WHAT'S ON MY GRILL

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This from my moms meatloaf recipe from when I was a kid..

• 1 Cup breadcrumbs
• 1 Cup milk
• 2 Tbsp Onion (chopped)
• 1/2 tsp Ground sage
• 2 tsp salt
• 2 eggs (beaten)
• 2 lbs ground beef
• 1/4 Pound ground sausage
• Bell Peppers
• Kosmo's Q Raspberry Chipotle BBQ Sauce

1. Preheat the grill to 350ºF (177ºC).
2. Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs, then ground beef and ground sausage. Mix well every time.
3. Transfer the meatloaf to a pan or a large skillet and place on the grill. Smoke toan internal temperature of 160ºF (71ºC).
4. Slice the tops off the peppers, remove the seeds and membranes. Grill for 6-9 minutes, until they soften and get a little blistered.
   
5. Set peppers in a baking dish or disposable tray. When done, stuff the meatloaf into the peppers, and add a first layer of cheese.
   
6. Place back on the grill for 15 to 20, minutes or until tender.
7. Towards the end, cover the top of the peppers with cheese, and finish off with Raspberry Chipotle BBQ Sauce.
8. Dig in and enjoy!

Beef short ribs can be seasoned simply with cracked black pepper, kosher salt, and some garlic powder. There’s nothing wrong with keeping it good and simple, and if this is what you have on hand, I say go for it. You’ll be plenty happy with the results. 

These ribs are straightforward to make; they simply require a bit of time and patience. Here’s the basic timeline for the way I smoke beef short ribs. 

1. Preheat. Get that smoker running at 225 degrees F.
2. Trim. Remove any silver skin on the top of the meat and trim off the fat cap. Just be careful not to take off too much meat.
3. Season. Pat dry with a paper towel, then season with Beef Seasoning (or salt, pepper, and garlic powder).
4. Smoke. Begin by smoking these short ribs for 2 hours.
5. Spritz. Spritz every hour with mixture of 1/2 Apple Cider Vinegar & 1/2 Apple Juice, beginning at the 2-hour mark until your ribs are done cooking. The idea is to build a beautiful Bark!
6. Rest. Once your meat reaches 205-210 degrees F internal temperature, remove the ribs from the smoker and rest them for 30 minutes wrapped.
7. Serve. Time to sit down and enjoy your hard work. You done good, my friend.

This easy-to-make meatloaf recipe packs in all the smoke flavor you know and love, while leaving you with a smile and thinking of the meatloaf mom used to make. This is one of my favorites.

• 1 Cup breadcrumbs
• 1 Cup milk
• 2 Tablespoon onion, chopped
• 1/2 Teaspoon ground sage
• 2 Teaspoon salt
• 2 egg, beaten
• 2 Pound ground beef
• 1/4 Pound ground sausage
• 1 Cup Tomato Sauce

• 1 When ready to cook, get your grill to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use your favorite wood flavoring.
• 2 Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs. Add both ground beef and ground sausage, mix well. Form mixture into a loaf, packing tightly.
• 3 Transfer the meatloaf to a pan and place on the grill. Cook for 2 hours, or until it reaches an internal temperature of 160℉.
• 4 For the Glaze: Add your favorite Tomato Sauce and Glaze meatloaf during the last 20 minutes of cooking.
• 5 Let meatloaf rest 5 to 10 minutes before slicing. Enjoy!

I'm not a big prep person, so this recipe is quite easy.

• 1 Bottle of Kosoms Buffalo Wings Sauce
• 1 large Plastic Sandwich Bag

• 1 Fill up the bag with wings
• 2 Pour in a Large Bottle of Kosoms Buffalo Wings Sauce and Marinade 
• 3 Let Marinade for at least 3 hours before cooking.
• 4 Grill at 225 until wings are at a internal temperature of 155 
• Turn up the Grill to 300 to 350 until wings are over 165 internally. This will help give them a little crunch
• 5 Let stand for 10 minutes lightly covered, then enjoy. Don't for get the Ranch Dressing for dipping. :)

 It's your all time favorite chicken lollipops recipe, with more HEAT!

• 1 large pack of chicken Legs
• Olive Oil
• Kosmo's Q Dirty Bird rub
• Kosmo's Q Classic Buffalo Wing Sauce
• Cutting Knife
• Cutting Shears 

For those unfamiliar with chicken lolliHOTS, we'll go over the basics real quick: they are a snack prepared from regular chicken legs. The skin and cartilage are removed from one side, leaving only the meaty part with a clean bone sticking out of it. They are usually smoked or grilled, with some variation of BBQ sauce or glaze for flavor.

This variant is not dissimilar - to get started, use a knife to cut around the bone, then grab onto the skin and cartilage with a paper towel and pull to remove the unwanted part.

Next, push the meat and skin down towards the other side, to form a rough ball and give the drumsticks their lollipop shape. If necessary, use cutting shears to trim the bottom bone so it can stand.

Time to get these babies over to some heat! Fire up your cooker (or oven), and preheat to 300ºF (149ºC). While it's coming up to temp, brush the lollihots with olive oil, and season with the Dirty Bird rub to taste.

Now place the chicken lollihots on a cookie rack or oven tray, and move them over to the cooker. Let them go until core temperature reaches 165ºF (74ºC).

When they are just shy of done, heat up some Classic Buffalo Wing Sauce in the microwave, so they are ready at the same time.

 Your chicken lolliHOTS are ready to go! Pull them off the heat, and immediately dunk'em in the hot sauce. Serve right away!