"Get the Kids Grilling" this summer. Robert Adler and his son, Elliot, stopped By WBTV News Saturday Morning to share several recipes that you can make with your little ones. For more information on Ernie's Smokehouse, click here.
Courtesy of Robert Ernie Adler, Smokemaster at Ernie's Smokehouse
1. Use any cooked meat of choice. Pulled pork, extra meat from pork or beef ribs, or chopped brisket.
2. Have fried onion strips, green onion, sour cream, and other toppings of choice in separate bowls.
3. Rub large baking potatoes with oil and sprinkle with Kosher or sea salt. If available you can rub bacon drippings on them.
4. Wrap in foil and bake on 425 degrees for up to an hour until they are done and soft but not mushy. Allow to cool, slice lengthwise, and scoop out with spoon leaving a ring of potato.
1. Heat grill to 425 degrees
2. Brush potato halves scooped side up with vegetable oil.
3. Brown on both sides
4. Plate, drizzle bbq sauce, stuff with layer of meat, top with onion strips, sour cream, and green onion.
5. Serve immediately.
Bacon Chicken Kabob-wich
1. Marinate boneless chicken breast in any liquid marinade for a few to 6 hours (Mojo, Italian dressing, or whatever you prefer)
2. Cut chicken into 2 x 2 cubes
3. Separate bacon of choice (an Applewood cured will be great) into slices
4. Alternate the bacon and chicken onto a skewer in a "ribbon like" fashion
5. Separate toppings into separate bowls such as shredded lettuce, chopped tomato, red onion, banana peppers, cheddar cheese
6. Slice club rolls
1. Pre-heat grill to 375 degrees
2. Oil grill grate
3. Place kabobs on grill and turn every few minutes until chicken reaches at least 160 degrees and bacon is crispy.
4. If the grill flares up then move the kabobs to an indirect area of the grill with no flame underneath or put a piece of foil on the grill with the kabob on top
5. Gently oil and toast the club rolls