♪ Gonna smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
♪ Gonna smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
♪ Got my natural casing ♪
♪ Got the hogs on the run ♪
- [Bob] Welcome to BBQPitBoys.com.
Today, we're gonna grill up some stuffed peppers
and a meatloaf at the pit,
and they're real easy to do.
All right, you're gonna need some cubanelle peppers.
You're gonna need some ground beef.
You're gonna need some ground sausage.
Some mozzarella cheese, some cayenne pepper,
some grated Parmesan, SPG.
You're gonna need some tomatoes, eggs,
anchovies, oil, garlic, and basil.
(laughing)
All right, let's put this together.
That's quite something else, isn't it?
Except this is real easy to do.
All right, we're adding one pound of sausage,
and we're using a hot sausage,
to two pounds of ground beef,
and for this recipe,
you're gonna need some garlic,
and we've got about five chopped cloves of garlic.
There's nothing better than garlic
in a meatloaf mix,
and here we're putting in some basil,
about a half cup of chopped basil.
Here we've got that mozzarella,
about a half a pound
of cubed mozzarella cheese going in there,
and here we've got some SPG.
You gotta do some seasoning,
about a tablespoon more or less.
(laughing)
And here we've got some grated Parmesan cheese,
and you're gonna need about a half a cup,
more or less.
And to bind, or to help bind it all,
a couple of eggs.
(peaceful guitar music)
And here we got a little more
than half a cup, three quarter cup
chopped plum tomatoes,
and here's the magic.
It's all about the magic in the meatloaf,
and we've got some anchovies.
A few anchovies, we're gonna dice them up real fine
and add them to the mix.
Now, why anchovies?
Man, they add a lot of good flavor
to the meatloaf mix.
Now, we're gonna crank up the heat a bit.
Maybe about one teaspoon of cayenne pepper.
Mix it up good.
Now, now we're ready to prepare the cubanelle peppers.
You know about these.
Sometimes they're called Cuban peppers,
or Italian friers.
They go by different names
depending on where you're at,
but they're a elongated pepper.
They're very, very mild,
and what you're gonna do for this recipe
is what we're doing right here.
Just cut the top off,
because you're gonna need the top,
and clean out those seeds.
Like I said, real easy to do.
All right, the peppers have been prepped,
and now we're gonna stuff 'em.
(laughing)
Oh, man, now this is not your mama's stuff peppers.
Trust me, you gotta check this out.
When these go on the grill,
get a light smokey flavor.
You won't find a better stuffed pepper.
(peaceful guitar music)
All right.
(peaceful guitar music)
Just get that meat in there,
packed fairly loose.
Don't get 'em too tight.
You might blow open the peppers as it's cooking.
You can use a spoon or use your fingers.
That's what the big guy in the sky made them for, right?
(laughing)
Man, ah yeah, here come the food police.
You can't use your fingers.
Sure as hell, you can.
Stuff it in there just like that.
All right, enough of this.
Peppers have been stuffed.
All right, what Slasher's gonna do now,
is take a couple of tooth picks
and put the top back on.
That's why we saved it.
Now, why are we doing this?
Well, this will keep the meat
from overbrowning, or overcooking on the outside
as it's on the grill,
and it'll help steam the entire pepper.
Make it nice and tender.
So, again, you just take a couple tooth picks,
and just stab the sides,
and they'll hold on pretty good.
(groaning in pleasure)
These look good enough to eat already.
(upbeat guitar music)
Yeah, good!
All right, now, let's throw them on the grill.
We've got the grill set up for indirect heating.
The charcoal is on one side,
and we're gonna place these peppers
on the opposite side.
This'll be a nice, slow cook,
maybe 325 degrees Fahrenheit.
We're gonna hit 'em with some olive oil.
Oh, yeah, can you smell that?
It smells good!
(chuckling)
Put the cover on,
and this could take maybe an hour.
There's no rush.
Oh, yeah, by the way,
what we had left over for the meat
is going into the meatloaf pan,
because it's gonna be meatloaf at the table.
All right, we're about halfway through this.
Maybe a half hour or so, more or less,
and we're just gonna flip these peppers.
Gets an even cooking going on.
Get that char.
Oh, man, are you kidding me?
(food sizzling)
(upbeat rock music)
Now, we could speed up this video,
but yeah, kinda like doing this.
(food sizzling)
You don't like it,
just hit that fast forward button
in front of you.
(food sizzling)
Oh, baby.
(upbeat rock music)
All right, due to miracle of time,
the meatloaf is done.
The stuff peppers are done.
We're gonna pull them off the grill.
(groaning in pleasure)
You would not believe that smell.
It smells good!
(dramatic rock music)
I'm tellin' ya,
figurin' on serving two per customer.
(dramatic rock music)
They're gonna be tender, moist, full of flavor.
Like I said, it's not your mama's meatloaf stuffing,
and a slightly smokey flavor to it.
It just don't get any better than this.
(upbeat rock music)
Now, I'll tell you what.
We often get requests for cuttin'
what we're cooking right down the middle,
so we'll show you what this is gonna look like.
(fast guitar music)
Pull them toothpicks out.
You take your old hick,
and slice her right down the middle.
Look how tender that pepper is.
And that meatloaf, we cooked it
to about 160 degrees Fahrenheit internal.
Just the way she likes it.
Now, of course, as always,
we do apologize for eating
in front of you like this,
but we call this pit master privilege.
(fast rock music)
Just take a look at that.
We're gonna be eatin' good tonight, Martha.
(laughing)
All right, let's show you the meatloaf.
Oh, man, look at that.
Big globs of mozzarella cheese.
Slice it down the middle, too.
Moist and tender.
(fast rock music)
Of course, you can serve it the way you want.
Here we've got some garlic bread.
(fast rock music)
All the starch we need, right?
(upbeat rock music)
Now, that's a plate.
(upbeat rock music)
So, the next time you're lookin' for a recipe
for your barbecue,
check out BBQPitBoys.com.
(crow cawing)