Its rather refreshing since shes not much for anything with the slightest hint of smokiness.  Ironic, I know.

Lets start off with the pig and how to cook something that big.  Were just backyard guys.  We dont have a custom rig.  Our widest grill is about three feet.  That wasnt going to cut it.  So I had to rent a grill from Kenricks Meat Market:

As Woody from 105.7 the Point calls it, the place is the Disney Land for meat.  Hes not kidding.  Their selection is outstanding:

And the homemade sausages are out of this world:

I love the cheddar, jalapeno/cheddar, and breakfast brats, but the apple brat is the best brat I have ever eaten, anywhere.  It has ruined almost all other brats for me.  Its only when Im craving some heat (jalapeno cheddar) or just some cheese (cheddar) that I dont get their apple brats.

But maybe the best part about Kenricks is the service.  Want your ribs skinned for you? Theyll do it before they package them up.  Want a specialty cut?  They can get it for you.  Want something exotic?  They can order just about anything.  They have this sign at one end of their store:

Not everyone can live up to that sign that reads Olde Tyme Butcher Services.  Kenricks does with every customer that walks through the door, and Ill demonstrate why with this post.  I rented a grill from them and bought the pig, but I also got step by step instructions on how to cook the pig properly from one of the head meat cutters, Mike Byassee.  Here he is between my grill for the day and his motorcycle:

He gave me step by step instructions on how to cook Maribelle and how to retrieve all the meat:

Yes, I named the pig.  Thats my 60 pounder, Maribelle.

After Mike showed me exactly how to cook it, I was off to the BBQ/Luau to get set up.  Some of you know my second son was born on Memorial Day Weekend last year so we decided to do a luau for his first birthday.  Other than my son grabbing fistfuls of cake and shoving them in his mouth, the pig was the centerpiece of the day, and I cant overstate this point.  I couldve cooked more meat at less cost by doing say 60 pounds of pork butt/shoulder (and not been nearly as stressed out as I was about taking a stab at this for the first time), but a smoker full of pork butts isnt remotely as cool as this was.  I had to admonish my father and father in law at one point for constantly opening the grill to show people the pig.  We actually had to announce to everyone inside and out every hour that we were opening the grill so nobody would miss seeing it.

So how do you cook a whole pig?  Honestly, its pretty easy.  Once Mike filled me in on the method, I found it almost fool proof.  And since I am a fool, thats pretty important.

Once we parked the trailer grill, we pulled the grill grate out of the grill and put three bags of charcoal at the end away from the chimney (and near the vent on the left side) which would be directly underneath the head.  We left about 18 inches of space and put two more bags under the rump.  Thats a full 100 pounds of charcoal.  My Father in Law, Dennis, helped with the charcoal distribution as well as hosted the little shindig:

You know youre using a lot of charcoal when you have to use a snow shovel to move it around:

And heres the first part of the trick to cooking the pig properly.  Im looking for 180 degrees internal temperature in the deepest part of the shoulders and 160 in the rear haunches.  So the three bags of charcoal under the head and shoulders will cook them a little faster than the two at the other end so the meat at both ends is done at the same time.

But how do we light that much charcoal?  Its not like I have a charcoal chimney for 100 pounds of charcoal or even 60.  Look close, as you will probably never see me use this product ever again:

Some will say Im anti lighter fluid.  That it makes the food taste bad.  Well, if you cook on charcoal where the fluid hasnt all  burned off that is the case, but if you wait long enough all the nasty chemicals will burn away and the food will be fine.  Thats not the reason I dont use fluid.  Im a closet pyro.  I love fire.  But at almost $5 a bottle, I cant justify the cost.  One $10 charcoal chimney will last me five years if I leave it in the elements and a good 15 if I bring it in after each cookout. The free journal they toss on my lawn a couple days a week is all I need to get my fires lit.  All that being said, drink this in.  You wont see it very often:

Now time to get to work prepping the pig:

That item on the grill grate on the lower right in the picture above is very important to the second part of the trick to cooking a whole hog tin foil.  The foil is needed to create a heat shield between the pig and 100 pounds of lit charcoal:

Thats two sheets running the length of the grill, plus a ribbon running down the middle. This is vitally important.  Without the foil, the pig would be nothing but char on the outside and raw in the middle after two hours.

