Grilled Cinnamon Apple Packets

Grilled apples, cored and stuffed with nuts, trail mix, granola, brown sugar and honey, then wrapped in foil and baked on the grill until they become soft, sweet and oh so delicious. The post Grilled Cinnamon Apple Packets first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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For the Best July Yet, 8 Great Recipes for the Grill

There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or […] The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.
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Pork Belly Burnt Ends

Okay, these turned out so insanely flavorful and rich. Found a 9lb. slab of pork belly at Wegmans in the Brooklyn Navy Yard and knew I had to try the recipe for burnt ends I saw on howtobbqright.com. I sliced the belly into 1.5" cubes and covered them in Dizzy Dust. Using a wire rack from a sheet pan we have in our kitchen, I smoked the cubes indirect 225°-250°F for about two and a half hours. I then transferred them to an aluminum pan and added brown sugar, butter and drizzled some honey. After two more hours at 250°F, I glazed them with a mixture of BBQ sauce, buffalo sauce, apple juice, apple sauce, peach preserves & Crystal hot sauce that I simmered on the stove until smooth. Once glazed, I threw the aluminum pan back on the egg for 10 more minutes to caramelize them.
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Smoke Brisket and Pork Butt Cook on the Deep South Smokers GC36

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Greek Lamb Chops

Tried a new direct method for grilled lamb chops. Got the temp to 500 dome, shut the bottom vent and opened the dome. Grilled open direct for 4 minutes per side, these were 2 bone chops so less time if single bone. Nice char and the chops were a perfect medium rare. Air fried Brussels Spouts on the side.
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Stuffed pork chops...

Morning All: Kathy found another recipe she wanted to try...stuffed pork chops...the recipe called for celery, onion, apples & bread however we substituted sage sausage for the apples plus used rye bread...sauté' celery & onions then add in the cooked sausage & bread pieces...cut a pocket in the pork chop & fill...Just put them on the EGG... The chops were almost 2" thick...used some Lane's BBQ Kapalua rub on the chops...just flipped them... My plate with side dishes of roasted spaghetti squash & glazed carrots (butter/brown sugar glaze)... VERY DELICIOUS!
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Don’t Have a Smoker? Ingredients That Add Smoke Flavor

Want to boost the smoke flavor—even if you don’t have time to fire up your smoker? Add one of the following smoked ingredients. Ingredients That Add Smoke Flavor Bacon: Everything tastes better with bacon. Wrap lean foods, such as shrimp or chicken breasts, in bacon for grilling. Grill or pan-fry bacon until crisp and crumble […] The post Don’t Have a Smoker? Ingredients That Add Smoke Flavor appeared first on Barbecuebible.com.
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