Pancake Fattie

Our neighbor's daughter suggested this fattie to us last week. What a brilliant idea!


The flavors were outstanding! We loved the pancake and maple syrup. I was afraid that the pancakes would get soggy from the pork fat, but they held up great!

Check out our fattie page for more information on fatties. This pancake fattie doesn't require a fattie piston.

We made this two different ways as we weren't sure which would hold up the best on the smoker. First, Anita rolled out a standard breakfast sausage and topped it with a pancake. She then drizzled it with grade A maple syrup, making sure the entire fattie was covered. This fattie was difficult to roll up, and almost fell apart. Ultimately, it came out great (that's it in the first picture above).


In case the above approach didn't work out, we also tried it by stacking slices of pancake in the fattie. We didn't cut this one open (we let the neighbor's daughter take it home for them to enjoy), but it did look better on the outside than the whole pancake fattie.

Warm Italiano Spread

I came across this recipe in a monthly email I get from Kraft.


It looked so good that I ran out and picked up the ingredients to make it that day. I can see making some variations of this, such as using Velveeta instead of the cream cheese, topping with shredded cheddar, and using jalapeño pesto, served with tortilla chips.

Makes: 12 servings
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 (8 oz) package of cream cheese, softened
• 1/4 cup pesto
• 1 plum tomato, chopped
• 1/4 cup shredded Italian cheese blend
• Crackers (I used Cracked Pepper and Olive Oil Triscuits)

1. Heat grill to medium.

2. Place cream cheese in center of a sheet of aluminum foil. Drizzle with pesto and top with tomatoes and shredded cheese.

3. Place open-faced on grill for about 10 minutes or until the cheese is melted.

4. Serve with crackers.

Grilled Pork Satay

We love peanut butter. And peanut butter on grilled pork? Even better!


I let the meat marinate overnight, but you can probably get by doing it for 2-4 hours.

Makes: 4 servings
Prep time: 25 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 pound boneless pork loin, cut into 1/2" cubes
• 2 T smooth peanut butter
• 1/2 cup onion, minced
• 1 clove garlic, minced
• 2 T fresh lemon juice
• 2 T soy sauce
• 1 T brown sugar
• Hot sauce, to taste
• 1 T oil
• Skewers, soaked at least 30 minutes prior to grilling

1. Place all but pork and skewers into a blender and mix well.

2. Pour mixture into a large baggie and add the pork.

3. Allow meat to marinate 2-4 hours or better, overnight.

4. Preheat grill to medium high. Put meat onto skewers and grill 8-10 minutes, turning occasionally, until done.

Barbecue Bean Bacon Dogs

This is a combination of two ideas that I've been wanting to make for a while. First, there's a bacon-wrapped hot dog. Second, a quick and easy bean topping.


You can't beat them! You can wrap the dogs in the bacon, or just lay the bacon out on the buns as I did. Either way, you're in for some bacony, beany good eats!

Makes: 2 dogs
Prep time: 15 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 2 hot dog buns
• 2 large hot dogs
  
• 1/4 cup sharp cheddar, shredded
• 1 cup of your favorite BBQ sauce
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 2 T chili seasoning
• 1 T brown sugar
• 1 T prepared yellow mustard
• 8 slices center-cut bacon
• Small white onion, chopped

1. Cook the bacon in the oven at 400 F until almost done. Drain.

2. In a large saucepan over low heat, combine the BBQ sauce, beans, chili seasoning, brown sugar and mustard. Bring to a boil and reduce to a simmer and cook for 10-12 minutes, stirring occasionally.

3. Preheat the grill the medium high.

4. Toast the buns.

5. Cook the hot dogs.

6. Arrange bacon on buns or wrap the hot dogs with them. Top with beans, cheese, and onion and serve.

Jasper Indiana Strassenfest Auto Schau

Some of the pictures we took at the auto show at the 2010 Jasper Strassenfest. Some awesome cars and trucks!



1917 Model T Ford. Great truck. The owner was really friendly. He bought this truck over 60 years ago, and has kept it as authentic as he could. Great work.


