Hit the ground running with my new Green Mountain Grill (GMG) Davy Crockett (DC) and decided to put a twist and a little zing to some Hickory smoked stuffed red bell peppers. As you can see from the image above, the GMG Davy Crockett is perfect for smaller meals. But don't be fooled with it's size. With my previous GMG DC I smoked some turkeys that were up to 14 pounds. It's a very versatile unit and is fantastic for tailgating and to take along in your RV. What happened to my older unit you ask? While visiting our Son last Summer I decided to leave my DC with him and I'm happy to say he's enjoying the use of it.
Preheated the GMG DC to 225ºF using Cookinpellets.com Premium 100% Hickory pellets. Smoked the stuffed peppers for 45 minutes before increasing the pit temperature to 350ºF. Cooked at 350ºF until the internal temperature reached 160ºF. About 30 minutes. Rested the peppers for 5 minutes before serving.
Ingredients: 1 lb ground beef cooked and drained, 5 red bell peppers w/core and seeds removed, ½ cup diced red onion, ½ cup diced celery, ¼ cup diced red pepper tops, 10 ounce can of RO-TEL diced tomatoes & green chilies, 1 cup shredded Mexican blend cheese, 12 diced black olives, ½ tsp granulated garlic, ½ tsp garlic salt, ¼ tsp black pepper, ½ cup shredded mozzarella cheese (used to top the peppers), 8 ounces cream cheese (softened) and ½ tsp chili powder.
Directions: Par boil cored red bell peppers for 7 minutes. Mix all ingredients in a large bowl. Stuff each red bell pepper and top with mozzarella cheese.
Smoked Low Carb Meatza Pie
Smoked Low Carb Meatza Pie - Have you ever heard of a Meatza Pie? It's a Low-Carb Pizza that uses meat for the crust instead of a traditional pizza dough. It's been 5 months since I cooked one of these and now I'm wondering why I waited so long!! Smoked a simple meatloaf recipe for the crust on my MAK 2 Star using Cookinpellets.com Premium Perfect Mix pellets. Topped the smoked/cooked meat crust with some of my favorite toppings and even added some pineapple chunks for the dear wife ... A true meat lover's delight!
Smoked the Meatza crust for 30 minutes at 180ºF before bumping the MAK 2 Star pit temp to 400ºF. Finished the crust by cooking it for another 15-20 minutes till the crust internal temperature reached 160ºF.
Topped the Meatza Pie crust with shredded mozzarella, pizza sauce, more shredded mozzarella, ham, dry salami, pepperoni, red onions, sliced black olives, sliced mushrooms, finished with shredded mozzarella and some pineapple chunks.
Placed the Meatza Pie back into the 400ºF MAK 2 Star for 12-15 minutes and cooked the pie until the the cheese was melted and bubbly. Let the Meatza Pie rest for 5 minutes before serving a slice with a side of green salad.
- 1 lb lean fround beef
- ¼ cup minced red onions
- ¼ cup Italian style bread crumbs
- Substitute any low-carb alternative
- 2 eggs
- Granulated garlic, garlic salt, seasoned salt & black pepper
Toppings: This is what I used but substitute toppings as per your preferences
- Shredded Mozzarella cheese
- Pizza sauce
- Pepperoni, dry salami, and/or ham
- Diced red onions, sliced black olives, sliced mushrooms
Pulled Hickory Smoked Chicken Breasts
Pulled Hickory Smoked Chicken Breasts - Pulled Hickory Smoked Chicken Breast served with steamed broccoli and a green salad ... Succulent Low-Carb meal!!
The chicken breast meat was extremely moist and tender due to them having the bone-in and the skin-on when cooking. The meat does not dry out and turn to leather. Make sure to season under and on the skin. Many recipes call for seasoning the skin and forget to season under the skin. Wrap in plastic and place the seasoned chicken breasts in the refrigerator for 4 to 5 hours. This allows the seasonings to work their intended magic.
Rubbed two bone-in skin-on chicken breasts under/on the skin with roasted garlic extra virgin olive oil and seasoned with McCormick Montreal Chicken Seasoning and Pete's Western Rub. Wrapped breasts in plastic and refrigerated for 4 hours.
