*Chirmole is a very spicy black colored sauce from the Yucatan peninsula, usually made with habanero chiles, roasted to the point they are completely charred and blackened.

Grand Velas Riviera Maya Resort located in beautiful Playa del Carmen on Mexico's Caribbean Coast and the Yucatan jungle, is an all-inclusive luxury resort just minutes from Cancun, Mexico. The food and accommodations are first class, views are Instagram worthy, and the service is always more than you expect.

Afterward, they let us plate our own Shrimp in Chirmole sauce.

As you can imagine, plating my own lunch was as fun as it looks. The Shrimp in Chirmole sauce with the pesto rice and sauteed vegetable was just spectacular!

For additional information about Grand Velas Riviera Maya visit their website: https://rivieramaya.grandvelas.com/

If you enjoy spas, then you will enjoy this article on my travel website: Grand Velas Riviera Maya Resort & Spa Water Ceremony Experience

For more food travel experiences visit: Traveling 4 Food on Cooking-Outdoors

Full disclosure: Grand Velas provided accommodation for three days in exchange for promotional consideration with a stipulation. All opinions expressed are my own.

The post Grand Velas Riviera Maya – Cooking and Plating Demonstration appeared first on Cooking Outdoors.

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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Not an original recipe, just my version, with some of my favorite Cabot Creamery New York Extra Sharp Cheddar Cheese.

Corn Pone is usually cooked two ways, stove top by frying and baking using a sheet pan or cast iron skillet. I prefer to fry my Corn Pone recipe using just a 1/2 inch of canola oil in a cast iron skillet.

Corn Pone Recipe Ingredients

How to Make Hot Water Cornbread - Corn Pone Recipe

 

Author: Gary House

Recipe type: Cast Iron Skillet Recipe

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Print

This Hot Water Cornbread / Corn Pone is easy to make and only requires a few ingredients. Perfect for camping and goes great with beans, soups, and stews.

Ingredients

• 2 cups cornmeal
• 2 tbsp unsalted butter
• ¼ tsp baking powder
• 1½ tsp salt
• 2 tsp sugar
• ½ cup shredded cheddar cheese (Cabot New York Extra Sharp Cheddar Cheese)
• 1¼ cups boiling water
• approximately ½ cup canola oil

Instructions

1. Mix cornmeal, butter, baking powder, salt, and sugar together in a large bowl.
2. Gently add boiling water and mix until butter is melted and the mixture is able to hold a form when squeezed.
3. Add Cheddar Cheese and mix thoroughly.
4. Let rest for a couple minutes while adding oil to skillet and heating to frying temperature.
5. Form Corn Pones into patties slightly smaller than your palm and approximately ½ inch thick.
6. Gently place Corn Pones into the skillet without overcrowding.
7. Fry for approximately 2 minutes per side until nicely browned.
8. Remove, allow to cool slightly and serve warm.

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Cone Pone goes great with these recipes!

Dutch oven White Chicken Chili Recipe

Easy and Delicious Grilled Steak Chili Recipe

Dutch oven Chicken Stew with Mushrooms and Ale Recipe Video

The post How to Make Hot Water Cornbread – Corn Pone Recipe appeared first on Cooking Outdoors.

Having a hard time trying to find the perfect sauce to go with your Pulled Pork? Bill West's North Carolina Vinegar Sauce recipe just might be your new go-to sauce. You will find this North Carolina Vinegar Sauce recipe to provide a vinegary tartness, a little bit of heat and a touch of sweetness that pairs up very nicely with Pulled Pork. This is the third recipe I have made from Bill's cookbook “BBQ Tricks” and it is another winner! We tried this sauce on some pulled pork last night and it was delicious. I had trouble keeping the boys out of the bowl once we mixed it in.

I don't think you'll find an easier BBQ Sauce recipe to make and you will love this one with its vinegar based. Personally, I enjoyed the slight heat kick the crushed red peppers added to the recipe.

How to Make North Carolina Vinegar Sauce Recipe

 

Author: Bill West

Recipe type: BBQ Sauce

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Print

This recipe comes from Bill West's "BBQ Tricks" cookbook http://amzn.to/2e2oNUl Perfect with BBQ Pulled Pork adding some tartness, a little heat and some accents of sweetness.

Ingredients

• 1 cup cider vinegar
• ½ cup ketchup
• 1 tbsp crushed red pepper
• ½ tsp black pepper
• 1 tsp kosher salt
• ½ tsp ground mustard
• ½ tsp celery salt
• 1 tsp molasses
• 1 tsp brown sugar
• 1 tsp Worcestershire sauce

Instructions

1. Heat skillet.
2. Add crushed red pepper, black pepper, ground mustard, and celery salt to skillet and cook for several minutes to release the oils.
3. Add remaining ingredients, mix thoroughly, then bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Remove from heat to cool and jar or use immediately.

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Pick up a copy of Bill's “BBQ Tricks” cookbook at Amazon

BBQ sauce recipes

How to Make Alabama White BBQ Sauce Recipe

South Carolina Mustard BBQ Sauce | Carolina Gold

BBQ Baby Back Ribs with Orange Mango BBQ Sauce

How to Make Homemade BBQ Sauce Video

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The post How to Make North Carolina Vinegar Sauce Recipe appeared first on Cooking Outdoors.

Equipment needed:

• 10″ Dutch oven
• Skillet (You could use the Dutch oven lid)
• 25 charcoal briquettes

Dutch oven French Toast “Monkey Bread Style” ingredients

French bread mix:

1 – loaf of “Dutch Crunch” french bread
5 – large eggs, scrambled
1 1/2 cups – milk
1/4 cup – granulated sugar
1 tsp – cinnamon
1/2 tsp – vanilla extract
1/2 cup – chopped pecans
1 cup – oats & more cereal

Brown sugar topping:

5 – tbsp unsalted butter
3 – tbsp brown sugar
1 – tsp cinnamon
2 – real maple syrup

Love Dutch oven cooking? Watch more videos here:

The post How to Make Dutch oven French Toast “Monkey Bread Style” appeared first on Cooking Outdoors.

My good friend Bill West of BBQTricks fame allowed me to share his BBQ sauce recipe with you. One of the many fabulous recipes found in his new cookbook “BBQ BluePrint”.

There are no doubt Bills easy to make Mustard BBQ Sauce recipe will quickly become a favorite if you give it a try.

We loved the sweet tanginess of Bill's BBQ sauce when we mixed it with a batch of pulled pork. Just piled the pulled pork high on some rolls and passed around the smiles!