1971 Chevy. One of my favorites. I had a 1972 Ford F-150 that I really loved. The guy that bought it from me restored it and won a bunch of awards for it in Virginia. I'd be happy to just have the stereo out of it.

One of the best paint jobs. Sweet.

1950 Chevy pickup. Just gorgeous! Look at the lines!

1950 Bel Air. I really thought it was an Impala. Shows how much I know about cars.

1966 Impala. Love the interior. We could do some serious cruising in this car!


Anita's favorite. Orange. Corvette. Her two favorite things. Well, besides me, of course!


'74 Nova hatchback.


Well, it's a Ford. That's all I remember! Love the interior!


I think this was the best shot I took. This car is fantastic. Looks like it just came out of the showroom.


Absolutely beautiful Mach 1. I can remember riding in one of these in high school. We might have exceeded the speed limit by a bit.

I took a picture of this Z28 because, well, it's in great condition, and I really don't remember this color. Nice.


Anita's old Mustang. Ok, not really. And that's not her standing next to it. Or in it.

Not original, but nice anyway. We could cruise in this.

1952 Ford.

I can't remember what year this Volkswagen is. 1955, I believe.

1957.

Only thing missing is a root beer float.

Meatballs with Italian Sauce

We love these meatballs. We cook them in the accompanying sauce, or smoke them and serve them with the sauce over spaghetti or on rolls as sandwiches.

Here they are with sauce and provolone on a roll:


Wrapped in bacon and cooking on the smoker (along with a fattie):


Bacon-wrapped smoked meatballs over pasta, with parmesan:


And smoked on a roll:


This is a combination of a few different recipes I've found on the internet.

The important part is to let the meatballs set overnight in the refrigerator before cooking.

For the meatballs:

Makes: About 15 large meatballs
Prep time: 20 minutes
Cook time: 12 hours, plus (see text)
Printable Recipe

Ingredients:

• 1 1/2 lbs ground beef
• 1/2 lbs ground pork
• 1 egg, beaten
• 1/2 cup fresh grated parmesan cheese
• 1/3 cup Panko breadcrumbs
• 2 T garlic, minced
• 1/2 t salt
• 1 t fresh ground black pepper
• 1/3 cup milk
• 1 t dried oregano
• 1/4 cup parsley, chopped

Note: You can use more pork if the beef you are using has a higher fat content (80-20 or more).

1. Place all ingredients in a large bowl and mix well, using your hands.

2. Shape into meatballs and place on a wax paper-lined pan. Cover with plastic wrap and refrigerate for at least 12 hours.

3. To cook, place in the sauce (see below) and simmer for 40 minutes. Or, place on a 225 F smoker and smoke 2-3 hours. You can also bake the meatballs at 325 F for 25 minutes.

For the sauce:

Makes: 10 servings
Prep time: 25 minutes
Cook time: 6 hours

Ingredients:

• 2 T olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 bay leaves
• 1 T dried oregano
• 1 T dried basil
• 2 t red pepper flakes
• 1 (6 oz) can tomato paste (can sub sauce)
• 1/3 cup red wine
• 2 (28 oz) cans crushed tomatoes
• 2 (28 oz) cans diced tomatoes

1. Heat oil in a large pot over medium-high heat.

2. Add the onions, oregano, basil, bay leaves, red pepper flakes, and salt and pepper to taste and cook until the onions are softened.

3. Add the garlic and cook for 2 more minutes.

4. Add the tomato paste and stir to combine.

5. Add the wine and stir to combine.

6. Add all of the tomatoes. Do not drain first. Bring to a boil and reduce to a simmer and continue cooking for up to 6 hours, stirring occasionally.

Grilled Asparagus Potatoes

At first glance, these seem a little odd, but the flavors really work out.


Be careful to not overcook the asparagus on the grill or they won't be rigid enough to stand up in the potatoes.

Makes: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 2 russet potatoes, cleaned
• 4 slices bacon
• 1 small bunch asparagus
• 3 T BBQ sauce
• 1 cup shredded sharp cheddar cheese (I used Tillamook)
• Sour cream
• 4 Toothpicks, soaked in water for 30 minutes

1. Boil potatoes until just fork tender. Peel and cut ends off, then cut in half across the center. Scoop out the potato, leaving 1/2" around the edges. You'll be left with what look like potato cups, that can stand up on their ends.

