Home made Sugar Pie on the BBQ!

My kids were in the mood for a sugar pie so I decided to make one with them and cook it on the BBQ. Sugar pie's is a French Canadian desert tradition. These are pretty easy to make but the crust can be a little tricky to make. Well let's get cooking!

Pie Dough

Ingredients

·        2 cups all-purpose flour

·        1 teaspoon white sugar

·        1 teaspoon baking powder

·        1/4 teaspoon salt

·        1 cup lard or 1 cup shortening

·        1/3 cup cold water

·        1 egg yolk

·        1 teaspoon vanilla extract

·        1 teaspoon distilled white vinegar

Directions:

1.    In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.

2.    In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow the dough to rest 15 minutes before you put it in the refrigerator for an hour. After the dough is chilled rolled and shaped it for your pie bowl!

Getting ready to roll dough!

Pie crust ready for filling!

Sugar Pie Filling

Ingredients

·        1 cup light brown sugar

·        2 tablespoons flour

·        1/3 cup Heavy cream (whipping)

Directions:

1.    Preheat BBQ for indirect cooking at a temp of 350 degree Fahrenheit.

2.    Mixes sugars and flour well.

3.    Spread the sugar mixture evenly in the pie shell.

4.    Pour the cream over the sugar and place pie in the BBQ  and cook it indirect for 35-40 minutes or until golden.

Heavy cream added on top of pie!

The top crust installed and made by my daughter and son!

Pie ready to cook indirect!

5.    Serve the pie warm from the BBQ. You can use vanilla ice cream as a topping or wip cream!

Enjoy and bon appétit!

Rosted Onions and Mushroom Burger on the BBQ!

Today I decided to do some onion and mushroom burgers! These burgers are pretty tasty and easy to do! So let's get cooking!

Ingredients

·       1 tsp Cattle Boyz Pepper blend

·       1 tsp Club House roasted garlic & peppers

·       1lbs grounds beef

·       1.5 tbsp Worchester sauce

·       3 tbsp bread crumbs

·       1 tsp kosher salt

·       1 onion diced

·       minced garlic

·       1 tbsp water

·       1 can sliced mushrooms

·       Bone Suckin' Sweet Heat Mustard

Directions

1. In large bowl need and mixed the Pepper, kosher salt, Worshester sauce, roasted garlic & pepper, diced onion to taste and bread crumbs.

2. Shape in burger patties and sprinkle a light coat of kosher salt on top of burger patties.

3. In a foil packet put dice onions, minced garlic, a sprinkle of pepper, a sprinkle of garlic and pepper, mushroom, 1 tbsp butter and 1 tbsp water.

4. Put burger patties in fridge and pre-heat BBQ to 450 degrees F.

5. Ounce BBQ is pre-heated place foil packet on grill and the burger patties and cook till the burger internal temp reaches 160 degrees F. the last couple minutes of cook is the perfect time to grill the buns coated with a light coat of butter!

When ready dress the burger with mayo, Bone Suckin' Sweet Hot Mustard, roasted mushroom & onions, cheese, ketchup, salad and relish!

If you don't have the Bone Suckin' Mustard you can use the regular mustard. I personally love using the Bone Suckin' Sweet Heat Mustard due to the nice little zing and flavor it adds to the burger!

Info on Bone Suckin' Sweet Heat Mustard from there website:

"Brown sugar, molasses, paprika & jalapenos make Bone Suckin' Sweet Hot Mustard so good you'll want to eat it with a spoon. It is a medium heat. There is just enough heat to give it an irresistible flavor, but it is not a fire engine hot by any standards.

Ingredients:
Distilled Vinegar, Water, #1 Grade Mustard Seed, Brown Sugar, Molasses, Jalapeno Peppers, Cornstarch, Turmeric, Paprika, Spices, Garlic Powder & Natural Flavor. No MSG!

Nutritional Information:
Serving Size 1 tbsp., Servings Per Container 24, Calories 25, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 95mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 4g, Protein 0g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%

Additional Information: All natural, no preservatives, gluten free, certified kosher, and pareve."

Bonne Appétit!

Stay tune for the Sparq Soapstone Griddle review within the next week or so! Yes you heard it right a griddle made of Soapstone!

Home made Pizza Dough Recipe

Here's a wicked good pizza dough recipe a good friend of mine gave me. I though I would share it with everyone since I was tottaly impress with the results from it. Nothing is better then home made pizza cook on a pizza stone or on bricks on the BBQ!