Time to get the pig into place:

Be very careful with the hooves.  If they poke a hole in the foil, put a sheet of foil over the hole.  One hole right under the meat could ruin the whole event.

Oh, the last thing to remember is it takes about one hour per 10 pounds for this method so we were looking at a 6 hour cook.  Sounds nuts right?  A whole hog cooked in six hours.  Well read on, the pictures tell the story.

Maribelle is such a ham for the camera (sorry, I couldnt resist):

If youre wondering why the lighter fluid bottle is there, its because the wind kicked up. I had it there to hold down the foil.  I used a whole bottle and a partial second. Thats the second.

Now its time to inject the pig.

Injection Ingredients:

1 gallon apple juice
20 ounces Worcestershire sauce
1 cup salt
16 ounces white wine
1 cup brown sugar, loose packed
1 tbsp cinnamon

I also added a bunch of minced garlic, but all that did was clog even the big syringe needle on my injector so I had to stop stirring up the bottom of the bowl when filling the injector, so very little garlic made it into the pig.  In the future, Ill add a bunch of granulated garlic.

Mix all the ingredients in a bowl and fill your injector repeatedly and push the fluid up and down each side with a few extra injections in the shoulder and the haunches:

Dont forget the apple:

And the obligatory goofy picture:

Shes ready for the grill:

Hows the fire?

The charcoal has been burning for about 35-40 minutes.  Its whited over completely and there is no odor from the odorless lighter fluid anymore.  Its only missing one thing:

Couple bags of hickory should do it.  Going old school here, no fruit wood, just good old hickory:

Its a two man job to get the grill grate onto the grill:

Shut the lid and let the smoker do the rest:

I know some of you are asking wheres the rub or sauce?  Well I could rub the outside of the pig, but that wont do any good.  The pig has the skin on and we wont be eating the skin.  It wont penetrate the skin and have any impact on the meat.  There is sauce, but thats for the end.

I didnt open the lid for two hours and heres how Maribelle looked at that mark:

With very little fat beneath the skin on the face, it has darkened quicker than the rest of the pig so I put foil on it to keep it from turning black before its all done:

You can also see the puncture marks where I injected the swine.

After the foil it was back home for a shower and a Hawaiian shirt.  At three hours the cornhole boards were set up in the yard and the pig is looking outstanding:

This is what Im talking about when I say that doing a whole pig is much more than making pulled pork.  Its an event and the pig is the star.  Everyone wanted their picture taken with it.  Heres Cathy (left) and Maureen posing at the three hour mark:

And how can you resist taking a picture with this beautiful face:

At this point I started adding cherry logs to the end by the head as the smoke had subsided.  Partially for the pig and partially for the trays of beans you can see over the left of the pig in the above picture.  If youve never had smoked beans, you have to try them.  The recipe is here.

Here we are at the four hour mark:

And here we are at the five hour mark with me and my oldest boy who was really excited about the pig when I was backing in with the grill at 9:30, not as much when he found out it wasnt alive:

At five hours were sitting at 162 in the shoulder:

At six hours and 20 minutes we reached 180 degrees and she was ready to slice:

Now when I say slice, I mean slice the skin to get to the meat.  After that no knife is needed.  I slice from the base of the skull all the way to the tail:

Then down the shoulder:

Then I slice down the haunch and the skin folded away:

You see that gloved hand above?  Thats a cotton glove covered with a latex glove.  The cotton insulates me from getting burned and the latex keeps the juices from soaking into the cotton glove.  Now time to get my hands dirty.  I dug in with two hands, pulling out succulent pulled pork:

The rib bones came out with little to no resistance:

More on the ribs in a minute.  After I cleaned out the one side, time to go to work on the other side:

Here are a bunch of the ribs on the other side:

I reached in with one hand:

With no effort whatsoever, a handful of bones come out of the meat:

So what do you think now about doing a 60 pound hog in 6 hours?

