CHICKEN BACON RANCH SKEWERS

 

INGREDIENTS
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

DIRECTIONS
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.

chicken-bacon-ranch-kabob-4

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.

Ingredients:

  • 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

Directions:

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!

img_5818

The 4 Best Inexpensive Pellet Grills to Buy in 2019

Camp Chef SmokePro DLX Grill

Pellet grills come in many different sizes with a variety of features. To take the top spot among pellet grills, the Camp Chef SmokePro DLX Grill offers the best combination of grilling space, heat control, and easy-to-achieve flavors that will create tasty meats time and time again. The grill makes cooking with pellets quick, easy, and enjoyable no matter how much skill you have on the grate.

Digital temperature controls with an automatic auger maintain the desired amount of heat without any input. As a result, you can focus on grilling on the large, dual-tier cooking surface. Combined, the two grilling surfaces offer 570 square inches of cooking space. Clean up is also easy thanks to the built-in hopper/ash clean out system.

Pit Boss 700FB Pellet Grill, 700 sq. in.

The Pit Boss 700 series offers the best value per square” in the pellet grill industry! the 700FB has been perfectly designed to be as versatile as it is practical. With 700 sq.” of cast-iron cooking surface including a S Tier rack, the 700 series is perfect for a group of four to six. These 8-in-1 grills range in cooking temperature from 180° to 500°. select your preferred cooking styles with the digital control board & standard flame broiler. Set it & forget it, or slide the plate & sear it over an open flame. No need for natural gas or propane-our wood pellet fuel produces an exceptional taste & is made of 100% natural hardwood pellets. With heavy Gauge steel components, Complete structural strength & durability, these high-value grills are meant to last. Grill, smoke, bake, roast, sear, braise, barbeque or char-grill to perfection with the Pit Boss 700 series.

Camp Chef SmokePro SE 24 Pellet Grill

Camp Chef is a familiar name in grills and smokers, including pellet grills. This one offers a heat range from 160 to 500 degrees, and includes a stainless steel meat probe to monitor your roasts. The adjustable chimney top and smart smoke technology help to maintain the optimum temperature when you prefer smoking over grilling. This has a convenient lever-operated ash cleanout system and a grease management system for easy cleaning and maintenance, while the roller wheels make it easy to position anywhere you want it. The ample cooking area and 18-pound pellet hopper make it easy to cook for the family or for a party.

Additional warming racks and an additional front shelf are sold separately.

Green Mountain Grills Davy Crockett Pellet Grill – WIFI enabled

The Davy Crockett is the ultimate portable grill. It comes with a digital WiFi controller (control and monitor through our iOS or Android mobile application), a meat probe, a peaked lid for stand-up chicken/ large fowl/ rib racks, a convenience tray with utensil hooks. Also included is Sense-Mate, a thermal sensor which constantly monitors grill temperature. It can run on 12V or 120AC so its perfect for home or camping, tail-gating, hunting, house-boating, music festivals or anywhere you can take it. Weighing in at 57 pounds with fold-able legs, it can be placed in the trunk of any car.

Pellet vs Electric vs Charcoal

Pellet smoker, probably the best type of smoker:

In a good pellet smoker, you’ll find none of the issues of above. And, you’ll rarely find any other issues with a pellet smoker! Of all the different smoker types available, pellet smokers are the easiest to operate as they’re thermostatically controlled. Just set it and forget it!

The best thing about pellet smoker is it keeps thing natural, thus you always get that pure smoky flavor, without using wood chips! And, it is easily controllable and cheap to maintain. Thus I prefer pellet smokers most! And you’ll rarely find any unhappy pellet smoker owner.

Electric smoker:

Well, firstly talking about electric smokers, they’re good. They’re well control-able, not messy and clean. But the biggest problem of them is you really don’t get that organic yummy smoky tested dishes from it, no matter even if you use wood chips! It kinda tests artificial. That can really be a deal breaker, for me it was.

Charcoal smoker:

Charcoal pretty much overcomes that taste issue of electric smoker, not by 100 percent though! But the biggest problems with charcoal smokers? They can be really messy! It’s hard and time-consuming to clean a charcoal smoker clean and these type are smokers are also less durable than others! And you really can’t set it and forget it you have to keep an eye on it to make sure the temp. stays were you want it by adjusting the vents.

BBQ BACON WRAPPED MEATBALLS

INGREDIENTS:

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)

BBQ-Bacon-Wrapped-Meatballs-Plate

INSTRUCTIONS:

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

INGREDIENTS:
1 LB ALMONDS
1 EGG WHITE
1/2 CUP GRANULATED SUGAR
1/2 CUP BROWN SUGAR
1 TBSP CINNAMON
1 PINCH OF SALT

cinnamon-roasted-almonds
PREPARATION:
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

Ingredients

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!!