Bacon and Cheese Loaded French Bread

July 28, 2014
by Curt

Bacon and Cheese Loaded French BreadThis could very well be the perfect breakfast!

I used the word “loaded” in the title of this recipe, because that’s exactly what it is. This bread is insanely loaded with bacon! This is only for the extreme bacon lover.

I wasn’t sure just how this bread would cook up with all the bacon, but I was very pleased with the results. For me, it’s the perfect blend of plenty of bacon in every bite, combined with just the right amount of the bread and cheese mixed in. The key is to remove most of the pure fat sections of the bacon strips before cooking the bacon.

If I owned a restaurant, this would be on the breakfast menu!

Bacon and Cheese Loaded French Bread


  • 1 tube of French Bread
  • 1 lb. Pkg. of thin sliced bacon
  • 1 cup finely shredded sharp cheddar cheese


  1. Cook the entire package of the bacon in a skillet, but first, remove most of the pure fat parts of the bacon strips. Once cooked, break into fairly large bite sized pieces and set aside.
  2. Preheat your oven to 350°F.
  3. Open your tube of bread and carefully roll it out into one flat piece. Evenly distribute the cheese and bacon onto the bread, leaving about a half inch free of cheese and bacon around the edges. Roll it up and seal the seam and the ends. Place this on a greased cookie sheet. With a knife, make about 4 evenly spaced shallow cuts in the top of the loaf.
  4. Place in the oven for approximately 30 minutes, or until golden brown.
  5. Remove and let cool for 5 minutes before cutting the bread.
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Smoked Lemon Pepper Lake Trout

July 22, 2014
by Curt

Smoked Lemon Pepper Lake TroutA friend from work recently gave me a good sized lake trout to smoke. Knowing that they’re typically an oily fish like salmon, I made sure to prepare it accordingly. Before marinating, I removed the skin from the already boneless fillets. And then as soon as I put them on the smoker, I scored the fillets slightly in about 3 places and flipped them over to allow some of the oils to drain into the water pan.

This marinade gave the fish a very nice flavor. A little sweetness from the brown sugar, and plenty of saltiness from the soy sauce. And the lemon pepper gave it that pop it needed!

So, next time you catch a nice lake trout, give this recipe a try!

Smoked Lemon Pepper Lake Trout


  • 2 lbs. lake trout fillets
  • lemon pepper
  • Marinade
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 1/3 cup oil
  • 1/4 cup water


  1. Remove the skin from the fillets, and rub the fillets in with the lemon pepper. Mix the marinade ingredients together in a bowl. Place the fillets and marinade in a ziplock bag. Seal it up and place it in the refrigerator for 2 hours.
  2. Get your smoker going and stabilized at about 220° F. I used peach wood for these lake trout.
  3. NOTE: You'll want to use a grill screen with smaller holes so the fish doesn't fall through the grate as it cooks.
  4. Place your fillets on the screen, then score each fillet about halfway through in 3 places. Flip them over so the scored side is facing down. Sprinkle the side facing up lightly with lemon pepper.
  5. Smoke for about 15 minutes at about 220° F, then flip the fillets and sprinkle this side with lemon pepper. Continue cooking until internal temperature reaches 135° at the center of the thickest part of the fillet. (This took 40 minutes to be fully cooked).
  6. Remove from the smoker, and they're ready to serve!
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BBQ Guru PartyQ

July 18, 2014
by Curt

BBQ Guru PartyQWhen Jennifer Masse with Syndicate Strategies contacted me and offered to send me the BBQ Guru PartyQ to try out, I was super excited! It was actually very ironic, because I was just researching the automatic temperature control devices on the market for my Webber Smoky Mountain smoker.

It seems that BBQ Guru is the pioneer in this field, and their products are very high quality. One of my favorite features is that this unit is battery operated, so unlike the other temperature control units on the market, this one can go anywhere. No need to have to try and find somewhere to plug it in.

The PartyQ came with everything I needed, including the batteries, and was very easy to install on my Webber Smoky Mountain. I had it installed and ready to go inside of 10 minutes!

I picked up a turkey breast, knowing that this would take 3 to 4 hours to smoke, and gave the PartyQ a spin. After building a fire, (as detailed in the included instructions), I turned it on, set it for 240° F, and the PartyQ went to work. The fan ran pretty steady until it came close to the target temperature, then slowly brought it to target with shorter bursts, or puffs of air. All of this took about 20 to 30 minutes.

