1-2 Packets of dry ranch dressing seasoning
3 TB Dry Rub
6 skinless, boneless chicken breasts halves, cut into 1-inch chunks
2 red onions, cut into 1 inch chunks
6 slices thick cut bacon
6 skewers (if using wooden skewers, be sure to soak them in water for an hour)
1/3 C Your Favorite BBQ sauce

After your chicken has been cubed add the dry ranch mix to them and toss to coat well. If you want a subtle ranch flavor use one packet if you want a more prominent ranch flavor use two packets. Set this aside in the refrigerator. The colder the chicken is the easier it is to slide on the skewers.
Preheat your Wood Pellet Grill to 275-300 degrees. Start the skewers by threading on a piece of onion, then thread the end of one piece of bacon on the skewer and leave the rest hanging, then thread on a piece of chicken. Repeat this process weaving the bacon between the chicken pieces. You will have to slowly work from the top of the skewer sliding down each piece. Take your time and space the pieces evenly. You will end up using about 5 pieces of chicken per skewer. Cap the skewer with a second piece of onion to keep everything secure. Dust entire skewer with the dry rub. Cook the skewers, turning every 20 minutes until chicken and bacon are nicely browned on both sides. Depending on how thick you cut your chicken it will take about an hour and twenty minutes to cook. Be sure to check each piece of chicken with a thermometer to ensure doneness. Once the chicken is almost to your target temp, brush on your bbq sauce. This last step is not required, but the bbq sauce does taste very good on the skewers.


Smoked Bacon Wrapped Stuffed Pork

This recipe is just something that I made up because the pork loin was on sale for $8! My bacon weaving skills need some work – but it all tastes the same no matter how it looks.


  • 1 pork loin, 3-4 lbs
  • 1 pkg frozen spinach, thawed
  • 2 tablespoon chopped garlic
  • ½ package of bacon, thin cut
  • 2 tablespoons of mayo
  • 2 tablespoon of Dijon mustard


Prepare the stuffing – Take 1-2 pieces of the bacon (preserving the rest), cut it up and then sauté the pieces until fat begins to render and the bacon is almost done. Then toss in your drained and defrosted spinach, add the garlic and sauté another 3-4 minutes. Let cool completely.

To butterfly the pork loin – I lay the loin on the cutting board lengthwise and cut it north to south, one ½ inch from the edge, not all the way through. Then I lay it flat like a book and do the same cut, but from the middle – so now it’s effectively 3x as wide as it was before. I then covered it in plastic wrap and pounded it for even thickness.

Once the plastic wrap is removed, salt the pork generously. Once salted, spread on the mayo and Dijon in an even layer – going within 1 inch of the edge on all sides.

Then spread the cooled stuffing gin the same manner, within one inch of all sides. Roll the pork loin and top with the remaining bacon. Tie the pork to hold shape and then transfer to the grill.

Big Green Egg: Set the cook up for indirect heat with a drip tray (with water). Temp should be 350 for the pork – cooking 3-4 hours or until 145-150 inside. I used little Hickory chunks for the wood. (CLICK)

Wood Pellet Grill: Get you Pellet Grill up to temp 350 and set the pork tenderloin on grate and cook for 3-4 hours or until 145-150. I used Hickory wood pellets (CLICK)

Once pulled from the Egg or Pellet Grill, let the loin rest for 10-20 minutes before slicing. Enjoy!


Pork And Apple Burger


Apple sauce has been a classic accompaniment to pork so why not combine the two flavors into one big burger? I like to make a little apple sauce as well to add to the burger rather than ketchup – try it, see what you think.

The flesh of the apple will quickly go brown during the preparation process but don’t worry, it’s going to be mixed in with the pork mince and you’ll never notice the discoloration so relax, no pressure.

Serves:- 4 people

Preparation Time:- 20 minutes
Cooking Time:- 15 minutes

Total Time:- 35 minutes

1lb ground pork (70% lean pork : 30% pork fat)
2 apples or the Apple Sauce in a Jar
salt and freshly ground black pepper
Peel and core the apples, place them in a food processor and blitz until the flesh is thoroughly “mushed”. or use apple sauce from a jar

Tip the apple into a mixing bowl, add the ground pork and season well. And then make your patties.

For the cookout you need medium coals for the barbecue grill, a flip every now and then will ensure an even cooking in about 10-15 minutes. Don’t use the back of the spatula to press your burger into the cooking grate, all this will do is squeeze out the moisture and dry it out. And enjoy your love it!!

3 Of The Top Wood Pellets You Might Like

The product is little different but the manufacturer is same here, so you can expect the same quality from the 40H as the 40M perfect mix wood pellet. The difference of 40H with 40M is it’s not a mixture of various types of hardwood, rather it’s made from 100% hickory wood as raw materialYou’ll see many people prefer hickory for barbecue and cooking because of its strong release of unique flavors. Many people especially like the flavor it adds. The 40H, being a 100% hickory, does the job of flavoring your food perfectly.

Now, there are a lot of other hickory pellets available in the market, so why the 40H from Well, to get your expected flavor from the food, you need a pellet that is 100% of the wood named. You’ll see a lot of pellets in the market that has a mixture of woods in the pellets, but the ratio is not mentioned there. So you don’t know what percentage of the wood named you’re getting from the pellets, and that’s why you often lack the flavor you expect.