2. Preheat grill to medium-high.

3. Wrap each potato with a slice of bacon and secure with toothpicks.

4. Grill potatoes, opening side up, until the bacon is cooked. Flip over (so the opening side is down), cover with foil, and reduce heat to medium.

5. Place asparagus on grill and coat with BBQ sauce. Grill until done but still crunchy.

6. Flip potatoes back to opening-side up and place 1/4 cup of the cheese in each and let melt. Remove potatoes and asparagus from grill.

7. Trim the asparagus so that the top 1/3rd of the spears remain (save the stems for another use. I like to put them over a garden salad).

8. Remove the toothpicks from the potatoes. Fill with asparagus tips, standing upright.

9. Serve with sour cream.

Indiana Railway Museum

We made a quick stop at the Indiana Railway Museum in French Lick on our way to Jasper for the Strassenfest. Here are some of the cars/locomotives they have on display there.

The locomotive that is currently used to haul passengers on various trips.




Steam train's engineer's seat. I bet that was hot work!




View inside an old caboose. Small sink, bunks, and even a wood-fired stove.

Honky Tonk Sweet and Spicy Salad Dressing

This awesome, kicked-up salad dressing recipe came from Honky Tonk BBQ in Chicago. To match it, we had to make a kicked-up salad. I sliced a leftover chicken breast from some sandwiches we made the other day and placed that upon a bed of greens. Added par-cooked carrots and snap peas, sliced avocado, shredded sharp Tillamook cheddar, and chopped tomatoes and red onion.


If you're shy of heat, use slightly less Sriracha (aka Rooster Sauce) sauce. We went all-in. It's good!

Makes: 6 servings
Prep time: 5 minutes
Printable Recipe

Ingredients:

• 1/4 cup sugar
• 1/8 cup water
• 3/4 cup olive oil
• 1/4 cup cider vinegar
• 1/4 cup Dijon mustard
• 1/8 cup Sriracha sauce
• 1/2 T salt
• 1/2 t ground dried ginger
• 1/2 t celery seed
• 1/4 t fresh ground black pepper

1. Place all ingredients into a blender and blend well.

Happy 10th Anniversary

The happy couple!

Mango-Glazed Bacon

Oh, my. I will be making this again very soon.


The flavor is outstanding. You could also use this glaze on other things, such as smoked meatballs or grilled pork. You could also try this with peaches or papaya, and other fruits.

The original recipe came from Bobby Flay. I found out about it from a great food blog site, My Year On The Grill.

Makes: 1 pound
Prep time: 15 minutes
Cook time: 20-30 minutes
Printable Recipe

Ingredients:

• 1 cup sugar
• 1 cup red wine vinegar
• 1 ripe mango, pealed, pitted and chopped
• 1 T honey
• 1 pound thick bacon (I used Wright's)

1. Preheat oven to 375 F.

2. Stir sugar and vinegar together in a sauce pan. Cook over high heat until the sugar is dissolved.

3. Add the mango and cook for 5-10 minutes until the mango is softened and the sauce has reduced by half.

4. Let mixture cool slightly then place into a food processor. Puree until smooth.

5. Strain mixture into a small bowl and add honey and salt and pepper to taste.

6. Place bacon a wire rack above a parchment paper-lined baking sheet. Brush with the glaze and bake until crisp. Add additional glaze every 5-10 minutes until it is used up.

Veggie-Stuffed Grilled Onions

These were mighty good. It's unfortunate that Vidalia onions are no longer in season because they would've cranked these up another notch.


The original recipe calls for using frozen mixed veggies. Well, with everything in season right now, I skipped that and used some fresh carrots and snap peas. You can substitute any veggies you like. You may have to par-cook them first.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 4 large sweet onions, peeled
• 2 cups fresh veggies (I used carrots and snap peas, which I par-cooked first)
• 2 T seasoning (I used Todd's Dirt. You can use any general seasoning, like herb or Creole)
• 1/2 cup shredded Cheddar cheese (I used Tillamook)
• 4 T butter, cut into 4 pieces

1. Preheat grill to medium.

2. Slice top third off of each onion and save. Using a spoon or melon baller, scoop out the inside of each onion. Dice the removed onion and reserve.

