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06 May 2024- Did your mouth salivate hearing a smoked and grilled three course meal put together by our friend, Eric Forrester at Mason Dixon BBQ last week? Didn’t get the pen and paper down fast enough? Lucky for you it all comes straight from the horse’s mouth!

Mason Dixon BBQ’s Eric Forrester joins News Talk 1037FM’s Drive at Five every Monday afternoon so catch him just after 5:40pm! The recipes, tips, and tricks always come great from Eric, and the banter is always….tasteful. Hear it all on NewsTalk1037FM.com or live on air!

GRILLED BRUSCHETTA

INGREDIENTS

  • 1 cup mayonnaise
  • 2 cups fresh mozzarella cheese, grated/small dice
  • 4 tomatoes, diced, to taste
  • 4 tablespoons parmesan cheese, grated
  • 2 teaspoon oregano
  • 1 teaspoon pepper
  • 1 teaspoon basil
  • 1 Stick Butter – soft
  • DIZZY PIG Tsunami Spin Rub – to taste
  • 2 minced garlic cloves, to taste
  • 1 French Loaf or Baguette

DIRECTIONS

  1. Preheat Grill / Flattop Griddle / Smoker to 350 deg F
  2. Cut bread into 1 1/2-inch slices and butter the bottom of each
  3. Season butter side lightly with Dizzy Pig Tsunami Spin Rub
    a. Place buttered slices on Baking Pan – butter side down
  4. In a bowl, thoroughly mix the rest of the ingredients together.
  5. Put 1 tsp or so of mixture on each slice
  6. Lightly season again with Dizzy Pig Tsunami Spin Rub
  7. Place Baking Pan on pre-heated cooker for 10-12 minutes with lid closed
    a. Until topping is melted
    b. And the bread is crispy
    i. But not like hockey pucks
    c. Note: if using LP Gas Grill, cook offset (off the heat)
  8. Remove from heat when done and serve immediately.
  9. Note:
    Add 1⁄2 cup lump crab meat to the topping to make this dish more elevated

GRILLED CHOPS STUFFED WITH SMOKED GOUDA AND BACON

Ingredients

  •  4 oz. smoked Gouda cheese-shredded 
  • 8 slices bacon, cooked and crumbled 
  • 1/2 cup chopped fresh parsley 
  • 1/4 teaspoon  
  • 4 ( inch thick) center-cut, bone pork chops
  • Duck fat spray
  • Fire and Smoke Shiitake Rub to taste

Cooking Directions

  • Heat up your grill for medium heat – 300-350 deg F
  • In a small bowl, combine the cheese, bacon, parsley, and 6KLLWNH
  • 5XE
  • Lay the pork chop flat on cutting board and with a sharp knife held
  • parallel to the board, cut a pocket into the pork, going almost all the way through, but leaving the sides intact
  • Stuff cheese mixture into pocket, and close with a wooden toothpick.
  • Spray meat with duck fat and season to taste with Fire & Smoke Shiitake rub
  • Lightly oil the grill grate.
  • Grill over medium heat for 5 to 8 minutes on each side, or until pork
  • is done (155 degrees Fahrenheit internal temperature)
  • Be careful not to overcook!

You can either cut your own chops from a whole pork loin or have a local butcher do it for you. You can also reverse sear chops for more flavor!

And don’t forget your desert! Chef Eric Forrester’s Apple Pie Enchiladas come below!

Apple Pie Enchiladas

Ingredients

  • 4 cans apple pie filling (21 oz)
  • Lanes Apple Pie Rub/Seasoning
  • 2 Cups Butter
  • 2 Cups Sugar
  • 2 Cups Brown Sugar
  • 2 Cups Water
  • 1 Tspn Vanilla
  • 24 (8-inch) Soft Flour Tortillas
  • Optional: Whipped Cream or Vanilla Ice Cream

Directions

  1. Layout soft flour tortillas and lightly season each with Lanes Apple Pie Rub
  2. Place about a quarter cup of pie filling evenly down the center of each tortillas
    • Season apple pie filling with Lanes Apple Pie Rub
  3. Roll up tortilla, tucking in edges as you go
  4. Place seam side down in greased (sprayed with nonstick spray) full sized
    aluminum pan
  5. Place a saucepan over medium heat and combine butter, white sugar, brown
    sugar
    • Bring to an easy boil, stirring constantly
    • Reduce heat and simmer for 3 minutes until mixture is a thin syrup
      consistency
    • Remove from heat, and stir in 1 teaspoon vanilla.
  6. Pour sauce over the enchiladas and let stand 45 minutes
    • NOTE: Don’t rush the 45-minute resting time for the sauce on the
      enchiladas before cooking!
    • This step helps to magically transform the flour tortillas into a faux
      pastry dough.
  7. Bake in preheated smoker at 350 degrees F for 30 minutes, or until golden
  8. Enjoy!!
    Note: Serve with whipped cream or ice cream for an even better experience!!

Hear the full experience with all the expert tips from Eric as a part of our Drive at Five on demand below! OR, better yet, listen in live every Monday afternoon after 5:40pm to hear the week’s newest tips, tricks, and recipes!