Barbecued Steak Stuffed with Thyme, Ginger & Bacon

Ingredients, per serving:

1 ten-ounce sirlion steak, thick cut. (Actually any boneless steak that is of sufficient quality for barbecue is fine.)
3 strips bacon, mostly cooked (still chewy)
1 TBSP red onion jelly
1 TBSP fresh thyme leaves, washed, chopped
2 tsp fresh ginger, finely shredded
1 ounce Mozarella cheese, sliced
salt & pepper to taste

Directions:
While the barbecue is pre-heating at a high heat, slice through the steak, leaving one edge connected ("butterfly fillet"). Season with salt and pepper inside and outside.

Spread Red Onion Jelly thickly on one side of the steak. Layer the shredded ginger and chopped thyme over the jelly; then the bacon and cheese.

Close the steak, and press it firmly with a spatula to keep it closed.

Place on the hot barbecue, and immediately turn the barbecue to medium-low. Cook until done in the center (at least 140 degrees). Serve with fresh veggies, baked potato, and red ale or stout.

Comment: less thyme. More jelly (double it). More ginger, or a better way to capture its flavor. Consider other cheeses: white is right, but needs more zing: Parmesan-Reggiano? Asiago? Romano? Maybe Bleu? Add some garlic. Consider food processing herbs w/ garlic (coarsely) and maybe some lime juice.

Mint & Oregano Stuffed Pork Chops

Ingredients:

• 4 Large pork chops, filleted
• 8 Strips bacon, cooked, medium
• 4 TBSP fresh peppermint, washed, stemmed an, finely chopped
• 3 TBSP fresh oregano, washed, stemmed and chopped medium
• 4 tsp raspberry chipotle sauce
• 1 cup shredded parmesan cheese
• salt and fresh ground pepper

Directions:
Preheat the barbecue on high while you’re preparing the meat.

Since I used frozen pork chops, I defrosted them in the microwave while I fried the bacon in a cast iron pan and dry it in paper towels. When the chicken is thawed, slice them in half horizontally, like sandwich bread. Salt and pepper generously both inside and out.

Spread the jam on one side of the pork chop, inside. Spread chopped mint and oregano evenly on both sides of the inside of the pork chops. Then stuff ¼ cup parmesan cheese inside of the pork chop. Layer the bacon on top of the parmesan cheese. Close the pork chops, now stuffed with yummy things; press it tightly closed with a spatula to seal it shut.

Place the chops on the grille and immediately turn the flame down to medium. I recommend preparing a good salad while the meat cooks. It’ll be different on every barbecue, but I cooked the chicken about seven minutes on each side; it got a good sear on it and stayed moist. Make sure the chicken is completely cooked, of course.

Review: this was fairly flavorful, but not as tender as I’d like. I think I over-defrosted it, and over-cooked it on the BBQ: be careful with both of those. Mint jam would have been a good substitution, but these could have benefited from a little more zing in the filling as well: maybe add some lemon juice for tartness, or some cayenne or Tabasco for heat.

Barbecued Feta Stuffed Chicken Breasts

Ingredients:

• 4 Large chicken breasts, filleted
• 8 Strips bacon, cooked, medium
• 4 TBSP feta cheese, crumbled
• 3 TBSP fresh rosemary, washed, stemmed and chopped medium
• 4 tsp apricot preserves
• salt and fresh ground pepper

Directions:
Preheat the barbecue on high while you’re preparing the meat.

Since I used Costco frozen chicken breasts, I defrosted them in the microwave while I fried the bacon in a cast iron pan and dry it in paper towels. When the chicken is thawed, slice them in half horizontally, like sandwich bread. Salt and pepper generously both inside and out.

Spread the jam on one side of the chicken breast, inside. Spread chopped rosemary evenly on both sides of the inside of the chicken breasts. Then spread one TBSP of feta cheese on one side of the chicken breast. Layer the bacon on top of the feta cheese. Close the chicken breasts, now stuffed with yummy things; press it tightly closed with a spatula to seal it shut.

Place the chicken on the grille and immediately turn the flame down to medium. I recommend preparing a good salad while the chicken cooks. It’ll be different on every barbecue, but I cooked the chicken about seven minutes on each side; it got a good sear on it and stayed moist. Make sure the chicken is completely cooked, of course.

Serve with a quality micro-brewed amber ale. Enjoy with friends.

Review: This is now the best thing I've ever done with chicken breasts. Moist, tender, flavorful. And TJ made an amazing salad to go with it. It doesn't get much better than this!