Lamb Goat Cheese Stuffed Tomatoes
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Thanks to the Murrieta Farmer’s Market we had a great dinner idea. There were some gorgeous, big, fresh tomatoes and Drake Family Farms had different flavors of chevre aka goat cheese. Patti got some of their garlic onion flavor, mixed into some American ground lamb it made a great entrée served with wild rice and crunchy raw veggies. Alone it would have made a fine brunch.
Lamb Goat Cheese Stuffed Tomatoes
Prep Time: 30 minute
Cook Time: 30 minutes smoke, 15 minutes cook at 350 (180c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack Maple
Ingredients: Lamb Goat Cheese Stuffed Tomatoes
- 4-6 fresh red tomatoes, depending on size
- 1lb. American ground lamb
- ½ teaspoon olive oil
- 1 red onion, chopped
- 1 Tablespoon fresh garlic, minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon coarse grind black pepper
- ½ teaspoon Country Bob’s Seasoning salt
- 4ozs. garlic and onion chevre (goat cheese)
- 3 Tablespoons panko bread crumbs
Fresh Tomatoes Scooped Out
Directions: Lamb Goat Cheese Stuffed Tomatoes
Cut a ½ inch off top of tomato. Scoop out pulp and invert on paper towels to drain. In medium lightly greased saucepot brown the lamb with garlic and onion for about 5 minutes. Then on low heat blend in remaining stuffing ingredients. Pile lamb mixture into tomatoes. Place on lightly greased grill grate.
The Stuffing
Ready for the Grill
Lamb Goat Cheese Stuffed Tomatoes
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Temperature Control) up to 350 degrees (174c) and grill the tomatoes until soft. About 15 minutes. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
In the Smoke on the Louisiana Wood Pellet Grill/Smoker
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Lamb Goat Cheese Stuffed Tomatoes
Let’s Eat!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
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Our Thanks To:
Pete’s Firehouse BBQ
Rubs & Sauce
951 848 9764
petesfirehousebbq
Country Bob’s All Purpose Sauce
Country Bob’s Sauces and Seasonings
Grandville’s Gourmet BBQ Jams
360 943 2861
www.grandvillesbbqsauces.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
Pig Tail Food Flipper
845 756 3671
www.jaccard.com
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Feiny’s Rubs
“Citrus BBQ”
www.feintastingfoods.com
feinysgourmetrubs@gmail.com
Lodge Cast Iron
www.lodgemfg.com