Picking over the carcass:

Despite leaving enough meat in that carcass to feed a family of four for a week, we had this entire aluminum tray full of pulled pork:

Dad (left) and I went to work pulling the pork:

Those at the Luau couldnt wait for us to pull it all so they started filling their plates before we were finished:

Heres the finished product to go along with some buns and a pot of doctored Cattlemans BBQ sauce:

So whats the verdict?  Is it worth the effort and cost.  Abso-friggin-lutely.  This will be an annual event for the Grillin Fools on Memorial Day Weekend.  The food itself was nothing more than pulled pork, but the pig was so much fun to do.  And not just for me, but for everyone who was there.  The process was a huge event.  Everyone was enthralled by the pig.  It was more than just a barbecue.

Would I do anything differently next year when we do it again?  I will probably pick up the pig a day ahead of time and either brine the whole thing in a huge cooler or inject it the night before and let the injection really work into the meat.  Other than that, I wouldnt change a thing.  And I gotta say that Im really going to miss number 17:

Now, after all that explanation and more than 50 pictures, what if you dont want to cook the pig yourself?  Call Kenricks and they will come out an cook it for you for a fee.

If you have any questions about this mammoth post, feel free to shoot me an email or leave it below and I will get back to you as soon as I can.

If you are interested in other pork recipes by the Grillin Fools, click here.

You can follow us on our Grillin Fools Facebook Page and post your own grillin pictures or join in the general grillin conversation, or follow us on Twitter as well @GrillinFool.

And now I would like to show off my family that I am so proud of.  And I would also like to thank my wife for taking over on the kids tonight as I spend hours trying to get this post finished.  Here are pics from the first Annual Grillin Fools Memorial Day/my sons birthday/Luau.  The birthday boy:

The birthday boy not so happy that his brother is scarfing down his cake:

I didnt realize the two grandmothers were that close:

And the grandfathers:

And the Godfathers:

Who needs a fork or even fingers:

Theres mommy (and my beautiful wife) holding up the dirty birthday boy.  One day hell hate us for these pictures:

Thats the fam (plus my Brother in Law):

The birthday boys not so certain about that pig:

Special thanks to Heidi for taking so many of these pictures.  I dont often get to be in any pictures that make this site because Im always behind the lens.  Thanks for going to work for us on this one, Heidi.  Between you and I snapping shots, we filled a 4GB card that day!?!
9  COOKING / Recipes and Cooking Tips / Grilling Beef Tenderloin in the Dead of Winter and a Bonus Turkey Breast on: April 12, 2011 08:31:19 AM
Yeah, I realize that this is beyond late, but hey, we had 5 inches of snow a couple weeks ago.  Besides, good grillin knows no season.

Here's the write up of how to grill beef tenderloin as well as a bonus turkey breast.

And here are the pics:

For those of you that are link averse:

I have to apologize for how long it took to get this up on the site.  For some reason I didnt think I had the pictures for this and kept waiting for dad to send them to me, but then I checked and found that I had them.  It may be spring, but we got five inches of snow in St. Louisa couple weeks ago, so it still seems appropriate.  Ill hand it off to Dad now

Inspired by a Herculean winter grilling effort by our friend Joe Bonwich around the holidays in 2009, I endeavored to provide my guests with grilled beef tenderloin and thus this episode is aptly titled The Joe. If my memory serves me correctly, I believe he had a difficult time with grilling this cut of beef for his guests during the inclement weather he was dealt then. Little did I know that when I began, a few curve balls would be tossed my way as well.

Its Christmas Eve and a perfect snowstorm has arrivedjust about the coolest thing for a Grillin Fool! The fluffy white stuff will turn this winter grillin effort into a garage grillin episode.

I selected 2 whole beef tenderloins about 4 lbs. each and they were simply seasoned with the ingredients after coming to room temperature.


