Shooters and Pigs

Here it is Saturday, the girls are gone and its just me, my son and the Ranger Baseball game. How cool is that. Decided I needed some "Stadium Food" that we could graze on during the game. Two easy choices came to mind; Texas Shooters and Pigs (or should I say Cows) in a Blanket.
Although Pigs in a Blanket were originally made using pork sausage, very often they are now made with smoked beef sausage. Both of these "Shooters" can be made prior to the big game and kept warm for pretty much the duration of the game. So satisfying those hankerings anytime during the 3 hour telecast shouldn't be a problem. Click on the following links to get to the recipes for both these.

And while we are on the subject of Shooters, lets look at where they came from.
Shooters are a variation of the original all time favorite.....Sliders, which were introduced to us in the early 1900's.


New Web Site

Its been a while since my last post. I have not stopped grilling...... however I have been working hard on a new website. It is now up and running, although it is still in the "construction" stage. So you may find broken links, bad pictures, mis-spelling (most assuredly) and other glitches. However I am working to correct all of these. So If you get a chance get online and check out GrizzlysBBQ.com. Let me know what you think....good and bad. Any constructive criticism will be GREATLY appreciated.

Grilled Mac and Cheese


Just got home early this afternoon off a trip and needed something that wouldn't take hours to prepare and a trip to the grocery store. Happened to have a whole chicken laying around (doesn't everyone?) for which I would make Flat Iron Chicken, and the makings for a souped up Mac and Cheese on the grill.
Preheat your grill to about 350 degrees F.
Quarter your red and green peppers and place on grill, cooking until tender and sporting some very nice grill marks. Remove, dice and set aside
While your pasta is boiling; cut, grate and measure all your other ingredients and set aside.
When pasta is "al-dente" drain and set aside.
In a large saucepan (you can probably use the same one you used for the pasta) melt the butter and whisk in flour to thicken.
Add half of the milk (1cup) and whisk in. Begin adding cheeses one at a time whisking until thoroughly blended. If sauce becomes too thick begin adding milk.
Once the cheese is blended add in the black pepper, cayenne pepper and macaroni and blend thoroughly. Place in a 9x13 inch baking dish, sprinkle with bread crumbs and place in covered grill, heating indirectly. This is accomplished by turning off the gas burner on one side or moving the coals to one side, placing the dish on the cool side. Heat for about 12 minutes and serve warm.
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