Here's how to make Bacon Bowls

Well today I decided to attempt to make Bacon bowls on my BBQ and stuff them with ranched flavored mashed potatoes. I never tried making them before and got the idea of making these bacon bowls from my friends from Winter Grilling on Facebook. The bowls its self are a little difficult itself to make but once you get the hang of making them it isn't so bad. The major thing to remember is the bowls will shrink approximately 45% in size ounce cooked. Well let's get cooking!

What you have to first do is cover a metal bow or flip a muffin pan upside down and cover it in foil. Then you basically rap, weave or cover the foil with bacon.

I then seasoned the outside of my Bacon bowls with a little rub!

I then refrigerated the bowls for approximately 30 minutes to stiffen them up. Meanwhile I preheated the BBQ to 275 to 300 degrees F and set it up for indirect cooking.

Now for the fun part is to carefully remove the metal bowl or metal cupcake pan and place the foil mold and bacon bowls on the BBQ. It's also a good I deal to punch a couple of holes in the foil bowl in the bottom to give a place for the grease to escape! Keeps a very close eye on the BBQ while cooking these because the grease has tendency to flare up and can be a fire hazard. You position the bowls in the BBQ like picture above.

You want to cook them till they are slightly crispy them remove them from grill and let them cool and remove the foil and you now have a bacon bowl!

You can use these bowls to put salad, mashed potatoes etc.. inside of them.

Ok for the Ranched flavored Mashed Potatoes all you do is boil some potatoes. Then you mash them with some butter and ranched salad dressing to taste. You then stuff the bowl and add a little cheeze on top and place in BBQ till cheese is melted and serve!

Enjoy! and Happy Grilling!

Jungle Heat Mild Smoke Glaze

Well a few weeks ago the online store From Mild to Wild Hot Sauce Shop gave me the opportunity to do a review on the Jungle Heat Sauces & Jellies Mild Smoked Glaze which I accepted. What I really like just looking at the bottle of this glaze is the fact that its certified Gluten Free and contains no fat at all. This smoked glaze is manufactured by Jungle Heat. The Labelling of the bottle is also well designed and appealing to the eye. Seeing all the vegetable chunks floating in the bottle while looking at the bottle itself is very appealing!

Product:

Jungle Heat Mild Smoked Glaze

Aroma:

This glaze has a nice sweet smell and you can actually smell the peppers, beets and has a little hint of smoke which is real nice. When you smell this glaze you can't really tell that this sauce packs a little punch by the aroma which I found pretty impressive but everyone has their own opinion on this one.

Texture:

Well this glaze is slightly on the liquid side but folks don't let that fool you! Looking at the texture of the sauce it's actually pretty impressive seeing tons of small chunks of onion, peppers, carrots and beets. Just by seeing this it shows that its pretty good quality glaze! This is also what you would expect out of a homemade sauce/glaze but not from a bottle sauce! It definitely looks like it was home made fresh in a food processor which is real nice to see or made by a vendor at a farmers market! This glaze also stuck to whatever food I used it on. I quickly discovered you can thicken this glaze by just refrigerating it before use.

Taste:

This glaze you can actually taste the peppers and isn't too sweet like other glazes out there. It packs a nice zing of heat which hits your taste buds after a second or so after you taste it which isn't overwhelming. This little punch of heat definitely came from the Habanero peppers. Every spoon full of this glaze taste so fresh that it makes you want more. Also the sauce has lots of chunks which you can actually taste, feel in your mouth and make you want more!

Taste after cooking/glazing:

You can still taste a bit of the peppers in the glaze after the meat has been cooking. I also discovered that you lose a little bit of the zing of heat. This can be remedies by giving you meat a fresh mopping of the glaze right before serving. The taste of this glaze the overwhelm you food which is nice to see. If you're a hot sauce lover you will definitely love this glaze. After cooking you can still visually see chunks of vegetable from the glaze which I found appealing.

