One of the recipes I enjoyed immensely, from my visit to “Telefonica Gastro Park” in Tijuana an outdoor collection of amazing food trucks pushing the culinary edge of Baja California food scene, was the Grilled Steak, Roasted Vegetables, and Risotto that was served. This just captured everything I could ask for in a Tijuana Food Truck experience, freshly grilled meats, vegetables, creamy risotto, and local seasonings, served with pride and enthusiasm.

Read my blog post on the amazing food of Telefonica Gastro Park, Tijuana, Mexico | An Unbelievable Food Journey

Check out my Travel Blog “Never to Old to Travel”: https://www.nevertooldtotravel.com

Check out my Food Travel Page: http://www.traveling4food.com

The post Grilled Steak, Roasted Vegetables and Risotto on the Grill appeared first on Cooking Outdoors.

You don't need Ramonelli Queso for this recipe, though I highly recommend that you make the trip and visit Cava de Marcelo, you can use any Queso Fresco (a creamy, soft, and mild unaged white cheese) you find.

Additions that would work well with this recipe include Ground sausage and/or Chorizo.

Check out my Travel Blog “Never to Old to Travel”: https://www.nevertooldtotravel.com

Check out my Food Travel Page: http://www.traveling4food.com

Visit Cava de Marcelo: https://www.facebook.com/www.Lacavademarcelo.com.mx/

Video editing by “Kaydrah Communications”
For more information Contact Dan @ Kaydrah101@gmail.com

Grilled Baja Style Cheese-Topped Portobello Mushrooms

 

Author: Gary House

Recipe type: Grilling

Cuisine: Vegetarian

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Print

Just back from another trip to Baja California Mexico where I was treated to this wonderful Grilled Baja Style Cheese Topped Portobello Mushrooms small plate, which I have re-created in this version of the recipe.

Ingredients

• 2 Portobello mushrooms, stem and ribs removed
• salt and pepper
• 3 tbsp minced onion
• 4 garlic cloves, minced
• 2 cups spinach leaves, stems removed
• 1 cup Ramonelli Queso, shredded (or similar Queso Fresco)
• Olive oil
• Optional:
• 4 Fresh Basil leaves, chiffonade
• Roma Tomato, thick sliced

Instructions

1. Pre-heat grill.
2. In a skillet, sauté onion in a drizzle of olive oil until translucent.
3. Add garlic to sauté.
4. When you can smell the garlic, add the spinach leaves to wilt.
5. Add a pinch or two of salt & pepper.
6. Optional: Add ¼ of Basil leaves.
7. Remove skillet from heat just before spinach is fully wilted.
8. Set grill for two zone grilling.
9. Brush Portabello mushroom caps with olive oil and place directly over coal, top side up.
10. Cook for three minutes and then flip over.
11. Add half of the spinach mixture to each Portabello mushroom cap.
12. Grill for an additional 5 minutes until Portabello mushroom is tender.
13. Remove to cool side of grill and top each Portabello mushroom cap with Queso.
14. Cover with grill lid to melt the cheese - time will vary.
15. Optional: Brush Roma Tomatoes with olive oil and add a pinch or two of salt and pepper.
16. Grill on each side for three minutes.
17. When Queso has melted, remove and serve with a drizzle of olive oil and top with a pinch of Basil leaves.

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I can say that the price tag on making Beef Wellington's is a bit steep for most budgets. My cost for this recipe ran a little over $50 for two Beef Wellington's. Next time I make these and I will make these again, I plant to substitute a more friendly cut of beef, perhaps even Tri-Tip.

As you can see watching the video above, Beef Wellington's are very easy to make and turn out fantastic. I did grill mine on the Island Grillstone but you can use a skillet or baking sheet to great effect.

How to Make Individualized Beef Wellingtons on the Grill

 

Author: Gary House

Recipe type: Grilling

Cuisine: Beef

Prep time:  20 mins

Cook time:  45 mins

Total time:  1 hour 5 mins

Print

Beef Wellington only requires a few basic skills such as sautéing and baking on the grill. The ingredient list is minimal and the time to put it together is a little over an hour depending on your prep skill

Ingredients

• 2 Filet Mignon, 1½ - 2 inches thick
• 1 sheet of puff pastry
• ½ c chopped flat leaf parsley
• ½ c diced yellow onion
• 2 green onions, sliced
• 1 tbsp stone ground mustard
• ¼ c red wine
• 1 pd mushrooms, sliced, stems removed
• 2 tbsp butter
• 4 slices Proscuitto
• coarse salt & black pepper
• egg wash (1 egg w/ water mixed)

Instructions

1. Melt butter in pan.
2. Sauté mushrooms, yellow onions, green onions and parsley until most of the moisture has cooked out.
3. Add wine and cook till absorbed.
4. Set aside.
5. Preheat grill to 425º F.
6. Generously coat Filet Mignon with salt & pepper.
7. Quickly sear Filet Mignon on all sides.
8. Set aside to rest.
9. Roll out puff pastry thin enough to cut into 2 squares able to wrap each filet.
10. Coat filet with coarse ground mustard.
11. Wrap 1 - 2 pieces of Proscuitto around each filet.
12. Add ¼th of mushroom mixture to puff pastry.
13. Place fillets in center of puff pastry.
14. Add another ¼th of mushroom mixture to the top of the filet.
15. Fold pastry around filet to wrap completely and use the egg wash to make edges stick together.
16. Place wrapped filets on grill pan or skillet to bake.
17. Bake for 25 minutes for medium rare.

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The post How to Make Individual Sized Beef Wellingtons on the Grill appeared first on Cooking Outdoors.

So, how do you become a “Top 100 Barbecue Websites & Blogs For Grilling, Smoking & Barbecuing Enthusiasts”?

According to Feedspot.com, they use the following criteria:

These blogs are ranked based on following criteria

• Google reputation and Google search ranking
• Influence and popularity on Facebook, twitter, and other social media sites
• Quality and consistency of posts
• Feedspot’s editorial team and expert review

Not too shabby!

There are 100 amazing BBQ, Grilling, and Outdoor Cooking websites listed here Top 100 Barbecue Websites.

So please take a few moments to browse through them, make a visit and say hi for me!

Gary

The post Feedspot Selects Cooking-Outdoors as a Top 100 Barbecue Website appeared first on Cooking Outdoors.

It is surprisingly simple to prevent fish from sticking to the grill grate. This one tip will help keep your grill grate clean and reduce sticking at the same time. As added bonus, it will infuse your grill with flavor!

You probably have guessed by now, the secret to a clean and stick resistant grill is a lemon! Simply rubbing citrus slices over a grill will help keep fish from sticking to the grill grate and infuse it with flavor at the same time.

Don't have any lemons available? You can also use Oranges, Grapefruit and Limes.

No citrus at all?

Try rubbing the outside of the fish generously with olive oil to help keep the skin from sticking to the grill.

Grilling Tips

• Bone-in rib chops have a bit more fat, adding flavor and moistness – Brining is an unexpected step but worth the effort.
• For my vegetarian friends: Orange juice, turmeric, ginger, garlic, and lemon zest make a light marinade for summer squash or tofu.
• The smaller the cut, the younger the lamb. The younger the lamb, the milder the flavor and the more tender the meat.
• Steaks at room temperature take seasoning better and will cook faster.
• Fruit woods such as apple and cherry impart a slightly sweet flavor that complements pork and game, such as venison, duck, and pheasant.

Grilling Safety Tips

• If you are using wooden skewers to roast marshmallows, be sure to soak them in water for 30 minutes first to prevent them from scorching.
• Always serve cooked food from the grill on a clean plate, not one that held raw foods.
• Do not discard ash until the coals are thoroughly dead. Let them sit overnight or dump water on them before you put them in your trash can.

The post How to Keep Fish from Sticking to the Grill and other useful Grilling Tips. appeared first on Cooking Outdoors.

This recipe is a pairing of several flavor and taste sensations, sweet to tart, by blending ingredients inside and outside the Stuffed Pork Tenderloin.

The Island Grillstone makes this Stuffed Pork Tenderloin recipe so easy to make!

Side dish is mix roasted of red potatoes, onions and carrots lighted coated with olive oil, salt, pepper and fresh chopped rosemary.

