Monday, August 4, 2014

Grilled Pineapple w/ Bourbon Glaze

This is one of my favorite dessert recipes of all time! I like it because I get to use several toys from my man cave. The first being my cajun bandit rotisserie and the second is my weber performer grill. Let the fun begin. 


  • Fresh Pineapple
  • Butter (1 Stick)
  • Brown Sugar (1/2 cup)
  • Bourbon (1 shot)


Take an fresh pineapple and cut off the top and bottom along with the skin. Heat up the grill to about 325 degrees. 

I like to cut some ridges along the pineapple for a few reasons. First, it looks cool. Secondly, it holds a lot of the glaze that we will be applying later.

If you are using a rotisserie, run the rod thru and tighten up the prongs. Start spinning and roasting at 325 degrees. You can always add some pecan smoke if you'd like. If you are not using a rotisserie, cook over indirect heat, turning every 15-20 minutes to cook evenly. 

After about 45 minutes, it's time to start adding the glaze. Melt the glaze (Butter, Brown Sugar and Bourbon) ingredients prior to applying. Brush evenly over entire pineapple every 15 minutes.

After about 90 minutes, it's time to remove from the heat and slice. The pineapple glaze will be extremely hot, so be careful. This dessert is very tender and will cut easily. Save some glaze and drizzle over slices.  Enjoy!!!!

Thursday, July 17, 2014

Hatch Green Chili Tri~Tip...."CAVEMAN STYLE"

"Caveman Style" grilling is quickly becoming a fan favorite in backyards everywhere.  Not only does it create a SUPER juicy and tasty cut of meat, but it also has that "WOW" factor that will impress every guest in attendance.  Let's be honest, every grill master loves his EGO stroked a little. And by a "little", I mean A LOT!!!! This is an extremely easy style of grilling that can be somewhat intimidating at first, but trust me, it shouldn't be.  Follow these simple guidelines for a great steak, or in this case, a Hatch Green Chili Tri~Tip.  CAVEMAN STYLE.


  • 2-3 lb Tri~Tip Roast
  • Stubbs Hatch Green Chili Marinade (My new addiction)
  • Salt & Pepper & Garlic combo or your favorite Rub


The first guideline is Non Negotiable. For this recipe, you must use LUMP Charcoal. Lump has several benefits when compared to your normal, everyday briquettes. Lump is charcoal, in it's purest form. It burns hotter, faster and leaves very little ash. This is why I prefer LUMP 99% of the time.  For this recipe, we will need 1 full chimney of lump charcoal. Heated until we have a hot, white bed of coals.  Move coals to 1 side of the grill. This will help later when we grill indirectly.

I decided to inject my Tri~Tip with some of the Stubbs marinade, using my new BBQ injector toy. The same one I forgot to take a picture of for the purpose of this post.  :)  Trust me, I injected. This is not mandatory, but adds another layer of fun. 

Once injected, generously coat the Tri~Tip with a basic steak rub. Don't be shy with the rub as some will fall off in the cooking process.  Load er' up. Make sure and take a look to see which way the grains are running on the Tri~Tip. This will be important later. 

Once the coals are hot, try your best to even them out. We want a nice, flat bed of coals to lay our hunk of beef on. Once the sizzling begins, keep an eye on your stop watch. We want to cook it for about 3 to 4 minutes per side. (3 sides) This is only about 10 to 12 minutes total.  

After 12 minutes, remove the TT from the coals and add your cooking great. We will finish it on indirect heat. Place the Tip on the opposite side of the grill from your hot coals. I like my grill at about 275 degrees and will cook until the TT reaches 125 degrees internally. Don't forget your trusty Thermapen for this. Feel free to add some hickory wood chunks as well. 

As it's cooking over indirect heat, I like to baste with the Hatch Chili sauce every 10 minutes or so. As you can see, we have some yummy, charring on the outside of the meat. So Tasty!!!

I am looking for a nice medium rare roast when done, so I will go to 125 degrees internally. It will continue to rise another 5-10 degrees during this next step.  Remove from the heat and place on a sheet of aluminum foil. Pour in about 1/2 cup of the marinade and wrap tightly. I prefer to double wrap mine and keep the heat in!!! This step helps tenderize the roast and lets the juices redistribute.  

After about 45 minutes. we are almost ready to cut and enjoy.  Remove the TT from the foil and save those juices. Let the meat rest uncovered for 5 minutes. Now, it's time to slice. Always slice against the grain on a Tri~Tip. This makes for a more tender cut of meat. The grains in a Tri~Tip usually run in 2 different directions, so pay close attention when slicing. For a better idea of how these grains normally run, click here. Chris does a great job of breaking down the Tri~Tip Roast in video form. Once you get it sliced up, pour those extra juices over the top and enjoy. This also makes a great sandwich.

I love a great Tri~Tip roast and cannot get enough of this Hatch Green Chili marinade from Stubbs. These 2 work great together and will be a backyard staple moving forward. Give it a try. I think you will enjoy it and your guest will be impressed. My guests also loved the serving board (pictured above). Get it from Texas Irons.

Saturday, June 14, 2014

Smoked Cheeseburger W/ Oinkions

One of my favorite meals is a good ol' fashioned cheeseburger. Whether it's cooked on the grill or in a cast iron skillet, that meaty goodness is destined for my belly. Whenever the family gets together for a Lions, Tigers or Michigan game, one thing is certain. The smoker or grill will be fired up and full of something juicy. Since my mom loves a good cheeseburger and was on her way over for a Tigers game, I decided to try something a little different. These smoked burgers turned out to be the most juicy I have ever made and will my be my "GO TO" method from now on.  Give these a try, you will not be disappointed.


  • 80/20 Ground Chuck
  • Worcestershire Sauce
  • Salt and Pepper
  • Cheddar Cheese 
  • HAHT SAHS (Hot- Optional)

  • Onion
  • Bacon
  • Sweet Chili Sauce


Fire up the smoker or grill for indirect heat and shoot for a temp of 250 degrees. Add some hickory wood chunks for flavor. Hickory wood works well with red meat. Form ground chuck into 1/2 pound patties and season with salt, pepper and worcestershire sauce or whatever else you like to season your burgers with. I like to make them thick so they can stay on the smoker a little longer. This adds a little more smokey flavor to the burger.  This is also the time to make our OINKIONS or Bacon Wrapped Onion Rings. Click on OINKIONS for full recipe. These are a must! The oinkions should go on about 30 minutes prior to the burgers. They take about 75 - 90 minutes total.

Once the smoker is up to temp, toss on some OINKIONS and relax with a cold malty beverage. Once the OINKIONS have been on for 30 minutes, it's time for the burgers. Toss on some burger patties and grab another frothy beverage.

After 40 minutes, check the internal temp with your thermopen. We are looking for an internal temp of about 130-135 for medium rare or 135-145 for medium. Both come out super juicy!  Look at those OINIONS!!!  MMMMmmmmm. I Can't wait.

This is after about 40 minutes. You can see the nice exterior color and juices starting to pool up top. No need to turn these burgers. Once you get to the internal temp you are looking for, toss on some cheese.

I like to toast my buns, but didn't have time today, so this is what we had. They were absolutely fantastic! After adding some ketchup and mustard, I grabbed some Haht Sahs. This put the burger over the top. Super tasty and juicy! Getchyasome Haht Sahs now!

These were super juicy when we cut into them and had great smoky flavor from the hickory wood.

This is perfect for your tailgate as they only take about an hour or hour and a half with the OINKIONS.

These are my new favorite burger and will be hard to beat. If you like a little heat, get some Haht Sahs as well.  You will love em. Thank for stopping by.