I will be heading to North Carolina soon, looking forward to trying some traditional BBQ there and perhaps a chance at sampling some Carolina Gold if I can get across the state line.

Let me know how this recipe worked for you!

South Carolina Mustard BBQ Sauce ingredients:

1 small white onion, minced
1 clove of garlic. minced
1 cup yellow mustard
3/4 cup brown sugar
3/4 cup pickle juice or cider vinegar
1 tsp kosher salt
1 tsp fresh ground black pepper

BBQ Blueprint is available on Amazon: Bill West “BBQ BluePrint”

BBQ Sauce recipes:

Alabama White BBQ Sauce Recipe

Orange Mango BBQ Sauce

How to Make Homemade BBQ Sauce

The post South Carolina Mustard BBQ Sauce | Carolina Gold appeared first on Cooking Outdoors.

Just follow these easy steps:

1. Season with a rub the day before.
2. Air dry in the refrigerator or ice chest.
3. Sear a dry Tri-tip (pat dry if you need to)
4. Elevate Tri-Tip above bottom of Dutch oven while cooking.
5. Use a thermometer while cooking.
6. Let rest for several minutes before cutting.

It really doesn't need to be any more difficult than this!

Dutch oven Tri-Tip video

I know Tri-tip is difficult to find in many parts of the country, but is it worth it if you can find some!

Here are some Dutch oven recipes and tips you may enjoy!

How to Trim a Tri-tip

How Many Coals to use on a Camp Dutch oven?

Coffee Rubbed Tri-Tip

Tropical Grilled Tri-Tip

Here is my full list of Dutch oven videos:

Dutch oven cooking

Please subscribe to the Cooking Everything Outdoors show on YouTube!

The post How to cook Dutch oven Tri-Tip 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.

Last Tips, Tricks, and Techniques video, I showed you how to “How to Roll Cut”.

This week I will show you how I “Truss a Pork Tenderloin”, simple and quick, this technique will have you stuffing a roast of any size with polished skills.

There are many ways to tie a roast but I think this way is as simple as it gets.

How to Truss a Pork Tenderloin

As you can see, it is a very simple technique and you will only need a couple feet of cotton twine and scissors.

Take your time to get everything snugged up tight so your stuffing doesn't leak out while cooking.

Don't forget to remove the string before serving!

If you missed the first video on “Roll-Cutting” you can view it here: How to Roll-Cut a Pork Tenderloin | Knife Skills

Looking for a couple of stuffed roast recipes to try your new cooking skill on:

Easy Stuffed Pork Tenderloin Recipe

Grilling Stuffed Pork Loin in a Cedar Plank Tray

Apricot Cranberry Stuffed Pork Loin

Subscribed to the Cooking Everything Outdoors show on YouTube yet?

Join over 23,000 subscribers!

https://www.youtube.com/CookingOutdoors

New Outdoor Cooking Tips, Trick and Techniques episode every Tuesday

The post How to Truss a Pork Tenderloin | Cooking Skills appeared first on Cooking Outdoors.

The critical element in performing a Roll-Cut is using a very sharp knife. Without a sharp knife you run the risk of hacking the meat to pieces or cutting through the side and creating a hole. You don't want the stuffing to leak out all over your grill or cooking surface.

Learn How to Roll-Cut a Pork Tenderloin

The pork tenderloin, in some countries called pork fillet, is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade.

As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.

https://en.wikipedia.org/wiki/Pork_tenderloin

Pork Tenderloin recipes

Easy Stuffed Pork Tenderloin Recipe

Dutch oven Spice-Rubbed Pork Tenderloin Recipe

Asian Inspired Pork Tenderloin Sliders Recipe

Pork Tenderloin and Roasted Red Potatoes Skillet Recipe

Grilled Blackberry Glazed Pork Tenderloin

Have you subscribed to the Cooking Everything Outdoors show on YouTube yet? Join over 23,000 subscribers!

https://www.youtube.com/CookingOutdoors

New Outdoor Cooking Tips, Trick and Techniques episode every Tuesday

The post How to Roll-Cut a Pork Tenderloin | Knife Skills 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.

The video below demonstrates how to trim a Trip-Tip.

If you have never tried a Tri-Tip before, you might want to watch these videos for inspiration:

Tropical Grilled Tri Tip Recipe on the Island Grillstone

Coffee Rubbed Tri Tip Recipe

Grilled Butterflied Tri Tip Fajitas on the Island Grillstone

Blackberry-Chipotle marinated Tri tip dinner

Pellet Smoked Tri Tip with Oakridge BBQ Rub

Simple tips, tricks and techniques to make your outdoor cooking easier!

New episode every Tuesday!

Let me know your thoughts – How do you trim a Tri-Tip?

The post How to Trim a Tri-Tip Roast and Save Money 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.

The secret to success is finding organic grapes with yeast dust on it.

This is the white powder most people try to wash off, so don't wash the grapes, that's why we want to use organic grapes.

Pick about a dozen grapes and place in a non metallic container, I am using a 2 qt container from King Arthur Flour.

No need to cut the grapes open as everything we need is on the outside.

Add one cup of whole wheat flour – all-purpose flour will work too, but the whole wheat flour has more food for the yeast to eat.

Mix with grapes to spread yeast through-out the flour.

Add one cup water.

Stir until well mixed.

Cover tightly and set aside for one day.

The yeast will start consuming the sugars in the whole wheat flour and produce alcohol and carbon dioxide.

This produces the liquid and bubbles you will see on top of the sourdough starter.

Next day stir once or twice.

Note: some people prefer to pour off the alcohol liquid, personally, I leave mine in.

Cover and repeat this process for three days.

On the third day, give your mixture a good stir, and then the remove grapes.

Pour off approximately one cup of your sourdough starter.

At this point you may have a lot of liquid (alcohol) in your starter, don't worry, just add less water when you add your flour.

Add one cup of all-purpose flour, no need to use the whole wheat anymore, and water if needed.

Mix well.

Your looking for the consistency of pancake batter or thicker.

Repeat this process a couple of more days.

Now your sourdough starter is ready to use!

How to Make Quick and Easy Sourdough Starter with Grapes

Simple cooking tips, grilling tricks and cooking outdoors techniques to make your outdoor cooking easier!

New Outdoor Cooking Tips, Trick and Techniques episode every Tuesday!

The post How to Make Quick and Easy Sourdough Starter with Grapes appeared first on Cooking Outdoors.

How to make an Onion Brûlé and why you want to!

Easy to make and use, the Onion Brûlé, is also referred to as a “Burnt Onion”.

Simply place a halved onion, cut side down, in a dry cast iron skillet.

