Thursday, 27 April 2017

Dangers of using BBQ wire brushes

For many years avid and recreational BBQers have been using wire brushes to clean there grill which is effective way of cleaning a grill. These grill brushes are usually very cheap and easily obtainable. However there’s a real hidden danger in using these wire brushes.

The danger that lots of folks don’t realize is the needle like size bristles that falls off the wire brushes while in use. These small bristles usually gets cough on your grates which then transfers it to your food. This risk extremely higher when using cheap brushes from places like the dollar stores or using pretty worn brushes to save a penny. 

If swallowed these little tin size razor sharp bristles can cause lots of damage to your mouth, throats and internal intestines. It’s also extremely painful! Doctors are having lots of difficulty finding these tiny bristle ounce swallowed. There’s also no sure-fire way to remove the thin, razor-sharp metal bristles after they've have been swallowed by accident. Ounce removed they usually leave lots of damage behind. The Canadian surgeons are also urging all backyard cooks to throw out there wire-bristled brushes.

Here’s some safe alternative to using wire brushes:

  •        Onions: You can cut them in half and use the onion with a set of tongs to clean your hot grill. The acid in the onion loosens and removes most of the residues on your grates but doesn’t work as well as a brush. However it works well enough. It also helps season your grates with a little onion flavor. There’s also a BBQ accessory called the Grillion that you can get to make you cleaning with onion easier.
Source of image:

  • Crumpled up foil in a ball: Crumpling tinfoil into a ball and rubbing it around the grill with a pair of tongs works fairly well as well. The bonus is that most BBQers always have tin foil around.

  • Wooden Scrapers: The wooden scrapper’s works extremely well for cleaning your grill it quickly conform to the cooking grates over time. It’s very effective and it pretty much works like a paint scraper and pretty much gets the side of the grates as well. They are pretty cheap to get but must be replaced after a while of heavy use.

  •  Bristleless brush: These brushes are made from 2 galvanized steel springs that are twisted to form a continual spiral which eliminates the threat of bristles breaking free. Works good but takes considerably more pressure and scraping to get the job done.
  •  Grillstone cleaning blocks: These are made from recycled glass and look like pumice stones. These are very good at getting tough deposits off cooking grates and will conform to the pattern of the grill grates but take a while to conform to the grates.
Interesting news articles on this issue:

Epidemiology of Wire-Bristle Grill Brush Injury in the United States, 2002-2014

As you can see its a very good ideal to get rid of your BBQ wire brush to protect yourself and guest from serious injury. You can get good quality wood scrapers at your local BBQ stores and Costco. 

Sunday, 16 April 2017

Bacon-wrapped Armadillo Eggs

Since today is Easter I decided to do my own version of Easter eggs. So me and my son decided to make some bacon-wrapped Armadillo Eggs for our Easter supper. These are quite easy to make and very delicious!


       • 3 Mild Italian Sausage
       • ½ LBS Ground Beef
       • ½ LBs Ground Pork
       • 8 Jalapeno peppers
       • ¼ cup fresh diced chives
       • 1 pack sliced Bacon
       • ¾ Brick cream cheese (4 oz)
       • 1-Cup fine grated cheddar cheese
       • 2 TBSP Spicy Montreal Steak seasoning
       • 1 TBSP bacon flavored Seasoning
       • favorite pork rub


Start up your BBQ and get it up to 250F for indirect cooking or use Grillgrates. You could use many different types of wood for this, although I usually use Cherry, Pecan, Maple or Apple.

Using the indirect method

Using Grillgrates instead of indirect method

BGE indirect grilling set up

Mix the ground pork, ground beef, Mild Italian Sausage meat, chives and the Spicy Montreal Steak seasoning extremely well.

Cut the top off the jalapeno pepper and core the pepper to remove the seeds and membrane. Its recommended to wear nitrate gloves when handling Jalapenos peppers.

Mix together the cream cheese, bacon flavored seasoning and grated cheddar.

Fill all the cored peppers with the cream cheese filling.

Take some of the meat mixture and wrap it around the pepper. Make sure none of the pepper is visible. Roll it into a egg-shape.

Now wrap them with a slice of bacon (I used two slice per armadillo eggs).

Coat them with your favorite pork rub

Place the armadillo eggs in your BBQ and Smoke for about 2 hours.

You want the temperature of the meat to be 160 F. Also if you notice the cheese starting to bubble out of the eggs, it is likely done.

Enjoy and Happy Grilling!

Monday, 10 April 2017

Stuffed French Toast

Stuffed French Toast

During a little BBQ competition between friends of mine I was introduced to this dish as a breakfast meal and it was some delicious and amazing. So I decided to share his recipe but he didn't want his name mentioned. This one is a little time consuming to make but totally worth it and so tasty in flavors :)

Stage 1 is to make the Kings Hawaiian Bread the day before:


  • 3 cups All-Purpose Flour, 
  • 1 TBSP instant yeast 
  • 2 TBSP water 
  • ½ cup pineapple juice 
  • ¼ cup softened, unsalted butter 
  • ⅓ cup brown sugar 
  • 2 large eggs plus 1 egg yolk, white reserved 
  • 1 TSP vanilla extract 
  • 2 TBSP potato flour 
  • 1¼ TSP salt


In the bowl of your stand mixer, combine ¼-cup flour, 1-tablespoon instant yeast and 3 tablespoons water to make the sponge.

