Steph’s  Bourbon Whiskey Ribs  

Servings:	1	Difficulty:	Easy to do
Prep Time:	8 + Hours	Cooking Time:	2 to 4 hours

 Description:

A delicious full rack of ribs which is marinated overnight in Steph’s Sweet Red Rub. Wrap it up and cook it in your choice of beer and glaze it in your favourite BBQ sauce.

  

Ingredients:

1 rack pork side ribs
1 lemon, cut into 1/4” slices
1/8 cup Steph’s Sweet Red Rub
2oz cherry beer or your favourite beer
1/3 cup Steph’s Bourbon Whiskey Sauce (Available Soon!), or your favourite BBQ sauce

Directions:

1.  Remove the membrane from the bone side of ribs and apply Steph’s Sweet Red Rub to both sides, and let the flavours blend in the refrigerator for 8 hours, up to overnight.

2.  Remove ribs from the refrigerator and place the rack bone side up on a sheet of aluminium foil that is 2 1/3 the length of the rack of ribs.

3.  Place lemon slices on top of rack of ribs and fold the foil over and seal three sides to create a pocket. Pour cherry beer in the foil pouch with ribs and seal the remaining end.

4.  Place the foil wrapped ribs on indirect heat of 325º grill, close lid and roast for 1 1/2 hours.

5.  Remove foil pouch from the grill, and drain the liquid inside, remove foil and discard
lemon slices.

6.  Place the ribs back on the grill, set at medium heat and apply Steph’s Bourbon Whiskey Sauce (Available Soon!), or your favourite BBQ Sauce. Turn over and repeat 2 or 3 times letting the sauce caramelize between turns.

7.  Remove ribs and slice between bones and serve. Enjoy.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Cajun Rubbed Pork Spears

Servings:	7	Difficulty:	Requires attention
Prep Time:	2 to 4 hours	Cooking Time:	45 to 60 minutes

 

Description:

Yummy skewers of Pork Tenderloin smoked in Steph’s Cajun Rub and placed on beer soaked skewers.

  

Ingredients:

1 whole pork loin
1/2 cup Steph’s Cajun Rub
2 cups cherry beer, or your favourite beer
50 bamboo skewers

 Directions: 

1.  Place bamboo skewers in cherry beer and soak for 3-4 hours.

2.  Place whole loin of pork in smoker and cold smoke for 30 minutes using cherry wood.

3.  Remove and cut loin into pieces that are 2-3” long by 1/2” square.

4.  Toss pork pieces in Steph’s Cajun Rub and place on beer soaked skewers.

5.  Wrap ends of skewers with foil so they do not burn and place on grill set to high. Grill until golden brown turning once.

6.  Serve with a Scotch Bonnet sauce, or your favourite hot sauce for dipping.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Firelick Stuffed Steaks 

Servings:	4	Difficulty:	Requires attention
Prep Time:	6 to 8 Hours	Cooking Time:	45 to 60 Minutes

 Description:

Thick yummy strip loin steaks, stuffed with tons of mushrooms, fresh herbs and spices, cheese and red Spanish onions. Served hot and juicy right off the grill.

 

Ingredients:

4 1 1/2 inch thick strip loin steaks
2 Tbsp. Steph’s Firelick Dry Rub
4 cups roughly chopped washed assorted mushrooms... enoki, chanterelle, cafe,
portobello, straw, oyster etc.....
1/2 cup assorted fresh herbs, washed and coarsely chopped... Italian parsley, rosemary, chives, coriander etc....
3 Tbsp. unsalted butter
1/2 cup red Spanish onion, medium diced
4 pieces sun-dried tomato havarti cheese 1 1/2 inches long by 1/4 inch square
(You may substitute with Gorgonzola)

Directions:

1.  Place mushrooms in smoker and smoke with hickory wood from 10 minutes at 180º. Remove and cool completely.

2.  Make a pocket in steak making sure not to cut through other end or sides of meat. Place in refrigerator.

3.  Place butter in sauté pan and melt on high heat, add smoked mushrooms and cook stirring often until mushrooms have softened and most of the liquid has evaporated from the pan.

4.  Add Spanish onions and cook until onions are soft, add salt and pepper, remove from heat then add chopped herbs. Cool completely.

5.  Remove steaks from fridge and stuff with mushroom mixture and place a piece of cheese in center of stuffed steak.

6.  Apply Steph’s Firelick Rub to exterior of steak then place back into fridge for 6-8 hours.

7.  Remove from fridge and let steaks come up to room temperature then place on medium-high grill and grill for 20-25 minutes turning once. When cheese starts to melt out of end of steak this is a good indication that steaks are ready.

