Bacon Beer and Australian Leg of Lamb Chili

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


Live Fire Leg of Lamb Chili

Ingredients

  • 16oz lamb bacon, diced
  • 4-6 large shallots, finely diced
  • 2 tablespoons garlic cloves, minced
  • 4 cups lamb or beef stock
  • 8 ounces dark beer
  • 3 poblano peppers, roasted, peeled and diced
  • 2 jalapenos, minced
  • 3-4 cups tomatoes, diced
  • 2 tablespoons tomato paste
  • 4 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 2-3 pounds Australian grassfed leg of lamb, boneless and trimmed
  • Olive oil
  • Kosher salt and fresh ground peppercorn, to taste
  • 2 cups kidney beans
  • 2 cups great northern beans
  • 1 cup black beans
  • Fresh cilantro, chopped, to garnish
  • Dollop of crème fraîche, to garnish
  • Sriracha sauce, to garnish

Instructions

  • 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!

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

 

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

 

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side
Cuisine: American
Servings: 4
Calories: 270kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 1 Pound Fresh Asparagus Root Ends Trimmed
  • 2 Medium Sweet Potatoes Peeled & Diced
  • 8-10 Strips Thick Center-Cut Bacon
  • 1-2 Cloves Garlic Minced
  • 3 1/2 Tablespoons Olive
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Sugar
  • ½ teaspoon Nutmeg
  • 1 Pinch Cayenne or to Taste
  • Coarse Salt & Fresh Ground Peppercorn to Taste
  • Shaved Parmesan to Garnish

Instructions

  • Pre-Heat Oven to 400F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse cooled Bacon for a few seconds & set aside.
  • In Small Mixing Bowl toss Sweet Potatoes, Cinnamon, Sugar, Nutmeg, 2T Olive Oil, Salt/Pepper, & Cayenne, to taste.
  • On a lined Baking Sheet, in a single layer, spread seasoned Sweet Potatoes.
  • Place in Oven for 20-25 Minutes, turning Potatoes after 15minutes, baking until tender with slightly crisp exterior.
  • Pull Sweet Potatoes from Heat & set aside to cool.
  • While Sweet Potatoes baking, in shallow Glass Baking Dish spread Asparagus evenly, in a single layer.
  • Drizzle 1 1/2T Olive Oil over Asparagus, add Garlic, Salt/Pepper, & toss to ensure even coating.
  • Roast Asparagus uncovered in Oven for ~12-15 minutes, or until Asparagus just tender, stirring intermittently in Olive Oil/Garlic.
  • Remove Asparagus from Oven & toss with Lemon Juice.
  • To Plate, lay Roasted / Seasoned Asparagus over serving dish, top with Sweet Potatoes, then Bacon, Shaved Parmesan, & additional Seasonings, to Taste.
  • Serve Warm & Enjoy!

 

 

Twice Grilled and Loaded Russet Potatoes

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!

 

Twice Grilled and Loaded Russet Potatoes

Twice Grilled and Loaded Russet Potatoes

 

Twice Grilled and Loaded Russet Potatoes

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4
Author: A Bachelor & His Grill

Ingredients

  • 4 large russet potatoes scrubbed
  • 4 tablespoons olive oil divided
  • 6-8 strips bacon
  • 1-2 portobello mushroom caps stem removed
  • 1/3 cup sour cream
  • 1/3 cup shredded sharp Cheddar cheese plus additional for topping
  • 1/3 cup shredded smoked Gouda cheese plus additional for topping
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh green spring onion plus additional for topping
  • 2 tablespoons fresh thyme leaves chopped
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • 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.
  • Serve hot.

 

 

Turkey Cobb and Roasted Sweet Potato Wrap

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.

 

Turkey Cobb and Sweet Potato Wrap

Turkey Cobb and Sweet Potato Wrap

 

Turkey Cobb & Roasted Sweet Potato Wrap

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • Whole-Grain Tortillas
  • All-Natural Turkey Breast thinly sliced
  • 8-10 Strips Hardwood Smoked Bacon
  • Creamy Coleslaw homemade preferrable
  • Smoked White Cheddar Cheese thinly sliced or shaved
  • Spring Greens & Basil Leaves
  • Kosher Salt & Fresh Ground Peppercorn to Taste
  • Toothpicks
  • Sweet Potato Ingredients:
  • 1-2 Sweet Potatoes peeled & cubed
  • 3 Tablespoons Olive Oil
  • 1-2 Cloves Garlic Minced
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Cayenne Pepper
  • 1 pinch Granulated Sugar
  • Coarse Salt & Fresh Ground Peppercorn to Taste

Instructions

  • Baking Bacon & Roasting Sweet Potatoes
  • Pre-Heat Oven to 400F.
  • Lay Bacon Strips over Baking Sheet & Roast in Oven 12-15 minutes, or until crispy.
  • Remove Bacon from Oven & allow to cool over Paper Towel.
  • Meanwhile, in Small Mixing Bowl toss cubed Sweet Potatoes fwith Olive Oil, Garlic, Cinnamon, Nutmeg, Salt/Pepper, & Cayenne.
  • On a lined Baking Sheet, in a single layer, spread seasoned Sweet Potatoes.
  • Place in Oven for 20-25 Minutes, turning Potatoes after 15minutes, baking until just tender with slightly crisp exterior.
  • Pull Sweet Potatoes from Heat & set aside to cool.

  • Preparing Turkey Cobb & Sweet Potato Wrap:
  • Warm Tortillas in Oven for 1-2 minutes @ 400F.
  • Remove Tortillas from Oven & lay flat over serving dish.
  • Load with Arugula & Basil Leaves, then copious amounts of Turkey & Bacon, followed by Cheese, Roasted Sweet Potato & Cole Slaw.
  • Season to taste, wrap tightly, pin with Tooth Picks & Serve!

 

Sex on a Grill 2.0: Stuffed & Bacon-Wrapped Grilled Chicken Breast

A Bachelor & His Grill‘s Sex on a Grill: Stuffed. Bacon-Wrapped. Grilled Chicken Breast. This Recipe is 7 different kinds of Amazing & the undisputed Creme dela Creme of Grilled Chicken Recipes!

Video Link & Original Recipe from Mother’s Day Weekend’s LIVE National TV Appearance on Char-Broil & The Weather Channel‘s “Outdoor Chef”!!

 

https://www.youtube.com/watch?v=QjsjvtdyKfo

 

Sex on a Grill 2.0: Stuffed & Bacon-Wrapped Grilled Chicken Breast

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 4
Author: A Bachelor & His Grill

Ingredients

  • 3 Large Portabello Mushroom Caps rinsed and stems removed
  • 1 Large Vidalia Onion sliced 1/2-inch thick
  • 3-4 Tablespoons Olive Oil
  • 3-4 Cloves Garlic peeled and minced
  • Coarse Salt and Freshly Ground Pepper to taste
  • 2 Tablespoons Balsamic Vinegar
  • 4 Boneless Skinless Chicken Breasts
  • 8 Ounces Goat Cheese
  • 12-16 Strips Hardwood Smoked Bacon 3-4 per Breast
  • 12-16 Wooden Toothpicks soaked in water for 20 minutes before using

Instructions

  • 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!

Notes

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).

 

Sex on a Grill