With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
3 tablespoons butter
1 small onion, finely chopped
1 rib celery, finely chopped
12 ounces of chicken sausage
4 fresh sage leaves, minced
Kosher salt & freshly ground black pepper
3 to 4 tablespoons maple syrup
6 large apples
1 chunk of applewood or other light smoking wood
1. Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and celery and cook until golden brown, about 4 minutes. Add the sausage and sage. Increase the heat to high, and cook, breaking up the meat with a wooden spoon. Cook until brown. Season with salt and pepper to taste. Transfer the stuffing to a strainer set over a bowl to drain off the excess fat, reserving the fat for basting. Let the stuffing cool to room temperature.
2. Using a melon baller, apple corer, or paring knife, remove the core from each apple creating a large cavity, being careful not to cut all of the way through the apple. Spoon the stuffing into the apples. Pour a little maple syrup over the stuffing. Top each apple with a small piece of the remaining butter. Brush the outside of the apples with the reserved fat.
3. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the wood chunk on top of the charcoal, and when it’s lit and starts smoking, place the apples over the cool side of the grill and cover. Grill the apples until soft, 40-60 minutes. Transfer the apples to a platter or plates and serve immediately.
Source: The Meatwave