BBQ Gallery – III

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Here it is! The third installment in my popular BBQ Gallery series. Enjoy! Advertisements

ABT’s with hot chorizo and vegetable filling

ABT’s are great as an appetizer or side dish if you’re cooking something low & slow and have some extra space on your grill. Why they’re called atomic bomb turds, I do not know. It’s kind of a weird name for a food item, but there ya go. That’s what it means. You can use all kinds of stuff to put into the chillies, but in this recipe I went for a simple filling with some vegetables, cream cheese and hot chorizo sausage. I also used some good pancetta instead of the traditional bacon to wrap them, but you can use either, and it will be fantastically good. The union of hot chillies, bacon and tons of apple smoke is a tasty one indeed. Just make sure you make enough of them, I’d say 3-4 per person as a minimum for a starter.

Prep time: 10-15 minutes
Time on the grill: 90-120 minutes
Grilling method: Indirect, with smoke
Grilling temperature: 130 Centigrade lid temp (266F)

What you need:
5 Largish peppers of your choosing. I found some large chillies at my local market
10 strips of good bacon or pancetta
Some cream cheese, I used Philadelphia with much success
A little bit of hot chorizo sausage
A little yellow onion
One green pepper
Two mushrooms
Some toothpicks (not the ones with mint flavor…)

How you do it:

  • Slice your chillies lengthwise, and deseed them
  • Mix cream cheese with some finely chopped mushroom, green pepper and onion. You can use almost anything in here, I’m sure shrimp or crab meat would be good, different cheeses, have fun with it and experiment
  • Spread a thick layer of the cheese mix in each chilli half
  • Wrap each chilli half in bacon or pancetta, use toothpicks to secure the bacon if it doesn’t work out without them
  • Put them on the indirect side of your grill and smoke them using apple or cherry wood for 90-120 minutes
  • Enjoy, and watch out for any heart attack symptoms

Bourbon and maple syrup glazed grilled peaches

Peaches are right up there with pineapple as a great fruit to grill for dessert. I also think they work well with the taste of some good small batch bourbon, cinnamon and the sweetness of maple syrup. So here’s a quick and easy dessert suggestion that lets you exploit the rest of the heat from the charcoal after grilling dinner for your guests. This recipe will serve 8 people. Grill’em up and serve with vanilla ice cream on the side.

What you need:
8 peaches
A box of quality vanilla ice cream
0.5 cup of good bourbon (I used Woodford Reserve and it worked great)
A couple cinnamon sticks
1 tbsp ground chili flakes
0.5 cup of 100% natural maple syrup (if it says breakfast, maple flavoured syrup or anything really but 100% natural maple syrup, steer clear of it, it will be cheap corn syrup with artificial flavouring…)

How to make the glaze (can be made ahead):

  • Put 0.5 cup of good bourbon, 0.5 cup of maple syrup, 2 cinnamon sticks and 1 tbsp freshly ground chili flakes in a saucepan
  • Heat it slowly and let it simmer 10-15 minutes to reduce and get rid of some of the alcohol (so you won’t set fire to your grill)

How to grill the peaches:

  • Slice your peaches in half and take the pits out. Brush the flesh side with some of your glaze, and grill them over medium-low direct heat flesh side down to get some nice grill marks, turning 45 degrees at “halftime”
  • Flip the peaches, brush liberally with your glaze on the flesh side, grill another 10-15 minutes over indirect heat
  • Serve, with vanilla ice cream. Any leftover glaze can be used as a sauce.
  • Enjoy!