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Jose O’Brien’s Casserole, Raider red meats, how to BBQ, date night recipe, Ken Patti BBQ, pellet smoking, wood pellet grill, BBQ, smoker, recipe

Jose O’Brien’s Casserole

Jose O’Brien’s Casserole came about because we were invited to a potluck and we wanted to show off some of the great meat we got from Raider Red Meats. Their mission is to fund scholarships and serving others has been made possible by offering only premium cuts of beef, lamb and pork. Their product line is broad, consisting of fully-cooked and ready-to-eat meats such as smoked beef prime rib, smoked sausage and beef jerky. Their steaks are carefully chosen and heavily aged to perfection. They strive to offer only the highest quality, most consistent eating experience possible!  Ken loves to make “Big Meat” and “Big Burgers“, Patti loves to make casseroles and we can do it all on our Green Mountain grill. It’s all good with a “Kiss of Smoke” and our Smoked Cheese and Smoked Chipotle Garlic Sauce.

Jose O’Brien’s Casserole
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 60 minutes at 375 degrees (190c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Ranger’s Mesquite

Ingredients: Jose O’Brien’s Casserole

Jose O’Brien’s Casserole, Raider red meats, how to BBQ, date night recipe, Ken Patti BBQ, pellet smoking, wood pellet grill, BBQ, smoker, recipe

Our Ingredients

Jose O’Brien’s Casserole
A Wood Pellet Grill Recipe

Cooking Directions: Jose O’Brien’s Casserole

In a large bowl combine well all the ingredients. Pour into a large, greased cast iron Dutch oven.

Preheat grill to 375 degrees (190c) and place Dutch oven uncovered on the grill. We did these for an hour until it was heated thru and the cheese was blended.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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.

Jose O’Brien’s Casserole
A Wood Pellet Grill Recipe

Jose O’Brien’s Casserole, Raider red meats, how to BBQ, date night recipe, Ken Patti BBQ, pellet smoking, wood pellet grill, BBQ, smoker, recipe

Mix Ingredients in a Large Dutch Oven

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.

Do 60 minutes here at 375 (190c).

Jose O’Brien’s Casserole
A Wood Pellet Grill Recipe

Jose O’Brien’s Casserole, Raider red meats, how to BBQ, date night recipe, Ken Patti BBQ, pellet smoking, wood pellet grill, BBQ, smoker, recipe

Lookin Good

Jose O’Brien’s Casserole, Raider red meats, how to BBQ, date night recipe, Ken Patti BBQ, pellet smoking, wood pellet grill, BBQ, smoker, recipe

 Let’s Eat!!!

Jose O’Brien’s Casserole
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, 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 and Do What You Love
Ken & Patti

http://datenightdoins.com
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If you enjoy our recipes you can help support us by Subscribing to us on YouTube. And Checking Out Our New Date Night Seasoning “Date Night Butt Rub“, “Date Night Heat”, Add a Little Heat To Your Meat and “Date Night Gourmet Steak Seasoning“.

 Our Thanks To:

Our new “Date Night Doins Butt Rub”
http://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
[email protected]
http://www.maverickhousewares.com/

Green Mountain Grills LLC
1 800 603 3398
Email: [email protected]
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Lodge Cast Iron
www.lodgemfg.com

Raider Red Meats
USDA Prime Beef is in a class by itself!
http://www.depts.ttu.edu/meatscience/orders/index.html
Portion of proceeds to benefit Texas Tech University

Our Cutlery Provided By:

http://datenightdoins.com

Jose O’Brien’s Casserole
Recipe Type: Casserole
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Jose O’Brien’s Casserole came about because we were invited to a potluck and we wanted to show off some of the great meat we got from Raider Red Meats. Their mission is to fund scholarships and serving others has been made possible by offering only premium cuts of beef, lamb and pork. Their product line is broad, consisting of fully-cooked and ready-to-eat meats such as smoked beef prime rib, smoked sausage and beef jerky. Their steaks are carefully chosen and heavily aged to perfection. They strive to offer only the highest quality, most consistent eating experience possible! Ken loves to make “Big Meat” and “Big Burgers“, Patti loves to make casseroles and we can do it all on our Green Mountain grill. It’s all good with a “Kiss of Smoke” and our Smoked Cheese and Smoked Chipotle Garlic Sauce.
Ingredients
  • ½ cup butter, melted
  • 2 24oz. bags frozen O’Brien potatoes
  • 2 cups salsa con queso, we like Tostitos
  • 2 cups sour cream
  • 1 medium sweet onion, chopped
  • ¼ cup our Smoked Chipotle Garlic Sauce
  • 5 cups smoked cheddar cheese, shredded
  • 2lbs. Raider Red Jalapeno & Cheese Smoked Sausage, sliced
  • 1 Tablespoon Green Mountain Grills South of the Border seasoning
Instructions
  1. In a large bowl combine well all the ingredients. Pour into a large, greased cast iron Dutch oven.
  2. Preheat grill to 375 degrees (190c) and place Dutch oven uncovered on the grill. We did these for an hour until it was heated thru and the cheese was blended.
  3. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

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