Ingredients:

Water, Sugar, Carrots, Beets, Green Bell Peppers, Light Corn Syrup, Onions, Rice Wine Vinegar, Red Habanero Pepper, Liquid Smoke Hickory, (Water, Natural Smoke Flavor, Mollases, Caramel Color, Vinegar, Sulfiting Agents), Pectine, Salt, Xantham Gum, Sodium Benzoate. I notice that this glaze uses Xantham Gum as a thickening agent and Sodium Benzoate has a preservative which is commonly used in acidic sauces, glaze and salsa.

The Jungle Heat Mild Smoked Glaze makes a pretty good dips for chips. All you have to do is mixed it with some sour cream and enjoy! This glaze also make a wicked good Buffalo Chicken Nacho-Style Potato Chips which I included the recipe at the end of this review! If you're a seafood lover like me you will really enjoy this as a glaze on shrimps and/or use it as a dip on the side. As you can see this glaze is actually pretty versatile! If you love salsa this glaze is phenomenal mixed in with it which I highly recommend everyone to try! This glaze is very versatile and is worth a try and I would definitely recommend it to my friends and family!

Here's the Buffalo Chicken Nacho Style Potato Chips Recipe that make a wicking game night appetizer and is pretty easy to make.

Buffalo Chicken Nacho-Style Potato Chips Recipe

Ingredients:

- 1 chicken breast
- 6-8 slices of bacon, cooked and crumbled
- ¼ cup sour cream
- 3-4 teaspoons of Jungle Heat Mild Smoked Glaze, adjust to your taste
- ½ cup bleu cheese
- ½ cup scallions, chopped
- homemade potato chips or regular ones

- Dizzy Pig Jamaican Firewalk (or your favorite rub)

- 1/2 cup grated mozilla cheese optional

Directions:

1. Pre-heat your BBQ to 375 degrees Fahrenheit

2. Season your chicken breast with Jamaican Firewalk from Dizzy Pig Rubs and cook until no longer pink on the BBQ grill. Set aside and allow to cool, then shred.

3. Tinley slice potatoes ( I prefer red potatoes or russets) into tin chip slices then seasoned them with a little Jamaican Firewalk from Dizzy Pig Rubs (put rub to taste and remember Jamaican Firewalk packs a punch of heat) and cook them in a frying pan with a little bit of canola oil till they are golden. If you're in a hurry you can fry them in the deep fat fryer or use regular plain chips!

4. For Kamado Joe owners put the heat deflector with the stone in the top position and place pizza stone on top. For Big Green Egg users place the plate setter with legs down with pizza stone. For regular propane or other charcoal BBQ place pizza stone on top of Grill.

5. Now you want to bring BBQ temp to 425 Degrees Fahrenheit and let the heat settle.

6. In a small bowl mix together sour cream and Jungle Heat Mild Smoked Glaze.

7. Lay potato chips on Pars man Paper with little to no overlap. Drizzle with wing sauce and then top with chicken, bacon, bleu cheese, scallions, and optional grated Mozilla cheese.

8. With Pizza peel place on the BBQ pizza stone with lid close for 6-8 minutes or until bleu cheese starts to bubble.

You can get this glaze and any of the Jungle Heat Sauces here: From Mild to Wild

The Jungle Heat Website: Jungle Heat

I hope you enjoy this review!

Breaded Scallops on the old BBQ!

Breaded Scallops recipe

Well today on my wife's birthday I decided to cook her some breaded scallops on the old BBQ. Making breaded scallops on the BBQ aren't that hard to make. They are a little time consuming to make but they are very tasty and totally worth it at the end. They are really good to make as appetizer for a little party.

I definitely recommend you to use Grillgrates to cook these due to the fact that it provides you with a non stick semi-indirect cooking surface or use a good quality griddle like the ones made by "the little griddle company". Fear not if you don't own one of these accessories you can still cook them in a Cast Iron Frying pan on the BBQ.

Well let's get cooking!