Cook over medium high heat, until the bottom is burned and the onion starts char and darken.

Or even better, place above a live fire to burn just like you would do to burn the skin off a pepper.

Personally, I like to use it when I am making a pot of beans.

Combine with a ham shank and you'll have a mess of beans that just burst with flavor.

The Onion Brûlé or Brûlée, is often used to add color to consommé.

This is done by simmering it in the stock to give it a clear caramel color.

Outdoor Cooking Tips, Tricks and Techniques videos

Here are some other great Outdoor Cooking Tips, Tricks and Techniques videos for you to enjoy:

How to Make Smoked Salts Video

How to Grill Pizza without a Pizza Stone Video

How to Properly Light Propane Gas Grills Video

The post How to make an Onion Brûlé appeared first on Cooking Outdoors.

What I enjoy the most about this recipe, besides the incredible flavors, is the variety of equipment I am able to use in making this chili recipe. First off, I get to fire up my Weber Performer Grill with the Gourmet BBQ System grates, then I get to use my Camp Chef 12″ deep Dutch oven and use it inside of the Weber Performer grill. The Camp Chef 12″ deep Dutch oven fits perfectly inside the center of the Weber Gourmet BBQ System grate, making this a perfect setup for those that have limited space.

A couple of quick notes about the recipe and techniques I used:

• When grilling the steaks, I used lump charcoal and standard briquettes.
• The steak rub is Brazos Legends “Sizzlin' Steak Rub”.
• Cooking the steak to medium rare or medium would be best to help keep the steak as tender as possible.
• I kept the Weber Performer Grill lid on while cooking the Grilled Steak Chili in the Dutch oven.
• Keep only a few briquettes on the bottom under the Dutch oven – I had about 10 under mine.
• Stir chili every 25 – 30 minutes or so to keep the chili from sticking to the bottom.
• Cook time will vary depending on your conditions – Mine cooked for a little over an hour in the Dutch oven.

Grilled Steak Chili Recipe

Easy and Delicious Grilled Steak Chili Recipe

 

Author: Gary House

Prep time:  30 mins

Cook time:  2 hours

Total time:  2 hours 30 mins

Print

Ingredients

• 1½ pounds of steak (round, sirloin, etc)
• Steak rub to coat
• 6 slices bacon, cut into 1 inch pieces
• 2 medium onions, diced
• 2 Anaheim chilies, seeds removed and diced
• 1 red bell pepper, seeds removed and diced
• 1 Jalapeno chili, seeds removed and diced
• 6 garlic cloves, diced
• 1 large can chopped tomatoes
• ½ tsp salt
• ½ tsp coarse fresh ground rainbow pepper
• 1 tbs cumin
• 1 tbs oregano
• 2 tbs chili powder
• ½ tsp cayenne pepper
• 2 tbs brown sugar
• 1 can diced green chilies
• 1 bottle of dark beer, room temperature
• Optional - shredded cheddar cheese, sliced green onions for toppings.

Instructions

1. Mise en place - get all ingredients together first!
2. Preheat the grill for direct grilling.
3. Season both sides of steak.
4. Grill steak until medium rare or medium.
5. Remove steak to rest.
6. Add additional charcoal to grill as needed to cook chili in Dutch oven, about 20 in total.
7. When charcoal briquettes are ready, place ten on Dutch oven lid.
8. Place Dutch oven over bottom coals with lid on to preheat.
9. Brown bacon.
10. Remove excess grease.
11. Add onions, peppers and garlic, stir and cook for 3 - 4 minutes.
12. Cut steak into bite sized pieces.
13. Add steak pieces to chili.
14. Add steak juices to chili, if any remain.
15. Add can of chopped tomatoes.
16. Add dark beer, fill Dutch oven to cover chili ingredients.
17. Add salt and pepper.
18. Add herbs and spices.
19. Add brown sugar.
20. Add diced chilies.
21. Stir to mix well.
22. Cover with Dutch oven lid.
23. Cook until chili has thickened and the steak is tender.
24. Serve with cheese and sliced green onions (optional)
25. Stir to mix.

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Camp Chef 12 inch deep Dutch oven – http://www.outdoorcooking.com/camp-chef-classic-deep-12-dutch-oven.html

Weber® Performer Charcoal Grill – http://amzn.to/X7iEbJ
Weber® Gourmet BBQ System Sear Grate Set – http://amzn.to/1qrUXYA

The post Easy and Delicious Grilled Steak Chili Recipe appeared first on Cooking Outdoors.

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.

The post Island Grillstone Stacker Breakfast Recipe Video appeared first on Cooking Outdoors.

This is easily one of my go-to recipes for anywhere or anytime! It is easy to make while camping or in your backyard and it can be scaled to feed as many people as you need. I call it my “Easy Chicken Piccata Recipe for a Crowd ” for a good reason, it is almost fool-proof, if you keep the easy tips (below) in mind while cooking. To date I have cooked this Chicken Piccata Recipe for groups of 25 to 110 without any changes to the recipe other than scaling for quantity.

Easy Chicken Piccata for a Crowd Recipe

 

Author: Gary House

Recipe type: Main dish

Prep time:  30 mins

Cook time:  45 mins

Total time:  1 hour 15 mins

Print

Ingredients

• 6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
• Salt and freshly ground black pepper
• 1½ cup all-purpose flour, for dredging
• ½ cup canola oil
• 2 lemons, 1 juiced, 1 sliced
• 1 cup dry white wine
• 1 cup chicken stock
• 1 chicken bullion cube
• ½ stick (4oz) unsalted butter
• 2 tablespoons capers with juice
• 2 tbs fresh parsley, chopped (optional)

Instructions

1. Mise en place
2. Trim, quarter skinless boneless chicken breast
3. Evenly pound all piece to uniform size, approximately ⅜ inch thick
4. Heat cast iron skillet
5. Add oil to skillet
6. Salt and pepper both sides of chicken breast generously
7. Dredge chicken breasts in flour
8. Place in hot oil to cook only till lightly browned on each side
9. Remove and place in baking dish
10. Repeat until all are browned
11. Pre-heat oven to 350°F
12. Remove any excess oil from skillet, if any
13. Pour dry white wine is skillet to deglaze, simmer until reduced by half
14. Add chicken stock, lemon juice and bullion cube, simmer until reduced by half
15. Add butter to melt
16. Sprinkle capers over chicken
17. Place lemon slices over chicken
18. Pour sauce over chicken
19. Bake in oven until the internal temperature of the thickest piece reaches 165°F
20. Remove and serve

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Tip: Here is the formula I use: #people x 3 ÷ 4 = # of pieces of chicken to buy

All of the other ingredients are increased as needed to cook the quantity needed – yes I know, that is not very specific … just plan to double everything when the chicken quantity doubles.