2 4lb tenderloins
kosher salt (to taste)
fresh medium or coarse grind black pepper
granulated garlica simple dusting will do
one tenderloin was basted with Andrias Steak Sauce

The packaging on the tenderloins indicated they were already trimmed although I did need to remove some minor amounts of silver skin remaining but it was not a big deal.

Notice the uneven thickness of the tenderloins? I decided to tie them with butcher twine to even that out just a bit. I guess I couldve tied them together with opposite ends connected (fat end to skinny) as Ive done with pork tenderloins but I planned on basting one of them with Andrias Steak Sauce so they were kept separate.

In order to vary the menu a bit and offer our guests a meal alternative, a fresh turkey breast was also prepared for the other grill. A simple mixture of I Cant Believe Its Not Butter (substitute the real thing if you wish), granulated garlic, and smoked paprika were mixed together and inserted under the birds skin.

Traditional to our family on Christmas Eve, a large bowl of Gulf shrimp from Skinners Seafood on Dauphin Island are boiled and chilled for a tasty appetizer of shrimp cocktail at the Grillin Fool household for Christmas.

What could be better than firing up a Char-Broil 940X? Firing up 2 of them! One is over 20 years old and the other is new this year courtesy of Chef Barry and the good folks at Char-Broil.

The smoke wood  is a combination of apple and cherry chips that have been soaking for 2 days for maximum smoke production.

When grillin a very lean cut such as tenderloin it is imperative that grill grates are cleaned of debris and well oiled. The grates are rubbed with a paper towel soaked in olive oil to prevent the beef from sticking.

A bottle of red wine is decanted a couple of hours before dinnera great 2008 Davis Bynum Russian River Valley Pinot Noir suggested by business associate and friend Don H.

The coals are ready and its time to get this affair rolling in earnest. The tenderloins are seared on all sides for approximately 5 minutes per side. Notice the crust developing?

The tenderloins were then put off to the side with no heat to bake until done.

Meanwhile, the turkey breast was done with the flank method, coals on the outside, meat in the middle.

White wine was added to the remaining mixture of ingredients that had been stuffed under the turkey breast skin, heated, then applied to the breast every 30 minutes with a basting brush with wood chips added at the same time. By basting, adding wood chips, and adding more briquettes (as needed) all at once limits the number of times the firebox is opened thus minimizing heat loss. This is essential when winter grilling to maintain temperature, as in cold weather it could take 20 minutes for the grill to get back up to temp after the lid is open.

Temps are reading 375 a half hour into cooking.

Once the tenderloin is seared all around it was moved to the cooler side of the grill-away from the coals-to bake and warm. The thicker ends are placed nearest the fire.

This fire has been reduced to 275 in the middle of the grill which should be correct to yield a perfect medium-rare just in time for dinner. The temp probably needs to be lowered a bit more to prevent overcooking. Another alternative would be to remove the tenderloins at this time, wrap in foil, and place in a 200 degree oven until resting and then serving. That is not an option this time around as Mimi has the oven occupied with other treats for the dinner

One tenderloin (on the right) is basted with Andrias Steak Sauce every 30 minutes or so.

And heres the turkey breast ready go come off.

Here comes the curveball I wasnt expecting (or maybe it was a Bob Gibson fastball?). Mother Nature was kind enough to bless us with our first white Christmas Eve in many years so many of our guests were delayed in their travel to our house including The Original Grillin Fool, Scott, and his family. Scott and crew didnt arrive until 7:30 and I had scheduled the tenderloins and turkey to be ready an hour earlier. Cooking time originally planned to be about an hour and a half was now 2 hours. I had reduced the heat as much as possible but the meat kept cooking although slowly. The result? My eagerly anticipated medium-rare beef tenderloin was now cooked to mediumstill pink but not as juicy as I desired.

The turkey was fine but was not as moist as my usual effort with this recipe.

Both had great flavor and were enjoyed by all but fell short of the standards Ive set for myself.