3. In a medium bowl, combine the vegetables, diced onion, seasoning, and cheese. Divide evenly into each onion. Top with a pat of the butter.

4. Cover onion with top and wrap in foil. Place on grill and grill 20-25 minutes until tender.

Huevos Oaxaca (Oaxacan eggs)

These eggs are outstanding! And pretty to boot! Say goodbye to those same-ole, same-ole breakfasts!


The original recipe came from here. I made some very minor changes to it.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• Corn oil for frying + 2 T for cooking the eggs
• 6 corn tortillas, cut in half
• 12 eggs
• 4 green onions, sliced
• 2 jalapeños, sliced
• 1/2 red bell pepper, diced
• 1/4 cup cilantro, chopped, plus more for garnish
• 1 1/2 t ground cumin
• 4 oz feta cheese (I used queso blanco)

1. Heat out in large saucepan to 375 F. Add tortilla halves and fry until brown and crisp, turning often, about 2 minutes. Remove to paper towels to drain.

2. Beat eggs, green onions, jalapeños, bell pepper, cilantro and cumin and half of the cheese in a large bowl. Crumble in 4 of the fried tortilla halves. Season with salt and pepper and let stand for 5 minutes.

3. Heat 2 tablespoons of oil in a large skillet on medium heat and add eggs. Cook until just set, stirring often, about 3 minutes.

4. Divide the eggs into 3 servings and sprinkle with remaining cheese. Garnish with remaining fried tortilla halves and cilantro, if desired.

Grilled Mangoes

We decided to give this recipe a shot. Super easy, just grill some mango and throw on a few toppings.


Anita's not a big fan of grilled fruits or veggies. I think I'm slowly changing her mind about that since she really liked these mangoes.

Makes: 6 servings
Prep time: 15 minutes
Cook time: 5 minutes
Printable Recipe

Ingredients:

• 3 mangoes, peeled and cut into large slices
• Pinch of cayenne pepper
• 1 lime, juiced
• 6 T sour cream
• 2 jalapeños, chopped
• Small bunch of cilantro, chopped
• Olive oil

1. Preheat grill to medium.

2. Sprinkle both sides of the mango with salt, black pepper, and cayenne pepper, to taste. Drizzle with oil.

3. Grill for 1-3 minutes per side.

4. Drizzle sour cream over mango and garnish with jalapeño and cilantro. Serve.

Cakes from Shug's

Here are some more awesome cakes made by our niece.




She started up Shug's Cakes here in Indianapolis. She makes some awesome cakes and cupcakes!

Pimento Cheese Fattie (or sandwiches)

This is Anita's mom's recipe for pimento cheese. Anita makes it for almost every family get-together. People love it heaped up on bread as a sandwich. There's never any leftovers.

Leave it to me to trash a family tradition and shove the pimento cheese spread inside a fattie! But hey, it's really, really good! I did stay true to Anita's mom's recipe by not making any substitutions. Some things you just don't mess with.


The best way to make the cheese mixture is with a meat grinder. You can also do it by hand, but it'll take a lot of work. A food processor might also work, but I've never tried that. You'd want to be careful to not over-process the mixture.

Makes: 8 sandwiches, or 1 fattie and a few sandwiches
Prep time: 15 minutes
Cook time: 0 minutes (for fattie cook time, see our fattie page)
Printable Recipe

Ingredients:

• 24 slices Kraft American cheese
• 1 small jar diced pimentos, drained
  
• 3 boiled eggs, peeled
• Salt and sugar, to taste
• 3/4 cup Miracle Whip dressing, plus more as needed
  
• 5 sweet pickles

1. Feed ingredients except Miracle Whip into a meat grinder. Combine mixture by hand.

2. Stir in Miracle Whip. Add more as needed. You don't want an overly wet mixture, but something that is firm and can hold up in a sandwich.

3. Serve cold for sandwiches or use as a fattie filling.