 

Tip: Cut the chicken in half lengthwise, the cut in half crosswise.

Tip: Do not cook the chicken completely in the skillet, just cook until the sides are lightly browned.

Tip: Watch the temperature of your skillet, you don't want to burn the bits and pieces in the bottom or it will make your sauce bitter.

Tip: You can stack the cooked Chicken Piccata in the baking dish 3 -4 piece high if needed.

Tip: Don't worry if some of your Chicken Piccata piece reach higher than 165°F while baking in the oven, they will be very moist and tender despite what may seem like overcooking.

Equipment used on this recipe:

Camp Chef Somerset III Ultimate Cook Station

Camp Chef Outdoor Camp Oven

Camp Chef 12″ Seasoned Cast Iron Skillet

KitchenAid Nesting Ceramic 4-Piece Bakeware Set

Note: Camp Chef and Outdoorcooking.com are sponsors of Cooking-Outdoors and all equipment was provided at no charge to use in producing recipes.

The post Easy Chicken Piccata Recipe for a Crowd appeared first on Cooking Outdoors.

Smoked Rack of Pork Loin on the Camp Chef 19” Smoke Vault is absolutely delicious!

About as simple as it can get with an apple wood dry rub, smokey bacon and a parsley garlic crust.

When it is done, you cut out these beautiful 1 1/2” smoked pork chops!

Smoked Rack Of Pork Loin topping:

Fresh parsley

Fresh Thyme

Minced garlic

Italian Panko bread crumbs

Salt

Pepper

Olive oil

The post Apple Wood Smoked Rack of Pork Loin appeared first on Cooking Outdoors.

Here is my version of a “Gordon Ramsey’s Salmon en Croute recipe” loaded with fresh leeks, Shiitaki mushrooms, spicy brown mustard, fresh dill and Atlantic Salmon wrapped up it a delicious puff pastry dough.

“In the culinary arts, the term en croute (pronounced “on KROOT”) indicates a food that has been wrapped in pastry dough and then baked in the oven. Salmon en croute is a popular recipe. Pâté and brie cheese are also frequently prepared en croute.”

“Traditionally, the type of pastry used for making Pâté en Croute is

a simple straight pastry dough called pâte à pâté, or pâté pastry. But today, puff pastry is frequently used for most en croute recipes.”

http://culinaryarts.about.com/od/glossary/g/En-Croute.htm

Salmon en Croute recipe baked in a Camp Chef Outdoor Camp Oven!

Additional equipment used on the show:

KitchenAid Nesting Ceramic 4-Piece Bakeware Set

Ingredients:

1 package puff pastry

4 salmon filets

6 med shitake mushrooms, chopped

2 tbsp spicy brown mustard

1 egg

2 tbs flour

1 cup heavy cream

1 leak, sliced, white part only

fresh dill

The post Baked Salmon en Croute Recipe appeared first on Cooking Outdoors.

Here is my take on the classic Italian Meatball Sandwich, grilled on the Island Grillstone, smothered with fresh pesto sauce and piled into a delicious mutli-seed bun.

I’ll show you how to grill those meatballs perfectly without losing a single one into the fire!

Cooking on a lava rock doesn’t get any better than this!

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

Grilled Italian Meatball Sandwich with Pesto Sauce Recipe

 

Author: Gary House

Recipe type: Sandwich

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Print

Here is my take on the classic Italian Meatball Sandwich, grilled on the Island Grillstone, smothered with fresh pesto sauce and piled into a delicious mutli-seed bun.

Ingredients

• 1 pound ground pork
• 1 pound ground turkey
• ½ cup (8 tablespoons) ricotta cheese
• ½ cup (8 tablespoons) parmesan cheese, freshly grated
• ½ cup (8 tablespoons) panko breadcrumbs
• 2 tablespoons flat leaf parsley
• 2 cloves (10 grams) garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon, red pepper flakes, crushed
• 6 slices provolone cheese
• 2 sandwich rolls
• Salt and Pepper, to taste
• Fresh Pesto Sauce

Instructions

1. Preheat the grill for about 30 minutes.
2. Take ground meat in a bowl.
3. Drop in half of the Parmesan cheese, ricotta cheese, salt, pepper, fresh flat leaf parsley, dried oregano, red pepper flakes, minced garlic, panko crumbs and eggs.
4. Mix everything well.
5. Shape the meat into balls and flatten them a bit.
6. Drizzle some oil on the Island Grillstone and place the meatballs on the stone.
7. Grill it up.
8. Flip after 5 minutes.
9. Cook until the meat reaches 165 F.
10. Toast the buns on the island grill stone.
11. Layer the buns with the provolone cheese slice.
12. Arrange the meat balls on top.
13. Drizzle pesto on top and sprinkle Parmesan over the meatball.
14. Slice and serve.

