Barret
TVWBB Pro
As I recently mentioned, I have taken a new job in Portland, Oregon. Well, once we sold our house in Boise, Idaho and got the whole family moved up here, I was itching to smoke SOMETHING on the Weber! So, after looking at what we had on hand, I decided to cook up some stuffed tomatoes and peppers.
We had purchased some very sweet elongated red bells from the Lents Farmer’s Market that day, and I really wanted to do something with them for dinner. My wife is not a fan of any kind of pepper (yeah, I know; she doesn’t know what she’s missing), but loves tomatoes. So, I picked up some firm supermarket tomatoes – the ones with almost no taste – that would work.
I started by browning some ground beef in a skillet with onions, garlic, and a myriad of seasonings. I then shaved a bit of the tomatoes off the bottom so they would not tip over while cooking, and also cut off the tops and scooped out the insides, leaving the walls intact. I also split the peppers in half and cleaned them out, as well. I allowed the beef mixture to cool a bit before stuffing it into the veggies.
Prepping the grill:
Ready:
Apple wood chunk for smoke:
On:
Done, with the tomato skins beginning to peel:
Plated with a salad and a 2012 Alaskan Brewing Baltic Porter Ale that I brought with me to Oregon that paired VERY well with the meal:
This meal was a hit with the family, and we’ll definitely be doing this one again soon!
Cheers!
Barret
We had purchased some very sweet elongated red bells from the Lents Farmer’s Market that day, and I really wanted to do something with them for dinner. My wife is not a fan of any kind of pepper (yeah, I know; she doesn’t know what she’s missing), but loves tomatoes. So, I picked up some firm supermarket tomatoes – the ones with almost no taste – that would work.
I started by browning some ground beef in a skillet with onions, garlic, and a myriad of seasonings. I then shaved a bit of the tomatoes off the bottom so they would not tip over while cooking, and also cut off the tops and scooped out the insides, leaving the walls intact. I also split the peppers in half and cleaned them out, as well. I allowed the beef mixture to cool a bit before stuffing it into the veggies.
Prepping the grill:
Ready:
Apple wood chunk for smoke:
On:
Done, with the tomato skins beginning to peel:
Plated with a salad and a 2012 Alaskan Brewing Baltic Porter Ale that I brought with me to Oregon that paired VERY well with the meal:
This meal was a hit with the family, and we’ll definitely be doing this one again soon!
Cheers!
Barret