Grilled Stuffed Pork Tenderloin with Apricot Preserves

Grilled Stuffed Pork Tenderloin with Apricot Preserves Recipe

Note: the portion are entirely dependent upon the size of your Pork Tenderloin

1 – Pork Tenderloin, roll-cut
1 – head roasted garlic
2 – cups baby spinach leaves
3 – tbsp sun dried tomatoes, julienned
1 – cup smoked Gouda cheese, 1/4 cubed
2 – tbsp apricot preserves
1/4 – tsp coarse ground black pepper
1/4 – tsp sea salt

Pre-heat grill and Island Grillstone to 350°F

Grill Pork Tenderloin until internal temperature reaches 165°F

Videos mentioned in video:

How to Roll-Cut a Pork Tenderloin

How to Truss a Pork Tenderloin

For additional information on the Island Grillstone: http://www.islandgrillstone.com

The post How to Make Grilled Stuffed Pork Tenderloin with Apricot Preserves Video appeared first on Cooking Outdoors.

This recipe came together after receiving a gift package from my friends over at Cabot Creamery and King Arthur Flour. They sent me a bag of King Arthur All-Purpose Flour and a premium selection of Cabot Cheeses to use any way I liked. Of course, I planned to use my sourdough starter I previously made with grape and King Arthur Flour and I wanted to make the recipe on the grill. With a little reflection on my past travels, I came up with these Stuffed Sourdough Breakfast Rolls, reminiscent of a breakfast bun I enjoyed during my travels to Hong Kong.

I needed a breakfast roll recipe that I could use to make a dumpling-ish roll stuffed with sausage and cheese.

King Arthur Flour had the perfect recipe to use with my sourdough starter and the rest was easy.

Here is how I did it:

How to make Stuffed Sourdough Breakfast Rolls on the Grill

Sourdough starter recipe: https://youtu.be/n1_TyjeaJdM

Buttery Sourdough Buns Recipe from King Arthur Flour: http://www.kingarthurflour.com/recipes/buttery-sourdough-buns-recipe

Stuffed Sourdough Breakfast Rolls stuffing:

10 – 12 oz ground sausage
3 – 4 green onions, chopped
1 tsp coarse ground black pepper
8 oz Cabot Chipotle Cheddar Cheese, grated

Feel free to add these ingredient ideas: peppers, onions, jalapeno's, Sriracha sauce, chestnuts, etc

Tip: to bake to a golden brown, apply an egg wash just before baking.

Bake at 350° F for approximately 15 minutes

For additional information on the Island Grillstone visit: http://www.islandgrillstone.com

Cooking Outdoors Breakfast Recipes

Easy Camp Breakfast Potato Boats Recipe

Easy to Grill Spicy Stuffed Jalapeño Breakfast Poppers

Island Grillstone Stacker Breakfast Recipe

Potato Crust Breakfast Pizza Recipe

Bacon and Egg Breakfast Boats

“Get Out of the Kitchen, Light the Fire and Start Cooking Outdoors!” “Cooking Everything Outdoors” ® 2008 – 2016

The post How to make Stuffed Sourdough Breakfast Rolls on the Grill appeared first on Cooking Outdoors.

I am making Alabama White BBQ sauce for the very first time. Simple to make and perfect for grilled or BBQ chicken, just slather it on at the end or use it as a dipping sauce. Or even better yet, do both as I did in this video. White BBQ Sauce is a tradition in Alabama, created by Big Bob Gibson back in the 1920’s, it is found in every great BBQ restaurant.

This recipe is courtesy of my good friend Bill West, as published in his new cookbook, BBQ Blueprint available on Amazon.

Alabama White BBQ Sauce recipe
3/4 cup Mayonnaise
1/3 cup apple cider vinegar
1/4 cup Lemon juice
1/4 cup apple juice
1 tbsp granulated garlic
1 tbsp prepared horseradish
1 tbsp coarsely ground black pepper
1 tsp mustard powder
1/4 tsp salt
1/2 tsp finely ground cayenne pepper

Purchase Bill’s cookbook, BBQ Blueprint, on Amazon.com: http://amzn.to/2e2oNUl

Looking for great BBQ Sauce recipes? Check out these recipes on Cooking-Outdoors.com:

BBQ Baby Back Ribs with Orange Mango BBQ Sauce

How to Make Homemade BBQ Sauce Video

BBQ Ribs with Homemade Sriracha Sauce

Love to hear your thoughts on this video/recipe!

Have you ever tried White BBQ Sauce?

Like it / Love it / Hate it?

Leave your comments below!

The post How to Make Alabama White BBQ Sauce Recipe appeared first on Cooking Outdoors.

I needed a recipe for an chicken wing cook-off at the family's church, kind of a loosely run family fun event that everyone votes on. Though I wasn't a winner, it was mighty fine eating and I received a few personal “I thought it was the best one” comments, so I will roll with that! Grilling these Orange Sriracha Chicken Drumettes on the Island Grillstone makes this a winning combination of an “easy to grill recipe” that anyone can do and that “you just can't eat one” everyone cant resist!

The only modifications I made to the original recipe is changing out “Ghee” for butter, doubling the recipe size and grilling everything on the Island Grillstone.

Orange Sriracha Chicken Drumettes

Note: You will find the original recipe ingredients here: http://nomnompaleo.com/post/65246577688/orange-sriracha-chicken

Prepare the Orange Sriracha Chicken marinade:

Add onions, basil, orange juice, garlic, fish sauce, balsamic vinegar, tomato paste and pepper into a food processor.

Puree till smooth.

Pour the marinade over the chicken drumettes, mix to coat and refrigerate overnight.

Prepare glaze.

Add orange juice, marmalade, honey and hot sauce together in a skillet, bring to simmer and reduce till thick.

Toast your coconut and sesame seeds in a skillet separately.

Preheat grill to with Island Grillstone to 375°F

Place chicken drumettes on Island Grillstone, cook for 10 – 12 minutes, the flip over to cook an additional 10 – 12 minutes.

During the last 10 minutes, glaze the chicken drumettes, cook for 5 minutes more.

Flip and repeat.

Plate your chicken drumettes, add additional glaze, sprinkle with coconut, sesame seeds and sliced green onions to serve.

Note: this recipe will work perfectly with chicken wings, just reduce the cooking time as needed.

When you follow the recipe link above, take a few minutes to read the story behind the recipe. I grew up in the San Leandro area which is  next to Castro Valley, California. Unfortunately I don't remember this restaurant but it was fun to discover the history behind the recipe and how close to home it originated from.

Save

The post Orange Sriracha Chicken Drumettes | Island Grillstone Recipe appeared first on Cooking Outdoors.

Who says Jalapeño poppers are for appetizers and BBQ feasts?

I say fire up the grill and have them for breakfast, with a couple of eggs and toast. Garden fresh ingredients, Chorizo, “Seriously Sharp” Chabot cheese, red bell peppers, onions and a few spices round out one of the best breakfast I have had in a long time.

Of course you don't have to use Chorizo, if you are averse to spicy, change it out to a mild sausage or bacon bits and you'll still be in breakfast heaven, but I highly recommend you try my recipe spicy first.

The flexibility of this recipe is it's ability to be grilled in a skillet or on the Island Grillstone as I did. Grilling brings out the best in all things and these Spicy Stuffed Jalapeno Breakfast Popper are no exception! Roasted red bell peppers, sautéed onion mixed with spicy Chorizo, balanced perfectly with “Seriously Sharp” Chabot cheese and fresh cilantro and roasted in Jalapeño half shells … Wow!

Ingredients

6 – 8 large Jalapeño peppers, sliced in half lengthwise and seeded

1 large red bell pepper

1/2 large onion, small diced

6 oz Chorizo

6 oz “Seriously Sharp” Cabot cheddar cheese, shredded

1/4 tsp cumin

1/4 chili powder

1/8 tsp salt

1 bunch cilantro, chopped

Preparation

Pre-heat your gill to 350• F

Slice red bell pepper to lay flat, remove seeds and place face down on cooking surface to blacken and cook.

When bell pepper is soft and the skin has blackened, remove and place in bag to easily remove skin when cooled.

Remove blackened skin, dice and set aside.

Squeeze Chorizo from tube and add diced onions.

Grill until Chorizo is starting to brown and the onions and soft.

Mix together Chorizo, onions, red bell peppers, cheese, cilantro, cumin, chili powder, and salt.

Generously stuff Jalapeño halves with mixture, place on grill to cook.

Grill until Jalapeños are soft, approximately 15 minutes.

Serve with a couple of eggs cooked your way and enjoy!