Ingredients

·       15 - 20 Large fresh Scallops

·       1/3 cup grated parmesan cheese

·       1/2 cup seasoned bread crumbs

·       1 TBSP Dizzy Pig Raging River

·       1/2 TBSP Dizzy Pig Shakin' The Tree

·       Optional for added heat you can replace Shakin' The Tree with Swamp Venom from Dizzy Pig rubs

·       1/2 TSP Kosher Salt

·       2 TBSP Extra Virgin Olive Oil

Directions

1. In a shallow bowl mixes the bread crumbs, parmesan cheese, Raging River, Shakin' the Tree, and Kosher Salt;

2. Wash scallops and Pat dry with Paper towel but ensure they are truly dry;

3. In a separate bowl add the Olive oil and mix in the scallops till the scallops are evenly coated with the Olive oil;

4. Now dip the scallops in the crumb mixtures and gently press the crumbs on the scallops;

5. Place the scallops on a aluminum cookie sheet and cover with a saran wrap and refrigerate 30 to 45 minutes;

6. Pre-heat your BBQ to 350 - 375 Degrees Fahrenheit. I highly recommend using Grillgrates or a Griddles to cook these. But if you don't have one you can cook them in a cast iron frying pan.

7. Cook approximately 3 - 4 minutes each side or until the center is opaque. If you want to use a good thermometer like the Thermapen the internal temp should be between 140 - 150 degrees Fahrenheit.

Garnish Recipe

Ingredients

·       2 TBSP lemon zest

·       2 TSP lemon juice

·       1 TBSP Extra Virgin Olive Oil

·       1/2 cup fresh finely chopped parsley

Directions

1. Mixed all the garnish ingredients

2.  Sprinkle a little garnish on the freshly cooked breaded scallops and serve warp.

Optional: you can sprinkle a very light coating of Raging River rub on them for added flavor.

Bonne Appétit! and Happy Grilling!

You can get Grillgrates from here:  Grillgrates

You can also get a griddle from The little Griddle here: Little Griddle

Boneheads BBQ presents Maritime Meat Mayhem, Atlantic Canada’s BBQ Championship!

Get you BBQ gear ready there's a BBQ competion coming to the Atlantic provinces check it out bellow!

Boneheads BBQ presents Maritime Meat Mayhem, Atlantic Canada’s BBQ Championship! 

Guaranteed to be one of the hottest events in the Maritimes this summer! Open to amateurs and professionals, teams will compete in the categories of Pork Butt, Pork Ribs, Chicken and Beef Brisket in hopes that their cooking skills will earn them awards, cash prizes and those all important bragging rights!

Maritime Meat Mayhem is a Canadian Southern Barbeque Association sanctioned event and will follow the CSBBQA rules and regulations unless otherwise specified by Maritime Meat Mayhem.

The CSBBQA is Canada’s largest organization of barbeque and grilling enthusiasts. The CSBBQA sanctions a BBQ competition by providing the most respected form of judging and scoring in Canada.

There will be $3,000 in prize money up for grabs across four main categories: Ribs, Pork, Chicken and Brisket.

To enter the contest click here: MeatMayhem Entry Form!

OFFICIAL HOME OF CANADIAN BBQ MAILING/DELIVERY ADDRESS  FOR TEAM REGISTRATION

Print and complete TEAM ENTRY FORM at left and send to:

Contact Cindy Wheatley at  getsmokin@meatmayhem.comFax at 902-445-9776

Mailing address:

Boneheads BBQ c/o Maritime Meat Mayhem

1014 Barrington Street

Halifax, Nova Scotia

B3H 2P9

      RULES - CSBBQA

Maritime Meat Mayhem follows the guidelines established by the Canadian Southern BBQ Association (CSBBQA) unless otherwise specified by Maritime Meat Mayhem. Please review and be familiar with these rules before you arrive.

Click here for CSBBQA rules and regulations

    JUDGING CRITERIA

§           Meats will be judged on taste, tenderness/texture and appearance.

§           Points are awarded for each category entered; the team with the highest accumulated points will become "Grand Champion".

