Vidalia Onions and Peppers and Sausages - 52 Pork and Side Dishes from the Grill

This is one of those dishes that is fantastic, but is so simple it is rarely served for anything except a cook's treat.

Have you ever watched those cooking interview shows?  The ones where the host will ask the chef what their favorite meal is?  More often than not the cook will mention something very simple.  Something that brings out the best flavors of only a couple of ingredients.  Something with a simple cooking method and Something generally unexpected by the host and audience.

That's what this dish is for me.  Sausages cooked over an open flame, beautifully charred on the outside and just cooked through moist tender and delicious on the inside (trusting the sausages to be seasoned when you buy them).  The vegetables (Simple Onions and Bell peppers) are rough diced r sliced to be bite size and then coated with Olive Oil so the will grill nicely.  Once again, one of those handy dandy grill pans, the ones with all the holes in the bottom, makes cooking this incredibly fast, easy and efficient.

I make these whenever I can find those sweet Vidalia Onions

This dish goes from planning to fully cooked and served in about 15 minutes.

And is just about my perfect meal.  Simple, fast and really does make these ingredients taste as good as it gets!!!

Is this too easy to justify a blog post???

OK... here's what I did...

Vidalia Onions
and Peppers
and Sausages

Ingredients

1 Package of 5 Sausages or Brats
4 Small Bell Peppers, 2 Red, 2 Yellow
2 Medium Vidalia Onions
Drizzle of Olive Oil to coat the Vegetables
Salt and Pepper to taste

Cooking Directions

1. Dice up the cored and seeded Bell peppers.
2. Put these in a medium bowl, drizzle Olive Oil and mix to coat.
3. Season with a couple of pinches of Salt and a few turns of a Pepper Grinder
4. Move to the grill over direct high heat, spread out the sausages/brats and put a a grill pan in the center.  Add the vegetables to the grill pan.
5. Cook until the sausages have a nice char and are cooked through.  Cook the vegetables until soft and have a few char marks.
6. Serve HOT and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Goat Cheese Garlic Salsa Green Beans - 52 Side Dishes from the Grill

This is a delightful change of pace side dish.  Of course this can easily be made for your usual run of the mill indoor dinner party.  But it takes on extra charm when made as part of an outdoor summer BBQ/Grilling meal.

This has an advantage that make serving this as a BBQ side dish a perfect combination.  Most of the time consuming work is done in advance (the Roasted Garlic Tomato Salsa).  The actual cooking is fast.  Only a couple of minutes in a grill pan and the beans are cooked through yet still have that snap of al Dente.  This time is usually the same amount of time that it takes to "rest" whatever meat you are cooking as the main course prior to slicing (of course you know that "resting" meat between cooking an slicing for serving allows the meat to relax and allow the juices to redistribute... A vital step in successful grilling).

The goat cheese adds a snappy texture/taste to the dish.  The salsa adds a delicious mix of tastes that when combined with the HOT Green Beans melts into an all new LOADED WITH FLAVOR Combination that will leave your guests coming back for seconds.

OK... here's What I did...

Goat Cheese Garlic Tomato Salsa Green Beans

Ingredients

• 1 Pound Green Beans, sliced to about 2 inch pieces
• 1 Cup Roasted Garlic Tomato Salsa (Can substitute your favorite store bought chunky Salsa or another fresh made Salsa of your choice)
• 6 Ounces Goat Cheese, divided into 12 pieces, each piece stretched thin, size of a silver dollar
• 1/4 Cup Olive Oil
• A Healthy pinch each Salt and Pepper

Cooking Directions

1. You will need a grill pan to make this outside on a grill (you know, one of those pans with a bunch of holes in it).
2. Slice the Beans, put in a mixing bowl and coat with the Olive oil and the pinch of Salt and Pepper. Stir to mix and coat thoroughly.
3. Pour the Oil coated beans into the grill pan and place over direct heat. Stir occasionally so all pieces have a chance to heat thoroughly. Beans are cooked in 4-8 minutes depending on how well you like them cooked. the longer, the less snap and crispness they have. Leave on long enough for a few to get charred on the edges for extra layers of flavor, texture and color.
4. Remove from the heat, the oil coating the beans will have a light sizzling sound.
5. Immediately pour these into a wide open serving bowl, drop the Goat Cheese medallions onto the HOT Beans.
6. Add dollops of the Salsa, covering part of each medallion and a bit of the beans.
7. Serve quickly as the cheese will start to melt soon.
8. Serve HOT and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Vegetable Stuffed Bell Peppers - 52 Side Dishes from the Grill

This made for a very colorful platter of food.

I served this along side that Sexy Beer Can Chicken I blogged about a week ago.  It's always nice to have something with lots of colors along side something golden brown and delicious (which as good as that hrase sounds, it;s still brown food).

But even better than it looks, the stuffing is butter soaked vegetables, corn, zucchini, tomatoes and onions all held together with cheese and bread crumbs and herbs... In other words, a delicious combination of summer flavors, with wonderful accent flavors that bring out an ideal texture mix, flavor mix and still makes that beautiful colored presentation.

And BTW, add a pound of sausage to the mix and you would have a fantastic all in one Main Course/Meal

OK... Here's what I did...

Grilled Vegetable Stuffed Bell Peppers

Ingredients

• 6 Large Multi Colored Bell Peppers, SLiced in half lengthwise, seeds and ribs removed
• 4 TBS Butter
• 1 Large Red Onion, Small Dice
• 1 Medium Yellow Zucchini, Small Dice
• 1 Medium Green Zucchini, Small Dice
• 2 Cups Fresh Corn Kernels cut from Cob, can use frozen Corn thawed
• 1 Medium Tomato, Small Dice
• 1 Large Pinch Salt
• 1 Large Pinch Pepper
• 4 Cloves Garlic, crushed and minced
• 1/4 Cup Basil, Cut into ribbons
• 1/2 Cup Italian Seasoned Bread Crumbs
• 1/2 Cup Parmesan Cheese
• 2 TBS Additional Butter, Melted

Cooking Directions

1. Prepare the peppers by slicing and removing seeds and ribs. Rub with Olive Oil
2. To prepare the stuffing, in a large saute skillet, add the Red onion and Zucchini. Saute over medium high heat until onions begin to turn translucent.
3. Add the Corn, Tomatoes, Salt, Pepper and Garlic and saute for an additional 2 minutes.
4. Add the Basil, Bread Crumbs and Parmesan Cheese. Remove from heat and stir to mix.
5. Scoop about 1 cup of the stuffing into each of the Pepper halves. Sprinkle additional bread crumbs over the top of each and drizzle with a bit of butter
6. Grill over indirect heat (Coals pushed to one side, peppers above the part without coals, or on a gas grill, the burner(s) under the peppers turned off and the burners further away turned to high.
7. Close the grill and grill for about 30 minutes until the peppers have softened. and slightly charring on the edges.
8. Serve HOT and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Vegetable Pesto Pasta - 52 Side Dishes from the Grill

Take a look at the vegies to the right...
Onions, Peppers, Green and Yellow Zucchini, all grilled to deliciousness, seasoned and wonderful to add to a pasta.

You may recall a few weeks ago when I posted my version of a Summer Fresh Mint Basil Pesto recipe.  Combine the grilled vegetables with the fresh made pesto and you have something amazing.  Just simply a BIG BITE of Summer freshness!

The inside work of boiling the pasta and mixing with the pesto is done in advance.  Grilling and a quick rough chop of the vegetables only takes a few minutes (time to "rest" your meat before serving), making this combination of a starch and vegetables a perfect side dish to serve at any backyard BBQ.

OK... Here's what I did...

Grilled Vegetable
Pesto Pasta

Ingredients

1 Box Farfalle (Bow Tie) Pasta
1 Cup Fresh Made Mint Basil Pesto (Can use store bought jarred Sauce)
1/4 Cup Olive Oil for brushing the vegetables
1 Medium Red Onion, thick sliced
Salt and Pepper to Taste
2 Red Bell Peppers, Stems and seeds removed, cut into large flat pieces
1 Medium Yellow Zucchini, cut into long thick slices
1 Medium Green Zucchini, cut into long thick slices
Optional, Eggplant, Tomatoes, almost any grillable vegetable
Zest and Juice of 1 Lemon
Salt and Pepper to taste (again, so S&P Sparingly)
Sprinkle of freshly grated Parmesan Cheese

1. Prepare the Pasta according to package directions.  Drain.  Mix with Pesto while the pasta is still hot, pasta absorbs sauces best when hot.
2. Prepare vegetables, slice and brush with Olive Oil, Salt and pepper seasoning.
3. Grill until both sides are heated and just starting to soften
4. Dice into large bite size pieces.
5. Mix with pesto pasta, add lemon juice and zest, garnish with Parmesan Cheese
6. Serve HOT and ENJOY!!!

And if you liked this post, you will LOVE all the little extras I have all in one page... 52 (more actually)... 52 BBQ and Grilling Secret Extras.  You Too can become MASTER OF YOUR DOMAIN (as long as your domain is your own backyard)!  Be "That Guy" (or Gal) who does back yard open fire cooking just a bit better than the neighbors.  It is the little things that will set you apart.

52 BBQ and GRILLING SECRET EXTRAS ... If you are a once a month (or summer) griller, these recipes and techniques are for you. New and simple dishes that will make you shine. If you cook often in a complex series of grills and dedicated smokers in an outdoor kitchen, I bet I still have a few dishes you can add to your repertoire. APPETIZERS, SIDE DISHES, CONDIMENTS, MAIN DISHES and even DESSERTS To MAKE you MASTER OF YOUR DOMAIN!!!

I will be adding something new to the list (already above the 52, but still LOTS more coming).  Best way to keep up is to "follow" my 52 Grilling Time Secrets Board on Pinterest.  Anytime I have a new recipe for your grilling party I will add a pin.

Of course, I would love to have you share this idea with your friends... Show some Pinterest Love and PIN ME to your favorite site or better still onto a group site...

Thanks and I'll save a rib for you!

Cowboy BBQ Pork and Beans Quick and Sweet - 52 Side Dishes from the Grill

While I have more than enough recipes for more complicated complex BBQ Bean recipes, this by far is the easiest.  Just barely more complicated than opening a can of pork and beans and heating.  But the pay off for the tiny amount of extra work more than makes up for the little mixing you need to do.

I prefer to grill my beans.  It adds a nice bit of humidity to the inside of the grill, helping to make sure whatever you are grilling does not dry out.

Recently my store had a sale I just could not pass up... Van de Camps Pork and beans for 5 cans for a dollar.  Ordinarily I am a Bush's brand man myself, but really... 20 cents a can... Who wouldn't???

So, this is my dressed up version of an inexpensive can of beans.  Add a bit of this and a touch of that and they came out WONDERFUL!  I made these on a grill, but just as easy on the stove top, Crock Pot or in the Oven.

OK... Here's what I did...

BBQ Pork and Beans Quick and Sweet

Ingredients

• 1 Large Onion, Diced
• 2 (16 Oz) Cans Pork and Beans
• 3 TBS Yellow Mustard
• 1/4 Cup Molasses
• 1/4 Cup Brown Sugar
• 4 TBS Your Favorite BBQ Sauce
• 1/2 Pound Bacon, cut into pieces
• Juice and Zest of 1 Lemon

Cooking Directions

1. Couldn't be easier...
2. Big Dutch Oven
3. Cook the bacon until just done, drain fat.
4. Add everything else
5. Mix everything
6. Heat... Serve
7. In a conventional oven, 350 degrees uncovered for about 20 minutes to desired consistency. In a grill or on stovetop, uncovered over direct heat for about 20 minutes to desired consistency.
8. Serve HOT and ENJOY!

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My good Blogging buddy Larry has been RVing around the country and stopped by our little corner of the Universe.  I used the occasion of his visit to throw a Bobby Flay style BBQ Addiction Whoop de Doo with...

Fish, Fowl, Hoof, Larry, Snout and Fish!  

First up, the Fowl, that's a BBQ Turkey, brined and injected with Cajun Butter and Glazed with that Jack Daniel's Whiskey BBQ Sauce.

Second is the Hoof, a 30 Garlic Peppercorn Beef Roast.

Third is Larry hisself!

These Sweet Cherry Baby Back ribs are second from the right 

And last but not least... the Fish is an absolutely amazing Cranberry Walnut sauce Sugar Cured Whole Salmon Filet.

But even Larry does not travel 4,000 miles in a rolling Studio Apartment on Meat alone... Come back all this next week for my side dishes, desserts to go along with all that meat.

I started with a spectacular presentation of a simple Jell-o salad (Dessert???).  Just a little extra effort and I had Stained Glass Jell-O, worthy of any Church PotLuck.

And then I whipped up a quick and easy faux Succotash (no Lima Beans) of corn and tomato relish (salsa, or... well, why not go ahead and call  it a Succotash!) that added bright colors and a unique combination of tastes (and only takes about 10 minutes to make)!

I did serve two kinds of potatoes, not only these, but I also WHIPPED up what I consider the world's BEST Garlic Mashed Potatoes.  These have it all... BACON, Garlic, A secret ingredient that leaves them with a hint of natural sweetness.  They are creamy yet still have a little bit of texture lumps.  I like a few  skin on potatoes so there are bits of red potato skins for color, texture and health. Making mashed potatoes for any group is always tough as people like what they like and question why anyone would make something new.  But for me at least... BEST EVER GARLIC MASHED POTATOES!


For that second potato dish ( Mostly I like the look of the presentation of a big beef roast resting on a bed of)...
Garlic Green Beans, Red Potato warm Potato Salad!  Makes a beautiful presentation and loaded with flavors (and adds another vegetable to the table.

We are getting close to the end of my "Feeding Larry" series.

But I did want to remind you all of the AMAZING Mac and Cheese... Flavored with a package of Hidden Valley Ranch Dressing seasoning packet, this is about my very favorite.  Fast and Easy Ranch Mac and Cheese, can be made a day in advance, served warm or cold... A PERFECT Side Dish for any occasion!

I also jumped the Thanksgiving gun a bit with a Chorizo Sausage and Apple Dressing (never Stuffing) to pair with that Turkey.

... 12 Dishes and still rolling along.  See you tomorrow when I start on the desserts!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Creamy Sweet Loaded CORN BREAD Made on a Grill - 52 COWBOY Side Dishes from the Grill

The great American staple of Corn Bread "Baked" over an open fire... Well, we are making a few allowances, the open fire is actually my gas grill (Same procedure works for a charcoal grill... or for that matter, this recipe works just fine in a modern oven).

I particularly like this recipe as there are plenty of moistening ingredients (Sour Cream, Greek Yogurt and Butter) to add layers and layers of sweet wetness and flavors.  No dry cornbread here.  Creamy Sweet and loaded with two kinds of cheese and plenty of extras (Onions, Corn (yes, real corn in the cornbread), chives and assorted herbs.  Delicious!

As to making in a grill, there are two tricks... HEAVY BOTTOMED (and side) CAST IRON Skillet, and a closed grill lid, allowing the heat to circulate, turning your grill into a convection oven.  It's easy, delicious, a great tasting Western themed side dish... Plus, if you like makes a fun presentation to serve in the cast iron skillet.

OK... Here's what I did...