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Video Transcript:
Presenter:  Hey, everyone.
Today we’re making Italian meatball sandwiches on the Island Grillstone the Cooking Outdoors way.
Announcer:  The Cooking Everything Outdoors show is sponsored by Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com.
Presenter:  So you know what I hate about meatball sandwiches, and you know it’s a pet peeve and we all have our pet peeves about something, is that when you go and get one it is so slathered in sauce that you can’t taste the meatballs.
That’s typically because they’re using the wrong meat and they overcooked it and such.
So I’ve put a little bit of thought into this recipe and I’ve changed things up.
As you know don’t do a lot of meat around here, mostly because the wife and the kids are not big meat eaters and it’s really ridiculously expensive.
So we’re changing this meatball sandwich up and I’m going to be using turkey and pork which is going to give us a lot of moisture, some good flavor, especially with all the goodies I’m adding to it.
Now, with any recipe that I cook outdoors I want to make sure that I’m preheating equipment I’m using.
In this case I’m using my Weber E-310 and my Island Grillstone.
And we’re going to preheat this for a good 30 minutes.
It’s really cold out here.
There’s a lot of moisture in the air.
I want this nice and hot.
Now, you can cook it directly on a grill, make sure you’re doing it over indirect heat or if you do it over direct heat be prepared for a lot of flare up because these meatballs tend to be a little juicy.
I put a drip pan underneath, put a little bit of water in there to catch the drips so you don’t get that burned aroma that you probably won’t like.
This recipe bakes up really well.
So if you have a camp oven or a smoker that you want to go and use, you can do that too.
But let’s get this mixed up and I’ll show you how I’m going to grill it.
As I said, I’m using pork and turkey, both ground obviously, of 1 pound of each.
And the complete ingredients list will be in the Show Notes below and also on the website.
So this tends to get a little messy, but that’s okay.
I’ve got a lot of ingredients in here.
You can adjust all of these to your own particular preference.
If you don’t like it to be real cheesy, back off on the cheese.
If you don’t want it to be hot, back up on the peppers, etcetera, etcetera.
So let’s just get started.
I have about a 1/2 a cup of parmesan cheese.
This is a good stuff.
Use the good stuff.
I’m only going to use about 1/2 of this in my recipe because I’m going to save some of it for my sandwich.
Some ricotta cheese.
Salt and pepper.
Fresh flat leaf parsley.
The flat leaf has more flavor than the curly stuff.
If you don’t believe me, give it a try.
And some dried oregano.
Red pepper flakes.
Fresh minced garlic.
I’m using Panko breadcrumbs.
You can just use regular breadcrumbs if you want.
And then eggs, I’m using 3 medium-size eggs.
You may need more.
This is just a binder.
You may also need more breadcrumbs, depending on how moisture mixture gets.
Let’s mix this up thoroughly.
Did I mention I have two pet peeves about meatball sandwiches?
Okay, one of them is not really a peeve, but cooking meatballs is an inefficient process.
Okay?
I’ll use it that way.
The best way to cook meatballs is to bake them and that surrounds the meatball with heat so that it’s evenly cooked and it builds up a nice crust and that works out great.
When you’re grilling it’s a little bit more challenging because if you put it on the grill grates it tends to sink into the grill grates, perhaps they’ll roll if your grill’s not level and such and you’ll get a lot of flare-ups.
Now, with the Island Grillstone I have eliminated the flare-ups but I still might get a little bit of a roll and I might get some uneven cooking.
I don’t like a meatball that’s really done on the outside and still a little bit raw on the inside.
I’d like it even and consistent.
So what’s the solution to that?
Well, once you determine how big meatball that you want, and this is going to be sandwich size, you’re going to try to form a nice roll, round ball, guarantee you won’t stay that way, and then you’re going to put this on the grill.
Well, you cook it, you get it cooked just right and then you put in your sandwich bun because I like to use kind of a Subway bun, if you will, to steal a name there and you pick it up to go to eat it.
And one of those suckers is almost always going to fall out because they’re going to roll out.
So with that in mind I am going to give mine a little bit of a mini hamburger style look to it.
That way I’m going to get an even consistent cook.
They’re not going to roll anywhere.
They’re going to fit in my sandwich bun perfectly.
They’re going to be easy to sauce up.
And they’re not going to fall out when I go to eat the darn thing.
And that may be is how we roll.
So my grill’s been preheating for about 30 minutes.
We’re around 375 on the Grillstone here.
You may need to add a little bit of oil to yours to cook with.
I’m just going to put a little bit and if your Grillstone’s been really pre-seasoned quite well you won’t need that much.
So let’s get these bad boys on the grill.
That’s the sizzle I want to hear.
Don’t get me wrong.
If you want a round meatball, make a round meatball.
You know me, I just like to mix things up a bit.
Okay, let’s close it up.
We’re going to grill this for several minutes and give them a flip.
5 minutes into this.
Smells amazing.
Let’s give them a flip.
That’s what I’m talking about.
That’s what you get with the Island Grillstone.
Now we need to cook this to 165.
Remember I get turkey in it.
If you do in meat, you can do it to 145.
If you want, you can cook at all the way through.
It’s your call.
But with turkey or chicken we can’t take any chances.
We’re done.
Temped to 165.
They look incredible.
They smell incredible.
I want to get them off.
Now I want to toast up semi bun real quick.
I’m going to do it on my Island Grillstone, right in all of that grease and juice.
It’s only going to take a couple of minutes.
Buns are toasted.
Now, real quickly I want to get some provolone cheese on these bad boys.
And probably 3 slices will do.
I want to get my meatballs on here.
Take about 3 of these bad boys.
Okay, so I got some pesto I’ve made.
This is the good stuff, homemade.
Get a little last-minute stir there.
And I want to drizzle that over my semi.
And as I said a little bit of parmesan, holding that to the end there.
And that, my friends, is Cooking Outdoors Italian meatball sandwich or an Italian flat ball meatball sandwich, however you want to word it, but there it is.
All right, I’m dying to try this.
I mean, you just have no idea how wonderful this smells.
Oh!
Oh, holy shit that’s good.
Now, I’m not saying that just because I just made this up, this is really good.
Those Italian flat ball meatballs are absolutely juicy.
That pesto just powers through.
It’s really wonderful.
This bun is amazing.
So having said all that, man, I hope you enjoy this.
Please subscribe to my show.
Go check out my website and all the other stuff that I’m on.
Who knows what I’ll come up with next time and until then I’ll see you when I see you.

The post Grilled Italian Meatball Sandwich with Pesto Sauce Recipe appeared first on Cooking Outdoors.

(Closed captioning available on this video)

My Roasted Red Bell Pepper soup recipe is the perfect solution for cold weather blues!

Featuring roasted red bell peppers, roasted garlic, and onions, pureed to a creaminess that just can’t be beat.

For additional information on Camp Chef products visit: http://www.CampChef.com

Items used in this video:

Cuisinart CSB-75 Smart Stick 2-Speed Immersion Hand Blender, White
Camp Chef Home Somerset 3-Burner Cart Stove
Camp Chef Mule Deer 12 inch Dutch Oven

Like this Soup Recipe video? Then check out these great recipes on Cooking-Outdoors!

Dutch oven Leek and Potato Soup Recipe

How to make a Beer Bread Soup Bowl

Dutch oven Split Pea Soup Video

 