Perhaps I was the one most disappointed as the dinner guests heartily devoured both entrees particularly the beef. Weve stated this before, when things go awry or we make mistakes we show and share them with you. While this wasnt a failed effort it was just not as good as it couldve been. I found myself wondering if Joe B. had to face similar issues when he attempted winter grillin the previous Christmas. Doin The Joe may require a repeat effort.

***Editors note ~ Having had both the turkey and the tenderloin, I can guarantee that both were outstanding.  True, I like my beef redder than what we had but it was still tender, juicy and delicious.  And besides, it was Christmas Eve.  It was good times had by all, particularly dad with his new shirt I got him***
10  COOKING / Recipes and Cooking Tips / Blueberry Muffin Stuffed Fatty on: April 06, 2011 11:55:13 AM
I know that sounds a little odd, particularly since we put a pumpkin spice rub on the outside, but this thing was out of this world.  I don't really like blueberries and I loved this thing. 

The Blueberry Fatty made it's debut at the mini microbrew fest put on by Hot Shots in downtown St. Louis on April 2nd.  Here's more about the brew fest. At the event, Woody from 105.7 the Point mentioned it on air and some guy drove by just to try it.  Poor guy, we were out by the time he got there. 

Here's the full recipe with more than 30 pictures of the entire process and of course those pictures that just don't do this thing justice:

And for those that are link averse, the full write up sans pictures:

For those of you who did not make it down to the mini microbrew fest at the downtown Hot Shots, you missed out on this incredible treat.  Another in a long list of Arthur Aguirres great recipes.  Weve already had multiple requests for the recipe, so Im fast tracking this one ahead of a beef tenderloin I was a huge slacker in getting up since it was cooked on Christmas Eve 2010.  Ill hand it over to Arthur now

Almost a year after I debuted as the first guest Grillin Fool, on April 2nd this partnership was taken to another level. Scott The Original GrillinFool asked me to assist with a Hot Shots event in downtown St. Louis on opening weekend for the Cardinal baseball season. Ive never done an event like this, but before I had time to process his invitation, he gave me the rundown of the planned event:

    Cook and serve BBQ to Hot Shots guests
    Sample some new local brew
    Hang out with the Hot Shot girls
    See Woody from 105.7 The Point
    Schmooze with Cardinal fans

How could I say no? Before I agreed, I had already blacked out that date from my calendar and immediately started brainstorming ideas for the BBQ. Then I told Scott calmly, Cool, Im in, while in my head I was doing cartwheels.

***Editors Note ~ Click here for more info about the event which includes links to two different photo galleries from the event that include a total of more than 70 pictures***

I volunteered to make 4 fatties, because they are easy to prepare and always a crowd pleaser. However, in true Grillin Fool fashion, I wanted to kick it up a notch. I ignored making any fatty that has been done on this site, including the local sensation, Slinger Fatty. Instead, I have seen that some folks were making fatties stuffed with pancakes. I knew instantly that this is something I had to do for the event.
Blueberry Muffin Stuffed Fatty

1 7 oz box Jiffy blueberry muffin mix
1 16 oz roll of Jimmy Dean regular pork sausage
maple syrup

-Makes (1) fatty
-Total prep and cook time: 2hr 30min to 3hrs

The fatty was prepared 2 different ways: 1) using a fatty piston. 2) Rolling by hand. Well start with the fatty piston method first.

The fatty piston is a device that is made out of PVC pipe materials. Its cut to length and comes with a push rod, hence, using it like a piston.

I bought it for $10 with the proceeds going to a good cause, but you can certainly make one yourself without the piston, but the piston makes it easier to work with.

1. Bake muffin mix according to directions on the box. Let it cool down.

This much took an hour to bake for (4) fatties.

Just reach in and set some aside.

2. Prepare the muffin stuffing.
a. Hold the PVC pipe upright on top of a sheet of plastic wrap (large enough to wrap the pipe)

b. Start stuffing small chunks of blueberry muffin into the pipe while intermittently adding syrup between chunks.

c. Use the push rod to compact the muffin and syrup.

d. When the pipe is full, wrap the plastic wrap around it

e. Place the stuffed pipe in the freezer for at least 30 minutes.

