Loaded Baked Potato Salad

If you’re looking for a classic side dish with a new attitude – this is the one for you!  Potato Salad is a classic side for any BBQ, but this takes it up a notch and is well worth making.  We take all of those delicious flavors you get in a steakhouse baked potato and combine them into a flavor exploding potato salad!  I never end up having leftovers with this, no matter how much I make.  Ever…  It has bacon and bacon wins…always.  ON TO THE POTATO SALAD!

Loaded Baked Potato Salad


  • 5 Yellow Potatoes
  • 1/2 lb Bacon
  • 1 Cup Shredded Cheddar Cheese
  • 2 Cups Sour Cream
  • 1 Cup Mayonnaise
  • 1 1/2 Cup Chopped Celery
  • Diced half of a Large Red Onion
  • 1 tspn Apple Cider Vinegar
  • 1 tspn Sugar
  • 1 tsnp Salt
  • 1 tspn Pepper
  • 1 tspn Garlic Powder


Cut your potatoes into bite size pieces.  I like to use yellow/gold potatoes in this recipe because they have a nice soft and creamy texture.  That is what we’re looking for here!


Bring a pot of water to a boil and toss in your potatoes.  Let them cook until they are just fork tender, strain them, and let them cool down to room temperature.


BACON!  Get that bacon sizzling and fill your home with that smoky and artery clogging aroma!


A moment of silence…  Now cut it to bits like you’ve lost all sense!


Now lets combine all of these ingredients and devour it!


I like to refrigerate it for a few hours to let the flavors combine, but it is absolutely acceptable to smear it into your face right away!

Well, here you have it:  The best potato salad around.  You’ll never buy that slop from the store again once you give this tasty morsel a try!  Creamy, cheesy, crunchy, and the perfect addition to a burger or anything!




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!


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!