§           All cooking must be done on charcoal, wood or wood pellet barbecues (also called 'Smokers' or 'Pits')

    TEAM SCHEDULE

FRIDAY, AUGUST 24, 2012

12:00 NOON Friday -- Team move-in and set-up

7:30 PM Friday -- Head Cooks Meeting -- Located in the Judging Area

SATURDAY, AUGUST 25, 2012

Turn In Times           Categories

12:00 PM Saturday    Chicken

12:30 PM Saturday    Pork Ribs

1:00 PM Saturday      Pork Butt

1:30 PM Saturday      Beef Brisket

5:00 PM Saturday      BBQ Awards Presentation

    2012 MARITIME MEAT MAYHEM PRIZES -- $3,000.00 Total

Grand Champion: $1,000 & Trophy

Reserve Grand Champion: $500 & Trophy

Individual Meat Categories: 1st Prize - $200, 2nd Prize - $100, 3rd Prize - $75

    OTHER INFORMATION

§     Space is limited, if you have special requirements (a very large cooker or travel trailer) please e-mail getsmokin@meatmayhem.com to make  arrangements.

§     Teams must be completely self contained.

§     Each team MUST have a fire extinguisher and means to adequately secure tents to the ground (rope, stakes, etc.)

§     Access to electricity and water is limited.

§     We cannot guarantee hookups so we recommend that each team be prepared to provide their own.

§     If a generator is to be used, it must be reasonably quiet so as to not disturb other contestants.

§     Teams will be allowed to move in on Friday, August 24th, 2012 after 12pm.

§     Hotel accommodations are available nearby.

§     Sampling to the public at this event is NOT permitted.

Source of article: http://www.meatmayhem.com

      

Atomic Buffalo Turds (ABT's) on the BBQ!

This Saturday I decided to cook ABT's on my BBQ. These are very good and extremely popular appetizer made on the BBQ. Be aware that ABT's are extremely addictive!

ABT's stands for Atomic Buffalo Treats or Atomic Buffalo Turds if you ever wondered what the full name for them was. These are pretty simple to make on any BBQ.

Remember always use Nitrile gloves when making ABT's. The reason you want to wear them is due to the fact that jalapenos contains capsaicin which can burn sensitive area of your skin. Washing hands sometime never gets it all off. This I why I strongly recommend using gloves for making these!

Ingredients

  

 ·        1 dozen large fresh jalapenos

 ·             16 ounces cream cheese, softened

 ·             1½ TSP of Dizzy Pig Dizzy Dust (if you want more kick to them use Dizzy Swamp Venom rub)

 ·             Italian sausages grounded up or little/mini sausages (optional)

 ·             1 pound bacon

Directions

1.    Cut the jalapenos in half lengthwise and scrape out the seeds and veins with a spoon and place the Jalapenos half in a bowl of water. This will help keep the fumes of the Jalapenos down so they won’t irritate your eyes, nose & throat.

2.    Stir the seasoning into the cream cheese.

3.    Now stuff your jalapeno halves with the cream cheese mixture.

4.    You can now put a layer of the ground up sausages or place a mini sausage on top of the cream cheese mixture.

5.    Cut the bacon slab down the middle, so each slice is divided in half.

6.    Now for the fun part wrap each jalapeno with a half-slice of bacon. You can also sprinkle with additional seasoning for more flavoring.

7.    For cooking these ABTS a important point to remember is that the higher temp and faster you cook them the bigger the kick you get out of them ( the more spicy they get). But if you cook them low and slow they will be mild and the spiciness won't be overwhelming which makes them perfect for the kids to eat!

8.    Pre-heat your BBQ to 250-275 degrees Fahrenheit for indirect cooking. For Big Green Egg users this is with your plate setter with legs facing up. Kamado Joe users you want your stone of the heat deflector in the bottom position. For Propane and gas BBQ, light one burner and then place your ABTs over the unlit side/burner of the BBQ. The Little Wombat BBQ users you want to cook them on the Top rack of the BBQ.

I wrapped the stone with Foil to protect it from the Bacon grease.

9.    I usually like to smoke them a little while they cook with a little apple or maple wood chunks but this is optional.

10.Cook for 1 to 1½ hours, or until the bacon is crispy to your satisfactions.

These are amazing treats to make on the BBQ. You can also stuff them with some left over pull pork seasoned with some Dizzy Pig RedEye Express. As you can see there's so many ways you can make these ABT's. You can also use your homemade or favorite rubs in them.

Bonne appétit and Happy Grilling!