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Monday, September 1, 2014

Pepper Jack, Mozzarella and Bacon Stuffed Pull Bread

Pretty much all you need for a meal. :)  Gooey, cheesy, bacony, hot off the grill goodness.
Pull bread has been around for ages and the varieties are endless. I went with a bacon, cheese combo on this one cause it's just so tasty!
This was my latest post for the kind folks at Char-Broil.

I picked up a loaf of olive oil bread at the store ( dense bread works best for this. Cut into a diamond pattern and inserted the cheese..

 Fried bacon, the cooked minced scallions and garlic in the bacon drippings until tender. Added butter and spooned the mixture into the slits and poured the remaining bacon dripping/butter over the top of the loaf...

Onto the grill covered for 20 minutes then uncovered for 10. I use the Char-Broil Infrared 4 burner for this and used indirect heat. Lit the outer burners and left the burner under the skillet turned off.

The bread is pretty tasty hot off the grill while the cheese is nice and gooey... The bacon drippings and butter soak into the bread for even more flavor. I like the little kick of heat the pepper jack cheese provides but any cheese would be tasty.

If you get the time, please check out my full post on the Char-Broil site.
My Char-Broil Post 
Thanks for lookin'!   :)

Some Southern Comfort

Talking with a friend awhile back about how much we loved the meat on a turkey neck lit the fire underneath me to cook some.

To save on time I simmered the necks overnight. Also added a few pork neck pieces to the pot.

cooked onions, peppers and garlic...

then started a roux...

added stock from the simmering meat, the de-boned meat and a few seasonings to the pot...

Into the BPS drum to simmer...

made a batch of jalapeno cornbread...

added the skillet of cornbread to the drum too..

gave the meat a stir every so often as the "pot liquor" thickened...

The cornbread cooks fine in the drum but doesn't get as brown on top as in an oven. You can run it under a broiler but I skipped it this time..

 fried bacon for the greens...used a mix of turnip, collard and mustard greens.

added stock...

Already had purple hull peas and rice ready so supper was good to go.
The turkey and pork neck meat was nice and tender.. Served it with the gravy over rice.

It was a pretty simple meal but tasted SO good at the time. Both the pork neck and the turkey neck meat is rich and tender. Takes a bit more work to prep (remove from the bones) but it's well worth it.
A lot of times these meats are overlooked, but they are packed with flavor.

 I'm trying to catch up on posts and checking out friend's blogs while I have the chance.
Hope everyone has a great Labor Day!