Video Transcript:
Presenter: Hey, everyone.
It’s a beautiful day here.
But I know it’s damn cold in a whole heck of a lot of places around this country and the world.
So, what do you say we make some soup on the grill?
Seriously!
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com, and www.IslandGrillstone.com.
Presenter: So, today we’re making roasted red bell pepper soup.
I kid you not, this stuff is absolutely killer.
Equipment-wise, I’m going to be using the Camp Chef Somerset 2 Grill with the barbecue box attached and a side burner exposed and I’ll be using a 12-inch deep Dutch oven.
If you don’t have this type of setup, a gas grill or a charcoal grill will work fine.
But you will need a side burner or a single burner for a pot to cook your soup in.
Ingredients-wise, this is a pretty simplistic recipe but it packs a ton of flavor.
I’ll have the complete recipe in the notes and on the website for you.
The first thing you’re going to need to do is roast the red bell peppers.
That’s where the grill comes into play here.
And I have about 6 red bell peppers that I’ve simply took the top off, took the seeds out, deveined it just a little bit and split them in half.
No big deal.
I’m going to have 5 or 6 cloves of garlic would be perfect.
Go ahead and leave the skin on.
We’re going to roast that too.
And make sure you have a plastic bag to put these in.
A paper bag will work also.
This is going to help us peel the skin off once it’s done.
Get your grill up to about 350 degrees.
Place you red bell peppers on the grill grate skin down.
Don’t forget your garlic cloves.
I’m just going to place mine right amongst my bell peppers.
Close it up for good 10 or 15 minutes and they will start charring on the skin side.
That’s what we’re looking for.
So it’s been about 15 to 18 minutes on my roasted red bell peppers and I’m pretty happy where they’re at.
You can see they’re nice and toasty here.
I’ve checked one out a little earlier.
But these are just where we want them.
Now what we need to do is put them in the bag and we’re going to put those in there with the garlic.
The purpose behind that is it’s going to steam the peppers and loosen up the skin even more because we’re going to remove the skin next.
We’ll just seal this up and set it aside for about 10 or 15 more minutes.
Now I’m preheating my 12-inch Camp Chef Dutch oven and ‘m going to add some extra virgin olive oil.
You can use canola oil, if you want, something simple.
I just happen to like using this a lot.
We’re going to add some onions.
What I have is about 3 medium onions diced.
Going to throw in 3 bay leaf and a good sized sprig of thyme.
We’re just going to sauté these up until they’ve become translucent and somewhat soft.
So once you have your onions translucent, and I can tell you the smell is just incredible with this thyme and bay leaf, you want to add some stock.
Now, you can use chicken, I’m going to be using vegetable.
You’re going to need about 4 to 6 cups.
And I’m going to lean towards the 6 cups side of things.
Now, you’re going to need some hot sauce.
I knew you’d like this part.
How much hot sauce you put in is up to you.
I’m probably going to go for about 1/2 to 3/4 of a teaspoon, somewhere around there.
And salt and pepper, this is abruptly 1/2 a teaspoon each.
Okay.
So let’s get this stirred up.
You want to bring it to boil and back down to a simmer.
We’re going to simmer it for about 20 minutes.
Leave the bay leaf and the thyme in there.
While that’s happening, let’s peel some roasted bell peppers.
So, removing the skin from these after they’ve been roasted is so much simpler once it’s in that bag.
And it’s just a matter of peeling it off, at that point it all comes off really, really simple.
And if you have any that’s a little stubborn you can just cut it off with a knife.
But for the most part, it’ll peel off.
Once you have your roasted red bell peppers peeled and your garlic peeled, go ahead and add it to your soup.
Now, we’re just going to simmer this for about another 15 to 20 minutes.
While that’s happening, get yourself a blender or an immersion blender or, you know, like a Cuisinart or something.
We need to puree this up.
Our soup’s ready.
And again, you have a couple options.
You can leave it seriously chunky.
And I guess if you were to do that and you didn’t have the ability to strain or puree this, I would have recommended with the onions to mince and the roasted red bell peppers to mince those also.
And you could have somewhat of a chunky soup and that would be okay in my book.
But in this case we’re going to puree it.
Again, you can use a blender or a food processor.
Just be careful because this is really hot and you don’t want that splashing up on you.
Oh, the smell!
Let’s take a look at this.
Okay, that’s beautiful.
Let’s get our thyme out, what’s left of it.
Find those bay leaves because you don’t want to leave this in the soup for your guests.
Now, let’s blend this up.
If you don’t have one of these, you really need to think about it because they’re absolutely awesome.
Now this is pretty thick as it is, but I want to go just a little bit more.
It’s a great time to taste it.
Find out if your seasoning is where you like it to be.
You can always add a little more heat, a little more salt and pepper.
I’m going to add some heavy cream.
How much you put in is up to you.
I’m probably going to put about a cup in.
It’s going to lighten the color of the soup.
I’m totally okay with that.
But it’s just going to thicken it up and make it so much richer.
Look at that.
I’m going to let that cook for just a few more minutes and we’ll plate it up.
All right, wasn’t that beautiful bowl of soup?
Now, what I have in this bottle is a full creme fraiche and actually, what it is and the most of you have this already in your refrigerator is some half and half which we used in our soup and some sour cream.
And it’s just about a 50/50 ratio, enough so that it’s blended together that I can squeeze it out.
So take your creme fraiche, whatever you want to call it, and let’s put it on out soup and just put a nice spiral.
That in itself looks pretty cool.
But now we’re going to take a stick, you can use a knife, you can use a toothpick and just draw through it.
And we’re just making a little bit of a spider web design.
Take a little bit of parsley to moment slivers.
And now, my friends, you have Class A soup.
This stuff is killer good.
You got to try it.
You bring a bowl of these into the house it’s seriously going to justify all those grills you have in your backyard.
Trust me on this.
And that’s it.
Let’s try it.
Hmm, oh my gosh!
Little bit of heat picking through.
Those roasted red bell peppers just taste fabulous.
This is going to warm you up on any cold day.

The post Roasted Red Bell Pepper Soup Recipe appeared first on Cooking Outdoors.

(Closed captioning available on this video)

Cajun Meatloaf Recipe

Here is my West Coast version of a Cajun meatloaf! I packed it with lots of flavor and plenty of opportunity to add even more.

If you like your meatloaf with a bunch of heat, pour it on! The hot tomato ketchup adds a nice touch to this recipe and if you cook it just right, it will start to carmelize on the top of your meatloaf … yum!

I cooked mine on the Grill plate from Grill Innovations: http://www.grillinovations.com

Items used on the show:

KitchenAid Nesting Ceramic 4-Piece Bakeware Set – http://amzn.to/1wNEj37

iGrill2 thermometer – http://amzn.to/1u9zo23

Cajun Meatloaf Recipe

 

Author: Gary House

Recipe type: Main dish

Cuisine: Cajun

Print

Here is my version of a Cajun meatloaf! Packed with lots of flavor and opportunity to add even more. If you like your meatloaf with a bunch of heat, pour it on! The hot tomato ketchup ads a nice touch to this recipe and if you cook it just right, it will start to caramels on the top of your meatloaf … yum!