Easy to Grill Spicy Stuffed Jalapeño Breakfast Poppers

 

Author: Gary House

Recipe type: Breakfast

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Print

Grilling brings out the best in all things and these Spicy Stuffed Jalapeno Breakfast Popper are no exception! Roasted red bell peppers, sautéed onion mixed with spicy Chorizo, balanced perfectly with “Seriously Sharp” Chabot cheese and fresh cilantro and roasted in Jalapeño half shells … Wow!

Ingredients

• 6 – 8 large Jalapeño peppers, sliced in half lengthwise and seeded
• 1 large red bell pepper
• ½ large onion, small diced
• 6 oz Chorizo
• 6 oz “Seriously Sharp” Cabot cheddar cheese, shredded
• ¼ tsp cumin
• ¼ chili powder
• ⅛ tsp salt
• 1 bunch cilantro, chopped

Instructions

1. Pre-heat your gill to 350• F
2. Slice red bell pepper to lay flat, remove seeds and place face down on cooking surface to blacken and cook.
3. When bell pepper is soft and the skin has blackened, remove and place in bag to easily remove skin when cooled.
4. Remove blackened skin, dice and set aside.
5. Squeeze Chorizo from tube and add diced onions.
6. Grill until Chorizo is starting to brown and the onions and soft.
7. Mix together Chorizo, onions, red bell peppers, cheese, cilantro, cumin, chili powder, and salt.
8. Generously stuff Jalapeño halves with mixture, place on grill to cook.
9. Grill until Jalapeños are soft, approximately 15 minutes.
10. Serve with a couple of eggs cooked your way and enjoy!

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Full disclosure – Cabot Cheese Cooperative provided the cheese for this recipe in exchange for promotional consideration.

The post Easy to Grill Spicy Stuffed Jalapeño Breakfast Poppers appeared first on Cooking Outdoors.

Today, I needed some chicken meat for enchiladas.

My options consisted of three – go to store and buy a ready cooked chicken, bake a whole chicken in the house or grill a whole chicken outdoors … Hmmm.

Grill, chicken, outdoors, fresh air, happy grilling time … No brainier, I went with the outdoor solution.

Whole chickens can easily be cooked on the grill or in my case in a cast iron skillet on the grill.

Grilling tools you will need:

Gas or Charcoal grill

Indirect heat zone

8 – 10 inch Cast Iron Skillet

Heat resistant gloves

WATCH –  “What is Zone Grilling”

Grilled Whole Chicken Recipe

Ingredients

1 whole chicken, rinsed and patted dry

1 large onion, sliced

1/4 cup olive oil

chicken rub of your choice

1/2 packet of fresh “Poultry herbs”

3 – 4 cloves garlic, smashed

Directions

Pre-heat  grill to 425°F. set for indirect heat zone.

Place sliced onions on bottom of cast iron skillet.

Insert fresh poultry herbs and garlic into cavity of chicken.

Apply olive oil to surface of chicken.

Sprinkle chicken with your choice of rub.

Place whole chicken on top of sliced onions.

Insert skillet, with chicken, into the middle of your indirect heat zone.

Bake at 425°F for 15 minutes.

Reduce heat to 325°F and continue baking until the internal temperature reaches 165°F when inserted into the thigh.

WATCH – “Where to Check Temperature on Poultry”

How to Grill a Whole Chicken in a Cast Iron Skillet

 

Author: Gary House

Recipe type: Grilling

Prep time:  15 mins

Cook time:  1 hour

Total time:  1 hour 15 mins

Print

Whole chickens can easily be cooked on the grill or in my case in a cast iron skillet on the grill.

Ingredients

• 1 whole chicken, rinsed and patted dry
• 1 large onion, sliced
• ¼ cup olive oil
• chicken rub of your choice
• ½ packet of fresh “Poultry herbs”
• 3 – 4 cloves garlic, smashed

Instructions

1. Pre-heat grill to 425°F. set for indirect heat zone.
2. Place sliced onions on bottom of cast iron skillet.
3. Insert fresh poultry herbs and garlic into cavity of chicken.
4. Apply olive oil to surface of chicken.
5. Sprinkle chicken with your choice of rub.
6. Place whole chicken on top of sliced onions.
7. Insert skillet, with chicken, into the middle of your indirect heat zone.
8. Bake at 425°F for 15 minutes.
9. Reduce heat to 325°F and continue baking until the internal temperature reaches 165°F when inserted into the thigh.

Notes

WATCH – “What is Zone Grilling”

WATCH – “Where to Check Temperature on Poultry”

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The post How to Grill a Whole Chicken | Cast Iron Skillet Recipe appeared first on Cooking Outdoors.

This Tuscan Chicken Cast Iron Skillet Recipe is a real winner, perfect for the grill and easy enough to make while camping, and uses easy to find ingredients. Of course it is very flexible if you want to mix things up a bit to add your our style and flavors to it. You don't need a grill, but everything taste better outdoors, this will cook up just fine on the stove top, side burner or even in your favorite Dutch oven.

Tuscan Chicken Cast Iron Skillet Recipe

Ingredient list

1 – 3 tbs olive oil

5 – 6 Chicken tenders

5 mushrooms, sliced

1/2 med onion, sliced

1 small orange bell pepper, coarse chopped

3 cloves garlic, minced

1 15 oz can Cannellini beans, drained

1 14.5 oz can of Fire roasted tomatoes with juice

1 sprig of fresh oregano

1/4 tsp lemon pepper

1/4 tsp salt

1/2 cup chicken stock or water as needed

Preparation

Start your charcoal. You will only need about 12 – 14 coals as this recipe cooks fairly fast.

I used my Weber 21″ kettle with the Weber 7420 Gourmet BBQ System Sear Grate Set.

My 10″ Lodge cast iron skillet fits in the sear grate hole perfectly.

Prepare your ingredients.

Pre-heat your skillet with the charcoal directly under the skillet.

Note: Make sure your coals are not to hot as this will make cooking more difficult with everything burning!

Sprinkle the chicken tenders with lemon pepper and salt.

Add a tablespoon of olive oil to the hot skillet.

Brown your chicken tenders, then remove and set aside.

Brown mushrooms, remove and set aside.

Add more olive oil if necessary.

Sweat onions and bell peppers.

Just before onions become translucent, add garlic to cook for 1 – 2 minutes.

Return chicken and mushrooms (including any juices) to skillet.

Add can of fire roasted tomatoes and can of Cannellini beans.

Stir together ingredients, add chicken stock or water to just cover ingredients half way.

Add sprig of thyme.

Bring to a boil, then reduce to a simmer until Tuscany Chicken recipe thickens – approximately 5 minutes.

Note: Do not over cook as the beans will become soggy.

Check internal temperature of chicken with thermometer, it should be no less than 165° F.

Remove from heat and serve.

Easy Tuscan Chicken Cast Iron Skillet Recipe for the Grill

 

Author: Gary House

Recipe type: Cast iron skillet

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Print

This Tuscan Chicken Cast Iron Skillet Recipe is a real winner, perfect for the grill and easy enough to make while camping, and uses easy to find ingredients

Ingredients

• 1 – 3 tbs olive oil
• 5 – 6 Chicken tenders
• 5 mushrooms, sliced
• ½ med onion, sliced
• 1 small orange bell pepper, coarse chopped
• 3 cloves garlic, minced
• 1 15 oz can Cannellini beans, drained
• 1 14.5 oz can of Fire roasted tomatoes with juice
• 1 sprig of fresh oregano
• ¼ tsp lemon pepper
• ¼ tsp salt
• ½ cup chicken stock or water as needed

Instructions

1. Start your charcoal. You will only need about 12 – 14 coals as this recipe cooks fairly fast.
2. Prepare your ingredients.
3. Pre-heat your skillet with the charcoal directly under the skillet.
4. Note: Make sure your coals are not to hot as this will make cooking more difficult with everything burning!
5. Sprinkle the chicken tenders with lemon pepper and salt.
6. Add a tablespoon of olive oil to the hot skillet.
7. Brown your chicken tenders, then remove and set aside.
8. Brown mushrooms, remove and set aside.
9. Add more olive oil if necessary.
10. Sweat onions and bell peppers.
11. Just before onions become translucent, add garlic to cook for 1 – 2 minutes.
12. Return chicken and mushrooms (including any juices) to skillet.
13. Add can of fire roasted tomatoes and can of Cannellini beans.
14. Stir together ingredients, add chicken stock or water to just cover ingredients half way.
15. Add sprig of thyme.
16. Bring to a boil, then reduce to a simmer until Tuscany Chicken recipe thickens – approximately 5 minutes.
17. Check internal temperature of chicken with thermometer, it should be no less than 165° F.
18. Remove from heat and serve.

