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Easter Mixed Grill

Easter Mixed Grill

Something for Everyone

Posted on April 12, 2017
Many people are a little leery of doing a mixed grill because of the different times that all of the meat will need to be cooked, however,  it’s a lot easier than you think. An Easter Mixed Grill just requires you to pick your favorite meats and organize them by cook time. The veggies are easy; they generally manage themselves once you get them onto the grill. Here’s how it’s done.  
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3 Ingredient Chocolate Mousse

3 Ingredient Chocolate Mousse

With Smoked Cream

Posted on April 05, 2017
It happened swiftly, shortly after dinner one night; the craving for chocolate struck like lightning. We didn’t really have anything for dessert to stave off this craving, just a bunch of seemingly random ingredients. Or were they? I managed to whip up this 3 Ingredient Chocolate Mousse With Smoked Cream in about 15 minutes (pun intended). The hardest part was waiting for it to set in the fridge before eating. 
Posted in: Desserts
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BBQ Sundaes

BBQ Sundaes

Layers of Savory Goodness

Posted on November 09, 2016
It’s National Sundae Day soon. Don’t relegate yourself to consuming copious amounts of ice cream layered with delicious tidbits like strawberries, chocolate fudge, and whipped cream. (Not that this is a bad thing) Why not try something layered with more savory treats? BBQ Sundaes are made with the expectation that you have prepared each of the ingredients prior to beginning this fun way of serving your favorite barbecued delicacies. If not, you better get grilling. I’ve made some recipe suggestions for you, picking out my favorites for these delicious BBQ Sundae layers. 
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Smoked Coffee

Smoked Coffee

Roast Your Own Coffee At Home

Posted on September 13, 2016
In preparation for National Coffee Day on September 29th, I used my grill to smoke, and roast some green-unroasted coffee beans. Yes, you too can make your own Smoked Coffee using a grill! It was a little nerve wracking at first, but once I got everything moving, it turned out to be super easy.
Posted in: Miscellaneous
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Smoked Honey

Smoked Honey

What all the buzz is about

Posted on September 08, 2016
Smoked Honey is great for adding that smoky flavor to barbecue sauce and glazing hams or ribs. Smoked honey is far better than using, *shudder*, liquid smoke to create that lovely smoky taste you want. For more information about Bees and your Barbecue, check out our latest Blog Article, which goes over all of the B’s and Q’s.
Posted in: Miscellaneous
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Smoked Turkey Thighs

Smoked Turkey Thighs

with Club House La Grille Smokehouse Maple Rub

Posted on July 06, 2016
Sometimes you just bump into a recipe without realizing it. I was doing a smoke which takes most of a day, so I always make sure to get as much out of my Apollo as I can when using it. I was mainly smoking up ribs for a family dinner but I had a few other bits and bobs I wanted to smoke as well. While gathering the ingredients for this flavor adventure, I stumbled upon turkey thighs. I had seen breasts in the market before, legs too, but never just the thigh. So I went for them, remembering the giant smoked turkey legs at Disney World with fondness. I wanted to recapture the feeling, and that is how Smoked Turkey Thighs with Club House La Grille Smokehouse Maple Rub came to be.
Posted in: Poultry
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Homemade Smoked Corned Beef

Homemade Smoked Corned Beef

An Irish Grilling Recipe

Posted on March 17, 2016
This St. Patrick’s Day I decided to make Homemade Smoked Corned Beef after the wild success of the homemade bacon. A little research uncovered that Corned Beef, largely consumed on St. Patrick’s Day by people wanting to do the Irish thing, isn’t actually from Ireland. When the Irish immigrated to North America, they needed an inexpensive meat, and thanks to their Jewish neighbors, discovered the joys of brisket. Now you too can enjoy brisket that you have proudly turned into corned beef yourself! Trust me, it’s worth the wait. 
Posted in: Beef
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 Peanut Brittle

Peanut Brittle

With Smoked Peanuts & Bacon

Posted on January 27, 2016
I just found out that there is a National Peanut Brittle Day. Naturally I had to make a brittle recipe to celebrate, but it had to be done on the grill! So I made Peanut Brittle With Smoked Peanuts & Bacon to celebrate. As you know, adding bacon to anything makes it at least 20% cooler and taste at least 50% better. You just have to try this recipe! 
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Brined Turkey Grilled Over Charcoal

Brined Turkey Grilled Over Charcoal

Succulent Thanksgiving Turkey

Posted on November 20, 2015

When you go to buy a turkey for brining, remember to purchase a bird that has not been injected with a salt-water solution prior to packaging. It will say on the package if you buy it from a grocery store. You definitely don’t want to go Butterball if you are considering brining your bird. If you can, get your turkey from a trusted, local farm. You may have to call ahead and pre-order, but it will be worth the effort. 

Brined Turkey Grilled Over Charcoal is an easy way to have the best Thanksgiving ever with very little work. Brining is easy and a great way to add flavor, and keep the juiciness of your meat. Case in point, we accidentally overcooked our very big bird (14+ lbs). I was feeling rather nonchalant about the whole grilling process this time., I was going to let it go for an hour or two, and then put the meat thermometers in. It should need at least 4 hours, right? Well, we put the thermometers in, one in the breast and one in the thigh, and it was DONE! We're aiming for 165°F; the breast was 195°F and the thigh was 180°F! The poor thing barely got any color, but we pulled it off and foiled it, then wrapped it in a tea towel to keep the heat. When I carved it a few hours - Yes it was that early - later, it was the most succulent bird ever. Juices were running everywhere! Dinner was awesome. 

Posted in: Poultry
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Roasted Mashed Potatoes

Roasted Mashed Potatoes

With Paprika & Aged Cheddar

Posted on October 07, 2015
Roasted Mashed Potatoes With Paprika & Aged Cheddar are super simple but pack a huge punch. I know that my Irish Grandfather is weeping as he reads this because "potatoes are good on their own and don't need any help!" but let me tell you. Paprika, smoke, aged cheddar = help! You can make these ahead, which is what I did, and then finish them off on the grill while everything else is keeping warm. Also, having extras to share, reheat, and re-eat is so awesome. 
Posted in: Veggie & Fruit
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