I love to BBQ. Any chance I get to whip up a meaty concoction in my back yard, I take it. My coworker Ron Roth feels the same way.

We are constantly calling each other out Facebook each week, just to show off what we threw on the grill. Because of this, people are constantly asking us for recipes, which got us thinking - why don't we just record some videos and show the process?

Now, just so you know, this is our first video attempt. It's long, horribly produced, and we were pretty hammered by the end of the process. Basically, we apologize, but have no fear - each week will be better (and shorter), and everything we make will taste excellent. We'll even provide the recipes for you!

Each week, one of us will do a main dish, while the other does a side dish. This week, since Ron is the master, he shows you how to make Chicken Bombs, while I lay down my favorite BBQ side dish, Stuffed Mushrooms. Enjoy!

Chicken Bombs

You’ll need for each serving:

1 boneless/skinless chicken breast

1 Jalapeño Pepper

1/8 bar softened cream cheese

1/8 cup diced onion

3 strips bacon

Enough Frank’s Hot Sauce to cover chicken breast in bowl

3 tooth picks

Maple Syrup

1 sheet wax paper

1 rolling pin

Glass bowl

24 pack of beer


The night before your meal, butterfly the chicken breast and place between your cutting board and wax paper. Drink a beer. Tenderize the breast by firmly rolling the rolling pin over the breast.  You’ll feel the meat begin to break down. Place the chicken breast in the glass bowl and add enough Frank’s hot sauce to completely submerge the breast. Massage the chicken breast J to allow the sauce to permeate the breast. Drink a beer. Seal with Press ‘n Seal (This is cool stuff!) and place in refrigerator over night. Drink 2 beers.

About 2 hours before your planned meal time, drink a beer and remove the breast from the refrigerator and bring to room temperature.  Half and clean the Jalapeno Pepper, make sure the cream cheese is at room temperature and dice the onion into small bits.  Drink a beer. Pack the cream cheese and onion into the pepper halves and wrap inside chicken breast.  Once at room temperature, remove from sauce and lay across cutting board. Wrap the breast around the pepper mixture and fasten edges with tooth picks.  Drink a beer. Wrap the breast with the bacon strips and use additional tooth picks if needed.  Drizzle maple syrup over bacon and breast. Taste the maple syrup. Cook on grill at medium heat until inside of breast reaches 150 degrees.  Remove from grill and wrap in foil for 15 minutes so the meat can rest. Serve with beer. Lots of beer.