Notes

I used my Weber 21″ kettle with the Weber 7420 Gourmet BBQ System Sear Grate Set.

My 10″ Lodge cast iron skillet fits in the sear grate hole perfectly.

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One of my favorite foods, when I go out to a Mexican restaurant, is a sizzling platter of Fajitas. Of course my mind wanders to making this at home, then I start thinking about all of the prep work involved, and then I just sort of forget about it until the next time. As you all know, I am all about simple, quick and easy foods, especially something I can make on the grill!

So I combined my love of Fajitas, Hamburgers and my Island Grillstone to make these massive Fajita burgers!

No Hamburger buns required!

This hamburger recipe is designed to be a fast prep, fast grill and loaded with Fajita flavors hamburger that is easy enough for anyone to make.

For me, the Island Grillstone is the perfect choice for grilling, as it retains the flavor of the foods you are grilling, keeps everything on the grill and easily warms up a large size burrito tortilla to wrap the Fajita Burger in.

How to make Fajita Burgers

Start by forming your hamburger patties, slicing the onions, red bell pepper and Jalapeno peppers.

Sprinkle some fajita seasoning, salt and pepper on the hamburgers, reserving some seasoning for the onions and peppers.

Let the hamburger patties rest while you pre-heat the Island Grillstone to 350°F

Option: Mix the fajita seasoning into the hamburger meat.

When the Island Grillstone is ready, place your Fajita Burgers on the stone to grill.

Then add your onions and peppers, sprinkle with remaining seasoning and drizzle with olive oil.

Flip your burgers only once and don't press down on it, you want to preserve all of those juices.

Toss the onions and peppers several times to soften them up.

When your hamburgers are cooked, place the hamburger patty on a slice of lettuce and tomato.

Pile on the cooked onions and peppers.

Top with some mashed up avocado.

Warm up a burrito size tortilla on the Island Grillstone.

Wrap everything up in the warm tortilla.

Enjoy a Fajita style hamburger with a twist!

If you would like to see the original “Burgerito” recipe just click here: Burgeritos – A great way to serve Hamburgers

For more information on how to get your own Island Grillstone visit Island Grillstone

Easy Delicious Island Grillstone Fajita Burgers

 

Author: Gary House

Recipe type: Grilling

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Print

Grilled hamburger recipe that is designed to be a fast prep, fast grill and loaded with Fajita flavors hamburger that is easy enough for anyone to make.

Ingredients

• 1 lb ground chuck, form into 2 - 4 patties
• Fajita seasoning
• salt & pepper
• 1 onion, sliced
• 1 red bell pepper, seeded and sliced
• 1 jalapeno peppers, seeded and sliced
• 1 tomato, sliced
• 3 - 4 lettuce leaves
• 1 avocado, mashed
• 1 package burrito size tortillas

Instructions

1. Start by forming your hamburger patties, slicing the onions, red bell pepper and Jalapeno peppers.
2. Sprinkle some fajita seasoning, salt and pepper on the hamburgers, reserving some seasoning for the onions and peppers.
3. Let the hamburger patties rest while you pre-heat the Island Grillstone to 350°F
4. Option: Mix the fajita seasoning into the hamburger meat.
5. When the Island Grillstone is ready, place your Fajita Burgers on the stone to grill.
6. Then add your onions and peppers, sprinkle with remaining seasoning and drizzle with olive oil.
7. Flip your burgers only once and don’t press down on it, you want to preserve all of those juices.
8. Toss the onions and peppers several times to soften them up.
9. When your hamburgers are cooked, place the hamburger patty on a slice of lettuce and tomato.
10. Pile on the cooked onions and peppers.
11. Top with some mashed up avocado.
12. Warm up a burrito size tortilla on the Island Grillstone.
13. Wrap everything up in the warm tortilla.
14. Enjoy a Fajita style hamburger with a twist!

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Full disclosure: Island Grillstone is a sponsor of Cooking-Outdoors.com

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I love cinnamon rolls! Especially when they are freshly baked, warm and delivered directly right from the oven. Or in this case, deliver directly from the grill.

Grilling, hasn't been a priority for me this past month, but I couldn't pass on a chance to team up with my good friends over at Safest Choice™ Pasteurized Eggs and deliver my take on their Safest Choice™ Eggnog Campaign. If you haven't guessed it already I decided to bake eggnog cinnamon rolls with eggnog icing on the grill. In my opinion, grilling is the perfect opportunity to bake your favorite treats, bringing the indoors to the outdoors with the bonus of major bragging rights with your accomplishment. Oh, and the amazing sweet treats you get eat!

Before we get started with the actual recipe, I'd like to share with you if you tips that will make baking in your grill the success:

• Just like anytime other time you are going to grill, pre-heating is essential! Pre-heat for a minimum of 15 minutes.
• Use a heat diffuser between the item you're baking and the flames. (I used Grill Innovations “The Grill Plate”)
• Baking temperatures will be the same in your grill as they would be in your oven with the only exception being the external temperature outdoors when you're cooking. You may have to adjust the grill temperature up or down depending on our hot or cold it is outside.

Cinnamon roll types – yes, there are types! This recipe is for cake style cinnamon rolls, which are slightly denser and more cake like in texture. If you prefer the more traditional cinnamon rolls, round and light in texture, just let them rise longer and with more space between them after you place them in the pan.

Egg Nog Cinnamon Rolls with Egg Nog Icing Baked on the Grill

 

Author: Gary House

Recipe type: Dessert

Prep time:  2 hours

Cook time:  25 mins

Total time:  2 hours 25 mins

Print

Ingredients

Dough

• .5oz active dry yeast
• 2 cups Egg Nog, room temperature
• ¾ cups sugar
• 2 tsp salt
• 8 cups all purpose flour
• 4 eggs
• 1 cup butter, softened

Filling

• ¾ cup butter, melted
• 6 tbs cinnamon
• 2 cups dark brown sugar
• 1 cup sugar

Icing

• 3 cups powdered sugar
• 1 cup egg nog
• 1 tsp vanilla
• ¼ tsp cinnamon
• ¼ tsp salt
• 2 tbs butter, softened

Instructions

Egg Nog Cinnamon Rolls

1. Pour egg nog into large bowl.
2. Sprinkle yeast over egg nog to dissolve.
3. Into bowl of mixer add sugar, salt, flour, eggs and butter.
4. Mix well.
5. Add egg nog and yeast to dough.
6. Mix with dough hook until thoroughly incorporated.
7. Oil large bowl and place dough into bowl, cover with damp towel and allow to double in size.
8. Flour surface lightly and roll out dough to approximately ¼" thick in 2 batches, 12" by 16".
9. Mix cinnamon, brown sugar and sugar together.
10. Spread ½ of melted butter over one surface of dough and sprinkle ½ of filling mixture over each dough.
11. From the long side of the dough, starting at the bottom edge, roll into a log.
12. Lightly grease baking tray.
13. Pre-heat grill to 350°F.
14. Using dental floss or knife, cut log into 2" pieces.
15. Place cinnamon roll pieces into pan.
16. Optional: Brush tops with leftover melted butter and sprinkle with leftover filling.
    
17. Cover cinnamon rolls with damp towel and let rise 15 to 20 minutes.
18. Place cinnamon rolls into center of grill on top of heat diffuser.
19. Bake 25 minutes (approximately) until top are a golden brown.
20. Mix icing ingredients together until smooth.
21. Drizzle icing over tops of cinnamon rolls.

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If you would like to enjoy even more Egg Nog recipes please visit Safest Choice™ Pasteurized Eggs at: http://www.safeeggs.com/recipes/eggnog

This is a compensated blog post sponsored by Safest Choice™ Pasteurized Eggs.

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I knew that a spicy hamburger was on the menu today, my taste buds told me so, but it was a walk out to the still unfinished garden that inspired the finished results. I tried my gardening skills with Tomatillos this year and with limited results, I did produce Tomatillos, but they were all rather small though they grew in very abundant quantities. My stroll through the garden produced some Jalapenos, a Yellow Bell Pepper along with some small Tomatillos I picked, along with of this was added an onion, lime garlic and parsley I had in the kitchen.

Time to make some Tomatillo Salsa! Just perfect for the Spicy Southwest Grilled Pork Burger I had in mind for the Island Grillstone.

Tomatillo Salsa Recipe

This is as simple as it gets!