INGREDIENTS:

·       2  1/4 TSP active dry yeast

·       1/2  TSP brown sugar

·       1 1/2 cups warm water (110 degrees F)

·       1 TSP salt

·       2 TBSP olive oil

·       3 1/3 cups all-purpose flour

·       Optional: 1/2 TSP Italian seasoning

DIRECTIONS:

1.        In a large bowl or in stand mixture bowl, dissolve yeast and brown Sugar in warm (110 degrees F) water. Let stand until creamy, about 10 minutes.

2.        Stir the salt and oil and optional ingredients into the yeast solution.

3.        Mix in 2 1/2 cups of the flour and start kneading or use a dough hook using the stand mixture.

4.        Add some more floor and knead until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take approximately 1 hour (you can rise it in your oven with the oven light on which will be the perfect heat for rising it). Punch down the dough, and form into a tight ball (you can make two balls if you like tin crust pizza). Make sure to let the dough relax for a minute or two before rolling out.

5.        Cover with your favourite sauce and toppings.

Here's a video from the BBQ Pitboy's that shows you how to cook pizza on bricks like the good old days instead of a pizza stone!

Enjoy and happy Grilling!

Bone Suckin' Chicken Wings on the grill!

Well today I decided to make some chicken wings on my Kamado Joe grill. I decided to make them using the Bone Suckin' Sauce Poultry Seasoning & Rub and finish them off with a generous coating of Bone Suckin' Sauce thicker version.  Making chicken wing on any type of BBQ is pretty easy.

You can basically cook them direct or indirect which is usually a personal preference.  I like using the indirect method due to the fact that it prevents flare ups and easier to keep and maintain a constant temp. But when it comes to saucing the wings at the end I like doing it direct to get the nice grill marks on them with a little bit of charring. The best thing is to experiment with both methods and find which one your more comfortable with.

Lots of folks where asking me how to cook indirect on a propane BBQ. Well its actually pretty easy to do. All you have to do is light one of you burners on one side and leave the other one on the other side off. Bring internal BBQ to desired temp them place your meat on the side of the grill were the burner is off and it's that easy!

If you like your BBQ toys like me you can cook them semi-indirect using Grillgrates which I think is the best for cooking wings, delicate fish, steaks, etc... These Grillgrates also give you the perfect grill marks every time. Well enough with this and let's get cooking!

Ingredients

·       Bone Suckin' Sauce poultry Seasoning & Rub

·       Bone Suckin' Sauce thicker version

·       24 Split chicken wings

Directions

1. Place your wings in a large Bowl and seasoned them well with the •   Bone Suckin' Sauce poultry Seasoning & Rub and place them in refrigerator for 2 hours;

2. Pre-Heat your BBQ to 275 degrees Fahrenheit and set it up for indirect cooking;

3. Oil your grill and place your wings on the grill and cook at 275 Degrees Fahrenheit for 45-55 minutes or until you reach internal temp of 165 Degrees Fahrenheit. It is also good idea to flip your wings every 15 minutes. For the last few minutes of the cook I apply the sauce.

Enjoy and Bon Appétit!

Pocket foil roasted potatoes and carrots

Well today I decided to cook something a little different on my BBQ. So I decided to do some pocket foil roasted potatoes and carrots. These are pretty delicious and goes very well with steaks on the old BBQ! Well let's get cooking! These can be cook on any BBQ type!

Ingredients

·       4 large potatoes sliced like potato chips

·       5 Large Carrots diced

·       Club House seasoned salt

·       Club House roasted garlic & peppers

·       Cattle Boyz pepper blend

·       4 tsp butter

·       1 tbsp water

Directions

1. Preheat your BBQ to 375 degrees Fahrenheit;

2. Place a large sheet of heavy duty foil on counter or table;

3. Place a layer of sliced potatoes in the middle then seasoned them with Club House seasoned salt, Club House roasted garlic & peppers, and Cattle Boyz pepper blend;

4. Now place a layer of diced carrots on top then seasoned them with Club House seasoned salt, Club House roasted garlic & peppers, and Cattle Boyz pepper blend;

5. Place a nother layer of sliced potatoes in the middle then seasoned it with Club House seasoned salt, Club House roasted garlic & peppers, and Cattle Boyz pepper blend;

6. Keep repeating step three to five till you run out of potatoes and carrots;

7. Now put some 4 tsp of butter on top of the potatoes and carotts;

8. Wrap the foil into a packet and add 1 tbsp of water before sealing the packet.

9. Now cook on the BBQ at 375 degrees Fahrenheit for 40-50 minutes and flip the packet in the middle of the cook! 

Note: when opening the foil packet there will hot steam escaping so open with caution!!

Enjoy and bon appetit!

Stay tune for more great recipes and reviews. 

Sorry guys that I didn't post much in past few weeks I got a back injury that has been bothering me lots and cooldn't do much. I am finally starting to get better and plan to be back in full business within a month!