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Jealous Devil Charcoal

Main Course, Recipes

Spicy Red Wine Pork Belly Bites

November 4, 2023
Spicy Red Wine Pork Belly Bites | Bjorn Bites & Booze

Spicy Red Wine Pork Belly Bites

Spicy Red Wine Pork Belly Bites served with Roasted Honeynut Squash purée grilled over red hot Jealous Devil Charcoal.
These smoked pork belly bites were marinated overnight in a spicy and sweet concoction. Place on the grill, low and slow. After they have grilled for 1-2 hours, then turn them in a spicy, caramelized red wine sauce. What can be better than Boozy bites? Serve and enjoy immediately.
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Prep Time 1 day
Cook Time 3 hours
Course Main Course

Ingredients
  

  • 2 lbs pork belly, cut into 2-inch squares
  • ¼ cup brown sugar
  • ¼ cup kosher salt
  • 1 tsp smoked paprika
  • ½ tsp cayennne
  • ¼ tsp red pepper flakes
  • 1 cup orange juice
  • ¾ cup red wine (cabernet sauvignon, pinot noir)
  • ¾ cup white sugar

Instructions
 

Prepare Pork Belly (24 hours in advance)

  • Prepare pork belly by score the fat side with a knife in a crosshatch pattern.
  • Mix the salt, brown sugar, smoked paprika and cayenne together in a small bowl. Then rub all over the pork belly. Wrap the pork belly tightly with plastic wrap and refrigerate overnight.

Instructions

  • Prepare and heat grill to 225℉.
  • Unwrap the pork belly. Cut into 2" squares and place on indirect heat. Grill for 1½-2 hours until the bites start to form a nice bark.
  • Transfer the pork belly bites to a disposable aluminum pan and add orange juice, and honey. Stir to evenly coat the cubes of pork belly bites.
  • Cover with foil, and return aluminum pan to the grill for another 30-60 minutes until the meat reaches 200℉.
  • While the pork belly is grilling back on the grill, begin preparing the red wine caramel sauce.
  • Add the red wine to a saucepan and reduce by half over medium heat. About 10 minutes.
  • Add ¾ sugar in an even layer in a large non-stick pan over medium heat. Heat sugar, watch it, but don't stir. When the sugar begins to melt, use a spatula to slowly stir the sugar into the melted sugar until all of the sugar has melted and is golden brown.
  • Slowly, very slowly, add the hot reduced wine, stirring until the sauce turns into a rich caramel.
  • Add the pork belly bites into the caramel sauce, turning them until all sides have been fully coated.
  • Serve and enjoy immediately!
Keyword Grilled Pork, pork belly, Pork Recipes
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by Wild West Viking
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Goat Cheese & Mango Steak Bites | Bjorn Bites & Booze
Appetizers, Recipes

Goat Cheese & Mango Steak Bites

March 23, 2023
Goat Cheese Mango Steak Bite | Bjorn Bites & Booze

Goat Cheese & Mango Steak Bites

Grilled over red hot Jealous Devil Charcoal featuring W Sauce! Mango, goat cheese and mint wrapped up in a beautiful seasoned flank steak. This delicious, elegant and stunning appetizer needs to be on your appetizer rotation for your next gathering. One of the benefits is that you an make it in advance! Marinated in W Sauce for at least one hour, then grilled to perfection over clean burning Jealous Devil Charcoal. Combine creamy goat cheese with W Sauce and finely chopped mint. A smooth layer of the goat cheese mixture on a thinly cut strip of flank steak rolled up with a thinly cut piece of mango, then topped off with a sprig of mint.
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Prep Time 1 hour 30 minutes
Course Appetizer

Ingredients
  

  • 1 flank steak (1½ – 1¾ lbs)
  • 1 tbsp olive oil
  • Kosher salt
  • Freshly ground pepper
  • ⅓ cup W Sauce
  • 1 tbsp milk
  • 1 tbsp W Sauce
  • ½ cup creamy goat cheese (4-5 oz)
  • ¼ cup mint, chopped finely
  • 30 small mint leaves
  • 1 fresh mango, julienne

Instructions
 

  • Trim flank steak. Pat dry, rub with oil, and sprinkle with salt and pepper. Place in ziplock bag and add the W Sauce. Marinate for at least one hour.
  • Prepare grill, heat to 450℉
  • Remove the steak from the bag and remove excess marinade. Oil the grates, place the steak on the grill. Grill until internal temperature reaches 125℉ (for rare). Let it rest for at least 30 minutes. Then slice thinly against the grain.
  • Combine goat cheese, milk and W Sauce in a small bowl, and mix until creamy. Add chopped mint, and mix in.
  • Spread thin layer on one of the thin strips of grilled steak, lay 1 piece of julienned mango, and roll up the steak into a tight roll. Add 1 piece of mint to garnish on the steak roll.
  • (These can be made ahead of time)
Keyword elegant appetizers, Grilled Appetizers, grilled steak, steak recipes
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by Wild West Viking
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November 4, 2023
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Citrus & Herb Grilled Salmon | Bjorn Bites & Booze
Main Course, Recipes

