Live fire leg of lamb chili. Loaded with cumin and garlic-spiced Australian grassfed lamb, smoky hunks of lamb bacon, jalapeno and poblano peppers, a blend of heirloom tomatoes, and an aromatic garden of fresh herbs. Prepared over a slowly smoldering bed of charcoal and hardwoods. Garnished with a dollop of crème fraîche and a dash of sriracha and paired best with an ice cold, craft-brewed winter ale. This dish is the perfect centerpiece for a chilly December weekend in the great white, rustic north of Pure Michigan!! -Cheers, David
2-3poundsAustralian grassfed leg of lamb, boneless and trimmed
Kosher salt and fresh ground peppercorn, to taste
2cupsgreat northern beans
Fresh cilantro, chopped, to garnish
Dollop of crème fraîche, to garnish
Sriracha sauce, to garnish
In a heavy-bottom stock pot (or Dutch oven) over medium-high heat sauté bacon until just crispy, then add onion and garlic to the pot and cook until fragrant and translucent in color. Pour in stock and beer, tomatoes and paste, peppers, and all seasonings, then stir to thoroughly combine. Cover pot and turn down heat, slowly simmering until liquid reduced by 1/3. Toss in beans and continue to cook for an additional 30 minutes, stirring intermittently.
Meanwhile, preheat a grill to high heat. Drizzle the leg of lamb with olive oil and season liberally with kosher salt and fresh ground peppercorn. Over direct heat with the grill lid open, sear lamb 5-7 minutes per side until well-charred. Remove from heat and set aside to rest under a tin foil tent for 10 minutes before carving.
In final 15 minutes of the chili cooking, slice the lamb meat into small, bite-sized cubes and fold into the chili mix.
Remove the pot of chili from heat once desired consistency achieved, then season additionally to taste with salt and pepper. To plate, ladle chili into bowls and garnish with chopped cilantro, a dollop of crème fraîche and a splash of sriracha. Cheers!
Love baked taters, but tired of the same old boring spud?!! See below for a tutorial on the most amazing Twice Grilled & Loaded Russet Potatoes from A Bachelor & His Grill!! Creamy. Cheesy. Salty. Smoky. And.. Just downright TASTY!
1/3cupshredded sharp Cheddar cheeseplus additional for topping
1/3cupshredded smoked Gouda cheeseplus additional for topping
2tablespoonsminced fresh green spring onionplus additional for topping
2tablespoonsfresh thyme leaveschopped
Kosher salt and freshly ground black pepperto taste
Pre-heat one side of the grill to medium-high.
Wash, pat dry, then liberally season the potatoes with 2 tablespoons olive oil, salt and pepper.
Wrap potatoes tightly in tin foil and place on the indirectly heated grill grates (the side of the grill that's not lit).
Grill with closed lid for 45 minutes to 1 hour, turning every 15 minutes, or until fork tender.
With 15-20 minutes left before the potatoes are done, place the bacon over the indirectly heated grill grates. Grill bacon 5-6 minutes per side, or until crisp. Remove, drain on paper towels and set aside to cool. Crumble.
Brush the mushrooms on both sides with oil, grill for 5-6 minutes per side, cool and coarsely chop.
Remove potatoes from grill and allow to cool for 3-5 minutes.
Unwrap and cut potatoes in half lengthwise, scooping out potato pulp to within 1/4 inch of the skin.
In a large mixing bowl, combine potato pulp, sour cream, 2 tablespoons olive oil, both cheeses, garlic, green spring onion, thyme, salt and pepper, grilled bacon and mushrooms.
Mash mixture together until just combined and scoop into potato skins.
Top loaded potato skins with additional cheese.
Return potatoes to the grill over direct heat and warm them until the cheese begins to bubble.
Remove from grill. Season additionally to taste with salt and pepper. Garnish with additional green spring onion.
A Bachelor & His Grill‘s “Turkey Cobb & Roasted Sweet Potato Wrap” offers a fresh twist on an old classic. I love this recipe following a Great Workout (Tons of Nutrients & Protein, with a healthy balance of Complex Carbohydrates & Natural Fats) or served alongside a crisp home-brewed Lemonade, as the key component of Weekend Brunch for 2 – Simple. Lite. Smoky, Savory, Salty & a touch Sweet. Gorgeous. Incredibly Delectable.
Sex on a Grill 2.0: Stuffed & Bacon-Wrapped Grilled Chicken Breast
Author: A Bachelor & His Grill
3Large Portabello Mushroom Capsrinsed and stems removed
1Large Vidalia Onionsliced 1/2-inch thick
3-4ClovesGarlicpeeled and minced
Coarse Salt and Freshly Ground Pepperto taste
4BonelessSkinless Chicken Breasts
12-16Strips Hardwood Smoked Bacon3-4 per Breast
12-16Wooden Toothpickssoaked in water for 20 minutes before using
Preheat the grill to medium high, ensuring the grates are clean and well-oiled.
Put the portobello mushrooms and onions in a large mixing bowl and drizzle with olive oil.
Add the minced garlic to the mushrooms and onions, seasoning to taste with salt and pepper and tossing to coat evenly.
Lay the seasoned mushrooms, stem-side up, and onions on the grill, grilling each 4-6 minutes per side.
Remove both from the grill, chop roughly and splash with balsamic vinegar. Set aside to cool completely.
Cut into the side of the chicken, creating a deep pocket inside the breast, with caution to not pierce through or butterfly the meat.
Gently, but liberally, stuff the chicken with cheese, followed by grilled veggies.
Lay 3-4 bacon strips per breast on a cutting board, one next to another with no spaces.
Place the stuffed breasts over the bacon strips, tightly rolling and wrapping the chicken.
Insert water-soaked toothpicks through bacon, securing the wrapping.
Grill for 15-20 minutes over indirect heat, rotating every 5-7 minutes, or until the bacon is crisp and the internal temperature of the chicken reaches 165 degrees.
Pull the chicken from the grill, set on a cutting board, tent with foil and allow to rest for 3-5 minutes.
Plate, serve and ENJOY!
You may want to render the fat from bacon in advance of grilling to decrease the likelihood of flare-ups and burned chicken. Simply fry the bacon on the stove until it renders its grease but while it's still pliable enough to wrap around the chicken. Recommendation: If using a charcoal grill, slant the coals to one side and cook the chicken indirectly on the cooler portion of the grill (you may need to adjust cooking times accordingly).
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…