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Smoked Bacon Wrapped Meatball Sandwiches

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Smoked Bacon Wrapped Meatball Sandwiches Smoked Bacon Wrapped Meatball Sandwiches INGREDIENTS 1/2 lb lean ground beef 1/2 lb Italian sausage 1/4 cup dry bread crumbs 1/2 teaspoon pepper 2 Tablespoons dehydrated onion 2 Tablespoons shredded Parmesan cheese 1 teaspoon basil 1/2 teaspoon parsley 1 clove garlic, minced 1 package bacon 24 oz jar of marinara sauce Slice Provolone cheese 4 crusty hoagie rolls INSTRUCTIONS Preheat smoker to 225 degrees. Combine beef, sausage, dry breadcrumbs, pepper, dehydrated onion, Parmesan cheese, basil, parsley and garlic in a medium- sized bowl and stir until mixed well. Shape into 1 inch balls and place on a cookie sheet. Depending on the size, you should have 15-20 meatballs. After you’re done shaping the meatballs, cut the bacon strips in half. Wrap bacon around the meatballs. Once the smoker is to temperature, remove meatballs from cookie sheet and place them directly on the grates and close the lid. While meatballs are cooking, get the jar of marinara sauce and pour into skillet. Place in smoker to heat up. When meatballs have reached internal temperature of 150 degrees, place meatballs in the marinara sauce. Cover meatballs with sauce and cook until the meatballs reach internal temperature of 160 degrees. When the meatballs are done, get hoagie rolls and place 4-5 meatballs inside each roll. Spoon some of the marinara sauce over meatballs. Cover with sliced Provolone cheese. Philly Cheesesteak Sandwiches INGREDIENTS 2 lbs Ribeye steak, sliced as thin as possible 8 slices of Provolone cheese or cheddar cheese sauce 1 large onion 1 green pepper and 1 red pepper (optional) Mushrooms (optional) Salt and pepper to taste Oil for cooking Butter, softened 4 crusty hoagie rolls INSTRUCTIONS Slice onions, peppers and mushrooms. Preheat Flat Top Griddle or Camp Chef griddle to medium temperature. Add cooking oil to the griddle and sauté onions. Salt and pepper onions to taste. After 5 minutes add the peppers and mushrooms and sauté 5 minutes before adding the steak. Add steak separate from the vegetables and cook until it’s almost done. Salt and pepper the steak to taste while cooking. Continue to cook the vegetables, stirring occasionally. When steak is almost done place cheese on top of steak. While cheese is melting, butter hoagie rolls and place them face down on the griddle to toast. When the steak is done and the hoagie rolls are toasted, place roll on meat and pinch meat into roll. Add onions, peppers and mushrooms. Grilled Ham and Cheese Sandwiches INGREDIENTS Bread, sliced Butter, softened Sliced cheddar cheese 1 cup of shredded Parmesan cheese Sliced deli ham INSTRUCTIONS Spread butter on bread, then sprinkle Parmesan cheese on bread. Flip bread slices over and begin building your sandwich by placing the cheddar cheese on first. Add ham then put more cheddar cheese on top of ham. Preheat two skillets on medium heat. (To test skillets if their hot enough, sprinkle small amount water on the surface. If it sizzles, start grilling. If not, let them heat up a bit more). Place sandwiches on one of the skillets and let them cook for 10-20 seconds before placing the second heated skillet on top. Place the skillet on top using gloves or hot pads. Cook sandwiches until cheese is melted. Smoked Mac and Cheese Sandwiches INGREDIENTS 2 cups elbow macaroni 5 Tablespoons butter 3 Tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 2 cups shredded cheddar cheese, divided 4 oz process cheese (Velveeta), cubed 1 loaf of white bread Sliced cheddar cheese INSTRUCTIONS Preheat smoker to 350 degrees. Cook macaroni according to package directions. Meanwhile in a skillet or saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Reduce heat. Add 1 1/2 cups cheddar cheese and process cheese, stirring until cheese is melted. Transfer cooked macaroni to a greased Dutch oven or a casserole dish. Pour cheese sauce over macaroni and mix well. Sprinkle 1/2 cup of cheddar cheese on top. Smoke uncovered on 350 degrees for 30 minutes. When macaroni is done, cool to room temperature than refrigerate for 2 hours. When cool, slice into squares that will fit in between your bread. Get 2 slices of bread, butter one side on each slice. Put a slice of bread, butter side down in square cast iron cooking iron. Place a slice of cheese, then a square of macaroni on top of bread. Stack slice of cheese on top of macaroni and another piece of buttered bread, buttered side up. Close cooking iron and cook