There I admitted the face that this is not the prettiest meal in the world so can we get past the picture now?

Ok, now that we are beyond the looks of my horrible photo we can talk about the flavor.  By far this is now one of my favorite simple, delicious meals.

For some reason I just had a craving for pork, pasta, and cheese and came up with this.

The key to this dish was the boneless chops which were fantastic.  I took the chops and threw em on the grill since I thought I needed some grilled flavor with this dish.

This meal should serve 4 normal people or 1 HankBob and 1 Ogre…

What you need!

4 Boneless pork chops

1 lb spaghetti noodles cooked al dente

Your favorite pasta sauce about 16 oz.

1 can Rotel Tomatoes with Green Chilis

Shredded Mozzarella and Parmesan Cheese

What to do!

Get the grill hot and throw the chops on until fully cooked.

Take the chops off the grill and place into a roasting pan, cover with pasta sauce, and tomatoes.  Sprinkle the cheese over the top.  Cover the pan and you can either add the pan back to the grill or put it in the oven at 350 degrees for about 35 minutes.

While the chops are in the oven or on the grill go ahead and boil up the noodles.

After 35 minutes just scoop ya a chop out of the sauce and place it on your pasta.  Add a little more sauce if you want and enjoy.

I had mine with a Caesar Salad and Garlic Cheesy Ciabatta bread

No matter what I think I know a great thing when I see one and thanks to my boy I now have a new item to put together when I have a few folks over for a weekend bash.

For those of you that are “health nuts” and like your “heart” you should probably stop reading this right now.

For the rest of the bacon and sausage and cheese and jalapeño loving world please keep reading and enjoy.

Alright, so I call these Fire in the Hole Brats because they are stuffed with Jalapeños and Cheddar cheese, then wrapped with bacon and grilled to crispy perfection.  Each bite is like a explosion of delicious, but don’t take my word for it.

So here’s the deal

Per serving:

1 uncooked bratwurst

1 tblsp diced Jalapeños

Enough cheddar cheese to stuff the brat

2 strips of bacon

How to prepare

Start by slicing the brats down the middle so that you can stuff em full.

Stick plenty of cheese in the middle…

Then stick the Jalapeños in where they fit in…

Tuck 1 strip of bacon in the end and start wrapping.  Then repeat with the 2nd strip of bacon from the other end… (optional at this point to add a little of your favorite BBQ Pork rub)

Place them on the grill on indirect heat, since you can’t turn these as much you need to get them to cook evenly on top and bottom until the bacon is crispy.

Place them on a bun, add your toppings and enjoy…

I’m a little bigger than your average Joe so I decided to have more than one but the last bite of the 2nd one was just as good as the 1st bite of the 1st one…

All of this food was cooked for a Toga party that I had at the house and the food was magnificent the outfits were phenomial, the beer was cold and the ladies were super hot.  It was definitely some good fun, maybe I’ll get some pics up one of these days.

Once again Spicy Guy came through for me with his Rowdy Rub and I can’t say enough about how awesome these rubs are.

Well, I figured ribs would be a perfect addition to everything else that I was making and boy was I right.  I actually did three different styles of ribs.  I did my regular old sweet BBQ ribs, the Apple Chipotle ribs for those who like a little kick in the pants, and a dry rib and I honestly can’t tell ya which one was better.  They were all devoured.

So, now that I have combined two of my favorite things ribs and Apple Chipotle BBQ, check out the recipes and put them together for an amazging time.

Ribs Hankbob Style

Then brush the ribs with:

Apple Chipotle BBQ Sauce

It all started with preppin the ribs, I washed em down, oiled them a little, and covered generously with Spice Guy’s Rowdy Rub and even before cookin’ these things started to smell amazing.  Just because I like a little heat, I added a little chili powder to em for a little extra kick.

I took these bad boys and threw em on the smoker.  Now, I really wanted to use a little hickory but the only wood I had piled up and still green was some blackjack oak and it was absolutely perfect.

I let them sit on the smoker for 6 hours at about 200 degrees and they were ready to jump off the bone and right into your mouth at that point.  But I like to add one last little step to ribs when I smoke em like this.  I wrap them in foil, add a little pineapple juice, worchesesire sauce, and hot sauce and put them back on the smoker for 1 more hour.

When I took them off the smoker I almost didn’t need to cut em, they just came apart clean.  I took the first bite of a rib and almost feinted.  It was a glorious mouthgasm and I couldn’t wait to bite into another.  Now, I like to sauce my ribs and almost decided not to sauce them because they were so good but I went ahead and did it anyway.  I took four slabs and sauced them and 2 slabs without sauce, I don’t think anyone cared about the difference they were each equally good.

When I showed up with the ribs everybody was ready to eat.  Now, I don’t know if you have ever been to a silent outdoor 4th of July party, but there was no talking anywhere, the only sounds were those of lips smacking as they got the last of the rib off the bone.

Needless to say, there weren’t any leftovers, oh well, guess I’m gonna have to BBQ again this weekend.

I had the neighbors over for dinner last night and wanted to throw a few twists at em so I grilled these chops, grilled a few balsamic glazed peaches, made some faux potatoes and sweet peas with baby portobello mushrooms and it really turned out pretty impressive.  I also made an awesome sugar free dessert but I’ll save that for another post.  The really cool thing was that my neighbors daughter ate the “potatoes” and said they were the best she had ever had.  I just didn’t have the heart to tell her that it was cauliflower I think it would have just crushed her dreams of not eating veggies haha.

Well, give it a shot, let me know what you think…

This recipe works perfect for about six chops, if you need more just make more!

For the Chops

1 package of pork chops

garlic salt

lemon pepper

Take the chops and season with garlic salt and lemon pepper to taste, make sure to season both sides and place in the fridge for a few minutes while you get the glaze ready.

For the Glaze

3 tblsp Balsamic Vinegar

1 can sliced peaches (in syrup)

2 tblsp Honey

2 tblsp Maple Syrup

1 tblsp lemon zest

1 tblsp Worcestershire Sauce

If you like a little heat (which I do) you can mince up 1 roasted jalapeno to add to the mixture.

This is easy, just combine the Balsamic Vinegar, the syrup from the can of peaches, two peach slices, and all of the other ingredients in a bowl.  Mash the peaches in as you are mixing all ingredients.  You don’t even have to cook this, it’s ready to glaze as is.  Now that wasn’t so tough was it?

Oh yeah, set a little bit of this glaze aside because you are going to want to use it after everything is cooked.

Ok, it’s time to grill

Place the chops on a hot grill for about 3 minutes on one side.  About a minute before flipping them brush the glaze over the chops and let them sit for another minute on the grill.  The goal here is to get everything nicely coated and only flip the chops once to get nice grill marks.

Now, flip the chops over and immediately brush the new side with the glaze.  Notice we didn’t brush this side before putting them on the grill?  Well, there is some sugar in the syrup that we used to make the glaze and we don’t want that sugar to burn as the chops grill.  So, now that they are flipped let them cook for another 3-4 minutes.

Turn the chops over as you remove them from the grill, this will have the freshly cooked side up, add just a little more glaze to the chops just to make em sparkle.  Oh, God, no I didn’t say sparkle, stupid Twilight!!!

Anyhow, go ahead and plate up the chops, now that they are on the plate, use the glaze that you set aside to drizzle over the chops for a perfect presentation.

This a pretty simple and quick fix to add to any side that you want to do.  Keep posted and I will put up some info on the faux potatoes, sweet peas, dessert, and grilled peaches pretty soon.

I hope you enjoy, remember, be safe and get out of the house and grill somethin!