Creamy Sweet Loaded CORN BREAD Made on a Grill

Ingredients

• 6 Scallions (Green Onions), chopped, white and green parts
• 1 Can Creamed Corn
• 2 TBS Assorted Mixed dry Herbs (I used Oregano and Thyme)
• 2 OZ Parmesan Cheese, grated
• 4 OZ Goat Cheese, room temperature and diced into small balls
• For the Batter -
• 1 Large Egg, whisked
• 1 Cup Sour Cream
• 1 Cup Greek Yogurt
• 2 TBS Butter, melted
• 1-1/2 Cups Yellow Corn Meal
• 1/4 Cup Flour
• 2 TBS Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 large Pinch of Salt

Cooking Directions

1. Prepare your grill, indirect heat, coals or gas burners lit on one side, leaving space for the skillet without direct heat under the bottom... may overlap some on the sides, but the main bottom does not have direct heat. (or set your indoor oven for 400 degrees)
2. Use a non stick spray to coat the bottom of a large HEAVY Cast Iron Skillet
3. Combine all of the ingredients for the batter, stirring until fully mixed.
4. Add the remaining flavoring ingredients and stir to mix.
5. Pour everything into the skillet
6. "Bake" or grill with the door (lid) closed for 25 minutes. Checking to test doneness. Center should feel spongy but still a bit tacky. If it jiggles,continue to bake (grill) for another 5 minutes.
7. Allow to rest for 10 minutes before slicing.
8. Serve warm and ENJOY... Maybe with a little Honey!

And this concludes my grilling/smoking day with my son (Army Medic, PFC James Scott... That's my boy!!!)... Back a few days ago I started with my son's very first smoked rack of ribs.  I talked him through making a rub from scratch, prepping the meat (removing the membrane, trimming the fat and bones, applying the rub).  then we moved to an old reliable standard Weber Kettle Grill, the kind most people have or at least your neighbor has.  I wanted to show him that there is no need to buy an expensive smoker.  With just a little bit of knowledge you can get competition/restaurant quality smoked meat at home!

And we did... We also made a glaze to create 3 Killer Racks of Citrus Honey Garlic Glazed Ribs!  In the post I have plenty of detailed photo instructions for turning your standard charcoal grill into a smoker.

Next we made the perfect accompaniment to any smoked meat meal... BEANS!  Now I happen to love my beans.  there is just nothing like a fresh made recipe, using sweeteners (Molasses, Sorghum and Brown Sugar), multiple types of beans (in this case, Cannelloni Beans and Chili Beans), smoked Pork loin fully seasoned for the pork... But I also showed how to set the beans in the smoker to allow them to simmer for hours and even add extra moisture to the kettle to help the ribs stay moist, tender, delicious and have extra layers of flavor... All with a bottle of BEER!

A Nice big pot of Single Wide Trailer Park AWESOME Pork and Beans and BEER!

We also smoked a log of Smoked Italian Sausage.  possibly the easiest thing to smoke/grill as all you do is take loose sausage, form the log, rub with a spice rub (same one you used for the ribs) and smoke for a couple of hours.

Since it takes less time to smoke than the ribs you can make this as a treat for the cooks (we did), save some for breakfast the next morning (we did), serve some with the meal as a side dish (Meat for a side dish... God Bless America... We did that as well).  But we also used some of it as the base for...

A delicious vegetable side dish... Kind of a pizza if you squint hard enough.  This is a great side to make as I showed my son how to finish the ribs.  After 4-5 hours on the grill (smoker), the glaze is finished in the oven in the house for another hour.  This frees up the grill to make these...

Grilled Herb and Sausage Stuffed Zucchini Pizzas!  Once again... Meat as a side dish!

All things considered, add all this to the Corn Bread and you have a pretty good meal...

Thanks Son, it was delicious!

And the beginnings of yet another neighborhood Grill Master once he finishes protecting and settles down to a safe boring life in the suburbs (I hope).