This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Welcome to Fall!

  • Filter
  • Time
  • Show
Clear All
new posts

    Welcome to Fall!

    I made smoked/baked apples stuffed with ground pork, fresh sage, celery, onion and a touch of maple syrup. Cooked over indirect heat at about 225* for an hour with a single chunk of apple wood for some light smoke. They turned out great. The apples were warm throughout but still somewhat firm. The light smoke complimented the apple nicely without overpowering while the maple syrup added a touch of sweetness. Definitely tasted like fall. We served them as a main course with rice but they could be a great appetizer as well.



      They look awesome but we are still over 100° so no fall here...........yet.


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        You the folks with that dry heat?

      • smarkley
        smarkley commented
        Editing a comment
        Yeah we got that dry heat too... like a sauna with no steam

      • jgg85234
        jgg85234 commented
        Editing a comment
        Yes, the humidity is finally dropping from monsoon season, so we can get back to "dry heat".

        Still projected to be 104-106 for the highs this week, but into the low 70s overnight.

        The only consolation is that it is BBQ season all year long!

        Best regards,

      Interesting. Methinks I'd rather have a pound of cinnamon, sugar, ice cream and caramel with mine. You know, because ground pork stuffing would make the apple kinda unhealthy.


      • jholmgren
        jholmgren commented
        Editing a comment
        Hah... oh yeah, unfortunately ice cream and caramel weren't on the dinner menu tonight. I have made baked dessert apples in the oven but never on the smoker.

      • Huskee
        Huskee commented
        Editing a comment
        But seriously jholmgren, thanks for sharing this recipe. My family would love it!

      I have NEVER seen an apple done up like that... it gives me crazy ideas.


        We occasionally buy apple-sausage at the local farmers market so I figured these would be good, plus I have a decent amount of good Grade B maple syrup left from making maple bacon.
        An hour at about 225-240 over indirect heat and the apples were warm and firm throughout, not mushy. I brushed the outside with a bit of the drippings from the pork which helped with some extra flavor and browning.
        I used Red Delicious apples purely for their size. I don't generally like RD's for eating out of hand, find them a bit too mealy for my liking, but they were fantastic in this recipe. Just cut them up with a serrated knife and eat the entire thing. Next time I think I'll take a slice off the bottom to give me a flat surface for standing them on.


          jholmgren, I just want to give you fair notice I am going to Steal your Stuffed Apple Recipe or as best as I can reconstruct it! I am Salivating as I post this! Thanks A Million (It's probably all you are going to Get). I purely love Baked Apples with Raisons and Carmel Topping, Cinnamon of course, Dan


            No problem Dan - my wife saw it pictured on Facebook so I stole it from there. Happy to write up my interpretation of it if you'd like.


            • Danjohnston949
              Danjohnston949 commented
              Editing a comment
              Please, Dan

            I have stuffed pork with apples but never apples with pork, Eureka! What if you peel the apple and wrap it with bacon after you stuff it. I am going to have fun playing with this idea, thank you.


            • jholmgren
              jholmgren commented
              Editing a comment
              I like where your head is at. My concern is keeping the integrity of the apple when you remove the skin. I was disappointed in the swineapple because the bacon didn't get crisp and the whole thing was a bit of a soggy mess because of the water in the pineapple. Apples have less water, but still not insignificant.
              Either way - good luck and let us see how your playing goes!

            I love this, so creative! Apples and pork are soulmates, I don't see how this wouldn't be amazing.


              Here you go Danjohnston949 :

              8-10 Large apples (I used red delicious)
              1 small onion
              1 stalk celery
              1 lb ground pork
              4 leaves fresh sage
              Maple Syrup (approx 1/2-3/4 cup depending on taste preference)
              Salt and pepper to taste

              Chop the onion and celery fine and sweat them in about 1 T of butter with salt and pepper. When they are soft, add the pork and sage to the pan, turn up the heat and brown the pork until cooked through. Drain mixture in a colander over a small bowl (keep the drippings) and refrigerate the pork for about an hour to cool it down while you set everything else up.

              Set grill/smoker for indirect and bring to about 225*. Toss in a small chunk of apple wood just before putting the apples on for some light smoke.

              Hollow out your apples - make sure you don't cut through the bottom. A melon baller works pretty well.

              Drop a few tablespoons of the pork mixture into each apple to heap over the top - don't pack it in. Drizzle maple syrup on top (I used about 1T per apple) and top with a small dot of butter.

              Brush the skin of the apples with the reserved drippings, place on heavy foil on the smoker/grill for about an hour. Carefully remove with tongs and plate/serve. Serrated steak knives work really well for cutting.

              Great appetizer or serve with wild rice for a nice main dish.
              Last edited by jholmgren; September 28, 2015, 02:18 PM.


              • Danjohnston949
                Danjohnston949 commented
                Editing a comment
                Jim, Thanks a Million, my new Weber Performer is scheduled for delivery Tomorrow and I got a notice that the SNS had shipped, the Apples are ripe! Oh Boy, Oh Boy this weekend is going Great! Dan

              • jholmgren
                jholmgren commented
                Editing a comment
                My pleasure Dan - have a great weekend!



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedreview

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker

            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourcomplete review