Embers Pork Chop / Stuffed & Grilled Peppers

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Picked up an Embers pork chop from LaLondes market in Midland the other day. This is the chop that was featured at the Embers restaurant in Mt. Pleasant for years! Although the restaurant is no longer there the pork chop lives on at LaLondes.
The one I picked out of the case weighed in at 1 1/2 lbs! No need to season this bad boy as it is already marinated and grill ready.
The most common mistake cooking or grilling pork is to over cook it ! I like to treat chops just like a good steak – grill just till pink is gone or about 160 degrees. Over cooking leads to dried out and a tougher chop. Mine only took about 15 minutes per side.
I had a taste for stuffed grilled peppers that are so easy to prepare. Select the peppers according for your heat tolerance, slice length wise, fill with mixture of softened cream cheese, Mexican shredded cheese, shrimp etc. and grill.
From the photo you can see the nice char on the bottom of the peppers. Check out http://www.grillnpal for more recipes and get your grill on!

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How to clean your Grill N Pal!

 I recently had a customer say she loved the Grill N Pal but thought it was hard to clean. Here is what works for me. As you can see from the photo I grilled brats, fresh polish sausage and jalapeno poppers ( cream cheese filled jalapeno peppers wrapped in bacon). This is a recipe for hair burned off your hands if there ever was one! But not with the Grill N Pal! I only had to move the food around because there are hot spots and cool spots on almost every grill. Once the food is removed let the grill pan cool off. Use a grill brush with a scraper to remove large particles from the Grill N Pal than wire brush it. Next time to grill just pre heat the Grill N Pal at med. heat for 4 minutes and wire brush again. It does not have to be shiny bright and will work just fine. The added benefit is the rest of your grill will stay much cleaner and will extend the life of your grill!

Jalapeno poppers & fresh Polish Sausage on the Grill!

Tom, you have to try these on your Grill N Pal. Craig pulled out a package of his Jalapeno poppers and slid them over the counter. Cream cheese stuffed Jalapenos wrapped with bacon! The only complaint from most people is the grill fires they create. A perfect test for the Grill N Pal! What else ya got? Fresh Polish sausage Craig said — ya got to try that too! Hook me up bro and let’s lite the fires and kick the tires!

That was at my friend and fellow grill fanatic Craig at his “Meats and Moore” store at 1411 Wenona St. in Bay City. Stop in and see the new grill additions that are in the works there. I hope to soon see Craig do a few Poultry Pal chickens with his rub recipes. If you look at the grill photo you will see a Poultry Pal chicken on the wood fired grill!

It only took 5 minutes on each side for the poppers — the bacon was crisp and the cheese was just starting to ooze out. Not one fire or flare up! Grill N Pal worked to perfection! Next the fresh Polish sausage — less than 10 minutes on each side. I took it off when my temp. probe read 175-180 degrees. This is going to be on the menu this summer for sure!!

Old faithful chicken breasts rounded out the tri – fecta, but I have to say they were the ugly sisters at this dance!!

Drive over to Meats and Moore and check out what is soon to be THE place in Bay City for great grilled food and grill supplies!

Remember Poultry Pals and Grill N Pals for the family and friends grill nut!   www.grillnpal.com.