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.  

Ingredients:

• 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

Directions:

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 http://allrecipes.com/  but modded it to my taste and added extra stuff to it.

Bonne Appetite! :)

Stuff Jalapenos & Peppers Burgers

My son came up with the ideal of stuffing burgers with Jalapenos and peppers this morning while baking buns on our Joe. So we decided to go ahead and make them for lunch. They turned out quite well and are pretty easy to make, quite tasty, and your palette dances in flavor!

Ingredients:

•          3 lbs ground pork
•          2 tbsp favorite rub
•      1 tbsp fresh ground pepper
•          ½ tbsp kosher salt

Burger 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
•          ¼ orange pepper diced
•         ¼ yellow pepper diced
•         ¼ red pepper diced
•         ¼ sweet onion diced
•         2 clove garlic minced

Directions:

1. Heat the cream cheese in microwave for 35 seconds to soften;

2.  Diced the jalapenos, onion and peppers;

3.  Minced 2 clove of garlic;

4.  Mix all the ingredients in large bowl and mix very well

Now its time to make the burger patties and stuff them.

Direction:

1. Mix the ground pork, rub, pepper, and kosher salt in large bowl;

2. Use the Burger Stufz burger press to create burger patties pocket and to seal them ( you can use a beer can to create the burger pocket if you don't have a Stufz burger press);

 Now add the stuffing in the burger pocket

 Now put a top layer of ground pork and seal using the press

3. Now place the patties in fridge for 30 minutes;

4. Its now time to preheat your BBQ and the Grillgrates to 375 degrees F but if you don't have Grillgrates you can use the cast iron griddle or soap stone from the divide and conquer system;

5. Now cook you stuffed burger till the internal temp reaches 160 degrees F and don't forget to flip them half way through the cook;

For burger buns we used this recipe: perfect hamburger buns recipe

Now serve them and enjoy!

Grilling in the winter

Grilling in the winter

Lots of folks are afraid to grill during the winter months because they find it too cold or don’t like dealing with the snow. Me personally it’s my favorite time of the year to fire up my Joe. Some will say that I am nuts but I personally get more joy out of it I honestly find it more rewarding and personally love the challenges from it. The colder it gets outside I find my Joe more efficient in maintaining temps and it actually gets to desired temp a little faster.

The Kamado Joe and BGE are made with a nice thick ceramic which makes it very efficient for grilling in sub-zero temperatures. Get your grilling gloves on and do some winter grilling its very rewarding and your Joe will never fail you and your family, guess and friends will thank you for it. 

Keeping warm while watching the grill in -20C lol

Here are my tips to make your winter grilling more enjoyable:

1.            Always cover your Joe with a cover but place a towel on top of the Joe before putting the cover on. The towel will absorb any moisture and prevent your Kamado Joe and BGE from freezing shut;

2.            You can bring your Joe near your patio door so you don’t have to go too far outside to grill or re-position it away from the cold winds;

3.            Use lighting cubes to light your grill instead of a electric lighter, or torch so that way you don’t spend much time outside;

4.            I recommend using a Kick Ash Basket  which gives the Joe a better air flow and makes it a lot easier to clean and make lighting process of the Joe a lot faster;

5.            Prep all your food inside your house;

6.            Dress warm for the weather and I also recommend using cast iron grates as it retains heat better;

7.            Winter is also the best time of the year to do some cold smoking;

8.            Try to keep the dome close don’t open it unless you really need to.

It’s that simple to grill in the winter get your grilling game on and don’t let the cold or snow scare you from grilling!

Happy Grilling!

Maple glazed Salmon

Well today I decided to grill some maple glazed salmon on the BBQ. These are quite delicious, pretty healthy and easy to make. Well let’s get grilling!

Ingredients:

• Fresh Salmon Fillets
• Dizzy Pig Raging River Rub
• Pure Maple Syrup

Direction:

Soak Salmon Plank in water for 1 hour;

Pre heat BBQ to 425 degrees Fahrenheit;

Place Salmon Fillet on top of the cedar plank and Season the fillet with a generous amount of Dizzy Pig Raging River rub;

Grill the salmon on the plank in the BBQ at 425 degrees Fahrenheit for approximately 8-10 minutes the last few minutes of cooking glaze the salon with some maple syrup. (You can tell the salmon is ready when you poke with fork and the fillet easily flakes off. )

Bonne Appetit! and Happy Grilling!

Chicken Grenades on the BBQ!

Well lately I didn't have much time to grill since I was gone on a military course then on Holidays. Now that I am back I decided to be creative on the BBQ and came up with the ideal of making my own version of ABT’S (Atomic Buffalo Treats or Atomic Buffalo Turds) and decided to call them chicken grenades. These are easy to make. I found they had a nice little kick to them with a surprise crunch with a punch! My kids love them a lot now I found another perfect appetizer for game day.

Ingredients:

• 1 TBSP Dizzy Pig Fajitaish
• 2 TBSP Dizzy Pig Jamaican Firewalk
• 1 TBSP fresh ground black pepper
• Dizzy Pig Ragging River
• ½ Cup Panko Bread Crumbs
• 250 gram Cream Cheeese
• ¼ cup Franks Red Hot Sauce Sweet Chilly 
• ¼ cup Franks Red Hot Sauce Buffalo Wing
• 1 Chicken Breast
• 1 pound slice bacon
• Fresh Jalepenos

Direction:

Cut Chicken breast in strips of ¼ inch wide;

In a bowl mix the Dizzy Pig Fajitaish, 1 TBSP Dizzy Pig Jamaican Firewalk, black pepper and Panko till well blended;

In another bowl mix both Franks Hot Sauce together till well blended (This is your Panko breading mixture);

Now dip the chicken strips in the sauce till well covered then role in the Panko breading mixture till well coated and place in a pan;

Now place the breaded chicken in fridge for 1 hour;

Stir the 1 TBSP of Dizzy Pig Jamaican Firewalk in the cream cheese till well blended;

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;

Now stuff your jalapeno halves with the cream cheese mixture and set aside in fridge;

Now pre-heat your BBQ to 325 degrees Fahrenheit for semi indirect cooking by using Grillgrares;

Now place one piece of breaded chicken on top of the Jalapeno half and cream cheese;

It’s now time to wrap them with a slice of bacon and secure them with a toothpick;

Ok you now have them all wrapped with bacon season them with a light coat of Dizzy Pig Raging River;

Now place them on the BBQ and cook them at 325 degrees Fahrenheit for approximately 2 hours till the internal chicken reaches a safe temp of 165 degrees Fahrenheit (I rotate them half way through the cook but that’s personal preference);

Now I hope you enjoy these chicken grenades!

Bonne appétit and Happy Grilling!


Dizzy Pigs Rubs are now available locally in Halifax from:
 Sparkling Pools And Spas 
 512 Main St., Dartmouth, NS 
 Tel: 1 (902) 462-8187


Or directly from: DizzyPigBBQ