Citrus & Herb Grilled Salmon

February 14, 2023
Citrus & Herb Grilled Salmon | Bjorn Bites & Booze

Citrus & Herb Grilled Salmon with Grilled Potato Slices

This recipe is super easy, quick, and flavorful – great for any night of the week. The fresh herbs and bright citrus flavors complement the salmon perfectly! Served with grilled potato slices and a fresh tomato salad, you won't even realize you are eating so healthy! Grilling over red hot Jealous Devil Charcoal on the Big Green Egg MiniMax makes this cook even easier!
Lastly, to ensure the perfect internal temperature, I use my MEATER thermometer!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course

Ingredients
  

  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 2 tbsp rosemary, fresh and chopped
  • 1 tbsp thyme, fresh and chopped
  • 2 tbsp parsley, fresh and chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest, chopped
  • salt & pepper to taste
  • (1) Lemon, (1) orange and (1) lime sliced thin

Instructions
 

  • Start and heat your grill to 450°F
  • Prepare salmon fillet by patting the salmon fillet with a paper towel to remove moisture.
  • Place butter, oil, herbs, garlic, lemon juice, zest and salt and pepper in a bowl. Stir to mix well. Use a spoon or brush to add liberally over salmon fillet.
  • Place salmon fillet on cedar plank, or foil pan over lemon slices to prevent sticking.
  • Add lemon, orange and lime slices on top of salmon fillet
  • Place salmon on grill, and cook until salmon reaches internal temperature of 140°F.
  • Remove from grill, serve with additional lemon zest, lemon slices, and fresh parsley.
Keyword Fish Recipes, Grilled Fish, Grilled Salmon, Healthy Eating, Healthy recipes, Salmon Recipes
Continue reading
by Wild West Viking
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Pork Belly Burnt Ends | Bjorn Bites & Booze
Appetizers, Recipes

Tequila-Lime Pork Belly Burnt Ends

January 15, 2023
Tequila-Lime Pork Belly Burnt Ends | Bjorn Bites & Booze

Tequila-Lime Pork Belly Burnt Ends

These boozy bites of tender, mouth-watering goodness were grilled on the Big Green Egg over red hot Jealous Devil Charcoal. The Pork Belly seasoned liberally with BGE Ancho Chili & Coffee Rub, cooked on low heat for 2.5 hours. Made a boozy sauce with amazing lime citrus flavors to compliment the kick of Cazadores Tequila Blanco and splash of Topo Chico ranch water. I added a little heat from Flatiron Pepper Hatch Green Chile Pepper, and a touch of sweetness from some Agave Nectar. Served with fresh lime and jalapeño slices.
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Prep Time 30 minutes
Cook Time 3 hours
Course Appetizer

Ingredients
  

Pork Belly

  • 2 lbs pork belly, cubed into 2-inch pieces
  • ¼ cup Big Green Egg Ancho Chile & Coffee Rub
  • ¼ cup olive oil

Crutch

  • 1 stick unsalted butter, cut into cubes
  • ½ cup brown sugar
  • ¼ cup Agave Nectar

Tequila-Lime Sauce

  • 4 oz Tequila Blanco
  • 4 oz Topo Chico Ranch Water
  • ¼ cup Ketchup
  • ¼ cup brown sugar
  • ¼ cup Agave Nectar
  • 1 lime, juiced and zested
  • ½ tbsp Flatiron Hatch Green Chile Pepper

Instructions
 

  • Prepare grill. Heat to 300°F, using BGE Eggspander, and indirect heat
  • Slather cubed pork belly with olive oil, and BGE Ancho Chile & Coffee (or your favorite BBQ seasoning)
  • Place pork belly pieces on grill, and cook for 2.5 hours, or until pieces are around 160-180°F.
  • Remove pork belly, and place in foil pan. Top with cubed butter, sprinkle brown sugar over bites, and drizzle agave nectar over all the pieces. Cover with foil, and grill for an additional 30mins – 1 hour.
  • Prepare Tequila-Lime Sauce. Add tequila to a sauce pot and heat to a simmer. Then add all other ingredients, mix and cook until reduced and thick.
  • Add the sauce to the burnt ends, and let it simmer and caramelize for about 15 minutes.
  • Pull the pork belly off the grill and let it cool for 5 minutes. Serve with sliced jalapeños, and limes.
Keyword burnt ends, grilling recipes, pork belly, pork belly burnt ends, Pork Recipes, tequila pork belly burnt ends
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by Wild West Viking
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November 4, 2023
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Grilled Monkfish with Parsley Beurre Blanc Sauce | Wild West Viking | Bjorn Bites & Booze
Main Course, Recipes

