Cheesy Stuffed Portobello Mushroom

Portobello mushrooms aren’t the most inexpensive mushroom, but when you are looking to kick it up a notch and really shine your guests on; this is the perfect way to do it!  Fire up these fungi and instantly become irresistibly attractive.

Cheesy Stuffed Portobello Mushrooms:

Ingredients:

  • 6 Portobello Mushrooms
  • 1lb Ground Country Pork Breakfast Sausage
  • 1 8oz Block of Cream Cheese
  • 1 Cup Monterey Jack Cheese
  • 1 tblspn Ancho Chili Powder
  • 1 tspn Garlic Powder
  • 1 Cup of Diced Celery
  • Bread Crumbs
  • Melted Butter

Directions:

Brown your sausage in a pan.  Pour the sausage into a bowl and mix in the cream cheese, monterey jack cheese, celery, ancho chili powder, and garlic powder.

Use your super human strength and remove the stalks from your mushrooms.  You’re so strong!

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Generously pack your mushrooms with your filling then top with bread crumbs and drizzle with your melted butter.  The butter will help the bread crumbs brown while cooking.  Nobody likes a pale bread crumb.  We want them to look Brazilian.

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Setup your grill for indirect cooking.  Start your coals on one side of the grill leaving the other side open.  If you’re using propane, turn on only half of your burners.  Let your charcoal start and become mostly grey.

Place your mushrooms on the side of the grill opposite your heat.  Close the lid and try to maintain an internal temp of 350-375 degrees.

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After about 20 minutes check on your mushrooms.  The bread crumb topping should be golden brown and your mushrooms should feel tender like your wife’s…heart.

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Pull them off the grill and serve while still warm!  If you’re really looking to impress – serve with a Bone-In Ribeye Filet!

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Hungry yet?!

Grilled Mini Meatloaf Stuffed Tomato

This is a perfect recipe if you’ve got garden tomatoes and ground beef you need to use and would like to turn it into something creative and epic for your guests!

Grilled Mini Meatloaf Stuffed Tomato

Ingredients:

  • 1lb Ground Chuck
  • 1/2 Cup Shredded Mozzarella
  • About 6 Tomatoes
  • 1 Egg
  • 1/2 Cup Bread Crumbs
  • 1/4 Cup Diced Onion
  • 1/4 Cup Diced Celery
  • 1-2 tspn Salt
  • 1 tspn Pepper
  • 1 tspn Garlic Powder
  • 6 Strips of Bacon
  • 1/3 Cup A1 Sauce
  • 1 tblspn BBQ Sauce

Directions:

Combine your A1 and BBQ Sauce to create a sauce.

Combine beef, cheese, egg, bread crumbs, onion, celery, salt, pepper, and garlic.

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Take the tops off of your tomatoes and hollow them out with a knife and spoon.

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Stuff each tomato with your delicious magical meat mixture.

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Wrap each tomato with 1 slice of bacon.  You are now popular.

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Setup your grill for classic indirect heat.  If using charcoal, setup your coals on one side of the grill, leaving the opposite end clear.  If using propane, only light the burners on one side or one half of your grill, depending on the size.  Throw your wood chip box or foil smoke on the grates directly over the coals.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!

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Let your grill heat up to and maintain a 350 degree temperature.  Place your tomatoes opposite the heat, ensuring they are not directly over any coals or flames.  Look at that! – Now keep your grill lid closed!

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After about 30 minutes, open your grill and check your tomatoes.  If the bacon is brown and the meatloaf is firming up, you’re ready to move forward.

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Take your sauce mixture and coat your tomatoes thoroughly.  Close your grill and cook for another 3-5 minutes.

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Remove from the grill and enjoy!

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Grill Smoked Spicy Chicken Wings

Here we have some bold, spicy, and smoky chicken wings that will forever change what you accept as a proper wing!  Deep fried wings are a thing of the past now.  Cut out the fat and add flavor!

These are always a big hit at our family cookouts.  While standing under the hot sun sipping a cool drink, this is the perfect addition!

Grill Smoked Spicy Chicken Wings:

Ingredients:

Directions:

You can put your wings on whole but then you’d just be a weirdo.  I prefer to separate the drums and flats.

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First, place your knife at the bottom of the drummette.  You’ll feel where the joint is at and cutting threw should be easy and not require much force.

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Separating the wing tip is similar.  Place your knife where the flat and wing tip meet and feel for the joint.

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Prep all of your wings and then pat them dry with a paper towel.

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Grab your dry rub and apply liberally to your wings.

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Put your wings into a Ziploc bag, place in the fridge, and let them marinade for 3-4 hours.

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Setup your grill for classic indirect heat.  If using charcoal, setup your coals on one side of the grill, leaving the opposite end clear.  If using propane, only light the burners on one side or one half of your grill, depending on the size.  Throw your wood chip box or foil smoke on the grates directly over the coals.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!

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Let your grill heat up to and maintain a 350 degree temperature.  Place your wings opposite the heat, ensuring they are not directly over any coals or flames.  Keep your grill lid closed!

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Check your wings after about 45 minutes.  They may take another 15 to get crispy, but this all depends on how well your grill holds in the heat and smoke.

Remove from the grill, serve, and become a juke box hero (with stars in his eyes).

Enjoy!

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Bacon Wrapped Jalapeno Poppers!

Smoky bacon and creamy filled hot peppers go together like Peanut Butter and Jelly…or a Wendy’s Frost and Fries…  Hey – It’s a Midwest thing!

If you’re looking for a good way to SPICE UP your next BBQ – you definitely should check this out!

