Wednesday 25 November 2015

Backyard BBQ Battle Episode 1

Our first episode aired tonight.  Here are the recipes from Episode 1 (Appetizers).


Stuffed Mushrooms

1 package of cream cheese
1 or 2 finely diced jalepeno’s
1 cup of shredded cheddar or Monterey jack cheese
3 tsp of 4-3-2-1 BBQ rub (see  Competition Ribs recipe)
12 medium sized mushrooms
1 lb of sausage (polish or Italian)
12 slices of bacon

To make cream cheese mixture : mix softened cream cheese, with jalepenos, shredded cheese and BBQ rub.  Insert cream cheese into a piping bag.  Hollow out the mushrooms using  a spoon or a small paring knife.  Pipe the cream cheese mixture into the mushroom.  Seal the top of the mushroom with some of the sausage.  Wrap the mushroom with a slice of bacon and hold it in place with a toothpick.  Cook over indirect heat till the bacon is crispy.

Pig Shots

12 pieces of polish style kielbossa (about ¼ inch in thickness
12 slices of bacon
Cream cheese mixture from recipe above
Brown sugar
Ground cayenne pepper

Wrap a piece of bacon around each piece of kielbossa and secure it with a toothpick creating a small cup.  Pipe some cream cheese mixture into the cup till it reaches the top.  Top Pig shot with a bit of brown sugar and a light dusting of cayenne.  Cook over indirect heat till bacon is crispy. 


  • 12 jalepeno peppers sliced down the centre and seeded. 
  • 12 slices of bacon
  • ½ cup of peanut butter
  • ½ cup of hazelnut spread

Mix your peanut butter and hazelnut spread together.  Stuff the mixture inside each jalepeno.  Wrap bacon around each jalepeno making sure to seal them tightly or they will burst as they cook.  Cook over indirect heat until bacon is crispy.

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