It held the temperature perfectly for the entire cook. Well, except for the couple times I had to open the lid for a quick flip of the turkey breast. But it brought it right back to 240° in no time at all!

I’ve always been that guy that continually adjusted the top and bottom vents to maintain temperature control, and I’ve gotten pretty good at it too! But I think I can easily get used to setting and forgetting on longer cooks. Next…..a big 10 to 12 hour brisket for smoking! Oh yeah!

BBQ Guru Probe TreeJust as a side note, a couple of years ago, I purchased a Probe Tree from BBQ Guru to hold my probe I used for monitoring the temperature just above the grill. I use it for every cook. It’s very discolored now, but it still perfectly performs it’s function every time. You can see it in this picture here.

So, in closing, I can honestly say I would highly recommend the PartyQ. Especially if you do any longer cooks on your smoker!

Grilled Sriracha Sauced Baby Back RibsThere’s nothing better than baby back ribs on the grill at your summer cookout! Here’s a great way to heat things up for your guests!

I’m going to show you how to create your own sriracha sauce.  Add these peppers to a sauce, and you’ve got yourself a killer sauce to bring a little sweat to your party goers when they take a bite of those ribs you just grilled for them! Not to mention a great big smile to their sauce-smeared face!

Sriracha Sauced Baby Back RibsThe McCormick Flavor Forecast 2014: GRILLING Edition predicted that people will be using chilies on the grill this year in pursuit of bigger, bolder flavors. In keeping with Smoked ‘n Grilled’s tradition of recipe creation, I put some of my favorite sauce ingredients together. I used ketchup and brown sugar to add that sweetness, and some soy sauce and Teriyaki sauce to compliment the Asian inspired sriracha sauce! And of course, some of my favorite McCormick spices.

Give this sauce a try for yourself. If you like it hot, I have no doubt you’ll love this sauce recipe! Just a note, to cool it down some, you can leave the serrano peppers out.

As an alternative, I’ve come across some very nice variations for homemade sriracha sauces at the McCormick website. Check out these two recipes for an awesome twist on flavors!  Mango Ginger Homemade Sriracha BBQ Sauce and Cajun-Style Homemade Sriracha BBQ Sauce.

To keep up with the latest going on with McCormick, check out their Grillerhood Facebook page.

This is a sponsored post on behalf of McCormick.

Grilled Sriracha Sauced Baby Back Ribs


  • 2 racks baby back ribs
  • Sauce
  • 3/4 pound fresh red jalapeno peppers
  • 1/2 pound fresh red serrano peppers
  • 1 cup tomato sauce (8 oz. can)
  • 1/2 cup ketchup
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Teriyaki sauce
  • 1/4 cup brown sugar
  • 4 cloves fresh garlic (peeled)
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red pepper (crushed)
  • 1/2 teaspoon Grill Mates Chipotle & Roasted Garlic


  1. Remove the stems from the peppers and coarsely chop. Chop the garlic.
  2. In a food processor, add all ingredients and blend until smooth.
  3. Pour the mixture into a sauce pan and bring to a boil, then reduce to a simmer. Simmer covered, 10 to 15 minutes to blend flavors. Refrigerate for 30 minutes minimum.
  4. Rinse the ribs and remove the membrane on the back side of the ribs.
  5. NOTE: Work the handle of a spoon under a weak spot of the membrane at the edge of the ribs. Work it loose, then pull it off in both directions.
  6. Generously brush both sides of the ribs with the chilled sauce and place into a sealable container. Place the sauced ribs in the refrigerator for 1 hour to marinate. Return the remainder of the sauce to the refrigerator to be used later for brushing while grilling.
  7. Get a medium hot grill going, and be sure to leave a cool area of the grill for indirect cooking. Place the ribs in the cool area, next to the area above the coals, and about 12" away. Cook for 30 minutes, turning them over after 15 minutes.
  8. After 30 minutes, liberally brush them with sauce on both sides. Continue cooking for another 30 minutes, turning them once at 15 minutes again. If you have a meat thermometer, they should be around 195° F between the bones. This would be perfect!
  9. Brush both sides with sauce once again, then move them directly above the coals for about 2 minutes on each side to crisp them up a bit. Remove and serve!
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