For me nothing says summer like being outside ‘grillin.’ We thought we would take the recipe page just once more time before we hand it over to a sponsor, so we could share these great recipes we have been experimenting with. Let me be the first to admit I am very biased about some aspects of grilling. I am not a fan of propane. For me, if you ain’t using large chunk natural charcoal you are just using a stove outside. Also, let me be clear that when I say charcoal I DO NOT mean those preform chemical chunks you get in a bag that typically have some sort of accelerant added to them. By the way for those of you that think grilln’ has a funny flavor, that funny flavor is probably lighter fluid. I know, I KNOW, some of you swear by the above two methods and to each their own. I myself am a reformed propane user. I use to think it was too much trouble, too difficult and in the end just not worth it to use charcoal. I was wrong.
When my partner and I first started working together to try out these recipes she told me she was not a fan of “smoked” things. I explained to her that when you do it right the grill itself, the cooking method adds a flavor, it is an ingredient. And I don’t want to say I was right buuuttt well she now agrees and does indeed like “smoked’ things. My partner is by far the better “cook” of us. She is responsible for the prep of the items mentioned here and although they were taken from or inspired by other recipes she has managed to take them all to the next level. Call it what you will, BBQ, grillin’, cooking out, to do it right, like most things in life you got to take your time and commit to the process. So light a tiki torch, pour something cold to drink (in my case a good bourbon), find a comfy chair, play some good music and for goodness sake keep the lid on the grill closed.
Armadillo Eggs
Yield: 20
Cook time: 1 hour
- 8 ounces cream cheese, softened
- 1 1/2 cups white cheddar cheese
- 1 small red onion, diced
- 2 garlic cloves, minced
- 5 jalapeños
- 1 lb Jimmy Dean sausage
- 1 lb ground sweet Italian sausage
- 1/2 lb ground chorizo
- dry rub seasoning
- 20 slices bacon
- ranch dressing
Place heat smoker or grill for low and slow cooking (250°). Be sure to place a pan 1/2 full of warm water below the grilling surface.
Mix together both cheeses, garlic, and onion. Add salt and pepper as needed.
Cut jalapeños in half longways and remove stems and seeds, and then cut in half again, shortways. Each jalapeño should now be in quarters. Place 1 teaspoon of cheese mixture into each jalapeño quarter.
Mix together the three types of sausage. Use 1/3 cup of mixture, pat it into a 3” in circle, and place the stuffed jalapeño in the middle. Wrap sausage around the jalapeño until it is completely covered, and form it into an egg shape.
Wrap each egg with a strip of bacon, making sure the seam is down. Season each egg with dry rub. Place sausage-wrapped jalapeños directly on the top grate of the grill or smoker. Cook for 1 hour or until the sausage is fully cooked. Serve with ranch dressing.
Sausage Stuffed Fatty
Yield: 12-16 Servings
Cook time: 2 1/2 hours
- 2 lbs breakfast sausage
- 1 lb sweet Italian sausage
- 6 medium sized blueberry muffins
- 1 cup honey
- 1 lb maple bacon
- dry rub seasoning
- berry barbecue sauce (recipe below)
Place heat smoker or grill for low and slow cooking (275°). Be sure to place a pan 3/4 full of warm water below the grilling surface. Add smoke wood 5 minutes before adding the fatty.
Crumble the blueberry muffins into a bowl and add the honey. Place mixture on a piece of plastic wrap and form into a log 2 inches shorter than the length of the sausage.
Put in the freezer for 30 minutes.
Mix the two sausages together and then place into a gallon sized bag and flatten. Take the strips of bacon and weave into a checkerboard pattern on a piece of tinfoil. Cut open the bag of sausage on all sides, remove top piece and flip over onto bacon and remove bottom piece. Place muffin mixture on edge of sausage and roll up into a large log. Close each end with sausage and rub with Dry Rub mixture.
Place fatty onto preheated grill or smoker and cook for 2 1/2 hours.
During the last half hour, brush on barbecue sauce. Take the fatty off the cooker and let rest for 30 minutes. Slice into 1 1/2 inch slices. Serve with remaining barbecue sauce.
Berry Barbecue Sauce
- 2 cups fresh blueberries or blackberries
- 1/2 cup balsamic vinegar
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 1 clove garlic, minced
- 1/2 tsp salt
Place all ingredients into a sauce pan and bring to a boil, then lower temperature and simmer for 15 minutes until thickened. Let cool, then puree in a blender.
Beer Can Chicken
Yield: 4 servings
Cook Time: 2–3 hours
- 1 whole chicken (5–6 lbs)
- 1 can of your favorite beer
- 2 tbsp olive oil
- 2 lemon, zested and quartered
- 3 sprigs rosemary
- 1 clove garlic
- 3 sprigs parsley
- rosemary lemon rub (recipe below)
Place heat smoker or grill for low and slow cooking (275°). Be sure to place a pan 3/4 full of warm water below the grilling surface. Add smoke wood 5 minutes before adding the chicken.
Clean chicken inside and out, removing any unwanted parts. Rub with olive oil.
Open beer can and drink half. Add lemon juice, garlic, rosemary, and parsley to the can. Place lemon wedges inside cavity of chicken and then slide chicken onto the can of beer, legs pointing down to help support the chicken. Generously apply the rub. Place chicken on cooking grate.Smoke chicken until cooked through, when thermometer registers 175°, about 2–3 hours. Let chicken rest 10 minutes before carving.
Rosemary Lemon Rub
- 2 tbsp fresh parsley chopped (or dried)
- 2 tbsp fresh rosemary chopped (or dried)
- 1 tbsp salt
- 1 tbsp pepper zest from 2 lemons
*All recipes have been adapted from the book Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers – An independent guide with master recipes from a bbq champion by Bill Gillespie, pit master of Smokin’ Hoggz BBQ, one of the most decorated team in the country, with Tim O’Keefe.
