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:


  • 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


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!


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.


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.


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.


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

shroom IMAG2658

Hungry yet?!

Grilled and Creamy Stuffed Bell Pepper

Looking for an easy, cost effective, and delicious way to appease your pepper loving guests?  This one will do it!  The creamy queso rice, salty and spicy chorizo, and the fresh bell pepper are the perfect vehicle on the grill to soak up that popping smoky flavor!  I love grabbing these peppers fresh from the garden.  You can beat your kids but you can NEVER beat your own organically grown vegetables.  I’m joking!  Organic meat is better…

Grilled and Creamy Stuffed Bell Pepper


  • 5 Bell Peppers
  • 4 Cups Monterey Jack Cheese
  • 1lb Chorizo
  • 2 Packs of Knorr’s Rice Sides – White Cheddar Queso
  • 1 tblspn Ancho Chili Powder


Brown your Chorizo and drain the fat.  Cook your rice following the instructions.  If you cannot find this specific brand, use your favorite cheesy rice pack.  They only take about 7 minutes and work well with this recipe.  Add in 2 cups of Monterey Jack Cheese, your Ancho Chili Powder, and Chorizo.  Mix thoroughly.


Cut the tops off of your Green Peppers and make sure all of the seeds and ribs are removed.  Generously stuff each pepper with your rice and chorizo stuffing.  This ain’t no sissy pepper.


Setup your grill for indirect heat.  Let your grill heat up to about 350 and then place your peppers on the opposite end of the grill, away from the coals.  If you are using gas, only turn the burners on one side/half of your grill, placing the peppers on the opposite end.  Close your grill lid and let it work it’s magic!


After about an hour: **MAGIC**  **POOF** A PURPLE UNICORN?  No!  Your peppers – and they will look like this!  I used a smoke pack (which you can read the “how to” in my tips section) for that added smoky flavor, but it’s not necessary…if you’re a wimp!


Add your remaining cheese to the tops of the bad boys, close the grill, and let that beautiful cheese melt!  (I just had the “Roll that beautiful bean footage” line go through my head)


Hey – you’re a pro now!  Remove from the grill, serve, and Uncle Charles will never make fun of your cooking again!


Crispy Buttery Grilled Potatoes

If you’re looking for a fast and simple side to add that additional “wow factor” to a steak or some BBQ chicken, this is the PERFECT go-to!  With just a few ingredients, simple preparation, and BIG FLAVOR – you cannot go wrong here!

Crispy Buttery Grilled Potatoes


  • 5 Yellow/Gold Potatoes
  • 1/2 Cup Italian Dressing
  • 1/2 Cup Melted Butter
  • 1/4 Cup Louisiana Hot Sauce


The sauce here goes perfect with our potatoes.  We get the nice garlic flavor with sweet notes from our Italian Dressing, the creamyness of the butter, and the vinegary zing from our hot sauce.  When this sauce is cooked onto our potatoes, it is a match made in heaven!

To make your simple sauce, thoroughly mix the Italian Dressing, melted butter, and Louisiana Hot Sauce.  Set aside.

We use yellow/gold potatoes because the skin is light and pleasing to eat and the potato itself is very creamy which is a perfect vessel for these flavors!

Par boil your potatoes on the stove.  We do this because cooking a raw potato on the grill can take quite a bit of time and this just ensures a perfectly cooked potato with all of the right balance of flavors.  This will take about 20 minutes.  Take a knife and it should slide easily in and out of your potato.  Once done – slice your potatoes in half after allowing them to cool a bit.

Start your coals and let the grill get hot.  Take your sauce and brush it heavily over the cut side of the potatoes.  Place your cut side of the potatoes over the hot grill first.  While cooking, heavily baste the exposed side of the potatoes.


Let them cook for about 5 minutes or so.  We want these potatoes to get a good brown color on them.  Once you’ve achieved that beautiful brown char, flip your potatoes over and cook the other side.  Baste them again.  We really want this sauce to cook into the potatoes as much as possible!


Once done – pull these bad mamma jammas off and baste once more!

Serve and bask in the pool of hugs and kisses you’ll get from your guests!


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


  • 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


Combine your A1 and BBQ Sauce to create a sauce.

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


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


Stuff each tomato with your delicious magical meat mixture.


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


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!


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!


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.


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


Remove from the grill and enjoy!


Grilled Corn with a Lime Zest and Cumin Compound Butter

In the infamous words of Homer:  “you don’t win friends with salad”, but here is a veggie that’s certain to make you the Caroline Manzo of your neighborhood!  (“Did he just make a ‘Housewives of New Jersey’ reference?”).  Hey – I can guarantee this:  Teresa Giudice doesn’t make corn this tasty!

Grilled Corn with a Lime Zest and Cumin Butter


  • Corn
  • 1 stick of softened salted butter
  • 1 Lime
  • 1 tspn Cumin Powder


Making the compound butter:

Place your stick of butter and cumin into a small mixing bowl.  Take your lime and grate the zest into your butter bowl.  Cut the lime in half and squeeze one half of the lime’s juice in.  Mix Thoroughly.


Cooking your corn:

Setup your grill for direct heat.  We’re wanting to put this corn directly over our heat and get some good color!

I setup a foil smoke pack and put my corn on the top rack directly above the smoke.  You can put your corn directly over the heat and it will be just as good.

Take some of your butter and put it on your corn as it cooks on the grill.  Let it baste right in!

After about 10 minutes – or until your corn is nice and tender – take it off the grill and smother it with your unicorn butter!  After all, it is quite a magical concoction!

You get that smoky flavor from the cumin; that wonderful citrus from your lime; the creamy saltiness from your butter; and that wonderful natural sweetness that comes from the corn when grilled!

Give this a try and make that kid Billy that used to take your lunch money beg to come eat at your place!