Preheated MAK 2 Star wood pellet smoker-grill with Cookinpellets.com Premium 100% Hickory pellets to 180ºF (Smoke setting). Smoked the breasts for 1¼ hours before bumping the pit temp to 350ºF. Pulled the Hickory smoked chicken breasts when they reached an internal temperature of 170ºF. Rested the breasts for 10 minutes under a foil tent ... Doesn't get any better than this!.
Claussen Knockoff Garlic & Dill Pickles
Claussen Knockoff Garlic & Dill Pickles - I can't believe it's been over 2 years since I've pickled a batch of Claussen style garlic and dill knockoff pickles. These beauties have turned out fabulous over the years so I decided to gather all the ingredients for this simple yet fresh crispy delicious refrigerator pickle recipe. Talk about a sticker shock!! Two years ago a case/lug of pickling cucumbers cost me $22.50 but this year the same case/lug was just shy of $45 and that included the 10% discount the manager gave me. With this recipe and a case of pickling cucumbers I was able to pack 21 large mouth quart jars with spears. At my local grocery store a jar of Claussen pickles run about $4.50 each. So the bottom line is by the time you factor all the ingredients and my time it's probably a wash but my pickled cucumbers have no preservatives and the results are to die for!
Start by sterilizing wide mouth quart jars, lids and bands. Wash the pickling cucumbers thoroughly and set aside - DO NOT use regular store-bought cucumbers. They are usually coated with was to preserver them over long shipping/storage periods which dot not bode well with the pickling process.
This makes enough brine for 4 quart jars. No need to boil the brine. combine in a large pitcher. Stir until salt is dissolved. Set aside.
- 6 cups of filtered water
- 2 cups Apple Cider Vinegar
- ½ cup Pickling & Canning salt - Do not use regular table or sea salt
Ingredients for each quart jar:
- 4 cloves of garlic, peeled and sliced in half
- ½ tsp mustard seed
- 8 fresh dill sprigs/heads
- ½ tsp onion powder
- 1 tsp dehydrated minced/chopped onion
- ¼ tsp crushed red pepper
- Pack each sterilized quart jar with the ingredients listed above
- Pour enough brine in each jar and shake the jar to combine the spices
- Tightly pack sliced cucumber spears in each quart jar
- Pour pickling brine over cucumber spears leaving ½ inch or head room or more
- Cover each jar with lid and band.
- Tighten band and turn each jar upside-down and right-side up a few times to distribute the seasonings
- Loosen each band and allow to sit on counter top for 3 days
- Twice daily - tighten band and turn/shake each jar 4 times
- Loosen bands and return to counter top
- On the 4th day, tighten the bands and refrigerate the Claussen Knockoff pickles
- These Claussen Knockoff Garlic & Dill pickles will keep in the refrigerator for at least 6 months but I know they will be enjoyed way before that
I highly recommend leaving the pickles in the refrigerator for at least one week before cracking your first jar ... Enjoy!
For Planning Purposes:
One case/lug of pickling cucumbers will pack approximately 20 wide mouth quart jars. Depending on the size of the pickling cucumbers I was able to tightly pack 12 to 15 spears in each jar. I cut each cucumber into 4 spears which means I packed 3 to 4 cucumbers per jar.
Approximate amount of Ingredients:
2½ to 3 cups Pickling Salt, ½ gallon Apple Cider vinegar, 1½ gallons filtered water, 1 to 1½ lbs peeled fresh garlic, 2 oz mustard seed, 2 bundles dill sprigs, 4 oz pepper corn, 2 oz onion powder, 4 oz dehydrated onion chopped/minced, 1 oz red pepper.
Smoked Bone-In Chicken Breasts
Smoked Bone-In Chicken Breasts - My local grocery store is having a special on beautiful humongous fresh bone-in/skin-on half breasts. Buy One/Get One FREE. I just couldn't pass that up. For the longest time I've been cooking chicken thighs cause it's been getting harder and harder to find bone-in/skin-on half breasts. Whenever I do find them they usually want an arm and a leg for them. It's has to be bone-in/skin-on for me to smoke/cook in order to keep the meat moist and tender. Vacuum sealed the free package but I need to go back and some more before they stop this special.
Preheated my MAK 2 Star to Smoke (~180ºF) with Cookinpellets.com Premium 100% Hickory. Smoked the breasts for 1½ hours. Bumped the temp to 350ºF and cooked until the internal temperature reached 170ºF. Rested 10 minutes.