BBQ Meatloaf

Here's my BBQ meatloaf recipe that I have been using for a while now. 

Ingredients

• 1LBS Lean ground beef
• 1LBS ground pork
• 1 cup fresh bread crumbs
• 1 onion, diced
• 4 cloves of garlic minced
• 1 TBSP onion powder
• 1 egg, lightly beaten
• 1 1/2 teaspoons kosher salt
• 2 TBSP fresh ground black pepper
• 1 ¼ cup tomato sauce
• ½ cup BULL'S EYE BBQ Sauce or your favorite BBQ sauce
• 3 TBSP vinegar
• 3 TBSP brown sugar
• 2 TBSP Mustard
• 2 TBSP Worcestershire sauce
• Thick slices of bacon 

Directions

Preheat your Joe to 350 degrees F. for indirect cooking;

In a large bowl stir together the tomato sauce, BBQ sauce, vinegar, sugar,

Mustard, and Worcestershire set aside this will be your sauce that we will be using;

Mix together the beef, bread crumbs, onion, garlic, egg, salt, pepper, onion powder and 1/2 cup of the sauce.

Once the meat is well mixed form it into two loaf using aluminum loaf pans;

Coat the top of the meatloaf with the remaining sauce;

Now places a few slices of thick bacon on top of them;

It’s now time to roast them in the BBQ till internal loaf temp reaches 160 degrees.

Ounce it has reached internal temp of 160 degrees drain the fat liquid from them and roast another 5-10 minutes;

Enjoy and Bonne appetite! 

Meat-Italian Burgers

Today my son came up with the ideal of making burgers with ground beef and ground hot Italian Sausage. He decided to call them Meat-Italian Burgers. These are extremely flavorful and the burst of flavors you get in each bites are incredible. These are definitely the best burger I ever had in a long while. These are pretty easy to make but a little time consuming.

Ingredients:

• 1 lbs of lean ground beef
• 1 lbs of ground hot Italian sausage 
• 3 tbsp of Club House Roasted Garlic and Peppers
• 1/2 tsp garlic powder
• 2 tbsp chives
• 1 tsp of Montreal Spices
• 1 Sweet onion chopped
• 1 tsp onion powder
• 1 1/2 tbsp fresh ground black peppers
• 2 tbsp HP sauce
• 1 red pepper quartered
• Onion rings
• Hamburger Buns
• Ketchup
• American cheese slices
• Mustard
• Robert Rothshild Roasted Pineapple & Habanero sauce (found at Costco)
• Sliced tomatoes

Directions:

In a large bowl blend the ground beef, ground Italian sausage, black peppers, HP sauce, chopped sweet onion, chives, onion powder, garlic powder, Club House Roasted Garlic and Peppers, and Montreal Spices. Ensure that its well blended;

Shape the ground meat mixture in large patties and place in refrigerator for 1 hour;

Pre-heat your Joe for direct grilling with the grill on the upper section of the Divide and Conquer rack to a temp of  375 degrees;

Place the burger patties on the grill and cook till halfway done then flip them;

Once you flip the burger halfway through the cook its time to grill the red peppers and onion rings;

Once the burgers are cook to your taste melt a slice of american cheese on them;

Now remove burgers, onion rings and red peppers from grill and set aside;

Now coat your burger buns with butter and grille them;

Once buns are grilled to perfection removed from grill;

Assembly of the burgers:

place bottom grilled bun on a plate and coat with Robert Rothshild Roasted Pineapple & Habanero sauce;

Place burger patty on top;

Lay onion rings on top of burger;

Place roasted red peppers on top;

Place slice of tomato on top;

Sprinkle some fresh ground black pepper on top of tomato;

Now put some ketchup and mustard on top and place the top bun on the burger and enjoy!

Bonne appetite! 

Italian Mac and Cheese

Today I decided to grill a BBQ staple that everyone loves after a shopping trip to our local Cavicchis' Meats store . This Italian mac & cheese is simple to make but time consuming. My family really loves this dish which is quite flavorful. 

Ingredients

• 4 cups uncooked elbow macaroni
• 1/2 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 teaspoons Italian seasoning
• ¾-cup fresh parsley minced preferably local grown 
• 1-teaspoon salt
• 1-teaspoon pepper
• 4 cups 2% milk
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cans (14-1/2 ounces each) diced tomatoes drained
• 2 cups shredded marble cheese
• 2 tablespoons butter, melted
• 4 Jalapeno
• 1 sweet onion
• 4 Italian Sausage (I used locally made fresh sausages from Cavicchis' Meats)
• 5 slice bacon

Directions

Pre-heat you’re Joe and your Laser Cut Stainless Steel cooking surface and your Cast Iron Reversible Griddle with ribbed side up at 350 degrees;

Slice the Jalapenos in half-length wise and remove and discard its inside membrane and seeds;

Mince the fresh parsley;

Chopped your sweet onion;

Cook the bacon on the Laser Cut Stainless Steel cooking surface but only cook ¾ of the way;

Cook the Jalapenos and Italian Sausage on the Cast Iron Reversible Griddle;

Once the bacon is ready remove and cook your diced onions, with some fresh ground pepper to taste and pinch of salt an 2 tbsp. melted butter in a frying pan and cook onions till soft.

Cook macaroni according to package directions in your wok or in a large pot. Once ready, drain the macaroni in a strainer then place macaroni in foil casserole;

Slice the bacon and Italian sausage;

Finely chop the cook jalapenos;

Mix the parsley, onion, Italian sausage, diced tomatoes, bacon with the macaroni and mix it well;

In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in jalapenos, cheddar and Parmesan cheeses until melted.

Poor the cheese sauce on the macaroni and stir until everything is well mixed;

Cover with foil and grill at 350 for 40 minutes;

Uncover the foil, put a layer of marble or cheddar cheese on top, and cook uncovered for another 10 to 15 minutes or until golden brown and bubbly.