BBQ Stuffed Peppers

I had been eyeing dishes to make for Labor Day at my grandparent's house. I had found a stuffed pepper recipe online but decided it was too much work so I didn't pick up the ingredients. When I got there, my grandfather must have been thinking the same thing because he bought almost exactly what I needed. I made a few adjustments to suit the ingredients we had on hand. Also, I had problems with the bacon sticking to the outside AND the stuffing falling out. To remedy that, I changed the recipe below to what I think will work. So the pictures won't match and if the changes don't work, don't sue me. ;) I plan to make these again when I have a crowd, so I'll be sure and post an update. Even if you make them as pictured (which would be saving the bacon for the outside), they'll still be delicious, just a little messy. I can say these went quicker than the No Leftovers Cake. They even beat out the crab stuffed jalepenos that my aunt is famous for! They smokey flavor of the peppers melds together with the meats and make for a delicious savory treat which can even work as a full meal because the peppers are so big.



15 large evenly shaped poblano peppers
16 slices of bacon
2# ground beef
2# ground sausage
2-4 c. shredded cheddar cheese
2 c. ranch dressing
BBQ sauce

Wash, remove tops from peppers (carefully, you will use them later) and remove seeds and membrane while leaving peppers whole.

In a skillet, fry bacon until cooked but not crisp. Brown beef and sausage in a skillet until brown but not crisp. Drain off all fat. Crumble bacon into meat mixture. Let cool. Add cheddar cheese to your liking and ranch dressing to meat mixture until mixture is coated but not runny. Loosely stuff mixture into peppers Replace tops on peppers to hold everything in and secure with a toothpick.

Either on a grill or under a broiler, place peppers. Cook until peppers are soft and begin to char on the outside. Rotate peppers on all sides until thoroughly cooked. After peppers are cooked, brush on BBQ sauce and continue cooking until sauce is warm and acts as a glaze on the peppers.

Adapted from Tasty Kitchen

Crock Pot BBQ Beef Ribs & Sausage

Sweet and melt in your mouth good without all the fuss. Need I say more?

2(ish) lbs beef ribs
Tex-Joy BBQ Seasoning

1/2 c. brown sugar
1 tsp. coarse grain mustard
3T. liquid smoke
3 cloves garlic, chopped
salt/pepper

1 onion, sliced

1/2 c. Dr. Pepper

1 lb. sausage, sliced on the bias

Sweet Baby Ray's BBQ Sauce

Trim ribs of skin and excess fat. Sprinkle on seasoning of your choice. Mix next group of ingredients together. Coat ribs with glaze. Layer ribs and onions in crock pot. Pour Dr. Pepper over the top. (I accidentally forgot to pull in my crock pot and it sat for an hour. I think it might have helped.) After that I realized I wasn't smelling my food like I should have, I went to check on it and then plugged in it. :D Let this cook on high for three hours.

After three hours, I pulled the ribs out and poured on BBQ sauce on the ribs and added the sausage. I then cooked for another two hours on low.

Next time, I would cook the sausage a little to lessen the fat. (And be more cautious when I trim the fat too). Either that or cook it the day before I wanted it, stick it in the refrigerator and then remove the fat and reheat the next day. I would also drain about half of the first liquid off before I added the BBQ sauce. I am assuming this would result in a thicker sauce that could top the BBQ. Don't get me wrong, the flavor was awesome! I will definitely make this again!

Crock Pot BBQ Pork

Ugh, this was so stinking good and I can't remember the recipe now. I thought I had saved it, but I guess not. And of course, I can't find whatever website I used for my inspiration. So here's what I *think* I did:

3-4 lb. pork roast
1 bottle BBQ sauce (Jack Daniel's BBQ sauce)
2 c. (ish?) beef broth
3T liquid smoke
1/4 c. dried chopped onion
salt, pepper

Season the pork roast with salt and pepper. Place in bottom of crock pot. Mix remaining ingredients and pour over. I know 1/4 cup of dried onion sounds like a lot but I know that I seriously used 1/2 bottle of dried chopped onion. I guess you could use real onion, but I didn't have any on hand. I also can't remember if I used 3T. of liquid smoke or 1/4 cup. I know, I suck. I guess I'll have to make it again. Either way, this is the basis and if you make it, I promise it'll be good. I mean, just look at the picture!