This is game day/party food at its best! It is basically a deconstructed pizza, and its AWESOME! If you have not made one of my recipes yet, I suggest you start with this one. Of course this can be done in the oven....but where is the fun in that. Get outside and give this recipe a try!!
Meat Lovers Pizza Dip
Cooked and Crumbled Spicy Italian Sausage
Crispy Bacon
Cream Cheese
Garlic Powder
Oregano
Black pepper
Fresh Parsley
Mozzarella
Pizza Sauce
Grated Peccorino Romano Cheese
Pepperoni
Ham
Sausage
Bacon
Crushed Red Pepper Flakes
This was a play on a Guinness French Onion Soup recipe that I make every St Patrick's Day. It came out fantastic!! This was a great way to start of March Madness 2016!
Ingredients:
Meatballs
1/4 C Panko Bread Crumbs
2 T Guinness
1 T Worcestershire Sauce
1 t Kosher Salt
1 T Dried Oregano
1/4 C Pecorino Romano
2 t Freshly Cracked Black Pepper
2 Eggs
2 lbs Ground beef - 80/20
Caramelized Onions
1 1/2 Sliced Sweet Onion
2 Minced Cloves Garlic
1/2 t Kosher Salt
1/2 t Black Pepper
A few sprigs of Thyme 1 T Brown Sugar
1/3 C Guinness
I hope you give this a try! If you make these, send me a picture on Twitter or Instagram!
I guess this was cooked to a medium, but this was by far one of the best steaks I have made. I think next time I will pull it at 120 and then do the sear. It was still super tender and juicy....if someone served me a steak like this I would not turn it down! I really hope you give this recipe a try!
Heavily season both of the sides of the steak with kosher salt, fresh cracked pepper and chili
powder.
I am cooking this in my Mini WSM. Preheat the grill to 220F, before placing the steak on. Insert a temperature probe to monitor the internal temperature. Pull the steak when it reaches an internal temperature of 125F / 51C.
Stoke the fire to and place a cast iron pan directly over the coals. Add some canola oil to the pan and allow the oil to start smoking. At this point place the steak in the pan and add 1 T of butter. Add some fresh thyme and garlic and sear each side of the steak for 45 seconds.
Mix the ground pepper, garlic powder and kosher salt in a
small bowl. Slice the meat and heavily apply the rub. While the beef is coming
up to room temperature, light the fire in the smoker.
Add
the apple, maple and hickory wood to the charcoal. Smoke the meat for around 6
hours at 250 F. When internal temperature reaches 170 F, pull the meat off the
grill. Let it rest for 10 minutes.
Cut the meat in 1 inch cubes. In a bowl or dish, add 1/2 C Yellow Gold BBQ Sauce, and 1/2 C of your favorite BBQ sauce. Mix well, until all of the
meat is covered in both sauces. Cover the dish and put it back on the grill until the meat is very tender ~205 internal, maybe higher. Chuck is a very stubborn cut of meat.
Ingredients:
1 t Freshly Ground Pepper
2 t Garlic Powder
1 t Kosher Salt
Apple, Maple and hickory wood.
I hope you give this a try! If you make these, send me a picture on Twitter or Instagram!