Tomatillos Salsa Ingredients

6 – 8 medium Tomatillos

1 – 2 jalapenos, seeded

1 medium onion

1 yellow bell pepper

4 cloves of garlic

2 limes

1 small hand full flat leaf parsley

salt and pepper to taste

Peel the husks from the Tomatillos, dice the Tomatillos and place in bowl large enough to hold all your ingredients.

Dice jalapenos, onion, bell pepper and garlic.

Chop parsley.

Juice limes.

Mix everything together, taste, season with salt and pepper.

Set aside to let flavors blend together at room temperature while preparing the Spicy Southwest Grilled Pork Burgers.

Spicy Southwest Grilled Pork Burgers Recipe

You will need ground pork, onion flakes, chili powder, ground cumin, salt, pepper, garlic powder, and red pepper flakes to make your Spicy Southwest Grilled Pork Burgers.

Spicy Southwest Grilled Pork Burger Ingredients

1 lb ground pork

2 tbs onion flakes

1 tsp ground cumin

2 tbs chili powder

1/2 tsp garlic powder

1/4 tsp red pepper flakes

1/2 tsp salt

1/2 tsp fresh ground rainbow pepper

Gently mix the above ingredients together, form into 3 or 4 patties and let rest while you pre-heat your grill.

I used my Island Grillstone on my Weber Propane Gas Grill.

Pre-heating allows the Island Grillstone to heat up properly, which produces excellent crusts on your burgers.

Melt a couple of slices of Monterey Jack Cheese over your Grilled Pork Burgers.

Toast your hamburger buns on the Island Grillstone.

They turn out just perfect!

Build out your Spicy Southwest Grilled Pork Burgers with some lettuce, Tomatillo salsa and some Spicy Avocado Mayonnaise!

Spicy Avocado Mayonnaise recipe

1 /2 ripe avocado

2 tbs mayonnaise

6 drops Crystal hot sauce

salt & pepper to taste

Mash avocado and mix well with other ingredients.

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Quiche! Who eats quiche?

If it's Grilled Quiche, then count me in! If it's Grilled Vegetable Quiche with Capocollo Salumi, delicious Cabot cheese and a flaky King Arthur Pie Crust, then double count me in!

Full disclosure: If Cabot Creamery and King Arthur Flour never approached me about making a quiche, I would have never stretched my outdoor cooking skills to attempt this! This was my first attempt at a “Grilled Quiche” and with all the humility I can muster – I bloody nailed the coffin shut on this recipe (Halloween pun intended), it is/was absolutely delicious!

Don't be afraid to try this on your grill at home, it is an extremely easy and forgiving recipe!

Let's get grilling!

How to make Grilled Vegetable Quiche

Every great grilled vegetable recipe starts out with FRESH vegetables!

If you don't have them available in your garden then get them from the farmers market or carefully select them in your local supermarket.

I was fortunate enough to have a few items left in my garden and the rest purchased that morning from the store.

Slice your vegetable about 3/8 inch thick or thicker, toss in Olive Oil and sprinkle on one side with seasoning salt.

Place on a pre-heated grill and cook to “al dente”.

Each type of vegetable will have it's own cooking time so plan this accordingly, with the longest cooking vegetables (eg: root vegetables) going on the grill first, with the quickest cooking vegetables (eg: onions, squash and egg plants) going on last.

Grill marks are nice but don't worry if you don't get them!

When all of your grilled vegetables are done, set aside to cool.

While your grilled vegetables are cooling, turn off your grill and start making your pie crust.

Making Pie Crust

I made King Arthur Flour's “Classic Single Pie Crust” recipe for my Grilled Vegetable Quiche with Capocollo Salumi

Classic Single Pie Crust

 

Author: King Arthur Flour/ Cabot Creamery

Recipe type: Quiche pie crust

Prep time:  45 mins

Total time:  45 mins

Print

"Behold the formula for the flakiest, most tender pie crust, perfect for a single-crust, *" to 10" pie."

Ingredients

• 1½ cups (6¼ oz) King Arthur Unbleached All-Purpose Flour
• ½ tsp salt
• 4 tbsp (1⅝ oz) shortening
• 5 tbsp (2½ oz) Cabot Unsalted Butter
• 3 to 5 tbsp (1½ to 2½ oz) ice water

Instructions

1. Whisk together the flour and salt.
2. Add the shortening, working it in until the mixture is evenly crumbly.
3. Add the butter (and grated cheese, if you're using it) to the flour, and work everything together until crumbly, with larger chunks of butter among the smaller ones.
4. Add 2 tablespoons of water, and toss to combine.
5. Tossed with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, the the remainder may look quite dry.
6. Scooped the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with water.
7. Using the parchment or waxed paper, folding dough over on itself - first from one side, then the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, fold the dough in on itself again. Keith folding and gathering until just a few dry crowns remain unincorporated; This should take only a few folds.
8. Shape the dough into a disc about 1 inch thick, and refrigerated for 30 minutes or longer; this rest allows the flower to absorb the water, making the dough easier to roll out.
9. When you're "ready to roll," remove the dough from the refrigerator. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
10. Roll the dough to the size needed(about 12 inches or 9 inch pie).

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What is Capocollo Salumi?

Capocollo[kapoˈkɔllo] also known as [gaba'goul] (in the United States, cappicola, coppa in Canada, capicollo or capicolla),^[1] is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. The name capocollo comes from capo (“head”) and collo (“neck”) of a pig. It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, coppa is not brined as ham typically is. https://en.wikipedia.org/wiki/Capicola

The Capocollo added a perfect smoky – savory flavor to the Grilled Vegetable Quiche.

For those “Bacon” afficinados – I highly recommend adding this to your quiche.

For those “Vegetarians”, Capocollo is optional.

Building the Grilled Vegetable Quiche

Chop all of your grilled vegetable into 1 – 2 inch cubes or close to that.

No need to be precise, cut them into bite sized pieces.

Add chopped flat leaf parsley and sliced Capocollo to the mix.

Place your pie crust into a well greased pie pan (I used a 9 inch pie pan for my quiche).

Grate your Cabot cheese and place 2/3rds on the bottom of the pie crust.

Fill the pie crust to the top with the grilled vegetable mixture.

Top with the remaining Cabot cheese.

Mix together the eggs, heavy cream, salt and pepper.

Pour the mixture over everything till the tops of the vegetables are covered.

Optional: I added some sliced Capocollo to the top of the quiche.

How to Grill Quiche

There are 3 critical steps that will make or break your grilled quiche days!

1. You must use a heat diffuser if you are using a glass or Pyrex style pie plate.
2. Use indirect grilling at all times.
3. Place the heat diffuser and quiche into a pre-heated 350°F grill – do not pre-heat the heat diffuser.

I used “The Grill Plate” from Grill Innovations.

Pre-heat your grill to 350°F

Baking time will vary based on your grill and environmental conditions.

When the center is firm and the top is a golden brown, it's done!

Mine baked for 50 minutes.

Let rest for 30 minutes before serving.

It is just beautiful!

Grilling Quiche Variables

• Can this be done on a charcoal grill? – Yes! Indirect heat only.
• Can you use a cast iron pie pan? – Yes! Even better. Metal would work too.
• Can I do this indoors? – Of course! Grill your vegetables on a ribbed cast iron skillet, then bake in the oven at 350°F

Grilled Vegetable Quiche with Capocollo Salumi

 

Author: Gary House

Recipe type: Quiche

Prep time:  1 hour

Cook time:  45 mins

Total time:  1 hour 45 mins

Print

Don’t be afraid to try this on your grill at home, it is an extremely easy and forgiving recipe!