Ingredients

• 1¼ teaspoons Salt
• 2 ea Bay Leaf
• ½ teaspoon Black pepper
• ½ teaspoon White pepper
• ½ teaspoon Cayenne
• ½ teaspoon Cumin
• ½ teaspoon Nutmeg
• 2 ea Green onions, sliced
• 1 ea Medium onions, chopped
• ½ ea Medium green peppers, chopped
• 2 ea Garlic cloves, minced
• 3 tablespoons Butter
• 2½ teaspoons Worcestershire sauce
• 1½ teaspoons Hot pepper sauce
• 3 oz Evaporated milk
• 3 oz Ketchup
• 1 cup Bread crumbs
• 2 ea Eggs
• 1.5 pounds Ground beef
• 0.5 pound Ground pork

Instructions

1. Combine the seasonings( salt, bay leaf, black pepper, white pepper, cayenne, cumin, nutmeg); set aside.
2. Sauté onions, green peppers and garlic in butter until tender in skillet.
3. Add Worcestershire sauce, hot pepper sauce and reserved seasonings.
4. Cook and stir for 8-10 minutes.
5. Discard bay leaves.
6. Remove from the heat; stir in milk and ketchup.
7. Cool.
8. Pre-heat grill to 350°F
9. Add bread crumbs and eggs; mix well.
10. In large bowl, combine beef, pork and vegetable mixture; mix well.
11. Pat into greased 13-in. x 9-in. casserole dish.
12. Bake in grill at 350° using indirect heat for 65-75 minutes until a thermometer reads 165°; drain if necessary.

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Video Transcript:
Presenter: Hey, everyone.
It’s cold and foggy out today, so it’s time to turn up the heat with a little Cajun meatloaf.
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com, and www.IslandGrillstone.com.
Presenter: So to make our recipe today we’re going to be using a gas grill and a couple other pieces of equipment.
The first thing I’m going to be using is the grill plate from Grill Innovations.
This allows you to bake in a gas or charcoal grill without any worries about burning on the bottom.
So it’s a great piece of equipment for your grill.
I’m also going to be using a real nice casserole dish.
This is from KitchenAid.
They sent me this past winter.
You’re also going to need a skillet.
And I have my handy man pan here.
And you’ll also be needing a wireless thermometer.
I’m using the iGrill2.
There’s a lot of ingredients to this recipe and I’ll have the complete list on the website and probably below in the About section right there.
So just loosely mixing up your dry ingredients.
We have here is white pepper.
This is nutmeg, cayenne, black pepper, cumin, and bay leaf.
So to get started I have my skillet on my gas grill.
It’s getting hot right here.
I’m going to add some butter.
Now I’m going to add my onions.
My bell peppers.
And I’m going to sauté these until tender.
As your onions become translucent and your peppers started getting soft, you want to add garlic and green onions.
Sauté that enough until the garlic starts coming through.
So, now that you can smell the garlic coming through, the aromatics of it, it just smells fantastic, we need to add our seasonings.
Now you need to add your Worcestershire sauce and your hot sauce.
I’m using Crystal.
This is about 2 teaspoons.
You may want 2 tablespoons.
At this point, that choice is yours.
Mix it all together thoroughly.
And then we’re going to cook it for several more minutes.
After this is cooked for several minutes you want to remove your bay leaf.
Add condensed milk and your ketchup.
Mix all this up thoroughly and set aside to cool.
Now let’s put all this together.
So I have a pound of pork and a pound of beef.
I’m going to add my eggs, my breadcrumbs and my fixings.
The reason I cooled the fixings down is because I didn’t want to cook the egg too soon.
I want it to get it all mixed and blended.
Adding the hot spices and seasoning that we cooked up, the onion and such would have started to cook the egg and that would not have been a good thing.
So once we have this mixed up we need to form it into a meatloaf.
This is where you’re going to get dirty.
Oh, don’t forget to give it a spray.
Never hurts.
Make it as pretty as you want.
That looks good to me.
So, what else is left?
Ketchup, of course.
But I don’t just want any kind of ketchup.
I want something with some heat.
Probably good 1/2 a cup of ketchup.
And I’m going to add a good tablespoon of Crystal.
Mix that up.
And then we’re going to put this over the top of our meatloaf.
Now, I’ve got a little bit of real estate around here that I’m going to take advantage of.
I have some purple potatoes that I have taken and added some Tony Chachere’s seasoning to it, so it’s got some bite.
And I’m going to put a few of those around here.
Now I’m going to leave a little bit of room.
Because about halfway through this cook, I’m going to be adding some veggies.
Just a little zucchini and some squash.
My grill’s at about 375 right now, so let’s get this meatloaf on there.
I’m going to put my wireless thermometer probe in because we’re cooking this to 165.
Now, about halfway through this, I’m going to add my vegetables in there.
Just close it up and start baking.
So about an hour and 30 minutes later, 162 degrees, we’re ready to pull it.
Well, there it is, that’s my Cajun meatloaf recipe.
I’m not going to plate this up because this is dinner tonight with some friends.
But I just love the way the ketchup caramelized there and maybe even burnt a little bit adding some nice texture.
The smell is just incredible.
Take a quick bite of this.
Oh, the cumin, cayenne.
Hmm, the onions and the peppers coming through beautifully.
Really, you can spice this up , kick it up as high as you want.
But this is a killer meatloaf.
You got to give this a try.
That’s it.
I’m out of here.
I hope you enjoy this.
Go out and make some Cajun meatloaf.
Let me know how you did.

The post Cajun Meatloaf Recipe appeared first on Cooking Outdoors.

Grilled Tri-Tip with a sweet tropical marinade of pineapple, garlic, ginger, soy and other delicious ingredients, simply grilled on a bed of onions. Roasted fingerling potatoes, Portabella mushrooms and cloves of garlic added to complete the meal!

The Island Grillstone made from lava rock, makes the perfect grilling surface for sugary marinades by eliminating flare-ups and burnt skin.

(Closed captioning available on this video)

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

Items used on the show:

iGrill2 wireless thermometer – http://amzn.to/1u9zo23
Camp Chef Stainless Steel Pizza Spatula – http://amzn.to/1u9zxm5
Weber 1431001 Performer Gold Charcoal Grill – http://amzn.to/15dxq51

Tropical Grilled Tri-Tip Recipe on the Island Grillstone

 

Author: Gary House

Recipe type: Main

Cuisine: American

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Grilled Tri-Tip with a sweet tropical marinade of pineapple, garlic, ginger, soy and other delicious ingredients, simply grilled on a bed of onions. Roasted fingerling potatoes, portabella mushrooms and cloves of garlic are added to complete the meal!

