Stuffed Burger with Bacon and Cheese

So I have Brandon Chestnut to thank for this...I saw this awesome kitchen toy on one of his posts on Twitter. It is a Stuffed Burger Press from William Sonoma. I have to say this makes the best tasting burgers that I have had in a long time. AlsoServed with my personal favorite beer Yuengling Lager.

Yuengling is the oldest brewery in the country based in Pennsylvania. They make a Lager, Black and Tan, Porter, and of course a Light Beer. I have not had a single bad beer from them, but they have a major flaw in their beer...it is not sold in Michigan. I was recently in Pa for work and brought back enough for me and a few friends. If you ever get out to the east coast definately try this beer. There is a reason they have been around since 1829.

 I made 2 different version of these since Julie loves mushrooms and I allergic to them. One is stuffed with mushrooms, garlic and swiss cheese and the other is Sweet Baby Ray's and Chedder cheese

Stuffed Burgers with Bacon and Cheese

1 lb Ground beef

1 egg

1/2 cup Cracker crumbs (try different kinds of crackers)

1 clove of Garlic

Salt
White Pepper
1-2 tbsp Worcestershire Sauce

Mushroom Filling (enough for 2 burgers divided)
1 Button Mushroom top diced
1 Slice of Swiss diced
1 small clove of garlic diced

BBQ Chedder Filling (enough for 2 burgers divided)
3 Tbsp Honey Chilpote Sweet Baby Rays BBQ sauce
2-4 Tbsp Shredded Chedder

Combine all ingredients in a bowl. Divide into 8 equal balls. Cover each side of the burger press with plastic wrap and press burgers into it.  Fill with your choice of filling and grill to your preference. top with choice of cheese and fully cooked bacon.

Award Winning Chili - Shredded Pork BBQ Sweet Chili

So every year Julie's family goes camping at the Gischia's place up in Lake City, MI. IT is a beautiful piece of property. Well every year there is a chili cookoff up there. I have competed every year and have never won...until this year. I tried something that I have wanted to try for a very long time. It is a Shredded Pork BBQ Sweet Chili
Shredded Pork
1 5+ lb Pork Shoulder
1 onion coarsely chopped
3 cloves of garlic chopped
kosher salt
white pepper
fresh sage chopped
2 bottles of hard cider
1+ C of apple cider

Season the pork shoulder with salt, pepper, and sage. Sear in a large sauce pan to lock in the juices. Place in a slow cooker on low in the both ciders with onions and garlic and cool for 10 or more hours. I cooked mine for 12 hours over night. Remove from slow cooker and shred with a fork.

Chili
Shredded Pork from above
1 large and 1 small can of tomato sauce
1 Batch of Peach BBQ Sauce
1 small onion diced
2 cloves of garlic diced
1 Jalapeno halved and seeds removed
Salt and pepper to taste

Combine all ingredients in a large stock pot and cook over a low heat...The longer the better I think it was about 3 hours for mine. Before serving pull the jalapeno out as it is just there for flavoring. Serve with your favorite chili toppings.

Pork Tenderloin with Homemade Peach Barbecue Sauce

This is probably one of my specialities. I have been making those huge pork tenderloins that you get at grocery store or Costco...usually only about $20-30 for a 10lbs tenderloin, for about 10 years. I used Sweet Baby Rays for a long time until I found this recipe for a Peach Barbecue Sauce, and I have tweaked it over the years. Again the original came from Epicurious.com (as usual it is a great starting point). Recently I tried a chili with the BBQ sauce in it. I usually make a double batch for the Pork if I do a full tenderloin for a large group like George's Baptism.

Peach Barbecue Sauce


8 oz bacon slices, chopped (can use turkey bacon but pork taste better)
2 dried chile de àrbol,* broken in half
1 coarsely chopped onion
2 garlic cloves, chopped
1 about tbsp Worcestershire sauce
1/2 tbsp whole black peppercorns, crushed
1 jar of canned peaches with juices (unfortunately the Peaches in Michigan are not very sweet or juicy)
1 1/2 cup orange juice
1 1/2 cup ketchup
1 1/2 tbsp (or more) fresh lemon juice
3-4 drops hot pepper sauce


Sauté chopped bacon and chilies in heavy large saucepan until bacon is crisp. Add onions and garlic; sauté until onion is translucent, about 5 minutes. Add Worcestershire and peppercorns; stir 1 minute. Add peaches and and juice, sauté for about 5 minutes. Add remaining ingredients. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30-60 minutes.

Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Original author said to, Season sauce to taste with salt and more lemon juice, if desired. I have never found a need for this.  (Can be made 1 week ahead. Cover and refrigerate.)

Pork Tenderloin

1 8-10 lb Pork tenderloin
1-2 tbsp extra virgin Olive oil
Diced fresh herb including Sage, thyme and rosemary
1-2 tsp kosher salt
White pepper

Unwrap and dry Tenderloin. Combine the Oil, herbs, Salt and pepper together. Rub the Tenderloin with oil mixture and place on a spit for a grill rotisserie. Place on a Grill under mid-low heat for 2 hours and brush with barbecue sauce during the last 30 minutes. If Grill is equipped with multiple burners and rotisserie burner place rotisserie burner on medium-high and just outside burners on low. Cook to above 140°.