Allow the sponge to rest for 15 minutes.

In a bowl mix the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla till its well-blended

Whisk together the rest of the flour, potato flour, and salt before adding the liquid ingredients.

Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first. I used my Kitchen Aid Mixer with dough hook.

If it is still sticking like crazy, add a couple more tablespoons of flour

Grease a large loaf pan and let rise for 2 hours

Cover dough lightly with plastic wrap.

Mix the leftover egg white with 1-tablespoon cold water.

Brush the mixture on the dough.

Preheat your BBQ to 350° with heat deflector.

        Bake loaf of bread for 30-35 minutes or until golden.

    Stage 2 making the stuffed French Toast the night before:

    Ingredients :

    • 8 oz. Cream Cheese (cut into 16 to 48 pieces)
    • 8 Eggs
    • 12 oz. Half and Half
    • 2 oz. Maple Syrup
    • 6 TBSP. Butter (melted)
    • 1 loaf Hawaiian Bread 


    Cube bread (crust on). Layer one third in greased 9” x 13” glass pan. Dot with cream cheese pieces.

    Cover with remaining bread cubes. (I usually just mix my bread cubes and Cream Cheese in the pan but the choice is yours)

    Combine remaining ingredients and pour over bread.

    Cover with plastic wrap, pressing down lightly so bread soaks up egg mixture.
    Refrigerate overnight.

    Next morning Pre-heat your BBQ to 350 degrees with heat deflector & Pizza stone for baking

    6. Stabilize your BBQ to 350° 

    7. Place pan on spacers and bake 40 to 50 minutes 

    8. Rotate 180 degrees after 20 minutes or so.

    9. Allow to cool slightly, cut into serving size pieces and pour on Apple Cider Sauce from recipe bellow.

    Stage 2 making the Apple Cider Sauce:


    • 1 cup Sugar
    • 3 TBSP. Bisquick
    • 1 TSP. Cinnamon
    • 2 TBSP. Lemon Juice
    • 2 cups Apple Cider
    • 1/4 Cup or half us stick butter


    Mix sugar, Bisquick and cinnamon in 2-quart saucepan.

    Stir in cider and lemon juice.

    Bring to low boil for 1 minute.

    Stir in butter.

    Now serve with some sauce and enjoy!

    Happy Grilling :)

    Friday, 17 March 2017

    Jalapeno Cheese Stuffed Pretzel Buns

    Jalapeno Cheese Stuffed Pretzel Buns

    These Jalapeno cheese stuffed pretzel buns are awesome appetizers and excellent for game night. the hardest part in making them is properly sealing the buns.  

    • 3/4 cup warm water
    • 3 tablespoons unsalted butter, melted
    • 1 tablespoon honey
    • 1 package active dry yeast
    • 2 1/4 cups bread flour, or more as needed
    • 1 1/4 teaspoons kosher salt (such as Diamond Crystal(R))
    • cooking spray

    Pretzel bun Stuffing:

    • 8 ounces cream cheese, softened
    • 1/2 cup fine shredded mozzarella cheese
    • 3 jalapeno pepper, diced
    • 2 TBSP Club House La Grille Maple Bacon Seasoning

    Water Wash/dip:
    10 cups water
    3/4 cup baking soda

    Egg Wash:
    1 egg
    1 tablespoon water

    Topping of pretzel Bun
    kosher salt (such as Diamond Crystal(R)) to taste

    Combine water, butter, honey, and yeast in the bowl of a stand mixer; let stand until yeast activates and foams, about 5 minutes.

    Mix flour and 1 1/4 teaspoon salt into yeast mixture on low speed until dough is just combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. Add additional flour if needed, a little a time, until the dough is no longer sticky.

    Spray inside of a bowl with cooking spray, place dough in bowl, and turn to coat. Cover bowl with a towel or plastic wrap and place in a warm place until dough doubles in size, about 1 hour.
    Mix cream cheese, mozzarella, Club House La Grille Maple Bacon Seasoning and jalapeno pepper together into a separate bowl.

    Preheat Kamado Joe for indirect for baking to 425 degrees F (220 degrees C). 

    Bring water to a boil in a large pot; slowly add baking soda, about 1 tablespoon at a time.
    Divide dough into 4 equal pieces on a floured work surface. Roll each piece into a long rope and cut into 1-inch pieces. Roll each piece flat using a rolling pin and fill with a spoonful of cheese mixture; fold dough over filling and pinch ends. Repeat filling the dough until all dough and filling are used.
    Boil the pretzel dippers in the water solution, working in batches, about 30 seconds per batch. Remove dippers with a large-slotted spoon and place on the prepared parse-man sheet, keeping dippers about 2-inches apart. Beat egg and cold water together in a bowl until smooth; brush over each dipper. Sprinkle kosher salt over each dipper.

    Bake in the preheated Kamado Joe until dippers are golden brown, 15 to 18 minutes. Cool dippers on the baking sheet for 5 minutes and enjoy!

    I found this recipe on  but modded it to my taste and added extra stuff to it.

    Bonne Appetite! :)