Ingredients

• 3 pounds trimmed tri-tip
• 1 cup (16 tablespoons) marinade
• 1 pound potatoes
• 1 pound mushroom
• 1 onion
• 3 tablespoons olive oil
• Freshly ground black pepper, to taste
• Garlic salt, to taste
• Coarse salt, to taste

Instructions

1. Place the tri-tip in a ziploc bag.
2. Pour the marinade on top and let the tri-tip marinate overnight.
3. Prepare the grill for cooking.
4. Place mesquite wood in the grill and then place the Island GrillStone on top of a rack.
5. Preheat the grill to 350 F.
6. Place the potatoes, mushrooms and garlic in a big bowl.
7. Drizzle olive oil over the vegetables.
8. Season with garlic salt, parsley and freshly ground pepper.
9. Prepare a bed of onions on the Island Grillstone for the tri-tip.
10. Season with coarse salt.
11. Place the trip tip over the onions.
12. Place the potatoes, garlic and mushroom on the Island grill stone.
13. Cover and let everything cook until it reaches an internal temperature of 145 F.
14. Remove from heat and let it rest for 10 minutes.
15. Slice the tri-tip across the grain and serve it with the vegetables.

Notes

iGrill2 wireless thermometer
Camp Chef Stainless Steel Pizza Spatula
Weber 1431001 Performer Gold Charcoal Grill

Wordpress Recipe Plugin by EasyRecipe

3.2.2925

 Video Transcript:

Presenter: Hey, everyone.
Today, we’re making tri-tip on the Island Grillstone with a wee bit of an Island flare.
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com, and www.IslandGrillstone.com.
Presenter: Island Grillstone, Island Tri-Tip kind of has a nice ring to it.
Well, you know, I love tri-tip and you know I love my Island Grillstone and I just thought it’d be perfect to pair the two together.
Typically, with tri-tip, which is huge in California, it’s just basically grilled over mesquite wood.
And, you know, there’s a lot of different ways of doing it.
And what I’m going to do is show you a very simple way of preparing tri-tip on a lava rock with mesquite charcoal that’s super easy, probably sit down and have a couple of beers while you’re waiting for it to cook.
It’s that fast and that simple.
What we first need to do is get some mesquite lump charcoal going.
I have a nice bag of 100% lump charcoal.
And I’m going to get that going and then we’re going to spread that out around the perimeter of our Weber Kettle.
What I have here is a trimmed tri-tip, that trimmed mean is the fat has been trimmed off of it.
I have a video showing you how to do that.
What we want to do is we want to marinade this with an Island themed marinade pineapple juice.
It has soy and sugar.
It has vinegar, some sesame seeds, some garlic powder, some onion and that’s just all been cooked down and made into a marinade and that’s what I’m going to do with my tri-tip here.
I’m going to marinade it for a short period of time.
But I highly recommend that you take the time and marinade this for several hours.
Overnight would be okay.
That just smells so good.
There’s just something about pineapple and soy that just makes your mouth water.
And now we’re going to let that set and marinade for a little while.
Our mesquite is getting going there.
I’m going to pour that around my callous and then I’m going to add a little bit more to it.
And then I’m going to preheat my Island Grillstone which is critical for this recipe.
And so, we’ll get this going.
Now our base lump mesquite lump charcoal is ready, so I’m going to pour that out on my kettle.
Just spread a little bit of that out.
I’m going to add a bunch more.
So that spread out around the perimeter.
Now I’m going to add my Island Grillstone in there.
And I’m using the square model because I need some surface area there.
The round would work just perfectly fine, but I’m going to add some potatoes on here too as I’m cooking my tri-tip.
Probably going to take about 15 minutes to 20 minutes to get this thing up to temp.
It’s a little cold out here.
I might even have to add some more charcoal.
So while our Grillstone is heating up or preheating is basically what we’re doing, I want to slice up some onion which we’re going to use for the bed of the tri-tip.
So what we’re looking for is good 3/8th inch slices.
And we can just separate all those.
This is our foundation.
Our Grillstone’s just about preheated.
We’re approaching 350 degrees is where I’m going to cook my tri-tip at.
I’m also going to throw some fingerling potatoes and mushrooms and whole garlic cloves on there as I’m cooking the tri-tip.
So, this is going to be very, very simple.
I’m just going to take my… these are baby bellas and fingerling potatoes.
I’m going to drizzles some olive oil over there.
Add some garlic salt, a little bit of parsley in there, fresh ground black pepper and then we’ll give this just a little bit of a mix up here.
Get everything evenly coated.
And this is going to go right on the Island Grillstone as the tri-tip’s cooking.
One thing I forgot to tell you is that you’re going to need a wireless thermometer.
It’s not critical but it makes it much easier because we don’t want to keep peeking and poking, so we’re going to do it just once.
Keep in mind that tri-tip’s triangular.
I’m going to kind of lay it out like that.
And I want to just lay that right over my onions.
Perfect!
Okay, you can set that aside.
Now we’re going to add our potatoes, our garlic and our mushrooms.
I’m just going to dump those right on the Grillstone right there.
That’s it.
It’s gorgeous, isn’t it?
Let’s cover it up and go have a beer.
Well, we hit 145 and actually, we’re creeping up now 148, so I got pull this right now.
Looks fantastic!
Lift that off there because I want that to rest.
My mushrooms and they’ve got some of the goodness from the tri-tip on there.
Okay, I’m going to let this rest for a few minutes and then we’re going to slice it up and serve it.
Now, one of the things that I did that I didn’t show on the camera was once I put it on the Island Grillstone on the bed of onions I sprinkled coarse salt over the top.
And the reason I do that is because it helps balance out the sweetness of the marinade.
Tri-tip has grain running two ways in it and we have to cut across the grain.
So, always the best thing to do is to split your tri-tip in half.
Look at that!
So, now on this piece my grain’s going this way and on this piece my grain’s going this way.
So, I’m going to cut off some pieces on this so we can plate this up.
You have to cut across the grain; otherwise, it’s tough and chewy.
You can cut these as thick or as thin as you want.
It’s just perfectly cooked.
Well, let’s give this a try.
That is so tender.
There is no effort whatsoever.
The marinade adds a nice flavor to it, kind of a sweet, fruity little tropical taste that’s offset by the salt nicely.
Oh my gosh!
It’s so tender.
That’s my Island Grillstone tri-tip.
I hope you like this.
Give it a try.
I know you’ll like it if you do.
It just pops.
And it’s a great way of cooking tri-tip that you may not have done before.
And that’s it.
Make sure you go and visit the website, www.Cooking-Outdoors.com.
Visit me, go sign up to all my stuff.
And I will see you when I see you.

The post Tropical Grilled Tri-Tip Recipe on the Island Grillstone appeared first on Cooking Outdoors.