over fire until bread is browned and cheese is melted. Dutch Oven Sausage and Pepper Sandwiches INGREDIENTS 1 lb sweet Italian sausage links 2 Tablespoons vegetable oil 3 bell peppers 1 large yellow onion, sliced into rings 1 clove garlic, minced 1 teaspoon salt 1 teaspoon pepper 24 oz jar spaghetti sauce Sliced Provolone cheese 4 crusty hoagie rolls INSTRUCTIONS Heat oil in Dutch oven over medium heat. Add the sausages; cook until browned on all sides. When sausages are cooked through, remove from Dutch oven to paper towel lined plate. Add peppers and onions to Dutch oven and heat until they begin to soften. Add garlic, salt, and pepper then cook for another minute. Stir in spaghetti sauce. Increase heat until sauce begins to boil, reduce heat and simmer over low heat. Add cooked sausages to sauce. Cover and cook until sauce has thickened and the peppers and onions are soft, about 15-20 minutes. When sausage and pepper mixture is done, place 1 sausage link on a hoagie roll, then peppers, onions and sauce. Top with sliced cheese. BBQ Pulled Pork INGREDIENTS 8-10 lbs bone-in pork shoulder roast Your favorite pork rub INSTRUCTIONS Preheat smoker to 225°F. With a paper towel pat the roast dry. Generously season all sides of the roast with rub. Put the roast in the smoker, fat side up and smoke until internal temperature reaches 160°F. When roast has reached 160°F, wrap in aluminum foil and continue smoking until internal temperature reaches 205°F. Let roast rest for 1 hour before pulling. Smoked Pork Ribs INGREDIENTS 3 racks of pork ribs Dry pork rub Coarse salt 1/2 cup apple juice 1 1/2 Tablespoons mustard 1 1/2 Tablespoons maple syrup BBQ glaze: 1 cup ketchup 1/2 cup mustard 1/2 cup maple syrup 3 tablespoons vinegar 1 teaspoon pepper 3 Tablespoons hot sauce (optional) INSTRUCTIONS Score membrane and remove from ribs. Salt ribs and let dry brine for an hour. In a spray bottle, mix apple juice, mustard and maple syrup. In a medium sized bowl, mix all the ingredients for the glaze together and set aside. Preheat smoker to 225 degrees. After the ribs have brined for an hour, using the mixture in the spray bottle, spritz the ribs. Completely cover ribs with rub and put in smoker for 3 to 4 hours. After smoking the ribs for about 2-3 hours, spread glaze over the ribs and continue smoking for another hour. Ribs are ready when you can pick them up with tongs, give them a slight bounce and you see a large crack on the surface of the meat. If the crack is small or no crack, you will need to give them more time. Dutch Oven Short Ribs INGREDIENTS 5 lbs beef short ribs cut into 3 inch pieces 2 Tablespoons of vegetable oil 1 teaspoon salt 1/2 teaspoon ground pepper 1 large onion cut into thick slices, separated 1/4 cup brown sugar 5 carrots peeled and chunked 4 cloves garlic, coarsely chopped 16 oz can tomato sauce 1 cup barbecue sauce 1 cup beef broth INSTRUCTIONS Heat oil in a 12 inch Dutch oven. Sprinkle ribs with salt and pepper and brown the ribs on all sides. Once ribs are browned, transfer to paper towel lined plate. Stir onions and carrots into the Dutch oven. Cook onions and carrots until they are lightly browned. Add garlic and cook for 2 minutes. Add tomato sauce, barbecue sauce, brown sugar and beef broth. Stir and bring to a low boil, let simmer for 2 minutes to meld flavors. Turn stove to a low/med heat and slowly stir in browned ribs. Put lid on Dutch oven and braise ribs for 2 to 2 1/2 hours. Competition BBQ Chicken INGREDIENTS 16 chicken thighs Brine All-purpose seasoning BBQ Sauce: 1 cup barbecue sauce 1/2 cup mustard 3 Tablespoons vinegar 1 teaspoon pepper 3 Tablespoons hot sauce (optional) INSTRUCTIONS Remove skin from chicken thighs. Remove excess fat from thighs and skin. Refrigerate skin until ready to use. Place chicken in brine for 4 hours. Preheat smoker to 275 degrees. In a medium sized bowl, mix barbecue sauce ingredients together. Remove chicken from brine and season with all-purpose seasoning. Wrap skin around chicken and put in the smoker. Half way through, brush barbecue sauce on top of the chicken. Smoke for 1 to 1 1/2 hours or until internal temperature reaches 165 degrees. Smoked BBQ Chicken Pizza INGREDIENTS Pizza dough, homemade or store bought 1 cup favorite barbecue sauce 2 cups smoked chicken, chopped 1/2 cup mozzarella cheese, shredded 1/2 cup smoked Gouda cheese, shredded 1/2 red onion, sliced thin 1/4 cup cilantro, chopped INSTRUCTIONS Preheat oven or pizza oven to 500 degrees. Put a little flour on a pizza peel and then stretch the dough out into a thin circle.
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