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

May 24, 2022
Grilled Monkfish with Parsley Beurre Blanc Sauce | Bjorn Bites & Booze | Wild West Viking

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

This sweet, mild yet meaty fish, also known as the "poor man's lobster" was served with an elevated parsley beurre blanc sauce giving the fish a luscious and delicious bite every time! This is such a light and healthy meal, especially with the vibrant purple cauliflower purée with goat cheese and steamed asparagus. A quick and perfect weeknight dinner although fancy enough for a special romantic dinner for two! The monkfish and parsley beurre blanc sauce was grilled on the Big Green Egg over red hot Jealous Devil Charcoal.
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Prep Time 15 minutes
Cook Time 7 minutes
Course Main Course

Ingredients
  

  • 1 monkfish fillet
  • 1 tbsp olive oil
  • 5 tbsp unsalted butter
  • ½ cup white wine
  • 1 tbsp apple cider vinegar
  • 2 tsp chopped fresh parsley
  • 2 tbsp shallots, chopped finely
  • Salt & Pepper to taste
  • Parsley for garnish

Instructions
 

Prepare Beurre Blanc Sauce

  • Cube butter, and keep chilled
  • Combine shallots, apple cider vinegar and wine in sauce pot, and simmer to reduce.
  • Add cubed butter a little at a time, and stir until thoroughly combined and just melted. Remove from heat and save until serving time.

Prepare Monkfish

  • Start grill. Add plancha to grill to allow time to heat up.
  • Brush monkfish with olive oil on both sides. Salt & Pepper on both sides
  • Add monkfish to the grill, and grill 6-8 minutes on each side
  • Serve immediately with parsley beurre blanc sauce. I also served with steamed asparagus and purple cauliflower purée with goat cheese.
Keyword Dinner Recipes, Fish Recipes, Grilled Fish, Grilled Monkfish, Healthy Eating, Monkfish recipes, Parsley Beurre Blanc Sauce
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by Wild West Viking
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Pineapple Mango Jalapeno Wings | Bjorn Bites & Booze | Wild West Viking
Main Course, Recipes

Spicy Pineapple, Mango & Jalapeño Wings

May 17, 2022
Spicy Pineapple, Mango & Jalapeno Wings | Bjorn Bites & Booze | Wild West Viking

Spicy Pineapple, Mango and Jalapeño Wings

These delicious wings were made on the BGE over red hot Jealous Devil Charcoal.
A little bit of sweet with a bit of heat, that’s how I like my wings! The perfect balance between sweet and heat make these juicy chicken wings from Dickie’s Barbecue at Home take you to the tropics, especially with the burst of flavor from Dickies Poultry Rub. These addictive wings are glazed with a sweet chili pineapple sauce to give them that extra bit of sweet heat. Expertly grilled on the amazing Grill Grates to get that perfect sear and crispy bite! Betcha can’t eat just one!
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Course Main Course

Ingredients
  

Pineapple, Mango and Jalapeno Salsa

  • 1 ½ cups fresh pineapple, diced
  • 1 mango, diced
  • 1 jalapeño, seeded and diced
  • 1 red chili pepper (Fresno pepper), seeded and diced
  • ⅓ cup fresh cilantro, chopped
  • 1 lime, juiced
  • salt to taste

Chicken Wings

  • 8-10 chicken wings
  • 1 tbsp olive oil, almond oil, or vegetable oil
  • 1 tbsp Dickie's Poultry Rub

Sweet & Spicy Pineapple Glaze

  • ¾ cup sweet chili sauce
  • ⅓ cup Pineapple juice
  • 2 tbsp minced jalapeno
  • 1 tsp red pepper flakes (or more if you want it spicier)

Instructions
 

Prepare Sweet & Spicy Pineapple Glaze

  • Add all ingredients in a sauce pot, and heat to a simmer. Simmer for about 10-15 minutes until sauce has thickened. Remove from heat and save until ready to glaze chicken wings.

Prepare Chicken Wings

  • Prepare and clean grill to 400°F
  • Dry chicken wings with paper towel, and place on baking sheet. Rub olive/almond oil on both sides of chicken wings, and sprinkle seasoning liberally all over wings.
  • Once grill has come to temperature, place chicken wings on grill and cook to temperature. The last 5-10 minutes, glaze the chicken wings with the Sweet & Spicy Pineapple Glaze (both sides). Serve immediately with the Pineapple, Mango and Jalapeno Salsa.

Prepared Pineapple, Mango & Jalapeno Salsa

  • Place chopped pineapple, mango, jalapeno, fresno pepper, lime juice and cilantro in a bowl. Stir until well combined. Add salt to taste.
Keyword BBQ Chicken, Big Green Egg, Chicken Wings, Grill Grates, Grilled Chicken
Continue reading
by Wild West Viking
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