#capefeargrillguy

I had forgotten this but the first time I had shishito peppers was when I was in Spain. There were served as tapas somewhere in Barcelona or Salamanca while I was visiting my study abroad live abroad brother. I was doing my best to fit in by drinking wine, beer and even the occasional scotch and soda, somewhere between the ham, cheese, bread, olives, pig’s tail, tortillas, sausage and yummy things from the sea, there were blistered peppers in olive oil and salt.  Fast forward to this summer and while visiting family in Greensboro I went to their downtown famers market, where a lady was selling “frying peppers”. I was intrigued so she explained to me how to cook them and of course I said I can grill that, so we had some that night and they were excellent. The next time I talked to my brother on the phone I mentioned them and said I couldn’t find them at any famers markets here. He told me they had them at Trader Joe’s and then he reminded me that they were served as tapas, oh yea I totally forgot.

Shishito peppers are traditionally blistered or fried in a pan with olive oil and served on a plate with sea salt sprinkled over them. You simply pick them up by the steams and eat. As my wife can attest to 1 in 10 are hot, (she got 2 in row one time and there were no other hot ones out of the batch) I like to say it’s lucky to eat the hot one I mean what else can you say to someone who’s mouth is on fire and is looking at you like you betrayed them.

Well my take on the peppers is this, toss them olive oil then place on a hot grill and cook on high until they are soft and blistered but not burnt.

 Depending on your grill grate you want to use a veggie basket or grill try so you don’t lose any. Depending on the size of the peppers they be ready at different times, just take them off as needed.

 It shouldn’t take more than 10 mins to do a whole grill full of them, so just hang out and keep an eye on them. Finally take them off put them on  a plate and sprinkle sea salt over them and serve

I set out to smoke a meatloaf for the first time and it was a success. The smoke flavor really showed up in the taste and since it was in a pan the fat and liquid pooled up and kept it from drying out. It really turned out very well.

 I look at meatloaf like burgers and chili, everyone’s got there on recipe and far be it from me to tell you mine is better. I have been doing clean eating since the spring and so I made up a meatloaf recipe this time that fit in with that and at the same time hide some veggies for the kids. But there is a basic meatloaf make up we can all agree on, meat, onions, bell peppers, seasonings, some sort of tomato, and something to hold it all together.  For this meatloaf, which was really good, I used 1lb beef, 1lb pork, 1 chopped onion, 2 chopped bell peppers, and then a puree of 4 cloves of garlic 2 carrots and 4 cups of chopped kale. All of this was mixed together and seasoned with salt, pepper, and bbq sauce. Then to hold it together (since I forgot to pick up the eggs) I used tapioca starch like you would cornstarch, ½ cup hot water mixed with 2tsp. Then lined the bottom of my pan with bacon, scoped in the mixture and then covered the top with bacon and bbq sauce.  

But, this post is more about the process than the recipe. I got the fire up in the 300s and then added my wood chunks, you only need a few chunks or even a handful of wet chips, you’re just adding the flavor. I used pecan but just use your favorite or experiment.  You want to keep the temp in the mid-300s high 200s for this, so adjust your grill accordingly. Put your meatloaf in an oven/grill safe loaf pan, or just pick up some aluminum ones. And place in the grill.  It should take about an hour to an hour and a half, you are looking for internal temp of 160 degrees (165 if you use poultry)  

Pull it off the grill when you get to temp and let it sit and rest for 10 mins.

About 3/4s of the way through I drained off half the liquid in my pan, I don’t think it was necessary, next time I will wait and drain off less the half at the end. That is more of a personal preference on how you like your meatloaf, I wouldn’t drain it all out even at the end because it will soak up some of that liquid while you let it rest and that keeps it moist and holds a lot of the smoky flavor.

Looking for something different to do with your corned beef, I was, so I did a little research and decided to grill mine. If you really want to play with the flavor add some wood chips or chunks to it and see what it does, I plan on doing just that at the end of the week, when all that corned beef goes on sell.

Soak corned beef in warm tap water for 30min a lb or at least 2 hours. Every 30 min change water and rinse off meat. 

After soaking pat dry and season with rub;

  Rub is 2 table spoons cracked black pepper

2 table spoons of cracked or 1 table spoon of ground coriander seeds.

1 tea spoon onion powder

1 tea spoon dried thyme 

.5 tea spoon paprika 

.5 tea spoon red pepper 

  Grill temp should be 250 to 300 use one burner and put meat on opposite side (indirect heat) cook for 2 to 3 hours until internal temp is 175 no need to flip. While grilling you will need to baste every 30 min

Baste

1/4 cup water

1/4 cup oil

1/4 cup vinegar  (I suggest sherry or apple cider)

Any rub that is left over.

  When meat is done take off the grill and let sit wrapped with tin foil for at least 15 min.

I will be more like Pastrami texture wise, than the corned beef you are used to but  it will be delicious.