Here is the blueberry stuffing after sitting in the freezer and pushed out of the pipe. As you can see, the frozen syrup is holding everything together.

3. Flatten the sausage to a inch thickness.



4. Place the muffin on top of the sausage and roll it into a shape of a tube.

5. These fatties were smoked at the Hot Shots event and as a result, I didnt take any good pictures of the final product due to all the work and a little revelry. However, I do know we cooked them on the grill with indirect heat at 300 degrees for 2 hours with apricot wood. In addition, a generous coating of Scotts pumpkin spice rub was applied too.  You can use your own favorite rub for this.

Here they are right after we put them on the grill with some baloney bites.

Here they are almost done.

Im in the zone.

Since many folks dont have a fatty piston, here are directions for doing it by hand:

1. Same as Step 1 above.

2. Same as Step 3 above.

3. Place chunks of muffin (approx. 2 cups) on top of the sausage.

4. Drizzle the syrup over the muffin chunks.

5. Roll the sausage into a shape of a tube. This is a bit harder without the fatty piston.

First, fold it over.

Second, overlap the ends and smooth the seams by massaging the sausage and eliminating any cracks or crevices as the fatty will split at any of them. Make sure to distribute the sausage evenly so it cooks evenly.

6. I made the pumpkin spice rub and applied it to the fatty.

You can find the pumpkin spice rub ingredients here.

7. My grill was prepared for an indirect heat setup on the Grill Manufacturer That Shall Not Be Named. I used only about 1/3 chimney of charcoal.

Next, I dumped the hot coals in the kettle banked to one side. I added a few fresh briquettes and a couple chunks of peach wood.

After that, the fatty is placed on the grill grate opposite from the heat.

Put the lid on with the vents over the top of the fatty, opposite from the heat. This is so the smoke travels over sausage and out the vents. Also, I initially had the vents wide openI think closing them halfway is what I should have done.

When 30 minutes passed, the temp had reached close to 400 degrees (always keep an eye out for runaway temps, no charcoal grill is a set it and forget it cooker.)

I closed the top vents halfway and the temps eventually dropped to 325.

An hour passed and the fatty is done thanks to the early blast of heat.

The fatty rests in a foil tent for 15 minutes or until it cools down enough to handle.

And finally, the money shot

Close up.

My thoughts: The fatty piston is the easy way to make fatties, however, the trade off is more steps and more time involved. Another positive is that the fatty doesnt lose its round shape, as a result, it makes for great presentation. Without the fatty piston, it flattens a bit into an oval shape. Obviously, there is no difference in taste, they were both delicioso!

1. Using plastic wrap on the prep area works best for making fatties.
2. Make sure to massage your sausage to cover up any creases or crevasses so the fatty doesnt split open.
3. The longer the sausage sits at room temp, the harder it is to work with.
4. Firm it up by partially freezing the fatty before smoking it.
5. Use fruit wood such as apple, cherry, apricot or peach for smoke.

Lots of folks raved about the blueberry fatty at Hot Shots. There was even a guy that heard Woody on the radio mention the blueberry muffin wrapped in sausage and he stopped by the party to try itunfortunately, we ran out, I told him. Instead, I hooked him up with a KC Sweet and Smokey  rib and baloney bites.

Im sure glad everybody at Hot Shots liked the blueberry muffin stuffed fatty because I told Scott that I taste tested it before the eventI lied.

***Editors Note ~ Im sure glad too.  Sure glad we didnt find out the hard way they sucked, being in front of a crowd of people.  But they were fantastic, and I dont like blueberries, if that is any indication of how good they were***

A shot for me and the crew after the event was over and we had everything loaded up.
Pages: [1] 2 3 ... 7

only results with images
include swap threads
advanced search

Latest Blog Articles
Handmade Holiday Gift Guide 2017: Mini Heart Pinata
Oh, deer!
@Home This Weekend: Stylish Jacket For Your Pooch

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2017, Craftster.org an Internet Brands company.