These are small enough to be a meaty little snack, or combined with multiples and a real dinner.
I loosely followed this recipe:
https://www.epicurious.com/recipes/food/views/grilled-stuffed-peppers-363417 It should be obvious you can swap things in or out to your liking. Here's how it went today.
The substitutions: cream sherry for the white wine
another 1/2lb ground beef for the venison (so, 1lb ground beef total)
ground garlic for the minced garlic
teaspoon of ground sage for the parsley
The additions:1 cup of cooked corn
3 extra bell peppers. With 12 total pepper halves, I had the exact amount of mixture.
a lit chunk of apple wood smoking away opposite the coals.
The deletion:I skipped the "oil for frying" aspect of a sample, to test the seasoning. I just went with what I had, knowing any indoor taste test wouldn't be relevant anyway.
I've always done stuffed peppers indirect, and it either takes too long for the beef to cook and makes the peppers soggy, or something. This recipe says to cook
direct, starting "right side up" and flip one time, like a burger.
After assembling, I placed the peppers on a Bradley rack and used two baskets of coals (on a grate). This is when about to be flipped:
The Bradley rack covers more area than the two charcoal baskets do, so from the 10-min time the recipe called for the first side, I rotated the rack at the halfway mark so that all peppers had access to heat more or less evenly.
You can see that wasn't the case however, and two right in the middle never escaped the heat. So if I had had more even heat, that first side "right side up" would have been only like 8 minutes perhaps.
. I'll know next time to position the charcoal baskets more apart from each other. After the flip, I gave the meat-side-down side about 6 minutes. All of this cooking was with lid closed. Very little mixture falls out during this. I suppose you could substitute cooked oatmeal or something instead of the egg, and still hold it together?<br /><br />That red one has the right about of char happening on the mixture:<br /><br />[img]http://pics.weberkettleclub.com/images/2017/09/25/stuffed_peppers-3.jpg)
Topic: Stuffed peppers (Read 1258 times)
