Cheese Stuffed Bacon Log – Not for the feint of heart…

If you’ve got company coming who love bacon, cheese, and are throwing all cares to the wayside – you’re going to please them with this pork grenade!

Cheese Stuffed Bacon Log:


  • 1 lb Bacon
  • A Half Pork Loin
  • 2 Cups of Mozzarella Cheese
  • Your favorite rub
  • BBQ Sauce


Grab a sharp knife and remove any excess fat and silver skin from the loin.  Removing the silver skin in this step is VERY important, as it is very chewy and we want this log to go down smooth!



Once your log is clean of fat and silver skin, we’re going to take it to a WHOLE.  NOTHER.  LEVEL!  Butterfly your loin open by taking your knife and cutting about one inch up from the bottom of the loin, continually cutting deeper while rolling the loin back.  This will roll it out and allow us to stuff it!


Coat the top with a heavy layer of your favorite sweet and smoky BBQ rub.  You can find my recipe HERE!


Add your 2 cups of Mozzarella.  Do you see where this is going?!


Roll your loin back up and coat it with your rub.  It smells AMAZING!


Wrap your log with bacon, ensuring to completely cover it.  The bacon fat should stick to itself, making toothpicks unnecessary.


Add a little more rub!


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.  Of course I throw on a smoke pack for that added flavor.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!


Let your grill heat up to and maintain a 350 degree temperature.  Place your Bacon Log opposite the heat, ensuring it is not directly over any coals or flames.


Close your grill and let that smoke and heat roll over your Bacon Log!


After about an 50 minutes, coat your Bacon Log in your favorite BBQ Sauce.


Let the Log cook another 10-15 minutes or so and then use your meat thermometer to see where you’re at.  We’re looking for an internal temp of 140 degrees.  Once you’ve hit 140, pull that beauty off the grill and let it rest for 10 – 15 minutes.

Serve and ENJOY!


Asian Sesame Chicken Kabobs – Packed with flavor, not with fat!

If you’re looking for a delicious BBQ recipe that is beach body friendly, you’ve found it!

This recipe is PACKED full of punchy flavor.  Your mouth will go 10 rounds in this battle all while staying trim and fabulous!

Asian Sesame Chicken Kabobs


  • Boneless Skinless Chicken Breast
  • Green Bell Pepper
  • Red Onion
  • 1 Cup Soy Sauce
  • 2 tsp Sesame Oil
  • Sesame Seeds
  • 6 tblspn Brown Sugar (Honey could be substituted)
  • 4 Roughly Chopped Cloves of Garlic
  • 1 tspn grated fresh Ginger
  • Zest of 1 lemon
  • 2 tspn chopped Cilantro


Cut your chicken breast into about 1 inch cubes.  Try to stay as uniform as possible when cutting your peppers and onions as well, so everything will get cooked evenly.


Once your chicken and vegetables are cut, skewer them, alternating the meat and vegetables.


Time to create your basting sauce:

Combine the Soy Sauce, Sesame Oil, Brown Sugar, Garlic, Ginger, Lemon Zest, and Cilantro.  Mix well to help dissolve all of the sugar.  The smell will blow you away – like Jeff Daniels in “Speed”.  Anybody?  No?


Setup your grill for direct heat.  We’re putting these bad boys right over the fire.  We want between a medium and medium/high heat.  If you put the back of your hand over your coals and it takes about 3-4 seconds before you have to move your hand, that’s about the temperature that we want.

Place your skewers over the heat and let the side caramelize.  The sugar will start to caramelize right away.  You’ll know when it’s time to flip as the skewer will not stick to the grill any longer.


Continually flip every 4-5 minutes or so, and baste frequently.  We want these skewers to pick up as much of that flavor as possible.

After about 15 minutes or so, take both of your hands and peel open one of the chicken chunks to ensure it is cooked through.

Sprinkle Sesame Seeds on the kabobs.

Pull them off the grill and let them rest 5-10 minutes before serving.




Smoky Stuffed Pablano Peppers!

If a tender smoky pepper filled with a creamy spicy stuffing is your style, then you definitely should check this one out!

This is a common request I get from my guests, and if you’ve got some good sunshine and a bit of heat – this is sure to keep your guests begging for seconds…and something to drink!

*Of course, all recipes can be scaled down to accommodate for your group size*

Smoky Stuffed Pablano Peppers:


  • 14 Pablano Peppers
  • 2 lb Chorizo Sausage
  • 12 oz of Cream Cheese
  • 2 Cups of Monterey Jack Shredded Cheese
  • 2 boxes of Zatarain’s Spanish Rice
  • 28 ounces of Tomato Sauce
  • 3 Cups of Water


Preparing the Stuffing

Brown your Chorizo in a pan on the stove.  Drain the grease and set aside.

In a pot, prepare the Zatarain’s rice, following the instructions.  I use tomato sauce instead of the diced tomatoes that the box calls for.

Once the rice is just al dente, remove from heat and mix in your cream cheese and browned chorizo.  Mix well so all of the cream cheese melts and is incorporated evenly.  Taste for salt, as you may need to add a few pinches.

Preparing the Peppers

Lay your Peppers so they sit flat on the counter.  Starting from somewhere around the middle of the pepper, cut towards the stem so you end up cutting a hole in the top, while leaving the steam in tact and the pepper can lay flat on its’ side.  This allows us to stuff our peppers and set them on the grill without having to worry about losing our filling.

Take a smaller knife and remove the ribs and seeds on the inside.

Take your stuffing and fill each pepper generously, being careful to not burst them.



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.  I setup a foil pack to smoke some apple wood chips.  If you’re unfamiliar with this technique, check my other post that gives you tips for this setup.  It’s so easy and will take these to a WHOLE. NOTHER. LEVEL!


Set your peppers on the opposite side of the grill, so no direct heat is under them.


Keep your grill lid CLOSED!  Checking periodically is ok, but each time you check you will release your heat and your smoke.


After about 40 minutes open your grill and your peppers should have started to wrinkle.  Top each pepper with your Monterey Jack Cheese.  Close the lid and cook for another 5-10 minutes to let the cheese melt.


Remove from the grill and let them rest for 10 minutes before serving.