8.  Remove from grill and place under foil tent for 5 minutes to let rest. Remove from foil serve and enjoy.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Maple Smoked Stuffed Italian Sausage Bundles

 

Servings:	6	Difficulty:	Easy to do
Prep Time:	30 to 45 Minutes	Cooking Time:	30 to 45 Minutes

 Description:

Delicious little bundles of joy. Mini sausages stuffed with fig, wrapped in a piece of bacon and grilled to perfection.

 

 

Ingredients:

4 dried Figs
4 hot Italian sausages
2 cups Shiraz
8 slices Maple smoked bacon cut in half

 

Directions:

1.  Place Shiraz in small saucepan and bring up to simmer, add figs and poach until figs are plump, about 20 minutes.

2.  Remove figs from Shiraz and let drain and cool completely. Cut each fig into 4 equal pieces and set aside.

3.  Cut Italian sausage into 1 inch pieces and place 1 piece of fig into centre of sausage.

4.  Wrap each segment with slice of bacon and secure with toothpick or place on skewer.

5.  Place sausage bundles on medium heated grill and cook until bacon is crispy and sausage is cooked fully, about 4 minutes per side.

6.  Remove from heat and enjoy.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Mesquite Smoked Beef Filet

 

Servings:	8	Difficulty:	Requires attention
Prep Time:	30 to 45 Minutes	Cooking Time:	1 to 1 ½  Hours

 Description:

This tasty treat is like a warm bruschetta only for meat lovers. Combine all you favourite bruschetta ingredients and add some juicy pieces if mesquite smoked beef filet and enjoy.

 

 Ingredients:

whole tomatoes, skinned and seeded, finely chopped
1 whole beef filet, cleaned
1/4 cup Steph’s Sweet Red Dry Rub
3 baguettes cut into 1/4” Slices

Directions:

1.  Rub filet with Steph’s Sweet Red Rub and place in smoker. Cold smoke for 40 minutes using mesquite wood.

2.  Remove and place on medium high grill until meat is medium rare. Remove from grill and let rest covered under foil for 20 minutes.

3.  Brush both sides of baguette slices with olive oil and grill until golden brown and set aside.

4.  Carve beef filet into 1/2” medallions and place on grilled baguette, top with a drizzle of Steph’s Horseradish Cream and sprinkle with chopped tomatoes.

5.  Serve immediately.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info

Steph’s Sweet Red Dry Rub Stuffed Pork Chops

 

Servings:	4	Difficulty:	Requires attention
Prep Time:	4 to 6 hours	Cooking Time:	15 to 30 Minutes

 Description:

Tasty stuffed apple and fig stuffed pork chops.  This is a new twist on pork chops and apple sauce. A nice juicy pork chop stuffed with Vidalia onions, apples honey, pine nuts, salt and pepper.

 

Ingredients:

4 center loin cut pork chops, 1 1/2 inch each
4 Tbsp. Steph’s Sweet Red Dry Rub
2 Granny Smith apples, peeled, cored and cut
into 1/8 inch slices
1/4 cup clover honey
1/2 cup roasted pine nuts
Pinch kosher salt and 1 Tbsp. crushed pink peppercorns
1/4 cup roughly chopped flat leaf Italian parsley
1 Tbsp. unsalted butter

 Directions:

1.  Insert knife into end of pork chop and create a pocket making sure that you do not pierce sides or other end of piece of meat. Place in refrigerator.

2.  Place sauté pan on side burner on med-high heat, add butter and melt, add Vidalia
onions and stir until apples turn soft and begin to brown, add honey, pine nuts, salt and pepper and stir until warmed through.

3.  Remove from heat then stir in parsley and set aside to cool completely.

4.  Remove pork from fridge and stuff with apple mixture, apply dry rub to exterior of meat and place in refrigerator for 4-6 hours to allow flavours to develop.

5.  Remove from fridge and bring meat up to room temperature.  Plan on medium heat on grill and grill until golden brown about 4-7 minutes per side turning once.

6.  Remove from grill and let rest under foil tent for 3-4 minutes. Remove from foil and enjoy.

Note: As with all recipes and food products, please be aware that you may have certain allergies to certain ingredients. Please review a recipe carefully to ensure that it is free of any product that you may be allergic to. By using this site, you absolve Steph the Grilling Gourmet, its affiliates, and the recipe authors, from any responsibility for any adverse effects to the recipes that you choose to make.  Any questions please email us at Info