Ingredients

• Vegetables for grilling: Broccoli, Portabella mushrooms, squash, cauliflower, eggplant, onion, bell peppers, potatoes, parsnip, etc.
• Extra virgin Olive Oil - to coat vegetables after slicing
• Seasoning salt - as needed
• King Arthur/Cabot Cheese "Classic Single Pie Crust"
• 2 cups Cabot Cheese - Garlic & Herb and Extra Sharp
• 6 large eggs
• 8 oz heavy cream
• ¼ tsp salt
• ¼ tsp fresh ground black pepper
• 2 oz Capocollo Salumi, sliced

Instructions

1. Slice your vegetable about ⅜ inch thick or thicker, toss in Olive Oil and sprinkle on side with seasoning salt.
2. Place on a pre-heated grill and cook to “al dente”.
3. Each type of vegetable will have it’s own cooking time so plan this accordingly, with the longest cooking vegetables (eg: root vegetables) going on the grill first, with the quickest cooking vegetables (eg: onions, squash and egg plants) going on last.
4. When all of your grilled vegetables are done, set aside to cool.
5. While your grilled vegetables are cooling, turn off your grill and start making your pie crust.
6. Chop all of your grilled vegetable into 1 – 2 inch cube or close to that.
7. No need to be precise, keep them to bite sized pieces.
8. Add chopped flat leaf parsley and sliced Capocollo to the mix.
9. Place your pie crust into a well greased pie pan (I used a 9 inch pie pan for my quiche).
10. Grate your Cabot cheese and place ⅔rds on the bottom of the pie crust.
11. Fill the pie crust to the top with the grilled vegetable mixture.
12. Top with the remaining Cabot cheese.
13. Mix together the eggs, heavy cream, salt and pepper.
14. Pour the mixture over everything till the tops of the vegetables are covered.
15. Pre-heat your grill to 350°F
16. Baking time will vary based on your grill and environmental conditions.
17. When the center is firm and the top is a golden brown, it's done!
18. Let rest for 30 minutes before serving.

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Island Grillstone Stacker Breakfast Recipe Video

When you need to go big on breakfast, you need to fire up the grill and pile it on the Island Grillstone!

The Island Grillstone is the perfect accessory to make giant breakfast on!

For those of you that need to know – this huge breakfast recipe came in at 2 lbs!

Important cooking notes:

• Pre-heat your Grillstone for at least 15 minutes before cooking

• Scrape your Grillstone clean between each food type

• Close the grill lid as often as possible to maintain Grillstone surface temperature

If you try this recipe (and I hope you do), let me know what variations you try!

For additional information on the Island Grillstone visit: http://www.islandgrillstone.com

Island Grillstone Stacker Breakfast Recipe Video

 

Author: Gary House

Recipe type: Breakfast

Prep time:  30 mins

Cook time:  20 mins

Total time:  50 mins

Print

I just love using my Island Grillstone and when you need to go big on breakfast, you need to fire up the grill and pile it on! The Island Grillstone is the perfect accessory to make giant breakfast on.

Ingredients

• 3 tbs Olive Oil
• 1 small onion, diced
• 2 cups frozen hashbrowns
• 1 lb country sausage
• 2 green onions, sliced
• pancake batter - enough to make 3 large
• 2 large eggs
• ¼ tsp salt
• ¼ tsp fresh ground black pepper

Instructions

1. Pre-heat Island Grillstone to 350°F
2. 
   Note: you will be cooking three of each item - hasbrowns, sausage, and pancakes
3. Add olive oil to 3 locations
4. Add diced onions
5. Add frozen hashbrowns to cover onions in a 6" diameter circle
6. Add salt and pepper
7. When 1st side is crisp and egg binder to the top of each hashbrown circle
8. Flip and cook till crisp, then remove and set aside
9. Form country sausage into 3 patties, each equaling a 6" diameter circle
10. Cook first side until half way cooked
11. Add green onions to each patty
12. Flip and finish cooking, then remove and set aside
13. Mix pancake batter
14. Pour pancake batter into 3 6" diameter circles
15. Cook until done, then remove and set aside
16. Fry two or more eggs sunny side up (or to your personal preference)
17. Build the Island Grillstone Stacker Breakfast as follows - Hashbrown patty, country sausage patty, pancake, repeat 2 more times, top with egg
18. Add butter and syrup!

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Full disclosure: Island Grillstone is a sponsor of Cooking-Outdoors.com and the Cooking Everything Outdoors show.

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The Island Grillstone is perfect for grilling, roasting, sauteing, pizzas, breads and baking desserts!

With it's evenly heated surface I was able to make delicious caramelized peach dumplings with only a few ingredients: fresh peaches, pie dough, brown sugar, sugar, cinnamon, pecans, butter and one egg!

Here is how to make these delicious Grilled Peach Dumplings on the Island Grillstone:

Grilled Peach Dumplings on the Island Grillstone

This recipe will make four individual Grilled Peach Dumplings.

(Full recipe and cooking instruction will be available at the end of article)

Pre-heat your Island Grillstone to 375° F

I used a propane gas grill and the square Island Grillstone for this recipe.

Peel, slice in half and remove seed from peach.

Note: firm peaches work best for this recipe.

Mix together brown sugar, sugar and cinnamon, place in bowl and dip peach halves into mixture to coat sliced part of peach.

Place the coated peaches on the pre-heated Island Grillstone and cook for approximately 10 minutes with the lid down.

You want to caramelize the brown sugar mixture and also baked the peaches slightly.

Do not over cook!

 Perfect!

Remove your grilled peaches from the grill and let cool while you prepare the pie dough.

Using prepared pie dough or homemade pie dough, cut four 6 inch squares.

Brush melted butter on the top surface of the pie dough, leaving a 1/4″ boarder clear around all four sides.

Coat the butter with the brown sugar mixture.

Place grilled peach in center.

Sprinkle brown sugar mixture over grilled peach.

Top with pecans.

Wet boarder of pie dough with water.

Fold corners together then pinch the edges of pie dough together to seal.

Using a fork, puncture the pie dough in four places to create vent hours.

Brush egg wash over the peach dumpling.

Sprinkle remaining brown sugar mixture over the peach dumpling.

Place your Grilled Peach Dumplings on a oiled Island Grillstone.

Note: I used a canola oil spray to do this quickly.

Bake at 375° F until the pie dough is baked and the top starts to brown.

Approximately 20 minutes for me.

Serve up with some vanilla bean ice cream and enjoy!

Grilled Peach Dumplings on the Island Grillstone

 

Author: Gary House

Recipe type: Dessert

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Print

Make delicious caramelized peach dumplings on the Island Grillstone with only a few ingredients: fresh peaches, pie dough, brown sugar, sugar, cinnamon, pecans, butter and one egg!

Ingredients

• 2 fresh peaches, peeled, sliced in half and seed removed
• ½ cup brown sugar
• ½ cup plain sugar
• 1 tbs cinnamon
• 4 pie dough squares, 6" x 6"
• ¼ cup pecan pieces
• 3 tbs butter, melted
• 2 tbs water

Instructions

1. Pre-heat your Island Grillstone to 375° F
2. I used a propane gas grill and the square Island Grillstone for this recipe.
3. Peel, slice in half and remove seed from peach.
4. Note: firm peaches work best for this recipe.
5. Mix together brown sugar, sugar and cinnamon, place in bowl and dip peach halves into mixture to coat sliced part of peach.
6. Place the coated peaches on the pre-heated Island Grillstone and cook for approximately 10 minutes with the lid down.
7. You want to caramelize the brown sugar mixture and also baked the peaches slightly.
8. Do not over cook!
9. Remove your grilled peaches from the grill and let cool while you prepare the pie dough.
10. Using prepared pie dough or homemade pie dough, cut four 6 inch squares.
11. Brush melted butter on the top surface of the pie dough, leaving a ¼″ boarder clear around all four sides.
12. Coat the butter with the brown sugar mixture.
13. Place grilled peach in center.
14. Sprinkle brown sugar mixture over grilled peach.
15. Top with pecans.
16. Wet boarder of pie dough with water.
17. Fold corners together then pinch the edges of pie dough together to seal.
18. Using a fork, puncture the pie dough in four places to create vent hours.
19. Mix egg together with ½ tbs water to make egg wash.
20. Brush egg wash over each peach dumpling.
21. Sprinkle remaining brown sugar mixture over the peach dumpling.
22. Place your Grilled Peach Dumplings on a oiled Island Grillstone.
23. Note: I used a canola oil spray to do this quickly.
24. Bake at 375° F with the lid down until the pie dough is baked and the top starts to brown.
25. Approximately 20 minutes for me.
26. Serve up with some vanilla bean ice cream and enjoy!

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I do get a lot of questions on the best way to do this from my readers, even though there are clear step by step instructions included with every new Island Grillstone, I felt a step by step photo tutorial would help.

Seasoning the Grillstone is very similar to seasoning a cast iron skillet.

Over time a shiny black patina will cover the surface of the Island Grillstone making it virtually non-stick!

There are several steps you need to go through to properly season a Island Grillstone, so let's get started!

How to Season the Island Grillstone

Step #1

You will need at large tub, soap and a scrub brush.

Scrub all surfaces thoroughly with soapy water.

Rinse with water to remove all traces of soap.

Step #2

Set the Grillstone in the sun to dry.

This can take several hours depending on the outside temperature.