Bacon Wrapped Jalapeno Poppers

Ingredients:

  • Jalapenos
  • Cream Cheese
  • Bacon

Directions:

Set your pepper down so it lays flat on your cutting board.  About halfway down the pepper, cut up toward the stem, making sure to NOT cut the stem off.  We just want to cut into the side so we can clean it out and stuff it without having to worry about our stuffing falling out.

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Take a smaller knife and carefully cut out the seeds and ribs.  We need space for that cream cheese, son!

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Grab some cream cheese and stuff these bad boys like you mean it!  However – be careful to not break the pepper open.  You don’t want your friends to quit liking you – right?

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Take one slice of bacon and wrap your jalapeno.  If you’re using a regular fatty piece of bacon, a toothpick normally isn’t necessary, as the bacon fat holds like glue.  In this specific example, I used thick and meaty bacon which doesn’t hold as well – hence the toothpick.

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Setup your grill for indirect heat.  If you’re using a charcoal grill – setup the coals on one side of the grill.  If you are using gas – turn your burners on on only one side.  Let your grill heat up to a temperature of 350 degrees.  I throw a smoke pack on over the coals to get some of that extra smoky flavor!  If you are unfamiliar with how to do this, check out my Tips and Tricks section for a quick walkthrough!  EASY!

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Place your Poppers on the end of the grill opposite the hot coals/heat source.  Shut your grill lid.  Your grill will now act as a smoky oven of glory.  Let it work its’ magic!

After about 45 minutes, your poppers will be done and the bacon will be brown and crispy!

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Serve and enjoy!

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Inception Balls – Food Within Food…

This is another HUGE crowd favorite at our weekly cookout.  With anywhere  from 15 – 30 guests on average, you cannot please everyone…or can you?
These are a great finger food that will keep everyone wondering “What was this magical experience?  What’s happening to me?”.  They are always the first item to go…and I always get requests for more.  Follow me, and you’ll get the same!

Inception Balls:

Ingredients:

1lb Ground Chuck

3 Mozzarella Sticks – cut into 16 bite sized pieces

16 Small White Button Mushrooms – Stemmed and hollowed out with a spoon, removing the gills.

16 Strips of Bacon

Garlic & Herb Cream Cheese

BBQ Sauce

Salt

Pepper

Garlic Powder

Instructions:

Preparing your balls

Take about an ounce of meat and sprinkle it with a little Salt, Pepper, and Garlic.  Take your bite sized mozzarella and wrap the meat around it, forming a meatball and leaving the cheese inside the center.  Create all 16 balls and set aside.

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Grab your stemmed and hollowed out mushroom caps and spoon in some cream cheese into the center.  Do this for all 16 mushroom caps.  Be liberal…but not TOO liberal.  We want to be able to set our meatball down into this pocket.  However, you are the Isaac Newton of your Inception Balls!

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Grab your meatballs and set them into your cream cheese filled mushrooms.  They should sit right up.

Grab your 16 slices of bacon and cut them in half.  Grab one half slice and wrap it around your Inception Ball from under the mushroom to over the top of the meatball, making sure for the two ends to create a seam on top.  Turn 90 degrees, grab another slice of bacon, and wrap it around the other exposed side, making sure that our bacon is covering all of the mushroom and meat.

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Cooking

Setup your grill for indirect heat.  If you are using charcoal (what I use and prefer), setup your coals on one side of the grill.  If you are using propane, turn on the burners for just one side or one half of your grill, depending on the size.  Let your grill heat up to and maintain a temperature of about 350 degrees.

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Set your inception balls on the opposite side of the grill, so no direct heat is under them.  If you put these over direct heat, you have disgraced us all!

Keep your grill closed!

Let your Inception Balls cook for about 45 minutes.  Open your grill and glaze each Inception Ball with your favorite BBQ Sauce.  Close the grill and cook for an additional 5-10 minutes.

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Pull them off the grill and let them set for a few minutes before serving.  These will be molten lava on the inside if you eat them right off the grill.

Now – sit back and enjoy the praise!  VOILA!

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Spicy Sriracha BBQ Meatballs

If you’re looking for a delicious appetizer for your next BBQ, you definitely gotta check this one out!

Spicy Sriracha BBQ Meatballs

Ingredients:

  • 1 1/2 lb Ground Chuck
  • 1/2 lb Chorizo
  • Mozzarella Sticks cut into bite size cubes
  • 1 Cup Bread Crumbs
  • 1 Egg
  • 1 tsp Cracked Black Pepper
  • 2 tsp Salt
  • 6 tbsp Sriracha Sauce
  • 1/2 Cup BBQ Sauce

Instructions:

Combine Ground Chuck, Chorizo, Bread Crumbs, Egg, Pepper, Salt, and 3 tablespoons of Sriracha in a mixing bowl.  Mix thoroughly.

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Cut your Mozzarella sticks up into bite sized cubes.

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Roll a meatball into the size of a golf ball.  Then take a mozzarella cube and push into the meatball, then resealing so the cheese in the center of the ball.

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Repeat until you have a SLEW OF BALLS!

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Setup your grill for indirect heat.  Place the coals on one side of the grill – or if you are using gas – turn on the burners on one side.  Let your grill heat and maintain a 350 degree temperature.  Place your balls on the opposite side of the grill, ensuring you are not placing them directly over the flames.

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*I added a woodchip pack to smoke these bad boys!  I highly recommend this!  If you are uncertain how to do this, read my post for setting this up!*

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Take your BBQ Sauce and the remaining 3 tbsp of Sriracha and mix together for a spicy BBQ Sauce!

After 25 minutes, open you grill and glaze them lightly with your BBQ Sriracha mixture.  Close the grill and cook for another 5 minutes.

Pull them off and let them rest for a few minutes.

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Serve and enjoy one of the best treats around!  Your guests will hoist you upon their shoulders in such a triumphant success!