Elevating Chef Michael Symon’s Recipe w – Grill Mark Co.

Ever wondered what it’s like to cook like your favorite chef? In our exciting new series, “Cookin’ the Books,” we take renowned chefs’ recipes and give them a sizzling BBQ twist that’ll leave your taste buds begging for more.

In our inaugural episode, we draw inspiration from the incredible Chef Michael Symon, renowned for his bold flavors and innovative culinary techniques. Get ready for a mouthwatering journey as we present the Char-Grilled Sausage Smackers, a dish that combines the best of Chef Symon’s genius with our unique grilling style.

A BBQ Twist on Chef Michael Symon’s Recipe

In the first episode of “Cookin’ the Books,” we turn our attention to Chef Michael Symon’s delectable Beach Bomber Sausage Sandwich recipe. Drawing inspiration from his original concept, we add our own signature twist that’s exclusive to our channel. The result? Char-Grilled Sausage Smackers that are bursting with flavor and will take your grilling game to the next level.

Unleashing the Power of Pellet Grill and Griddle

For this recipe, we opted to use a dynamic duo of grilling equipment: the Grilla Grills Silverbac pellet grill and the Loco Cooker Griddle. By combining the controlled heat and smoke infusion of the pellet grill with the high-temperature griddling capabilities of the Loco Cooker, we achieve the perfect balance of smoky char and mouthwatering tenderness.

Elevating Flavor with Kosmos Garlic Jalapeno Rub

To add an extra bite to our Char-Grilled Sausage Smackers, we couldn’t resist incorporating Kosmos Garlic Jalapeno Rub. This tantalizing blend of spices and seasonings takes the flavor profile to new heights, enhancing the savory notes of the sausage and infusing it with a delightful kick. The result is a taste sensation that will have you coming back for seconds.

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Note: While hot breakfast sausage was the ideal choice for an added kick, we understand that ingredient availability can vary. In our case, the store was out of stock, so we used regular breakfast sausage instead. Feel free to experiment with hot breakfast sausage if you’re looking for an extra fiery twist.

Recipe: Char-Grilled Sausage Smackers

Ingredients:

• 2 hoagie rolls, split lengthwise
• 1 pound bulk breakfast sausage (or hot breakfast sausage for an extra kick)
• 1 cup shredded sharp Cheddar
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely sliced scallions (about 4 scallions)
• Freshly ground black pepper
• Duck fat spray (or any preferred fat spray, such as olive oil spray or avocado oil spray)
• Kosmos Garlic Jalapeno Rub (optional, for added flavor)

Instructions:

1. Prepare the grilling setup: Set up a griddle for direct high-temperature grilling and preheat a pellet grill to 275°F for a finishing touch.

2. Hollow out the rolls: Lay out the hoagie rolls, sliced-side up. Scoop out the bread inside, hollowing out the rolls to create space for the filling. This will result in 4 hoagie boats.

3. Mix the filling: In a mixing bowl, combine the breakfast sausage, shredded Cheddar, chopped parsley, sliced scallions, and a dash of freshly ground black pepper. Mix well to ensure even distribution of the ingredients. Note: No additional salt is needed as the breakfast sausage is already seasoned.

4. Stuff the rolls: Divide the sausage mixture into 4 equal portions. Fill each hollowed-out roll evenly with the sausage mix, smoothing the tops.

5. Prepare for grilling: Spray each stuffed roll with duck fat spray (or preferred fat spray) to enhance browning and flavor. Place the rolls, sausage side down, on the preheated griddle. Allow them to char for approximately 1 1/2 to 2 minutes.

6. Flip and continue grilling: Carefully flip each sandwich and transfer them to the preheated pellet grill. Cover the grill with a lid and continue cooking for about 20 minutes, or until the sausage is fully cooked and registers an internal temperature of 175°F. If the rolls cook too quickly and the sausage is not fully cooked, wrap each sandwich in foil and continue cooking on the indirect heat side of the grill.

7. Serve and enjoy: Once cooked, carefully remove the Char-Grilled Sausage Smackers from the grill. Allow the foil to cool before unwrapping. Serve these delectable creations hot and savor the flavors!

Note: For an extra burst of flavor, consider sprinkling Kosmos Garlic Jalapeno Rub on the sausage filling before grilling.

With its fusion of Chef Michael Symon’s culinary brilliance and our innovative grilling techniques, the Char-Grilled Sausage Smackers exemplify the essence of “Cookin’ the Books.” Watch the video below to see the transformation unfold, as we take a beloved recipe and give it our unique BBQ twist. Stay tuned for more episodes of “Cookin’ the Books,” where we continue to explore inspired sources and elevate your grilling experience to new heights.

We invite you to join us on this flavor-packed journey, as we combine the best of both worlds: the culinary expertise of renowned chefs and the excitement of BBQ innovation. Don’t forget to subscribe to The Menu Board Blog for more delicious recipes, grilling tips, and culinary adventures. Get ready to unlock a world of flavors and become the grilling master you’ve always aspired to be!