Note: The Grillstone must be 100% dry before proceeding to the next step.

Step #3

Place the Grillstone on the grate of your cold grill.

Note: I prefer to use a Gas grill as it maintains a steady even temperature.

Warning: If you choose to do this in your home oven, it will fill your house up with smoke and/or could catch on fire

Pour Olive Oil over the surface of the Grillstone.

Brush the Olive Oil over the entire surface of the Island Grillstone.

Wipe off any excess Olive Oil.

Step #4

Ignite your gas grill and allow the temperature to reach 350° F with the Grillstone inside.

Note: I turn up the temp in gradual stages: Low, med-low, med, etc. until it reaches temperature.

Caution: Heating stone too quickly may cause stone to break.

When the grill reaches 350° F, turn it off and allow the grill and the Island Grillstone to cool – this will take over an hour.

Step #4

When the Grillstone has cooled, it will be a darker shade of grey.

You can flip it over and start cooking on it now.

It will continue to season every time you use it.

Final note: Always flip your Grillstone over before each use.

Already have a seasoned Island Grillstone? Learn how to clean it here: How to clean your Island Grillstone

For more information about the Island Grillstone, including Recipes, Tips and Videos, visit www.IslandGrillstone.com

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Here is a quick and easy recipe I threw together the other night for our Grilled Sausage Kabobs.

I wanted something extra to top everything off with and this is the sauce I basted on during that last few minutes of the cook.

I only took two photos of the cook because it was so last minute but I am sure you'll get the idea!

Speaking of throwing together, our Sausage Kabobs consisted of Hawaiian sausage, Turkey Kielbasa sausage, red onions, red bell peppers, red potatoes, red tomatoes, and not red mushrooms.

The Sausage Kabobs were grilled over Best of the West® Natural Oak Lump Charcoal.

Grilled Sausage Kabob Sauce Recipe

4 tbsp. beer

2 tbsp. honey

2 tbsp. Russian dressing

1 tsp. brown mustard

1 tsp. soy sauce

1/2 tsp. garlic powder

Mix together and baste during the last 5 minutes of grilling.

My beer of choice was an Alaska White Wheat Pale Ale brewed with spices. I picked up their sampler pack a few weeks ago and have certainly enjoyed their beer selection. Any pale ale should work just fine.

Before I put the Sausage Kabobs on the grill, I lightly oiled them with some canola oil and sprinkled salt and fresh cracked rainbow blend pepper on them.

What I really enjoyed the most about this sauce was it's sweet and sour combination of flavors that paired so well with the sausages.

That's it!

Just a quick and easy recipe today – give it a try and let me know what you think!

Gary

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Looking for and easy, fast and full of flavor dinner? Look no further than these tasty Grilled Fish Tacos with Mango Salsa for the solution.

Let me warn you, so you don't make the same mistake that I did – Cook more! I made the mistake of only cooking a couple of Cod fish filets and those went fast. I would have never thought that my youngest son would devour them as fast as he did!

Let's get right to it so you can start dinner for yourself.

Equipment needed:

• Charcoal grill – I used my Weber® Performer Charcoal Grill
• Square cast iron skillet – I used a Camp Chef model #SQ11
• Long blade spatula – I used the Camp Chef Professional Chef Spatula Set model #SPSET
• Charcoal briquettes – Kingsford

First you want to make your Mango Salsa so you can chill it for a couple of hours.

Mango Salsa Ingredients:

• 1 cup fresh diced mango
• 1/2 cup diced red bell pepper
• 2 green onions, chopped
• 1 jalapeño pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 garlic clove, minced
• 1/8 tsp. table salt
• 2 tbsp. fresh lime juice

Combine all ingredients and chill for 2 hours

I found this easy to make Mango Salsa recipe in one of the cookbooks I reviewed recently: Southern Living Ultimate Book of BBQ – 365 pages of amazing BBQ recipes!

You can read my review here: Southern Living’s Ultimate Book of BBQ – Review

Next you will be making my Homemade Fish Rub.

Cooking-Outdoors Fish Rub ingredients:

• 1 tbsp. smoked paprika
• 1 tbsp. garlic powder
• 1 tbsp “Tajin” seasoning
• 1/2 tsp. sea salt
• 1/2 tsp fresh ground black pepper
• 1/2 tsp cayenne pepper

Fire-up your charcoal grill with your coals in a single height mound in the center of the grill.

While your coals are pre-heating, prepare your Cod filets; wash, dry and season liberally with the Homemade Fish Rub.

Place the Camp Chef Square Cast iron skillet over the coals to heat.

You want the skillet quite hot like you would for blackened fish.

When the skillet starts smoking, and 2 tbsp. canola oil to it.

When the oil starts smoking, add your fish filets to the skillet to cook.

Don't over cook your fish!

Flip when the first side is a rich golden brown.

I can't tell you how long this will take because the size of the filets will be different.

Mine took only a couple of minutes per side.

This is what you are looking for!

When the fish is done, heat your tortillas over the hot coals, flipping as needed to keep from burning.

Chop up your fish, place in the warm tortillas, top with mango salsa, squeeze a lime slice over it and enjoy!

Grilled Fish Tacos with Mango Salsa

 

Author: Gary House

Recipe type: Grilling

Prep time:  25 mins

Cook time:  2 hours 20 mins

Total time:  2 hours 45 mins

Print

Looking for and easy, fast and full of flavor dinner? Look no further than these tasty Grilled Fish Tacos with Mango Salsa for the solution. Let me warn you, so you don’t make the same mistake that I did – Cook more!

Ingredients

• Mango Salsa Ingredients:
• 1 cup fresh diced mango
• ½ cup diced red bell pepper
• 2 green onions, chopped
• 1 jalapeño pepper, seeded and minced
• ¼ cup chopped fresh cilantro
• 1 garlic clove, minced
• ⅛ tsp. table salt
• 2 tbsp. fresh lime juice
• 
  Cooking-Outdoors Fish Rub
• 1 tbsp. smoked paprika
• 1 tbsp. garlic powder
• 1 tbsp “Tajin” seasoning
• ½ tsp. sea salt
• ½ tsp fresh ground black pepper
• ½ tsp cayenne pepper
  
• 2 - 4 Cod filets
• 8 small corn tortillas
• 1 lime, sliced
• 2 tbsp canola oil

Instructions

1. Mango Salsa
2. Combine all ingredients and chill for 2 hours
3. Cooking-Outdoors Fish Rub
4. Combine all ingredients and set aside.
5. Fire-up your charcoal grill with your coals in a single height mound in the center of the grill.
6. While your coals are pre-heating, prepare your Cod filets.
7. Wash, dry and season liberally with the Homemade Fish Rub.
8. Place the Camp Chef Square Cast iron skillet over the coals to heat.
9. You want the skillet quite hot like you would for blackened fish.
10. When the skillet starts smoking, and 2 tbsp. canola oil to it.
11. When the oil starts smoking, add your fish filets to the skillet to cook.
12. Don’t over cook your fish!
13. Flip when the first side is a rich golden brown.
14. I can’t tell you how long this will take because the size of the filets will be different.
15. Mine took only a couple of minutes per side.
16. When the fish is done, heat your tortillas over the hot coals, flipping as needed to keep from burning.
17. Chop up your fish, place in the warm tortillas, top with mango salsa, squeeze a lime slice over it and enjoy!

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With so many favorite outdoor cooking recipes that I have created over the past several years, it is really hard to choose!

However, I did manage to narrow it down to my 6 all-time favorite grilling recipes … not easy to do!

I think these 6 are some of  the best tasting grilled food I have eaten from my recipe collection!

6 Favorite Grilling Recipes for Memorial Day Weekend

#1

Backyard New England Style Clambake is easily my number 1 favorite grilling recipe of all time! My good friend and outdoor cooking buddy, Greg from over at Ballistic BBQ, co-created this technique with me while I was visiting him in San Diego, Ca. We needed to do something epic in our first collaborative grilling video and re-creating a New England Clam Bake in a Weber Kettle had never been done before (To the best of our knowledge).

Lobster, Clams, Mussels, Corn on the Cob, Potatoes, Onions and piles of Sea Weed!

Simply amazing!

Backyard New England Clam Bake in a Weber Kettle

#2

Another of my favorite creations!

How about a steak dinner in one bite?

Carne Asada steak, bacon, mushrooms, blu cheese, seasoned with Montreal Steak Seasoning, rolled up into a scalloped sized morsel!

Simply to die for!