So you need a pellet that lets you know exactly what material it’s made from. That’s where has maintained their quality till date. They say exactly what’s there in the pellets. If they say it’s 100% hickory, it’s 100% hickory then. is a major retailer of cooking pellets who are specialized for hardwood pellets & this is a perfect hardwood pellet by them.The 40PM Perfect Mix is one of their best smoking pellet made from a premium exclusive mix of the 4 best-quality and most-popular hardwoods available: Hickory, Cherry, Hard Maple, and Apple woods. And they guarantee that they never, ever use oils or filler woods like oak or alder. They also use only the heart woods (center of the log) to make their pellets, never any bark, so no compromise whatsoever with quality.

Being a hardwood pellet, it really does it’s job perfectly to give you a great flavor & aroma.

This pellet gives you the best aroma & flavor that you can cherish for.

Talking about the company, have maintained their reputation in the industry with products that perform as the company claims. They make no fake promises so they’re trustable manufacturer

If you are a softwood pellet lover and have made up your mind to buy a softwood pellets only, I recommend you to give a second thought with this pellet which will really add some extra flavor to your food. This is a pellet that burns & smoke great and has fully satisfied most of their consumers.

If you are looking for a flavoring pellet with your regular fuel pellets, then this is the best you can get. This is a package of 6 most popular flavoring pellets, which includes 1 pound bag of each flavor Apple, Mesquite, Hickory, Pecan, Cherry and Jack Daniel’s. It’s compatible with any type of outside grill, be that gas, charcoal or electric.The apple pellets are made of 100% Apple wood which will provide sweet, fruity smoke. Apple is the strongest of all the fruit woods when it comes to flavoring. These pellets are perfect for grilling beef, poultry, ham, pork, fish or wild game.

Hickory pellets are also made of 100% hickory and it is one of the most common and popular smoke wood pellet used in barbecuing. They can produce a really stronger flavor that complements all meats.

All the other wood pellets are also made of 100% of the wood named. The Cherry pellets give you a mild sweet fruity smoke which gives a rosy tint to lighter meats. The Mesquite pellets are here to produce a very distinctive smoke and give you a stronger smoke flavor while the pecan pellets will you a very similar flavor like hickory, but milder and sweeter with a nut after-taste.

For most cooking events, you’ll need only 1/3 of a cup of pellets. You can have 10 uses from each pack in this way. So with this package, you can deal with 60 cooking events. That’s a good return for the money.

Softwood Pellets: More in volume in a unit, More Heat, Lighter ash.

Hardwood Pellets: Stable burn, Nice aroma they provide, Heavier ash.

Decide depending on what you need and which drawback you can live with.

Know go out and Smoke Something!!!



2 yellow onions
1lb. ground beef
1/4 cup diced onions
1/4 cup chopped parsley
1/4 cup chopped mushrooms
1 tbsp brown sugar
1 tbsp spicy ketchup
1 tsp soy sauce
1 tsp Worcestershire sauce
1/4 cup bread crumbs
1 pack of bacon
1 bottle BBQ sauce one of my favorites (CLICK)



Cut off the tops and bottoms of the onions and remove the exterior skin.
Cut the onion in half and peel the layers apart; keep the biggest layers to stuff with meat.
Setting the onion layers aside, mix the ground beef, diced onion, parsley, mushroom, brown sugar, condiments, and bread crumbs in a large mixing bowl by hand.
Place a handful of the meatloaf mixture inside two of the onion layer pieces.
Wrap the onion meatballs in bacon, using three slices per ball.
Secure the bacon with toothpicks to keep it from unraveling during cooking.
Preheat the pellet grill to 425℉ and smoke for 40 minutes.
Cover in BBQ sauce and cook for additional 5 minutes.

Cinnamon Roasted Almonds


Place egg white in a small bowl and whisk until frothy. Stir in both of the sugars, cinnamon and salt. Toss almonds with egg white mixture and coat well.

Spread almonds out on a parchment lined sheet tray making sure they are in one even layer.

When ready to cook, set the temperature to 225 degrees F and preheat,using Hickory

Place the sheet tray directly on the grill grate and roast almonds for 90 minutes. Stir every 10 minutes or so until coating is dry.

I usually do this when I’m smoking something for supper when I notice there’s not that much left in the bag, Its a nice snack to have around and munch on!!

Korean BBQ Chicken over Waffles


¾ cup soy sauce
2 Tbsp rice vinegar
1½ Tbsp light brown sugar
4 Tbsp honey
2 Tbsp sesame oil
2 Tbsp Korean chili paste (or crushed red pepper flakes)
2 Tbsp ginger, grated
1 Tbsp garlic, minced
1 tsp black pepper
4 boneless, skinless chicken breasts
In a medium bowl, whisk together the soy sauce, vinegar, brown sugar, honey, sesame oil, chili paste, ginger, garlic and pepper.
Place chicken breasts in a shallow baking dish and pour marinade over the top. Cover and refrigerate for 2-3 hours.
Remove chicken from marinade and grill for 10-12 minutes, or until fully cooked.

Once cooked, slice the chicken into strips and place on top of waffle and enjoy with your favorite maple syrup!!