Steak and Mushroom Scallops Recipe

#3

Who says you can't have BBQ ribs on a stick!

I took some boneless country style ribs, seasoned them, wrapped them in bacon, grilled them and smoothed them in sauce!

Bet ya can't just eat one!

Bacon Wrapped Country Style Baby Back Ribs

#4

Stuffed Pork Tenderloin just doesn't get any better than this!

Treat the family to a fruit filled, cheesy spinach stuffing with hints of ginger and honey!

Take this even further and top with a glaze of your choice.

Easy Stuffed Pork Tenderloin Recipe

#5

What I love the most about this recipe is it's simplicity!

Thin slices of Rib Eye steak, sliced red peppers, onions and mushrooms, topped with provolone cheese!

All grilled on a flat griddle … doesn't get much better than this!

Philly Cheese Steak Sandwiches recipe

#6

Wrapping things up at number 6 is my Bacon-Wrapped Stuffed Chicken.

Crisp smokey bacon wrapped around tender chicken breast stuffed with a pocket full of nutty sweetness basted with bitter lime juice and fresh cracked black pepper.

The only recipe that is not an original recipe in this round-up … but a winner in my book!

Grilled Bacon-Wrapped Chicken Recipe

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I have always enjoyed a towering, packed with tasty morsels, bursting out all sides, two napkin sandwich that requires hinged jaws to consume. But, and I say this with no hesitation, this Grilled Turkey Melt Sandwich raises the bar even higher with it's avocado spread, smoked bacon and oozing mozzarella cheese cooked on the grill.

Surprisingly easy to put together and toasted to perfection on the grill with delicious hints of smoky goodness.

I used my Weber Performer Grill with a 50/50 mix of Oak lump charcoal and Kingsford briquets.

Set up for indirect grilling at 350°F

The secret to toasting the Grilled Turkey Melt Sandwich is using two sheet pans or in this case, a sheet pan and a baking pan.

No risk of burning toast this way!

Cook for about 15 – 20 minutes, until sandwich bread is toasted and the cheese has melted.

Grilled Turkey Melt Sandwich

 

Author: Gary House

Recipe type: Sandwich

Cuisine: American

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Print

Ingredients

• 
  Avocado spread
• 1 avocado
• juice of ½ lemon
• 1 tbs mayonnaise
• ⅛ tsp garlic salt
• ¼ tsp fresh ground black pepper
• 
  Turkey Melt Sandwich
• sandwich bread
• smoked turkey, thin sliced
• red onion, thin sliced
• tomato, thin sliced
• grilled bacon
• mozzarella cheese, thin sliced
• avocado spread
• softened butter

Instructions

1. Pre-heat grill to 350°F
2. Set-up for indirect grilling
3. Place baking sheets on cool side of the grill to heat.
4. Apply avocado spread to one side of bread.
5. Add Turkey.
6. Add red onion.
7. Add tomato.
8. Add bacon.
9. Add mozzarella cheese.
10. Top with slice of bread.
11. Butter top of bread slice.
12. Place on bottom sheet pan, butter side down.
13. Butter top of sandwich.
14. Place other baking sheet on top of sandwich.
15. Bake for 15 - 20 min. until golden brown and cheese has melted.

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Enjoy!

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I was craving some non-traditional BBQ Baby Back Ribs yesterday. By non-traditional, I mean – not your traditional BBQ sauce type of BBQ Baby Back Ribs recipe. Having made that decision, I wanted to make a BBQ sauce that was not tomato based and my inspiration came from the produce section of my local grocery store. Tropical Mango fruit, the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh! If that isn't non-traditional, well …

Before I give you my Orange Mango BBQ sauce recipe, I want to review my grill set-up: I used my Weber Performer Grill with some basic Kingsford charcoal briquettes and Best of the West Cherry Smoking Chips. The grill was set up for indirect cooking and I did soak my wood chips for about 30 minutes prior to adding them to the grill. Cooking temp was 325°F, no foiling or tenting and I added baked potatoes and sweet white corn to the grill.

First I pulled the membrane off the ribs and simply applied salt and fresh ground black pepper all over them.

I put the baked potatoes on the grill at the same time as I placed the Baby Back Ribs on.

Heat source is on the right and no heat under the ribs.

Don't you just love the sight of smoke rolling across the food!

After about 1 1/2 hours, I started to baste the BBQ Baby Back Ribs with my Orange Mango BBQ Sauce.

Grilled corn goes on the grill at this point.

And here is my non-traditional Homemade Orange Mango BBQ Sauce Recipe:

Orange Mango BBQ Sauce

 

Author: Gary House

Recipe type: BBQ sauce

Cuisine: BBQ

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Print

My non-traditional Tropical BBQ Sauce. Easy and quick to make!

Ingredients

• 1 Mango, peeled and diced
• juice from 1 large orange
• 4 tbs water - as needed
• ⅛ tsp ground cloves
• ⅛ tsp ground ginger
• 4 tbs orange blossom honey
• Tabasco sauce - to taste

Instructions

1. Peel and dice Mango and place into a small saucepan.
2. Juice orange and pour into sauce pan.
3. Bring to boil, then reduce to a simmer.
4. Simmer until mango's soften and easily break apart.
5. Add water as needed to prevent sauce from drying out.
6. Remove from heat and let cool to room temp.
7. Using either a food processor or blender, puree sauce until smooth.
8. Return to saucepan and bring to a boil, then reduce to simmer.
9. Add ground cloves, ground ginger, orange blossom honey and Tabasco sauce.
10. Stir occasionally while simmering for several minutes to combine ingredients.
11. Remove from heat.
12. Apply to BBQ Ribs and enjoy!

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I hope you give this a try!

Gary

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Just when you think pork can't get any better, my friends over at Cabot Creamery sent me a cookbook with a BBQ Pork Burgers with Bacon hamburger recipe in it, the picture in the cookbook had me drooling – simply stupendous! If you remember from a couple of months back I told you about Cabot cheese's cookbook giveaway and this is one of the recipes from “The Cabot Creamery Cookbook”. It's is a beautiful cookbook filled with delicious recipes from the farmers of the Cabot Creamery Cooperative, all featuring the cheeses of the Cabot Creamery.

One of the things I love about this Hamburger recipe is the addition of grilled onions and grilled bacon to the pork mix, adding additional moisture and flavor. The original recipe calls for Monterey Jack cheese but I cheerfully substituted some Cabot Smoky Bacon Cheddar cheese, an excellent decision on my part!

A tiny bit of Tabasco sauce was a great addition to the hamburger as well!

Prep was fast and easy, with grilling only taking 20 minutes or so.

BBQ Pork Burgers with Bacon and Cabot Smoky Bacon Cheddar recipe

First things first, get that bacon grilling!

My grilling set-up consisted of using my 21″ Weber Kettle and some Kingsford charcoal briquettes, nothing fancy but extremely efficient for making grilled hamburgers.

Place your skillet directly of the charcoal briquettes once they first get going so you'll have plenty of heat under your skillet or cook the bacon directly on the grill for even better flavor like I have done here in this video: How to Grill Bacon

Once your bacon is done, you can sauté up some onions, I used red onions for my recipe.

Then you need to set aside the bacon and onions to cool before adding this to your pork hamburger.

If you are going to grill your side dish like this corn that I grilled, now is a good time to start cooking.

You will need some Tabasco sauce and BBQ sauce.

I used my own Homemade BBQ Sauce recipe which you can get the recipe for here: How to make homemade BBQ sauce

Now mix the ground pork, grilled onions, grilled bacon, Tabasco sauce and BBQ sauce together and form into four patties.

For me, pork tends to stick to the grill more than regular ground beef hamburgers, so I oiled up my grate when it was hot.

Worked perfectly to reduce sticking!

To top everything off, I sliced up some Smoky Bacon Cheddar Cheese from Cabot Creamery, for my BBQ Pork Burgers.

A little extra BBQ sauce, lettuce, tomato, grilled corn on the cob and homemade macaroni salad finished everything off nicely!

BBQ Pork Burgers Ingredients:

(as I made it)

3 slices smoky bacon

1/2 red onion

1 lb ground pork

3 tbs plus 1/2 cup BBQ sauce, divided

1 1/2 tbs Tabasco sauce

1/2 tsp kosher salt

4 slices of Smoky Bacon Cheddar cheese

4 soft hamburger rolls

If you would like a copy of The Cabot Creamery cookbook, it is available on Amazon: The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms

OR …

Check back next week for our own giveaway!

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